Lazy Pepper Steak

 

When I was growing up, my mom would make what she called “pepper steak”. Instead of using sliced beef, she used ground beef. (I may have the original recipe on here.) I made it the same way for years, but now with some health issues it’s hard for me to stand so this is a super easy recipe that the family still loves!

Lazy Pepper Steak

Ingredients:

1# cooked ground beef

2 bags frozen 3 pepper and onions

4 brown gravy packets 

Italian seasoning

Salt and pepper

Prepared white rice (about 6 cups or so)

Directions:

1. Add your hamburger to the crockpot.

2. Add both bags of veggies to the crock pot.

3. In a 4 cup measuring cup, add 3 cups of water and the 4 packets of gravy. Mix well.

4. Pour the gravy mixture over the veggies in the crockpot. Sprinkle the top with a good amount of Italian seasoning, salt, and pepper.

5. Cook on low for 1.5-2 hours. Stir the mixture and taste if it needs more seasoning.

6. Serve over the steamed white rice. Enjoy!

Notes: 

*I cook 5# of hamburger in the crockpot and then put in quart sized zip baggies equaling about 1 pound each and save them in the freezer and pull one out as I need it. So for this recipe I put the frozen hamburger in the crockpot frozen.

*You could also use ground chicken or turkey as well.

*If the meat mixture is too thick, add some water to thin it out or you could use two more gravy packets to make it more gravy-ish. 

*You can also serve over brown rice or any other rice you prefer.

Lazy Hotdog Casserole

 

Last time we saw our friends, Gary and Georgia, Georgia told me about this delicious casserole she made. She said she basically put mashed potatoes in the bottom of the casserole dish, added chopped up hotdogs to the top and then added cheese to the top of that and put it in the oven until it’s hot. So here’s Georgia’s casserole that I made tonight! Everyone loved it! I named it “lazy“ because I used frozen premade mashed potatoes, but you could always use homemade ones. Let me know what you think!

Lazy Hotdog Casserole 

Ingredients:

2 packs of hotdogs

1 Family Size Bob Evans Original Mashed Potatoes

2+ cups shredded cheese

Roasted garlic and herb dry seasoning

Avocado oil (or any cooking oil you have)

1 frozen steamable bag of peas (optional)

Directions:

1. Preheat oven to 350°

2. Slice hotdogs into small round bites. Add into frying pan with some Avocado oil. Sprinkle generously with roasted garlic and herb seasoning. Stir occasionally on medium low to high heat until hotdogs are browned.

3. While hotdogs are cooking, add mashed potatoes to the bottom of a 9 x 13 baking dish. Spread the potatoes evenly on the bottom of the dish. You do not need to preheat the potatoes! They don’t even have to be thawed all the way, just enough to be able to cover the bottom.

4. Once the hotdogs are brown, spread them evenly on top of the mashed potatoes. 

5. Cover the top of the hotdogs with the cheese. Measure the cheese amount with your heart!

6. Bake in the oven for approximately 20 to 25 minutes until the cheese is melted and it’s hot in the middle.

Notes: For this recipe, you can either use homemade mashed potatoes or premade from the store. You can also use any kind of hotdog or sausage flavor as well as any cheese flavors. I believe I used Colby Jack or Mexican blend. You could also experiment with the different seasonings. My adult kids don’t like peas, but if your family does, I think you could add the peas between the mashed potatoes and hotdogs and it would be delicious! I just served the peas on the side with butter and the same roasted garlic and herb seasoning I used on the hotdogs.

Creamy Chicken Enchiladas

These popped up in my Facebook memories from 7 years ago when I was actually cooking real food. LOL My post said I added a can of black beans and everyone liked them! 

Creamy Chicken Enchiladas

Ingredients

4 oz cream cheese softened

1 Tbsp water

1 tsp onion powder

1 tsp ground cumin

1/4 tsp salt

1/8 tsp pepper

2 1/2 c diced cooked chicken

10 flour tortillas 6 inches, room temperature

1 can cream of chicken soup 10 3/4 oz 

1 c. sour cream

1 can chopped green chilies 4 oz (optional)

1 c. shredded cheddar cheese

Instructions

In a large mixing bowl, beat the cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken.

Place 1/4 cup of the chicken mixture down the center of each tortilla. Roll up and place seam side down in a greased 13 in x 9 in baking dish.

In a bowl, combine the soup, sour cream, and chilies, pour over enchiladas.

Bake, uncovered, at 350 degrees for 30-40 minutes or until heated through. Sprinkle with cheddar cheese, bake 5 minutes longer or until cheese is melted.

Nutrition

Serving: 2g | Calories: 636kcal | Carbohydrates: 35g | Protein: 35g | Fat: 38g | Saturated Fat: 21g | Cholesterol: 147mg | Sodium: 1022mg | Potassium: 578mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1265IU | Vitamin C: 27.2mg | Calcium: 486mg | Iron: 3.2mg