Lazy Crockpot Pepper Steak

 

This is a long time family favorite. Initially my mom made it on the stove and chopped the green bell peppers and onions. Due to some health issues, I can no longer stand in the kitchen and cook like I used to. So now I make ground beef in large quantities in the crockpot (yes, you put it in raw!) and freeze in one pound amounts in quart size freezer zip baggies to use for later dates. I also buy the bags of frozen chopped peppers/onions and brown gravy packets. The rice is super easy too because it’s baked!! The raw hamburger in the crockpot and baked rice recipes are also on this blog. I hope you enjoy this as much as my family does!  

Lazy Crockpot Pepper Steak

Ingredients

1# cooked hamburger

2 12oz bags frozen 3 pepper and onions

4 packets dry brown gravy mix

Salt, pepper and Italian seasoning to taste

Directions

1. Either brown hamburger on the stove or use some you have frozen. After it’s done, add it to the crockpot.

2.  Open both bags of pepper/onions and add to crock pot.

3. Add the 4 packets of brown gravy to 2 1/2 cups of water and stir. Pour into the crockpot. 

4.  Add salt, pepper and Italian seasoning (I don’t measure).

5.  Stir as best as you can (frozen meat and veggies may be in big clumps and that’s ok). Cook on low for 3 hours. 

6.  Stir to make sure brown gravy is thickened and there’s no clumps. Taste and add more seasonings if needed. 

7.  Serve over cooked rice or noodles. 

Notes

1. You can leave it in the crockpot for longer, just add a little more water.  

2.  If you like it with more gravy, you can add another gravy packet or two.

3.  Also if you need a bigger batch you can easily double this.  

IP Chicken and canned Biscuits

 

Instant Pot Chicken and canned biscuits

RECIPE USING RAW CHICKEN:

3 cups chicken broth (or water)

Two cans cream of chicken soup

Two thick raw chicken breasts

1 can jumbo biscuits

 salt, pepper, thyme, basil

Add chicken, broth/water, soup and seasonings into pot. Do not stir. 

Cook on high pressure for 20 minutes. (If chicken is frozen add 5 min)

5 mins NR then quick release

Open pot, shred chicken to chunks 

Cut each biscuit into 4 pieces

Mix into pot

High pressure 3 minutes. QR

RECIPE FOR COOKED CHICKEN:

2 cooked chicken breasts chopped 

3c water

3 chicken bullion cubes 

2 cans cream of chicken soup 

Basil, thyme, parsley, salt and pepper

1 can of 8 biscuits, each cut into 4’s

Add water and bullion cubes to pot

Dump in chopped chicken 

Dump in both cans of soup

DO NOT STIR

Sprinkle seasonings on top of soup

DO NOT STIR

Cook on high 6 min, quick release

Open lid and dump in biscuits. 

STIR

Reset lid and cook for 3 min and quick release.

Add cooked peas if you like.

Sweet slaw

 

Sweet slaw. 1 bag shredded cabbage with carrots, as much as you want of sun flower seeds and craisins; and half bottle of poppyseed dressing. Oh and a chopped up green onion. Delish!!!

Brats Sheet Pan Meal

l don’t know why I’ve never made a sheet pan meal before but I will definitely be making it again!!! It was soooo easy and tasty! Stay tuned! 

lngredients:

• 
  
  
  ▢ 4-6 uncooked bratwurst or sausage
• ▢ 4-6 potatoes halved or quartered depending on size
• ▢ asparagus with ends trimmed
• ▢ olive oil
• ▢ garlic minced
• ▢ salt
• ▢ black pepper

Directions:

• Preheat oven to 400°F. Place the brats, potatoes, and asparagus in a large mixing bowl. Add the oil, garlic and salt and pepper. Still until coated. Dump on large baking sheet and spread out evenly. I used tinfoil on top for easy clean up (spray with non-stick spray…I didn’t do this and the potatoes and sausage stick!) Put the baking sheet in the oven.
• Roast for approximately 30-35 minutes, until the brats and the vegetables are hot and lightly browned on the edges.

Notes

1. You don’t really have to have exact measurements for this. I just eyeballed it for the 4 of us. It needed more seasoning. I’ll do more next time for sure.2. Kielbasa or Polish Sausage may be substituted for the brats in this recipe just cut the bigger sausage into smaller sections. This recipe can easily be doubled by using two sheet pans. Rotate the pans halfway through the cooking time if your pans are on different racks. Allow about 10 additional minutes cooking time for a doubled recipe.3. You can use whatever potatoes and veggies you prefer.

Faith’s Taco Salad

I had some leftover cooked hamburger in the freezer so I thought I’d grab a few things at ALDI to make a taco salad. You can use any variety of the items I have listed. I just threw this together and the family loved it! It’s a keeper for sure!

Faith’s Taco Salad

Ingredients:

Shredded iceberg lettuce

Cooked hamburger with taco seasoning (I used fajita seasoning)

Bag of 90 second quinoa/brown rice 

Can of black beans, rinsed

Can of whole corn, drained

Shredded Mexican cheese

Jar of chunky salsa

Bag of nacho cheese flavored Doritos, crushed

Sour cream (I forgot this but it would be delish)

Salad dressing, optional (I used Ranch but French or whatever your favorite would be good too)

Directions:

1. Start with the lettuce and add to your large salad bowl. 

2. Then add some of each thing on top of the lettuce. 

3. Stir and enjoy!

NOTES: I put each item in its own bowl so each person can pick what they want in their own salad. You could also put everything in a large bowl mixed together for a potluck but be aware the Doritos and lettuce will get soggy fast. 

Grandmas enchiladas

 

My mom was married to a Mexican man for a very short time when I was about 5. This is how she learned to make enchiladas. Yesterday was her 78th birthday. (I’m naming them “grandmas enchiladas” because this blog is for my kids). ❤️❤️❤️😋😋😋

Grandmas enchiladas

Ingredients:

• Flour tortillas burrito size (about 10)
• Large can of mild red enchilada sauce
• 2# hamburger 
• 1 small yellow or white onion diced small
• 1 can corn drained
• 1 can large black olives drained
• 4 cups shredded Mexican cheese
• 1 packet taco seasoning
• Salt and pepper to taste

Directions:

1. Preheat oven to 375°
2. Brown hamburger and diced onions with taco seasoning.
3. Add can of corn. Taste and add salt and pepper as needed.
4. Simmer until it’s heated through.
5. Pour some enchilada sauce in the bottom of a 9 x 13“ baking dish.
6. Take one tortilla and add in some of the meat mixture. Add 4 to 5 black olives on top of that and cover with some shredded cheese. Roll tightly into an enchilada.
7. Continue to do this until the pan is filled with enchiladas. Push them together so they are in their tightly.
8. You may have some meat left over as well as olives, tortillas, cheese, etc. You can use these for quesadillas for lunch the next day. LOL
9. Once you have the tortillas filled and rolled into enchiladas, pour the remainder of the enchilada sauce on top covering the enchiladas. Add whole black olives to the top and cover with remaining cheese.
10. Depending on how filled up your pan is, you may need to tent the top of the tinfoil so it doesn’t stick to the cheese.Cover the pan with the tinfoil.
11. Bake for 35 to 45 minutes until everything is hot and bubbly.
12. This makes a large pan and serves probably 6 to 8. ENJOY!!!

Low carb chicken broccoli bake

 

I’m trying to find super easy recipes since diagnosed with AFib. This is one of the easiest dump meals and a hit with the family! 

Low Carb Chicken Broccoli Bake

Ingredients:

1 bag (22oz <1.37pounds>) frozen Tyson grilled and ready diced chicken breast

1 bag (2pounds)  frozen broccoli florets

1 jar (25.1 oz) Ragu classic Alfredo sauce

2-3 cups shredded Monterey Jack cheese

Parmesan cheese (the one you put on spaghetti)

Garlic powder, pink salt and pepper to taste

Directions:

1. Preheat oven to 375°.

2. Pour bag of frozen chicken into a 9x13 baking dish. 

3. Pour bag of frozen broccoli on top of chicken.

4. Pour jar of sauce over the broccoli. 

5. Sprinkle with garlic powder, salt and pepper. Do not stir.

6. Cover with foil and bake for 40 min. After 40 minutes, stir, cover then put back in for 20 more minutes.

7. Remove from oven. Uncover and stir. Sprinkle Monterey Jack cheese over the top. Sprinkle some Parmesan cheese on top. 

8. Return to oven uncovered for about 5 min until cheese melts. Serve and enjoy! Makes enough for about 4-6.

NOTES: You don’t really have to measure but remember the meat and broccoli will shrink after heating. If using rotisserie chicken and fresh broccoli you don’t have to heat as long. Also, you could probably make this in the crock pot following the same steps.