This is a great and super easy Swedish Meaballs that is family friendly! My Jack loves meatballs and using the turkey makes it a tish healthier.
Now let me start by saying that I make homemade meatballs but for this recipe I bought premade Turkey Meatballs. (don’t judge)
1 pkg Turkey Meatballs (HT has their brand as do Shadybrook Farms in the fresh meat counter)
2 pkgs of mushroom gravy (McCormick brand, apears to have less added junk)
2 c water
1 pt button mushrooms or 1 small can mushrooms
1c beef broth (I have used Chix & it worked fine)
4oz low-fat sour cream (stir in at the end)
8 oz egg noodles, cooked & drained
Follow pkg directions on gravy, add broth, mushrooms & meatballs- heat throughly- tastes even better if you let simmer on low for a few extra minutes! Or like today throw it all your crock pot and set to low, it’s great! Just before serving stir in sour cream and pour mix over egg noodles. Grab a salad and poof! Dinner in less than 30mins. Add Hubby & BJ LOVED it!! Enjoy! Mama Bird
I thawed out a flank steak yesterday and instead of sticking with my original plan I decided to switch it up a little bit. I was looking thorough my new cookbook and saw Margret’s Marinade for Flank Steak and thought I would give it a whirl. I switched it up a bit, as I always tend to do by using what I had and it gave a really nice flavor. This is kinda similar to the Hawaiian Chicken I made the other night. I guess the Haute Hawaiian Extravaganza has me feeling the warmth!! My friends over at Tic Tac Dough are giving away a prize everyday for the next 30 days!!! Check it out!!!
s & p to taste
1/2 c soy sauce
3 Tb seasme oil
2 Tb brown sugar
1 Tb jerk seasoning
Marinate over night or at least 4 hrs to get great flavor! I cook mine in the oven on 450 for 8 mins on each side!! Perfect med-rare. Enjoy!!
This is one I just pulled out of my hat as I couldn’t decide what to do with the Stew Beef I had thawed. My original plan was satisftying my tastebuds so I concocted a new recipe. They sometimes just come to me!!
1 Tb canola oil
s & p
1 Tb taco seasoning
1 can beef broth
I seared off my stew meat really quick in just a little canola oil & spices.
Then tossed it in the crockpot with a can of beef broth zapped on high as I did not start dinner till almost 2pm!
1 lg onion sliced
reserved pan drippings
1 Tb butter
2 Tb balsamic vinegar
3 hrs later I carmelized some onions in the same drippings I had from the meat. I added butter & balsamic just before adding beef back to onion mix.
Cheese (I used Swiss)
I had 1/2 of a garlic bread left from last night so I thought why not do open faced Philly Cheese Steaks. Garlic bread top with beef & onions and a slice of swiss cheese (again what I had on hand, you could use provolone, cheddar, whatever you have. Place under broiler for 3 mins just to melt cheese. It was fantastic!!
For more great Crockpot Recipes visit Dining with Debbie
Flank Steak is on sale at the local HT quit often and I have found that by marinating it over night or longer if you can and cooking it under the broiler for about 11 mins it is the perfect medium to med/rare temp that I like. This is a marinade has an Asian flare and don’t let the peanut butter turn you off, the combo of soy sauce, rice wine vinegar and red pepper flakes is great. Reserve some of the marinade and toss with broccoli for a great side dish! yum
1/2 cup peanut butter
1 Tb garlic, minced
1 in piece fresh ginger
1/4 c soy sauce
1/4 c rice wine vinegar
1 Tb brown sugar
1/2 tsp red pepper
1-2 lb flank steak
Mix all ingredients together in food processor and pour over meat. Marinate over night or at least 4hrs, longer is better!
I had a great looking Pot Roast in the freezer and thought that I would just come up with something new to try. I typically use cr of mushroom soup & Lipton onion soup mix. I got all the elements done tonight so all I have to do in the morning is turn the crock pot on low and wait!
I put a few tablespoons of olive oil in a skillet and got the pan nice and hot and sprinkled the meat with kosher salt to get the juices sealed in.
Here are the ingredients
I cut an onion in half and placed it in the evoo
and sliced the celery to caramelize
a bit. Then I added the red wine
and brought to a slow boil, added Italian
pkt, seasonings, pasta sauce and poured over the veggies & roast.
1 2-3 lb roast
2 Tb evoo
1 sweet potato, cubed
1 baking potato, cubed
1 celery stalk, sliced
2 carrots, sliced
1 onion, cut in half
1 pkt Good Seasons Zesty Italian dressing
1 cup pasta sauce
1/2 cup red wine
1/4 cup chicken broth
salt & pepper to taste
1 tsp celery salt
1Tb minced garlic
Sear the meat in evoo, then caramelize onion & celery. Cube & slice all veggies and put in bottom of crock pot. Place meat & onion/celery mix on top. Pour wine in skillet to de-glaze bring to slow boil, then add sauce, broth & spices. Pour on top. Cook on low 8hrs. ENJOY!
1 pkt of Good Seasons Zesty Italian Dressing
Sundays as a child were always spent going to church and then heading over to Mimi & Pop’s for Sunday lunch. These are some of my most favorite memories and I am feeling nostalgic and thought I would share some of my most fav recipes. The funny thing is my Pop always did the cooking because when Mimi would cook it was the running joke that she would add a can of pineapple, raisins or heaven forbid coconut! (I HATE coconut!!) Therefore to keep Sundays running smoothly Helen aka Mimi was most always told to stay out of the kitchen!! Here is one of my favs a true classic ~Stew Beef~ (I don’t think Pop ever used the crockpot but, I have found this to be the easiest way to prepare)
Stew Beef, cut in 1 in pieces
Season with salt & pepper
Sear in hot pan with vegetable oil to get a nice caramelizing. 5-7mins
Put meat in warm crockpot and add the following:
1 can beef broth
1/2 can water
1 pkt Lipton Onion soup mix
Let this cook on low 6-8hrs the longer the better.
Serve with rice or mashed potatoes which ever you prefer! ENJOY!