Slow Cooked Beef Stew

I had a bunch of leftover veggies from our Bountiful Basket one week, including these gorgeous rainbow carrots. I got some stew beef at the market and put that in the crock pot with some flour and made sure the meat was lightly coated in flour. I cooked the meat a bit then added in broccoli, rainbow carrots, white potatoes, chunks of corn on the cob, onion, celery, garlic, kosher salt, black pepper and two cans of beef broth. I then just let it cook all day long in the slow cooker. You may have to add more liquid throughout the day, I just use water at that point. The meat fell apart in the stew it was so tender. I was able to store the leftovers for another quick, easy meal.

This past weekend, I made this again and used up the veggies from my basket which included brussel sprouts and fresh green beans. My kids and husband had no clue they were eating brussel sprouts, loved it!

Slow Cooked Beef Stew

Pot Roast w/ Mashed Potatoes

On Sundays when there is usually someone around the house, I will take advantage of this by throwing something in the Croc Pot or cooker all day long.

I like to cook Pot Roast slowly all day long so it’s moist and falls apart. In a roaster I will put in some water with minced garlic, salt, and pepper and just let the meat slowly cook all day long.

Serve it up with some mashed potatoes, bean and veggies and your family will be happy and full!

Pot Roast

For mashed potatoes, take the desired potatoes and peel them and cut into chunks. Place in boiling water and cook until they are very soft and almost fall apart when you put a fork through them. Once potatoes are done, drain and put back in pot. Mix milk and butter in then add garlic powder, salt and pepper. There you have it, easy mashed potatoes!

You can make gravy with the juice left over from the pot roast by mixing it with flour or corn starch. Make sure to mix it up well so there are no clumps.

Mashed Potatoes with Gravy

Cheesesteak Sandwiches – No Whiz

When I use to think about cheesesteaks the two that came to mind where the ones you get in the mall, you know the staple mall food chain cheesesteak place that also has fresh cut french fries? Yeah, that place and then Steakums, which thinking back make me wonder what my palette was thinking when I ate those. MMM… school lunch. I found these thin steaks in the meat department and gave it a whirl. I recommend after making these a few times that you do in fact use the Thin Sliced Steaks.

Thin Sliced Steaks
Green Bell Pepper
Cheese (Provolone, Pepper Jack, and Mozzarella are good ones to use)
Salt & Pepper

Season the steak as you wish (lemon pepper, pepper, salt, red pepper, etc) and let soak in. These are great on the grill as well … cook them up in a pan, Foreman type grills work well.

Grilled Steaks

In another pan (or on the grill place in tinfoil and add oil on top), add oil, onion, peppers, garlic, and mushrooms. Saute until tender. Once meat is done, slice into thin pieces, top with saute mixture and add cheese. Toss under the broil for a few minutes or until cheese is melted.

Grilled Peppers

This meal is great served easy with baked beans, veggies, and homemade fries.

Cheesesteak Sandwich

Breadbowl Chili

The chili tastes just as good not in a breadbowl, they are just more fun to eat. : )

1 lb. ground beef
1 large onion chopped
3 cloves of garlic, minced
Mixture of hot peppers, diced
1 16 oz. can kidney beans
1 29 oz. can whole tomatoes, chopped
4 oz. tomato sauce
1 c. water
1 tbsp. chili powder
Salt & Pepper
3/4 tsp. dried cumin
1/2 tsp. dried oregano
1/2 tsp. crushed red pepper
Tobasco sauce

Cook ground beef, onion, garlic and peppers in large pot. Once meat is cooked and crumbly, stir in remaining ingredients. Bring to a boil and reduce heat. Simmer uncovered for 45 minutes to one hour.

Take the breadbowl and cut the top off, which is great for dipping, add the chili, top with cheese and you are done! Mmmmmm……

Breadbowl Chili

Meat & Cheese Lasagna

This is three layers of heaven.

Ricotta cheese mixture (see below)
Box of lasagna (I use the Barilla no-cook lasagna)
Mozzarella cheese
Parmesan cheese

Cheese mixture:

1 15 oz. container low fat ricotta cheese
2 c mozzarella cheese
1/2 c Parmesan cheese
1 eggs
1 tbsp. parsley flakes

Mix together well.

In a 9 x 13 glass pan, spray the bottom lightly and then add a thin layer of sauce on the bottom. Take lasagna piece and spread the cheese mixture on top and lay on the sauce, do this three time to make the bottom layer. Pour sauce on top of the cheese mixture on each layer. Then start the second layer and spread the cheese mixture on top and place on top of sauce of the first layer. Once all three are covered add sauce to each piece of the second layer. Then create a third cheese layer and lay on top of second. This time you will want to use more sauce and cover the entire top of the lasagna. Spread two cups of mozzarella cheese and 1/4 cup of Parmesan cheese on top.

Uncooked Lasagna

Bake at 375 for 30 minutes. If cheese begins to brown too quickly, add tinfoil to the top and continue baking.

Western Bacon Burgers

Western Bacon BurgerBacon Burger Patties
Sautéed onions and jalapeños
Onion rings
BBQ sauce
Pepper jack cheese

Grill bacon burgers in a cast iron pan or on the grill. Sautée onions and jalapeños; if you’re doing the burgers on the grill, put them into a piece of tinfoil, sprinkle some virgin olive oil over the top, and close up and place onto grill next to burgers. The grill will slowly cook the veggies and they are so good.

Put in the onion rings to the fryer, they take about three minutes. Melt cheese on burgers and I also prefer a toasted bun. Place burger on bun once cheese is melted, add sautéed onions and jalapeños, onion rings, and top with BBQ sauce. That’s it, no ketchup, mustard or relish. It’s wonderful.

Serve with baked beans for a complimentary side dish.

The Real Bacon Burger

Happy Fourth of July!

This is a quick, simple way to spice up burgers and make something a little different.

1 lb. ground beef
6 slices of bacon ground up (See Meat Grinder post)

Ground Bacon

Mix together, I use my hands to make sure the ground bacon is thoroughly in the meat without any large clumps. Make patties and then grill! If you do not wish to grill them, then cut them into individual squares and put in ZIploc Bag. You can either refrigerate them if you plan to use them in the next day or so, otherwise store them in the freezer. It’s a quick thaw and when separated with wax paper, the burgers come right off.

Bacon Burger

You can use different toppings on these burgers to make them extra tasty! Add pineapple – goes great with Hawaiian themed parties, or you can my favorite Western Bacon Burgers – which I’ll post that recipe next week!

Ultimate Spaghetti Sauce

I use this sauce for lasagna, shells, spaghetti, manicotti, and heck, I’ll even use it for pizza sauce if needed. It’s wonderful.


1 lb. ground beef
1 lb. hot Italian sausage
1 onion, chopped
1/4 c. chopped green bell pepper
1/4 c. chopped red bell pepper
1/4 c. chopped yellow bell pepper
Mixture of fresh hot peppers
3-5 cloves of garlic
2 large can (29 oz) whole tomatoes, chopped
48 oz. tomato sauce (usually one large can and one medium sized can)
2 cans (12 oz total) tomato paste
3 tsp. basil
3 tsp. oregano
1 tsp. thyme
1 tsp. crushed red pepper
1 1/2 tsp. parsley
1/2 tsp. pepper
1 tsp. salt
1/2 tsp. garlic powder
3 tsp. sugar (I use raw sugar)
1 tsp. vinegar
1 c. water
Tabasco Sauce

Cook ground beef, sausage, onion, bell peppers, and garlic in large pot (crock pot works well too). Cook until peppers and onions are tender and then add all remaining ingredients. Bring to bubbly plop noise level and then turn on low to simmer for two to three hours.


This is a veggie sauce I made for a friend. After tasting it, I realized that I do prefer mine with meat and the flavors the meat provides. Good nonetheless and definitely usable for Chicken Parmesan!