Recipe of the Week: Crockpot Beef and Broccoli

I love trying new foods, but I also love attempting trying to make my favorite dishes. I love asian food but I am not gonna lie, I don’t get to eat it all the time. Here is another recipe you can put together in your crockpot book! Its fun, easy and tasty! Can’t wait for YOU to try it!

Ingredients
– 2 pounds beef chuck roast, sliced into thin strips, cut across the grain
– 2 cups beef broth
– 2 tablespoons sesame oil
– 2 tablespoons garlic, minced
– ½ teaspoon chili flakes
– 1 cup soy sauce
– ⅔ cup brown sugar, packed
– ⅓ cup cornstarch
– 4 cups broccoli florets, steamed
– White rice or brown rice, cooked

How To

  1. Add the beef broth, sesame oil, garlic, chili flakes, soy sauce, brown sugar and cornstarch to the bowl of a slow cooker. Stir to combine.bb2
  2. Add the sliced beef and mix until completely coated with sauce.bb1
  3. Cover with the lid and cook on high for 3 to 4 hours – or on low for 5 to 6 hours – until the meat is cooked through and tender. (Remember that slow cooker temperatures vary between each cooker, so cooking times may vary.) Remove the lid aproximately 30 minutes before the meat is done to allow sauce to thicken.bb3
  4. Add the steamed broccoli and serve hot over rice.bb5
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Lasagna Skillet

This is a great recipe to try during a busy work week. This recipe will put you at ease and give you leftovers to feed the family.  This recipe is a guarantee game changer!

 

Ingredients
  • 1 lb. lean ground beef
  • 1 c. diced onion
  • 3 cloves garlic, minced
  • 1 T. Italian seasoning
  • 2 (15 oz.) cans diced tomatoes, undrained (I like to use the tomatoes with onion and garlic)
  • 15 oz. tomato sauce
  • 1 c. water
  • 10 oz. wide egg noodles
  • 4 oz. part skim ricotta cheese
  • Salt and pepper to taste
  • 2 c. shredded Italian cheese blend
  • Basil
Instructions
  1. In a large skillet, brown ground beef over medium-low heat.las
  2. Drain grease from ground beef, and return it to the skillet.
  3. Add the onion, and cook, stirring occasionally, for 5 minutes.
  4. Add the garlic and Italian seasoning, and cook for 30 seconds.
  5. Stir in tomatoes, tomato sauce, water, and egg noodles.las4
  6. Cook, stirring regularly, for about 10 minutes, or until noodles are al dente.
  7. Stir in ricotta, and add salt and pepper to taste.
  8. Remove from heat, and top with Italian cheese blend.las5
  9. Let the lasagna sit for about 5 minutes for cheese to melt. If I already have the oven on, I just pop the pan in (make sure it’s oven safe first, though) and let the cheese melt. It takes about 3-4 minutes.
  10. Top with fresh basil just before serving.las6

Recipe of the Week: SOUPer Bowl Sunday Edition

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With the transition that will soon to begin for spring soon, we are still battling some cold weather. Here is another great recipe to try to warm you up during this SOUPer Bowl Season!

beef

  • 1 pound cubed beef stew meat

  • 1 cup chopped onion

  • 1 cup chopped celery
  • 1/4 cup beef bouillon granules
  • 1/4 teaspoon dried parsley
  • 1 pinch ground black pepper
  • 1 cup chopped carrots
  • 5 3/4 cups water
  • 2 1/2 cups frozen egg noodles

Directions

  1. In a large saucepan over medium high heat, saute the stew meat, onion and celery for 5 minutes, or until meat is browned on all sides.bsoup2
  2. Stir in the bouillon, parsley, ground black pepper, carrots, water and egg noodles.soup
  3. Bring to a boil, reduce heat to low and simmer for 30 minutes.
  4. VOILA, it is ready to be served! Enjoy SOUPer Bowl Sunday!bsoup4