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Tuesday, January 9, 2018

Yoda-La-He-Oh



 When I was a kid, my mom would make something called Swiss Steak.  I don't think this recipe comes from Switzerland so I don't know why it's called SWISS steak.  What I do know is that it doesn't take long to make and it's good.  That's what I needed tonight.  I stayed up late last night watching a football game and I've been tired today.  Thank goodness for quick and easy recipes.  This one will make you want to yodel.  :)

Swiss Steak

4 piece of cube steak
plain flour (gluten free flour works too)
salt and pepper to taste
1 can of tomato soup
1 small onion, chopped
2 ribs of celery, chopped

Combine flour, salt, and pepper in a plastic bag and mix.  Place the cube steak in the bag and shake to coat.  Put a little oil in a frying pan and brown each side of the cube steak.  Cover the steak with onions, celery, and tomato soup.  Make sure some of the soup gets under the meat.  If too thick, add a little water.  Simmer for about 10 minutes until done.


Saturday, January 6, 2018

Winner, Winner, Meatloaf Dinner!



New Year's Day I sat down and wrote out a month of dinner ideas.  I love when I take the time to do this because I don't have to think about what I'm going to have for dinner and I can plan what I need to get at the grocery store.  I can also make sure I have pulled the meat out of the freezer I'll need for dinner before I go to work.  It's one less thing I have to think about when I come home tired.  Tonight's dinner was a recipe I've had for a while, but I had forgotten about it.  It turned out great, not dry at all, hubby really liked it, and there's enough for leftovers!!  WINNER, WINNER, MEATLOAF DINNER!

 

Meatloaf Vegetable Muffin


1 lb. ground beef (extra lean) or ground turkey
1/2 c. oatmeal (uncooked)
1 c. chopped onion
1/2 c. chopped celery
1/2 c. chopped carrot
2 Tb. minced garlic
7 chopped fresh mushrooms
1 can diced tomatoes, drained
½ c. egg beaters


Salt and pepper to taste



Preheat oven to 375 degrees.
Chop vegetables. Saute all the vegetables and garlic in a lightly oiled pan (olive oil) until done, but not mushy. Cool vegetables.

Combine meat, oatmeal (you can use gluten free), cooled cooked vegetables, chopped mushrooms, salt and pepper, and egg whites.

Spoon the meat mixture into a muffin tin sprayed w/ vegetable spray. Top each muffin w/ 1 T. catsup, if desired. Bake for 30 minutes.  Make 12 equal size muffins.




Saturday, November 25, 2017

One Potato, Two Potato, ...

This is the BEST sweet potato souffle you'll ever put in your mouth.  Thinking about it makes my mouth water!  This is another dish I made for Thanksgiving and I'm so thankful there was a little left over.  After today though, there probably won't be any left.  I should go heat up a bowl now!



Sweet Potato Souffle

Souffle:

1/2 cup butter (1 stick), softened
5 medium sweet potatoes
2 large eggs
1 cup granulated sugar  
2 teaspoons vanilla extract
1/2 cup milk
Pinch of salt 


Topping:

1 cup chopped pecans
1 cup brown sugar, packed
1/2 cup all-purpose flour (can be gluten free)
1/4 cup butter (1/2 stick), softened 


Bake your sweet potatoes in the oven.  When cool enough to handle, peel the potatoes, place the potato meat in a large mixing bowl and mash until smooth. Add the eggs, sugar, butter, vanilla, milk and salt. Combine well with a mixer or by hand. Pour the mixture into a 9x13 baking dish that has been sprayed with Pam or coated with butter.  

Topping: In a medium bowl, stir together the pecans, brown sugar, flour and butter until mixed well.  Spoon the topping over the sweet potato mixture in an even layer. Bake the casserole until slightly browned at 350 degrees for 40 minutes. Let the casserole sit for a few minutes before serving.