French Dip – Crock Pot

This is BEYOUND amazing! Mouth watering and leave you wanting more!
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It is free of dairy, egg, peanut, and tree nut. Be sure the food items you use are free of these allergens to ensure your recipe is safe for your loved one by reading all labels and calling the manufacture if needed for how it is produced.

Calorie count: 444 including the hoagie bun we used (based on the food brands I used) Read your labels for accurate calorie counts. Follow package serving size for accurate counting of calories. I measure everything per plate/bowl based on serving sizes listed on all packages/containers to determine calories.

What you need:
3 lb Round Beef Roast
2 Cans Beef Brooth
2 TBL Worchester Sauce
1/4 Cup Soy Sauce
2 small cans Mushrooms
1 Medium Onion
1 Clove Garlic chopped
1/2 tsp Chili Powder
1/4 tsp Paprika
Ground Cracked Pepper

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How To:
Slice onion and pull rings apart and lay in bottom of crock pot on high.
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Pour one can of beef broth into crock pot.
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Add Worchester Sauce, Soy Sauce, garlic, paprika, chili into crock pot
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Add both cans of mushrooms to crock pot.
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Cover Beef with cracked pepper to taste.
Pour second can of beef broth into crock pot.
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Cook on high for 6-8 hours until beef is cooked through and fork tender.
Shred with two forks and return to crock pot for 1 hour on low.
Serve on bun of your choice toasted.
Dip out some of the “sauce” and serve with French dip to dip your sandwich in.
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Add cheese if you would like.
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Chili Casserole

What do you do with all of the left over chili? Well, make a casserole of course!
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This is beyond simple and an easy way to use up left overs.

It is free of dairy, egg, peanut, and tree nut. Be sure the food items you use are free of these allergens to ensure your recipe is safe for your loved one by reading all labels and calling the manufacture if needed for how it is produced.

Calorie count: I have not counted calories on this meal yet.

What you need:
Left over Chili
Shredded Mexican/Cheddar/Mozzarella Cheese (dairy free – watch for allergens)

How to:
Before packing up your chili to be stored in the fridge after having it for a dinner bring it to a boil on the stove top.
Add more macaroni noodles enough to use up most of the juice in your chili. Stir often to avoid it from burning to bottom of pot.
Boil until noodles are done.
If you happen to have added to many noodles (like I do from time to time) just add a bit more water as it is boiling.
Allow to cool.
Place in a storage bowl and put in fridge until the next night.

Preheat over 350 degrees
Scoop chili out of storage bowl and into a casserole dish.
Sprinkle cheese over top.
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Bake for 45 minutes
Remove from oven and serve!
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YUMM! Fast and East! Enjoy ❤
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Steak Fajita – Crock Pot

Mouth watering goodness! Those are three words that describe this meal perfectly! So good! Quick and Easy!
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It is free of dairy, egg, peanut, and tree nut. Be sure the food items you use are free of these allergens to ensure your recipe is safe for your loved one by reading all labels and calling the manufacture if needed for how it is produced.

Calorie count: 782 (based on the food brands I used) Read your labels for accurate calorie counts. Follow package serving size for accurate counting of calories. I measure everything per plate/bowl based on serving sizes listed on all packages/containers to determine calories.

What you need:
6-8 Eye of Round Steaks – remove fat and cut into stripes
1 Yellow Bell Pepper – deseeded and cut in strips
1 Green Bell Pepper – deseeded and cut in strips
1 Red Bell Pepper – deseeded and cut in strips
1 Medium Onion – slice – cut each slice in half – separate all pieces
1 Clove Garlic – Minced
3 TBL Lemon Juice
2 TBL Oil
2 tsp Seasoned Salt
1 tsp Chili Powder
1 tsp Red Pepper Flakes
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Add oil to skillet, cook steak strips on med-low and brown just outside of steak.
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At same time add lemon, seasoned salt, garlic, chili powder, red pepper flakes to crock pot on low. Stir together to combine well.
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Once steak strips are browned on outside dump steak and pan drippings into crock pot on low. Stir to coat steak with seasonings already in crock pot.
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Let sit in crock pot for 2-4 hours pending how your crock pot cooks. Just before steak is fork tender add red, green, yellow bell peppers and onions strips to crock pot.
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Stir peppers and onions with steak and seasonings. Let cook on high for 1 – 1 1/2 hours or until peppers and onions are tender.

We made guacamole (see recipe in Dips section) to lightly spread on our tortillas!
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Then topped that with a bit of salsa!
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Scoop out your yummy fajita add to tortilla and ENJOY!
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Beef Stew – Crock Pot

This is a perfect “meat and potatoes” kind of meal! Perfect for cold winter nights. Another throw it in the crock, set it, and forget it meal!
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It is free of dairy, egg, peanut, and tree nut. Be sure the food items you use are free of these allergens to ensure your recipe is safe for your loved one by reading all labels and calling the manufacture if needed for how it is produced.

Calorie count: 645 (based on the food brands I used) Read your labels for accurate calorie counts. Follow package serving size for accurate counting of calories. I measure everything per plate/bowl based on serving sizes listed on all packages/containers to determine calories.

What you will need:
1 Package Beef Cubes
5-6 Potatoes
2 Cans Corn
2 Cans Green Beans
1 Can Butter Beans or Lima Beans
1 1/2 Can Beef Broth
1 Small 1/2 – 1/4 Sweet Onion or 1 tsp Onion Salt
1 tsp Garlic Powder
Flour
Vegetable Oil
Salt and Pepper

How To:
Start by browning all sides of beef cubes.
Pour a bit of vegetable oil in skillet just to coat the bottom and turn on low-med.
Add about 1 cup of flour to plate sprinkle just a bit of salt and pepper over flour and mix well with a fork.
Flour all sides of beef cubes.
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Add floured beef cubes to hot skillet and brown all sides. Do not cook through just brown each side.
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Once all sides are brown place cubes on a paper towel to remove some of the oil.

While you are browning all sides of the beef cubes, start the following:
Open all vegetable cans and drain liquid.
Peel potatoes and dice into large chunks.
Dice onion if you are using one.
Add all of the above to Crock Pot.
Sprinkle in Garlic and Onion Salt if using these spices.
Sprinkle in Pepper and Salt to taste.
Pour 1 1/2 can of beef broth over all.
Turn Crock Pot on High.
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After all beef cubes are browned and placed on paper towel add them to the crock pot.
I sprinkle about 1 TBL spoon of flour over everything in crock pot and stir to combine not allowing the flour to clump. Repeat this step one more time. Adding flour now will thicken the beef broth as it cooks. To make a “beef stew” thickness when done.
Serve in a bowl with a hot roll on the side! So good! ❤

Steak Tacos – Crock Pot

Yet again another easy, fast, delicious meal. My kids gave this an A+++
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It is free of dairy, egg, peanut, and tree nut. Be sure the food items you use are free of these allergens to ensure your recipe is safe for your loved one by reading all labels and calling the manufacture if needed for how it is produced.

Calorie count: 858 for 3 steak tacos (based on the food brands I used) Read your labels for accurate calorie counts. Follow package serving size for accurate counting of calories. I measure everything per plate/bowl based on serving sizes listed on all packages/containers to determine calories.

What you will need:
Flour Tortilla Shells
6-8 Round Steaks equally about 2.5 lbs
2 Taco Seasoning Packets
2 Cups Water
Shredded Cheese (dairy free for allergy concerns) (no allergy: Mexican Shredded Cheese)
Lettuce
Tomato
Taco Sauce
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How to:
Dump both seasoning packets of taco seasoning and two cups of water into crock pot.
Add all steaks to crock pot.
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Cook on high for 6 hours or until fork tender and cooked thoroughly.
Remove from crock pot and shred.
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Return to crock pot for about 1 hour on low.
Time to EAT!
Take your tortilla and add taco steak and topping of your choice – follow package guidelines for serving sizes to maintain your calorie counts.
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Simple and easy meal the whole family will love!