Beef and Barley Soup

Honestly, we don’t eat a lot of red meat around here.  We’re not big fans, but occasionally, it does taste good, especially in a soup.  Paired with barley, this veggie-filled beef soup is perfect for a chilly winter day. 

Vegetable and Barley Soup – Adapted from Good Cheap Eats

Ingredients

• 1/2 lb. stew beef, cubed into small bite-sized pieces
• 1 1/2 C sliced carrots
• 1/4 C diced celery
• 1/4 C diced onion
• 1/2 C barley (not quick cook)
• 1/2 red bell pepper, diced
• 1 can diced tomatoes
• 1 can tomato sauce
• 4 C chicken broth
• 1 tsp. herbs de Provence seasoning
• 1/2 C peas, frozen
• salt and pepper, to taste

Directions

Begin by browning the beef on all sides in the bottom of your stockpot.  Add in carrots, celery and onion, sautéing for about 5 minutes. 

Add in the barley and bell pepper and sauté another 2-3 minutes until barley is slightly toasted. 

Pour in the diced tomatoes, chicken broth and tomato sauce.  Stir well. 

Stir in the herbs de Provence seasoning and salt and pepper.  Reduce the soup to a simmer and simmer, covered for 15-20 minutes.  Stir occasionally. 

Add in the frozen peas, and continue simmering for 10 minutes. 

Remove from the heat and serve warm. 

Enjoy!

Crockpot Steak Fajitas

With all our basement work, and the heat of summer, our crockpots have been getting a workout. 

These fajitas are super easy to make and filling for your tummy.

There is also something amazing about walking in the door at night after work and having dinner ready for you to eat.  Love that. 

Crockpot Steak Fajitas

Ingredients

• Fajita seasoning
• 1 lb. steak
• 6 medium bell peppers (colored and green)
• 1/4 C beef broth

Directions

Slice steak into smaller pieces and place in the bottom of a large crockpot.  Season with fajita seasoning and then add in 1/4 C beef broth. 

Slice up the bell peppers into thin strips and layer these over the beef. 

Cover and cook on low for 8-10 hours. 

Using two forks, shred the beef.  Place beef, and peppers in the center of a tortilla.  Add cheese, tomatoes, avocado, sour cream, etc., as you desire. 

Roll up and serve warm. 

Enjoy!

Deep Dish Sloppy Joe Casserole

The Sloppy Joe tradition in our family goes back a long way.  Frog Prince’s grandmother has a killer recipe that we love.  We took that recipe and added a whole bunch of veggies to it, and adapted it for the crockpot.  It has become one of our family favorites. 

When I saw the recipe from Emily – this delicious filling for a deep dish pizza, I knew we couldn’t go wrong.  Yum-o, I say! 

Deep Dish Sloppy Joe Casserole – Adapted from Emily Bites

Ingredients

• 1 recipe whole wheat pizza dough
• 1/2 lb. lean ground turkey
• 1/2 lb. lean ground beef or turkey sausage
• 1 T minced onion
• 1/2 tsp. minced garlic
• 1 tsp. Montreal Steak seasoning
• 2 medium carrots, grated
• 4 oz. mushrooms, finely chopped
• 1 medium bell pepper, finely chopped
• 1 can (15 oz) tomato sauce
• 1 tsp. dried mustard
• 2 T ketchup
• 1 T apple cider vinegar
• 1 T brown sugar
• salt & pepper
• 4 oz. shredded extra sharp cheddar cheese

Directions

Begin by preparing the whole wheat pizza crust according to directions found here.  Set aside, covered, until ready to use. 

Meanwhile, brown 1/2 lb. each lean ground turkey and ground beef or Italian sausage in a large skillet over medium heat.  Add in Montreal Steak seasoning, onion and garlic, along with salt and pepper, as needed.  Drain grease. 

Mix in finely chopped carrot, bell pepper (we used green), and mushrooms and sauté for 5 minutes until veggies are tender. 

Stir in 1 can tomato sauce, 1 tsp. dried mustard, 1 T brown sugar, 2 T ketchup, 1 T apple cider vinegar and 1 T brown sugar.  Simmer for 5-7 minutes. 

Lightly grease a 9x13 glass baking dish.  Stretch the pizza dough into a rectangle and press it in the bottom and slightly up the sides of the prepared pan.

Pour the filling into the pan, spreading it evenly over the dough. 

Sprinkle with cheese. 

Bake at 420 degrees for 17-20 minutes, or until cheese is melted and the tops of the crust are slightly browned. 

While you have the oven hot, toss some veggies (frozen or fresh  -- e.g. broccoli, asparagus, zucchini, mushrooms, cherry tomatoes, bell peppers, etc.) with olive oil, salt and pepper, and basil.  Arrange on a tinfoil-covered cookie sheet and roast them, stirring once.  Serve these alongside your casserole. 

Serve warm.  

Note: To re-heat, feel free to use the microwave, but don’t over heat (45-60 seconds is ideal) or the crust will become tough. 

Steak & Mushrooms Sandwiches

If you haven’t guessed already, Frog Prince and I don’t eat a lot of red meat.  When we do, we want to enjoy it in something really tasty, but where the meat isn’t on center stage. 

These steak and mushroom sandwiches provided us a hint of meat with a side of veggies and onions.  We served them on whole wheat buttermilk bread buns and they were outstanding!

Steak & Mushroom Sandwiches – Adapted from A Family Feast

Ingredients

• 1/4 lb. beef, sliced thinly or into small 1/2 inch cubes
• 1/2 tsp. minced garlic
• 1 T butter
• 8 oz. fresh mushrooms
• 1/2 large Vidalia onion, sliced and sepearated
• Whole wheat dinner rolls
• Mozzarella or Monterrey Jack cheese
• Montreal Steak seasoning

Directions

Begin by sautéing the beef in 1/2 T butter along with 1/2 tsp. minced garlic and Montreal Steak Seasoning (to taste) until sides are seared. Then cook over medium-low heat in the skillet for 10-15 minutes until beef is cooked to your preferred doneness. 

In a second large skillet, melt the remaining 1/2 T butter.  Add in sliced mushrooms and onion.  Sauté until liquid from the mushrooms has evaporated and the onions are translucent, about 10 minutes. 

Add the beef and mushroom onion mixture together. 

Slice open your whole wheat bun, and top with cheese. Place under the broiler for 2 minutes, watching carefully to prevent burning.  Cheese should be nicely melted at this point.  If not, return the the broiler until melted. 

Pile on the beef and onion mixture, and close the bun!

Serve warm and enjoy!  

One-Pot Cheeseburger Pasta

Now that fall is here, bring on casserole season.  These comforting dishes are perfect for fall.  What I loved about this one, is that it provides a taste of summer in the form of a casserole dish. 

Better yet, it’s made in one pot.  Good tasting dinner, comfort food in October and one pot?!  That’s a winner to me. 

One-Pot Cheeseburger Pasta – Adapted from Number 2 Pencil

Ingredients

• 1 C (about 1/2 lb) ground beef and turkey mixture
• 2 T minced onion
• 1 (15 oz can) tomato sauce
• 8 roma tomatoes, diced
• 1 C chicken broth
• 1 C water
• 1/8 C ketchup
• 1 T spicy brown mustard
• 7-8 oz. whole wheat rotini pasta
• 1 C shredded extra sharp cheddar cheese
• Bacon and parsley for garnish
• salt & pepper

Directions

Brown the ground beef and turkey mixture in a large stockpot, seasoning well with salt and pepper.  Drain excess grease. 

To the same pot, add 2 T minced onion, 1 can of tomato sauce, 1 C chicken broth and 1 C water.  Add in about 7 oz. whole wheat pasta and bring the pot to a boil. 

Stir in roughly 1 C diced Roma tomatoes, 1/8 C ketchup and 1 T spicy brown mustard.

Reduce the pasta dish to a simmer, stirring frequently for about 10-15 minutes until the pasta is done.  Most all of the liquid should be absorbed at this point, but if you notice the liquid is lacking, add additional water during the cooking process. 

Remove the pasta dish from the heat. 

Stir in 1/2 C extra sharp cheddar cheese.

Garnish with remaining cheese, parsley and, if interested, crumbled bacon.

Enjoy!

Cheeseburger Tacos

This recipe has been pinned on my Pinterest Dinner board for months… in fact, I may have originally pinned it last year.  The wonderful world wide web, so many great recipes, so little time. 

I finally decided to give this one a try, and both Frog Prince and I really enjoyed it. 

We think you will too. 

Cheeseburger Tacos – Adapted from Skinny Mom’s Kitchen, Kelly & Camille

Ingredients

• 4 flour or whole wheat tortillas (go larger than a fajita size)
• ~20 Roasted tomato halves
• Spinach
• 1/2 lb. ground turkey
• 1/4 lb. ground beef
• Montreal steak seasoning, to taste
• 1 tsp. dried minced onion
• 1 T mustard, spicy brown
• 1 T ketchup
• Cheddar cheese

Directions

Begin by browning the ground beef and ground turkey together in a large skillet.  Season with Montreal Steak Seasoning (low-sodium, McCormick) and minced onion.  Drain excess grease. 

Add in ketchup and mustard, stir to combine.

In the center of a large tortilla, place seasoned meat and cheese; feel free to add extra mustard, ketchup or even pickles! 

Top with tomatoes and spinach.

Roll up and toast lightly on a griddle or in a pan, if desired.

Enjoy!

Crockpot Swiss Steak

This Crockpot Swiss Steak is a meal that Frog Prince introduced to me in the first few months of our marriage. 

It’s tender, definitely well done and delicious. 

The recipe comes from Betty Crocker – tried and true, with a few of our own additions. 

Crockpot Swiss Steak – Adapted from Betty Crocker (red cookbook)

Ingredients

• 1 lb. beef steak (cut of your choice)
• 2 T white whole wheat flour (or cornstarch)
• 1 tsp. ground mustard
• 2 cans stewed tomatoes
• 1 T minced onion
• 1 medium green bell pepper, diced
• 1 tsp. minced garlic
• salt & pepper, as desired
• Olive oil spray

Directions

In a shallow, flat bowl combine 2 T white whole wheat flour with 1 tsp. ground mustard, and salt and pepper. 

Slice beef steaks into small portions, ideally the size of a deck of cards. 

Dip each portion into the flour mixture to coat. 

Place coated meat into a heated skillet that has been lightly sprayed with olive oil. 

Brown the meat on both sides. 

Transfer the browned beef to a lightly greased 6 quart crockpot.

Season with additional salt and pepper, if desired. 

Layer over the top the diced green bell pepper. 

Add 2 cans, undrained, stewed tomatoes, 1 T minced onion and 1 tsp. minced garlic. 

Cover and cook on low for 8 hours, or until beef is cooked through. 

Serve atop rice, if desired. 

Note: the leftovers make an excellent vegetable beef soup base!