According to my sweet husband, this is the best vegetable soup he has ever had. Awww...
And talk about easy!!
1 lb. lean ground beef or turkey (browned and drained)
1 jar Ragu Traditional spaghetti sauce (Any brand of spaghetti sauce would probably work but Ragu has a sweet flavor which is perfect for vegetable soup)
1 bag frozen vegetables for soup
1 cup chicken broth (1 can)
1 can Rotel tomatoes (Original flavor added the perfect amount of spice for us)
A couple of dashes of onion powder (we don't eat onions so I use this as a substitute)
Lots of dashes of salt
Ritz crackers (vegetable soup isn't vegetable soup without Ritz crackers)
Throw ingredients in crock pot for several hours or on stove for a shorter amount of time. It's ready when the veggies are tender.
- Compliments of my wonderful mother
Showing posts with label Beef. Show all posts
Showing posts with label Beef. Show all posts
Wednesday, October 22, 2008
Wednesday, August 20, 2008
Taco Chili
This is my favorite chili. I could literally eat it for lunch and dinner every day!
1 lb. ground beef
1 small can tomato sauce
2 cans pinto beans
1 pkg. Taco seasoning
2 cans Ro-Tel tomatoes (mild to spicy, according to taste)
Salt and pepper to taste
Cook beef, salt and pepper together. Drain. Put in crock pot. Add remaining ingredients and stir well. Simmer for 1 hour or all day in crock pot on low. Serve over Fritos and top with shredded cheese.
Note: For traditional chili substitute red kidney beans for pintos and chili seasoning for taco seaso ning.
-compliments of my mom
1 lb. ground beef
1 small can tomato sauce
2 cans pinto beans
1 pkg. Taco seasoning
2 cans Ro-Tel tomatoes (mild to spicy, according to taste)
Salt and pepper to taste
Cook beef, salt and pepper together. Drain. Put in crock pot. Add remaining ingredients and stir well. Simmer for 1 hour or all day in crock pot on low. Serve over Fritos and top with shredded cheese.
Note: For traditional chili substitute red kidney beans for pintos and chili seasoning for taco seaso ning.
-compliments of my mom
French Dip Sandwich
2 tablespoons butter
1 tablespoon all-purpose flour
2 cans beef consomme or beef broth
1 1/2 pounds deli sliced roast beef
Grill seasoning blend for steak
4 sub buns
In a large, shallow skillet over medium heat, melt butter. Add flour to butter and cook a minute longer. Whisk in consomme in a slow stream. Bring sauce to a bubble and allow to simmer over low heat until ready to serve sandwiches.
Pile meat loosely across a cutting board. Season meat with grill seasoning With a pair of kitchen tongs, dip meat into loose au jus sauce and pile into rolls. Put remaining sauce into cups for dipping.
- adapted from Rachael Ray
1 tablespoon all-purpose flour
2 cans beef consomme or beef broth
1 1/2 pounds deli sliced roast beef
Grill seasoning blend for steak
4 sub buns
In a large, shallow skillet over medium heat, melt butter. Add flour to butter and cook a minute longer. Whisk in consomme in a slow stream. Bring sauce to a bubble and allow to simmer over low heat until ready to serve sandwiches.
Pile meat loosely across a cutting board. Season meat with grill seasoning With a pair of kitchen tongs, dip meat into loose au jus sauce and pile into rolls. Put remaining sauce into cups for dipping.
- adapted from Rachael Ray
Upside Down Pizza
1 lb. ground beef
1 8oz. container Pillsbury Crescent Rolls
1 jar spaghetti sauce
1 8oz. carton sour cream
Shredded Mozzarella Cheese
Brown and drain meat. Return to skillet and add spaghetti sauce. Stir and heat through. Pour meat mixture into lightly greased 9 by 13 casserole dish. Spread sour cream evenly over meat mixture and sprinkle cheese evenly over sour cream. Unroll crezcent rolls and lay over cheese. Bake, uncovered at 350 for 20 minutes.
-compliments of my mom
1 8oz. container Pillsbury Crescent Rolls
1 jar spaghetti sauce
1 8oz. carton sour cream
Shredded Mozzarella Cheese
Brown and drain meat. Return to skillet and add spaghetti sauce. Stir and heat through. Pour meat mixture into lightly greased 9 by 13 casserole dish. Spread sour cream evenly over meat mixture and sprinkle cheese evenly over sour cream. Unroll crezcent rolls and lay over cheese. Bake, uncovered at 350 for 20 minutes.
-compliments of my mom
Monday, July 28, 2008
Meatloaf
1/2 cup ketchup
2 tbsp. brown sugar
1 lb. lean ground beef
1/2 cup Bisquick mix
1/4 tsp. black pepper
1 egg
Pre-heat oven to 450°. In small bowl, stir ketchup and brown sugar until mixed; reserve 1/4 cup for topping. In large bowl, stir remaining ingredients and remaining ketchup mixture until well mixed.
Spray 13x9-inch pan with cooking spray. Place meat mixture in pan; pat into 12x4-inch rectangle. Brush loaves with remaining ketchup mixture.
Bake 18 to 20 minutes or until loaves are no longer pink in center.
- adapted from Betty Crocker
http://www.bettycrocker.com/recipes/recipe.aspx?recipeID=33723&Source=SearchResultPage&terms=mini meatloaves
2 tbsp. brown sugar
1 lb. lean ground beef
1/2 cup Bisquick mix
1/4 tsp. black pepper
1 egg
Pre-heat oven to 450°. In small bowl, stir ketchup and brown sugar until mixed; reserve 1/4 cup for topping. In large bowl, stir remaining ingredients and remaining ketchup mixture until well mixed.
Spray 13x9-inch pan with cooking spray. Place meat mixture in pan; pat into 12x4-inch rectangle. Brush loaves with remaining ketchup mixture.
Bake 18 to 20 minutes or until loaves are no longer pink in center.
- adapted from Betty Crocker
http://www.bettycrocker.com/recipes/recipe.aspx?recipeID=33723&Source=SearchResultPage&terms=mini meatloaves
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