Shortly after the temperatures start to drop and there’s a chill in the air, I want to make every type of soup I can. This is the first recipe of 2020 … I have at least 4 other recipes on the dock to make.
Using the Instant Pot, this soup was ready in a short amount of time – it’s perfect for a busy weeknight dinner. I enjoyed the delicious broth – it’s a slight tomato base with beef stock. I used frozen vegetables, but you easily use any fresh veggies you have on hand. The recipe made enough for us to have another dinner one night, plus I frozen a quart for lunches later this fall.
Lately, I’ve been in a rut for dinner. We’ve been eating the same almost every week and I decided it was time to change that. I’ve been in the mood for garlic beef and found this recipe I had pinned.
My kids complained the entire time about what I was making – but lately that’s been a common theme around here. It’s exhausting and I’m blaming it on the recent phase of Mercury being in retrograde. I enjoyed the meal and it was a nice change.
We’re coming out of the Polar Vortex and I’m so glad I made this dish earlier in the week. It was the perfect thing for leftovers. I also love that it’s made in a slow cooker … throw it all into one pot and let it do it’s thing while cooking. All this cold weather is making me want to hunker down and eat comfort foods, and this sure hit the spot!
One of my kids loved it and other was “meh” on it. Those were her words…LOL! She’s been quite picky and outspoken lately. I guess that’s what happens when she’s almost 12. If you have any tips on how to deal with preteen and teenage girls, please send them my way. I don’t know if I’m going to make it with all the attitude and sass. I hope when my son gets to the be this age, he continues to be a sweet angel.
Winter break is over and it’s time to get back to school, work and all the usual activities we have going on. I’m always on the hunt for quick and easy dinners that I can whip together during the week and this definitely was one of them!
I love stroganoff and even though my family is not a huge fan, I make it every now and then. This recipe reminds me of growing up and my mom making the stroganoff version of hamburger helper. You could easily substitute ground turkey for the ground beef for a lighter version.
Salisbury steak is one of the those foods that I associate with frozen dinners. I don’t think I ever ate one, but this recipe is nothing like a TV dinner. The steak patty is moist and packed full of flavor. Then add on the mushroom and onion gravy and you have a delicious dinner. I served it with green beans and buttered noodles for my kids. It was so filling and kept me from snacking at night. Even better this recipe is low-carb for anyone that’s watching their carbs.
I’m always looking for quick dinners and this one fits! I love stir-fry – there’s something about meat and veggies in a delicious sauce served over rice or quinoa……except when your kids complain about it. When I made this, my kids were off – I’m blaming the full moon! My son told me he doesn’t like broccoli (news to me) and my daughter took a plate but complained about how “chewy” the beef was. My husband and I loved it and we had no complaints! I guess you can’t please everyone.
There’s nothing more simple than throwing a chuck roast, onions and spices into a slow cooker and letting it cook all day long to show up 6 hours later and dinner is cooked. This pot roast was delicious and we all loved the cooked onions that went with it. I served it over egg noodles, a la “stroganoff.” It made for great leftovers too!
Another delicious recipe made in my Instant Pot! I’m really enjoying the ability to make inexpensive cuts of beef taste like they’ve been cooking all day long in such a short amount of time. This was a big hit with everyone in my family including my 4 year old who is currently being super picky! I loved the addition of the spinach too!
My noodles were a little soft and when I make it next time, I’m going to try whole wheat noodles to see if that helps. If you’re using regular egg noodles, I would drop the time down 1-2 minutes to see if that helps. Even with the soft noodles, it was a delicious dish!
It’s been an insane week here lately. Cooper and I both have had colds that we’re fighting and Madeline is in a walking boot. I want to restart March over again!
Now that the weather is finally turning, I’ve been trying hard to get back into eating healthy and working out again…especially since I have to run a 5K in May with Madeline. I found this recipe for a healthy slaw and it reminded me of an eggroll…without the roll. The kids were iffy on it, but I enjoyed it and it’s great that it’s made in one pan! Quick and easy!
I haven’t made a stir fry in a while and we’ve been ordering Chinese food way too much, so I thought it was about time I made something at home. I have had this recipe saved for months and have been wanting to make it. I thought it would be something the kids would enjoy – WRONG. Madeline complained about it and Cooper ate only the carrots. He gets a pass though because later that night I realized he was burning up and had a high fever…which explains the absence of new posts last week. Surviving is the only thing that happens when you have a sick kid.
This meal came together really quickly…I think it took longer for me to get everything prepped than to do the actual cooking. I tossed it with whole wheat linguine noodles but you could serve it with rice or just eat it alone. The steak was super tender and I loved the flavor of the peanut-soy dressing.
1/4 cup peanut butter
1/3 cup orange juice
3 Tbsp reduced-sodium soy sauce
1 Tbsp rice vinegar
2 tsp sugar
4 tsp canola oil, divided
3 garlic cloves, minced
1 lb sirloin steak, trimmed and thinly sliced
1 small head of Savoy cabbage, shredded
2 -5 Tbsp water
2 medium carrots, grated
4 oz button mushrooms, quartered
1/4 cup chopped unsalted roasted peanuts
In a medium bowl, whisk together the peanut butter, OJ, soy sauce, vinegar and sugar until smooth. Set aside.
In a large skillet or wok, heat two teaspoons of oil over medium-high heat. Toss in the minced garlic and stir until fragrant, then add in the steak. Cook until it’s browned but still pink in the middle. Transfer to a bowl and set aside.
Reduce the heat on your stove to medium and add in the remaining two teaspoons of oil. Add the shredded cabbage and two tablespoons of water. Stir the cabbage until it begins to wilt (about 5 minutes) and then add the mushrooms and carrots. Add additional water if needed to prevent the vegetables from sticking or burning. Once the mushrooms are cooked through and the cabbage is wilted to your liking, add the reserved steak and garlic to the pan. Pour the peanut sauce on and toss to coat. Serve and then sprinkle the peanuts on top if using.