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Page 1: 

  • Ramen Noodle Casserole
  • Pizza Casserole
  • Porcupine meatballs
  • Hamburger Goulash
  • Salisbury Patties & gravy
  • Wet Burritos
  • Honey BBQ Meatloaf
  • Beef Stroganoff
  • Steak & Gravy (crockpot)
  • Swiss Steak (crockpot)

Page 2:

  • Pepper Steak
  • Easy Sesame Beef with vegetables
  • Spanish Beef & Rice
  • Garden Burgers
  • Copycat Manwich
  • Hungarian Beef
  • Meatzza
  • Merlot Filet Mignon

Page 3:

  • Nacho Stuffed Shells
  • Spicy Taco Burgers
  • Beef and Cabbage Wraps
  • Bacon Turtles (cheeseburgers wrapped in bacon)
  • Porcupine Meatballs (#2)

Page 4:

Page 5:

  • Steak Alfredo
  • Low Carb Taco Bake
  • Pizza Burgers

Page 6:

  • Not Your Mama's Meatloaf (provolone stuffed meatloaf)
  • Zucchini Lasagna
  • Steak Pizzaiola
  • Taco Lasagna

Page 7:

  • Low Carb Beef & Cheese Spaghetti Squash Bake
  • Crockpot Carne Guisada
  • Low Carb Bacon Cheeseburger Skillet Meal
  • Low Carb Beef & Spinach Bake
  • Slow Cooker Au Jus Roast

Page 8:

  • Taco Skillet
  • Italian Meatball Bake
  • Western Burger
  • Smoky Beef Roast
  • Baked Steak
  • Tater Taco Casserole
  • Baked Spaghetti
  • Country Fried Steak


by on Sep. 8, 2011 at 8:25 PM
Replies (71-79):
michiganmom116
by Kitchen Owner on Nov. 27, 2012 at 8:23 AM


Click to see a close-up

TACO SKILLET
2 pounds ground beef
1 medium onion, chopped, 4 ounces
2 cloves garlic, minced
2 pkts. or equivalent taco seasoning
14.5 ounce can diced tomatoes, undrained
16 ounces coleslaw mix or shredded cabbage
Salt, to taste
8 ounces sharp cheddar cheese, shredded
6 tablespoons sour cream, optional
Cilantro, optional

Brown the meat with the onion and garlic in a large skillet; drain the grease. Add the seasoning and tomatoes. Simmer, uncovered, 5 minutes. Add the cabbage and cook, uncovered, 5 minutes, stirring occasionally. Add salt to taste, if needed. Sprinkle the cheese over the top, cover and cook 2 minutes until the cheese melts. Stir in the cheese. Top each serving with 1 tablespoon sour cream and a pinch of cilantro, if you like, but they are not included in the counts.

Makes 6 servings
Can be frozen

Per Serving: 383 Calories; 24g Fat; 32g Protein; 11g Carbohydrate; 3g Dietary Fiber; 8g Net Carbs

michiganmom116
by Kitchen Owner on Nov. 27, 2012 at 8:24 AM


ITALIAN MEATBALL BAKE
2 lb. meatballs, fully cooked
1/2 pound mushrooms, sliced
1 green pepper, in chunky slices, 5 ounces
1/2 cup onion, in chunky slices, 2 1/2 ounces or 1 small
3/4 cup pasta sauce (I like homemade with no added sugar)
6 ounces mozzarella cheese, shredded

Sauté the mushrooms, peppers and onion in olive oil until tender. Meanwhile, reheat the meatballs, if necessary. Spread a bit of pasta sauce in bottom of 9 x 13 baking dish and add meatballs in an even layer. Top with remaining pasta sauce, then mozzarella. Bake about 10 -15 minutes at 350º until hot and bubbly and the cheese is melted.

Makes 6 servings
Freezing not recommended

Per Serving: 586 Calories; 44g Fat; 36g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g Net Carbs

michiganmom116
by Kitchen Owner on Nov. 27, 2012 at 8:25 AM


from cooks.com

WESTERN BURGER 
1 lb. ground beef
1 tbsp. Worcestershire sauce
1 can Durkee French fried onions (2.8 oz.)
6 tbsp. barbecue sauce
2 tbsp. mustard
4 strips bacon, fried crisp
4 hamburger buns
Combine ground beef, Worcestershire sauce, 1/2 can onions, 2 tbsp. barbecue sauce and mustard; mix well. Form into 4 patties. Broil or grill to desired doneness turning carefully. Top with bacon and remaining sauce and onions. Broil 30 seconds more or until onions are golden. Serve on hamburger rolls.
michiganmom116
by Kitchen Owner on Mar. 12, 2013 at 8:23 AM

This was GOOD, and the smell of it cooking drove us crazy!

Smoky Beef Roast

  • 1/4 cup water
  • 1 tablespoon liquid smoke (I used hickory)
  • 1 tablespoon brown sugar
  • 1 teaspoon celery salt
  • 1 teaspoon onion salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon mustard seed
  • 1/4 teaspoon pepper
  • 1 (2 to 3 pound) boneless beef roast (mine had a bone...no biggie)
  • 1/4 cup barbecue sauce

In a large resealable plastic bag or shallow container, combine the first eight ingredients. Add roast.  Seal bag or cover container; refrigerate for 8 hours.
Drain and discard marinade. Place roast in greased 2 1/2−quart baking pan. Cover and bake at 325 degrees F for 1 1/2 to 2 hours. Baste with barbecue sauce. Bake, uncovered, 10 to 20 minutes longer or until beef is fork−tender.


Yields 4 to 6 servings.

Note:  I used a 3 to 4 lb. beef roast

michiganmom116
by Kitchen Owner on Jul. 13, 2013 at 9:10 AM

Baked Steak

  • 2 lb. round steak (can also be sirloin), cut into serving pieces
  • 1 can beefy mushroom soup
  • 2 Tbsp. steak sauce (like A-1)
  • 1 tsp. garlic salt
  • 1/4 tsp. black pepper
  • 1 onion, sliced
  • 1 tomato, diced (I used 15 oz. can diced tomatoes, drained)

Lay steak in baking dish. Mix soup and steak sauce with seasonings.  Pour over steak.  Top with onion slices and diced tomatoes.  Bake in 350°F oven for 1 hour.

michiganmom116
by Kitchen Owner on Jul. 13, 2013 at 9:35 AM

Tater Taco Casserole

  • 2 lb. ground beef
  • 1/4 c. chopped onion
  • 1 envelope taco seasoning (or 1 batch of my homemade recipe)
  • 2/3 c. water
  • 2 c. or 16 oz. can sweet corn (drained)
  • 1 can Campbell's Fiesta Nacho Cheese soup
  • 32 oz. bag tater tots
  • 2 c. shredded cheddar cheese

Brown beef with onion.  Add taco seasoning with water (1/2 c. if you use my homemade recipe).  Simmer for a few minutes.  Spread in 9 x 13 baking dish.  Top with corn, then spread soup over top of the corn.  Top with tater tots and cheese and bake uncovered at 350°F for 30 - 35 minutes.


michiganmom116
by Kitchen Owner on Nov. 8, 2013 at 5:40 PM



Baked Spaghetti:

1 c. chopped onion

1 c. chopped green pepper

1 Tbsp. butter or margarine

1 28 oz. can crushed or diced tomatoes with liquid

1 4 oz. can mushroom pieces, drained

2 tsp. dried oregano

1 lb. ground beef, browned and drained

16 oz. spaghetti, cooked and drained

8 oz. shredded cheddar cheese

1 can cream of mushroom soup

1/4 c. water

1/4 c. grated Parmesan cheese

1 small can sliced black olives

In large skillet, saute onion and green pepper in butter until tender. Add tomatoes, mushrooms and oregano. Add ground beef. Simmer uncovered for 10 minutes. Place half of the spaghetti in a greased 9 x 13 baking dish. Tope with 1/2 of the tomato/beef mixture. Sprinkle with 1 cup cheddar cheese. Repeat layer. Mix the soup and water until smooth; pour over casserole. Sprinkle with parmesan cheese and top with sliced olives. Bake uncovered at 350 degrees for 30 to 35 minutes.

jessicasmom1
by New Member on Dec. 24, 2013 at 6:03 AM

yum!!

Quoting sassymomntx1961:


Quoting michiganmom116:

Pizza Burgers

  • 1 lb. ground beef
  • 8 oz. tomato sauce
  • 1/2 c. dry bread crumbs
  • 1/2 tsp. oregano
  • 1/4 tsp. salt (optional)
  • Monterey jack, cheddar, or colby jack cheese
  • 6 hamburger buns (toasted if desired)

Reserve 1/2 c. tomato sauce.  Mix ground beef, rest of tomato sauce, bread crumbs, oregano, and salt together.  Form 6 patties.  Place in a microwave safe roasting rack or in a microwave safe glass dish.  Spoon rest of tomato sauce on top of patties.  Cook on 100% power for 5 minutes in microwave oven.   Rotate dish 1/2 turn.  Cook for another 4 to 7 minutes, until edges of patties are firm and patties are browned.  Top with cheese.  Cook another minute or until cheese is melted.  Serve on buns.

After cooking (look at all the grease!)

This one was snatched up within a minute 

This looks great.Ty for the heads up on the recipie for my grillers.Ive almost ate all the beans so I may make mashed potatoes and make gravy from the steak lol now Im getting hungery lol.


michiganmom116
by Kitchen Owner on Jan. 26, 2014 at 8:30 AM



Country Fried Steak

  • 1 c. flour
  • 2 tsp. salt
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. ground black pepper
  • 2 to 3 lb. round steak, trimmed and cut into serving sized pieces (can also use cubed steaks and cut back on cooking time)
  • buttermilk or egg beaten w/1 tbsp. water
  • 1/4 c. butter

Gravy:

  • 2 Tbsp. butter
  • 1/2 c. reserved flour mixture
  • 2 c. milk or 1 c. heavy cream + 1 c. water
  • extra water as needed

Mix flour and seasonings.  Soak steak pieces in buttermilk or egg mixture, then dredge in the seasoned flour mixture (reserve 1/2 c. mixture for gravy).  Brown carefully on both sides in butter in a skillet over medium heat.  Cover and cook over low/medium-low heat for about 45 minutes (you may want to add a little bit of water) until tender.  Remove steaks from skillet and cover to keep warm.

For gravy:  melt butter over medium heat in the same skillet that you cooked the steaks, scraping browned bits of steak from the bottom.  Stir in the reserved flour mixture and cook for about a minute.  Slowly whisk in the milk a bit at a time, waiting until the mixture thickens before adding the next bit of milk, until all of the milk has been added and gravy is thick.  Add extra water and whisk to achieve desired consistency.  Serve over steak and accompanying mashed potatoes or rice.

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