15 Minute Lazy Noodles

January 12, 2017 at 10:56 pm (Beef, Entrees, Fast, Turkey)


Just because you’re in a rush doesn’t mean you don’t want your meal to be tasty! Lucky for you, these 15 minute lazy noodles are both fast, and flavorful!

You can make most of this whole dish in one pot, so you don’t even have to worry about cleanup being a huge deal! The only way it could get any better is if it also tasted good… Oh wait! It’s absolutely delicious!

12 oz. dried wheat noodles, cooked
1-2 tbsp vegetable or canola oil
1 lb ground beef
1 onion, thinly sliced
2 cloves garlic, sliced
2 large handfuls of baby spinach
salt and pepper
3 tbsp soy sauce
1 tbsp dark soy sauce
2 tsp sesame oil
1 tsp honey
2 tsp chili oil (optional)

Get your noodles boiling in a pot. While they are cooking, brown your ground beef in a skillet with the cooking oil.
Add your onion, garlic, and stir it up.
Mix in the baby spinach, and then top with the cooked noodles.


Poor on the soy sauces, honey, sesame oil, and toss it all together.
Source: Tanya at Shared.com


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Grilled London Broil

January 12, 2017 at 5:02 pm (Beef, Entrees, London Broil, Marinades)



By: Christin Mahrlig of spicysouthernkitchen.com
This Grilled London Broil is juicy and flavorful and cooks in just a matter of minutes. Making shallow cuts on each side of the meat helps it cook up just right and lets the flavor of the marinade really get into the meat.


The marinating takes place at room temperature. Not only does marinating at room temperature shorten the marination time, bringing the meat to room temperature before grilling helps to cook it more evenly.
Prep time:  2 hours, 5 mins
Cook time:  8 mins
Total time:  2 hours 13 mins

No more dried out, chewy meat with this recipe for perfectly cooked and flavored grilled London Broil.
Recipe type: Main Dish
Serves: 4
1 (1½ to 2-pound) London Broil (should be about 1½ inches thick)
½ cup soy sauce
2 tablespoons balsamic vinegar
2 tablespoons ketchup
3 cloves garlic, minced
1½ tablespoons vegetable oil
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
½ teaspoon dried rubbed sage
1½ teaspoons coarsely ground black pepper
1 teaspoon paprika

Using a sharp knife, cut a ½-inch crosshatch pattern, ¼-inch deep, on both sides of steak.
Place in a 1 gallon ziptop bag.
Place remaining ingredients, EXCEPT black pepper and paprika, in a blender.
Process for 30 seconds and pour into ziptop bag with steak. Turn to coat steak and let sit at room temperature for 2 hours.
Turn all burners on a gas grill to high. Cover and let heat for 15 minutes.
Mix together black pepper and paprika.
Remove steak from marinade and pat dry with paper towels. Season with pepper/paprika mixture.
Place London Broil on grill. Grill for 1 minute and then flip over. Continue to flip every minute until temperature reaches 125 degrees for medium rare or 130 degrees for medium. Total cooking time should be 5 to 9 minutes.
Let rest 10 minutes before slicing.

Recipe Source: slightly adapted from Cook’s Country Aug/Sept 2012

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Salisbury Steak Meatballs (Instant Pot, Stove Top, Slow Cooker)

January 12, 2017 at 4:03 pm (Beef, Entrees, Turkey)


Salisbury Steak Meatballs (Instant Pot, Stove Top, Slow Cooker)

By: Gina Homolka of SkinnyTaste

6 Smart Points 271 calories
TOTAL TIME: 25 minutes

These beefy meatballs are cooked in a mushroom gravy and lightened up by using half ground turkey and half lean ground beef. Kid-friendly, comforting and delicious!

2 tsp olive oil, divided
1/2 cup minced onions
1/2 lb 93% lean ground beef
1/2 lb 93% lean ground turkey
1/3 cup whole wheat seasoned breadcrumbs
1 large egg, beaten
2 tablespoons tomato paste, divided
kosher salt
pinch black pepper
1 tbsp all-purpose flour
1 tsp red wine vinegar
2 tsp Worcestershire sauce, to taste
1/4 tsp mustard powder
5 oz sliced mushrooms
1 1/4 cup reduced sodium beef broth
chopped parsley for garnish (optional)

Finely chop 1 oz of the mushrooms into small pieces and set aside. Heat the Instant Pot (or a large nonstick pot on medium-high) on Sauté add 1 tsp oil and onions and cook until golden brown, about 4 to 5 minutes. Divide onions in two.
In a large bowl, combine half of the sautéed onions with the ground beef, ground turkey, chopped mushroom, bread crumbs, egg, 1 tbsp tomato paste, 1/4 cup of the beef broth, 3/4 tsp salt and black pepper.
In a small bowl, blend flour and 1 cup broth until smooth. Mix in remaining onions, remaining 1 tbsp tomato paste, vinegar, Worcestershire sauce and mustard powder.
Gently shape into 20 small meatballs.
Heat the Instant Pot (or non-stick pot) back on saute, add remaining teaspoon of oil and brown the meatballs about 2 minutes until no longer sticks, turn and brown an additional 2 minutes. Add the mushrooms, 1/8 teaspoon salt and black pepper and pour the sauce over the meatballs, cover and cook on high pressure 10 minutes (20 minutes in a regular pot). Let the pressure release on it’s own. Garnish with parsley.
Slow Cooker Directions: Saute meatballs in a skillet, transfer to slow cooker with mushrooms, salt and pepper and pour sauce over. Cover and cook low 6 to 8 hours, until tender.

Yield: 4 Servings, Serving Size: 5 meatballs

Amount Per Serving:
Smart Points: 6
Points +: 7
Calories: 271
Total Fat: 12g
Saturated Fat: g
Cholesterol: 124mg
Sodium: 741mg
Carbohydrates: 12g
Fiber: 2g
Sugar: 3g
Protein: 28g

Read more at http://www.skinnytaste.com/salisbury-steak-meatballs-instant-pot-stove-top-slow-cooker/#O6K4biGcIB5rF8W0.99

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Meatballs (for Homemade Spaghetti Sauce)

June 5, 2011 at 2:47 pm (Beef, Entrees, Italian)


-1 pound ground beef (or turkey, etc.)

-1 cup fresh bread crumbs

-1 cup fresh bread crumbs

-1 tablespoon dried parsley

-1 tablespoon grated Parmesan cheese

-1/4 teaspoon ground black pepper

-1/8 teaspoon garlic powder

-1 egg, beaten

-1/2 cup olive oil


In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg.  Mix well and form into 12 balls.

Pour olive oil into a skillet.  Cook meatballs over medium heat until browned on all sides.  Add to Homemade Spaghetti Sauce.

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Irish Beef Stew

March 18, 2011 at 12:52 pm (Beef, Soups/Stews)

I was looking for a fun meal to make for my family for St. Patrick’s Day, and there’s just something about corned beef and cabbage that sounds overwhelmingly unappealing to me.  I found this recipe for Irish Beef Stew on SimplyRecipes.com.  My husband says it was the best beef stew I’ve ever made (and I’ve tried a few different recipes in the crock pot — good, but nothing like this one.)  The sauce is wonderful because of the Guinness and red wine. 

This also pairs wonderfully with the recipe for Irresistible Irish Soda Bread.

Prep Time:  15 Minutes

Cook Time: 1 hour, 50 minutes

Serves:  4 – 6


-1/4 cup olive oil

-1 1/4 lbs. well-marbled chuck beef stew meat, cut into 1 inch pieces.  (Not extra-lean)

-6 cloves garlic, minced

-6 cups beef stock or canned beef broth

-1 cup Guinness beer

-1 cup fine red wine (Kristen’s note:  I used burgundy cooking wine, and it turned out great.)

-2 tbsp. tomato paste

-1 tbsp. sugar

-1 tbsp. dried thyme

-1 tbsp. Worcestershire sauce

-2 bay leaves

-2 tbsp. butter

-3 lbs russet potatoes, peeled and cut into 1/2 inch pieces (about 7 cups)

-1 large onion, chopped

-2 cups carrots (peeled and cut into 1/2 inch pieces)

-Salt and pepper

-2 tbsp. chopped fresh parsley


1.  Heat olive oil in heavy, large pot over medium-high heat.  Lightly salt the beef pieces.  Working in batches if necessary, add the beef (do not crowd the pan or the meat will steam and not brown) and cook without stirring, until nicely browned on one side.  Use tongs to turn pieces over.  Repeat until all sides of the meat are browned, about 5 minutes.  Add garlic and saute 1 minute.  Add beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce, and bay leaves.  Stir to combine.  Bring mixture to a boil.  Reduce heat to medium-low, then cover and simmer 1 hour, stirring occassionally.

2.  While the meat and stock is simmering, melt butter in another large pot over medium heat.  Add potatoes, onions, and carrots.  Saute vegetables until golden, about 20 minutes.  Set aside until the beef stew in step 1 has simmered for 1 hour.

3.  Add vegetables to beef stew.  Simmer uncovered until vegetables and beef are very tender, about 40 minutes.  Discard bay leaves.  Tilt pan and spoon off fat.  Transfer stew to serving bowl.  Add salt and pepper to taste.  Sprinkle with parsley and serve.  (Can be prepared up to 2 days ahead of time.  Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate.  Bring to simmer before serving.)

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Taco Soup (Crock Pot)

December 29, 2009 at 3:36 pm (Beef, Crock Pot, Soups/Stews)

Shamelessly stolen from http://crockpot365.blogspot.com

Kristen’s note:  This is really more like a chili than it is a soup.  Makes for very yummy leftovers as well.

–2 cans of kindey beans
–2 cans of pinto beans (I used 2 cans of black beans)
–2 cans of corn
–1 large can of diced tomatoes
–1 can tomatoes and chiles
–1 packet taco seasoning
–1 packet ranch dressing mix
–1 lb browned ground turkey or hamburger (optional)
–shredded cheese and sour cream for embelishment (optional)

–brown meat if you are going to use it
–drain fat and add meat to crockpot stoneware insert
–sprinkle seasoning packets on top of meat
–drain and rinse the beans and add
–add the ENTIRE contents of the corn and tomato cans
cover and cook on low for 8-10 hours or on high for 4-5. I think the longer you cook soup, the better, so if you have the time, opt for cooking on low. Stir well, and serve with a handful of shredded cheese and a dollop of sour cream.

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Crusted Stuffed Meatloaf

September 27, 2006 at 11:08 pm (Beef, Entrees)

**This is one of those “eyeball” recipes…you sort of eyeball the measurements.  Measurements are approximate, but the recipe is pretty forgiving.** 

-1/2 lb Ground Turkey

-1 stack saltines, crushed

-1 egg

-salt and pepper to taste

-chopped onion (1/4 cup or less)

-1 cup mozzerella cheese, shredded*

-1/2 Roma tomato, sliced into 1/4 inch slices*

Preheat oven to 375 degrees.

Mix ground turkey, crushed saltines, egg, salt & pepper together.  Roll out on a sheet of greased tin foil.  Work into a rectangle, roughly 13″ x 10″ (I’m guessing here!).  Layer cheese, onion, and tomato in a 3-4 inches wide strip on the middle of the meat.  Fold remaining edges of meat over the layers of filling to form a roll.  Pinch ends and smooth out seams. 

Bake on a greased baking sheet for 30 minutes or until brown.

*You can stuff this with just about anything you like.  This is normally what we use.

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Five Ingredient Lasagna

September 26, 2006 at 10:44 pm (Beef, Entrees, Oven bakes & Casseroles)

Serves 6

-8 oz. ground beef (or ground turkey)
-1 jar spaghetti sauce (usually Ragu)
-6 lasagna noodles, UNcooked
-8 oz. cottage cheese
-2 cups mozzerella cheese

Preheat oven to 350 degrees.

In an 11″ x 7″ lasagna dish, spread a thin layer of sauce. Place two noodles on top of sauce, then layer ground beef, cottage cheese, mozzerella cheese, and sauce. Repeat layers, until ingredients are used up. (I usually reverse the sauce and mozzerella cheese on the last layer).

Cover with aluminum foil and bake for 1 hour or until done. Works really well as leftovers (even if it’s a little runny on the first night).

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Slow Cooker Beef Roast

September 26, 2006 at 10:41 pm (Beef, Crock Pot, Entrees)

Serves 6

-2.5 pound roast
-2 carrots, cut up
-2 potatoes, cut up
-6 oz. mushrooms, sliced
-1 (10.75 oz.) can cream of mushroom soup
-1 can beef broth
-1 (1 oz) package of dry onion soup mix
-3 cloves of garlic minced
-2 tablespoons of olive oil
In a large pan, sear roast on both sides with the olive oil — which will give it a nice brown color on the outside. (No need to cook through.) Place the roast in the bottom of the slow cooker. Add veggies. Pour the soup mix, mushroom soup, and beef broth over the top. Scatter the minc ed garlic over the roast and then cook on low for eight to nine hours (or high for four to five hours).

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