Prep: 10 min, Cook: 3:00
3
½ lbs. beef brisket 2
tsp. paprika
1
tsp. onion powder 1
tsp. garlic powder
2
medium onions 1
cup chili sauce
Sprinkle
both sides of brisket with paprika, onion powder, and garlic powder. Place
brisket in a Dutch oven and add onions. Cover meat ¾ way
up with water. Pour chili sauce over meat. Bring to a boil over medium high
heat. Reduce heat to low, cover and simmer
3 hours, turning every 30 minutes, until meat is just tender. Transfer meat
to a carving board. Let stand 10
minutes before slicing. Return to pan to reheat before serving.
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Fettuccine with Steak and
Zucchini
Prep: 10 min, Cook: 15 min.
1
lb. fettuccine or other pasta 1
Tbs. unsalted butter
2
Tbs. olive oil ¾
lb. onion, thinly sliced
4
cloves garlic, crushed ¾
lb. zucchini, cut into ½ inch cubes
1
tsp. basil, or 1/3 cup fresh chopped ¼
cup grated Parmesan cheese
1
lb. round steak, thinly sliced across the grain
Cook fettuccine
in boiling salted water until al dente. Drain. Return pasta to saucepan. Toss
with butter and keep warm. Heat oil in heavy nonstick skillet
over medium high heat. Sauté onions 2-3 minutes,
stirring frequently. Add garlic and zucchini and continue to sauté
another 4-5 minutes or until zucchini softens. Stir in basil,
and salt and pepper to taste. Transfer vegetables to a platter and keep warm.
Add steak slices to skillet and sauté 5 minutes, stirring frequently, or until
meat is just cooked throughout. Combine vegetables, meat and pasta in a serving
bowl. Serve with Parmesan.
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Chicken Breasts in Tomato Cream
Sauce
Prep: 5 min, Cook: 20 min./lb
4
Boneless chicken breast halves 3
Tbs. unsalted butter
Foil 1
shallot, chopped
1/3
cup sweet vermouth 14
oz. Italian style tomatoes,
½
cup light cream drained and chopped
Season
chicken breasts with salt and pepper to taste. Melt butter in heavy nonstick
skillet over medium high heat. Sauté chicken 3-5 minutes per side,
or until tender and cooked throughout. Remove to a platter and cover with foil
to keep warm. Add shallots to pan and cook 1-2 minutes until soft. Add vermouth
and tomatoes, and simmer7-10 minutes stirring frequently, until sauce reduces
by half. Pour sauce into a food processor or blender and purée until smooth.
Return to pan. Add cream and simmer 2 minutes. Do not boil. Serve over chicken.
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Easy Roast Beef
Prep: 10 min, Cook: 3:00
3
lbs. Chuck Roast (Bnls) 1 can cream of mushroom
soup
1
package dry onion soup mix
Preheat
oven to 325ºF. Place a large sheet of aluminum foil in broiling pan, enough to
fully wrap the beef. Place beef on aluminum foil and bring foil up to make a
bowl. Combine soups in a bowl. Mix thoroughly and spread over beef roast. Fold
foil to seal tightly. Bake 3 hours
until tender.
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Crock Pot Pot
Roast
Prep: 10 min, Cook: 8-10 hrs
2-3
lb Chuck Arm Pot Roast
16 ounces of
Coke (or for something different try Root Beer)
1
(1 ¼ ounces) envelope of dry onion soup mix
Mix together soda and onion soup mix.
Pour half the mixture into the bottom of the crock pot. Place arm roast in
crock pot and pour the rest of the mixture over the roast. Cook on low for 8-10
hours or on high for 4-5 hours. Serves well with mashed
potatoes and fresh green beans.
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Herb Marinated Beef Steak
Prep: 10 min, Marinate: 6:00, Cook: 20
min
¼
cup onion, minced 2
Tbs. parsley, chopped
2 Tbs. white
vinegar 1
Tbs. olive oil
1 Tbs. Dijon
mustard 1
clove garlic, minced
½ tsp. dried
thyme leaves 1
lb. chuck blade steak
Combine all ingredients, except steak,
in a bowl. Place steak in a plastic bag and add marinade, spreading evenly over
both sides. Close bag securely and marinate
in refrigerator 6-8 hours (or overnight, if desired), turning at least
once. Pour off marinade and discard. Turn on broiler. Broil
16-18 minutes for
rare to medium rare, about 4 inches from heat source, turning once.
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Pork Cutlets in Cream
Prep: 5 min, Cook: 35 min.
4
pork cutlets 1
Tbs. all purpose flour
1
Tbs. unsalted butter ¼
cup half & half
1
Tbs. parsley, chopped
Sprinkle pork cutlets with flour and
season with salt and pepper to taste. Melt butter in a heavy nonstick skillet
over medium heat. Sauté cutlets until browned on both sides. Add half and half.
Reduce heat to low, cover and simmer 30 minutes. Top with parsley.
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Slow-Roasted Beef with Red Wine
Prep: 10 min, Cook: 1:10 min.
3-4
lbs. Boneless Sirloin Tip Roast 2
Tbs. Olive Oil
1/3
cup Red Wine 1
cup Chicken or Beef Stock
Preheat
oven to 250ºF. Season roast with salt and pepper to taste. Heat
oil in a heavy ovenproof pot or Dutch oven over medium high heat. Sear
roast about 4 minutes per side, until browned. Transfer pot to oven and roast,
uncovered, 45 minutes-1 hour, or until meat thermometer registers 110ºF.
Increase oven temperature to 500ºF and roast about 15 minutes longer, or until
meat thermometer registers 130°F. Remove roast from pot. Let stand 20 minutes
before carving.
Meanwhile, set pot over medium high
heat. Discard all but 1 Tbs. fat from pot. Stir in wine with a wooden spoon to
loosen brown bits. Simmer about 2 minutes, until wine reduces to a glaze. Stir
in stock and simmer another 1-2 minutes, until sauce reduces and thickens
slightly. Cut roast into thin slices. Stir meat juices into pan juices. Serve
immediately with juices passed separately.
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Worcestershire Ribeye Steak
Prep: 5 min, Cook: 10 min.
2
Tbs. Worcestershire sauce 1
tsp. parsley, minced
2
ribeye steaks, or 1
“Sweetheart” steak
Turn
on broiler. Combine first 2 ingredients in a small bowl and set aside. Using a sharp knife, cut crisscrossing diagonal slashes into 1 side
of each steak. Place steaks on broiling pan, cut side down, and broil
3-4 minutes. Turn steaks and divide parsley mixture evenly on cut side of
steaks. Season with salt and pepper to taste. Broil
another 3-4 minutes for medium-rare meat. Cook longer if desired. brushing
occasionally with marinade, until a meat thermometer registers 145°F for medium
rare. Remove from oven, cover lightly and let
stand 15 minutes before slicing.
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This menu and others
can be found at www.mealsforyou.com.