Prep: 5 min, Cook: 45 min.
1 Tbs. oil 1 onion, sliced
1 lb. lean lamb stew cubes 1 Tbs. Ginger
¼ tsp. Garlic Powder 1 ½ cups Apricot Nector
Heat oil in a heavy nonstick skillet over medium high heat. Sauté onion and lamb 2-3 minutes, until
lamb is browned. Add remaining ingredients and reduce heat to low. Cover and simmer gently 40 minutes,
or until lamb is tender.
Grilled Steaks with Mushroom Sauce
Prep: 10 min, Cook: 20 min.
1 Tbs. plus 1 tsp. unsalted butter or olive oil 1 onion, chopped
½ lb. mushrooms, chopped 2 ¾ Tbs. all purpose flour
2/3 cup plus 2 Tbs. water 1/3 cup plus 3 Tbs. dry red wine
1 tsp. beef bouillon 2 NY Strip Steaks
1 Tbs. plus 1 tsp. fresh parsley, chopped
Prepare broiler or grill. Meat butter in heavy nonstick skillet over medium-high heat. Sauté mushrooms and onion 4-5 minutes, until onion is soft. Sprinkle flour over mixture and stir 1 minute. Add water, wine, and bouillon. Simmer about 10 minutes, stirring occasionally, until sauce boils and thickens. Broil or grill steaks 4 minutes per side or until done as desired. Stir parsley into sauce. Serve sauce over steaks.
Slow Roasted Beef with Red Wine
Prep: 10 min, Cook: 1:10
4 lbs. boneless Sirloin Tip Roast 2 Tbs. Olive Oil
1/3 cup Red Wine 1cup chicken or beef stock
Preheat oven to 250°F. Season roast with salt and pepper to taste. Heat oil in 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, 45minutes to 1 hour, or until meat
thermometer registers 110°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.
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.
Prep: 5 min, Cook: 1:00
3Tbs. dill seed 1 Tbs. fennel seed
¼ tsp. oregano 1 tsp. lemon pepper
¼ tsp. onion powder ¼ tsp. garlic powder
4 lbs. boneless pork roast
Preheat oven to 325°F. Combine seasonings in a bowl and coat roast with mixture. Place in a shallow
roasting pan and roast 50-60 minutes, or until meat thermometer registers 160°F. Let cool 5-10
minutes before carving.
Chicken Dinner in a Pot
Prep: 15 min, Cook: 1:15
1 roasting chicken, whole 2 cloves garlic, peeled
1 1/3 cups condensed cream of mushroom soup 9 oz. green beans, thawed if frozen
¼ cup sundried tomatoes(optional0, chopped ¾ lbs. carrots, peeled and cut in half
1 large onion, peeled and cut in quarters 4 medium baking potatoes, scrubbed,
4 celery ribs, cut in half cut in half
Preheat oven to 375°F. Arrange chicken in the bottom of a large enameled covered casserole. Place garlic and sundried tomatoes inside chicken cavity. Arrange remaining vegetables around chicken. Season with salt and pepper to taste. Cover pan and place in oven. Roast 1 hour.
Remove vegetables from casserole. Set aside and keep warm. Baste chicken with juices and Roast another 15 minutes, uncovered, or until chicken is brown, Remove from oven. Let chicken stand 5 minutes before carving. Serve chicken with vegetables.
America’s Cut Dijonnaise
Prep: 10 min, Cook: 10 min
4 boneless pork chops, about 6 oz. ea. 1/3 cup Dijon mustard
Preheat oven to 400°F. Grill or pan broil chops 4 minutes on each side. Spread each chop with about 1 teaspoon per side of mustard. Bake 10 minutes.
Ground Beef Chilaquiles
Prep: 15 min, Cook: 25 min.
1 lb. ground round 1 onion, chopped
2 cloves garlic, crushed ¼ cup chili powder
1tsp. ground cumin 1 tsp. dried oregano
2 cups recipe-ready crushed tomatoes 1½ cups chicken stock
¼ lb. white corn tortilla chips, coarsely broken, about 2 cups
1 cup cheddar cheese, shredded 1 cup salsa
Preheat oven to 325°F. Heat a heavy non-reactive sauce pan over medium high heat. Sauté beef, onion, and garlic 6
minutes, breaking meat into bits, until browned and onion is tender. Stir in next 5 ingredients and salt to taste. Bring to a boil over
medium heat, mixing thoroughly. Reduce heat to medium low. Cover and simmer about 10 minutes, stirring occasionally. Stir in
tortilla chips. Transfer mixture to an oven-proof casserole. Sprinkle with cheese. Bake 10 minutes or until cheese is melted. Serve with
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.
Beef Pot Roast
Prep: 15 min, Cook: 1:45
4 lb. beef pot roast 2 cups spicy tomato juice
2 cups onions, chopped 1 clove garlic, minced
6 potatoes, cut into large chunks 3 cups carrots, cut into pieces
2 Tbs. all purpose flour
Spray a Dutch oven with nonstick cooking spray and heat 1 minute. Add roast and sauté 2-3 minutes per side or until browned. Add 1 ¾ cups tomato juice, onion and garlic. Season with salt and pepper to taste. Bring to a boil. Reduce heat to low, cover and cook 1 hour. Add potatoes and carrots, cover and cook another 45 minutes. Transfer roast and vegetables to a platter. Combine flour and remaining ¼ cup juice in a bowl. Stir into drippings. Increase heat to medium high. Stir 3-4 minutes or until thickened. Serve gravy over meat and vegetables.
Beer Butt Chicken
Prep: 30 min, Cook: 3:00
1 cup butter 2 Tbs. garlic salt
2 Tbs. paprika salt & pepper to taste
1(12 fl. oz.) can beer 1 (4 lb.) whole chicken
Preheat an outdoor grill for low heat. In a small skillet, melt ½ cup butter. Mix in 1 Tbs. garlic salt, 1 Tbs. paprika, salt, and pepper.
Discard half the beer, leaving the remainder in the can. Add remaining butter, garlic salt, paprika, and desired amount of salt and
pepper to beer can. Place can on a disposable baking sheet. Set chicken on can, inserting can into the cavity of the chicken. Baste
chicken with the melted seasoned butter. Place baking sheet with beer and chicken on the prepared grill. Cook over low heat for about
3 hours, or until internal temperature reaches 180°F.
Grilled Boilermaker Bratwurst
Prep: 5 min, Cook: 30
4 Fresh bratwurst or sausages 12 oz. canned beer, optional – may substitute ginger ale or tap water
¾ medium onion ¼ tsp. seasoned pepper
2 tsp. garlic cloves, peeled & sliced 4 hard rolls
Put bratwursts in pot to size, pour in beer, chopped onion, pepper and garlic and bring to a slow boil for 20 minutes. Remove and grill on low flame heat until browned. You must turn regularly to prevent burning.
Serve with warm hard rolls and your favorite toppings such as ketchup, mustard, relish, cheese, etc.
Sage Roasted Pork Tenderloin and Beans
Prep: 15 min, Cook: 40 min.
1 lb canned Great Northern beans, or canned navy beans 14 oz. artichoke hearts, rinsed & drained
1 ¾ cups canned diced tomatoes, undrained, with roasted garlic (optional)
1 tsp. lemon zest, or 2 tsp. lemon juice 2 tsp. dried sage leaves, divided
2 pork tenderloins, about ¾ lb. to 1 lb. each 2 large cloves garlic, cut into slivers
2 tsp. olive oil
Combine beans, artichoke hearts, tomatoes, lemon rind, and half the sage; place in 13 X 9 inch baking pan. Cut slits in tenderloins with sharp paring knife and insert slivers of garlic; sprinkle pork lightly with salt, pepper, and remaining sage. Place on top of bean mixture; drizzle with oil. Roast at 420°F until pork is done and juices are clear, 35 to 40 minutes. Spoon bean mixture onto rimmed serving platter; slice pork and arrange on beans.
Prep: 15 min, Cook: 2:05
1 Beef Round Steak ¼ cup plus 1 Tbs. olive oil
½ cup seasoned bread crumbs 1 onion, thinly sliced
¼ cup Romano Cheese, cut into small cubes 2 cloves garlic, thinly sliced
1 cup canned tomatoes, diced, drained and juice reserved
Kitchen string 1 cup beef stock
Place steak between two sheets of plastic wrap and pound lightly with a mallet or other heavy flat object to flatten to a thickness of no more than ¼ inch. Spread 1 Tbs. olive oil over one side of each piece. Sprinkle with garlic and season with salt and pepper to taste. Spread tomatoes over top. Roll up steak and tie with string in 3 places to secure. Heat remaining oil in heavy nonstick skillet over medium high heat. Brown steak 2-3 minutes, turning until brown on all sides. Stir in reserved tomato juice and stock. Reduce heat to medium low. Cover and gently simmer 2 hours. Discard string before serving.
Lima Beans with Ground Beef
Prep: 5 min, Cook: 30 min.
3/4 lb. baby lima beans
2 tsp. unsalted butter
2/3 cup onion, finely chopped
1 lb. ground beef
3/4 tsp. turmeric
1/4 tsp. cayenne pepper
1/4 tsp. pepper
4 scallions, sliced
2 cups plain lowfat yogurt
Blanch lima beans in boiling water 3-4 minutes or until almost tender. Drain thoroughly. Melt butter in a heavy nonstick skillet over medium high heat. Sauté onion 5-7 minutes or until golden. Add ground beef and sauté 3-4 minutes or until meat is lightly browned. Stir in lima beans, turmeric, cayenne and pepper and sauté 3-4 minutes or until lima beans are tender. Reduce heat to medium low. Stir in half the scallions. Sauté 2-3 minutes, stirring constantly until scallions are softened. Remove from heat, sprinkle with remaining scallions and serve with yogurt. __________________________________________________________________________________________________________________________________________
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.
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.
This menu and others can be found at www.mealsforyou.com.