1.5 lbs Beef 1 pound Russet potatoes, cut into 1/2-inch cubes 3medium carrots, peeled and thickly sliced 1medium yellow onion, diced 3 celery stalks, thickly sliced 6garlic cloves, minced 1(14-ounce) can diced tomatoes, with their liquid 2 tablespoons Worcestershire sauce 1 tablespoon Creole (or all-purpose) seasoning 2 teaspoons Italian seasoning 1dried bay leaf 5 cups unsalted or low-sodium beef broth 3/4 cup frozen green beans 1/2 cup frozen green peas 1/2 cup frozen corn mushrooms- saute first, then add to soup
Cook the beef.
Add the potatoes, carrots, onion, and celery, and cook, still over medium, until the onions are translucent, 5 to 6 minutes. Add the garlic and cook for 1 minute.
Add all the beef back to the pot, along with the canned tomatoes, Worcestershire sauce, Creole seasoning, Italian seasoning, bay leaf, and beef broth. Use a wooden spoon to scrape up any dark bits stuck to the bottom of the pot. Cover and simmer for about 75 minutes, until the beef is tender.
Stir in the green beans, peas, and corn and cook for an additional 10 minutes.
Remove the bay leaf, then taste the soup. Season with additional salt and pepper if needed. Serve warm.
heat oven to 400°. Drizzle cut sides of spaghetti squash with oil and season with salt, chili powder, and cumin. Place cut side down on a large, rimmed baking sheet. Roast until tender, 30 to 35 minutes. Let cool slightly. Using a fork, break up squash strands.
Meanwhile, make filling: In a large skillet over medium heat, heat olive oil. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add ground beef, breaking up the meat with a wooden spoon. Cook until beef is no longer pink, about 6 minutes. Drain fat.
Stir in taco seasoning, then season to taste with salt and pepper. Stir in black beans, cherry tomatoes, and corn.
Fill each spaghetti squash with beef mixture and top with cheeses. Return to oven to melt cheese, 5 minutes. Garnish with cilantro and serve.
Heat a wok or large saute pan over high heat. Add the cooking oil and swirl to coat. Add the marinated pork/meat and stir-fry until no longer pink, about 2-3 minutes. Turn heat to medium-low, push the meat to one side of the pan. Add the garlic, cabbage, carrots, ginger and the mushrooms and stir-fry for 1 minute, until the vegetables are softened. Add the rice wine, soy sauce, sugar, sesame oil and black pepper. Continue to stir-fry for another minute. Scoop out the filling to a baking sheet and spread out to cool. Prop up one end of the baking sheet so that it tilts and will allow all the moisture to drain to one end. Let cool for 15 minutes.
Discard all of the accumulated juices. Use paper towels to blot the filling to rid of extra oil or juice. Now, you're ready to wrap (see photos for instructions on how to wrap).
IMPORTANT: Only use 1 heaping tablespoon of filling for each egg roll. These are slender egg rolls, the width of the egg roll should only be 1.25" diameter.
Keep the rolled egg rolls in neat, single layer and covered with plastic wrap to prevent drying. If you want to stack the egg rolls, make sure you have layer of parchment paper in between the layers to prevent sticking. Keep wrappers also covered with plastic wrap to prevent drying. Refrigerate up to 4 hours until ready to fry or freeze.
To fry the egg rolls, fill a wok or pot with 2 inches of high-heat cooking oil. Heat the oil to 350°F (175°C) or until a cube of bread will fry to golden brown within 10 seconds. Gently slide in or lower the egg rolls, frying 4 to 6 at a time, turning occasionally until golden brown about 1½ minutes. Place on wire rack to drain and cool.
NOTE: To fry frozen egg rolls, do not defrost the egg rolls – just add them to the oil frozen, frying 4 to 6 at a time. Add an additional 1½ minutes to the frying time since they are frozen.
2/12/25 I made these egg rolls. I sauted some on the stove and cooked some in the oven at 440 degrees on a greased cookie pan. I had extra filling leftover so I made Fried rice. -Cooked rice, sauteed rice . -Added the leftover sausage cabbage ( egg roll filling) to the rice and -scrambled and cooked 4 eggs. -Added frozen peas
2 bags of tortillas (20 tortillas)
cooked or canned chicken or beef or pork
2 chopped onions
chili powder
cumin
garlic powder
oregano
salt and pepper
cut sticks of cheese or shredded
1 can of black beans or refried beans
4 chopped tomatoes or salsa
Saute onions till translucent, then add seasonings to taste, beans, meat, and tomatoes. Put mixture in tortilla, cut a slice of cheese and roll up. Roll up tortillas and place seam down on a baking sheet, not touching one another. Spray lightly with cooking spray, or lightly brush with olive oil and sprinkle lightly with kosher salt. You can place the tortillas in the pan touching each other if desired, but I like crunchy tortillas. I made extra filled tortillas and put them in a ziplock bag and froze them. Bake 425 for 20-25 minutes or until golden brown and crispy. Add shredded lettuce, chopped tomatoes, salsa, sour cream, avocado Serve Avocado-Cilantro Sauce:
1 large baked potato (can use frozen hashbrowns)
1 onion chopped
garlic cloves or garlic powder
4 eggs scrambled
Oil
Spinach and/or broccoli chopped
1/2 can of black olives sliced
leftover meat (I did sliced deli meat, but you can use any leftover meat, like shredded beef/chicken or chunks of chicken, ham)
dash of cayenne
salt and pepper and/or season salt
2 Tomatoes chopped (could use salsa, I used a tomato that was soft, I didn't want it in a salad)
1 avocado
Saute onion in oil for 10+ min. Then add chopped baked potato, let cook for 10 min and get browned. Push potatoes and onions to side of pan and cook eggs on open side. When eggs are cooked combine/mix potatoes, onions, and eggs. Add seasonings, olives, spinach, and leftover meat cook for a few minutes. Right before you eat add tomatoes and avocado.
You could put all this inside a burrito for breakfast and can freeze for future breakfasts.
Our Best Bites Makes 12 taquitos Ingredients 1/3 cup (3 oz) cream cheese (low fat is fine, avoid fat free) 1/4 cup green salsa 1 tablespoon fresh lime juice 1/2 teaspoon cumin 1 teaspoon chili powder 1/2 teaspoon onion powder 1/4 teaspoon granulated garlic, or garlic powder 3 Tablespoon chopped cilantro 2 Tablespoon sliced green onions 2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!) 1 C grated pepperjack or plain jack cheese small flour or corn tortillas kosher salt cooking spray or olive oil Mix the filling- cream cheese, salsa, cumin, chili powder, garlic. Put everything on the tortillas. You can either bake them or freeze them. They’re great in the fridge for a few days and you can bake them up as needed. Or you can freeze them and bake them straight from the freezer. It’s totally worth it to make a double batch so you can pop one in the freezer! Oven 425, spray or use aluminum foil on a large cookie pan to cook the taquitos. 20-25min Goes well with Creamy Tomatillo Dressing and Spanish rice and Cilantro Lime Dressing
2 refrigerator pie crusts (or from scratch Food Network)
2 c cooked chicken (I had a whole chicken I roasted and used the leftover broth and chicken as the base of this pot pie)
1 chopped sauteed onion
2 sliced carrots (diagonal slice if you want the carrots to look a little different)
1 c peas
2 c broth from the chicken (whisk 1/4-1/2c of flour to thicken, b/c it is so flavorful I don't need to add any seasonings)
Can do potatoes, chopped celery or corn. ( I sometimes do too many ingredients, so I thought I'd simplify this time).
Spray the circle pan you are putting the pot pie in, put down first later of crust.
Warm up the broth and add flour to thicken and any seasonings you want (salt, pepper, garlic, boullion, basil/oregano). Then add onions, carrots, chicken and peas. When the chicken mixture is warmed then put in circle pan. Then top with the last pie crust. Cut slits in top.
Preheat oven to 425°, 35-40min. Let sit 15min
FREEZE- Great idea to make 2 chicken pot pie's and freeze one assembled but unbaked for a later date. About freezing- Taste of home
1lb ground beef 2Tbspolive oil 2Tbspunsalted butter 1/2medium onion,finely chopped 1/2lbbrown mushrooms,thickly sliced ( you dont have to make it with mushrooms, they just add more flavor, add more seasonings if you don't add mushrooms) 1garlic cloves,minced 1Tbspall-purpose flour 1cupbeef broth 3/4cupheavy whipping cream 1/4cupsour cream 1TbspWorcestershire sauce 1/2tspdijon mustard (or regular mustard) 1/2tspsalt 1/4tspblack pepper
To Serve: 1Tbspgreen onion,to garnish 8-12ozegg noodles,to serve
Instructions
Add 2 Tbsp butter, chopped onion and sliced mushrooms. Sautee 6-8 minutes or until liquid has evaporated and onions and mushrooms are soft and lightly browned.
Add 1 minced garlic clove and sautee 1 minute until fragrant. Add 1 Tbsp flour and sautee another minute stirring constantly.
Pour in 1 cups beef broth, scraping any bits from the bottom of the pan then add 3/4 cup whipping cream and simmer another 1 to 2 minutes or until slightly thickened.
Stir a few Tablespoons of the sauce into 1/4 cup of sour cream to temper it so the sour cream doesn’t curdle then add it to the pan while stirring constantly.
Stir in 1 Tbsp Worcestershire, 1/2 tsp dijon mustard, and season with 1/2 tsp salt and 1/4 tsp pepper, or season to taste and continue simmering until sauce is creamy. Add beef with any accumulated juices back to the pan and bring just to a simmer or until beef is heated through.
To cook the Sliced Beef
I like to crockpot a beef roast with sauteed onions, side dish mashed potatoes, and a side dish veggie for one night, then the next night with leftovers make beef stroganoff.
2 sliced onions (sauteed on stove top, then put in crockpot)
Saute Beef roast with oil and season salt and mrs dash to brown all sides
Cook 8 hours
To make the sauce
Egg noodles or any type you prefer
onions and mushrooms
1 can beef broth or chicken boullion *
2-3T whole wheat flour
garlic cloves/garlic powder
cooked beef (To cook the Beef on stove use this recipe)
sour cream or plain yogurt
salt and pepper
Boils egg noodles or any noodles of your choice.
1. in sauce pan melt 2-4T butter or 1/4c fat and juices from meat, saute 15 min onions and mushrooms.
2. Two ways to make a creamy sauce
A. In separate bowl- Mix 1c of cold water and whole wheat flour and combine or whisk together. Then add to sauce pan beef broth or 1 boullion and 1 c water and stir.
B. After the onions are browned, add the wheat flour to the pan and brown the flour for 1 min or less, then add the garlic. Finally, whisk milk/water/boullion to the paste of flour and fat till it is smooth and creamy.
3. Next add the desired amount of meat.
4. To add more creaminess add sour cream or plain yogurt (I usually don't add those and it turns out great) to last few minutes of cooking.
Can make extra and freeze for later date.
Serve with a variety of side dishes
*(I didn't have any boullion, so I added milk, worked out just fine)
