Philly Cheesesteak Taquitos

 I always need an easy, on-the-go dinner. With kids in sports it's a must!

This is the perfect dinner for spring-time baseball games and the kids LOVE them! They're basically mess free for the car too:) 

Ingredients:

Olive oil

12-16oz roast beef deli meat, chopped small

2t Worcestershire sauce 

1 green pepper, finely chopped (or whatever color pepper you have on hand)

1 small onion, finely chopped

1 8oz package cream cheese, softened

10-12oz provolone cheese (I usually buy the deli slices)

10 flour tortillas

Directions:

In a large skillet over medium-high heat add the oil, beef and onion. Cook until tender. Add the Worcestershire sauce and pepper if desired. Cook and stir for 3-4 minutes. Remove from the heat and let cool slightly.

Preheat oven to 425°F. Line a baking sheet with parchment paper (or silpat liners) and set aside.

In a medium bowl, combine the beef mixture and cream cheese until thoroughly combined.

Spoon 2-3 tbsp. of the beef mixture onto each tortilla. Tear up provolone cheese and put a layer on top of the beef mixture. Roll the tortilla around the filling as tight as you can. Place seam-side down on the baking sheet. Repeat with remaining tortillas and filling. Make sure the taquitos are not touching.

Spray the tops of the taquitos lightly with cooking spray or brush lightly with olive oil and sprinkle with salt. Bake 15-20 minutes or until the taquitos are crisp and golden brown. Enjoy!!

*Adapted from Love Bakes Good Cakes

Enchilada Pasta Casserole

I love a dinner that can be confined to a casserole dish. That way I can make it in the morning, stick it in the fridge, and then all I have to do is put it in the oven and dinner is ready! I love enchiladas and pasta, so combining them can only make a delicious combo! Mommy and kid approved

1 lb ground beef (ground turkey can be substituted)

1/2t chili powder

1/4t cumin

1/4t cayenne pepper

5oz cream cheese

1/4 cup sour cream (Greek yogurt can be substituted)

1 (10oz) can red enchilada sauce

1 cup shredded sharp cheddar cheese, divided

1 cup shredded monterey jack cheese, divided

1 cup corn kernels

1 (4oz) can diced green chilies

12oz egg noodles

Preheat oven to 350 degrees. Cook egg noodles according to package directions. In the meantime, in a large skillet, brown ground beef and drain the fat. Add chili powder, cumin and cayenne pepper. Stir to combine. Add cream cheese and stir until melted. 

In a large bowl, combine sour cream, enchilada sauce, half of the cheeses, corn kernels and green chilies. Pour over beef mixture, stir, and let simmer for 2-3 minutes. 

Drain pasta and add it to the beef mixture, making sure everything is coated in sauce. In a large casserole dish or 9x13 pan, pour in pasta mixture and top with remaining cheese. Bake for 20 minutes until cheese is completely melted and bubbly. Enjoy!

*From Table for Two

Meatball Sub Bubble Up

This is a quick weeknight meal that won’t disappoint. It’s kid friendly and takes no time at all to throw in a pan and bake. 

1 can Grands Biscuits

1 bag frozen meatballs (as many as you prefer)

2 cups spaghetti sauce, pizza sauce or marinara, whichever you prefer

1 1/2 cups shredded mozzarella

1/4 cup Parmesan cheese

Cut the uncooked biscuits into 8ths. Place in an even layer in a greased 9x13 pan. Cover with sauce. Place meatballs on top of the biscuits in an even layer. You can fill the dish, or spread them out sparingly, it depends on how much you like meatballs. Sprinkle with cheeses. Bake at 375 for about 30-40 minutes, until biscuits are cooked through. Enjoy!

*From Life With the Crust Off

Crockpot French Dip Sandwiches

This quickly became a family favorite. I even made them for the masses for our Super Bowl party and a big family dinner over the holidays. It’s PERFECT for feeding a lot of people. And it’s just so simple too. I love how it’s a crockpot meal. As a busy mom, most of the time the last thing I want to think about is dinner. These are such a cinch for those busy nights…it even makes it’s own au jus!

1- 3-4 pound chuck roast, remove excess fat

Montreal Steak Seasoning

2 T olive oil

1/4 cup soy sauce

1/4 cup water

2 cups beef broth

1/2t dried, rosemary

1/2t dried thyme

1T dry minced onion

2t minced garlic

6-8 french rolls

6-8 slices of provolone cheese

Sprinkle meat with Montreal Steak Seasoning and rub in. In a heavy pan, heat 2T olive oil and sear each side of the roast. Place in the crock pot. Mix together soy sauce, beef broth, water, rosemary, thyme, garlic and onion. Pour over roast. Cook on low for 8-10 hours or high for 5-6 hours. Cook until tender and easy to shred. Shred with tongs. Strain remaining juice for the au jus. If you are serving a large crowd, double the recipe, it will still fit in a large crock pot. Enjoy!!

*Adapted from yourhomebasedmom.com

Mississippi Roast

I’m always game for a new roast recipe that I can do in the crock pot. This might be my new favorite!! It’s SO delicious, moist and flavorful. 5 simple ingredients and you’re set for the perfect Sunday dinner!

1 3-pound chuck roast
1 1-ounce packet of dry ranch seasoning mix
1 1-ounce packet of dry au jus gravy mix
6 tbsp. butter
¼ cup water
5-6 pepperoncini

Add ¼ cup of water into the insert of your slow cooker then place the chuck roast on top. Sprinkle the dry ranch seasoning mix on top of the chuck roast, then sprinkle the dry au jus mix on top, then place 6 tbsp. of butter on top of the roast, and finally 5-6 pepperoncini around the roast.

Cook on low for 8 hours. Shred and serve with gravy.

*You can serve this with a side of mashed potatoes and vegetables, or serve it on top of white/brown rice, or make a sandwich out of it. The gravy can get pretty salty by itself so I’d go light on the salt for the side dishes that you’re serving with this roast.

* From Table For Two

Sour Cream Noodle Bake

The Pioneer Woman strikes again. I didn’t know what to think about this dish the first time I read through it. It’s such a strange combo. Tomato sauce with egg noodles and sour cream and cottage cheese…then top it with cheddar cheese? Random. But delicious:) 

It’s such a great recipe to double and freeze for future dinners. And you bet I’m doing it. Good down home cooking right here.

1-1/4 pound ground beef
1 can (15 oz) tomato sauce
1/2 t salt
Pepper to taste
8 oz egg noodles
1/2 cup sour cream
1 1/4 cup small curd cottage cheese
1/2 cup sliced green onions (or to taste)
1 cup sharp cheddar cheese

Preheat oven to 350 degrees.

Brown ground beef in a large skillet. Drain fat, then add tomato sauce, 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients. Cook egg noodles until al dente. Drain and set aside.

In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir.

To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.

If freezing, put in dishes and top with remaining cheese, cover with foil and put in the freezer until ready to use. Remove and bake with foil on until cheese is melted and bubbly, about 40 minutes.

*From the Pioneer Woman

Italian Sausage Pasta

I saw a form of this on Pinterest, and knew I needed to make it. The original was kind of a spicy Mexican dish, but I thought it would be better Italian style. Our family LOVED this dish!! The best part to me was that it took about 25 minutes to make and it’s ALL IN ONE PAN! I needed a dinner like this to put in my rotation because I’m so burnt out on dinner. There’s basically no prep and you put everything in one pan, put the lid on, set the timer and dinner’s done in about 15 minutes. Life saver. An I can’t believe how delicious it is! LOVE, love love it.

1 lb smoked sausage (beef or turkey), cut into bite sized pieces

8 ounces penne pasta

1 small onion, diced small

3 cloves garlic, minced

2 cups chicken broth

1 can Italian diced tomatoes

1/2 cup milk

1/4 cup parmesan cheese

In a large skillet, add about 1T olive oil and heat on medium high. Add sausage, onions and garlic and cook until lightly browned. Add chicken broth, tomatoes, milk and pasta with a little salt and pepper. Bring to a boil, cover, and reduce to medium low. Simmer until pasta is tender, about 15 minutes.

Remove from heat and stir in cheese. Then enjoy this one-pot wonder! This fed my family of 2 adults and 3 small children perfectly with no leftovers. Enjoy!

*Adapted from kevinandamanda.com

Crockpot Barbeque Ribs

I’m not much of a meat eater. I enjoy a little here and there and I’m good with that. My hubby on the other hand…LOVES MEAT. Naturally, I cook it for him:) He’s always ordering some ribs or burgers or steak when we go out so I decided I would look for a delicious rib recipe I could make at home. I wasn’t counting on the first one I tried to be SOO delicious, but I got lucky. These are literally fall off the bone delicious. You can barely get them out of the crockpot, they’re so tender. And we all know I’m into anything that’s super easy for dinner. You want moist, tender, delicious, EASY ribs? Make these.

 

3 lbs. pork or beef ribs (I buy the pork ribs from Costco – 6lb pack so you can have these TWICE!!!)

1 cup beef broth

1 T Worcestershire sauce

salt and pepper

1/2 cup barbecue sauce

 

Rub ribs on both sides with salt and pepper. Place ribs standing upright in the crockpot. Mix together beef broth and Worcestershire sauce and pour over ribs. Pour barbecue sauce over ribs. Cook on low for about 6 hours. You’ll know they’re perfect when you go to pull a bone out and it pops right off. Serve with additional barbeque sauce for dipping.

 

*From Team Hess

Rattlesnake Bites

These were a fun, easy option for dinner. You also could whip these up for an appetizer, lunch or a snack. The filling is so scrumptious! I had a lot leftover because I only had 1 tube of the crescent dough, so I just added some Pepperjack cheese and we ate it as a dip for chips. Yum!

1 pound ground beef (I use ground turkey)
1 (4oz) can diced green chilies
1 (80z) package cream cheese, cubed
1/4 t ground cumin
1/4 t chili powder
2-3 tubes refrigerated crescent dough

In a large skillet, cook beef and chilies over medium heat until meat is no longer pink, then drain. Add the cream cheese, cumin and chili powder.

Separate crescent dough into triangles. Place 1 T of beef mixture in the middle of the triangle roll up, pinching it closed so no filling is showing.

Place on an ungreased cookie sheet. Bake at 375 degrees for 11-14 minutes or until golden brown.

*From Taste of Home

Philly Cheesesteak Stuffed Peppers

I’m all about a new twist on an old classic! These were delicious and extremely fast and easy.

The kids and hubby LOVED them. It tastes exactly like a Cheesesteak. The flavors were spot on. This made just enough for my little family of 4 (well 4 that eat real food:) So if you have more than 2 adults and 2 small children to feed, you’ll have to double it. You want the peppers good and stuffed…like I pressed the filling down into every crevice of the pepper. Also, if you don’t like a super firm pepper (like me…I don’t) then just blanch the peppers before you fill them – it’ll soften them up a bit. Enjoy the yumminess of comfort food, low carb style!

8 oz. thinly sliced Roast Beef
8 slices Provolone Cheese
2 large green bell peppers
1 medium onion
6 oz. Baby Bella Mushrooms
2 T butter
1 T olive oil
1 T garlic, minced
salt and pepper to taste

Slice peppers in half lengthwise, remove ribs and seeds.

Mince onions and mushrooms.  Saute over medium heat with butter, olive oil, minced garlic and a little salt and pepper.  Saute until onions and mushroom are nice and caramelized.

Preheat oven to 400 degrees.

Chop roast beef into small pieces and add to the onion/mushroom mixture.  Allow to cook 5 minutes
Line the inside of each pepper with a slice of provolone cheese. Fill each pepper with meat mixture until they are nearly overflowing (REALLY press that mixture in:)

Top each pepper with another slice of provolone cheese. Bake for 15-20 minutes until the cheese on top is golden brown.

*From Peace, Love and Low Carb

Delicious Crock Pot Roast

I love using the crock pot. It just makes my life SO much easier! I also have to admit that crock pot meat is my favorite kind of meat. This recipe calls for a beef roast, but all I had in the freezer is a pork roast and it turned out great…so use whatever you’ve got! Perfect Sunday dinner!

1 (4 -5 lb) beef roast, or pork roast

1 package brown gravy mix, dry

1 package dried Italian salad dressing mix

1 package ranch dressing mix, dry

1 1/2 cups water

1/2 onion sliced thin

3 large carrots, peeled and cut

7-8 red potatoes washed and quartered

Add vegetables to the bottom of the crock pot. Place roast on top of the vegetables. Mix the dried mixes together in a bowl with water and pour over roast. Cook on low for 7-9 hours. To serve, remove roast to a platter to cut. Remove vegetables with a slotted spoon to a bowl. Pour sauce left in the crock pot through a strainer and serve as a gravy – you can thicken it with flour/water if you want the gravy thicker. Enjoy!

*From Maries Cooking Adventures

Philly Cheese Steaks

I love me a good cheese steak. I might be a little picky though. It's gotta be flavorful and melty, cheesy, and saucy. Don't sell yourself short either...order the roast beef from the deli and ask for it to be shaved. This is the only way really. Then top it with A LOT of delicious cheese sauce. The other important thing is the roll...I like mine to be chewy on the outside and soft on the inside, then toasted to perfection. Put it all together and you've got one DELICIOUS sandwich!

1 lb. shaved roast beef deli meat
1 green pepper, diced
1 small onion, diced
2 cloves garlic, minced
8-10 deli rolls, toasted

Sauce:
1 T butter
1 T flour
2 cups milk, heated
1 cup grated sharp provolone cheese (I found a wedge at Walmart)
1/4 cup shredded parmesan cheese
salt and pepper to taste

In a skillet heat 1 T olive oil. Add diced green pepper, onion and garlic. Saute about 5 minutes until peppers and onions are soft. Add shaved roast beef. Stir to combine, cover and set aside. To make the sauce melt butter in a saucepan then whisk in flour. Cook for about 1 minute. Add heated milk. Bring to a boil. Remove from heat and add provolone and parmesan cheese. Stir continuously until cheese is melted. Add salt and pepper to taste. Put roast beef mixture on toasted buns and top with the cheese sauce. ENJOY!!

Burrito Casserole

I made this, Justin died, and then I made it again. It's one of those recipes that belong in my recipe book. It's simple and delicious comfort food. And I'm betting you have most of these ingredients in your pantry.

1 lb ground beef (I use ground turkey...I dare you to try it - it's delicious in this recipe)
1/2 onion, diced
1 (1.25 oz) package taco seasoning
6 flour tortillas
1 (16oz) can refried beans
2-3 cups shredded sharp cheddar cheese
1 can cream of mushroom soup
4 ounces sour cream

Preheat oven to 350 degrees. In a large skillet brown meat with onion. Drain. Add taco seasoning and refried beans. In a separate bowl combine mushroom soup and sour cream.

Spread half the sour cream mixture in the bottom of a casserole dish. Tear up 3 tortillas and place them in an even layer of the sour cream mixture. Put half of the meat mixture over top of the tortillas. Top with half of the cheese. Repeat layers one more time.

Put in oven and bake, uncovered, for 20-30 minutes. Enjoy!!

* From Blog Chef

Layered Enchilada Bake

This is AWESOME! It's such a great twist on an old classic of enchiladas. There is NO enchilada sauce in this recipe. The sauce is created with salsa and taco seasoning. Then you cool it down with some sour cream...so delicious. I'm DEFINITELY making this again...it's a keeper.

1 lb. Lean ground beef

1 large Onion, chopped

2 cups favorite Salsa

1 can (15 oz.) black beans, rinsed

1/4 cup Zesty Italian Dressing

2 T Taco Seasoning Mix

6 Flour tortillas (8 inch)

1 cup sour cream

2 cups shredded cheese - Mexican blend or cheddar

Preheat oven to 400 degrees

Brown meat with onions in a large skillet on medium-high heat; drain off fat. Stir in salsa, taco seasoning, black beans and Italian dressing.

Arrange 3 tortillas in a single layer on the bottom of a 9x13 baking dish. Cover layers with half of the meat mixture, then 1/2 cup sour cream, then 1 cup cheese. Repeat layers and then cover.

Bake for 30 minutes, covered, and then 10 minutes uncovered. Let stand 5 minutes before cutting.

*From Kraft Recipes

Steak Marinade

I'm definitely NOT a meat eater or meat cook. I'm just no good at it. Justin on the other hand loves meat and is trying his hand at making delicious meat. We got these steaks and needed a good marinade. I searched the internet and ended up with this...pure deliciousness. We marinated overnight and it was superb. Also at the last minute, I threw in some chicken breasts cause I thought we wouldn't have enough meat and it was awesome! So I am recommending using this marinade for steaks and for chicken because it worked so well for both.

1 cup vegetable oil
1/2 cup soy sauce
1/3 cup red wine vinegar
1/4 cup lemon juice
3 T Worcestershire sauce
1 T pepper
2 T Dijon mustard
1 onion, sliced
2 cloves garlic, minced

Combine all ingredients and add meat. Marinate at least 8 hours or overnight for delicious meat. I put everything in a large Ziploc bag and then put it in the fridge. Remove from fridge and let sit about 20-30 minutes to take the chill off. Grill on indoor or outdoor grill. Enjoy!!

*For precise directions on how to cook a steak ALWAYS turn to the Pioneer Woman.

*From All Recipes

Beef Pot Pie Wedges

I saw these on the Rachael Ray show and immediately wanted to make them! I'm always looking for new ways to use beef, since I usually opt for chicken. I actually changed them a lot, but her original recipe also looks great. She used steak and peas and we can't afford the luxury of steak and Justin can't stand peas, so I had to change it a little. When I was trying to figure out how to change it, I remembered this little Chilean restaurant that we go to with Abby and they serve these MARVELOUS empanadas there that have beef, onion and olives. Odd I know, but they are AMAZING!! So I tried to re-create those as best I could and here's what happened...AWESOMENESS!! These are TO DIE FOR!! And I don't even like beef. You should definitely try these!

2 T olive oil
1 lb lean ground beef
seasoned salt
2 T butter
8 white mushroom caps, finely chopped
1 small onion, finely chopped
1 clove garlic, finely chopped
2 T flour
1-2 cups beef broth
1 small can chopped olives
2 T Worcestershire sauce
Salt and Pepper
1 package (2 pieces) prepared pie crusts
1 egg, lightly beaten
shredded Mozzarella cheese
Sour Cream

Pre-heat the oven to 425°F.

In a medium size skillet, heat the olive oil over medium-high heat. Add the ground beef and a generous dash of seasoned salt and cook until browned. Drain off fat and transfer to a plate. Add the butter to the skillet to melt, then add the mushrooms and cook for 2 minutes. Add the onion and garlic and cook until softened, about 5 minutes. Sprinkle in the flour and cook, stirring, for 1 minute. Stir in the beef stock, olives and Worcestershire sauce. Return the meat to the pan and cook until the sauce thickens. Let simmer until most of the liquid is absorbed and mixture is thick. Season with salt and pepper; remove from the heat.

Unroll the piecrusts and halve them. Divide the meat among the four piecrust pieces, placing a mound on one side of each piece and leaving a small border. Top with a little dash of shredded Mozzarella cheese. Brush the edges of each piecrust piece with some of the egg. Fold the pastry over to enclose the filling, pressing down on the edges; crimp with a fork. Brush the tops of the dough with more of the egg and transfer the pies to a baking sheet sprayed with cooking spray. Bake until golden-brown, about 15-20 minutes. Top with sour cream...ENJOY!

*From Rachael Ray.

Cowboy Calzones

Looking for a new recipe to try, naturally I turned to The Pioneer Woman. It's really just a no-brainer!! I found these in her new cookbook (that everyone must have in my opinion!) I changed a few things to my liking, but for the most part they are original. I used my own recipe of pizza crust because I love it so much. I love a pizza crust that has a flavor on it's own. I also used sharp cheddar cheese instead of Monterey jack...because that's just the kind of gal I am. The best part about these is that you can just make them your own. They were super delicious...as expected.

1 recipe pizza crust (found here)

1 1/2 pounds lean ground beef
1/2 onion, finely diced
1 (8 oz) can tomatoes and chilies (I use Rotel brand)
8 oz ricotta cheese
1/2 cup mozzarella cheese
1 cup sharp cheddar cheese, divided
1 egg
salt and pepper
1 egg for egg wash plus 1 T olive oil
sour cream

Preheat oven to 450 degrees. In a large skillet, combine the ground beef with the onion. Brown over medium heat and drain excess grease. Pour in the tomatoes and chilies. Stir to combine and cook for 2 minutes. Remove from the heat and allow to cool slightly

In a bowl, combine the ricotta, mozzarella, cheddar cheese and egg. Add a dash of salt and pepper. Add the cooled meat mixture to the cheese mixture and stir gently to combine. Add more salt to taste.

Divide the pizza dough into 8 equal-size balls. With a rolling pin on a floured surface, roll each ball into a 6-inch circle. Place 1/8th of the meat/cheese mixture in the middle of each circle. Sprinkle a little bit more cheddar cheese over top. Fold half of the circle over the other half, gently pressing to slightly spread and flatten the filling inside. Press a fork along the edge to seal closed, then transfer to a greased baking sheet. Repeat with the remaining dough and filling. Brush the calzone with the olive oil/egg wash.

Bake for 12-15 minutes until golden brown. Serve with sour cream - in my opinion, this is a must!

*From The Pioneer Woman Cooks.

Moist Meatloaf

Now before you start judging based on the picture...you MUST try this! This is THE BEST meatloaf I've ever had and I actually don't like meatloaf at all. Justin has been bugging me about making a meatloaf and so I went online and try to find the secret to a perfectly moist, flavorful meatloaf. I got several ideas from like 30 different recipes and ended up with this little gem. It's extremely moist and flavorful...no more bland, dry meatloaf!

1 1/2lb ground beef (80-20% fat)
3 slices white bread, crusts removed and cubed
1/3 c milk
1 egg
1/2 packet Liptons Savory Herb and Garlic
1/4 c ketchup
1 T Dijon mustard
1/4 onion, diced
1 clove garlic, minced
1 t Worchestershire sauce

Topping:
4 T ketchup
1 T brown sugar
1/2 t Worchestershire sauce

In a bowl beat egg with milk and pour over top of bread. Set aside for 5 minutes. In the meantime, in a skillet, heat 1 T oil and saute onion and garlic for 2-3 minutes. Add to bowl with bread. To the same bowl add ground beef, seasoning packet, ketchup, mustard, and Worchestershire sauce. Mix till all ingredients are evenly incorporated, but not too much. Put into a bread pan.

Topping: Mix all ingredients and spread on top of loaf.

Bake at 325 degrees for 1 hour.

Pot Roast and Asian Green Beans

2 lb rump roast
3 cans cream of mushroom soup
1 packet Lipton Onion Soup mix
milk to thin

In a bowl mix cream of chicken soup, onion soup mix and enough milk to be stirable (you know...like 1/4-1/2 cup.) Pour over roast and put in a crock pot for 8 hours. By the time it's done, the meat should be shredded goodness and you have instant gravy for mashed potatoes. You can also add a little Kitchen Bouquet - a little secret I use to thicken, brown and season the gravy...if you haven't tried it...DO IT!! Enjoy a simple, easy dinner!

Asian Green Beans

1/2 lb fresh green beans
2 T hoisin sauce
2 T soy sauce
2 t minced garlic
1 small shallot, minced
olive oil

In a skillet, heat olive oil and add shallots. Cook 2 minutes. Add green beans and 3 T water. Allow green beans to steam until liquid is absorbed. Meanwhile, in a bowl mix hoisin sauce, soy sauce and garlic. Add to green beans and saute till thick and beans are coated well. Enjoy!!

*If you haven't tried hoisin sauce...it's a MUST! Trust me! It's a classic Asian flavor.

Rigatoni Bake

1 lb box Rigatoni noodles
1 lb ground beef
1 large jar favorite spaghetti sauce
1 cup cottage cheese
1-2 c shredded mozzerella
parmesan
minced onion
seasoned salt
garlic powder

Bring large pot of water to boil. Add 1 t salt and noodles. Cook until just before al dente. You don't want it too overdone because it will continue to cook in the oven. Brown meat with a sprinkle of minced onion, seasoned salt and garlic powder. Once meat is brown, drain fat and add spaghetti sauce (you may need to add an extra can of tomato sauce if it's not enough). Add cottage cheese and cooked noodles. Transfer to a 9 by 13 dish. Top with a layer of parmesan cheese and then mozzerella (I also add a little cheddar cheese for the extra tang...I recommend.) Bake at 350 degrees for about 30 minutes. Enjoy!!