Category: Beef

Slow Cooker Steak Stroganoff

This was a nice change from our normal beef stroganoff. The sauce was a little juicier than the ground beef version which made me feel a little better about eating it. This was a nice easy Monday night dinner which I always appreciate on a Monday night.

Special Tools: Slow Cooker

WWSPoints: 10 points*

Makes/Serves: 8

Prep. Time: 15 minutes

Cooking Time: 6-7 hours

 

2 Tbsp. flour

½ tsp. black pepper

1 tsp. paprika

½ tsp. garlic salt, or seasoning salt

2 lbs. chuck roast, cut into 1 ½” cubes

10 3/4 -oz. can cream of mushroom soup

½ cup water

1 ½ Tbsp. Worcestershire Sauce

2 cups chopped onions

1 garlic clove, minced

1 cup quartered fresh, small button mushrooms

1 cup sour cream

1 Tbsp. minced fresh parsley

 

  1. Combine flour, pepper, paprika, and garlic salt in slow cooker.
  2. Place beef cubes in flour mixture and toss until meat is well coated.
  3. In a bowl, combine soup, water, Worcestershire sauce, onions, and garlic until well mixed.
  4. Pour soupy mixture into slow cooker. Gently stir into beef cubes.
  5. Cover. Cook on Low 6-7 hours.
  6. Ten minutes before end of cooking time, stir in mushrooms and sour cream. Cover and continue cooking.
  7. Serve over hot buttered noodles or cooked rice. Garnish with fresh parsley, and bacon bits, if you wish.

Now Let’s Dish: This was so easy and delicious that I would definitely recommend it for an easy weeknight dinner. Egg noodles cook up pretty dang fast so we were even able to go for a walk once I got home from work and still had dinner on the table before 6:30. Pat on the back and a little rump shake for me.

The beef stroganoff I usually make is much thicker and made with ground beef but it is not something I can really enjoy on a Weight Watchers weeknight.

Served with egg noodles & Salad.

Reference: Fix-It and Forget-It New Cookbook

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Beef ‘n’ Rice Enchiladas

beefriceenchilada

Beef ‘n’ Rice Enchiladas

This was pretty easy and was really fun to make with our youngest, you may be able to tell by the slight inconsistency of the enchiladas. There is no way that it is necessary to fill the tortilla with 2/3 cup a filling and 1/3 cup of cheese as you can tell by the very, very large enchiladas. I mean seriously they might as well be burritos. see below recipe for more notes

WWSPoints: N/A

Serves: 10 enchiladas (not if you fill them with 2/3 mixture)

Prep: 30 minutes (I made the meat and rice while I was making dinner last night.)

Bake: 10 minutes

1 package (6.8 ou) Spanish rice and pasta mix

1 lb. ground beef

2 cans (10 ou. each) enchilada sauce, divided

10 flour tortillas (8 inches), warmed

4 cups (16 ou) shredded cheddar cheese, divided

Prepare rice mix according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in Spanish rice and 1-1/4 cups enchilada sauce. Spoon about 2/3 cup beef mixture down the center of each tortilla. Top beef mixture each with 1/3 cup shredded cheddar cheese; roll up.

Place in an ungreased 13-in. x 9 –in. baking dish. Top with the remaining enchilada sauce and cheese. Bake, uncovered, at 350 for 8-10 minutes or until the cheese is melted.

Now Let’s Dish– Because the dinner I made last night had a good amount of oven time I cooked the ground beef and the rice then and stored in the fridge together. I added the sauce right before making it, stirred it well and reheated the mixture together in the microwave before topping the tortilla with it.

I would really recommend making your own enchilada sauce. My family was not too impressed with the sauce. The Spanish Rice in them makes the boldness of the sauce unnecessary. Another option is halving the enchilada sauce with tomato sauce for the topping at least.

I used a Mexican 4 cheese blend instead of cheddar which was a much needed balance.

WW tips– I had half of an enchilada and considered it 7 points because the additional cheese that I do not usually experience at a restaurant with meat enchiladas. Obviously that’s not enough food but I had a nice huge salad with romaine lettuce (0), sunflower seeds (1), crumbled cotija cheese (1), avocado (2), tortilla strips (1) and Avocado Cilantro Bolthouse Dressing (2).

Recipe from Taste of Home Most Requested Recipes- Quick and Easy

mexsalad

Baked Spaghetti

Baked Spaghetti

Baked Spaghetti

I am just going to tell you this right now. Although the recipe is quite yummy, do not get it twisted, it is in no way Italian. You might gather that based on that ingredient they call cheddar cheese but “spaghetti” can be misleading. It is not a creamy casserole but it was filled with flavor. Even though the recipe gives ground beef as an option, I would not make it optional but necessary. Keep in mind that this recipes timeline does not include ground beef or pasta cooking time. If you are a good multi-tasker you can cook these at the same time as the vegetable mixture. see below recipe for more notes

W.W.S. Points- N/A

Serves 12

Prep: 20 minutes Bake: 30 minutes

1 cup chopped onion (I buy prechopped)

1 cup chopped green peppers

1 Tbsp. butter

1 can (28 ounces) diced tomatoes, undrained

1 can (4 ounces) mushroom stems and pieces, drained

1 can (2-1/4 ounces) sliced ripe olives, drained

2 tsp. dried oregano

1 lb. ground beef, browned & drained, optional (I think the ground beef is necessary)

12 ounces spaghetti, cooked and drained

2 cups (8 ounces) shredded cheddar cheese

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

¼ cup water

¼ cup grated parmesan cheese

In a large skillet, sauté onion and green pepper in butter until tender. Add the tomatoes, mushrooms, olives and oregano. Add ground beef if desired. Simmer, uncovered, for 10 minutes.

Place half of the spaghetti in a greased 13-in. x 9-in. baking dish. Top with half of the vegetables mixture. Sprinkle with 1 cup of cheddar cheese. Repeat layers. Mix the soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 for 30-35 minutes or until heated through.

Now Let’s Dish- I know this is silly but I wouldn’t make this on a hot day. Having an oven and 3 burners at the same time going was slightly uncomfortable in summer heat. We served it with Greek salad because that is what the hubby requested. I feel like if would have made the soup/water mixture a little more liquidy it would have been slightly creamier instead of sitting on top.

WW tips- I did not eat this dish. I had a few bites but I had a huge Greek salad -romaine, feta (1), Greek olives (1), crumbled croutons (1), avocado (2), and dressing (2) and Amy Black Bean Enchiladas. I wanted some extra room for dessert.

Recipe from Taste of Home Most Requested