2 pounds lean chuck – cut in 1 – 3/4 inch pieces
1 can 98% fat free cream of mushroom soup
1 pkg. onion soup mix
1 can Diet Sprite or 7up
*Feel free to bulk this up with any zero point vegetables that you choose!
Put meat in crock pot. Pour soup & onion soup mix over meat. Add Diet Sprite/7up.
Cook in crock pot all day on low (or high for at least 4 hours).
Turn off and let sit for 30 minutes before serving.
Makes 8 servings.
2 Tbls olive oil
1 pound skirt steak, cut into thin strips
4 cloves garlic, minced
1 tsp fresh ginger, minced
1/4 cup soy sauce
2 Tbls brown sugar
1 tsp sesame oil
8 oz noodles (udon, lo mein, linguine etc)
2 Tbls sliced green onions
2 tsp sesame seeds
Cook noodles according to package directions.
In a small bowl mix together brown sugar, soy sauce, and sesame oil. Stir until well combined. Set aside
Heat oil over high heat in a large skillet. Once hot, add beef strips. Cook for 2-3 minutes, until beef is browned.
Add garlic and ginger to the pan, cook for 1 minute until fragrant.
Add soy sauce mixture to the pan. Bring to a simmer, and cook for 3-5 minutes until sauce slightly thickens.
Add cooked noodles to the pan, stir to coat.
Sprinkle green onions and sesame seeds over the pan to serve.
2 tablespoons olive oil
1/3 cup freshly squeezed lime juice
2 tablespoons fresh chopped cilantro
2 cloves garlic, crushed
1 teaspoon brown sugar
3/4 teaspoon red chilli flakes (adjust to your preference of spice)
1/2 teaspoon ground Cumin
1 teaspoon salt
1 pound (500g) of beef steak (rump, skirt or flank steak)
3 bell peppers (capsicums) of different colours: red, yellow and green, deseeded and sliced
1 onion, sliced
2 avocados, sliced
8 flour tortillas
Extra cilantro leaves to garnish
Sour cream (optional) to serve
Whisk marinade ingredients together to combine. Pour out half of the marinade into a shallow dish to marinade the steak for an hour at room temperature (or in the refrigerator for at least 2-4 hours or overnight. Remove from the refrigerator 30 minute prior to cooking.)* Refrigerate the reserved untouched marinade to use later.
Heat about one teaspoon of oil in a grill pan or cast iron skillet over medium-high heat and grill steak on each side until desired doneness (about 4 minutes each side for medium-rare, depending on thickness). Set aside and tent with foil to allow to rest for 5 minutes.
Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry peppers (capsicums) and onion strips. Add in half of the reserved marinade, salt and pepper, and continue frying until cooked to your liking.
Slice steak against the grain into thin strips.
Serve with warmed tortillas, extra cilantro leaves, sour cream, sliced avocado (or your desired fillings), and drizzle over the remaining reserved marinade
Servings: 6 to 8
1 boneless chuck roast (3 to 4 lbs.)
1/4 cup flour
Salt & pepper to taste
3 Tbsp. canola oil
4 Tbsp. butter
2 Tbsp. mayonnaise
2 tsp apple cider vinegar
1/4 tsp dried dill
1/8 tsp paprika
Fresh parsley for garnish
Dredge the chuck roast in flour, salt, and pepper, and massage it into the meat.
In a skillet on a very high heat, brown the meat on all sides in the canola oil to create a crust.
Transfer the meat to a Crock-Pot and top with butter and pepperoncini.
Cover the Crock-Pot and set it to low.
In a small bowl, mix the mayonnaise, vinegar, dill, and paprika until well combined.
Spread over the meat, and cook on low for 8 hours.
Remove the roast and shred with two forks.
Return meat to the Crock-Pot, and stir to mix in the juices. Serve with fresh parsley.
1 1/2 pounds lean beef chuck, cut into bite size cubes
1 pound russet (Idaho) potatoes, peeled and chopped into large cubes
2 carrots, chopped into 1/2 inch thick slices
2 stalks celery, thickly sliced
3 tablespoons extra virgin olive oil, divided
1 whole sprig rosemary
1 teaspoon dry oregano
1 pound white button mushrooms, halved
3 thyme sprigs
1 bay leaf
2 cloves garlic, minced
3 tablespoons white whole wheat flour or all purpose flour
1 cup low-sodium beef stock
3 cups pinot noir
10 pearl onions, halved or 1 medium yellow or white onion, diced
1 teaspoon kosher or sea salt
1/2 teaspoon black pepper
Sprinkle beef cubes with 1/2 teaspoon salt and 1/2 teaspoon pepper. Dredge in flour to coat.
Put 1/2 tablespoon of olive oil in the pan over medium high heat. Add half the beef cubes and brown on all sides, for about 5 minutes. It is not necessary to cook the beef all the way through, just sear the outsides. Repeat with the second batch. Set the beef aside.
In the same pan that the beef was browned in, add 1/4 cup of the wine and scrape the bottom, allowing some of the liquid to evaporate. Add herbs, mushrooms, pearl onions or diced onion, celery, carrots, and 1 more tablespoon of olive oil and cook for about 5 minutes. Add garlic and cook for an additional 30 seconds.
Pour everything from the pan into the slow cooker. Add the rest of the wine, the stock, the rest of the salt, the bay leaf, the potatoes, and beef cubes. Cook on high for 4- 6 hours or low for 8 hours.
2 tablespoons butter
2 tablespoons extra-virgin olive oil
1 large onion, chopped
5 large Yukon Gold potatoes, peeled and cut into 1/4-inch cubes
1 large carrot, coarsely shredded
2 pounds cooked corned beef, cubed
2 tablespoons chopped fresh parsley
1/4 teaspoon dried thyme leaves
salt to taste (optional)
1/2 teaspoon ground black pepper, or to taste
Melt butter with the olive oil in a large skillet over medium heat, and cook the onion just until it begins to brown, about 8 minutes; stir in the potatoes and carrot, and cook until tender, about 15 minutes, stirring occasionally.
Stir in the cubed corned beef, parsley, thyme, salt, and pepper. Let the mixture cook until hash is crisp and browned, stirring often, 10 to 15 more minutes.
3 lb beef stew meat
2 can(s) diced tomatoes with green chilies, (rotel) medium or hot
2 can sweet peas, drained
1 Tbsp chopped garlic
1 lg onion, chopped
2 lg potatoes, peeled and cut into 1 1/2-inch pieces
3 Tbsp all purpose flour
1/2 tsp mexican oregano
1 tsp ground cumin
1 tsp chili powder
1 tsp salt, or to taste
1 tsp ground black pepper, or to taste
Place stew meat, 1/2 cup water, salt and pepper in crock pot.
Drain juice from tomatoes into measuring cup.
Add tomatoes, peas, garlic, onions and potatoes to crock pot.
Blend juice from tomatoes and enough water to equal 2 cups liquid. Add cumin, oregano, and chili powder and flour into tomato juice mixture and mix well. Add to crock pot.
Add salt and pepper to taste.
Cook on LOW for 6 – 7 hours until sauce is thickened and meat and veggies are tender.
Great served with warm flour tortillas.