Monday, October 1, 2012

Easy Peasy Beef Tips and Gravy

1 - 1.5lb pkg of stew meat
1 - family size can of cream of mushroom soup
1 - 1pkg of lipton onion soup mix

Mix all together, put in your crock pot and turn on low and cook for 6-8 hours.

Serve over rice or with noodles.

This is the best beef tips and gravy I have had in a long time.  My only issue with this recipe is that it made so little.  It was barely enough to feed my family of four.  The next time I will double the recipe.

Thursday, September 27, 2012

Creamy Italian Chicken

1 Package of Dry Italian Dressing Mix                       
1.5 Pounds of Chicken Breasts, boneless, skinless
1 Package of Cream Cheese
1 Can of Small Can of Cream of Chicken Soup
1/4 Cup of Water
Step One
Place chicken in slow cooker.
Step Two
Mix Italian dressing mix w/ water in a bowl. Pour over chicken.
Step Three
Cover and cook on high for 4-5 hours or low for 8 hours.
Step Four
Before serving remove chicken carefully.
Step Five
Mix cream cheese and soup and pour into slow cooker mixing with the dressing mix.
Step Six
Add chicken and shred. Cook on low until heated through.
Step Seven
Serve over brown/white rice or noodles.

Monday, September 24, 2012

Slow Cooked Italian Beef

3 Pounds of Beef Chuck Roast or Sirloin
1 Onion, quartered
1/2 Teaspoon of Salt
1/2 Teaspoon of Pepper
1 (10.5 oz.) Can of Beef Broth
1 Package of Good Seasons Italian salad dressing
1 Package of Dry Au Jus mix
1/2 (16 oz.) jar Pepperoncini peppers and juice

Place meat and the onion in a 5-quart slow cooker.

Mix up next 5 ingredients in a small bowl, then pour over meat. Add peppers and juice.

Cover and cook on low for 6 to 7 hours.

Remove meat from cooker and slice or shred. Put on toasted hoagie Buns and cover with Provolone Cheese.  Serve with chips.

Have juice and peppers available to put on sandwiches or on the side

Sunday, September 23, 2012

Beef Stew with Shiitake Mushrooms

12     new potatoes, cut into fourths (about 1.5 pounds)
1       medium onion, chopped (about 1/2 cup)                                        
1       bag (8 oz) ready-to-eat baby-cut carrots
1       package (3.4 oz) fresh shiitake mushrooms, sliced
1       can (14.5 oz) tomato sauce                                          
1       can (10 1/2 oz) condensed beef broth
1/2    cup all-purpose flour
1       tablespoon Worcestershire sauce
1       teaspoon salt
1       teaspoon sugar
1       teaspoon dried marjoram leaves
1/4    teaspoon pepper
1       lb beef stew meat, cut into 1/2-inch pieces
In 3 1/2- to 4-quart slow cooker, mix all ingredients except beef. Add beef.

Cover; cook on Low heat setting 8 to 9 hours. Stir well before serving.