August 8th, 2017

Sort-of Souvlaki

1 lemon, juiced
1/4 cup olive oil
1/4 cup soy sauce
1 tsp dried oregano
2 cloved crushed garlic
4 pork chops
1 onion, cubed
1 bell pepper, cut into 1 inch pieces

  1. Combine lemon juice, olive oil, soy sauce, oregano and garlic.
  2. In a crockpot, place pork chops and onions. Pour in lemon mixture.
  3. Cook in crockpot on low 6 hours. Add bell pepper no more than 1 hour before recipe is done.

I call this recipe “sort-of Souvlaki” because the basics come from a recipe for Souvlaki, but the lemon mixture is used as a marinade, the pork is diced then cooked on skewers on the grill with the onion and bell pepper.

August 8th, 2017

Easy Slow Cooker Ham

2 cups brown sugar
1 bone-in, cured picnic ham (NOT spiral cut)

In bottom of slow cooker spread about 1 cup of brown sugar. Place ham on top, flat end down, and rub the rest of the brown sugar all over it.

Most hams will be too tall for your crockpot lid to fit. You can beat this by making a lid out of aluminum foil. Do your best to keep it close enough to keep the moisture in so that your ham will not dry out.

Cook on low for 8 hours.

Editor’s Note: Obviously ham is not the healthiest of foods, but it can be good in moderation. Try not to overeat or make this recipe too often. But it’s so good in a lot of recipes and hard to resist.

August 8th, 2017

Easy Pork Chops

4 thick cut pork chops
1/2 cup all-purpose flour
1 teaspoon dry mustard
1 teaspoon seasoning salt
1 (10.5 ounce) can condensed chicken with rice soup

Directions

  1. In a pie plate or shallow dish mix flour, dry mustard and seasoned salt.
  2. Trim fat off of pork chops.
  3. Heat a small amount of oil in a skillet on medium heat.
  4. Dredge chops in flour mixture, then put in fry pan and brown both sides.
  5. Place in slow cooker with a can of chicken and rice soup. Cook on low about 8 hours.

August 8th, 2017

Shepherd’s Pie

1 lb lean ground beef
1 cup low sodium beef broth
2 bay leaves
dash thyme leaves
1 cup sliced carrots
1 sliced onion
1 cup frozen peas
1 cup frozen corn

1/2 cup low sodium beef broth
1-1/4 tbsp flour
2-3 cups mashed potatoes
1/2 cup shredded mozzarella cheese

  1. Brown ground beef in large skillet. Drain excess grease. Add 1 cup broth, pepper, bay leaves and thyme. Cover and simmer for 30 minutes.
  2. Add carrots and onions. Cover and simmer until carrots are slightly tender. Add peas and corn and continue to simmer until all vegetables are cooked.
  3. Preheat oven to 375 degrees F.
  4. Combine 1/2 cup broth and flour. Mix until smooth.
  5. Add to beef and vegetables. Simmer until slightly thickened.
  6. Place beef mixture in bottom of casserole dish. Top with mashed potatoes and sprinkle with mozzarella cheese. Bake 10 minutes.

This one takes a long time to make, but it’s wonderful! Pretty healthy too if you stick with the lean ground beef.

August 8th, 2017

Pepper Steak

1 round steak cut into bite size strips
2 green peppers
1 med. onion
1 package brown gravy mix
1 cup water
soy sauce to taste

Directions

  1. Brown meat in pan; drain well and return to pan.
  2. Add all ingredients above and cook until peppers and onion have softened. Serve with rice.

August 8th, 2017

Maui Meatballs

1 1/2 lb ground lean beef
2/3 c rolled oats
1/2 c finely chopped onion (or onion flakes)
1 egg lightly beaten
dash of salt and pepper

Directions

  1. Mix these ingredients and roll into meatballs.
  2. Bake at 350 on a draining rack in the oven for 15-20 minutes or until done.

Sauce

2 Tbsp corn starch
1/2 C packed brown sugar
1 can 13 oz pineapple chunks–put liquid into corn starch mixture and reserve chunks
1/3 c vinegar
1Tbsp soy sauce
1/3 c chopped green pepper

Directions

  1. Mix corn starch and brown sugar.
  2. Add pineapple juice, vinegar and soy sauce. Stir on med-high until thick.
  3. Add pineapple and green pepper.
  4. Add a bit of water to the sauce if too strong.
  5. Add meatballs to sauce and serve over rice or noodles.

August 8th, 2017

Lasagna

1 lb ground beef
1 cup chopped onion (one large)
2 cloves garlic, minced
2 71/2 oz can tomatoes, cut up
2 8 oz can tomato sauce
2 6 oz con tomato paste
2 tsp dried basil, crushed
1 tsp dried oregano, crushed
1/2 tsp dried thyme
1/4 tsp dried rosemary
1/4 cup red wine (optional)
6 dried lasagna noodles
1 beaten egg
2 cups cottage cheese
1/4 cup grated parmesan
3 tbsp snipped fresh parsley (optional)
approx 1 lb sliced or shredded mozzarella

  1. For sauce, cook meat, onion, and garlic till meat is brown. Drain fat.
  2. Stir in undrained tomatoes, tomato sauce, tomato paste, basil, oregano, and 1/4 tsp pepper bring to boiling, reduce heat, simmer 15 min, stirring occasionally.
  3. Meanwhile, cook noodles for 10 to 12 min or till tender, drain and rinse with cold water.
  4. For filling combine the egg, cottage cheese, parmesan cheese and the parsley.
  5. Layer half the noodles, spread with half the cheese filling, half the mozzarella, half the meat sauce, repeat.
  6. Bake at 375 for 30 to 35 min or till heated through. Let stand 10 min before serving.

Make ahead directions are as above except after assembling, cover and refrigerate for up to 24 hours. Bake covered at 375 for 40 min. Uncover, bake for 20 more min or till hot. Let stand 10 min.

Hints: For the parsley, a smaller amount of dried parsley works just as well. And I usually find it easier to make it before boiling the noodles so that assembly can begin right after the noodles are done. For the meat sauce, I like to simmer it covered for at least a couple hours if I’m feeling that ambitious.

August 8th, 2017

Crockpot Beef Stroganoff

1 1/2 to 2 lbs stew meat
1 cup chopped onion
10 3/4 oz. can condensed golden mushroom soup
10 3/4 oz. can condensed cream of onion soup
6 oz. jar sliced mushrooms, drained
8 oz. pkg. cream cheese, cubed
8 oz. carton sour cream
Hot, cooked noodles or rice

Directions

  1. Combine all ingredients except cream cheese and sour cream in crockpot; cover and cook on Low for 8 to 10 hours, until beef is very tender.
  2. During last 20 minutes of cooking stir in cream cheese and sour cream. Stir until cheese is melted and well blended.

August 8th, 2017

Brown Sugar Meatloaf

1/2 cup brown sugar
1/2 cup ketchup
1-1/2 lb lean ground beef
1/4 cup milk
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1/4 tsp ground black pepper
2 eggs
1 tsp salt
1 small onion, chopped
1/2 teaspoon ground ginger
3/4 cups oatmeal

Directions

  1. Preheat oven to 350 degrees.
  2. Lightly grease a 5×9 inch loaf pan
  3. Spread half the brown sugar in bottom of pan. Cover with half the ketchup.
  4. In a bowl, thoroughly mix remaining ingredients, except ketchup and brown sugar. Shape into loaf and place in pan.
  5. Cover with remaining brown sugar and ketchup.
  6. Bake for 1 hour or until juices run clear.

August 8th, 2017

Broccoli Beef

1/4 cup flour
1 10.5 oz can beef broth
2 tbsp sugar
2 tbsp soy sauce
1 lb round steak, cut into strips
1/8 tsp ground ginger
3 cups chopped broccoli

  1. Mix flour, broth, sugar and soy sauce in a small bowl until sugar and flour dissolve.
  2. Cook steak in wok or large skillet until browned. Add broth mixture and the rest of the ingredients. Bring to a boil then reduce to a simmer. Cook until sauce thickens.

I’ve done this recipe with a variety of vegetables. Zucchini works well, as does asparagus.

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