Easy Minestrone Soup

PREP: 30 min
SERVES: 6-8

INGREDIENTS
1 package of Bear Creek Minestrone Soup Mix
1 lb ground beef
1 can Italian green beans

DIRECTIONS
Brown ground beef in a large pot. Drain off grease. Add 8 cups of water, cover and bring to boil. Whisk in the package of Bear Creek Minestrone Soup Mix then add can of Italian green beans. Reduce heat to low and simmer for 20 minutes. 

Serve with crusty bread or cornbread.

Melanie & Jed's Lasagna

Prep: 30min assembly + 1hr cook time
Serves: 12

INGREDIENTS
2 lbs ground beef
1 yellow squash, chopped
1 zucchini, chopped
1 sweet onion, chopped
1.5 jars of marinara sauce (recommend mix of herb/garlic marinara & three cheese marinara)
32 oz ricotta cheese
2 eggs
garlic salt, to taste
dried oregano, to taste
lasagna noodles, 9
shredded mozzarella cheese
other shredded cheeses (like cheddar or parmesan)

DIRECTIONS
Preheat oven to 350 degrees. 

Meat mix: brown ground beef, add oregano & garlic salt, then add chopped veggies, and 1.5 jars of your favorite marinara sauce. 

Ricotta mix: mix ricotta and eggs with a whisk. When combined, add a dash of garlic salt & oregano.

Boil water and cook lasagna noodles according to package, 8-9 min.

The build: spray 9x13 pan. Place 3 lasagna noodles in the bottom. Spread a layer of the ricotta mix on top of noodles with a rubber scraper. Add a layer using half of the meat mix. Sprinkle shredded mozzarella on top.

Repeat noodles, ricotta, meat, mozzarella sequence once more. Then for the final layer, add noodles, ricotta mix, and other shredded cheeses (recommend cheddar & parmesan). Sprinkle oregano on top for color. 

Spray a piece of aluminum foil with nonstick spray and lightly cover lasagna. Place a cookie sheet under the pan to catch any drips if it bubbles over. Bake at 350 for 45 min. Remove cover and bake additional 15 min. 

Serve with salad & bread.

Spinach Steak Salad

I'm jotting this down here so I can remember an easy weeknight dinner that can be adapted for just me for lunches.

INGREDIENTS
beef (any form of steak*), seasoned with Cajun seasoning and then broiled/grilled
spinach
cherry tomatoes, halved
small amount of red onion, thinly sliced
light blue cheese dressing

DIRECTIONS
Combine however desired, then eat!

*The first time I made this I used skirt steak and it was delicious!

Dempsey Depression Burgers

Serves: 12

INGREDIENTS:
3 cups grated carrots (about 4 carrots)
1 cup grated potatoes (about 2 small potatoes)
1/2 cup chopped onion (or dried minced onion to taste)
3 lb. ground beef (also works well with ground turkey)
1 tsp. garlic powder
1/2 cup barbecue sauce
2 tsp. Worchestershire sauce
1 lb. bacon (optional)

DIRECTIONS:
Combine carrots, potatoes, onions, and ground beef in a bowl. Add garlic powder and barbecue sauce Mix together and form into patties. Wrap with bacon and secure with a toothpick. Grill or broil until done.

Serve with fries, oven roasted potatoes, or mashed potatoes. Make ketchup and barbecue sauce available.

*For those who are interested, since I normally receive several questions about the name of these burgers, here's how they got their name. During the Great Depression meat was expensive, so people had to find ways to make it stretch. Thus, they added shredded vegetables, onions, cracker/bread crumbs, or eggs. I've heard of serving these burgers on buns with lettuce and tomato like any other burger, but my family never has. Nonetheless, Depression Burgers are one of my favorite meals from my childhood. Enjoy!

Nutritional information is approximate and based on the use of lean ground turkey instead of ground beef. I used the recipe calculator here.

Amount Per Serving
Calories		237.2
Total Fat		10.3 g
	Saturated Fat	3.2 g
	Polyunsaturated Fat	0.4 g
	Monounsaturated Fat	1.1 g
Cholesterol		83.4 mg
Sodium		531.5 mg
Potassium		148.6 mg
Total Carbohydrate		11.3 g
	Dietary Fiber	0.8 g
	Sugars	7.1 g
Protein		23.9 g

Slow Cooker Pot Roast

Prep: 30 minutes + cooking time

INGREDIENTS
2-4 lbs beef roast (shoulder or chuck roast)
4 carrots, sliced into 1/2 inch pieces
3 red potatoes, chopped
1 package dry onion soup mix
1 can condensed cream of mushroom soup
3/4 cup water

DIRECTIONS
1. Salt and pepper the beef roast. Brown/sear all sides of the meat in a skillet with oil on high heat.
2. Add meat and all other ingredients to a slow cooker. Cook on low for 8-10 hours or 3 hours on high and then 3 hours on low. Meat should fall apart when ready.

Suggestion: Serve with cornbread.

Cajun Skirt Steak

*From Real Simple magazine, August 2010.

SERVES: 4-5

PREP: 20 minutes

INGREDIENTS:

1 1/2 lbs. skirt steak, cut into two pieces

2 tsp. blackening or Cajun seasoning

Kosher salt and black pepper

DIRECTIONS:

Heat broiler. Trim steak of most of the fat. Season the steak (both sides) with the blackening seasoning and 1/4 tsp each salt and pepper. Place on a broilerproof rimmed baking sheet and broil for 3-4 minutes per side for medium-rare. Let rest for at least 5 minutes before slicing. Slice against the grain and serve.

SUGGESTION:

Serve with homemade creamed corn like this and a simple salad of mixed greens with tomatoes and balsamic vinaigrette.

Basil, Beef, and Barley Soup

*Adapted from the April 2010 edition of Better Homes and Gardens. Original recipe can be viewed here.

PREP: 30 minutes
SERVES: 4

INGREDIENTS:
1 lb. boneless sirloin steak
1/4 cup all-purpose flour
1/2 tsp. salt
1/2 tsp. black pepper
1 Tbsp. dried basil, crushed
1 Tbsp. vegetable oil
1 cup quick-cooking barley
1 14.5-oz. can diced tomatoes with basil, garlic, and oregano (do not drain)
1 cup packaged peeled fresh baby carrots, sliced diagonally
1 can lower-sodium beef broth
3 cups water
small fresh basil leaves (optional)

DIRECTIONS:
1. Cut steak into 1/2" pieces. In a shallow dish combine flour, basil, salt, and pepper. Add meat and toss to coat.
2. In a 4- to 5-quart Dutch oven, heat oil over medium-high heat. Add steak; cook until browned on all sides, about 5 minutes. Stir in any remaining flour mixture as well as the barley, tomatoes, carrots, beef broth, and water. Bring to boiling; reduce heat. Cover and simmer for 10 minutes.
3. Ladle into bowls and top with fresh basil.

*You can use regular barley that is not "quick-cook" if you add an additional cup of water and simmer for 50 minutes instead of 10.

Any's Ropa Vieja

*According to Any, "ropa vieja" is the name for this dish in Havana, Cuba and it means "old clothes". In other parts of Cuba or Columbia it is called by a name that means "shredded meat" or "pulled apart meat".

SERVES: 4

INGREDIENTS:
1-2 lb. flank steak
1 onion, julienne cut
1 green bell pepper, julienne cut
1 Tbsp. salt
2 cloves garlic, pressed
dash of cumin
4 Tbsp. olive oil
2 large ripe tomatoes, finely chopped
4 Tbsp. Sofrito (found in a jar in the "Goya" or international section of the grocery store)
1 Tbsp. Bijol (found in a small seasoning container in the "Goya" or international section of the grocery store)
salt & pepper to taste

DIRECTIONS:
Put flank steak in a large pot. Add half of the onion, half of the green pepper, 1 Tbsp. salt, garlic, and the cumin. Cover with water and boil flank steak for 3-4 hours or until it is very tender.

Remove the flank steak form the broth and finely shred it into a container. Pour the broth into a container on the side and save. In the same pot, add the olive oil, the other half of the green peppers and onions, tomatoes, sofrito, bijol, and salt and pepper to taste. Stir-fry on medium-high for 3 minutes, then stir in the meat in portions. Add 2-3 cups of the beef broth with onion, green pepper, and garlic. Let simmer, uncovered, for 20 minutes at medium-low heat until most of the water is absorbed. Let sit for about 10 minutes before serving.

Serve over cooked rice with lentil stew.

Eryn's Strauganoff in Crock Pot

Serves: 10

INGREDIENTS:
3 lbs. round steak
2 cans cream of mushroom soup
2 cans beef broth
3 1/2 cups sour cream
3 large onions, chopped
2 garlic cloves, minced (or 2 tsp. garlic powder)
1/2 tsp. salt and pepper, to taste
2 packages of egg noodles, cooked

DIRECTIONS:
Mix all ingredients, except noodles, together in crock pot and cook all day, or for 8 hours. Serve on top of noodles.

Recommended: Serve with salad and garlic bread