Steak & Mushrooms Sandwiches

If you haven’t guessed already, Frog Prince and I don’t eat a lot of red meat.  When we do, we want to enjoy it in something really tasty, but where the meat isn’t on center stage. 

These steak and mushroom sandwiches provided us a hint of meat with a side of veggies and onions.  We served them on whole wheat buttermilk bread buns and they were outstanding!

Steak & Mushroom Sandwiches – Adapted from A Family Feast

Ingredients

• 1/4 lb. beef, sliced thinly or into small 1/2 inch cubes
• 1/2 tsp. minced garlic
• 1 T butter
• 8 oz. fresh mushrooms
• 1/2 large Vidalia onion, sliced and sepearated
• Whole wheat dinner rolls
• Mozzarella or Monterrey Jack cheese
• Montreal Steak seasoning

Directions

Begin by sautéing the beef in 1/2 T butter along with 1/2 tsp. minced garlic and Montreal Steak Seasoning (to taste) until sides are seared. Then cook over medium-low heat in the skillet for 10-15 minutes until beef is cooked to your preferred doneness. 

In a second large skillet, melt the remaining 1/2 T butter.  Add in sliced mushrooms and onion.  Sauté until liquid from the mushrooms has evaporated and the onions are translucent, about 10 minutes. 

Add the beef and mushroom onion mixture together. 

Slice open your whole wheat bun, and top with cheese. Place under the broiler for 2 minutes, watching carefully to prevent burning.  Cheese should be nicely melted at this point.  If not, return the the broiler until melted. 

Pile on the beef and onion mixture, and close the bun!

Serve warm and enjoy!  

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One-Pot Cheeseburger Pasta

Now that fall is here, bring on casserole season.  These comforting dishes are perfect for fall.  What I loved about this one, is that it provides a taste of summer in the form of a casserole dish. 

Better yet, it’s made in one pot.  Good tasting dinner, comfort food in October and one pot?!  That’s a winner to me. 

One-Pot Cheeseburger Pasta – Adapted from Number 2 Pencil

Ingredients

• 1 C (about 1/2 lb) ground beef and turkey mixture
• 2 T minced onion
• 1 (15 oz can) tomato sauce
• 8 roma tomatoes, diced
• 1 C chicken broth
• 1 C water
• 1/8 C ketchup
• 1 T spicy brown mustard
• 7-8 oz. whole wheat rotini pasta
• 1 C shredded extra sharp cheddar cheese
• Bacon and parsley for garnish
• salt & pepper

Directions

Brown the ground beef and turkey mixture in a large stockpot, seasoning well with salt and pepper.  Drain excess grease. 

To the same pot, add 2 T minced onion, 1 can of tomato sauce, 1 C chicken broth and 1 C water.  Add in about 7 oz. whole wheat pasta and bring the pot to a boil. 

Stir in roughly 1 C diced Roma tomatoes, 1/8 C ketchup and 1 T spicy brown mustard.

Reduce the pasta dish to a simmer, stirring frequently for about 10-15 minutes until the pasta is done.  Most all of the liquid should be absorbed at this point, but if you notice the liquid is lacking, add additional water during the cooking process. 

Remove the pasta dish from the heat. 

Stir in 1/2 C extra sharp cheddar cheese.

Garnish with remaining cheese, parsley and, if interested, crumbled bacon.

Enjoy!

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Cheeseburger Tacos

This recipe has been pinned on my Pinterest Dinner board for months… in fact, I may have originally pinned it last year.  The wonderful world wide web, so many great recipes, so little time. 

I finally decided to give this one a try, and both Frog Prince and I really enjoyed it. 

We think you will too. 

Cheeseburger Tacos – Adapted from Skinny Mom’s Kitchen, Kelly & Camille

Ingredients

• 4 flour or whole wheat tortillas (go larger than a fajita size)
• ~20 Roasted tomato halves
• Spinach
• 1/2 lb. ground turkey
• 1/4 lb. ground beef
• Montreal steak seasoning, to taste
• 1 tsp. dried minced onion
• 1 T mustard, spicy brown
• 1 T ketchup
• Cheddar cheese

Directions

Begin by browning the ground beef and ground turkey together in a large skillet.  Season with Montreal Steak Seasoning (low-sodium, McCormick) and minced onion.  Drain excess grease. 

Add in ketchup and mustard, stir to combine.

In the center of a large tortilla, place seasoned meat and cheese; feel free to add extra mustard, ketchup or even pickles! 

Top with tomatoes and spinach.

Roll up and toast lightly on a griddle or in a pan, if desired.

Enjoy!

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Crockpot Swiss Steak

This Crockpot Swiss Steak is a meal that Frog Prince introduced to me in the first few months of our marriage. 

It’s tender, definitely well done and delicious. 

The recipe comes from Betty Crocker – tried and true, with a few of our own additions. 

Crockpot Swiss Steak – Adapted from Betty Crocker (red cookbook)

Ingredients

• 1 lb. beef steak (cut of your choice)
• 2 T white whole wheat flour (or cornstarch)
• 1 tsp. ground mustard
• 2 cans stewed tomatoes
• 1 T minced onion
• 1 medium green bell pepper, diced
• 1 tsp. minced garlic
• salt & pepper, as desired
• Olive oil spray

Directions

In a shallow, flat bowl combine 2 T white whole wheat flour with 1 tsp. ground mustard, and salt and pepper. 

Slice beef steaks into small portions, ideally the size of a deck of cards. 

Dip each portion into the flour mixture to coat. 

Place coated meat into a heated skillet that has been lightly sprayed with olive oil. 

Brown the meat on both sides. 

Transfer the browned beef to a lightly greased 6 quart crockpot.

Season with additional salt and pepper, if desired. 

Layer over the top the diced green bell pepper. 

Add 2 cans, undrained, stewed tomatoes, 1 T minced onion and 1 tsp. minced garlic. 

Cover and cook on low for 8 hours, or until beef is cooked through. 

Serve atop rice, if desired. 

Note: the leftovers make an excellent vegetable beef soup base!

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Un-Stuffed Cabbage Roll Casserole

At this time of year, cabbage is cheap!  Ever wondered what to do with it?  I asked on Facebook and you had some great ideas.  Everything from tossing it into a stir fry to making runzas. 

I decided to use it in a recipe I pinned a long time ago. 

An un-stiffed cabbage roll casserole. 

It was delicious, and used an entire head of cabbage!  And, oh so much easier than rolling all those cabbage rolls. 

Leftovers are pretty great too.

Un-Stuffed Cabbage Roll Casserole – Adapted from Gina’s Skinny Recipes

Ingredients

• 1/2 lb. lean ground beef
• 1/2 lb. ground turkey
• 2 T minced onion
• 1 T minced garlic (fresh)
• 1/2 tsp. paprika
• 1 head green cabbage
• 1 can (14.5 oz.) diced tomatoes, undrained
• 1 can (15 oz.) tomato sauce
• 1/4 cup water
• 2 cups cooked brown rice 
• 4 oz. Monterrey Jack and/or Cheddar cheese, shredded
• Salt & pepper, as needed

Directions

Begin by browning the ground beef and turkey together in a large skillet.  Add in 2 T minced onion and 1 T minced garlic.  Season with 1/2 tsp. paprika and salt and pepper.  Brown the meats until no longer pink and then drain any excess grease. 

Add in 1 can diced tomatoes, undrained, and 1 can tomato sauce.  Rinse the cans out with water (totaling about 1/4 C) and add the rinse water to the skillet. 

Cover and simmer for 15 minutes, stirring occasionally.

Meanwhile, chop up the head of cabbage.  To do so, was the outside, then cut the head of cabbage in half.  Core carefully, and then rinse the cabbage again. 

Slice the cabbage into 1-2 inch pieces. 

Using a second, really large skillet, sauté the cabbage for 5-7 minutes, until partially cooked. 

Season with salt and pepper.  If you don’t have a big enough skillet, cook half the cabbage at a time. 

Transfer the half of the cabbage to the bottom of a lightly greased 9x13 glass baking dish.  When you do so, preheat your oven to 350 degrees. 

Now, add in the cooked 2 C of brown rice to your tomato dish simmering on the stove.  Heat until warmed. 

Layer half of the meat tomato mixture over the cabbage. 

Top that with remaining cabbage. 

Finish off the dish with the other half of the meat tomato sauce. 

Then, bake at 350 for 30-40 minutes, covered.   I use a cookie sheet to cover my pan – saves tinfoil!

Remove the cover after 35-40 minutes and top the dish with shredded cheese. 

Return to the oven and bake for an additional 15 minutes, until cheese is melted and bubbly. 

Serve warm. 

Enjoy! 

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