Slow-Cooker Beef Tips. (Beef Stew Meat)

This is an easy and quick one.  I am getting around to getting some other post done and updated and wanted to throw this out there for a quick meal.  I love to serve this over rice.  It can also be served with pasta, rolls, mashed potatoes and various other veggies.

2 lbs. Beef Stew Tips is what is in the ziplock bag.

1 Beef Bouillon Cube

1 pkg. Onion Mushroom

1 Can (10oz ish) Cream of Mushroom

1 pkg. Slow Cooker “Savory Pot Roast” mix

1 cup of water

Mix all the ingredients in the Crockpot and then cook on low for 7-8 hours.

Crockpot/Slow-Cooker Dried Beans!!

This is one of the easiest things that I have learned from family to do.  My Mom, Gandma’, and Daddy… I’m sure there are more, but these are the ones that I remember teaching me how to do this.  There are two ways you can do this.  I prefer the first (pre-soaked) but they are both good and they both work very well.  Remember doing this over the stove top is NOT the same.  This is just for the Slow-Cooker.

Pre-soaked: I start with two cups of dried beans.  It doesn’t matter what kind, as long as they are beans and not lentils. I rinse and sift through them. Then I soak them overnight, about 12 hours.  When I soak the beans I use my Crockpot, turned off, and cover the beans with water about 2in. above the beans.  Put the lid on and leave them alone!!  See easy!  In the morning I drain and rinse the beans, the water that is left over after soaking has the indigestible carbs that may give you gas…  So that is soaking them. NOW, on to cooking them.  Cover them with water that comes up 2 or more inches, cook on LOW for 6-8 HRS.  or HIGH for 3-4 HRS.  I don’t add anything to my beans, I use them in different recipes so it doesn’t do any good for me to add seasoning.  2cups of DRY beans will make about 6cups of COOKED beans.

Uncooked: Use two cups of dry beans.  Rinse and sift though the beans.  Really you need to do this with any beans you have.  Put them in the Crockpot, cover with 2in or more (not much more) water and cook on HIGH for 5-6 HRS or 10-12 HRS on LOW. Once again you can keep the cooking water when they are done, but I discard the water and rinse the beans.

You can now store the beans in an air tight container for three days in the fridge or Freeze them for three months.  I like the zip-lock twist and seal products for this.  Re-heating beans from the freezer or fridge is easy, thaw if frozen and warm in the microwave or on the stove-top.

Summer is over!??

Wow!!  That is all I can say.  I didn’t realize that the three months of summer are gone and in two days we start school.  Get ready for the blogging to begin again.  Pregnancy is going good, garden has been torn down, and lunches are being made.  I will blog on all of this with in the next few days.  I have been writing it all down and have a LOT of updating to do on here.  Like I said “GET READY”. Okay that is all for now. 

 

Hope you enjoy what is coming up…

Hot Chocolate, Cold weather and a new painting!!

I made hot chocolate today. The kids asked what I was making and why I was cooking so early. WELL…needless to say they are very happy with the outcome. I made Hot Chocolate, there is a difference in Cocoa and Chocolate. Cocoa is powdered and Chocolate is, well, melted chocolate with milk.

Hot Chocolate Recipe for four people

5 Cups of milk (two and a half in a separate container that can hold all five cups)
One 14oz pkg of Chocolate Candy Melts (found in the baking isle, NOT chocolate chips)
1/8 tsp. Ground Nutmeg
1/4 tsp. Cinnamon

Add 2.5 cups milk and half of your chocolate to a sauce pan, do not boil. On medium low heat stir until chocolate is melted.
Pour in to the other container with the extra milk, stir well. Pour half of that back into the sauce pan and add the rest of the chocolate. While that is getting warm stir in the Nutmeg and Cinnamon to either of the mixes, I like to stir it in the mix that is on the counter. After the mixture on the stove is melted and stirred well, add it to the counter mixture and enjoy!!

Last night I had a lot of fun with the ladies of my Life Group from church. We visited a place called Cross My Art and painted. It’s like paint by numbers for adults. Angela asked what I wanted on my canvas, drew it on there and I painted it. She came back around and touched it up for me afterwards also. We then went to the coffee house and at 10 PM they asked us to leave because they had to close…Needless to say we had a lot of fun last night. I feel very blessed to have those ladies in my life and a husband that will watch the kids when I go and do things like this. It might not be a full vacation but I will take what I can get. LOL

Here is what I painted, it will hang in the kitchen at our new house.

See how she touched it up in this photo.

I also have some crafty stuff we have done at home for the kids. I made this one for the counter in our kitchen so that when I need a pick-me-up, I can pick this up and read it.
It is normal printer paper for the verses and then scrap booking paper for the pages I glue it on to. I bet you could do some pretty amazing ones with a little more time and items. I got this idea from my MOPS group.

I’m still trying to figure out how I can turn this into a better printing file, but for now here are the verses for the whole thing. I hope y’all enjoy all of this. I will be making another post also. A little more personal.

Crock-Pot Roast

I love this time of year! Roast and Chili time! Today I am making an old family recipe for a roast. I use a 2-3 LB. roast for this. There are four in our family and it will feed us, with enough left over to take over to my mom.

I have a new crock-pot, digital!! WOOT So here ya’ go!

1 (2-3 LB.) Roast
2 (14 oz) cans Cream Mushroom soup
1 1/4 Cup Water
1 (1 oz.) pkg. Onion Soup mix
2 (14 oz) cans Carrots
5 Large Potatoes
2 (14 oz.) cans Green Beans, drained

I usually get a really good deal on Roast, when it is on sale I can get a 7-9 Lb. for $11. Really good deal, like I said. I use canned veggies for this because I use the juices from the can with the carrots and they get added with the potatoes and Roast at the beginning. So here you go, the way to cook it…LOL

Mix the Cream of Mushroom Soup, Onion Soup Mix, and water together in a bowl. Cut your Potatoes up in to fourths then about one inch slices from there. Open the cans of Carrots. Put in your roast, then the potatoes around the edge, then the cans of carrots with the juices. After that is in there add the Soup mix on top. Cook for 4-6 hours on high or 8 hours on low. (Cook time depends on your type of Crock-Pot) About 30-45 minutes before you serve this up add the two cans of green-beans. I like to serve this over rice.

I have two smallerish children and they eat this up. My oldest (6 1/2) son loves it and usually has two bowls of it. Like I said earlier there is always enough left over to take to my mom. If you send lunch with a kid, or take it your self it is also really good reheated. I have a thermos style soup bowl that I pack a little in for my son the next day for lunch also. Hope y’all enjoy this as much as we do.

HOME!!! Finally…

I don’t know where the month has gone! I have been busy. We had a death in the family, two weeks of Dad being off work, and then a reunion and that also includes the shutdown. I have been going crazy!! I keep trying to play catch up and well…it doesn’t really work well right now. Keeping the house clean with a two year old is busy work also. He is such a helper and at the same time he isn’t. I’m sure if you have kids you know what I mean. Coffee is my best friend right now. AND THE RAIN!!! Ohhh, the rain. I’m glad we are getting it but dang, it’s a lot and keeps us inside. Where I live there is really now “indoor” activities. There are a few places, but price is crazy and I refuse to pay for something like that. I’m getting the house “super” clean this week. I do this about every two months. I will go room to room and shampoo carpets and “sweep” the ceilings and wash the curtains. I will post a daily, weekly, and monthly cleaning schedule once I get the computer fixed and Word back going. I just haven’t had time.

ALSO I am getting a 1/4 Steer in November, I will post a few things about that. We are also getting a good supply of beans going. This week I am going to get some containers to keep them in. I am starting a small “stalk” pile of things. I don’t want to go crazy with it, just to make sure we have a good stalk of food and other necessities. After looking at all the Government stuff happening I think we all should have a little pile of food and supplies. I will also be getting a 72 hour emergency box ready. I will have food and the other things in it.

We are also in Cub Scouts now and that means some posts about it also…

Hope we can get this going, now I’m off to moving curtains and getting windows cleaned…

Some meals I promised. Few days late is okay. Lol

All of these recipes have come from cookbooks I own and they are recipes that I have cooked and approve of. If you are looking for the cookbooks I use there are links at the bottom of the page

Breakfast

OMEGA-3 Granola
Makes about 6 cups
Do not substitute quick-cooking oats or instant rolled oats in this recipe, or the granola will taste sandy rather than crunchy

1/3 cup slivered almonds
1/3 cup walnuts, chopped coarse
3 cups old-fashioned rolled oats
3 TBLS canola oil (I like grapeseed)
1/4 cup sunflower seeds (or pumpkin)
2 TBLS sesame seeds
1/2 cup honey
2 TBLS ground flaxseed
1/4 TSP salt
1/2 cup raisins or cranberries

1. Adjust an oven rack to the middle position and heat the oven to 325 degrees. Toast the almonds and walnuts in a 12-inch skillet over medium heat, stirring often, until fragrant and beginning to darken, about 3 minutes. Stir in the oats and oil and continue to toast until the oats begin to turn golden, about 2 minutes. Stir in the sunflower seeds and sesame seeds and continue to toast about 2 more minutes or until the mixture turns golden.
2. Off the heat, stir in the honey, flaxseed and salt until well coated. Spread the granola evenly over a large rimmed baking sheet. Bake, stirring every few minutes until the granola is golden brown. This should take about 15, I know cooking times vary.
3. Stir in the raisins. With a spatula, push the granola onto one half of the baking sheet and press gently into a 1/2 inch-thick slab. Let the granola cool to room temperature, took me about an hour. Then loosen the dried granola with a spatula, break into small clusters and serve.
Per 1/2-cup servings: Cal 230; Fat 11g; Sat Fat 1g; Chol 0mg; Carb 32g; Protein 5g; Fiber 4g; Sodium 55mg

Veggies in Disguise Muffins
about 12 muffins

(NO gluten, milk, soy or corn)

1 cup finely chopped carrots
1 cup finely chopped zucchini
1 cup GFCF chocolate chips, finely chopped (GFCF = Gluten free, Casein free)
1 cup finely chopped walnuts or pecans
1 store-bought GFCF cake mix, prepared according to the package directions but not baked

Add carrots, zucchini, chocolate chips, and nuts to the prepared cake batter stir to combine.
Transfer the mixture to a muffin pan, filling each cup about 2/3 of the way. Bake at 375 degrees for about 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Do not over cook, this will result in dry muffins. Once cooled, these can be frozen to eat later.
Cal 285; Total Fat 15g; Chol 0mg; Carb 38g; Fiber 2g; Protein 5g; Sodium 204mg; Potassium 218mg; Calcium 74mg; Iron 1mg; Zinc 1mg; Vitamin A 3084IU

LUNCH

Spinach, White Beans, and Red Peppers
4 Servings

5 ounces baby Spinach (about 5 cups)
1 cup canned white beans, rinsed
1 red bell pepper, stemmed, seeded and chopped medium
1/4 cup Balsamic Vinaigrette
1 cup parmesan croutons

Mix and EAT!!
Cal 160; Fat 6g; Sat Fat 1g; Chol 0mg; Carb 22g; Protein 5g; Fiber 5g; Sodium 400mg

Quick Pizza

(NO gluten, milk, egg, corn, or nuts)

1 LRG (10 in) brown rice tortilla
3/4 cup GFCF spaghetti sauce of choice
1/2 cup diced soy cheese
10-12 slices GFCF pepperoni

Preheat the oven to 350 degrees. Lightly oil a baking sheet or line it with parchment paper. Place the tortilla on the baking sheet, and spread the sauce on top, sprinkle evenly with cheese and place the pepperoni slices on top. Bake for 10-12 minutes. Carefully slide the “pizza” from the baking sheet to the rack of your oven for about 2 minutes to toast the bottom of the pizza. Remove, cut and enjoy..
Cal 205; Total Fat 13g; Chol 21mg; Carb 12g; Fiber 2g; Protein 11g; Sodium 598; Potassium 24mg; Calcium 15mg; Iron 1mg; Vitamin A 150IU

BEST MEAL OF THE DAY

Chicken Tagine

If you cannot find pitted olives and don’t want to pit them yourself, substitute pimiento-stuffed green olives. The commercial chicken broth and olives are the primary source of sodium in this recipe. If you are concerned about sodium intake, omit the olives and use a low sodium broth or make your own. Serve with rice or couscous

1.5 pounds of boneless/skinless chicken breast
salt and pepper
1/2 cup all-purpose flour
2 TBLS canola oil
2 onions, halved and sliced 1/4-in thick
4 (3-in) Strips of lemon zest, plus 2 TBLS lemon juice
8 garlic cloves, peeled
2.5 TSP paprika
2 TSP Garam Masala (I use the WildTree brand)
4 cups chicken broth
1 TBSP honey
1 LB carrots, peeled, halved lengthwise, and sliced 1 inch thick
1 (15 ounce) can chickpeas
1 cup greek green olives, rinsed, pitted and halved
1 cup dried apricots, chopped medium
1/4 cup minced cilantro

1. Pat the chicken dry with paper towels and season with salt and pepper, coat the chicken with the flour, shaking to remove the excess. Heat 2 TBLS of oil in a large Dutch oven over medium-high heat until just smoking. Brown half of the chicken thoroughly, 5-10 minutes, and transfer to a plate. Repeat with 2 TBLS more oil and the remaining chicken; transfer to the plate also.
2. Add the remaining 2 TBLS oil to the Dutch oven and heat over medium-high heat until simmering, add the onions and lemon zest strips and cook till the onion are softened and lightly browned, 5-7 minutes. Stir in the garlic, paprika and garam masala and cook until fragrant, less than a minute. Slowly stir in the broth and honey, scraping up and brown bits.
3. Stir in the carrots, chickpeas, olives and apricots. Arrange the chicken in a single layer over the top and bring to a simmer. Cover, reduce the heat to medium-low and cook until the chicken registers 165 degrees on a instant-read thermometer, about 15 minutes.
4. Transfer the chicken to a bowl; when cool enough to handle, shred the chicken into bite-size pieces. Meanwhile, continue to simmer the stew until the liquid has thickened slightly and the carrots are tender, 5-10 minutes longer.
5. Remove the lemon zest and stir in the shredded chicken, cilantro and lemon juice. Season with salt and pepper to taste and serve.

The stew can be cooled and refrigerated in an airtight container for up to three days or frozen for up to one month. Thaw (if frozen) and reheat over low heat DO NOT BOIL
PER 1.5 Cup serving: Cal 390; Fat 10g; Sat Fat 1g; Chol 65mg; Carb 43g; Protein 32g; Fiber 7g; Sodium 980mg

Zesty Tacos

1 LB ground Beef
1 cup water
1 envelope taco seasoning
8 taco shells
1 can (15-1/2 oz.) Black eyed peas, rinsed and drained
1 cup chopped tomatoes
1 cup shredded lettuce
1 cup (4 oz) shredded mexican cheese blend
1/2 cup zesty italian dressing

Brown your beef, drain and rinse, return to the pan. Stir in the water and taco seasoning, bring to a boil, reduce heat and let simmer until thickened.
Meanwhile prepare the taco shells according to the pkg. Stir peas into skillet, heat through. Spoon about 1/4 cup beef mixture in to the taco shells, top with tomatoes, lettuce, cheese and then drizzle with salad dressing…

SNACKS

15 Minute Caramel Apple Dip
about 2.5 cups

1 Pkg (14 oz) Caramels
20 Lrg Marshmallows
1/2 cup butter, melted
1/3 cup heavy whipping cream
apple slices

Place caramels in a microwave safe dish. Microwave, uncovered, on high for 1 minute. Add marshmallows, microwave for 1 minute or until marshmallows are melted, stirring occasionally. Whisk in butter and cream until combined, serve with apple slices.
I have a 1,100 watt microwave.

Gold-Medal Vegetable Dip
about 1.5 cups

1 carton (8 oz.) Spreadable chive and onion cream cheese
2 TBLS Greek Yogurt
1 TSP prepared mustard
1/2 TSP Worcestershire sauce
1/4 TSP salt
1/8 TSP pepper
1 to 2 TBLS milk
Assorted fresh vegetables

In a small bowl, combine all ingredients except milk, once combined add milk until dip achieves desired consistency. Serve with vegetables of your choice.

Taste of Home Kid approved cookbook

The America’s Test Kitchen HEALTHY family cookbook

The Kid-Friendly ADHD & Autism cookbook

“Diet”

At our Wednesday night Bible Study group we are learning about The Daniel Plan and I am trying to get some permissions to post some of the stuff, but for now I will tell you about what I think. There are recipes on their website (link is above).
First I understand where this is coming from. Daniel 1:1-16
1. In the third year of the reign of Jehoiakim the king of Judah, Nebuchadnezzar king of Babylon came to Jerusalem and besieged it. 2. And The Lord delivered Jehoiakim king of Judah into his hand, along with some of the articles from the temple of God. These he carried off to the temple of his god in Babylonia and put in the treasure house of his god.
3. Then the king ordered Ashpenaz, chief of his court officials, to bring in some of the Isrealites form the royal family and the nobility–4. young men without any physical defect, handsome, showing aptitude for every kind of learning, well informed, quick to understand, and qualified to serve in the kings palace. He was to teach them the language and literature of the Babylonians. 5. The king assigned them a daily amount of food and wine from the king’s table. They were to be trained for three years, and after that they were to enter the king’s service.
6. Among these were some from Judah: Daniel, Hananiah, Mishael and Azariah. 7. The chief official gave them new names: to Daniel, the name Belteshazzar; to Hananiah, Shadrach; to Mishael, Meshach; and to Azariah, Abednego.
8. But Daniel resolved not to defile himself with the royal food and wine, and he asked the chief official for permission not to defile himself this way. 9. Now God had caused the official to show favor and sympathy to Daniel, 10. but the official told Daniel, “I am afraid of my lord the king, who has assigned your food and drink. Why should he see you looking worse then the other young men your age? The king would then have my head because of you.”
11. Daniel then said to the guard whom the chief official had appointed over Daniel, Hananiah, Mishael and Azariah, 12. “Please test your servants for then days: Give us nothing but vegetables to eat and water to drink. 13. Then compare our appearance with that of the young men who eat the royal food, and treat your servants in accordance with what you see.” 14. So he agreed to this and tested then for ten days.
15. At the end of the ten days they looked healthier and better nourished then any of the young men who ate the royal food. 16. So the guard took away their choice food and the wine they were to drink and gave them vegetables instead.

So, I did all that so you could also know the back story to this. I am not talking about the Daniel fast, I am talking about the Daniel Plan. It is a life style change that is hard and easy at the same time. There are foods that you are suppose to eat and there are quite a few that we eat all the time that are very bad for us. I’m sure you have seen all the news and the things said about processed food, real food and the like. I am slowly but surely switching over to the “real” foods and staying away from the over processed and over sugared foods. That is what the plan is all about. I have to get on there and update some things. They also give you an account and let you access all the learning material for free.

I have found a few recipes that I will post in another post, later today. There are some gluten free, some all veggies and fruits and some just really healthy ones. I will post two or three for each “meal” even a few snacks and dips.

Hidden Gluten

I found out that the bread we have been getting, supposed to be gluten free, ISN’T!!! I have been buying Potato bread. I should have known, it wasn’t marked gluten free but I looked at all the ingredients and I didn’t see any gluten products listed. During my research I found out the company is not gluten free. So the bread might be, but the contaminants in the company might transfer to the bread. Watch what you eat, mainly the company.

Menu time!!!

Getting the next two weeks ready!! I’m pulling a lot of meal from the book I’ve been reading “the kid-friendly ADHA & Autism cookbook”. It is wonderful. I can not say how much I like this book!

Okay here is our menu: (at least I think)

breakfast
Pancakes pg.153
Veggies in disguise muffins pg. 154
Crispy breakfast bars pg. 159
Lemon poppy seed muffins pg. 163
Breakfast sausage pg. 171

lunch
Roll-up sandwiches pg. 176
Easy lettuce wrap pg. 176
Beanie weanies pg. 195
Pizza (bought at the nutrition store gluten free, not casein free)
Pasta salad supreme pg. 261

dinner
Easy chicken salad pg. 266
Sloppy joes pg. 202
Sweet and spicy chicken pg. 196
Chicken or steak fajitas pg. 191
Chicken fried rice pg. 187

That’s what we are looking at and for two weeks. I’ll have to look at a few other books and add a couple more meals per each. I usually do 7 meals and swap them around so we eat that meal twice in two weeks. Snacks and lunches depend on kids. We might eat the same lunch four days in a row and we might swap it up. I do this so that he can deal and cope with change better in “real” life areas. We also do things like this in the house. Just small things like moving the vase on the table to the counter and keeping a candle on the table. Do I have to swap it back and forth because he moves it? Yes. But he doesn’t have a tantrum anymore about it.

Okay that is all for now. Bye y’all!!