Oven Pot Roast

1 Roast
1 can beef broth
1 can cream of mushroom soup
1 packet of Onion soup mix

Place the roast in Oven Safe bowl or crock pot and cover generously with salt and pepper (not too much or the gravy will be too salty). Mix the beef broth, cream of mushroom soup and onion soup mix. Pour over the crock pot and cook all day on low heat if using crock pot. If using Oven: Cover and place in 325 degree oven. Bake for 3-3 1/2 hours. Last hour, add peeled and cut potatoes and carrots as desired. Can use beef broth to make a gravy. If it is too runny mix it with a little bit of flour.

Chinese Beef and Broccoli

Ingredients

1 lb flank steaks
2 tablespoons soy sauce
1 tablespoon orange or pineapple juice with a dash of white vinegar or balsamic vinegar
1/2 teaspoon cornstarch
1 (16 ounce) package frozen broccoli , defrosted
1 garlic clove , minced
1 slice fresh ginger , finely minced
2 tablespoons peanut oil
salt

Directions:

1. Slice the steak against the grain into very thin slices.
2. Combine the soy sauce, orange or pineapple juice with a dash of white vinegar or balsamic vinegar , and cornstarch and pour this mixture over the steak.
3. Marinate the meat for 15 minutes.
4. While the meat is marinating, slice the broccoli at a diagonal and mince garlic and ginger.
5. Heat a wok or large frying pan for 30 seconds, add oil, wait about 20 seconds, and add minced garlic and ginger root. Fry over high heat, stirring constantly for about 20 seconds more, then add the beef.
6. Stir-fry, stirring constantly, for about 1 minute. Add broccoli and stir-fry for another 4 to 6 minutes, until the broccoli is cooked but still crisp and still dark green.
7. Serve hot. This is low in carbohydrates.

Stuffed Green Peppers

2 large green sweet peppers
dash salt
3/4 pound ground beef, pork, lamb, or bulk pork sausage
1/3 cup chopped onion (1 small)
1 7 1/2 ounce can tomatoes, cut up
1/2 cup water
1/3 cup long grain rice
1 T Worcestershire sauce
1/2 t dried basil or oregano, crushed
1/2 cup shredded American cheese or monterey jack/cheddar blend

1. Halve sweet peppers lengthwise, removing stem ends, seeds, and membranes. Immerse peppers in boiling water for 3 minutes. Sprinkle insides with dash of salt. Invert on paper towels to drain well.

2. In a large skillet cook meat and onion till meat is brown and onion is tender. Drain off fat. Stir in undrained tomatoes, water, uncooked rice, Worcestershire sauce, basil or oregano, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Bring to boiling. Reduce heat. Simmer, covered, for 15-18 minutes or till rice is tender. Stir in 1/4 cup of the cheese.

3. Fill peppers with meat mixture. Place in 2 quart square baking dish along with any remaining meat mixture. Bake at 375 about 15 minutes or till heated through. Sprinkle with remaining cheese. Let stand about 2 minutes, or until cheese is melted.

Tin Foil Dinners

Assorted chopped vegetables (large slices and pieces, mind you);
some of our favorites are: potatoes, carrots, onions (but bell peppers, mushrooms, squash, corn would be good too) anything would work
Hamburger Meat
Assorted seasonings, including salt, pepper, onion and garlic powder, thyme, marjoram, steak seasoning, etc.
Tin Foil

I usually like to boil my potatoes and carrots for 5-10 minutes, just so they are tender then...
Lightly spray your tin foil with cooking spray, or butter. Fill with veggies and meat and season generously. Fold tin foil over and tightly seal edges. Place on grill and cook until done, 10-20 minutes, depending on contents. This is a great family meal.. And there's no clean-up which is probably why it's one of my favorites!

Shepherd's Pie

Brown:

1 ld. ground beef
1 mediium onion, chopped

Add:

1 can tomato soup
1 can green beans

Top with:

2 cups Mashed Potatoes
1 cup grated cheese

Bake at 350 degrees for 20 minutes
Yield 4 Servings

Pronto Saucy Beef Sirloin Pasta Skillet

Prep Time: 5 min
Total Time: 15 min
Makes: 4 servings

Take 1 can (14-1/2 oz.) diced tomatoes, undrained and 1/2 lb. (8 oz.) of your favorite uncooked bite-size pasta and mix & match your recipe from these options...

1 lb. boneless beef sirloin steak, cut into 4 pieces
1 cup sliced onions (about 1 medium),
1 jar (4-1/2 oz.) sliced mushrooms, drained
1/2 cup KRAFT Balsamic Vinaigrette Dressing, divided,
6 oz. VELVEETA Pasteurized Prepared Cheese Product, cut up


Then follow our 3 simple steps:
COOK pasta as directed on package.
MEANWHILE, cook meat in 2 Tbsp. of the dressing in large skillet 5 min. or until meat is browned on both sides, turning after 3 min. Stir in tomatoes, vegetables and remaining 6 Tbsp. dressing. Bring to boil. Reduce heat to medium; simmer 10 min. or until meat is cooked through and vegetables are crisp-tender.
TOP with cheese; cover. Let stand 2 to 3 min. or until cheese is melted. Serve over hot drained pasta.

KRAFT KITCHENS TIPS
Jazz It Up For a nice presentation, simply slide the meat, vegetables and sauce out of the skillet onto the cooked pasta.Make Ahead Get a head start on the next night's meal. Cook and drain 1 lb. of pasta. Use half for this recipe, then cool the remaining pasta and toss with a little olive oil. Store in a resealable plastic bag in the refrigerator to enjoy another night.

French Dip Sandwiches

1 medium roast (approximately 3 pounds) (You can put the roast in Frozen)
1 Package of McCormick Au Jus Gravy Mix3 Cups cold water
(for thicker Au Jus gravy, Mix 3 Tbsp. of flour with gravy mix before adding water.)
Rolls

Slow cook the roast for 7-8 hours on low with the the Au Jus sauce. Slice roast and serve on rolls. Serve each sandwich with prepared Au Jus gravy for dipping.

Option: cut the rolls in half and put the roast (thinly sliced) and a slice on cheese on them and stick them under the broiler for a second. Put the two sides together and dip.