Steak Tacos with Pineapple Corn Salsa

We don't' eat a lot of red meat around here. I guess it is because growing up we NEVER had red meat. My mom was a vegetarian and so we mostly ate chicken and ground turkey with our meals, which just so happen to be my favorites now. But every once and a while I get a little wild and cook beef for my family. I know, crazy stuff. Well, this recipe was given to me by my WONDERFUL sister and it was so good! I love that it is also a slow cooker meal so little effort has to go into this. Start it in the morning and by dinner time you are set! Yum, tacos!




Ingredients:

1-1 1/2 lb. flank steak
1 fresh pineapple, chopped (bite size) and divided
1 red onion, chopped and divided
1 tablespoon chili powder
1 jalapeno, seeded and diced
2 tablespoons lime juice
1 avocado, pitted and diced
1/2 cup chopped cilantro
1 can corn, drained
salt and pepper
flour tortillas

1. Ok. Start this baby in the morning....like 10-11 am so by dinner time it is done! Cut your massive piece of meat into four chunks. This way it will fit better into your slow cooker. Into the crock pot : cut steak, 3/4 of your chopped onion (save the last 1/4 for the salsa) 1/2 of the chopped pineapple, chili powder, and then sprinkle in some salt and pepper. Set to low and allow it to just hang out for 7-8 hours.
2. About 1/2 hour before you want to eat take two forks and shred your meat right in the crock pot. Time to make salsa. Combine your left over onion and pineapple, chopped cilantro, corn, lime juice, and jalapeno. Toss that all together and set aside. Don't add the avocado just yet. Wait and add that in right before serving so you don't have a brown avocado. Not attractive....
3.To assemble simply take a nice warm tortilla (homemade are amazing here) fill full of warm shredded steak and top with your cool salsa. Then dig in and enjoy every tasty bite!

* I added tomato too!

Italian Shepherd's Pie

I am really ready to make fall food! Can you tell? Well, this was so good, warm, and fast! I tested it out by making it on a Sunday afternoon when everyone is hungary and ready to eat! It came together in no time and hit the spot! YUM!



Ingredients:

1 lb. boneless beef sirloin steak, trimmed of fat and cut into 1 inch cubes
1 cup sliced onion
1 cup sliced carrots
1/2 teaspoon season salt
1/4 teaspoon pepper
1 1/2 cups sliced mushrooms (optional, my hubby doesn't like mushrooms so I left them out)
1 14oz. jar of pasta sauce, your favorite
6 potatoes, peeled, cubed, cooked and mashed (add your salt, butter and milk)OR 1 pouch of Betty Crocker roasted garlic mashed potatoes (made with water, milk and butter)
1/4 cup shredded mozzarella cheese
chopped fresh parsley

1.Heat oven to 375. Spray a 2 quart casserole dish with cooking spray. Heat a large nonstick skillet over medium/high heat. Add beef, onion, and carrot to skillet. Sprinkle with season salt and pepper. Cook 3-5 minutes, stirring frequently, until beef is brown.
2. Stir in mushrooms and pasta sauce. Heat to boiling. Cook over medium heat for 5 minutes, stirring occasionally. Spread into casserole dish. Sprinkle with cheese.
3.Ok, this is where you have two options. You can make mashed potatoes from scratch or instant potatoes. I prefer the flavor of fresh so while the meat and veggies were browning I boiled my potatoes and mashed them. You could definitely use instant and follow the instructions on the back. Either way you will have yummy potatoes. Now when your potatoes are ready spoon 6-8 mounds of potato on top of the hot beef mixture.
4. Bake 25-30 minutes or until bubbly and potatoes are a light golden brown. Top with parsley!

* I mixed up a quick fat free muffin mix and cooked the muffins and the same time as the casserole was browning. There are lots of veggies in this dish but a crisp green salad would be great too!

Asian Steak and Broccoli

I don't cook with a lot of red meat but every once and a while I find a recipe that looks so good and we have to give it a try. This one is great and seriously took me a whole 20minutes to make. Nice and warm and it hits the spot on a winter night!



Ingredients:

2 cups uncooked instant brown rice
1 3/4 cup water
1 cup beef broth
1 tablespoon cornstarch
2 tablespoons soy sauce
1 teaspoon packed brown sugar
1 tablespoon oil
1/4 teaspoon ginger
1 lb. boneless beef round or tip steak, thinly sliced
1 small onion, sliced
salt and pepper
1/2 lb (about 2 cups) bit-size broccoli pieces

1. Cook rice in water as directed on package. Meanwhile, in a small bowl mix broth, cornstarch, soy sauce and brown sugar. Stir until cornstarch is dissolved.
2. IN a nonstick skilled, heat oil over medium high heat. Add beef and onion. Sprinkle with ginger, salt and pepper. Cook for 2-4 minutes, stirring occasionally, until beef is brown. Remove beef mixture from skillet; cover to keep warm.
3.Add broth mixture and broccoli to skillet. Heat to boiling, Reduce heat. Cook 5 to 10 minutes or until sauce thickens and broccoli is tender. ( if sauce gets thick to quick, just add a little water). Return beef to skillet. Cook until hot.
4. Serve over brown rice and steamed carrots if you like! Yum! Enjoy!

Classic Beef Stroganoff

This is one of those recipes that always turns out great and is great for company or just a yummy comfort meal. It is perfect for any weeknight and is low in fat too! You can't go wrong with this one!Ingredients:

1 1/2 lb beef sirloin steak, cit into strips

2 1/2 cups sliced mushrooms

2 medium onions, thinly sliced

1 clove garlic, finely chopped

1 tablespoon butter or a drizzle of olive oil

1 1/2 cups beef broth

1/2 teaspoon salt

1 teaspoon worcestershire sauce

1/4 cup flour

1 cup fat free/low fat sour cream

3 cups of hot cooked egg noodles

1. Cook mushrooms, onions, and garlic in butter/oil in a nonstick skillet over medium until tender. Remove from skillet and reserve in a bowl.
2. Cook beef in same skillet until brown stir in one cup broth, salt, and worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
3. Stir in remaining 1/2 cup broth into flour. Stir into beef mixture. Add onion mixture and heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream until smooth and heat until hot. Serve over warm noodles.

* I have made this with ground turkey too and it is great. Use wheat egg noodles too if you want to add a few more grains. You can serve the stroganoff over potatoes or rice too! Serve with a green veggie and bread sticks or garlic bread. Delish!