Hoisin Beef With Vegetables

I found this recipe while blog surfing but can't remember where I got it from! Oh well. I made it awhile back and it was so tasty. Plus, we need more beef dishes on this blog:)

Hoisin Beef With Vegetables
adapted from Quick Fix Meals

Serves 4

3/4 cup beef broth
2 tablespoons hoisin sauce
2 teaspoons cornstarch
1 tablespoon extra-virgin olive oil
3 to 4 cloves garlic - to taste - minced
1 tablespoon peeled and minced fresh ginger
1 1/4 pounds boneless lean sirloin steak, cut into 1-inch cubes
1 medium yellow bell pepper, seeded and sliced into bite sized pieces
2 cups fresh broccoli

In a small bowl, whisk together the broth, hoisin, and cornstarch. Set aside.

Heat the oil in a large skillet or wok over medium-high heat. Add the garlic and ginger and stir fry for 1 minute. Add teh steak and stir-fry until browned on all sides, about 4-5 minutes. Add the vegetables and cook for another 3 minutes.

Add the broth mixture to the skillet, bring to a simmer, and simmer until the sauce thickens and the vegetables are crisp-tender, about 5 minutes.

Serve over rice.

Freezer Dinners from Spaghetti Sauce

Bulk Spaghetti Sauce
Yield: 13 cups

In large stock pot mix:
2T canola oil
2 onions, chopped
2 t. garlic, minced
2 lbs browned Italian sausage (buy Jimmy Dean bran in a tube, less expensive)
2 lbs browned hamburger

Drain the meat mixture then add:
1 (106 oz) can spaghetti sauce can from Costco or 5 jars (28 oz) commercial spaghetti sauce
1 (106 oz) can of diced tomatoes or 2 (28 oz) cans Italian-style diced tomatoes
4 (2.4 oz) cans sliced black olives (optional)
3 T Italian seasoning
1 T dried basil
1 T salt
1/2 T pepper

*Sauce is used for lasagnas, manicotti, ravioli and can be frozen for spaghetti or pizzas. When defrosting pour off extra liquid.

Chicken Manicotti
Yield: 2 9x13 or 4 8x8 (directions are for 9x13, but I split it down more into 8x8)

1 T garlic powder
1-1/2 lbs boneless skinless chicken breast
2 boxes (8oz) manicotti shells
4-5 cups bulk spaghetti sauce
1 lb Jimmy Dean Italian sausage, cooked and drained
4 cups (16 oz) shredded mozzarella cheese
2/3 cup water

1. Rub garlic powder over chicken; cut into 1 in strips. Stuff chicken into manicotti shells. Spread 1 cup spaghetti sauce in each of two greased 13x9 baking dishes. (use aluminum ones from store so you can freeze them in container)
2. Place eight stuffed manicotti shells in each dish. Sprinkle with sausage. Pour remaining spaghetti sauce over the top. Sprinkle with cheese.
3. Drizzle water around the edge of each dish. Cover and bake one casserole at 375 for 65-70 minutes or until chicken juices run clear and pasta is tender.
4. Cover and freeze remaining casserole for up to 3 months.

To serve: Thaw in the refrigerator, 24 hours and bake at 375 for 65-70 min. You can also bake frozen at 350 for 2 1/2 hours.

Lasagna
Yield: 3 8x8 lasagnas or 2 9x13

1 (16oz) box lasagna noodles divided into three 8 inch aluminum containers
4 c mozzarella cheese, grated
1 (24oz) container cottage cheese (or ricotta)
1 (8oz) package of cream cheese
1/2 c Parmesan cheese
10 c bulk spaghetti sauce

Don't pre-cook noodles

In three greased (or lined with aluminum foil) 9 inch aluminum baking dishes, make layers in the following order.
1. 3 noodles (break to fit pan)
2. cottage cheese (or ricotta)
3. mozzarella cheese
4. nickel sized cream cheese plopped evenly all over
5. sauce, and repeat

Wrap pans with foil, label, and freeze

To serve: Bake frozen for 2 hours at 350 degrees or thaw overnight in the fridge and bake 350 for 45 min. Take off cover for final 10 minutes of baking. Let stand 10 min before serving. Lasagna will be a bit watery but this is normal. Pour out all but a little water, the rest will soak into the sauce overnight.

Cheesy Ravioli
Yield: 3 9x13 sized dinners
3 bags (13 oz) frozen cheese ravioli
10 cups bulk spaghetti sauce
3 c mozzarella cheese

To Serve:
1. Thaw 10 cups bulk spaghetti sauce completely.
2. Boil frozen ravioli for 5 min. Pour 1/2 c sauce on the bottom of 9x13 pan
3. Drain ravioli, then place in pan. Completely cover the ravioli with remaining sauce and sprinkle mozzarella cheese on top.
4. Cover; bake 350 degrees for 30 min. Uncover and cook 10 more min. Let stand 10 min before serving.

Sorry that was so long! It seems intimidating, but the sauce doesn't take that long to make, then I just assembled the rest and froze them. I did it all during one nap, so it's not as bad as it sounds and it's nice to be able to pull one out of the freezer when I don't feel like making something. Let me know if you have any questions.

French Dip Sandwiches

If your hubby is like mine (loves steak and anything beef) then hes bound to like this. Dan likes it. Its also pretty easy to do which is good for wifey too.

2-3 lbs beef sirloin or london broil, etc

1 can Campbells Beef Consome'

I can Campbells French Onion Soup

I can water

Cook in crock pot for 5-6 hrs on high

or 8-10 hrs on low

Shred beef and serve with juice from the crock pot on yummy sandwich rolls. You're supposed to dip the sandwich in the juice when eating, but i'm sure you all knew that.

More Italian for Racquel

Paula's Lasagna (One of my very favorite dishes ever!)

2 pkgs schilling spaghetti sauce
3 cans of 15 oz tomato sauce
about 3/4 cup of water
2 lbs lean ground beef
1- 8 oz pkg wide lasagna noodles
2 cups (1 lb) ricotta or cottage cheese
1/2 cup grated parmesan cheese (I've used the bottled and it tastes good too)
1 Tbs chopped parsley
3 cups (12 oz) shredded mozzarella cheese

Brown the ground beef. Add 2 pkgs of spag sauce, 3 cans of tomato sauce, and 3/4 cup of water. Slow cook for 10 mins over the stove. Cook noodles until slightly bendy. Grease 9x13 pan. Then layer sauce/meat mix, layer of noodles, thin layer of cottage cheese (1/2 of container), sprinkle with grated mozzarella. Layer of sauce, noodles, cottage cheese, cheese, sauce, cheese. Sprinkle Parsley and Parmesan. Cover with foil and I would put a cookie sheet underneath the pan because they tend to boil over. Bake @ 375 for one hour.