This is very popular in our house. The kids love the strips they can eat with their fingers and dip into the gravy. They prefer to have french fries with this so they can dip them in the gravy, too. Most definitely a Texas (or Oklahoma) recipe - Southwestern U.S.
NOTE: Although this isn't a low fat recipe, it doesn't contain anywhere near the amount indicated in the nutrition facts which include all the oil. If the oil is hot enough when you add the steak strips, it will absorb very little oil. Also, you can drain the cooked steak strips on paper towels to absorb more fat.
This is a great summer meal and quick and easy to put together and tastes wonderful. Refreshing served with the cucumber sauce and is even low in fat. I think this came from Quick Cooking. It's a favorite in our house.
I made these one night when I was craving some meatball subs. Unfortunately, I did not get to try any as my husband ate them ALL! They are nice and moist, and hold together even without the egg. They are 6 ww points for four meatballs.
When I was a child, my family used to eat this at least once a week due to the fact that it is inexpensive and a little goes a long way. We also added fresh herbs or sometimes whole kernel corn. Its even better the next day and it freezes well.
This makes a pizza-like dish, only with barbecue sauce. A quick, simple, tasty dish for a family supper--a definite kid-pleaser. A 9 1/2-oz package of biscuits gives a relatively thin crust. Use a 16 oz package of biscuits if you want a thicker crust. Update: It may be tempting to substitute ground turkey for ground beef in this recipe to make it more "heart-healthy," but because the beef flavor is an important part of this dish's appeal, I recommend against it. Of course, it's only as good as the barbecue sauce you use, so make sure you use a barbecue sauce--and a hot pepper sauce--you know you like.
Absolutely delicious meatloaf and sauce! Those who claim they don't believe there can be such a thing as a great meatloaf will love this. Based on a meatloaf given to me by a dear friend, Virginia Strehl, Memphis, and Leesburg, Fla. Nita Holleman, 2000
These are really tasty and I love that they are baked in the oven rather than pan-fried. I found this recipe in Cooking light originally and have made them several times with great success. They freeze well after cooking - I just thaw them and add them to simmering sauce for a great spaghetti dinner on busy nights.
An easy to prepare casserole that is a favorite. I got this recipe from an elderly relative who literally created it by adding what she had available at the time
to feed a family of 8 on a small budget.
I looked everywhere for an easy baked spaghetti that did NOT use mushrooms or cream of mushroom soup (husband is allergic). I am happy to say I found it. You could add mushrooms, green pepper, olives, etc. to this dish for added variety, but I like it just the way it is! This makes a great family meal...just add a tossed salad and some garlic bread, and dinner is ready in about an hour.
The hubby requested Mongolian Beef and I'm a big fan of crock pot cooking, so here is the result of my trying to combine the two. Although there's no way to get the slightly crispy texture of real Mongolian Beef from a slow-cooker recipe, this *tastes* like it and the meat comes out nice and tender, with a very flavorful and tasty sauce! This is my recipe #3 from the Pantry Challenge: I am making a dish from whatever I have at home already - those ingredients which are "just waiting around."