Category Archives: Beef

Super Easy and Quite Healthy Crock Pot Lasagna

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The last time I was trying to lose weight, the one dinner that I missed the most was Lasagna. I was lucky to find, and adapt, this incredibly, tasty AND healthy version that is quick to put together. You can simply leave the lasagna to cook in your crock pot while you do other things around the house. It makes a great dinner, and as with all Lasagna recipes… it makes an even better lunch!

Quick and easy slow cooker lasagna that can be good to go in just a few minutes

Quick and easy slow cooker lasagna that can be good to go in just a few minutes

Crock Pot Lasagna
(6 servings)

1 Onion, chopped

1 Garlic Clove, minced

1 pound Lean Ground Beef

1 tsp Sea Salt

1 1/2 tsp.  Italian Seasoning, dried

1/4 tsp Crushed Red Pepper Flakes

28 oz Crushed Tomatoes , canned

15 oz  Tomato Sauce, canned

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1 cup Part-Skim Ricotta Cheese

1 package Frozen Spinach, chopped

1 1/2 cups Part-Skim Mozzarella, shredded

6 Lasagna Noodles, no-cook variety

1/2 cup Parmesan Cheese, shredded

OPTIONAL: 1 cup Zucchini, shredded & 1 cup Fresh Mushrooms, diced

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1. Brown ground beef, onions and garlic with seasonings on stove in pot large enough to accommodate all the sauce ingredients.
To save time on this step I just use 3-4 cups of my usual spaghetti sauce from the freezer.

2. Once the meat is cooked, add the crushed tomatoes and tomato sauce (and optional vegetables). Simmer for 5 minutes.

3. Mix the thoroughly drained spinach with ricotta and 1 cup of the shredded mozzarella in a bowl.

4. Snap your lasagna noodles in half (depending on the size of your crock pot) using the edge of your counter, as shown.

5. Place 1/3 of the meat mixture in the bottom of your crock pot. Then layer 1/2 of the cheese mixture on top. Lay 4 lasagna noodles on the cheese mixture, and repeat all layers one more time.

6. Place the crock pot cover on top, and turn your crock pot on low for 4 to 6 hours.

7. Just prior to serving, turn off your crock pot. Mix 1/2 cup parmesan with 1/2 cup mozzarella, and add to your Lasagna as topping, and let melt for 10 minutes.

What is the secret ingredient in favourite Lasagna recipe?
Please feel free to share your tips in the Comments section below.

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Easy Beef Tacos

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One of the meals that we look forward to on a regular basis are Tacos. Here’s how I easily make them up for just the two of us as an easy weekend lunch. If you make this for dinner, this style of ‘burrito taco’ also makes a great carry-forward for tomorrow’s lunch if you don’t add any fresh vegetables. This whole meal usually takes less than 15 minutes to make.

These tacos are quick to eat and not as messy as usual due to a couple simple tricks

These tacos are quick to make, and not as messy as usual due to a couple simple tricks

Easy Beef Tacos
(makes 10 tacos)

1lb Lean Ground Beef

Taco Seasoning

Sharp Cheddar Cheese, grated

Taco Sauce

Guacamole

Soft Taco Shells

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1. Brown ground beef until almost cooked. Add taco seasoning to meat but do not add any additional water. Stir until meat is fully cooked. Drain in colander.
I like to use my potato masher to break the meat up.

The better you drain the meat, the less drippy mess your taco will make down your favourite shirt!

2. Lay soft taco shells side-by-side on your cookie sheet.

3. Grate cheese over taco shells. Place the cookie sheet into a pre-heated oven (350*F) for 3-5 minutes until cheese is melted and shells are softened.
Watch your oven closely so that you do not burn your taco shells.

4. Cut off the corner of your taco sauce and guacamole, and drizzle the sauces up the centre of each taco shell.

5. Add the cooked, seasoned beef to the top of each taco. Grate a bit more cheese over top the meat, and allow it time to melt.

6. You could then top with sliced iceberg lettuce and diced fresh tomatoes, but we rarely have those on-hand in the Winter.

I usually smear re-fried beans on the bottom of each taco shell before adding the first layer of cheese and baking… but I forgot to defrost the 1/2 can in time for making these.

You can double or triple the meat and freeze in ready-to-go packages for next time if you want to speed this process up.

How do you like your tacos?
What is your go-to topping for your favourite tacos?

Creamy Flank Steak Stoup: When Supper Transforms and Becomes Lunch

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One of my newly found, favourite recipes from last summer was Miles Thatcher’s Guinness & Honey Marinated Hanger Steak (I use flank steak) from the June 2012 issue of Flavours Magazine. I’ve made this recipe about 4 or 5 times since discovering it’s yumminess, and usually one flank steak is way more than enough for the two of us. And a great accompaniment to this recipe are my Spicy Marinated Mushrooms.

Guinness Beer

BUT… neither my husband nor I are big fans of Guinness‘ darkness… Nothing against the brand, but I just don’t drink beer. Initially I was leery of trying this recipe because I was worried that the strong taste of this Stout would be pronounced in the final result. But it’s not, this is an incredible BBQ recipe that you will want to add to your repertoire – forever.

Here’s a great tip… when I want to make this flank steak, I try not to waste the leftover 3/4’s of the can of beer… so I actually make a quadruple batch of the marinade, and freeze the extra three portions for later use.

So when you make this flank steak recipe, and if you have leftovers that you don’t want to use for sandwiches, fajitas, steak & eggs breakfasts or… whatever, please consider giving my soup a try for lunch the next day.

Just a lil' something I threw together

Just a lil’ something I threw together that was a big hit

Originally, I wasn’t going to blog about this soup because I’ve been including a lot of soup recipes lately. Plus, I’ve been making these soups up off the top of my head. It’s been very cold here in Winnipeg this past week, so soup has, of course, been top of mind.

After grocery shopping and picking up some fresh mushrooms and Campbell’s Cream of Mushroom Soup to have for an easy (i.e. discrete and not blogged about) lunch I found myself inspired to try yet another LunchFor1 soup recipe.

I had also picked up a couple Tetra Paks of Beef Broth because my freezer’s stash of broth was getting low, and it’s always a good idea to have some broth either in the cupboard, in the fridge, or in the freezer at all times for quick soups, sauces and stews.

So it was with these ingredients on hand that inspiration struck! Plus I had to do something with the leftover flank steak… and thankfully it all worked out – and we loved it!

Creamy Flank Steak Stoup

(Stoup is a word I first heard used by Rachael Ray, it’s Stew+Soup)

Leftover BBQ Flank Steak, diced

1L Campbell’s Beef Broth

1 Ready to Serve Campbell’s Cream of Mushroom Soup

20 Baby Carrots, chopped

3 Celery Stalks, chopped

3 cloves Fresh Garlic

1/4 Onion, diced

1/4 cup Pot Barley

1/2 teaspoon Black Pepper

1 tablespoon Canola Oil

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1. Heat oil in large pot.

2. Add vegetables, and saute for 5 minutes.

3. Add diced beef and beef broth, and bring your soup to a boil.

4. Add uncooked barley to the pot, and turn down your stove to Medium-High. Cook for 30 minutes.

5. Stir in cream of mushroom soup just prior to serving, and warm the soup through for 5 minutes. NOTE: Overcooking this step may cause your soup to “break” or separated, so be careful.

6. This recipe made 4 hearty servings, with a side dish. Try my Chevre Grilled Cheese Sandwich or my Feta Dip and crackers as an accompaniment – those posts will follow later this week.

Soul warming, hearty goodness made quick and easy for a yummy supper or lunch.

Soul warming, hearty goodness made quick and easy for a yummy supper or lunch.

What recipe do YOU make for supper one night, and then turn around the next day and create an amazing lunch from?
I’d love to hear about it in the Comments section below.