Beef and cheese casserole

Can't figure out how to rotate it but my kids eat this well.

These steak fajitas were a hit at our house! Give them a try! The recipe is from Bountiful Kitchen and she said she uses her husbands elk meat in these and they turn out great and moist! 

Ingredients

• 2 teaspoons chili powder*
• 2 teaspoons salt
• 1 teaspoon ground pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Mexican or regular oregano flakes
• 1 teaspoon cumin
• 1 1/2-2 lbs round steak or skirt steak *, sliced thin
• 1 onion, chopped or sliced
• 2-3 tablespoon olive oil
• juice of one lime
• 1 tablespoon flour
• 1/3 cup water or broth
• 1 each, red, green and orange bell pepper, seeded and sliced
• sour cream, guacamole and chopped cilantro for garnish

Instructions

1. Turn the Instant Pot to the SAUTE mode and let it heat up without the lid on while you prep the meat.
2. Combine chili powder, salt, pepper, garlic powder, onion powder, oregano and cumin in a bowl or Ziplock bag.
3. Place cut up meat into bag with seasonings, seal and give the bag a good shake. Massage the seasonings into the meat. Set aside. You can also do this up to three days ahead if you'd like and store in fridge.
4. The Instant Pot should be heated up at this point. Pour the oil into the pot and then throw the meat and chopped onion in as well and stir while browning.
5. When the meat is browned, squeeze the lime juice over the meat and add flour and continue to cook until the flour disappears. If the mixture seems a bit dry, add a little olive oil.
6. Add water or broth to the meat and onion mixture in the pot.
7. Turn the pot OFF.
8. Place the lid on the pot (make sure the seal is in place inside of the lid, and the pressure valve is turned to the sealing position (not to the venting position).
9. Lock the lid in place to CLOSE.
10. Hit the MEAT/STEW setting or manually enter 35 minutes. The pot will automatically start the cooking process when the time is selected and the lid is in the close position.
11. Let the meat cook until the timer is finished (about 45 minutes from the time it starts cooking) and then let the pressure release naturally for about 10-15 minutes.
12. When you are ready to serve the fajitas, release the remaining pressure in the pot using the pressure release valve. Turn the valve to the VENTING position. Remove the lid when pressure is released, and add the remaining sliced vegetables (peppers).
13. Close the lid again and hit the STEAM setting. I let the veggies steam for about 5 minutes or less and then place the pressure release to the VENTING position.
14. Serve fajita filling with warm tortillas, guac, and sour cream.

Notes

-This recipe may be adapted to use up to 3 lbs of meat with the same amount of spices. -The spice level in this dish is moderate. If you would like to tone down the heat, mix the spices together, and use about half of the spice mixture on the meat. You may also add double the amount of liquid to reduce spice/heat level.

Korean Beef and Rice

1 T. sesame oil or olive oil
1 pound lean ground beef or ground turkey
3 clove garlic, minced
1/2 cup light brown sugar
1/4 cup soy sauce
1/4 t. ground ginger
Salt and pepper, to taste
1/2 to 1 teas. crushed red pepper flakes (depending on how spicy you like it )
2 to 3 cups cooked white rice
1 bunch green onions diced

Heat oil in large skillet over medium heat until shimmering. Add ground beef and minced garlic and brown until no longer pink. Drain off the fat and add brown sugar, soy sauce,ginger, salt, pepper and crushed red pepper. Simmer for a few minutes to blend flavors. Serve over steamed rice and top with green onions. Makes 6 servings.

Easy sweet and sour meatballs

Sweet and Sour Meatballs (or mini Sausages)

I got this recipe from one of my mission companions but have forgotten about it until I saw it on a blog so I made it last night for dinner and it was good. Also a very easy recipe for potlucks or other get togethers.

1 12 oz jar Chili Sauce (you can find this by the ketchup at the grocery store. I recommend using Hienz brand over the store brand)
1 16-18oz jar grape jelly*
2lb frozen meatballs or 2-3 packages cocktail sausages

*note that you could use the smaller jar of jelly instead, I think it’s more like 10oz. I like the sweetness of the 18oz jar, but you could make it less sweet with the small jar if you prefer.

Put the ingredients in a crockpot and cook for 2-5 hours on low. Serve with toothpicks for an appetizer or serve meatballs over rice for a quick dinner.

Wendy's Chili

2 lbs ground beef
1-29 oz can of tomato sauce
1-29 oz can of pinto beans
1-29 oz can of kidney beans
1 c onion, diced
1/2 c green chilies, diced (1 lg can)
1/4 c celery, diced
3 medium tomatoes, diced
2 tsp cumin
3 Tbsp chili powder
1 1/2 tsp black pepper
2 tsp salt
2 c water
Brown meat. Combine all ingredients in crock-pot. Simmer on low for 8 hours, or 3-4 hours on high. Stir occasionally. You can add more beans and spices if desired. It makes a lot but it freezes well!

Thyme Roast and baked potatoes

My sister came up with this one and said it was yummy. It's a great way to use the herbs in your garden. These are the ones I have and a hard time using but you could substitute them for others like oreganofor roast or green onions on the potato.

1 yellow onion, halved and sliced
1 roast
1 bunch fresh thyme
2 cups water
Salt and pepper

russett potato for each person
fresh chives

In a pan put roast in the middle and surround with onions and fresh thyme sprigs. season with salt and pepper and put 2 cups of water in. Cook at 350 for 4-6 hrs.

Put potatoes in oven about 1 hour til roast is done.

Serve potatoes with fresh chives and sour cream.

Kathy Merrills Roast

So i was able to get this from Kathy Merrill a long time ago when we first got married. Jordan said I had to get the recipe because it's 'sooo good' and it is. My favorite part is that it's soo easy!

1 roast (cheap is great and I get about a 3-5 lb one)
1 pkg au jus seasoning packet
1 pkg italian dressing seasoning packet
water

Put roast in crockpot. put both seasoning packets in and fill crockpot with water about halfway up the roast. turn on low for 6-8 hrs. serve with rolls.

Shredded BBQ

I just wanted to post one more shredded BBQ beef recipe that is similar to the sweet pork. This recipe reminds me of a meal that was brought to us when Ashlyn was born. It is simple to make, tasty and it freezes well. I love having it for left overs or to send with Adam for lunch. I freeze some and then when I am ready to use it I just put it in the fridge the night before or I have even put it in the crock pot frozen. If you reheat it in the crock pot just be careful not to let the meat dry out. It makes great sandwiches or serve it over rice.
Shredded BBQ
3-4 lb. chuck roast *also great with pork roast or chicken
1 C. ketchup
3 T. Dijon mustard
2 T. Worcestershire sauce
1 T. balsamic vinegar
½ C. brown sugar
2 T. hot sauce
1 t. garlic powder
1 t. lemon pepper
½ t. ground ginger
1 t. salt
½ t. black pepper

Rinse and pat dry your meat. Place it in a large crock pot. Season with salt and pepper. In a mixing bowl combine the rest of the ingredients. Pour over meat in crock pot. Cook on high for 3-4 hours or on low for 4-6 hours. When the roast is done, remove it from the crock pot and shred. Return the shredded meat to the crock pot and mix into the juices. Allow to cook for an additional 30 minutes with the lid off. Serve on buns or over rice.

Incredible Meat Marinade

Here is a marinade that I like to use for grilling.
1 1/2 c vegtable oil
3/4 c soy sauce
1/2 c lemon juice
1/4 c worcestershire sauce
2 tsp dry mustard
2 1/2 tsp salt (I usually only put 1 tsp)
1 tsp pepper
1 1/2 tsp parsley
2 cloves garlic crushed
Mix all ingredients and marinate meat for 4-6 hours. Can also marinate veggies for shish-kabobs. Marinates 2 lbs chicken or beef.

Sweet and Sour Meatballs

This is also one of Brady's favorite meals, my kids also really like when I smash the meatballs over their rice. I got this recipe from Aunt Karen who said that her mom, our Grandma Melva, used to make this.
1 lb ground beef
1/2 c rolled oats
1 egg slightly beaten
1/3 c chopped onion
3/4 tsp salt, dash pepper
1 tsp worcestershire sauce
1/3 c milk
Combine ingredients, mix well. Form into 2" balls. (I use my small icecream scoop.) Place in casserole dish in single layer. Cover with sauce and bake 30 minutes @ 350. Serve over rice.
Sauce:
1/2 c brow sugar
1/4 c vinegar
1 tsp mustard
1/4 c BBQ sauce
1 tsp worcestershire sauce
Combine, heat and pour over meatballs.