EatingWell Sloppy Joes

This updated Sloppy Joe is zesty. Served on a whole-wheat bun, it's a hearty dinner sandwich.

Pick N Save is helping me out with ground beef on sale and I am pairing it with coupons and coming up with the tastiest money saving around! It is normally $4.29 and I got it for $2.99/lb. to make my featured recipe today.

EatingWell Sloppy Joes
Ingredients:
12 oz 90%-lean ground beef
1 large onion, finely diced
2 cups finely chopped cremini mushrooms, (about 4 ounces)
5 plum tomatoes, diced
2 Tbs all-purpose flour
1/2 cup water
1/4 cup cider vinegar
1/4 cup chili sauce, such as Heinz
1/4 cup ketchup
8 whole-wheat hamburger buns, toasted if desired

Directions:
1. Crumble beef into a large nonstick skillet; cook over medium heat until it starts to sizzle, about 1 minute. Add onion and mushrooms and cook, stirring occasionally, breaking up the meat with a wooden spoon, until the vegetables are soft and the moisture has evaporated, 8 to 10 minutes.

2. Add tomatoes and flour; stir to combine. Stir in water, vinegar, chili sauce and ketchup and bring to a simmer, stirring often. Reduce heat to a low simmer and cook, stirring occasionally, until the sauce is thickened and the onion is very tender, 8 to 10 minutes. Serve warm on buns.

Servings: 8

Cooking Times
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes

Nutrition Facts
Serving size: 1/8 of a recipe (8.6 ounces).
Percent daily values based on custom values.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 281.84
Calories From Fat (35%) 99.93
% Daily Value
Total Fat 10.94g 19%
Saturated Fat 4.05g 37%
Cholesterol 31.78mg 16%
Sodium 438.4mg 18%
Potassium 497.56mg 14%
Total Carbohydrates 32.24g 15%
Fiber 2.96g 10%
Sugar 8.69g
Protein 13.55g 21%

Recipe Type: Beef, Healthy, Main Course

Source
Source: Eating Well
Web Page: http://www.eatingwell.com/recipes/eatingwell_sloppy_joes.html

Recipe Cost: $13.61 ($10.40 on sale)
Serving Cost: $1.79 ($1.30 on sale)

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I am posting this menu plan along with I'm an Organizing Junkie and $5 Dinners .

Loaded Twice-Baked Potatoes

Potatoes are stuffed with a mixture of lean ground beef and broccoli florets plus reduced-fat sour cream and Cheddar cheese. Now that's comfort!

Pick N Save is helping me out with ground beef on sale and I am pairing it with coupons and coming up with the tastiest money saving around! It is normally $4.29/lb. and I got it for $1.99/lb. to make my featured recipe today.


Loaded Twice-Baked Potatoes
Ingredients:
4 medium russet potatoes
8 oz 90%-lean ground beef, (see Variation)
1 cup broccoli florets, finely chopped
1 cup water
1 cup shredded reduced-fat Cheddar cheese, divided
1/2 cup reduced-fat sour cream
1/2 tsp salt
1/4 tsp freshly ground pepper
3 scallions, sliced

Directions:
1. Pierce potatoes all over with a fork. Place in the microwave and cook on Medium, turning once or twice, until the potatoes are soft, about 20 minutes. (Or use the “potato setting” on your microwave and cook according to the manufacturer’s directions.)

2. Meanwhile, brown meat in a large skillet over medium-high heat, stirring often, about 3 minutes. Transfer to a large bowl. Increase heat to high, add broccoli and water to the pan, cover, and cook until tender, 4 to 5 minutes. Drain the broccoli; add to the meat.

3. Carefully cut off the top third of the cooked potatoes; reserve the tops for another use. Scoop out the insides into a medium bowl. Place the potato shells in a small baking dish. Add 1/2 cup Cheddar, sour cream, salt and pepper to the potato insides and mash with a fork or potato masher. Add scallions and the potato mixture to the broccoli and meat; stir to combine.

4. Evenly divide the potato mixture among the potato shells and top with the remaining 1/2 cup cheese. Microwave on High until the filling is hot and the cheese is melted, 2 to 4 minutes.

Servings: 4

Nutrition Facts
Serving size: 1/4 of a recipe (11.9 ounces).
Percent daily values based on custom values.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 381.39
Calories From Fat (42%) 161.23
% Daily Value
Total Fat 17.72g 30%
Saturated Fat 8.4g 76%
Cholesterol 61.1mg 31%
Sodium 561.07mg 23%
Potassium 1162.42mg 33%
Total Carbohydrates 33.31g 15%
Fiber 2.52g 8%
Sugar 0.66g
Protein 22.81g 36%

Recipe Type: Beef, Healthy, Light Meal, Main Course

Source
Source: Eating Well
Web Page: http://www.eatingwell.com/recipes/loaded_twice_baked_potatoes.html


Recipe Cost: $5.04 ($3.90 on sale and with coupons)
Serving Cost: $1.26 ($0.98 on sale and with coupons)

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I am posting this menu plan along with I'm an Organizing Junkie and $5 Dinners .

French Onion Beef Tenderloin

Beef tenderloin that is topped with French Onion Soup? You have my attention! The steaks get smothered with sweet caramelized onions and topped by a crispy, Swiss cheese-covered crostini. Since our vacation exhausted our budget, I needed to be creative for our Valentine's Day dinner. Now, it's a little pricey but it is way cheaper than going to a bistro and probably healthier too! Only 395 calories per serving!!!

And Pick N Save is helping me out with my in-house-plan. They have beef tenderloin on sale and I am pairing it with coupons and coming up with the tastiest money saving around! It is normally $8.99/lb. and I got it for $6.99/lb. to make  my featured recipe today:

French Onion Beef Tenderloin
Ingredients:
1 lb beef tenderloin (filet mignon) or sirloin steak, 1-1 1/2 inches thick, trimmed and cut into 4 steaks
1/2 tsp minced dried onion
1/2 tsp salt, divided
1/2 tsp freshly ground pepper
2 Tbs canola oil, divided
2 large sweet onions, thinly sliced
1/3 cup dry sherry (see Note)
1 Tbs all-purpose flour
1 cup reduced-sodium beef broth
2 tsp chopped fresh thyme
4 slices whole-grain baguette (1/2 inch thick), toasted
1/2 cup shredded Swiss cheese

Directions:
1. Sprinkle steaks with dried onion, 1/4 teaspoon salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the steaks and reduce the heat to medium. Cook, turning once, until desired doneness, 3 to 6 minutes per side for medium-rare. Transfer the steaks to a plate and tent with foil.

2. Position a rack in upper third of oven. Preheat broiler.

3. Add the remaining 1 tablespoon oil to the pan. Add onions and sherry, cover and cook over medium heat, stirring occasionally, until the onions are tender and golden brown and the liquid has evaporated, 10 to 12 minutes. Sprinkle flour over the onions and stir to coat. Add broth, thyme and the remaining 1/4 teaspoon salt; cook until bubbling and thickened, about 1 minute more.

4. Remove from the heat and return the steaks and any accumulated juice to the pan. Pile up some of the onions on top of the steaks. Top each steak with a slice of baguette and some cheese. Transfer the pan to the oven and broil until the cheese is melted and bubbling, about 2 minutes. Serve the steaks with the onions and sauce.

Servings: 4

Cooking Times
Total Time: 45 minutes

Nutrition Facts
Serving size: 1/4 of a recipe (10.5 ounces).
Percent daily values based on custom values.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 399.88
Calories From Fat (54%) 215.02
% Daily Value
Total Fat 23.89g 40%
Saturated Fat 8.25g 75%
Cholesterol 50.68mg 25%
Sodium 720.35mg 30%
Potassium 313.39mg 9%
Total Carbohydrates 23.12g 11%
Fiber 1.69g 6%
Sugar 0.25g
Protein 17.25g 27%

Recipe Type: Beef, Healthy, Light Meal, Main Course, Valentine's Day

Source
Source: Eatingwell.com
Web Page: http://www.eatingwell.com/recipes/french_onion_beef_tenderloin.html

Recipe Cost: $11.47 ($9.47 on sale)
Serving Cost: $2.87 ($2.37 on sale)

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I am posting this menu plan along with I'm an Organizing Junkie and $5 Dinners .

Healthy Spaghetti Dinner

Spaghetti is a family favorite however, with our new look on health, not always the best option. This recipe is easy, delicious and salt-free!! After indulging in Disney all last week, we certainly need the break from the salt mines!

Pick N Save has ground beef on sale and I am pairing it with coupons and coming up with the tastiest money saving around! It is normally $4.29/lb. and I got it for $2.49/lb. So, I grabbed a bunch to make my featured recipe today:

Healthy Spaghetti Dinner
Ingredients:
1 lb ground beef
2 tbs olive oil, divided
2 cloves garlic
1/4 tsp red pepper flakes
1 onion
1 lb mushrooms
2 can dice tomatoes
1 tbs italian seasoning
1 tsp sugar
pepper, to taste
1 lb spaghetti
1 tsp Parmesan cheese, grated

Directions:
1. Prepare pasta to package instructions. Retain one cup of the pasta water for the sauce.

2. Brown meat. Remove from pan to drain off excess grease.

3. Saute garlic and red pepper flakes in olive oil. Add onions and mushrooms until soft. Add tomatoes. seasoning, sugar and pepper. Thin with pasta water, if necessary. Add meat to the sauce and simmer for 10 minutes. Serve over pasta.

Servings: 6

Cooking Times
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes

Nutrition Facts
Serving size: 1/6 of a recipe (9.3 ounces).
Percent daily values based on custom values.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 601.84
Calories From Fat (33%) 199.18
% Daily Value
Total Fat 21.9g 37%
Saturated Fat 7.18g 65%
Cholesterol 56.94mg 28%
Sodium 71.86mg 3%
Potassium 743.19mg 21%
Total Carbohydrates 73.43g 34%
Fiber 3.92g 13%
Sugar 4.9g
Protein 27.93g 44%

Recipe Type: Beef, Healthy, Italian, Main Course

Source
Author: Susan Ewing

Recipe Cost: $9.80 ($8.00 on sale)
Serving Cost: $1.63 ($1.33 on sale)

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I am posting this menu plan along with I'm an Organizing Junkie and $5 Dinners .

Seasame Beef and Broccoli

When there are no good sales at the grocery store, you have to get creative with your leftovers. After making my Christmas Beef Wellington this weekend, I used the leftovers to make my featured recipes today. Use low sodium soy sauce,  low sodium beef stock and brown rice to make it even better for you!

Sesame Beef and Broccoli
Ingredients:
1 Tbs vegetable oil
1 piece (3/4 pound) filet of beef, cut in 3/4-inch strips (about 2 cups)
1/2 tsp salt
4 scallions, finely chopped (about 1/4 cup)
2 small garlic cloves, minced
1 lb broccoli, florets cut into small pieces, stalks peeled and cut into 1/4-inch dice
1 cup low-sodium beef broth
3 Tbs soy sauce
1 Tbs plus 2 teaspoons cornstarch
1 tsp dark sesame oil
2 cups Cooked rice, for serving

Directions:
1. Heat vegetable oil in a large skillet over high heat until hot but not smoking. Add beef, and sprinkle with the salt. Cook, stirring occasionally, until browned, 3 to 4 minutes. Using a slotted spoon, transfer beef to a plate.

2. Add scallions and garlic to skillet. Cook, stirring constantly, until golden, about 30 seconds. Add broccoli and 1/2 cup water. Cook, stirring occasionally, until mixture is dry, about 3 minutes. Stir together broth, soy sauce, and cornstarch in a small bowl, and add to skillet. Cook, stirring constantly, until mixture is no longer cloudy, 1 to 2 minutes. Return beef and any juices to pan; cook, stirring often, until beef is heated through, about 1 minute. Remove from heat, and stir in sesame oil. Serve with rice.

Servings: 4

Cooking Times
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes

Nutrition Facts
Serving size: 1/4 of a recipe (11.9 ounces).
Percent daily values based on custom values.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 326.96
Calories From Fat (38%) 125.72
% Daily Value
Total Fat 13.95g 24%
Saturated Fat 4.03g 37%
Cholesterol 26.62mg 13%
Sodium 944.5mg 39%
Potassium 794.11mg 23%
Total Carbohydrates 37.94g 18%
Fiber 1.97g 7%
Sugar 1.31g
Protein 15.84g 25%

Recipe Type: Beef, Chinese, Healthy, Light Meal

Reviews
5 stars - I added red pepper flakes and ginger to the scallions and garlic for an additional layer of flavor and extra nutrition. - Susan Ewing 12/19/2011

Source
Author: Martha Stewart
Web Page: http://www.marthastewart.com/316130/sesame-beef-and-broccoli
I am posting this menu plan along with I'm an Organizing Junkie and $5 Dinners .

Recipe Cost: $9.84 ($3.10 on sale and w/ leftovers)
Serving Cost: $2.46 ($0.78 on sale an w/ leftovers)

Corned Beef and Cabbage

Corned Beef and Cabbage is a classic St. Patrick's Day dish. Since this holiday is on Thursday, I am including this in my menu planning with I'm an Organizing Junkie. Here is my menu this week:



Also, $5 Dinners inspires us all to make low cost dinners. In that spirit, I am taking what Pick N Save has on sale, pairing it with coupons and coming up with the tastiest money saving around! Of course, Corned Beef was on sale at Pick N Save this week and so was cream cheese! I grabbed a bunch to make my featured recipe today:

Corned Beef DinnerServes: 8
Ingredients:
3 1/2 lb Corned beef
4 cups Water
1 bay leaf
2 cloves garlic
1 onion
1 small cabbage
4 medium carrots
4 medium potatoes
1/8 tsp pepper
1 package (8 oz.) cream cheese
1/4 cup milk
4 Tbl horseradish

Directions:
1. Preheat oven to 425. For meat and vegetables, rince brisket with
cold running water; trim off excess fat. Pour water into a roasting
pan. Place brisket and bay leaf in the pan and top with garlic.

2. Cut onion into thick wedges. Cut cabbage and potatoes into
quarters and carrots into 2-inch squares.Arrange onion and cabbage
around the brisket. Top with carrots and potatoes. Sprinkle with
pepper. Bake 1 1/2 hours or until brisket is fork-tender.

3. For sauce, combine cream cheese, milk and horseradish in a small
saucepan. Wisk over medium heat until warm.

4. Carve brisket diagonally across the grain into thin slices. Serve
with vegetables and sauce.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 569.16
Calories From Fat: 319.82
Total Fat: 35.69g
Saturated Fat: 14.42g
Cholesterol: 123.65mg
Sodium: 2221.81mg Potassium: 1274.83mg
Total Carbohydrates: 31.38mg
Fiber: 3.44g
Protein: 31.25g

Recipe Author: The Pampered Chef
Recipe Source: The Pampered Chef: Main Dishes

Recipe: $13.68
Serving: $1.71



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North African Meatballs

I am doing more menu planning with I'm an Organizing Junkie and finding more deals at Pick N Save for $5 Dinners and putting them together with great recipes:-)

This is the week filled with activity for my youngest daughter. In recognition of her 6th birthday, at school she is going to reign as Student of the Week. I will be doing a presentation in the classroom about her, chaperoning a field trip to see a play, and volunteering in the classroom three times. This is in addition to picking up Girl Scout cookies and a doctor's appointment. It's all good so, I should survive:-)

It's a good thing Pick N Save is helping me out with my menu planning. They have ground beef on sale again for $1.99/lb. (normally $2.93/lb.) !! That helps because...

In addition, I am still playing along with I Blame My Mother on The Food Network Chefs Cooking Challenge (FNCCC). This week, the chef of choice is Melissa d'Arabian. I am making her North African Meatballs. Check out the recipe below and come back Wednesday for a picture and our review:-)

Here is everything that I am serving this week:

Sunday: North African Meatballs (Come back Wednesday for a picture and my review)

Monday: Spaghetti(Cleaning Day/Classroom Presentation)
Tuesday: Leftovers (Pick up Girl Scout Cookies)

Wednesday: Tomato Basil Chicken (Doctor's Appointment)

Thursday: Honey Dijon Pork Loin Roast (Field Trip)

Friday: Eat Out (Volunteering 3 times:-)

North African Meatballs
Ingredients:
For the North African Sauce:
2 Tbs olive oil
1/2 small onion, diced
2 cloves garlic, chopped
1 lemon, zested
1/2 cup pitted and chopped briny olives
1/2 cup white wine
1/4 cup chicken stock or broth
1 (14-ounce) can crushed or diced tomatoes
1 tsp light brown sugar
1/2 tsp dried red pepper flakes
pinch ground cinnamon
Salt and freshly ground black pepper
For the Meatballs:
1 egg
2 Tbs tomato paste
3 Tbs finely chopped fresh cilantro leaves
1 Tbs minced fresh ginger
1 tsp ground cumin
pinch ground cinnamon
3/4 lb ground beef
1/3 cup finely ground rolled oats or fine bread crumbs
Salt and freshly ground black pepper
3 to 4 Tbs vegetable oil, for cooking
4 Tbs chopped fresh parsley leaves
Directions:
1. To make the North African Sauce:

2. In a large saucepan heat the olive oil over medium heat and saute the onion and garlic until soft but not brown, about 3 minutes. Add the lemon zest and olives and cook for 1 more minute. Add the white wine, deglaze the pan, and let it reduce for a 1 to 2 minutes. Stir in the stock, canned tomatoes, sugar, red pepper flakes, and cinnamon, and simmer to blend flavors, about 7 minutes. Season with salt and pepper, to taste.

3. To make the Meatballs: In a medium bowl, add the egg and tomato paste and stir until smooth. Add the cilantro, ginger, cumin, and cinnamon and mix until well blended. Stir in the ground beef and oats, season with salt and pepper, to taste, and combine gently after each addition. Do not overmix. Rolling with your hands, make about 32 meatballs, about 1-inch in diameter.

4. In a large saute pan, heat 3 tablespoons vegetable oil over medium heat, and brown the meatballs in batches until golden on all sides. Add more oil, as needed. Transfer the meatballs to the pan with the sauce and let simmer for 20 minutes. Sprinkle with fresh parsley

Servings: 4

Cooking Times
Preparation Time: 25 minutes
Cooking Time: 45 minutes
Total Time: 1 hour and 10 minutes

Nutrition Facts
Serving size: 1/4 of a recipe (8 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. 8 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving
Calories 566.77
Calories From Fat (59%) 337.08
% Daily Value
Total Fat 37.34g 57%
Saturated Fat 9.32g 47%
Cholesterol 116.66mg 39%
Sodium 213.71mg 9%
Potassium 757.65mg 22%
Total Carbohydrates 34.84g 12%
Fiber 6.71g 27%
Sugar 5.17g
Protein 21.82g 44%

Recipe Type: Beef, Main Course

Source
Author: Melissa d'Arabian
Source: The Food Network
Web Page: http://www.foodnetwork.com/recipes/melissa-darabian/north-african-meatballs-recipe/index.html

Menu Cost: $6.38 ($5.44 on sale)
Serving Cost: $1.60 ($1.36 on sale)

Also, check me out over at At Work, At Play or At Home All Day talking about girlie stuff:-)

Keftedes: Greek Meatballs

Here, I am doing more menu planning with I'm an Organizing Junkie and finding more deals at Pick N Save for $5 Dinners .

This week is a little bit slower outside the house however, my youngest is home two days for teacher convention. So, it will be a little bit busier inside the house. You know I love Pick N Save! They have ground beef on sale for $1.99/lb. (normally $2.93/lb.). I picked up a bunch because...
I am playing along with I Blame My Mother on The Food Network Chefs Cooking Challenge (FNCCC). This week the chef of choice is Cat Cora. I am making her Keftedes: Greek Meatballs. The recipe was for 12 but I scaled it down for 6. Come back on Wednesday when I post a picture and our review. Check out the recipe below:-)

Here is everything that I am serving this week:
Monday: Semi-Homemade Spaghetti

Tuesday: Keftedes: Greek Meatballs: check out a picture and my review on Wednesday

Wednesday: Leftovers (Fall Harvest Party at School)

Thursday: Fish and French Fries

Friday: Eat Out (Night Out at a Comedy Club)

Keftedes: Greek Meatballs
Ingredients:
1 1/2 slices white bread with crust
1/2 cup milk
1 lb ground beef
1/2 yellow onion, minced
2 cloves garlic, minced
2 11/16 Tbs finely chopped oregano
1 finely chopped tablespoons mint
1 tsp white wine vinegar
1 eggs beaten
1/8 tsp grated nutmeg
1/4 cup olive oil
Flour, for dusting
Salt and freshly ground black pepper
Pita Bread
1 cup plain yogurt
1/2 cup seeded and small-diced cucumber
1 1/2 cloves minced garlic
Salt

Directions:
1. Dunk bread quickly in milk and press the liquid out to dampen the bread.

2. Combine the beef, bread, onion, garlic, oregano, mint, vinegar, eggs, nutmeg, salt, and pepper in a bowl and mix well. Take a large spoon of the mixture and roll into a ball until all the mixture has been rolled.

3. In a saute pan, add the olive oil and bring it to 360-degrees F for frying. Dust the balls in flour and add to the oil. Brown on all sides, leaving room in the pan to roll them around. Pull from the pan and drain on paper towels.

4. Serve with pita and cucumber yogurt sauce.

5. Combine all ingredients in a bowl and mix well.

Servings: 6

Cooking Times
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes

Nutrition Facts
Serving size: 1/6 of a recipe (7.6 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. 3 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving
Calories 517.81
Calories From Fat (49%) 253.18
% Daily Value
Total Fat 27.97g 43%
Saturated Fat 8.7g 44%
Cholesterol 96.03mg 32%
Sodium 303.47mg 13%
Potassium 689.8mg 20%
Total Carbohydrates 44.46g 15%
Fiber 4.58g 18%
Sugar 5.73g
Protein 24.57g 49%

Recipe Type: Beef, Main Course

Source
Author: Cat Cora
Source: The Food Network
Web Page: http://www.foodnetwork.com/recipes/cat-cora/keftedes-greek-meatballs-recipe/index.html

Recipe Cost: $6.94 ($6.00 on sale)
Serving Cost: $1.16 ($1.00 on sale)

Taco Night

Check out what we do for Taco Night:-)
In honor of Cinco de Mayo, Pick N Save is having a sale on all things Mexican (i.e. tortillas, sour cream, salsa, etc.). Taco night is the easiest and cheapest way to stretch a buck and what better reason to have it than Cinco de Mayo. So, I thought I would share my taco recipe with you below! Enjoy:-)
I am doing more menu planning with I'm an Organizing Junkie and finding more deals at Pick N Save for $5 Dinners .

Here is what I am serving this week:

Sunday: Eating out for nephew and niece's confirmation

Monday: Semi-Homemade Spaghetti Dinner

Tuesday: Taco Night (see recipe below)

Wednesday: Fried Fish and French Fries

Thursday: Eat Out (Soccer tonight:-)

Friday: Left Over Buffet

Taco Night6 Servings

Ingredients:
1 lb ground beef
1 T Flour
1 1/2 T chili powder
3/4 t onion powder
1 t garlic powder
1 t paprika
3/4 t cumin
1/2 t seasoned salt
1/4 t beef bouillon
3/4 t minced onions
1 c water
1/2 c salsa
1/2 c sour cream
6 flour tortillas

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 377.18
Calories From Fat: 198.17
Total Fat: 21.73g
Saturated Fat: 8.65g
Cholesterol: 64.57mg
Sodium: 668.76mg Potassium: 410.44mg
Total Carbohydrates: 26.42mg
Fiber: 2.53g
Protein: 18.31g

Recipe Author: Susan Ewing

Recipe: $4.80
Serving: $.80

Grilled Steaks

Here, I am doing more menu planning with I'm an Organizing Junkie and finding more deals at Pick N Save for $5 Dinners .

They are having a HUGE steak sale at Pick N Save this week! Beef Tenderloin for $5.99/lb and it's normally $8.99/lb! We treated ourselves to a couple of them and ate like kings for a night:-) Steaks for $15.28 for four people?? That's awesome!
My husband Jeff makes the best grilled steaks anywhere. When I asked him to write down the recipe for me to post, he said, "They are just plain old steaks.). So, that's what I called it.
Here is what I am serving this week:

Sunday: Jeff's "Plain Old Steaks" Steak (see recipe below)

Monday: Semi-Homemade Spaghetti Dinner

Tuesday: Garlic Chicken Risotto

Wednesday: Fried Fish and French Fries

Thursday: Eat Out (Soccer tonight:-)

Friday: Left Over Buffet

Jeff's "Plain Old Steaks" Steak4 Servings

2 lb Beef Tenderloin
1/2 tsp Salt
1/4 tsp Pepper
1 tsp Garlic Powder
1 Tbsp Minced Onions
2 Tbsp Worcestershire sauce

1. Take steaks out of frig for 10 minutes before seasoning them to take the chill off.

2. Season the steaks with salt, pepper, garlic powder and minced onions. Pat the steaks down to make it stick. Place the seasoned steaks in a food storage bag with the Worcestershire sauce. Close the bag and tumble to mix. Allow to set for 10 minutes.

3. Throw steaks on a screaming hot grill. Cook to desired finish (i.e. rare, medium, etc.) about 5 minutes a side.

4. Allow steaks for rest for 10 minutes before serving to redistribute the juices. Serve with sauteed mushrooms and baked potatoes.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 287.71
Calories From Fat: 205.68
Total Fat: 22.42g
Saturated Fat: 9.09g
Cholesterol: 71.00mg
Sodium: 412.50mg Potassium: 368.02mg
Total Carbohydrates: 2.20mg
Fiber: 0.14g
Protein: 18.06g
Recipe Author: Jeff Ewing

Recipe: $18.28 ($15.28 w/sale)
Serving: $4.57 ($3.82 w/sale)

Cincinnati Chili and a Virtual Bake Sale

Cooking During Stolen Moments is hosting a Virtual Bake Sale today! They are a selling an ebook filled with recipes from the Virtual Great American Bake Sale participants (I am one of them!!). The books are now available for a donation of your choosing and all of the proceeds will go to Share Our Strength. So stop by and help to stop hunger today!!
Now, that I have helped feed needy families around the country, I need to feed my family. I am doing more menu planning with I'm an Organizing Junkie and finding more deals at Pick N Save for $5 Dinners .

Ground beef is on sale at Pick N Save this week for $1.99/lb. (normally $2.99/lb.) So grab some up! I did and it is showing up on the menu in Cincinnati Chili:-)

Notice I didn't say "my menu"; I said "the menu". That's because this week, in honor of his birthday, my husband Jeff is off of work and he is doing the cooking:-)

Here is what he is serving this week:

Monday: Eating out for Iron Cupcke: Milwaukee's Wine Challenge.

Tuesday: Cincinnati Chili (see recipe below)

Wednesday: Baked Chicken

Thursday: Eating out again for a trip to Madison to visit my older daughter in college.

Friday: BBQ Ribs

Cincinnati Chili10 Servings

Ingredients:
1 lb spaghetti
2 lb ground beef
2 medium onions, diced fine
1 Tbsp garlic powder
1 Tbsp cinnamon
6 bay leaves
4 Tbsp white vinegar
1/2 tsp dried crushed red peppers
3 tsp allspice
3 Tbsp chili powder
salt to taste
1 8oz can tomato sauce
1 1/2 qt water (aprox)
For Garnish
Diced onions
Grated chedar cheese
Red kidney beans

Directions:
1. Prepare spaghetti per package directions.

2. Brown hamburger and onions together in a large pot.

3. Add the rest of the ingredients and simmer for 4 hours or until chili thickens.

4. Serve as 3-way (spaghetti, chili and cheese), 4-way (3-way + onions) or 5-way (4-way plus kidney beans).

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 534.19
Calories From Fat: 218.29
Total Fat: 23.93g
Saturated Fat: 10.16g
Cholesterol: 79.91mg
Sodium: 476.62mg Potassium: 655.64mg
Total Carbohydrates: 50.84mg
Fiber: 6.56g
Protein: 28.36g

Recipe Author: Lu Ewing

Recipe: $12.40 ($10.40 on sale)
Serving: $1.24 ($1.04 on sale)

Meatloaf

Check me out over at At Work, At Play or At Home All Day talking about girlie stuff:-)
Here, I am doing more menu planning with I'm an Organizing Junkie and finding more deals at Pick N Save for $5 Dinners .

Ground Beef was on sale at Pick N Save this week for $1.99/lb! I will use it twice this week: Spaghetti and Meatloaf.
Here is what I am serving this week:
Sunday: Meatloaf (See recipe below)

Monday: Semi-Homemade Spaghetti Dinner

Tuesday: Chicken and Pasta

Wednesday: Leftover Buffet

Thursday: Fish and French Fries

Friday: Eat Out
Saturday: Leftover Buffet
Meatloaf6 Servings
Ingredients:
1 1/2 lb ground beef
1 large egg, beaten
1 cup Italian bread crumbs
1 medium onion, chopped fine
4 cloves garlic, crushed and minced
1/2 tsp crushed red pepper flakes
2 tsp Worcestershire sauce,
1/4 cup flat-leaf parsley leaves, chopped
1/4 cup grated Parmigian
1 pinch Coarse salt
1 pinch Black Pepper
1/4 cup ketchup

Directions:
1. Preheat oven to 350 degrees.

2. Place ground beef in a large mixing bowl and punch a well into the
center of meat. Fill well with the egg, bread crumbs, onion, garlic,
red pepper flakes, Worcestershire, parsley, cheese, and a little salt
and pepper. Mix up ingredients until well combined, yet not over-mixed.

3. Form into a loaf on a half sheet pan. Brush with ketchup. Bake 30
minutes.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 521.63
Calories From Fat: 246.91
Total Fat: 26.86g
Saturated Fat: 10.70g
Cholesterol: 123.97mg
Sodium: 474.61mg Potassium: 713.90mg
Total Carbohydrates: 40.50mg
Fiber: 2.74g
Protein: 29.86g

Recipe Author: Inspired by Rachael Ray's Meatball Subs
Recipe Source: The Food Network
Web Page: http://www.foodnetwork.com/recipes/rachael-ray/meatball-subs-

Recipe: $5.58 ($3.47 w/sale)
Serving: $0.93 ($.58 w/sale)

Beef Burgundy Over Herb Egg Noodles

Thanks to my wonderful Internet provider; I do not have Internet access at my house. So, since I am not doing this locally, I don’t have any pictures for you this morningL

However, I am throwing a dinner party for my uncle this weekend and in lieu of pictures, I am going to share my whole menu with you. Then, over the next couple weeks, I will post all the other recipes and pictures. Deal? Great, I knew you would be ok with thatJ

Here is my French Menu:
Barefoot Chardonnay for the First Two Courses
Susie’s Homemade Molasses Dinner Rolls
French Onion & Fontina Cheese Soup with Susie’s Homemade Ciabatta Bread Croutons
Leafy Greens with Apples and Dijon Mustard Vinaigrette

Burgundy Wine for the Main Course
Beef Burgundy Over Herb Egg Noodles (see the recipe below)

French Vanilla Coffee for Dessert Course
Grandma’s Homemade Pecan-Filled Butterhorns with Sugar Glaze

To kick off my recipe postings, here is the Main Course:

Beef Burgundy Over Herb Egg Noodles
Ingredients:
3 lb. Beef chuck or round steak cut in about 1” cubes
3 tbsp butter
1 tbsp flour
1 cup Burgundy
10-½ oz. can beef stock
3 or 4 sprigs fresh sage
3 or 4 sprig fresh thyme
3 slices bacon
2 medium onions sliced
12 oz wide egg noodles
2 tbsp unsalted butter
¼ cup chopped fresh parsley leaves
12 blades fresh chives snipped or finely chopped (plus extra for garnish, if desired)

Directions:
1. Brown meat in butter in a deep and heavy skillet. Add flour and stir while cooking for 2 to 3 minutes. Add burgundy, beef stock and seasoning. Bring to a boil. Reduce heat and simmer covered for 2 hours. Check while simmering and add liquid as necessary.

2. Fry onions and bacon together until onions are lightly browned. Drain fat and add to meat along with mushrooms. Let simmer for another 30 minutes.

3. Meanwhile, prepare the egg noodles to the package directions. Toss hot egg noodles with butter and herbs.

4. To serve, place a bed of noodles in a shallow bowl and pour beef burgundy over the noodles. Garnish with fresh chives, if desired.

Serves 6