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Steak and Potatoes Foil Packs

Steak Foil Pack
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Steak and Potatoes Foil Packs
Prep Time
15 mins
Cook Time
25 mins
 

With the Corona virus causing us to eat at home more often and not always having the ingredients we need due to a shortage in our area we have started to experiment with new ways to cook things. Today we tried foil packs to give us the camping cookout feeling at home.

Course: Main Course
Cuisine: American
Keyword: camping meal, foil pack meal, foil pack steak
Servings: 4 people
Author: Tracy
Ingredients
For the Steak
  • 23 oz. steak, cut into 2 inch cubes
  • 1 Tbsp. smoked paprika
  • 1 1/2 tsp. garlic powder
  • 1 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 tsp. onion powder
  • 1/2 tsp. thyme
  • 1/2 tsp. oregano
  • 1/2 tsp. brown sugar
Vegetables
  • 4 medium potatoes, peeled and cut into 1/2 inch pieces
  • 2 carrots, peeled and cut into 1/2 inch pieces (if using baby carrots, either half or quarter them to get 1/2 inch pieces)
  • salt (to taste)
  • shredded cheddar cheese
  • bacon bits
Instructions

  1. Wash, cut and peel your carrots and potatoes.

  2. Boil your potatoes and carrots for 5 minutes in a saucepan with no lid.

  3. Set out 4 pieces of aluminum foil, at least 12×12 inches. Place on large cookie sheet.

  4. Mix your steak seasoning in a mixing bowl.

  5. Cut your steak into 2 inch pieces. Toss your steak in the seasoning.

  6. Drain your carrots and potatoes. Salt to taste.

  7. Add your steak, carrots and potatoes to the middle of the foil squares. Dividing evenly among the packs.

  8. Top potatoes with shredded cheese.

  9. Lightly close your packs at the top.

  10. Bake the steak foil packs at 425°F for around 25-30 minutes, or until done to your liking.

  11. Remove from oven and place on plates. Carefully open the packs and top your potatoes with bacon bits. Serve in packs for a creative look.

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Slow Cooker Pot Roast and Vegetables

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Slow Cooker Pot Roast and Vegetables
Prep Time
10 mins
Cook Time
3 hrs
 

Looking for an easy recipe that makes a full meal in just one crock pot? This recipe is for you!

The first day we made this recipe we were too hungry to take a photo. The photo used with the recipe was from the next day when we had the pot roast with garden fresh lima beans and our hasselback potatoes.

Course: Main Course
Cuisine: American
Keyword: 10 minute prep, crockpot pot roast, pot roast with potatoes, slow cooker pot roast
Servings: 6 people
Author: Tracy Wimberly
Ingredients
  • 2-3 lb. pot roast, salt and pepper to taste
  • 5-6 medium potatoes, peeled and cut into 2 inch pieces
  • 4-5 carrots, peeled and cut into 2 inch pieces
  • 1 medium onion, cut into slivers
  • 1 1/4 cups beef broth
  • 1 1/2 tsp. Worcestershire sauce
  • 3/4 tsp. garlic powder
  • 3/4 tsp. smoked paprika
  • 1/2 tsp. Italian seasoning
  • 1 bay leaf
  • 1/2 tsp. salt
  • 1 Tbsp. olive oil
  • 2 Tbsp. corn starch
Instructions

  1. One hour before cooking, season your pot roast with salt and pepper (to taste) and return to refrigerator.

  2. Cut and peel your potatoes and carrots. Cut your onion.

  3. Place your potatoes, carrots and onions on the bottom of your crockpot.

  4. Sprinkle your salt over the top of your vegetables.

  5. Heat your olive oil in a large pot over medium high heat.

  6. Sear your pot roast until lightly browned on both sides.

  7. Place your pot roast on top of your vegetables in the crockpot.

  8. Sprinkle your garlic powder, Italian seasoning, bay leaf, and smoked paprika on top of the roast. Pour your beef broth and Worcestershire sauce over the top.

  9. Cook for 3-4 hours on high.

  10. To make a thicker gravy – Pour the liquid from the crockpot into a medium sized saucepan. Skim any fat from off the top the liquid. Bring the liquid to a simmer over medium heat.

  11. Whisk together 2 Tablespoons of corn starch with 3 Tablespoons of cold water. Add to the gravy.

  12. Bring to a boil and cook for 1 minute or until gravy has just thickened.

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Mom Romeo’s Corned Beef Hash

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Mom Romeo’s Corned Beef Hash
Course: Main Course
Cuisine: American
Keyword: corned beef hash
Author: Tracy Wimberly
Ingredients
  • 1 can corned beef
  • 2-3 fried potatoes
  • 1 large onion
  • a little water
  • 1 green pepper (optional)
Instructions

  1. Fry your potatoes.

  2. Place the rest of the ingredients into the frying pan with the potatoes and steam.

  3. When it begins to boil, turn the burner to simmer and cover.

  4. Cook until the vegetables are done to your preference.

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Savory Beef Tips

Savory Beef Tips
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Savory Beef Tips
Prep Time
5 mins
Cook Time
1 hr 15 mins
 

I had some extra stew beef that I didn't use in my Tasty Steak Bites recipe and was trying to think of something else I could do with them. I came up with this beef tips recipe that was a winner with the husband. I hope you enjoy it too.

Course: Main Course
Cuisine: American
Keyword: 5 minute prep, beef recipe, beef tips, savory beef dish
Servings: 2 people
Author: Tracy
Ingredients
  • 1 lb. stew meat
  • 2 Tbsp. vegetable oil
  • 1/2 onion (I cut mine into strips)
  • 1 cup water
  • 2 Tbsp. soy sauce
  • 2 Tbsp. Worcestershire sauce
  • 1/2 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
Add Later
  • 1/2 cup water
  • 1/2 package Lipton Recipe Secrets Beefy Onion mix (can substitute beef gravy mix)
Instructions

  1. Heat your oil in a skillet (that has a lid, you'll need this later) on medium high heat.

  2. Add your onion and cook until translucent, stirring occasionally.

  3. Add your stew meat and brown on all sides, about a minute for each side.

  4. Add 1 cup of water, your soy sauce and your Worcestershire sauce and stir.

  5. Add your garlic powder, salt and pepper and stir well.

  6. Bring to a boil. Then cover and simmer for 1 hour.

  7. Just before the hour is up, in a separate bowl mix 1/2 cup of water and your Beefy Onion mix (or beef gravy).

  8. Pour the gravy over the meat and stir until well blended.

  9. It is ready when the sauce is slightly thickened.

  10. Serve over rice, noodles or mashed potatoes.

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Tater Tot Casserole

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Tater Tot Casserole

Delicious meal for you tater tot lovers out there. This is a very versatile recipe that you can modify to suit your tastes. You can substitute ground chicken or sausage instead of the ground beef. If you want to change things up a bit, you can also a little bit of barbecue sauce, Or if you want a Mexican flair add one pack of taco seasoning.

Course: Main Course
Cuisine: American
Keyword: tater tot casserole, tater tot recipe, versatile recipe
Author: Linda
Ingredients
  • 1 bag frozen tater tots (32 oz.)
  • 1 lb. ground beef (85% works best)
  • 1 cup onions, diced
  • 2 cups frozen mixed vegetables (use your favorite vegetables or what you have on hand)
  • 1 can cream of mushroom soup
  • 1/2 cup milk
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 2 cups shredded cheese (I used sharp cheddar)
  • chopped green onions (optional)
Instructions

  1. Preheat oven to 425 degrees.

  2. Set your frozen vegetables out to slightly thaw.

  3. Brown your ground beef with your diced onions. Drain excess liquid.

  4. In a large bowl, mix your vegetables, soup, Worcestershire sauce, milk, and spices.

  5. In a 7×11 pan (can use a 9×13 pan, but it will be a little thin), spoon your ground beef across the bottom of the pan.

  6. Then cover with your vegetable mix.

  7. Sprinkle your cheese on top, covering the previous layers.

  8. Top with tater tots.

  9. Bake at 425 degrees for 35 minutes for 9×13 pan. The 7×11 pan will take a little more time.

  10. You can sprinkle chopped green onions on top. (optional)

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Swedish Meatballs

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Swedish Meatballs
Prep Time
8 mins
Cook Time
15 mins
 
Course: Main Course
Cuisine: Swedish
Keyword: easy recipe, pre-cooked meatball recipe, swedish meatballs
Servings: 8 people
Author: Linda
Ingredients
  • 1 bag pre-cooked homestyle meatballs (approximately 11 oz.)
  • 1 Tbsp. butter
  • 14 oz. can beef broth soup (can use Campbell"s or Walmart, I prefer Walmart’s beef broth with onion.)
  • 1 Tbsp. Worcestershire sauce
  • 1/4 cup sour cream
  • 1 small can of mushrooms with pieces
  • 8 oz. package of egg noodles, cooked
  • pinch garlic powder
Instructions

  1. Bring to a boil the water for your noodles. Add noodles when the water boils. Cook noodles as instructed on package.

  2. Warm the frozen meatballs in the microwave for about 2-3 minutes on high, cooking half a bag at a time.

  3. In large sauce pan with a lid, or a covered skillet, place your butter with a sprinkle of garlic and add drained mushrooms, salt, and pepper. Stir and warm until butter is melted.

  4. Whisk in Worcestershire sauce, broth, and sour cream until well blended. Bring to a boil.

  5. Add your meatballs and cover. I cook over a medium to medium high heat, stirring often four about 10 minutes.

  6. If your gravy is too soupy, you can use 2 Tbsp. cornstarch, mixed in 1/4 cup of cold water. (Although I’ve not had that problem.)

  7. Meanwhile your noodles should finish cooking about the same time. (Times on the meatballs are very forgiving, that’s why I pre-warmed them in the first place.)

  8. Serve meatballs over your noodles.

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Mexican Macaroni

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Mexican Macaroni
Prep Time
8 mins
Cook Time
30 mins
 
Course: Main Course
Cuisine: Mexican
Keyword: mexican macaroni, mexican recipe
Author: Christina
Ingredients
  • 2 boxes Velveeta shell macaroni and cheese
  • 2 packages taco seasoning
  • 16 oz. sour cream
  • 2 lbs. ground beef
  • 8 oz. shredded cheese
Instructions

  1. Preheat your oven to 350 degrees.

  2. Make Velveeta macaroni and cheese according to package.

  3. Add your sour cream when mixing in the package's cheese sauce.

  4. While the macaroni and cheese is cooking, brown your ground beef.

  5. Add the taco seasoning to the ground beef and cook according to the package.

  6. In 9×13 cooking dish place one layer of macaroni (half) on the bottom, one layer of all your ground beef and then a second layer of the remaining macaroni.

  7. Cover the top completely with shredded cheese.

  8. Cover dish with foil and bake for 30 minutes.

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Burritos

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Burritos
Prep Time
8 mins
Cook Time
10 mins
 
Course: Main Course
Cuisine: Mexican
Keyword: burrito recipe, burritos recipe, mexican burritos, mexican recipe
Author: Christina
Ingredients
  • 3 cups cheddar cheese
  • 1 onion
  • 2 tomatoes
  • 2 cans tomato sauce
  • 20 flour tortillas
  • lettuce
  • 1 1/2 lbs. ground beef
  • 1 French's taco sauce
  • 1 can Pace Picante sauce
  • 1 green pepper
  • 2-3 chopped green chili peppers
Instructions

  1. Mix the tomato sauce and the taco sauce in saucepan.

  2. Cook on the stove top on low (setting 2 on the knob).

  3. Chop your green pepper and add to saucepan. Stir. Cook on medium (setting 4-5 on knob).

  4. Chop your onion and add to ground beef.

  5. In a skillet brown your ground beef and drain. Pour contents of the saucepan into the skillet and stir.

  6. Chop up chili peppers and add to skillet. Stir and then turn down to a simmer.

  7. Clean lettuce and tomatoes.

  8. Remove meat mixture from heat.

  9. Add meat mixture, tomato, lettuce and shredded cheese to tortilla. Fold into burritos.

  10. Serve with Pace Picante sauce.

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Juanita’s Lasagna

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Juanita’s Lasagna
Prep Time
3 hrs 15 mins
Cook Time
45 mins
 

This is another family favorite. This recipe is the best lasagna I've ever tasted. I can still remember going into Grandma's house and smelling this lasagna cooking in the oven. We hope you enjoy it as much as we do.

Course: Main Course
Cuisine: Italian
Keyword: homemade lasagna, lasagna
Author: Juanita
Ingredients
  • 2 28 oz. cans of tomatoes with juice
  • 2 28 oz. cans of tomato paste
  • 1 large chopped onion
  • 6 cloves minced garlic
  • 2 Tbsp. olive oil
  • 1 1/2 lbs. ground beef
  • 6 bay leaves
  • 1 1/2 tsp. sugar
  • 1 1/2 tsp. ground fennel
  • 1 tsp. basil
  • 1 tsp. oregano
  • 24 oz. cottage cheese
  • 1 large egg
  • 1 8 oz. can grated Parmesan cheese
  • 1 pkg. swiss cheese
  • 1 pkg. lasagna noodles
  • salt and pepper to taste
Instructions
Sauce

  1. Saute onion and garlic in olive oil over medium heat until soft and set aside.

  2. Cook ground beef in a large pan or dutch oven, drain and return to pan.

  3. Add tomatoes, tomato paste, onion, garlic and remaining seasonings to the ground beef.

  4. Stir well, cover and simmer 3 hours.

  5. Remove bay leaves when finished.

Cheese Mixture

  1. While sauce simmers lightly beat the egg, combine and mix with cottage cheese and parmesan cheese.

  2. Chill until ready to use.

Lasagna

  1. Cook the lasagna noodles per package instructions and drain.

  2. Spray or oil a 13 x 9 casserole pan.

  3. Put enough sauce to cover the bottom of the pan.

  4. Add a layer of lasagna noodles over sauce.

  5. Remove cheese mixture from the refrigerator and stir. Then spread cheese mixture on top of noodles.

  6. Repeat layers making 2 or 3 layers, finishing with a layer of sauce.

  7. Cover with Swiss cheese slices. Swiss cheese can be replaced with Mozzarella, Italian cheese blend or your cheese of choice. Juanita always used Swiss.

  8. Cover with aluminum foil. I insert several toothpicks into the lasagna before covering with foil to insure it doesn’t stick to the cheese.

  9. Cook 45 minutes to an hour, or until lasagna is bubbly around the edges. Remove the foil for the last few minutes to lightly brown the cheese.

  10. Cool for 5-10 minutes before serving.

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The Best Italian Meatballs

Italian Meatballs
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The Best Italian Meatballs
Prep Time
10 mins
Cook Time
3 hrs
 

These are Italian meatballs, just like they make in Italy. These are the best I've ever tasted. I remember eating these at Grandma's house. They were always a frequently requested family favorite. We hope you like them as much as we do.

You can also use this recipe to make Italian meatloaf. The meatloaf recipe follows the meatball recipe.

Course: Main Course
Cuisine: Italian
Keyword: homemade meatballs, italian meatballs
Author: Juanita
Ingredients
Spaghetti Sauce
  • 2 20 oz. cans of tomatoes
  • 2 large cans of tomato paste
  • 1 large chopped onion
  • 6 cloves of garlic, minced (can substitute 2 – 2 1/2 tsp. garlic powder)
  • 2 Tbsp. olive oil
  • 6 bay leaves
  • 1 1/2 tsp. sugar
  • 1 1/2 tsp. ground fennel seed (or anise seed)
  • basil, oregano, salt, pepper all to taste
Meatballs
  • 1 lb. ground beef
  • 1/2 lb. ground pork
  • 1/2 cup grated Parmesan cheese
  • 2 beaten eggs
  • 5-6 slices soft bread crumbs (or 1 1/2 cups dry)
  • 1 Tbsp. salt
  • 1/2 cup water
  • 3 cloves of garlic, chopped
  • 2 Tbsp. clipped fresh parsley
  • pepper to taste
Instructions
For Sauce

  1. Saute your onion and garlic in olive oil until soft.

  2. Add tomato paste and 2 paste cans worth of water, tomatoes and your seasonings and mix well.

  3. Simmer 3 hours. Serve over spaghetti with the meatballs listed below.

Meatballs

  1. Mix all ingredients thouroughly and form into small balls.

  2. Brown the meatballs.

  3. Add to the sauce above the last one and a half hours of cooking.

Meatloaf

  1. To make a meatloaf from the meatball recipe follow the steps below.

  2. Form into large loaf.

  3. Cook at 350 degrees for 45 minutes.

  4. Brown under broiler for a minute or two.

  5. Baste with spaghetti sauce recipe listed above and cook for an additional 30 minutes.

  6. Top with mozzarella for last minute of cooking.

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