Bayou Bourbon Beef Bowls

This was our dinner last night . . . it was actually leftovers from last April.  The recipe came from the National Virtual Freezer Meal Workshop.  Sorry I don't have a picture of the final meal.  It was delicious.

Ingredients:  

1/2 C Bayou Bourbon Glaze
1 1/2 lbs boneless sirloin steak cut into strips
1 Tbsp Olive Oil
14 oz pkg fresh or frozen stir fry veggies
3 green onions chopped
1 Tbsp Garlic Garlic
1 tsp Himalayan Sea Salt
12 oz pkg wide egg noodles
1 Tbsp olive oil

Assembly Instructions:  Mix first two ingredients in a bag.  Smoosch and seal bag.  Mix next 5 ingredients in another bag.  Smoosch and seal it.  Combine both bags into one.

Cooking, stovetop:  Cook egg noodles as directed.  Pour olive oil in skillet and add steak mixture and veggies; cook over medium heat until done.  Serve over noodles.  Garnish with extra green onions and peanuts.

Balsamic Roast Beef

Another meal we had this weekend that came from the Practically Paleo Freezer Meal Workshop.  Oh my, it was an aroma that filled the house.  Made me real hungry when I walked in the door after being at a Tastefully Simple training event all day.

This is another one that you can order the collection before March 7th or the individual products at any time from my website at www.tastefullysimple.com/web/mbelles1.

An idea would be to add potatoes & carrots to the crockpot to cook along with the roast.  We had mashed potatoes and carrot sticks.

Ingredients:

1 Tbsp Onion Onion
8 oz tomato sauce
1/2 tsp smoked paprika
1 tsp Garlic Garlic
1/2 cup balsamic vinegar
3 - 3 1/2 lb beef chuck roast
salt and pepper to taste, optional

Note:  in the photo you see a Tastefully Simple Product for the Smoked Paprika, it came from a prior season.  Starting Feb 27th, you will be able to order the balsamic vinegar from our TS EatWell line - Aged Balsamic Vinegar of Modena.   I used the Himalayan Sea Salt (available until March 7th) and a Green Tea Peppercorn from a prior season.

Assembly Instructions:  Combine first 5 ingredients in a gallon resealable freezer bag; add beef, freeze.

Cooking Instructions:  Thaw completely; place in slow cooker on low for 6-8 hours until beef is pull-apart tender or bake covered in a 325 degree oven for 3-4 hours, until beef is tender.  Makes about 6-8 servings.

Serving idea:  Shred the meat and serve over a bun or in a hoagie for a pulled-meat sandwich.

Honey Mustard Chicken Thighs

Moist, tender chicken breasts (yes, the title said thighs but we don't care for dark meat so substituted boneless, skinless chicken breasts).  Great flavor.  I served it with brown rice & broccoli.  You can serve it with any vegetable or starch.

This meal came from our Practically Paleo Freezer Meal Workshop.



Ingredients:


8-12 boneless, skinless chicken thighs (or 6 breasts)
1/2 cup Dijon mustard
1/2 cup honey
1 Tbsp Onion Onion
1 Tbsp Rustic Herb Seasoning
Salt & Pepper to taste, optional

Assembly Instructions:  Combine all ingredients in a gallon resealable freezer bag.

Cooking Instructions:  Thaw completely.  Preheat oven to 375 degrees.  Place in greased 9x13 baking pan; bake 50 minutes or until chicken reaches 165 degrees.  Makes about 6 servings.

Optional:  Cook on low 5-6 hours or until tender in your crockpot.

Slow Cookin' Ribs

We just had this for dinner tonight and boy was it delicious!  Cooked all afternoon in a crock-pot.  The aroma drove my husband crazy.

The recipe came from our November National Virtual Freezer Meal Workshop.





Ingredients:

2-3 lbs ribs (pork or beef)
1 1/2 cups BBQ sauce
1/2 cup brown sugar
1 Tbsp Worcestershire Sauce
2 Tbsp Onion Onion
2 Tbsp Garlic Garlic
1 tsp Himalayan Sea Salt

Mix everything except the ribs in a gallon freezer bag.  Add ribs.  Smoosch and seal.

When ready to eat, thaw and place in crock-pot on low 6-7 hours.  If Frozen, cook on low 7-8 hours.

Gorgonzola Stuffed Burgers

Tonight's dinner came from our National Freezer Meal Workshop.  I served it with fried potatoes and fresh green beans.  I added some additional seasoning - sprinkled the patties with Onion Onion and Garlic Pepper.

Here's the recipe for the burgers:

1 pkg cream cheese (I used reduced fat)
1 pkt of Gorgonzola & Olive Cheeseball Mix

Mix together and form into 8 small "ping pong" size balls.  Set aside.  Keep remaining cheeseball and stuff in mushrooms, celery or spread on crackers for snacks later.

Mix in separate bowl:

2 lbs ground beef or turkey burger (raw)
1 tsp Himalayan Sea Salt

Mix well and divide into 16 "baseball" sized balls.

Take one of the balls.  Flatten and make a thumb depression in the middle.  Place a "ping pong" cheese ball mixture in the middle.  Take another ball and flatten it.  Place on top.  Seal and shape back into a patty.

Wrap individually in wax paper or press & seal.  You could even use a burger press if you have one.

Thaw, grill and partner with potato or sweet potato fries that are seasoned with Himalayan Sea Salt and baked till crisp.

Partner with Perfectly Potato Cheddar Soup.


My fried potatoes were seasoned with Onion Onion & Garlic Pepper.