Meal Planning!

Meal Plans 

12 May-18 May

 We celebrate William's this Saturday, and he wanted Carolina Pork! So Dinner was Cesar Salad, Fresh Fruit Salad, Deviled eggs, Carolina Pork or Pulled Chicken, Baked Mac n Cheese, and Baked BBQ beans

Sunday was Chicken Gravy over Mashed Potatoes and peas

 Monday was Pork Roast a{not pictured} Tuesday was BBQ chicken, salad and Baked Beans

 Wednesday was Salisbury Steak in a mushroom and onion gravy, Sweet Potatoes, and Green beans

 Thursday was Chicken and Yellow Rice, Peas and Fruit

Friday was Spaghetti! YUM!  A good end to a long week!

Beef and Broccoli {Instapot}

We have come to love the Swanson's Brand Beef and Broccoli recipe, and have made it for years!  But recently, I wanted to try it in the Instapot, because everything should be made in the Instapot!!!  So here is the recipe I came up with this past week.

Beef and Broccoli

{Picture coming soon}

1 cup of beef stock

2 pounds of thin sliced beef, cut Carne Asada style

2 garlic clove crushed

salt and pepper 

1/2 soy sauce

1/2 teaspoon ginger

1/2 cup beef stock

2 tablespoons of Corn Starch

4 cups raw broccoli

Make it:

1. In the Instapot pan, pour the beef stock, add the thin sliced beef, and garlic clove, salt and pepper.

2. Cook on the meat setting for 25 minutes, and do a quick release when done.

3. In a small bowl, mix together the soy sauce, ginger, remaining 1/2 cup of beef stock, and cornstarch.  Whisk well.  

4.  Pour over beef.  Put the steam rack in the top, and add the broccoli to the rack.  Close the pot back up, seal, and cook on the vegetable setting for 2 minutes, quick release when done! 

5. Pour over cooked rice, and serve! YUM!

What kind of recipes would you like to see?

Cube Steak in Gravy {Instapot}

This is my go-to comfort food!  I love a super tender Cube Steak! <3 font="" nbsp="">

Ingredients:

• 1-2 pounds cube steak
• 1 10 oz can french onion soup
• 1 packet of Au Jus Gravy Mix
• 10 oz water
• 1 tbs steak sauce optional
• 2 tbs corn starch

Make it:

1. Place steak in your InstaPot. Pour gravy mix over the steaks.
2. Pour in your can of onion soup and fill the same can with water and pour in.
3. Place your InstaPot on Manual High Pressure for 4 minutes.
4. Do a natural release for 5 minutes then quick release and pull out the steaks, and place on a plate for serving.  Place your instant pot on saute.
5.  Bring to a boil and whisk in cornstarch if your gravy is not thick enough. 
6.  Serve and enjoy!

Sunday Pot Roast {Instapot}

Sunday Pot Roast {Instapot}

Ingredients

4lb boneless chuck roast

1 cup beef stock (we prefer to use Vegetable stock)

2 onions, quatered

2 carrots, peeled and cut into pieces

2 celery sticks, cut into pieces

1 sprig of thyme

3 Bay leaves

2 garlic cloves, Crushed

Salt and Pepper

2 tbsp cornstarch

Make it:

1. Start by browning the chuck roast in a little oil in the inner pot by turning on the saute function on your Instapot or Electric Pressure Cooker, and adjust it to the medium heat option. Don't wait for the display to say 'hot', add oil right away and brown the meat on both sides, then remove it. 

   If the chuck roast is really wide it may be easier to brown it in a skillet in the stovetop instead.
2. Add the vegetables and garlic, then place the meat on top of the vegetables and season well with salt and pepper. Please note that the vegetables that are cooked with the meat are simply there to enhance the flavor of the cooking liquid and make a great tasting gravy, they will be very soft at the end of the cook time so you should remove them from the gravy.
3. Tuck the thyme and bay leaves along the sides of the meat.
4. Pour in the beef stock or water, lock the lid, turn the steam release vent to 'sealing' and using the manual setting, adjust it to cook for 47  - 50 minutes at High Pressure. 

   My chuck roasts are about 1.5 - 2 inches thick and a 47 minute cook time works for me, if yours is much thicker than that you may need to increase the time a little.
5. When the cook time time is up, allow the unit to reduce pressure on its own without opening the steam release vent (Natural Release) for at least 12 minutes. 
6. After 12 minutes you can carefully and slowly release the rest of the pressure.
7. Remove the meat and cover with foil.
8. If you want to cook potatoes and carrots to serve with this then remove the meat once it's cooked and cover with foil to keep warm.

   Add baby potatoes and carrot chunks to a Steamer Basket and cook on high pressure for 4 minutes. You can then quickly release the pressure.
9. To make the gravy mix the cornstarch, with a little cold water.

   Add half of the corn starch mixture to the meat juices then turn on the saute function if you need to let it heat up again until it thickens. If you want it thicker simply add more starch mixture.

   Strain out the vegetables and serve over the meat. 

Instapot Beef Stroganoff

Beef Stroganoff

Makes 4-6 Servings

A truly one-pot meal! Fork-tender beef and mushrooms with egg noodles. This recipe is written using the Instant Pot(R).

Ingredients:

• 2 tablespoons canola oil
• 1/2 onion, diced
• 1 teaspoon salt
• 2 pounds beef stew meat, cut into 1 inch cubes
• 1 teaspoon freshly ground black pepper
• 3 cloves garlic, minced
• 1/2 teaspoon dried thyme
• 2 tablespoons Worchestershire sauce

3 cups chopped mushrooms

• 2 tablespoons all-purpose flour
• 3 cups beef broth
• 2 tablespoons Ketchup
• 1 (16 ounce) package wide egg noodles
• 3/4 cup sour cream, or to taste

Make It:

1. 1. Turn on a multi-cooker (such as Instant Pot(R)) and select Saute function. Heat oil for 1 minute. Add onion and 1/2 teaspoon salt; cook and stir until onion begins to soften, 3 to 4 minutes.
2. 2. Season beef with 1 teaspoon salt and pepper. Add to the pot. Cook and stir until browned evenly on all sides, about 2 minutes. Add garlic and thyme; cook until fragrant, about 30 seconds. Pour in soy sauce.
3. 3. Stir mushrooms into the pot. Stir in flour until evenly incorporated. Pour in beef broth. Close and lock the lid. Set timer for 10 minutes. Set to high pressure according to manufacturer's instructions, 10 to 15 minutes.
4. 4. Release pressure carefully using the quick-release method. Open pressure cooker; mix in ketchup, then add egg noodles. Seal and bring to high pressure again, about 5 minutes; cook for 5 minutes.
5. 5. Release pressure naturally according to manufacturer's instruction for 5 minutes. Release remaining pressure using the quick-release method. Open pressure cooker; stir in sour cream.
6. Serve and Enjoy! 

Beef Kabobs

1/2 Cup soy sauce

1 Cup Water
3 heaping Tablespoons Brown Sugar
1/2 tsp. garlic powder
1/2 tsp. ginger
2 Tablespoons lemon juice.

DIRECTIONS:
Mix all together with a whisk, and pour over beef or chicken. Let marinade over night, or at least 2 to 3 hours. Grill steaks or chicken, or use for stir fry. Just thicken it a bit with cornstarch and cold water mixture. If the flavor is too strong, simply add more water to the juice, then thicken slightly. YUM!

Recipe from "get off your butt and bake" blog...  Check her out for more yummy recipes!

A Wholesome Beef Stroganoff

A wholesome heart healthy Beef Stroganoff

Ingredients: 

1 lb. lean beef (top round)

3 teaspoons vegetable oil
3/4 tablespoon finely chopped onion

1 lb. sliced mushrooms

1/4 teaspoon salt

Pepper, to taste

1/4 teaspoon nutmeg

1/2 teaspoon dried basil

1/4 cup beef broth

1 cup plain low-fat yogurt

6 cups macaroni, cooked in unsalted water

Directions:

1. Cut beef into 1-inch cubes. Heat 1 teaspoon oil in a non-stick skillet. Sauté onion for 2 minutes.

2. Add beef and saute for additional 5 minutes. Turn to brown evenly. Remove from pan and keep hot.
3. Add remaining oil to pan; saute mushrooms.
4. Add beef and onions to pan with seasonings.
5. Add beef broth, yogurt; gently stir in. Heat, but do not boil

Recipe from Babyfit.com
 ~The Mommy of 6 <3