Easy Beef and Broccoli (Crock pot or Stove top)

This recipe is super easy. I forgot to put it in the crock pot so I decided to make in on the stovetop. It turned out fantastic! I thought it was better than any takeout I have had.
I love how easy it is and the flavor is wonderful. I found this recipe on someone’s Facebook post but it didn’t link to any place so I can’t give anyone credit. 
I actually made a few changes but I think they were good changes. I added a bit more liquid to make up the sauce because I wanted to make sure there was plenty for the rice.  My entire family loved this recipe. No doubt this will be made again soon.
  • 1 pound boneless beef chuck roast, sliced into thin strips (Slice partly frozen for the thinnest slices)
  • 1 cup beef broth (reduced salt is best because of the soy sauce)
  • 1/2 cup water
  • 1 cup soy sauce
  • cup brown sugar
  • 2 tablespoon sesame oil
  • 3 garlic cloves, minced
  • 1 tsp. garlic powder
  • ¼ tsp. ground ginger
  • 2 tablespoons cornstarch
  • 2 tablespoons cooled sauce from the crock pot after being cooked
  • 12 oz. Fresh broccoli florets 
  • Hot cooked rice

Stove Top Directions:

  1. In a small bowl, combine broth, soy sauce, brown sugar/honey, oil, and garlic. Place beef in a large pot and pour sauce over beef. 
  2. Stir all together and then bring to a boil
  3. Once your pot begins to boil turn down the heat until your pot is simmer between medium to medium low
  4. Cook until meat is tender about 1 hour)
  5. Once your meat is tender add broccoli then cook until broccoli is tender
  6. If your sauce is not thickening, try bringing your sauce to a boil and add corn starch to a bit of the sauce then combine all to the mixture. Boil until your desired consistency is reached
  7. Serve over hot cooked rice.
Crock Pot Directions:
  1. Place beef in a crock pot.
  2. In a small bowl, combine broth, soy sauce, brown sugar/honey, oil, and garlic. Pour over beef. Cook on low for 6-8 hours.
  3. In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine. (If your sauce is not thickening, try bringing your sauce to a boil on the stovetop with the corn starch mixture. Boil until your desired consistency is reached).
  4. Add broccoli to the crock pot. Stir to combine.
  5. Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken).
  6. Serve over hot cooked rice.

Beef Asian Meatballs

I have made these meatballs before …the recipe was called Tangy Asian Meatballs. I got a ton of emails asking me if I have ever made them with ground beef, it seems many people don’t care for ground pork. Other than it being inexpensive I have to agree with them. I am not a fan of pork for the most part. Bacon is pretty much it for me.
I decided to reinvent this recipe using ground beef in place of pork and I made this recipe on the stove top in place of the crock pot. Sometime I forget to put them in the crock pot.
The recipe actually turned out fantastic much better than the original recipe. I like the beef in place of the pork by far. It had a much better flavor, and I really liked making it on the stove top because it was quick … super quick! Best of all it was not as greasy because I used the ground beef this time.
I highly recommend giving this recipe a try… quick… easy and inexpensive! If you want to try the crock pot or pork version you can find the Tangy Asian Meatball recipe here.
  • 1  pound  ground beef
  • 1/3  cup bread crumbs (use any flavor)
  • 3  scallions, white and light-green parts, chopped
  • 1  large egg
  • 1  tablespoon  soy sauce
  • 1  tsp.  ginger powder
  • 2  cloves garlic, finely chopped
  • 1/2  cup  barbecue sauce
  • 1/4  cup  jarred Chinese plum sauce 
  • 2  tablespoons  hoisin sauce
  1. Combine ground beef, bread crumbs, scallions, egg, soy sauce, ginger and garlic in a large bowl; mix gently but thoroughly with your fingers. 
  2. Roll into 1-inch balls.  Add meatballs to a large pot placed on medium.
  3. In a small bowl, whisk together barbecue sauce, plum sauce and hoisin sauce; pour over meatballs. Gently stir to coat.
  4. Once the meatballs are in the pot covered in sauce do not stir again for 30 minutes this will prevent the meatballs from breaking. After 30 minutes turn the meatballs. 
  5.  Cover and cook on medium until meatballs are cooked through around another 15 minutes. 

Berry Blasted Chicken Salad (Low Calorie Options)

Kevin and I were in the mood for a light meal after a very hot day last week. I racked my brain for something I thought we would both like and was light and healthy at the same time. I decided to recreate a salad I recently had when we were out for lunch one day. I could have just gone and bought one, but I didn’t want to leave the house to do so. I made a few changes to the cheese and salad dressing to bring the calorie count down, and the salad turned out great! We both really enjoyed it. 
Serving: 1
Calories: 259
Carbs: 19
Fat: 8
Protein: 13
  • ¼ cup sliced fresh strawberries
  • ¼ cup fresh blueberries
  • 2 oz. canned chicken 98% fat free
  • 2 cups organic greens
  • 2Tbs wish bone light raspberry walnut vinaigrette dressing
  • ½ oz. mozzarella part skim milk cheese
  • 1Tbs natural raw sliced almonds


  1. Place your greens on a plate then layer on top, chicken, cheese, fruit, sliced almonds, then your dressing. 
  2. I personally like to put everything in a large bowl and mix everything up. This helps to spread the dressing throughout the salad. 
  3. Originally I didn’t think this would be enough dressing, but after a good tossing it was perfect! 

Calories Calculated on www.myfitnesspal.com

Southern Fried Chicken Batter

I found this recipe by looking online for the ultimate fried chicken breading. I think I have found the holy grail of fried chicken breading/batter. This recipe reminds me of KFC, but probably better than anything KFC can make.
I love the fact that I know what is going in the recipe and how it is cooked. I have now used it several times, and just love it. Honestly, it’s the best recipe ever!!
I have had so many questions about this recipe that I thought I would address as many as I can think of. If you have any other questions please let me know:
What kind of oil do you use for frying?

 I use vegetable oil normally Crisco.

How many pieces of chicken does this recipe make? 

My best answer would be it’s going to vary. It will depend on the size of the pieces and if you are using boneless or bone in. It’s also going to vary on what pieces you are using. I can normally get 6-8 pieces that are about 6-8 ounces each. I use boneless skinless chicken breast but you can use anything. I have used both but prefer boneless.

How long do you cook the chicken?

Again this will vary. I use a meat thermometer and wait for it to reach 165 degrees I never take a chance and go by just looks alone. You can have a beautiful golden crust that was fried too quickly and have a raw center. You don’t want that. I don’t trust chicken that much so I wait for the temp to be just right!

What temperature do you cook the oil?

I heat the oil to 365 degrees. You will want to watch your oil and change the heat levels up and down during the process and try to maintain 365 degrees. I recommend a thermometer that will attach to the side of your pan so that you can see the temperature at all times.

How do you get the chicken juicy?

I prefer to cook the chicken with a lid on it this seems to help retain the moisture.

Can I marinate the chicken ahead of time?

Yes, I highly recommend it. It’s fantastic marinated in pickle brine or butter milk for 2-12 hours. 
  • 2 beaten egg
  • 1 cup milk
  • 2 teaspoon paprika
  • 1/2 teaspoon poultry seasoning
  • 4 teaspoons garlic salt
  • 2 teaspoon black pepper
  • 2 cup all-purpose flour
  1. Beat the egg and milk together in a bowl.
  2. Combine the flour with the garlic salt, pepper, poultry seasoning and paprika in a big plastic bag.
  3. Put the chicken in the bag, seal it and shake to coat it.
  4. Dip the flour-coated chicken in the egg mixture and again in the flour mixture.
  5. Heat the oil in a skillet to 365 degrees F. Brown the chicken on all sides in the hot oil.
  6. Turn the heat down to medium low and give the chicken another half an hour or until it is cooked through.
  7. Drain it on paper towels and serve.

Mini Chocolate Cheesecakes Bites (134 calories each)

I have been on a quest to make a dessert that I can freeze for dessert emergencies that are decedent, but are as low in calories as I can possibly get them. The requirement was it had to have cream cheese or Neufchatel in it because right now cream cheese and Neufchatel bricks are in sale at my grocery store for .50 each. That’s such a sweet deal that I celebrated by making mini personal sized cheesecakes.
Like I said before I wanted to get the calorie count down as low as possible because I am watching my calories like a hawk watches mice. Instead of using cream cheese I chose to use Neufchatel because that would automatically cut the calories down by 720 calories right off the top. That’s a huge savings!
I took a recipe for cheesecake that I already loved and then turned it into mini cheesecakes that would allow me to better control the calories. By controlling the calories, and the size, I can better control me!


  • 3 Packages of Neufchatel, softened
  • 1 1/4 cups sugar
  • 1 (8 ounce) container of dairy sour cream
  • 2 teaspoons vanilla extract
  • 1/2 cup Toll House cocoa powder
  • 2 Tablespoons all-purpose flour
  • 3 eggs
  • 28 Oreo cookies halves (14 cookies total) (removing the cream center)
  • 28 cupcake tins/liners


  1. Pre-heat oven to 300 degrees
  2. Beat cream cheese and sugar until blended.
  3. Add sour cream and vanilla and beat until blended
  4. Beat in cocoa and flour
  5. Add eggs, one at a time, but beat just until well blended
  6. Remove Oreo filling with a butter knife and add one half of an Oreo to each cupcake tin you should have a total of 28 cupcake tins.
  7. Fill each tin with one large spoon full of cheesecake filling until you have filled all 28 then go back and top off each tin with any extra filling.
  8. Bake for 20-25 minutes at 3000 degrees be sure to watch them carefully.
  9. Remove from oven to wire rack
  10. Refrigerate 4 to 6 hours
  11. Store covered in refrigerator or in the freezer. They freeze nicely
Number of Servings: 28
Nutritional Information:
  • 134 calories per serving
  • 12 carbs 
  • 7 grams of fat 
  • 3 protein
  • 11 sugar
*Nutritional information found on www.myfitnesspal.com this information will vary based on the products you use.*

Fresh Watermelon Granita (94 Calories)

When I started my quest for how to use up some extra watermelon I was looking for a watermelon sorbet. I don’t have an ice cream machine anymore so I had to take what I could get when it came to recipes. I never found a recipe that was exactly what I was looking for so I decided to improvise and come up with something I thought would work well. 
A watermelon granita was perfect. I learned a trick from my Nana that if you don’t want something to freeze completely that adding one ounce of vodka would do the trick. Sure enough it worked perfect. The vodka had no flavor so it did not change the granita flavor, nor did you taste any alcohol in it what so ever.
We all loved this recipe! Its low in calorie and it’s fantastic!! It could not be any easier to make and it’s a great way to use up extra fruit!!
  • 3 cups of seeded watermelon chunks
  • 2 tbsp. granulated sugar
  • ¼ cup of light corn syrup
  • 1 ounce of vodka (any vodka will work) (this is a VERY important ingredients don’t skip you won’t taste it) I used Pinnacle Whipped Cream Vodka


  1. Puree watermelon chunks in a blender and strain if necessary. 
  2. In a large saucepan bring to a boil the watermelon puree, sugar, and corn syrup. 
  3. Once the sugar has melted turn off the burner then allows the watermelon puree to cool down to room temperature. 
  4. Mix in the vodka. The vodka is important to this recipe because although you cannot taste the vodka what it does is it prevents the puree from freezing into a solid block. Instead it will not free 100% which is what you are looking for. This will help you get a nice Granita. With most Granita recipes you are required to do a lot of scraping throughout the freezing process this will prevent you having to do the entire extra work. It works perfect!
  5. Once the vodka is stirred transfer the mixture to a Ziploc bag and freeze for 18-24 hours. 
  6. Occasionally while the Granita is freezing just massage/knead the ingredients in the bag. This will help you accomplish the granite without a lot of work.

Number of Servings: 8

Nutritional Information:
  • 94 calories per serving
  • 20 carbs 
  • 0 grams of fat 
  • 0 protein
  • 4 sugar

*Nutritional information found on www.myfitnesspal.com this information will vary based on the products you use.*

Whole Chicken in a Crock Pot Recipe

My original plan was to take this beautiful chicken out of the crockpot and post a picture of the chicken on a platter. Thank goodness I took a picture before I pulled the chicken out because as soon as I attempted to take it out the entire chicken fell to pieces.
It was so tender that I ended up taking it out piece by piece.  Yep it looked like a mess, but boy was it tender. The flavor was incredible and it was so super easy. I simply put the chicken in the crockpot, rubbed it down with spices, and 7 hours later it was done.
The chicken doesn’t require any type of liquid because it will make its own. I have a feeling it was done long before the 7 hours, but I just didn’t bother to check. I love the ease of this recipe all you have to do is put it in the crockpot then forget about it!

Don’t ask me why but I never thought of roasting a chicken in the crockpot, but after this yummy creation I don’t think I would waste the energy by sticking it in the oven and heating up the entire house! Crockpot Roasted Chicken Perfection!


  • 2 teaspoons salt
  • 2 teaspoons paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon onion powder
  • 1 teaspoon thyme
  • 1 teaspoon white pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1 large roasting chicken   
  • 1 cup chopped onion
  • In a small bowl, combine the spices. 
  • Remove any giblets from chicken and clean chicken.
  • Rub spice mixture onto the chicken.
  • Place chopped onion in bottom of crock pot.
  • Add chicken. No liquid is needed, the chicken will make it’s own juices.
  • Cook on low 4-8 hours.

Mini Memphis Burgers

This was a really great recipe that everyone enjoyed. We like making sliders just because they are fun and easy to handle. This recipe is what I would call a kicked up slider. It’s very tasty and easy to make. I love the red onions on these burgers, and I especially love the sauce. Since making this recipe I use the sauce on a lot of things like sandwiches and even on crackers with ham.
  • 1 medium red onion, sliced
  • 1 pound lean ground beef
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 12 to 15 small potato rolls, split in 1/2
  • Mustard sauce, recipe follows
1.      Preheat a flat top grill pan to high heat.
2.     Add sliced onion to grill pan and cook until tender, about 10 minutes.
3.     In a medium bowl, mix ground beef, onion powder, salt and freshly ground pepper. Make burgers equal in size, about 2-inches across.
4.     Cook burgers on the flat top for 3 to 4 minutes on each side. Serve on split rolls with grilled onions and mustard sauce. 


Mustard Sauce:
  • 3 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon cayenne pepper

Mustard Sauce Directions:

1.      Salt and freshly ground black pepper
2.     Mix all ingredients in a mixing bowl

Cinnamon Apple Cranberries Orange Relish

This recipe is incredible. I can’t even begin to tell you how fantastic it is. The flavor is amazing with just enough sweet and just enough tart. This is truly the best cranberry relish recipe I have ever had.
I can’t wait to make it again. I want to make it again for Christmas. Everyone loved it at our Thanksgiving table. No one could believe that the cranberries were dried. I bet it would taste just as good with fresh cranberries, although you just might have to add a bit more sugar.
  • 2 cups cranberry juice
  • 1 (6-ounce) bag sweetened dried cranberries
  • 1 cinnamon stick, broken in half
  • 1 cup sugar
  • 1 large Orange peeled, seeds removed, and diced
  • 2 Gala apples, peeled, cored and diced
  • 2 teaspoons corn starch


  1. In a medium saucepan over medium heat, add the cranberry juice, orange, cranberries, cinnamon and sugar. Bring to a boil and let cook for 5 minutes. Add the apples and cook, stirring occasionally, until the cranberries have softened and apples are tender, about 5 minutes.
  2. Remove 8 ounces of the liquid to a small bowl and whisk in the cornstarch. Slowly add the cornstarch-juice mixture (slurry) to the cranberry mixture, stirring constantly. Cook for an additional 5 minutes.
  3. Remove from heat and pour into a serving bowl. Refrigerate until thickened, about 30 minutes. Remove the cinnamon sticks and serve.

Menu Plan Monday April 25- May 1, 2016


Happy Monday everyone!!

I hope you are all doing well. This have been crazy here as always and I haven’t had as much time to get things done and focus on getting a menu out. We have been sticking to a menu of what we have in the freezer because my freezer is jammed and needs to be cleaned out. This is certainly a freezer menu below. The good news is that my grocery bill has gone way down because the freezer needs to be eaten first. I hope you are all doing well

Menu Plan Main Course Vegetables Side Dish
Monday  Bacon Sandwiches  Tatar Tots
Tuesday  Doritos Taco Salad
Wednesday  Orange Chicken  Broccoli  Steamed Rice
Thursday  Shake and Bake Chicken  Green beans  Sauted Mushrooms
Friday  Taco Truck Friday
Saturday  Concert (dinner out)
Sunday  Birthday Family Dinner
For More Menu Planning Ideas Visit www.OrgJunkie.com or Check Out Our Previous Menu Plans.