This is honestly one of the best recipes I have made in a long time. Tops on my list that’s for sure. The flavor is fantastic! It’s super simple to make and makes a beautiful presentation, certainly restaurant quality and more than anything you get a lot of bang for your buck!!
I really didn’t know if my family would enjoy this recipe. My aunt makes a killer pepper steak which my husband adores so I wasn’t sure he would be too happy with this recipe. You know it’s one of those things when you love something it’s hard to be excepting of something similar.
He was over the moon for this recipe and actually had seconds because he loved it so much. The worst part of making this recipe was taking the time to cut the meat nice and thin. The original recipe calls for round steak. I actually ended up using roast meat because I got it on sale and planned on using the other half of the roast for something different so it worked out well for us.
- 16 oz. round steak or roast
- 4 tsp. plus 3 tbsp. soy sauce
- 1 tbsp. rice wine
- 3 tsp. cornstarch
- 5 tsp. vegetable oil
- 1 large onion, sliced into thin strips
- 1 green bell pepper, sliced into thin strips
- 1/2 tsp. black pepper
- Slice meat into thin slices with the grain. Cut each strip across the grain about 1″ long so you have small thin slices. Place in a bowl and add 4 tsp. of soy sauce, 1 tbsp. of rice wine, 1 tsp. cornstarch and black pepper.
- In a small bowl, mix 3 tbsp. soy sauce, 1 tbsp. water and 2 tsp. cornstarch. Set aside.
- Heat the skillet on medium high heat. Swirl in 1 tbsp. oil and add the beef spreading evenly. Cook undisturbed for 20 seconds letting the beef brown. Using a spatula, stir meat, cooking another 2 minutes. Transfer to a plate.
- Add remaining 2 tsp. of oil to the skillet, add peppers and onions and cook about 2 minutes. Return beef to the skillet, add the sauce and stir fry about 30 seconds until slightly thickened.
Original Recipe Source
I purchased a three pack of focaccia bread. I had never had it nor did I really know what to do with it. So between my husband and I we came up with this excellent bread that leaves you craving more. We served it at a spaghetti dinner we were having, and it was a total hit. I hope you like it too.
- Focaccia Bread (you can make your own click here for the recipe)
- 1 ounce Domestic feta cheese (This is a little saltier than regular feta) crumbled
- 2 ounces of grated Whole milk mozzarella
- 1/4 cup Extra Virgin Olive Oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon oregano
- 1/2 teaspoon basil
- 1/2 teaspoon onion powder
- 1/2 teaspoon thyme
- 1/8 teaspoon red pepper flakes
- 1/8 teaspoon salt
- Pre-heat oven to 350 degrees
- In a small sauce pan add olive oil, garlic powder, onion powder, oregano, basil, thyme, salt and red pepper flakes, and heat until it’s simmering.
- Place your focaccia on a lined cookie sheet
- Brush the focaccia heavily with the olive oil mixture (cover the entire bread round)
- Top bread with mozzarella and feta
- Bake on 350 for 8-10 minutes (depending on your over) until mozzarella cheese is melted (feta won’t melt)
- With a pizza cutter cut into slices
I found two recipes that had the same similar concept and similar ingredients but they were both completely different. I loved the idea of both of them so I took what I liked about each recipe and combined them together. What came of the two was an incredible recipe that my entire family loved.
The recipe calls for a 9×13 pan which is normally way too much food for us and always means a ton of leftovers. I debated half-ing the recipe but then I thought it would became a pain with too many half cans to worry with. I decided to make the entire recipe, and thank goodness I did. By the time dinner was over there was about 1/8th of the pan left over. I was stunned, but yes it was that good!
We all loved this recipe and I can easily see it being on our menu again and again. It’s easy, dirt cheap and delicious!
- 1 lb. of ground beef
- 4 tbsp. dry minced onions
- 1 can cream of mushroom soup
- 1/4 teaspoon salt (more or less)
- ¼ teaspoon pepper
- ½ teaspoon garlic powder
- ¼ teaspoon cumin
- 1 can Rotel (I used mild) do not drain
- Tater tots – 32 oz. (leave frozen)
- Cheddar cheese – 2 cups
- Brown ground beef then drain the grease off (Before you add the spices)
- Add diced onions, cumin, garlic powder and salt and pepper. Cook until the onions are soft.
- Add, soup and Rotel tomatoes, then mix together well
- In the bottom of a greased 9×13 pan add bag of tatar tots in one single layer you may not need the entire bag, then top with 1 cup of the cheese.
- Then on top of the tots and cheese add burger mixture then top with remaining cheese
- Place in a 350F oven for 30 -45 minutes. Let stand for 5 minutes before serving.
This recipe is easy and delicious! Who doesn’t like Frito Pie? It’s such a family tradition that keeps us coming back for more. When I found this recipe I couldn’t wait to give it a try and I am sure happy I did. Quick, Fresh, Fantastic! I can’t wait to make it again!
- 1 lb. ground beef
- 1 can (16 oz) pinto beans (I used Great Northern I had them on hand)
- 1 can (8 oz) tomato sauce
- 1 can (15 oz) Diced Tomatoes
- 1 envelope taco seasoning (I used Taco Bell I had it on hand)
- 1 cup shredded cheddar cheese
- 3-1/2 cups corn chips (Fritos more or less)
- 1-1/4 cup sour cream
- Cook ground beef until meat is browned; drain. Stir in beans, tomato sauce, taco seasoning mix and 1/4 c. of cheese.
- Sprinkle 1 cup corn chips in bottom of 8×8 baking dish. Cover with chili.
- Bake at 350 for 20 minutes.
- Spread sour cream over chili.
- Top with remaining corn chips and cheese.
- Bake 4-5 minutes longer.6 to 8 servings
I grew up with this recipe being a staple especially around the holidays. If my Nana wasn’t making it my aunt was. This year my aunt didn’t make it and my Mom was heartbroken so I made it for her. When I was a kid I didn’t like it at all, but now I love it.
There are so many companies that claim this to be their recipe so there are plenty to give credit to. I personally think it’s a Knorr recipe but I am sure others would disagree.
Although all the recipes call for mayonnaise in it I never add it. The biggest reason is that I don’t think it taste very good in it, and if you leave it out the dip is even better. The bonus is… less calories!
- 10 ounce package frozen chopped spinach, thawed and squeezed dry
- 16 ounce container sour cream
- 8 ounce package vegetable soup mix
- 8 ounce can water chestnuts, drained and finely chopped
- 3 green onions, chopped
- Combine all ingredients in a bowl.
- Mix well
- Cover and chill in the refrigerator at least 2 hours but over night is much better
- Serve with crackers
This is one of those recipes that comes with bragging rights. It’s so delicious that you can literally take a bow in honor of this great accomplishment.
This dish is easy, delicious, colorful, makes a beautiful presentation, has bacon in it (enough said), and it just downright the best!
I can’t encourage you enough to try this wonderful dish!
- 4 cups corn kernels
- 4-5 slices of bacon
- Coarse salt and ground black pepper
- Pinch of red-pepper flakes
- 2 to 3 green onions, sliced
- Cook bacon in a large skillet over medium-high heat, turning occasionally, until browned, 4 to 6 minutes.
- Add corn kernels; season with salt, pepper, and a pinch of crushed red pepper. Cook, stirring often, until corn is tender, 5 to 8 minutes.
- Stir in scallions.
Original Recipe Source
I love fruit salad! We ending up trying this recipe for a side dish on the fourth of July. This is one of my favorite recipes now. The flavor of the pudding adds a nice sweetness that you might not be getting from all the fruit.
It also seems to help meld the fruit all together. I am just going to list what I put in my salad, but in truth the important part is the pudding. You choose the fruit that makes you happy! Not only can you play with your choices of fruit, but you can also change your flavor of pudding. One of my friends told me she once used lemon.
*If you are adding bananas don’t add them until right before you serve. Also remember bananas, and pineapple tend to take over fruit salads. You are going to want to taste all the fruit so don’t add as much of these fruits. You don’t want them to dominate your salad. *
- 1 can of very cherry fruit cocktail (Drained reserve the juice)
- 1/3 pineapple chunks (drained)
- Red grapes
- Green grapes
- Cherry’s (pitted and halfed)
- 1 (3 1/4 ounce) box dry vanilla instant pudding mix
- Prepare your fruit for your fruit salad, slicing, and peeling, and so on. Place in a large bowl
- In a small bowl, add the dry vanilla pudding. While whisking, gradually add just enough reserved fruit juice to make the pudding thick. You will probably only be adding 1/4 cup or less of reserved juice.
- Pour the pudding juice over your prepared fruit, and gently mix together
- Refrigerate until chilled.
This recipes takes me back to being a kid. We always had pimento cheese in the refrigerator, and it was always homemade. My Mom didn’t make it this way but even she admitted to me that this recipe was better than the way she made it.
I loved this recipe and let me tell you I got nothing but rave review from everyone who tried it. They all thought it was as fantastic as I did. Please don’t settle for what’s in the grocery store. Most of those pimento cheese spreads don’t even use real cheese imagine that!
This is one of those recipe I can’t imagine living without and it’s even Weight Watchers friendly for those who are interested. 3 Weight Watchers PointsPlus Point for 2 tablespoon.
- 2 cups shredded Cheddar cheese
- 8 ounces neufchatel cheese, softened
- 1/2 cup mayonnaise
- 1/4 teaspoon garlic powder
- 1/8 teaspoon ground cayenne pepper
- 1/4 teaspoon onion powder
- 1 jalapeno pepper, seeded and minced
- 1 (4 ounce) jar diced pimento, drained
- Salt and black pepper to taste
- Place the Cheddar cheese, cream cheese, mayonnaise, garlic powder, cayenne pepper, onion powder, minced jalapeno, and pimento into the large bowl of a mixer.
- Beat at medium speed, with paddle if possible, until thoroughly combined. Season to taste with salt and black pepper.
Original Recipe Source
This very delicious has been modified from Emily Bites. She has so many recipes to choose from it’s very hard to decide which one to choose. This recipe is very easy and can be modified in many way. Leaner ground beef will mean less points. Paired with a nice salad or vegetables will make this recipe go a long way. If just eating a big salad and half of a serving you can get away with 1 cup for 5 points. Visit www.emilybites.com for more recipe options.
11 Smartpoints for 1-3/4 cups
- 1 lbs uncooked 90/10 lean ground beef
- 1 medium green bell pepper, diced
- 1 medium yellow onions, diced
- 1 tsp garlic powder
- 1-1/2 cups water
- 1 (15 oz) cans tomato sauce
- 1 (14.5 oz) cans diced tomatoes
- 1 teaspoon Italian seasoning
- 1-1/2 tablespoons soy sauce
- 1/2 tablespoons seasoned all
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 6 oz uncooked elbow macaroni
- Brown ground beef over a medium heat and break into small pieces. Drain the excess grease.
- Add the onions, bell pepper, and garlic then mix together.
- Cook until the vegetables are tender.
- Next add water, tomato sauce, diced tomatoes, Italian seasoning, soy sauce, seasoned all, paprika and black pepper and mix very well.
- Bring to a boil and then reduce heat.
- Cover the pot and simmer for 20 minutes.
- Add pasta and mix well.
- Continue simmering for 25 minutes or until the macaroni is cooked.
- Mix well and enjoy!