Swiss Steak

It was Bob’s birthday yesterday. (Happy birthday, love!) For dinner, he requested Swiss Steak. Never one to deny someone their birthday request, I called his mom to get the recipe. Before I met Bob, I had no idea what Swiss Steak was. None whatsoever. Turns out, it isn’t too difficult and is quite tasty. In short: take a roast, cut it into slices, tenderize it, cook it in a gravy, and slide it into the oven. The cooking takes awhile, but your hands-on time requirement isn’t bad. Give it a try!

20150406_200804Swiss Steak

Serves 4

You’ll need:

  • 2 lbs bottom round roast, fat trimmed off
  • Flour, for dredging
  • Salt and pepper, to taste
  • Olive oil
  • 1 onion, diced
  • 1 tsp. garlic, minced
  • 2- 6 oz. cans Dawn Fresh Mushroom Steak Sauce (I found it at my local grocery, kind of by the gravy)
  • 1 can cream of mushroom soup
  • 1/3 cup water
  • 1 tsp. Worcestershire sauce

1. Preheat your oven to 350 degrees.

2. Slice your meat into 1/2 inch slabs, cutting with the grain. Dredge in flour, then pound with a meat tenderizer until 1/4 inch thick (or so). Dredge in flour again, sprinkle with salt and pepper, and set aside.

20150406_1712263. In a frying pan, add 1 Tbs. of olive oil. Fry 4-5 pieces at a time, about 2 minutes on each side. After it’s browned, transfer to a 9×13 baking dish–glass or ceramic will work best. Repeat until all of the meat has been browned. If you have to double layer in your dish, go for it.

20150406_1722414. In the same frying pan, add diced onion, and saute until translucent. Add garlic and Worcestershire sauce. After a minute or two, add the mushroom steak sauce, cream of mushroom soup, and water. Stir until combined.

5. Pour sauce over meat and turn each piece so it is fully coated in sauce.

6. Cover baking dish with tinfoil. Bake at 350 degrees for 15 minutes. Decrease oven temperature to 275 degrees, and cook for 1 1/2 to 2 hours longer. It’s done when the meat is tender.

7. Serve with a side of mashed potatoes, pasta, or rice.

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Enjoy!

Sausage, Spinach, and Quinoa Skillet

This is fall in a skillet. I’ve made it three times in as many weeks, and will probably make it again soon–it’s that good! Sausage, spinach, cranberries, quinoa, all cooked in chicken broth and apple cider. Yes, apple cider. Intrigued?

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Sausage, Spinach, and Quinoa Skillet

Recipe adapted from Iowa Girl Eats

You’ll need:

  • 1 TBSP olive oil
  • 12-16 oz sausage–whatever type your prefer
  • 1 small onion, diced
  • 4 cups spinach
  • Salt and pepper to taste
  • 1 cup apple cider
  • 3/4 cup chicken broth
  • 1 cup quinoa
  • 1/3 dried cranberries

How to:

1. Slice your sausage and dice your onion. Put olive oil in a large skillet or pot which has a well-fitting lid. Heat over medium high.

2. Add sausage and onion. Cook for 2-3 minutes. Add spinach. It will look like a lot at first, but then wilts after a couple minutes. Add salt and pepper.

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3. Once the spinach is fully wilted, add the cider and chicken broth, and increase the heat until it boils. Add quinoa, turn heat back to medium, and put the lid on it. Leave the lid on, and let it simmer for 25 minutes, or until all the liquid is absorbed.

4. Remove from heat, add cranberries, put the lid back on, and allow it to stand for 5 minutes.

5. Serve!

What’s for dinner? Winter Edition.

A few weeks ago, I shared some basics of meal planning. I’m a firm believer, simply because it saves me time and money, and we (almost always) have something delicious and wholesome on the table for dinner.

20140114_084943All my theories and tips are all fine and well and good, but how do they play out in real life? Both the husband and I work full time. We often don’t get home until 6:30 pm, so don’t have infinite amounts of time to make dinner. Here’s what we’ve been eating recently to work around our time constraints:

Tacos or Fajitas. They’re so easy, and can be prepped ahead of time if you’re on top of your game. Bonus points for making your own taco seasoning or fajita marinade–it’s not hard!

Italian Wedding Soup. Make your meatballs ahead of time and freeze them. If you do, this is a very simple weeknight meal.

Jambalaya. One of our favorites, because it’s so versatile. I often leave out the shrimp to keep the cost factor manageable.

White Chicken Chili. Just had this one last night. So delicious. To make it even easier, dump everything in the crock pot before you leave for work, put it on low for up to 10 hours, and dinner is served right when you walk in the door. If you do it this way, you don’t have to cook your chicken first–just add two raw chicken breasts, and it will be juicy and cooked to perfection by dinner time. Shred and serve.

IMG_5723Meatloaf. Another great one, though it requires you to be home an hour before you eat. In order to cut down on prep time, I make this recipe the night before, and cover with saran wrap in the fridge. Then all I have to do is slide it in the oven.

Chicken Fingers. 30 minutes start to finish, and you’re done. Serve with a veggie side and some ketchup for dipping.

IMG_5915Pea Soup. Maybe not one for the masses, but we like it. Another recipe that’s easily made ahead or quickly made on a weeknight.

Loaded Nachos. This has become something of a Sunday night tradition. And I like it.

IMG_6116Chili. Ever faithful, traditional, meat and beans chili. Comfort food at it’s finest right here.

IMG_4537Barbeque Chicken. Take the desired amount of chicken breasts or thighs. Put in baking dish. Slather with BBQ sauce. Bake at 350 degrees for 30-35 minutes.

Lemon Pepper Salmon. Thaw desired amount of salmon. Sprinkle both sides with lemon pepper. Saute in 1 Tbs. olive oil for 4 minutes (or so) a side. It’s done when it flakes.

Whole Roasted Chicken. Nothing like it. Like the meatloaf, this one is very little hands on time, but does require you to put it in the oven 1.5 hours before dinner.

IMG_2021It takes some planning, but eating well on a weeknight is doable, no matter your schedule!

What have you been eating recently? Have any quick, weeknight meals I should add to my list?