Chook Me!

I need meal plans for week please them out for me?

What can I make I have alot of round steak. And hamburger, chicken, hot dogs. And my family is meat and potatoes and casseroles. Stuff that is easy nothing fancy.

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1. Here are a couple for you. Steak & Vegetable Casserole. 2 - 3 lb. round steak, cut into serving pieces 2 tbsp. salad oil 2 lg. onions, sliced 2 c. each sliced carrots and sliced fresh mushrooms 1 med. size green pepper, sliced 1/2 lb. fresh green beans, cut into pieces 3 tomatoes, sliced 1/2 c. uncooked regular rice 2 tsp. salt 1 1/2 tsp. sweet basil Oregano 1/4 tsp. freshly ground black pepper 1 c. shredded cheddar cheese Brown the meat in the oil in a large frying pan. Arrange 1/3 of the sliced vegetables in a 4 quart casserole. Place 1/2 of the meat pieces over these vegetables and sprinkle with 1/3 of the rice and seasonings. Add another 1/3 of the sliced vegetables, the remaining meat, 1/3 of the seasonings and all the remaining rice. Top with remaining sliced vegetables and seasonings. Cover and bake at 350 degrees for 1 1/2 hours or until meat is tender. Remove cover, Meatballs:- Curried 1 lb. ground beef 2 tsp. curry powder 1/2 c. butter Freshly ground black pepper 1 c. stuffing mix Salt to season to taste Mix beef, curry powder, stuffing mix, salt and pepper together. Shape into 32 small balls and sauté in butter over high heat for 5 minutes until brown. Drain.
2. There are lots of ideas at the site below - main meals using steak and chicken and smart leftovers. Try this Beef Stoganoff recipe or the Thai Beef Salad - both really easy. Good luck. Basic Beef Stroganoff This Basic Beef Stroganoff recipe is in a class of its own. It is rapidly prepared, quick to cook and simply delicious. It is considered a treat whether it is served to friends at a casual dinner, or to the family for a special occasion. It does, however, hinge on the use of tender, lean meat which tends to be pricey. Having said that, you don't need many other ingredients and the fact that it is a quick meal, more than makes up for buying an expensive cut in my book. It is very important that you avoid "boiling" the meat. So, you need to cook the meat in batches, until it is well-browned on the outside, but pink on the inside. Then set each batch aside. If you attempt to cook the whole lot in one go, you'll land up with a gray mess, which really is a waste of expensive meat. Another tip is to fry the meat in oil and not butter. Most Beef Stroganoff recipes require you to use butter for frying. I find that the higher temperature of oil produces a browner, tastier, fried flavor to the meat. It is important to get your side dishes ready, so that as soon as your Basic Beef Stroganoff is cooked, you can serve. You don't want this dish to hang around and for the meat to become overcooked. Even taking the pan off the heat and letting it stand for a while allows the meat to carry on cooking - therefore, it needs to get onto the serving plates immediately. Easy Preparation time: 10 minutes Cooking time: 10 - 15 minutes Serves 4 - 6 1½ lb / 800g beef fillet 2 medium onions 2 tablespoons butter for frying about 6 tablespoons oil for frying 8oz / 250g mushrooms 1 cup / 250 ml sour cream* Salt and pepper *If you don't have sour cream, you can use plain cream with 1 tablespoon of lemon juice added to it. Failing that, just plain cream is fine! Cut the fillet into slivers - about the size of an index finger. Dice the onions. Slice the mushrooms. Fry the onions in 2 tablespoons of oil, until they are translucent and slightly caramelized. This helps to give the dish flavor. Set aside. Heat the oil and brown the meat in batches. It is important that the meat is cooked on all sides, but it should remain pink and underdone (but not bloody) on the inside. It takes about 3 - 4 minutes per batch, depending on the heat of the oil. Set each batch aside. Add more oil to the pan and repeat the process. Set the meat aside. Heat the butter in the pan and fry the mushrooms until they are brown. Again, it is important that your pan is quite hot as you want the mushrooms to cook quickly and maintain their firmness. You don't want little shrivelled-up watery mushrooms which you get from a long, slow cook. Add the onions back to the pan. Add the cream to the pan. Stir the mixture, scraping the bottom of the pan to get off all the pan juices. Once the sauce is bubbling, add the meat back to the pan. (Some recipes say that the meat should be drained of its juices, but I add them back and feel that they add to the flavor). Cook for about a minute at a high simmer. Serve immediately with noodles and fresh vegetables. Thai Beef Salad with Green Beans - an easy family favorite! This is a delicious beef stir fry recipe. Thai Beef Salad with Green Beans is an innovative, warm salad and is the ideal quick meal. Easy Serves 4 - 6 Preparation time: 10 mins Cooking time: 15 - 20 mins Ingredients: 3 tablespoons cooking oil 2 onions, finely sliced 1 lb/ 450g green beans, topped and tailed 1" / 2.5cm piece of fresh ginger root, peeled and very finely slivered 1 clove garlic, crushed 8oz / 250g beef, cut into thin slivers, about the size of an index finger (sirloin or rump are good choices) 2 tablespoons soya sauce ½ cup water ½ cup roasted pecan nuts 1 teaspoon salt 4 cups / 1 litre water for boiling beans Method: Bring the water to the boil in a pot. Add 1 teaspoon of salt and the green beans. Cook rapidly for about 10 minutes, or until the beans are just crisp. Be careful not to overcook them! They should still be bright green in colour and retain a bit of 'snap'. Drain the beans and rinse under cold water to stop them cooking further. Heat the oil in a pan or wok. Add the onions and fry them until they take on a brownish colour. Keep stirring them at this point. You don't want them to burn, but the caramel brown onions are what help to give this dish flavour. Add the slivered ginger and crushed garlic to the onions. Allow to cook for a minute. Add the beef to the pan. Cook for a minute, allowing the pieces to brown slightly and then turn the mixture, allowing the other sides to brown. Add the soya sauce and the water gradually, so that the pan doesn't get dry, but don't make the mxture too wet. Stir until the meat is just cooked through, but slightly p
3. Tator tot Casserole enough for 4 1 1/2 lb burger browned with onion Drain and put in a bowl. Cook up some carrots, potatoes drain add to burger. add greenbeans or corn or what ever veggie you like. You can always use canned mixed veggies or frozen if you don't have time for fresh. Stir in 1 lg. can cream of mush soup with a 1/2 can milk. Add to meat-veggie mixture. Put in 9x13 casserole dish. Top with tator tots. Bake 400 for 30 min or until tator tots are brown. _______________________________ AMISH CHICKEN CASSEROLE 8 oz broad egg noodles 1/2 cup butter 8 oz fresh mushrooms, slice 1/3 cup flour 2 cups chicken broth 1 cup milk salt and pepper, to taste 1/3 cup freshly grated Parmesan cheese 2 cups cooked chicken, cut in cubes generous pinch of rubbed sage Cook noodles as directed on package. Melt butter and cook mushrooms in a large skillet until lightly browned. Stir in flour and blend in with a fork or slotted spoon. Stir in milk and broth and seasonings; whisk sauce constantly until thickened. Combine sauce, noodles and chicken. Adjust seasonings to taste. Place in a 2 quart casserole dish. Sprinkle top with Parmesan cheese and bake at 350°F for 30 minutes. CROCKPOT CHICKEN AND RICE CASSEROLE 4 chicken breasts 1 can cream of celery soup 1 can cream of chicken soup 1 can cream of mushroom soup 2 stalks celery, diced 1 bay leaf 1 large onion, chopped 1/2 teaspoon Bell's Poultry seasoning 3 cloves garlic, minced 1 cup Minute Rice Mix the cans of soup with the rice at the bottom of the Crockpot. You may substitute the type of soup you use in any combination (for example: 2 cans cream of chicken soup and one can celery soup). Add the diced celery, onion, and garlic and stir. Submerge the chicken in the soup. Turn heat to high for 10 minutes, then reduce to medium and cook for 4-5 hours. Or cook on high for 3-4 hours. Variation: leave out the rice and serve over cooked Pennsylvania style wide noodles. Note: Use temperature setting recommended by your owner's manual for cooking. Some crockery cookers have 3 settings - high, medium, and keep warm. Don't use the "keep warm" setting instead of the "cooking" settings for extended periods. Sometimes the high setting will cause overcooking and you will lose the benefits of using a slow cooker. The high setting is best used to bring food up to a safe temperature quickly before beginning slow cooking at the "medium" or "normal" setting. MEXICAN CASSEROLE 1 16 oz container sour cream 1 8 oz pkg cream cheese 2 eggs 2 cans cream of chicken soup 1 large onion, chopped 1 small can olives, chopped 1 small can chopped green chiles 1 cup cooked chicken, tuna, or turkey, chopped 1 8 oz pkg Monterey Jack or Cheddar cheese, shredded Mix together sour cream, cream cheese, eggs, cream of chicken soup, chopped onion, olives (optional), green chillies, chicken, tuna or turkey (add more than called for if desired). Spread mixture evenly in a 9x13 pan glass or earthenware casserole dish. Top with shredded cheese. Cover and bake 1 hour 350 degrees. Can be frozen and cooked later or cooked and reheated. A metal 9x13 pan takes longer to cook than a glass one, so bake it slightly longer if you use a metal pan. Mixture should be set well when removed from oven. EGGPLANT CASSEROLE 1 1/2 pounds eggplant, unpared & diced 3 medium onions, chopped 1/2 cup grated Parmesan cheese 1 cup dry bread crumbs 2 tablespoons butter 2 egg yolks, beaten 1 teaspoon salt Cook vegetables in boiling water to cover for about 20 minutes. Drain. Add remaining ingredients and pour into greased casserole dish. Bake at 350 F. for 30 minutes or until browned. HOMINY CASSEROLE 1/2 cup butter 1/2 cup chopped onion 1/2 cup sweet pepper, chopped 16 ounces white hominy, canned, drained 16 ounces yellow hominy, drained 14 1/2 ounces corn, whole kernel, canned, drained 4 ounces sliced mushrooms, drained 1/4 cup grated Parmesan cheese 8 ounces Cheez Whiz 1/4 cup pimiento, chopped Preheat oven to 350 F. Melt butter in casserole dish. Saute onions and peppers. Mix hominy, corn, mushrooms, cheeses, and pimientos. Add to casserole and heat until bubbly, 30 to 35 minutes. PIZZA-FLAVORED CASSEROLE 8 oz. extra wide noodles 1 lb. ground beef 2 T. olive oil 1/2 c. chopped onion 5 cloves garlic, minced 1 tsp. oregano 1 tsp. basil 1/2 tsp. salt 1/4 tsp. crushed red pepper 1 (10 1/2 oz.) can tomato soup or sauce 1/2 c. water 1-2 oz. can mushrooms 3/4 c. sharp cheddar or mozzarella cheese Butter a casserole. Boil noodles according to package directions, cutting boiling time in half. Place noodles in casserole and cover with soup, water, and mushrooms. Brown ground beef, onion and garlic in olive oil adding herbs at last minute. Add to tomato and noodle mixture and mix in lightly. Cover all with cheese, topping off with a few spoons of tomato soup. Sprinkle with bread crumbs and dots of
4. I like recipes that are simple, but wonderful. These are some of my favorite easy, but delicious recipes: Super Stuffed Potatoes 4 small baking potatoes 1 lb ground beef ¼ pound (4 oz.) Velveeta cut into cubes 1 small tomato, chopped 2 green onions, sliced ½ cup light sour cream Prick potatoes in several places with fork. Microwave on high 14 min. or just until tender, turning after 7 min. Brown meat in skillet, drain. Add Velveeta, tomatoes and onions; cook until Velveeta is melted and mixture is well blended, stirring frequently. Split potatoes; mash insides with fork. Top with meat mixture and sour cream. Sweet ‘n Spicy Chicken 1 lb. boneless, skinless chicken breast 3 T. taco seasoning mix 1 (11 oz.) jar chunky salsa 1 cup peach preserves Cut chicken into ½ inch cubes. Place chicken in large resealable bag. Add taco seasoning and toss to coat. Brown chicken in a little oil. Combine salsa and preserves, stir into skillet and bring mixture to a boil. Reduce heat, cover and simmer until juices run clear. Serve over rice or noodles. Broccoli-Cheese Chicken 4 boneless, skinless chicken breasts 1 T. butter 1 can broccoli cheese soup 1 pkg. frozen broccoli spears 1/3 cup milk In skillet, cook chicken in butter 15 minutes or until brown on both sides. Remove from skillet. In same skillet, combine soup, broccoli, and milk with a little pepper. Heat to boiling. Reduce heat to low and return chicken. Cover and cook another 25 minutes or until chicken is no longer pink and broccoli is tender. Serve over rice or noodles. Classic Chicken 4 boneless, skinless chicken breasts ¼ cup lime juice 1 pkg. dry Italian dressing mix ½ stick butter, melted Season chicken with salt and pepper and place in a shallow pan. Combine lime juice, Italian mix, and butter. Pour over chicken. Cover and bake 1 hour in 350 oven. Take off cover last 15 minutes of baking. Easy Salisbury Steak 1 ¼ lb. lean ground beef ½ cup flour 1 egg 1 can beef gravy Combine beef, flour, and egg. Add a little seasoned salt and pepper. Mix well. Shape into 5 patties and place in a shallow baking dish. Bake uncovered at 350 for 20 min. Drain if needed. Pour gravy over patties and bake another 20 minutes. Serve over noodles or rice. Chicken Soup Casserole 3-4 cups cooked chicken 1 can cream of chicken soup 1 can cream of mushroom soup 1 can cream of celery soup 1 c. frozen peas, thawed 1 small can mushroom pieces Salt and pepper to taste 12 oz package egg noodles, cooked al dente Milk Heat chicken, soups, peas, and mushroom pieces, salt and pepper over medium heat; add noodles. Thin with milk to desired consistency. Pour into greased casserole. Bake 350 for 45 minutes. Super Easy Stroganoff 1 envelope dry onion soup mix 1 can cream of celery soup 1 can cream of mushroom soup 1/3 can water 1 ½ lbs. of stew meat Mix all together and bake uncovered at 275 for 3-4 hours. Stir in ½ cup sour cream before serving. Serve over rice or noodles. Chicken Stuffing Casserole 1 pkg. stuffing mix for chicken 3 cups cooked, chopped chicken 1 can cream of chicken soup 8 oz. Velveeta, cut into cubes Prepare stuffing mix as directed. Stir in remaining ingredients; mix well. Spoon into 2 quart baking dish and bake at 350 for 30 minutes or until bubbly. Crockpot Italian Chicken Dinner 3-5 boneless, skinless chicken breasts 1 pkg. dry Italian dressing, prepared 2 cans cream of mushroom soup Place chicken breasts and Italian dressing in crockpot. Cook on low 5-6 hours. Add soup. Simmer another 30 minutes. Serve over rice or noodles. I hope you find one or more you like!