Low Sodium Slow Cooker Steak and Black Bean Chili

I'm sorry for not having a picture of this delicious low sodium version of steak and black bean chili. It was consumed before I had a chance to take a pic. I will update this post with a picture when I make this again.

Ingredients: 

• 2 lb beef top round steak (I used a New York Strip Steak) 
• 1 tbsp dried minced onion
• 1 cup low sodium beef broth
• 1/2 tsp onion powder
• 1/8 tsp ground black pepper
• 1/8 tsp paprika
• 3 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 lb dried black beans, reconstituted (prepared to package directions) 
• 1 can (28 oz) no salt added diced tomatoes, undrained
• 2 cans (8 oz) no salt added tomato sauce
• 1 can (4.5 oz) chopped green chiles, undrained
• 16 oz frozen corn
• 1 sweet onion, diced

Directions:

1. Prepare dried black beans to package directions.
2. Cut steak into 1 inch cubes, trimming off excess fat.
3. Mix all ingredients in crock pot.
4. Cook on low for 8 to 10 hrs.
5. Top with cheese and/our cream as desired.

Inspired from: http://www.bettycrocker.com/recipes/slow-cooker-steak-and-black-bean-chili/

Like what your reading? Share it!

Tweet

Zippy Ground Beef Skillet

This recipe to me is the epitome of what I wish Hamburger Helper would taste like. Granted, I'm happy to say I made this without using any canned produce. The tomatoes have been plentiful on our sole tomato plant this week. It was amazingly fresh and lighter than I was expecting. The sauce didn't thicken after cooling as much as I would have liked, but next time I'll just add a little more cornstarch.

Ingredients:

Tomatoes from my lone tomato plant!

• 2 cups uncooked small tube pasta 
• 1 pound lean ground beef 
• 3/4 cup onion, diced   
• 3/4 cup green bell pepper, diced   (I actually used Red)
• 1 (28 ounce) can or 3 1/2 cups diced tomatoes, undrained 
• 1-2 jalapeno peppers, seeded and minced - wear gloves 
• 1 tablespoon honey 
• 2 teaspoons chili powder 
• 3/4 teaspoon salt (or to taste)
• 1 1/2 cups reduced fat sour cream
• 1 tsp cornstarch dissolved in 1 tbsp cold water (for sauce thickening if needed)

Directions:

1. Start water to boil for pasta.

   

   Add Tomato

2. Dice onion, green bell pepper, & jalapeno.
3. Cook pasta according to package directions. 
4. Meanwhile, in a large nonstick skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. 
5. Add the tomatoes, jalapenos, honey, chili powder and salt. 
6. Bring to a simmer then reduce heat to low; cook, uncovered, for 10 minutes, stirring occasionally. 
7. Drain pasta; add to beef mixture. 
8. Add sour cream. 
9. Cook and stir until heated through (do not boil).

Courtesy of Jessy at Tricks Chef's

After simmering for 10 minutes

Like what your reading? Share it!

Tweet

Jalapeno Garlic Chuck Roast

(Before Cooking)

This recipe I found was originally done as a pork shoulder. I decided to change it up a little bit and use this marinade on a chuck roast instead. Don't be afraid of the jalapeno. It really wasn't spicy at all, just good flavor from the marinade. It turned out pretty tasty.

Ingredients:

• 2 jalapenos, stem removed
• 4 cloves garlic
• 1 1/2 teaspoons Salt-Free/MSG-Free Original Mrs Dash (or original recipe used salt)
• 2 tablespoons vinegar
• 1/4 cup olive oil
• 2.5 pounds boneless chuck roast
• potatoes and carrots (optional)

Directions: 

1. Combine jalapenos, garlic, Mrs Dash/salt and vinegar in a food processor or blender. Pulse until jalapenos and garlic are finely diced. Transfer to a large bowl and stir in olive oil.
2. Use a knife to put shallow cuts all over the chuck roast. Place the roast in a food storage bag with the marinade. Close the bag and squish the marinade around the roast to coat completely. Refrigerate for 6 hours or overnight.
3. Preheat oven to 300 degrees.
4. Place the roast in a foil lined roasting pan. Pour the excess marinade over the top. Bake covered 2 to 2 1/2 hours then add potatoes and carrots. Keep an eye on the juice level - you may need to add a cup or so of water to give the vegetables something to cook in. Bake another hour or so or until vegetables and meat are tender. 

Inspired from Life's Ambrosia Jalapeno Garlic Pork Shoulder

Like what your reading? Share it!

Tweet

Beef Enchiladas

Ingredients:

THE SAUCE:

• 1 "can" of prepared red enchilada sauce
• I prepared a packet of my Dry Enchilada Mix with 1 cup water and 8 oz low sodium tomato sauce. Heat until sauce thickens.
• 1 Tablespoon Canola Oil
• 1 Tablespoon All-purpose Flour
• 2 cups Chicken Broth 
• I used broth I had frozen from a previous recipe - see Homemade Chicken Stock
• 1/2 teaspoon Ground Black Pepper
• 2 Tablespoons Chopped Cilantro 
• I used cilantro I had frozen from a previous recipe - see Freezing Herbs

Enchilada Sauce Reconstitution

THE MEAT:

• 1-1/2 pound Ground Beef or Chuck (I prefer chuck)
• 1 whole Medium Vidalia/sweet Onion, Finely Diced
• 1 can (4 Ounce) Diced Green Chilies

 THE TORTILLAS:

• 8-10 whole (to 14) Corn or Flour Tortillas (I prefer taco-sized flour)

FOR ASSEMBLAGE:

• 3 cups Grated Sharp Cheddar Cheese
• 1/2 cup Chopped Black Olives (optional)
• 1 cup Chopped Green Onions (optional)



Sauce Prep

• 1/2 cup Chopped Cilantro (optional - sprinkle on after baking)

Preparation Instructions 

1. Prepare the Dry Enchilada Mix - Follow the reconstitution directions 
2. In a large saucepan over medium heat, whisk together oil and flour until a paste forms and cook for 1 minute.
3. Stir in enchilada sauce, chicken broth, cilantro, & pepper. Bring to a boil. 
4. Reduce heat and simmer 30-45 minutes.
5. Meanwhile, as you are waiting for the sauce to begin to boil, start on the meat.
6. Finely dice onion and add to skillet. Add meat to skillet and brown over medium heat.

   

   Meat Prep

7. Drain off fat in a large colander and return meat to skillet.
8. Stir in diced green chilies to meat/onion mixture.
9. Stir in about 1/2 cup of red sauce to the meat.
10. Preheat oven to 350 degrees. Lightly grease 9x13" casserole dish.
11. Assemble tortillas:
1. Place tortilla on work surface and spoon in 3-4 tbsp of meat mixture.
2. Cover the beef with a large tablespoon of cheese (&/or optional black olives & green onions), then roll the tortilla up from one side to make a rolled enchilada.
3. Place the enchilada seam side down in the baking dish. Repeat with the remaining beef, cheese and tortillas. 
4. You will use about 1 & 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. 
5. Pour the remaining enchilada mixture over the top of all the enchiladas. Sprinkle with remaining cheese.
12. Bake for 20 to 25 minutes, until the cheese is melted and bubbly and starting to brown on top.

Inspired by The Pioneer Woman's Enchiladas

Like what your reading? Share it!

Tweet

Onion Soup Chuck Roast

Ingredients:

Dry Onion Soup Mix - MSG-Free

• 1 packet/4 tbsp dry onion soup mix - see Dry Onion Soup Mix - MSG-Free
• 3 cloves fresh minced garlic
• 2 1/2 lbs boneless chuck roast
• potatoes and carrots

Directions:

1. Preheat oven to 300 degrees. Line roasting pan with aluminum foil.
2. Place meat in roasting pan. Sprinkle 1/2 onion soup mix on one side. Rub into meat. Flip meat over and rub in other half of soup mix. 
3. Follow the same procedure again with the minced garlic.
4. Bake covered for 2 1/2 hours. Place potatoes and carrots in roaster. Bake for another hour or so or until meat and vegetables are tender.

Like what your reading? Share it!

Tweet

Guest Post: Beef and Broccoli

     I'm so excited to announce my first guest post. A great friend of mine, Holly, approached me about writing a guest post a few weeks ago and I was curious as to what she would cook for you guys. I like her approach of a quick, easy, & healthy weeknight meal. Everyone enjoy!

     Hello to all the readers of No Utensil Unused! I'm Holly, and I'll be serving up a guest post or two. I'm always looking for recipes that are fresh and tasty for a weeknight. This is one of my favorite meals that is quick and is so much better than take out!

Ingredients:

• 1/2 - 3/4 lb stir fry beef strips
• 6 Tablespoons of your favorite soy sauce, divided
• pinch of ground Ginger
• 1 Tablespoon cornstarch
• 1 bag frozen broccoli stir fry vegetables
• Brown rice (boil in bag, baby!)

Directions:

1. Place uncooked beef strips in a bowl. Cover with 3-4 tablespoons of the soy sauce and let marinate for 20 minutes.
2. Cook the rice will the beef is marinating.
3. After the beef is done marinating, heat a wok or saute pan over medium heat,
4. Add beef, ginger, 2 tablespoons soy sauce, and cornstarch. Cook uncovered for 3-5 minutes, stirring occasionally.
5. Add the bag of frozen vegetables, stir the mixture and look uncovered cook for 5 minutes, stirring occasionally. 
6. Serve over rice.

Like what your reading? Share it!

Tweet

Inside-Out Burgers

Good ole' hamburgers were on the menu last night and I decided to put a delicious twist my aunt introduced me to a few years ago - put the cheese on the inside. If you haven't experienced this before, I so recommend you try this the next time you throw hamburgers on the grill (or pan fry if that's your cup of tea). If it sounds hard to you - trust me it's not.

1. Season your meat however you like to fix it. I prefer mine mixed with a little minced garlic (about a 1/4 tsp per 1/2 lb of meat) and sweet & spicy steak sauce (about 1 tsp per 1/2 lb of meat).
2. If you are using a package of ground meat (versus the preformed patties), pull out however much you would consider a patty (normally 1/4-1/2 lb meat). 
3. Take this and divide it in half. Take the 1st half and form a patty to the diameter you desire for the whole burger (it will be 1/2 the thickness of your finished product). 
4. Place the cheese and any other goodies you want (bacon, onion, etc.) in the middle of your patty - leave about 1/2 inch border. 
5. Take the 2nd half of your meat and form a 2nd patty to match. 
6. Place the 2nd half on top of the 1st half. 
7. Press the patties together and work the corners together by hand to form a good seal. 
8. I finish seasoning my meat with either a dusting of seasoned salt and pepper or Mrs Dash and pepper before throwing them on the grill. 
9. Cook until done - try to keep the flipping to a minimum to decrease the chance of your burger falling apart. 

Like what your reading? Share it!

Tweet

Beef and Broccoli

Ingredients:

• 1 pound flank or sirloin, sliced thinly across the grain
• 1 pound broccoli florets, blanched
• 2 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp cornstarch, dissolved in 1 tbsp cold water
• Beef Marinade:
• 2 tsp soy sauce
• 1 tsp Chinese rice wine (or dry sherry)
• 1/2 tsp cornstarch
• 1/8 tsp freshly ground black pepper
• Sauce:
• 3 tbsp oyster sauce
• 1 tsp Chinese rice wine (or dry sherry)
• 1/4 cup soy sauce
• 1 tbsp brown sugar

Directions:

1. Make the marinade: Stir together the beef marinade ingredients in a medium bowl. Add the beef slices and stir until coated. Let stand for 10 minutes
2. Make the sauce: Stir together the sauce ingredients in a small bowl. Set aside. 
3. Blanch the broccoli: Cook the broccoli in a small pot of boiling, salted water until tender-crisp, about 2 minutes. Drain thoroughly. 
• If you want to cheat: buy a bag of frozen broccoli florets that steam in the bag. I cooked it in the microwave for only the minimum time per bag instructions.
4. Heat a large frying pan or wok over medium-high heat until a bead of water sizzles and instantly evaporates upon contact. Add the sesame oil and swirl to coat. Add the beef and immediately spread the strips out all over the surface of the wok or pan in a single layer (preferably not touching). Let the beef fry undisturbed for 1 minute. Flip the beef slices over, add the garlic to the pan and fry for an additional 30 seconds to 1 minute until no longer pink.
5. Pour in the sauce.
6. Add the blanched broccoli and bring to a boil.
7. Pour in the dissolved cornstarch and cook, stirring, until the sauce boils and thickens, 30 seconds.
8. Serve over rice and enjoy!

Courtesy of Can You Stay For Dinner - Beef and Broccoli

Like what your reading? Share it!

Tweet