Stir Fry

Recipe From: Fred Weston VII

Prep time:25 minutes

Cook time:1 hour 5 minutes

Ingredients

Sauce

  • 2 Tbsp Rice Wine Vinegar (미림)
  • 4 Tsp Packed Brown Sugar
  • 1 Tbsp Cornstarch
  • ¼ Cup Low-Sodium Soy Sauce

Stir Fry

  • 2 Tbsp Vegetable Oil, Divided
  • Kosher Salt
  • Freshly Ground Black Pepper
  • 1 Lb. Flank Steak, Thinly Sliced Against Grain
  • 1 Red Bell Pepper, Thinly Sliced
  • 1 Green Bell Pepper, Thinly Sliced (Can Omit or use Orange/Yellow Pepper)
  • 3 Cloves Garlic, Minced
  • 1 Tbsp Freshly Minced Ginger
  • Mushrooms
  • 1 Onion, Chopped
  • Cooked White Rice

Directions

Sauce

  1. In a medium bowl, whisk the soy sauce with the vinegar, sugar, and cornstarch. Set aside.

Stir Fry

  1. In a large skillet over high heat, heat 1 tablespoon oil. Add flank steak, and season with salt.
  2. Cook until cooked through and seared on all sides, about 8 minutes. Remove steak to a plate.
  3. Add 1 tablespoon oil and bell peppers to the skillet. Cook until softened, about 4 minutes.
  4. Add the garlic and ginger and cook stirring until fragrant.
  5. Return the beef to the skillet and pour over prepared sauce.
  6. Cook, stirring, until the sauce is glossy.  About 2 minutes.

Chicken in ‘Patty’ Shells

Recipe From: Kathy Weston

Ingredients

  • 6 Tbsp Butter
  • 6 Tbsp Flour
  • 3 Cups Milk
  • 2-3 Cups Cooked Chicken Breasts or a Cut Up Rotisserie Chicken
  • 1 Can LeSeur Baby Peas
  • 1 Package Frozen Pastry Shells
  • Salt
  • Pepper
  • Garlic to Taste

Directions

  1. Cook pastry shells according to package directions.
  2. Melt butter in a saucepan over medium heat.
  3. Add flour and spices and stir until thickened. About 1 minute.
  4. Gradually add the milk and bring to simmer. Stir and continue cooking for 2 minutes or until thickened.
  5. Add chicken and peas and cook until heated.
  6. Serve in pastry shells

Weston Beef Stroganoff (Beef & Mushrooms)

Recipe From: Kathy Weston

Ingredients

  • 1-1.5 lbs of Round Steak Cut Into Cubes (or use Stew Beef)
  • 1 Stick of Butter
  • 1 Cup of Flour
  • 1 Can Campbell’s French Onion Soup
  • 1 Can Campbell’s Cream of Mushroom Soup
  • Salt
  • Pepper
  • Garlic Salt
  • Optional: Rice or Egg Noodles

Directions

  1. Melt stick of butter over medium heat in large pot. While butter is melting, mix flour and spices in a large bowl.
  2. Separate the meat and add it to the flour, tossing it to cover the meat.
  3. Once butter is melted, shake excess flour off the meat and add the meat to the pot. Brown the meat.
  4. Reduce heat to low and add the French onion soup plus one can of water. Cover and continue to cook over low heat for one hour.
  5. Add can of cream of mushroom soup. Heat thoroughly.
  6. Serve over rice or egg noodles.

Breakfast Sausage Casserole

Recipe From: Kathy Weston

Prep time:20 minutes

Cook time:1 hour 40 minutes

Ingredients

Overnight Setup

  • 1 lb Breakfast Sausage
  • 8 Slices Bread, Cubed
  • 4 Cups Shredded Cheddar Cheese
  • 6 Eggs
  • ½ Tsp Salt
  • ¾ Tsp Dry Mustard Powder
  • 2 Cups Milk
  • Diced Onion

Next Day Bake

  • ½ Cup Milk
  • 10.75 oz Can of Cream of Mushroom Soup

Directions

Overnight Setup

  1. Heat a large skillet over medium-high heat; cook and stir the sausage in the hot skillet until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
  2. Dice Onions, cook in medium skillet until softened.
  3. Grease a 9×13 inch baking dish. Spread the bread cubes into the prepared dish; sprinkle the browned sausage, onions, and cheddar cheese over top.
  4. Beat the eggs in a mixing bowl until smooth; add the salt, mustard powder, and 2 cups of milk and whisk until evenly blended. Pour the egg mixture over the bread cubes.  Cover the refrigerate overnight.

Next Day Bake

  1. Preheat the oven to 300° Whisk together the cream of mushroom soup and ½ cup milk; pour over the casserole.
  2. Bake in the preheated oven until firm and golden brown, about 1 ½ hours.

Cube Steak

INGREDIENTS

  • 2 lb. cube steak (about 4 pieces)
  • 2 tsp. kosher salt
  • 1 1/2 tsp. freshly ground black pepper
  • 1 c. all-purpose flour
  • 2 tsp. garlic powder
  • 1 tsp. vegetable oil
  • 1 large yellow onion, sliced into 1/2″ rings
  • 3 tbsp. butter
  • 1 (1-oz.) packet onion soup mix
  • 1 1/2 c. water

DIRECTIONS

  • Season steaks with salt and pepper. Mix flour and garlic powder in a large shallow plate and dredge steaks. Reserve remaining dredge mixture.
  • In a large skillet over medium-high heat, heat oil. Fry steaks in batches until deeply golden, about 2 minutes per side. Transfer steaks to a plate.
  • Reduce heat to medium and add onion to pan. Cook, scraping down the bottom of pan, until onions are softened and turn golden, about 10 minutes.
  • Melt butter into onions, then sprinkle in onion soup mix and 1 tablespoon of reserved dredge mixture. Cook, stirring constantly until bubbling and beginning to turn a golden color, another 10 minutes.
  • Gradually add water, a 1/4 cup at a time. Let simmer lightly until gravy is thickened. Transfer steaks to pan with gravy and turn to coat.
  • Serve steaks smothered with gravy.

From https://www.delish.com/holiday-recipes/valentines-day/a30471854/how-to-cook-cube-steak-recipe/

Chicken Pot Pie

INGREDIENTS
4 frozen buttermilk biscuits
1 1/2 c. chicken stock
1 c. whole milk
3 tbsp. all-purpose flour
1 1/2 tsp. poultry seasoning
1 chopped small onion
1 c. Matchstick Carrots
3 tbsp. butter
2 c. shredded rotisserie chicken
1 c. frozen cut green beans
2 tbsp. chopped fresh flat-leaf parsley
Biscuits, for serving

DIRECTIONS
1) Prepare 4 frozen buttermilk biscuits according to package directions.

2) Meanwhile, in a large mason jar, shake together chicken stock, whole milk, flour, and poultry seasoning.
Cook onion and carrots in butter in a large saucepan over medium-high heat until softened, 2 to 3 minutes.
Slowly whisk in milk mixture. Bring to a boil, reduce heat, and simmer, stirring often, until thickened, 6 to 8 minutes.

3) Stir in shredded rotisserie chicken, green beans, and flat-leaf parsley and cook until warm, 4 to 5 minutes. Season with kosher salt and black pepper. Serve topped with biscuits.

Pepper Steak

SEE NOTES BELOW

INGREDIENTS
2 tbsp. rice wine vinegar
4 tsp. packed brown sugar
1 tbsp. cornstarch
2 tbsp. vegetable oil, divided
Kosher salt
Freshly ground black pepper
1 lb. flank steak, thinly sliced against the grain
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1/4 c. low-sodium soy sauce
3 cloves garlic, minced
1 tbsp. freshly minced ginger
Mushrooms
1 Onion, chopped
Cooked white rice, for serving

INSTRUCTIONS

1) Make sauce: In a medium bowl, whisk the soy sauce with the vinegar, sugar, and cornstarch. Set aside.
2) In a large skillet over high heat, heat 1 tablespoon oil. Add flank steak, season with salt, and cook
until cooked through and seared on all sides, about 8 minutes. Remove steak to a plate.
3) Add 1 tablespoon remaining oil and red and green bell peppers to the skillet. Cook until softened, about 4 minutes.
Add the garlic and ginger and cook stirring until fragrant. Return the beef to the skillet and pour over prepared sauce.
Cook, stirring, until the sauce is glossy about 2 minutes more.
4) Serve with rice.

NOTES

  • Would be good to add mushrooms and onions

Lasagna

Ingredients

  • 12 lasagna noodles uncooked
  • 4 cups shredded mozzarella cheese divided
  • 1/2 cup shredded parmesan cheese divided
  • 1/2 pound lean ground beef
  • 1/2 pound Italian sausage
  • 1 onion diced
  • 2 cloves garlic minced
  • 24 oz pasta sauce
  • 2 tablespoons tomato paste
  • 1 teaspoon Italian seasoning
  • 2 cups ricotta cheese
  • 1/4 cup chopped fresh parsley
  • 1 egg beaten

Instructions

  • Heat oven to 350°F. Cook pasta al dente according to package directions. Rinse under cold water and set aside.
  • Brown beef, sausage, onion and garlic over medium high heat until no pink remains. Drain any fat.
  • Stir in pasta sauce, tomato paste, Italian seasoning. Simmer 5 minutes.
  • Combine 1-1/2 cups mozzarella, ricotta, 1/4 cup parmesan cheese, parsley and egg.
  • Add 1 cup meat sauce to a 9×13 pan. Top with 3 lasagna noodles. Layer with 1/3 of the cheese mixture and 1 cup of meat sauce. Repeat finishing with noodles topped with sauce.
  • Cover with foil and bake 45 minutes. Uncover, add cheese and bake an additional 15 minutes or until browned and bubbly. Broil 2-3 minutes if desired.
    Rest 10-15 minutes before cutting.

Low Carb Salisbury Steak

From https://www.ibreatheimhungry.com/low-carb-salisbury-steak-with-mushroom-gravy/

INGREDIENTS

For the Salisbury Steaks:

  • 2 lbs ground chuck (80/20)
  • 3/4 cup almond flour
  • 1 Tbsp fresh parsley, chopped
  • 1/4 cup beef broth
  • 1 Tbsp Worcestershire sauce
  • 1/2 tsp garlic powder
  • 1 Tbsp dried onion flakes
  • 1 1/2 tsp kosher salt
  • 1/2 tsp ground black pepper

For the gravy:

  • 2 Tbsp butter
  • 2 Tbsp bacon grease (or butter)
  • 2 cups sliced button mushrooms
  • 1 cup sliced yellow onions
  • 1/2 tsp Worcestershire sauce
  • 1/2 cup beef broth
  • 1/4 cup sour cream
  • salt and pepper to taste

INSTRUCTIONS

For the Salisbury Steaks:

  1. Combine all of the steak ingredients in a medium sized bowl and mix well.
  2. Form into 6 oval patties, about 1 inch thick, and place them on a cookie sheet.
  3. Bake in a preheated 375 degree (F) oven for 18 minutes.

For the gravy:

  1. Melt the butter and bacon fat (if using) in a large skillet.
  2. Add the mushrooms and cook on medium high heat until golden brown (about 3 minutes per side.)
  3. Add the onions and cook for 5 minutes over medium heat, until golden and soft.
  4. Add the broth and the Worcestershire sauce, stir and cook for 3 minutes, stirring to scrape any bits off of the bottom of the pan.
  5. Add the sour cream, stir well, and remove from the heat. (if you want a thicker gravy you can cook it on low for a 5 extra minutes to condense it.)
  6. Season with salt and pepper to taste.
  7. Serve over the warm Salisbury Steaks with extra parsley for garnish if desired.

Cheesy Bacon Ranch Chicken

INGREDIENTS

  • 4 slices thick-cut bacon
  • 4 boneless skinless chicken breasts (about 1 3/4 lbs.)
  • Kosher salt
  • Freshly ground black pepper
  • 2 tsp. ranch seasoning
  • 1 1/2 c. shredded mozzarella

DIRECTIONS

  • In a large skillet over medium heat, cook bacon, flipping once, until crispy, about 8 minutes. Transfer to a paper towel–lined plate. Drain all but 2 tablespoons of bacon fat from the skillet.
  • Season chicken with salt and pepper. Return skillet to medium-high heat, add chicken and cook until golden and just cooked through, about 6 minutes per side.
  • Reduce heat to medium and sprinkle chicken with ranch seasoning and top with mozzarella. Cover the skillet and cook, until cheese is melted and bubbly, about 5 minutes.
  • Crumble and sprinkle bacon and chives on top before serving.