Steak & Veggies

This recipe was adapted from another recipe I have. We added some bell peppers to the mix and the result was great!

2 lbs steak (any cut is fine)
2 large onions, sliced
2 tsp salt
1/4 tsp pepper
2 bell peppers, cut in slices
1 can diced tomatoes
2 tbsp olive oil or butter

Cut your meat up into serving size pieces. Put oil or butter into a skillet and seer both sides of the meat turning once. Put the onions on top then the salt and pepper. Pour the tomatoes over the top and simmer, covered, on low until the meat is tender. This can take up to an hour depending on the steak.

During the last 15 minutes of cooking, place the bell pepper slices on top. Don't let the peppers cook too much, just until tender.

Remove and serve with Herb Roasted potatoes.

Since the meat is cooked for a longer amount of time you can use cheaper cuts of meat. Try to find it on sale and don't be afraid to purchase meats that are nearing their "sell by" date. If it's close to the date, either cook it in the next few days or freeze it for later use.

This can also be cooked in a crock-pot!

Enchilada Casserole

This recipe has evolved over the last couple of years. It really didn't start out as a recipe. I had some leftover taco meat and re-fried beans after having taco salads and burritos one night.

Our family loves enchiladas but making each individual one and laying them in a pan was time consuming. So....what happens. I decide on trying something new. :) How about a casserole?!

I now make this up, usually several dishes at a time and freeze them. It's a perfect "freezer meal" and I've used them to give to families when we were providing a meal. Most of the time they ask for the recipe! So, here it is!

Enchilada Casserole

Corn tortillas - these are found in the bread isle, not the chip isle
taco meat - leftovers work great
Re-fried beans - canned works great....just water it down a bit to make it spreadable
grated cheddar cheese - or your favorite "Mexican" blend
Picante sauce

Spray your baking dish with cooking spray so nothing sticks. Pour enough Picante sauce in the bottom to cover the bottom of the dish. Place tortillas in one layer to cover the bottom. Spread refried beans on top....then taco meat and finally a layer of cheese. Do this over and over until you have filled your pan or used all your leftovers!

Bake at 350 degrees until everything is hot and bubbly. Serve with spanish rice and/or corn.

Sometimes I'll make up some rice to add to the layers. It really all depends on what you like with your "mexican" foods and how much "leftovers" you had to work with.

I haven't given quanitities with this recipe because I always make it with the leftovers from taco salad and/or burritos. Now, I always make sure I have too much so I can make this because our family likes it so much!

I'm Baaaccckkkk!

Well, I'm back from the far reaches of the basketball world! We've only got one more thing to do and that's the Basketball Banquet and it's only a couple weeks away! Whoo hoo!

During my "off time" I've been learning more and more and hopefully I'll be able to share those things with you.

One thing I have noticed lately and I really think it's only on some items. Some of the prices are going down. I know the price of milk and bread has gone down quite a bit. Do you know of other items? Kind of funny how they all said it was because of the price of gas going up it takes more money to get it to the stores but fuel prices have been down for awhile and I'm only now seeing some of the other prices go back down.

Unfortunately, I think this is a temporary thing since our dollar is being devalued on what seems like a daily basis. Please are still loosing jobs out there so it's not over folks!

In the coming weeks I want to bring some recipes that are low cost and healthy. Some were actually used during the Great Depression so you might find them helpful to stretch your food dollar.

See you soon!

Mavis D.