Corned Beef & Cabbage

This was VERY good!  Will definitely make this again!

This is what the package of corned beef looked like.

Corned Beef & Cabbage

1 pkg. Corned Beef Brisket (mine was about 3 lbs. & I trimmed off the fat)

spice packet that comes with the corned beef brisket

1/2 tsp. garlic powder

1 onion, peeled & cut into quarters (or 1 tsp. onion powder)

1 small cabbage, cored & cut into wedges

6 large potatoes, quartered (I used red potatoes & just did as many as would fit)

4 large carrots, peeled & cut into chunks (I used way more carrots)

1 can beef broth (recipe didn't call for this, but I added it)

Place all ingredients into a large crockpot.  Cook on low for approximately 8 hours.  (I ran out room in the crockpot, so I added the rest of the cabbage after everything had cooked down & created more space).

recipe from Cindy on allrecipes

Debdoozie's Blue Ribbon Chili

This chili was really yummy & very easy.  I've made it 3 times in the last month :)  (This is a horrible picture, but it's the only one I had).

Debdoozie's Blue Ribbon Chili


2 lb. ground beef, cooked (I did less and I did 1/2 hamburger, 1/2 ground turkey)

1/2 onion, chopped (I used 1 tsp. onion powder)

1 tsp. pepper (I used 1/2 tsp.)

1/2 tsp. garlic salt (I just did a couple shakes)

2 1/2 C. tomato sauce (I used a large can, 29 oz.)

1 (8 oz.) jar salsa

4 Tbsp. chili seasoning mix (I used 2 Tbsp. chili powder)

1 (15 oz.) can light red kidney beans, drained

1 (15 oz.) can dark red kidney beans, drained

the recipe didn't call for it, but I added the following:

1 (15 oz.) can red beans, drained

2 tsp. minced garlic

few shakes garlic powder

few shakes Italian seasoning

couple shakes of cumin


Combine all of the ingredients in a crockpot & cook on low for 6-8 hours or until heated through (you can also cook on high for about 4 hours).




recipe from Deb on Allrecipes

Taco Salad

This is a very fast & easy dinner (especially if you have the meat already cooked in the freezer).

Taco Salad

meat (I like to use 1/2 ground beef and 1/2 ground turkey)--I don't measure it, I just add some in)

1 can of black beans (you could use any kind of beans)

1/2 C. to 3/4 C. water (depends on how much meat you use)

taco seasoning, to taste

tortilla chips (it is also good with cool ranch or cheese Doritos)

ranch dressing

shredded lettuce

toppings (cheese, tomatoes, olives, avocados, green onions, etc.)

Combine meat, beans, water, & taco seasoning in a pan on the stove.  Let simmer over medium heat until heated through & bubbly.  Serve over crushed chips & top with desired toppings & dressing.

recipe from Mom

Italian Pot Roast

It's always nice to try something different & Danny & I both really enjoyed it!

Italian Pot Roast


2 lbs. beef roast (I just used whatever was cheapest--I think it was a rump roast)

14.5 oz. can Italian style stewed tomatoes

6 oz. Italian style tomato paste

2 carrots, chopped (I actually used more carrots)

2 celery stalks, chopped (I used more celery as well)

1 medium onion, chopped (I used onion powder--about 1 tsp.)

2 cloves garlic, minced (I use the kind that comes minced in a jar)

1 Tbsp. quick cooking tapioca

1 Tbsp. brown sugar

1/2 tsp. salt

1/2 tsp. pepper

1 bay leaf

8 oz. egg noodles, cooked (I use whole grain)



Place roast (I just took mine straight from the freezer) in bottom of crockpot. In a small bowl, combine remaining ingredients (except noodles) and pour over roast. Cover & cook on low for 10-12 hours (I did mine for 9 hours) or on high for 5-6 hours. When finished, discard bay leaf & cut up/shred meat & then put it back in the crockpot & stir everything together. Serve warm over cooked egg noodles.





recipe from mrsritz on Tasty Kitchen--you can go here for the original recipe.

Meat Pot Pie

This is what I always make with the leftovers from roast with potatoes & carrots. It's so easy & yummy!

Meat Pot Pie


leftover meat, potatoes, and carrots from this recipe (all cut-up into bite-sized pieces)

1 can cream of mushroom soup

1/4 C. milk (if needed)

1 can of corn (I usually use frozen corn & I just dump some in)

frozen peas (optional--I don't always add them)

1 pie crust (I like to get the roll-up kind in the refrigerated section)

Mix all ingredients (except pie crust) in a large bowl. I don't always add milk--just if it needs it (it depends on how much gravy was left with the roast, potatoes, & carrots). Pour into a greased 9x13 baking dish (or an 8x8 if there isn't enough to fill a 9x13). Unroll pie crust & place on top (I always trim the edges & add them to the end since the pie crust isn't shaped for a 9x13 pan). Cut a few slits in the pie crust with a knife & bake at 350 degrees for approximately 1 hour until it's bubbly & crust is lightly browned.




recipe from Mom

Crockpot Roast with Potatoes & Carrots

This isn't a very appetizing picture, but I figured that it was better than no picture at all :) We love this meal & usually have it on Sundays--there's nothing better than coming home from church & having dinner ready waiting for you!

Crockpot Roast with Potatoes & Carrots


2 to 2 1/2 lb. roast (I usually just get whatever cut is cheapest & I always get it at Sam's Club & then cut it in 1/2 or into thirds and freeze what I don't use--just make sure to trim off the fat before you freeze it & wrap it good in plastic wrap & tinfoil)

1-2 cans cream of mushroom soup (depends how big your roast is & how many potatoes & carrots you're using--if you're using quite a few potatoes & carrots, you'll probably need 2 cans)

1 envelope onion soup mix

1/2 to 3/4 C. water (if you're using 2 cans of soup, you'll want to do 3/4 C.)

4-6 potatoes, scrubbed & cut into bite-sized pieces (I leave the skins on & I just do as many as will fit in the crockpot)

3-5 carrots, washed, peeled & chopped (I just do as many as will fit--you could also use baby carrots & just put them in whole or cut them in half)

seasonings, to taste (I like to use salt, pepper, garlic powder, & onion powder)



Place roast in the bottom of the crockpot (if I'm using frozen, I just take it straight from the freezer & put it in the crockpot). Sprinkle with desired seasonings. Put in cut up potatoes & carrots. Pour in water & spread the cream of mushroom soup over the top (don't add the extra water that the soup calls for, just use what's in the can). Sprinkle onion soup mix on the very top. Cover & cook on low for 8-10 hours or on high for 4-6 hours (I like to do it for 7-9 hours and I do it on high for probably 3 1/2 to 4 1/2 hours--especially if the roast was frozen). When done, remove roast & cut into slices (sometimes it just shreds).





*If you want to thicken the gravy, remove the roast & all the veggies and stir in 1/4 cup water blended with 2 Tbsp. flour into the gravy & cook on high until thickened.




*I always like to make this pot pie with the leftovers--it is SO good!




recipe from Lipton & me

Beef Lo Mein

Gotta love quick & easy dinners--especially in the summertime! Just take it out of the freezer & it's done in about 10 minutes!

This is what the package looks like. There's a bunch of different flavors. We've tried a lot of them & our other favorites are Alfredo Chicken and Garlic Chicken. You can find them in the freezer section & I always get mine on sale for just under $4 a bag--sometimes cheaper if I have a coupon (I've also seen the garlic chicken at Sam's Club).

Beef Lo Mein

This isn't really a recipe--just follow the directions on the bag. You take it straight from the freezer & cook it on the stove-top for about 10 minutes & then it's ready to eat!






*I like to serve it with these garlic cheese biscuits, or any of these muffins: apple cinnamon, banana, blueberry, carrot, oatmeal, pumpkin, zucchini, or toast if I'm in a big hurry :) Then just add some fruit and/or veggies & you've got a complete meal!






recipe from Voila