Crazypotato98’s Teppanyaki

A variation using green beans instead of zucchini

Crazypotato98’s Teppanyaki is a Japanese-style mixture of  meat and veggies, best served with brown rice. Use the veggies and meat you have and create your very own Teppanyaki!

The nutrition facts for 4 servings were analyzed by Calorie Count!

Teppanyaki

Ingredients:

1/4 cup soy sauce

3 tbsp honey

2 tbsp balsamic vinegar

1 1/2 tsp garlic powder

1 1/2 tsp ginger, ground

1/2 pound skirt steak

8 oz carrot, sliced into long flat strips

8 oz {chayote or other squash, sliced into long flat strips}

8 oz zucchini, sliced into long flat strips

1 tbsp salt

4  sprays cooking spray

Directions:

Mix the soy sauce, honey, vinegar, garlic powder, and ginger together in a small bowl. Set aside.

On a grill, a comal or a frying pan, add steak and sprinkle with salt. Cook until no longer pink and set aside.

In a large frying pan or a wok (or a grill if desired, with foil so that the veggies don't fall through), coat with cooking spray and add carrot and chayote squash. Sprinkle with salt and saute with cooking spray for about six minutes, turning halfway through. I sprayed cooking spray on top of the veggies before I turned them.

Add zucchini, sprinkle with salt and saute for about another six minutes, turning halfway through.

You may drizzle some of the sauce into the pan with the veggies when they are nearly cooked, or you may reserve it simply as a dipping sauce.

In a large bowl, you may combine crisp-tender veggies with steak strips and drizzle some of the sauce on top, tossing so that the coating is even. Or you may simply serve steak and veggies separately and dip in the sauce.

Best served over brown rice.

Crazypotato98’s Meatball Soup

Delicious and easy to make. The nutrition facts for this great soup were made at Calorie Count. Use this Converter Tool to translate the g's into ounces.

Crazypotato98’s Meatball Soup

Ingredients:

(Makes 8 servings)

0.64 kg  {ground sirloin}

1/2 cup {Italian style bread crumbs}

4 oz chorizo

3 tbsp cilantro, minced

1  egg

2  carrots, peeled and chopped

3 cloves garlic

1/2 cup onion, chopped

9 cups water

47 1/5 g {4 large cubes Knorr chicken bouillon}

85 g {4 slices hickory smoked ham, boneless}

1/2 cup skim milk

108 g {3 bunches collard greens}

Directions:

Combine ground sirloin, chorizo, bread crumbs, egg, 1 clove minced garlic, 1/4 cup onion, and cilantro. Do not overmix.

Form meatballs about 1 tbsp size or larger and fry over low heat in a large, heavy skillet until browned on all sides.

In a large pot, combine remaining ingredients and bring to a boil. Reduce heat; simmer until carrots are tender. Add meatballs and simmer for 10 minutes more.

Serve.

Poetnw’s Beef Yam Kidney Bean Stew

You don't have to go shopping to make a one-pot stew. Poetnw just took advantage of the things she happened to have on hand and the result was pure deliciousness. Included in the directions are the optional just because she had it on hand ingredients. The nutrition facts were created at Calorie Count.

Poetnw’s Beef Yam Kidney Bean Stew

Ingredients:

1 pound cubed stew beef 

1 onion, sliced

1 yam, cubed

2 cups sliced cabbage

Left over hot pickle juice from a recently emptied jar

3 cubes beef bullion

other seasonings of your choice

1 recipe of Betty Crocker's dumplings (white flour changed to wheat)

Directions:

Cube the beef and put it in a pot with a little water - just a couple cups will do to start. Simmer covered for about an hour. Add the onions, and yam. Cover and allow to simmer a little more until the veggies are tender. Add the cabbage, a good slurp of pickle juice, beef bullion cubes. Add a little water if the concoction is getting too dry. Simmer covered about 15 minutes. Taste, and season as you wish - black pepper or thyme are good choices.

Mix the dumpling mixture and plop by large spoonfuls on top of the simmering stew. Cook 10 minutes with the lid off. Then cover and cook another 10 minutes or until the dumplings are done - touch the top and if they feel firm, call the kids in for dinner and enjoy.

Options:

Add any veggies you have that need to be used up soon!

Hawaiian Hamburgers

The nutrition facts for this tasty burger were designed at Calorie Count.

Hawaiian Hamburgers

Ingredients:

1 pound ground beef, extra lean
1 onion, chopped very fine
2 t garlic, chopped fine
1/2 C soy sauce, low sodium
1 t garlic, chopped
1/2 t ground ginger

Directions:

In a large bowl, use your hands and mix beef, onion, and 2 t garlic.

Shape into six patties. Lay flat in a pan (one with a side).

Mix the soy sauce, 1 t garlic, and ginger. Pour over the hamburgers and allow to marinate for at least 30 minutes. Turn once to make sure both sides get a good soaking.

Grill or broil until done - approximately 5-7 minutes on each side.

Serve on a bun. For a fun Hawaiian kick, top each burger with a slice of pineapple!

Sort of Spanish Meatballs

The nutrition facts for this vaguely Spanish dish were designed at Calorie Count!

Sort of Spanish Meatballs
four large servings

Ingredients for the meatballs:

1 pound ground beef, extra lean
1/4 C bread crumbs, unseasoned
2/3 C onion, chopped
2/3 C evaporated milk
Optional: pinch of salt

Directions for the meatballs:

Preheat oven to 375 F

In a large bowl, mix everything except the butter. Use your hands and get into the mixing. Shape into 12 meatballs. Spray non-stick spray in a baking pan and bake the meatballs until they are just done, approximately 25 minutes.

Ingredients for sauce:

1 T olive oil
1/4 C green pepper, chopped
1/4 C onion, chopped
28 ounces tomatoes, chopped, canned is fine
1/2 C stuffed olives, sliced
1/4 t black pepper
1 t garlic
1 t paprika
pinch salt
1/8 t crushed red pepper
2/3 C water
1 6 oz can tomato paste

Making the sauce and putting it all together:

In a large pot, heat the olive oil over medium. Add the green peppers and onion. Saute until they soften but do not brown.

Add all the rest of the ingredients and bring to a simmer.

Carefully place the cooked meatballs in the cause.

Cover and simmer on low for about 30 minutes. Taste and adjust seasonings.

Serve with cooked rice.

Joan L's Stove Top Italian Hamburger

Instead of buying a pack of Hamburger Helper, I save a lot of money by making this cook on the stove top casserole. The nutrition facts were made at Calorie Count.

Stove Top Italian Hamburger
6 servings

Ingredients:

1 pound lean ground beef
1 small onion
32 ounces tomatoes
2 cups elbow noodles
1 t salt
1/4 t ground pepper
1/4 t oregano
1 t ground garlic
1 t basil
1/2 cup Mozzarella

Directions:

In a large skillet, brown the ground beef, breaking up the clumps with a wooden spoon. Drain excess fat and return the beef in the skillet to the stove over medium heat.

Chop the onion and tomatoes. You can peel the tomatoes or not as you prefer. Add onions and tomatoes to the ground beef.

Add the elbow noodles and seasonings. Stir til well blended, reduce the heat to low and cook slowly until the noodles are tender (about 20 minutes). Top with cheese and continue to cool on low until the cheese melts.

Buggy’s Spicy Bison Meatloaf

If you are not familiar with bison meat, it is not only delicious but very low fat! The nutrition facts can be found at Calorie Count! Buggy's recipes are a fantastic opportunity to learn to use the Converter tool from calorie count (link to the right hand side of this blog) - just plug in the amount in grams and ask it to translate it to a term you know - like ounces!

Buggy’s Spicy Bison Meatloaf

 Ingredients:

(Makes 16 servings)

875 grams Bison, Ground

1225 grams 85% Lean Ground Round

100 grams Panko

225 grams Onions

25 grams Dried Mushroom Medley

50 grams Garlic

1 tbsp Spicy Pepper Medley Seasoning

300 grams Spicy Red Pepper

150 grams Ketchup

1 serving Adobo Sauce Chipotle Peppers

Directions:

Chop onions and garlic.

Place dried mushroom in a blender & pulverize.

Place all ingredients, except the ketchup, pasta sauce and chipotle pepper in a large mixing bowl.

Mix by hand until blended.

Shape in to two loaves and flatten to two inches thick on a broiler pan.

Bake at 450 degrees F for 30 minutes.

Gently flip the loaves over.

Bake for another 30 minutes.

Mix together the sauce, ketchup and minced chipotle pepper.

Spread mixture over the loaves.

Bake for another 10-15 minutes.

Buggy’s Buffalo Beef Meatloaf

A beautiful savory meatloaf with buffalo, extra lean ground beef and mushrooms. The nutrition facts are at Calorie Count!

Buggy’s Buffalo Beef Meatloaf

 Ingredients:

(Makes 12 servings)

15 grams mushrooms, dried

50 grams garlic, minced

200 grams salsa

100 grams eggs, 2 large

1 pinch salt

1 pinch pepper, black, ground

50 grams oats

1130 grams beef, extra lean, ground

870 grams buffalo, ground

Directions:

Pre-heat oven to 400 F.

Grind dried mushrooms in blender.

Put all ingredients in to a large bowl. Mix by hand.

Form 2 loaves and place on to broiler pan.

Bake for 45-60 minutes until done.

Michael’s Green Chili Meat Loaf

Wonderful flavors of New Mexico in this delicious loaf!

Hatch Chilis make the BEST enchilada sauce!

The nutrition facts are at Calorie Count!

Michael’s Green Chili Meat Loaf

Ingredients:

1 Tbsp. olive oil
1/2 medium yellow onion, diced (about 3/4 cup)
1 garlic clove, minced

1 medium green bell pepper, finely diced (about 1 cup)

1 bay leaf

2 Tbsp. chopped fresh flat-leaf parsley (or 1 Tbsp. dried parsley)

2 tsp. chopped fresh thyme  (or 1 tsp. dried thyme)

1 lb. ground beef, lean

1 lb. ground turkey, lean

2 large eggs, lightly beaten

1/3 cup Ritz crackers, crushed

1/3 cup old fashioned oat meal

1 cup mild or medium green enchilada sauce (I recommend Hatch)

1 Tbsp. Worcestershire sauce

1 tsp. kosher salt

1 tsp. freshly ground black pepper

Directions:

Preheat the oven to 350°.  Line a baking sheet with foil.  Spray a 6 X 10 inch baking dish with Pam cooking spray.

Heat the olive oil in a medium skillet over medium heat. Sauté the onions, garlic, and bay leaf until the onions are tender, about 3 minutes.  Add the bell pepper and cook until the pepper is tender. Stir in the parsley and thyme and cook for another 2 minutes. Remove pan from the heat and let the onion mixture cool. Discard the bay leaf.

In a large bowl, combine the turkey and beef, eggs, crackers, oats, 1/2 cup of enchilada sauce, the Worcestershire sauce, salt, pepper and the cooled vegetables. Use your hands to mix everything together.

Transfer the mixture to the baking dish and form into a loaf on the baking sheet. Coat the meat loaf with the remaining 1/2 cup of enchilada sauce.

Bake for 1 - 1-1/2 hours, until the meat loaf is firm. Let sit for about 5 minutes before slicing. I suppose you could also try this with red bell pepper and red sauce.

Crazypotato98's Mild and Easy Crock Pot Chili

Mild and delicious. Adding mushrooms means you don't need to use as much ground beef. It also lowers the calories significantly. When making a recipe from Crazypotato98, you may need to use the unit conversion tool on the right hand side of this blog. Just change the amount of the beef from kg to ounces. Enjoy. 

The nutrition facts are at Calorie Count!

Mild and Easy Crock Pot Chili

Ingredients 

(Makes 8 servings)

2 cups dried pinto beans

6 cups water

4 Knorr tomato bouillon cubes

1 poblano pepper, diced

2  green bell peppers, diced

2 cups diced raw mushrooms

7/20 kg beef, ground, 90% lean meat

14 oz canned diced tomatoes

2 tsp chili powder

1 tsp cumin

Directions:

Just throw it all in the Crock Pot and simmer for 6-8 hours on low. That's it!

Claire's Beef Barley Soup

The nutrition facts for this awesome soup live at Calorie Count!

Beef Barley Soup

Ingredients:

1 pound beef sirloin

6 cups water

1 cup barley

1 cup onion, chopped

½ cup celery, chopped

½ cup carrot, chopped

½ cup corn

½ cup lima beans

1 cup mushrooms, sliced

1 clove garlic, minced

½ teaspoon salt

¼ teaspoon pepper

½ cup parsley, fresh, minced

Directions:

Cut the beef into 3/4" cubes.

Put into a soup pot with 6 cups cold water.

Bring to a boil, skimming of any foam that rises to the top.

When no more foam rises, add the rest of the ingredients.

Bring back to the boil.

Reduce heat and simmer for 2 hours.

Taste and adjust the seasoning (add additional sodium to the total sodium).

Garnish with more fresh minced parsley.

Sharpshootinstar’s Butternut Squash Beef Stew

This recipe came about by accident. If you are a squash fan you will love it. Can be made with chicken or pork and easily transitions to a curry with the addition of a teaspoon or two of curry powder. Make with light coconut milk for a skinny version.

The nutrition facts are at Calorie Count!

Butternut Squash Beef Stew

Ingredients:

4 cups Squash Butternut

1 1/2 cups coconut milk

3 cups chicken stock

1 cup onion chopped

1 cup celery chopped

1 lb ground beef

Directions:

Cook one pound of lean ground beef, drain and set aside (you can use chicken or pork, or leave the meat out entirely if you like). Peel and chop one large butternut squash. You should have approx. four cups of cubed squash. 

Next chop one large onion, and four to six stalks of celery. You want about one cup of each. You may also add chopped carrots if you like. 

Put the vegetables and beef into your slowcooker, and pour in the coconut milk and chicken stock. As this cooks down, it will thicken. You may want to add more stock or water, depending on how thick you like it. 

Cook on high for 4-6 hours or low for 7-9. 

I recommend adding a few teaspoons of smoked paprika and a dash or two of cayenne. Or add your favorite curry spice blend.

Crazypotato98's Sloppy Joe

Crazypotato98 said "the first time I made it, my husband came into the kitchen when I was not there and ate some. Then he found me and said, “What was that wonderful guisado you made?” A guisado is basically the word for stew, but not eaten like soup but instead spooned onto bread or tostada shells or rolled up in tortillas."

Now it's a favorite at their house. This version is so simple to make, your family will love it too. The nutrition facts for this great recipe can be found at Calorie Count!

Sloppy Joes

Ingredients:

24 oz  90% Lean Ground Beef

4 oz  Fresh Chopped Onions

1/3 cup, chopped  Green Pepper

10.75 oz  Tomato Soup

3 tsp  Worcestershire Sauce

3 tsp Yellow Mustard

Directions:

Cook ground beef, onion, and green pepper and drain off fat when meat is browned. 

Stir in the soup, Worcestershire Sauce, and mustard. 

Bring to boiling; reduce heat. Siimmer, covered, for 5 minutes. 

Serve on toasted buns with whatever condiments you desire (pickles, etc.)

Suggestions:

Excellent served with a side of oven-baked fries or oven-baked sweet potato fries with a dash of nutmeg and seasoned salt. 

I’ve also found that some nice baked acorn squash tastes good as a side with the sloppy Joes.

Crazypotato98's Crock Pot Fajitas

What an excellent idea for use of a crock pot! The nutrition facts can be found on Calorie Count!

Crock Pot Fajitas

Ingredients:

453 grams Salsa (for those that need ounces, use the link to the Calorie Converter to the right!)

2 clove Garlic

0.5 tsp Cumin

2 cubes Beef Bouillon

2 cups Water (or instead of bouillon and water, use 2 cups stock)

1 small Onion, sliced

1 medium Sweet Red Pepper, sliced

1 medium Yellow Bell Pepper, sliced

1 can (12 oz) sweet corn, drained

11 oz Tomatoes Diced

3 T chopped Cilantro

554 grams Flank Steak, sliced

Directions:

Chop all vegetables and place in bottom of crock pot. Pour water over the top and add spices and beef bouillon. Place meat on the top of the veggies and cook on low for 8 hours. Serve in warm tortillas or as a tostada topping, with or without light sour cream and/or shredded cheese.

Grammie Vee's Chili

Grammie says - This actually sounds like more work than it really is - much of it can be started the night before so all you have to do is mix it all together in the morning. I have been making chili like this for over 40 years and everyone that eats it loves it. The recipe makes a lot of chili so make sure to freeze or can it for quick meals later!

The nutrition facts are at Calorie Count!

Grammie Vee's Chili

Ingredients:

2 pounds dry beans (you can use your favorite or a combination of varieties).
1 Quart beef broth or stock
2 32 oz cans diced tomatoes
4 Medium to large yellow onions (what we call cooking onions) diced
1 Garlic head seperated and finely chopped
3 Packages 6 Gun Chili Mix
2-3 Pounds extra lean ground beef or extra lean beef (like round steak) cut in small cubes. I usually just use the ground beef because it is easier.
1-2 T Cumin or to taste
Johnny's Seasoning Salt to taste

Options:

Peppers - hot or sweet chopped up
Olives
Celery
Anything else you think of you like in chili

Directions:

I usually set the beans to soak the night before I plan to start the cooking (i.e. if going to cook the chili on Saturday, I will start the soaking Thursday night then wash and rinse Friday morning and put to cook Friday night).

Open all three packages of the chili mix and throw the package with the directions on it away.

Soak the beans for a day rinsing and washing about every 8-12 hours.

In VERY LARGE crockpot (I have a 7 quart and usually run it over) put in soaked, washed and rinsed beans, the beef broth/stock (add enough water so beans are well covered - you may need to add more water before going to bed as the beans will absorbe a lot of it), 1/2 the garlic, 1 Tablespoon Johnny's Seasoning Salt, 1-2 Tablespoons cumin (I love cumin and usually make a well rounded tablespoon full) and all three red packages from one of the chili mix package. The littlest red package is cayenne and gives the chili just a little bit of a "back taste" but not that bad. For people that can't take even that much heat sour cream and cheese will tone it down. If you do not want any heat at all, just don't use any of the littlest packages. The only cayanne I use is what I put in the beans, I don't use the other two little packages of cayenne. Some of the guys will add to the other two little packages to their personal bowls or other foods; so it doesn't go to waste. Turn on high for 2-3 hours until bedtime. At bedtime turn down to low.

I usually get my meat mixture ready the night before so I can just throw it in before going out the door to work. Brown the beef with a little salt (not too much though as the seasoning packet has salt), add in the balance of the garlic and all four chopped onions and countinue to brown until onions are nice and carmelized. Add in the two larger red packages from the other two chili mix packages (total 4 red packets) and stir to distribute evenly. Then add all three white packets (masa) and stir until evenly distributed.

Assembly - The best thing to do is use a HUGE roaster pan or steel bowl to mix everything up. Pour in the beans, stir in the meat mixture, then empty the two cans of diced tomatoes in and stir until well mixed. Refill the crockpot as much as you can and put the balance into a container with a lid and refrigerate until after your dinner. After you and your family have eaten 1/2 the pot for dinner, you can add the reserved chili cook for an hour or two more then put into a covered container and refrigerate. OR... If you are going to can your chili, you can just go straight from this point into the jars and pressure canner. The chili also freezes quite well.

Janice's Roast Beef with Brie Sandwich

The nutrition facts for this delicious sandwich are at Calorie Count!

Roast Beef with Brie Sandwich

makes two sandwiches

Ingredients:

2 whole wheat sub rolls
1/3 lb rare roast beef, sliced thin
2 T soft brie cheese
2 t horseradish mustard
2 whole red lettuce leaves
2 thin slices of onion

Directions:

Assemble. That's the brilliant thing about sandwiches, everyone can make their own and knows just what to do.

Sharpshootinstar's Grilled Hawaiian Steak

This is a traditional party food with Sharpshootingstar’s family. Everyone loves it and it is the first thing to go.

The nutrition facts for this recipe are at Calorie Count!

Grilled Hawaiian Steak

Ingredients:

6 pounds top round

1 c olive oil

1 cup soy sauce

½ cup pineapple juice

2 cloves minced garlic

1 small minced onion

1 t ginger

Directions:

Have the butcher slice the steak very thin – somewhere between a fajita steak and paper is ideal.

In a large bowl, combine the oil, soy sauce, juice, garlic, onion, and ginger.

Add the sliced steak, making sure each slice is evenly coated. Cover with plastic wrap and refrigerate for up to 8 hours.

When ready to cook, remove the steak from the marinade and grill on a hot grill for just a couple minutes per side or until it is done as you like.