MEAT FOR DINNER

My meat recipes are not fussy and quick to prepare.  I add a side dish or 
two during the week. There is usually no leftovers so I'm thinking sometime during the day , "What's for dinner?" My taste buds usually call the shots! 
I'm usually cooking something quick by 5 p.m. and ready to eat before
my favorite game show comes.

I am not ready to be a vegan,  however, I am trying to put less meat in my casseroles and one pot meals.  I have been using 1/2  pound of ground beef or turkey instead of 1 pound.  My sons may come by for a visit and stay for dinner.  They can't detect that I have cut back on the meat. I can sometimes consume a meatless meal of stir fried yellow squash, onions, and mushrooms and feel satisfied. I stir fry in them in a little olive oil.  I can also tolerate an omelet with onions and mushrooms.  Somehow the mushrooms satisfy my taste for meat.    





CHICKEN

Tip:  Read recipe before starting.  Ingredients in bold letters.
A grill pan is needed  in some recipes.

 
Mushroom Chicken

Brown 4 chicken thighs on both sides using 2 tablespoons of oil.   
Remove chicken.  Make gravy by adding 1 can cream mushroom
soup and 1/2 cup water.  Place chicken back in the pan and cover. 
Simmer over low heat 15 minutes or until chicken is cooked through.   

BBQ Chicken

Brown 4 chicken thighs on both sides using 2 tablespoons of oil.
Add 1 tsp minced onions and 11/2 cup of BBQ sauce to pan. 
Coat both sides of chicken with sauce. Cover and simmer on low
heat 10 minutes until chicken is cooked through.

Asian Chicken


Brown 8 chicken legs on both sides using 3 tablespoons of oil.

Remove chicken.  Whisk 1 cup of teriyaki sauce with 1/4 tsp
ground ginger,  2 tsp corn starch, 2 tsp cold water until well
mixed.  Add chicken legs back in the pan and make sure both 
sides are coated with the sauce.  Cover and simmer until sauce
has thickened and chicken is cooked through. Garnish with 1/2 
tsp toasted sesame seeds (optional).

Italian Baked Chicken

Preheat oven to 350 degrees.  Line cookie sheet with foil and 
generously coat with olive oil.  Pat 4 chicken thighs dry and 
coat both sides with 1/4 cup mayonnaise.  Place 1/2 cup 
Italian bread crumbs on a plate. Dredge both sides of chicken
thighs in crumbs and on cookie sheet.  Bake 30 minutes or until
chicken is golden brown and cooked through.

Honey Mustard Grilled Chicken

Sprinkle 2 chicken thighs and 2 chicken legs with !/2 tsp salt.  
Preheat grill pan and brown chicken on both sides. Mix 1/2 cup 
cup Honey Dijon Mustard and 1 tablespoon oil in a bowl. 
Grill chicken and baste with the mustard mixture. Cover the 
chicken and continue to cook on grill low heat 10 minutes or 
until cooked through.

Rotisserie Chicken

Sprinkle 2 chicken thighs and 2 chicken legs with 1 tsp rotisserie
chicken seasoning.  Place chicken on greased foil lined cookie sheet.
Bake 30 minutes or until chicken is cooked through.

I have a huge rosemary bush in my front yard.  I try to
cook dishes with rosemary whenever I can. The rosemary
sprigs are strong so they must be finely chopped.
 

Roasted Rosemary Chicken
Toss 4 chicken thighs with 1 tsp finely chopped rosemary
( can sub 1/2 tsp dried rosemary), 1 tablespoon olive oil,
1/2 tsp salt, and 1/2 tsp black pepper.  Place chicken in
single layer on foil lined cookie sheet.  Bake 400 degrees
20 minutes or until chicken is golden brown and completely
cooked through.

BEEF



Steaks can be expensive but a friend told me a secret!! She said that
chuck eye steaks are the best buy when it comes to picking steaks. 
She was right and ask the butcher about them if you don't see them
among the steaks in the meat department.  They are usually tender
and  juicy without the  marinade.  My husband and boys balked at
tough steaks.  I always add marinade to be safe because I hate 
tough steaks too.


 




 Friday Night Grilled Steaks 

Sprinkle 4 chuck eye steaks with 1 tsp seasoned meat marinade. 
Let steaks stand 10 minutes. Preheat grill pan  on medium 
heat. Toss seasoned steaks with 1 tablespoon oil and place
on grill pan. Cook until medium well done for best results.

    
Garlic Cubed Steak with Onion Mushroom Gravy

Sprinkle 4 cubed steaks with 1 tsp seasoned meat marinade.
Let stand 5 minutes. Add 1/2 cup all purpose flour and 1/2 tsp
garlic powder on a plate.  Dredge both sides of steaks in flour 
mixture.  Preheat pan and add 3 tablespoon of olive oil.  Shallow
fry steaks until brown on both sides. Reserve 2 tablespoon pan
drippings. Remove steaks to a serving platter and tent with foil
to keep warm. 

Onion Mushroom Gravy

Add 1 can low sodium cream mushroom soup, 1 cup water,
and 1/2 tsp minced onion to pan drippings.  Mix well and simmer
over low heat until bubbly.  Add cube steak to gravy and keep warm
over low heat until ready to serve.

 
Salisbury Steak with Onion Mushroom Gravy

Combine 1 pound ground beef with 1/2 cup dry bread crumbs, 1/2 
tsp minced onion, 1 tablespoon teriyaki sauce  and 1 egg.  Form 4 
oval patties and fry in 2 tablespoon of oil until golden brown. Serve 
with onion mushroom gravy.  

Asian Beef and Peppers 

Cover 1 pound stew beef with water in a pot. Add 2 Tablespoon
teriyakia sauce to waterSimmer 15 minutes over medium heat or until beef is fork tender.  Slice 1 medium green bell and 1
small onion.  Add to skillet and saute in 2 tablespoon  oil until 
tender.  Add drained beef and mix with the sauteed vegetables.  
Serve with onion mushroom gravy (optional).    

Tip: I save beef broth from stew beef and use in soup.

 
Mexican Beef Dinner 


Cover 1 pound stew beef with water in a pot. Add 2 Tablespoon
Mexican chili mix and 1 tsp minced onion to the water. Simmer 15 
minutes over medium heat or until beef is fork tender.  Remove beef
and place on a serving platter.  Garnish with sliced jalapenos and 
cilantro (optional) Tent meat with foil to keep warm. Serve over 
rice or with warm flour tortillas fajita style.

Swedish Meatballs

Add 1 16 oz bag of frozen meatballs, 1/2  tsp minced onion, 
1/2 tsp minced garlic, 1 can low sodium cream mushroom
soup, and 1 cup water in large pot. Mix well with a wooden 
spoon.  Simmer low heat 10 minutes or until meatballs are 
heated through.  Garnish with parsley  flakes.

Tip:  Adding 1/2 cup sour cream with the soup is optional