Shepherd's Pie

1 sm onion
1-10 oz package frozen baby peas, defrosted
1 lb cooked roast beef ( stew meat, ground beef, or an type of cut, cut into sm but thick pieces)
6 oz already made gravey (homemade, or bottled or canned)
1-4 oz package instant mashed potatoes, plain
1-2 oz package ready bacon, diced fine
pinch Kosher salt and freshly ground pepper to taste
Olive oil

1. Preheat oven to 400 degrees
2.Heat large skillet on the stove, add oil and onion and cook until softened, then add peas for a minute
3. While onion is cooking, chop beef into smallish diced pieces and add to onion mixture to heat through
4. Put beef mixture in a large bowl and add gravy - stir well
5. Cook bacon briefly (just to crip slightly) in skillet that the beef came out of
6. Make potatoes according to package directions, season with salt and pepper, stir in diced
bacon
7. Place beef mixture in bottom of a 9x9 casserole dish and top with the potatoes
8. Place in oven about 30 min until top browns and serve

Serves 6-8

French Dip Sandwiches

Delicious French Dip Sandwiches

Ingredients:
-1 med onion, thinly sliced
-cooking spray or oil
-2 tsp Ms. Dash onion&herb seasoning blend
-1/2 cup plus 2 TBS water.
-1 cup beef broth
-12 oz roast beef
-4 hoagie rolls
-4 slices swiss cheese

1. Preheat oven to 500 degree
2. Heat skillet or high heat: add onion/ cooking oil. Stir in 1/2 tsp of Ms. Dash. Saute 11 to 12 min or until onion is tender and golden. While onion cooks, add 2 TBS water at a time; cook each time until liquid evaporates, scraping pan to loosen browned bits.
3. While onion cooks, combine broth and remaining 1 1/2 tsp seasoning blend in med saucepan; cook over medium heat until hot. Remove pan from heat; add beef, pushing beef down into liquid until covered. let stand 5 min.
4. While beef stands add hoagie rolls, cut sides up, on baking sheet. Bake at 500 until lightly toasted.
5. Remove beef from broth. Reserve broth.
6. Arrange beef on bottom half, top with onion, cheese and top with bread. Serve with warm broth for dipping.
Yields: 4 Servings

Super fast and Easy. Love this meal with a side of salad.

Orange Beef & Broccoli

Orange Beef & Broccoli


Ingredients:
-1 (12 oz) broccoli florets
-1/3 cup beef broth
-1/3 cup orange marmalade (sold by the jams)
-2 Tbs soy sauce
-1/4 tsp salt
-2 Tbs cornstarch
-1 (1-pound) flank steak, trimmed and cut into thin slices
-cooking spray or oil


1. Microwave broccoli according to package directions.
2. While broccoli cooks, combine broth and next 3 ingred. in small bowl.
3. Place cornstarch in shallow dish. Dredge steak in cornstarch.
4. Heat large skillet over med-high heat. Add oil or spray. Saute 5 min or until browned on all sides. Add broth mixture; cook 2 min or until thick. Stir in broccoli. Serve!


Yields: 4 servings (1 cup)
238 calories

Tex- Mex Burgers

Tex- Mex Burgers

Ingredients
2 6-inch long oval-shaped rolls, such as club rolls or small sub rolls
2 pounds ground sirloin
A palmful of cumin
A palmful of coriander
About 1/3 cup steak sauce, such as A-1
3 to 4 tablespoons grated onion, about 1/2 medium onion
4 cloves garlic, grated or minced
EVOO – Extra Virgin Olive Oil, for drizzling
1 1/2 cups shredded yellow sharp cheddar cheese
For the Guacamole:
1 ripe Haas avocado, seeded, scooped from peel and mashed
1 clove garlic, grated or minced and pasted
Juice of 1 lemon
3 to 4 tablespoons grated onion
1 small jalapeño or serrano pepper, seeded and finely chopped
Salt, to taste
For the Pico de Gallo:
4 small plum or Roma tomatoes, seeded and chopped
1 small jalapeño or serrano pepper, seeded and finely chopped
1/2 small red onion, finely chopped
A generous handful cilantro or flat-leaf parsley, finely chopped
Juice of 1 lime
Salt

Yields: 4 servings

Preparation
Split and toast rolls. Heat broiler or griddle pan over medium-high heat or an outdoor grill.
Mix meat with salt, pepper, cumin, coriander, steak sauce, grated onion and garlic, and mix to combine. Form 4 thick oval-shaped burgers, each about an inch thick and about 6 inches long. Drizzle burgers with EVOO and broil or grill meat 12-15 minutes to cook through to medium. Melt cheese over the burgers during the last few minutes of cook time.
In separate bowls, combine the ingredients for the guacamole and the salsa.Place each burger on a bun half and serve open-faced, topped with guac and salsa.