Tag Archives: onions

Beef

Pepper Steak

Ingredients

  • 2 tablespoons toasted sesame seed oil
  • 2 pounds beef round steak, cut into strips
  • 1/2 medium red bell pepper, sliced*
  • 1/2 medium green bell pepper, sliced*
  • 1/2 medium yellow bell pepper, sliced*
  • 1 medium onion, sliced*
  • 14 grape tomatoes
  • 1/3 cup hoisin sauce
  • 1/4 cup water
  • 3 tablespoons all-purpose flour
  • 3 tablespoons reduced-sodium soy sauce
  • 2 teaspoons garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1/8 teaspoon ground red pepper
  • Hot cooked rice (optional)

*Timesaver: use 1 bag of frozen onions & peppers instead

Instructions

  1. Heat sesame oil in large skillet over medium-high heat. Add beef in batches; cook 4 to 5 minutes or until browned. Remove to large paper towel-lined plate.
  2. Add bell peppers, onion, and tomatoes to Crock-Pot slow cooker. Combine hoisin sauce, water, flour, soy sauce, garlic powder, cumin, oregano, paprika, and ground red pepper in medium bowl; stir to blend. Add to Crock-Pot slow cooker. Top with beef. Cover; cook on LOW 8 to 9 hours or on HIGH 4 to 4 1/2 hours. Serve with rice, if desired.

Makes 6 servings.

Nutrients per serving
Serving size: about 1 cup
Calories: 450
Total fat: 19g
Sat fat: 6g
Protein: 53g
Carbs: 15g
Cholestorol 145mg
Dietary Fiber: 2g
Sodium: 590g

Soup

French Onion Soup Mix

Homemade french onion soup mix with herbs, spices and salt is a great alternative to store bought french onion soup mix and can be used in a variety of recipes.

Ingredients

  • ½ cup dried Onion Flakes or dehydrated onion slices
  • 1 teaspoon Onion Powder
  • 1 teaspoon Garlic Powder
  • ½ teaspoon Celery Salt
  • ½ teaspoon Ground Pepper
  • 1 teaspoon dried parsley leaf
  • 1 teaspoon Himalayan or sea salt (optional but helps absorption of soup)
  • 1 teaspoon turmeric (optional but adds great flavor)

Instructions

  1. Mix all ingredients and store in a glass jar.

Notes

Use approximately ¼ cup per 2 cups of beef stock to make french onion soup (add 3-4 onions that have been very thinly sliced and slowly caramelized for extra flavor.

Chicken

Chicken Cacciatore

1/3 cup all-purpose flour
1 broiler/fryer chicken (3 to 4 pounds), cut up
2 tablespoons canola oil
2 medium onions, cut into wedges
1 medium green pepper, cut into strips
1 jar (6 ounces) sliced mushrooms, drained
1 can (14-1/2 ounces) diced tomatoes, undrained
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/2 cup shredded Parmesan cheese

Place flour in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat. In a large skillet, brown chicken in oil on all sides. Transfer to a 5-qt. slow cooker. Top with onions, green pepper and mushrooms. In a small bowl, combine the tomatoes, garlic, salt, oregano and basil; pour over vegetables. Cover and cook on low for 4-5 hours or until chicken juices run clear and vegetables are tender. Serve with cheese.

Serves 6.

 

Beef

Hamburger Casserole

2 lb browned ground beef
3 carrots, peeled and sliced
2 onions, sliced
4 potatoes, peeled and sliced
1 can peas, drained
2 stalks celery, diced
1 can cream of chicken soup
1 can water

Place potatoes in bottom of crock-pot, and top with carrots and other vegetables. Place ground beef on top. Combine soup and water and pour over ground beef. Cover and cook on low for 6 to 8 hours.

 

Soup

French Onion Soup

4 large onions, sliced
1/4 cup butter1 tbsp flour
1/2 cup shredded Mozzarella cheese
6 cups (48 oz) beef broth
a few drops hot pepper sauce
6 slices French bread, toasted, or croutons

Cook onions in butter until transparent. Add flour; cook, stirring, until flour is well blended into the butter. Transfer onion mixture to slow cooker. Add beef broth and hot sauce. Cook on low for 6 to 8  hours or high 3 to 4 hours. Ladle soup into oven-proof bowls. Top with bread and some of the shredded cheese. Broil until cheese melts.

Serves 6.

 

Beef

Spaghetti Sauce

1 lb ground beef
1 medium onion, chopped
2 14-oz cans diced tomatoes, with juice
6-oz can tomato paste
8-oz can tomato sauce
1 bay leaf
4 garlic cloves, minced
2 tsp dried oregano
1 tsp salt
2 tsp dried basil
1 Tbsp brown sugar
1/2-1 tsp dried thyme

Brown meat and onion in sauce pan. Drain well. Transfer to slow cooker. Add remaining ingredients. Cover. Cook on low 7 hours. If the sauce seems too runny, remove lid during last hour of cooking.

Serves 6-8.

 

Fish

Citrus Fish

1 1/2 lb. fish fillets
Salt and pepper to taste
1 med. onion, chopped
5 tbsp. chopped parsley
4 tsp. oil
2 tsp. grated lemon rind
2 tsp. grated orange rind
Orange and lemon slices

Butter slow cooker. Put salt and pepper on fish to taste. Place fish in pot. Put onion, parsley and grated rinds and oil over fish. Cover and cook on low for 1 1/2 hours.

Serve garnished with orange and lemon slices.

 

Chicken

Sweet and Tangy Chicken

8 skinless, boneless chicken breasts, divided
2 (18 ounce) bottles prepared barbecue sauce
1 (15 ounce) can pineapple chunks, juice reserved
1 green bell pepper, sliced
1 onion, chopped
2 cloves garlic, minced

Place 4 of the chicken breasts in the bottom of a slow cooker. In a large bowl, combine the barbecue sauce, pineapple, green bell pepper, onion and garlic. Mix well and pour half of this mixture over the chicken in the slow cooker. Place the remaining chicken in the slow cooker and top with the remaining sauce. Cook on low setting for 8 to 9 hours.

 

Soup

Split Pea Soup

1 (16 oz.) pkg. dried green split peas, rinsed
1 hambone, or 2 meaty hamhocks, or 2 c. diced ham
3 carrots, peeled & sliced
1 med. onion, chopped
2 stalks of celery plus leaves, chopped
1 or 2 cloves of garlic, minced
1 bay leaf
1/4 c. fresh parsley, chopped (optional)
1 tbsp. seasoned salt (or to taste)
1/2 tsp. fresh pepper
1 1/2 qts. hot water

Layer ingredients in slow cooker, pour in water. DO NOT STIR. Cover and cook on high 4 to 5 hours or on low 8 to 10 hours until peas are very soft and ham falls off bone. Remove bones and bay leaf. Serve garnished with croutons. *Freezes well.