Food Recipes

One night my husband and I wanted something different for dinner. I suggested teriyaki. He suggested steak and this is what we came up with. He did a great job cooking the meat. I think it might be his job from now on! ;) I'll stick with the rice on this one. It's hard to screw up rice! This teriyaki sauce is so versatile. We use it for chicken. We use it for beef. But one night I wanted a rice bowl. It hadn't crossed my mind to use it for the beef for that! It was super simple and way yummy! And it could just have easily had chicken if you're not a beef person. Teriyaki Sauce ( click for recipe ) 2 lbs steak cut up into pieces Veggies (we did just carrots this time but next time we'll do carrots, broccoli, onions, peppers, asparagus, and snow peas) Long Grain Rice Cook steak in a small enough pan so that the juices don't cook out. Add veggies and allow them to get soft and cooked in the meat juices. Add teriyaki sauce and cook until sauce is about half cooked...

This is a repost of a recipe I put on here 2 years ago! (I can't believe this blog is that old!) It is a family favorite but I never remember to take pictures. Super easy, a kid favorite and if there are leftovers, it reheats well. Plus, it can be made ahead and frozen. My kind of meal! *See variations at the bottom of post from a card at a grocery store 1 ½ lbs lean ground beef 1 pkg Taco Seasoning -I just do ½ pkg otherwise it can be a little too spicy 1 tsp Lawry’s Seasoned salt 1 cup diced tomatoes, fresh or canned 1 can (15 oz.) tomato sauce ½ of a 4oz can of diced green chiles –I put the other half in a Ziploc bag and freeze it for later. It works really well. 1 cup ricotta cheese – I use cottage cheese 2 eggs, beaten 10 corn tortillas 2 ½ cups (10 oz.) grated Monterey jack cheese –I just use whatever cheese I have **Note: the pictures are of a 1/2 batch. It makes just the right amount for my little family of 4. You could make a whole batch in 2 different pans and freeze one ...