I'm kinda like that too. I am not too big on chicken on the bone either. About the only exception is Hot Wings....I love those.
I am so sorry Mama Mangia and it's no rush for recipes take all the time you need; I appreciate your help. But yes he's a meat and potatoe guy no change likes to keep things in routine and simple. I love change though. The recipes you posted sounded great, please share more when you get time. ButtrflyDreams yes he loves chilli dogs; actually planning on doing them tomorrow; lol.
Hello - I'm back - now to get back on track!!! This is a crockpot recipe but if you don't have a crockpot you can do in the oven (350*) until done.
you can leave out the mushrooms -
Au Jus Beef And Noodles
6 servings
2 pounds stew beef meat
2 (7 ounce) cans sliced mushrooms, undrained
2 cups beef broth
1 (1 ounce) package dry au jus gravy mix
Worcestershire sauce to taste
Salt, pepper, garlic salt to taste
Hot cooked noodles
Place stew meat in crockpot. Add beef broth and mushrooms. Add seasonings to taste and sprinkle in au jus gravy mix to taste. Cover; cook on LOW for 7 to 8 hours.
Serve over hot cooked noodles.
NOTE: Store any leftover gravy mix in a cool, dry place in an airtight container.
this can also be done in the oven and you can use your favorite meatloaf recipes:
Barbecue Meatloaf
2 pounds lean ground beef
1/2 cup uncooked quick or old-fashioned oats
1/2 cup dry bread crumbs
2 tablespoons non-fat dry milk powder
1/2 cup water
1/2 cup bottled smoked barbecue sauce
2 eggs
1 teaspoon salt
1/4 teaspoon pepper
1 small onion -- chopped
6 potatoes -- peeled and cut up
Instructions
In large bowl, mix all ingredients except potatoes. Shape meat mixture into a loaf. Place potatoes in bottom of slow cooker. Top potatoes with meat loaf. Cover and cook on Low for 8 to 10 hours.
CROCK - POT SLOPPY JOES
3 lbs. hamburger
1-2 onions, finely chopped
1 green pepper, chopped
2 cans (8 oz.) tomato sauce
1 c. water
2 pkgs. Sloppy Joe seasoning mix
2 tbsp. brown sugar
Brown hamburger in skillet. Drain. Put into crockpot. Add onions, green pepper, tomato sauce, water, seasoning mix and sugar. Stir thoroughly. Cover. Cook on low for 8-10 hours, or on high for 3-4 hours.
you can leave out the mushrooms -
Au Jus Beef And Noodles
6 servings
2 pounds stew beef meat
2 (7 ounce) cans sliced mushrooms, undrained
2 cups beef broth
1 (1 ounce) package dry au jus gravy mix
Worcestershire sauce to taste
Salt, pepper, garlic salt to taste
Hot cooked noodles
Place stew meat in crockpot. Add beef broth and mushrooms. Add seasonings to taste and sprinkle in au jus gravy mix to taste. Cover; cook on LOW for 7 to 8 hours.
Serve over hot cooked noodles.
NOTE: Store any leftover gravy mix in a cool, dry place in an airtight container.
this can also be done in the oven and you can use your favorite meatloaf recipes:
Barbecue Meatloaf
2 pounds lean ground beef
1/2 cup uncooked quick or old-fashioned oats
1/2 cup dry bread crumbs
2 tablespoons non-fat dry milk powder
1/2 cup water
1/2 cup bottled smoked barbecue sauce
2 eggs
1 teaspoon salt
1/4 teaspoon pepper
1 small onion -- chopped
6 potatoes -- peeled and cut up
Instructions
In large bowl, mix all ingredients except potatoes. Shape meat mixture into a loaf. Place potatoes in bottom of slow cooker. Top potatoes with meat loaf. Cover and cook on Low for 8 to 10 hours.
CROCK - POT SLOPPY JOES
3 lbs. hamburger
1-2 onions, finely chopped
1 green pepper, chopped
2 cans (8 oz.) tomato sauce
1 c. water
2 pkgs. Sloppy Joe seasoning mix
2 tbsp. brown sugar
Brown hamburger in skillet. Drain. Put into crockpot. Add onions, green pepper, tomato sauce, water, seasoning mix and sugar. Stir thoroughly. Cover. Cook on low for 8-10 hours, or on high for 3-4 hours.
Barbecue Pork Skillet
4 pork chops, 3/4-inch thick
1 tsp vegetable oil
1/4 cup Italian dressing
1/4 cup barbeque sauce
Heat oil in large nonstick skillet; brown chops on one side over medium-
high heat. Turn chops and add remaining ingredients to pan, stirring to
blend. Cover and simmer for 5-8 minutes, until chops are tender.
Makes 4 servings
BRAISED PORK CHOPS IN SOUR CREAM SAUCE
Makes 6 servings
6 4-ounce boneless pork chops
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 cup beef broth ; (divided)
1 tablespoon barbecue sauce
1/3 cup evaporated skim milk
1/3 cup nonfat sour cream
3 tablespoons all-purpose flour
Sprinkle pork chops with salt and pepper. Heat a large nonstick skillet over medium-high heat until hot. Add pork chops; cover and cook 4 to 6 minutes or until golden brown, turning once.
In small bowl, mix 1/2 cup of the broth and the barbecue sauce. Pour over pork chops; cover tightly. Reduce heat to medium-low; simmer 5 to 10 minutes or until pork is no longer pink in center, or registers 160 degrees F on an instant-read thermometer. Remove pork chops from skillet; cover.
In same small bowl, combine remaining 1/4 cup broth, milk, sour cream and flour; beat until smooth. Pour into same skillet; cook and stir over medium heat for 2 to 3 minutes or until bubbly and thickened. Serve over pork chops.
Pork Chop Bake
2 medium potatoes, unpeeled and thinly sliced
1 onion, thinly sliced
4 pork chops or pork steaks
1 (10 ¾-oz) can cream of mushroom soup
1 (1-oz) pkg. onion soup mix
1 cup water
DIRECTIONS:
Spray a 9 X 13 casserole dish with vegetable spray. Layer potatoes in the bottom of casserole dish, then add onion slices on top. Mix mushroom soup, onion soup and water. Pour part of mixture over vegetables. Place pork chops on top and cover with remaining liquid mixture. Bake, covered in a 350 degree oven for at least 1 hour or until chops and potatoes are tender. Yield: 4 - 6 servings.
Pork Tenderloin Roasted with Vegetables
3 tablespoons olive oil -- divided
1 12-ounce pork tenderloin
2 teaspoon plus 2 tablespoons pepper seasoning blend mix -- divided
8 ounces whole fresh white mushrooms -- halved if large (about 3 cups)
8 ounces new potatoes -- halved or quartered (about 3 cups)
1 sweet red bell pepper -- chunked (about 1 1/2 cups)
1 medium onion -- cut in 8 wedges
Preheat oven to 450ºF. Coat a 15 x 12-inch roasting pan with 1 tablespoon of the oil. Rub pork with 2 teaspoon of the seasoning blend; place in prepared pan. In a large bowl, toss mushrooms, potatoes, bell pepper and onion with remaining 2 tablespoons of oil and the seasoning blend; add to roasting pan in a single layer. Roast, uncovered, stirring vegetables occasionally, until meat thermometer inserted in the pork registers 160ºF and the vegetables are tender, about 20 minutes. Cut pork into thin slices. Serve immediately.
YIELD 3-4 portions
CHICKEN CASSEROLE
1 chicken, cooked cut up
2 cans cream of chicken soup or cream of soup of cho
1 tub (16 oz.) sour cream
Large box stuffing mix
Place chicken in bottom of 13 X 9-inch baking pan. In medium bowl, combine soup and sour cream. Pour over chicken and spread evenly. Prepare stuffing according to package directions. Spoon stuffing over soup mixture in pan. Place casserole in preheated 350* F. oven; bake 30 minutes.
VARIATION: Substitute turkey for chicken and/or vegetables for stuffing.
4 pork chops, 3/4-inch thick
1 tsp vegetable oil
1/4 cup Italian dressing
1/4 cup barbeque sauce
Heat oil in large nonstick skillet; brown chops on one side over medium-
high heat. Turn chops and add remaining ingredients to pan, stirring to
blend. Cover and simmer for 5-8 minutes, until chops are tender.
Makes 4 servings
BRAISED PORK CHOPS IN SOUR CREAM SAUCE
Makes 6 servings
6 4-ounce boneless pork chops
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 cup beef broth ; (divided)
1 tablespoon barbecue sauce
1/3 cup evaporated skim milk
1/3 cup nonfat sour cream
3 tablespoons all-purpose flour
Sprinkle pork chops with salt and pepper. Heat a large nonstick skillet over medium-high heat until hot. Add pork chops; cover and cook 4 to 6 minutes or until golden brown, turning once.
In small bowl, mix 1/2 cup of the broth and the barbecue sauce. Pour over pork chops; cover tightly. Reduce heat to medium-low; simmer 5 to 10 minutes or until pork is no longer pink in center, or registers 160 degrees F on an instant-read thermometer. Remove pork chops from skillet; cover.
In same small bowl, combine remaining 1/4 cup broth, milk, sour cream and flour; beat until smooth. Pour into same skillet; cook and stir over medium heat for 2 to 3 minutes or until bubbly and thickened. Serve over pork chops.
Pork Chop Bake
2 medium potatoes, unpeeled and thinly sliced
1 onion, thinly sliced
4 pork chops or pork steaks
1 (10 ¾-oz) can cream of mushroom soup
1 (1-oz) pkg. onion soup mix
1 cup water
DIRECTIONS:
Spray a 9 X 13 casserole dish with vegetable spray. Layer potatoes in the bottom of casserole dish, then add onion slices on top. Mix mushroom soup, onion soup and water. Pour part of mixture over vegetables. Place pork chops on top and cover with remaining liquid mixture. Bake, covered in a 350 degree oven for at least 1 hour or until chops and potatoes are tender. Yield: 4 - 6 servings.
Pork Tenderloin Roasted with Vegetables
3 tablespoons olive oil -- divided
1 12-ounce pork tenderloin
2 teaspoon plus 2 tablespoons pepper seasoning blend mix -- divided
8 ounces whole fresh white mushrooms -- halved if large (about 3 cups)
8 ounces new potatoes -- halved or quartered (about 3 cups)
1 sweet red bell pepper -- chunked (about 1 1/2 cups)
1 medium onion -- cut in 8 wedges
Preheat oven to 450ºF. Coat a 15 x 12-inch roasting pan with 1 tablespoon of the oil. Rub pork with 2 teaspoon of the seasoning blend; place in prepared pan. In a large bowl, toss mushrooms, potatoes, bell pepper and onion with remaining 2 tablespoons of oil and the seasoning blend; add to roasting pan in a single layer. Roast, uncovered, stirring vegetables occasionally, until meat thermometer inserted in the pork registers 160ºF and the vegetables are tender, about 20 minutes. Cut pork into thin slices. Serve immediately.
YIELD 3-4 portions
CHICKEN CASSEROLE
1 chicken, cooked cut up
2 cans cream of chicken soup or cream of soup of cho
1 tub (16 oz.) sour cream
Large box stuffing mix
Place chicken in bottom of 13 X 9-inch baking pan. In medium bowl, combine soup and sour cream. Pour over chicken and spread evenly. Prepare stuffing according to package directions. Spoon stuffing over soup mixture in pan. Place casserole in preheated 350* F. oven; bake 30 minutes.
VARIATION: Substitute turkey for chicken and/or vegetables for stuffing.