Tag Archives: beef

Smoothered Meatballs N Cheese

smootheredmeatballs
LOWER CARB!

Good Beef Meatballs*
Tay’s Frozen and Seasoned Tomatoes (Recipe below), THAWED
2T Tomato Paste
Olive Oil

Cheese: Shredd. Moz., Sprinkle Pepperjack, Sprinkle of Shedd. Cheddar, Sprinkle of Grated Parmesan Cheese (Store shelf kind).

Heat Oil, add in Meatballs, brown. Add in Tomato Paste, heat it up. Add in Tomatoes (Juice and all!). COOK DOWN JUICES. Top entire dish with Moz. Cheese, then, a SPRINKLE of Pepperjack and Cheddar Cheese. Shake on some Parmesan. Heat til melted. Serve with side of Peppers.

Pepper Mix
(Served on side):
In separate skillet. Sautee Peppers, Onions, and season with Oregano. OPTIONAL: Once about done, season LIGHTLY with Tajin (Or, light sprinkle of Cajun.)

Tay’s Frozen Tomatoes:
We had Tons of Tomatoes from the Garden, so we blanch and freeze with Seasoning. Great for Stews, Sauces, Chilis, etc.

4-5 Fresh from Garden Tomatoes
6 Basil Leaves (About 1/2tsp dried)
3 Med. Garlic Cloves, minced
1.5-2T Fresh Parsley
2-2.5T Fresh Oregano
1/4tsp Salt

To Blanch Tomatoes: Bring pot of water to a boil. Have a Ice Water Bowl Ready. Place Tomatoes into Boiling Water for 30-40 seconds. Take out, IMMEDIATELY, place into Ice Water. Peel off Skins. Remove stem part. Cut into 4s.
Place into Freezer Friendly Bags. Add Seasoning and light mix. Let out air, roll. Write contents on bag (Things look the same once frozen!).

*IF KETO: Use Meatballs WITHOUT Breadcrumbs!

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Mushroom Cheeseburger Egg Rolls

mushroomcheeseburgereggroll
Egg Roll sm

1 lb. LEAN Ground Beef (Turkey Meat can be used)
1 small Celery, minced small
ALMOST an entire 8oz. Pkg. Bella Mushrooms, chopped up
1/4c Onion, chopped
Splash of Soy Sauce
A few GOOD splashes Worcestershire (I want to say I used about 3T)
2tsp Yellow Mustard
Good sprinkle of Garlic Powder
Good Sprinkle of Onion Powder
1.5T dried Oregano
1/4tsp Sea Salt, or more to taste
 – Cook all, and, cook down juices. Once done mix in:
3T Parmesan Cheese (Store shelf grated kind)

Egg Roll Wrappers
Toppings:
Shredded Cheddar Cheese
1/2tsp Relish, in each roll

Coleslaw Mix (Premix):
1c Coleslaw
2-3T of Ken’s Sweet Vidalia Onion Dressing (USE!)

Cook Beef Ingredients, cooking down all juices. Add in Parm. Cheese.
Premix Coleslaw Mixture.
On Egg Wrapper, spread THIN line of Relish. Top with Beef Mixture, then, sprinkle with cheese. Then, top with 1-2T Coleslaw Mix. Wrap. You can use egg wash to fold it in place, but, I just use water, rubbed on with finger. Wrap. Butter Flavor Cooking Spray tops and bottoms of Egg Rolls. Brown each side of Egg Rolls. Sprinkle with Garlic Powder OR a lil of Garlic Salt (I use powder).
Serve with a Side of Ketchup.

Other cooking options: Egg Wash and Bake. Or Air Fryer.
Also, I use A LOT of Mushroom in beefy meals to help cut meat down. Healthier and you wouldn’t know the better, if it’s cooked in with it. It helps.

Beef, Canadian Bacon, & Swiss Pretzel Burgers with Horseradish Dressing

pretzelburger
Frozen Beef Patties, grilled
Canadian Bacon, grilled
Pretzel Buns, toasted on grill, Buttered
Swiss Cheese

Top with: Mustard on one side (Opt.), AND, good amount of:
Horseradish Sauce (PLEASE, TRY ON BURGER!):
2 Very good size Tablespoons of Horseradish Sauce
3T Light Mayo
1t Ground Mustard Powder
Couple grinds of Black Pepper
Good shake of Garlic Powder
1/4 tsp Sugar
1/8-1/4tsp Sea Salt
1.5 to 2T Red Wine Vinegar
1/4c Sour Cream (If none, 1/8c Milk)
Premake and place in fridge.

Grill Burgers. Grill Canadian Bacon. Toast Buns, butter. Top Burgers with Canadian Bacon, then, place Cheese on top of Canadian Bacon… Melt. Add Mayo or use our AWESOME Horseradish Sauce!

Served with a Quick Hawaiian Pasta Salad:
hawaiianpastapic
Sauce:
1c KEN’S Buttermilk Ranch OR Miracle Whip
1c+2T Crushed Pineapple in Juice, drained
1-1.5tsp Lemon Juice
1tsp Paprika
A lil shy of 1/4c Real Bacon Pieces (In Salad Section)
1/4c Craisins

Ingredients:
1/4c Turkey Pepperoni, quartered
1/4c Cucumber, peeled and seeded, cubed
1/4c Sweet Bell Peppers, seeded, cut up
2-4T Sweet Red Onion, minced up
1 Celery, minced
1/4c, or so, Cheese, cubed small
Optional: 1/2c Ham cubes. 1/2tsp Sugar (Added to sauce.)

Spiral Noodles, to desired consistency (NOTE: IF not making right before, you need to make it a lil extra saucy. As, the noodles will soak up the sauce and flavor.)

I always premix sauce and set aside til use, to blend flavors. Boil noodles, accordingly. Rinse with COLD Water. DRAIN WELL.

Top with:
Hawaiian Sunflower Seeds or Honey Roasted Bunches Of Oats Granola

TAYco Seasoning (BEST Taco Season EVER!)

tacomeat
Our NUMBER 1 Go To Recipe for Homemade Taco Seasoning. A perfect spice and flavor! Use for your favorite Taco Dish, including your Taco Chili! On Tacos! In Salads or Dishes! You’ll never buy packaged season again!

1T Chili Powder
1/2T Dried Oregano
1 Chicken OR Beef Broth Cube, crushed to powder
2tsp Cumin
1tsp Garlic Powder
1tsp Dried Minced Onions
1/2tsp Paprika
1/2tsp Course Black Pepper
UP TO 1/2tsp Sea Salt (I used 1/2tsp)
1/4tsp Chipotle Powder
1/3c-1/2c Water, or to taste

-Optional:
1/8tsp Cinnamon (I skip sometimes)

Pre-mix Seasoning. (I use Chicken Broth for Chicken Tacos. And, Beef for Beef Tacos.) Cook Meat, adding in Season. (I also mix in about 1/4c Refried Beans.). Simmer and stir til juices cook down and flavors blend nicely. At End, I splash with Lime Juice (Small splash. Maybe 1tsp, if I had to guess). Quite TAYsty!

Try above Recipe AS IS. Most online recipes call for 1tsp of Salt. This is LESS Sodium than those. Even less than some packaged Seasonings! But, if you “Insist” and are trying to cut Salt, try skipping the Broth Cube and just using Sea Salt. 

Chinese TAY-Rolls (Egg Rolls)

airfryeggrolls.jpg
Delicious Egg Rolls. Easy to make. Yet, not lacking in flavor. Get Your Eat On!

1 lb. Ground Pork Sausage (Or, just Beef/Chicken)
1 lb. Ground Lean Beef (Turkey can be used)

1T Lemon Juice (Concentrate kind)
1.5T Rice Vinegar
2T Soy Sauce
1/16tsp Liquid Hickory Smoke
1 sm. Onion, slivered
2 sm./med. Fresh Garlic Cloves, minced
2tsp Chinese 5 Spice
1/4tsp Brown Sugar, or more to taste
1/4tsp Ginger Powder
Sprinkle Cayenne Powder

1 Bag Coleslaw Mix (16oz.), or more to taste (I like mine cabbage-y, I used a lil more than 1+1/2 bags)

Egg Rolls

Cook Meats together. Drain excess juice/grease. Add in rest, EXCEPT Coleslaw. Cook some. Add in Coleslaw. Cook til soft. Roll in Egg Rolls.

Cooking Options:
– Air Fry 6 minutes, turn, Air Fry 6 more minutes. Sprinkle with Garlic Powder.
– Butter Flavor Cooking Spray Skillet, add Egg Roll Wraps. Spray tops. Brown 4 sides.
– Butter Spray them. Bake.
– Deep Fry.
(Once done cooking, I sprinkle with Garlic Powder)

Tay’s Cowboy Burger topped with Tay’s Cowboy Jalapeno Sauce

tayscowboyburger

1 lb Ground Beef
1/2 lb Ground Pork Sausage
1T-1.5T McCormick’s BBQ Seasoning (I did 1)
1tsp Chili Powder
1/4tsp Chipotle Powder
1/4tsp Cocoa Powder
1/4tsp Sea Salt
1/2tsp Pepper
1/2tsp Garlic Powder
1/2tsp Onion Powder
1T Green Onions, minced

Buns

Toppings: PEPPERED BACON, Fried Onions, Tomato, Jalapeno,
Provolone or Velveeta Jalapeno Cheese, Mustard/Ketchup,
and Cowboy Jalapeno Sauce:
4T Mayo
1T Jalapeno, minced, or more to taste
3/4tsp McCormick’s BBQ Seasoning, or more to taste
1/8tsp Brown Sugar
1/4tsp Paprika
1/2tsp Lemon Juice
1tsp Louisiana Hot Sauce

Premix Burger Mix (First 11 Ingredients). Marinade 1 hour in fridge. Premix Sauce Ingredients, place in fridge til use. Nicely Pepper Bacon Slices. I Bake til crispy. Set aside, covered, til use. Grill Burgers (Awesome on Charcoal Grill, if done right). Right off the Grill, top with Cheese (I used Velveeta Jalapeno Cheese, not a lot, just enough). Top with Bacon and other Toppings. Be sure to use Tay’s Cowboy Jalapeno Sauce! With FRIED ONIONS, Tomatoes, More Jalapenos, and optional: Ketchup/Mustard (I did Ketchup/Mustard on one Bun, and loaded the Cowboy Jalapeno Sauce on the other Bun).

Loaded Roast over Mashed Taters

loadedroastandvegis

1 Large Cut (Pork or Beef)
2-4c Beef Broth (I used Water+Cubes)
1 can Cream of Celery
1 Pkt. Brown Gravy
2T Soy Sauce
1tsp Garlic Powder
1/2tsp Pepper
1T Dried Parsley
1T Dried Oregano
1tsp-1/2T Dried Basil (Optional)
1 Pkg. Baby Bella Mushrooms
3 med. Onions
1 Pkg. Baby Carrots
1c Celery
Optional (I did): 1/2-1 sm. can Tomato Paste, 1-2c Potatoes (Sweet or Reg.), 2T Mole

Favorite Mashed Potatoes (MADE THICK) add Green Onions… Try this version of tTt’s Mashed Taters.

Butter Flavor Cooking Spray Crock Pot. Add all. Serve over Thick Mashed Potatoes (Thick to hold consistency from Roast N Vegis).


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Not another Cabbage Soup! Cabbage and Beans

cabbageandbeans

1 Beef Shank
1/4-1/2 lb Turkey Kielbasa
1 lb Dried Kindey Bean
8c Water
6 Vegetable Broth Cubes (6c worth. Or, more to taste)
Head Cabbage
1 can Stewed Tomatoes, undrained
1/2 sm can Tomato Paste
1c Carrots
2 Celery Stalks
1 sm./med. Onion
1/4c Green Onions (Optional)
1tsp Paprika
2 Dried Bay Leaves
1tsp Tony’s Creole
1tsp Garlic Powder
1/2tsp Dried Thyme
1/4tsp Pepper

Butter Flavor Cooking Spray Crock Pot. Add all. Cook on low til Beans are done (I cook on HIGH first 1-2 hours, then, LOW.) Be sure to remove bones before eating.

Not a Cabbage Person? Kale, Spinach, etc.Optional to up the Broth Cubes, or use 1/2 Beef Cubes 1/2 Vegi Cubes. Endless Ideas for this Beneficial Dish!

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Holy Mole Chili (Mole Chili) – (Options below on using this to Make a Stew!)

molechili

About 1-1.5 lb. Frozen Chicken (Large cut/Roast/Pork/Beef, works)
1 can Basil Oregano Garlic Tomatoes, undrained
1 can Black Beans, drained
1 can Kidney Beans, drained
2 can Chili Beans, undrained (I used 1 S&W Chili Seasoned White Beans & 1 S&W Chili Seasoned Pinto Beans)
1-3T Mole Sauce (I did 2T)
1c Beef Broth (I did 1 Cube + 1c Water)
1 Brown Gravy Pkt.
1/4c Water
1 Onion
2 Celery, halved long way, cut
1tsp Cumin Powder
1tsp Dried Oregano

Toppings (Opt.): Pico/Salsa, Sour Cream, Tortillas, Shredd. Cheese, Crackers

Add all to Butter Flavor Cooking Sprayed Crock. Cook on Low 5-6 hours. Eat Alone. With Rice (Cooked in Broth + Splash of Lime + Shake of Cilantro).

 *** Notes ***: I was even thinking of MAKING a STEW. Roast, Carrots, Onions, Peas, Celery, etc. 1c Beef Broth. 1/4c Water. 1 Brown Gravy Pkt. 1can Beans (Cannellini Beans), 1-3T Mole, 1tsp Oregano, 1tsp Cumin. 1/4tsp Pepper. (Debating 1-2T Tomato Paste).
But, Chili won. Maybe, I will make Stew soon.

Tay’s Alfredo Beef-sta (Tay’s Alfredo Steak w/ Rice Noodles)

taysalfredosteakricenoodles

1 Steak, sliced thin
1/2 pkg. Frozen Bell Peppers/ Onion Mix
1c Mushrooms, chopped
1/2T Fresh Garlic, minced
1 Celery Stalk, minced
2T Soy Sauce
1T Worcesterchire
1tsp Dried Oregano
1/2tsp Dried Basil
1/2tsp McCormick’s Montreal Steak

1 jar Alfredo Sauce (Add last)

Rice Noodles (Or Noodle of Choice)
– About 6c Water + 2 Beef Broth Cubes, crushed (For Noodles)

Butter Flavor Cooking Spray Pan. Cook Steak with Vegis, Soy Sauce, Worcestershire, and Seasons. Cook down Juices. Then, add in Alfredo Sauce. Simmer a few minutes. Cook Noodles per Instructions (I cooked in part water, part Beef Broth – 6c Water + 2 Beef Broth Cubes, CRUSHED. I also add about 1/2tsp Extra Virgin Olive Oil to water to help Noodles w/ sticking). Drain. Serve Noodles and Sauce to consistency desired. Lil Sauce goes long way.

OPTIONAL STEP (I skip): Especially, if using Penne Noodles: Cook Noodles, drain. Mix in Sauce, to desired consistency. Add to Butter Flavor Cooking Sprayed Baking Dish. Sprinkle top with Italian 6 Cheese (Optional), then a little Grated Parmesan Cheese. Bake/Broil til cheese is melted! Or, just top each bowl.
 **TURN THIS into a LASAGNA. Use ZUCCHINI Noodles- Lower Carbs/Lower Cals **

taysalfredosteakricenoodles3

taysalfredosteakricenoodles2

Healthier? Try using Zucchini Noodles for Lower Calories Lower Carbohydrates! Or TURN THIS INTO A LASAGNA! I’d Double Sauce Recipe. USE ZUCCHINI NOODLES!

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Porter Burger served with Creole Sweet Tater Fries (Ultimate Stuffed Burger fit for The Porter served with Creole Sweet Potato Fries)

porterburgercreolesweetpotatofries1

porterburger1

Named in Honor of the Most Loyal N’ Awesome Soul… The Porter. RIP
(Creole Sweet Potato Fries- Recipe Below)

Meat Mixture:
1 lb. Ground/Cubed Steak
1 lb. Ground Beef
3T Real Bacon Pieces
1T Worcestershire
1tsp Garlic Powder
1tsp Montreal Steak Seasoning
1/2tsp Onion Powder
1/2tsp Mustard Pwdr.
1/2tsp Paprika
1/2tsp Pepper
1/4tsp Sea Salt
1/4tsp Liquid Hickory Smoke (Can skip if charcoal grilling)

Burger Cheese Center:
1/2c canned Queso Blanco (Blend w/Provolone)
2/3c Provolone (Blend w/ Queso)
Jalapeno Slices or minced (Optional)

Saute Vegis:
1/2T Extra Virgin Olive Oil
1c Mushrooms, sliced
1c Onions, sliced
1tsp Dried Oregano
1tsp Soy Sauce

Toppings: Tomato Slice, Lettuce, Cheddar Cheese Slice
Great w/ No Sauce. But, options: Ketchup/Mustard OR Our Garlic Balsamic Mayo
Bun of Choice

First, mix top 12 ingredients. Set aside to set some.
In a blender, blend Queso Blanco and Provolone Cheeses.
Form 4 oz. to 6 oz. Balls with Meat Mixture. Divide each Ball into 2 Patties. Place a spoonful of Blended Cheeses on one Patty. Top with a few Jalapeno. Top with other Patty. Press down edges to make a stuffed Burger.
Saute Vegis: Add in Oil, Onions, and Mushrooms. Add in Oregano. Once about soft, add in Soy Sauce. Cook few minutes, set aside.
In separate pan, fry burgers. Once just done, top with Chedd. Cheese Slice, to melt.
Top Toasted Bun with Sauce(s) of Choice (Or no Sauce). Add Burger, Sauteed Vegis, Tomato, and Lettuce.
(Photo of Burger Prep)
porterburgerprep


*** Creole Sweet Potato Fries ***:
Large Sweet Potato, cut to fry desire
About 1T Extra Virgin Olive Oil
1tsp Tony’s Creole Seasoning
1/2tsp Garlic Powder
1/4tsp Pepper
1/4tsp Dill
(Seasons can be altered to taste)

Mix in Ziploc Bag. Allow to set about 15 minutes. Bake in Oven at about 450, til desired done-ness. I like to Broil mine at end, to nicely brown (Optional).
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Tay’s Tasty Tangy Burger

tangyburger

2 lb. Ground Beef
1T Balsamic Vinegar
1T Red Wine Vinegar
1T Soy Sauce
1/2T Worcestershire
2tsp Dried Oregano
1/2T Dried Parsley
1/2tsp Garlic Powder
1/2tsp Pepper
1/4tsp Sea Salt

Mix, well, above. Allow to set a few minutes. Form Burgers. Cook. Serve on Bun with Toppings of choice.

(I originally did 1.5T, each, of: Balsamic Vinegar, Red Wine Vinegar, and Soy Sauce… But, thought it could be cut back to 1T… So, to your taste.)
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Tay’s EASY Philly served with Balsamic Garlic Spread/Dressing

tayseasyphillywithqueso1

tayseasyphillywithqueso2

tayseasyphillywithqueso3

1 lb. Beef (Chili Style Ground) *SEE NOTES
1tsp McCormick’s Montreal Steak Seasoning
1/2tsp Garlic Powder
1/2T Soy Sauce
1tsp Worcestershire
1tsp Dried Oregano
1 Beef or Chicken Broth Cube, crushed (I used Herb Ox NO Sodium Beef Broth Pkt.)
1 pkg. Frozen Bell Peppers and Onions Mix
1c (Packed) Kale and Spinach Mix

Shredded Cheddar Cheese
Drizzle canned White Queso Blanco
Sprinkle of Grated Parmesan Cheese (Store shelf kind)

Buns/Hoagies/Garlic Bread/Egg Roll Wraps/Wraps/Lettuce Leaves (We use Soft Taco Shells)
1 can Fire Roasted Tomatoes, drained
Balsamic Garlic Dressing (Recipe Below)

In skillet, cook Meat, adding in all TOP Ingredients (First 9 ingredients). COOK DOWN JUICES. Top with Shredded Cheese, Queso, and Parmesan.
Cover with lid. Cook on LOW/Simmer til all’s melted. Serve with Balsamic Garlic Spread/Dressing (Recipe below).
balsamicgarlicspread

Balsamic Garlic Spread/Dressing
:

2T Mayo
3T Sour Cream
1/2tsp Garlic Powder
1/8tsp Sea Salt
1/8tsp Pepper
1/2tsp Balsamic Vinegar

Premix, allow to sit about 15minutes. Top over Burgers, Sandwiches, Wraps, Hoagies, etc.

NOTES: Chili Style Ground Beef is NOT Seasoned… It’s the type of Ground-ness. Also, Turkey, Chicken, Steak can be used… To Cut Calories.
MAKE INTO A SALAD! Just add to Lettuce to Cooled Meat Mix, add in Cheese (Fresh Queso), Parmesan. Top with Dressing. Add Queso Cheese. Serve each with Dressing and Croutons!
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Tay’s Steak Soup (A Steak Soup that Actually… TASTES LIKE STEAK!)

steaksoup

Extra Virgin Olive Oil
1 Sirloin Steak (I threw mine in frozen)
4 Beef Broth Cubes
2 Herb Ox Beef Broth Pkts. (Or use 2 more Beef Cubes) *SEE NOTES
6c Water (1c per 1Broth)
1T Soy Sauce
1/2T Worcestershire
About 1/8tsp Liquid Hickory Smoke
1tsp Dried Oregano
1/2tsp Onion Powder
1/2tsp Garlic Powder
1/4tsp Pepper
1/8tsp Sea Salt
1.5c Mushrooms, sliced
1 nice sized CUP Onion
1 Celery, halved long way, sliced
1/4c thawed Frozen Peas (Last 30min.) *Optional, I forgot

2c uncooked Egg Noodles (Last 30 minutes, about)

LIGHTLY/BARELY brush Crock Pot with Extra Virgin Olive Oil (A LITTLE)-Yes, do! Add all, except Peas and Egg Noodles. Cook on LOW for 6 hours. Last 30minutes, add in THAWED Peas and Egg Noodles. Once Noodles are soft. Eat. OPTIONAL to add 1tsp of Horseradish Topping to each Bowl Served (Recipe Below). House was split on that.
Being Lazy and forgetting to thaw, I just threw a Frozen Slab of Sirloin into the Crock. Once thawed, I cut into cubes, and added back to crock. Tasted just fine. 
* NOTES: In an attempt to cut “Some” Salt, I used 2 Herb Ox Beef Broth Packets in place of 2 Beef Broth Cubes. Herb Ox is a NO SODIUM Broth. You can VERY WELL use Beef Broth Cubes in it’s place. So, 6 Beef Broth Cubes, if skipping Herb Ox.

Optional Soup Topper (1tsp, or more, per Bowl Served) 
1T Prepared Horseradish Sauce
4T Sour Cream
1/8tsp Mustard Powder
1/2tsp Lemon Juice
1tsp Red Wine Vinegar

Mix Soup Topper Ingredients, well. Top a tsp, or more, onto bowl of Soup served.
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Steak Fry with Rice Noodles

stirfrysteakricenoodles

1 lb Steak, sliced thin*
Sesame Seed Oil, a LITTLE for frying
1 pkg. Frozen Pepper Mix (Sweet Bell Peppers and Onions)

Sauce:
1/2c Water
1 Beef Broth Cube, crushed
2T Soy Sauce
1-2T Hoisin (I did a lil over 1T)
1/2tsp Brown Sugar
1/4tsp Ginger Powder
1/2tsp Garlic Powder
1/4tsp Pepper
1/4tsp Dried Oregano
1/4tsp Sea Salt

7 oz.- 9 oz. Rice Noodles, or more to taste
Water
1/4tsp Sea Salt
Splash of Sesame Seed Oil

Mix Sauce ingredients. Set aside.
In a pan, add a little Sesame Seed Oil. Add in Steak slices. Cook a lil bit. Add in Pepper Mix, cook a lil bit. Then, add in Sauce (Especially, if it starts needing liquid to cook-Burning). COOK DOWN SAUCE, stirring frequently.
Bring Water, Sea Salt, Sesame Seed Oil to a boil. Add in Noodles, shut off heat, cover, according to instructions. Drain WELL.
Add Noodles to Sauce, to consistency desired. Eat.

*Ground Lean Meat can be used. Steak is BEST! Also, Mushroom can be added. Also, Zucchini, julienned cut for noodles.
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Mexi-ed Layered Taters

layeredtaters
Having leftover Layered Dip, it was used to amp up some potatoes.

Potatoes (We use Red or Fingerling), halved, Boiled or Baked*
Leftover MEXICAN LAYERED DIP
1 lb. Ground Meat (Turkey or Beef) *Optional
1/2 pkt. Taco Season *Optional
Pico De Gallo

Bake or Boil Potatoes. Brown Meat, if using. Season with Taco Season. Top over cooked Potatoes. Top with some Layered Taco Dip. Add some Pico De Gallo. Done. Eat.
Try with tTt’s Spuddy Buddies !!! 
*Optional to season and bake potatoes. Or, boil. Or, Even top over mashed potatoes! Or, Tater Tots!
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REPOST – tTt’s Sauce (The BEST SAUCE!)

tttspaghettisauce
An AMAZINGLY Delicious Sauce! Great for Spaghettis, Lasagnas, on Pizzas (GREAT Pizza Recipe Below!), Pastas (Ravioli!), on Hoagies, or just Plain EATING! PreMake and Freeze!

2 Med./Large Onions, cut large
16 oz. Mushrooms, sliced
3-4 Bell Peppers (I use half Red, half Green), cut large
2 Garlic Cloves, minced
1.5 lb Ground Meat (Lean Beef or Turkey), browned
1T Fresh Cracked Black Pepper
2T Dried Oregano
1T Dried Basil
1T Dried Parsley
4 (24 oz.) Francesco Rinaldi’s Tomato, Garlic, Onion Spaghetti Sauce
12 oz. Tomato Paste
4 (14.5 oz.) Tomatoes (I use Stewed), drained

In a large sauce pan, add in Vegis (Onions, Mushrooms, Bell Peppers, Garlic). Cook til tender. Brown Meat. Add all ingredients to Vegis. Cover. Simmer, stirring frequently, for about 20, or so, minutes. Allow to cool some. Serve over Noodles (Boil Noodles in Water with pinch of Sea Salt and a Little Olive Oil). Eat.

Great on Pizzas, as well! BEST PIZZA You Will Ever Have:
tttspaghettisauce2
LIGHTLY Olive Oil Thin (Not extra thin!) Crust. Spread on Sauce. Top with Shredded ITALIAN 6 CHEESE and a SMALL sprinkle of Shredded Mild Cheddar. Sprinkle with Grated Parmesan (Store shelf kind). Sprinkle a little Pepper and Oregano on top. Bake according to instructions.
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Ballsy Balls (Balsamic Meatballs with Spinach and Vegetables)

balsamicmeatballsvegislogo

Meatballs:
2lb Lean Beef
2 Eggs
1/3c Shredd. Mozzarella Cheese,  minced
Mix below 7 ingredients and then add to above:
3T Balsamic Vinegar
3T Soy Sauce
1.5tsp Red Wine Vinegar
1/4tsp Sea Salt
3/4tsp McCormick’s Montreal Steak Seasoning
1.5T Mayo
1.5T Grated Parmesan Cheese

1T Extra Virgin Olive Oil
1 bag Spinach (At LEAST 4c)
1/4 large Red Onion
2c Mushrooms, or more to taste
1/2 Red Bell Pepper, or more to taste
1c WHOLE Cherry Tomatoes

Mix/Form Meatballs.
In a pan that’ll fit it all…Heat. Add Oil. Brown Meatballs, about 4 minutes on each side.
Top with Vegis, Spinach on way top. Cover. Simmer about 8-10 minutes. CAREFULLY, place a few Meatballs onto top, from bottom (Pretty much a slight mix… You don’t want to ruin meatball forms. Just enough to get some of those vegis down into it.). Simmer another 15-20minutes. Then, cook, uncovered,  15 minutes at a higher heat (This helps to cook down the liquid some.).

Notes: You can up the amounts of vegis.
I used Mayo. Milk or Sour Cream may work. Tho, I have yet to try.
Many stems-offs from this recipe. Adding sauce with noodles, etc.
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Alarmed Italians (Spicy Italian Wiches or Wraps) – Mild Option Available

alarmeditalians1a

3.75 Pork Shoulder
1 Vegetable Broth Cube (1c worth) + 1c Water
1 Beef Broth Cube + 1c Water
1 16 oz. jar HOT Giardiniera (Mild is available, as well)
1 large Onion
1/2 Green Bell Pepper
1 nice size Dried Bay Leaf
1tsp Dried Oregano
1tsp Dried Parsley
1/2tsp Onion Powder
1/2tsp Garlic Powder
1/4tsp Sea Salt
1 WISHBONE Italian Season/Dressing Packet *See Notes

Turkey Pepperoni Slices
Thin Pastrami Slices (OR Peppered Salami) *See Notes
Shredded Italian 6 Cheese

Bread/ Wrap of Choice
Mayo

LIGHTLY/BARELY Butter Crock Pot. Add in all, EXCEPT, bottom 3 ingredients. Cook on low 8 hours. LAST 1-2 hours, top with layer of Pastrami. Layer of Pepperoni. Then, top with cheese. Cook remaining time. Serve on toasted buns, loaves, hoagies, wraps, lettuce leaves, etc… Of Choice.

NOTES: Wishbone Italian Season Packet is optional. We loved it, so sticking with it. Another packet (Onion, Au Jus, etc.) can be used in it’s place (If so, I’d add 1/4c water- I have yet to try, so use your own judgement). It’s also optional to skip packet, all together… Also, have yet to try.
Pastrami can be cut into strips or chunks. If you put on with whole slices, put UNDER Pepperoni. Otherwise, you will scoop out all the top with it… FYI.

alarmeditalian4
On Bread/ Buns/ Hoagies of Choice:alarmeditalian3
Low Carbs? Try Lettuce Wraps:
alarmeditalian2
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Scalloped Loaded Cheese Burger

cheesymushroomscallopedburgers

Potato Slices *SEE NOTES (I used about 2-3 Russets)
1.5lb Pork (Chow Mein Style)*
1/2c Water
1 Beef Broth Cube, crushed
1/2tsp McCormick’s Montreal Steak Seasoning
1/8tsp Celery Salt
1c Onion, chopped
1c Mushrooms, chopped
1 can Cream of Mushroom, undiluted
2T Mexicana Crema
1/2c Shredded Cheddar Cheese

Cook meat with mushrooms, onions, beef cube, seasons, and water. Cook down most juice. Stir in cream of and crema. Spray baking dish with Butter Flavor Cooking Spray. Microwave WHOLE potatoes for about 2 minutes *See Notes. Slice potatoes. Layer pan with potato slices. Top with half of meat mixture. Top with more slices. Top with rest of meat mixture. Then top with cheese. Bake at 425-450, covered, for about 40minutes.
Serve with side of Salad, kids like piece of Garlic Toast, & Fruit/Dessert.

Notes: QUICK COOKING TIP: To quicken potato cooking, microwave WHOLE potato for few minutes, BEFORE slicing. Then slice and use. 
Chicken, Beef, Turkey meat can be used, as well.
You can amp with olives, corn, top with fried onions. Endless options! We like above, as is.
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Cheesy Explosives (Fallen Apart Cheese Burger)

fallenapartcheeseburger

1.5 Ground Meat (I used Pork!!!)
1c favorite Cheese Sauce (Prego Creamy Cheddar)*
2T Tomato Paste
1/2tsp McCormick’s Montreal Steak Seasoning
1.5tsp FRESH Chives, minced
2tsp FRESH Parsley, minced
1tsp FRESH Oregano, minced
1tsp FRESH Basil, minced

Shredded Mild Cheddar Cheese (Add to top at end!)

Toppings: Tomato slice, small spoon Relish, a little Ketchup, and Fried Onions

Brown meat. Add to Butter Flavor Cooking Sprayed Crock. Add rest of ingredients. Turn on LOW for few hours, stirring frequently. Last 15-20minutes, top with sprinkle of Shredd. Cheese.
Serve on Buns with Tomato slice, smidge of Relish, a little Ketchup, and a bunch of Fried Onions.

*Notes: You can choose to make your own sauce. A mixture of Shredd. Cheese, Milk, Butter, and seasoning of choice (Good ones are (Not all! Just options): Cajun, Cayenne, Red Pepper Flakes, Nutmeg, Garlic, Sea Salt, Pepper, Paprika, Grated Parm. Cheese, Bacon Bits)… Just bring to simmer til all’s melted.
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Tatered Tacos (Potato Taco Dish)

tacopotatodish

Potatoes, sliced ..OR.. Southwestern Hash Browns (Pepper/Onion kind)
Shredd. Cheddar Cheese
About 1c Lettuce or Spinach, minced (I used spinach)

Cheese Sauce:
3/4c Salsa con Queso
1/2c Shredd. Cheddar Cheese
1/4c Crema Mexicana
1/2T Butter
1/8 Cayenne

Meat Mixture:
1 lb Ground LEAN Turkey Meat*, browned & seasoned with:
1 Taco Season Pkt., skip water (Or homemade recipe)
1/4tsp Paprika
1/4tsp Garlic Powder
1/8tsp Sea Salt
1/4c Salsa (Add at end of cooking)
1/2c Black Olives, chopped
3/4c FRESH Romas, diced
1 sm. Onion, minced

Simmer, stirring frequently, sauce ingredients in pan til melted. Layer bottom of Butter Flavored Cooking Sprayed baking dish with potato slices (1 layer enough to completely cover bottom) or 1/2 hashbrowns. Top with 1/2 cheese sauce and 1/2 meat mixture. Sprinkle LIGHTLY with a little Shredd. Chedd. Cheese. Top with 1/2 minced spinach. Layer more potatoes (1 layer) or hashbrowns, then rest of sauce and meat. Top top with Light sprinkle of cheese (Optional) and shredded lettuce/Spinach. Bake, covered, 375-400 for 45min- 1hr. Last 15-20minutes I uncover. Topping with Sour Cream is optional.

Notes: Beef or Chicken works.
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Italian Sausage Submarines (Italian Sausage Subs)

Italian Sausage Submarines

1.25 lb. Sweet Italian TURKEY Sausage, casing removed
1/2 lb. Chorizo
2c Rinaldi’s Spaghetti Sauce (We did Original- But, any works)
1 can Basil and Oregano Tomatoes, DRAIN WELL (Press lid some)
2T Tomato Paste
1.5T TO 2T White Wine (I did 1.5T Movendo Moscato)
1 Red Pepper
1 Green Pepper
1 filled cup Red Onion, sliced
1/8tsp Pepper
3/4tsp Dried Italian Seasoning
1T Grated Parmesan Cheese (Store shelf kind)

Topping Shredd. Cheese Choice: Provolone, Moz., Or Italian (At end)
Other toppings *Optional: Olives, Spinach/Kale/Lettuce, Tomatoes, even Mayo!, etc.

Two Ideas of cooking:
1.) Cook meat (I start with Turkey, then add in Chorizo.). Butter Flavor Cooking Spray Crock. Add all, EXCEPT, peppers and topping cheese. Cook on Low total about 4-5 hours. About 1/2way TO hour before serving, add in peppers. At end, top with cheese, once melted serve on toasted bread of choice. Garlic Bread works.
Or Over noodles (Mock noodles work, like Zucchini noodles).

2.) Cook meats in large skillet, adding in seasons. Add in rest. (Optional: Saute vegis separate on side, with minced garlic. Add as topping.). Top meat with cheese. Cover, simmer til melted. Serve all on buns. Or over noodles.

FOR BREAD: Preheat oven to about 450. Cut bread to sizes desired, then mostly half. Quick spray of Butter Flavor Cooking Spray (Brush of butter works, too). Sprinkle with Cheese & Garlic Topper Season (Fleet Farm Brand) and Garlic Powder. Bake about 8 minutes, then broil for about 20seconds.

NOTES: We amped our typical Meat, Pepper, and Sauce recipe to get this. Chorizo gives it some heat. White Wine gives it an oomph. Turkey Meat cuts some cals. Feel free to skip or tweek to your taste. Like using Beef, Italian Sausage-Not turkey, etc. Or skipping Chorizo, up Italian Turkey- I’d add Red Pepper Flakes then! Basil and Oregano instead of Italian season, or seasons of choice. Up Sauce to taste. Etc. Like I said, To Your Taste! Endless Options.
Healthier Options: Serve on Lettuce Wraps, over Rice Noodles/Zucchini Noodles, etc.

Try our Hot Dagos

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Easy Breezy Stewy (EASIEST Hearty Stew)

Easy Stew
Our NEW Go-To Stew Recipe. AMAZING!

About 1.5 lb Large Cut (I used Pork! Was GREAT!)
2c Water + 2 Beef Broth Cubes
1 can Tomato Soup, undiluted
1 Onion Soup/Dip Packet
1.5c Potatoes, diced
1.5c Carrots, sliced
1 sm. Onion
1c Celery, cut long way, sliced
1/4tsp Garlic Powder
1tsp Worcestershire Sauce
1/4tsp Pepper
1/2c Frozen Peas (Add last 30 minutes)

Rice for Serving (Optional)

Butter Flavor Cooking Spray Crock Pot. Add all. Cook on low about 8 hours. Stirring occasionally. Serve with a few spoons of plain Rice (Optional).
easybeefstew2

Garlic Toast
1/2 tsp Olive Oil
2T + 1T Butter
1/2T Fresh Garlic, minced
1/4tsp Garlic Powder
1T dried Parsley
2tsp grated Parmesan Romano Cheese (Store shelf kind)
1/2tsp Dried Italian Season
1/8tsp Onion Powder
1/8tsp Sea Salt

Microwace 2T butter til boils. RIGHT AWAY, add minced fresh garlic. Set a few seconds. Then, add rest of seasoning, stir. Add in last tablespoon of butter. Microwave about 25-30seconds. Allow to set, to blend. I made when I started stew. So, it sat about 8 hours prior.
Cut bread. Microwave few seconds to soften/melt spread. Brush onto bread. Bake 425 for about 10minutes, or til toasted. Flipping 1/2way.
Cheese Bread: Sprinkle with cheese (We use Moz. or Italian) after 1/2way flip.
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Cow Pie Soup (Beef Pot Pie Soup)

Beef Pot Pie Soup
A name with a DIFFERENT meaning! A Pile of Hearty Beefy Deliciousness!

1lb TO 1.5lb. Ground Beef, browned*
1 pkg. McCormick Brown Gravy
1 can Cream of Mushroom
4 Beef Broth Cubes + 4c Water
2 Vegetable Broth Cubes (2c worth) + 2c Water
1/4c Water
1c, overfilled, Onions, cut
1.5c Carrots, sliced
1 + 1/4c Potatoes, diced
2 Celery, cut long way then sliced
1/2c frozen Peas (Added last 30minutes)
1c, overfilled, Mushrooms
1tsp Dried Parsley
1/4tsp Red Pepper Flakes
1/4tsp Pepper
1/4tsp Garlic Powder
Shredded Provolone Cheese (Top each bowl)

Butter Cooking Spray crock. Add all, except peas. Add peas last 30minutes. Cook on low, stirring frequently, for about 6-8 hours.

*Notes: I used ground Beef… You can use Ground Turkey, cooked. Or Beef Stew Meat. Or Steaks. Or Pork Chops.
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Spanish Popeye Soup (Chorizo Spinach Soup)

Chorizo Spinach N Chickpea Soup

Chorizo N Spinach Soup
2c Vegetable Broth (I used Knorr’s Cubes+Water)
2c Chicken Broth Cubes, crushed + 2c Water
2c Beef Broth Cubes, crushed + 2c Water
1/2lb Ground Chorizo, cooked
3c Spinach, chopped
1 can Chickpeas, drained
1 Sm/Med Onion
1/2c Celery, Halved long way and sliced
1 Carrot, grated
1T Dried Parsley
1 Garlic Clove, minced
1/4tsp Pepper
1/4tsp Cumin
1/4tsp Coriander
A lil shy 1/8tsp Sea Salt *Optional

Toppings: 1tsp Crema Mexicana, per bowl (YES! Don’t Skip!!!)
Optional Toppings: Shredded Cheese, Roma Tomatoes, diced (I skipped tomatoes)

Cook Chorizo. Butter Flavor Cooking Spray Crock. Add all. Cook on low 6 hours. Serve each bowl with Crema.
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Gravy Train with Biscuit Wheels (Smoothered Pork-wiches)

Added a New Recipe to Our Post:  Get the Most of Your Roast !
Gravy Train with Biscuit Wheels (Smoothered Pork-wiches)”
Gravy Train with Biscuit Wheels and Mock Loaded Potatoes
1.5-2lb Pork Shoulder (Or Large Cut of Choice)
1.5 TO 2 cans Cream of Mushroom, undiluted (I used 1.5cans)
1 Turkey Gravy Packet
1 Onion
1c Mushrooms, sliced
1 small Garlic Clove, minced

Jumbo Cheese Biscuits

LIGHTLY Butter Crock. Add in vegis. Top with pork. Pour 1/2 of cream of mushroom over, then add gravy packet, then other 1/2 of cream of mushroom. Cover. Cook on low for 6-7 hours. Serve over biscuits*, I used fridge biscuits, sprinkled pepper on top, pressed outward to enlarge some (And to kinda press in pepper), bake accordingly. Served with Mock Loaded Potatoes (Cauliflower)
*Can be served over Mashed Taters or Rice, as well.

Check Out Our Post: Get the Most of Your Roast for this and MANY MORE Recipe Ideas for your Large Cut Meats

Mock Loaded Potatoes
Loaded Mock Potatoes (Cauliflower):

Head of Cauliflower (Diced Potatoes CAN be used)
Extra Virgin Olive Oil (EVOO)
1/4tsp Pepper
1/8-1/4tsp Sea Salt
1/4 Garlic Powder
Sauce:
1tsp Dried chives
1/3c Sour Cream
1/3c Salsa Con Queso + 1T to toss at end
4-5T REAL Bacon Bits
1/4tsp Cajun Season
1/4 Cheese and Garlic (Corner’s Market from Fleet Farm)
1/4c Shredd. Cheddar Cheese

Premake sauce, place in fridge til use. Break up cauliflower and remove tough stems. I place EVOO in spray bottle, add a lil water… Spray cauliflower (Spreads more for less use). Sprinkle with sea salt, garlic powder, and pepper. Bake 375 for 20minutes, uncovered. Remove, toss with cheese sauce. Sprinkle cheese over. Bake 10 more minutes.
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Chinese Cabbage Rolls- 2 Versions

LOW CARB. LOW CAL. – Two ways to enjoy these! House was split on favorite version, but, undeniably, both great! (Photos Below)

Head of Cabbage, boiled, leaved removed
Meat Filling:
1 lb. Lean Ground Chicken
2T Soy Sauce
1T Balsamic Vinegar
1/4tsp Sesame Seed Oil
1T Parmesan Cheese (Grated store shelf kind)
1/4tsp Pepper
1/2tsp 5 Spice Season
1/2tsp Garlic Powder
1/2c Mushroom, minced
1/2c Onions
1/2 can Bean Sprouts, drained, cut in half
1/3c Water Chestnuts, quartered
1/3c Shredded Moz. Cheese, chopped more
1 Egg

Mix well the soy sauce, balsamic, sesame oil, seasons, and parm. cheese. Add in chicken, mix well. Add in vegis, chees, and egg. Mix well.
Cut off stem of cabbage head. Boil til leaves are tender to roll. Drain well. Roll a handful of meat mixture in cabbage leaf. Place into a baking dish, sprayed with Butter Flavored Cooking Spray.

chinesecabbagerolls
Version 1:

-Pour 1c of beef broth over rolls (I used 1 beef cube, crushed + 1c water). Cover and bake at 450 for 55 minutes. Serve with Dipping Sauce:
1T+1tsp Hoisin
1tsp Ketchup
1T+1tsp Rice Vinegar
1T Soy Sauce

chinesecabbagerollscoconutsauce
Version 2:

Sauce:
1/2c canned Coconut Milk
2T Soy Sauce
1T Balsamic Vinegar
1/4tsp Coriander
1/4tsp Red Pepper Flakes
1/4tsp Sesame Seed Oil (Honestly, I don’t think I added it. Your call.)
-Pour sauce over cabbage rolls. Bake, covered, at 450 for 55minutes.

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Curr-Conut Balls N Wet Cabbage (Coconut N Curry Meatballs with Vegis and Side of Cabbage)

coconutcurrymeatballswetcabbage

1lb 4oz bag Frozen Beef Meatballs (Unseasoned)
16 oz. Bag Frozen Japanese Style Stir Fry Vegetables*

Sauce (Premix):
A lil shy of 1c Unsweetened Canned Coconut Milk
2.5T Soy Sauce
1/2tsp Lemon Juice (Fridge concentrate kind)
1.5tsp Curry Powder
1/8tsp Ginger
1/2tsp (Packed) Brown Sugar
1/8tsp Red Pepper Flakes

Rice:
2.5c Minute Rice (With water it calls for- Not the salt or butter)
1 Chicken Broth Cube, crushed
1 Beef Broth Cube, crushed

Butter flavor cooking spray crock. Add meatballs and vegis. Premix sauce. Pour over. Turn on high for 1 TO 1.5 hrs. Then low for 3 more hours.
Serve over Rice. I did 2.5c Minute Rice microwaved, covered, in amount water it calls for, WITH 1 Beef Broth Cube, crushed, and 1 Chicken Broth Cube, crushed.

*Vegetables are Essential Everyday brand. It contains: Broccoli, Carrots, Snap Peas, Onions, Celery, Red Peppers, Water Chestnuts, and Mushrooms

wetcabbage

Wet Cabbage:
4.5c Water
4 Beef Broth Cubes, crushed
1/2T Butter
1 Onion Soup Packet
1 Head of Cabbage
1T Vinegar

On stove top, in oven safe pan, bring to boil: Water, cubes, butter, onion packet. Quarter cabbage. Add vinegar and cabbage to pot. Cover, bake 325 for 1 hour, stir. Cover. Bake at 400 for another hour.
(((You can choose to add to crock and slow cook, as well.)))
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Get the Most of Your Roast

There are Many-A-Ways to enjoy your large cuts. These recipes use Pork or Beef. With the purchase of a pig, we used Pork for all these. It was WONDERFUL!!! Cooked on Low. In  LIGHTLY Buttered Crock or Butter Flavored Cooking Sprayed Crock. Choose to amp some of these up with Bell Peppers (Added 1/2way) or Mushrooms. Also, flip meat halfway through. Trying to cut calories or carbohydrates? Try using wraps, egg rolls, or cabbage leaves, instead. Chicken can be tried with some of these, as well! Try adding halved potatoes to some of these, for sides!
TRY FREEZING THESE! Bam! Done! You’re Welcome.
CHECK BACK … We have more we will be adding!

Tay’s Roast-ier-er Roast Wiches
1.5lb.-2lb. Large Pork or Beef (We used Pork Butt)
2 Beef Broth Cubes + 3c Water
Onion Soup Packet
Au Jus Packet
1T Butter
1tsp Worcestershire
1 Garlic Clove, minced
1 Onion

Add to Butter Flavor Cooking Sprayed Crock. Stir Well. Add in meat. Cook on low 6-8 hrs. Now, just pick which way to eat (2 Pics below)…
»»»Two ways to serve this on Sesame Seed Buns«««:
 Top meat w/ Provolone, melt. Mayo up the lightly toasted bun. Serve up.
Roast Beef Wich
– OR:
Tayby's Roast Beef Wich
OR… With Spoonful of TAYby’s Sauce, spread on one Bun. AND a Spoonful of Prego Creamy Cheddar Sauce (Or Favorite Cheese Sauce), on other!
TAYby’s Sauce (Premake):
1/3c-1/2c Ketchup (I did 1/2c)
1-2tsp Water (I did 1.5tsp)
1T White Vinegar
1/4tsp Louisiana Hot Sauce
1.5tsp Worcestershire
1tsp PACKED Brown Sugar
1/4tsp Garlic Powder
1/4tsp Onion Powder
1/4tsp Paprika
1/8tsp Sea Salt
1/8tsp Pepper
Lil shy of 1/8tsp Cayenne Powder
—     ——     ——     —
Pepperoncini Roast Wiches
Pepperoncini Roast-wiches

1.5-2lb. Pork Butt
1 WISHBONE Ranch Dressing Packet
1 WISHBONE Italian  Dressing Packet
12oz Jar Pepperoncinis, RESERVE 1/3 juice from jar, cut stems off
1/3 of Juice from Pepperoncini Jar
1c Red Onion
2 Beef Broth Cubes, crushed some + 2.5c Water
1tsp Extra Virgin Olive Oil (Yes, this is an ingredient-Add!)
1 Garlic Clove, minced

LIGHTLY Butter Crock or Butter Flavor Cooking Spray. Add all to crock, except Meat and Pepperocinis. Stir. Drain pepperocinis til about 1/3 of jar left. Add 1/3 juice to crock. Dump pepperocinis onto plate (Be sure to capture juices). Cut stems off. Dump into crock the pepperocinis AND the juices left behind. Cook on low 8hrs. Top with Provolone Or Moz. Cheese and sprinkle with Grated Parm. Cheese (Store shelf kind). Serve on Sesame Seed Bun with Mayo.

(((I’ve tried this recipe, a while ago, w/ Au Jus Packet instead of Italian. It’s in our Vacation Meal post. But, needed tweeking. If you do this, add in 1/4tsp Garlic Powder, Pepper, & 1/4tsp Onion Powder. You “Can” up the water to 3.5c + 3 Beef Broth Cubes. Or leave it 2.5c+2cubes, your call.)))
—     ——     ——     —
Pesto Roast Wiches

Pesto Wich-Os
1.5-2lb Pork Butt Roast
4oz TO 8oz Jar of Pesto (We used 8oz! Classico Brand)
2 Beef Broth Cubes, crushed + 2c Water
4T REAL Bacon Bits
1T Parmesan Cheese (Grated Store Shelf Kind)
1tsp Dried Oregano
1 Garlic Clove, minced
1c Red Onion
1/4tsp Sea Salt
1tsp Balsamic Vinegar
1c Spinach, chopped

Lightly Butter Crock, LIGHTLY. Add all ingredients. Cook on low about 7-8hrs. Serve on bun with Mayo and Cheese (We used Italian 6 cheese). Use extra sauce in crock for dipping!
You can use wraps, as well.
   ——     ——     —
Balsamic Pork
Balsamic Porkies
Pork
1 Beef Broth Cube + 1c Water
1/3c Balsamic Vinegar
2T Worcestershire
2T Soy Sauce
1/4tsp Mustard Powder
1tsp Dijon Mustard
1/2tsp Dried Oregano
1/4tsp Garlic Powder
1/2 Green Pepper (Add later)
1 sm. Onion (Add later)

LIGHTLY Butter Crock Pot. Add all, EXCEPT, vegis. Cook on low 4-6 hours. LAST 45min-Hour add in vegis. AT END, chop up meat. Serve on buns, or wraps, with Tomatoes, Provolone, and Mayo.
   ——     ——     —
BBQ Roast Wich
BBQ Roast Wiches

2lb Pork Prime Roast
2.5c Water + 2 Beef Broth Cubes, crushed
1/2T Butter
4T of McCormick’s Grill Mates Memphis Pit BBQ Rub Packet (OR Texas)*
1c Red Onion
1/8tsp Pepper
1/3c Sweet Baby Rays HONEY BBQ Sauce (Last hour)

Add all, EXCEPT MEAT AND BBQ SAUCE, to crock. Give a good stir. Add in meat. Cook on Low 8 hours. Last hour, shred meat and add BBQ sauce. Serve on Sesame Seed Bun with Moz. Cheese and spread of Mayo.

*We have liked Texas style the best, for other recipes. But, store only had Memphis, which worked out nice. There is another type we tried, and DID NOT CARE FOR. So, try to stick with either of these two. Tho, for this recipe… I’ve only tried Memphis, thus far.
   ——     ——     —
Gravy Train with Biscuit Wheels and Mock Loaded Potatoes
Gravy Train with Biscuit Wheels
1.5-2lb Pork Shoulder
1.5 TO 2 cans Cream of Mushroom (I used 1.5cans)
1 Turkey Gravy Packet
1 Onion
1c Mushrooms, sliced
1 small Garlic Clove, minced

Jumbo Cheese Biscuits

LIGHTLY Butter Crock. Add in vegis. Top with pork. Pour 1/2 of cream of mushroom over, then add gravy packet, then other 1/2 of cream of mushroom. Cover. Cook on low for 6-7 hours. Serve on Bisctuits*, I used fridge biscuits, sprinkled pepper on top, pressed to enlarge some, baked accordingly. Served with Mock Loaded Potatoes (Cauliflower)
*Can be served over Mashed Taters or Rice, as well.

   ——     ——     —
Shredded Pork with Coleslaw Sandwiches 
The Porky Mexi ChinaManwiches
1 TO 1.5lb Pork (Large cut- Roast, butt, etc. I use bone-in, more flavor)
1 Beef Broth Cube + 3/4c Water*
1T Soy Sauce
1.5T Rice Vinegar
1/2tsp Hot Chili Oil
1/8tsp Liquid Hickory Smoke
1/2 Onion
1/2T minced Fresh Garlic
1/4tsp Red Pepper Flakes
1tsp TO 1.5tsp  Chinese 5 Spice (I did 1tsp)
1/2tsp Chili Powder
1/4tsp Chipotle Powder
1/4tsp Coriander
1/4tsp Pepper
1tsp Dried Oregano
1/2tsp Cumin
1/2tsp Paprika
1/4tsp Sea Salt
1/4tsp Brown Sugar

Coleslaw Topping:
2c Shredded Coleslaw
1/4tsp Chili Powder
1tsp Dried Cilantro (Double if fresh)
1.5tsp Lime Juice (Fridge concentrate kind)
2T Mayo
2T Crema Mexicana
1/8tsp Sea Salt

Sesame Seed Buns or Wraps

Butter Flavor Cooking Spray Crock. Add all pork ingredients. Cook on LOW about 7-8 hours.  Remove meat, shred. Add back to crock and turn to LOW or Off. Premake Coleslaw Topping, set in fridge til use. Serve on buns/wraps with Coleslaw Toppings.
*Note: I split my large cuts to get more meals. So, look up other Roast recipes. Also, Beer can be used in place of 3/4c Water with the Broth Cube. I have yet to try. Yet!
   ——     ——     —
taysfallporkwiches

1.5 lb PORK Roast (Or More)

2c Apple Cider (Essential Everyday 100% Juice-Apple CIDER)
2 Beef Broth Cubes, crushed
1/4tsp Smoke Liquid
1.5-2tsp Brown Sugar (I did 2)
1tsp Cinnamon
1/2tsp Pepper
1/4tsp Garlic Powder
3/4 Med. Onion
1/2T Garlic Cloves, minced

1/3c Reserved Crock Juices (After Cooking), or more to taste
1/4-1/3c HONEY BBQ Sauce (Later adding)

Buns of Choice
Tay’s Mustard Sauce (Recipe below)

Add, and stir, Apple Cider, Broth Cubes, Smoke, Sugar, Cinnamon, Pepper, Garlic Powder, Onions, and minced Garlic in Crock. Cook on Low 6-8 hours. Shred Meat. Reserve 1/3c Cooked Juices. Toss rest of Juice (OR SAVE for serving time sandwich DIPPING!). Mix together Reserve Juices and the BBQ Sauce. Add Shredded Meat to Crock. Stir in BBQ Mixture. Cook on Warm or Low for 15-20 minutes. Serve on Buns with a drizzle of Tay’s Mustard Sauce:

Tay’s MUSTARD SAUCE Recipe:
1/4c Regular Mustard
3T Mayo
1/2tsp Brown Sugar
1/2T White Vinegar
1tsp Worcestershire
1tsp Lemon Juice
1/4tsp Garlic Powder
1/4tsp Onion Powder
1/2tsp Paprika
1/4tsp Chipotle Powder
1/4tsp Pepper
1/8tsp Sea Salt
   ——     ——     —
chipotleraspberryporkwiches

1.5 lb Pork Roast
1c Beef Broth (I used Water + Crushed Broth Cubes)
2-3T Chipotle in Adobo, minced, or more to taste
1/2T Garlic, minced
1/2tsp Cumin
1/2tsp Onion Powder
1/4tsp Pepper
(Optional, I SKIPPED, for Xtra Sweetness: 1/2tsp Brown Sugar)

Sauce (Later adding):
4T Reserved Juice from Crock (After cooking)
1/3c HONEY BBQ
1tsp Chipotle in Adobo, minced
2T Raspberry Preserve

Add, and mix, Beef Broth, Chipotle, Garlic, Cumin, Onion Powder, Pepper to Crock. Add in Meat. Cook on low 8 hours, turning around in juices. Shred up. Reserve 4T of Juices. Discard rest.  Mix Sauce. Add to shredded Meat. Keep on Warm or Low for about 15-20minutes. Serve on Buns of Choice.


Some other Meals that could use Large Cuts:
Zesty BBQ Wiches
Carne Asadas
One Mad Hot Pig Chop Stewey
Chillin Chick N Pig (Pork N Chicken Green Salsa Chili)
Moo-Jitas
Adobo Pork
Italian Roast
Chili Con Carne
tTt’s Spicy Little Jerks (The Best Jerky)
Reuben Soup
Salisbury Pork
Chickity China the Chinese Chili (Chinese Chili)
Moo Shroom N Barley Soup (Beef Mushroom and Barley Soup)
Ye Fluthered Pot O Cattle (Corned Beef N Cabbage)
Sesame Cow Slab N Asian Vegis
Piggy Enchiladas
(Piggy’s Apple Stew) Apple Pork Loin Stew


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White Bear’s Karate Chop Suey (American Chop Suey)

Karate Chop Suey


1/2 lb Bacon, minced/blended
1 lb LEAN Ground Beef
1/2 large Onion
1c SWEET Red Bell Pepper
1c Green Bell Pepper
1 LARGE Celery, halved long way, cut small
1 grated Carrot
1 Garlic Clove, minced
1 28oz. can Whole Tomatoes, SLIGHT drain (You want some juices)
1 can Tomato Paste (Minus 1T-I used in other meal)
1c Tomato Juice (We used store brand)
1tsp Worcestershire
1/4tsp Sea Salt, more to taste
1/4tsp Pepper
1/2tsp Garlic Powder
1/4tsp Onion Powder
1/2tsp Red Pepper Flakes
1 Dried Bay Leaf
2.5c uncooked Rotini Noodles*
SERVE EACH BOWL: SPRINKLE OF MOZ. CHEESE AND GRATED PARM. CHEESE!

Mince bacon (Blend in small blender). On stove top, with 1/4tsp Extra Virgin Olive Oil, cook bacon. Add in beef, brown. Add ALL into BUTTER FLAVOR COOKING SPRAYED CROCK. Add in rest, EXCEPT noodles. (I give tomatoes a stab) Cook on low, about, 5 hours. Bring water with PINCH of sea salt to boil. Add in noodles. Boil suggested time on directions. DRAIN WELL!!! Add to sauce. Stir. Allow to sit few minutes. Allow to cool some. Enjoy.
*You can cook noodles in beef broth, or part, if you choose. We did Sea Salt. 
TRY OUR OTHER Goulash Based RECIPES:
FanTAYstic Goulash (Kid and Dad Approved- FAVORITE)
G-OO LA LA-sh (Man-ed Up Goulash)

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Must A Try-ee (Mostaccioli Pasta)

Mostaccioli Pasta


1 lb Ground Lean Beef
1 lb Hot Italian TURKEY Sausage
Onion
Green Bell Pepper, chopped
1T Dried Parsley
1tsp Dried Italian Season
1/2tsp Garlic Powder
1tsp McCormicks Montreal Steak Seasoning (Not marinade pkt.)
1/4tsp Red Pepper Flakes (More for heat)
1 jar Spaghetti Sauce (Rinaldi’s Tom., Garlic, Onion)
1c Prego Creamy Cheddar Cheese Sauce*
1 SMALL can Tomato Paste (Basil Oregano kind)
2T Sour Cream
1/3c Grated Parmesan Cheese (Store shelf kind)
2.5c Uncooked Mostaccioli Noodles (Cooked in Broth/Water, AL DENTE***)
1c + Sprinkle Mozzarella Cheese

Butter flavor cooking spray pot. Brown beef. Cut up Italian sausage, add to beef and brown (The casings are weird if cut, that’s ok! Just cut best you can and set into pan.) Add in vegis and season. Cook til most juices evaporate. Add in sauces, paste, sour cream, grated parm. cheese. Simmer for while, while cooking noodles.
Boil noodles halfway, in water with 2 Beef Broth Cubes.
Butter spray baking pan. Add Noodles:
mostaccioli1sm
Top with sauce:
mostaccioli2sm
Sprinkle a little cheese:
mostaccioli3sm
Give a mix/stir:
mostaccioli4sm
Top with 1c cheese (You may sprinkle top a little more with Parm. Cheese and Pepper, too. I forgot. So, skipped.):
mostaccioli5sm
Bake at 400 for 25minutes (I didn’t cover).
mostaccioli6sm


(((***Notes: Al Dente means cook to be firm to bite. I cooked mine about half-2/3 time suggested. Also, you can substitute noodles for Vegis- Like Zucchinis, etc. May add extra fluid, tho. And you could try Ricotta or Heavy Creamer, instead of Sour Cream. I have yet to try.)
*Use rest of cheese sauce for cheesy rice and chicken!

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Hot Dago Egg Rollo

Hot Dago Egg Roll
Lower Carbs Lower Cals

Meat Mixture *See Notes:
1 lb Sweet Italian TURKEY Sausage* (Casings Removed)
1 lb LEAN Ground Beef
1/3c Italian Bread Crumbs
1/4c TO 1/3c Parmesan Cheese (Store Shelf Kind)
1/2 Red Pepper + Sm. Onion (Both these blended in blender)
2 Eggs
3T Sauce Mixture (Below)
1/8tsp TO 1/4tsp Sea Salt
1/2tsp Dried Oregano
1/2tsp Dried Basil
1/2tsp Garlic Powder
1/4tsp Cajun
1/2tsp Garlic and Cheese Topper Season (Corner Market Brand-Fleet Farm)

Sauce Mixture:
1 jar Spaghetti Sauce (I used Rinaldi’s Original)
1tsp Italian Season
1 Garlic Clove, minced
1/4tsp Pepper
1/2 small can Tomato Paste (Basil Oregano Kind)
1/4tsp Red Pepper Flakes

Turkey Pepperonis
Egg Rolls (Or taco shells, cabbage leaves, hoagies, etc.)

I heated up sauce ingredients, then brought down to a simmer for a few minutes. Then, covered and set aside. Blend red pepper and onion. Mix above meat mixture. Form little logs to fit egg rolls. Roll into egg rolls with a LITTLE sprinkle of moz. cheese AND 3 pepperoni slices (Dab of water helps egg roll edges stick!). Brown each side in skillet with butter flavor cooking spray. LIGHTLY spray baking pan with cooking spray. Spread a little sauce mixture on bottom, top with egg rolls, top with more sauce, top with good amount of moz. cheese. Bake 375 for 40minutes. Last 10minutes top with Parm. Cheese (Store shelf kind) finish baking 10minutes.

*NOTES: You can try Cabbage Leaves for wraps vs. Egg Rolls. I have yet to try, but you can try Ground Turkey Meat instead of Beef. Or Any Italian Sausage instead of Turkey Italian Sausage. Regular Pepperoni instead of Turkey. Depends on how healthy you want these to be.
Original way to cook this is to form meat into patties, top with pepperonis, cook in sauce. (You can choose to brown 1st, I don’t) Top with cheese, bake til browned and top onto Texas Garlic Bread/Toast/Buns/Hoagies.  (Sometimes, I make patties stuffed with pepperoni.)
***We did not use all this meat. Extra was refrigerated for hamburgers the next night.
Hot Dago Egg Rollo

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Italian Roast

rusticroast


2lb Roast
6 slices Bacon+ 1/2tsp Grease (Baked, blended. Reserve grease)
1.5T Olive Oil
1c Water + 1 Beef Broth Cube (Crushed)
1.5c TO 2c jarred Rinaldis Traditional Marinara Sauce
1/2c + 2T Cabaret Red Wine
3/4tsp Red Wine Vinegar
1 Carrot, shredded
1 Celery
1 nice size Onion
1 Green Pepper
3/4c Mushrooms, sliced
1/2tsp Garlic Powder
2tsp Dried Parsley
1.5tsp Italian Seasoning
1/8tsp Sea Salt
1/4tsp Ground Pepper
Other options, add in: 1can Cannellini Beans (Drained)<-I wanted to add, forgot to buy. Will add next time! 1/2c zucchini, sliced and halved.

Line pan with foil. Bake Bacon, reserving grease. Blend up bacon. Lightly Salt and Pepper Roast. Heat oil in skillet. Brown each side of roast. Butter Flavor Cooking Spray Crock. Add Roast to crock. In pan, you cooked roast, add in red wine. Allow to simmer a few minutes, stirring up bottom stuff that’s stuck to pan (Deglazing). Add wine to crock. Add in rest of ingredients. Cook on LOW for 8hours. Remove meat and cut up. You can choose to scoop out excess grease, at this point (Clear stuff floating at top). Add cut up meat back in. Enjoy.
I served with Garlic Toast and My Parm. Green Beans (Also uses Bacon Grease from above)
Leftovers served on taco shells!
*You can try to trim excess fat from meat, prior to browning.

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