Beef Stroganoff (in the crock pot or stove top)

1 lb of beef stew meat, cubed, frozen or not (you may want a more tender cut if you’re doing the stove top version)
1 can of cream of mushroom soup (10.75 oz)
1/2 medium onion, chopped
1 small can of sliced mushrooms (optional)
1/4 cup water
1 Tbsp Worcestershire sauce
4 oz. (1/2 a bar) of cream cheese or ½ cup sour cream
Egg noodles, or any kind of pasta noodles or rice

Crock Pot Directions:
1-Put everything BUT the cream cheese or sour cream  and egg noodles into the Crock Pot.  You do not even have to brown the stew meat!
2-Mix together.
3-Cook on High for 5 hours or on Low for 8 hours.
4-When you are close to serving dinner, prepare about a half bag of noodles according to the package directions.  Mix in the cream cheese or sour cream about 20 minutes before serving.
5-Top the noodles with the Beef Stroganoff and enjoy.  We love this with peas or broccoli on the side.

Stove Top Directions:
1-Follow the directions on your pasta package to boil the noodles.
2-While the pasta is cooking, cut up the meat in small squares, then cut them in half to make them thinner.
3-Put a frying pan on the stove and turn the burner to medium. After it has heated up, put the meat in the pan and brown in on each side until it is no longer pink in the middle.
4-While the meat is browning, peal, wash and dice the onion and add it to the meat to cook for the last few minutes of cooking.
5-In a sauce pan add the cream of mushroom soup, water and Worcestershire sauce (and mushrooms if using them) and stir all together while you heat the mixture on medium. When everything is combined and warmed, turn the burner to low and add the sour cream (or cream cheese) and melt into the sauce.
6-Add the cooked onions and browned meat to the sauce.
7-Drain the noodles and serve the sauce over the noodles and enjoy.

*I have this crock pot and highly recommend it!
Adapted from:

Oven Baked Chicken Fajitas

1 pound boneless, skinless chicken breasts, or other meat cut into strips
2 Tbsp oil
2 tsp chili powder
2 tsp cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp salt
1 (15 oz) can diced tomatoes
1 sm can green chilies
1 medium onion, sliced
1 large bell pepper, seeded and sliced (I use half a green and half a red)
12 flour tortillas
Toppings such as cheese, sour cream, and guacamole – if desired
1. Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish.
2. In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt
3. Drizzle the spice mixture over the chicken and stir to coat.
4. Next add the tomatoes, green chilies, peppers, and onions to the dish and stir to combine.
5. Bake uncovered for 20-30 minutes or until chicken is cooked through and the vegetables are tender. Serve on tortillas with desired toppings.
(Recipe adapted from Real Mom Kitchen at



Pork or Beef Soft Tacos

1 (2.5 lb) pork roast (can use beef roast too)
1 3/4 cups beef broth
Juice of 1 lime
1 1/2 Tbsp chili powder
1/2 Tbsp cumin
1/2 Tbsp onion powder or dried onions
1 tsp garlic powder
1 tsp salt
1/4 tsp black pepper


1. Place roast in a slow cooker along with beef broth.
2. Squeeze lime juice over roast.
3. In a bowl, combine the remaining ingredients.
4. Sprinkle spices over roast.
5. Cover and cook on low for 8-10 hours.
6. In the crock pot use two forks or kitchen shears to shred removing any fat.
7. Return meat to crock pot and cook for 30 minutes more.
8. Using a slotted spoon or tongs, remove beef from slow cooker and serve in your favorite Mexican dish.
Recipe by Real Mom Kitchen at

Spaghetti (sauce can be made in the crock pot)

-1, 15 oz can diced tomatoes
-2, 15oz cans of tomato sauce
-1 chopped onion (or 2 T dried onions)
-2 T chopped garlic or (1 T garlic powder)
-1 T Oregano
-1 T honey (or sugar)
-1/2-1 lb lean ground beef or ground turkey or ground sausage
-salt & pepper to taste
-Spaghetti noodles, cooked
Directions for crock pot

1-Add the thawed (or frozen) ground beef or turkey to the crock pot. Dump in the cans of tomatoes and tomato sauce, and the spices.
2-Cover and cook on low for 8-10 hours. Stir occasionally and break up the meat.
3-When done cooking, break up the ground meat a bit more and salt to taste.
4-Serve right away with some prepared pasta, or package for freezing.

Directions for stove top
1-Brown the ground beef and drain the fat (or grab a bag of browned ground beef from the freezer if you did this tip when you got home from shopping)
2-Dump in all the cans of tomatoes, and break the ground meat up with a large spoon. Stir in the spices.
3-Cover and cook on low for 8-10 hours.
4-When done cooking, break up the ground meat a bit more and salt to taste.
5-Serve right away with some prepared pasta, or package for freezing.




Mexican Haystacks

½ lb browned ground beef
1 to 2 (15 oz) cans tomato sauce 
Mexican spices to taste (I use garlic powder, onion salt and Cummin)
2 cups uncooked rice
Shredded lettuce
Grated cheddar cheese
Chopped tomato
Sliced olives
Corn chips
1 cup frozen corn (or can of corn), cooked and warm.

1-Cook 2 cups of uncooked rice.  
2-While the rice is cooking, brown ground beef and drain the fat.  Add the cans of tomato sauce and spices to taste warm through out.  

3-Cut up the lettuce, olives, tomatoes and avocados.
4-When everything is ready everyone can build their own haystack how they like.  I put lettuce down first, then cheese, sauce, olives, tomatoes, corn and corn chips.

Taco Salad (optional crock pot method)

1 lb.   lean ground beef
1/2 onion, chopped (optional)
1 Tbsp. Chili Powder
1/4 tsp. Garlic Powder
1/4 tsp. Onion Powder
1/4 tsp. Crushed Red Pepper Flakes (or less if you like less spice)
1/4 tsp. Dried Oregano
1/2 tsp. Paprika
1 1/2 tsp. Ground Cumin
1 tsp. Salt
1 tsp. Black Pepper (optional)

(OR 1 pkg.  Taco Seasoning Mix)

¼ cup  water
1 large head of lettuce (I like Romain or the “Spring Mix” at Costco)
2 tomatoes, chopped
1 cup  Shredded Cheddar Cheese
tortilla chips, Ranch Dressing, Salsa, olives, avocados etc


1- Brown meat with onions in large nonstick skillet on medium-high heat; drain.
*You can also put the raw (fresh or frozen) ground beef in the crockpot with the chopped onion and all the spices and cook it on low for 8-10 hours or high for 5-6 hours, drain off grease and skip to step 3.
2- Add spices and water; mix well. Bring to boil. Simmer on medium-low heat 3 min.
3- Cut and wash lettuce, tomatoes, olives, avocados and any other desired toppings.  
4- Have everyone make their own salad how they like it and enjoy.

Taco Seasoning recipe from:

Three Cheese Pasta Bake (no boiling the noodles beforehand)

This is one of the most popular of my recipes that I share in my meal planning classes. This recipe is so simple and fast to whip up and is delicious. Kind of like a lasagna that is really quick. You can also add chopped spinach, or broccoli or peas if you like. Yum!
2 (15 oz) cans tomato sauce
1 can diced tomatoes
1 1/2 cups water
1 t oregano
1 t garlic powder
(OR 1 jar pasta sauce (26oz) and 1 1/2 cups water)
15 oz (2 cups) ricotta or cottage cheese
2 cups shredded mozzarella, divided
1/4 cup Parmesan cheese
1 lb ground beef or sausage, cooked and crumbled (optional)
8 oz (or about 3.5 cups) uncooked pasta like penne
1-Preheat oven to 400 degrees or get out crock pot.
2-Lightly grease 9×13 pan; or crock pot and set aside.
3-Combine sauce, water, ricotta or cottage cheese, 1 cup of mozzarella, meat (if using that), Parmesan and uncooked pasta. Pour into 9×13 pan and cover with foil. Bake for 55 minutes.  or pour into crock pot and cook on low for 6 to 8 hours.
4-Remove foil and top with remaining mozzarella cheese. Bake for 5 to 10 minutes, until cheese is slightly browned or sprinkle cheese on top of pasta on crock pot and as soon as the cheese melts it’s ready to serve.
I originally found this recipe at and adapted it to my liking.  
I originally found this recipe at and adapted it to my liking. We love it and it’s in our monthly meal rotation.
Pork Roast

Easy and Delicious Pot Roast or Pork Roast

4 pounds beef roast (chuck or rump-can be frozen or not) or Pork Roast
1 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons garlic powder
1 medium onion, sliced in rings or pieces
2 large potatoes, cut in 2-inch chunks
1 cup baby carrots (or peeled and cut regular carrots)
3 tablespoons Worcestershire sauce
1 cup beef broth (or 1 tsp “Better than Bullion” Beef and 1 cup water)


The Directions.


Use a 6-quart slow cooker.
1-Place the sliced onion in the bottom of the cooker. 
2-Add meat, and toss in the potatoes and carrots. Pour worcestershire and beef broth on top. 3-Cover and cook on low for 8 to 10 hours (or longer to be more tender, sometimes I do mine over night for lunch the next day.) 
*If your meat isn’t as moist as you’d like nearing serving time, take it out and cut it into a few pieces and return it to the pot to soak up more juice.