One Beef Roast - Prepared 3 Ways For 8 Meals

I have to say that when I buy a beef roast I try to make several meals from each roast, after all paying $7.00 up is not cheap, however, I do want to actually see and taste the meat in each meal.

The roast I bought was $7.90 and it was very lean.

The first day I had to work on the homestead so I put it onto boil, lowered the heat, covered and went about my outside work. A few hours later I had a nice tender chunk of beef ready for me to do my magic, make meals!

I sliced the roast into about 2 inch slices and returned them to the cooking pot with the broth, remember to reserve the broth.

Meal #1 

Beef and mushrooms with brown gravy

You will need :

1/3 of the beef roast

1- pack of brown gravy

1- small can of mushrooms, drained

Let`s put this together :

Use one cup of the beef broth to make the brown gravy, add the mushrooms and allow them to warm in the gravy.

Break the roast into small pieces, add to the gravy.

That is it!

Makes 2 servings.

Serve over toasted bread or potatoes and side dish of sweet peas.

Meal #2 

Beef Hash

You will need :

1/3 of the beef roast

2 - large potatoes

Vegetable oil

garlic powder

Salt 

Black pepper

Let`s cook!

In a medium size skillet add just enough oil to cover the bottom, heat over medium high heat.

Cut the potatoes into small thin cubes and add to the hot oil. cook them until they are golden brown.

Break the beef roast into small pieces and add to the potatoes and cook until the meat had warmed, sprinkle with garlic powder, salt and black pepper.

Remove from heat and serve.

Makes 2 servings.

Serve with side dish of green beans.

That is it!

Meal #3

Beef and vegetable soup

You`ll Need:

1/3 beef roast - small chunks

Beef broth- All of the reserved

2 - carrots - chopped

2 - potatoes - chopped

1 can of cut green beans - drained

1 can of sweet corn - drained

1 can of diced tomatoes

1/2 cup okra - sliced 

1 small onion - chopped

Salt- to taste

Black pepper - to taste

Garlic powder - dash

Worcestershire sauce - dash

Put everything in a large cooking pot with a lid. Bring to a boil, reduce heat and cover. Cook for 30 minutes over medium heat, or until the potatoes and carrots are soft.

Makes 4 servings.

Serve with tasted bread, crackers or cornbread.

So we got 8 easy meals of meat for just under $8, that is not a bad deal at all.

Don`t want beef three days in a row? That`s easy! take 1/3 of the beef, add broth and put into a quart freezer bag and freeze, so now you have the meat cooked and waiting for you. The Soup also freezes well.

Note: You can always freeze broth in a mayo jar, just leave room for expansion at the top.

By Andria Perry

Photos by Pixabay

Quick And Easy Meatball Entree

This day and time when I have to work a couple jobs to make ends meet I have little time for cooking so I have to do what I can with what I can get done quick and I am always looking for easy.

While this meal can be made with homemade everything I chose to use already made and put it together. I know its healthier to make my own and I do but.... but this is quick and easy, right? :)

This is a meatball open face sandwich.

To make this meatball open face sandwich you will need : 

 1 - Bag of Fully cooked meatballs

 1 - jar of Ragu sauce

1 - bag shredded Mozzarella cheese

1 - loaf Bar-b-q bread

Lets put this together! 

For each serving use :

In a microwavable safe plate cook 6-7 meatballs for one minute, turn each meatball over and cook one more minute.

In a large bowl, microwave 1/4 jar of Ragu sauce for one minute.

Place the meatballs in the ragu sauce and coat each one with the sauce, microwave one minute.

Place 1 slice of the bar-b-q bread on a cookie sheet and toast in the oven, preheated at 400°

Lets Plate this meal!

Put the slice of Bar-b-q- bread in the middle of the plate, arrange the meatballs on the bread, spoon the sauce on top.

Add the Mozzarella cheese on top and microwave 30 seconds. 

That is a fast and easy meal!

By Andria Perry

Photo by Andria Perry

Banana Oat Bars - Easy and Gluten Free - Cooking With Angie

I do not know how I came about this recipe but when I was flipping through a stack of the single recipes laying in a pile I seen this recipe for Banana oat bars, but there was not a name for this recipe, just the recipe. So, I named it what it seems it should be, Banana oat bars.

And since the doctor told me to drop 20 pounds, again, I figured I need to eat somewhat healthier ...... add "the smushed face here," I decided to try these late last night when I was dying for something sweet. 

I did not have the three regular size bananas called in the recipe BUT I did have two huge bananas and they worked out just fine. 

You`ll need :

3 medium mash bananas (I used two huge bananas)

1/3 cup applesauce (I used my home canned applesauce)

2 cups of oats (I used Quaker quick oats)

1/4 cup of almond milk (I use blue diamond)

1/2 cup raisins (optional, I used them)

1 teaspoon vanilla flavor

1 teaspoon cinnamon

Agave Nectar

How to make :

Preheat over to 350°

Spray a 9 x 11 baking pan with Pam.

In a large bowl add all the ingredients and spread in baking pan.

Bake for 15 to 20 minutes. (17 minutes was good for me)

Remove and cut into bars.

Over each serving drizzle agave nectar and enjoy!

This is not just gluten free but no sugar added and also vegan!  I must say, its very different and SOOOO good!

I was thinking and some sliced almonds would be nice added too.

By Andria Perry

Photos by Andria Perry

Old fashion Banana Pudding - Cooking With Angie

Banana pudding is one dessert that all Southern woman should know how to make! I learned to make this simple but powerful pudding when I was in my teens.

Over the years I have added my own touch to the recipe, omitting eggs is one, I don`t really need them so to me its wasting to add them. I have also discovered banana flavoring, not necessary but it adds a little punch. Although I made this one with straight vanilla flavor instead of mixing both.

You will need :

2 ripe bananas 

1 small bag of vanilla wafers 

1 1/2 cups of milk

2/3 cups of sugar

2 heaping tablespoons of flour

1 tablespoon vanilla flavor 

Or 1 teaspoon vanilla flavor and 1 teaspoon banana extract

First :

In a medium size bowl later the bottom with vanilla wafers, then top with  sliced banana rings, then add another layer of vanilla wafer and another later of bananas, reserve vanilla wafers for the top. Set this aside.

In a large stainless steel cooking pot add the sugar and flour and the vanilla flavor.

Slowly add a little milk at a time, stirring to make sure the flour does not lump.

Cook over medium heat, stirring constantly so it will not stick to the bottom, as the milk begins to boil it will thicken. Cook till its of medium thickness.

Remove from heat.

Pour the hot pudding over the layered bananas and vanilla wafers.

Top with the reserved vanilla wafers.  (I poured the crumb in also:)

Refrigerate for around and hour. 

I have learned that banana pudding is a welcomed dessert after just about any meal and in the hot summer time it has been known to be a meal all by itself. I have not found a pudding that beats a banana pudding as pleasing a crowd of people.

By Andria Perry

Photo By Andria Perry

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