One of my first blog posts was a recipe for beef tips--a slow cooker recipe that was easy and, well, unrefined! When I adapted the recipe from Taste of Home's Simple & Delicious, I had to leave out the canned cream of chicken soup. I had no idea at the time that it was so easy to make cream of chicken soup, so I just left it out! The beef tips made from the earlier posted recipe taste fine, but... if you add some homemade cream of chicken soup to them, they're even better! So, I wanted to repost about the beef tips, giving an updated recipe.
Beef Tips
Ingredients:
1 pound beef sirloin tips, cut into 1 inch cubes (I also use different cuts of beef)
2-3 medium carrots, chopped
1 to 1 1/2 cups chopped celery
1 cup chopped onion
1 recipe cream of chicken soup
1 cup beef or chicken broth
Mix all of the ingredients together in the slow cooker. Cook on low for 6-7 hours, or until the meat is tender. Serve over 100% whole wheat egg noodles, spaghetti noodles, or faux-tatoes.
We make homemade pizzas regularly, and I often double or triple the sauce and refrigerate the leftovers to use for quick and easy lunches like this one, or pizza pockets. It's quite convenient to have the sauce ready to go, especially when the day is busy and the family is hungry!
This is a super easy and fast lunch, and it's a big hit at our house. Because the recipe uses Ezekiel bread, you can rest assured that you're giving your family an excellent source of protein as well.
Toasted Pizzas
Ingredients:
Ezekiel bread
Pizza sauce (about 2 Tbsp. per slice of bread)
Mozzarella cheese (about 1/4-1/2 cup per slice of bread)
Garlic powder
Directions:
To make these pizzas, toast your slices of Ezekiel bread. Spread pizza sauce on the slices, then top with cheese and sprinkle with garlic powder. Bake at 425 until the cheese bubbles and begins to brown.
This stromboli makes a great warm meal at home, or a delicious cold one packed as a lunch. It isn't difficult or labor intensive, but you'll need to make it on a day when you have extra time for the dough to sit on the counter and rise.
Our family generally avoids pork products, but we make an exception for this recipe, simply because we like it best with ham. You certainly don't have to use ham, however. You could use turkey, chicken, or leave out the meat altogether. I've adapted this recipe from Taste of Home's Simply & Delicious, and The Bread Beckers, Inc.
Mozzarella Ham Stromboli
(makes 2 loaves)
Ingredients:
1 1/4 cup hot water
1/2 cup milk
2 tsp. quick rise yeast
2 Tbsp. olive oil
1 Tbsp. honey
4-5 cups white whole wheat flour
2 tsp. salt
1 package deli ham, 8-12 ounces*
4 cups mozzarella cheese, shredded (buy block and shred yourself)
2 Tbsp. melted butter
2 Tbsp. parmesan cheese
*Watch the ingredients in deli meat. They often add refined sugar, nitrites, and nitrates to their meat. Applegate meats do not contain these added ingredients. For a less expensive option, try Hormel's Natural Choice deli meats. They also do not add nitrites or nitrates, and use turbinado sugar instead of white sugar.
Directions:
In a large bowl, combine the water and milk, then add the yeast. Let this mixture set for a few minutes, then add the oil, salt, and honey. Gradually add the flour, mixing with a heavy spoon, until well mixed. The dough will be slightly sticky. Cover the bowl with a towel or plastic wrap and let it rise until double.
Turn the dough out onto a well floured surface. You may need to sprinkle a little flour over the dough as well to make it workable. Divide the dough in half. Set half the dough back in the bowl, and roll out the other half into a large rectangle.
On the rectangle, layer half the meat and half the cheese, making sure to leave about an inch of dough around the edges uncovered. Roll up the dough from a short side, then pinch together the seams. Place the loaf, seam side down, on a greased shallow pan.
Roll out the second half of dough, layer the meat, and cheese, pinch together the seams, and place it on another greased shallow pan.
Leave both loaves setting out to rise for 60 to 90 minutes, then brush the melted butter on the loaves. Sprinkle on the parmesan cheese, then bake the loaves at 375 for 15-25 minutes, or until golden brown.
If you plan to pack the stromboli as a cold lunch, cool it in the refrigerator before cutting.
