Skillet Chili Mac & Cheese

This is my favorite thing that I have made all year. If I could, I would eat this every day!

Skillet Chili Mac & cheese
Original recipe found here.

Ingredients:
1 lb ground beef
1/2 medium onion, chopped
2 tp garlic, minced
salt & pepper
1-15 oz can tomato sauce
1-6 oz can tomato paste
1-15 oz can kidney beans, drained & rinsed
4 cups beef broth
1 Tb chili powder
2 tp cumin
1 tp paprika
1 tp dried cilantro
1/2 tp dried oregano flakes
2 c elbow macaroni, dry
2 c shredded cheddar cheese
toppings: shredded cheese, green onions, tortilla chips, hot sauce

Directions:
1. Add ground beef, onion, and garlic to a large skillet over medium heat. cook until no longer pink.
2. Add tomato sauce, paste, beans, broth and spices to the skillet. Bring to a boil then add macaroni noodles and place a lid on top. Cook for 5-7 minutes, stirring once. Remove from heat and add cheese, stirring until smooth. Let sit and thicken for 10 minutes before serving.

Beef and Broccoli (asparagus) stir-fry

Well, P hates broccoli so when I made this for him I substituted asparagus.  When he was out of town and his mom was here, we made it with the broccoli, delicious!  This was originally from my healthy cooking magazine, but as always I've slightly tweaked it to work for us.

Ingredients:
2 tp cornstarch
1/2 cup beef broth
4 tp soy sauce
1/2 tp ginger powder
1 garlic clove, minced
1/2 lb beef sirloin steak, thinly sliced
2 tp sesame seeds
2 tp olive oil, divided
2 cups broccoli florets (or any other vegetable)
1 small yellow pepper, thinly sliced
1 cup hot cooked brown rice

Directions:
In a small bowl, combine the first five ingredients.
In a large pan, stir-fry beef and sesame seeds in olive oil until no longer pink; set aside.
Stir-fry broccoli in remaining oil for 3-4 minutes.  Add pepper; cook 4-6 minutes longer.
Stir cornstarch mixture and add to the pan.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Add beef; heat through.  Serve with rice.

Barley Beef Skillet

I made this when my friend was in town, it served three and we still had leftovers for lunch the next day.  Delicious!


Ingredients:


1 lb lean ground beef
1/4 cup chopped onion
1 garlic clove, minced
1 can (14.5 oz) beef broth
1 can (8 oz) tomato sauce
1 cup water
2 small carrots, chopped
1 small zucchini, chopped
1 cup medium pearl barley
2 tp Italian seasoning
1/4 tp salt
1/8 tp pepper


Directions:


1. In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain.
2. Add the broth, tomato sauce and water; bring to a boil.
3. Stir in remaining ingredients; cover and simmer for 45-50 minutes or until barley is tender.