Italian Zucchini Smothered Steak

Italian Zucchini Smothered Steak

Okay, so this recipe is a little of this, some of that and enough meat and vegies to feed my family. So here are some guidelines, but trust me it is so good you will not want to eat just steak alone again.

Steak 1/2 lb per person (this gives you left overs!)
1 to 2 Zucchini per person (depends on the size, you may need 3 per person. I usually purchase about 5 #)
2 large onions (regular or Maui sweet)
1 large jar of spaghetti sauce (I use store brand meat or mushroom)
Canola oil
Ms. Dash Table Blend
Salt and Pepper
Garlic Powder
Onion Powder
Frozen Ravioli (I use Kroger Brand)

Add a little canola oil to skillet and brown steak. I do not like red, so I cook my steaks until no red remains (doesn't hurt them, trust me).  Season with Salt, pepper and Ms. Dash.  While steaks are cooking, slice onions and zucchini.  Remove steak once done.  Add more oil if needed and add onions and zucchini.  Season with salt, pepper and Ms. Dash.  Saute to tender crisp.  Pour in spaghetti sauce and return steak to skillet.  Cover steak with sauce and vegies, reduce heat to low and simmer until steak is fork tender.  This is about 30 to 45 minutes.  Keep a watch on it so it doesn't boil, dry out, etc.  This should be a slow simmer.  Add seasoning to your taste.  When steak is about 10 minutes from being done, boil water to cook ravioli.  Boil ravioli according to package directions.  Serve steak and vegies over ravioli with garlic bread.

All Things Yummy.......

Tomato Soup w/ Meatballs2 1/2 # Ground Beef 93% Lean
1 pkg Italian Seasoned Croutons by Rothbury Farms
1 Tbsp Garlic Powder
1 Tbsp Onion Powder
1 Tbsp Sea Salt
2 Tbsp Black Pepper
1 Family sized jar Ragu Spaghetti Sauce
1 # Favorite Pasta (Rotini, Macaroni, etc)
8 to 12 Cups Water
2 to 4 Tbsp Better Than Bouillon Chicken

Finely crush croutons in food processor (or plastic bag with rolling pin). Mix 3 large handfuls of crushed croutons, garlic powder, onion powder, salt and pepper into ground beef. Make golf ball size (or smaller) meatballs. I bake mine in a large roaster pan with a little olive oil. They can also be cooked in a skillet in olive oil, you choice.

Cook pasta according to package directions. In large stock pot, mix Ragu, water, bouillon and season taste (I use Ms. Dash table blend to season so no more salt is added). Bring to full heat over medium, but do not boil. Add pasta and meatballs. Serve with garlic cheese bread.

Additions: Add white beans (2 cans) and 1 # favorite frozen mixed vegetables with the ragu and water.

Summer Salads
Iceburg Lettuce, Fresh Spinach and Romaine Hearts
Fresh Tomato, Cucumber, & Zucchini
1 pkg Fresh Broccoli Slaw
1 lb Frozen Corn, thawed
Real Bacon Bits
Croutons
Fresh grated Parmesan Cheese
Fresh Ranch Dressing

I use enough ingredients to have ready to eat salad on hand for about 3 days. Shredd Iceburg, spinach and romaine hearts in large bowl. Finely chop two tomatoes, one cucumber and two zucchini. Keep these separated and set aside. The corn can be quick thawed in the microwave, be careful not to heat too much.

To serve: Layer in bowls, lettuce mix, tomatoes, cucumber, zucchini, corn, bacon bits, croutons and cheese. Top with ranch dressing. Serve with chicken, fish or steak.

Alternatives:
SPANISH: Remove tomatoes, cucumber, broccoli slaw, croutons, parmesan cheese. Add Pico de Gallo, chopped Jicama, Tortilla chip strips, shredded Jack cheese and rinsed canned black beans. Serve with tacos, taco meat or fajitas.

FRUITED: Remove tomato, cucumber, zucchini, corn, broccoli slaw, croutons, parmesan and ranch dressing. Add fresh raspberries, blueberries, strawberries, blanched green beans, walnuts, rotisarie chicken breast, and brie cheese slices. Dress with your favorite Raspberry Vinegrette.

ASIAN: Remove tomato, cucumber, zucchini, corn, parmesan, croutons, ranch dressing and bacon bits. Add manadarin orange segments, chow mein noodles, cashews, grilled chicken, chopped celery. Dress with your favorite Asian dressing.

White Chicken Chili
2 cans Butterball Chicken Broth
2T Better Than Bouillon Chicken
2 cups Water
1 can Small White Beans undrained
1 small can diced Green Chiles
2 cups diced cooked Chicken Breast
Cumin, Black Pepper, Mrs. Dash and Salt to taste
4 Corn Tortillas cut into small strips
Cooking Spray like Pam
Sour Cream, Diced Avocado, Diced Tomato (optional)

Mix all ingredients excluding tortillas and cooking spray in medium-large stock pot. Bring to slight boil and reduce heat to simmer. Simmer for 30 minutes.

Lightly spray cookie sheet and place strips of tortillas on sheet in single layer. Lightly spray with Pam and sprinkle with seasoning of choice (Mrs. Dash, Salt and Cumin). Bake at 400 degrees until lightly brown and crispy.

Serve chili topped with sour cream, avocado, tomato and tortilla strips.
Quick & Easy Potato Soup

1 can Butterball Chicken Broth
1/2 cup 1% Milk
2T Better Than Bouillon Chicken
2 cups Water
Idahoan Instant Potato Flakes
Light Velveeta Cheese
Mrs. Dash
Pepper
Pinch of Salt

In saucepan, bring up heat in broth, add bouillon and mix to dissolve. Remove from heat and add 1/8" slice of cheese and milk. Stir until cheese melts, adding back to heat if needed. Add potato flakes to desired thickness. Season with Mrs. Dash, pepper and a pinch of salt. Serve hot.

Variation: Add frozen broccoli florets to broth and heat. Add more cheese to make Broccoli, Cheese and Potato Soup.
Swiss Miss Vanilla Coffee

1 pkg Sugar Free Swiss Miss
1 T Folgers Instant Coffee
6 oz Hot Water
1 T Vanilla Coffee Mate

Mix and Enjoy.......

All measurements can be adjusted to your taste.