Steak Bit Lasagna

Ed loves lasagna; I love lasagna. I hadn't made any since I tried to make some crockpot lasagna. Oh, you haven't seen that recipe? Totally not blog worthy :) Maybe when I rework it some. This lasagna came about as an effort to use the ingredients I had on hand, so while it may not be a super decadent lasagna, it ain't too bad :)

Ingredients:
9 no boil lasagna noodles ( I used barilla)
.4 lb boneless shoulder beef steak, any gristle removed, cut in to bits
1/4 tsp crushed red pepper flakes
1/2 tsp chopped onion
1 24 oz jar Ragu Super Chunky Mushroom Pasta Sauce
1 14.5 oz can italian diced tomatoes ( I pureed mine)
1/8 tsp parsley
1/2 tsp garlic salt
1 1/4 cup mozzarella cheese


Preheat oven to 375. In a small skillet, brown meat in pan, add red pepper flakes and chopped onion. Remove from heat. In a mixing bowl, mix the pasta sauce, tomatoes and remaining spices. Stir well to combine. Spray glass 9x13 baking dish with pan spray and begin layering the ingredients. Start with 1/4 of the sauce mix, topped with 3 of the no boil noodles, 1/3 of the meat mixture and 1/4 of the cheese. Repeat process, ending with sauce and cheese. Cover dish with foil and bake for 60 minutes.

Makes 4 Large servings @ 11 PPV
Makes 6 Servings @ 8 PPV
Makes 8 Servings @ 6 PPV

YUM!


Linked at:
Cast Party Wednesday, Recipe of the Week: Red Meat Masterpieces

Grilled Steak Stir fry, Grilled Peaches and Thai Kitchen Hot & Sour Rice Noodle Soup

I think random things might be my specialty!

.46 lb Angus Stir-fry steak (thin sliced, approx 3 inches long?)

Steak Stir-fry Marinade:
1/4 cup Worcestershire Sauce
1 teaspoon Olive Oil
 1/2 tablespoon Spicy Montreal Steak GrillMates Seasoning

Mix the marinade ingredients, pour in to a container or baggy. Add steak, mix til well covered, close and refrigerate for at least 1.5 hours

Grilled Peaches:
1 can of peach slices, canned in own juice, drained and rinsed
1 packet splenda
1/2 teaspoon curry powder
1/4 teaspoon ginger

Mix dry ingredients and toss over peaches, mixing well.



Preheat grill to medium heat. I made two "grilling foil pans" (flat foil with edged bent up)
place the pans on the grill or a minute or two to heat up. Dump steak in one; peaches in the other. Cook for about 3-5 minutes, stir and cook another 3-5 minutes or until cooked through.


Serve with Thai Kitchen Hot and Sour Rice Noodle soup on the side. (I just scooped out some of the noodles and let Ed have the broth)

All of the above make 2 servings of each.
steak @ 4 Points+ per serving
peaches @ 0 Points+ per serving
Noodle soup @ 3 Points+ per serving

so 1 total serving = 7 Points+.

I wasn't a big fan of the noodles but Ed liked everything! The steak and the peaches were super YUM!

I have linked up @
Hunk of Meat Mondays
Delectable Tuesday
 Recipes for the Grill

Steak with Country Gravy, Hash Browns and Green Beans

 Randomly throwing things together in the kitchen.. I didn't get many pics as I wasn't exactly sure what I was doing! The hardest part of this meal is figuring out the right portions since they are on different scales !

For the steak:

10 oz raw top round steak cut in the thin strips

1 tablespoon white onion, diced

2 garlic cloves, peeled and diced

2 tablespoons olive oil

For the hash browns:

1 bag Alexia Hash browns

1 tablespoon veg oil

2 teaspoons olive oil

Gravy:

1 packet Pioneer country gravy

Green Beans:

your choice, we used canned french cut

Steak:

Preheat pan over medium heat, add oil, garlic and onion. cook til starts to brown. add steak, cook til done.

Hash browns:

Preheat pan over medium heat, add oil. when hot, follow directions on packaging.

Follow Direction on Gravy packet, easy peasy.

cook your green beans as desired, easy peasy.

Now for the details:
Steak: serves 4 @ 5 Points+ each
1/4 cup gravy = 1 Points+
Hashbrowns: serves 5@ 3 Points+ each.
(optional topping: 1'/8 cup shredded cheese @ 1 Points+ each)

I portioned out 1 serving of each and put in some green beans for a total of 10 Points+.
A very nice, satisfying meal!

Enjoy,

linked over at 

Lady Behind The Curtain: Cast Party Wednesday

Recipe of the Week: Red Meat Masterpieces