Stuffed Peppers

1/2 onion chopped (more if desired)
1 lb ground sirloin (plain ground beef works too)
salt and pepper to taste
1.5 tsp Worcestershire sauce
1 can of diced tomatoes
2ish cups of prepared brown rice
1 cup shredded cheddar cheese

4-6 peppers (depending on size) in red, yellow, orange or green

* Bring a large pot of water to a boil. Cut the tops off the peppers and clean out seeds. Cook peppers in boiling water for about 3 minutes, remove from water and drain. Sprinkle the inside of each pepper with a little bit of salt and set aside.

* In a large skillet, saute beef and onions until beef is browned. Drain excess fat  and season with salt and pepper. Stir in tomatoes, rice, and Worcestershire sauce. Let simmer until warmed through. Remove from heat and stir in cheese.

* Preheat oven to 350 degrees. Stuff each pepper with beef and rice mixture. Place peppers open side up in a baking dish. Sprinkle with additional shredded cheese.

* Bake for 20 minutes or until cheese is melted and peppers are heated through. I cook mine uncovered, but several recipes I have seen say to cover the peppers... your call!

Chinese Beef & Broccoli

From Flavours of Home cookbook

2 Tbsp oil
1 lb sirloin or flank steak, sliced into thin strips
1/2 medium onion, thinly sliced
1/4 lb sliced fresh mushrooms (optional, but VERY yummy!)
4 cups small broccoli florets
1/4 tsp salt
Pepper to taste
1 small clove crushed garlic
3 Tbsp water
1/2 cup cold water
3 Tbsp cornstarch
2 tsp sugar
1 cup beef broth
2 Tbsp soy sauce

In a deep skillet or wok, heat the oil and add beef and onion. Brown over medium high heat until beef is cooked and onion is transparent. Add mushrooms, broccoli and seasonings. Stir fry until evenly distributed in pan. Add 3 Tbsp water and cover. Simmer for 2-3 minutes or until the broccoli is tender-crisp.

Mix the 1/2 cup cold water and cornstarch until the cornstarch dissolves. Add remaining ingredients to the cornstarch mixture. Pour over meat and veggies and stir until sauce is thick and veggies are coated. Add more water if you prefer a thinner sauce. Serve over steamed rice.

** I don't usually measure out the veggies... I just add as little or as much as I want. It always turns out just fine! If you slice the beef when it is still partially frozen, it can be sliced much thinner.

Swiss Steaks

Adapted From The Better Homes and Gardens Cookbook

1 lb boneless beef round steak, cut 3/4 inch thick
2 Tbsp all-purpose flour
1/4 tsp salt
1/4 tsp black pepper
1 Tbsp cooking oil
2 14.5 ounce cans diced tomatoes with basil, oregnao and garlic, undrained
1 small onion, sliced and separated into rings
1-2 stalks celery, sliced
1-2 carrots, sliced
2 cups hot cooked noodles or mashed potatoes

Trim fat from meat. Cut into 4 serving size pieces. Combine flour, salt and pepper. With the notched side of a meat mallet, pound the flour mixture into both sides of the meat.

In a large skillet, brown meat on both sides in the hot oil. Drain off fat. Add tomatoes, onion, carrots and celery. Bring to a boil and reduce heat. Simmer, covered for about 1 1/4 hours or until meat is tender. Skim off fat and serve with noodles or over mashed potatoes.

** I rarely measure the carrots and celery and instead throw as much in as I have on hand, or until it looks like enough to feed my family.