Italian Joes on Texas Toast

Cooking With Mary 8/9/17

1 pound ground beef
1 small green pepper, chopped
1 medium onion, finely chopped
3 garlic gloves, minced
1/2 cup dry red wine or beef broth
1 can (14 1/2 oz.) diced tomatoes
1/4 cup tomato paste
1/4 tsp salt
1/8 tsp pepper
1 pkg (11 1/4 oz) frozen garlic Texas toast

  1. Preheat oven to 425 degrees. In a skillet, cook and crumble beef with green pepper, onion and minced garlic over medium-high heat until no longer pink; drain. Add wine. Bring to a boil; reduce wine by half, about 2 minutes. Stir in tomatoes, tomato paste, salt and pepper; return to a boil. Reduce heat; simmer until the mixture is thickened, stirring occasionally.
  2. Meanwhile, place Texas toast on a foil-lined baking sheet; bake until lightly browned, 8 – 10 minutes. Top with beef mixture, then cheese: bake until cheese is melted, 3 – 4 minutes

Per serving: 354 cal., 19 g fat (7 g sat. fat), 58 mg chol., 626 mg sod., 25 g carb (5g sugars, 2 g fiber), 22 g pro.

Grilled Sirloin Steak

Cooking with Mary 7/26/17

1 cup soy sauce
1 cup red wine vinegar or cider vinegar
1/4 cup olive or vegetable oil
4 garlic cloves
1 tsp pepper
1 TBSP ground ginger
1 TBSP honey or brown sugar
1 boneless beef sirloin steak, about 3 pounds and 2 inches thick

In a large resealable plastic bag, combine the first seven ingredients. Add beef. Seal bag and turn to coat. Refrigerate for at least 3 hours or overnight. Drain and discard the marinade. Grill steak, covered, over indirect medium heat for 1 1/2 to 2 hours, turning once or until meat is done to desire.

Philly Cheese Steak Stuffed Peppers

Cooking with Mary 7/19/17

Prep Time: 15 minutes

Cook Time: 50 minutes

Yield: Makes 4 Servings

  • 8 oz thinly sliced roast beef
  • 8 slices provolone cheese
  • 2 large green bell peppers
  • 1 medium sweet onion, sliced
  • 6 oz baby bella mushrooms, sliced
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1 tbsp garlic, minced
  • sea salt and black pepper, to taste
  1. Slice peppers in half lengthwise, remove ribs and seeds.
  2. In a large sauté pan over low-medium heat, add butter, olive oil, garlic, mushrooms onions and a little salt and pepper.
  3. Sauté until onions and mushroom are nice and caramelized – About 30 minutes.
  4. Preheat oven to 400°
  5. Slice roast beef into thin strips and add to the onion/mushroom mixture. Allow to cook 5-10 minutes. Line the inside of each pepper with a slice of provolone cheese. Fill each pepper with meat mixture until they are nearly overflowing.
  6. Top each pepper with another slice of provolone cheese.
  7. Bake for 15-20 minutes until the cheese on top is golden brown. (You may want to pre-bake the peppers for about 10 minutes while the meat mixture is cooking if you like a softer pepper)


Per Serving – Calories: 458 | Fat: 36g | Protein: 27g | Net Carbs: 8.5g

Double Apple Chicken

Cooking with Mary 7/12/17

1/3 cup apple butter
1/2 tsp lemon peel (finely shredded)
3 TBSP melted butter
3/4 tsp apple pie spice
3/4 tsp salt
1/8 tsp cayenne pepper
4 skinless boneless chicken breast halves (1 1/4 pounds)
2 medium apples, cored and cut into 1/2 inch thick rings

In medium bowl, combine apple butter, lemon peel, and 1 TBSP of the lemon juice. Set aside. In another bowl, combine the remaining 2 TBSP of lemon juice, melted butter and 1/4 tsp apple pie spice. Set aside. Combine salt, remaining apple pie spice and cayenne pepper. Sprinkle evenly onto chicken breast halves. Prepare grill.Place chicken on grill rack and brush with apple butter mixture. Cover and grill on medium heat for 5 minutes. Turn chicken over and brush again. Discard any remaining apple butter mixture. Brush apple slices with lemon butter. Place slices on grill rack and grill 10 to 13 minutes until chicken is no longer pink and apple slices are tender, turning once. Brush with remaining lemon butter. Serve on each of 4 dinner plates.

BLT Salad with Buttermilk Dressing

Cooking With Mary 6/14/17

4 slices bacon
2 TBSP sour cream
2 TBSP light mayonaise
1 TBSP snipped fresh dill
1 TBSP cider vinegar
1 clove garlic (optional)
1/4 cup buttermilk
salt and freshly ground black pepper to taste
2 heads romaine lettuce mixed with iceberg
1 cup cherry tomatoes
2 ounces or 1/2 cup shredded Parmesan cheese
4 slices white bread, crust removed… toasted in 1/4 cup butter, in skillet over medium heat for 4 to 5 minutes, stirring often… remove after golden brown… cool

Combine lettuce, bacon and tomato. Drizzle salad dressing over and sprinkle with Parmesan. Top with croutons and serve.

Crock Pot Pepper Steak

Cooking With Mary 5/31/17

1 1/2 to 2 pounds round steak
1/4 cup flour
1/2 tsp salt
1/4 tsp pepper
1 medium onion, chopped into wedges
1 small clove minced garlic
1 green pepper and 1 red pepper, cut into strips
16 oz can diced tomatoes
1 TBSP beef granules
1 TBSP soy sauce
2 tsp Worcestershire sauce
cooked rice

Cut steak into strips. Toss in flour, salt and pepper. Add to crock pot and stir in onion, garlic, and half of pepper strips. Combine tomatoes with beef granules, soy sauce, and Worcestershire sauce. Pour into crock pot, moistening the meat well. Cover and cook on low 8 to ten hours. One hour before serving, turn to high settings and stir in remaining pepper strips. Serve over hot, cooked rice.

Creamy Crunchy Chicken and Rice Bake

Cooking with Mary 5/24/17

8 oz jar Cheez Whiz
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 cup milk
1 1/2 cups cooked rice
2 cups chopped cooked chicken
10 oz package frozen peas, cooked and drained
1 can Durkee French Fried Onions

Combine Cheez Whiz, soup, milk, and rice. Add chicken and peas. Mix lightly. Spread half of casserole mixture in large 1 1/2 quart greased casserole dish. Put half of the onions on top, than add the remaining casserole mixture. Bake at 350 degrees for about 30 minutes. Top with remaining onions. Bake five minutes longer.

Cheesy Italian Tortellini

Cooking with Mary 5/17/17

1/2 pound ground beef
1/2 pound bulk sausage
15 oz. marinara sauce
1 cup sliced fresh mushrooms
1 can sliced tomatoes with Italian herbs, undrained
9 oz. package cheese filled tortellini (refrigerated)
1 cup shredded mozzarella

Cook beef and sausage in 10 inch skillet over medium heat about 10 minutes, stirring occasionally, until brown. Drain. Spray inside of 4 to 5 quart slow cooker with cooking spray. Add beef mixture, marinara sauce, mushrooms, and tomatoes to slow cooker. Cover and cook on low setting 7 to 8 hours. Stir in tortellini and sprinkle with cheese. Cover and cook on low heat setting about 15 minutes longer or until tortellini is tender.

Pheasant with Wild Rice

Cooking with Mary 5/3/17

1 cup wild rice
10 1/2 ounce can cream of chicken soup
10 1/2 ounce can cream of mushroom soup
2 1/2 cups water
4 ounce can mushroom pieces
6 oz can water chestnuts
2 pheasants, cut up, floured and browned
1 envelope onion soup mix

In a two quart baking pan, mix rice, soups, water, mushrooms, and water chestnuts. Arrange pheasants on top and sprinkle with onion soup mix. Cover with foil and bake in 350 degree oven for 1 hour, 30 minutes or until done. Makes four servings.

Sausage Breakfast Casserole

Cooking With Mary 4/26/17

8 slices of bread, cubed
1 pound sausage
2 cups shredded cheddar cheese
12 eggs, slightly beaten
4 cups milk
2 tsp salt
2 tsp dry mustard

Prepare the night before… in  a greased 9 x 13 pan, layer cubed bread, sausage and cheese. Combine eggs, milk, salt, and mustard. Pour over top of bread mixture. Refrigerate overnight. Bake the next morning at 350 degrees for an hour or more. When knife, inserted in the center of the casserole, comes out clean, it’s done.