Recipes, Printable Coupons | $5 Dinners™ » Beef

Dutch Oven Pulled Beef with Onions – $5 Dinner Challenge

Erin, The $5 Dinner Mom — Mon, 06 Feb 2012 22:30:00 +0000

This is one of those “oops…I forgot to start the slow cooker” meals! I had the roast, I had planned to slow cook the roast. (This is the meal I was intending to make!)

But I forgot to put my slow cooker on the counter the night before…so I completely forgot to get our dinner started.

I’ve learned that about myself over the past few years…if I can have a “clue” out on the counter about dinner, then it’s much easier for me to fit dinner prep into my afternoon, early evening schedule. As I dance in and out of the kitchen throughout the day, I spot the “clue” and that helps me formulate my plan for when to start (and usually photograph) our meal. This has really helped me avoid the whole “open-the-fridge-at-5pm-and-wonder-what’s-for-dinner” thing!

Sometimes the “clue” is a can of tomatoes and spices. Other times it’s a box or package of pasta. Occasionally the bread machine (yay for homemade pizza dough!). And this time it was supposed to be the slow cooker. So I’d remember to start dinner, right after breakfast. Doh.

Thankfully, the Dutch oven works as a wonderful backup to the slow cooker.

Braise the roast, toss it into the Dutch oven with a bunch of onions and let it cook over low heat for 2 hours. Instead of 8!

We enjoyed this beef with some Sister Schubert’s rolls and frozen vegetables! (Sister Schubert’s $.50/1 coupon, and other Sister Schubert’s coupons!)

Note: My never pay more than price for a chuck roast is $2.49/lb.

Note: There is a print link embedded within this post, please visit this post to print it.
Dutch Oven Beef Roast with Onions
Yield – 4 servings
Preparation Time – 10 minutes
Cooking Time – 2 hours
Ingredients
1 Tbsp olive oil ($.10)
1 ~1.25 lb. beef chuck roast ($3.26)
4 small white onions ($.80)
2 Tbsp brown sugar ($.03)
1 Tbsp balsamic vinegar ($.05)
1 tsp basil leaves ($.05)
Salt and pepper to taste
Frozen vegetables ($.80)
Half bag Sister Schubert’s rolls ($.75)
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Directions
Add the olive oil to the Dutch oven and brown all sides of the beef roast. Then add the sliced onions, sugar, balsamic and all the seasonings.
Turn the heat to medium low and cover tightly. Let cook for about 2 hours, or until meat is cooked through and pulls apart easily.
Prepare vegetables and bread.
Serve Pulled Beef with Onions, along with veggies and bread, or other favorite side dish!
Cost $5.84 (with enough meat leftover for 1 lunch sandwich!)

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Dutch Oven Pulled Beef with Onions – $5 Dinner Challenge was first posted on February 6, 2012 at 5:30 pm.

Chili with Cheddar Biscuits {Smitten Kitchen}

Erin, The $5 Dinner Mom — Fri, 27 Jan 2012 20:00:00 +0000

Genius photo. Genius concept. Genius recipe from Smitten Kitchen.

Beef Chili with Cheddar Biscuits

Chili with Cheddar Biscuits {Smitten Kitchen} was first posted on January 27, 2012 at 3:00 pm.

Baked Chili-Cheese Dogs {On the Woodside}

Erin, The $5 Dinner Mom — Thu, 26 Jan 2012 19:00:00 +0000

Photo Credit: On the Woodside

I don’t eat hot dogs very often, but when I do…it’s like this…

Baked Chili-Cheese Dogs

Baked Chili-Cheese Dogs {On the Woodside} was first posted on January 26, 2012 at 2:00 pm.

It’s Chili Week!!!

Erin, The $5 Dinner Mom — Wed, 25 Jan 2012 12:00:00 +0000

It’s a half-week theme week this week!

Theme: CHILI

It’s cold out. My heart and my tummy are craving comfort food. Warm comfort food. Cozy, warm, comfort food. Cozy, warm, delicious comfort food. And that food is chili.

There are probably 12,238 ways to make chili. It seems like the kind of meal that you can’t screw up. Just dump ingredients into a pot, stew and simmer.

And simmer.

Or slow cook.

Before we get to some amazing chili recipes from around the web, I thought I’d pull together some recipes from $5 Dinners. Also, this was not intentional, but there are a number of canned tomato deals and coupons going on right now…likely because of the Super Bowl. So be sure to stock up…for all the chili you’ll be making in the next few weeks!

Lots more recipes coming this week…

Hope you find one on the list you’ll enjoy…and one you can make with the ingredients you have in your pantry!

It’s Chili Week!!! was first posted on January 25, 2012 at 7:00 am.

Beef Roast with Winter Vegetables & Tortellini Soup – New Recipes on SCJohnson.com

Erin, The $5 Dinner Mom — Wed, 18 Jan 2012 13:00:00 +0000

I’ve shared 2 recipes that are perfect for your winter meal plan over on SCJohnson.com recently!

Bon Appetit!

Beef Roast with Winter Vegetables & Tortellini Soup – New Recipes on SCJohnson.com was first posted on January 18, 2012 at 8:00 am.

Thai Beef Cabbage Roll Bake – $5 Dinner Challenge

Erin, The $5 Dinner Mom — Mon, 09 Jan 2012 23:10:00 +0000

The timing was perfect, the sales were perfect…and the ingredients in my pantry seemed to leap out at me as I was working up meal ideas and plans for this month. I remember Alea’s Cabbage Rolls from last year, and I’d be wanting to try something similar. Cabbage rolls (and lettuce wraps) work wonderfully for those with gluten and/or corn allergies/intolerances. For those who can’t enjoy tortillas. (Because I can’t imagine gluten free or corn free tortillas working so well…maybe I’m wrong.)

I had all the right ingredients (purchased at great prices) to make a Thai variation of Alea’s Cabbage Rolls! And this is how it went down…

Blanche the cabbage leaves. Boil for 2-3 minutes, then plunge into bowl of cold water.

Meanwhile, combine the ground beef (I was using beef I’d already browned…you could certainly brown with the onions and spices.)

Once meat mixture flavors have mingled, remove from heat and toss in chopped peanuts.

Dry the leaves and cut out the tough stem portion.

Fill cabbage leaves with meat-peanut mixture, roll and place in baking dish, seam side down.

Cozy and snug.

Because I’m lazy…

I just added the spices to the sauce in the jar, give a little stir and pour over the top.

No sense in dirtying another dish, right?

Note: There is a print link embedded within this post, please visit this post to print it.
Thai Beef Cabbage Roll Bake
Adapted from Alea’s Cabbage Rolls with Turkey and Brown Rice
Yield – 4 servings
Preparation Time – 25 minutes
Cooking Time – 15 minutes
Ingredients
2 teaspoons sesame oil ($.25)
1 tsp garlic cloves, minced ($.05)
1 onion, chopped ($.20)
3/4 lb ground beef, browned ($1.49)
2 tsp ground ginger ($.20)
1 Tbsp brown sugar ($.02)
3 Tbsp lime juice ($.10)
up to 1/2 tsp crushed red pepper ($.03) (depending on how spicy you like things!)
1/4 cup peanuts, chopped ($.25)
1 small cabbage, 12 large leaves gently removed ($1.19)
1 8 oz. tomato sauce ($.29)
1 tsp ground ginger, garlic powder, each ($.10)
1/2 tsp salt
Crushed red pepper, optional
Bread or brown rice ($.40-$.75)
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Directions
Blanche the cabbage leaves. Place 2 or 3 leaves at a time in a pot of boiling water for 2 minutes. Then remove carefully with tongs and plunge into cold water.
In a large skillet, add the sesame oil with the garlic, onions, ground beef, ground ginger, brown sugar, lime juice and crushed red pepper. Saute for 5 to 7 minutes, to allow flavors to mingle. (Or cook until meat has browned, if starting with raw beef.)
Stir in the chopped peanuts.
Preheat oven to 350.
To make the rolls, pat dry the cabbage leaves and cut out the hard stem. Spoon the meat mixture into the cabbage leaf and roll up. Place seam side down in a glass baking dish. (I made 12 rolls in 2 small baking dishes…I could have/should have made them into 1 9×13 baking dish.)
Make up all the rolls. Then mix together tomato sauce with the ginger, garlic powder, salt and crushed red pepper. Pour it over all the rolls.
Bake in the preheated oven for 15 to 20 minutes.
Serve Thai Beef Cabbage Rolls with bread or brown rice.
Cost $4.57

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Thai Beef Cabbage Roll Bake – $5 Dinner Challenge was first posted on January 9, 2012 at 6:10 pm.

Final Round – Taste Test, Breakstone’s Battle of the Kitchen Bloggers

Erin, The $5 Dinner Mom — Tue, 13 Dec 2011 14:30:00 +0000

This year’s “Taste Test, Breakstone’s Battle of the Kitchen Bloggers” is almost over. Almost!

But don’t worry…there is still plenty of time to enter to win the weekly cash prizes…as the last round of voting happens in these final 2 weeks of the battle.

You might think…3 recipes all using Breakstone’s sour cream…in the same meal. But if you look closely, the sour cream is used in different ways, to bring out the best in each dish.

In the Greek Sour Cream Dip appetizer, the sour cream is the star of the recipe.

In the Chive Crusted Beef Roast with Red Potatoes and Creamy Horseradish-Chive Sauce, the Breakstone’s sour cream sauce (or “gravy) is the perfect complement to both the chive crusted roast and the roasted red potatoes.

In the Carrot Cake, it gives the cake a moistness that would be missing otherwise, and a tangy twist to the frosting.

I can’t wait to serve up all these tasty dishes with our extended family, this holiday season!

Greek Sour Cream Dip with Crudites

Chive Crusted Beef Roast with Red Potatoes and Creamy Horseradish-Chive Sauce

Carrot Cake with Spiced Creamy Cream Cheese Frosting

So now it’s time to watch the videos, and vote in these last two weeks of the battle! By voting, you’ll be entered to win weekly prizes of $50, and a grand prize of $2,500!!!

Happy Holiday Feast Preparations…and Good Luck!

Final Round – Taste Test, Breakstone’s Battle of the Kitchen Bloggers was first posted on December 13, 2011 at 9:30 am.

Chive Crusted Beef Roast with Red Potatoes and Creamy Horseradish-Chive Sauce

Erin, The $5 Dinner Mom — Tue, 15 Nov 2011 16:00:00 +0000

Can I tell you a secret!?

Promise not to tell anyone.

Will you pinky swear?!

Because if you’ll pinky swear, then I’ll tell you.

Ok…come here, because I’ll only whisper it.

Ready.

Shhh.

I really don’t like turkey.

Shhhhh. Don’t tell anyone, K?!

Yes. It’s true. I sorta like turkey. But not really. But I know it’s such a tradition to serve it as a main course at holiday meals. But it makes me so sleepy. The combination of the tryptophan and hugeness of the holiday feast makes me so sleepy…and it’s really turned me off to turkey over the years.

So I’m going to break tradition this year. And start a new main dish tradition…beef roast…but with a twist. For round 2 of “Taste Test, Breakstone’s Battle of the Kitchen Bloggers,” I’ve taken beef roast to the next level by giving it a “chive crust,” if you will. And to top it off, some drizzles of “chive gravy.”

(I love breaking rules and traditions.)

Note: There is a print link embedded within this post, please visit this post to print it.
Chive Crusted Beef Roast with Red Potatoes and Creamy Horseradish-Chive Sauce
Yield – 8 servings
Preparation Time – 20 minutes
Cooking Time – 2 hours
Ingredients
Chive Crusted Beef Roast with Red Potatoes
2 ½ pound beef round roast
8 small red potatoes, quartered
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon salt and pepper, each
.6 ounce box chives, finely chopped
1 Tablespoon olive oil
Creamy Horseradish-Chive Sauce
1 cup Breakstone’s sour cream
½ cup milk
1 Tablespoon horseradish
1 Tablespoon minced garlic
.6 ounce box chives, finely chopped
Salt and pepper to taste
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Directions
Chive Crusted Beef Roast with Red Potatoes
Place the round roast in the center of a roasting pan and spread the quartered red potatoes around the roast.
In a small mixing bowl, combine the garlic powder, onion powder, salt, pepper and chopped chives. Drizzle the olive oil over the top of the roast in the roasting pan and spread it evenly over the beef. Sprinkle the chive and spice mixture over the top and press gently onto the roast.
Roast at 350 for 2 hours, or until the meat thermometer reads at least 150 degrees. Remove from the oven and let cool for 20 minutes before serving.
Creamy Horseradish-Chive Sauce
In a small mixing bowl, whisk together the Breakstone’s sour cream, milk, horseradish and minced garlic. Stir in the chopped chives and the salt and pepper. Let sit in the refrigerator while the roast cooks in the oven.
To serve, slice the beef roast and drizzle the creamy horseradish-chive sauce over the potatoes and the sliced beef.

And just to remind you, I’m sharing some of our favorite holiday recipes here on the site…then you’ll have the chance to watch a super cool video about this recipe and the other bloggers’ recipes, featuring Sandra Lee. (Yes, that one.)

After watching the video, you can vote for your favorite recipe. By voting, you’ll be entered to win weekly prizes of $50, and a grand prize of $2,500!!! You can vote once per day and can receive one additional entry for viewing the video (1 additional entry per video, not per video view).

Now head on over to watch the videos with Sandra Lee and all the blogger’s main dish recipes. Then vote for your favorite recipe (my Chive Crusted Beef Roast with Red Potatoes and Creamy Horseradish-Chive Sauce, I hope! *ahem*) and be entered to win one of the cash prizes.

Chive Crusted Beef Roast with Red Potatoes and Creamy Horseradish-Chive Sauce was first posted on November 15, 2011 at 11:00 am.

Alea’s Southwest Pasta Skillet

Alea — Tue, 11 Oct 2011 21:30:44 +0000

This quick and easy recipe was inspired by mushy salad greens. I had plans to make taco salad and had already started browning the hamburger when I pulled the lettuce out of the refrigerator and discovered it had turned. I didn’t have a lot of time to come up with a new dinner plan. I surveyed the cupboards and fridge and decided to use the beans and tomatoes that I was going to put in the salad, stick with taco seasonings and add corn and pasta. Then I said a quick prayer that it would turn out and my family would like it. It turned out well and my family loved it. It is now on my mental list of meals for busy nights because I can make it start to finish in about 15 minutes.

Really short on time? Then don’t peel your tomatoes when you dice them! The tomato peels have nutrients and fiber, so you can feel good about being lazy. I grown roma tomatoes because they have fewer seeds than other varieties, so I don’t bother removing the seeds either. Can you see the tomato seeds in the bowl of pasta? Neither can my children.

I added all of the ingredients to my large skillet after I browned the hamburger. If you don’t have a large skillet, then after you rinse your pasta, return it to the pot you cooked it in and add all of the ingredients to that pot to finish cooking them.

Note: There is a print link embedded within this post, please visit this post to print it.
Alea’s Southwest Pasta Skillet
Yield - 6 servings
Preparation Time - all prep is done while the pasta is cooking
Cooking Time - 15 minutes
Ingredients
10 oz. rotini pasta (I used brown rice pasta to make this gluten-free)
1 lb. hamburger
1/2 cup diced onion
2 cups diced tomatoes ( or 1 – 14.5 oz. can, undrained)
1 3/4 cups cooked black beans ( or 1 – 15 oz. can, drained)
1 – 15 oz. can corn, drained
1/2 cup salsa
3 tablespoons taco seasoning (you can make your own taco seasoning)
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Directions
Cook pasta according to the package directions.
While the pasta is cooking, brown the hamburger with the onion in a large skillet.
Once the meat is browned, add tomatoes, beans, corn, salsa and spices. Cook over low heat until the beans and veggies are heated through.
Drain pasta. Add to the meat and bean mixture. Toss to thoroughly combine ingredients.
Serve immediately. You can top with grated cheese if you wish.

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Alea’s Southwest Pasta Skillet was first posted on October 11, 2011 at 5:30 pm.

Cheesesteak Sloppy Joes – Friday Night Bite

Erin, The $5 Dinner Mom — Fri, 30 Sep 2011 21:30:00 +0000

There was a lot of buzz at the start of 2011 about “your word for the year”…and if I had to pick a word then, and a word now, I’d say simplicity.

I’ve been reading the book Abundant Simplicity, and in doing so, thinking alot about our time in the Dominican Republic, the slower pace of life and the simpler way of life. Simplicity…I long for it, I need it…it keeps me focused and it keeps me grounded and it keeps me productive.

And last night I had the chance to put into practice this simpler way of life.

You see, as I was getting dinner onto the table, loading up the buns with sloppy joe meat the power went out. The wind was blowing, it was raining…but not a storm worthy of power outage.

(Yes, we have terrible luck with power. 11 days without power in September 2008. 5 days without power in winter 2010/2011.)

So it caught me off guard. And it didn’t take me but 4 seconds to decide…let’s respond to this adventure of simplicity with gladness, not anger.

We had the chance to just sit around after dinner, leaving the dishes for the morning, and just enjoy each other’s company. The kids didn’t have school today, so we weren’t in a rush to get them to bed, get stories read, teeth brushed, etc. And we had the most fun time being silly in the darkness!

We embraced the experience, and enjoyed the simplicity of a night without power.

The power did return sometime in the middle of the night and I stumbled around the house at 3 am, turning off all the lights. We thought that we’d flipped all the switches…but I think that I flipped them, then Steve flipped them…hence the brightly lit house at 3 am! *sigh*

(And note, I took the picture above during the late afternoon…when there was still decent sunlight. This is what you have to do when you are a food blogger, taking pictures of your food. Because nighttime photos of food are not pleasant to look at!)

So we enjoyed these Cheesesteak Sloppy Joes by candlelight.

I hope you enjoy them too…in your fully lit dining room!

Note: There is a print link embedded within this post, please visit this post to print it.
Cheesesteak Sloppy Joes
Yield – 4 sandwiches
Preparation Time – 10 minutes
Cooking Time – 25 minutes
Ingredients
1 lb. ground chuck ($1.99)
1 green pepper, seeded and diced ($.59)
1 15 oz. can tomato sauce ($.20)
2 tsp minced onion ($.05)
1 tsp minced garlic ($.05)
1 tsp vinegar ($.02)
1 Tbsp prepared mustard ($.01)
1 Tbsp brown sugar ($.01)
Salt and pepper
4 whole wheat buns ($.50)
4 slices provolone cheese ($.67)
Clementines, bananas – fresh fruit ($.50)
Chips ($.75)
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Directions
Brown the ground beef. (If you want softer green peppers, cook them with the ground beef.) Drain and let sit.
In the same skillet, add the tomato sauce, minced onion, minced garlic, vinegar, mustard and brown sugar. Stir and let simmer over low heat for 5 to 10 minutes. Add the brown beef and (uncooked or cooked) green peppers and combine. Simmer over low heat for another 5 to 10 minutes, or until ready to serve.
Spoon the sloppy joe meat over the buns and top with slice of cheese. Let the warm sauce melt the cheese, or microwave.
Serve Cheesesteak Sloppy Joes with chips and fresh fruit.
Cost $5.34

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Cheesesteak Sloppy Joes – Friday Night Bite was first posted on September 30, 2011 at 5:30 pm.