Cube Steaks with Gravy

Slow Cooker Cube Steaks with GravySLOW COOKER CUBE STEAKS WITH GRAVY


1 large onion, thinly sliced
1/3 c. all-purpose flour
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. black pepper
6 (about 4 oz. each) beef cube steaks
1 Tbsp. canola oil
3 c. water, divided
1 envelope brown gravy mix
1 envelope mushroom gravy mix
1 envelope onion gravy mix
Hot mashed potatoes, cooked rice or cooked noodles


Spray the inside of a 3-5 quart slow cooker with nonstick cooking spray.
Place the sliced onions in the slow cooker.

Combine flour, garlic powder, onion powder and pepper in a large resealable plastic bag.
Add steaks, a few at a time; shake until completely coated.

Heat the oil in a large skillet over medium heat.
Add the steaks, a few at a time, and cook until lightly browned on each side.
Place the browned steaks on top of the onions in the slow cooker.
Pour 2 c. water over all. Cover; cook on Low for 8 hours or until meat is tender.

In a bowl, whisk together the 3 gravy mixes with remaining 1 c. water.
Add to slow cooker; cover and cook on Low for 30 minutes longer.

Serve over mashed potatoes, rice or noodles. 6 servings.

April 12, 2016Cat Lady No Comments »
FILED UNDER :Crockpot , Dinner

Smothered Pork Chops with Gravy

Slow Cooker Smothered Pork Chops with GravySmothered Pork Chops with Gravy
Slow Cooker


4 bone-in pork chops, about 3/4 inch thick seasoned with salt and pepper on each side
4 slices bacon, cut into small pieces
2 tablespoons canola oil
1 large yellow onion, cut into 1/2 inch thick slices
1/4 cup water plus
2 tablespoons water, divided
1 tablespoon brown sugar
2 teaspoons minced garlic
3 cups low-sodium chicken stock
2 teaspoons Worcestershire sauce
2 bay leaves 1 tablespoon corn starch
1 tablespoon cider vinegar
1 teaspoon dried parsley


Pat the pork chops dry with paper towels,
then season both sides with salt and pepper.
Cook bacon over medium high heat until crispy.
Remove the bacon from the pan with a slotted spoon and transfer to a paper-towel lined plate to drain,
then store it in the fridge until later.
There should be about 2 tablespoons of bacon drippings in the pan, just eyeball it.
If it doesn’t look like there’s enough, add a little canola or vegetable oil and increase the heat to high.
If there’s more than 2 tablespoons of bacon drippings in the pan, drain some off until you’re left with 2 tablespoons.
Add the pork chops to the pan and cook for two to three minutes per side, until they are nicely browned.
Transfer the browned pork chops to the slow cooker.
Add a small amount of oil to the pan if there is no remaining fat/oil, about a teaspoon.
Add the onions, a pinch of salt, and 1/4 cup water and cook until the onions are translucent.
Use a wooden spoon to scrape up the browned bits of pork chop on the bottom of the pan.
Add in garlic and cook for another minute. Pour this mixture over the pork chops.
To the skillet combine chicken stock, worcestershire sauce and brown sugar and bring to a boil.
Pour over pork chops. Add bay leave to the slow cooker and cook on low for 7-8 hours, until the pork chops are tender.
Discard the bay leaves and carefully remove the pork chops from the slow cooker and transfer to a plate.
Cover with foil to keep warm while you make the sauce.
Pour the liquid from the slow cooker through a fine mesh strainer into a large saucepan.
Place the solids in a blender, and add in 1 cup of the liquid from the saucepan.
Blend on high until smooth. Pour this mixture back into the saucepan and heat to medium high heat.
In a small bowl combine 2 tablespoons water with 1 tablespoon corn starch.
Pour this mixture into the sauce pan cook for about 5 minutes, until the sauce has thickened and is bubbly.
Stir in the vinegar, add in the bacon, and season with salt and pepper to taste.

To serve: Place a pork chop atop fluffy cooked rice or egg noodles,
spoon gravy over the pork chop and sprinkle with parsley.

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FILED UNDER :Crockpot , Dinner

Chicken Philly Cheese Steak

Slow Cooker Chicken Philly Cheese SteakChicken Philly Cheese Steak
(Slow Cooker Recipe)


2 lbs. boneless skinless chicken breasts
1 cup chicken broth (I used a bouillon cube and a cup of water)
¼ tsp. salt
¼ tsp. pepper
¼ tsp. garlic powder
1 large bell peppers, sliced
1 medium onion, sliced
2 cups sliced mushrooms
Hoagie Roll
salt and pepper to season the bell peppers, onions, and mushrooms


Place the chicken breasts in the slow cooker, add 1 cup of broth and seasonings.
Save the vegetables to add later.
Cover then cook on low for 6 hours or until the chicken pulls apart easily.
After the chicken has cooked, layer the veggies on top of the cooked chicken.
Cover and cook for another hour. Shred the chicken using 2 forks.
Drain as much liquid from the chicken and veggies as possible before placing on the roll.
Top with cheese, place open faced under the broiler to toast. Enjoy!!

Low Carb Options – use low carb roll or flat bread.
Also tastes wonderful served on a plate with no bread.

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FILED UNDER :Crockpot , Dinner

Sylvia’s 2 Ingredient Pork Chops

Sylvia's 2 Ingredient Pork ChopsSYLVIA’S 2 INGREDIENT PORK CHOPS


5-6 thick bone-in pork chops
2-3 envelopes dry Italian Dressing Mix

Note: Please don’t add salt~ the Italian dressing has plenty!


Rinse pork chops and pat dry.
Open packets of dressing mix into shallow bowl.
Lightly coat pork chops on both sides with dressing mix.
Heat skillet electric griddle to medium.
Spray with nonstick spray or lightly coat with olive oil
Grill pork chops for 6 minutes on each side (this will vary depending on thickness of chops).
Cook until internal temp of 145-150 degrees.
These are awesome and tasty.

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Spaghizza 2Spaghizza

12 oz spaghetti cooked following pkg directions and drained
4 eggs
1/2 cup milk
1/2 cup grated parmesean cheese
1 tsp dried oregano
2 tsp minced garlic
1 jar of spaghetti sauce (or use your own 3-4 cups)
3 cups mozzarella

Directions (preheat oven to 375 degrees)
1. In a large bowl whisk eggs, milk, parmesean, oregano and garlic.
2. Add cooked spaghetti noodles and toss to coat well.
3. Dump in a greased 9*13 inch casserole dish….and press down to create crust.
4. Top with sauce…spreading as close to edge as you can.
5. Sprinkle cheese over sauce evenly and top with pepperoni.
6. Bake for 30 min until lightly browned. Let sit 10 minutes before cutting.

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Taco Pie

Taco PieTaco Pie

You’ll Need:

1/4 cup butter
2/3 cup milk
1 package Taco  seasoning mix
2 1/2 cups mashed potato flakes (or left over mashed potatoes-omit butter & milk)
1 pound ground beef or Turkey
1/2 cup chopped onion
1/2 cup salsa
1 cup shredded lettuce
1 medium tomato, diced
1 cup shredded cheddar cheese
Sour cream, optional

Preheat oven 350F.

In a medium sauce pan, melt butter & Add milk, 2 Tbs taco seasoning, mixing well.
Remove from heat, add potato flakes, mixing until incorporated.
Press mixture into the bottom of a regular pie plate,
then Bake the “crust” for 7-10 minutes until it just BARELY turns golden brown.
In the meantime, cook beef & onions in a skillet until beef is browned and cooked through.
Drain. Add Salsa & remaining taco seasoning.
Cook until bubbly.
Pour into crust. Bake for 15 minutes, or until crust is golden brown.
Let cool for 5 minutes. Top with cheese, lettuce, and tomatoes, black olives, jalapeno slices, etc

April 12, 2016Cat Lady No Comments »

Stroganoff Casserole



1 package egg noodles
2 cans cream of mushroom soup
8 oz. sour cream
1/2 cup milk
1 pound ground beef
2 cans sliced mushrooms, undrained
8 oz. cream cheese
1 package gravy mix


1. Preheat oven to 350.
Cook noodles according to package.
Drain and return to pan.
2. Add mushroom soup, sour cream and milk, stir well.
Cover to keep warm.
3. Brown ground beef in skillet, and drain. Add mushrooms, cream cheese and gravy mix to ground beef.
Combine with the noodle mix and stir until well combined.
4. You can either put the dutch oven in oven to cook or put in 13 x 9 pan to cook.
Bake for 30 minutes.
5. Enjoy!!!!

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Stuffed Mushrooms


The base ingredients for stuffed mushrooms is simple, you need mushrooms,
cheese and whatever flavors you enjoy (onions, garlic).
Here is an easy stuffed mushroom recipe, but remember you can substitute or add whatever you’d like to the filling.



Large Mushrooms (whatever kind your prefer)
1 package of cream cheese
1/2 cup of parmesan cheese
half of an onion, chopped finely
garlic, chopped finely
chives, chopped finely
1/4 red pepper, chopped finely
1 tablespoon butter or margarine


Begin by chopping your ingredients.
Next remove the stems from the mushrooms and chop them up.
Hollow out any excess to create space within the mushroom for the filling.

Sauté the vegetables in the oil until they’re golden.
In a bowl combine the sautéed veggies and cheeses (hold back a bit of the parmesan to top each cap before baking),
blend well and your filling is ready.

The next step is the most important, if you forget it you will end up with wrinkly,
shrivelled mushrooms which are certain to leave your guests unimpressed.
The key is to baste each mushroom with melted butter, make sure you cover all of the mushroom and it won’t dry out.

With your mushroom caps basted you’re ready to add in the filling.
Simply spoon it in and be generous, believe me your guest will thank you because it’s delicious.

Stuffed Mushrooms ready for oven

Sprinkle the remaining parmesan onto each cap and pop them into an oven pre-heated to 400 degrees
for approximately 20 minutes or until the tops are golden brown.

Prep time: 10 mins Cook time: 20 mins Total time: 30 mins
Serves: 8

April 12, 2016Cat Lady No Comments »
FILED UNDER :Sides and Extras

Twice Baked Potato Casserole

Twice Baked Potato CasseroleTwice Baked Potato Casserole


1-1/2 pounds red potatoes (about 6 medium), baked
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound sliced bacon, cooked and crumbled
3 cups (24 ounces) sour cream
2 cups (8 ounces) shredded mozzarella cheese
2 cups (8 ounces) shredded cheddar cheese
2 green onions, sliced


Preheat oven to 350°.
Cut baked potatoes into 1-in. cubes.
Place half in a greased 13×9-in. baking dish.
Sprinkle with half of the salt, pepper and bacon.
Top with half of the sour cream and cheeses.
Repeat layers.
Bake, uncovered, 20-25 minutes or until cheeses are melted.
Sprinkle with onions.
Yield: 6-8 servings.

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Roasted Mushrooms with Garlic and Thyme

Roasted Mushrooms with Garlic and ThymeRoasted Mushrooms with Garlic and Thyme


16 even-sized open cup mushrooms, stalks cut level
3 tbsp olive or vegetable oil
2 cloves garlic, chopped very finely
3 tbsp unsalted butter, softened
2 tbsp fresh thyme, chopped
½ tsp garlic powder
5 tbsp fresh breadcrumbs
1½ tbsp lemon juice
salt and freshly ground black pepper to taste


Preheat the oven to 400F.
Lightly fry the mushrooms, cap-side down, in hot oil for 2-3 minutes.
Arrange the mushrooms in a a 9×13 cooking dish (or whatever rectangular oven-proof dish you have on hand)
with the stalks facing upwards.
In a small bowl, mix together the butter (make sure its softened),
garlic, thyme, lemon juice and seasoning.
Spoon a little garlic butter on to each mushroom, then lightly press the breadcrumbs on top.
Either refrigerate for later use, or bake immediately in the oven for 15 minutes
or golden around the mushroom cap.

April 12, 2016Cat Lady No Comments »
FILED UNDER :Sides and Extras