Friday, August 31, 2007

Herb-Coated Beef Tenderloin Steaks with Mushroom Gravy

I made these steaks the other day for the first time and they were so good!! Because there is only two (Eli doesn't come anywhere near eating a whole steak) of us and four steaks came in the package, I went ahead and coated the other two steaks and made them another day for dinner. Now, I didn't have rosemary (I guess I forgot to check my spices before I went to the grocery) and I didn't use fresh herbs. I usually don't because they are expensive and I never use them all before they go bad. However, not fresh and without rosemary, they still tasted great!

1t salt
1t chopped fresh thyme
1t chopped fresh rosemary
1/2t black pepper
4 garlic cloves, minced
4 (4-oz) beef tenderloin steaks
Cooking spray

1t olive oil
1/2t fresh thyme
1 (8-oz) package presliced cremini mushrooms (or any mushrooms)
4 garlic cloves, minced
1/2 cup fat-free, less-sodium chicken broth
1/2 cup white wine
1T water
1t cornstarch

1. Preheat oven to 450 degrees.
2. Combine first 5 ingredients. Coat both sides of steaks with cooking spray; rub steaks evenly with thyme mixture. Place steaks on rack of a broiler or roasting pan coated with cooking spray; bake at 450 degrees for 8 minutes on each side or until desired degree of doneness. Remove from oven; keep warm.
3. To prepare gravy, heat oil in a large nonstick skillet over medium-high heat. Add 1/2 teaspoon thyme, mushrooms, and 4 garlic cloves; cook 5 minutes or until mushrooms are tender. Add broth and wine; bring to a boil. Cook until reduced by half (about 4 minutes).
4. Combine water and cornstarch in a small bowl, stirring with a whisk. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute or until slightly thickened, stirring constantly. Serve with steaks.

This recipe came from Cooking Light Magazine and they gave a game plan for fixing the meal and the side dishes (baked potatoes and green peas with leeks).

1. While oven preheats:
-microwave potatoes at high for 6 minutes
-rub spices on steaks
-wash and slice leeks
2. While steaks cook:
-put potatoes in oven to bake (at 450 degrees for 20 minutes or until done)
-cook leeks
-saute mushrooms and garlic for gravy
3. While steaks rest:
-add cornstarch mixture to thicken gravy
-add peas to leeks

I don't really know what leeks are so we just stick with plain peas. But, I thought I would still mention the leeks in case anyone reading this likes them. Let me know how you like it!!

Thursday, August 30, 2007


If anyone knows how to put the catagories on the side bar, let me know.

Crockpot Pork Tenderloin

I love to cook in the crock pot! The reason I love it is because it is really easy and requires very little effort. Here is a very easy recipe that Travis and I like to eat often. He introduced me to pork tenderloin when we got married. It's very tender and yummy!

You will need:
1 pork tenderloin (they come in a package of 2. I did not know this at first and didn't want to buy it because I thought it was too expensive, but it's not too bad since you get 2)
Potatoes (I use 2 red potatoes. Add as many as you want.)
Carrots (I use the baby carrots. I just throw how many you think you may want.)
Dales Marinade

To Prepare:
Put the tenderloin in the crock pot. Fill the pot with water until the tenderloin is covered. Pour Dales Marinade into the pot. I use about a 1/3 of the bottle I think. Don't use just a little, it won't be very flavorful. Cut the potatoes and carrots and put them in the pot. Cook on high for about 4-6 hours. SO EASY!! I usually cook cornbread with it.

Cornbread Recipe ( I got this from my grandmother.)

You will need:
1 egg
3/4 cup Buttermilk (I use regular milk most of the time b/c I don't usually have buttermilk.)
2 tbsp oil
1 cup Self-Rising Cornmeal Mix (I use Martha White Yellow Mix.)

To Prepare:
Preheat oven to 450 degrees. In medium bowl combine egg (beaten), milk, and oil. Stir in cornmeal. Stir until smooth. Pour into greased 6" iron skillet. (I usually pour some oil into the skillet and put it into the oven for 5 minutes. I then pour the mixture into the hot oil. This helps keep the cornbread from sticking to the skillet.) Bake 15-20 minutes until golden brown. Immediately remove from pan. Yum!


Chicken Pot Pie


You will need:
2 frozen Pillsbury (or Kroger brand) Deep Dish Pie Crusts (red box in egg/cheesesection of grocery)
3 breasts of chicken, cooked and chopped. OR 2 cans of chopped cooked chicken
1 large can Veg All (I use Kroger brand mixed veggies in can)
1/2 cup shredded cheddar cheese (can also substitute Velveeta)
1 can Cream of chicken soup1 stick of margarine or butter (I used 3 tbsp to be healthier)
½ cup of chicken broth (either use canned or save ½ cup from boiling chicken)

To prepare:
Cook and chop chicken. I typically cook it by boiling it, but you can also bake it in the oven. Save ½ cup broth. *Remember you can just use canned chicken, I have found it inexpensive and easier!*

Boiling chicken – I put the chicken in water in pot. Cook on high to boiling state. Then turn down heat to medium or medium low for 20 + minutes. You will need more than 20 minutes if chicken is frozen. It will be closer to 20 minutes if chicken is not frozen.

Take pie crusts out of refrigerator and put on counter to thaw. You need to thaw them 15 minutes before putting the pie together.

In a big pot on the stove, melt butter. Add can of Cream of chicken soup, stir. Add broth, stir. Add cheese, stir. Take the pot off the stove.

Drain Veg All can. Add Veg All and chopped chicken to pot and stir.

Add pepper to taste.

Unroll (1) pie crust and press it into the bottom of pie pan. Poke with fork.Pour entire mixture into pie pan.

Unroll (1) pie crust and put on top of pie. Press edges together and poke holes with fork.

Bake 350 degrees for 1 hour or until crust is golden brown. ( I only had to cook it for 45 minutes.)

I made this in the afternoon, put it in the fridge, then cooked it at dinner time. Very yummy!

Wednesday, August 29, 2007

Chicken Soft Tacos

1 lb chicken breast
2 cups water
1 cup salsa
1 pkg. taco seasoning mix
2 cups uncooked minute rice
8-12 flour tortillas

Boil chicken until no longer pink. Shread or cut into chunks. Add chicken, water, salsa, and taco seasoning. Heat to a boil. Stir in rice; cover. Remove from heat and let stand for 5 minutes. Spoon mixture onto tortillas. Top with cheddar cheese and sour cream. Makes 4-6 servings. Goes great with corn, refried beans, black beans.

(I modified this recipe from one I got off a box of minute rice.)


Welcome to Easy Meals for Busy Moms! The goal of this blog is pretty simple - Moms helping moms! We all know what it's like. Your baby is ready to be nursed, your toddler has dumped the cereal all over the living room floor, and your 5 year-old found a stray cat in the backyard that's covered in mud. The phone rings, and it's your husband on his way home! You look at the clock to see that it's almost 5:00, and you have NO idea what to make for dinner.

Hopefully, as we build a database of delicious, but simple meals, we will all help each other.