Bacon Cheeseburger Mushroom Pie 

OK, this is a keeper, the FAMILY LOVED IT sorry my picture didn’t turn out good but trust me it’s sooo yummy and easy to whip up on those busy weeknights 🙂 I doubled this and made 2

Bacon Cheeseburger Mushroom Pie

What you need is :
1 can (12 oz) Pillsbury Homestyle Buttermilk Biscuits
1 lb lean (at least 80%) ground beef
6 strips of Bacon
1/4 cup chopped onion (1/2 medium)
1/3 cup ketchup
3 tablespoons yellow mustard
2 tablespoons sweet relish
1 can mushrooms
1 teaspoon of garlic granules or powder
1/4 teaspoon salt
1/4 teaspoon pepper
shredded cheese, I use about 1/2 package of a 3 cheese blend for 2

Heat oven to 400°F. Grease 9-inch pie pan with shortening. Separate dough into 10 biscuits. Press 6 biscuits in the bottom and up the side of the pie pan to form a crust. Cut remaining 4 biscuits into quarters; set aside.

In a skillet, cook ground beef, bacon, and onion over medium heat, stirring frequently, add mushrooms and cook till until beef is thoroughly cooked; drain. Stir in ketchup, relish, mustard, salt, and pepper. Cook uncovered until bubbly. Spoon into biscuit-lined pan, Place biscuit quarters, point side down, around the edge of hot beef mixture top with shredded cheese

Bake 15 to 17 minutes or until biscuits are golden brown.
Enjoy

Seared Flank Steak with Mushroom Barley Risotto

I made this last night for dinner and oh my it was so yummy and a huge hit with the family. This melt-in-your mouth flank steak is served over smooth mushroom risotto, and will undoubtedly become a weeknight family Fav 🙂

Seared Flank Steak with Mushroom Barley Risotto

What you need

2 tbsp Butter
2 tbsp Chicken Broth Base
3/4 cup Cooking White Wine
5 oz  Cremini Mushrooms
4 Flank Steaks
2 French Shallot
2 Garlic Clove
2 tsp Olive Oil
Fresh Parsley
1 1/2 cup Pearled Barley
3 cup(s) Water
5 oz White Mushrooms
salt and pepper to taste

Preheat oven to 400°F

Mince garlic and shallot, then cook in a pot with olive oil over medium heat for two minutes. Add barley and cook for 1 more minute, stirring constantly.

Add broth powder, water and wine, bring to a boil and reduce heat to low. Cover and let cook until barley is al dente, about 30 minutes.

Slice the mushrooms.

10 minutes before the risotto is ready, in an oven-safe pan over high heat, add the butter and sear the steak on all sides, add the mushrooms, and place in the oven for 5 minutes.

Take the pan out of the oven and remove the  from the pan, then let sit for 3 minutes before serving. Slice into strips. Add mushrooms to the barley mix and mix well. Spoon the risotto in the bottom of the dishes, top with steak slices and sprinkle with parsley leaves. Season to taste with salt and pepper.

Enjoy

Lisa’s Sweet and Sour Meatballs

This is a quick and easy meal for those busy weeknight 🙂

Lisa’s Sweet and Sour Meatballs

36 frozen lean beef meatballs (i just did one whole bag 🙂 )
1 cup of pineapple chunks (i just used a whole can)
1/2 cup water
4 tbs ketchup
1 tbs of each, prepared mustard, maple syrup, and brown sugar
1 tbs of vinegar
1 clove garlic, minced
1 tsp cornstarch

preheat oven to 350, place meatballs and pineapple  in a baking dish
Whisk the water, ketchup, mustard, maple syrup, brown sugar, vinegar,  garlic, and cornstarch together, pour over meatballs
Cook for about 30 min or till meatballs are cooked through and sauce is thickened (add a couple of spoonfuls of water if the sauce becomes too thick.

Serve over rice
ENJOY

197 calories
8g total fat, 5g saturated fat, 0 g trans fat, 40 mg cholesterol, 20 g carbohydrates, 2 g fiber, 16 g protein 534 mg sodium, 522 mg potassium.