Fillet Mignon with Onion Sauce

Grilled delicious and tender Fillet Mignon with onion sauce is a great diner entry.   You can serve it along with a side of green salad or any green vegetable.  I am sure everyone who taste this fabulous dish will simply love it.

Serving Size: 4
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Money Savings: $25.00
Approximate Calories per serving: 318

Ingredients:
4 1 ½ inch thick tenderloin steaks
Adobo
Complete Seasoning
Garlic Powder

For Sauce:
2 tbsp Italian dressing
2 medium yellow onions chopped
1 medium red onion chopped
4 tbsp soy sauce
6 tbsp duck sauce

Directions:
Take each stake sprinkle adobo, complete seasoning, garlic powder.  Grill stakes to your liking.  For medium rare 14-15 minutes on medium heat turning once.

Sauce Directions:
On low to medium heat in a skillet pour in the Italian dressing.  Sauté the onions add the soy sauce and duck sauce. Let it simmer for about 5 minutes until sauce begins to thicken.

Chiles Rellenos (Stuffed Peppers)

Delicious, Sweet, colorful chille rellenos (Stuffed Peppers) They are filled with simply flank stake meat, tomato sauce, and bits of onion no rice no extra calories. These stuffed peppers have an enormously robust flavor not to mention the aroma it has while they are cooking wow! My husband loves these stuffed peppers. This is a dish that would surely please anyone’s appetite.

Serving Size: 4
Preparation Time: 40 minutes
Cooking Time: 40 minutes
Money Savings: $10.00
Approximate calories per serving: 187

Ingredients:
1 ½ lbs flank stake
Adobo
Complete Seasoning
Garlic powder
3 thinly chopped garlic cloves
1 tsp vinegar
6 cups of water
1 small tomato chopped thinly
1 small onion chopped thinly
1 can 8 oz tomato sauce
4 large red, yellow or orange bell peppers

Directions:
On medium heat place a cooking pot or a pressure cooker place the meat sprinkle adobo, complete seasoning powder, garlic cloves, garlic powder, vinegar and water. Boil until meat is soften.

While the meat is cooking: take each pepper gently cut around the shoulder and carve out the calyx of each pepper.(make sure you don’t leave any seed inside the peppers)

When the meat has finished cooking take out the piece of meat cut in chunks (do not drain the water) let it cook once its cool start shredding the meat place it back on the same water pot were it was boiled. Place the meat pot back in the stove on medium heat. Place in tomatoes, onion and tomato sauce. Let that boil again. Turn heat off. With a large spoon, spoon out the meat (just the meat not the juice) and place it inside the pepper until its full. Do that to every pepper. Place the pepper inside the same cooking pot on low to medium heat. Cover the cooking pot and let it cook until the pepper are soft. Enjoy!

Salpicon (chopped Meat)

This great meat dish is a typical dish in my country. It is prepared with skirt or flank steak. The lime gives the meat a tangy lime taste, with sweet tomatoes, sweet red onions and green peppers. I like to serve it with white rice. This dish my mom would prepare it for us when we were young. She would tell us that her grandma would prepare this for them because they lived in a cattle farm so they would always have meats in their house. I began preparing this dish when my husband and I were newlyweds and he loved it. I now prepare it for my kids and they love it as well. This is a dish I know your family will love too.

Serving Size: 4
Preparation Time: 1 hour
Cooking Time: 30 minutes
Money Savings: $9.00
Approximate calories per serving: 187

Ingredients:
1 ½ lbs skirt or flank steak
Adobo
Complete seasoning
Garlic powder
3 cloves of garlic thinly chopped
6 cups of water
1 medium onion thinly chopped
1 small tomatoes thinly chopped
1 large green pepper thinly chopped
1/3 cup lime juice

Directions:
On a cooking pot or an pressure cooker place meat sprinkle with adobo, complete seasoning, garlic powder and the garlic cloves. Pour water and place on medium heat let it boil until the meat is soften.
When the meat has soften place the meat on a chopping board to cool off. Once it has cooled you can cut the meat into large pieces so that it will be easer for you to chop. Start to chop the meat buy hitting the meat with the edge of the knife. Until the meat is thinly chopped. Place the meat in a bowl mix in the onion, pepper, tomato, and lime juice.

TIP:
Do not throw out the water where you boiled the meat. You can prepare the rice with that water.

Meatballs & Parmesan Cheese

These juicy meatballs will be a hit in any party or gathering or any day of the week. You can serve them as appetizers or in your average spaghettis and meatballs. How ever or when ever you want to serve them. This hearty dish you can make ahead and they are sure to please.

Serving Size: 4
Preparation Time: 30 minutes
Cooking Time: 1 hour 
2/3 cups of parmesan Cheese
　
Approximate carlories per serving: 160

Directions:
Take the green pepper, cilantro, tomato, and onion but all that in the blender on high until it grins.
Place the meat on a bowl, sprinkle adobo, complete seasoning, rosemary, bread crumbs and black pepper.

Pour blended mixture into the meat. Mix with your hands, pour the egg on top of the meat. Take the meat about a tbsp of the meat or 1 ½ inch balls and make into a ball, make all of the meat into small balls. Then take and put them into a cookie sheet or shallow baking trays and bake on 400 for 1 hour or until cooked.
2/3 cups of parmesan Cheese


Place on a dish to cook off a bit then pour parmesan cheese.
Ingredients:
2 small Green pepper
2 cilantro leaf and stem
1 small tomato
1 medium onion
2 lbs of ground meat
Adobo
Complete Seasoning
1tbsp of rosemary
½ tsp of black pepper
3 tbsp of bread crumbs
1 egg lightly beaten
Approximate calories per serving: 249

Beef with Broccoli

Beautiful, colorful beef with broccoli its not only good looking but it is very delicious to eat. Because we loved it so much and we would go out to the restaurants and ask for beef with broccoli I decided to learn how to prepare this dish or else I was going to one poor mama.

The crunchy broccoli, red peppers, the wonderful beef and the delightful sauce make this adorable meal a tasting delight to your palate.

Serving Size 4-5
Preparation time: 15 minutes
Cooking time: 20 minutes
Money Savings: $12.00

Ingredients:
2 tsp. Italian salad dressing
1 tsp. fresh graded ginger
1 lbs beef strips
4 tbsp. soy sauce
6 tbsp. duck sauce
4 tbsp Hoisin Garlic Asian Glaze or Marinade
2 tbsp sweet chili sauce
3 cups of broccoli
1 medium red pepper cut in strips

Directions:
On a wok or a large skillet on medium heat pour the salad dressing and ginger until lightly brown. Place the meat, 2 tbsp. soy sauce, 3 tbsp. duck sauce, 2 tbsp. Hoisin Garlic Asian Glaze & Marinade and 1 tbsp. sweet chili sauce. Stir it a couple of times cover and let it cook until beef is tender.
Meanwhile, place the broccoli in a steamer for about 5 minutes or until broccoli gets a bright green color.
Once the meat and the broccoli are ready. Place the broccoli and red pepper in with the meat. Pour in the remaining 2 tbsp. soy sauce, 3 tbsp. duck sauce, 2 tbsp Hoisin Garlic Asian Glaze & Marinade, and 1 tbsp sweet chili sauce sauce. Lower the heat to low and cover let for 5 minutes.

Tips:
This is great with white rice or my pork fried rice. 


　

Elbow Pasta and Meat Sauce

This great recipe of Elbow Pasta and Meat Sauce was given to me by a very good friend of mine. I don’t really like to feed my family jar pasta sauce because of all the preservatives that they put in it. This very good friend told me about this wonderful meat sauce. When I prepared it and fed it to my family they absolutely loved it. You can actually taste the sweetness of the tomatoes, the bits of green pepper and onion.

Serving Size: 4-5
Preparation time: 10 minutes
Cooking time: 25 minutes
Money Savings: $10.00

Ingredients:
1 lbs ground meat
Adobo
Complete Seasoning
Garlic powder
4 garlic cloves
12 plum tomatoes cut in fourths
1 small onion cut in fourths
1 small pepper cut in fourths
1 tsp of dry rosemary
1 tsp of dry parsley
3 stems and leaf of cilantro
1 16oz box elbow pasta

Directions:
Place meat on a cooking pan on medium heat. Sprinkle adobo, complete seasoning, Garlic powder and 2 of the garlic cloves chopped thinly. Take the tomatoes, onion, pepper, rosemary, parsley, and the other 2 cloves of garlic and cilantro place in a blender. Blend on high speed of 5 minutes or until everything is well blended.
Cook pasta according to box instructions.
Drain pasta.
Combine the meat and the sauce together, then married the pasta with the meat sauce. And serve.

Beef Shish Kobob

Beef shish kobobs are fabulous to prepare for you next BBQ party. They are not only great tasting but they are quick and easy to prepare. This is my husband’s recipe, he loves to prepare these full-flavored, meaty, and tender kobos. When you bite into a peace of meat you can actually savor all those condiments in your mouth. It is a divine experience.

Serving Size: 4
Preparation time: 10 minutes
Cooking time: 30 minutes
Money Savings: $17.00
　
　

Ingredients:
2 ½ lbs beef lion meat steak cut in cubes
Complete Seasoning
Garlic powder
4 tsp Italian salad dressing
2 medium red onions cut in 4^th
16 oz mushrooms
3 plum tomatoes cut in 4^thKobob sticks

Directions:
Sprinkle complete seasoning, and garlic power. Then pour in the Italian dressing. Set aside for ½ hour.
Place onion, mushrooms, and tomatoes on grill plate. Place meat on the grill. Grill on medium heat. Once is cooked to your liking place the meat on the sticks. Placing one piece of meat, then piece of onion, then a piece of tomatoes, then a piece of much room…and cont.

Spanish Beef Soup

This Gratifying bowl of beef soup is overflowing with flavors. The chunks of zucchini, chayote squash, sweet potatoes, potatoes, string beans the corn, malanga, yuca, and beef ribs and never forget the Spanish parsley whish is the cilantro. All these wonderful blend of vegetables give it an unbelievable delicious taste.

Serving Size: 4
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Money Savings: $15.00

To double serving size just double ingredients.
To reduce size just reduce the ingredients


Ingredients:
Beef Ribs 4 to 6
2 Corn on the cobs cut in 4^th
Adobo
Complete Seasoning
Garlic Powder
Sazon
1 small red pepper cut into 4^th
1 small onion cut into 4^th
2 cloves of garlic minced
20 cups of water
1 medium size fresh yuca cut in about 2” thick
1 medium size fresh chayote squash de-heart and cut 4^th ½ lbs. of fresh string beans
1 medium size fresh malanga lila
1 medium to large fresh zucchini
1 medium size sweet potato
1 or two medium size potatoes
5 stems and leafs of cilantro

In a large cooking pot place beef, the corn, adobo , complete seasoning, garlic powder sazon, red pepper, onion, clove of garlic, mix all that in. Let it stand to marinade for 15 minutes.


If you haven’t done so: While marinating you can be pealing and cutting all the vegetables.

Pour the water into the cooking pot place it on medium to high heat for ½ hour or until the meat is soft. Then take yuca, chayote squash, string beans, malanga lila, zucchini, sweet potato, potatoes let that cook until all these are soft, then top with cilantro.

Tips:
This is great with white rice and a slice of avocado.
　
　
　

　
　

Beef a la Barbacoa

Skirt stake is one of my favorite meats to prepare and to eat. It is my family’s favorite to eat. My daughter prepared this for me on my birthday. She gilled it so that why she called it beef a la barbacoa (Grilled beef). This wide array of flavors in the tender beef along with onions, and the red peppers give it such a delightful taste.

Serving size: 4
Preparation time: 5 minutes
Cooking time: 10 minutes
Money Savings: $20.00

Ingredients:
2 ½ lbs. Skirt strips
Adobo
Complete Seasoning
Mojo Criojo
2 Small Onions cut into fourths
1 Small Pepper cut into slices

Directions:
Take the beef sprinkle adobo, complete seasoning, and mojo. Let it marinade for ½ hour. Then grill the stake and the onions and peppers until cooked.

Tips:
You can acompany this with eather rice or tortillas

Rib Eye with Mushroom Sauce

This very juicy Rib Eye Stake with Mushroom Sauce is definitely a favorite of mine. What I love most about this stake?
It is loaded with flavors and remains tender while cooking. The smooth texture of the mushrooms and the sweet and sour taste of the sauce make every bite a delight to your mouth. When taking that first bite just close your eyes and enjoy it. Yuuuuumiiii! 

Serving Size: 4
Preparation time: 5 minutes
Cooking Time: 20 minutes
Money saver: $45.00

To double serving size just double ingredients
To reduce size just reduce the ingredients

Ingredients:
4 6-8oz Rib Eye Stakes
Complete Seasoning
Garlic powder
4 Tsp. Italian Salad Dressing
Stake Seasoning

For Sauce
2 Tsp. Olive Oil /Italian Salad Dressing
16 oz Baby bella Mushrooms sliced
4 tsp of soy sauce
6 tsp of duck/sweet and sour sauce

Directions:
Take the stakes sprinkle Complete Seasoning, Garlic powder, pour in the salad dressing then rub in stake seasoning let it marinade for a couple of hours.
Grill the stakes on medium heat to your taste either well, medium well, medium rare, rare, or medium.

Sauce Directions:
On low to medium heat in a skillet pour in the olive oil or Italian Salad Dressing. Place the mushrooms stir them for once or twice. Then add soy sauce and duck sauce or sweet and sour sauce. Stir once or twice then cover heat on low, let it simmer until sauce thickens a bit.