Air Fryer Cube Steaks

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 Cube Steaks
1/2 cup bread crumbs
1/2 cup panklo
1/4-1/2 cup flour
1/8 cup Tony's Original Creole seasoning (or other seasonings)
2 eggs
1/4 cup milk
Beat eggs and milk in a bowl, mix all other ingreients in another bowl.
Dip in egg mixture, then dry mix and repeat. Refridgerate for 15-20 minutes
Lay steaks in Air Fryer, spray w/Olive Oil (be generous).
Cook on 360 for 9 minutes, flip and speay other side and cook for 7 more minutes.

Philly Cheesesteak Foil Packs

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Saw this recipe for Philly Cheesesteak Foil Packs on Facebook and it looked interesting. Since we are always looking for new meals for when we go camping we decided to try it out at home this past weekend.Overall it was really good, I would definitely cut back on the Italian seasoning as we both thought it was too strong. We ate it without bread but toasted sub rolls would have been great. There was more than enough for the two of us, we even had some leftovers.Recipe:

  • 1 lb. flank steak, thinly sliced
  • 2 bell peppers, thinly sliced
  • 1/2 onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 tbsp. Italian seasoning
  • 2 tbsp. extra-virgin olive oil
  • kosher salt
  • Freshly ground black pepper
  • 4 slices provolone
  • Chopped fresh parsley, for garnish
  1. Heat grill to medium-high. In a large bowl, toss together steak, peppers, onion, garlic, Italian seasoning, and olive oil and season with salt and pepper.
  2. Place steak mixture in foil packs. Fold up packs and grill, 10 minutes.
  3. Open packs, top with provolone, and cover grill to melt, 2 minutes.
  4. Garnish with parsley and serve.

Slow Cooker Chunky Beef & Potato Stew

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From Skinnyms.com

Yields: 10 servings | Calories: 317 | Total Fat: 16g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 194mg | Carbohydrates: 24g | Fiber: 4g | Sugar: 2g | Protein: 21g | Smart Points: 10 |

Ingredients

  • 2 pounds lean chuck or other beef stew meat, cut into large bite-sized pieces
  • 1/4 cup white whole wheat flour or all-purpose flour
  • 3 large potatoes, peeled and chopped into large bite-sized pieces
  • 1 (14.5 ounce) can diced fire-roasted diced tomatoes, with juice (BPA-free cans)
  • 1 clove garlic, minced
  • 1/2 cup chopped onion
  • 1 teaspoon balsamic vinegar
  • 1 bay leaf
  • 1/2 teaspoon kosher or sea salt
  • 1/2 teaspoon black pepper
  • 1-1/2 cups low sodium beef broth
  • 2 teaspoons worcestershire sauce
  • 1 teaspoon dried oregano or 1 tablespoon fresh, chopped oregano leaves
  • 1 teaspoon paprika

Directions

Whisk flour, salt, and pepper together in a bowl.

Dredge the beef cubes in the flour mixture.

Place oil in a large skillet over high heat. Place half of beef cubes into the skillet and sear on all sides, for about 30 seconds per side. Do not cook the meat through, just brown the outside. Remove and set aside. Add the rest of the oil and the remaining beef cubes and repeat.

Add meat pieces to the slow cooker. Add onions, potatoes, worcestershire sauce, and can of diced tomatoes with juice.

Stir balsamic vinegar along with broth, garlic, oregano, and paprika, and add in. Cover and cook on high for 4 to 6 hours or low for 8 to 10 hours. Stir well.

Enjoy!

Instapot on Manual for 20 minutes high