Beef Marinade

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Ingredients

  • ½ cup vegetable oil
  • ⅓ cup low-sodium soy sauce
  • ¼ cup red wine vinegar
  • 2 tablespoons fresh lemon juice
  • 1 ½ tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, minced
  • ½ teaspoon ground black pepper
  • 1 (1 1/2-pound) flank steak

Directions

  1. Whisk together oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, Dijon mustard, garlic, and pepper for marinade until thoroughly combined. Place steak in a 9×13-inch glass baking dish.
  2. Pour marinade over flank steak in the baking dish; turn several times to coat thoroughly with marinade. Cover, and refrigerate for 2 to 6 hours, or up to 12 hours if you have time.
  3. When ready to cook, preheat an outdoor grill for medium-high heat and lightly oil the grate.
  4. Remove steak from the marinade and shake off excess. Discard the remaining marinade. Cook steak on the preheated grill for about 5 minutes per side, or to desired doneness. Remove from the grill and let rest for 5 minutes before slicing and serving

Chicken Pot Pie Bubble Up Casserole

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Ingredients

  • 16.3 oz can refrigerated biscuits
  • 2 cups of shredded chicken (I poached breasts and thighs. Saved the broth)
  • 1 1/2 cup of mixed veggies
  • 1 1/2 cup of diced potatoes, slightly thawed (I used Potatoes O’Brien)
  • 1 can of cream of mushroom soup (or cream of chicken soup)
  • 1 cup of saved chicken broth (to help “loosen” up mixture)
  • 1 cup of sour cream
  • 1 tsp of dried thyme (I used dried Italian seasoning)
  • Salt and pepper to taste
  • 2 cups of cheddar cheese divided

Instructions

  • Preheat your oven to 350. Spray a 9×13 pan with cooking spray.
  • Cut your biscuits into ⅛ pieces.
  • Combine the biscuits, chicken, mixed veggies, cream of mushroom soup, sour cream, potatoes, thyme, salt and pepper and 1 cup of cheddar cheese in a bowl.
  • Stir together. If needed, use some of the chicken broth.
  • Spread the mixture into your pan and top with the remaining cup of cheese.
  • Bake for 30-35 minutes till your biscuits have popped up and the cheese is bubbly.

Chicken and Leftover Rice

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Ingredients

  • 4 chicken breasts
  • 4 cups cooked rice
  • 1 ½ cups water
  • 1 can evaporated milk
  • 1 package onion soup mix or use homemade
  • 10 ounces cream of mushroom soup condensed
  • 1-2 c grated cheddar cheese
  • 1/2 tsp freshly ground pepper
  • 1/2 package crushed Club crackers

Instructions

  • Preheat oven to 325°F.
  • Spray 9×13 pan with cooking spray. Add chicken breasts and season with pepper and onion soup mix. (no need to add salt, as the soup mixes and crackers add enough salt)
  • Pour about 1/2 cup water around outside of chicken breasts, to create a bit of steam to help the baking of the breasts from not drying out
  • Bake about 30 minutes, uncovered
  • In a bowl mix together the remaining water, evaporated milk and canned soup mix.
  • Stir together until blended
  • Add in the cheddar cheese and rice. You may need to add in more water or evaporated milk to loosen up the mixture.
  • After 30 minutes remove the pan of chicken from the oven
  • Pour rice mixture over chicken.
  • Sprinkle over the crushed crackers
  • Cover with foil and bake for another 30 min, until thermometer reads 165 degrees when placed into the chicken breasts.
  • Remove from oven and let rest about 10-15 minutes
  • Serve

Notes

My casserole is always ready in 1hr 15 minutes however depending on your own variables, it can require up to an additional 25 minutes.