Archive of ‘Beef’ category

Easy Meatballs for Spaghetti

I typically use Italian sausage when I prepare spaghetti and sauce, but occasionally we really enjoy our pasta with a fire roasted garlic marinara sauce and these Easy Meatballs For Spaghetti!Easy Meatballs For Spaghetti / The Grateful Girl Cooks!
Sometimes Spaghetti and Meatballs really hits the spot! It’s completely easy to make 10-12 delicious Italian-seasoned meatballs using only one pound of hamburger meat and a few other readily available ingredients. I’ve been making meatballs for spaghetti this way for many, many years, and enjoy the minimal prep time involved!  You can even make a double batch of the meatballs and freeze them to use for another meal, which can save you precious time!  Here’s how easy it is to prepare them:

In medium sized bowl, combine ground beef, salt, pepper, garlic powder, oregano, diced onion, and freshly grated Parmesan cheese. Mix well, to combine ingredients.

Easy Meatballs For Spaghetti / The Grateful Girl Cooks!
Using your (clean) hands, grab a portion of the meat mixture and form it into a ball, rolling it between your hands.  The ones I made were about 2 inches wide, so I was able to get 10 fairly good-sized meatballs out of one pound of meat. If you make ’em just a tad smaller, you should be able to make 12 or more meatballs. Set meatballs (once formed) onto a plate or wax paper.

Easy Meatballs For Spaghetti / The Grateful Girl Cooks!

Heat 1 Tablespoon oil (vegetable or olive) in a large non-stick skillet.  Heat on medium heat until oil and skillet are hot (but not smoking).  Add meatballs. They should sizzle as the hit the skillet.  Cook until brown on bottom, then carefully turn over. Continue to cook until all sides are brown (meatballs do NOT have to be completely cooked through – they will finish cooking in the sauce later).

Easy Meatballs For Spaghetti / The Grateful Girl Cooks!Easy Meatballs For Spaghetti / The Grateful Girl Cooks!
In a separate large saucepan, heat up spaghetti sauce (whatever kind of sauce you have on hand, whether it’s homemade or a purchased jar, just make sure you have enough sauce for 4 servings)!  Heat the sauce on medium-low. Carefully add the meatballs to the sauce. Spoon sauce over the top of each meatball. Let the meatballs and sauce continue to cook (uncovered) on medium-low for about 30 minutes, occasionally spooning more sauce over the meatballs as they cook.

Easy Meatballs For Spaghetti / The Grateful Girl Cooks!Easy Meatballs For Spaghetti / The Grateful Girl Cooks!

When meatballs are about halfway through cooking time, cook spaghetti noodles in separate pan, according to package directions. Drain pasta.  When they are done (and pasta is finished cooking), remove meatballs from spaghetti sauce (keep warm). Mix cooked, drained noodles with the hot spaghetti sauce.  Serve the pasta onto individual plates or into bowls. Spoon any leftover sauce onto pasta.  Top each serving with 2-3 meatballs.  Garnish with some finely grated Parmesan cheese, and serve!

Easy Meatballs For Spaghetti / The Grateful Girl Cooks!

This really is an economical and delicious classic meal, in which you can end up with 4 healthy sized portions using only one pound of ground beef!  Our oldest son popped in for a visit the day after I made this meal, and he enjoyed a big plate of leftover spaghetti and meatballs for lunch!  Yay for leftovers! Hope you’ll give these easy to prepare meatballs a try!

Easy Meatballs For Spaghetti / The Grateful Girl Cooks!

Easy Meatballs for Spaghetti
 
Prep time
Cook time
Total time
 
As Prepared By:
Recipe type: Entree
Serves: 4 servings
Ingredients
  • 1 pound ground beef
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon dried oregano
  • ½ cup diced white onion
  • ½ cup finely grated Parmesan cheese
  • 1 Tablespoon olive oil
  • Spaghetti noodles (enough for 4 servings)
  • Prepared Spaghetti Sauce (enough for 4 servings)
  • Additional finely grated Parmesan cheese, for garnish
Directions
  1. In medium sized bowl, combine ground beef, salt, pepper, garlic powder, oregano, diced onion, and finely grated Parmesan cheese. Mix well to combine ingredients.
  2. Using your (clean) hands, grab a portion of the meat mixture and form it into a ball, rolling it between your hands. The ones I made were about 2 inches wide, so I was able to get 10 meatballs out of the pound of meat. If you make 'em just a tad smaller, you should be able to make 12 or more meatballs. Set meatballs (once formed) onto a plate or wax paper.
  3. Heat 1 Tablespoon oil (vegetable or olive) in a large non-stick skillet. Heat on medium heat until oil and skillet are hot (but not smoking). Add meatballs. They should sizzle as the hit the skillet. Cook until brown on bottom, then carefully turn over. Continue to cook until all sides are brown (meatballs do NOT have to be completely cooked through - they will finish cooking in the sauce later).
  4. In a separate large saucepan, heat up your spaghetti sauce (whatever kind of sauce you have on hand, whether it's homemade or a purchased jar, just make sure you have enough sauce for 4 servings! Heat the sauce on medium-low. Carefully add the meatballs to the sauce. Spoon sauce over the top of each meatball. Let the meatballs and sauce continue to cook on medium-low for about 30 minutes, occasionally spooning more sauce over the meatballs as they cook.
  5. When meatballs are halfway through cooking time, cook spaghetti noodles in separate pan, according to package directions. Drain. When done, remove meatballs from spaghetti sauce (keep warm). Mix cooked, drained noodles with the hot spaghetti sauce. Serve up the pasta onto individual plates or into bowls. Spoon any leftover sauce onto pasta. Top each serving with 2-3 meatballs. Garnish with some finely grated Parmesan cheese, and serve!

 

 

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Smoked Sausage, Veggie and Rice Skillet

Are you looking for an easy  “all in one pan” dish to prepare quickly after a busy day? How about this recipe for a Smoked Sausage, Veggie and Rice Skillet? This meal with meat, veggies and rice is made in under 30 minutes in one skillet, for especially easy cleanup!Smoked Sausage, Veggie and Rice Skillet / The Grateful Girl Cooks!
A few months ago my husband and I had dinner with friends prior to their move to Japan for a new work assignment. I asked my friend Erin (who has tried other recipes of mine) what type of recipes she would like to see on my blog that would help her feed her family of 5. She said she loves easy One Pan meals. Well, when I saw this recipe on Pinterest pop up, I knew it would fit the bill, so I tried it, and found this meal to be tasty, filling, and economical… and EASY to make, so I am sharing it here on the old blog! Here’s how to make it:

First thing… get all veggies prepped/sliced and rice ready to cook before you begin.

Heat olive oil on medium heat in large skillet. When hot, add sliced sausage. Cook until sausage has lightly browned. Add minced garlic; cook for an additional minute, stirring often so the garlic won’t burn.
Smoked Sausage, Veggie and Rice Skillet / The Grateful Girl Cooks!

Add sliced bell peppers, onion, broccoli, chicken broth and tomato sauce to the skillet. Stir to combine ingredients.

Smoked Sausage, Veggie and Rice Skillet / The Grateful Girl Cooks!

Simmer uncovered on low heat for 10-12 minutes, until liquid has been absorbed.

Smoked Sausage, Veggie and Rice Skillet / The Grateful Girl Cooks!

While sausage and veggies are cooking, cook rice per package instructions. Stir 2 cups of hot, cooked rice into sausage/veggie mixture when done.

Smoked Sausage, Veggie and Rice Skillet / The Grateful Girl Cooks!

Season with salt and pepper (and any other additional spices you may want to add), to taste.  Immediately sprinkle with grated mozzarella cheese, and serve hot.

Smoked Sausage, Veggie and Rice Skillet / The Grateful Girl Cooks!

That’s it! Not bad for an “all in one dish” meal, right? It really does fills you up, too! Depending on the portion size you choose, you can get between 4 and 5 servings out of this meal.
EASY PEASY!

Smoked Sausage, Veggie and Rice Skillet / The Grateful Girl Cooks!

Hope you will give this ridiculously easy dish a try.  Have a fantastic day, and God Bless You!

Smoked Sausage, Veggie and Rice Skillet / The Grateful Girl Cooks!

Recipe Source:  http://www.hillshirefarm.com/recipes/easy-smoked-sausage-skillet

Smoked Sausage, Veggie and Rice Skillet
 
Prep time
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Delicious and easy one pan meal featuring smoked sausage, rice, broccoli, onions, and bell peppers.
As Prepared By:
Recipe type: Entree
Serves: 4-5 servings
Ingredients
  • 1 package smoked sausage link (I used Hillshire Farm), cut into ¼ inch slices
  • ¼ cup olive oil
  • 2 garlic cloves, minced
  • ½ red bell pepper, thinly sliced
  • ½ yellow bell pepper, thinly sliced
  • 1 small yellow onion, thinly sliced
  • 1 small package frozen broccoli, thawed (approx. 1½-2 cups)
  • ½ cup chicken broth (can substitute water)
  • ½ cup tomato sauce
  • 2 cups pre-cooked rice (prepared according to package directions)
  • ½ cup grated mozzarella cheese
  • salt and pepper to taste
Directions
  1. Heat olive oil in large skillet. When hot, add sliced sausage. Cook until sausage has lightly browned. Add minced garlic; cook for an additional minute, stirring often so that garlic will not burn.
  2. Add sliced peppers, onion, broccoli, chicken broth and tomato sauce to the skillet. Stir to combine ingredients and simmer on low heat for 10-12 minutes, until liquid has been absorbed.
  3. While sausage and veggies are cooking, cook rice per package instructions. Stir hot, prepared rice into sausage/veggie mixture when done.
  4. Season with salt and pepper, to taste.
  5. Immediately sprinkle with grated mozzarella cheese and serve while hot.
Notes
This dish (as written)is not highly seasoned (which is great for kids!). If desired, add additional spices (garlic powder, dried chili pepper flakes, etc.) to suit your personal taste. May also substitute Pepper Jack cheese (for the mozzarella) for a bit more spice!

 

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Beef and Barley Soup

We had snow, freezing rain, and below freezing temperatures in Oregon this weekend. Brrr.  We were stuck inside waiting for the ice and snow to melt, so I made a large pot of delicious Beef and Barley Soup… a big bowl of hot soup sounded perfect for such cold, icy days!Beef and Barley Soup / The Grateful Girl Cooks!
When I was growing up, my Mom occasionally bought cans of a name brand’s Beef and Barley Soup. I always liked it, so it was a natural choice to try making my own. I found the recipe on Pinterest (from blogger and author Gina Homolka at Skinnytaste.com), and loved the SIMPLE ingredients it takes to make it.  The soup cooks on low for a couple hours, which allows the meat to become VERY TENDER. The addition of barley helps make it very filling – the soup tastes delicious… AND only has 336 calories per serving (1½ cups of soup).

Interested?  Well, here’s how you make it:

Heat oil in a large heavy pot on medium heat.  Once oil is hot, add beef, which has been lightly seasoned with salt. Brown the meat on all sides (this will take 3-4 minutes).

Beef and Barley Soup / The Grateful Girl Cooks!

Once the meat is browned, drain grease. Add chopped carrots, onion, celery and minced garlic. Stir to combine.

Beef and Barley Soup / The Grateful Girl Cooks!

Add water, salt, and a couple of bay leaves to the pot. Stir well. Bring the mixture to a boil. Once it begins to boil, turn the heat down to LOW.  Put a cover on the pot. Let the soup simmer on low heat for 1½ to 2 hours (leaving the lid on the pot the entire time). The long cooking time helps tenderize the beef. While it cooked, I worked on a puzzle, read, played with our dog, did some laundry, and enjoyed it as the amazing smell from the cooking soup began to fill our home.

Beef and Barley Soup / The Grateful Girl Cooks!

When the long cook time is done, add dry barley to the soup. Stir well. Taste the broth.  Season with ground black pepper.  Add additional salt, if needed (to taste). Stir well.

Beef and Barley Soup / The Grateful Girl Cooks!

Let the soup simmer on LOW (uncovered) for an additional 35-40 minutes, while the barley cooks.  The barley will “plump” a bit as it cooks and will absorb some of the liquid.

Beef and Barley Soup / The Grateful Girl Cooks!

When done cooking, remember to take out the bay leaves (!!!), then ladle some of this delicious soup into individual bowls, garnish with a bit of dried parsley, and serve!

Beef and Barley Soup / The Grateful Girl Cooks!

Hope you enjoy this simple, yet hearty and filling soup. My husband and I sure enjoyed it, served with a slice of crusty sourdough bread. I’m looking forward to the leftovers for lunch today!  The beef was incredibly tender, and the taste was wonderful. Best of all, it was a very simple soup to prepare!

Beef and Barley Soup / The Grateful Girl Cooks!

Have a great day! The last report I heard on the news yesterday said that 47 of the 48 mainland states have snow in one part of them or another. That’s a whole lot of COLD WEATHER! Stay warm, make a big pot of hot soup… and enjoy your day!

Beef and Barley Soup / The Grateful Girl Cooks!Recipe Source:  http://www.skinnytaste.com/beef-barley-soup/

Beef and Barley Soup
 
Prep time
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This hearty, delicious and filling soup containing beef, barley, carrots, celery and onions is sure to please on a cold Winter's day!
As Prepared By:
Recipe type: Soup
Serves: 7½ cups
Ingredients
  • 1 teaspoon oil
  • 1½ pounds beef round stew meat (1-2 inch pieces)
  • 1 cup chopped carrots
  • 1 cup chopped onions
  • ½ cup chopped celery
  • 2 cloves garlic, minced
  • 6 cups water
  • 1-2 teaspoons salt (season to taste)
  • 2 bay leaves (in spice section-added for seasoning)
  • ⅔ cup dry barley
  • Ground black pepper (approx. ½ teaspoon)
  • Additional salt, to taste
  • Dried parsley (for garnish-optional)
Directions
  1. Heat oil in a large heavy pot on medium heat. Once oil is hot, add beef, which has been lightly seasoned with salt. Brown meat on all sides (this will take 3-4 minutes). Drain grease from pan.
  2. Add chopped carrots, onion, celery and minced garlic. Stir to combine.
  3. Add water, salt, and a couple of bay leaves to the pot. Stir well. Bring the mixture to a boil. Once it begins to boil, turn the heat down to Low. Put a cover on the pot. Let the soup simmer on low heat for 1½ to 2 hours. The long cooking time helps to tenderize the beef. Meat should be tender when done.
  4. Add barley. Stir to combine. Season with ground black pepper. Taste the soup. Add additional salt, if needed. Let soup simmer on low (uncovered) an additional 35-40 minutes, while the barley cooks.
  5. When done cooking, remember to take out the bay leaves (!!!), then ladle some of this delicious soup into individual bowls, garnish with a bit of dried parsley, and serve!

 

 

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Mom’s Swedish Meatballs and Rice

When I was growing up, my mother sure knew how to stretch a dollar! Mom’s Swedish Meatballs and Rice was one of the meals she fed our family of 5, using only 1 pound of hamburger meat, a few other ingredients… and served it with rice! We LOVED this meal!Mom's Swedish Meatballs and Rice / The Grateful Girl Cooks!
Fast forward over 40 years later, and I still make this scrumptious meal! Now… my Mom is about as far from being Swedish as one could imagine (she’s a Texas gal), yet this was the name given it when I copied down the recipe from her over 40 years ago! Trust me… these meatballs, gravy and rice is a fantastic tasting dinner (the leftovers are awesome, as well).

The meatballs are super simple to make, the gravy is even easier, and it’s fairly impossible to mess up a pan of rice, right?  Trust me when I say this is simple meal to prepare; it’s a great way to feed several people a filling meal without breaking the bank! And hey… if you like meatballs, be sure and check out the links to my other meatball recipes  at the bottom of this post!

Here’s what you do:  Place the meatball ingredients in large bowl and mix well, to combine (ground beef, bread crumbs, milk, egg, onion, salt, pepper & nutmeg).

Mom's Swedish Meatballs and Rice / The Grateful Girl Cooks!

Mom's Swedish Meatballs and Rice / The Grateful Girl Cooks!

Scoop out a small portion of meat, and roll it between your clean hands to form 1 inch sized meatballs. (A full pound of ground beef “should” yield about 24-25 meatballs… I was using slightly less than a full pound and ended up with 22 meatballs). Set meatballs on waxed paper or foil until all have been formed.

Mom's Swedish Meatballs and Rice / The Grateful Girl Cooks!
Heat shortening in large skillet (may substitute oil, if necessary). When skillet is hot, add meatballs in single layer. Let brown on one side, then carefully turn to brown all sides (I use tongs).  If necessary, add additional shortening or oil to prevent sticking.  When meatballs are browned on all sides, remove them to a large plate to rest.  Keep meatballs warm.

Mom's Swedish Meatballs and Rice / The Grateful Girl Cooks!

Mom's Swedish Meatballs and Rice / The Grateful Girl Cooks!

Now it’s time to make the gravy!  Using the same pan (without cleaning it out), add hot water to meat drippings in skillet. Stir to mix and heat on low, scraping up the browned bits from the bottom of the skillet. This will help “de-glaze” the pan, and will incorporate all those yummy browned bits off the bottom of the skillet into your gravy.

Mom's Swedish Meatballs and Rice / The Grateful Girl Cooks!

Mom's Swedish Meatballs and Rice / The Grateful Girl Cooks!

Now add the water/flour mixture to the hot water mixture in skillet. Whisk well as you pour, to fully combine ingredients.  Bring the gravy to a boil. The gravy will begin to thicken as you heat and stir it. Once thickened, taste test, and season gravy with salt/pepper, if desired.

Mom's Swedish Meatballs and Rice / The Grateful Girl Cooks!

Mom's Swedish Meatballs and Rice / The Grateful Girl Cooks!

Once gravy has thickened, add the browned meatballs back into the skillet. Turn to coat each meatball with gravy. Put a lid on the skillet, and cook on low for 30 minutes. Check occasionally. If necessary, add a bit more water to skillet and mix it in, to ensure you have enough gravy.

Mom's Swedish Meatballs and Rice / The Grateful Girl Cooks!

While meatballs are cooking, cook rice using your “normal” method (I use a rice cooker).  When meatballs and rice are done, the meal is ready. Make sure to coat the meatballs in gravy before placing on serving platter.

Mom's Swedish Meatballs and Rice / The Grateful Girl Cooks!

To serve, arrange the cooked hot rice in a ring shape on a serving platter.  Place sprigs of fresh parsley around the rice.  Carefully place the meatballs into the center of the ring. Pour remaining gravy over the meatballs.  Serve HOT… and enjoy!

Mom's Swedish Meatballs and Rice / The Grateful Girl Cooks!

I love recipes that don’t cost an arm and a leg to prepare for my family. This simple meal fits the bill perfectly, and tastes fantastic, too!  Hope you will consider making this “comfort food” meal for those you love. It really does taste wonderful!  Blessings to you on this day.

Mom's Swedish Meatballs and Rice / The Grateful Girl Cooks!

Recipe Source: My MOM (over 40 years ago)

Mom's Swedish Meatballs and Rice
 
Prep time
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Simple to prepare and easy on the budget, these Swedish meatballs, gravy and rice will hit the spot!
As Prepared By:
Recipe type: Entree
Serves: 4-6 servings
Ingredients
For meatballs:
  • 1 pound ground beef
  • 1 cup bread crumbs
  • ½ cup milk
  • 1 egg, well beaten
  • 1 small brown onion (or ½ large), finely chopped
  • 2 teaspoons salt
  • ⅛ teaspoon black pepper
  • ¼ teaspoon ground nutmeg
  • Shortening, approx. 2 Tablespoons (to cook meatballs in-may substitute oil)
For gravy:
  • 2 cups very hot water
  • 2 Tablespoons flour
  • 6 Tablespoons cold water
  • Salt and pepper (to season)
For accompaniment:
  • 4 cups hot cooked rice (I used 2 cups dry rice to start, for quantity shown)
  • Butter (for rice, if desired)
  • Fresh parsley sprigs, for garnish (optional)
Directions
  1. Place ground beef, bread crumbs, milk, egg, onion, salt, pepper and nutmeg in large bowl. Mix well, to combine. Form mixture into 1 inch meatballs; set formed meatballs onto wax paper or foil.
  2. Heat shortening (or oil) in large skillet on medium heat. Add meatballs to hot oil in single layer. Brown on all sides (a minute or two per side). If necessary, add additional shortening (or oil) if necessary, to prevent sticking. When meatballs are fully browned, remove them to a plate, and keep warm.
  3. Add hot water back into skillet (DO NOT CLEAN OUT SKILLET). Stir while cooking on low, to deglaze the skillet and scrape up the flavorful browned bits off bottom of skillet. In a separate small bowl, combine cold water and flour. Mix really well, to remove lumps. Add this mixture to hot liquid in skillet, whisking well while adding. Continue to whisk gravy to remove any lumps. Bring mixture to a boil, stirring often until mixture thickens. Taste gravy... add salt and pepper to season, if desired.
  4. Add meatballs back into skillet. Turn to coat with gravy. Put a lid on the skillet; cook meatballs and gravy for 30 minutes, adding additional water to gravy, if necessary, to ensure there will be enough gravy (as gravy will cook down a bit).
  5. While meatballs are cooking, prepare rice (using the method you normally use to cook rice).
  6. When meatballs and rice are done, place cooked rice in a ring shape around outside of serving platter. Garnish rice with sprigs of fresh parsley. Carefully spoon the meatballs into center of ring, and pour gravy over the top of meatballs. Serve hot, and enjoy!

 

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Southwest Steak Salad w/ Avocado & Cilantro Dressing

As I write this post, I am still savoring the memory of the delicious Southwest Steak Salad with Avocado & Cilantro Dressing my husband and I enjoyed for dinner last evening! It was absolutely delicious… no, really… it was seriously GOOD!Southwest Steak Salad w/ Avocado & Cilantro Dressing - The Grateful Girl Cooks!
We had some leftover steak we had grilled and I decided to see what I could do with it. I found a recipe on Pinterest that sounded great, so gave it a try, and let me tell you… it was a fantastic main course salad.Romaine lettuce, thin slices of grilled steak, black beans, corn, sweet cherry tomatoes, and an absolutely amazing Avocado & Cilantro Salad Dressing that makes the salad PERFECT in Southwestern flavor!  THANK YOU to Krista, at Joyful Healthy Eats for this delicious recipe! I encourage you to check out her blog!

I used grilled steak this time… next time I’m going to try using some grilled chicken breasts. Either would be fantastic in this salad! Whatever you use, steak or chicken, JUST MAKE SURE TO MAKE THE SALAD DRESSING… it is amazing (and healthy, too, since it uses avocado as the main creamy ingredient… get those “healthy” fats in).

So… here’s how you make the salad. Grill your steak or chicken. Thinly slice it when finished. Set aside. Make the salad dressing by combining the dressing ingredients (avocado, cilantro, lime juice, red wine vinegar, olive oil, cumin and red pepper flakes). Blend it until smooth and creamy (if necessary, add just a touch more oil and red wine vinegar if too thick).

Southwest Steak Salad w/ Avocado & Cilantro Dressing / The Grateful Girl Cooks!

This is what it looked like right after removing it from my blender. Thick and creamy, and yummy! (I could eat it by the spoonful, but that’s an entirely different story!  Let’s NOT go there).

Southwest Steak Salad w/ Avocado & Cilantro Dressing / The Grateful Girl Cooks!

Assemble the salad ingredients (romaine lettuce, orange bell peppers, corn, and black beans) in a serving bowl or on a plate.

Southwest Steak Salad w/ Avocado & Cilantro Dressing / The Grateful Girl Cooks!

Add warm, thin slices of steak (or chicken), cherry tomatoes (halved), and garnish with some slices of avocado and cilantro leaves.

Southwest Steak Salad w/ Avocado & Cilantro Dressing / The Grateful Girl Cooks!

Spoon a big dollop of the salad dressing on top. Give it a big stir to combine, and dig in! You’re gonna LOVE this salad’s amazing Southwest flavors!

Southwest Steak Salad w/ Avocado & Cilantro Dressing / The Grateful Girl Cooks!

Really hope you will give this salad a try… we really enjoyed it, and were quite full afterwards!  Have a great day… and remember… Be Kind. Everyone is facing a battle of some kind and YOU might be the one person to brighten their entire day!

Southwest Steak Salad w/ Avocado & Cilantro Dressing / The Grateful Girl Cooks!

Recipe Source:  http://www.joyfulhealthyeats.com/southwestern-steak-salad-with-cilantro-avocado-dressing/

Southwest Steak Salad w/ Avocado & Cilantro Dressing
 
Prep time
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Delicious and filling, this main course steak salad and salad dressing features great Southwestern flavor!
As Prepared By:
Recipe type: Main Course Salad
Serves: 2 large servings
Ingredients
For Salad Dressing:
  • 1 avocado
  • 1 cup fresh cilantro, chopped
  • ¼ cup fresh lime juice
  • 1 Tablespoon red wine vinegar
  • 1 Tablespoon olive oil
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon cumin
  • Salt and Pepper, to taste
For Salad:
  • Ribeye steak (or grilled chicken breast), grilled (with salt/pepper or Montreal seasoning), thinly sliced
  • 1 head Romaine lettuce, chopped
  • ½ cup corn (canned, drained)
  • ½ cup black beans (canned, drained)
  • ½ cup orange bell pepper, diced
  • ½ avocado, peeled and thinly sliced (for garnish)
  • cilantro leaves (chopped, for garnish)
Directions
Prepare Salad Dressing:
  1. Prepare salad dressing by placing all ingredients except salt and pepper into a blender. Blend very well, until it is very smooth and creamy. Season with salt and pepper, to taste. (If it is too thick, you can thin it a bit by adding a tiny bit more olive oil and red wine vinegar). Set aside.
Prepare Salad:
  1. Place chopped lettuce onto serving plate. Top lettuce with corn and black beans; top this with orange bell peppers, thin slices of steak or chicken breast (quantity is your choice), cherry tomato halves. Garnish with chopped cilantro. Top with a large dollop of the salad dressing.
  2. Serve, and enjoy this great salad!
Notes
Note: Didn't add a cooking time, as it varies between steak or chicken. I used leftover grilled steak, so the prep time was minimal.

 

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Mom’s Swiss Steak

My family didn’t have a lot of money as I was growing up. Truth is, things were fairly tight most of the time, but my Mom sure knew how to stretch a dollar and feed her family well. This delicious “comfort food” recipe for Mom’s Swiss Steak is one she fixed often for our family.Mom's Swiss Steak / The Grateful Girl Cooks!

This dish really is quite simple to make and only has a few ingredients: round steak, an onion, some flour, water, a bit of oil, salt and pepper. Not too expensive to make at all!

To begin, you need to cut a 1 1/2 – 2 pound round steak into serving pieces (the pieces don’t have to be too big, because they will “get bigger” once flattened by pounding out thinner). Place one piece at a time between two pieces of plastic wrap (to prevent splatters- one piece plastic wrap on bottom and one on top of meat), and pound flat with a meat mallet (the dull side). Think of this as cheap therapy (you’re welcome!). Pound the meat with the flat side of the mallet, one at a time, until each piece is flattened out and much thinner). Remove meat from plastic and repeat with remaining pieces until all pieces have been “tenderized”.

Mom's Swiss Steak / The Grateful Girl Cooks!

Season each piece generously with salt and pepper, then dredge each piece in flour, to cover all sides of the meat.

Mom's Swiss Steak / The Grateful Girl Cooks!

Mom's Swiss Steak / The Grateful Girl Cooks!

Heat oil in large skillet; once oil is hot, add and sear meat on medium-high (turning over once) until browned on both sides (but not fully cooked). Do this in batches, if necessary, to avoid overcrowding the skillet.

Mom's Swiss Steak / The Grateful Girl Cooks!

Lay the browned pieces of meat in a large casserole dish. Top each piece with a slice of onion. Once one layer is done, add the meat and more onion to make another layer, until all meat is in baking pan. Leave 1/4 cup of the meat oil/drippings in the skillet, and discard the rest.

Mom's Swiss Steak / The Grateful Girl Cooks!

Make a very thin flour/water gravy and add to skillet (for the pictures I added 4 cups water to the skillet, then mixed up the flour with 1 remaining cup of water, added to skillet, then mixed to combine).  Salt and pepper the mixture liberally, to taste. Bring the mixture to a boil (and slightly thickens), then carefully pour the “gravy” over the meat in the baking pan.

Mom's Swiss Steak / The Grateful Girl Cooks!

Mom's Swiss Steak / The Grateful Girl Cooks!

Mom's Swiss Steak / The Grateful Girl Cooks!

Once the thin “gravy” is poured over the meat/onion in the pan, cover the casserole dish with a lid or aluminum foil. Bake at 350 degrees for 1 1/2 hours.

Mom's Swiss Steak / The Grateful Girl Cooks!

When done, the meat will be very tender, and the gravy will taste wonderful, due to the onions infusing flavor while baking. Serve the meat and onions onto serving plates. Spoon some of the gravy over the top, and serve! We LOVE it with mashed potatoes, and use some of the gravy for the potatoes, as well. This is a definite “comfort food” meal; the smell and taste of the tender Swiss Steak is wonderful!

Mom's Swiss Steak / The Grateful Girl Cooks!

Mom's Swiss Steak / The Grateful Girl Cooks!

Sure hope you will consider giving this family recipe a try. It’s a fairly simple way to stretch your hard earned money, and makes enough to feed a hungry family or provide ample leftovers for a couple (like us)!

Mom's Swiss Steak / The Grateful Girl Cooks!

Recipe Source: My Mom Fredia, who has been making this for over 50 years!

Mom's Swiss Steak
 
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This recipe for Swiss Steak , topped with a delicious onion gravy, is just how Mom made it, using very few ingredients!
As Prepared By:
Recipe type: Entree
Serves: 5 servings
Ingredients
  • 1½ - 2 pounds round steak
  • Salt and Pepper
  • Vegetable oil (approx. ½ cup) Enough to fully cover bottom of large skillet
  • 1 large brown onion, cut into thin round slices
  • Flour (enough to dredge meat in - approx. 4 heaping Tablespoons)
Directions
  1. Preheat oven to 350 degrees.
  2. Cut round steak into serving pieces (approx 10- remember each piece will become slightly "larger" after being flattened out by pounding). One at a time, lay each piece of meat between plastic wrap. Pound with flat side of meat mallet until flattened and thinned down and tenderized. Repeat process for each piece of meat. Salt and Pepper each piece of meat, then dredge/fully cover each piece (all sides) in flour (put flour on a dinner plate to do this).
  3. Heat oil on medium high heat. Once hot, brown meat (turning once) until browned on both sides. (You may need to cook the meat in batches, depending on quantity and size of skillet). When done, reserve ¼ cup of the oil and drippings in skillet ; discard the rest of oil.
  4. Place browned meat pieces in a single layer in casserole dish. Top each piece of meat with a slice of onion. Add another layer of meat, then onion, until all pieces are in dish.
  5. Make a really thin gravy by adding 4 cups water to ¼ cup of oil/pan drippings remaining in skillet. Mix 1 cup water with 3 HEAPING Tablespoons flour. Mix well, then add to skillet and whisk to combine. Season this thin gravy to taste with additional salt and pepper. Bring "gravy" to a boil. It will slightly thicken. Remove "gravy" from heat, and carefully pour it over meat.
  6. Cover dish with lid or tightly cover with aluminum foil. Bake at 350 degrees for 1½ hours.
  7. Remove from oven when done. Serve meat, topped with onions and gravy... and enjoy!
Notes
Note- Active prep time is 25 minutes. Rest of the total time for this recipe is inactive time, while meat is baking!

 

 

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Beef Stroganoff

Do you enjoy Beef Stroganoff? We sure do. This classic dish, which originated over a hundred years ago, features tender strips of beef in a delicious beef/mushroom/onion/sour cream sauce, and served over egg noodles really hits the spot on a cold winter’s day!Beef Stroganoff / The Grateful Girl Cooks!

It’s really not too difficult to make this dish, and the results are sure to please even the pickiest eater! Here’s what you do:

Slice the beef into 1/2 inch thick strips. Coat the beef with flour, salt and pepper. You can use a large resealable bag and shake it up or mix it all up in a large bowl (I used a large bowl and stirred it to combine). Make sure all sides of the meat are coated with flour mixture.

Beef Stroganoff / The Grateful Girl Cooks!

Melt a Tablespoon of butter in a large skillet on medium-high heat. Add the meat (will need to do this in batches, adding butter for each batch). Cook and stir until meat is browned on all sides, BUT DO NOT OVERCOOK THE MEAT. Remove browned meat to bowl. Repeat process until all meat strips are browned on the outside. Set meat aside.

Beef Stroganoff / The Grateful Girl Cooks!

Use the same skillet (without cleaning it out). Melt 2 Tablespoons butter in skillet over medium-high heat. Add chopped onion and mushrooms. Cook for 4-5 minutes, stirring occasionally, until onions and mushrooms are tender.

Beef Stroganoff / The Grateful Girl Cooks!

Stir in beef broth, tomato paste, and Worcestershire sauce. Bring the liquid to a boil, scraping up browned bits from the bottom of pan as you go.

Beef Stroganoff / The Grateful Girl Cooks!

Add the meat (any any juices) back into the skillet. Cook for about 5 minutes until the sauce thickens a bit, and the dish is fully heated through.

Beef Stroganoff / The Grateful Girl Cooks!

**Now here’s an important note: If using beef tenderloin tips or tenderloin, you can go straight to the next step (adding the sour cream). However, sometimes I like to use beef stew meat (it’s less expensive, but a little “tougher”) for this recipe, so it helps to tenderize the meat if I put it into a crock pot at this point. I prepare the recipe up to this point, then transfer it all to a crock pot and let it cook on low for 5-6 hours (this way you can do the prep work early in the day, then let it cook in your crock pot until about ready to serve).  It really helps to tenderize the meat, and smells incredible.  **For purposes of the photos (below), I returned all meat and sauce from my crock pot back into the original skillet to finish.

Once the meat has cooked and heated through (either on stove top or in crock pot), add a cup of sour cream to the dish.  Continue heating, but do not let the mixture come to a boil once sour cream has been added.

Beef Stroganoff / The Grateful Girl Cooks!

Stir well, to fully combine the sour cream. Heat through (but don’t let it boil), and serve.

Beef Stroganoff / The Grateful Girl Cooks!

Beef Stroganoff is at it’s very best when served over cooked egg noodles or rice. Here, it is shown over cooked egg noodles, garnished with a bit of parsley, and served with some of the green beans from our garden that I canned last summer. YUM!

Beef Stroganoff / The Grateful Girl Cooks!

Beef Stroganoff (with noodles or rice) is a delicious, filling meal. Yes, it takes a little bit of prep time (browning the meat pieces), but I think you will find it worth every minute when you taste how delicious this meal is! Sure hope you will consider making this recipe. I’ve made it countless times over the past 10 years!

Beef Stroganoff / The Grateful Girl Cooks!

Recipe Source:  Cookbook titled “Favorite Brand Name Old-Fashioned Holiday Recipes”, published in 2003 by Publications International, Ltd., page 168.

Beef Stroganoff
 
Prep time
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Delicious, classic dish featuring tender pieces of beef, cooked in a beef broth, mushroom, onion and sour cream sauce is sure to please!
As Prepared By:
Recipe type: Entree
Serves: 4 servings
Ingredients
  • 8 ounces uncooked egg noodles
  • ¼ cup all purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1¼ pounds beef tenderloin tips or tenderloin (I used 1½ pounds beef stew meat)
  • ¼ cup butter (4 Tablespoons), divided
  • ¾ cup chopped brown onion
  • 12 ounces fresh button mushrooms, sliced
  • 1 can (10.5 ounces) condensed beef broth
  • 2 Tablespoons tomato paste
  • 1 Tablespoon Worcestershire sauce
  • 1 cup sour cream, at room temperature
  • Dried parsley or chopped fresh chives, for garnish (optional)
Directions
  1. Cook egg noodles (or rice) while preparing the stroganoff. Drain noodles, cover and keep warm until ready to serve.
To Prepare Stroganoff:
  1. Mix together flour, salt and pepper in large bowl or resealable bag. Slice the beef into thin ½ inch wide strips (this works best if meat is partially frozen-easier to slice). Combine meat and flour mixture. Toss, to coat all sides of beef.
  2. In a large nonstick skillet, melt a Tablespoon of the butter on medium-high heat. Add ½ of the beef strips and cook, stirring occasionally, until beef is browned on all sides. Do not overcook the beef! Remove beef to bowl. Add another Tablespoon of butter to skillet, and repeat process with rest of beef. Remove beef to bowl; do NOT clean skillet.
  3. Melt 2 Tablespoons butter in skillet. Add chopped onions and mushrooms. Cook for about 5 minutes over medium-high heat, until onions and mushrooms have softened. Stir occasionally.
  4. Add beef broth, tomato paste and Worcestershire sauce to onions and mushrooms. Stir well to combine. Bring mixture to a boil, scraping up the browned bits from the bottom of the skillet as it heats.
  5. Return the beef strips to skillet. Cook for 5 minutes, until sauce has thickened a bit, and it is heated through. (**If you are using a crock pot, at this point, transfer all the meat and sauce to crock pot, and cook on low for 5-6 hours, then proceed with the rest of the recipe).
  6. Once meat has finished cooking, add one cup of sour cream to skillet. Stir well, to combine. Heat through, BUT DO NOT LET SAUCE BOIL AFTER ADDING SOUR CREAM.
  7. Serve beef stroganoff over cooked, drained egg noodles, or cooked rice. Garnish with parsley or chopped chives, if desired. Enjoy!
Notes
The "Cook Time" indicated does NOT include the time necessary if a crock pot is used to tenderize the beef. I like to do the prep work early in the morning, throw it all (minus the sour cream) into the crock pot later in the day, then at dinner time, all I have to do is cook noodles and add sour cream to the dish! Easy peasy, but it does mean more "Cook Time".

 

 

 

 

 

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Chili Spaghetti

Looking for a quick, delicious and easy weeknight dinner? How about making a batch of Chili Spaghetti? It’s a slight twist on traditional spaghetti, as it has Mexican-inspired flavors!Chili Spaghetti / The Grateful Girl Cooks!When you really think about it, traditional spaghetti has tomatoes, meat, tomato sauce, onions, garlic and cheese (Parmesan). Well- guess what? Many of those same ingredients are found in Chili, but with a completely different set of spices. So why NOT make a Mexican-inspired spaghetti, right? Right. It’s so very easy, and it surprisingly tastes so very good! It is very filling, and full of flavor. My hubby and I love having this occasionally.

I make my Mom’s recipe for homemade chili (http://www.thegratefulgirlcooks.com/moms-old-fashioned-chili/), so I always seem to have some extra in the freezer. I use that for this recipe, but for crying out loud… if you don’t have homemade, just buy some good quality chili (meat and beans) to make this EASY!

Prepare spaghetti according to package directions. While it is cooking, heat up the chili in a large skillet. About a minute or so before the spaghetti is done, ladle out about 1/4 cup pasta water (this has starch in it), and stir it into the chili. Drain pasta and add it to the skillet with the chili in it. Continue to cook for a couple minutes until well coated and pasta is fully cooked.

Chili Spaghetti / The Grateful Girl Cooks!

Chili Spaghetti / The Grateful Girl Cooks!

When done, place the pasta onto individual serving plates. Spoon a little leftover chili from pan onto pasta. Garnish with some grated cheddar cheese, sliced green onions and a dollop of sour cream. Serve piping hot, and enjoy!  Note** If you are using store bought chili, the key is making sure you have enough chili to completely coat the spaghetti, and have some extra to spoon on top when you plate it!

Chili Spaghetti / The Grateful Girl Cooks!

No recipe needed (unless you want to enjoy my recipe for “Mom’s Old-Fashioned Chili“)… see how easy that is?  Sure hope you will give this a try. It is very easy to “throw together” on a busy day!

Have a great weekend, friends.

Chili Spaghetti / The Grateful Girl Cooks!

 

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Sundowner Soup

Well… today I am posting a recipe for “Sundowner Soup”. Let me start by saying I HAVE NO IDEA WHY IT IS CALLED SUNDOWNER SOUP. I suppose it might be because you can make up a big pot of this soup in about the same time it takes the sun to set? Well, I don’t really know how or why it got its name, but that’s my story… and I’m sticking with it!Sundowner Soup / The Grateful Girl Cooks!
I found this recipe in a 20 year old cookbook that I was perusing a few days ago. The name of the soup intrigued me, since it apparently had NOTHING to do with the ingredients. I had already laid out one pound of hamburger meat to use for dinner, so decided to give this recipe a try. What I can tell you after making it is this… the soup is delicious, only uses one pound of hamburger meat, has lots of veggies, made a large pot of soup, and was ready in a very short amount of time (under 30 minutes). If you can chop/slice  veggies and brown hamburger meat, you can make this soup!

Here’s how you make this tasty (and economical) Italian-flavored soup:

Brown onion and hamburger meat in a large soup pot. Easy, right?

Sundowner Soup / The Grateful Girl Cooks!

When browned, drain off grease, then stir in sliced carrots and celery; cook for 3-4 minutes.

Sundowner Soup / The Grateful Girl Cooks!

Add canned tomatoes, beef broth, cooking sherry, water, Swiss chard, rice, and herbs to pot; bring to boil, then simmer  (covered) for 15 minutes.

Sundowner Soup / The Grateful Girl Cooks!

Sundowner Soup / The Grateful Girl Cooks!

After soup has cooked for 15 minutes, add the remaining half of the Swiss chard, taste, and add salt and pepper, to taste. Cover and cook 5 additional minutes.

Sundowner Soup / The Grateful Girl Cooks!

Uncover soup pot. Rice should have fully cooked and the soup will have thickened up. If you want it thinner, add a bit more water.

Sundowner Soup / The Grateful Girl Cooks!

Ladle the hot soup into bowls; I garnished the top of each soup bowl with finely grated Parmesan cheese (optional, but oh, so good!). Serve with some crusty bread on the side, and enjoy. This is practically a one-dish meal. Meat, veggies and rice, all in one!

Sundowner Soup / The Grateful Girl Cooks!

Hope you will give this soup a try. My husband and I LOVED it!  Have a great day. Look around and focus on the multitude of things you (and I) can be grateful for! They are all around…

Sundowner Soup / The Grateful Girl Cooks!Recipe Source: The cookbook called “A Dinner A Day”, by Sally Sondheim & Suzannah Sloan, pg. 46, Published by Warner Books, 1996.

Sundowner Soup
 
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Ground beef, rice, and vegetables are featured in this delicious and economical, Italian-flavored soup.
As Prepared By:
Recipe type: Soup
Serves: 6 servings
Ingredients
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 3 stalks celery, sliced
  • 5 medium carrots, peeled and sliced
  • 1 medium bunch Swiss chard (may substitute spinach, if desired)
  • 1 large can (28 ounces) diced tomatoes (undrained)
  • 1 can (14.5 ounces) beef broth
  • ¼ cup cooking sherry (may substitute beef broth)
  • 2 cups water
  • ⅓ cup long grain white rice
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 Tablespoon seasoning salt
  • (additional salt and pepper, to taste)
  • Grated Parmesan cheese (for garnish - optional, but good!)
Directions
  1. Brown ground beef and chopped onion in a large soup pot, stirring occasionally. Drain off grease when done.
  2. While meat is browning, slice celery, peel and slice carrots, and chop Swiss chard (or spinach).
  3. When beef and onions are cooked and drained, add sliced celery and carrots to pan. Cook for 3 minutes.
  4. Add tomatoes (and juice), beef broth, sherry, water, HALF of the Swiss chard, rice, basil, thyme and seasoning salt to the pan. Stir well, to combine; bring mixture to a boil on medium-high heat, then reduce the heat to low, put a lid on pan, and simmer for 15 minutes (covered).
  5. After soup has cooked for 15 minutes, add the rest of the Swiss chard. Taste soup; add salt and pepper, if desired. Put lid back on pan and cook soup 5 more minutes. When done, if soup has thickened too much for your liking, simply add a bit of water to pan, and stir to combine.
  6. Ladle soup into individual bowls; garnish soup with finely grated Parmesan cheese, and enjoy!
  7. By the way- the leftovers are great, as well!

 

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Really Good Meatloaf

I hated meatloaf as a kid. Really, really hated it. Then I married a guy (almost 38 years ago) who happened to LIKE meatloaf (the horror of it all!) Several years after we married I found this recipe in a church cookbook, and because I loved him I cooked it for him. Guess what? It is REALLY GOOD MEATLOAF!!!! I actually found a meatloaf that I LOVE!Really Good Meatloaf / The Grateful Girl Cooks!

And that, my friends, is why I have given it the dubious title of “Really GOOD Meatloaf”. End of story. Seriously, this meatloaf is really good, and is completely EASY and inexpensive to make, which is always a plus in my book! Here’s what you do:

In a large bowl, combine the ingredients for the meatloaf. (It is always interesting to me that one of the seasonings used is POULTRY SEASONING. What? On BEEF? Yep, you got that right. Poultry seasoning contains sage, rosemary, basil, celery seed, oregano, marjoram and thyme, so you can see how that adds to the flavor of this meatloaf). Mix all the ingredients together. (Now that wasn’t too hard, was it?) Trust me, the whole meatloaf only takes about 10 minutes prep time!

Really Good Meatloaf / The Grateful Girl Cooks!

Place a piece of parchment paper on a baking sheet, and form the meat mixture into a loaf shape on top of the parchment.

Really Good Meatloaf / The Grateful Girl Cooks!

Place the meatloaf into a 350 degree oven for 30 minutes. While it bakes, prepare the sauce that will go on top of the meatloaf. Mix it up, and it’s ready (told you this was EASY).

Really Good Meatloaf / The Grateful Girl Cooks!

Really Good Meatloaf / The Grateful Girl Cooks!

After the meatloaf has cooked for 30 minutes, remove it from the oven and quickly spoon the sauce all over the top and sides of the meatloaf, then place meatloaf back in the oven and continue cooking for another 30 minutes.

Really Good Meatloaf / The Grateful Girl Cooks!

Really Good Meatloaf / The Grateful Girl Cooks!

Once the meatloaf is done (after the additional 30 minutes of cooking time), remove it from the oven.

Really Good Meatloaf / The Grateful Girl Cooks!

Cut it into slices (either 4 or 6, depending on the serving size you want). Here’s a peek at the inside of the meatloaf.

Really Good Meatloaf / The Grateful Girl Cooks!

My husband and I usually have the meatloaf with a side of mashed potatoes and a veggie. That’s it! Slice yourself a piece, and enjoy the delicious sauce and wonderful meatloaf! EASY, EASY, EASY… and it tastes quite good, too. Sure hope you’ll give this meatloaf a try!

Really Good Meatloaf / The Grateful Girl Cooks!

I’ve been making meatloaf using this recipe for over 20 years now, and really enjoy it! That HAS to be some sort of a Christmas miracle (wink, wink)!  Have a great week, and God bless you!

Really Good Meatloaf / The Grateful Girl Cooks!Recipe Source: Mrs. Gordon Rasmussen, Monte Vista Chapel Ladies Cookbook

Really Good Meatloaf
 
Prep time
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Easy to make, inexpensive and delicious, this Really Good Meatloaf is just that... Really Good!
As Prepared By:
Recipe type: Entree
Serves: 4-6 servings
Ingredients
For The Meatloaf:
  • ⅔ cup dry bread crumbs or crushed crackers (I prefer bread crumbs)
  • 1 cup milk
  • 1½ pounds ground beef
  • 2 eggs
  • ¼ cup chopped brown onion
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon poultry seasoning (YES... poultry seasoning!)
For The Sauce:
  • 3 Tablespoons brown sugar
  • ¼ cup ketchup
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon dry mustard powder
Directions
  1. Mix all meatloaf ingredients together in a large mixing bowl.
  2. Place a piece of parchment paper on a baking sheet (with edges).
  3. Place the meat mixture onto the middle of the parchment paper and shape into a loaf.
  4. Bake at 350 degrees for 30 minutes. While it is baking, mix up the sauce ingredients in a small bowl.
  5. After 30 minutes, remove meatloaf from oven; spread the sauce completely over the top and sides of the loaf. Put the meatloaf back into the oven and continue baking for an additional 30 minutes. (Meatloaf will cook for a total of 60 minutes).
  6. When done, remove from oven, slice and serve (4-6 servings, depending on portion size). Enjoy!

 

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