Working Mom to Homemaker

Embracing The Change

Pepper Steak with White Rice


I found this recipe because we had received a generous gift of large amounts of different cuts of beef. I was already familiar with the roasts, T-Bone, Sirloin and Rib-eye steaks, but when it came to cube steaks and round steaks, I had no clue what to make with those. I came across this recipe with the impression that my husband and kids probably wouldn’t like it, but I would love it. I’m a huge steak fan, but my husband is not. (I find this odd) Anyway, I gave this recipe a try one night and he’s been asking me to make it again ever since. My 2 year old and 5 year old also loved it! 



  • 1 1/2 lb round steak
  • 1 garlic clove minced
  • 2 tomatoes chopped
  • 2 green peppers cut in strips
  • 1/4 tsp. pepper
  • 1 1/4 tsp. ginger
  • 1/4 cup olive oil
  • 1/4 cup soy sauce
  • 1/2 tsp. sugar
  • 1 1/4 cup beef bouillon dissolved in water (or beef broth)
  • 2 TB cornstarch


  1. Cut meat across the grain into strips. Brown meat in a large sauce pan with the garlic.
  2. Stir in the tomatoes and the peppers. Add soy sauce, peppers, sugar, ginger and 3/4 cup of bouillon. Cover and cook for 20 minutes.
  3. Blend cornstarch with remaining bouillon. Stir this into the meat mixture. Bring to a boil and simmer for two minutes, stirring constantly.
  4. Serve over hot rice.

I decided to go with a Parmesan theme for my sides for this dish and made ROASTED GARLIC PARMESAN BROCCOLI and ROASTED PARMESAN POTATOES. I found them to be an amazing addition to this dish.


August 18, 2014 Posted by | Main Dishes | Leave a comment

Roasted Garlic Parmesan Broccoli





1 head broccoli, washed and cut into bite-sized pieces (I used thawed out frozen broccoli florets)
2 cloves garlic, minced
4 tablespoons extra virgin olive oil, divided
1/2 teaspoon kosher salt
1/2 teaspoon coarse black pepper
1 tablespoon lemon juice
1/4 cup fresh parmesan cheeseDIRECTIONS:

1. Pre-heat your oven to 425 degrees.
2. Wash the broccoli and cut it into bite sized pieces. Place the broccoli on a large rimmed baking sheet.
3. Mince the garlic and toss it in with the broccoli.
4. Drizzle 3 tablespoons extra virgin olive oil over the broccoli, then season with coarse black pepper and kosher salt.
5. Bake in the oven for 20-25 minutes until the broccoli is tender.
6. Toss in lemon juice, parmesan cheese, and 1 tablespoon olive oil and serve immediately. 

August 18, 2014 Posted by | Soups, Salads & Sides | 1 Comment

Roasted Parmesan Potatoes




  • 5-6 medium sized potatoes (I like using red potatoes or Russet potatoes), skins on, scrubbed and diced
  • 3-4 tablespoons olive oil
  • 1/4 cup grated Parmesan cheese (the kind that you shake over spaghetti!)
  • 1 1/2 teaspoons paprika
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


1. Preheat oven to 425 degrees.

2. Line a large baking sheet with aluminum foil and spray with non-stick cooking spray.

3. Dump diced potatoes on the foil-lined pan.                                                                                                                          

4. Drizzle the olive oil over the potatoes and using your hands, gently toss the potatoes until oil has covered all the potatoes.

5. In a small bowl, mix together the Parmesan cheese, paprika, garlic powder, salt and pepper. Sprinkle over the potatoes and once again use your hands to incorporate spices over the potatoes.                                                                                

6. Place pan in the oven and cook for 35-45 minutes, stirring every 10-15 minutes so that they are evenly cooked and don’t get burned on the bottom. When finished baking, remove from oven and sprinkle with additional salt and pepper if desired.

Makes 4-5 servings.

August 18, 2014 Posted by | Salads & Sides, Soups | 1 Comment

Chicken And Bacon Lasagna



Click the link above for full recipe and directions. 🙂

August 18, 2014 Posted by | Main Dishes | Leave a comment

Crock Pot Italian Chicken


This is one of those easy dinners that I love to make. I made a couple slight changes to the recipe when I made it the second time and enjoyed it even more, but the good thing about this recipe is that you can take it as it is or add your own favorites you think may work.



4 Chicken Breasts

1 Packet Zesty Italian Dressing Seasoning

1 8oz cream cheese, softened

2 cans Cream of Chicken Soup


Cook all the above ingredients on low for 4 hours. If sauce is too thick, add a little milk.

Serve over pasta.

*I like to use the large spiral/corkscrew pasta, shred my chicken breast and add some crispy bacon to the top once everything is mixed together.

August 18, 2014 Posted by | Main Dishes | Leave a comment


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