Italian Salmon

My family loves it when I cook salmon. Ariel likes it when I use my Bake Salmon recipe. But I wanted to come up with an easier way to prepare it. I had this salad dressing mix in the pantry, and I was thinking how would it taste if I used this instead of the other ingredients.
Now Ariel says that this her favorite recipe for salmon and now she wants me to make it every week.

This is the salad dressing that I used

Italian Salmon

2 to 4 salmon filets
1 envelope Good Season Salad Dressing mix
1/4 cup water
1 tablespoon lemon juice

Preheat oven to 400⁰F.

Spray a 9x13 inch baking dish with cooking spray, place salmon filets in baking dish set aside.

In a small bowl combine salad dressing mix, water and lemon juice, mixing well.

Pour over salmon filets in dish. Bake for 20 to 25 minutes or until done.

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Chili

Chili! There are so many different ways to make chili! In my house it becomes a big debate on beans and heat. Richard like pinto beans and I like kidney beans, I like some heat and Richard like it hot, hot, and hot! Tonight I won the big bean debate, and put kidney beans and the chili!

Let’s be fair here the only reason I won was because the only kind of beans I had in the pantry were kidney beans. As for the heat he does what he always done he adds hot sauce to his chili.

Chili

1 pound ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 (15 oz.) can kidney beans or pinto beans
1 (14 ½oz.) can diced tomatoes
1 (15 oz.) tomato sauce
1 teaspoon salt
1 to 2 tablespoons chili powder (your choice)

In a large skillet cook ground beef, onion and garlic until meat is brown and onions are tender; drain.

Stir in remaining ingredients; bring to a boil; reduce heat and simmer for 20 minutes.Pin It

Bubble Sloppy Joe Bake

Simple is always the best way to go, when it comes to cooking. This was not my first time making a bubble bake; I used to make a pizza bake for the girls when they were younger. But this was my first time making a Sloppy Joe Bake.

It came to me yesterday when I was looking in my pantry. I was teasing Richard; I asked him “What do you see when you look in here?” He said “He said a lot of cans.” I then replied “I see all the different dishes that I can come up with. You better hope that nothing happen to me because you will have a lot of cans to get rid of. Take this can of sloppy joe mix I could make sloppy joes, but we don’t have any buns. I am going to make a bubble bake with it because I also have a couple of cans of biscuits that are about to expire.”

That is what I did and this was my end results!

Richard tells me tonight while eating dinner that this is a keeper!

 

Bubble Sloppy Joe Bake

1 pound ground beef
1 (14oz.) can Sloppy Joe mix
2 small tubes of can biscuits
2 cups grated cheddar cheese

Preheat oven to 400⁰F. Grease a 9x13 inch baking dish, set aside.

In a large skillet brown ground beef; drain. Add Sloppy Joe mix; set aside.
Cut biscuits into quarters; careful fold cut biscuits into the mixture in skillet. Pour mixture into baking dish.
Bake for 15 minutes; sprinkle cheese on top and bake for another 5 minutes.
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Crock-pot Chicken Taco Filling

I love using just a few ingredients when I cook, that’s because sometime some of the simplest dishes are the best!

The hardest choice about the dish is choosing weather to chose a soft or hard taco shell or maybe to just go for it and have a burrito.

You can see that I decided to have both a hard and soft taco. And there is plenty left over so that I can have a burrito later.

Crock-pot Chicken Taco Filling

2 pounds chicken breast
1 package taco seasoning
1 (16oz) jar salsa (your choice of heat)

Place all ingredients in a crock-pot, cook on low for 6-8 hours. When done shred meat and return to crock-pot. Serve.

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Chicken Paprika with Pasta and Veggies

This recipe was adapted from one that I found on the Weight Watchers web-site.   I changed it up with the ingredient that I had on hand and also because I wanted a bigger portion then what the recipe called for, but with the same amount of points.

One of the biggest challenges that I have when I am trying to eat health is portion control. I know what a portion is or at least what it is suppose to be.  But sometime I want more than I am supposed to have, like when it comes to pasta. I love pasta, but a cup can look pretty small lying on your plate. That is why I found this recipe very intriguing. To bulk up the portion size of this recipe you add vegetables. Anything that gives me more food without all the points is ok by me.

The original recipe and mine both serve 6 with a point value of 9.

Chicken Paprika with Pasta and Veggies

2 pounds chicken breast, cut into bite-size pieces
1 large onion, chopped
1 (14oz) can diced tomatoes
1 cup fat-free chicken broth
1 teaspoon salt
1 tablespoon paprika
8 oz. pasta, spaghetti broken into pieces
12 oz. bag of broccoli slaw mix
2 tablespoons flour
2 Tablespoon water
½ cup fat-free sour cream

In a large pot combine the chicken, onion, canned tomatoes, broth, salt and paprika, bring to a boil; reduce heat and simmer about 30 to 40 minutes. In a small bowl mix together flour and the 2 tablespoons of water; set aside.

Meanwhile in another large cook pasta according to the package direction. Just before the pasta is done add broccoli slaw to pot and cook until pasta is done and the broccoli is tender. Drain.

When the chicken is done add flour mixture and simmer about 10 minutes or until liquid is thickened. Remove from heat and stir in sour cream.

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Macaroni and Cheese Lasagna

Who doesn’t love macaroni and cheese? And what if you turn that all time favorite into another all time favorite. Lasagna!

I bought these off brand boxes of macaroni and cheese and every time that I would make them I would hear that it didn’t taste the same as Kraft Macaroni and Cheese. Which lead to me finding out ways of using up the boxes that I had left? Will I found this recipe on the Kraft web-site and decided to give it a try.

When I was preparing this dish I started thinking how about making Macaroni and Cheese Chili Bake or maybe a Macaroni and Cheese Taco Bake. I wonder how many boxes of this brand of Macaroni and Cheese I have left!

Well if you are wondering how it tasted it turned out pretty good. I wish I would have known about this dish when the girls were still living at home, I know that they would have asked me to make it all the time, I would just have to have made sure that I used Kraft and not the off brand back then too!

Macaroni and Cheese Lasagna
1 (7.25 oz) boxes of Macaroni and Cheese
1 pound ground beef
1 (24oz) jar pasta sauce
2 cup grated mozzarella cheese

Prepare the box of macaroni and cheese according to instruction on box.
In a large skillet brown ground beef; drain. Add pasta sauce and heat until warmed.
In a  baking dish place half of prepared macaroni; top with a layer of pasta meat sauce then top with 1 cup of the cheese. Repeat layers one more time ending with cheese.
Bake in oven at 350⁰F for 30minutes. Pin It

Barbecued Sloppy Joes

I have written in the past about how much I love Sloppy Joes. I posted a recipe a few years ago for Sloppy Joes that I would make for my girls when they were young. Will the other day I decided to try something new. I found a recipe in a cookbook by Land O Lakes. I adapted their recipe into a Sloppy Joe. And if I do say so myself, it turned out very tasty. But you don’t have to take my word for it, Ariel’s boyfriend Derrick said that it was the best tasting Sloppy Joe that he has ever had!

Barbecued Sloppy Joes

1 pound ground beef

2 garlic cloves, minced
1½ cups ketchup
1 package of onion soup mix
1 tablespoon chili powder
2 tablespoon vinegar
2 tablespoons Worcestershire sauce
1 tablespoon prepared mustard
½ cup water

 In a large skillet brown ground beef with garlic; drain. Add remaining ingredients and simmer on medium for 15 minutes. Serve on buns with cheddar cheese.

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Macaroni and Cheese Ham Pie

I wasn’t planning on making supper last night but when I got an email from Bisquick I just knew that I needed to make to make the pie that was featured. It looked so delicious on the screen that I wanted to lick it clean! It was so simple to make and I always have the ingredients in my house.  Richard wasn’t home to enjoy it last night so I packed him a couple of slices for him to take in his lunch today. He gave me a call to tell me that the macaroni pie tasted so good.  So I guess he will be requesting for me to make this dish again! And I will!

Macaroni and Cheese Ham Pie

3 cups shredded Cheddar cheese

1 cup cubed cooked ham

1 cup uncooked elbow macaroni

2 ¼ cups milk

2 eggs  

½ cup Original Bisquick mix

¼ teaspoon salt

Heat oven to 400°F. Spray 10-inch or 9 1/2-inch glass deep-dish pie plate with cooking spray.

In large bowl, mix 2 cups of the cheese, the ham and uncooked macaroni. Spread in pie plate.

In blender, place milk and eggs. Cover; blend on medium speed until smooth. Add Bisquick mix and salt; blend until smooth. Pour over mixture in pie plate.

Bake 40 to 45 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or until cheese is melted. Let stand 10 minutes before serving.

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Cheesy Chicken Spaghetti

This is a very popular recipe and I have seen many different versions. This is my twist on the recipe.

 If you don’t know what Ro-Tel it is a spicy canned tomato and you can usually find it on the same shelf as your regular tomatoes. If you still can’t find them you can use tomatoes with diced green chilies. . I used the mild Ro-Tel tomatoes because Ariel doesn’t like it when I make things to spicy.

Now how does it taste, will I asked both Richard and Ariel and they both said the same thing. CHEESY! And that it was a keeper!

Cheesy Chicken Spaghetti

1 pound cooked chicken, shredded

1 small onion diced
1 clove garlic, minced
2 can cream of mushroom soup
1 can Ro-Tel (or 1 can diced tomatoes with green chilies)
1 pound Velveeta cheese, cubed

12 oz package spaghetti; Cooked according to directions on package. Drain.

In a large skillet sauté onion and garlic until tender; add soups, Ro-Tel and Velveeta cheese cooking until cheese is melted. Combine pasta, chicken and cheese sauce together; pour into a greased 9x13 inch baking dish. Bake for 30 minutes in a 350⁰F oven.

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Creamy Italian Sausage Pasta

Take a look at the size of this pasta! It's like a giant cork-screw!

 I found this a few months ago at Target. I was thinking about what recipe that I could use this in, maybe a pasta bake or a mac-cheese dish. Or maybe some kind of an unusual pasta sauce to go with such unusual pasta. Well I finally decided to go with the sauce that was written on the back of the package.

The only thing that I changed in the recipe is the amount of tomatoes and tomato sauce that I used because I used what I had on hand. I have written by the change in parenthesis.

I am sure you are wondering about the taste of this sauce. It is wonderful or sure I say it was wonderful because there is none left!

Creamy Italian Sausage Pasta

1 package of Archer Farms Girandole pasta

1 Tablespoon olive oil
1 large onion, chopped
4 cloves garlic, minced
1 (28 oz) can whole tomatoes (I used 2 (15 oz.) cans)
1 (8oz.) can tomato sauce (I used 1 (16 oz.) can)
1 tablespoon tomato paste
1 teaspoon Italian seasoning
¼ cup heavy cream
¼ cup thinly sliced fresh basil leaves

Cook pasta according to package directions; drain.

Meanwhile, heat oil in large skillet over medium-high heat; Add ground sausage, onion and garlic. Cook and stir until sausage is cooked through, breaking up large pieces.
Add tomatoes, sauce, paste and seasoning. Break up tomatoes with spoon. Reduce heat and simmer 5 to 10 minutes until thickened. Stir in cream and basil. Serve with pasta.Pin It

Chili Relleno Bake

When I made this dish last weekend I had a good size serving, and then I couldn’t stop thinking about how good and cheesy it tasted. I finally gave in and had another big serving! Richard also loved it so much he asked me to make it again last night.

This recipe is a combination of two different recipes from a cookbook that I bought over 20 years ago, and I also added my own little twist to it. They sold the cookbook to help buy new playground equipment for my daughter Brandy’s school, John C. Fremont. I know that I made a few dishes from it when I first bought it all those years ago, but I haven’t looked at in years.  I came across it the other day when I was looking for another cookbook, and decided take a look through it, and I found the two recipes. Both recipes called for can chilies, but it is easy to just roast your own.
Now I have made chili rellenos before, the authentic way. But this is so much easier!

Chili Relleno Bake

6 poblano peppers

3 cups grated Monterey jack cheese
4 eggs
1/3 cup milk
½ cup flour
½ teaspoon salt
½ teaspoon baking powder

Turn the oven broiler on high. Place the chilies on a foil-lined baking sheet.

Roast chilies 2 to 3 inches from the heat until they blistered and charred about 5 to 8 minutes turn and repeat on other side.

Place roasted chilies in large bowl; cover with plastic wrap. Let stand 20 minutes before peeling. Peel each chili removing all skin; split open and remove seeds; set aside

In a large bowl whisk together eggs, milk, flour, salt and baking powder. Pour 1/3 of the batter into a 13x9 inch baking dish that has been sprayed with cooking spray. Layer 3 of the chilies on top of the batter; top with 2 cups of the grated cheese; then add the remaining 3 chilies.

 Pour remaining batter over chilies. Top with the remaining cheese.

I had Richard helping me!

 Bake for 30 minutes at 350⁰F.

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Zucchini Parmesan

As I had mentioned before in my post Zucchini Bread, I have a zucchini plant and I am trying to think up recipes that I could make with my abundance of zucchini.

One dish that I have always wanted to try was Eggplant Parmesan, but my husband Richard has always told me that he hates eggplant so I never tried to make it. Well I was thinking why not use the zucchini in place of the eggplant. And that is just what I did.
To make this dish I used my Chicken Parmesan recipe. I just substituted the zucchini for the chicken and I added an extra cup of mozzarella cheese and changed the cooking times.
When I served it to Richard he told me that he loved it. I told him it is usually made with eggplant. He said when he was growing up his mother never made eggplant like this. That she just breaded and fried it. OK then, I guess I might just get to try Eggplant Parmesan after all!

Zucchini Parmesan

2 medium size zucchini, cut into rounds
½ cup seasoned bread crumbs
¼ cup grated Parmesan cheese
½ teaspoon dried Italian seasonings
½ teaspoon garlic powder
1 egg, beaten
1 jar spaghetti sauce
2 cup shredded mozzarella cheese, divided

Preheat oven to 350⁰. Lightly grease a medium baking sheet.

Cut zucchini into rounds

Pour egg into a shallow bowl. Place bread crumbs, Parmesan cheese, Italian seasonings and garlic powder in a separate shallow bowl. Dip zucchini rounds into egg, then into bread crumb mixture.

Place coated zucchini onto the prepared baking sheet and bake in the oven for 10 minutes, turn over and bake for another 10 minutes.

Pour ½ of the spaghetti sauce in to a 9x13 inch baking dish. Place zucchini rounds on top of sauce, and cover with 1 cup mozzarella cheese

 then top with remaining sauce. Sprinkle the remaining cup of mozzarella cheese on top and return to oven for 20 minutes.

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Cannelloni Florentine

The other day I bought a package of eggroll wrappers because I had another dish in mind; which I will be sharing in a few days. But let me tell you about how I came up with this dish.

In the package of eggroll wrappers there was a recipe for Cannelloni which is also called manicotti. The recipe sounded good but of course I wanted to do something different. I decided to use my own pasta sauce recipe and to use the ricotta filling that I use in my lasagna roll ups. I just realized that I have never shared that recipe with you. I guess that will have to wait for another day. But this filling is just like it the filing that I use in my roll ups.
Now if you think about it eggroll wrappers are made out of the same ingredients that they make pasta with. So why not use them just like pasta. And it was a lot easier to roll up my filling then to stuff the filling into the manicotti tubes.
They tasted so good that I will be making them again. Next time I think I will try a different filling and maybe a white cheese sauce.

CannellonI Florentinei

1 teaspoon olive oil
2 cloves garlic, minced
1 /2 cup diced onions
1 (15oz.) can tomato sauce
1 (15oz.) can diced tomatoes
1 teaspoon Italian seasonings
1 teaspoon brown sugar
1 (10oz.) box chopped frozen spinach, thawed and squeezed dry
2 cups ricotta cheese
¼ cup parmesan cheese
1 egg
2 cups mozzarella cheese, divided
12 large egg roll wrappers sheets

In a medium sauce pan sauté onions and garlic in oil. Add tomato sauce, diced tomatoes, Italian seasoning and brown sugar. Simmer for 20 minutes.

In a medium size bowl combine spinach, ricotta cheese, parmesan cheese, ½ cup mozzarella cheese and egg.

Place ¼ cup of spinach mixture onto one egg roll wrapper roll up from end to end.

Place into a greased 13x9 inch baking dish; repeat with remaining wrappers.

Pour tomato sauce over rolled pasta. Cover and bake at 350⁰F for 40 minutes. Uncover and, sprinkle remaining cheese over top. Return to oven; bake until cheese melts 5-7 minutes.

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Easy Burrito Enchilada

I was thinking about this simple dish the other day when I notice a package of frozen burrito in my freezer. I used to make this for my girls when they were younger. Back then I would use can enchilada sauce. But now I make my own enchilada sauce, we like it much better. But you can use what every kind of sauce you like. In this recipe I use the bean and cheese burrito, but you choose the flavor you want. I know that this dish will become a family favorite in your house just like it is in mine!

Easy Burrito Enchilada

1 package of frozen burrito (8 count, your choice of flavor), thawed
1 batch of red enchilada sauce (recipe follows)or 1 large can
2 cups cheese blend (cheddar and Monterey jack)

Preheat oven to 350⁰F. Spray a 9x13 baking dish with cooking spray.
Coat the bottom of baking dish with 1 cup of sauce. Place frozen burrito in dish. Add remaining sauce to cover the burrito in dish; top with cheese.
Bake for 25 to 30 minutes
Red Enchilada Sauce
1 (8oz) can tomato sauce
1 1/2  cups water
2 tablespoon flour
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
2 tablespoon chili powder

In a saucepan, combine tomato sauce, water, flour, and garlic, onion and chili powders. Cook, stirring constantly, until mixture boils and thickens. Remove from heat.

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Skillet Spaghetti

There were so many times when my girls were growing up that I always need to get dinner on the table in a hurry. And being a child who grew up eating Hamburger Helper a lot for dinner I just didn’t want to have my children growing up on it to. It’s all right sometimes I guess but I have notice that over the years the amount of pasta that you get in the box of mix has changed and you almost have to use 2 boxes for the pound of ground beef that the mix calls for.

So over the years I have come up with my own version of a hamburger helper. I believe that this recipe taste so much better than theirs. And it’s such an easy dish to prepare because you make it all in the same skillet.

Skillet Spaghetti

1 pound ground beef
2 cloves garlic, minced
1 small onion, chopped
1(16 OZ.) jar pasta sauce
1 beef bouillon cube
1 teaspoon Italian seasoning
1 (4oz.) can mushrooms
2 cups water
8 oz. spaghetti, broken in half
1 cup grated Cheddar cheese

In a large Dutch over medium-high heat cook ground beef, onions and minced garlic until meat is brown and onions are tender; drain. Add pasta sauce, bouillon cube, Italian seasoning, mushrooms and water; bring to a boil. Add pasta; cover and reduce heat to a simmer. Cook for 15 to 20 minutes or until pasta is tender. Sprikle cheese over top; serve.

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Italian Sausage, Peppers & Onions

 

I made these sandwiches a few weeks ago but I never posted them. I take the photos and write down the recipe as I am cooking, we enjoy eating the dish but I just don’t get around to blogging about them. It’s amazing how many photos that I deleted today because I have missed place the papers that I wrote the recipes on. Yes I guess I could just make up a recipe to go with the photos but to me that just wouldn’t be right. So that just means I will have to try making the dish again. I know that this will make my husband Richard happy because he always enjoys eating what I make.

This recipe came about because I had a lot of Italian sausage in my freezer. You know what that is like if you shop at Costco. And I have used Italian sausage in a few of my dishes like Italian Sausage Soup and Baked Spaghetti with Italian Sausage. And I have often used Italian sausage instead of ground beef in my pasta sauce.  But today I wanted to make something different.
So I thought why, don’t  I make a very popular Italian dish that uses sausage I looked up how a few other cooks prepared the dish and read a few recipes that I found in my cookbooks and that is how I came up with this recipe that more suites my taste and is very simple to prepare. It turned out great and I will definitely be making this dish again, not just because I still have a lot of Italian sausage in my freezer. But because these sandwich tasted so good!

Italian Sausage, Peppers & Onions

1 pound Italian sausage, sliced

2 bell peppers, sliced
1 large onion, sliced
½ teaspoon salt
½ teaspoon pepper
4 cloves garlic, minced
1 (15oz) can diced tomatoes
1 teaspoon oregano

In a large skillet brown Italian sausage slices over medium high heat; remove from skillet and set aside. Using same skillet sauté bell peppers and onion with the salt, black pepper and garlic until the vegetable are tender. Return the sausage to the skillet and add the  diced tomatoes and oregano. Simmer for 15 minutes. Serve on toasted sourdough  rolls.

 

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Crock-Pot Chili Verde

Chili Verde happens to be my favorite Mexican dish. There are a few local restaurants that this is the only dish that Richard and I order. I have made this dish a few times but I had never written down a recipe for it.

I know that to make this dish the traditional way I would roast tomatillo and then blend them with peppers and onions and a few other ingredients to make Verde salsa. But it’s easier and less time consuming to just buy the can Verde salsa.
This is the first time that I used the slow-cooker to make this recipe I usually prepare it on the stove and let it simmer for a few hours until the pork is tender and the sauce thickens. But this time because I used the slow-cooker and they usually produce a lot of moisture I had to add a little corn starch to help thicken the sauce. I serve it with Easy Spanish Rice and warm tortilla.
Crock-Pot Chili Verde
2 pounds pork shoulder, cubed
1 tablespoon vegetable oil
1 teaspoon salt
¼ teaspoon pepper
1 small onion, chopped
2 cloves garlic, minced
4 (7oz.) cans Verde salsa
1(14.5oz.) can chicken broth
2 chicken bouillon cubes
1 to 2 tablespoons corn starch (optional)

Sprinkle salt and pepper over cubed pork. In a large skillet, brown pork in oil in small batches.  After browning each batch; place in slow-cooker. In same skill sauté onion and garlic until onion are tender; add to slow cooker. Add Verde salsa, chicken broth and bouillon cubes to slow-cooker. Cook on low for 5 hours. If needed add the corn starch blended with a little water to thicken the Verde sauce, cook on high without the lid for an additional 45 to 60 minutes.Pin It

Easy Creamy Chicken

Its funny how my mind works sometimes, it goes into what I call recipe mode and I can’t turn it off until I make something new. You see I rarely cook the same recipe twice except when it comes to baking. Yes I have a lot of tried and true recipes that I love to bake. But when it comes to cooking I always want to eat something new and try something different.

I was talking to Richard about that this morning. And he said that’s one of the things that he loves about me is my ability to throw things together and come up with something new each time. Now this recipe has really good flavor, (Richard says it reminds him of pot pie) but I am already thinking about changing it up a bit.

Easy Creamy Chicken

1 pound chicken breast, cut into bite-size pieces
1 tablespoon vegetable oil
1 (10 ¾) can cream of mushroom soup
1 package dry vegetable soup mix
1 (14.5) can chicken broth

In a large skillet, brown chicken in oil over medium-high heat. Add mushroom soup, dry vegetable soup mix and chicken broth. Bring sauce to a boil; reduce heat and simmer uncover for 15 minutes. Serve over rice or egg noodles.Pin It

Slow-Cooker Barbecue Chicken

My daughter Brandy is a little obsessed with this show called Extreme Couponing, to the point when she came home for a visit the other day she turned it on and had me and Ariel watch it. When they saved a lot of money she got just as excited as the people on the show. She says that’s why we need to clip coupon too. So when we went to the store, so that she could buy Richard a father’s day gift. She said she had to buy this magazine All You to, because it always has a lot of coupons in it and also good recipes. So I took a look at the magazine and saw this recipe. So I changed it just a little the way I always do. And because I didn’t take out the chicken to thaw I just threw it in the slow-cooker frozen and cooked it on high for 5 hours, it turn out great. I will be making this again.

Slow-Cooker Barbecue Chicken

4 boneless, chicken breast
1 cup barbecue sauce
¼ cup Italian salad dressing
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 to 2 teaspoons hot sauce or to taste

Put chicken in slow cooker. In a small bowl combine the remaining ingredients, pour sauce over chicken. Cover and cook on low for 5 to 6 hours. Remove chicken to a cutting board and shred with 2 forks. Return to slow cooker and cook for another 30 minutes.

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Oven Baked Beef Stew

This recipe can be prepared in the oven or in a crock-pot. It will be delicious either way.


Oven Baked Beef Stew
1 pound beef stew meat
1 tablespoon vegetable oil
½ teaspoon salt
¼ teaspoon pepper
½ teaspoon garlic powder
4 medium potatoes (cut into cubes)
2 cups baby carrots
1 cup pearl onions
2 tablespoons tomato paste
1 (14 oz.) can beef broth
1 can cream of mushroom soup
1 envelope dry onion soup mix
1 teaspoon Italian seasoning

Preheat oven to 350⁰F. Season beef stew meat with salt, pepper and garlic powder. In a large skillet over medium-high heat oil; then brown meat in skillet. Place meat in a large baking dish; add potatoes, carrots and onions. In a medium size bowl combine tomato paste, beef broth, cream of mushroom soup, onion soup mix and Italian seasoning; combine soup mixture to the beef and vegetables in baking dish. Cover dish and bake for 2 to 2 ½ hours.

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