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Recipe Week Day 5: Heather and her Country Salisbury Steak and Cheesy Potatoes

Friday, June 17, 2011

Today's Blog-Sitter is Heather from Sweet to the Soul!  
Heather has not one... but TWO delicious recipes for us!  And this is some yummy, down home, homemade, stick to your ribs cookin'!   I have a recipe of my own (shocking, yes- I know...) that is very similar to her Cheesy Potato recipe... So I KNOW that hers is simply amazing!  And would be the perfect thing to take to summer potlucks and barbeques!  
Heather is angel who I am looking forward to meeting in person VERY SOON (picture will follow - promise!).  Her daughter, Lovebug, is the same age as Sweetpea.  Not only are their birthdays just weeks apart - so are their diagnosis dates.  Heather's youngest daughter, Princess, was also diagnosed with Type 1 just two short months ago.  Heather is doing an amazing job caring for TWO children with D.   Please stop by her blog and say HELLO and give her some encouragement!
Thank you, Heather!  I can't wait to try this out! 
Country Salisbury Steak and Cheesy Potatoes

A friend made the Cheesy Potatoes for me after I had one of the girls.  It has been a favorite ever since!  I love these two together for a meal. I usually have a salad too.  

Country Salisbury Steak 

1-1/2 lbs of lean ground beef
1 pkg (6oz) of stuffing mix for chicken
1-1/2 cups of water, divided
3/4 cup chopped onion
1 pkg (8oz) fresh mushrooms, sliced
1/2 cup of BBQ sauce

Preheat oven to 375 degrees.  Mix mean, stuffing mix, 1-1/4 cups of the water and onions until blended.  Shape into six 1/2 inch thick oval patties.  Place on baking pan.  Bake 25 minutes or until cooked through. 
Meanwhile spray large skillet with cooking spray.  Add mushrooms; cook on medium heat 5 minutes or until lightly browned, stirring occasionally.  Add BBQ sauce and remaining 1/4 cup of water.  Cook 1 to 2 minutes or until heated through.  Serve over patties. 

Carbs: Approx 30  per patty

Cheesy Potatoes

2lb bag of frozen hash browns, thawed. 
1 can cream of chicken soup
1 cup of milk
1/2 pint sour cream
2 cups sharp cheddar cheese
1 cup of chopped onion
1/4 butter
1 tsp salt
1/2 tsp of pepper

In a large saucepan, saute onions with butter, salt and pepper until soft.  Add milk, soup and cheese.  Heat until well blended.  Remove from heat and add sour cream.  Stir in potatoes.  
Pour into a 9x13 baking pan.  Bake at 350 degrees for 40-45 minutes.  

Carbs: 19.6 for 1/2 cup


1 comment:

  1. Heather is also the amazing poster of the "Pickle Wrap"!!! Yummo. She is a cooking machine.


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