Easy Vegetable Pizza

  • Crescent roll dough
  • 1 block cream cheese
  • ½ mayonnaise
  • ½-1 packet of dry Ranch dressing
  • 1 head of raw broccoli
  • 6-8 Baby tomatoes
  • ¼ cup of shredded carrots
  • 1 cup of shredded cheese
  • ½ of a green, orange and red bell peppers


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Roll out the crescent roll dough onto a 9×13 inch baking sheet, and pinch together edges to form the pizza crust. Just make sure you actually pinch the triangular pieces together all the way
  3. Bake crust for 12 minutes in the preheated oven. Once finished cooking, remove crust from oven and let cool 15 minutes without removing it from the baking sheet. I was in a rush (as it seems I always am) so I only let it cool for maybe 5 minutes
  4. In a small mixing bowl, combine cream cheese, mayonnaise, and dry Ranch dressing. Spread the mixture over the cooled crust. Arrange broccoli, tomato, green bell pepper, cauliflower, shredded carrots, and Cheddar cheese over the cream cheese layer. Chill for one hour, slice and serve.

Fork-Tender Cube Steak and Gravy Recipe

Cube steaks in gravy are one of my favorite comfort food dinners.








  • 1 pound cube steaks
  • 1/2 teaspoons kosher salt
  • a few grinds black pepper
  • 1/2 cup all purpose flour
  • 1/2 teaspoon garlic powder
  • 2 tablespoon olive or vegetable oil
  • 1 onion, cut in half, then sliced into strips
  • 8 ounces sliced mushrooms
  • 15 ounces beef broth
  • 2 dashes worcestershire sauce
  • 2 cups cooked rice


  1. Sprinkle salt and pepper on both sides of cube steaks. Combine flour and garlic powder in a shallow bowl.
  2. Heat oil in a 10″ skillet over medium-high heat. (Use an iron skillet if you have one.) Dredge steaks in flour mixture, making sure they are evenly covered, and shake off excess flour.
  3. Cook steaks in hot oil until brown, 3-4 minutes per side. It may be a tight fit for the meat, but it will shrink as it cooks.
  4. Place sliced onions and mushrooms evenly over steaks, then add beef broth to just cover the contents. (You can add a little water if you don’t have quite enough broth).
  5. Add worcestershire sauce, and bring to a boil, then reduce heat to medium-low and simmer at least two hours. (Loosely cover pan during simmering.) Meat will be very tender, and gravy will be thin. Serve over rice.

Recipe Notes:

Slow-Cooker Beef Tips and Noodles

Ingredients Nutrition

  • Servings
  • Units
  • 2 lbs lean stewing beef, cubed
  • 1 (10 3/4 ounce) can cream of mushroom soup (or low-fat)
  • 1 (1 1/4 ounce) envelope dry onion soup mix
  • 1 (1 ounce) envelope mushroom gravy mix or 1 (1 ounce) envelope beef gravy mix
  • 34 cup beef broth (or beef broth mixed with Burgundy wine)
  • 1 cup fresh mushrooms, sliced
  • 12 medium onion, chopped
  • 12 ounces wide egg noodles

Directions See How It’s Made

  1. Place beef in the slow cooker.
  2. Combine mushroom soup, onion soup mix and gravy mix in a bowl until well blended. Stir in beef broth.
  3. Add mushrooms and onions to mixture, then pour over beef.
  4. Cover and cook on LOW for 5 to 6 hours, or on HIGH for 3 to 4 hours.
  5. Cook egg noodle according to directions on package.
  6. Spoon beef mixture over hot noodles and serve.



Beef Taco Pasta

Easy Weeknight Beef Taco Pasta - Can easily make this healthier - substitute: ground lean turkey/ fresh healthy salsa/ quinoa pasta / and salt free tomato paste

Cook Time: 35 Minutes   Yield: 4-5 Servings


  • 1 lb lean ground beef
  • 1 medium onion, diced
  • 1/2 tsp garlic powder
  • 1-2 tsp taco seasoning (You can always use more if you like!)
  • 1 cup frozen corn
  • 3/4 cup chunky salsa
  • 5 oz tomato paste
  • 1 cup water
  • 14 oz bow tie/farfelle pasta
  • 1 cup sharp cheddar cheese


  1. Cook your pasta according to package directions, drain and set aside.
  2. Brown ground beef in skillet and drain fat from the pan.
  3. Add diced onions and remaining ingredients.
  4. Bring to a boil and then turn heat down to a simmer and let the liquid reduce a bit.
  5. Once the liquid has reduced a bit add the cooked pasta. Mix everything up until well combined.
  6. Take the skillet off the heat and put a lid on. Allow to sit for about 5 min before serving.
  7. Sprinkle cheddar cheese over the pasta once served.

From Pinterest

Philly Cheese Steak Sloppy Joes





Prep: 15 minutes   Cook: 15 minutes   Total Time: 30 minutes


  • 1 pound lean ground beef
  • 2 tablespoons butter
  • 1 small yellow onion, diced
  • 1 small green bell pepper, diced
  • 8 ounces brown mushrooms minced
  • 2 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 1 tablespoon cornstarch
  • 1 cup beef broth
  • 8 ounces Provolone Cheese Slices, chopped (use 6oz if you don’t want it very cheesy)
  • 6 brioche hamburger buns


  1. Add the ground beef to a large cast iron skillet (this browns very well) and brown until a deep brown crust appears before breaking the beef apart.
  2. Stir the ground beef and brown until a deep crust appears on about 50 or so percent of the beef.
  3. Remove the beef (you can leave the fat) and add the butter and the onions and bell peppers and mushrooms.
  4. Let brown for 1-2 minutes before stirring, then let brown for another 1-2 minutes before stirring again.
  5. Add the beef back into the pan.
  6. In a small cup mix the beef broth and cornstarch together
  7. Add the ketchup, Worcestershire sauce, salt, black pepper, beef broth/cornstarch mixture into the pan.
  8. Cook until the mixture is only slightly liquidy (about 75% of the mixture is above liquid), 3-5 minutes.
  9. Turn off the heat, add in the provolone cheese.
  10. Served on toasted brioche buns.

Nutrition Information

Yield: 6 sandwiches, Serving Size: 1 sandwich

  • Amount Per Serving:
  • Calories: 523 Calories
  • Total Fat: 18.3g
  • Saturated Fat: 8.2g
  • Carbohydrates: 40.2g
  • Fiber: 3.1g
  • Protein: 42g

Adapted from Philly Cheesesteak Grilled Cheese from… well… this blog.

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