Bruschetta Steaks and Barley Casserole

Picked up some cheap, thin steak cuts at the grocery store. Trying to eat on a budget, finding ways to cook up cheap cuts of meat is a challenge I face happily. (Please excuse the kids' christmas plate, dishes in the dishwasher)

Bruschetta Minute Steaks (adapted from Kraft Kitchens)

1 Tbsp. oil

6 thin boneless beef steaks (1/4 to 1/2-inch thick, 1-1/2 lb.)

1 can chopped tomatoes, drained well

1 bell pepper, finely chopped

1/4 cup Italian Dressing

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken, prepared as directed on package

1 cup Shredded Mozzarella Cheese(or any other shredded cheese on hand, I used Costco's cheddar/jack blend)

Heat oil in large skillet on medium-high heat. Add steaks; cook 1 min. on each side or until lightly browned on both sides. Meanwhile, mix tomatoes, peppers and dressing; spoon over steaks. Top with prepared stuffing; sprinkle with cheese. Reduce heat to medium-low; cover. Simmer 3 to 5 min. or until cheese is melted and steak is cooked to medium doneness.

Served with a delicious Barley Casserole found on epicurious.

1/2 pound mushrooms
4-5 tablespoons butter
1 large onion, chopped very fine
1 cup pearl barley
Salt, pepper
2-3 cups beef or chicken broth

Slice the mushroom caps and chop the stems. Heat the butter in a skillet and add the chopped onion. Cook for 3 or 4 minutes and add the mushrooms. Cook another 4 minutes, stirring occasionally. Add the barley and brown it lightly, mixing it well with the onions and mushrooms. Season to taste with salt and pepper and pour into a buttered casserole. Add enough boiling broth to cover the mixture and come 1/2" above it. Cover the casserole tightly and bake in a 350°F. oven for 25 minutes. Taste the barley for doneness. Add more broth, if necessary, and continue cooking until the liquid is absorbed and the barley tender.