This is a QUICK recipe from The I Hate to Cook Book.

The title is hilarious.

It’s simple and anyone could do this for an easy, flavorful meal in a hurry.

Nice. Me likey.

Sweep Steak

Recipe adapted from The I Hate to Cook Book

Makes 4 to 6 servings

• 2- to 3-pound steak or pot roast

• Two 1-ounce packets of French onion soup mix

Preheat the oven to 300°. Place the meat in the center of a

large sheet of aluminum foil and sprinkle it with the onion soup

mixture. Fold the foil around the meat so that it is

completely enclosed, and place it in a baking pan. Cook the

meat for 3 hours, until it’s tender, then slice and serve.

With kids and sports and homework and laundry and work and various and sundry other activities, it’s hard to sit down to a yummy meal during the week.

Or maybe I’m just projecting my life onto yours.

Either way, this sounds like the best of all worlds – try it!

Photo courtesy of ScooterM.blogspot.com.

Recipe from The I Hate to Cook Book via TastingTable.com.

So . . . she appeared at the VMAs this weekend in yet ANOTHER meat dress.

This one was longer and more demure:

Check out the shoes, too!

Apparently, her message was that she never wants to feel like “a piece of meat.”

Hilarious! Me neither, Gaga!

I think I’ll make my own replica of this and wear it to go pick up the kids from school. Is that wrong?

(If you could see some of the get-ups moms wear at the school, the meat dress would not shock you so much.)

As a meat lover, what do you think of this “statement?”

Photo courtesy of Kevin Winter/Getty Images via Examiner.com.

There are all sorts of helpful hints out there to get you on your way to the perfect steak.

Here’s an article with important tips to create your most amazing meal and three of the best ways to cook it.

It’s always good to heed time-tested advice — especially when it comes to something as critical as steak!

Listen to the experts, I say. This is too important to mess up!

Check it out here. And let me know how your incredible meal goes . . .

Photo courtesy of StartCooking.com.