Beef Fried Rice

Servings: 4 | Total Time: 40 minutes

Ingredients:

  • 3/4 cup white rice
  • 1/2 lb ground beef or turkey
  • canola oil
  • 2 sliced green onions
  • 1 TBSP garlic, chopped
  • 1 TBSP ginger, chopped
  • 1 cup frozen peas
  • 1 cup snow peas
  • 4 sliced carrots
  • 2 TBSP hoisin sauce
  • 2 TBSP rice vinegar

Directions:

  1. Cook 3/4 cup rice according to directions. 
  2. Brown 1/2 lb ground beef or turkey in canola oil with 2 sliced green onions and 1 TBSP each of garlic and ginger.
  3. Add rice, 1 cup frozen peas, 1 cup snow peas, 4 sliced carrots, and 2 TBSP hoisin sauce and rice vinegar.
  4. Cook until heated through and top with sliced green onions.

Notes:

Recipe Origin:

Marinated Meat and Veggie Packs

Notes: Prep work chopping veggies will take up most of your time. After that it’s super easy. Food for days!

Servings: 4-6 | Prep Time: 20 minutes

Ingredients:

  • ½ cup olive oil
  • ¼ cup red wine vinegar
  • 4 cloves garlic, minced
  • 1¼ teaspoon dried Italian seasoning
  • ½ teaspoon salt + extra for sprinkling
  • 1½ pounds meat (chicken, beef, or combination), cut into 1½” to 2″ dice
  • 1 bell pepper (any color), cut into 1″ dice
  • 1 yellow onion, cut into 1″ dice
  • 2 small zucchini, cut into 1″ dice
  • 1 medium sweet potato, cut into ¼” to ½” dice
  • 8 oz baby bella or white button mushrooms, left whole if they are small. Sliced in half if not.
  • pepper, to taste
  • note: requires aluminum foil
  • Seasoning: Sprouts seasoning, Breakfast Klub, Tony Cachere’s, or whatever you like.

Directions:

  1. In a medium sized bowl, whisk together the oil, vinegar, garlic, and spices. Set aside.
  2. Cut 8 large pieces (about 12-14″ long each) of foil and lay them out double stacked to start 4 grill packets.
  3. Evenly distribute the diced meat and veggies onto each stack of foil and somewhat “flatten” out the contents for even cooking.
  4. Sprinkle with salt and pepper and then finish off each packet with equal amounts of marinade drizzled right on top.
  5. Carefully bring up the long sides of the foil so the edges meet at the center. Fold the two edges over together at least three times. Fold up the edges on the open sides at least two to three times and crimp those together with your fingers as well. 
  6. Let the food marinate for a minimum of 1 to 2 hours.
  7. Directions for Grill: Grill the packets flipping them once until the meat is cooked to desired doneness, about 20 to 25 minutes total.
  8. Directions for Oven: Cook on 375F for 25 minutes.
  9. Carefully open each foil packet to let steam release before eating. Serve with pasta or rice.

Recipe Origin:

Burger with Sauce

Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes | Yield: Serves 6

Ingredients:

  • 2 lbs ground beef, 85/15
  • buns
  • Pickles/ lettuce/ tomato to dress
  • 1/2 cup grated Monterrey Jack cheese
  • 1/4 cup BBQ sauce
  • Breakfast Klub seasoning to taste
  • Fresh ground black pepper
  • Onion Powder

Sauce:

  • 3/4 cup mayo
  • 1/4 cup Heinz ketchup
  • 1/4 cup relish
  • 2 TBSP dill pickle relish
  • Emeril’s season salt

Directions:

  1. Combine all ingredients (with your hands). Make patties that are 1″ thick. Make small indentation in the center. Place indent side up on hot pan (or grill). Cook 4-6 minutes. Flip and cook until done.
  2. Make sauce by combining all remaining ingredients.
  3. Toast buns on grill.
  4. Dress with pickles, lettuce, tomato and sauce.

Notes:

Recipe Origin: Adapted from blog Little Miss Momma.

May May’s Meatloaf

Prep Time: 10 minutes | Cook Time: 50 minutes | Total Time: 70 minutes | Yield: Serves 4

Ingredients:

  • 1 1/2 lbs ground sirloin
  • 1 cup Ritz cracker crumbs
  • 1 medium purple onion grated (or do 1/2)
  • 1 beaten egg
  • 4 TBSP ketchup
  • 1/2 cup milk
  • salt and pepper

Sauce on Top:

  • 4 TBSP white vinegar
  • 4 TBSP brown sugar
  • 2 TBSP worcestershire sauce
  • 1/2  cup ketchup

Directions:

  1. Preheat oven to 350 F.
  2. Combine all of sauce ingredients in a small pot. Stir and heat up. Do not boil.
  3. In a large bowl combine meatloaf ingredients. This will be wet.
  4. Put into a greased loaf pan.
  5. Poke holes with your fingers in the top of the meat. Pour the sauce on top.
  6. Bake for 50 minutes. Take it out let stand for 10 minutes.

Notes:  MUST use ground sirloin, otherwise will be mushy

Variations that friends have made to this recipe:

  • If you use Saltines instead of Ritz crackers, it is exactly one sleeve of crackers minus 4 crackers.
  • Can add 1 TBSP Mrs Dash Garlic and Herb.
  • Another version: 1 onion, 1/4 bell pepper, roma tomato, chopped. Saute in olive oil. Add to meat.

Recipe Origin: This was my grandfather’s favorite thing to eat. My grandmother made it for years. When he got into his late 80’s, he wanted it every day for lunch.

Meatloaf

Prep Time: 10 minutes | Cook Time: 0 minutes | Total Time: 10 minutes | Yield: Serves 4

Ingredients:

  • 1 1/2 lbs ground beef
  • 1 1/2 cups bread crumbs
  • 1/4 cup chopped onion
  • 1/3 cup glaze
  • 1 egg
  • 3 Tbsp real lemon lemon juice

Sauce on Top:

  • 1/2 cup ketchup
  • 1/3 cup brown sugar
  • 1Tbsp real lemon lemon juice
  • 1 tsp prepared mustard

Directions:

  1. Preheat oven to 350
  2. Combine all of glaze ingredients in a medium sized bowl and set aside
  3. In a large bowl combine meatloaf ingredients and 1/3 cup of your glaze
  4. Shape into a loaf and bake 1 hour; pour off fat
  5. Cover with remaining glaze and place back into oven and bake an additional 15 mins or until done in center.

Notes:

Recipe Origin: From blog Comfy in the Kitchen.

Wondertime Lasagna

Prep Time: 20 minutes | Cook Time: 40 minutes | Total Time: 60 minutes | Yield: 1 lasagna

Ingredients:

  • 1 pound ground beef or ground turkey (or cooked chicken, Italian sausage, andouille, etc.)
  • 2 cloves garlic, minced (I would use 3 or 4 cloves)
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 26 to 28 ounces (about 3 cups) pasta sauce
  • Salt and pepper
  • 2 tablespoons red wine (optional)
  • 1 cup chicken stock
  • 8 ounces cream cheese, softened
  • 2 tablespoons white wine (optional)
  • 12 ounces (3 cups) freshly grated mozzarella
  • 8 no-boil lasagna noodles
  • 2 cups cooked, well-drained spinach, peas, or other vegetables (optional)
  • 1 cup (about 4 ounces) freshly grated Parmesan

Directions:

  1. Heat oven to 400. Spray a 9-by-13-inch dish. Thoroughly cook the ground beef, garlic, and herbs in a large skillet, stirring frequently and breaking up the meat. Stir in pasta sauce and bring to a simmer for about 2 minutes. Season to taste and add the red wine, if using. Set aside.
  2. In a medium saucepan over medium heat, bring chicken stock to a boil. Add cream cheese, turn heat to low, and whisk until smooth, about 6 minutes. Season to taste and add the white wine, if using.
  3. Spoon half the meat sauce into the pan as evenly as possible. Sprinkle 1 cup grated mozzarella over the meat mixture. Top with 3 or 4 lasagna noodles. If using vegetables, toss them evenly over the noodles.
  4. Pour the cream-cheese sauce over the noodles and cover with another cup of grated mozzarella. Arrange 3 or 4 lasagna noodles over the cheese, then spoon remaining meat mixture over noodles as evenly as possible. Top with the rest of the mozzarella and the grated Parmesan. Bake until brown and bubbling, 45 minutes. Let cool for 10 minutes.

Notes: I like to add finely diced carrots, and I like to add a few more lasagna noodles. You might as well double the recipe and make 2. It’s not much more work than making 1. I always know someone who has a new baby, or a sick family member, or has just had surgery. Everyone needs a little help sometimes.

Recipe Origin: Based on Wondertime recipe. Great magazine that is no longer.

Slow Cooker Root Beer Braised Brisket

Prep Time: 30 minutes | Total Time: 4 – 6 hours 30 minutes | Yield: Serves 12

Ingredients:

  • 1 – 3 pound beef brisket coarse salt and pepper
  • 1 – 4 ounce can tomato paste
  • 1 – 6 ounce can tomato sauce
  • 1 onion, thinly sliced
  • 4 cloves garlic, thinly sliced
  • 1 tsp chili sauce
  • 2 TBSP Worcestershire sauce
  • 2 TBSP Dijon mustard
  • 2 TBSP ketchup
  • 1/4 cup brown sugar
  • 12 ounces root beer, all-natural is better

Directions:

  1. Heat a large skillet over medium-high heat. Rub brisket with salt and pepper. Sear in pan for 2-3 minutes on each side until browned.
  2. In a slow cooker, mix together tomato sauce and paste, onion, garlic, chili sauce, Worcestershire sauce, mustard, ketchup, and brown sugar. Transfer brisket to the sauce in the slow cooker. Pour over root beer. Cover with lid and cook on low for 4-6 hours.
  3. Slice and serve with mashed potatoes.

Notes: I want to try it with vegetables. Maybe carrots?

Recipe Origin:  Adapted from a babble.com recipe

Slow Cooker Chipotle Chili

Prep Time: 30 minutes | Total Time: 8 hours 30 minutes | Yield: Serves 12

Ingredients:

  • 1 1/2 cups beef broth
  • 2 (14 1/2 ounce) cans diced tomatoes
  • 1 (8 ounce) cans tomato sauce
  • 1 large can whole green chili peppers
  • 1/3 cup chili powder
  • 2 teaspoons unsweetened cocoa powder
  • 1 jar chipotle chiles in adobo sauce
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons dried oregano, crumbled
  • 1 teaspoon fennel seeds
  • 1 teaspoon fresh ground black pepper
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1 -2 tablespoon sugar
  • 4 (15 ounce) cans pinto beans, or whatever kind of beans you have on hand
  • 1 -3 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 large yellow onions, chopped
  • 1 green bell peppers, diced
  • 2 lbs beef stew meat, cut into small cubes
  • 1/4 cup all-purpose flour

Directions:

  1. Put chipotle chilis and whole green chilis in food processor and dice. Set aside.
  2. Put first 13 ingredients in crock pot with 1 tablespoon of the sugar, mix well, add pinto beans.
  3. Turn crock pot on low.
  4. Heat some olive oil in a large skillet sauté garlic, onions and green pepper for 4-5 minutes.
  5. Add to crock pot.
  6. Dredge the beef in the flour and brown in skillet.
  7. Add more oil, if necessary
  8. Add to slow cooker and stir well.
  9. Cook 8 hours.
  10. Taste check; for acidity if necessary add more sugar, salt.

Notes: This is spicy and extremely good. Could be frozen, but I always invite people over and they eat it all. Makes a full slow cooker pot.

Recipe Origin:  Adapted from a Food.com recipe.

Meatballs

Prep Time: ? minutes | Cook Time: ? minutes | Total Time: ? minutes | Yield: Serves 4

Ingredients:

  • 4 eggs
  • 2 C dry bread crumbs or oatmeal, or a combination
  • 1/2 C finely chopped onion
  • 1 TB salt
  • 1 TB Worcestershire sauce
  • 1/2 tsp pepper
  • 4 pounds lean ground beef

Directions:

  1. In a large bowl, beat the eggs and add the next 5 ingredients. Mix well.
  2. Add ground beef and mix well with your hands. Shape into 1 inch meatballs, about 1 TB per meatball.
  3. Place on a baking sheet. I like to line mine with parchment to make clean up easier.
  4. Bake in a 400 degree oven for 10-15 min. until no longer pink.
  5. Drain on a paper towel lined pan and cool.
  6. This makes about 5 batches of 30 meatballs each.

Notes: Pack in freezer bags of 30 each. It is so easy to pull out what you need for a quick week night dinner, no need to thaw, but takes a little longer for them to heat up.

Recipe Origin:  No idea.

Lasagna

Prep Time: ? minutes | Cook Time: ? minutes | Total Time: ? minutes | Yield: 1 lasagna

Ingredients:

  • 8 ounces lasagna noodles
  • 1 1/2 pound ground beef
  • 1/2 cup minced onions
  • 1 TBSP chopped garlic
  • 1 tsp salt
  • 1/2 tsp garlic salt
  • 1 (32 ounce) jar spaghetti sauce   (or 2- 26 oz jars)
  • 1 (16 ounce) package large curd cottage cheese
  • 1 15 oz package ricotta cheese
  • 1 egg
  • few dashes grated nutmeg
  • 1 pound mozzarella cheese, shredded

Directions:

  1. Bring a large pot of lightly salted water to a boil. Cook noodles in boiling water for 8 to 10 minutes, or until al dente; drain. Or you can soak noodles in a pot of hot tap water for 20 minutes, drain, and not cook them.
  2. In a large skillet over medium heat, saute ground beef, onions, garlic, salt and garlic salt until meat is brown. (Can add 1 tsp dried oregano, and 1 tsp Italian seasoning at this point if desired).
  3. Drain excess fat, add spaghetti sauce to beef mixture, and bring to a boil. Reduce heat, and simmer for 15 to 20 minutes.
  4. Combine cottage and ricotta cheeses, 1 or 2 eggs, and few dashes of nutmeg.
  5. Preheat oven to 350 degrees F (175 degrees C). Spray Pam in a 9×13 inch glass baking dish.
  6. Line bottom of pan with three lasagna noodles.
  7. Spread 1/3 of sauce mixture over noodles.
  8. Layer 1/3 of the cottage and ricotta cheese mixture over the sauce.
  9. Sprinkle 1/3 of the mozzarella over the cottage cheese.
  10. Repeat this layering process until all ingredients are used up.
  11. Bake in the preheated oven for one hour.
  12. Let stand for 10 minutes before serving.

Notes:

Recipe Origin: No idea.

Friendly Lasagna

Prep Time: ? minutes | Cook Time: ? minutes | Total Time: ? minutes | Yield: Makes 2. Keep one, give one to a friend. Or freeze it.

Ingredients:

  • 16 oz box lasagna noodles
  • 2 lbs ground beef
  • 1/2 cup minced onions
  • 1  tsp salt
  • 1 tsp garlic salt
  • 2 (32 oz) jars spaghetti sauce (or thereabouts. I can never seem to find 32 oz. jars)
  • 1 (32 oz) container large curd cottage cheese
  • 2 lbs mozzarella cheese, shredded

Directions:

  1. Preheat oven to 350 degrees F. Spray Pam in a 9×13 inch dish.
  2. Bring a large pot of lightly salted water to a boil. Cook noodles in boiling water for 8 to 10 minutes, or until al dente; drain. Or you can soak noodles in a pot of hot tap water for 20 minutes, drain, and not cook them. Or you can use the kind of noodles that don’t need cooking.
  3. In a large skillet over medium heat, saute ground beef, onions, salt and garlic salt until meat is brown.
  4. Add 1 tsp dried oregano, and 1 tsp Italian seasoning
  5. Add spaghetti sauce
  6. Line bottom of pan with three lasagna noodles.
  7. Spread 1/3 of sauce mixture over noodles.
  8. Layer 1/3 of the cottage cheese over the sauce.
  9. Sprinkle 1/3 of the mozzarella over the cottage cheese.
  10. Repeat this layering process until all ingredients are used up. Finish with mozzarella on top.
  11. Bake for one hour.
  12. Let stand for 10 minutes before serving.

Notes: I have nicknamed this “Friendly Lasagna” because it makes 2. I always seem to have a friend who needs one.

If you want to add veggies, add ½ box of 10oz frozen, chopped spinach to meat mixture while cooking. Also, can sautee mushrooms and add after meat layer.

Recipe Origin:

Someone at church gave this to me one day and asked me to make it for some teenagers that were having a lock in at the church. This is really a surprisingly easy and good lasagna!