Servings: 4 | Total Time: 40 minutes
- 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
- Cook 3/4 cup rice according to directions.
- Brown 1/2 lb ground beef or turkey in canola oil with 2 sliced green onions and 1 TBSP each of garlic and ginger.
- Add rice, 1 cup frozen peas, 1 cup snow peas, 4 sliced carrots, and 2 TBSP hoisin sauce and rice vinegar.
- Cook until heated through and top with sliced green onions.
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
- 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.
- In a medium sized bowl, whisk together the oil, vinegar, garlic, and spices. Set aside.
- Cut 8 large pieces (about 12-14″ long each) of foil and lay them out double stacked to start 4 grill packets.
- Evenly distribute the diced meat and veggies onto each stack of foil and somewhat “flatten” out the contents for even cooking.
- Sprinkle with salt and pepper and then finish off each packet with equal amounts of marinade drizzled right on top.
- 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.
- Let the food marinate for a minimum of 1 to 2 hours.
- Directions for Grill: Grill the packets flipping them once until the meat is cooked to desired doneness, about 20 to 25 minutes total.
- Directions for Oven: Cook on 375F for 25 minutes.
- Carefully open each foil packet to let steam release before eating. Serve with pasta or rice.
Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes | Yield: Serves 6
- 2 lbs ground beef, 85/15
- 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
- 3/4 cup mayo
- 1/4 cup Heinz ketchup
- 1/4 cup relish
- 2 TBSP dill pickle relish
- Emeril’s season salt
- 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.
- Make sauce by combining all remaining ingredients.
- Toast buns on grill.
- Dress with pickles, lettuce, tomato and sauce.
Recipe Origin: Adapted from blog Little Miss Momma.
Prep Time: 10 minutes | Cook Time: 50 minutes | Total Time: 70 minutes | Yield: Serves 4
- 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
- Preheat oven to 350 F.
- Combine all of sauce ingredients in a small pot. Stir and heat up. Do not boil.
- In a large bowl combine meatloaf ingredients. This will be wet.
- Put into a greased loaf pan.
- Poke holes with your fingers in the top of the meat. Pour the sauce on top.
- 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.
Prep Time: 10 minutes | Cook Time: 0 minutes | Total Time: 10 minutes | Yield: Serves 4
- 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
- Preheat oven to 350
- Combine all of glaze ingredients in a medium sized bowl and set aside
- In a large bowl combine meatloaf ingredients and 1/3 cup of your glaze
- Shape into a loaf and bake 1 hour; pour off fat
- Cover with remaining glaze and place back into oven and bake an additional 15 mins or until done in center.
Recipe Origin: From blog Comfy in the Kitchen.
Prep Time: 20 minutes | Cook Time: 40 minutes | Total Time: 60 minutes | Yield: 1 lasagna
- 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
- 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.
- 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.
- 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.
- 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.
Prep Time: 30 minutes | Total Time: 4 – 6 hours 30 minutes | Yield: Serves 12
- 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
- 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.
- 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.
- Slice and serve with mashed potatoes.
Notes: I want to try it with vegetables. Maybe carrots?
Recipe Origin: Adapted from a babble.com recipe