2 lbs ground turkey (or ground beef)
1 lg onion, chopped
2 cloves garlic, minced
1 (8 oz) can tomato sauce
1 packet Taco Seasoning
1-2 cans refried beans
Colby Jack Cheese
18-20 hard taco shells
1 can green enchilada sauce
Optional Condiments
lettuce
chopped tomatoes
avocado
mango salsa (can be purchased at Costco)
cilantro
sour cream
In a pan, brown the ground turkey with the onion and garlic. Add taco seasoning and mix well. Add tomato sauce and 1 can of refried beans. If you want more beans, add the second can. Mix well. Spoon mixture into taco shells and place into a 9x13 casserole dish, standing up. Sprinkle cheese and spoon/pour green enchilada sauce over the top of the tacos. Bake at 400 degrees for 10-12 minutes or until the cheese has melted and the tacos are heated through. Remove from oven and add toppings of choice. 8-10 servings.
*My older two kids had 3 each and LOVED them!!
Showing posts with label Beef. Show all posts
Showing posts with label Beef. Show all posts
Wednesday, February 6, 2013
Wednesday, October 6, 2010
Pumpkin Cider Stew
3 Tbsp. all-purpose flour
2 tsp. fennel seeds, crushed
2 tsp. kosher salt or 1 1/2 tsp. salt
1/2 tsp. coarsely ground black pepper
2 lb. beef chuck roast, cut into 1-inch cubes
2 medium onions, halved, sliced, and broken into thin slivers
2 Tbsp. olive oil
1 14-oz. can beef broth
1-1/2 cups apple cider
1/4 cup cider vinegar
6 or 7 miniature white and/or orange pumpkins, or half a 5-lb. pie pumpkin, or 2 lb. potatoes
2 medium parsnips or carrots, peeled and cut into 1-inch pieces, or 8 oz. baby carrots with tops, scrubbed and trimmed
2 Jonathan or Gala apples, cored and cut into wedges
Fennel Seeds (optional)
directions
In a self-sealing plastic bag combine flour, the 2 teaspoons crushed fennel seeds, salt, and pepper. Add beef chunks. Close bag; shake to coat. In a Dutch oven brown half the beef and half the onion at a time in 1 tablespoon of hot oil. Return all meat and onion to Dutch oven. Add broth, cider, and vinegar. Bring to boiling; reduce heat. Simmer, covered, for 1-1/4 hours.
Meanwhile, if using miniature pumpkins, cut a 1/2-inch slice from the bottom of each; discard slice. Scoop out seeds and fibrous strings. If using pie pumpkin, peel, seed, remove strings, and cut into large chunks. If using potatoes, peel and cut into wedges.
Add pumpkin pieces or potatoes,and parsnips or carrots to beef mixture. Return to boiling; reduce heat. Simmer, covered, for 25 minutes more. Add apples; cover and simmer 5 to 10 minutes more or until vegetables and fruit are tender. Ladle into bowls or pumpkin bowls* to serve. Sprinkle with additional fennel seeds. Makes 8 servings
To Make Pumpkin Bowl: For each pumpkin bowl, cut a 1-inch slice from the stem end of a 1-1/2 to 2-lb. pumpkin; set aside stem. Scoop out seeds and fibrous strings. Ladle soup in bowl; replace stem. Or, if desired, place hollowed pumpkin with top in a shallow baking pan. Bake in a 350 degrees F. oven for 1 to 1-1/4 hours or until tender. Season inside of pumpkin with salt. Serve as above.
TIP: Miniature pumpkins can be hard and the skin tough. To make them easier to eat, remove the stem from and carefully peel each pumpkin. You can cut large miniatures into wedges.
nutrition facts
Calories283, Total Fat (g)8, Saturated Fat (g)2, Monounsaturated Fat (g)4, Polyunsaturated Fat (g)1, Cholesterol (mg)68, Sodium (mg)749, Carbohydrate (g)27, Total Sugar (g)12, Fiber (g)4, Protein (g)27, Vitamin C (DV%)26, Calcium (DV%)6, Iron (DV%)25, Percent Daily Values are based on a 2,000 calorie diet
2 tsp. fennel seeds, crushed
2 tsp. kosher salt or 1 1/2 tsp. salt
1/2 tsp. coarsely ground black pepper
2 lb. beef chuck roast, cut into 1-inch cubes
2 medium onions, halved, sliced, and broken into thin slivers
2 Tbsp. olive oil
1 14-oz. can beef broth
1-1/2 cups apple cider
1/4 cup cider vinegar
6 or 7 miniature white and/or orange pumpkins, or half a 5-lb. pie pumpkin, or 2 lb. potatoes
2 medium parsnips or carrots, peeled and cut into 1-inch pieces, or 8 oz. baby carrots with tops, scrubbed and trimmed
2 Jonathan or Gala apples, cored and cut into wedges
Fennel Seeds (optional)
directions
In a self-sealing plastic bag combine flour, the 2 teaspoons crushed fennel seeds, salt, and pepper. Add beef chunks. Close bag; shake to coat. In a Dutch oven brown half the beef and half the onion at a time in 1 tablespoon of hot oil. Return all meat and onion to Dutch oven. Add broth, cider, and vinegar. Bring to boiling; reduce heat. Simmer, covered, for 1-1/4 hours.
Meanwhile, if using miniature pumpkins, cut a 1/2-inch slice from the bottom of each; discard slice. Scoop out seeds and fibrous strings. If using pie pumpkin, peel, seed, remove strings, and cut into large chunks. If using potatoes, peel and cut into wedges.
Add pumpkin pieces or potatoes,and parsnips or carrots to beef mixture. Return to boiling; reduce heat. Simmer, covered, for 25 minutes more. Add apples; cover and simmer 5 to 10 minutes more or until vegetables and fruit are tender. Ladle into bowls or pumpkin bowls* to serve. Sprinkle with additional fennel seeds. Makes 8 servings
To Make Pumpkin Bowl: For each pumpkin bowl, cut a 1-inch slice from the stem end of a 1-1/2 to 2-lb. pumpkin; set aside stem. Scoop out seeds and fibrous strings. Ladle soup in bowl; replace stem. Or, if desired, place hollowed pumpkin with top in a shallow baking pan. Bake in a 350 degrees F. oven for 1 to 1-1/4 hours or until tender. Season inside of pumpkin with salt. Serve as above.
TIP: Miniature pumpkins can be hard and the skin tough. To make them easier to eat, remove the stem from and carefully peel each pumpkin. You can cut large miniatures into wedges.
nutrition facts
Calories283, Total Fat (g)8, Saturated Fat (g)2, Monounsaturated Fat (g)4, Polyunsaturated Fat (g)1, Cholesterol (mg)68, Sodium (mg)749, Carbohydrate (g)27, Total Sugar (g)12, Fiber (g)4, Protein (g)27, Vitamin C (DV%)26, Calcium (DV%)6, Iron (DV%)25, Percent Daily Values are based on a 2,000 calorie diet
Pumpkin Cider Stew
3 Tbsp. all-purpose flour
2 tsp. fennel seeds, crushed
2 tsp. kosher salt or 1 1/2 tsp. salt
1/2 tsp. coarsely ground black pepper
2 lb. beef chuck roast, cut into 1-inch cubes
2 medium onions, halved, sliced, and broken into thin slivers
2 Tbsp. olive oil
1 14-oz. can beef broth
1-1/2 cups apple cider
1/4 cup cider vinegar
6 or 7 miniature white and/or orange pumpkins, or half a 5-lb. pie pumpkin, or 2 lb. potatoes
2 medium parsnips or carrots, peeled and cut into 1-inch pieces, or 8 oz. baby carrots with tops, scrubbed and trimmed
2 Jonathan or Gala apples, cored and cut into wedges
Fennel Seeds (optional)
directions
In a self-sealing plastic bag combine flour, the 2 teaspoons crushed fennel seeds, salt, and pepper. Add beef chunks. Close bag; shake to coat. In a Dutch oven brown half the beef and half the onion at a time in 1 tablespoon of hot oil. Return all meat and onion to Dutch oven. Add broth, cider, and vinegar. Bring to boiling; reduce heat. Simmer, covered, for 1-1/4 hours.
Meanwhile, if using miniature pumpkins, cut a 1/2-inch slice from the bottom of each; discard slice. Scoop out seeds and fibrous strings. If using pie pumpkin, peel, seed, remove strings, and cut into large chunks. If using potatoes, peel and cut into wedges.
Add pumpkin pieces or potatoes,and parsnips or carrots to beef mixture. Return to boiling; reduce heat. Simmer, covered, for 25 minutes more. Add apples; cover and simmer 5 to 10 minutes more or until vegetables and fruit are tender. Ladle into bowls or pumpkin bowls* to serve. Sprinkle with additional fennel seeds. Makes 8 servings
To Make Pumpkin Bowl: For each pumpkin bowl, cut a 1-inch slice from the stem end of a 1-1/2 to 2-lb. pumpkin; set aside stem. Scoop out seeds and fibrous strings. Ladle soup in bowl; replace stem. Or, if desired, place hollowed pumpkin with top in a shallow baking pan. Bake in a 350 degrees F. oven for 1 to 1-1/4 hours or until tender. Season inside of pumpkin with salt. Serve as above.
TIP: Miniature pumpkins can be hard and the skin tough. To make them easier to eat, remove the stem from and carefully peel each pumpkin. You can cut large miniatures into wedges.
nutrition facts
Calories283, Total Fat (g)8, Saturated Fat (g)2, Monounsaturated Fat (g)4, Polyunsaturated Fat (g)1, Cholesterol (mg)68, Sodium (mg)749, Carbohydrate (g)27, Total Sugar (g)12, Fiber (g)4, Protein (g)27, Vitamin C (DV%)26, Calcium (DV%)6, Iron (DV%)25, Percent Daily Values are based on a 2,000 calorie diet
2 tsp. fennel seeds, crushed
2 tsp. kosher salt or 1 1/2 tsp. salt
1/2 tsp. coarsely ground black pepper
2 lb. beef chuck roast, cut into 1-inch cubes
2 medium onions, halved, sliced, and broken into thin slivers
2 Tbsp. olive oil
1 14-oz. can beef broth
1-1/2 cups apple cider
1/4 cup cider vinegar
6 or 7 miniature white and/or orange pumpkins, or half a 5-lb. pie pumpkin, or 2 lb. potatoes
2 medium parsnips or carrots, peeled and cut into 1-inch pieces, or 8 oz. baby carrots with tops, scrubbed and trimmed
2 Jonathan or Gala apples, cored and cut into wedges
Fennel Seeds (optional)
directions
In a self-sealing plastic bag combine flour, the 2 teaspoons crushed fennel seeds, salt, and pepper. Add beef chunks. Close bag; shake to coat. In a Dutch oven brown half the beef and half the onion at a time in 1 tablespoon of hot oil. Return all meat and onion to Dutch oven. Add broth, cider, and vinegar. Bring to boiling; reduce heat. Simmer, covered, for 1-1/4 hours.
Meanwhile, if using miniature pumpkins, cut a 1/2-inch slice from the bottom of each; discard slice. Scoop out seeds and fibrous strings. If using pie pumpkin, peel, seed, remove strings, and cut into large chunks. If using potatoes, peel and cut into wedges.
Add pumpkin pieces or potatoes,and parsnips or carrots to beef mixture. Return to boiling; reduce heat. Simmer, covered, for 25 minutes more. Add apples; cover and simmer 5 to 10 minutes more or until vegetables and fruit are tender. Ladle into bowls or pumpkin bowls* to serve. Sprinkle with additional fennel seeds. Makes 8 servings
To Make Pumpkin Bowl: For each pumpkin bowl, cut a 1-inch slice from the stem end of a 1-1/2 to 2-lb. pumpkin; set aside stem. Scoop out seeds and fibrous strings. Ladle soup in bowl; replace stem. Or, if desired, place hollowed pumpkin with top in a shallow baking pan. Bake in a 350 degrees F. oven for 1 to 1-1/4 hours or until tender. Season inside of pumpkin with salt. Serve as above.
TIP: Miniature pumpkins can be hard and the skin tough. To make them easier to eat, remove the stem from and carefully peel each pumpkin. You can cut large miniatures into wedges.
nutrition facts
Calories283, Total Fat (g)8, Saturated Fat (g)2, Monounsaturated Fat (g)4, Polyunsaturated Fat (g)1, Cholesterol (mg)68, Sodium (mg)749, Carbohydrate (g)27, Total Sugar (g)12, Fiber (g)4, Protein (g)27, Vitamin C (DV%)26, Calcium (DV%)6, Iron (DV%)25, Percent Daily Values are based on a 2,000 calorie diet
Friday, September 3, 2010
Sissy's Pasta Bake
I tried a few bites of this at my sister's and I. CAN'T. WAIT. to cook this at home!! It was so stinkin good!!
1 cup chopped onion
1 cup chopped green pepper
1 Tbls butter
1 can (28 oz) tomatoes with liquid, cut up
1 can (4 oz) mushrooms, drained (or can use fresh mushrooms)
1 can (2 1/4 oz) sliced olives
2 tsp dried oregano
1 lb ground beef, browned and drained
12 oz pasta shells, cooked and drained
2 cups shredded cheddar cheese
2 cans cream of mushroom soup
1/2 cup water
1/4 grated parmesan cheese
In a large skillet, saute onion and green pepper in buttter until tender. Add tomatoes, mushrooms, olives and oregano. Add ground beef and cook through. Place half the cooked pasta shells in a 9x13 casserole dish. Top with half of the skillet mixture. Sprinkle with 1 cup of cheddar cheese. Repeat layers. Mix the soup and water until smooth; pour over casserole. Sprinkle with parm. Bake uncovered at 350 degrees for 30-35 minutes
Thursday, September 2, 2010
CHEAP Chipped Beef and Peas
Looking for a SUPER CHEAP and easy meal? Look no further...
4 cups milk
1 cup butter
8 Tbls flour
10 oz petite peas, cooked
3 pkgs Corned Beef (the super cheap meat packages sold at the store)
Melt butter in a saucepan and stir in flour to make a paste. Add milk slowly whisking briskly. Bring to a boil on medium heat stirring constantly. Cook 2 minutes. Add cooked peas and corned beef. Heat through and serve over rice, quinoa or toast.
Tuesday, August 31, 2010
Shepherd's Pie
1 lb ground beef
1 onion, chopped
2 cloves garlic, minced
4 stalks celery, chopped
4 large carrots, chopped
1 cup frozen petite peas
1 1/3 cup beef broth
2 tsp Worcestershire Sauce
2 Tbls flour
8 servings instant mashed potatoes
1/2 - 3/4 cup sour cream
In a skillet, brown your ground beef and add whatever seasonings you like to use. While browning, add in onion, garlic, carrots, celery and peas. Cook for approx 10 min stirring occasionally.
In a medium saucepan, cook instant mashed potatoes per directions on pkg. Once mixed together, add in sour cream and mix through.
In a measuring cup, add 2 tsp beef granules to 1 1/3 cup water and heat in microwave til almost boiling. Add in worcestershire sauce and sprinkle in 2 Tbls. flour and stir well so it's not chunky.
In a greased casserole dish, pour in ground beef mixture, followed by beef broth mixture. Spread mashed potatoes over the top and sprinkle with parsley (optional) Bake in 400 degree oven for 30 minutes. Enjoy! :D
Wednesday, August 18, 2010
Bridgette's Stuffed Green Peppers
I just used 2 lbs of ground beef and two cans of the soup and did one whole soup can of water. I also added a big scoop of sour cream to the soup to give it a little extra kick. I had a crooked neck squash from the garden that needed to be used too so I chopped it up and added it to the mix of veggies.
1 lg onion, chopped
8-10 lg green bell peppers
2 lg Tbls spoons worcestershire sauce
1/2 tsp McCormick's Season All
1 1/2 cans Cream of Mushroom Soup
3/4 soup can warm water
4 stalks celery, chopped
1 lb mushrooms, chopped (optional)
Cheddar Cheese, shredded
Cut tops of peppers and try to make them even in height, clean out seeds, and par-boil about 2 1/2 minutes in boiling water. Take out and drain and place in baking dish. In a skillet, brown onion, celery, and chopped pepper tops and ground beef. Add mushrooms at the end so they don't get too soft.
In a lg bowl, combine all soup, seasonings and stuff from the skillet. Stuff peppers to to about 1/2 inch from the top and seal with cheddar cheese. Put some water in the bottom of the baking dish so the bottoms of the peppers don't burn. Bake at 300 for 30-40 minutes.
Tuesday, June 15, 2010
Emeril Lagasse's Sloppy Joes
2 Tbls plus 2 tsp olive oil
1 medium onion, chopped
1 lrg celery stalk
1/2 green pepper, diced small
coarse salt black pepper
2 tsp minced garlic
1 1/2 lbs ground beef, browned
3 Tbls dark brown sugar
3 Tbls Worcestershire sauce
2 cups prepared tomato sauce
1 cup beef or chicken stock
Cook vegetables with beef then add brown sugar, worcestershire sauce, tomato sauce, and stock and bring to a boil. Reduce and simmer and cook, stirring occasionally, 15 min. Spoon beefy mixture onto buns and enjoy.
Wednesday, March 10, 2010
Mexican Pizza
My family loved this and it was pretty easy to make!
8 oz. extra-lean ground beef
1/3 cup minced onion
1 tsp. minced garlic
1/2 cup diced tomatoes
1/4 cup each grated carrot and diced green bell pepper
1/2 cup frozen or canned corn
1/4 cup canned black beans, drained and rinsed
1 tbsp. minced fresh cilantro
1 tsp. chili powder
1/2 tsp. ground cumin
1/4 tsp. each salt and freshly ground black pepper
1/2 cup pizza sauce
1 12-inch pre-baked, thin-crust pizza shell
1 cup packed shredded cheddar cheese
2 tbsp. minced green onion
Light sour cream, salsa, and guacamole (optional)
Preheat oven to 425 F.
Spray a large, non-stick skillet with cooking spray. Add beef, onion, and garlic. Cook and stir over medium-high heat until beef is no longer pink. Add tomatoes, carrot, green pepper, corn, and beans. Cook and stir for 2 minutes. Add cilantro, chili powder, cumin, salt, and pepper. Cook 1 more minute. Remove from heat.
Spread pizza sauce evenly over crust. Top with half the cheese. Spoon beef mixture evenly over pizza. Top with remaining cheese, followed by green onion.
Place pizza directly on middle oven rack and bake for 10 to 12 minutes, or until cheese is completely melted and crust is lightly browned.
Tastes great with fajita-like accompaniments such as sour cream, salsa, and guacamole.
I left off the carrots and green pepper. Add or take away as you please and you will love it!
8 oz. extra-lean ground beef
1/3 cup minced onion
1 tsp. minced garlic
1/2 cup diced tomatoes
1/4 cup each grated carrot and diced green bell pepper
1/2 cup frozen or canned corn
1/4 cup canned black beans, drained and rinsed
1 tbsp. minced fresh cilantro
1 tsp. chili powder
1/2 tsp. ground cumin
1/4 tsp. each salt and freshly ground black pepper
1/2 cup pizza sauce
1 12-inch pre-baked, thin-crust pizza shell
1 cup packed shredded cheddar cheese
2 tbsp. minced green onion
Light sour cream, salsa, and guacamole (optional)
Preheat oven to 425 F.
Spray a large, non-stick skillet with cooking spray. Add beef, onion, and garlic. Cook and stir over medium-high heat until beef is no longer pink. Add tomatoes, carrot, green pepper, corn, and beans. Cook and stir for 2 minutes. Add cilantro, chili powder, cumin, salt, and pepper. Cook 1 more minute. Remove from heat.
Spread pizza sauce evenly over crust. Top with half the cheese. Spoon beef mixture evenly over pizza. Top with remaining cheese, followed by green onion.
Place pizza directly on middle oven rack and bake for 10 to 12 minutes, or until cheese is completely melted and crust is lightly browned.
Tastes great with fajita-like accompaniments such as sour cream, salsa, and guacamole.
I left off the carrots and green pepper. Add or take away as you please and you will love it!
Monday, March 8, 2010
BBQ Meatballs and Mac n Cheese ~ Pioneer Woman
Follow this link and be led to luscious salivating goodness!!
http://thepioneerwoman.com/cooking/2010/02/mac-cheese-meatballs-and-the-winners/
http://thepioneerwoman.com/cooking/2010/02/mac-cheese-meatballs-and-the-winners/
Monday, February 15, 2010
3 Packet Pot Roast
I got this recipe off of my friend's website...I get a lot of recipes off her site actually. They always have good stuff over there. Go and check it out! You won't be sorry.
I did something a little different with this one though. I added some more things. That's what I love about a crock pot pot roast, you can add so many different things.
3 Pound Chuck Roast
1 Packet Dry Ranch Dressing
1 Packet Dry Italian Dressing
1 Packet Au Jus or Beef Gravy
3 cups of water
I added:
2 cloves garlic, whole (just for flavor, you can crush them and mix them up with gravy at the end if you wish)
1 medium onion, sliced
Place 1 cup water and all three packets in crock pot. Stir together well. Then place roast in along with garlic and sliced onion and cook on low 6-8 hours. Or you can cook on high 4-5 hours. When there is 20-30 minutes left to cook add two cups hot water and put crock pot heat on high.
Enjoy.
I served with mashed potatoes and green beans.
I did something a little different with this one though. I added some more things. That's what I love about a crock pot pot roast, you can add so many different things.
3 Pound Chuck Roast
1 Packet Dry Ranch Dressing
1 Packet Dry Italian Dressing
1 Packet Au Jus or Beef Gravy
3 cups of water
I added:
2 cloves garlic, whole (just for flavor, you can crush them and mix them up with gravy at the end if you wish)
1 medium onion, sliced
Place 1 cup water and all three packets in crock pot. Stir together well. Then place roast in along with garlic and sliced onion and cook on low 6-8 hours. Or you can cook on high 4-5 hours. When there is 20-30 minutes left to cook add two cups hot water and put crock pot heat on high.
Enjoy.
I served with mashed potatoes and green beans.
Thursday, January 14, 2010
BBQ Beef and Potato Bake
2 containers of Lloyds BBQ Beef
Instant Mashed Potatoes
Shredded Cheddar Cheese
Fried onions
Heat oven to 350. Dump BBQ beef in bottom of 9x13 casserole dish. Make instant mashed potatoes as directed (6 servings). Spread mashed potatoes over the beef. Cover with foil and back for 30 minutes. Sprinkle with shredded cheese (however much you prefer) and fried onions. Bake uncovered for an additional 5 minutes until cheese is melted.
Instant Mashed Potatoes
Shredded Cheddar Cheese
Fried onions
Heat oven to 350. Dump BBQ beef in bottom of 9x13 casserole dish. Make instant mashed potatoes as directed (6 servings). Spread mashed potatoes over the beef. Cover with foil and back for 30 minutes. Sprinkle with shredded cheese (however much you prefer) and fried onions. Bake uncovered for an additional 5 minutes until cheese is melted.
Creamy Ground Beef Tetrazzini
This was a *HUGE* hit with the kids!!
1 pkg (1lb) spaghetti
1 pound sliced fresh mushrooms
1/2 - 1 onion, chopped (I did 1/2 an onion cause my kids aren't huge onion fans)
2 garlic cloves, minced
2 Tbls olive oil
3 cans Cream of Mushroom soup
1 lb ground beef, browned
1 can chicken broth
1 tsp Italian Seasoning
1 tsp black pepper
2 c grated parmesan cheese (I used the parm from the Kraft green bottle)
Cook spaghetti according to package instructions. While spaghetti is cooking, in a LARGE skillet saute onions and garlic and ground beef in the olive oil. When ground beef is nearly done, add mushrooms, cover and cook for 5 minutes. (Just enough to cook the mushrooms) Sprinkle in italian seasoning and pepper and then stir in cream of mushroom soup and chicken broth. Mix well and heat through. Sprinkle in parmesan cheese and stir in cooked spaghetti. Mix all together and serve. I served this with the Herbed Garlic Bread (recipe also on this blog) but on the bread I also added mozzarella cheese to make it cheese bread. ENJOY!!
To have this as leftovers and to keep it creamy, I poured it all back into the large skillet and stirred in a cup of chicken broth and heated it up. My son had three helpings!!
1 pkg (1lb) spaghetti
1 pound sliced fresh mushrooms
1/2 - 1 onion, chopped (I did 1/2 an onion cause my kids aren't huge onion fans)
2 garlic cloves, minced
2 Tbls olive oil
3 cans Cream of Mushroom soup
1 lb ground beef, browned
1 can chicken broth
1 tsp Italian Seasoning
1 tsp black pepper
2 c grated parmesan cheese (I used the parm from the Kraft green bottle)
Cook spaghetti according to package instructions. While spaghetti is cooking, in a LARGE skillet saute onions and garlic and ground beef in the olive oil. When ground beef is nearly done, add mushrooms, cover and cook for 5 minutes. (Just enough to cook the mushrooms) Sprinkle in italian seasoning and pepper and then stir in cream of mushroom soup and chicken broth. Mix well and heat through. Sprinkle in parmesan cheese and stir in cooked spaghetti. Mix all together and serve. I served this with the Herbed Garlic Bread (recipe also on this blog) but on the bread I also added mozzarella cheese to make it cheese bread. ENJOY!!
To have this as leftovers and to keep it creamy, I poured it all back into the large skillet and stirred in a cup of chicken broth and heated it up. My son had three helpings!!
Tuesday, October 27, 2009
Beef Stroganoff
1 pkg egg noodles
1 lb ground beef, cooked and drained
1 can cream of mushroom soup (or use 2 if you like lots of sauce, like me!)
1 cup sour cream (2 cups if you use 2 cans of soup)
3/4 soup can of water (use 1 whole soup can of water if you use 2 cans of soup)
1/2 onion, chopped (optional)
1 clove garlic, minced (optional)
Boil noodles according to package directions. In a fry pan, cook ground beef with garlic and onion. (You may also use garlic powder or onion powder in place of the real thing if you want) Season with salt and pepper. After meat is cooked, add soup and sour cream and water. Add cooked noodles after draining the water off of them. Stir together and serve.
1 lb ground beef, cooked and drained
1 can cream of mushroom soup (or use 2 if you like lots of sauce, like me!)
1 cup sour cream (2 cups if you use 2 cans of soup)
3/4 soup can of water (use 1 whole soup can of water if you use 2 cans of soup)
1/2 onion, chopped (optional)
1 clove garlic, minced (optional)
Boil noodles according to package directions. In a fry pan, cook ground beef with garlic and onion. (You may also use garlic powder or onion powder in place of the real thing if you want) Season with salt and pepper. After meat is cooked, add soup and sour cream and water. Add cooked noodles after draining the water off of them. Stir together and serve.
Monday, October 19, 2009
Jenny's Posse Stew
I got this recipe from my good friend, Jenny. It is EXCELLENT!!
1 lb ground beef, cooked and drained
1 can corn, drained
1 can diced tomatoes, do NOT drain
1 can diced green chilies, do NOT drain
1 can Ranch Style Beans (see pic below)
2-3 beef bullion cubes
Put all ingredients in crockpot and cook on low for 6 hours or high for 4 hours. It will look like there isn't enough liquid but after it is done cooking, there will be plenty of liquid. Make sure when you buy the Ranch Style Beans, it doesn't have a jalapeno pepper picture up in the corner, otherwise it will make a very spicy stew.
Top with cheese, if desired.
1 lb ground beef, cooked and drained
1 can corn, drained
1 can diced tomatoes, do NOT drain
1 can diced green chilies, do NOT drain
1 can Ranch Style Beans (see pic below)
2-3 beef bullion cubes
Put all ingredients in crockpot and cook on low for 6 hours or high for 4 hours. It will look like there isn't enough liquid but after it is done cooking, there will be plenty of liquid. Make sure when you buy the Ranch Style Beans, it doesn't have a jalapeno pepper picture up in the corner, otherwise it will make a very spicy stew.Top with cheese, if desired.
Tuesday, September 15, 2009
Cousin's Chili
2 lbs ground beef browned and drained
3 cans red kidney beans
1 can tomato sauce
1 small can tomato paste
1 can diced tomatoes
1 can stewed tomatoes (with oregano and basil - optional)
1 large yellow onion - diced
1 heaping tsp chili powder
Brown your ground beef with diced onion. Season with salt and pepper and any other seasonings you care to add. (I added dashes of onion powder, oregano, basil and garlic powder)
In a large soup pot, add all ingredients, including cooked ground beef. Heat through and simmer for 20 minutes.
Optional: You can also do this recipe in a crockpot and cook on low for 6 hours.
3 cans red kidney beans
1 can tomato sauce
1 small can tomato paste
1 can diced tomatoes
1 can stewed tomatoes (with oregano and basil - optional)
1 large yellow onion - diced
1 heaping tsp chili powder
Brown your ground beef with diced onion. Season with salt and pepper and any other seasonings you care to add. (I added dashes of onion powder, oregano, basil and garlic powder)
In a large soup pot, add all ingredients, including cooked ground beef. Heat through and simmer for 20 minutes.
Optional: You can also do this recipe in a crockpot and cook on low for 6 hours.
Wednesday, May 20, 2009
Tater Tot Casserole
My kids LOVED this and actually asked how many nights we would be able to have it for leftovers. Gotta love that!!
1 lg. pkg tater tots, thawed
1 lb. ground beef, cooked
2 1/2 c. frozen corn kernels
2 cans cream of mushroom soup
1 1/2 soup cans milk
2 c. shredded cheddar cheese
Cover bottom of 9x13 inch casserole dish with tater tots. In a bowl, mix together cooked ground beef, corn, soup and milk. Pour over tater tots and cover evenly. Cook, uncovered, at 350 for 30-40 minutes. The last five minutes of cooking, sprinkle cheddar cheese over the top and cook until melted.
1 lg. pkg tater tots, thawed
1 lb. ground beef, cooked
2 1/2 c. frozen corn kernels
2 cans cream of mushroom soup
1 1/2 soup cans milk
2 c. shredded cheddar cheese
Cover bottom of 9x13 inch casserole dish with tater tots. In a bowl, mix together cooked ground beef, corn, soup and milk. Pour over tater tots and cover evenly. Cook, uncovered, at 350 for 30-40 minutes. The last five minutes of cooking, sprinkle cheddar cheese over the top and cook until melted.
Monday, May 4, 2009
Free Meal Planning at Aldi.com
http://www.aldimeals.com/
The above link is a free meal planner. You can find recipes and organize them into a weekly calendar. Then it will generate a shopping list for you. I tried it this weekend and shopped at my favorite grocery store (Macys!!!!). We have already tried a couple of the recipes they have available on the site. I am posting one below. We had it for dinner last night, it is your classic meat/noodle/tomato recipe with Steak instead of ground beef. I also added some corn.
Beefy Chili Mac - 4 servings
Preparation: 10 min. Cooking: 25 min. Total: 35 min.
- 1 tbsp Cooking oil
- 1 lb cube steak, cut lengthwise into 1 in. strips and then crosswise into 1 in. pieces
- 1 medium onion, coarsely chopped
- 3-1/2 cups canned Mexican style diced tomatoes, undrained
- 1-1/2 cups rotini pasta, or other spiral pasta, uncooked
- Corn
- 1/2 cup water
- 1/2 cup shredded mild cheddar cheese, shredded
Heat oil in a Dutch oven over medium high heat. Cook beef and onion 3-4 minutes, stirring frequently until beef is browned. Stir in tomatoes, pasta and water. Bring to a boil. Reduce heat to low. Cover tightly and simmer 15-20 minutes or until pasta is tender. Sprinkle with cheese before serving.
Tuesday, April 28, 2009
Busy Day Soup
This recipe, if doubled, can also be cooked in a crockpot on low for 4-5 hours.
1 1/2 lbs ground beef
2 cans bean and bacon soup
2 cans vegetable soup
2 8oz cans tomato sauce
4 c water
1/2 tsp chili powder
Brown meat and drain. Add all ingredients into large pot and simmer until bubbling hot.
1 1/2 lbs ground beef
2 cans bean and bacon soup
2 cans vegetable soup
2 8oz cans tomato sauce
4 c water
1/2 tsp chili powder
Brown meat and drain. Add all ingredients into large pot and simmer until bubbling hot.
Ground Beef Casserole
I often 1 1/2 or double this recipe because everyone loves it so much for leftovers. If you do 1 1/2 or double it, you will need to use a larger casserole dish. We love this served with green peas.
1 lb ground beef
1 c uncooked minute rice
2 medium onions, chopped (optional)**
2 c celery, chopped
2 cans cream of mushroom soup
2 cans cream of chicken soup
2 c water
Brown meat with onions. **If you don't use the onion, then you can add onion powder as an alternative if you wish.** Mix all ingredients together and pour into 9x13 casserole baking dish. Bake at 350 uncovered for 2 hours.
1 lb ground beef
1 c uncooked minute rice
2 medium onions, chopped (optional)**
2 c celery, chopped
2 cans cream of mushroom soup
2 cans cream of chicken soup
2 c water
Brown meat with onions. **If you don't use the onion, then you can add onion powder as an alternative if you wish.** Mix all ingredients together and pour into 9x13 casserole baking dish. Bake at 350 uncovered for 2 hours.
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