Deconstructed Burger Bowl (FWTFL)

 

Serves 4

INGREDIENTS:

• 1 lb Extra Lean Ground Beef
• 1 tbsp Italian Seasoning
• 1 tsp Chili Powder
• 1 tsp Cumin
• 1/2 tsp Sea Salt
• 1/2 tsp Black Pepper
• 1/4 cup Mayonnaise
• 2 tsp Dijon Mustard
• 1 1/2 head Romaine Hearts (chopped)
• 1 cup Cherry Tomatoes (chopped)
• 8 stalks Green Onion (chopped, green tops only)

DIRECTIONS:

1. In a pan over medium-high heat, brown the beef. Break the meat into small chunks with a spatula and cook until no longer pink, about 5 minutes. Drain any excess drippings, but keep the beef in the pan.
2. Add the Italian seasoning, chili powder, cumin, salt and pepper to the beef and stir to combine. Season with additional salt and pepper if needed.
3. In a small bowl combine the mayonnaise and Dijon mustard.
4. Divide the lettuce, tomatoes and onion between bowls and top with cooked beef and the Dijon mayo. Enjoy!

Cheesy Chili Hash Brown Casserole

I found this recipe in a magazine at the dentist office and thought I'd try it out. I made some substitutions to avoid the canned sauces and it turned out great!

INGREDIENTS:
1 lb ground beef
1 onion
1 green pepper (optional)
1/2 tsp garlic powder
3 tsp brown sugar
3/4 cup ketchup
1 tsp yellow mustard
salt and pepper to taste
1 can pinto beans (drained and rinsed)
1 can tomatoes with green chilis (undrained)
1/2 (30 oz) bag shredded frozen hashbrowns
2 cups shredded cheddar cheese

DIRECTIONS:
Preheat oven to 425.

Brown beef with onion and bell pepper. Drain grease and return to heat. Add garlic powder, brown sugar, ketchup, mustard, salt and pepper and stir to combine. Add beans and chopped tomatoes and stir well.

Spray 9x13 pan and fill with chili mixture. Top with frozen hash browns and bake, covered, for 30 minutes. Uncover and bake for 10 more minutes or until brown and crisp. Sprinkle with cheese and bake 5 more minutes until melted.

Serves: 6

Hibachi Steak

This was really good and got me to eat some vegetables which is no easy task.  You can use rice instead of the noodles if you want to. 


From: Sandra's Money Saving Meals

Ingredients

• 2 tablespoons canola oil
• 1 large carrot, thinly sliced
• 1 zucchini, thinly sliced
• 1 medium onion, thinly sliced
• 1 (8-ounce) package sliced mushrooms
• 1 1/2 pounds top round steak
• 1 pound egg roll wrappers
• 1/2 cup reduced sodium soy sauce
• 2 tablespoons cider vinegar
• 2 teaspoons chopped garlic
• 1 teaspoon cornstarch
• 2 tablespoons butter

Directions

Put a large skillet over medium-high heat and add half of the oil. When the oil is hot, add the vegetables and stir-fry until the vegetables are almost done, about 5 minutes. While the vegetables are cooking, heat a second skillet over high heat and add the remaining oil.
Cut the steak into small cubes, and stir-fry until browned on all sides, about 4 to 5 minutes.
Bring a large pot of salted water to a boil over medium heat. Separate the egg roll wrappers into 2 piles. Roll each pile up into a log. Slice the log into thin strips about 1/4-inch thick and separate them into individual noodles. Put half of the noodles into the boiling water and cook for 3 minutes. Drain and add to a serving bowl or platter. (Reserve the remaining noodles for the Online Round 2 Recipe, Japanese Noodle Bowl.)
In a small bowl combine the soy sauce, vinegar, garlic, and cornstarch and set aside.
Add the steak, along with any accumulated juices, to the pan with the vegetables. Stir the cornstarch mixture into the vegetables and cook until the sauce has thickened, about 2 to 3 minutes. Stir in the butter. (Optional: Reserve 2 cups for the Online Round 2 Recipe, Japanese Noodle Bowl).
Top the cooked noodles with the steak and vegetable mixture and serve.

Debdoozie's Blue Ribbon Chili

This is the best bean chili recipe, in my opinion! Found on allrecipes.com

INGREDIENTS:
2 pounds ground beef
1/2 onion, chopped
1 teaspoon ground black pepper
1/2 teaspoon garlic salt
2 1/2 cups tomato sauce
1 (8 ounce) jar salsa
4 tablespoons chili seasoning mix
1 (15 ounce) can light red kidney beans
1 (15 ounce) can dark red kidney beans

DIRECTIONS:
1. In a large saucepan over medium heat, combine the ground beef and the onion and saute for 10 minutes, or until meat is browned and onion is tender. Drain grease, if desired.
2. Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and kidney beans. Mix well, reduce heat to low and simmer for at least an hour.

Serves: 6

Herbed Beef Tenderloin

Ingredients

• 1 (3 pound) whole beef tenderloin, trimmed
• 2 teaspoons olive or canola oil
• 2 garlic cloves, minced
• 1 1/2 teaspoons dried basil
• 1 1/2 teaspoons dried rosemary, crushed
• 1 teaspoon salt
• 1 teaspoon pepper

Directions

1. Tie tenderloin at 2-in. intervals with kitchen string. Combine oil and garlic; brush over meat. Combine the basil, rosemary, salt and pepper; sprinkle evenly over meat. Place on a rack in a shallow roasting pan. Bake, uncovered, at 425 degrees F for 40-50 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F). Let stand for 10 minutes before slicing.

Beef and Barley Casserole

Last week I had a need to make something from what we had on hand in the house. This casserole fit the bill. Granted, I had to break up some frozen hamburger patties in lieu of the ground beef, but it worked! Found from allrecipes.com.


INGREDIENTS:
2/3 cup uncooked barley
1 pound ground beef
1 onion, chopped
1 cup sliced carrots
2 tablespoons soy sauce
2 tablespoons molasses
1 1/2 cups water
salt and pepper to taste (optional)

DIRECTIONS:
Soak the barley in warm water for 3 hours, then drain and set aside.
Preheat an oven to 350 degrees F (175 degrees C).
Heat a large skillet over medium-high heat and stir in the ground beef and onion. Cook and stir until the beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease, then stir in the carrots, soy sauce, molasses, drained barley, and 1 1/2 cups of water. Stir until the molasses has dissolved and the mixture has begun to simmer. Season to taste with salt and pepper, then pour into a lidded 2 quart casserole.
Bake, covered, in the preheated oven until the barley is tender and has absorbed the water, about 1 hour.

Serves: 4

Carnita-Style Beef Tacos

I found this recipe on the Pioneer Woman, courtesy of Pam Anderson. It looked SO delicious, I knew I had to try it. I am so thankful that God "fixed" me and I miraculously now love peppers! I altered the recipe a bit to make it in my slow-cooker.  I was excited to use a lot of my garden produce in this recipe!


INGREDIENTS:

1 boneless chuck roast, 2 1/2 to 3 pounds (* I used two chuck steaks 1 1/5 lbs each)
3 tablespoons pure olive oil, divided
1 tablespoons plus 1 teaspoon ground cumin
Salt and ground black pepper
1 can (4.5 ounces each) chopped green chiles (* I used 3 fresh jalapenos from my garden)
2 tablespoons chili powder
1 teaspoon dried oregano
4 large garlic cloves, minced
2 cups chicken broth
2 medium-large onions, ends left in tact, peeled and each onion cut into 8 wedges
2  medium multi-colored peppers, each cut into 8 wedges
(* Next time I will double the onions and peppers because they were SO yummy!)
1 dozen medium flour tortillas
1 container (8 ounces) light or regular sour cream
1 bunch cilantro
1 lime, cut into wedges


DIRECTIONS:

Heat a 5 to 6-quart heavy oven-safe Dutch oven or large cast iron skillet over low heat.

Meanwhile, place roast in a large bowl; coat with 1 tablespoon of oil and season with 1 tablespoon of the cumin and a generous sprinkling of salt and pepper. Mix chiles, chili powder, remaining 1 teaspoon of cumin, and oregano in a small bowl.

A few minutes before searing, increase heat to a strong medium-high until wisps of smoke start to rise from the pan. Add roast; sear, turning only once, until both sides form an impressive brown crust, about 8 minutes total. Transfer roast to a plate; set aside. Add garlic to the now empty pot; sauté until fragrant and golden, about 30 seconds. Add chili mixture; sauté to intensify flavor, another 30 seconds. Add chicken broth, bring to a simmer.

Transfer roasts to crockpot and pour broth over it.  Cover and turn on high for 4 hours.

*** THIS IS THE OVEN METHOD: ***
Preheat oven to 450 degrees. Return roasts to pot. Using 2 potholders to protect hands, place a sheet of heavy-duty foil over the pot, pressing on the foil so that it touches the stew. Seal foil around the edges; repeat with a second sheet of foil to completely seal. Turn burner on medium-high until you hear juices bubble. Set pot on middle oven rack; cook for a total of 1 1/2 hours.
***

Remove roast from oven/crockpot, cool to room temperature, and shred into bite size pieces. About 30 minutes before roast is done, toss onions and peppers with remaining 2 tablespoon of oil and sprinkle generously with salt and pepper on a baking sheet large enough for vegetables to fit in a single layer. Place pan on bottom oven rack; cook until tender-crisp, about 30 minutes. (* If you double the peppers and onions you will need two pans. I used my Silpat for this - worked like a charm.)

When ready to serve, gently warm meat and peppers and onions over low heat. Serve with warm tortillas*, bowls of sour cream, cilantro sprigs, and lime wedges.

*We have taken to heating our tortillas over the gas flames on our range and flipping with tongs. It really gives it more of a homemade taste.

SERVES: 6

Pumpkin Stew

Photo by Taste of Home

Ever since I discovered this recipe in Taste of Home magazine in the Oct/Nov 1995 issue, it has been my favorite beef stew recipe and I've made it *almost* every year since then.  It is meant to be baked in a pumpkin, which gives it a unique presentation and some great pumpkin squash flavor. However, I've also made it in the crock pot with equally good results.

Ingredients

• 2 pounds beef stew meat, cut into 1-inch cubes
• 3 tablespoons canola oil, divided
• 1 cup water
• 3 large potatoes, peeled and cut into 1-inch cubes
• 4 medium carrots, sliced
• 1 large green pepper, cut into 1/2-inch pieces
• 4 garlic cloves, minced
• 1 medium onion, chopped
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 2 tablespoons beef bouillon granules
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 pumpkin (10 to 12 pounds) (make sure it will fit into your oven!)

Directions

• In a Dutch oven, brown meat in 2 tablespoons oil. Add water, potatoes, carrots, green pepper, garlic, onion, salt and pepper. Cover and simmer for 2 hours. Stir in bouillon and tomatoes. Wash pumpkin; cut to 6 to 8 in. circle around top stem. Remove top and set aside; discard seeds and loosen fibers from inside.
• Place pumpkin in a shallow sturdy baking pan. Spoon stew into pumpkin and replace top. Brush outside of pumpkin with remaining oil. Bake at 325° for 2 hours or just until the pumpkin is tender (do not overbake). Serve stew from pumpkin, scooping out a little pumpkin with each serving. 
• Yield: 8-10 servings.

Garlic Beef Enchiladas

This is a Taste of Home recipe that I decided to make for my April OAMC. I froze this as a "kit" and it was very easily prepared and baked later.

INGREDIENTS
1 pound ground beef
1 medium onion, chopped
2 tablespoons all-purpose flour
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon rubbed sage
1 can (14-1/2 ounces) stewed tomatoes

SAUCE:
4 to 6 garlic cloves, minced
1/3 cup butter
1/2 cup all-purpose flour
1 can (14-1/2 ounces) beef broth
1 can (15 ounces) tomato sauce
1 to 2 tablespoons chili powder
1 to 2 teaspoons ground cumin
1 to 2 teaspoons rubbed sage
1/2 teaspoon salt
10 flour tortillas (6 inches), warmed
2 cups (8 ounces) shredded Colby-Monterey Jack cheese

DIRECTIONS:
In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the flour and seasonings until blended. Stir in tomatoes; bring to a boil. Reduce heat; cover and simmer for 15 minutes.

Meanwhile, in another saucepan, saute garlic in butter until tender. Stir in flour until blended. Gradually stir in broth; bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in tomato sauce and seasonings; heat through.

TO FREEZE: Cool down sauce and meat mixture in separate gallon sized freezer bags. Measure shredded cheese into quart freezer bag. Put all three components into one gallon size bag and freeze. Thaw in refrigerator and continue with recipe below.

Pour about 1-1/2 cups sauce into an ungreased 13-in. x 9-in. baking dish. Spread about 1/4 cup beef mixture down the center of each tortilla; top with 1-2 tablespoons cheese. Roll up tightly; place seam side down over sauce. Top with the remaining sauce.

Cover and bake at 350° for 30-35 minutes. Sprinkle with remaining cheese. Bake, uncovered, 10-15 minutes longer or until the cheese is melted.

Yield: 5 servings.

Amish Haystack Dinner

In college, I took a multi-cultural class and spent a day with some Amish families as part of it. For dinner, they served us "haystacks" which were so delicious! This is a great way to get lots of veggies - a fun variation of a taco salad. Perfect way to feed a crowd because everyone can build their own! (adapted from this recipe)

INGREDIENTS:
2 lbs ground beef
1 pkg taco seasoning mix
1 jar Newman's Own Sockarooni Sauce
2 cups saltines, roughly crushed
2-3 cups tortilla chips, roughly crushed
2 cups cooked rice
1 head iceberg lettuce, chopped fine
2 cups tomatoes, diced
1 cup carrot, chopped
1 cup green onion, chopped
1 cup red pepper, diced
1 cup celery, diced
1 1/2 cups cheddar cheese, shredded (OR Velvetta cheese sauce)
1 (11 ounce) jar salsa

DIRECTIONS:
1. Brown the ground beef with the taco seasoning in a skillet over medium-high heat. Drain.
2. Add the Sockarooni sauce and simmer until the meat is cooked through and the liquid evaporates.
3. Place all ingredients in individual serving bowls.
4. Each person can make their own "haystack". The traditional order for layering is lettuce, crushed crackers and chips, meat mixture, rice, each of the veggies, cheese, and salsa.

Serves: 6-8

Shepherd's Pie

This is a OAMC recipe that I've made from the beginning, but just realized I've never posted it!

INGREDIENTS:
1 pound ground beef
1 small onion, chopped
1 cup peas
1 carrot, sliced
1 can cream of mushroom soup
2 2/3 cups water
2/3 cup milk
2 tablespoons butter
2 2/3 cups potato flakes
Garlic Powder
Pepper
1 cup Cheddar cheese, shredded
Paprika

DIRECTIONS:
1. Preheat oven to 375.

2. Brown beef with onion, peas and carrot. Drain grease and add a dash of garlic powder and pepper. Add soup and mix well. Pour into greased casserole dish.

3. Boil water, milk and butter. Remove from heat and add potato flakes. Spread over meat mixture and sprinkle with cheese. Sprinkle paprika on top.

4. Cover and bake at 375 for 30 - 60 minutes.

FOR OAMC:
* Do steps 2 and 3. Then wrap well with alum foil and freeze. Later, thaw and do step 4.

Serves: 6

Burgandy Beef Tips

Another Homemade Gourmet recipe, substituting dry onion soup mix for the seasoning mix.

Ingredients:
5 tablespoons Homemade Gourmet® Grandmothers Sunday Roast Seasoning Mix or dry onion soup mix
2 pounds stew meat, cubed
1 10.75-ounce can cream of mushroom soup
1 4-ounce can of sliced mushrooms, undrained
1/2 cup red cooking wine or water
1 12-ounce package egg noodles

Directions:
1. In slow cooker, combine all ingredients except for egg noodles and cook on low for 8 hours.

2. Prepare egg noodles according to package directions.

3. Serve beef tips over hot noodles.

For a Freezer recipe, combine everything except egg noodles in gallon sized freezer bag and SMOOSH all ingredients until blended. Label Burgundy Beef Tips and freeze until needed.

Servings: 6

Amazing Pot Roast

Serving Size : 6

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Roast (I usually get what is on sale)
1 can cream of mushroom soup
1 envelope Lipton Onion Soup Mix
1/2 can water

For OAMC (I freeze roast until ready to use and then thaw, plop into slow cooker)
1. Place roast in slower cooker. Combine soup, soup mix and ½ can water.
Pour over roast. Lift roast to get some underneath. Cook on Low 8-10 hours.
Remove roast, slice it up. We make mashed potatoes to go with the leftover gravy.

Meatball Subs

I made these meatballs for our small group, so I multiplied the recipe by 6! We froze a lot of the extras. These were surprisingly good! I found one recipe made about 15 meatballs. We used hoagie buns and put 3-4 balls per sandwich. I also cut the amount of green pepper in half, as they were getting a little "chunky". Also, we only used about 1/4 the amount of sauce.

Ingredients:
1 pound ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup crushed butter-flavored crackers
1 egg
1 teaspoon Worcestershire sauce
1 teaspoon chopped garlic 1 teaspoon seasoned salt
1 teaspoon ground black pepper
1 (26.5 ounce) can spaghetti sauce
1/2 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
8 dinner rolls, split

Directions:
1. Preheat an oven to 350 degrees F (175 degrees C).
2. Combine ground beef, onion, green pepper, crackers, and egg in a large bowl. Season with Worcestershire sauce, garlic, seasoned salt, and pepper; mix well. Form mixture into 8 meatballs. Place meatballs in a 9x13 inch baking dish.
3. Bake meatballs in the preheated oven for 20 minutes. Pour the spaghetti sauce into a large saucepan; bring to a simmer over low heat. Stir baked meatballs into the simmering sauce. Do not turn oven off. Simmer sauce until meatballs are fully cooked, about 20 minutes.
4. Place one meatball, a sprinkle of mozzarella, a sprinkle of Parmesan, and a bit of sauce between each roll. Place sandwiches in hot oven; bake until cheeses melt, about 7 minutes.

Servings: 6-8

Burrito Pie

Source: allrecipes.com
"Ground beef, refried beans and tomatoes are combined with chilies and taco sauce, then layered in a casserole with tortillas and cheese, and baked."

INGREDIENTS:
1 pound ground beef
8 ounces shredded Colby cheese
1/2 onion, chopped
6 (8 inch) flour tortillas
1 teaspoon minced garlic
1 (16 ounce) can refried beans
1/2 (2 ounce) can black olives, sliced
1/2 (4 ounce) can diced green chili peppers
1/2 (10 ounce) can diced tomatoes with green chili peppers
1/2 (16 ounce) jar taco sauce

DIRECTIONS:
Cooking Day Instructions: In a large skillet over medium heat, sauté the ground beef for 5 minutes. Add the onion and garlic, and sauté for 5 more minutes. Drain any excess fat, if desired.

Mix in the olives, green chili peppers, tomatoes with green chili peppers, taco sauce and refried beans.

Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes.

Spread a thin layer of the meat mixture in the bottom of a 8x8 pan.

Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese.

Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese. Cover pan and Freeze.

Serving Day: Thaw. Preheat oven to 350 degrees F. Bake, covered, for 60 minutes, or until cheese is slightly brown and bubbly.

Philly Cheese Steak Sloppy Joes

Source: Rachel Ray Show

INGREDIENTS:
1 tablespoon Extra Virgin Olive Oil
1 1/2 pound ground beef
1 softball-sized onion, chopped
1/4 cup steak sauce
1 cup beef stock
Salt and ground black pepper
1 cup provolone, shredded

You Provide:
1 tablespoon butter
1 tablespoon flour
1 cup milk
8 dinner rolls

DIRECTIONS:
Cooking Day Instructions: Chop Onion set aside. Shred provolone, put in freezer baggie, label, and freeze. In large skillet over medium-high heat with 1 turn of the pan of EVOO, brown the ground beef, about 5-6 minutes. Add the onion and cook another 3-4 minutes, until the onions start to get tender. Stir in the steak sauce and beef stock, season with salt and pepper, bring up to a bubble and cook about 2 minutes. Cool and put in freezer. Label.

Serving Day Instructions: Thaw frozen ingredients. Preheat broiler on low. Reheat meat mixture in Microwave for 2 or 3 minutes. Split open rolls and toast under broiler, keep your eye on them so they don’t burn! Melt the butter in a medium-size skillet over medium-high heat. Stir in the flour and cook about 1 minute. Whisk in milk, bring up to a bubble and let thicken, about 2 minutes. Turn off heat and stir the cheese in a figure-eight motion until it is all incorporated. To serve, place a scoopful of the meat mixture onto the bottom of the rolls, then top with the cheese sauce and replace the top of the roll.

Yield: 8 sandwiches

Beef Barley Soup

Taken from OAMC Freezer Supper Swappers.

INGREDIENTS:
2 pounds bottom round roast, cubed
2 T olive oil
1/2 C butter
1 onion, diced
6 stalks celery, sliced
4 cloves garlic, minced
6 carrots, sliced
28 oz can of diced tomatoes
4 C water
4 beef bouillon cubes
1 C uncooked barley
1 tsp salt
1 tsp oregano

DIRECTIONS:
Cooking Day: Brown cubed beef in olive oil and set aside. Sauté onion, celery, garlic and carrots in butter until onions are clear. Add diced tomatoes, water, bouillon cubes, barley, salt, oregano and beef. Simmer at least 4 hours.

Serving Day: Thaw bags of meat and soup. Heat and serve.

Lil' Cheddar Meatloaves

I made into the egg-shaped loaves, put on wax paper, flash froze and then we vacuum-sealed them 4 to a pack. We'll thaw them, cover with sauce and bake as directed. http://www.recipezaar.com/59056

INGREDIENTS:
1 egg
3/4 cup milk
1 cup shredded sharp cheddar cheese(4oz)
1/2 cup quick-cooking oats
1/2 cup chopped onions
1 teaspoon salt
1 teaspoon rubbed sage (optional)
1 lb lean ground beef
2/3 cup catsup
1/2 cup packed brown sugar
1 1/2 teaspoons prepared mustard

DIRECTIONS:
In a bowl, beat the egg and milk.

Stir in cheese, oats, onion, salt and rubbed sage.

Add beef and mix well.
(It will seem runny at first but will thicken up as you mix.) Shape into 8 equal sized loaves (oval/egg shaped) and place in a greased 9X13X2" baking dish.

Sauce: Combine catsup, brown sugar and mustard.

Spoon over each loaf so they are all covered in the sauce.

Bake uncovered at 350 degrees for 45 minutes or until meat is no longer pink and a meat thermometer reads 160 degrees.

For OAMC:.

To Freeze:Place the meat loaves in the casserole dish (without sauce).

Wrap with foil and freeze.

To Reheat: Defrost overnight.

Mix together the sauce and top each meat loaf with sauce.

Bake at 350 degrees for 45 minutes or until meat is no longer pink in the center.

Cooked meat loaves (already topped with sauce) also freeze very well and then can be defrosted and heated in the microwave for a quick meal.

Servings: 8