Diner Meatloaf

Ingredients:

1 lb ground beef

1 clove garlic or 1/8 teaspoon garlic powder

1 small onion

2 slices bread with crust

1/4 cup milk

2 teaspoons Worcestershire sauce

1 teaspoon chopped fresh or 1/4 teaspoon dried sage leaves

1/4 teaspoon salt

1/4 teaspoon ground mustard

1/8 teaspoon pepper

1 large egg

1/3 cup ketchup, chili sauce, or barbecue sauce (I used chili)

Directions:

1.  Heat the oven to 350 degrees.  In a large bowl, break up the beef into small pieces, using fork or spoon. 

2.  Peel and finely chop the garlic.  Peel the onion, and chop enough of the onion into small pieces to measure 3 tablespoons.  Add garlic and onion to the beef.

3.  Tear the bread into small pieces and add to beef mixture.

4.  Add the milk, Worcestershire sauce, sage, salt, mustard, pepper, and egg to the beef mixture.  Mix with a fork, large spoon, or your hands until the ingredients are well mixed.

5.  Place the beef mixture in an ungreased baking pan.  Shape the mixture into a 8x4 inch loaf in the pan, then spread the ketchup on top.

6.  Bake, uncovered, for 50 to 60 minutes until meat and juices are no longer pink or until a meat thermometer inserted in the center or the loaf reads 160 degrees and center of the loaf is no longer pink.  Let the load stand 5 minutes so it will be easier to remove from the pan.  Remove loaf from the pan and cut into slices.

Roasted Italian Sausages and Vegetables

Ingredients:

2 1/2 lbs mild Italian sausage

2 tbsp olive oil

1 red bell pepper, chopped

1 green bell pepper, chopped

1 medium onion, chopped

1/2 lb mushrooms, sliced

1 garlic clove, minced

1 tbsp Italian seasoning

1/2 cup Italian salad dressing

nonstick cooking spray

Directions:

1.  Preheat the oven to 400 degrees. 

2.  Using the olive oil, cook the Italian sausages to a light brown in a frying pan. 

3.  While the sausages are browning, do a chunky chop of the vegetables.  Place vegetables in a large bowl with the garlic.  Add Italian seasoning and dressing.  Mix well.

4.  Spray at 13x9 inch glass pan with cooking spray.  Place browned sausages in baking dish and add vegetable mixture.  Cover with foil and bake for 20 minutes.

5.  Uncover and bake additional 20-25 minutes.

Stacked Burrito Pie

Ingredients:

1 onion, chopped

2 cloves garlic, chopped

1 lb ground beef

1 can black beans

1/2 cup frozen corn

1 package taco seasoning mix

3/4 cup water

4 flour tortillas

1/2 cup sour cream

1 cup salsa

1/2 lb sharp cheddar cheese

Directions:

1.  Cook onions until clear and chopped garlic clove.  Brown ground beef with onion/garlic.  Add black beans, corn, taco seasoning, and water.  Bring to a boil and let boil for 20 minutes, stirring occasionally, until the liquid evaporates.  Remove from heat and let sit for 10 minutes.

2.  Heat over to 350 degrees.

3.  Prepare a spring-form pan or 9 inch round baking dish.  Layer one tortilla.  Spread 2 tablespoons of sour cream over tortilla then spread 1/4 cup of salsa.  Spoon and spread 1/4 of the meat mixture followed by 1/4 of the shredded cheese.  Repeat layers.

4.  Bake for 30 minutes.  Let sit for 10 minutes before serving.

BBQ Beef Sandwiches

Ingredients:

2 cups ketchup

1 medium onion, chopped

1/4 cup cider vinegar

1/4 cup molasses

2 tablespoons Worcestershire sauce

2 garlic cloves, minced

1/2 teaspoon salt

1/2 teaspoon ground mustard

1/2 teaspoon pepper

1/4 teaspoon garlic powder

1/4 teaspoon crushed red pepper flakes

1 boneless beef chuck roast (3 pounds)

14 sesame seed hamburger buns, split

Directions:

1.  In a large bowl, combine the first 11 ingredients.  Cut roast in half;  place in a 5 quart slow cooker.  Pour ketchup over roast. 

2.  Cover and cook on low for 8-9 hours or until meat is tender.

3.  Remove meat and shred with two forks.  Skim fat from cooking juices.  return meat to slow cooker;  heat through.  Using a slotted spoon, serve beef on buns.

Stuffed Zucchini

Ingredients:

1 medium zucchini

1 plum tomato, diced

1/3 cup shredded Monterey jack or Mexican cheese blend

3/4 teaspoon minced fresh parsley

dash each salt, garlic powder, dried oregano, and pepper

1 1/2 teaspoons grated Parmesan cheese

Directions:

1.  Cut zucchini in half lengthwise.  Scoop out and discard pulp, leave 1/4 inch shell.  Place zucchini in a saucepan and cover with water.  Bring to a boil;  cover and cook for 2-4 minutes or until tender.  Drain.

2.  In a small bowl, combine the tomato, Monterey jack cheese, parsley, salt, garlic powder, oregano, and pepper.  Spoon into zucchini shells.  Sprinkle with parmesan cheese.

3.  Place in a 8in square baking dish coated with cooking spray.  Bake, uncovered, at 350 degree for 20-25 minutes or until heated through. 

 

I like this but I am not sure anyone else did.  Of course, the kids were kind of funny about it because it was vegetables.

Herbed London Broil

Ingredients:

1/4 cup chopped onion

1/4 cup lemon juice

2 tablespoons canola oil

1 garlic clove, minced

1/4 teaspoon each celery seed, salt, dried thyme, and oregano

1/4 teaspoon dried rosemary, crushed

dash pepper

1 beef flank steak (1/2 to 3/4 pound)

Directions:

1.  In a large resealable bag, combine the onion, lemon juice, oil, garlic, and seasonings;  add steak.  Seal bag and turn to coat;  refrigerate for several hours or overnight, turning once.

2.  Drain and discard marinade.  Grill steak, uncovered, over medium heat for 6-7 minutes on each side or until meat reaches desired doneness.  Slice thinly across the grain.

Spicy Onion Burgers

Ingredients:

Favorite burger or cheeseburger

Garden tomato

1 onion, sliced into circles

1 tsp vinegar

3 tbsp ketchup

2 tbsp mustard

hot sauce

Directions:

1.  Make your burger as you like it.  Slice up garden tomato

2.  To make the spicy onions:  Add the sliced onion to a skillet and begin to cook over medium-low heat.  In a small mixing bowl, whisk together the vinegar, ketchup, and mustard.  Add to the onions.  Then add as many drops of hot sauce that you desire.

3.  Serve burgers with Spicy Onions on top!

 

Verdict:

Only the adults actually ate the spicy onions and we thought this was really good.  I make onion burgers where you just put the onion soup mix in and it was wonderful.  I forgot the tomato so we didn't have that on there.  All in all, I would make it again.

Slow Cooker Potato Soup

Ingredients:

5 potatoes, peeled and cubed

2 14.5 oz cans chicken broth

2 large carrots, chopped

1 celery stalk, chopped

3 cups skim milk

1 cup flour

Directions:

1.  In the slow cooker, combine the potatoes, chicken brother, carrots and celery.  Cook on low for 7 hours. 

2.  After ingredients have been cooking for 7 hours, whisk the milk and flour together and then mix into the crockpot.  Cook for an additional hours then serve.

Cheesy Chicken Enchiladas

Ingredients:

1 package burrito size tortillas

1 can black beans

2 cups shredded Colby jack cheese

1 large tomato diced, or 1 can diced tomatoes

1 10oz can green enchilada sauce

2 chicken breast

Directions:

1. Preheat oven to 375 degrees.

2.  Cut Chicken into small chunks.  In a skillet, cook the chicken breast and taco seasoning. 

3.  Spray a baking dish with nonstick cooking spray, then start preparing your enchiladas.  In each tortilla layer with a small amount of chicken, black beans, tomato, and cheese.  Roll up each enchilada up until the ends meet then place into the baking dish, seam side down.  Continue to do this until your dish is full with enchiladas.  Pour the enchilada sauce over the tortilla’s and top with all the remaining cheese.

4.  Bake in over for 20 minutes or until cheese is melted and bubbly.

 

Verdict:

We didn't really like this version.  I think we are used to a more creamy recipe such as one that incorporates cream cheese.

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Slow Cooker Chili

Ingredients:

1 lb Ground Beef

2 16oz cans chili beans

1 14.5 oz can beef broth

1 10oz can rotel

2 tsp minced onion

1 garlic clove

1 tsp chili powder

1/2 cup ketchup

1/2 cup Colby jack cheese

Directions:

1.  Brown the ground beef in a skillet.  Drain.

2.  All add ingredient into slow cooker.  Cook on low for 4 hours.

 

Verdict:

I actually enjoyed this chili.  I think it is pretty hard to mess up chili.  It is a very simple meal.

Upside-Down Chicken Pot Pie

Ingredients:

1 package (7.5oz) refrigerated buttermilk biscuits

1 box (10oz) frozen mixed vegetables, thawed

1 1/2 cups water

1/2 cup milk

1 package Knorr Pasta Sides – Chicken

2 cups cut up cooked chicken or turkey

1 1/2 cups shredded cheddar cheese, divided

Directions:

1.  Preheat oven to 450 degrees.  Spray deep dish pie plate with non stick cooking spray.  Pull biscuits apart and press on bottom and up sides of pie plate.  Bake 8 minutes or until biscuits are golden;  set aside.

2.  Decrease oven to 350 degrees.

3.  Bring vegetables, water, and milk to a boil in a medium saucepan over high heat.  Stir in Knorr Pasta Sides – Chicken and return to a boil over high heat.  Reduce heat to medium and cook covered, stirring occasionally, 8 minutes or until pasta is tender.  Stir in chicken and 1 cup of cheese.

4.  Spoon into prepared pie plate, then sprinkle with remaining 1/2 cup cheese.  Bake uncovered 10 minutes or until cheese is melted.

5.  Also terrific with Knorr Pasta Sides – Creamy Chicken

Salsa Chicken

Ingredients:

4 boneless chicken breasts

1 jar salsa

Monterey Jack Cheese, shredded

Directions:

1.  Top cheese with salsa and bake at 350 for 20 minutes.

2.  Remove from oven and sprinkle with shredded cheese.

3.  Return to oven and bake for additional 10 minutes.

Pizza Pasta

Ingredients:

1 16oz box medium shell pasta

1 14oz jar pizza sauce

1 10oz can diced tomatoes

1 8oz can tomato sauce

1 package pepperoni

1 teaspoon garlic salt

1/2 cup mozzarella cheese

Directions:

1.  Preheat oven to 350 degrees.

2.  Boil the pasta as directed on the package in a large stock pot.  Drain and return to stock pot.

3.  Pour in the pizza sauce, diced tomatoes, sauce, 20-25 pepperonis torn into small pieces, and salt into the pot.  Stir this together until well coated.

4.  Next, pour this mixture into a casserole dish.  Top off noodles with whole pepperoni slices and then cheese.

5.  Bake for 15 minutes until cheese is melted.

Mexican Meatloaf

Ingredients:

1 lb ground beef

1 can cream of mushroom soup

1 can cream of chicken soup

1 small can green chilies

1 16oz jar picante sauce

1 8oz can tomato sauce

1 cup minute rice

2 cups Colby jack cheese, shredded

1 bag Fritos, crushed

Directions:

1.  Preheat oven to 350 degrees.

2.  In a skillet, brown the meat until well done, then add in all ingredients except for the Frito's and cheese.  This needs to heat until it reaches a bubbling bowl.

3.  Spray a baking dish with non-stick spray, then start layering your ingredients.  Pour 1/2 of the meat mixtures on the bottom of the dish, then sprinkle with crushed Fritos and top with cheese.  Repeat this again for the next layer.

4.  Bake in the over for 30 minutes.

Souperior Meatloaf

Ingredients:

1 envelope onion soup mix

2 lbs. ground beef

3/4 cup plain dry bread crumbs

2 eggs

3/4 water

1/3 cup ketchup

Directions:

1. Preheat oven to 350. Combine all ingredients in a large bowl.

2. Shape into a loaf in a baking or roasting pan.

3. Bake uncovered 1 hour or until done. Let stand 10 minutes before serving.

Crock Pot Chicken with Black Beans and Cream Cheese

Ingredients:

4-5 boneless chicken breasts

1 15oz can black beans

1 15oz can corn

1 15oz jar salsa

1 8oz package cream cheese

Directions:

1.  Take 4-5 chicken breasts and put into crockpot.

2.  Add 1 can of black beans, drained, 1 jar of salsa, and 1 can of corn, drained

3.  Cook on high for 4-5 hours or until chicken is cooked

4.  Add 1 package of cream cheese and let sit for 1/2 hour.