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Archive for the ‘meaty’ Category

  • 1 slightly beaten egg
  • 1/2 c. fine dry bread crumbs
  • 1/2 c. finely chopped onion (1 medium)
  • 1/4 c. milk
  • 1/2 t. dried thyme, crushed
  • 1/4 t. dried rosemary, crushed
  • 1/4 t. garlic salt
  • 1/4 t. pepper
  • 1 1/2 pounds ground raw turkey
  • 1 c. chopped broccoli
  • 2/3 c. shredded carrots
  • 1/3 c. chopped red sweet pepper
  • 2 T. grated Parmesan cheese
  • 2 T. currant jelly, melted
Preparation day:
1.  In a medium mixing bowl combine egg, bread crumbs, onion, milk, thyme, rosemary, garlic salt, and pepper.  Add turkey; mix well.  On waxed paper pat turkey mixture into a 12×8 rectangle; set aside.
2.  For vegetable stuffing, in a saucepan cook broccoli, carrots, and sweet pepper, covered in a small amount of boiling water for 3 to 4 minutes or till crisp-tender.  Drain well.  Stir in Parmesan cheese.
3.  Spread vegetable stuffing over turkey mixture to within 1 inch of sides.  Beginning at a short end, roll turkey tightly using waxed paper to lift mixture.  Wrap in foil and freeze.
Serving day:
Defrost in refrigerator overnight.  Preheat oven to 350.  Remove foil and wax paper and place in a 9×593-inch loaf pan.  Bake for 1 to 1 1/4 hours or till no longer pink (meat thermometer registers 180).  Transfer to a serving platter; brush with melted jelly.  Makes 6 servings.
****This needs salt.

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Basic meatballs:
In a large bowl combine 1/2 c bread crumbs with 1/2 cup milk, let soak 5 minutes. Add 2 lbs lean ground beef, 1/2 c finely chopped onion, 1 beaten egg, 1 tsp dried italian mixed herbs, 1 tsp salt, and 1/2 tsp black pepper. Mix well, form into 24 large or 48 small balls.

1 recipe basic meatballs
2 T vegetable oil
1/2 c finely chopped onion
1/2 c finely chopped bell pepper
1 t minced fresh garlic
1 15 oz can jellied cranberry sauce
1/3 c cider vinegar
1/3 c honey
1/4 c Dijon mustard
2 T soy sauce
2 T worcestershire sauce

Preheat oven to 350. Coat a large baking sheet with cooking spray. Arrange basic meatballs on prepared baking sheet. Bake, uncovered, for 20-30 minutes, until cooked through.

Meanwhile, for sauce, preheat oil in a large saucepan over medium heat. Cook onion, bell pepper, and garlic in hot oil for 3-5 minutes. Or until onion is tender. Turn heat to low, add cranberry sauce, vinegar, honey, mustard, soy sauce, worcestershire sauce. Simmer u covered for 20 minutes. Add cooked meatballs, heat through.

Defrost and heat over low heat until thickened and bubbly.

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  • 1 1/2 lbs. beef stew meat, cut into 1 inch cubes
  • 1 1/2 medium green peppers, diced
  • 1 large onion, diced
  • 3 oz. tomato paste
  • 1/4 c. packed brown sugar
  • 1/8 c. cider vinegar
  • 1 1/2 T. chili powder
  • 1 t. salt
  • 1 t. Worcestershire sauce
  • 1/2 t. ground mustard
  • sandwich buns
Directions:
Combine ingredients and mix well.  Add meat and mix well.  Freeze.
Cooking day: Defrost in refrigerator overnight.  Place in slow cooker, cover and cook on low until meat is tender (7-8 hours).  Skim fat from cooking juices.  Shred beef, using 2 forks.  With a slotted spoon, place about 1/2 c. beef mixture on each bun.  Serves 7.

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Mini Meatloaves

Ingredients:
* 1 lb Ground Beef or Chuck
* 1 Egg
* 1 Package Crackers, Crushed
* 1 Can Diced Tomatoes
* 1/2 yellow onion, diced
* 1 Teaspoon Salt
* 1/2 Teaspoon Pepper
* 1 Teaspoon Garlic Powder
* 1 Teaspoon Onion Powder
* Ketchup, BBQ sauce & cheese optional
To Make:
Place all of the ingredients in a large bowl and mix thoroughly.

Serving Day:
Thaw meatloaf mixture. Preheat your oven to 400°F and have your muffin tin ready.
Take about ½ a cup of your meat mixture, ball it up, and place it in a muffin tin. Top with ketchup, bbq sauce, cheese or your favorite meatloaf topping!
Bake for 30 to 40 minutes until the mini loaves are cooked through and no longer pink in the center.

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Ingredients:

1 tablespoon vegetable oil
2 medium onions, chopped
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 1/2 pounds lean ground beef
1/4 cup chili powder
2 bay leaves
1 tablespoon cocoa powder
1 1/2 teaspoons salt
1/4 teaspoon ground cinnamon
1 28-ounce can whole tomatoes
3 cups beef stock or canned beef broth
1 8-ounce can tomato sauce
3 15-ounce cans small white beans, rinsed, drained

Preparation:
Heat oil in heavy large pot over medium heat. Add onions; sauté until light brown and tender, about 10 minutes. Add oregano and cumin; stir 1 minute. Increase heat to medium-high. Add turkey; stir until no longer pink, breaking up with back of spoon. Stir in chili powder, bay leaves, cocoa powder, salt and cinnamon. Add tomatoes with their juices, breaking up with back of spoon. Mix in stock and tomato sauce. Bring to boil. Reduce heat; simmer 45 minutes, stirring occasionally.

Add beans to chili and simmer until flavors blend, about 10 minutes longer. Discard bay leaves. (Can be prepared 1 day ahead. Cover and refrigerate or freeze. Rewarm over medium-low heat before continuing.)

(Optional) Garnish with:
Chopped red onion
Chopped fresh cilantro
Plain low-fat yogurt or light sour cream

Ladle chili into bowls. Pass red onion, cilantro and yogurt separately.

If you have leftover chili, serve it over turkey franks (or the chicken ones) the next day.

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Ingredients

  • 2  honey-wheat bread slices
  • 1  pound  ground round
  • 1  large egg, lightly beaten
  • 2  garlic cloves, minced
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  freshly ground pepper
  • 1  (1.2-oz.) envelope brown gravy mix
  • 1  tablespoon  vegetable oil
  • 1  (8-oz.) package sliced fresh mushrooms
  • 1  medium-size sweet onion, halved and thinly sliced

Fresh Recipe:

1. Process bread slices in a food processor 10 seconds or until finely chopped. Place breadcrumbs in a mixing bowl; add ground round and next 4 ingredients. Gently combine until blended, using your hands. Shape into 4 (4-inch) patties.

2. Whisk together brown gravy mix and 1 1/2 cups water.

3. Cook patties in hot oil in a large skillet over medium-high heat 2 minutes on each side or just until browned. Remove patties from skillet. Add mushrooms and onion to skillet, and sauté 6 minutes or until tender. Stir in prepared gravy, and bring to a light boil. Return patties to skillet, and spoon gravy over each patty. Cover, reduce heat to low, and simmer 8 to 10 minutes.

Frozen Recipe:

To make ahead, proceed with Step 1 as directed. Wrap each patty individually in plastic wrap, and place in a large zip-top plastic freezer bag. Freeze up to 3 months.

 

To Prepare from Frozen:

you provide: onion, fresh mushrooms, vegetable oil

Thaw frozen patties in refrigerator 8 hours; proceed with Steps 2 and 3.

*Jessica’s note – I’ll double the recipe so that it fits our 6-8 servings requirement.

**post-swap note – Ahh crud! I just realized I didn’t double the gravy packets – I should have given you two instead of one! I think one packet might do it but if you have a second on hand, add it. Sorry about that!

from myrecipes.com.

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