Skillet Hamburger & Rice Taco Hotdish

I love a one-pan meal that comes together with pantry staples in 30 minutes or less!  This hamburger and rice dish can easily be altered for your own spice preferences and anything else you like mixed in!  We like topping it with crushed up doritos!

Enjoy!

Skillet Hamburger & Rice Taco Hotdish

1 lb Ground Beef
1 Small Onion, minced
2 1/2 Cups Water
2 Tsp Beef Better Than Bouillon
1/2 Cup (uncooked) Long-Grain White Rice
1 Can Black Beans, drained and rinsed
1 Can Corn, drained
1/4 Cup Tomato Paste
1 Tsp Onion Powder
1 Tsp Garlic Powder
1 Tsp Chili Powder
1/2 Tsp Salt
1/4 Tsp Cumin
1/4 Tsp Oregano
1/4 Tsp Pepper
Shredded Cheddar Cheese for topping

In a large skillet over medium-high heat, brown hamburger with onion.  Once no pink remains in hamburger, drain off grease, and return to pan.  Stir in water, bouillon, rice, beans, corn, and seasonings.  Bring to boil, cover, and reduce heat to simmer.  Cook covered at a simmer for 20-25 minutes, stirring a few times while cooking, until rice reaches desired tenderness.  Remove from heat, top with shredded cheese, cover and allow residual heat to melt cheese.  Serve warm as is or with your favorite taco toppings.

Notes: If using really lean hamburger, add 1 tbsp olive oil to pan when frying.  Beef broth can be used instead of water and bouillon.  Brown rice can be substituted, but will require longer simmer time.

InstaPot Beef Stew

Such a great recipe I adjusted for the InstaPot!  You could certainly make it in a crock pot or on the stove as well!  All of the vegetable measurements are adjustable to your liking; not everyone is a fan of lots of carrots.  Note; leaving the potatoes and carrots in bigger chunks helps keep them from falling apart while cooking.

Enjoy!

InstaPot Beef Stew

2-3 lbs Beef Stew Meat (cut in 1" cubes)

1/4 Cup Flour

2 Tsp Salt (I use coarse garlic sea salt)

1 Tsp Ground Pepper

2 Tsp Smoked Paprika

2 Onions, diced

1 lbs Potatoes, peeled & chopped

1 lb Carrots, chopped in large chunks (a bag of baby or about 4-6 large carrots)

2 Cloves Garlic, minced

2 1/2 Cups Beef Broth

2 Tsp Worcestershire

1 Bay Leaf (remove from soup before serving)

2 Tbsp Cornstarch

2 Tbsp Water

1 - 12 oz Bag Frozen Peas

Mix flour, salt, pepper, and paprika and shake in bag with meat.  Place in floured meat in bottom of pot and add everything but the last 3 ingredients listed.  Cook on high pressure for 35 minutes, then let natural release at least 10 minutes (longer won't hurt it).  In small dish, whisk together cornstarch and water.  Open pressure cooker and stir in cornstarch slurry to help thicken stew while it is still bubbling.  Stir in frozen peas, cook for a few minutes, and then serve.

Note:  This can also be done in the crockpot on high for 4-6 hours or low for 8-10 hours.

Italian Meatball Soup

I love this one-pot soup - it is a bowl of comfort food!

Enjoy!



Italian Meatball Soup

2 Tbsp Olive Oil
1/2 Cup Chopped Onions
Couple pinches of Salt
2 Cloves Garlic, minced
1 - 14.5 oz Can Basil, Garlic & Oregano Diced Tomatoes
2 Tbsp Tomato Paste
1 Qt Chicken Broth
1 Tbsp Italian Seasoning
Couple Dashes Hot Sauce
Pinch of Red Pepper Flakes (or more if you want some heat)
Meatballs
1/4 Cup Parmesan, freshly grated
8 oz Ditalini Pasta
Pinch of Dried Oregeno
Pinch of Dried Basil

Heat olive oil in medium saucepan over medium/high heat.  Add onions and saute until translucent (about 3-4 minutes), add a little bit of salt, then add garlic to pan and saute for about a minute more.  Then add diced tomatoes (with juice), tomato paste, broth, Italian seasoning, hot sauce, red pepper flakes, and meatballs.  Simmer for 15 minutes.  While still simmering, add Parmesan and pasta and continue to simmer another 15 minutes.  Remove pot from heat, add oregano and basil.

Notes:

• I buy a tube of tomato paste and keep on hand in the fridge for these kinds of recipes.
• I use 24 frozen Italian meatballs (mine are from Costco because it makes this recipe easy to throw together) - definitely use your own baked meatballs if you prefer.
• I find my Ditalini pasta at Walmart, but you can use any kind of small pasta.
• The pasta will continue to absorb the liquid as it sits - do not be surprised if it turns to a casserole.  You can add more broth or another can of tomatoes to bring up the liquid or reduce/remove the pasta.
• Feeds about 4-6 people.

Mostaccioli

This is a favorite pasta dish in our house!  As a big family, we love a hearty recipe that makes enough for left-overs too!  This is also one of my favorite freezer meals and/or take a meal to someone dish!  I often will split the recipe - cook half and put the other half in the freezer for another day OR I'll just make a double batch for a few freezer meals!  I can just throw a salad together, add some garlic bread on the side, and bellies are happy!

Enjoy!

Mostaccioli
Serves 12

1 - 16 oz Box Mostaccioli Pasta (Ziti makes a good substitute)
1 1/2 lbs Ground Beef
1 Bell Pepper, finely diced
1 Medium Onion, chopped
2-3 Cloves Garlic, minced
1 - 26 oz Jar Spaghetti Sauce
1 Can Condensed Cheddar Cheese Soup, undiluted
1 1/2 Tsp Italian Seasoning
3/4 Tsp Ground Pepper
2 Cups Shredded Mozzarella Cheese

Preheat oven to 350 degrees.  Cook mostaccioli according to package directions (I like to al-dente/firm for baked pasta dishes) and drain.  Meanwhile, in a large skillet brown hamburger with peppers, onion, and garlic, drain.  In a large bowl (or the pan you're going to cook in), mix together spaghetti sauce, soup, Italian seasoning, ground pepper, and hamburger together.  Then, stir in mostaccioli and 1 1/2 cups of the mozzarella cheese to beef mixture.  Transfer to 2 11x7" baking dishes (or one deep 9x13) and sprinkle with remaining cheese.

Cover pan with tin foil and bake for 20 minutes (about 30 minutes if using 9x13" pan), remove foil and continue baking for another 10 minutes longer or until bubbly and cheese is melted.

If preparing from freezer: Thaw in refrigerator overnight, remove from refrigerator 30 minutes prior to baking, and bake covered in preheated 350 degree oven for 50-60 minutes.

Best Ever Meatloaf

This last Sunday, I was in a total comfort food mode and decided to try this new meatloaf recipe I came across over on another blog.  I'm adding it here with no picture because we LOVED it that much and this blog is still very much a place for me to "store" my tried, true, and favorite recipes.  Seriously though, it was scarfed down before I could even attempt to get a picture!  Plus, at this point, I'm pretty sure everyone knows what a meatloaf looks like! Hopefully at some point I will capture one and get it added to the recipe!

Some notes on making this...use lean meat, the leaner the better or you may just have a really juicy meatloaf that crumbles when you pull it out of the pan - it'll still taste amazing though, I promise.  LET IT REST!  I'll say it again, let it rest - this helps it stay together when you're serving it!  If you don't have any apricot preserves, feel free to use any jelly you have on hand - grape, orange marmalade, etc would all taste fantastic too!

If you try it, leave me a comment!

Enjoy!

Best Ever Meatloaf

2 lbs Lean Ground Beef, Ground Turkey, or Ground Venison
1 Sleeve Ritz Crackers, crushed
1 Egg, beaten
1/2 Cup Milk (can add up to a full cup if needed)
1/2 Cup Ketchup
1/3 Cup Onion, finely chopped
1 Tsp Salt
1/2 Tsp Black Pepper
1/2 Tsp Garlic Powder

Sauce:
3/4 Cup Ketchup
1/4 Cup Brown Sugar
1/4 Cup Apricot Preserves
1 Tbsp Worcestershire Sauce

Preheat oven to 350 degrees.  Spray a 5x9 loaf pan lightly with cooking spray - set aside.  In a large bowl, combine ground beef, crackers, egg, milk,  ketchup, onion, salt, pepper, and garlic powder.  Mix together until thoroughly combined - use your hands, they really do work the best for the job (sans germs and rings of course).  Put meat mixture into the pan and spread evenly.  Plan loaf pan on rimmed baking sheet (for any accidental overflow of juices) and put in oven.  Bake for 90 minutes - add sauce half-way through baking.  Let meatloaf rest for 15 minutes after removing from oven before slicing and serving.

Sauce:
In a small bowl, mix together ketchup, brown sugar, apricot preserves, and Worcestershire sauce.  Spread half or so of the sauce over the meatloaf halfway through baking.  The remainder can be used for more dipping/topping. 

Dorito Hotdish

This dish is not light and therefore, definitely not diet friendly, but it sure does fill you up in the yummiest way!  Yummy with ground beef or shredded chicken (approximately 2 cups), use whatever cheese your heart desires (I like cheddar), and make it as mild or spicy as your family prefers!

Enjoy!

Dorito Hotdish

1 lb Hamburger, browned & drained
2 Cups Shredded Cheese
1 Can Rotel Tomatoes with Chilies (mild)
1 Can Cream of Chicken Soup
1 Can Black Beans, drained
1 Can Corn, drained
1/2 Cup Milk
1/2 Cup Sour Cream
1/2 Packet Taco Seasoning
1 Bag of Nacho Cheese Doritos, crushed

Preheat oven to 350 degrees.  In large bowl, mix together hamburger, 1 cup cheese, Rotel, soup, beans, corn, milk, sour cream, and taco seasoning.  Spray your baking dish (I use a 9x13 glass pan), take half of the crushed Doritos and spread on the bottom, then layer with 1/2 of the meat mixture, repeat Dorito's and meat mixture, top with remaining 1 cup of cheese.  Cover and bake for 35 minutes, then uncover and bake an additional 10 minutes or until nice and bubbly.

Baked Ravioli

This probably doesn't classify as a recipe, but I'm going to share it anyways!  Thanks to pinterest I saw this idea.  I wanted to call is "Lazy Lasagna," but not everyone likes to admit they took the "lazy" way to supper! ;)  My kids went crazy over this dish and it literally took me less than 10 minutes to get in the oven!

Enjoy!

Baked Ravioli

1 Bag Frozen Ravioli (use whatever flavor you prefer - we used beef ravioli)
1 Jar Marinara Sauce
2 Cups Shredded Mozzarella
Parmesan Cheese

Preheat oven to 400 degrees.   Spray bottom and sides of 9x13" pan with cooking spray.  Take about 1/2-3/4 Cup of sauce and spread on bottom.  Put a single layer of ravioli over sauce.  Top with 1/2 of the remaining sauce and 1 cup of shredded mozzarella.  Repeat layer, starting with ravioli.  Sprinkle very top with parmesan cheese.  Cover with aluminum foil and bake for 30 minutes.  Remove foil and bake for additional 10-15 minutes - until bubbly and hot in the center.  Let cool for 10 minutes before serving.

Root Vegetable Beef Stew

Here in Minnesota fall is upon us.  We are rising to cool crisp mornings, crunchy leaves under foot, and the scamper of squirrels hurrying to bury their treasures for the winter.  Fall is also when my urge and desire to have a big bowl of warm and yummy soup with some crusty bread peaks!  My mom tells me I wanted nothing to do with stew when I was younger, but yet I have some the yummiest memories of a bowl of stew with barley!  Due to these memories, a few months back I started pinning stew recipes and I was finally able to try this recipe!  It did not disappoint and I love how it isn't completely traditional.  There are no potatoes in it and it has the wonderful addition of sliced mushrooms  (I bought the sliced mini portabella mushrooms in the fresh produce area)!  I doubled the recipe with no issues and now have some in the freezer for another day!

Enjoy!

Root Vegetable Beef Stew

1/4 Cup Flour
1/4 Tsp Sea Salt
1/8 Tsp Ground Black Pepper
3/4-1 lb Beef Round, cubed
3 Tbsp Olive Oil, divided
2 Large Stalks Celery, chopped
1 Cup Chopped Carrots
1 Cup Pealed & Chopped Rutabega
1 Cup Fresh Mushrooms, sliced
1/3 Cup Pearled Barley
1 Qt Beef Broth, divided
1 Bay Leaf
Opt: 1/4 Cup Chopped Parsley for garnish

In medium bowl, combine flour, salt, and pepper.  Toss beef cubes in flour mixture until all sides are coated.  Reserve any leftover flour mixture.

In soup pot (or large dutch oven), heat 2 Tbsp olive oil over medium heat.  Brown beef on all sides and remove to plate.  Add remaining tablespoon of oil to pot.  Stir in celery, carrots, rutabega, and mushrooms and scrap up any brown bits from the bottom of the pan.  Cook vegetables for 2 minutes, stirring frequently.  Add barley and continue to cook for an additional minute.

Whisk 1/4 cup beef broth into remaining flour mixture until mixed well.  Add slurry, along with remaining broth, beef cubes, and bay leaf.  Bring to boil and reduce heat to simmer, stirring occasionally.  Simmer for 1 hour (uncovered) or until beef is tender and stew is thickened.  Remove bay leaf, garnish with parsley if desired and serve.

Pineapple Sweet 'N Sour Meatballs

Saying my kids love these would be an understatement.  Saying they're time consuming would be a lie.  Not trying them yourself would truly be a shame.  That all said, these really come together quick OR you can throw them in the crock pot and have 'em ready when you get home.  I use frozen meatballs, but you could make your own as well.  Throwing the sauce together and simmer time take about the same time as boiling up the long-grain white rice I serve this over.  If you have a busy night coming - make these ahead, freeze and then cook up some minute rice while you're reheating.

Enjoy!

Pineapple Sweet 'N Sour Meatballs

1 - 2lb Bag Frozen Pre-Cooked Homestyle Meatballs
1 Cup Water
1/2 Cup Cider Vinegar
1/2 Cup Ketchup
2 Tbsp Cornstarch
1 Cup Brown Sugar
2 Tbsp Soy Sauce
1 - 20 oz Can Pineapple Tidbits

In medium bowl, whisk together water, vinegar, ketchup, cornstarch, brown sugar, soy sauce, and juice from pineapple.  Pour sauce and pineapple pieces over frozen meatballs in large saucepan - bring to boil, reduce heat and simmer, covered for 20+ minutes.  Serve over rice.

Taco Pie

I was over at Tasty Kitchen looking for new things to try and decided to give this taco pie a go! :)  We really liked it...it's quite the combination of YUM and I'm sure very low in carbs! hee hee

Enjoy!!

Taco Pie

1 lb Hambuger, cooked and drained
1/2 Cup Chopped Onion
1 Taco Seasoning Packet
2 (8 oz) Cans Crescent Rolls
1 (9 oz) Bag Fritos
16 oz Sour Cream
8 oz Cheddar Cheese, shredded

Preheat oven to 350 degrees. Cook meat. Drain and add chopped onion and taco seasoning packet. Add the water the packet calls for, and simmer as instructed on the taco seasoning packet.  Cover the bottom and sides of 9"x13" dish with the crescent rolls. Press seams together to make one continuous crust (you may not need all of the second package).  Cover the crescent roll crust with a layer of crushed Fritos. Add your meat mixture to the top of your crushed chip layer.  Spread sour cream over the meat mixture. Sprinkle cheese over the sour cream.  Top with another layer of crushed Fritos.  Cook for 30 minutes.

Betty's Fluffy Meat Loaf

This is a staple meal around here - more often than not, I use just ground beef because it's what I have on-hand.  An optional "glaze" for this is to add 3 Tbsp ketchup to top of loaf before baking.

Enjoy!

Fluffy Meat Loaf

1 lb Ground Beef
1/2 lb Ground Pork
2 Cups Bread Crumbs
1 Egg, beaten
1 1/2 Cups Milk
4 Tbsp Minced Onion
2 Tsp Salt
1/4 Tsp Pepper
1/4 Tsp Dry Mustard
1/8 Tsp Sage

Mix all above ingredients thoroughly - pack into greased loaf pan (9x5x3").  Bake at 350 degrees for 90 minutes.

Tater Tot Hotdish

This is a staple meal for us in our house and makes a heavy rotation on our dinner menu!  The beauty of this recipe is that you can change up the ingredients with what you have on-hand!  Best of all it's pretty darn cheap to make and the left-overs are wonderful!  This recipe makes a great freezer meal to be pulled out and baked later too!

Enjoy!

 
Tater Tot Hotdish

1 lb Ground Beef
1 Onion, minced
2-3 Cloves Garlic, minced
1 Can Cream of Celery Soup
1 Can Cream of Mushroom OR Chicken Soup
1 (Soup) Can Milk
1 Bag Frozen Vegetables (we like corn)
1 Bag Tator Tots
8 oz Cheese, Shredded (optional and often measured with our hearts, not a cup)

Preheat oven to 350 degrees.  Brown beef with onion and garlic, drain. In large bowl or right in a 9x13 pan; mix soup, milk, and beef, add shredded cheese. Top with tater tots. Bake for 30-45 minutes in 350 degree oven, until bubbly and tots are browned.