I made this for a family gathering and everyone really enjoyed them! One of our family members has been having belly issues. I won’t get into the details but this can easily be made gluten free and served with gluten free tortilla chips instead of on a bun. I have been surprised with how simple it is to make recipes gluten free, well minus the bread part! Anyway, these are sweet and slightly tangy, simple to make and great to re-heat for leftovers! This was easy to double for a group as well! No canned sloppy joe mix happening here!
1 pound ground beef
1/2 cup chopped celery
1/3 cup chopped onion
2 Tablespoons chopped green peppers
1 cup ketchup
1/2 cup chili sauce
1 Tablespoon sugar
1 Tablespoon brown sugar
1 Tablespoon cider vinegar
2 teaspoons ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper
6 hamburger buns split
In a large skillet, cook the beef, celery, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender, drain excess liquid in the pan. Stir in ketchup, chili sauce, sugars, vinegar, mustard, salt and pepper. Bring to a boil, reduce heat and simmer uncovered for 15 minutes. Serve on buns.
I love one pan dishes, so simple and this is great for a weeknight dinner but fancy enough for company too! I let my market pick the vegetables for me and I highly recommend you do too! All the great vegetables are coming out in our stores and farmer’s markets. The citrus butter on this dish goes a long way, such a great pop of flavor on the salmon and vegetables. I cut my zucchini in about 1/4 to 1/2 inch rounds. Try to cut the veggies all in similar size so they all cook the same.
4 salmon fillets
1 bunch of asparagus, cut into one inch pieces and the ends trimmed off
1 bell pepper, any color, sliced
1 red onion, sliced
6 Tablespoons butter, melted
1 Tablespoon fresh squeezed grapefruit juice
Zest of one lime
Preheat oven to 400 degrees. Mix the melted butter with the grapefruit juice and lime zest. Set aside. Place the salmon and vegetables on the sheet pan, sprinkle with salt and pepper. Drizzle all of the melted butter mixture over salmon and vegetables. Cover with tin foil and bake for 25 minutes. Remove from oven and serve warm.
As you know I have made many, many Taste of Home recipes but this is one of my all time favorite recipes for so many reasons. I don’t consider myself a baker and most definitely not a bread baker. Aren’t there bread machines for such things? Well, when I read this recipe I thought this was too good to be true. There was no way the bread is going to taste so good with such little work. Well, boy was I wrong! The bread was amazing and just as easy as the recipe says! But another thing I love about this recipe is that you can add herbs and spices to the bread adding different flavors. One of the volunteer field editors added course salt and rosemary to the dough! How good does that sound? I should also tell you how good this makes your house smell while it bakes. So easy and so delicious…I will be making this over and over!
NOTE– A number of people made this in various pans, loaf pan, round pan even a pie plate. I needed to cover my bread with foil after the first 20 minutes of baking.
1 teaspoon active dry yeast
1 1/2 cups warm water (110- 115 degrees)
2 3/4 cups all purpose flour
2 Tablespoons sugar
2 Tablespoons olive oil
1 1/2 teaspoons salt
In a large bowl dissolve yeast in warm water. Let sit for just a couple minutes. Stir in remaining ingredients to form a wet dough. Cover and let rest in warm place until doubled, about 1 hour.
Stir the dough down, transfer to a grease 2 1/2 quart baking dish. Cover and let rise in a warm place until almost doubled, about 1 more hour. Preheat oven to 425 degrees. Bake 20 minutes, reduce oven temperature to 350 degrees. Check to be sure the bread is not browning too much. If so, place tin foil over the top. Bake another 20 minutes. Remove bread from oven and remove from pan to cool on a wire rack. Serve warm or at room temperature.
This is a one pan dinner that comes together in no time. You can serve this over pasta, over rice, in a lettuce wrap or in a tortilla for a quick dinner. You can easily change up the vegetables to whatever your family enjoys. I love the one pan dinners, don’t you? Clean up is such a breeze!
3 boneless skinless chicken breasts, cut into one inch pieces
1 onion, sliced
1 green pepper, sliced
1 red pepper, sliced
1 small head of broccoli, chopped
1/2 cup real maple syrup
3 Tablespoons low sodium soy sauce
Optional for serving
Preheat your oven to 400 degrees. In a small bowl mix the maple syrup and soy sauce and set aside. In a large bowl combine your chicken pieces and all of your vegetables, add the maple syrup mixture and stir to coat all of the ingredients. Place all of the ingredients on a baking sheet in an even layer and bake for ten minutes. Stir and bake an additional ten minutes or until chicken is cooked through. Serve in a tortilla or anyway you choose!
This is a great Taste of Home recipe, but guess what? I did not make it. My Mom, Lydia, made it! We were lucky enough to get some of it for dinner one night! How lucky are we?! She made a couple small changes but otherwise followed the recipe as written below! I especially enjoyed how flavorful the broth was, not to mention all of those delicious vegetables. Perfect on a cold New Hampshire day!
LYDIA’S CHANGES TO THE RECIPE
Lydia used elbow pasta, packaged slaw (for shredded cabbage) and added shredded zucchini.
INGREDIENTS (Serves 11)
2 large carrots, diced
2 celery ribs, chopped
1 medium onion, chopped
1 Tablespoon olive oil
1 Tablespoon butter
2 garlic cloves, minced
2 cans (14.5 ounces each)reduced sodium chicken broth
2 cans (8 ounces each) no salt added tomato sauce
1 can (15 oz.) kidney beans, rinsed and drained
1 can (15 oz.)chickpeas, rinsed and drained
1 1/2 cups shredded cabbage
1 Tablespoon dried basil
1 1/2 teaspoons dried parsley flakes
1 teaspoon dried oregano
1/2 teaspoon pepper
1 cup uncooked whole wheat elbow macaroni
1/2 cup or so of grated Parmesan, to top soup
In a large saucepan sauté the carrots, celery and onion in oil and butter until tender. Add garlic and cook one minute longer. Stir in the broth, tomato sauce, beans, cabbage, basil, parsley, oregano,and pepper. Bring to a boil, reduce heat, cover and simmer for 15 minutes. Add macaroni and continue to cook uncovered for 6-8 minutes or until macaroni and vegetables are tender. Ladle soup into bowls, sprinkle with cheese and serve.
Before adding cheese, freeze cooled soup in containers. When ready to use-partially thaw in refrigerator over night. Heat through in a saucepan stirring occasionally adding a little broth if needed.