Beef
Every now and then I will have a night I just don’t want to cook and when that happens this is the kind of recipe I make. Super simple, throw it all in a baking dish and call it done! But the big question is always, how does it taste? Although both Jim and I liked this the teenagers in my house that night LOVED IT and all of them went back for seconds! If hungry teenagers are happy I am too! It’s a win!
INGREDIENTS
1 (16 ounce) package uncooked rotini pasta
1 (25 ounce) jar of your favorite pasta sauce
3 cups of water
1 (14 ounce) package of fully cooked, mini meatballs (thawed)
1 cup sharp cheddar
1 cup Monterey Jack cheese
1 teaspoon fresh chopped basil
1 teaspoon dried oregano
DIRECTIONS
Preheat oven to 425 degrees. In a large baking dish combine uncooked pasta, pasta sauce, water and meatballs. Cover and bake for 30 minutes. Uncover and add your basil and oregano, stir well and bake uncovered for ten minutes. Remove from oven and serve warm.
Enjoy!
This recipe comes from Taste of Home Magazine. I made this and reviewed this recipe last week. It is a nice twist on an old favorite. This recipe is hearty and the spices can be changed to how spicy you like it! I used medium spice taco seasoning as well as medium spice salsa.
INGREDIENTS
12-14 lasagna noodles
1 pound ground beef
1 envelope of low sodium taco seasoning
2 eggs
1 carton (15 ounce) ricotta cheese
4 cups shredded cheese. I used cheddar and Monterey Jack
1 jar of your favorite salsa (24 ounces )
DIRECTIONS
Preheat oven to 350 degrees. Cook noodles according to package directions. Meanwhile in a large skillet cook beef over medium heat until no longer pink, drain and stir in taco seasoning. In a small bowl combine eggs and ricotta cheese. Drain noodles when cooked through. In a 13 x 9 baking dish layer the noodles to cover the bottom of your pan, add about 3/4 cup of the ricotta mixture making a layer over the noodles. Add half of the beef mixture and half of the shredded cheeses and half of the salsa. Top with noodles and repeat layers saving some salsa and cheese for the top! Bake uncovered 35 – 40 minutes or until heated through. Let stand ten minutes before cutting. Serve warm.
Enjoy!
Some of my favorite recipes come from the Pioneer Woman on Food Network and this recipe is no exception! This made an excellent dinner served over buttered egg noodles. I would also serve these meatballs as an appetizer at any get-together. I would just make smaller size meatballs! These are beefy and hearty and would be great on a snowy cold day!
INGREDIENTS
2 pounds ground beef
3/4 cup seasoned bread crumbs
1/4 cup brown mustard
1/4 cup ketchup
1 teaspoon powdered beef base
1 Tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup butter
1 large onion, sliced
2 1/2 cups beef broth
1 Tablespoon Worcestershire sauce (additional)
1 Tablespoon ketchup (additional)
2 Tablespoons cornstarch, mixed with a little beef broth to make a paste
1 pound egg noodles, cooked el dante, drained and buttered, optional
DIRECTIONS
To make the meatballs, combine the ground beef, breadcrumbs, mustard, ketchup, beef base, Worcestershire sauce, salt and pepper. Mix until all the ingredients are well combined. Form into medium size balls and set aside on a plate. Heat a large skillet over medium heat and add the 2 Tablespoons of butter,. When the butter is melted add half of the meatballs and gently move around the pan to brown on all sides. When brown, remove them to a clean plate and repeat with remaining meatballs. In the same skillet, add the onions and cook for three to four minutes, until golden brown and starting to soften. In a small bowl mix 1/2 cup of beef broth with the cornstarch. Add 2 cups of beef broth to the pan along with the Worcestershire sauce, ketchup and mustard. Stir and scrape up any bits that may be in the bottom of the pan. Bring the sauce to a gentle boil and add the cornstarch mixture. Return the meatballs to the pan, reduce heat to low and allow to simmer in the sauce for about ten minutes or until the meatballs are cooked through and the sauce has thickened. Serve meatballs over cooked, buttered egg noodles. Serve warm.
Enjoy!
This recipe was super easy and comes together in no time. Great for a weeknight dinner. Add a salad and you are done! Robby really enjoyed this dish. He had two servings and later that same evening another portion of leftovers! The next day when Jim went to have more it was all gone! I used medium spiced enchilada sauce, but you can use mild or hot!
INGREDIENTS
1 box of cornbread mix (I used Krusteaz Honey Cornbread Mix) or your favorite cornbread mix that bakes in an 8 x 8 pan.
1 pound ground beef
1 package of low sodium taco seasoning
1 cup red enchilada sauce
1 cup of sharp cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
Pickled jalapeños
OPTIONAL TOPPINGS
Salsa
Sour cream
Guacamole
DIRECTIONS
Preheat your oven according to box directions. Make the cornbread according to package directions in a 8 x 8 pan. While the cornbread is baking, add the ground beef into a skillet and cook over medium heat until cooked through. Drain the fat if needed and add the taco seasoning. Stir until well combined. You can add a slight bit of water if needed. Remove from heat. When the cornbread is done take it out of the oven and turn the oven down to 350 degrees.
Using a fork, poke holes throughout the cornbread, not going all the way to the bottom of the bread. Pour the enchilada sauce over the cornbread letting it seep into the holes of the cornbread. Top with ground beef covering the cornbread. Add both of the cheeses covering the ground beef. Add picked jalapeños . Cover with aluminum foil and bake for 20 minutes. Remove foil and bake an additional 5-10 minutes or until cheese is melted. Remove from oven, add any optional ingredients and serve warm.
Enjoy!
This slow cooker roast has been all over Pinterest for a while now so I think I am definitely behind on making this. For those of you that have not seen it or tried it, I highly suggest you give it a try! Although this was good the first night, I actually enjoyed it better the second day!! I added the vegetables into the slow cooker in the last two hours of cooking. There are a number of recipes that serve this with mashed potatoes or roasted veggies on the side! Totally your choice!
INGREDIENTS
1 – 3 pound chuck roast
1 – 1 ounce package of DRY ranch seasoning mix
1 – 1 ounce package of DRY au jus gravy mix
1 stick of unsalted butter
5-6 jarred pepperoncini
OPTIONAL
Baby carrots
1 onion, sliced
Small baby potatoes, sliced in half
DIRECTIONS
Add the roast into the insert of your slow cooker and sprinkle the dry ranch seasoning over the roast and do the same with the au jus mix. Place the stick of butter on top of the roast, and last but not least, add the pepperoncini to the crock pot. Cook on low for 6 hours. At the six hour time, add the vegetables and continue cooking for two more hours, making the total cook time 8 hours. Shred the meat and serve warm.
Enjoy!
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