Ground Beef

Easy Hamburgers

by Heather

in Beef

My boys love my homemade hamburgers, and I love making them for them because they are super easy and much healthier than fast food restaurants because I used the 96% lean meat!  They are easily put together, cooked and then bagged up to be stored in the freezer for a quick meal on a night that we are on the go!

 

Ingredients:

1 lb ground beef (I used 96% lean)

1 egg

bread crumbs

garlic salt

pepper

 

In a large bowl, combine the meat, egg and bread crumbs.

Add garlic salt and black pepper to taste and then using your hands, begin to work the ingredient together.

Form into 6-8 hamburger patties (depending on the size of the burgers you desire).  Spray a large frying pan with cooking spray and cook the burgers on medium heat.  Allow to cook on one side for 7-8 minutes and only flip once.

Once burgers have been cooked through, serve on a bun with cheese and whatever toppings you like!

Additional burgers can be stored in resealable plastic bags and stored in the freezer for dinner another night!

 

Easy Hamburgers
Author:
Recipe type: Dinner
Ingredients
  • 1 lb ground beef (I used 96% lean)
  • 1 egg
  • bread crumbs
  • garlic salt
  • pepper
Instructions
  1. In a large bowl, combine the meat, egg and bread crumbs.
  2. Add garlic salt and black pepper to taste and then using your hands, begin to work the ingredient together.
  3. Form into 6-8 hamburger patties (depending on the size of the burgers you desire). Spray a large frying pan with cooking spray and cook the burgers on medium heat. Allow to cook on one side for 7-8 minutes and only flip once.
  4. Once burgers have been cooked through, serve on a bun with cheese and whatever toppings you like!
  5. Additional burgers can be stored in resealable plastic bags and stored in the freezer for dinner another night!

 

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Cheeseburger Soup

by Heather

in Soups

This is a great way to trick the kids into eating their veggies!  Chocked full of vegetables with a great cheesy, creamy taste!

 

Ingredients:

1 lb ground beef

1 cup chopped onion

1 cup sliced carrots

2 tbsp butter

4 cups diced potatoes

1/2 pkg frozen corn

1/2 pkg frozen peas

1/4 tsp celery salt

1 tsp basil

1/4 tsp parsley

1/4 tsp garlic salt

1/4 cup flour

3 cans chicken broth

1/4 tsp paprika

16 oz Velvetta cheese

1/4 cup sour cream

salt/pepper to taste

 

First, chop the onion and carrot and saute them on medium heat in a large soup pot with the 2 tbsp. of butter.

Next, add the ground beef to the onions and carrots and cook until no longer pink.

While the meat is cooking, peel and dice the potatoes.

Once the meat has cooked through, drain off any excess fat juices.  Return to the burner and add the basil.  Stir it through.

Next, add the flour and the chicken broth.  Stir well until the flour dissolves.

Now it is time to add the diced potatoes.

Add the frozen vegetables (no need to thaw them beforehand)

Finally, add the rest of the seasonings and stir well.

Increase the heat to high and once the soup has come to a boil, reduce the heat back to low and place the lid on it.  Allow to cook for 30 minutes.  After the 30 minutes, it is time to add the sour cream and the Velvetta cheese.  I like to cut the Velvetta up in smaller blocks to help it melt faster.

Stir to mix.  Make sure the cheese and the sour cream have melted before serving!

Whatever leftovers can be stored in a freezer safe plastic container and placed in the freezer for dinner another night!

 

Cheeseburger Soup
Author:
Recipe type: Soup
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 lb ground beef
  • 1 cup chopped onion
  • 1 cup sliced carrots
  • 2 tbsp butter
  • 4 cups diced potatoes
  • ½ pkg frozen corn
  • ½ pkg frozen peas
  • ¼ tsp celery salt
  • 1 tsp basil
  • ¼ tsp parsley
  • ¼ tsp garlic salt
  • ¼ cup flour
  • 3 cans chicken broth
  • ¼ tsp paprika
  • 16 oz Velvetta cheese
  • ¼ cup sour cream
  • salt/pepper to taste
Instructions
  1. First, chop the onion and carrot and saute them on medium heat in a large soup pot with the 2 tbsp. of butter.
  2. Next, add the ground beef to the onions and carrots and cook until no longer pink.
  3. While the meat is cooking, peel and dice the potatoes.
  4. Once the meat has cooked through, drain off any excess fat juices. Return to the burner and add the basil. Stir it through.
  5. Next, add the flour and the chicken broth. Stir well until the flour dissolves.
  6. Now it is time to add the diced potatoes.
  7. Add the frozen vegetables (no need to thaw them beforehand)
  8. Finally, add the rest of the seasonings and stir well.
  9. Increase the heat to high and once the soup has come to a boil, reduce the heat back to low and place the lid on it. Allow to cook for 30 minutes. After the 30 minutes, it is time to add the sour cream and the Velvetta cheese.
  10. Stir to mix. Make sure the cheese and the sour cream have melted before serving!
  11. Whatever leftovers can be stored in a freezer safe plastic container and placed in the freezer for dinner another night!

 

 

 

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Mexican Meatloaf

by Heather

in Beef

I remember as a kid I used to hate meatloaf night!  I wasn’t a big fan of the traditional ketchup sauce meatloaf, just so blah.  So, when I am making dinner for my own kids, I am all about jazzing it up so dinner doesn’t become something they dread!

 

Ingredients:

1 lb lean ground beef

2/3 cup milk

1/3 cup salsa

1 tbsp Worcestershire sauce

1/2 tsp ground mustard

1/2 tsp salt

1/4 tsp pepper

1 garlic clove – minced

1 egg

1/2 cup bread crumbs

1 small onion – diced

1/2 cup shredded extra sharp cheddar cheese

 

First, preheat the oven to 350 degrees.  Next, in a large bowl, add the meat along with the other ingredients.

Mix all the ingredients up well.

Spray a large loaf pan with cooking spray and pour the meat mixture into it, spreading it evenly.

Bake the meatloaf dish for 60-70 minutes at 350 degrees or until the meat has cooked through to a temperature of 160 degrees.

Once meat has cooked through, remove from oven and allow to sit for 5 minutes before cutting and serving.  You can serve it with a little extra salsa on top, or just as is with some mashed potatoes and veggies!

Leftover meat loaf can be sliced into individual servings, placed in resealable plastic bags and stored in the freezer for dinner another night!

 

Mexican Meatloaf
Author:
Recipe type: Dinner
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 lb lean ground beef
  • ⅔ cup milk
  • ⅓ cup salsa
  • 1 tbsp Worcestershire sauce
  • ½ tsp ground mustard
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 garlic clove - minced
  • 1 egg
  • ½ cup bread crumbs
  • 1 small onion - diced
  • ½ cup shredded extra sharp cheddar cheese
Instructions
  1. First, preheat the oven to 350 degrees.  Next, in a large bowl, add the meat along with the other ingredients.
  2. Mix all the ingredients up well.
  3. Spray a large loaf pan with cooking spray and pour the meat mixture into it, spreading it evenly.
  4. Bake the meatloaf dish for 60-70 minutes at 350 degrees or until the meat has cooked through to a temperature of 160 degrees.
  5. Once meat has cooked through, remove from oven and allow to sit for 5 minutes before cutting and serving.  You can serve it with a little extra salsa on top, or just as is with some mashed potatoes and veggies!
  6. Leftover meat loaf can be sliced into individual servings, placed in resealable plastic bags and stored in the freezer for dinner another night!

 

 

 

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If you are in the market for some good old fashioned comfort food, then this is the dish for you!  This is a very simple and quickly put together casserole that the whole family will love!

 

Ingredients:

3 cups hot mashed potatoes

1 can of condensed cheddar cheese soup

1 lb ground beef

1 onion – chopped

1 cup peas (canned or frozen peas that have been thawed)

1 cup corn (canned or frozen corn that has been thawed)

1 tbsp Worcestershire sauce

1/2 tsp black pepper

1/4 tsp salt

 

First step is to get 5 or 6 good sized baking potatoes and rinse them, peel them and cube them.

Once you have cubed all of the potatoes, add them to a large soup pot and cover them with cool water.  Bring the water to a boil, and cook the potatoes until tender – about 10-15 minutes.  Once they are done, turn off the burner and set them aside.  Next, chop the onion and add to a frying pan, along with the meat.  Cook the meat thoroughly and allow the onion to soften.

Preheat your oven to 400 degrees.  While the meat and onions are cooking, carefully drain the water from the potatoes and mash them.  I added a little milk to help them smooth out (that is how I usually make my mashed potatoes).  Once mashed, open up the can of the condensed cheddar cheese soup and add 1/2 of the can to the potatoes, mixing it thoroughly.  Set the potatoes aside once again.

Once the meat and onion have finished cooking, drain off any excess fat and return to the burner.  Now add the peas and corn to the meat mixture and stir up well.

Once mixed, add the other 1/2 of the can of cheddar cheese soup along with the Worcestershire sauce, pepper and salt.  Mix well.

Once mixed thoroughly, spray a 9×13 baking dish with cooking spray, and add the meat mixture.  Spread across entire bottom.

Last, spread the cheddar mash potatoes over top of the meat mixture.  Coat completely.

Bake dish at 400 degrees for 20 minutes.  During the last 5 minutes of baking, pull the dish out and sprinkle with a little bit of shredded cheddar cheese.

After the last 5 minutes of cooking, pull the dish from the oven and allow to cool for 5 minutes or so before serving.

Leftovers can be easily stored in a plastic container and placed in the freezer and store for up to 2-3 months!

 

Shepherd's Cheddar Pie
Author:
Recipe type: Dinner
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 3 cups hot mashed potatoes
  • 1 can of condensed cheddar cheese soup
  • 1 lb ground beef
  • 1 onion - chopped
  • 1 cup peas (canned or frozen peas that have been thawed)
  • 1 cup corn (canned or frozen corn that has been thawed)
  • 1 tbsp Worcestershire sauce
  • ½ tsp black pepper
  • ¼ tsp salt
Instructions
  1. First step is to get 5 or 6 good sized baking potatoes and rinse them, peel them and cube them.
  2. Once you have cubed all of the potatoes, add them to a large soup pot and cover them with cool water.  Bring the water to a boil, and cook the potatoes until tender - about 10-15 minutes.  Once they are done, turn off the burner and set them aside.  Next, chop the onion and add to a frying pan, along with the meat.  Cook the meat thoroughly and allow the onion to soften.
  3. Preheat your oven to 400 degrees.  While the meat and onions are cooking, carefully drain the water from the potatoes and mash them.  I added a little milk to help them smooth out (that is how I usually make my mashed potatoes).  Once mashed, open up the can of the condensed cheddar cheese soup and add ½ of the can to the potatoes, mixing it thoroughly.  Set the potatoes aside once again.
  4. Once the meat and onion have finished cooking, drain off any excess fat and return to the burner.  Now add the peas and corn to the meat mixture and stir up well.
  5. Once mixed, add the other ½ of the can of cheddar cheese soup along with the Worcestershire sauce, pepper and salt.  Mix well.
  6. Once mixed thoroughly, spray a 9x13 baking dish with cooking spray, and add the meat mixture.  Spread across entire bottom.
  7. Last, spread the cheddar mash potatoes over top of the meat mixture.  Coat completely.
  8. Bake dish at 400 degrees for 20 minutes.  During the last 5 minutes of baking, pull the dish out and sprinkle with a little bit of shredded cheddar cheese.
  9. After the last 5 minutes of cooking, pull the dish from the oven and allow to cool for 5 minutes or so before serving.
  10. Leftovers can be easily stored in a plastic container and placed in the freezer and store for up to 2-3 months!

 

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Spicy Beef and Cabbage Soup

This is by far, my absolute favorite soup!  It has such a great flavor, and a wonderful aroma when cooking!  The “spicy” in the title refers to all of the spices added, not a hot flavor.   Ingredients: 1 lb ground beef 1 large onion – chopped 1 garlic clove – minced 4 cups beef […]

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