This recipe is FANTASTIC! It’s super easy to make and the flavors are incredible. I can’t wait to make this again because it’s just that good. I love anything hearty because it only takes a small amount to fill you up and keep you going. The worth of this recipe is a plus too!! I highly recommend this pot of yumminess!
- 1 lb. ground beef (90/10)
- 1 large onion (chopped)
- 1 (1 1/4 ounce) package hidden valley ranch dressing mix
- 1 (15 ounce) can pinto beans (drained and washed)
- 1 (15 ounce) can hot chili beans
- 1 (15 ounce) can whole kernel corn
- 1 can of Rotel
- 1 (15 ounce) can stewed tomatoes
- 1 tablespoons mild chili powder
- 1 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/2 teaspoon paprika
- 2 teaspoons cumin
- 1 teaspoon seasoning salt
- 1 teaspoon black pepper
- Brown the meat and onions and drain very well.
- Mix in ranch dressing mix and all of these spices into the meat.
- Without draining unless stated, add all other ingredients.
- Mix together well
- Simmer 1 hour.
Serves 6 *346 calories 43 Carbs 58 grams of Fat
*according to MyFitnessPal.com
My husband love fried mushrooms and can easily consume an entire package of mushrooms that are fired if they are good. This is a really good recipe that is very simple and quick.
I was able to throw these together in just a matter of minutes. I love that all the ingredients are things that I normally keep on hand anyway.
- 10 ounces fresh white mushrooms, and quartered wiped clean
- 1 cup flour
- 1/2 cup cornstarch
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup water
- 2 cups breadcrumbs
- Mix flour, cornstarch, baking powder and salt in a bowl.
- Add water to make a batter.
- Dip clean mushroom into batter letting excess batter drip off.
- I find it easier to stick a toothpick into the mushroom to dip it.
- After dipping into batter roll in Panko breadcrumbs to coat.
- Deep fry in oil until golden.
This meat pocket recipe is delish!! It’s a German family recipe, and well worth the work. Now let me tell you about the work. This recipe is a total nightmare and a ton of work. I made the mistake of making them on a Sunday and not firing up my bread machine until 4 pm. Big mistake!! I recommend making the meat a day ahead so that the flavors can mingle. That is so important in this recipe. They are a lot of work, but the end result is so good you won’t hesitate to make them again in the future. It’s very important to follow the steps in this recipe to the letter this will help you stay organized.
- 1 pound ground beef
- 1/2 medium head cabbage, shredded
- 1/2 pound of carrots shredded
- 1 bunch of green onions diced
- 3 cloves of garlic minced
- 3 TBS of soy sauce
- 1/2 tsp of accent
- 1/2 tsp of onion powder
- Salt and pepper
- 1/2 pound mozzarella (Reserve until the end)
Directions for the meat:
- Brown beef, cabbage, green onions, garlic and carrots in a large skillet
- Drain off any grease and return to the heat
- Seasoning with salt and pepper to taste, then add 1/2 tsp of accent, onion powder, and soy sauce.
- At this point either set aside to cool down, then refrigerate for another day or set aside allowing the meat to become room temperature for same day use.
Dough- For the dough you can either use premade dough, frozen or refrigerated. I chose to make my own which is time consuming, but well worth the taste in the end. I used my bread machine for the sake of ease, and time, but you can certainly make it by hand also.
Directions: (Bread machine)
- In bread machine pan, place the first nine ingredients in order suggested by manufacturer.
- Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
- When cycle is completed, turn dough onto a lightly floured surface
- Using a rolling pin roll your dough flat.
- Using a 3 inch in diameter cutter. I used a Gladware container (Only fancy fixin’s used here) continue rolling and cutting until you have 18 rounds
How it all comes together:
- Place a spoonful of the beef mixture onto the center of each dough round and sprinkle with mozzarella cheese
- Take a second dough round and top the first one.
- With a fork go around the outside of the rounds pinching the bread together with the tines of the fork
- If you are still having problems getting the dough to seal use your fingers to pinch it together
- Be sure to poke a few holes in the top of your meat pies to insure the steam can escape
- Spray a baking sheet with cooking spray and lay each meat pocket on the pan and cover with a towel
- Allow the meat pockets to rest and rise for 30-45 minutes
- Bake on 350 degree for 20 minutes or until they are brown. Check on them frequently to insure they don’t get over cooked. You want the pocket to be nice and soft.
This is one of those recipes that is a no brainer with no science or hard work to make it a success. Normally for Christmas Eve, New Year’s Eve, and for Super Bowl Sunday we will have this little bundles of sausage heaven.
They are super easy to throw in a pot and let the heat do all the work. Normally I put them in a crock pot but that’s up to you. I like to keep them warm so that everyone can snack on them all night long. These also make a nice little side dish or a main course.
The flavor is incredible and they are kind of cute too!
- 2- Packages Hillshire Farms Little Smokies
- 1 bottle of your favorite barbecue sauce
- 3 tbsp. Jim Beam Maple Bourbon
- Place all ingredients in a crock pot or on the stove top on low and heat.
- Stir occasionally to prevent burning.
- Serve when heated through.
*The alcohol from the bourbon will evaporate so you don’t have to worry about a heavy bourbon flavor.*
I have been looking for more ways to incorporate meatless meals into our menu. We are certainly carnivores but sadly I know we need to cut back on our meat consumption. I was looking around a great blog called the Garden Grazer and I must admit I found some recipe that are delicious looking and meatless too.
One in particular caught my eye which was a vegetarian taco salad with a chipotle cream sauce that dresses the taco salad. I knew this was a must try for me.
This recipe turned our fantastic! Even the doubters in my house were scarfing it down! I thought it was awesome and to tell you the truth there really isn’t much to the whole thing and you can truly do what makes you happy when it comes to the taco salad.
- Spanish rice (or brown rice if desired)
- 1 can whole corn (drained)
- 1 can black beans (drained and rinsed)
- 1 cup cheddar cheese
- 1 can green chilies
- Black olives
Ingredient for Creamy Chipotle Sauce:
- ½ cup plain yogurt
- ½ cup of mayonnaise
- 1 chipotle pepper in adobo sauce
- 2 cloves of garlic
- 1-1/2 teaspoons of adobo sauce (more or less depending on the heat
- 1 beef bouillon cube
- 1 tbsp. lime juice
- ½ tbsp. cumin
- Make up Creamy Chipotle Sauce by simple putting everything in a blender and blending.
- Make your favorite Spanish rice (Check out our favorite) or simply use cooked brown rice and set aside.
- Heat beans, and corn and slice up veggies and set aside.
- To plate your taco salad spread out a scoop of Spanish rice over your plate, then top the rice with beans, and corn.
- Next, top the corn with cheese, green chilies, lettuce, tomato, and black olives. You can be generous with the veggies because they are low in calorie.
- Then top the entire salad with the creamy chipotle sauce. Start with a small amount then add more as desired.
Original Recipe Source
This recipe is super easy. I forgot to put it in the crock pot so I decided to make in on the stovetop. It turned out fantastic! I thought it was better than any takeout I have had.
I love how easy it is and the flavor is wonderful. I found this recipe on someone’s Facebook post but it didn’t link to any place so I can’t give anyone credit.
I actually made a few changes but I think they were good changes. I added a bit more liquid to make up the sauce because I wanted to make sure there was plenty for the rice. My entire family loved this recipe. No doubt this will be made again soon.
- 1 pound boneless beef chuck roast, sliced into thin strips (Slice partly frozen for the thinnest slices)
- 1 cup beef broth (reduced salt is best because of the soy sauce)
- 1/2 cup water
- 1 cup soy sauce
- ⅓ cup brown sugar
- 2 tablespoon sesame oil
- 3 garlic cloves, minced
- 1 tsp. garlic powder
- ¼ tsp. ground ginger
- 2 tablespoons cornstarch
- 2 tablespoons cooled sauce from the crock pot after being cooked
- 12 oz. Fresh broccoli florets
- Hot cooked rice
Stove Top Directions:
- In a small bowl, combine broth, soy sauce, brown sugar/honey, oil, and garlic. Place beef in a large pot and pour sauce over beef.
- Stir all together and then bring to a boil
- Once your pot begins to boil turn down the heat until your pot is simmer between medium to medium low
- Cook until meat is tender about 1 hour)
- Once your meat is tender add broccoli then cook until broccoli is tender
- If your sauce is not thickening, try bringing your sauce to a boil and add corn starch to a bit of the sauce then combine all to the mixture. Boil until your desired consistency is reached
- Serve over hot cooked rice.
Crock Pot Directions:
- Place beef in a crock pot.
- In a small bowl, combine broth, soy sauce, brown sugar/honey, oil, and garlic. Pour over beef. Cook on low for 6-8 hours.
- In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine. (If your sauce is not thickening, try bringing your sauce to a boil on the stovetop with the corn starch mixture. Boil until your desired consistency is reached).
- Add broccoli to the crock pot. Stir to combine.
- Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken).
- Serve over hot cooked rice.
I have made these meatballs before …the recipe was called Tangy Asian Meatballs. I got a ton of emails asking me if I have ever made them with ground beef, it seems many people don’t care for ground pork. Other than it being inexpensive I have to agree with them. I am not a fan of pork for the most part. Bacon is pretty much it for me.
I decided to reinvent this recipe using ground beef in place of pork and I made this recipe on the stove top in place of the crock pot. Sometime I forget to put them in the crock pot.
The recipe actually turned out fantastic much better than the original recipe. I like the beef in place of the pork by far. It had a much better flavor, and I really liked making it on the stove top because it was quick … super quick! Best of all it was not as greasy because I used the ground beef this time.
I highly recommend giving this recipe a try… quick… easy and inexpensive! If you want to try the crock pot or pork version you can find the Tangy Asian Meatball recipe here.
- 1 pound ground beef
- 1/3 cup bread crumbs (use any flavor)
- 3 scallions, white and light-green parts, chopped
- 1 large egg
- 1 tablespoon soy sauce
- 1 tsp. ginger powder
- 2 cloves garlic, finely chopped
- 1/2 cup barbecue sauce
- 1/4 cup jarred Chinese plum sauce
- 2 tablespoons hoisin sauce
- Combine ground beef, bread crumbs, scallions, egg, soy sauce, ginger and garlic in a large bowl; mix gently but thoroughly with your fingers.
- Roll into 1-inch balls. Add meatballs to a large pot placed on medium.
- In a small bowl, whisk together barbecue sauce, plum sauce and hoisin sauce; pour over meatballs. Gently stir to coat.
- Once the meatballs are in the pot covered in sauce do not stir again for 30 minutes this will prevent the meatballs from breaking. After 30 minutes turn the meatballs.
- Cover and cook on medium until meatballs are cooked through around another 15 minutes.
Kevin and I were in the mood for a light meal after a very hot day last week. I racked my brain for something I thought we would both like and was light and healthy at the same time. I decided to recreate a salad I recently had when we were out for lunch one day. I could have just gone and bought one, but I didn’t want to leave the house to do so. I made a few changes to the cheese and salad dressing to bring the calorie count down, and the salad turned out great! We both really enjoyed it.
- ¼ cup sliced fresh strawberries
- ¼ cup fresh blueberries
- 2 oz. canned chicken 98% fat free
- 2 cups organic greens
- 2Tbs wish bone light raspberry walnut vinaigrette dressing
- ½ oz. mozzarella part skim milk cheese
- 1Tbs natural raw sliced almonds
- Place your greens on a plate then layer on top, chicken, cheese, fruit, sliced almonds, then your dressing.
- I personally like to put everything in a large bowl and mix everything up. This helps to spread the dressing throughout the salad.
- Originally I didn’t think this would be enough dressing, but after a good tossing it was perfect!
Calories Calculated on www.myfitnesspal.com