Italian Meatloaf

1lb. lean ground beef
1/2cup spaghetti sauce, divided
1/2cup dry bread crumbs
1/4cup plus 2 Tbsp. grated Parmesan Cheese, divided
1/4cup finely chopped onion
1 egg, lightly beaten
1/2tsp. Italian seasoning

PREHEAT oven to 375°F. Mix meat, 1/4 cup of the spaghetti sauce, bread crumbs, 1/4 cup of the cheese, onion, egg and seasoning.

SHAPE into loaf in 12x8-inch baking dish. Top with remaining 1/4 cup spaghetti sauce and remaining 2 Tbsp. cheese.

BAKE 40 to 45 minutes or until cooked through (160°F).


**I always add just a bit more sauce so it makes it less dry. I also use Italian flavored bread crumbs to give it more flavor. :)

Taco Soup

2 pounds ground beef
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans
1 (15 1/2-ounce) can kidney beans
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
2 (4 1/2-ounce) cans diced green chiles
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.

Frito Pie Casserole

1. Make chili using the Wick Fowler boxes of seasoning except one box of seasoning for 3 lbs. of meat (instead of 2) and I add diced tomatoes.
2. Mix chili with fresh onion (chopped really fine).
3. Layer fritos, chili, american cheese, fritos, chili, and top with cheddar blend.
4. Bake at 350 til hot and bubbly.

I like to eat mine with additional fritos and cottage cheese.  I use leftovers as burrito filling.

Baked Ziti

• 2 boxes uncooked ziti pasta (or use penne pasta)
• 4 lbs ground beef
• 1 teaspoon dried chili pepper flakes (to taste) (optional)
• 1 large onion , chopped
• 2 tablespoon fresh minced garlic
• 1 green bell pepper , seeded and chopped
• 3 teaspoons seasoning salt
• fresh ground black pepper (to taste)
• 4 23.5oz jars of Marinara (I used Newman's Organic)
• 4 cups shredded mozzarella cheese (reserve half for bake day)
• 1 1/2 cups grated parmesan cheese , divided (or to taste)

Directions:

1. 1
   In a large pot cook the pasta in boiling salted water until JUST al dente (leave the pasta still firm, do not overcook) drain but do NOT rinse.
2. 2
   Transfer to a large bowl and mix in 2 tablespoons oil to prevent the pasta from sticking together; set adise.
3. 3
   In a pot or Dutch oven cook the ground or sausage meat with chili flakes, if using and onion until beef is lightly browned; drain fat.
4. 4
   Add in the garlic and bell pepper; cook stirring about 10 minutes.
5. 5
   Season with seasoned salt or white salt and ground black pepper.
6. 6
   Stir in the pasta sauce and reduce heat to low; simmer stirring for about 25-30 minutes.
7. 7
   Mix in 2 cups of mozzarella cheese and the cooked ziti pasta.
8. 8
   Divide the mixture between disposable foil pans.
9. 9
   Sprinkle about 3/4 cup or to taste of Parmesan cheese over each top of pan (do not bake).
10. 10
    Cool completely then cover with heavy foil, freeze until ready to use or bake one right away!
11. 11
    Thaw in the refrigerator overnight.
12. 12
    TO BAKE; set oven to 350 degrees F.
13. 13
    Bake uncovered for about 45-50 minutes or until hot and bubbly.
14. 14
    Remove from oven and sprinkle about 2 cups mozzarella cheese on top, then return to oven for 5 minutes to melt the cheese.

Read more: http://www.food.com/recipe/kittencals-freezer-baked-ziti-oamc-256064#ixzz1isaQEEBZ

Homemade Hot Pockets

I am not sure that you would call these "Hot Pockets," but that is what I am going to call them.

1 lb ground beef
1 can Mexicorn
Cheese
Jumbo butter biscuits - ideally you want somewhere between 24 and 30 biscuits

Cook ground beef and season to taste (I used dried onions and beef fajita seasoning); drain the grease; drain the Mexicorn; place cooked ground beef in a bowl with the Mexicorn; combine; set aside.

Flatten the biscuits into round, flat circles; place approximately 1/4 cup of the ground beef/Mexicorn mixture in center of the flattened biscuit; top with cheese; cover with another flattened biscuit; press the edges to seal shut; use a fork to score the biscuits all the way around.

If you are going to freeze these, freeze them in a single layer. When you are ready to cook, take the desired number out of the freezer and ensure that the biscuits are completely defrosted; bake as directed on the biscuits.

The biscuits I used bake at 375 for 11 to 15 minutes.

Brown Bag Burritos

Our family loves this recipe because it is very versitile.  You can eat them room temperature (thus the Brown Bag title), heated up, or even cold (they actually are really good cold!).  You can eat them for lunch or spruced up with sour cream, avocado and salsa for dinner with some rice.  Just thaw them out over night (or in the microwave) and heat them up... either in the oven or the microwave. I am posting the actual recipe, and then putting what I did (I kind of doubled the recipe to make more) in red.

2 lb. ground beef (I used 4.5lbs of 93%lean turkey)

2 cans refried beans (5 cans of fat free refried beans)

1 1/3 c. enchilada sauce (3 cans)

1/2 c. water (1 cup water)

1/3 c. minced onion (2/3 c dried minced onion)

1 Tbsp. chili powder (2 Tbsp)

1 Tbsp. garlic powder (2 Tbsp)

1 tsp. salt (2 tsp)

1 tsp. dried oregano (2 tsp)

3 c. shredded cheese (5 cups cheddar cheese)

20 flour tortillas (60 tortillas)

Brown ground beef; drain. Add remaining ingredients (except tortillas). Bring to a boil. Reduce heat; cover and simmer for 20 minutes. 

Heat 3-4 tortillas at a time (will make them easier to roll). Spoon 1/4 c. beef mixture down the side of each tortilla.

Roll up. Wrap each burrito in a paper towel, then wrap in foil. (I only wrapped in foil as I find the paper towels unnecessary)

When ready to eat, remove foil and microwave for about a minute. The paper towel keeps the burritos moist. If you don’t use a microwave, skip the paper towel and just wrap in foil. Then heat burritos in the oven with foil. For a sit down meal they are nice topped with lettuce, cheese, salsa, and sour cream. If you’re eating on the run, though, just grab and go!

Easiest Crockpot Roast Ever....

Roast (I did about 2 lbs. per family), Carrots, Potatoes, Onions, Celery, Ranch Dressing Mix, Italian Dressing Mix, Onion Soup Mix (I generally do one packet of each for about a 4 lb roast so I halved them here), and about a cup of water.  Cooked in crockpot on low for 10-12 hours or longer.

Leftovers (if any) are awesome on hoagie rolls with provolone cheese!