Oven Baked Meatball Sandwiches

Ingredients

·         Sandwich rolls (cut with one side intact)

·         Cooked Meatballs (your favorite recipe or frozen, pre-made meatballs)

·         Pasta Sauce (homemade or jarred)

·         Shredded Mozzarella Cheese

Instructions

1.      Spray a baking sheet with cooking spray. Preheat oven to 400 degrees F.

2.      Place your frozen cooked meatballs or homemade cooked meatballs in a large pot. Cover with your pasta sauce. Gently fold the meatballs with the sauce, Heat the meatballs and sauce on low-medium, stirring occasionally, until the meatballs are heated thoroughly.

3.      Fill a roll with as many meatballs as you can fit (usually 4-5 meatballs, depends on size of meatballs and the size of the roll). Top with more pasta sauce from your pot. Place filled sandwich rolls closely on baking sheet. Top each sandwich with shredded mozzarella cheese.

4.      Bake until cheese is melted, hot, and bubbly.

Slow Cooker BBQ Ranch Country Ribs

2 1/2-3 pounds boneless Country Ribs

1.25 ounce packet Ranch Dressing Mix

1 1/2 cups ketchup

3 tablespoons yellow mustard

4 tablespoons Worcestershire sauce

2 tablespoons white vinegar

1 1/2 tablespoons lemon juice

1 teaspoon honey

1 teaspoon freshly ground black pepper

Pinch of salt

1. Preheat crock pot to high heat. Place ribs into crock pot and season with Ranch dressing packet. Place ketchup, mustard, worcestershire sauce, vinegar, lemon juice, honey, pepper and salt into a large bowl, mixing until combined. Pour BBQ sauce over ribs spreading evenly. Close crock pot lid and cook 4-5 hours on high heat. Serve with rice and corn on the cob if desired.

Makes 6 servings

Pizza Joes

1 1/2 lbs hamburger
1/2 Tbsp dried onion
1 1/2 tsp italian spices
1 tsp garlic powder
1 1/2 cups spaghetti sauce
1 cup mozzarella cheese
18 slices turkey pepperoni
buns

Brown hamburger with dried onion. Drain. Add italian spices, garlic powder, & spaghetti sauce. Simmer 20 minutes on medium low. Cool and put into quart sized freezer bags. Package up grated cheese and pepperoni. Freeze all.

To cook from frozen: Defrost in refrigerator over night. Simmer hamburger mixture for 5-10 minutes to warm. Add pepperoni. Add 1 small can of tomato sauce if it seems dry and simmer a few more minutes. Serve on buns with mozarella cheese on top.

Cheese Stuffed Hamburgers

1 1/2 lbs of lean hamburger meat
1/4 cup seasond bread crumbs
1/2 Tbsp dried onions
1 tsp dried garlic powder
1 Tbsp dried parsley
1 Tbsp spoon worcestershire sauce
1 1/2 tsp seasoned salt
1 tsp black pepper
Approx 1/2 cup shredded cheese

Stir with a spoon until just incorporated, try not to over mix, otherwise it can make the patties tough. Divide into 6 patties. Make an indent into each patty with your thumb and fill with 1-1/2 Tbsp of any kind of shredded cheese. I have tried it with blue cheese crubles, pepper jack, montery jack and chedder and they have all been tasty! Then fold patty in half, roll in a ball and reshape into a patty. Freeze. Store each patty in a square of aluminum foil.

To cook from frozen: Defrost in the refrigerator. Grill or fry hamburger patties to desired doneness. Serve on buns with slice tomatoes & pickles.

Kelly's meals October

Navajo Tacos (see recipe on blog)

A1 Chicken (1 pkg A1 chicken, 1 pkg chicken pt. 2, I A1 packet, 1 can sprite)
4 chicken breasts
1/2 pkg. Italian dressing
1 can sprite
1/4 cup A1 Steak Sauce
Season chicken and place in casserole dish. Almost cover with sprite.
Spread 1/2 the A-1 sauce on top of the chicken. Bake at 375 for 45 min.
then take dish from oven and drain the juices.
Leave enough juice in bottom of dish to cover the bottom about 1/2 in.
Turn chicken over and spread remaining A1 on top of chicken. Bake 20 -30 min at 400.
From frozen, thaw completely and then follow cooking directions. Can do in the crockpot. Serve with potatoes and veggies.

Creamy Bolognese with Pasta

1 onion, chopped finely
1 garlic clove, minced
1 lb. lean ground beef, or sausage
2 c. premade Spaghetti Sauce
1 can diced tomatoes
8 oz. cream cheese
1/4 c. Italian Salad dressing
1 tsp. dried basil
1 tsp. Italian seasoning
1 lb. pasta
Paremsan Cheese

Saute onions in a large skillet on medium heat until they are translucent. Add meat and cook thoroughly, stirring frequently. Drain any excess grease from pan. Stir in spaghetti sauce and diced tomatoes. Bring to a boil. Reduce heat and simmer 15 minutes. Remove from heat and stir in cream cheese until melted. Add seasonings and Italian salad dressing. Serve hot over cooked and drained noodles. Garnish with parmesan cheese. Serves 6.

From freezer: Defrost overnight and serve hot over cooked pasta.

Chinese Beef Skillet

1 lb. hamburger
2 cans cream of mushroom soup
1/8 cup of soy sauce
1 large stalk celery
1 1/2 cups water
1 1/2 cups Minute Rice
1 bag Chow Mein Noodles

Fry hamburger adding celery at the end. Pour in two cans of soup, soy sauce, and water. Bring to a boil. Add rice, cover and remove from heat for 5 min. Serve over chow mein noodles.

From Frozen: Thaw overnight. ADD 1 1/2 CUPS WATER. Heat to boiling. Add rice, cover and remove from heat for 5 min. Serve over chow mein noodles.

Lasagna

1 lb. ground beef
2 1/2 cups shredded mozarella cheese
1 container cottage cheese
1 egg lightly beaten
1 jar spaghetti sauce
1 cup water
12 lasagna noodles
Preheat oven to 350. Brown meat in large skillet on medium high heat. Meanwhile, mix 1 cup of the mozarella cheese, the cottage cheese, and the egg until well blended; set aside. Drain meat; return to skillet. Stir in spaghetti sauce and 1 cup of water. Adding water to the sauce helps cook traditional noodles during baking, so you don't have to cook them beforehand. This saves you 15-20 min of prep time. Spread 1 cup of meat sauce onto the bottom of 13X9 baking dish; top with a layer of 3 uncooked lasagna noodles. Noodles will expand to fit the dish during baking. Spread 1/3 of the cottage cheese mixture and 1 cup of meat sauce over noodles. Repeat layers two more times. Top with remaining 3 noodles and the remaining meat sauce. Sprinkle remaining mozarella cheese. Cover tightly with greased foil. Bake 45 min. Remove foil; continue baking 15 min. or until heated through. Let stand 15 min. before cutting to serve. Makes 12 servings, 1 piece each.

From frozen: Thaw in fridge overnight. Bake covered in 350 oven for 45 min. Remove foil; continue baking 15 min. or until heated through. Let stand 15 min. before cutting to serve. Makes 12 servings, 1 piece each.

Stuffed Green Peppers

STUFFED GREEN PEPPERS

6-8 large green peppers 1 lb ground beef 1/2 onion diced 1 bag shredded mozzarella 2 medium cans tomato sauce 2 cups rice Wash green peppers, cut off top and scoop out insides carefully without poking through the pepper. Set aside. Cook rice as usual. Brown the ground beef and onion in a skillet, drain off grease and add tomato sauce (leaving some to cover bottom of cooking dish). Add cooked rice to meat mixture and stir together well. Place some mozzarella in bottom of green peppers and then spoon in meat mixture, packing down carefully until filled. Sprinkle mozzarella on top. Bake at 375°F in a covered roasting pan or baking dish with foil over top until green pepper is slightly soft.

Favorite Marinated Steaks for Grillin’ (OAMC)

Ingredients
1 tsp garlic powder
2 Tablespoons Worcestershire sauce
2 Tablespoons cider vinegar
1 Tablespoon brown sugar
1-2 teaspoons Dijon mustard
2 Tablespoons soy sauce
2 Tablespoons vegetable oil
1/2 teaspoon black pepper (or to taste)

Mix all the marinade ingredients together in a bowl. Pour over steaks in quart bags. Freeze.

To cook from frozen: Defrost steaks overnight in the fridge. Before grilling, remove the steaks from the fridge and bring the steaks down to almost room temperature. Season steaks with salt & pepper. Grill for 6-12 minutes turning 3-4 times or to desired doneness.

Hawaiian Crockpot Steak

Ingredients:
3-6 tablespoons oil
1 1/2 lbs round steak
salt and pepper
1/3 cup brown sugar, packed
1/3 cup cider vinegar
¼ cup soy sauce
1/2 tsp garlic powder
1 tsp ground ginger
1/4 teaspoon dried red pepper
1 large onion, cut into about 1-inch pieces
1 (8 ounce) can pineapple tidbits, drained and reserve juice
3 tablespoons cornstarch
3 tablespoons cold water

Optional Ingredients:
3 cups baby carrots, cut in half
1 large green pepper, seeded and chopped

Heat oil in a skillet. Season the steak with salt and pepper then brown in hot oil on all sides.
Combine brown sugar, cider vinegar, soy sauce, red pepper, and garlic. Stir until brown sugar is completely dissolved; Pour into gallon size freezer bag. Place the browned meat and chopped onion in the bag and turn to coat. Freeze.

To cook from frozen: Defrost meat overnight in the fridge. Dump bag of steak into the crockpot. If using, add carrots to the slow cooker. Open can of pineapple, and pour just the juice into the crockpot over everything. Cover and cook on LOW setting for 6-8 hours or on HIGH heat for about 3-4 hours, or until the meat is tender. Increase the heat to HIGH. Dissolve the cornstarch and cold water in a small bowl. Add in the cornstarch mixture, pineapple tidbits and green pepper into the beef mixture in the slow cooker. Continue to cook for about 30 minutes, or until the green pepper is crisply tender and the juices are thickened. Serve over cooked rice.

Wendy’s Chili

1 lb hamburger
14 oz tomato sauce
14 oz kidney beans w/ juice
14 oz pinto beans w/juice
½ c diced onion
¼ c green chili
¼ c celery
2 med tomatoes
1 tsp cumin
2 Tbs chili powder
1 tsp pepper
2 tsp salt
1 c water

Bring to a boil and simmer. Serve with corn bread.

Taco Rice Skillet - OAMC

1 lb hamburger
½ tsp garlic powder
1 (8 ounce) can tomato sauce
3 Tbsp Taco Seasoning
½ cup chopped bell pepper
1 ½ cups water
1 (12 ounce) can red chili beans, drained
1 1/2 cups Minute Rice
1/4 cup salsa
1/2-1 cup shredded cheddar cheese (optional)
Sour cream & tortilla chips (optional)

In a large pan, brown the hamburger. Add in garlic, tomato sauce, bell pepper, and taco seasoning mix. Simmer covered for 2 minutes, stirring occasionally. Cool and freeze.

To cook from frozen: Defrost meat sauce overnight in the refrigerator. Dump meat sauce into a pan. Add in the water, salsa, and drained beans. Simmer covered for 5 minutes. Stir in rice, cover and remove from heat. Let stand covered 5 minutes, or until the rice is tender. Fluff with a fork. Top with cheese. Serve with sour cream and tortilla chips for scooping if desired

Stroganoff

1 pound round steak
2/3 cup water
3 ounces canned mushrooms
1 envelope onion soup mix
1 cup sour cream
2 tablespoons flour
egg noodles, cooked and drained

Crockpot Fajitas

Ingredients:
1 1/2 lbs. steak
1 onion
1 green pepper
1 red pepper
1 jalapeno
1 T. cilantro
2 cloves garlic
1 t. chili powder
1 t. cumin
1 t. coriander
1/4 t. salt
8 oz can tomatoes

Preparation: Combine all but tomatoes in crock pot. Pour tomatoes on top. Cook low 8-10 hrs or high 4-5 hrs. Remove meat from pot and shred. Return to pot. Spread in tortillas and add cheese, sour cream or any other toppings.

One Pan Pasta

1 lb. ground beef
1 cup chopped onion
2 cloves minced garlic
3 cups water
2 8 oz. cans tomato sauce
2 T. fresh parsley
1 tsp. chili powder
1/2 tsp. pepper
1/2 tsp. salt
1/4 tsp. basil
1/4 tsp. oregano
8 oz. UNCOOKED Rotini pasta
2 T. freshly grated Parmesan cheese

In a 4 qt. stock pot, brown beef with onions and garlic. Drain well. Stir in water, tomato sauce and seasonings, and heat to boiling. Add UNCOOKED pasta and return to boil. Reduce heat, cover and simmer, stirring frequently, for 10 minutes or until pasta is tender. Remove cover and stir in Parmesan cheese. Stir until melted. Can add additional Parmesan or cheddar cheese on individual servings.

Deep Dish Pizza Casserole

1 pound ground beef
1 15 oz can chunky Italian style tomato sauce
1 10 oz can refrigerated pizza crust
1 ½ cups mozzarella cheese

Cook meat in skillet until browned. Add tomato sauce and cook until heated. Unroll pizza crust and press into bottom (of 9x13 sprayed with cooking spray) and halfway up sides. Top bottom of pizza crust with meat mixture. Bake uncovered at 425 for about 12 minutes. Top with cheese and bake 5 minutes more.

Delicious Beef Enchilada Casserole (OAMC)

FILLING:
1 lb ground beef
1 ½ cup cottage cheese
15 oz can chili beans or red beans or black beans
1 (4 ounce) can chopped ripe olives, drained
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper

8 flour tortillas, torn into large pieces (7 inch)

SAUCE:
1 cup chopped onion
1/4 cup chopped green pepper
1 tablespoon oil
3 8oz cans tomato sauce
1 (4 ounce) can chopped green chilies
1 Tbsp chili powder
1/2 teaspoon garlic powder

1 1/2 cups shredded cheddar cheese

DIRECTIONS
Brown ground beef, drain. Add next 6 ingredients, mix well. For Sauce: Sauté onion and green pepper in hot oil until tender. Add next 4 ingredients, mix well. Put 1/3 cup sauce down in 9x13 pan. Place a layer of tortilla pieces on top of sauce. Layer half of filling on top of tortillas. Repeat layers, ending with tortillas, more sauce, and topping the casserole with cheese. Freeze or bake immediately.

TO BAKE FROM FROZEN: Defrost over night in the fridge. Cover and bake 45 minutes. Remove cover and bake 10 more minutes to brown the top.

Crockpot Swiss Steak

2 to 2 1/2 lbs. round steak
1 pkg. onion soup mix
1/4 c. water
1 (10 oz.) can cream of mushroom soup
1/2 c. shredded swiss chesse

Cut steak into 5 to 6 serving size pieces. Place in crock pot. Add dry onion soup mix, water and soup. Cover and cook for 6 to 8 hours. Add swiss cheese, mix well and cook 20 more minutes. Excellent with mashed potatoes.

Beefy Nachos

1 lb ground beef
1 green bell pepper(pureed)
1 onion(pureed)
1 15 oz. can of tomatoes pureed
1 8 oz.can of tomato sauce1 package of chili seasoning

Brown meat. Add all other ingredients. Simmer one hour in crock pot.
Melt velveta and milk together until pouring consistancy.
serve meat sauce and cheese sauce over tortilla chips with olives, sourcream and salsa.

I would provide meat sauce cooked, velveta package, and chips.