Onion Soup Hamburgers

Submitted by the Schlossers

blend 1 pkg dried onion soup mix with ground beef, form into patties, and grill.

Meatballs

Submitted by Amanda Bloomfield

These are a good freezer meal because you can make a big batch of them, cook them, and then freeze them plain. Then they can be make into different meals by changing the sauce. You can use them with spaghetti, sweet & sour sauce, BBQ sauce, etc.

1 pound ground hamburger (can mix hamburger & turkey)
1/2 cup bread crumbs
1/4 cup oatmeal
1/4 cup milk
1/2 tsp salt
1/2 tsp pepper
1 Tbsp Worcestershire sauce
whatever other seasonings you like

Mix all ingredients together. Form into 1 inch balls. Place under broiler in the oven 15-20 minutes or until all done. You can make a much bigger batch if you want to do several meals at once.

If freezing - let cool completely. Place in a single layer on a cookie sheet in the freezer overnight. Then, place them in a zip lock bag in portions needed for dinners. This way, they won't stick together in the freezer. When ready to use, put them in whatever heated sauce you are using and stir utnil heated.

Beef Tortilla Casserole

Submitted by Heather Sheehan

3-4 large flour tortillas, cut in half
1 large can cream of mushroom soup
3-4 cups shredded mozzerella cheese
16 oz sour cream
1 - 1 1/2 lbs ground beef
1/2 tsp onion powder

Cook beef. Fold in with soup & sour cream. Line baking dish with 3-4 tortilla halves. Top with 1/2 filling & cheese. Repeat.

Bake uncovered at 350 degrees for 25 minutes.

Allow to cool & set 5 - 10 minutes before cutting.

Fluffy Meat Loaf

submitted by Tricia Schroeder

1 lb. ground beef
1/2 lb. ground pork
3 slices of bread, torn in pieces
1 cup milk
1 egg,beaten
1/4 cup minced onion
1 1/4 tsp. salt
1/4 tsp. each: pepper, dry mustard, sage, celery salt, and garlic salt
1 tbs. worcestershire sauce

Heat oven to 350. Mix all ingredients thoroughly. It works best to mix everything except the bread pieces, then add them last. It also works best to mix with your hands. Shape into 1 or 2 loaves on a baking pan. For easier clean up, you can cover the pan with foil first. Top with a mixture of ketchup and brown sugar. Bake about 1 1/2 hours or until done. (I go for 165 on a meat thermometer measured at a few points in the center.)

For freezing: I like to lay out a piece of aluminum foil, shape the meat mixture into a loaf, and then wrap in foil. If the edges don't overlap well, wrap in a second layer. Place the loaf in a ziploc freezer bag and label w/ cooking time and temp. You can defrost in the fridge and cook for 1-1 1/2 hours or cook from frozen for 2-2 1/2 hours. Remove from baggie, place on baking sheet, unwrap if thawed, or if cooking from frozen, unwrap when it has warmed enough. Make ketchup brown sugar mixture and spread on top at least 30 minutes before finished baking.

Sunday Pot Roast/Mexican Meat Mix

Submitted by JoDee Leahy

Pot Roast
1. Sear the roast on all sides in a skillet before placing in the crock pot to seal in the juices and to create some very tasty crispy ends.

2. Place in a crock pot on low for as long as possible(6 - 10 hours). The slower you cook it, the more tender it will be.

3. Do not salt or add water at first. Later if it is still dry in the pot (not likely) you can add about a 1/2 -1 inch of water to the crock pot. More likely you may have to drain some of the juices out of the pot so that the meat is not boiling (that will make it tough). You don't want more than 1 inch of liquid in the pot. Salt in the beginning will also make the meat tough. Sometimes I'll throw a packet of Lipton onion soup over the top for flavoring (however, better to wait to add this till later); but often as not, it tastes great with nothing else on it.

4. If desired, add chopped onions, potatoes, and vegetables, and maybe a little salt, for the last hour or two of cooking, depending on how soft you like them.

5. Cook as large a roast as your crock pot will handle and here's a wonderful recipe to do with the leftovers (from Make-A-Mix Cookbook).

Mexican Meat Mix
5 lbs beef roast or combination of beef and pork roasts (cooked low temp and slow)
3 Tbsp butter
3 onions
1 (4oz) can chopped green chilies
2 (7oz) cans green chili salsa (I've used regular salsa and it's still great!)
1/4 tsp garlic powder
4 Tbsp flour
4 tsp salt
1 tsp ground cumin
Juices from beef roasts

Drain cooked meat, reserving juices. Cool meat, then remove bones. Shred meat, and set aside.

Melt butter in a large skillet. Add onions and green chilies. Saute 1 minute. Add salsa, garlic powder, flour, salt, and cumin. Cook 1 minute over medium-low heat. Stir in reserved meat juices and shredded meat. Cook 5 minutes until thick. Cool.

Put about 3 cups mix each into 1-quart freezer containers, leaving 1/2 inch space at top. Seal and label containers. Freeze. Use within 6 months. Makes about 9 cups of Mexican Meat Mix.

This mix is perfect to use in just about anything Mexican: burritos, enchiladas, tacos, tostados, taco salad, etc. The flavor is fantastic, and I've even used tough meat before (that I cooked too fast on too high a temp) and it still was great. Wonderful on those nights you don't want to cook; just reheat and add some tortillas and toppings.

Taco Soup

Presented by Paige Giles at Provident Living Fair

1 lbs ground beef, browned(can use fresh or canned)
1 can black beans, drained
1 can red kidney beans, drained
1 can corn, drained
2 small cans rotel tomatoes
1 can diced or crushed tomatoes
1 small onion chopped (or dry onion flakes)
1 package taco seasoning
1 package ranch dressing mix
1 can of water (I add a little more)

Mix all together and heat through.

Serve with grated cheese and sour cream

German Rouladen

Submitted by Nicole Sizemore

Ingredients:
Very thin slices of beef
salt
pepper
paprika
dry mustard
Maggie
2 onions
dill pickles
1-2 cups water
6 whole allspice
2 pieces bay leaves

You can buy the best meat for rouladen at the German Store.
Ask butcher slice high grade lean beef very thin.

Lightly sprinkle over each slice of beef salt, pepper, paprika, dry mustard, and a little Maggie (if available). Chop up one onion and sprinkle over meat. Add dill pickles (finely sliced lengthwise). Roll up meat (like jelly roll) and secure with skewers or toothpicks (or may be tied with string). Brown roll on all sides in butter or margarine.

Place in baking pot on top of the stove with all the juice. Add water, allspice, bay leaves, and other onion (cut up). Simmer, covered, for about 1 to 1 1/2 hours or until tender. Add water if needed. Thicken drippings, before serving, to make gravy. Serve with potatoes or potato balls and red cabbage.

Firecracker Burgers

Submitted by JoDee Leahy

1 pound lean ground beef
1/4 cup chunky salsa
4 frozen breaded cheddar cheese jalapeno peppers, thawed (I've used the cream cheese poppers as well and they were still great)
1/4 cup guacamole
4 hamburger buns, split and toasted
4 lettuce leaves
1/4 cup salsa con queso dip
1/4 cup sliced plum tomatoes
2 Tbsp sliced ripe olives
4 thin slices sweet onion

In a bowl, combine the beef and salsa. Shape into four patties. Place a jalapeno popper in the center of each; wrap beef around the jalapeno, forming a ball. Reshape into patties, about 3 1/2 - 4 in. in diameter and 1 in. thick.

Grill, covered, over medium-hot heat for 7-8 minutes on each side or until meat is no longer pink. Spread guacamole over toasted side of bun tops. On each bun bottom, layer lettuce, a burger, con queso dip, tomatoes, olives, and onion; replace tops

Yield: 4 Servings

Julia's Meat Loaf

Submitted by Julia Jutras

This was the leanest I could get meatloaf with it still tasting good. I serve this to Chris and he never suspects there is Turkey in it. ;)
Serves 8
Cal 289 Fat 12.3 Sat Fat 4.2 Chol Sodium 760mg
Carb 12.9 Protien 32

3 ounces light Monterey Jack cheese , grated on small holes of box grater (about 1 cup)
1 medium onion , chopped fine (about 1 cup)
1 medium rib celery , chopped fine (about 1/2 cup)
1 medium clove garlic , minced or pressed through a garlic press (about 1 teaspoon)
2 teaspoons minced fresh thyme leaves
1 teaspoon paprika
1/4 cup tomato juice
1/2 cup low-sodium low-fat chicken broth
2 large eggs
1/2 teaspoon unflavored gelatin (powdered)
1 tablespoon soy sauce
1 teaspoon Dijon mustard
2/3 cup crushed saltine crackers
2 tablespoons minced fresh parsley leaves
3/4 teaspoon table salt
1/2 teaspoon ground black pepper
1 pound lean ground Turkey
1 pound 93% lean ground beef

Glaze
1/2 cup ketchup
1 teaspoon hot pepper sauce
1/2 teaspoon ground coriander
1/4 cup cider vinegar
3 tablespoons packed light brown sugar

1. Adjust oven rack to middle position; heat oven to 375 degrees. Spread cheese on plate and place in freezer until ready to use. Cover a cooling rack with heavy-duty foil. Poke holes in foilwith a skewer about ½ an inch apart. Spray with nonstick cooking spray and place on a rimmed baking sheet.

2. Spray a 10-inch skillet with nonstick cooking spray and set over medium-high heat; add onion and celery and cook, stirring occasionally, until beginning to brown, 6 to 8 minutes. Add garlic, thyme, and paprika and cook, stirring, until fragrant, about 1 minute. Reduce heat to low and add tomato juice. Cook, stirring to scrape up browned bits from pan, until thickened, about 1 minute. Transfer mixture to small bowl and set aside to cool.

3. Whisk broth and eggs in large bowl until combined. Sprinkle gelatin over liquid and let stand 5 minutes. Stir in soy sauce, mustard, saltines, parsley, salt, pepper, and onion mixture. Crumble frozen cheese into coarse powder and sprinkle over mixture. Add ground beef and turkey; mix gently with hands until thoroughly combined, about 1 minute. Transfer meat to foil rectangle and shape into 10 by 6-inch oval about 2 inches high. Smooth top and edges of meat loaf with moistened spatula. Bake until an instant-read thermometer inserted into center of loaf reads 135 to 140 degrees, 55 to 65 minutes. Remove meat loaf from oven and turn on broiler.

4. While meat loaf cooks, combine ingredients for glaze in small saucepan; bring to simmer over medium heat and cook, stirring, until thick and syrupy, about 5 minutes. Spread half of glaze evenly over cooked meat loaf with rubber spatula; place under broiler and cook until glaze bubbles and begins to brown at edges, about 5 minutes. Remove meat loaf from oven and spread evenly with remaining glaze; place back under broiler and cook until glaze is again bubbling and beginning to brown, about 5 minutes more. Let meat loaf cool about 20 minutes before slicing.

Spicy Orange Beef Wraps

Submitted by Rachael Sherwood

First a disclaimer – I got this recipe out of a “Cooking Light” cook book that I have. I have been meaning to try it forever because it sounds good, but I have not cooked it yet so I don’t know how good it is.

1 pound ground beef top round or boneless top sirloin steak, cut ¾ inch thick
2 Tbsp cornstarch, divided
¼ cup frozen orange juice concentrate, defrosted
¼ cup Hoisin sauce or oyster sauce
¼ cup rice wine vinegar
¼ cup low sodium soy sauce
1 Tbsp olive oil
¼ tsp crushed red pepper
1 cup shredded carrot
½ cup thinly sliced green onions
2 heads Boston lettuce (or iceberg lettuce) or 4 flour tortillas.

Trim fat from beef steak. Cut steak lengthwise in half and then crosswise into 1/8 inch strips. In medium bowl, combine beef and 2 teaspoons cornstarch; toss to coat and set aside.

In small bowl, combine remaining 4 teaspoons cornstarch, orange juice, Hoisin sauce, vinegar, and soy sauce; blend well and set aside.

In large skillet over medium heat, preheat oil and red pepper 2 minutes. Add beef, half at a time; stir fry 1 to 2 minutes, or until outside surface is no longer pink (do not overcook). Return all meat to skillet; add reserved sauce, carrot, and onions; cook and stir until sauce is thickened and bubbly.

To assemble, spoon small amount of beef and vegetable mixture in center of each lettuce leaf (or tortilla); fold over to close.

Enjoy (hopefully)

Ramen Stir-Fry

Submitted by Melanie McAllister

I have not tried this recipe, but it looks easy and different. Ramen Noodles are always so boring that I thought this was a nice way to liven them up. I got this in an email from the Betty Crocker website for dinners UNDER 300 calories. I am not sure if you consider this low fat, but at least it is something quick.

Prep Time:25 min
Start to Finish:25 min
Makes:4 servings

1 pound beef boneless sirloin
1 tablespoon vegetable oil
2 cups water
1 package (3 ounces) Oriental-flavor ramen noodle soup mix
1 package (16 oz) fresh stir-fry vegetables (broccoli, cauliflower, celery, carrots, snow pea pods and bell peppers) (4 cups)
1/4 cup stir-fry sauce

1. Remove fat from beef. Cut beef into thin strips. In 12-inch skillet, heat oil over medium-high heat. Cook beef in oil 3 to 5 minutes, stirring occasionally, until brown. Remove beef from skillet; keep warm.

2. In same skillet, heat water to boiling. Break up noodles from soup mix into water; stir until slightly softened. Stir in vegetables.

3. Heat to boiling. Boil 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in contents of seasoning packet from soup mix, stir-fry sauce and beef. Cook 3 to 5 minutes, stirring frequently, until hot.

Nancy's Meatloaf

Submitted by Nancy Owens

My family loves my meatloaf and it is really easy:

3 lbs hamburger meat
1 lb pork sausage (in the chub roll, just regular spices)
2 eggs
bread crumbs
salt & pepper to taste (you don't need a lot of seasoning, because the
sausage has it)
2-3 slices bacon
ketchup

In a large bowl combine the meats together, be gentle. Add eggs and salt and pepper, combine. Sprinkle bread crumbs and mix into meat until it holds together. Place in a 9x13 pan, shape into a loaf, place raw bacon on top of meat loaf. Pour ketchup over top and smooth around the meat.

Bake in a 350' oven, for approximately 1 hour. Check temp. to 160'

Let sit for a few minutes before you cut it into slices.

Neddie’s Stuffed Peppers

Submitted by Marnie Ellis

5-6 medium green peppers
3-4 cup cooked white rice
1-1/2 pounds ground beef
2 tablespoons Worcestershire sauce
1/3 cup onion, chopped
salt and pepper
1-16 ounce can stewed tomatoes
shredded cheddar cheese

Cut the tops off the peppers and clean out the seeds. Boil them for 5 minutes or cook in the microwave to soften them, or else allow more cooking time in the oven. Brown the meat and the onion; cut up the tomatoes and add to the meat. Add the rice, Worcestershire sauce, salt, and pepper to taste. Cover and simmer for 5 minutes. Add the cheese. Stuff the peppers and stand them upright in a baking dish. Sprinkle with cheese and bake at 350º for 25-30 minutes.

TACO SALAD

Submitted by Maureen Mullis

This is an old family favorite--been making it about 30 years. I was even asked to make it for a wedding receiption once! Enjoy

Meat Sauce:
1 pound ground beef
1 onion, diced
1 pkg taco seasoning
3/4 cup water
1 can (8 oz.) tomato sauce

Salad:
1 head iceberg (or any other kind you prefer) lettuce, cut up
2 cups shredded cheese
1 can olives
2 tomatoes, diced
1 onion, chopped
1 bag (12 oz.) tortilla chips, lightly crushed

Side Toppings:
Taco sauce and/or salsa, sour cream, sliced avacado, etc.

Cook ground beef and onion until no pink remains in meat and onion is soft. Add taco seasoning, water and tomato sauce. Let simmer about 10 minutes.

Toss together lettuce, cheese, olives, tomatoes and onions along with the crushed tortilla chips. Add hot meat sauce and toss together. Serve with additional toppings if you want them. Yummy!

Baked Pasta with Tomatoes

Submitted by Julia Jutras

Here’s one of my favorite easy pasta dishes. Except for the cheese and the meat, the ingredients are good for food storage staples. And it tastes good with just the pasta, oil, salt and tomatoes. However if you do find yourself eating out of just food storage with very little meat then increase the oil to 1/3 cup. The extra fat will help to keep you healthy. When doubling this recipe you will have to use 2 casserole dishes, it grows as it cooks.

Serves 4

½ lb Penne Pasta
¼ cup Extra Virgin Olive Oil (reduce to 2 Tbsp for low-fat version)
½ tsp Salt
2- 28oz cans Diced Tomatoes
¼ cup Parmesan Cheese
2 cups Small Meatballs or Italian Sausage cooked and crumbled or Precooked Chicken Breast Sliced (Optional)
1 cup Mozzarella Cheese, shredded (Optional)

Preheat oven to 400.

In a 3quart Casserole dish toss pasta noodles with olive oil. Let sit for at least 20 min. Stir tomatoes, salt, parmesan cheese and meat (if using) into noodles. Cover with aluminum foil. Place dish in oven and bake for 45 – 60 min, stirring every 15 min. When noodles are tender remove foil and sprinkle mozzarella cheese over the top. Bake for additional 5 min until cheese is melted and bubbly.

Food Storage Soup

Submitted by Rachael Sherwood

1 lb ground meat, browned and drained
4 8 ounce cans tomato sauce
10 cups water
4 bouillon cubes
1 cup soup mix

Mix all ingredients together. Simmer 1 hour stirring occasionally. After the hour peel and cut potatoes and carrots (if desired). Add to soup. Simmer 1 more hour or until vegetables are tender.

Italian Meatball Subs

Submitted by Kristeen Teeples

(Makes enough meatballs for a family of 4-6)

1 lb. pre-made frozen meatballs (can buy frozen in 6lb. bags from Costco or Sams)
1 can (26 oz) of your favorite spagetti or marinara sauce
Hoagie Rolls
Cheese slices

Place meatballs and sauce in crock pot for 3-4 hours on high. Serve on hoagie rolls with provolone cheese and sliced tomato. Easy and filling!

Taco Bell Steak Tacos w/ Creamy Cilantro Lime Sauce

Submitted by Dana Smith

Steak strips
1 Tbsp oil
Flour tortillas
Tomatoes, diced
Lettuce
Cheese

Sauce:
1/2 cup sour cream
1/2 cup mayonnaise
1/3 cup milk
2 tbsp chopped cilantro*
(* I have used 1 tbsp ground coriander in a pinch)
2 tbsp lime juice
1 tbsp white wine vinegar
2 large cloves garlic-minced
salt & pepper - to taste

Mix sauce ingredients together & season with salt and pepper.

Stir fry strips of steak in oil and mix sauce and steak together. Serve in flour tortillas with cheese tomatoes and lettuce.

Wheat & Hamburger Casserole

Submitted by Elizabeth Rand

These recipes will help you see that delicious, nutritious and fun meals and items can be prepared using ingredients that are generally right out of your food storage. These recipes could be tried each week to get you used to cooking from food storage and to give you a sense of the great variety that is available. (Please note that THRIVE is a brand name from Shelf Reliance and may be substituted with comparable brands of that item).


INGREDIENTS:

2 cups whole wheat berries,* cooked (using THRIVE Whole Wheat)
1 clove garlic, minced
1 lb. of hamburger
1 tsp. cumin or oregano
1 cup THRIVE Onions
1 qt. jar tomatoes or 2 ––16 oz cans diced tomatoes (partially drained)
½ cup THRIVE Mixed Peppers
1 tsp. chili powder
2 8 oz cans tomato sauce
1 tsp. garlic powder
1 small can chopped olives
2 cups grated Jack cheese

PREPARATION:
Brown hamburger with onions and peppers in large skillet. Add wheat along with spices. Stir in tomatoes, sauce, and olives. Simmer for 30 minutes. Place in an oven-proof casserole dish, top with cheese, and bake at 350 degrees for 30 minutes.

*To make wheat berries simply cook in crock pot on low over night: 2 cups water to 1 cup of wheat .