Spaghetti Casserole

COMMENTS:
From LoveFoodies, we enjoyed something a little different and more filling than plain spaghetti and meat sauce. Not very healthy but delicious! ;)

Ingredients

1 lb ground beef
1 jar spaghetti sauce
1 onion diced
8 ounces cream cheese
16 ounces cottage cheese
1/4 cup sour cream
3/4 stick butter
8 ounces spaghetti noodles (my favorite: GF Barilla brand)
1 bag shredded cheese

Instructions

1. Combine cottage cheese, sour cream and cream cheese.
2. Brown hamburger meat with diced onion and house seasoning. While browning the meat boil the spaghetti noodles. Once the meat is browned (drain if needed) add the spaghetti sauce and warm.
3. Put some slices of the butter along the bottom of a 13×9 pan. Put half the spaghetti noodles (once drained) on top of the pieces of butter. Put cream cheese mixture on top of the noodles and spread evenly. Top with remainder of the noodles and put some butter slices on top. Spread meat mixture over the top.
4. Bake at 350 for about 20 minutes and then top with the bag of shredded cheese and put back in the oven for 10-15 minutes until cheese is melted.

SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.

Shredded Salsa Beef

COMMENTS:
I found this recipe in a freezer-meal cookbook. I barely changed the recipe and it was super yummy! We put it on tortilla chips with sour cream, shredded cheese, lettuce, and guacamole. It is supposed to freeze well but we enjoyed it as leftovers the next day instead of freezing. Maybe next time I'll make a bigger batch!

INGREDIENTS:
1 1/2 - 2 lbs. beef roast (chuck or round)
1 cup chopped onion
1 small can chopped green chilies
1 cup salsa
2 Tablespoons brown sugar
1 Tablespoon soy sauce
2 teaspoons minced garlic

DIRECTIONS:
Combine all ingredients in crockpot and cook on low for 6 hours.
To freeze, just combine all ingredients in a freezer bag before cooking.

SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.

Oven Baked Tacos

COMMENTS:
Pretty simple, quick dinner and it can be adapted to soft shells as well. (Found this recipe through Pinterest link.

INGREDIENTS:
2 pounds ground beef
1 small onion, diced
1 small can diced green chilies
2 Tablespoons taco seasoning
1 8oz can tomato sauce
1 can refried beans
taco shells (the ones that can stand on their own)
shredded cheese
your favorite taco toppings such as sour cream, guacamole, salsa, etc.

DIRECTIONS:
Preheat oven to 400 degrees.
Brown ground beef and onion; drain.
Add chilies, refried beans, tomato sauce, and taco seasoning. (If this seems too runny, cook a little bit longer.
Spoon taco mixture into shells and top with cheese.
Bake for 10-12 minutes.


SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.

Beef Pot Roast

COMMENTS:
"Mom, This is the BEST roast you have EVER made!"

INGREDIENTS:
sliced mushrooms
chopped green pepper
1/4 cup plus 2 Tablespoons ketchup
1 Tablespoon Worcestershire sauce
1/2 teaspoon pepper
1/4 teaspoon salt
2 pounds shoulder pot roast

DIRECTIONS:
Place all ingredients in freezer bag. Cook all day/afternoon in the crockpot.

SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), GF pasta, all-purpose gluten free flour (Bob's Red Mill is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.

Animal-Style Burgers

COMMENTS:
I'm not sure why these burgers are called this, but that's what Food Network called them. They were absolutely wonderful! My husband questioned the step with the mustard but it did something magical to the burgers! Oh, and the extra time for the onions is so worth it!

INGREDIENTS:
2 Tablespoons oil
1 cup chopped onions
kosher salt
1/4 cup mayonnaise
2 Tablespoons ketchup
1 Tablespoon chopped pickle
1/2 teaspoon vinegar
2 pounds ground beef
1/4 cup yellow mustard
8 slices of cheese

DIRECTIONS:
Heat the vegetable oil in a large skillet. Add onions and salt. Cover and cook over medium-low heat for 30 minutes, stirring occasionally. Uncover and increase the heat to medium-high, stirring often, until caramelized (8-10 more minutes). Add 1/2 cup water to the skillet, scraping up any browned bits from the bottom of the pan. Simmer, stirring, until the water evaporates, about 2 more minutes. Transfer to a bowl and set aside.

Mix the mayonnaise, ketchup, chopped pickle, and vinegar in a bowl; set aside. Shape the beef into 8 patties, about 4 inches wide and 1/2 inch thick.

Season both sides of the patties with salt and pepper. Put the patties on the grill and cook 3 minutes. Spread about 1 1/2 teaspoons mustard on the uncooked side of each patty, then flip and top each with 1 slice cheese; continue cooking about 2 more minutes for medium doneness. 

Serve with mayonnaise mixture and grilled onions. (Toasted buns, lettuce, tomato slices, etc. would be amazing here too!)

SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.

Simple Chili Mac

COMMENTS:
This will be a great meal for a chilly fall/winter day! It can be made in the crockpot at lunch time to be ready for dinner or just made quickly at dinner time.

INGREDIENTS:
1 lb. ground beef, browned
1 large can diced tomatoes
1 chili seasoning packet
pasta of any kind (the normal amount you use for your family)

DIRECTIONS:
Combine beef, tomatoes, and seasoning in pot. Leave on low in the crockpot or just heat through on the stove. Meanwhile, boil pasta. Add pasta to meat mixture immediately before serving.
Serve with shredded Cheddar and/or sour cream.

SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.

Cheesy Ground Beef Rice Casserole

COMMENTS:
Now that the majority of my family is dairy-free, we will miss this meal... But I wanted to share with others who do not have to be dairy free. (From hungrylittlegirl.com)

INGREDIENTS:
1 lbs ground beef
2 onions diced
2 teaspoons garlic powder
1 small can tomato sauce
1 cup cooked rice
1 cup chicken broth
1 cup sour cream
2 cups shredded cheese
salt pepper, oregano
1 cup frozen peas

DIRECTIONS:

Preheat oven to 350° F
Spray a skillet with cooking spray and turn on the heat to high
Roast the onions for a few minutes.
Add ground beef and garlic, brown the ground beef completely, turn heat to medium
Spice with salt, pepper and oregano how you like it
Add rice, peas tomato sauce, 1 cup cheese and broth, let simmer for 3 minutes
Transfer everything into a casserole dish and bake for 15 minutes
Meanwhile combine the rest of the cheese with the sour cream
After 15 minutes bring the cheese/sour cream mixture on top of you casserole and bake for another 15 minutes.

SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.

Taco Skillet

COMMENTS:
This was an interesting combination that worked really well together.

INGREDIENTS:
1 pound ground beef
1 packet taco seasoning
2 tablespoons vegetable oil
1 pound hash browns
1 handful grated cheddar cheese
1 avocado sliced
salsa for serving

DIRECTIONS:
In a large skillet over medium heat, cook the ground beef until no longer pink. Drain the meat and return to the skillet with 1/4 cup of water and the taco seasoning. Cook over medium heat, stirring, until the water has evaporated, about 5 minutes. Set meat aside. Wipe out the skillet with a paper towel and add the oil to the skillet. Add the hash browns to the skillet and cook according to package directions. After flipping the hash browns, add the meat and cheese to the top of the hash browns. Continue cooking until the hash browns are golden brown on bottom and the cheese has melted. Remove from the heat and top with the slaw. Serve with avocado slices and salsa.

SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.

Beef With Broccoli

COMMENTS:
This is like having Chinese takeout without leaving home. Thanks, rainydaygal.com!

INGREDIENTS:
1/2 tsp baking soda
1 tsp sugar
1 tbsp cornstarch
1 tbsp soy sauce (GF)
1 tbsp water
2 tbsp vegetable oil
1 1/2 lbs sirloin steak sliced into thin strips
1/2 c soy sauce (GF)
2 tbsp brown sugar
4 cloves garlic minced
2 tbsp flour
1 tbsp red wine
3 tbsp vegetable oil
2 heads broccoli crowns only

DIRECTIONS:
First, marinate the meat: Whisk together the baking soda, sugar, cornstarch, soy sauce, water, and vegetable oil in a large bowl. Toss the steak with the marinade to coat. Cover and refrigerate at least 1 hour, then proceed below.

In a small bowl, stir together the soy sauce, brown sugar, garlic, flour and sherry until smooth. Set aside.
In a large wok or saute pan, heat 2 tablespoons of the vegetable oil over high heat until shimmering. Add broccoli and saute 3 minutes, stirring often. Transfer broccoli to a plate.
Reduce heat to medium-high. Carefully add the remaining tablespoon of oil to the hot pan. Add the marinated meat and half of the sauce mixture and saute for 3-4 minutes, stirring often, until the meat is cooked through and no longer pink. Stir in the broccoli and remaining sauce. Saute 1 minute more. Serve.

SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.

Secret Sauce Burger

COMMENTS:
Another "secret" recipe from Pinterest (www.littlemissmomma.com). A nice variation to the traditional plain burger when grilling out!

INGREDIENTS:
2 lbs ground beef 85/15
1/2 cup grated Monterrey jack cheese
1/4 cup BBQ sauce
season salt to taste
cracked black pepper
onion powder
3/4 cup mayo
1/4 cup ketchup
1/4 cup relish
2 tablespoons Worcestershire
seasoned salt

DIRECTIONS:

Combine the ground beef, grated cheese, bbq sauce, and seasonings. Shape patties that are about 1 inch thick.
Then it is very important to push a ½ inch indent into the center of the patty–this is what prevents the patty from becoming a dome. These burgers stay extra moist because the bbq sauce and cheese are mixed in with the meat.
Wait for the skillet to get super hot and then apply a very thin layer of butter to the pan. Place the patties on the pan, indent side up.
Reduce heat to medium and allow this side of the patty to cook for about 4-6 minutes, but make sure it doesn’t burn. Then flip the burger over and cook until done.
For the sauce: Combine all ingredients and whisk until well mixed. Taste and adjust ingredients to your liking.
Assemble the burgers and serve with avocado, lettuce or your choice of toppings!

SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.

Mongolian Beef

COMMENTS:
This was another hit from freezer to crockpot!

INGREDIENTS:
2 pounds sirloin steak, cut into stir-fry strips
1/2 teaspoon ginger
2 cloves garlic, minced
3/4 cup soy sauce
3/4 cup water
3/4 cup brown sugar
1/4 cup cornstarch
1/2 cup sliced or shredded carrots
3 green onions, chopped

DIRECTIONS:
Coat steak pieces in cornstarch.
Add remaining ingredients to freezer bag and mix well.
To prepare, dump freezer bag contents into crockpot and allow to cook for 3-5 hours (depending on your crockpot; you be the judge).
Serve over rice.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.

updated 10/2014

Hoisin Ginger Beef

COMMENTS:
A great freezer meal! This is one I threw in the crockpot for the family to have while I was gone. They texted me saying it was a good thing I wasn't there because they didn't save me any. And, will I make it again?

INGREDIENTS:
2 pounds sirloin steak
1/2 cup hoisin sauce
2 Tablespoons lime juice
1 Tablespoon honey
1 clove garlic
1 teaspoon salt
1 teaspoon ginger
1 teaspoon sesame oil
2 drops tabasco sauce

Serve with: rice, sesame seeds, and green onion

DIRECTIONS:
Place all ingredients (except rice, sesame seeds, and green onion) in freezer bag and freeze.
Thaw the night before in refrigerator (if you remember) and cook in crockpot for 4-8 hours (this depends on the kinds of crockpot you have).
Serve over hot cooked rice and garnish with sesame seeds and chopped green onion.

SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.

updated 10/2014

Pioneer Woman's Perfect Pot Roast

COMMENTS:
I found this recipe through a few links on Pinterest for freezer meals. DELICIOUS!

INGREDIENTS:
3-5 lb. chuck roast
3 tablespoons olive oil
2 whole onions, peeled and halved
carrots
potatoes
1 teaspoon thyme
1 cup red wine
3 cups beef broth

DIRECTIONS:
Place roast in freezer bag along with oil, onions, carrots, potatoes, and thyme.
Mark on freezer bag to add red wine and chicken broth to the crockpot.
Cook on for 4-6 hours.

SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.

updated 10/2014

Philly Cheesesteak Stuffed Bell Peppers

COMMENTS:
I have tried many stuffed green pepper recipes and have liked almost all of them but I am the only one in my family who eats the pepper, not just the stuffing. This one I found on Pinterest (original pin here) and it was eaten by everyone and seconds were requested! (I didn't make extra, assuming the family would disapprove again... next time I'll make more!) This was awesome!!! Not only was it the first time everyone ate the pepper, it's the first time mushrooms and onions were eaten without complaining!

INGREDIENTS:
8 oz. thinly sliced roast beef, cut in strips
8 slices provolone cheese
2 large green peppers
1 onion, chopped
4 oz. mushrooms, chopped
2 Tablespoons butter
2 Tablespoons olive oil
1 Tablespoon minced garlic
salt and pepper to taste

DIRECTIONS:
Slice peppers in half lengthwise; remove ribs and seeds.
Saute onions and mushrooms over medium heat with butter, olive oil, garlic, salt, and pepper until carmelized - about 25 minutes.
Preheat oven to 400*.
Add roast beef to the mushroom mixture and cook 5-10 more minutes.
Line the inside of each pepper half with a slice of cheese.
Fill each pepper with meat mixture; top with another slice of cheese.
Bake for 15 minutes until the cheese on top is golden brown.
YUM!

SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.

updated 10/2014

Beef Stew

COMMENTS:
I found this recipe in a Taste of Home magazine. Winter is the perfect time for soup so I thought I would branch out of my chicken soups and try this one. (My husband was thrilled with the change!) I put this together one night, placed it in the fridge, and then plugged it in the next morning. So simple! 

INGREDIENTS:
1 lb. beef stew meat
2 medium potatoes, peeled and cubed
1 container beef broth
1 can (11.5 oz) V8 juice
2 celery ribs, chopped
2 medium carrots, chopped
1 sweet onion, chopped
3 bay leaves
1/2 teaspoon salt
1/2 teaspoon thyme
1/2 teaspoon chili powder
1/4 teaspoon pepper
1/2 cup frozen corn
1/2 cup frozen peas

DIRECTIONS:
In slow cooker, combine first 12 ingredients. Cover and cook on low for 7-8 hours or until meat is tender. Discard bay leaves.
Add corn and peas. Cover and cook on high for 30 minutes.

SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.

updated 10/2014

Beef Stroganoff

COMMENTS:
This was a HUGE hit! I wasn't so sure how it would turn out... Although I was following a recipe I found online, I made it gluten-free, as well as adapted some ingredients so I wouldn't have to go to the store. But it was a huge hit! My daughter asked if I could make it a freezer meal and then added, "Or just make it more often!" Serve it over rice (or egg noodles if you are not GF.)

INGREDIENTS:
1 1/2 pounds beef sirloin tips
1/4 cup flour (gluten free)
2 Tablespoons butter
1/2 teaspoon salt
1/4 teaspoon pepper
1 onion, chopped
1 1/2 cups beef broth
8 oz. sliced fresh mushrooms
2 teaspoons Worcestershire sauce
2 Tablespoons ketchup
1 Tablespoon brown mustard
1 1/2 cups sour cream

DIRECTIONS:
Mix together flour, salt, and pepper.
Melt butter in pan. Meanwhile, coat beef in flour mixture.
Add (coated) beef and onion to the melted butter.
Let cook, stirring occasionally until beef is cooked.
Add beef broth, mushrooms, Worcestershire, ketchup, and mustard; stir.
Let simmer on low at least 1 hour.
Stir in sour cream 5-10 minutes before serving.

SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.

updated 10/2014

Stuffed Peppers

COMMENTS:
I really enjoyed these. My children liked the contents of the peppers but didn't care much for the actual peppers. (You can prepare these in advance and even freeze them. Just defrost completely before baking.)

INGREDIENTS:
1 Tablespoon salt
4 medium green bell peppers, with tops and seeds removed
1/2 cup long grain white rice
1 1/2 Tablespoons olive oil
1/2 cup chopped onion
1 pound ground beef
1 teaspoon minced garlic
1 (14.5 oz.) can diced tomatoes, drained
1 1/4 cups shredded monterey jack cheese
1 Tablespoon dried parsley
salt and pepper to taste

DIRECTIONS:
Bring water to boil in a large stock pot. Add 1T salt and bell peppers.
Cook until peppers just begin to soften, about 3 minutes.
Remove peppers from pot, drain off excess water, and place cut side up in square baking dish.
Return water to boil; add rice and boil about 13 minutes. Drain rice and place in large bowl; set aside.
Heat skillet until hot. Add oil, swirling to coat. Add onion until softened and beginning to brown. Add ground beef, cooking until no longer pink. Finally add garlic.
Transfer beef mixture to bowl with rice. Add drained tomatoes, 1 cup cheese, parsley, salt, and pepper.
Distribute filling evenly among peppers. Sprinkle remaining cheese over each pepper.
Bake at 350* until cheese is browned and filling is heated through, 25-30 minutes.

SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.

updated 10/2014

Asian Lettuce Wraps

COMMENTS:
Our first community garden pick up was today and I used the leaf lettuce and green onions for this delicious meal I have adapted from an allrecipes.com search! And my son, who claims he doesn't like beef, had THREE helpings of this! Also, this is very quick to prepare (20 minutes) just not quick enough for my 15 minutes or less section.

INGREDIENTS:
large lettuce leaves
1 pound ground beef
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon soy sauce
1/4 cup hoisin sauce
2 teaspoons ginger
1 Tablespoon rice vinegar
1 bunch green onions
2 teaspoons sesame oil

DIRECTIONS:
Brown ground beef with the onions. Drain. Add the garlic, soy sauce, hoisin sauce, ginger, and vinegar, stirring well. Now add the green onions and sesame oil, cooking an additional couple of minutes.
Arrange the beef mixture on top of the lettuce leaves. Serve like that or wrapped like a burrito. Enjoy!

SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.

updated 10/2014

Mexican Pie

COMMENTS: I found this recipe online at Recipe Lion and they got it from Gooseberry Patch. It was simple and we all loved it!

INGREDIENTS:
1 pound ground beef
1/2 green pepper, chopped
1 1/2 cups frozen corn
1 cup chunky salsa (pick your spiciness comfort level)
1 cup shredded cheese (taco flavor, Cheddar, Mexican-style) 
1/8 teaspoon pepper
1 cup Fritos, crushed
Sour cream with serving, as desired

DIRECTIONS:
Preheat oven to 350 degrees. Brown beef and green pepper in a skillet; drain.
Add corn, salsa, cheese, and pepper.
Place mixture in pie plate.
Top with crushed Fritos.
Bake for 30 minutes.
Let cool for 10 minutes and garnish with sour cream if desired.

SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.

updated 10/2014

Meatballs

COMMENTS:
I found a recipe in a magazine and my hubby modified it to this version based on what we had in the house. They were amazing; everyone loved them!

INGREDIENTS:
1/2 lb. ground beef
1/4 lb. cooked sausage
2 cloves garlic, finely chopped
Parsley (original recipe says 1 cup - I did about 1/4 that)
1 egg white
1/4 cup bread crumbs
1 Tablespoon olive oil
1/4 cup grated parmesan

DIRECTIONS:
Chop or shred sausage into small pieces.
Combine with other ingredients.
Form into 10-12 meatballs.
Place on foil-lined cookie sheet.
Broil 10-12 minutes or until done.