Date: March 18th, 2013
Modifications: I used a couple more carrots and celery stalks than it called for because we had extra. I also cooked the ground beef separately because I wanted to drain the fat.
Time to table: 50 minutes
Servings: Four adults, two toddlers, and two more lunches
Annie & Luke: Like
Notes: This was a great cold weather meal that we’ll have to add to our repertoire for next winter, and it’s also versatile. I think I would mix in some sausage next time too. With all the vegetables it ends up being decently healthy I think, too.
Modifications: We used ground beef, and added chopped spinach to the sauce mixture. I also baked this in a cake pan instead of a pie pan and it was FULL.
Time to table: 30 minutes prep, 30 minutes bake time
Servings: 6 adults
Notes: Our neighbors are big fans of this meal so I’ve wanted to try it out – I think it could have just used more sauce because the noodles got a bit dry. We made quite a big batch of the tomato sauce recipe linked in the post, so we had extra.
Examining the mess on her hands
Modifications: Much to Erin’s chagrin I used half ground beef and half ground pork, because I like pork. She was not a fan of this mod.
Time to table: 30 minutes
Servings: 4 adults
Notes: A bit of a delay on this post, so I don’t really have much to say about it. I liked this and would make it again in favor of the “not so sloppy joe” mix that Erin likes. I liked that this had some vegetables in it.
Date: July 15th, 2011
- 0.5 lb ground beef
- 1 clove garlic, diced
- seasoned salt
- crushed red pepper
- dry cheddar cheese
Fire up your grill, while grill is heating work some seasoned salt and the garlic into the ground beef and form a patty. Top with a dusting of red pepper. Cook burger to your liking (I do around 4 minutes per side at high heat) putting the cheese on at the end to let it melt a bit.
With garlic in the middle of the burger you run the risk of some not-fully-cooked garlic, which will be strong tasting. Just sayin’
Time to table: 10 minutes prep, 10 minutes cooking time
Notes: I made this for lunch today while it was pouring rain, so I had to don my ski jacket to keep from getting soaked. The photos don’t capture how awesome this burger smelled, and it tasted just as awesome. This meal also serves as a good use case for having a charcoal grill AND a gas grill. If I didn’t have the gas grill, I would have broiled the burger, no time for charcoal on a workday.
Date: July 14th, 2011
Modifications: I reversed the amounts of meat: 1 lb ground pork and 0.5 lb ground beef, just cause I like pork better. I also threw in some basil that we had and needed to use up. The directions say to simmer for 1.5 hours, but I liked the consistency after 45-50 minutes, so we went with that.
Time to table: 2 hours, over half the time is just simmering.
Servings: Probably had enough for 6 adults
Notes: This sauce was absolutely delicious. The butter and cream at the end just make it that much richer. At no point in the directions does it say to drain the fat from the bacon, beef, or pork, so this is an extremely savory dish. Annie seemed to like the food very much, but also seemed interested in playing so she didn’t take it down like other dishes she loves. We froze the leftovers because we already have plenty of other leftovers that need to get eaten and I didn’t want this to be wasted.
Annie digging in
Early stages with the bacon (and bacon grease!) and veggies for our base
Date: May 29, 2011
Modifications: We cut the beef down to 1 pound, still made plenty. I think this actually worked out well because this recipe is a tight fit in a 13×9 pan to begin with, so removing 0.5 pounds of meat made it fit a little better.
Time to table: 45 minutes prep, 30 minutes bake
Servings: 6 adults, 1 toddler. 2 adult meals leftover.
Notes: This recipe is seriously so good and makes so many portions, it would be a great freezer meal.
Date: May 23, 2011
Recipe: Modified from http://www.momsbudget.com/freezerrecipes/spaghettisauce.html
Modifications: I used 1.5 pounds of sausage and 0.5 pounds of ground beef because I like sausage better. We added chopped spinach to the portion we ate tonight. I added a few more cloves of garlic.
Time to table: 30 minutes prep, 2 hours to simmer
Servings: 2 adults, 1 toddler, plus 4 extra meals in freezer bags
Notes: Someday I will make this with around thirty cloves of garlic and revel in the best spaghetti sauce in the world. I also want to try making it with red wine in place of the water. We had this with whole wheat pasta twists tonight, with copious amounts of Parmesan cheese. We love this sauce around here.
- 1.5 lbs of ground beef
- 1/2 tomato, diced
- 1/2 onion, diced
- 1 cup chopped lettuce
- 2 cups shredded cheese
- Sour cream
- 6-8 tortillas
Brown the ground beef and drain the fat. Add the taco seasoning and 1 cup of water. Bring to a boil and let simmer until the water reduces down to your liking. Spoon the beef into a warmed tortilla with the toppings of your choice from above. Plenty of options here for toppings: cilantro, bell peppers, garlic, avocado, sweet potatoes (Annie and Mia had these).
Taco seasoning recipe: http://www.tasteofhome.com/Recipes/Homemade-Taco-Seasoning-Mix
Time to table: 30 minutes
Modifications: I halved the seasoning recipe, but you can make a full batch and freeze it for up to one year. For the toddlers we sauteed some diced sweet potato and onion and mixed that in with ground beef, cheese, tomato, and lettuce in a bowl.
Servings: Four adults, two toddlers.
Notes: We were going to have spaghetti, but since it was Cinco de Mayo Erin wanted something Mexican. Neighbor Molly suggested tacos and supplied the veggies.