Sloppy Joes

Don't buy the canned stuff when you can make it yourself!  These Sloppy Joes are so easy to make.  You can substitute ground turkey or chicken if you don't want to use beef too.  I served these Sloppy Joes in wraps instead of the typical buns.  I topped them with shredded cheddar cheese and some spring lettuce mix.  They are filling and perfect for a quick weeknight dinner.  Enjoy!

 Yum!

Sloppy Joes

Printable Recipe

Ingredients

1 pound ground beef

1 carrot, diced

½ onion, diced

¾ cup ketchup

3 teaspoons brown sugar

1 teaspoon garlic, granulated or powder

1 teaspoon dijon mustard

salt and pepper

Directions

In a medium pan over medium-high heat, add ground beef, onion and carrot.  Cook until beef is browned.  Drain liquids (fat). 

Stir in ketchup, brown sugar, garlic and mustard.

Reduce heat to low and simmer for 20 minutes.

Season with salt and pepper to taste.

Serves 4 to 6.

Hearty Chili

Everyone is gearing up for Hurricane Sandy around here.  The local schools are closed, some until Tuesday and my office is closed tomorrow!  So what could be better on cold rainy day than a bowl of warm, hearty chili?  This hearty chili is satisfying with chunks of ground beef, vegetables and red kidney beans.  You can quickly put this chili together within an hour for an easy weeknight dinner.  This would also be a perfect game day chili to share with family and friends.  Serve with shredded cheese, green onions, and/or sour cream.  Top with some tortilla chips or corn chips for extra crunch.  Enjoy!

Hearty Chili 

Printable Recipe

Ingredients

2 tablespoons oil (vegetable or olive oil)

1 ½ cup red onion, diced (½ large red onion)

1 cup diced peppers

1 pound ground beef

15 ounce can diced tomatoes with green chilies

28 ounce crushed tomatoes

15 ounce can red kidney beans

salt

freshly ground black pepper

1 teaspoons cumin

2 tablespoons chili powder

Directions

In a large heavy pan or dutch oven, over medium heat, add in oil and onions.  Cook for about 3 to 4 minutes.

Add in peppers and cook for about 3 to 4 minutes, until vegetables are tender.

Next, add in ground beef.  Season with salt, pepper, and cumin.  Cook for about 5 minutes until beef is lightly browned.

Stir in diced tomatoes, beans and crushed tomatoes.

Stir in chili powder.

Cover and cook on low for at least 30 minutes.

Serves 6 to 8.

Top with shredded cheese, sliced green onions, and/or sour cream.

Veggie and Beef Chili

I have a great vegetarian chili recipe but wanted to change it up since I was making a batch of chili for my friend who is expecting a baby this month.  Chili is such a versatile dish and its easy to adjust the flavors and ingredients.  This Veggie and Beef Chili is also a very freezer friendly dish.  I allow the chili to cool and place in a freezer bag.  When you are ready to have chili, just defrost in the fridge the night before and reheat the next day.  How simple and easy right?  This is great served on its own, over rice, or with corn bread.  I also love "chili mac", pasta with chili on top, yum!  This Veggie and Beef Chili is one of those dishes that stick to your ribs and won't leave you feeling hungry afterwards.  Enjoy!

Veggie and Beef Chili

Printable Recipe

Ingredients

½ pound ground beef

2 bell peppers, diced

1 onion, diced

28 ounce can crushed tomatoes

14.5 ounce can diced tomatoes

11 ounce can Mexicorn

15 ounce can hominy

15.5 ounce can black beans

2 tablespoons  and ½ teaspoon chili powder

1 tablespoon and ½ teaspoon cumin

½ teaspoon garlic powder

1 to 2 tablespoons vegetable oil

Directions

In a non-stick pan over medium-high heat, add ground beef.  Add in ½ teaspoons cumin, chili powder and garlic powder.  Cook for about 5 minutes until meat is mostly cooked.  Drain fat.

In a large pan over medium-high heat, add in vegetable oil, diced bell peppers and onion.  Cook for about 5 minutes until softened.

Add in diced tomatoes and crushed tomatoes to vegetables.

Drain and add in black beans, hominy, and mexicorn. 

Add in ground beef.  Stir in remaining chili powder and cumin.

Cover and cook over medium-low heat for at least 30 minutes.

Serve immediately.  Top with shredded cheese and/or sour cream (or plain greek yogurt).

You can also freeze this after chili is cooled in freezer bags.

Serves 6 to 8.

Beef and Bean Burritos

I made a batch of Beef and Bean Burritos to freeze for my friend who is expecting a baby at the end of the month.  I have made her a few freezer friendly meals so she doesn't have to spend time cooking when taking care of a newborn baby.   What is so great about making your own burritos is that you know exactly what is going in it.  You can put in your favorite ingredients, so far I have made Breakfast Burritos and Santa Fe Chicken Burritos.  When you freeze these burritos, they will last for a couple months too.  Its great having a quick and easy meal (or snack) on hand.  What I have learned about freezing burritos is to allow the filling to cool to room temperature.  If you freeze a hot burrito, it will not freeze evenly and can alter the texture and taste.  Be sure to wrap each burrito (after cooled) with foil, plastic wrap, or wax paper before putting into a freezer bag.  Definitely use a freezer bag since those are more heavy duty and will protect your food from freezer burn.  Enjoy!

Beef and Bean Burritos

Printable Recipe

Ingredients

8 to 10 large flour tortillas (burrito size)

2 cups shredded cheese (I used cheddar.)

3 cups rice plus water

½ onion, diced

1 clove garlic, minced (or 1 teaspoon minced garlic)

10 ounce can Rotel diced tomato with lime juice and cilantro

1 teaspoon cumin

1 teaspoon chili powder

15.5 ounce can black beans

16 ounce can refried beans (I used fat-free)

½ pound ground beef

¼ cup enchilada sauce (I used Trader Joe’s or feel free to use salsa instead)

Directions

Cook rice in a rice cooker - add rice, water, Rotel diced tomato, onion, and garlic.  Allow to cool.

In a non-stick pan over medium-high heat, add ground beef.  Add in cumin and chili powder.   Stir in enchilada sauce.  Cook for about 5 to 7 minutes until meat is cooked through.  Allow to cool.

Warm tortillas according to package directions. (I microwave for 45 seconds covered with a moist paper towel.)

Spoon about 1 tablespoon refried beans down center of tortilla.

Spoon about 2 tablespoons rice down center of tortillas. 

Spoon about 1 tablespoon meat over rice.

Top meat and rice with about 1 tablespoon black beans.

Sprinkle cheese on top.  

Fold tortilla into a burrito.

Repeat for all tortillas.

To freeze, allow burritos to cool if using warmed ingredients.  Wrap each burrito tightly with foil (or plastic wrap).  Place burritos in large freezer bags.  (I label the bag beforehand with what type of burrito and date.)  

To reheat from frozen, remove foil and microwave on high for 3 minutes.  You could also place the foiled burrito in the toaster oven at 350 degrees F for about 20 minutes.

Meatballs and Tomato Sauce

My best friend from college has a great recipe from her mother for meatballs and a tomato based spaghetti sauce.  It's a family recipe and I have been sworn to secrecy!  It actually took me 8 years to get it and I'm so sorry that I can't share it with you!  But this one I am sharing with you is almost as good :)  Feel free to serve it with your favorite pasta, mine is with spaghetti.  You can also make meatball subs too.  I have eaten these with pretzel rolls to make mini meatball sandwiches for lunch.  

 

Tonight, I had spaghetti and meatballs with tomato sauce, served with a baked sweet potato and roasted curried cauliflower.  Buon Appetito!  

Ingredients

For the meatballs

1 pound ground beef (You can use ground turkey.)

1 pound pork sausage (You can use chicken sausage.)

1 egg

½ cup parmesan cheese

½ cup bread crumbs (I used Italian bread crumbs.)

1 teaspoon garlic powder

½ teaspoon parsley (I used fresh from the tube.)

¼ teaspoon salt

¼ teaspoon ground black pepper

For the tomato sauce

28 ounce can crushed tomatoes

14.5 ounce can diced tomatoes

6 ounce can tomato paste

1 cup water

1 teaspoon garlic powder

2 teaspoons Italian seasoning

1 teaspoon parsley, dried

¼ teaspoon crushed red pepper (Add more if you like spicy.)

Directions

For the tomato sauce

In a large pot, add in all the tomatoes and water.  Add in the garlic powder, Italian seasoning, parsley, and crushed red pepper.  Stir well and cook over low heat.  Add in meatballs and cover with a lid.  Cook for at least 30 minutes.

For the meatballs

In a large bowl, mix the ingredients together.  Roll into balls onto a baking sheet.  Broil meatballs until lightly browned, but not cooked all the way through, because you will add the meatballs into the tomato sauce to continue cooking.

Don't forget to sprinkle some parmesan cheese on top :)

Note:  I made 45 (1-inch sized) meatballs.  You can make less, but larger meatballs; just be sure to cook them a little longer.  I also froze leftovers into 2 freezer Ziploc bags, don’t forget to label and date the bags.  They should keep for a few months.