Mexican Beef & Black Bean Soup
8 oz lean ground beef
1 cup chopped onion
1 tsp dried oregano
1 tsp ground cumin
1 15 oz can corn
1 15 oz can chicken broth
1 cn diced tomatoes with green chiles
15 oz black beans, rinsed
1/2 cup chopped cilantro
Put ground beef, onion, oregano and cumin in a 2- to 3-qt saucepan. Cook, breaking up clumps of beef with a spoon, 3 minutes or until beef is browned. Add corn, chicken broth, diced tomatoes with green chiles, and rinsed black beans; bring mixture to a boil. Reduce heat to low; simmer 5 to 10 minutes for flavors to blend. Stir in 1/2 cup chopped cilantro and serve with crushed corn tortilla chips.
Today is Slow Cooking Thursday, hosted by Sandra at Diary of a Stay at Home Mom. Go check out the wonderful recipes shared there. Join me tomorrow for Freezer Food Friday.
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Autumn Turkey Chili
1 each onion, carrot and celery stalk, chopped
500 ml (2 cups) each cored, chopped apples and diced butternut squash
4 cloves garlic, finely chopped
500 g (1 lb) ground turkey, cooked
30 ml (2 tbsp) chili powder
15 ml (1 tbsp) ground cumin
5 ml (1 tsp) dried oregano
1 ml ( 1/4 tsp) each salt and freshly ground pepper
1 can (284 ml/10 oz) undiluted chicken broth
1 can (400 ml/15 oz) light coconut milk
30 ml (2 tbsp) tomato paste
250 ml (1 cup) canned black beans, drained and rinsed
Coconut flakes and cilantro, for garnish
Combine all ingredients (except garnishes) in slow cooker. Cook on high for 4 to 6 hours or on low for 8 to 10 hours.
Serve with rice or mashed potatoes.
Makes 8 to 10 servings.
Tips: Use 1 l (4 cups) diced cooked turkey or chicken in place of ground turkey. Open lid for last 45 minutes of cooking to thicken, if desired. Mash the squash with the back of a wooden spoon to thicken further.
Welcome to Freezer Food Friday. Sorry the post is up late, I will blame it on too much food yesterday. If you have a meal that can be prepared ahead and frozen for later use, share it on your blog and add it to Mr. Link below. Thanks for participating!
Make-Ahead Sloppy Joes
CATEGORY: Main Dish
TIME: Prep/Total Time: 30 min.
1 pound bulk pork sausage
1 pound ground beef
1 medium onion, chopped
14 to 16 sandwich buns, split
2 cans (8 ounces each) tomato sauce
2 tablespoons prepared mustard
1 teaspoon dried parsley flakes
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried oregano
In a large skillet, cook the sausage, beef and onion over medium heat until meat is no longer pink; drain.Remove the centers from the tops and bottoms of each bun. Tear removed bread into small pieces; add to skillet.
Set buns aside.
Stir in remaining ingredients into sausage mixture. Spoon about 1/3 cupful onto the bottom of each bun; replace tops. Wrap individually in heavy-duty foil.
Bake at 350° for 20 minutes or until heated through or freeze for up to 3 months.
To use frozen sandwiches: Bake at 350° for 35 minutes or until heated through. Yield: 14-16 servings.
I think this would work in the crockpot, just brown the ground meat first, and toss everything else in!
Chili Beef Soup
From Mr. Food
1/2 pound ground beef
1 medium-sized onion, chopped
1 (14-1/2-ounce) can diced tomatoes, undrained
1-1/2 cups water
1 (16-ounce) can kidney beans, undrained
1 (8-ounce) can whole kernel corn, drained
1 (8-ounce) can tomato sauce
1 teaspoon chili powder
1. In a soup pot, brown ground beef and onion over medium heat 5 to 7 minutes. Add remaining ingredients; mix thoroughly.
2. Reduce heat to low and simmer, uncovered, for 30 minutes, or until thoroughly heated.NOTE: Tortilla Crisps make a great go-along
Sweet-N-Sour Turkey Meatballs
2 pounds ground turkey breast
2 tsp. salt-free garlic and herb seasoning or poultry seasoning
1 egg white
Salt and ground black pepper
2 (15-ounce) cans tomato sauce
2 cups reduced-sodium chicken broth
1 cup chili sauce
1/2 cup cider vinegar
1/2 cup brown sugar
2 tsp. dried thyme
In a large bowl, combine turkey, garlic and herb seasoning, egg white and 1/2 tsp. each salt and black pepper. Mix well and shape mixture into about 32 meatballs. Place meatballs in bottom of slow cooker.
In a medium bowl, whisk together tomato sauce, broth, chili sauce, vinegar, brown sugar, and thyme. Pour mixture over meatballs.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Season, to taste, with salt and black pepper.
I made a batch of Best Banana Muffins from Gooseberry Patch for snacks and for dinner to night it will be…
Crescent Beef Stroganoff
Beef stroganoff bake with crescent rolls. More beef stroganoff recipes below.
·1 package (8 ounces) refrigerator crescent rolls
·1 pound ground beef, lean (ground round)
·1/2 cup chopped onion
·8 ounces sliced mushrooms
·salt and pepper to taste
·1/2 teaspoon paprika
·8 ounces sour cream
·1/2 to 1 cup shredded mild cheddar or American process cheese
Unroll crescent roll dough; press into the bottom of an ungreased 13x9x2-inch baking pan to form a thin crust. In a skillet, brown beef with onion and mushrooms; season with salt and pepper and paprika. Stir in sour cream; spoon into the baking pan. Sprinkle evenly with the shredded cheese. Bake at 375° for 25 to 30 minutes, or until crust is baked. Cut into squares.
Serve this beef stroganoff bake with tossed salad.
Today is Slow Cooking Thursday, hosted by the lovely Sandra at Diary of a Stay at Home Mom . Share a recipe on your blog and go link it at her blog. Please come back and join me for Freezer Food Friday .
Serves 4 to 6.
1 lb. ground beef
3/4 cup chopped onions
1 (28-oz.) can diced tomatoes
2 (6-oz.) cans tomato paste
2 cups water
1 tbl. chopped parsley
2 tsps. salt
1 tsp. sugar
2 cloves minced garlic, or 1 tsp. garlic powder
1/2 tsp. black pepper
1 tsp. dried oregano leaves
8 ozs. lasagna noodles
1 lb. ricotta cheese
16 ozs. mozzarella cheese, shredded
1 cup grated Parmesan cheese
1. Brown ground beef and onions over medium-high heat on stove top.
2. Place in slow cooker and add tomatoes. Tomatoes may be put through a blender if desired.
3. Add tomato paste, water, parsley, salt, sugar, garlic, pepper and oregano.
4. Cook on Low for 3 to 4 hours.
5. Cook lasagna as directed and drain. In 13x9x2-inch baking pan, spread 1 cup sauce. Alternate layers of lasagna noodles, sauce, ricotta, mozzarella and Parmesan cheeses.
6. Bake at 350 degrees 40 to 50 minutes until lightly browned and bubbling. Let stand for 15 minutes and cut into squares. Serve.