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Sloppy Joes ~ Freezer and/or Camp Meal

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Want to know something… I LOVE sloppy joes! I don’t know what it is about them, but there is something so comforting and hearty and delicious about the beefy, saucy, yummy meat…. Whether you toast a roll or serve them on super soft hamburger buns (our favorite way)… I can never pass one up!

These are great with tator tots, fries or chips and/or sliced up fresh fruit AND we always like fresh veggies as a side for these sloppy joes!

This is a tried and true “gramma” recipe so you know it’s good…. Each batch makes about 6+ decent sandwiches so I often double the recipe so I can freeze half for a quick easy meal another night. This recipe is perfect for heating in the crock for a few hours and is always a favorite to come home to after a game night!

Also a favorite “CAMP” meal because the crock can sit and sammies can be made as wanted!

• As with many of “MY” recipes – this is a variation of a cook book recipe found online… Also, as usual, I tripled the original recipe and then cut in ½… because 1 lb of burger just can’t feed my brood – but a pound and a ½ is perfect!

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SLOPPY JOES –

1 and ½ lbs. ground beef
¾ cup diced onion
¾ cup diced green pepper
½ cup water
1 and ½ cups Ketchup
1 TBS beef bouillon
1 TBS Worcestershire sauce
1 TBS brown sugar
1 and 1/2 tsp mustard

Dice your peppers and onions… as big or as little as you want… feel free to throw other diced veggies in too – sometimes I add zucchini and/or squash and even carrots if I have some extra… I just like the ratio of 1.5 cups diced veggies to 1.5 lbs ground beef and the veggie mix has to include peppers and onions for the flavor!

Brown the beef with the peppers and onions… drain off the fat.

Add the water, ketchup, beef bouillon, Worcestershire, brown sugar and mustard – mix well.

(FREEZE to use later – thaw overnight)

Heat in Frying pan – then once hot – simmer for 20 minutes… or heat in a crock for a few hours!

Serve on buns – either crispy toasted or super soft…. No in between! ENJOY!!!!

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Stuffed Pepper Soup… OMG YUMMMMM

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Stuffed Pepper Soup

Oh me – oh my…. DELICIOUS!!!!

Is there a food you remember from child hood as NOT your favorite? My Mom always made stuffed peppers and I wouldn’t even try them…. Insisted I did not like them (meatloaf and mashed potatoes too = weird kid, I know!) Man, did I miss out by avoiding the stuffed pepper… it is now one of my favorite foods!

And soup – who doesn’t love soup….??!!

Combine the two and BAZAMMMMM…. Your taste buds will rejoice….. YUMMMMO!!

Easy ingredients I had right on hand…. Threw it all together in a small crock and let is simmer all day…. The house smelled heavenly and the taste…. OMG…. Make it now!!!

BONUS – this soup is full of yummy veggies that the kids all ‘surprisingly’ LOVED!!! We served it with grilled cheese but truly a hearty meal all on it’s own!!

 

Ingredients:

  • 2lbs fried ground beef (I always have mine fried up with diced onion and garlic…. I used 3 cups of cooked beef right from my freezer!)
  • 2 cans condensed Tomato soup (about 20 oz or 2.5 cups if you are making your own)
  • 3 beef bouillon dissolved in 3 cups water
  • 2 cups Diced tomatoes (you can use a can – or use your own delicious canned ‘stewed’ tomatoes – my favorite ingredient to have on hand)
  • 2 cups chopped green peppers
  • 2 cups cooked rice (another ALWAYS in my freezer – do you make double when you make rice?)
  • Salt and pepper to your liking…

 

Directions:

Throw it all in a crock – seriously…. So easy! I simmered it on low for about 4 hours.

 

Notes:

Definitely a new favorite!! Thanks for encouraging me to give it a shot Julie!

FYI – the remainder thickened A LOT in the crock… I added another cup of beef broth (may still need more) and there is plenty for a another meal!

 

Ground Beef Stroganoff ~ FREEZER meal

burger stroganoff

Crock-Pot Ground Beef Stroganoff ~ (a FREEZER Meal)

* I know I say it alot… but some food just doesn’t look good in pictures – hahaha!  DON’T let that fool you – this was AMAZING!!!

MY NOTES – This meal was incredibly EASY, was so hearty and delicious, and most importantly of all; got all 5 thumbs up from my family – even the picky kid who always eats his noodles plain, tried it and loved it!! Dare I say, I may even prefer this over actual beef tip (stew meat) stroganoff… There is just something ultra-comforting about any type of hamburger gravy.   I may even try some over a warm biscuit – just to add some extra “love” – hahaha. All 5 of us ate (a lot) and there was still more than plenty for K’s lunch the next day. Chicken eaters (you know you 1 cup per person people otherwise known as HEALTHY eaters – LOL) could probably get 2 meals out of this! I also think you could easily substitute 4 cups of any meat – including cooked ground turkey.

 

Ingredients

  • 4 cups of cooked ground beef ( I always have some pre-made that I browned with minced onion and garlic – depending on the fat content of the beef you will need to fry at least 2 lbs. and don’t skimp on the garlic and onion – I would say I use a ½ cup of diced onion and 1 TBS garlic per lb of beef when I fry it initially.)
  • 2 cans of cream of mushroom soup (any cream soup – I am attempting to make some homemade to get away from the processed stuff – but have not succeeded yet – LOL)
  • 2 T Worcestershire sauce
  • 1 c water
  • 1 c milk
  • 1 c. sour cream
  • packet of onion soup mix
  • packet of brown gravy mix

◦chopped mushrooms (optional)

◦egg noodles (to serve over the day you cook)

 

Instructions

Cook meat & let it cool – again I like to fry my burger with minced onion and garlic

To Freeze: Add all ingredients to a LABELED gallon size freezer bag and place in freezer.

To Prepare: When ready to use thaw in fridge overnight. Cook in Crock, on low, for 4-6 hours. You may wish to add a little more milk at the end to thin the ‘gravy’ a bit. Serve over egg noodles.

 

5/5 THUMBS UP – it’s a keeper!!

SHEPARD’s PIE ~ Freezer Meal

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THIS…. This is a meal worth making – trust me!  I dilly-dallied around and had the recipe in my file for months thinking it would be an awesome FREEZER MEAL but I never got to it.  I kept thinking it was too ‘plain’, too ‘heavy’, too ‘old fashioned’, BUT you know what is all of these things?  COMFORT FOOD!!  And this,  my friends, TOPS the list!!  It sounds a little daunting, but really it is just three steps;  the “pie” mixture, the gravy, and the potato topping.   Give it a go!! 

 

SHEPARD’S PIE – me’o’my!!

 

INGREDIENTS:

‘PIE’ MIX

  • ·         1 lb. ground beef
  • ·         2 TBS butter
  • ·         1 regular onion – diced
  • ·         1 tablespoon minced garlic
  • ·         1 cup carrots – sliced
  • ·         1 cup corn
  • ·         1 cup green beans   (I used frozen veggies and they were awesome)

 

GRAVY

  • ·         2 more TBS butter
  • ·         2 TBS flour
  • ·         1 cup beef broth (I always use water and bouillon cubes to make the broth)
  • ·         2 tsp of worcestershire

 

POTATOES

  • ·         2 lbs potatoes (about 5 reg. sized), peeled and chopped up into chunks
  • ·         2 MORE TBS butter
  • ·         ½ cup milk
  • ·         2 cups shredded cheddar – divided
  • ·         Salt and pepper

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DIRECTIONS:

 

1.       In a LARGE skillet, fry burger over medium heat.  Drain burger on a paper towel covered plate – set aside.  Remove remaining grease.  * OR pull 2.5 cups of cooked burger from your freezer stash!

 

2.       In same LARGE skillet, melt 2TBS butter, then fry onion and garlic until transparent.  Put in all 3 vegetables and stir as you heat through.

 

3.       Return meat mixture to pan, with veggie mixture, and mix together.  Pour into a casserole dish or large pie plate.

 

4.       Now melt another 2 TBS butter and mix in 2 TBS flour until you have a carmel-y color ‘paste’.  Pour in the 1 cup of broth and Worcestershire sauce… stir as you heat it until you have a nice gravy.  * You can of course use prepared gravy at this point.

 

5.       Pour gravy over meat/veggie mix in casserole dish and run your spatula through it to mix together.

 

6.       Now cook your quartered potatoes until fork tender, drain and proceed to mash the potatoes adding 2 TBS butter, the milk and 1 cup of the cheese… mix and mash them good – no lumps!!  * Any 3-4 cups of prepared mashed potatoes will work but these homemade ones are the best!!

 

7.       Dollop the potatoes on the mix and spread over the top… then sprinkle with remaining cup of shredded cheddar.  * At this point you can cover TIGHTLY will foil and freeze.

 

8.       To Bake –place thawed meal, uncovered, in a 350 degree oven for 35 minutes.

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Serve with a small side salad or a fruit cup – COMFORT FOOD deluxe!!  YUMMMMO