MISSISSIPPI POT ROAST

2 -3  pound roast
1 stick butter
1 pkg. dry ranch seasoning mix
1 pkg. dry au jus gravy mix
6 whole pepperocini peppers

Place roast in crock pot.  Sprinkle ranch and gravy over pkt. over roast.  Place stick of butter on top.  Put peppers on top.  Cover and cook on high about 6 hours. 

MEATLOAF

1 lb. ground beef
1 egg
1 box stuffing mix
1 cup water
1/2 cup diced peppers and onions

Mix all together and put in baking dish.  Cook at 350 degrees for 45 minutes.

EASY CROCK POT BEEF STROGONOFF

1 - 2 pounds stew beef

1 can beefy mushroom soup

1 can cream of mushroom soup

1/4 - 1/2 cup of sour cream ( I used light )

salt and pepper - to taste

no yolk egg noodles

Pour both cans of soup in crock pot  and mix.  Add fresh or frozen stew beef and stir to coat.  Cook on high 3- 4 hours or longer if you want.  When done, I  stir in the sour cream and salt and pepper.  I add about 1/2 cup of water and add the uncooked egg noodles.  Let cook a little longer for the egg noodles to cook through.

COWBOY CASSEROLE

 adapted from a recipe at Taste of Home

1 1/2 pounds ground beef (I used 80/20)
1 medium onion, chopped
3 cloves garlic, chopped
1 can (15.25oz) whole kernel corn, drained
1 can condensed cream of mushroom soup
2 cups cheddar cheese, shredded
1/2 cup milk
4 tablespoons sour cream
1 bag (30 oz) frozen tater tots (I used Ore-Ida Crispy Crowns)

Before I got ready to make this casserole, I let the Crispy Crowns sit on the counter to defrost for an hour or so. The original recipe used still frozen tater tots, but I felt they wouldn't cook as well if they were still frozen solid.

In a large skillet cook the onion until tender and translucent. Add the chopped garlic and cook for 1 minute more. Add the beef and cook over medium heat until no longer pink. Drain the mixture and place into a large bowl and set aside.

In a small bowl combine the soup, milk and sour cream. Whisk until smooth. Add to hamburger mixture and stir to combine. Add corn and 1 cup of cheddar cheese. Gently mix to combine.

Grease a 9x13 inch baking dish. Layer half of the Crispy Crowns on the bottom, pour the hamburger mixture over the top and then layer with the other half of the Crispy Crowns. Sprinkle with remaining 1/2 cup cheese and bake at 350 for 25 - 30 minutes, or until golden brown and crunchy.

Recipe from: http://thecuttingedgeofordinary.blogspot.com/2010/09/cowboy-casserole-looks-like-dog-food.html

ENCHILADA CASSEROLE

1 lb. ground beef
1 can refried beans
taco seasoning
1 or 2 cans of chopped green chilies
2 cans enchilada sauce
10-12 corn tortillas (cut in pieces)
2 cups shredded cheddar cheese
sour cream or plain yogurt (optional)
chopped onion (optional)

In a skillet cook ground beef and add taco seasoning. Add refried beans and green chilies and mix well. Add 1 can of enchilada sauce. Mix well. Take the other can of enchilada sauce and coat the bottom of casserole dish. Layer tortillas pieces, beef and bean mixture, cheese and enchilada sauce. Repeat layering. Sprinkle a little cheese on top. Bake in oven until cheese is bubbly. Serve with sour cream or yogurt and onion.

ROAST WITH VEGGIES

chuck roast

asst. veggies such as carrots, potatoes, celery, onion (chopped in big chunks)

seasoning of choice

roasting bag

about 2 tbsn. of flour

about 1/2 c. water.

Place flour in bottom of bag. Place seasoned roast on top of that in bag. Surround with veggies. Cut slits in bag for venting. Cook in preheated 350 degree oven for about 2 hours. Depending on size of roast.

S.O.S

This was something Mama used to make. I haven't had it in years and I forgot about it. It just brought back memories.


1 lb. lean ground beef
3 cups milk ( I use skim )
3 heaping tbsp. flour
salt and pepper to taste

Cook ground beef; drain well. Mix milk, flour, salt and pepper together. Pour mixture over beef and cook at low temperature until thickened. Serve over bread.

You can also do this with canned corned beef and pour over biscuits for breakfast.

BBQ BEEF

Easy, easy dinner.

1 large roast, any kind. Large enough to fit your slow cooker

bbq sauce

Place roast in slow cooker and cover with water. Cook all day. Shred with fork in a bowl. Add bbq sauce to taste.

Put on buns or potatoes.

BEEF AND SPINACH LASAGNA

sauce:

1 tsp. cooking oil

1/2 c. chopped onion

1 tbsn. tomato paste

1 1/2 pounds lean ground beef

1- 28 oz. can crushed tomatoes with basil

2 cloves garlic, minced

small can chopped black olives

1 bay leaf

salt to taste

cheese and spinach filling:

10 oz. frozen spinach, thawed and drained

16 oz. ricotta cheese

4 cups shredded mozzerella cheese, divided

1 box lasagna noodles

Heat oil in pan. Stir in onions until softened. Stir in tomato paste. Add ground beef and cook until browned. Add crushed tomatoes, garlic, bay leaf and salt to taste. Bring to boil. Reduce heat and simmer 30-40 minutes covered, stirring occasionally.

Remove from heat and stir in black olives.

Ring spinach out with towel to remove excess water. In seperate bowl mix together spinach, 2 cups mozzerella cheese and ricotta cheese.

Preheat oven to 375 degrees.

Spread about 1 cup of sauce in the bottom of a 9x13 baking dish. Lay out 3-4 sheets of lasagna down. Spread cheese mixture over noodles. Spread more sauce over cheese mixture. Repeat layers. Noodles, cheese, sauce until gone. 3-4 layers. Cover top layer of noodles with remaining sauce and top with remaining cheese. Cover with aluminum foil and bake for about 30-40 minutes. Remove foil and bake another 5 minutes.

VEGETABLE SOUP

All quantities of ingredients are as much as you like.

Stew beef or chicken breast cut into small pieces
onions, chopped
carrots, chopped
celery, chopped
potatoes,chopped
peas
green beans
corn
any vegetable you like
2-3 cans tomato sauce
1-2 cans stewed tomatoes
salt and pepper to taste
hot sauce to give it a kick

In a large pot, boil beef or chicken in 2-3 times the amount of water. When cooked through, skim off the top. Reserve most of liquid and add all the other ingredients. Simmer on low until veggies are cooked through. Serve with bread or crackers.

REDNECK CASSEROLE

1/2 box macaroni, cooked (1 box = 1 lb.)
1 lb. lean ground beef
1 pkg. taco seasoning
2/3 c. water
1 medium onion, diced
1 green pepper, diced
2 cloves garlic, minced
1-2 cans corn
1 cup low fat sour cream or fat free plain yogurt
1 pkg. dry onion soup mix
1 can cream of celery soup (98% fat free)
1 can cheddar soup
8 oz. cheddar cheese (lowfat), shredded
cooking spray

Brown ground beef. Drain. Add taco seasoning and water, and simmer for 5 minutes. Saute onion, green pepper and garlic in cooking spray until tender. Mix sour cream or yogurt, onion soup mix, cheddar cheese, cream of celery soup and cheese soup in mixing bowl. Stir in corn, sauted veggies and ground beef. Mix in macaroni. Pour in a 9x13 baking dish and bake at 350 degrees for 35 minutes. Makes 12 - 1 cup servings.

calories: 228.6
fat: 11.5
recipe is from www.sparkpeople.com

CABBAGE CASSEROLE

1 1/2 pounds lean ground beef

1 medium onion, diced

1 cup long grain rice

1 cabbage, chopped

46 oz. can of tomato juice

oregano

black pepper

paprika flakes

Cook the beef and the onion over medium-high heat until the meat is brown. Drain grease. Add the rice and put into an oven dish. Sprinkle cabbage over the meat. Add oregano, pepper and paprika, to taste, to the tomato juice. Pour over the cabbage. Cover. Cook in a 350 degree oven for 1 1/2 hours without opening the dish.

Serve with fat free yogurt.

Serves 8

calories: 322.4

fat: 18.0 grams

MEXICAN CASSEROLE

16 oz. lean ground beef

6 oz. tortilla chips (I used wheat)

6oz. Uncle Ben's Country Inn Mexican Fiesta Rice

1 can (10.75 oz.) reduced fat cream of mushroom soup

1 can (14.5ounces) tomatoes with green chilies

1 cup onions, chopped

1 package taco seasoning mix (40% less sodium)

1 cup cheddar cheese, shredded (fat free)

Preheat oven to 350 degrees. Start Uncle Ben's Rice as directed on package. Brown ground beef and drain thoroughly. Chop onions. Add onions to pan with ground beef and cook until clear. Add one package of taco seasoning mix to the ground beef and onions. Follow directions on package. Add cooked rice to beef mixture on stove and mix well. Add cream of mushroom soup and canned tomatoes to beef and rice mixture. Mix thoroughly. Spread layer of chips on the bottom of a 9"x13" baking pan. Spread half of beef mixture on layer of chips. Layer chips on top of beef mixture. Spread remaining beef on top of chips. Sprinkle cheese on top. Cover, and bake for approximately 20 minutes, or until mixture is bubbly.

Serve with jalapenos, salsa and sour cream if you like.

serves 8

calories: 374.3

fat: 16.1 grams

recipe is from www.sparkpeople.com