"Beef Mine" Valentine

We've been getting ready for Valentine's day around here.  Baking cookies and making cards and treats for our friends.  We wanted to come up with a creative valentine this year.  Something that didn't involve chocolate or peanuts, since so many of my son's classmates have allergies.  We started by looking around to find some of our favorite treats and ended up picking out some mini slim jim beef sticks and designed a valentine for them.  We used a tan card stock to print on.  I think they turned out pretty great and my kids are super excited to hand them out to their friends.

PDF version here.

Easy Freezer Meals

This month in our town it has been all about emergency preparedness.  With so much going on in the world, and disasters happening all over the place, even very close to home, we have been feeling a sense of urgency to work on our food storage. 

We were also counseled a couple of weeks ago to live within our means.  For me this meant that I needed to work on my budget.  The place we spend the most money is our food and unfortunately, even though I cook a lot, most of it takes place on the weekend.  During the week we are so guilty of eating out.  We eat out A-LOT!!!!  I mean a ridiculous amount.  So my sisters and I decided we would use recipes we already have, things we know our families love, and spend an afternoon making freezer meals. 

They are just nice to have on hand for all sorts of things.  Meals on the fly for when we are in a rush, or sick, or just don't feel like cooking. 

We chose 5 of our favorite dinners, 2 kinds of cookies, and 2 breakfast items.  We went shopping and kept the receipts because we wanted to be as accurate and we can be for those of your wanting to try it.

We also opted for the throw away pans, press n seal, heavy duty tin foil, and gallon size zip lock freezer bags for storage.

Before all the madness began, we stacked all of our groceries on the table.  We looked over our recipes and decided that one of us would start cooking our meats on the stove, while the other mixed her batch of cookies.   We had our sister Mary, and my daughters there helping us assemble things as we went along.

 Mary and Paige cooked the french toast sticks, while MaKady scooped the chocolate chip cookies onto the cookie sheets to be frozen. 

Meanwhile Tabitha put together the Shepherds Pie.

 After my batch of cookies I got my chicken enchiladas put together.

 We covered our pans with press n seal, then covered that with tin foil to help avoid freezer burn.

 We both shared the table so I could put together the lasagna and Tabitha scooped the chili into gallon size freezer bags.  We used freezer bags for things that don't need to bake in the oven in it's own container, like chili that will cook in a crock pot or on the stove, and Samoan chicken, which will get cooked on the grill.

 Next Tabitha made sugar cookies while I put together some breakfast burritos.

Here is what we made:

Shepherd's Pie - 3x this recipe (makes 48 servings)
Lasagna -2x this recipe (makes 38 servings)
Samoan Chicken - (makes 20 servings)
Chicken Enchiladas - 2x this recipe (makes 36 servings)
Chili - 3x this recipe (makes 60 servings)
Chocolate Chip Cookies (makes 6 dz, about 36 servings)
Sugar Cookies - 2x this recipe (makes 6 dz, 36 servings)
Breakfast Burritos - no recipe on this.  We scrambled 18 eggs, cooked 1 lb sausage, 1 lb bacon, 1 bag of cubed potatoes (in the freezer isle) and 30 flour tortillas.  Cook everything, mix together, then spoon into tortillas.  Roll and place in bags to freeze.  (makes 30 burritos, 30 servings)
French Toast Sticks - 2 loafs of bread, 18 eggs, a little bit of milk and cinnamon.  Cut each slice of bread into 3, dip in egg batter, then fry.  (Makes 8 dz, 24 servings)

In total, we have 328 servings of food.  Our groceries cost $150 for everything, with the exception of a few spices and flour that we already had on hand).

Each serving cost $0.46.  You guys!!!!  Seriously.  Compare that to what you would spend getting a pizza, which is about $1.00 per serving, or eating at McDonald's which is about $5.00 per serving.  You can see that a little bit of time is so worth it.

It took us 4 hours to get all this food done, and there were 4 of us working together.  Just a couple of notes:

1.  Plan ahead.
2.  Select meals that you know your family will eat.  It doesn't do anyone any good picking meals if your family won't eat them.
3.  Label your meals.  Write what it is, cooking instructions, and the date it was made.  
4.  Many hands make light work.

Now our freezers are full and we don't have to worry about spending money eating out.  Woohoo!!!

Mom's Meatloaf

Mom's Meatloaf

1 1/2 lbs. hamburger
2 eggs
3/4 c. milk
1/2 c. breadcrumbs
1/4 c. chopped onion
1 tsp. dry chopped parsley
1 tsp. salt
1/2 tsp. sage
1/8 tsp. pepper

Mix well, form a loaf.

If cooking in the oven
Bake at 350* for 1 hour. Spread with the sauce the last 10 minutes

If cooking in the crockpot
Cook at low temp for 6-8 hours or high 4-5.
Spread with sauce the last 30 minutes and have on high.

SAUCE

1/4 c. ketchup
2 T. brown sugar
1/2 tsp. mustard

(7/22/09)When most people think of meatloaf they think of A Christmas story where the little kid acts like a piggy and hates his meatloaf! right?... Well this meatloaf wont have you hating it! It tastes so good! We grew up eating this pretty much every Sunday! My mom is one of the best cooks I know and this has to be my all time favorite recipes of hers!

Update (6/10/14)----  I have been cooking this recipe a lot lately.  Originally when we posted this on our blog it only had the oven version on it but I have a hard time coming home from church on Sundays only to have to wait another hour for food so I tried it in the crockpot.  It turned out wonderful!!  It's really moist and delicious!  We end up eating the whole loaf because even my one year old likes seconds!

Lasagna

Lasagna
1 lb ground beef
1/2 c chopped onion
1 large tomato, chopped
1 can  (10.75 oz) tomato soup
1 can (15 oz) tomato sauce or 3 of the small cans
2 tsp Italian seasoning
1 tsp garlic seasoning
1/2 tsp salt
8-10 lasagna noodles
2 eggs
1 large container cottage cheese (small curd)
1/4 c grated Parmesan cheese
3-4 c grated mozzarella cheese
2 TBSP parsley

In a medium skillet, cook onion and meet till brown.  Drain off grease.  Stir in tomatoes, tomato soup, tomato sauce, garlic seasoning, Italian seasoning, and salt.  Set aside.

Meanwhile boil noodles for 10-12 minutes or till tender but still firm.  Drain noodles, rinse with cold water.

In a medium bowl, combine cottage cheese, Parmesan cheese, 1 1/2 cups of mozzarella cheese, eggs and parsley.

Preheat oven to 375 degrees.  Prepare a 9x13 inch glass pan by spraying bottom with non-stick cooking spray.

Now you are going to put everything together in layers.  Start with a little bit of the meat sauce in the bottom of the pan, just barely enough to cover the bottom of the pan so the noodles don't stick.  Then you layer the noodles.  You will layer these lengthwise across the pan, so that the edges overlap by about 1/4 inch.  4-5 noodles across.  Then a layer of the cheese mixture.  Next a layer of sauce.  Then another layer of noodles, this time laying them width wise (you will have to cut them so they fit, I usually cut them about 2/3 of the way, then use the small piece leftover for the next section and so on till you cover your sauce and use the rest of the noodles).  Then a layer of cheese, then the rest of the sauce.  Top it all off with 2-3 cups of Mozzarella cheese.

Bake for 30-35 minutes, uncovered till cheese is melted and lasagna is heated all the way through.  Let stand for 10 minutes once you take it out of the oven and before serving.

We have been on a restricted diet at our house for the last 3 years, I have 2 kids who have had food allergies at different times.  My son had a gluten intolerance for 2 years that he was able to outgrow (though he still prefers to eat gluten free and won't eat things like cold cereal or bread)  and then my daughter developed a dairy allergy.  We have been working with an allergy specialist for the past 2 months and I am so happy to say that for once we can finally eat like we used to.  Last week while preparing a menu for our bi-weekly grocery trip, my daughter asked if we could have lasagna.  Something I haven't made in over 3 years.  I decided to give it a try, and voila.  It was as good as i remember. 

Tex-Mex Wontons

Tex-Mex Wontons
1/2 lb ground beef
1/4 c chopped onion
1/2 of a 15 oz can refried beans
1/2 packet taco seasoning
4 dozen wonton skins

In a large skillet, cook ground beef and onion until meat is brown.  Drain off fat.  Stir in taco seasoning and beans.  Mix well.  Place a wonton skin with one point toward you.  Spoon a teaspoon of meat mixture onto center of skin.  Fold bottom point of skin over filling; tuck point under filling.  Fold corners over, forming an envelope shape.  Roll up toward remaining corner; moisten point with a little water so it sticks, press and seal.  Repeat with remaining wonton skins and filling.  Fry a few at a time in deep hot oil.  About 1 minute per side.  Drain, serve with sour cream, salsa, or guacamole. Makes 48

This recipe originally came from my Aunt Jill.  She is my mom's sister and an amazing cook as well.  I adjusted it a little to fit the ingredients I had on hand and also to make them dairy free for my little girl.  If you want to make them her way you can add 2 TBSP chopped green pepper, and 1/4 c shredded cheddar cheese to the filling mixture.  These little wontons were perfect for snacking and as a meal.  We made them a meal by siding them with rice. 

Mongolian Beef & Broccoli

Mongolian Beef & Broccoli

1 lb. steak, (I used pre-cut lean stew meat)
1/3 c cornstarch
1/4 c vegetable oil
1 small package frozen broccoli florets

Sauce:
2 tsp vegetable oil
1 TBSP minced garlic
1/2 c soy sauce
1/2 c water
3/4 c brown sugar

In a medium bowl mix all ingredients for sauce.  Then set aside. 

Following the directions on the package, cook the broccoli and set it aside.

Slice the steak into 1/4 inch think bite size pieces.  Put the cornstarch in a 1 gallon zip lock bag, then put sliced steak into bag.  Shake to coat. Heat 1/4 c vegetable oil in a frying pan, add beef.  Cook on high heat until beef edges begin to brown, you don't need to cook the beef all the way through as it will continue cooking once sauce is added.

Add sauce to frying pan with steak and saute over medium heat for 10 minutes, or until sauce thickens.  Add broccoli.

Serve over rice.

School Lunch Hot Dogs

When I was in elementary school the lunch ladies asked everyone to bring in a favorite recipe that they would make through out the year and choose their favorite from for the next years of school lunches.   My sister Hannah took in our family's Shepherds Pie recipe and I took in my favorite dinner at the time, which never really had a name but because of the story I've dubbed it, 'School Lunch Hot Dogs'.  
Last week while my husband was out of town and I had to feed the baby and the twins in a snap because we were headed into town for a baseball game I remembered this little gem and whipped it out in no time.  The boys loved it and we were out the door with time to spare.
The lunch ladies made it a few times that year and even though it was super tasty it sadly did not make the cut along with all the others.  But my sister Hannah won with her shepherds pie and from what I hear,  they are still making it! So for those of you who missed out on these hot dogs in your lunch room, here is the recipe.

School Lunch Hot Dogs

1 package hot dogs (any flavor)
instant mashed potatoes (about 1/2 c per hot dog)
sliced cheese (1 slice per hot dog, cut in half)

Make the instant mashed potatoes (or real if you prefer) as directed on package, set aside.  Slice hot dogs length wise, almost all the way through and lay them on a cookie sheet with the insides facing up. Put about a 1/2 c. scoop of mashed potatoes spread out on top of the hot dog.  Then put 2 half slices of cheese on top of the mashed potatoes.  Put in your oven @ 350 degrees for about 10 minutes or until the cheese is melty and the hot dogs are juicy.  

Bacon Cheeseburger Pasta

Bacon Cheeseburger Pasta

8 oz. uncooked tube or spiral pasta
1 lb. Ground beef
6 bacon strips, diced
1 can (10 oz) condensed tomato soup
1 c. shredded cheddar cheese

Barbecue sauce and prepared mustard, optional

Cook pasta according to package directions.  Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain and set aside.  In the same skillet, cook bacon until crisp; remove with a slotted spoon to paper towels.  Discard drippings.  Drain pasta; add to the skillet.  Add soup, beef and bacon; heat through.  Sprinkle with cheese; cover and cook until the cheese is melted.  Serve with barbecue sauce and mustard if desired.

Tabi cooked this for dinner the other night.  It was so good.  It's a recipe she's had for a while but she hasn't made it for us before.  Let me just tell you, it was delicious.  If your wondering about the barbecue sauce and mustard, well my kids liked it plain, I like mine with a little barbecue sauce on the top, and Tabi likes her with a little mustard on the side for dipping.  It's completely up to you.  Hope you all enjoy.

Tater Tot Casserole

Tater Tot Casserole
1 lb. ground beef
1 medium onion, chopped
1 stalk celery, chopped
1 can cream of chicken (or mushroom) soup
1/2 tsp garlic salt
1/2 tsp seasoning salt
1 TBSP Worcestershire sauce
1 pkg tater tots

Brown meat, add onion and celery and cook until tender.  Add seasonings, Worcestershire sauce and soup.  Grease casserole and line bottom with tater tots.  Pour meat mixture over tater tots and put more tater tots on top.  Bake 30 minutes at 350.

I found this recipe in a town cookbook I have.  It had Jared's grandma Mangelson's name next to it and when I asked him if he had ever had it he got really excited.  He said she used to make it all the time and that it was awesome.  So we had it for dinner and everyone really loved it.

Polish Hamburgers

Polish Hamburgers

1 lb hamburger
1 c. grated potato
1/2 c. grated carrot
1/2 c chopped onion
2 eggs
salt
pepper
1 can cream of chicken soup

Mix hamburger, potato, carrot, onion, eggs, and salt & pepper.  Form into patties and fry in a frying pan, once browned on one side, flip them over, then combine soup with 1 can of water, pour over patties, cover and turn heat down to low.  Let simmer till done.  Usually about 20 minutes.  Serve over rice.

This is another one of my mommas recipes that we grew up with.  It's a quick easy meal and very filling. 

Porcupine Meatballs

Porcupine Meatballs
1 lb. hamburger
1/4 c raw rice
1 egg beaten
1 TBSP parsley
2 TBSP chopped onion
1/2 t salt
pepper
1 can tomato soup
1 t Worcestershire sauce

Mix hamburger, rice, egg, parsley, onion, salt & pepper, and 1/4 c soup.  Form into 20 balls and place in large frying pan with a little bit of oil.  Mix remaining soup with 1/2 c water and Worcestershire sauce.  Pour over meatballs, bring to a boil, then cover and turn your heat to low.  Simmer for 30 minutes, stirring often.

I've had this recipe for a long time.  I think it's one of my mom's recipes.  We eat it about once a week.  It's easy and fast (which is always good for me.)  I cook it in my electric skillet and we eat it over noodles.

Cabbage Stuffed Rolls

Cabbage Stuffed Rolls
2 loaf frozen bread/ or rolls - thaw and let raise
1/2 head shredded cabbage
1 lb. hamburger
1 small onion, chopped
Salt & Pepper

Dipping Sauce
Whipped Cream
Mustard

Brown cabbage, hamburger, onion, and salt & pepper. Drain. Roll dough on floured surface to 1/2 inch think. Cut into 4x4 inch squares. Add spoon full of meat mixture. Fold dough over and seal edges. Let rise about 1/2 hour or more. Bake at 350 for 20 minutes. For sauce use 1 cup whipped cream to 1 TBSP mustard.

I know that right off the bat these don't look that good, because lets be honest, cabbage is not every ones favorite. However I have one of the pickiest husbands alive and he loves these. My kids even love them. (when I made these I only used 1 loaf of bread dough, and I still had 1/2 of my meat mixture left so be prepared. It's better to run out of meat than to run out of dough, you can always make regular roles with the leftover dough, or make a few pizza crusts and put them in the freezer for next time).

Shepherds Pie

Shepherds Pie
1 lb hamburger
1/2 c chopped onion
1 can green beans
1 can cream of chicken soup
1/2 c milk
3 c mashed potatoes
1 c grated cheddar cheese

Brown hamburger and onion. Put in bottom of a 8x11 casserole dish. Mix milk and soup and pour over meat, then layer beans, potatoes, and finally the cheese over the meat mixture. Bake in 375 oven for 20 minutes or until mixture is bubbly and cheese is melted.

My family calls this "Hannah's Shepherds Pie" this is my sister Hannah's favorite recipe and it's one that she always makes. There are a lot of variations on this recipe. I have seen in made with tomato soup and mixed vegetables. I usually make something on Sunday that has to do with mashed potatoes and I make extra so I can put the extra in a freezer ziplock bag and use the potatoes when I need them. (Mashed potatoes freeze really well) This time I added some corn that I had leftover in the fridge.

Empanadas

Empanadas (dough)

2 C flour

1 tsp salt

2/3 c butter

1/4 c cold water

1TBSP lemon juice

Stir flour and salt, add butter and cut into flour with two knives or a pastry blender until size of small peas. Add enough cold water to hold dough together and lemon juice. Roll 1/2 inch thick. Fold into three again 1/2 inch thick fold into three again. Repeat four more times. Let stand in regrigerator for at least 1/2 hour before using.

Empanada (filling)

1 lb ground beef

2 large chopped onions

1/2 c sliced olives

3 eggs, hard boiled

1 t oregano leaves

Saute onion in a little oil or butter, add ground beef stirring occasionally until brown. Remove from heat. Add the rest of the ingredients. Mix well. Cool before use. Roll out the dough on a floured surface to about 1/8 inch thick. Cut in a round 4 inch diameter shape. Drop 1 TBSP of the meat mixture on each round and fold over and pinch edges. Place on greased cookie sheet. Bake at 350 oven until lightly brown.

My mom use to make these all the time when we were younger. They take a really long time, but they are so good.

Homemade jerky

Teriyaki marinade

1 part Worcestershire sauce

1 part soy sauce

sprinkle with lemon pepper

Cut meat into strips, (very good with venison and beef) keep in mind the meat shrinks and the bigger the piece the longer it takes to cook.

Put in marinade over night.

Either put in a dehydrator or oven.

If in the dehydrator check and flip every 3 hours. it's done when no longer meaty in the middle. (some pieces get done faster than others.)

If in the oven, set temperature to 150* put on baking sheet. cook with door cracked a little. (putting a wooden spoon in the way to keep cracked is usually the right amount of openness) cook 1 hour and flip. cook 2 more hours and check. if not done cook and check on every 30 mins till done.

I love love love homemade jerky! This is my moms recipe and it is to die for!! I'm getting in the mood for deer hunt next month and the best way is to make jerky from the meat from last year:) enjoy!

Chili

Chili
1 can chili beans
1 can red beans
1 can kidney beans (drained & rinsed)
1 lb. hamburger - browned
1/2 c chopped onion
1/2 c chopped tomato
3 small cans tomato sauce
1 c water
1 TBSP chili powder
1 TBSP Cumin

Mix all ingredients together, cook in slow cooker on low for 8 hours.

That's it. Easy recipe and one of my favorites because I just throw everything in and then when we want to eat we can. This is another one of those great Sunday Recipes. Sometimes I make it in the morning and go to work, then I don't have to cook when I get home. Awesome!! If you like your chili with a little more liquid you can add some extra water. Also if you want it to cook a little faster you can cook it on high for 4 hours.

Slow Cooker Roast

Slow Cooker Roast
1 pot roast (approx 3 lbs)
1 small bag baby carrots
1 can of Campbells French Onion Soup
Salt & Pepper
Oil

Rub roast with salt & pepper, then put a little bit of oil in a frying pan, and brown all sides of roast. Put roast in crockpot, then place baby carrots around roast and pour can of french onion soup on top of the roast and carrots. (you may need to add a little water depending on the size of your roast, you want to have a little bit of liquid so your carrots will be nice and soft). Put lid on crockpot and let cook on low for 8 hours. (or high for about 5 hours).

After 8 hours you want to check the roast at this point, it should shred easily with a fork and the carrots should be tender.

When your roast is done, put the roast on a plate, put the carrots in a bowl, and cover them with tin foil to keep them warm. Then use the juice that is left in the crockpot to make a gravy.

Gravy
2 c. Drippings from roast (fluid in crockpot, if you don't have 2 cups, use a little bit of water)
1/2 c. cold water
2 TBSP corn starch

Dissolve corn starch in 1/2 c cold water (it needs to be cold, it will be lumpy if you try to dissolve it in warm water), then put your drippings in a pan and bring to a boil. Add corn starch mixture to boiling fluid and continue boiling until its thick. Salt & Pepper to taste.

This is my favorite Sunday meal and something I came up with that would be easy. I just throw it in in the morning and let it cook all day. It makes a great Sunday dinner.

Slow Cooker Italian Beef

1 1/2 c. beef broth
1 c. water
1 tsp. salt
1 tsp. pepper
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. onion salt
1 tsp. dried parsley
1 tsp. garlic powder
1 bay leaf
1 (.7oz) pck. dry Italian-style salad dressing mix (such as Good Seasons brand)
1 (5lb) chuck roast


Combine water and beef broth with salt, pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix. Whisk to combine. Place roast in slow cooker and pour salad dressing mixture over the meat. Cover and cook on Low 10-12 hours or high for 4-5 hours. When done remove bay leaf and shread meat with a fork. Serve on crusty rolls with Provalone Cheese.

I got this recipe a few months ago on allrecipes.com and it is totally a keeper. The meat is so tender and has an amazing flavor. Let me know how you guys like it.... and if there are any recipes you've been looking for, leave us a comment and either Donna or I will find one and get back to you with the recipe and how it worked out:)

Navajo Tacos

Navajo Tacos
12 frozen rolls
oil
1 lb ground hamburger (cooked)
1 package taco mix
1 can refried beans
tomato
onion
lettuce
grated cheddar cheese
sour cream

Red Sauce
1 can tomato soup
1 can water
1 TBSP oil
1/2 tsp chili powder
1/4 tsp cumin
1/2 tsp garlic powder
Mix all ingredients together, cook on medium heat until boiling.

Let your rolls thaw and rise for about 3 hours. Get your oil ready to fry the rolls in. Roll the dough out in a round flat shape and fry to make a scone. Mix taco seasoning with hamburger. Then build your taco. Scone, beans, meat, cheese, tomato, onion, lettuce, sour cream, then top with red sauce.

I have had Navajo tacos from all over. I have to say that these are my favorite. My mom made these for us all the time. I think the best thing about these and the thing that makes them different than other Navajo tacos, is definitely the red sauce.

Steak & Dumplings

Steak & Dumplings
1 lbs. round steak
flour seasoned with salt & pepper and paprika
1 large onion
3 c. water
1 can cream of chicken soup
1/4 c oil.

Dumplings:
2 c flour
1/2 t salt
3 TBSP baking powder
1 t poultry seasoning
1 t celery seed
1 c milk.

Mix ingredients for dumplings and set aside. Pound and cut steak into 2" strips, roll in flour mixture. Brown meat in oil. Slice onion over meat. Pour on 1 1/2 c water, cover and simmer for 30 minutes. Add cream of chicken soup and the rest of the water.Melt 1/2 sq butter, spoon dumplings into butter then into bread crumbs, then place on a very hot meat sauce. Bake at 425 for 25 minutes. Serve over rice.

This is another old family recipe. My mom has always called it Missionary Special. I think in part because whenever she would have to feed the missionaries this is what she would make because it can serve a crowd.