Mini Meatloaf

• 1 egg
• 3/4 cup milk
• 1 cup shredded Gouda cheese
• 1/2 cup quick cooking oats
• 1 teaspoon salt
• 1 pound ground beef
• 2/3 cup ketchup
• 1/4 cup packed brown sugar
• 1 1/2 teaspoons Dijon mustard1 tbsp balsamic vinegar
  In large bowl mix first five ingreds, let sit for five minutes. With fork add beef and break up/mix the beef into first five ingreds. Line baking sheet with none stick foil or spray regular foil with Pam. Scoop out the beef/oatmeal mixture with an ice cream scooper. Add to prepared pan. Makes 12 per pound of beef. Then in small bowl mix ketchup, brown sugar, balsamic, and mustard. Spoon onto top of mini meat loaves. Bake in a preheated 350 oven for 35 mins or until golden on edges and cooked thru. Serve with a versatile array of dishes. I've done apple celery salad, mashed cauliflower, roasted  cauliflower. It's yummy with veg. 

Beef and Potatoes Quickie Supper

1 lb ground beef
1 pkg hot italian sausage (caseings removed)
2 cans cream of mushroom soup
1 cup cooking wine
1 onion chopped
1 tbsp chopped garlic
1/2 tsp thyme
3/4- 1 cup sour cream
sauteed mushrooms (optional)
2 cans sliced potatoes or 2 russet potatoes par boiled and sliced
2 tbsp butter
3tbsp wozzy sauce

Brown beef and sausage over med-high heat. Meanwhile in separate pan saute onions in butter til translucent(if adding mushrooms, they go in now too!). When the onions are softened and the butter is beginning to brown, not the onions the butter, add the garlic and saute but do not allow to brown. In crock pot--you can also do this in a large pot (which is much quicker and I was really busy today so I was using what I had to save time and have a hot meal ready when we all got home!) mix together the 2 cans of mushroom soup, wozzy, wine, thyme, and sauteed onions and garlic. Add the browned meats to the mixture (after draining the oil off of them!) and stir it all up. Put on low and let it simmer for 3-4 hours. then add the sour cream and mix thoroughly. Then add the potatoes and mix. Turn pot up to high and heat for about 20-30 more minutes or until hot throughout. Serve with homemade rolls, and a green vegg.

Green Taco Soup

1 lb ground beef
1 large can baked maple flavored beans
1 jar green salsa 16 or more ounces
2 cups beef broth
assorted veggies chopped to bit size (tomatoes, carrots, onions, corn)

brown beef and drain. add beef and remaining ingredients to crock pot and turn on low for 8 ours or hign for 2-3 hours. Serve with a side of corn bread. Yummy and easy!

Beef Boogie Woogie (beef stew)

this is a modified recipe for beef boogie woogie, not sure why it is called that, it is basically beef stew. We LOVE stew especially in the winter and fall.

1 can cream of mushroom soup
1/2 c sherry cooking wine
1 to 2 tbsp emeril's essence
1/2 tsp dried thyme
2lbs stew meat
1 c. quartered mushrooms
1 c carrots rough chopped
2 bay leaves
how ever many different veggies you want to include
just enough beef broth or water to barely cover eveything in the pot

Brown beef in oil. Add wine to deglaze the pan scrapping up the brown bits. add the soup, thyme, veggies, other seasonings, bay leaves, extra water/broth and cook 2-3 hours or until veggies and beef are tender. I usually only add the veggies and extra broth after about an hour of cooking otherwise they get too mushy and I like them to be a bit crisp. I cook the beef and the seasonings and soup for awhile alone to let the flavors merge and the meat to tender up. This is very yummy! We love it.

Fiesta Rice With Queso

about 4 c. prepared rice
1 lb ground beef or sausage
1 can seasoned pinto beans (dont drain)
1 can 10 oz mild diced tomatoes and chilis (don't drain)
8 oz american cheese product with mild jalapenos

In a med skillet brown beef or sausage. Drain fat. Then fold in beans, tomatoes, and cheese. Simmer 10 minutes. Fold in rice and heat through. Can add cilantro for garnish if you want.

My Chili Standby Recipe

I make chili pretty often, not always using the same recipe, will like his chili without beans so sometimes I do that. This is the quicky version when I am in a time crunch and don't want to think to hard about making chili but want something warm and satisfying.

1 1/2 lbs ground beef (or other ground meat)
1 pkg onion soup mix
1 can beans, drained
1 1/2 c water
1 8oz can tomato sauce
4 tsp chili powder

Brown meat in skillet. Add the next 5 ingreds when done browning. Bring to a boil. Reduce heat to low and simmer covered, stirring occationally, 20 minutes. Serve hot!

Meatloaf With Chili Sauce

1 1/2 lb lean ground beef
2/3 c dry bread crumbs
1 egg, beaten
1/2 c. chopped onion
1/2 chili sauce
1 tbsp wozzy sauce
extra chili sauce for topping loaf

Combine first 6 ingreds well and form a loaf in a shallow baking pan. Bake 350 for 45 minutes. Spread top with extra chili sauce and bake 15 minutes more. let cool 5 minutes before slicing. Serves 6, with no second or leftovers.

Quick Stroganoff

1 lb ground beef
1 can cream of mush soup
1/2 sour cream
3 tbsp wozzy
1/3 c water

Brown beef, drain. Add other ingredients until bubbly, serve over noodles or potatoes. This is obviously our quickie recipe! But it tastes great and we all enjoy it in a pinch.

Green Chili Stew

2 lbs ground meat (pork, beef, turkey)
3 cans chopped green chilis or 8-10 anaheim chilis roasted, peeled and chopped I bet pablanos would be delish in this too!)
4 russet potatoes diced (or two bigguns)
1 can diced tomatoes
2 c. water
1 garlic clove
1 tsp salt
1/2 tsp dried oregano
1/4 tsp pepper
1/4 tsp coriander

In large pot cook beef until no longer pink, drain. Add the remaining ingredients cover and simmer for 45 mins or until potatoes are done.

Beef Lettuce Wraps

1 1/2 very lean ground beef
1/2 c hoisen sauce
1/2 c asian peanut sauce
1 med cucumber seeded and chopped
1/2 c shredded carrot
12 large boston lettuce leaves

Brown beef in large skillet  over med heat until beef is no longer pink. Drain. Stir in hoisin sauce and peanut sauce. add the cucumber and carrots just before serving. Toss gently. Serve in lettuce leaves.

Don't have hoisin sauce on hand heres a quick sub that tastes just the same, only a little bit less thick:

Hoisin Sauce

Ingredients:
4 Tablespoons Soy sauce - dark/light/usual
2 tablespoons Peanut butter - or black bean paste
1 tablespoon Honey - or molasses
2 teaspoons white vinegar
1/8 teaspoon garlic powder
2 teaspoons sesame seed oil
20 drops Chinese-style hot sauce
1/8 teaspoon black pepper

Chili Rellenos Casserole

This is one of my hubs favorite meals, he loves chili rellenos and this is an easy sub for that. I would like to try it with some poblano peppers that have been roasted in the oven, peeled and then diced! SO YUMMY!

1 can whole green chilis (7oz) or you can roast and peel your own, I like to get chopped green chilis or chop my own.
1 1/2 c shredded coby jack cheese
3/4 lb ground beed
1/4 c chopped onion
1 c. milk
4 eggs
1/4 c flour
1/4 tsp salt
1/8 tsp pepper

Split the chilis you are using, if you are using chopped canned drain well. Arrange the chilis on the bottom of a greased 2 qt baking dish. Top with cheese. In a skillet brown beef and onion, drain. Spoon over cheese. In a bowl, mix eggs, milk flour and seasonings until smooth. Pour over beef/pepper mixture. Bake uncovered at 350 for 45-50 minutes or until knife inserted comes out clean.

Onion Meatball Stew

Meatballs (either make your own for your favorite recipe or use frozen, your preference--if using your own make sure you brown them well before continuing on with the steps)
1can condensed french onion soup (campbells)
2/3 c. water
3 carrots, rough chopped
2 potatoes, rough chopped (similar size to the carrots)
1 onion rough chopped
3 ribs celery, rough chopped

In a large pot add all ingredients and bring to a boil, reduce heat, cover and simmer for 25-30 minutes or until veggies are tender. Serve with biscuts or crusty homemade bread.

Pot Roast

3 lb Pot Roast
2 bay leaves
2 tsp wozzy sauce
1 pkg brown gravy mix
1/2 c. red cooking wine (this can be easily ommitted, but if you like another layer of flavor go for it!)
1 can cream of mushroom or golden mushroom soup
mashed potatoes for serving

Put roast in the crock pot. Throw everything else, except the potatoes, on top. Cook low for 8 hours. Remove bay leaves and serve over the mashed potatoes. Enjoy!