Meatball Strogonoff

1/2 bag Frozen Italian style meatballs (1/2 oz each) 

olive oil  just enough to brown up the meatballs.  
2 cups beef broth 

kosher salt and black pepper to taste 

1/4 tsp oregano

1 tsp basil

1 tsp parsley

1 cup sour cream

4 oz reduced fat cream cheese 
1 cup heavy whipping creamWide egg noodles

1.Add oil to large pan and add the meatballs when the oil and pan are hot.

2.When the meatballs are browned on all sides add 2 cups beef broth to pan.

3. Add the salt,pepper,oregano,parsley and basil

4. Let simmer 5-10 min

5.Boil your egg noodles while the meatballs are simmering.

6. Add the heavy cream to your meatballs and bring to a boil so until it starts to thicken up.

7. Add in the sour cream and cream cheese. Simmer until all melted thru and combined.

8. Add the cooked drained egg noodles and mix well with the sauce.

* This was super easy to make and tasted great everyone liked it. I dont think that it really needed the cream cheese with it so I would probably leave that out next time. But I give it a 4 1/2

Taco bell Meat Copycat

1lb ground beef
1/4 cup flour
1 T chili powder
1 tsp salt
1/2 tsp dried minced onion
1/2 tsp paprika
1/4 tsp onion powder
dash garlic powder
1/2 cup water

1.In a medium bowl, combine the ground beef with the flour, chili powder, salt, minced onion, paprika, onion powder and garlic powder. Use your hands to thoroughly mix the ingredients into the ground beef.

2.Add the seasoned beef mixture to the water in a skillet over medium heat. Mix well with a wooden spoon or spatula, and break up the meat as it cooks. Heat for 5-6 minutes, or until browned. The finished product should be very smooth, somewhat pasty, with no large chunks of beef remaining.

* I thought that this was good it had a different texture to it with the flour in it but I thought that the flavor was pretty good. As far as how it compares to taco bell I dont eat there enough to be able to compare it so im not really sure but it was still a good change from the same old taco meat. 

Honey Mustard Corned Beef

3 lb corned beef
1/4 cup of honey
1/4 cup of whole grain mustard
2 tbsp light brown sugar

1.Preheat the oven to 350 degrees. Layer a large piece of tin foil in a baking pan then place the corned beef fat side up on top of the foil.

2.Combine the mustard and honey together and mix until well combined. Pour 1/4 of the sauce into a serving dish and set aside for dipping. Spread the remaining honey mustard mixture evenly over the corned beef. Next, sprinkle the brown sugar on top evenly.

3.Wrap the corned beef with foil so that space is left in between the corned beef and the tin foil. Place into the oven and bake for 2 hours.

4.Open the foil and broil the corned beef for 2-3 minutes, until the top is bubbly and lightly browned. Watch carefully so it doesn't burn. Let the corned beef rest for at least 10 minutes before slicing across the grain of the meat. Serve with the reserved honey mustard sauce.

* I got this recipe from fortheloveofcooking I am not a big fan of corned beef but my husband insists that we make it at least once a year for St Patricks day. He really liked the mustard sauce on this.I think that if I made it again I would do it in the slow cooker so that it was a little more tender but still use the mustard sauce. 

Creamy Taco Shells

• 1 Tbsp. olive oil
• 1 large red onion, diced
• 1 clove garlic, minced
• 1 pound lean ground beef
• 4 Tbsp. taco seasoning 
• 1 (28-oz) can petite-diced tomatoes, undrained
• 2 (14-oz) cans black beans, drained & rinsed
• 3 cups water
• 1 (13.25-oz) box  medium shells 
• ½ cup light sour cream
• 3 ounces light cream cheese
• salt and pepper

1. Heat olive oil over medium heat in large saucepan. Add diced onion and cook for 3-5 minutes, until softened. Add garlic and cook until fragrant, about 1 minute.
2. Add ground beef and cook until no longer pink. Add in taco seasoning and salt and pepper to taste.
3. Stir in tomatoes, black beans and water. Add in uncooked pasta. Cover and bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally until pasta is tender, about 20 minutes.

1. Once pasta is cooked, add in cream cheese and sour cream. Stir until combined and creamy. Season with salt and pepper.

* I thought that this was really good it was really quick to make but I would cut the recipe in half. It made a ton of pasta so you would be just fine cutting it in half. Other then that I stuck with the recipe.

Mexican Meat and Bean Filling

1 lb ground beef
2 cans pinto beans, drained
1 (8 ounce) can tomato sauce
½ cup salsa
1 teaspoon chili powder
1 cup shredded cheddar cheese

1. Cook beef in skillet until brown, then drain.
2. Mix beef, beans, tomato sauce, salsa, and chili powder. Place into a 9×13 pan.

1. Sprinkle with cheese.
2. Bake at 350 for 25-30 minutes or until heated through.

1. I like to serve this with tortilla chips and salad, but you could also serve this with tortillas and use it more like a filling.

* I thought that this was good I think that I would just skip the tomato sauce and add a full cup of medium spice salsa and a little more chili powder. We used this on taco salad but you could put it on any mexican meal 

Crockpot Philly Cheese Sandwiches

1 large onions, sliced into strips
2 medium green peppers, sliced into thin strips 

1 med red pepper ,sliced into thin strips
1 envelope onion soup mix (Lipton)

2 lbs thinly-sliced rib-eye steak 
2 tbsp garlic, finely-minced
1 tsp. Worcestershire sauce 

1/2 tsp dried leaf oregano, crumbled
1/2 tsp dried leaf thyme, crumbled
2 (10 1/2 ounces each) cans beef broth
6 slices cheese (I used provolone) 

6 hard kaiser rolls, warmed

1.Place the sliced onions and peppers in the bottom of the crockpot. Lay the round steak slices on top of the vegetables.

2.Whisk together the combine onion soup mix, garlic, Worcestershire, oregano, thyme, and beef broth . Pour over steak slices. 

3.Cover. Cook on low 4 to 6 hours or high 3 to 4 hours. 

4.Preheat the oven to broil. Slice the rolls, lengthwise, but not all the way through. Place steak,  peppers and onions on half of each roll. Top with cheese. Broil two minutes or just until the cheese is melted and the roll is lightly toasted. 

Korean Rice Bowls (Bibimbap)

1-1/2 cups Korean rice 
1/4 cup rice vinegar
3 Tbsp soy sauce
1 Tbsp peeled, minced fresh ginger
3 cloves garlic, minced
1 Tbsp cornstarch
2 tsp sesame oil
2 tsp Sriracha (use less if you don't like spicy)
1 zucchini, cut into matchsticks
1 med onion sliced thin
1 cup shredded carrots
1 lb lean ground beef 
4 large eggs fried

1.Prepare the rice: Combine 2 cups water and rice in a medium saucepan. Bring to a slow boil over medium-high heat, cover, and reduce heat to low. Allow rice to simmer for 20 minutes. Let stand ten minutes or until ready to serve.
2.Meanwhile, combine the rice vinegar, soy sauce, ginger, garlic, cornstarch, sesame oil, and Sriracha in a small bowl. Reserve.
3.Coat a large nonstick skillet with cooking spray. Add the vegetables and 3 Tbsp water. Season liberally with salt and pepper. Cook over medium-high heat for 5 minutes, or until softened. Remove to a bowl and cover to keep warm.

4.In the same skillet, brown the ground beef for 4-5 minutes, breaking it apart with a spoon. Add the sauce mixture and cook two minutes more.

5.Meanwhile, in a second skillet, fry eggs until they're cooked over-medium. Season with salt and pepper, and transfer to a plate.
6.To assemble bowls: Place a mound of rice into 4 bowls. Top each with 1/2 cup meat mixture and 1/3 cup vegetables. Finish each with a fried egg, if using.

Grape Jelly Meatballs

10oz chili sauce  (I used thai sweet chili sauce)
16oz concord grape jelly 
2lb frozen meatballs


1. In a crockpot, add chili sauce and grape jelly. Whisk to combine ingredients until combined.

2. Add in meatballs. Stir to coat all meatballs with the sauce. Cover and cook on low for 4 - 6 hours.

3. Serve on rice or on mini rolls as sandwiches

Egg Noodle Pasta

8 oz. egg noodles
2 lb. ground beef
2 cups tomato sauce
2 Tablespoons flour
1/4 cup chopped black olives
1/2 cup chopped green onion
2Tablespoons chopped green pepper
1 cup sour cream
2 cups cottage cheese
1 tsp. salt
1/4 tsp. black pepper

1.Cook noodles according to package directions. Drain.
2.Brown meat. Drain excess fat. Stir in tomato sauce and flour. Simmer 10 minutes. Mix cottage cheese, sour cream, salt, pepper, onion, green pepper and olives.

3.Place 1/2 of noodles into a 9x13 baking dish, spread on all the cottage cheese mixture. Top with remaining noodles and cover with ground beef mixture.

4.Bake 30 minutes at 350 degrees. Let stand about 10 minutes before serving

* I got this recipe from oneshetwoshe its a great basic recipe that you have all the stuff on hand and can just throw together. Tasted great everyone liked it. Serve with a salad and bread.

Taco Tater Tot Bake

1 lb ground beef
1 small onion, diced
3 garlic cloves, minced
1 package taco seasoning
1 (16oz) bag frozen corn
1 (4oz) can green chiles, diced/drained
1 (12oz) can black beans, drained
2 cups shredded Mexican cheese
1 (16oz) package frozen tater tots
1 (10.5oz) can red enchilada sauce


1.Preheat oven to 375. Lightly grease a 9x13 baking dish.
2. Heat a skillet to medium high heat. Add in ground beef, onion, and garlic. Cook until meat is brown and onion is tender. Drain fat. Add in taco seasoning, frozen corn, green chiles, and beans. Cook until heated through. In a large bowl, combine the meat mixture, 1 cup cheese and tater tots. Mix until combined.

3.Pour about 1/3 of the enchilada sauce on bottom on 9x13 baking dish. Add in tater tot meat mixture and smooth to flat. Pour remaining enchilada sauce on top.

 4.Bake in preheated oven for 40 minutes. During the last few minutes, sprinkle remaining cheese on top of dish and cook until melted.


* I got this recipe from thecookinchicks I thought that it was really good and a fun mix on tater tot casserole.

Crockpot Lasagna Soup

1 lb ground beef 
3 cups of beef broth
1/2 cup water
4-5 cloves of garlic, minced
1 TB dried parsley
1 TB dried basil
1/2 cup chopped onion
1, 28 oz can of diced tomatoes
1, 6oz can of tomato paste
1 cup V8
2 cups uncooked shell pasta
1/4 tsp pepper
1/4 tsp salt
Optional topping- shredded cheese,cottage cheese or ricotta cheese

1. First mix together the can of tomatoes, and tomato paste in crockpot.
2. Next add broth, beef (raw no need to cook it), garlic, parsley, basil, onion, V8 and salt/pepper.
3. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours.
4. When 30 minutes are left of cook time, add in the 1/2 cup of water and noodles. Stir to combine.Turn crockpot onto high!! Put lid back on and continue cooking for 30 minutes or until noodles are tender.

* I got this recipe from familyfreshmeals I have a stovetop lasagna soup that I love but I really love the idea of doing anything in the slow cooker just because its so easy. And this soup did not disappoint it was great and the kids ate it up. I also loved that you don't have to cook the meat before hand. Making it that much more easy to throw in and go.

Slow Cooker Pot Roast

4-5lb beef roast
1 can beef broth
5-6 medium potatos diced
5 large carrots large diced
1 med onion wedged
1 packet lipton beefy onion dry soup mix
2 bay leafs

1. Cut up the veggies and add them to the slow cooker 

2. Sear the roast in some oil in a pan on all sides.

3. Add the roast to the top of the veggies then top with the soup mix,beef broth and bay leaves.

4. Cook on low for 8 hours or until veggies are tender

Cheeseburger Pasta

2 cups (6 ounces) uncooked rotini pasta 
2 teaspoons canola oil
1 1/2 cups onions, finely chopped
1 garlic clove, minced
1 pound 95% lean ground beef
1 teaspoon seasoned salt
2 tablespoons ketchup
2 tablespoons Mayo
4-5 large Roma tomatoes, reseeded and diced
2 tablespoons Dijon mustard
2 cups low fat cheddar cheese, shredded
1/4 cup dill pickles, finely chopped

1.Preheat oven to 350 degrees Fahrenheit. Prepare a 9 x 13-inch baking pan with cooking spray. 
2.Boil the pasta in a large pot according to packaged directions until al dente. Drain and set aside. 
3.In a large skillet on medium-high heat, warm the oil. Add the onion and saute until onions are transparent. Add the garlic and stir about 30 seconds until fragrant. 
4.Stir in the ground beef and fully cook through until brown. Drain if needed. 
5.Stir in the seasoned salt, ketchup,mayo and mustard until well combined. Add the chopped tomatoes. Reduce heat and simmer for approximately 2 minutes or until the mixture is thickened. 

6.Add the cooked and drained noodles to the meat and stir well. Pour into the prepared baking pan and evenly sprinkle the cheese across the top.

 

7. Bake in the oven for approximately 15 minutes or until cheese has melted. Remove from the oven and slightly cool before serving. Top with chopped dill pickle.

* I got this recipe from bakerette I think that I used a little to many noodles so my pasta was a little dry but other then that we all loved the flavor. I also didnt add the pickles only because I didnt have any. But I would add them for sure if I made this again.

Mini White Castle Sliders copycat

2 lbs. 80/20  ground beef
1/2 cup dried onion flakes
seasoning salt
2 packages of 12 dinner rolls
cheese slices
pickle slices
1. Add a even layer of dried onion flakes in the bottom of a 9×13 pan.(I used a cookie sheet so that the patties were not as thick)

 2. Smash the 2 pounds of ground beef into the dish and sprinkle with seasoning salt. Make sure to use the fatty meat so the onion flakes will get nice and tender from all the juice
 3. Bake in 400 oven for 25 minutes. The meat will shrink, so you can cover the entire thing with 6 slices of cheese.

4. Cut into 24 pieces (6 rows of 4)
5. Slide the patties rolls and top each with a pickle slice.



* I got this recipe from smockityfrocks it was super yummy and everyone loved the sliders. They were so easy to make.

Taco Stroganoff

1 small onion, chopped
1 lb ground beef
1 (1 1/4 oz) envelope taco seasoning mix
1/2 c. water
1 (14 1/2 oz) can corn, drained (use type with diced peppers)
1 (8 oz) package cream cheese (chive & onion flavor)
1 c. shredded cheddar cheese
8 oz egg noodles, cooked and drained
sour cream (optional for topping. I highly suggest it) 


1. Cook onions and ground beef until beef is browned. Drain fat. Add taco seasoning, water and corn to beef mixture in pan; cook 1-2 minutes.
2. Add cream cheese and cheddar; cook until it is heated through and cheese has melted.

3. Serve over noodles or toss with noodles.