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Hearty Beef Chili

Source: The Basic House Wife

Ingredients:

  • 2 pounds of beef (I used elk meat)
  • 1 small can of tomato sauce
  • 1 15 ounce can of diced tomatoes
  • 1 can light kidney beans
  • 2alarm chili mix
  • 1 small onion diced
  • 1/2 diced green pepper
  • salt and paper for taste

Directions:

In a large sauce pan, brown the meat and drain the fat. Add the tomatoes, onion and green pepper to the pan and mix around. Now, follow the direction on the chili mix package and add the saucepan. Add in the salt and pepper and let simmer, covered for 2 hours. Add the kidney beans and let simmer for another 30 minutes.

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Porcupine Meatballs

Source: The Basic House Wife

Ingredients:

  • 1 pound ground beef
  • 1/2 cup uncooked rice
  • 1/2 cup water
  • 1/2 chopped medium size onion
  • 1 tablespoon salt
  • 1 teaspoon celery salt
  • 1 teaspoon garlic powder
  • 1 teaspoon ground pepper
  • 1 (15 ounce) can tomato sauce
  • 1 1/2 cup water
  • 1 tablespoon soy sauce

Ingredients:

  1. Mix the ground beef, rice, 1/2 cup water, onion, salt, celery salt, garlic powder, and black pepper in a bowl. Roll the mixture into meatballs until mixture is gone.
  2. Heat a large skillet over medium-high heat and add the meatballs. Cook meatballs, turning occasionally, until evenly browned. Drain and discard any excess grease. Pour the tomato sauce, 1 1/2 cup water, and soy sauce into the skillet; reduce heat to medium-low.
  3. Cover and simmer until the meatballs are no longer pink in the center and the rice is tender, about 45 minutes. Stir in more water if the sauce becomes too dry.
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Shepard's Pie 

Source: Life in the Loft-house

Ingredients:

POTATO LAYER
  • 3 large russet potatoes
  • 2 Tablespoons butter
  • 1/2 cup milk
  • 1 teaspoon garlic powder
MEAT LAYER
  • 2 pounds ground beef ( or lamb, turkey)
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon each, salt and pepper
  • 2 Tablespoons flour
  • 2 Tablespoons tomato paste
  • 1 cup beef broth
  • 1/2 Tablespoon Worcestershire sauce
  • 1/2 teaspoon dried oregano
  • 1 1/2 cups frozen peas and carrots
  • 1/2 cup frozen corn
  • 1 cup shredded cheddar cheese

Directions:

  1. FOR POTATO LAYER: Peel potatoes and chop into small pieces. Place chopped potatoes in a large pot of water. Bring to a boil and cook until potatoes are tender. (About 15 - 20 minutes)
  2. Drain water from pot. Mash the potatoes. Add butter, milk and garlic powder. Continue to mash until no lumps remain. Cover potatoes and set aside.
  3. Preheat oven to 375° F. Grease a 9x13 inch baking dish with non-stick spray.
  4. FOR MEAT LAYER: In a large 12-inch skillet, over medium-high heat, add ground beef,onion, garlic, salt and pepper. Cook and crumble meat until browned. Drain grease.
  5. Sprinkle flour evenly over meat mixture. Stir and cook 1 minute. Stir in tomato paste, broth, Worcestershire sauce and oregano. Bring to a boil, then reduce heat to medium-low. Stir in frozen peas, carrots and corn. Cook another 5 to 10 minutes or until heated through.
  6. Pour meat mixture into prepared pan. Spread mashed potatoes evenly over the top. Top potatoes with cheddar cheese.
  7. Bake, uncovered, for 35 minutes until casserole is hot and bubbly. Remove from oven and let stand 10 minutes before serving.
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Stuffed Peppers

Source: The Basic House Wife

Ingredients:

  • 2 pounds ground beef
  • 2 cups cheddar cheese
  • 1, 16 ounce can tomato sauce
  • 1 cup tomatoes diced
  • 4 peppers of your choice
  • 1 cup diced onion
  • salt and pepper to taste

Directions:

  1. Preheat oven to 400 F
  2. Cut peppers in half and gut them
  3. Cook beef completely in skillet
  4. Once beef is cooked, spread the meat evenly throughout all of the pepper halves
  5. Pile the rest of the ingredients evenly on top of the beef in this order; tomato sauce, onions, diced tomatoes, salt and pepper, cheese.
  6. Bake for 20 minutes or until the cheese is completely melted.
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Prime Rib on the Traeger 

Source: Traeger

Ingredients:

  • 1, 4-BONE (ABOUT 8 LBS) PRIME RIB ROAST
  • 3 TBSP DIJON MUSTARD
  • 2 TBSP WORCESTERSHIRE SAUCE
  • 4 CLOVES GARLIC, MASHED TO A PASTE
  • 2 TSP DRIED THYME
  • 2 TSP DRIED ROSEMARY
  • TRAEGER PRIME RIB RUB
  • PREPARED HORSERADISH, FOR SERVING

Directions:

  1. Tie the roast between the bones with butcher's string. This discourages the eye of the meat from separating from the cap.
  2. In a small bowl, whisk together the Dijon mustard, Worcestershire sauce, garlic, thyme, and rosemary. If the dried rosemary needles are long, finely chop them before adding.
  3. Slather the outside of the roast with the mustard paste and season generously with Traeger Prime Rib Rub on all sides. Cook immediately, or refrigerate, uncovered, for up to 8 hours.
  4. When ready to cook, start the Traeger according to grill instructions. Set the temperature to 250 degrees F and preheat, lid closed, for 10-15 minutes.
  5. Put the prime rib directly on the grill grate, fat-side up. Roast for 3-1/2 to 4 hours, or until the internal temperature of the meat (the tip of the temperature probe should be in the center of the meat) reaches 125 to 130 degrees F for rare, or for medium-rare, 135 degrees F. Do not overcook.
  6. Transfer meat to a cutting board - preferably one with a deep well so you don't lose the juices - and loosely tent the meat with foil. Allow meat to rest for 20 minutes. Snip the strings.
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Spicy Chicken

Source: Center Cut Cook

Ingredients:

  • 1 tablespoon Oil
  • 2 Chicken Breasts (each breast was approx. half a pound in weight)
  • 1 tablespoon Siracha
  • 3 Garlic cloves, minced
  • Salt and Pepper to taste
  • Chopped Vegetables (Optional)

Directions:

  1. Mix together sriracha, garlic, salt and pepper in a bowl and rub all over the chicken breasts. Set aside for ten to fifteen minutes.
  2. Heat oil in a skillet and add the chicken breasts. Cook on medium high heat on each side for 3-4 minutes. Switch off the flame, cover and let the chicken rest for 5 more minutes before serving.
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Classic Lasagna 

Source: Prego

Ingredients:

  • 3 cup ricotta cheese
  • 12 ounce shredded mozzarella cheese (about 3 cups)
  • 3/4cup grated Parmesan cheese
  • 2eggs
  • 1 pound ground beef
  • 1 jar (45 ounces) Prego Three Cheese Italian Sauce
  • 12 lasagna noodles, cooked and drained

Directions:

1- Stir the ricotta cheese, mozzarella cheese, 1/2 cup Parmesan cheese and eggs in a medium bowl and set it aside.

2- In a 3-quart saucepan over medium-high heat, cook the beef until it's well browned, stirring often to break up the meat. Pour off any fat. Stir the sauce in the saucepan.

 3- Spoon 1 cup meat mixture in each of two 2-quart shallow baking dishes. Top each with 2 lasagna noodles and about 1 1/4 cups cheese mixture. Repeat the layers. Top with the remaining 2 lasagna noodles, remaining meat mixture and the Parmesan cheese.
4- Bake at 400°F. for 30 minutes or it's until hot and bubbling. Let stand for 10 minutes.
*side note: I usually place the ricotta cheese on a plate about an hour before cooke and place a a paper towel on top and below the ricotta cheese in order to take out the extra moisture, TRUST ME this helps so much!
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Mommas Meatloaf

Source: The Basic House Wife

Ingredients:

Meatloaf:

  • 2 pounds ground beef
  • 1 small onion diced
  • 1 egg
  • 3/4 cup bread crumbs
  • 1 TBSP soy sauce
  • 1 tsp garlic salt
  • 1 tsp onion salt
  • 1/2 cup ketchup

Glaze Topping 

  • 1/4 cup ketchup
  • 1/4 cup maple syrup
  • 1 tbs mustard

Instructions:

  1. Preheat oven to 350 F and spray meatloaf pan
  2. mix together all of the meatloaf ingredients (no overmix) place in pan
  3. Combine the glaze topping ingredients together and spread on top of meatloaf
  4. Bake for 1 hour and 3o minutes
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Slow Cooker Pot Roast 

Source: newleafwellness.biz

Ingredients:

  • 2-pound boneless beef chuck shoulder roast (No substitutions!  This is the best cut of meat for the slow cooker!)
  • 1-2 pounds carrots, peeled and chopped into bite-sized pieces
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • one seasoning packet (We love the McCormick mesquite and chipotle seasonings) or 3 tablespoons of your favorite homemade seasoning mix

Directions:

    1. Combine all ingredients in your slow cooker.
    2. Add lid, and cook on “low” setting for 8 hours until beef shreds easily with a fork