Well, if you scroll down you will find 4 more recipes that we have tasted and my reviews. One thing I have discovered after starting this, is that I have spent more than our grocery budget. If youhave a stockpile of meat than I think it would be better. My plan for next month as I am off from work is to take a few of the recipes that we are trying and to make them. But for our budget that we have set.....it was extremely difficult. But I also think I had to get a lot of the mixes/items for the marinades that I don't normally keep in my cupboards.
Here are a few more of the meals:
Green Chille Enchiladas
1 1/2 lb lean ground beef
1 1/4 finely chopped onion
1 tbsp chilli powder
1 tsp cumin
Salt and Pepper to taste
2 cups grated Monterey Jack Cheese (1 cup)*
8-12 four tortillas
1 10 3/4 ounce condensed cream of chicken soup
1/2 cup milk
1 1/2 cups sour cream
1 4-oz can green chillies- diced
Cook ground beef and saute onions until meat is brown (about 15 min). Drain off the fat. Combine with Chilli powder, cumin, salt and pepper. reserve one cup cheese in a 1 qt freezer bag for top. Spoon enough meat mixture and cheese onto each tortilla and roll. Place in 9x13 baking dish (coated with non-stick spray) with seam side down. When tortillas are completed, combine soup, sour cream, milk and green chillies to make sauce, pour over tortillas. Cover dish with foil and freeze.
To prepare for serving: Thaw enchiladas and cheese. Bake uncovered in a preheated oven at 375 for 20-25 min. In the last 10 min of cooking, sprinkle remaining cheese ontop.
***We liked this one. For us, I think I would add a little more spice as it needed more for our taste.
Joes to Go
1 lb lean ground beef
3/4 cup finely chopped onion
1 1/4 tsp garlic salt
1/8 tsp pepper
1/2 chilli sauce
1/4 cup light brown sugar
1 tbsp white vinegar
1 tbsp prepared mustard
1 8-oz can tomato sauce
6 hamburger buns*
In a large skillet cook and stir ground beef and onion until beef is brown, about 15 min. Drain fat- add garlic salt, pepper, chilli sauce, brown sugar, white vinegar, mustard and tomato sauce. Bring to a boil, reduce heat. Sinmmer uncovered 10 min, stirring occasionally. Cool and freeze. Keep with hamburger buns.
To prepare for serving: Thaw hamburger sauce and buns. Heat sauce till bubbly and serve on warm buns. Makes enough for all 6 buns.
**We thought this one was pretty good. I would do this again.
Playoff Burgers
2 lbs lean ground beef
1 onion chopped
1 tbsp steak sauce
1 cup grated Monterey Jack Cheese
Salt and pepeer to taste
6 buns
Salt and pepper groundbeef to taste and mix with chopped onion and A-1 sauce.Make 12 thin patties. Sprinkle cheese over 6 of those. Top with remaining 6 patties and press rdges together. Wrap each patty in wax paper and seal in a one gallon freezer bag.
To prepare for serving: thaw patties and place on the rack of a broiler pan. Broil 3-4 inches from heat for a total of 12 to 14 min, or until done. Turn once half way through. Serve on bus- toast if you wish.
**We loved the tast of these and the kids gobbled them up. The only thing is that we are trying to eat less red meat. So these were prety meaty.
3 comments:
I can't wait to try these receipes! I will have to borrow Heather's book and see how I want to do it.
I make a similar Joes recipe but add green bell peppers and drained & rinsed chili beans. The beans make the meat stretch farther and help the budget. The meat & cheese patties sound yummy, but I can understand that's alot of meat. Do you think it would be worth it to make it into sliders or just smaller?
Amy- I would like to make them smaller, but I had trouble getting them thinner and smaller. I made them the thinnest I could with out having any cheese leak out. But I plan on trying a bunch of different ways to stretch the meat a little more so there isn't as much- if you try it let me know how it works!
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