I made these for dinner last week. Incredibly easy and tasty dinner, although I did leave out the banana peppers. I love banana peppers, I just wish I could buy in a smaller jar, because I’m not sure how fast we’d eat them. They were good even without. Originally found at Campell’s Kitchen.
Dripping Roast Beef Sandwiches with Melted Provolone
1 can (10 1/2 ounces) Campbell’s® Condensed French Onion Soup
1 tablespoon reduced sodium Worcestershire sauce
3/4 pound thinly sliced deli roast beef
4 Pepperidge Farm® Classic Soft Hoagie Rolls with Sesame Seeds
4 slices deli provolone cheese cut in half
1/4 cup drained hot or mild pickled banana pepper rings
- Heat the oven to 400°F.
- Heat the soup and Worcestershire in a 2-quart saucepan over medium-high heat to a boil. Add the beef and heat through, stirring occasionally.
- Divide the beef evenly among the rolls. Top the beef with the cheese slices and place the sandwiches onto a baking sheet.
- Bake for 3 minutes or until the sandwiches are toasted and the cheese is melted. Spoon the soup mixture onto the sandwiches. Top each sandwich with 1 tablespoon pepper rings.
These were a super simple yummy meal that I made the other night. Even easier since I had browned the ground beef the previous day when making pizza burgers!
I found these at Lynn’s Kitchen Adventures and the only change I made was to add some onions, and even though I’m not a huge fan of onions, I like the flavor in many dishes, including this one!
Three Cheese Beef Enchiladas
1 1/2 cups shredded jack cheese
1 1/2 cups shredded cheddar cheese
3 ounces of cream cheese softened (I know that this is not authentic but it made them really creamy and good)
1 19 ounce can of red enchilada sauce
2 cups of cooked ground beef (browned with onion)
8 to 1o flour tortillas*
Combine 1 cup of jack cheese, 1 cup of cheddar cheese, cream cheese, 3/4 cup (or so) of enchilada sauce, and beef. Mix until well combined. Pour about 1/4 cup of enchilada sauce into a 9×13 pan and spread it around. Than place about 1/4 cup of filling into each tortilla shell. Roll up and place in pan. Pour remaining sauce on top and sprinkle with the rest of the cheese. Bake at 350 for 25 minutes or until heated through.
August 2010 – Made these again with corn tortillas! Even better!!! Yumm
I’ve always loved pot-roast in the crock-pot. In fact I don’t know that I’ve ever had it prepared another way. But last year I discovered American Inspired Simmer Sauce (Archer Farms) at SuperTarget.
It is delicious!!
Easy Crockpot Pot Roast
2-3# beef roast
3-4 medium potatoes
1/2-1 onion, sliced
1 jar Archer Farms American-Inspired Simmer Sauce
Wash and cut the carrots and potatoes into quarters. Place all ingredients in the crockpot, pouring the sauce over the top.
Cook on low 10-12 hours or high 5-6 hours.
You can totally prepare this the same way without the sauce, but you will want to season the meat with salt/pepper than brown both sides before putting in the crockpot.
I don’t even know what possessed me. I’m not a processed/American cheese fan… really at all. (Well I do love that melty cheese dip in the crockpot…) But when I got my Food & Family magazine (which used to be free… apparently they charge for it now?) this recipe looked really good (hormones?). So I tried it…
AND… it was good. Not sure I’d make it on a regular basis, because I honestly have a hard time buying Velveeta! The only thing I did differently was also add some mustard.. (I figured it already had cheese, hamburger and ketchup!) And it was easy, and was a one-pot meal! LOVE that!
Velveeta Cheeseburger Mac
1 lb. ground beef
2-3/4 cups water
1/3 cup ketchup
1 tsp. onion powder
2 cups elbow macaroni, uncooked
1/2 lb. (8 oz.) VELVEETA Pasteurized* Prepared Cheese Product, cut into 1/2-inch cubes
BROWN meat in large skillet; drain.
ADD water, ketchup and onion powder; mix well. Bring to boil. Stir in macaroni; cover. Simmer on medium-low heat 8 to 10 min. or until macaroni is tender.
STIR in VELVEETA; cook until melted, stirring occasionally.
*Maybe it’s the word pasteurized that really turns me off???
Football season happens to coincide with the start of crockpot season! Oh how I love cooking with my crockpot. I found this recipe in the Kraft Foods Food & Family magazine. Very easy take on lasagna. Not a weekday recipe, as it only cooks for 4-6 hours (on low), but works well for weekends, especially football Sundays! It was good and it definitely made enough for a full meal of leftovers (for both of us). I did substitute cottage cheese for the ricotta and dried parsley for fresh.
1 lb. ground beef
1 jar (26 oz.) spaghetti sauce
1 cup water
2 cups cottage cheese (or 1 container (15 oz.) Ricotta Cheese)
1 pkg. (7 oz.) Shredded Mozzarella Cheese, divided
1/4 cup Grated Parmesan Cheese, divided
2 tsp dried parsley (or 2 Tbsp. chopped fresh parsley)
6 lasagna noodles, uncooked
BROWN meat in large skillet; drain. Stir in spaghetti sauce and water. Mix cottage cheese (or ricotta), 1-1/2 cups mozzarella, 2 Tbsp. Parmesan, egg and parsley.
SPOON 1 cup meat sauce into slow cooker; top with layers of half each of the noodles, broken to fit; and cheese mixture. Cover with 2 cups meat sauce. Top with remaining noodles, broken to fit; cheese mixture and meat sauce. Cover with lid.
COOK on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted.
I tried this recipe a few weeks ago. I served the first half of the batch with the Tomato-Basil Cream Sauce. The other half I froze for the next week and served with the Creamy Brown Gravy. I preferred the first sauce, and Chad the second. But they are both good. Both easy! And the meatballs would be good in lots of other sauces! I made some adjustments to the sauces because I didn’t think it sounded like very much sauce, and I am pretty convinced I would have been right. I will definitely make these again. So easy with the stuffing mix!
The Best Meatballs
2 lb. ground beef
1 pkg. (6 oz.) Stuffing Mix for Chicken
1-1/4 cups water
HEAT oven to 400ºF.
LINE 2 (15x10x1-inch) pans with foil; spray with cooking spray. Mix ingredients until blended; shape into 32 (1-1/2-inch) balls, using 1/4 cup for each.
PLACE 16 meatballs in each prepared pan. Bake 16 to 18 min. or until done (160ºF).
COMBINE half the meatballs with Tomato-Basil Cream Sauce or Creamy Brown Gravy. Cool remaining meatballs; freeze for later use.
Tomato-Basil Cream Sauce
Mix 1 jar (26 oz.) spaghetti sauce, 4 oz. cubed PHILADELPHIA Cream Cheese and 4 Tbsp. chopped fresh basil in large skillet; cook on medium-low heat 3 min. or until heated through, stirring occasionally. Add 16 hot meatballs; stir to evenly coat. Sprinkle with 1/4 cup KRAFT Grated Parmesan Cheese before serving. Makes 4 servings, 4 meatballs and 1/3 cup sauce each.
Creamy Brown Gravy
Mix 2 jar (12 oz.) beef gravy, 1 cup BREAKSTONE’S or KNUDSEN Sour Cream and 2 tsp dried parsley in large skillet; cook on medium-low heat 3 min. or until heated through, stirring occasionally. Add 16 hot meatballs; stir to evenly coat. Makes 4 servings, 4 meatballs and 1/3 cup sauce each.
I am making Swedish Meatballs for dinner. It is Chad’s mom’s recipe. We have it every year for Christmas Dinner, but it’s definitely easy enough to pull off for just a quiet meal at home! I also made them when my friends and I used to do a dinner club. They probably aren’t real authentic, but they are easy and good!
Maria went down for an early nap today, so I prepped the meatballs and will just top with the soup before I put them in the oven tonight.
2 lbs ground beef
1 cup + 1 tbsp plain bread crumbs
1 can evaporated milk (12 oz)
1 can chicken gumbo soup
1 can cream of onion soup
Mix beef, bread crumbs and evaporated milk in large bowl. Make meatballs a little larger than walnuts (I use the Pampered Chef medium scoop). Place in roaster or cake pan. Then mix gumbo and onion soup and spoon over meatballs. (Use all of the soup mixture).
Bake 1 1/2 hours at 325-350. Cover with aluminum foil after first 30 minutes.
It’s that time of year again. The time of year where I love to let something simmer on the stove top during Sunday afternoon! And the time of year where I love to be able to pull soup out of the freezer for a weeknight meal too!
That being said today I made chili (and I doubled the recipe, so I’d have leftovers to freeze) This is the recipe I got from my mom. (She claims it is Betty Crocker’s recipe) It’s incredibly easy and very tasty! Oh, and it’s pretty good for you too!
Chili Con Carne
1 lb ground beef
1/2 large onion, chopped
1 green pepper, chopped
1-2 tsp chili powder
2 tsp salt
1-2 bay leaves
1/8 tsp cayenne pepper
1/8 tsp paprika
1 (1# 12oz) can of tomatoes (chopped, diced, or whole)
1 (16 oz) can kidney beans
Brown ground beef and drain. Add onion and pepper, cook until tender.
In large stock pot, add all ingredients EXCEPT the beans. Simmer for about 2 hours, adding water as needed for the “right” consistency. Add beans, and simmer for an additional 30 minutes.
Serve with sour cream and cheese! YuM!!!
Since I went through the process several months ago to puree a bunch of vegetables and put them in the freezer, I finally got in gear and tried another Deceptively Delicious recipe. I did make some modifications, mostly because I make my own taco seasoning instead of buying the packet, so here’s how I did it…
Tacos with Sweet Potatoes
1 lb ground beef or turkey
1 (15 oz) can crushed tomatoes (with juice)
1/2 cup pureed sweet potatoes
2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp crushed red pepper flakes
1/2 tsp dried oregano
1 tsp paprika
3 tsp ground cumin
1 tsp salt
1 1/2 tsp black pepper
Plus Other Taco stuff (shells, cheese, sour cream, lettuce, etc)
Brown the ground beef (or turkey), stir in the rest of the ingredients and allow to simmer for 5-10 minutes until sauce has thickened up.
I’m a week behind. Last week’s theme for Whip It Up was Appetizer’s. I just didn’t get my act together coming off of vacation, but I made Burger Bites for lunch today. I didn’t change the recipe much. The only difference was that I used store-brand breadsticks instead of Pillsbury, so the breadsticks were portioned out a little different. So I only made 32 “buns”.