Freezer Meals - Ground Beef // She's in Her Apron

 

Salisbury Steak

Cook Time:

About 30 Minutes

Servings:

4-6

 

INGREDIENTS

• 1 lb lean ground beef
• 1/3 cup dry breadcrumbs
• 1/4 chopped onions
• 1 minced garlic clove
• 1 egg beaten
• 1/2 tsp Worcestershire sauce
• 1 tsp salt
• 1/4 tsp salt
• 1/4 tsp pepper
• 2 cups beef stock ( or beef onion soup packets)
• 1 large onion thinly sliced
• 1 cup sliced mushrooms
• 2 minced garlic cloves
• 3 Tbs cold water
• 3 Tbs cornstarch

 

DIRECTIONS

1. Combine beef, breadcrumbs, egg, onion, garlic, salt, pepper, and Worcestershire sauce.
2. We like thinner patties, so we shape them into 4 patties about 3/4 thick but make it to the thickness you like.
3. Cook patties in a skillet in a little oil for 10 minutes, or until both sides are brown.
4. Add stock, onion slices, mushrooms, and garlic to skillet.
5. heat to boiling, then reduce heat, cover, and simmer for 1o minutes.
6. Remove patties from the skillet, and keep them warm.
7. Bring the onion mixture to a boil.
8. Combine water and cornstarch.
9. Add water and cornstarch mixture to the onion mixture.
10. Bring to a boil while stirring constantly for 1 minute.
11. Put meat back into the pan to warm up, cover with sauce then put on a platter and serve.

MeatLoaf

Cook Time:

1 hour

Servings:

4-6

 

INGREDIENTS

• 1 lb. ground beef
• 1 1/4 tsp salt
• 1/4 tsp ground black pepper
• 1/2 cup chopped onion
• 1/2 cup chopped bell pepper
• 1 egg, beaten
• can of diced or petite diced tomatoes drained
• 1/2 cup quick-cooking oats
• 1/4 cup breadcrumbs

 

TOPPING

• 1/3 cup ketchup
• 2 Tbs brown sugar
• 1 Tbs mustard

 

DIRECTIONS

1. Preheat oven to 375ºF.
2. Mix all meatloaf ingredients well and place into a baking dish, shaping it into a loaf.
3. Mix topping ingredients and spread on the loaf.
4. Bake for 1 hour.

Lazy Man Lasagna

Cook Time:

25 Min

Servings:

6-8

 

INGREDIENTS:

• 1 lb. rigatoni pasta
• 15 oz ricotta cheese
• 1 jar of your favorite pasta sauce
• 1 cup shredded mozzarella cheese
• 1 tsp fresh or dry basil, parsley, or Italian seasoning
• 1 tsp salt

 

DIRECTIONS:

1. Preheat your oven to 350°F
2. Boil a large pot of water and add the salt and the pasta. Cook until aldente.
3. Drain the pasta and then add back into the pot.
4. Add in the cheeses, pasta sauce, and herbs.  Mix.
5. Pour the lasagna mixture into your baking dish.
6. Top with a little more sauce and shredded mozzarella cheese.
7. Bake covered for 25 minutes or until bubbly and heated through

Ma’s Baked Macaroni & Cheese

Cook Time:

Servings:

4-6

 

INGREDIENTS:

• 12-16 oz elbow macaroni
• 1 egg
• 2 cups milk
• 2 Tbs melted butter
• 2-1/2 cups shredded cheese of choosing (we use American)
• salt & pepper to taste
• breadcrumbs

 

DIRECTIONS:

1. Preheat oven to 350°F. Lightly grease a 2-quart baking dish.
2. in a large pot of salted water, lightly boil the macaroni for about 5 minutes until half-cooked through.
3. In a medium pot on low heat, whisk together the egg and milk.
4. Add butter and cheese and mix until cheese has melted.
5. Drain the macaroni and place it in the baking dish. Pour the cheese mixture over the macaroni.
6. Sprinkle the top with some breadcrumbs.
7. Bake uncovered, for 30-40 minutes, or until the top is golden brown.

Farm To Table Breakfast Casserole

Cook Time:

1 hour 30 minutes

Servings:

6-8

 

INGREDIENTS:

• 1 lb. sweet Italian sausage
• 2 cups frozen shredded hash browns
• 2 cups shredded cheese (sharp, cheddar, or Colby jack)
• 1-1/2 cup diced onion
• 3 Roma tomatoes seeded and chopped
• 1 cup diced green pepper
• 8 oz sliced mushrooms
• 5-6 chopped green onions
• 1-2 cloves minced garlic
• 12 eggs
• 1-34 cup milk
• 1-1/-2 tsp dried parsley
• 1 tsp salt
• 1 tsp dried basil
• 1/4 tsp black pepper
• optional vegetables: chopped broccoli, asparagus and zucchini

 

DIRECTIONS:

1. In the morning, preheat the oven to 375°F
2. In a pan over medium heat, cook together the sausage, mushrooms, onions, and garlic until the sausage is no longer pink. While cooking break up the sausage. If you don’t have any mushroom lovers break down the mushrooms while cooking, I promise they won’t notice. add in any optional vegetables chopped small.  Drain the liquid when done.
3. in a medium bowl, whisk together milk, eggs, salt, pepper, basil and parsley.
4. Add in 1 cup of the shredded cheese and mix. set aside.
5. In a 9×13 casserole pan, spray with cooking spray or butter the pan before the layer of potatoes goes in.  There is no need to thaw the shredded hashbrowns.
6. Add in layers the sausage mixture, 1 cup of cheese, green peppers, tomatoes, and green onion. I have added my green peppers to the sausage mixture and cooked them. Either way, it’s yummy.
7. Pour the egg mixture evenly over the ingredients in the baking pan.
8. Cover the pan and refrigerate overnight or bake immediately.
9. Bake casserole, uncovered for about 60-70 minutes, or until egg in middle is just set and edges are lightly golden brown.
10. Allow to cool for 10 minutes before serving.

This freezes so well. Freeze after baking.

 

This recipe was inspired by https://twohealthykitchens.com/farmers-market-overnight-breakfast-egg-casserole/

Slow-Cooker Pesto Ranch Chicken

Cook Time:

Low 6-8 hrs or high 3-4 hrs

Servings:

6-8

 

INGREDIENTS

• 8 boneless, skinless chicken thighs
• 6 oz jar of pesto
• 1 package ranch dressing seasoning mix or 3 Tbs of ranch dressing mix powder
• 1/2 cup chicken broth

 

DIRECTIONS

1. Place chicken thighs, pesto, ranch dressing, and chicken broth into a slow cooker together.
2. Stir gently to combine all seasoning.
3. Cook on high for 3-4 hrs or low for 6-8 hrs.

OPTIONAL: Serve with mashed potatoes, rice, rice pilaf, or over pasta.