Cheeseburger Sliders

Cheeseburger Sliders

These little guys were so good and it was just a snap to make.  Baking it does not take any of the flavor away, so you won’t feel too guilty eating these.  You can either make it a meal by having four for yourself, or as an appetizer by making enough for a crowd.  Your choice!  I tell you, though, it’s hard to just eat these as an appetizer.  Better make sure you have plenty of other food going around!

Cheeseburger Sliders

INGREDIENTS

  • 1/2 lb lean ground beef
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • slider buns
  • 1 slice American cheese, divided into 4 slices
  • mayonnaise
  • ketchup
  • mustard
  • pickles
  • lettuce

INSTRUCTIONS

  • Preheat oven to 425 F.
  • Combine ground beef, salt, and pepper; shape mixture into 1 1/2-inch patties and softly flatten with your hands.
  • Place into a a glass pan so they’re not touching.  Cook for 25 minutes.  If you’re using lean beef, you won’t need to drain any fat because there won’t be any.  If there is any fat, drain that off first.
  • At 23 minutes, take the pan out; divide your cheese slice into four individual slices and place one on top of each burger.  Cook for the last two minutes just so the cheese melts.
  • Add whatever toppings you’d like.

Swedish Meatballs with Egg Noodles and Broccoli

Swedish Meatballs

Ah, Swedish meatballs.  What a satisfying meal these make.  They are definitely a European flavor.  I want to say it’s because of the garlic glove that goes in it, but so do regular meatballs.  So I’m not quite sure where that flavor comes from.  Well, wherever it does come from, I don’t care, because European flavors make me feel like home again and I welcome any of these scrumptious dishes.  I found this recipe on emeals when I was subscribed to it a while ago, but the funny thing is, I made it slightly unhealthy because I’m using beef instead of turkey, BUT, it’s LEAN beef, so I’m ultimately not going to feel that bad about my choices!

Swedish Meatballs with Egg Noodles and Broccoli

INGREDIENTS

  • 3/4 lb lean ground beef
  • 3 tbsp panko breadcrumbs
  • 1 glove garlic, minced
  • 1/2 tsp salt, 1/2 tsp pepper (divided into 1/4 tsp each, plus extra dash for broccoli)
  • 1/4 tsp ground nutmeg
  • 1 tbsp EVOO
  • 1 cup reduced-sodium beef broth
  • 1 tbsp cornstarch
  • 1 tbsp cold water
  • 1/2 cup sour cream
  • 2 tbsp chopped parsley
  • 12 oz. pkg uncooked egg noodles
  • 1 cup of broccoli
  • 2 tbsp butter

INSTRUCTIONS

  • Combine ground beef, panko breadcrumbs, minced garlic, 1/4 tsp salt, 1/4 tsp pepper, 1/4 tsp ground nutmeg and shape mixture into 1 1/2-inch meatballs.
  • Heat EVOO in a large deep skillet over medium heat; brown meatballs for about 8 to 10 minutes or until done.  Remove from heat and keep warm.
  • To the same skillet, add beef broth and 1/4 tsp salt and 1/4 pepper; scrape pan to loosen browned bits.
  • In a small bowl, combine cornstarch and cold water; add to skillet.
  • Cook over medium-high heat 5 minutes or until thickened.
  • Return meatballs to skillet; cook 5 minutes or until meatballs are hot.  Stir in sour cream and sprinkle with parsley before serving.
  • Cook pasta according to directions.  Add broccoli to pasta during the last 5 minutes.
  • Drain pasta and broccoli separately.  Add butter and salt and pepper to broccoli.

Easy French Dip Sandwich

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Yes, this week has been a sampling of Better Homes and Garden’s cookbook and I’m not afraid to give you another one of their wonderful classic recipes!  The only thing I did differently here is add a slice of provolone cheese to this yummy sandwich.  I just needed something in addition to all of that beef flavor.

Easy French Dip Sandwich

INGREDIENTS

  • 1 large onion, sliced and separated into rings
  • 1 clove garlic, minced
  • 1 tbsp butter
  • 1 14.5 ounce can beef broth
  • 1/2 tsp dried thyme
  • 1/4 tsp black pepper
  • 12 ounces thinly sliced deli roast beef (I used Boar’s Head)
  • French-style rolls, split

INSTRUCTIONS

  • In a saucepan, cook onion in hot butter until tender; add garlic within the last 30 seconds.  Stir in broth, thyme, and pepper.  Bring to boiling; reduce heat.  Simmer, uncovered, for 10 minutes.  Add the beef road.  Return to boiling; reduce heat.  Simmer, uncovered, about 5 minutes more.
  • Toast rolls.  Remove beef and onion from broth liquid.  Arrange on rolls.  Serve dish with the broth mixture for dipping in a small ramekin.

Spaghetti with Ground Beef

Spaghetti with Ground Beef

Are you ready for an embarrassingly easy spaghetti recipe?  I’m blushing a little because it’s a snap to make this, but it tastes just so dang good.  Scott introduced me to this method and I thought it was laughable at first, but once I had a bite, I understood.

We’re cooking with an already made sauce packet, folks!  A spaghetti dish made from a sauce packet.  Maybe it’s just weird for me, but I never thought it was possible.  Oh, but it is.  It is… Another great thing that makes this recipe so easy is that we’re just browning the ground beef rather than making meatballs.  I promise that will come at a later time, but for now, we’re taking a really delicious short cut.

It takes a whole 20 minutes to whip this up, so it’s great for when you’re not in the mood to put in a lot of effort with cooking for the night.

SPAGHETTI WITH GROUND BEEF

INGREDIENTS

  • Lawry’s Original Style Spaghetti Sauce Spices & Seasonings packet
  • 2 1/4 cup water
  • 1 6 oz. can tomato paste
  • 1/2 lb. ground beef, lean
  • spaghetti
  • parmesan cheese, for topping

INSTRUCTIONS

  • Brown ground beef in a large saucepan at medium high; drain and bring back to stove
  • Add 2 1/4 cup water and can of tomato paste to saucepan; bring to boiling.  Once it’s boiling, place a lid on saucepan and bring to simmer; stirring occasionally.
  • Meanwhile, cook spaghetti according to directions on box.  Drain and add to saucepan, mix to combine.
  • Add some parmesan on top, if you so prefer.
  • Serve and enjoy!Spaghetti with Ground Beef

Basic Beef Chili

Basic Beef Chili

This is for when you don’t feel like going crazy with your chili.  It’s for when you want a nice, comforting bowl of chili with some cheese melting on top of it and a side of saltines.  Yum!  We had this for dinner and it hit the spot.  There is also plenty left over for the next few days!

BASIC BEEF CHILI

INGREDIENTS

  • 1 lb. lean ground beef
  • 1/2 cup chopped yellow onion
  • 2 cloves garlic, minced
  • 1 tbsp vegetable oil
  • 1 can red kidney beans, drained and rinsed
  • 1 can diced petite tomatoes, undrained
  • 1 can tomato sauce
  • 1 cup chicken stock
  • 1 tsp chili powder
  • 1 tsp Italian herb seasoning

OPTIONAL TOPPINGS

  • monterey jack cheese or cheddar cheese
  • scallions

INSTRUCTIONS

  • In a large pot cook the ground beef and onions until meat is browned; drain off fat.  Add garlic for 30 seconds.
  • Stir in red kidney beans, petite diced tomatoes, tomato sauce, chicken stock, chili powder, Italian herb seasoning, and black pepper.
  • Bring to boiling; reduce heat.  Simmer, covered, for 20 minutes, stirring occasionally.Basic Beef Chili 2