I've been trying to find ways to use up the ham I bought at Dillons last week. So I snatched my mom's recipe for Ham Loaf it can also be turned it into Ham Balls with some slight modification. The other great thing about this recipe is that it can be easily frozen.
1 1/2 lb. Cooked Ground Ham (3 and 3/4 c.) (I ran it through the food processor, my mom uses her blender)
3/4 c. Ground Beef
2 Eggs
2 1/2 t. Prepared mustard
1/2 t. Salt
1 c. Milk (reduce to 1/4 c. if making hamballs)
3/4 c. Crushed Ritz Crackers
Combine until well mixed. If freezing to use as a loaf pour mix and pour into a heavy ziplock bag. If making hamballs shape mixture into balls, if freezing place on cookie sheet and freeze until they are hard, then transfer into ziplock bag.
When ready to make your hamloaf make sure your mixture has thawed and place it in a loaf plan. Turn your oven to 325 degrees F. Bake for 30 minutes. After 30 minutes drain juices and pour glaze over the top and continue baking for 45 more minutes. If baking hamballs place in 9x13 pan and allow to bake about 15 minutes, drain juices, pour glaze over top and continue baking an additional 30 minutes.
If using crockpot:
When ready to prepare place thawed meatballs in your crockpot. Cook on low for 8-10 hours. Add water if you notice there is not enough juices coming from your hamballs. About an hour before serving drain juices from hamballs, leaving them in the crockpot cover the meatballs with the glaze. Baste 1-2 times before serving.
Glaze ( do not prepare until ready to cook your hamballs)
3/4 c. brown sugar
1 T. prepared mustard
2 t. water
1 T. white vinegar or lemon juice
Stir and pour over Ham loaf.
For more great ideas check out the recipe Swap at Grocery Cart Challenge.
Showing posts with label Ground Beef. Show all posts
Showing posts with label Ground Beef. Show all posts
Thursday, July 2, 2009
Thursday, May 28, 2009
It's Greek to Me
I would have to rank Greek food in my top 5 favorite types of foods. I love it. Now obviously this recipe for gyros is a bit different than the real deal, but since I don't have a spit fire grill it works for us and it tastes pretty yummy too.
Homemade Takeout Gyros $7.35 (price includes sauce, pita and toppings)
¼ c. olive oil .50½ c. minced onion .102 cloves garlic, minced .051 ½ lb. ground beef or lamb 3.00
2 T. lemon juice .01½ t. dried oregano .01
¼ t. dried rosemary .011 t. cumin .011 t. salt .01¼ t. black pepper .01
¼ c. olive oil .50½ c. minced onion .102 cloves garlic, minced .051 ½ lb. ground beef or lamb 3.00
2 T. lemon juice .01½ t. dried oregano .01
¼ t. dried rosemary .011 t. cumin .011 t. salt .01¼ t. black pepper .01
Pita bread, lettuce, slice tomatoes, sliced red onions, (.75) tzatziki sauce (2.89)
Heat 2 T. oil in skillet and sauté onions for 2 minutes, add garlic and sauté an additional 2 minutes. Transfer the onion mix to a large bowl and allow to cool.
Once cooled add meat, lemon juice, oregano, rosemary, cumin, salt, and pepper to onion mix and mix well. Form the meat into 8 patties about 2 ½ inches wide.
Heat remaining oil over medium-high heat. Add the patties and cook about 5 minutes, flip patties and heat until juices run clear. Like you would a taco pita bread with a meat patty, lettuce, tomato, onion, tzatziki and close. (If you use store bought you can actually open it up an use fill the inside, but it is absolutely delish on homemade pita. After you have homemade you'll never want to buy the store bought cardboard pita bread ever again.)
Heat 2 T. oil in skillet and sauté onions for 2 minutes, add garlic and sauté an additional 2 minutes. Transfer the onion mix to a large bowl and allow to cool.
Once cooled add meat, lemon juice, oregano, rosemary, cumin, salt, and pepper to onion mix and mix well. Form the meat into 8 patties about 2 ½ inches wide.
Heat remaining oil over medium-high heat. Add the patties and cook about 5 minutes, flip patties and heat until juices run clear. Like you would a taco pita bread with a meat patty, lettuce, tomato, onion, tzatziki and close. (If you use store bought you can actually open it up an use fill the inside, but it is absolutely delish on homemade pita. After you have homemade you'll never want to buy the store bought cardboard pita bread ever again.)
Tzatziki Sauce 2.892 c. plain yogurt strained for at least 3 hours or use Greek yogurt 2.00
1 large cucumber, peeled and seeded .80
1 large garlic clove, minced .05
1 T. olive oil .01
1 T. lemon juice .01
½ t. salt .01
1/8 t. black pepper .01
After yogurt is ready, grate the cucumber or finely chop, place it in a strainer and squeeze the cucumber to release some of it’s liquid. Add to the yogurt and combine the remaining ingredients. Makes about 2 ½ cups.
1 large cucumber, peeled and seeded .80
1 large garlic clove, minced .05
1 T. olive oil .01
1 T. lemon juice .01
½ t. salt .01
1/8 t. black pepper .01
After yogurt is ready, grate the cucumber or finely chop, place it in a strainer and squeeze the cucumber to release some of it’s liquid. Add to the yogurt and combine the remaining ingredients. Makes about 2 ½ cups.
Check out more great recipes over at Grocery Cart Challenge's Recipe Swap on Friday.
Tuesday, May 19, 2009
Freezer Week Recipes
Simple BBQ Chicken
Desire amount of cooked, shredded chicken
Favorite BBQ Sauce
Combine and heat through. Serve over rice or on sandwiches.
Baked Chimichangas
2 ½ c. shredded chicken
1 c. salsa
1 small onion chopped
¾ t. cumin
½ t. dried oregano
Simmer until heated through and most of the liquid is evaporated
Place mixture in 6 flour tortillas, add 2 T Cheese and roll. Bake 15 minutes at 425
Sauce:
1 c. chicken broth with 1/8 t. pepper to a boil
Then add 1/4 c. all-purpose flour and 1 c. half-and half cream. Stir until smooth. Add 1 can green chilies and heat through.
Serve ½ Chimichanga with sauce poured over the top.
Chili Kolachesuncooked dinner rolls
10 oz. canned pinto beans, rinsed and drained (about 1 1/2 cooked)
1 c. chunky salsa
1 t. chili seasoning mix
½ c. plus Shredded Cheddar Cheese
Preheat oven to 400, spray cookie sheet evenly Place rolls on sheet. Make an indention in the center of each roll. Spoon bean mixture into the center of the the roll indention. Top bean mixture with cheese and bake 12-15 minutes. Remove and cool.
Sweet and Sour Chicken or Pork
1 can pineapple chunks
1/3 c. water
3 T. Vinegar
1 T. Soy sauce
½ c. packed brown sugar I just substituted ¼ c. regular sugar
3 T. cornstarch
1-2 c. Cooked cubed chicken or pork
1 large green pepper
1 red onion cut
Hot cooked Rice
Cook chicken or pork until it is fully cooked, set aside.
Drain pineapple; reserving juice. Set aside pineapple and add water to the juice if need to measure to 1 c. Pour into large skillet. Add 1/3 c. water, vinegar, soy sauce, brown sugar and cornstarch; still until smooth. Cook over med. Heat until thick, stirring constantly. Add pineapple, chicken, onion, and pepper. Simmer uncovered for 20 minutes. Serve over rice.
Bierocks
homemade uncooked rolls
1 lb. Hamburger
1 can cream of chicken soup
6-8 oz. shredded cheddar cheese
Brown hamburger and drain grease, then add soup and cheese to hamburger mixture. Roll out dough and put 1 heaping T. of hamburger mixture on dough. Pinch all sides closed, place on greased cookie sheet with pinch sides down and let rise for 30 minutes. Bake 15-20 minutes at 375 or until golden brown. Brush with Melted butter when taken out of oven. (This usually makes aroudn 16 Beirocks.
Desire amount of cooked, shredded chicken
Favorite BBQ Sauce
Combine and heat through. Serve over rice or on sandwiches.
Baked Chimichangas
2 ½ c. shredded chicken
1 c. salsa
1 small onion chopped
¾ t. cumin
½ t. dried oregano
Simmer until heated through and most of the liquid is evaporated
Place mixture in 6 flour tortillas, add 2 T Cheese and roll. Bake 15 minutes at 425
Sauce:
1 c. chicken broth with 1/8 t. pepper to a boil
Then add 1/4 c. all-purpose flour and 1 c. half-and half cream. Stir until smooth. Add 1 can green chilies and heat through.
Serve ½ Chimichanga with sauce poured over the top.
Chili Kolachesuncooked dinner rolls
10 oz. canned pinto beans, rinsed and drained (about 1 1/2 cooked)
1 c. chunky salsa
1 t. chili seasoning mix
½ c. plus Shredded Cheddar Cheese
Preheat oven to 400, spray cookie sheet evenly Place rolls on sheet. Make an indention in the center of each roll. Spoon bean mixture into the center of the the roll indention. Top bean mixture with cheese and bake 12-15 minutes. Remove and cool.
Sweet and Sour Chicken or Pork
1 can pineapple chunks
1/3 c. water
3 T. Vinegar
1 T. Soy sauce
½ c. packed brown sugar I just substituted ¼ c. regular sugar
3 T. cornstarch
1-2 c. Cooked cubed chicken or pork
1 large green pepper
1 red onion cut
Hot cooked Rice
Cook chicken or pork until it is fully cooked, set aside.
Drain pineapple; reserving juice. Set aside pineapple and add water to the juice if need to measure to 1 c. Pour into large skillet. Add 1/3 c. water, vinegar, soy sauce, brown sugar and cornstarch; still until smooth. Cook over med. Heat until thick, stirring constantly. Add pineapple, chicken, onion, and pepper. Simmer uncovered for 20 minutes. Serve over rice.
Bierocks
homemade uncooked rolls
1 lb. Hamburger
1 can cream of chicken soup
6-8 oz. shredded cheddar cheese
Brown hamburger and drain grease, then add soup and cheese to hamburger mixture. Roll out dough and put 1 heaping T. of hamburger mixture on dough. Pinch all sides closed, place on greased cookie sheet with pinch sides down and let rise for 30 minutes. Bake 15-20 minutes at 375 or until golden brown. Brush with Melted butter when taken out of oven. (This usually makes aroudn 16 Beirocks.
Thursday, May 14, 2009
Green Bean Tator Tot Crockpot Casserole
This is definitely comfort food. I haven't made Tator Tot Casserole in years and when I was flipping through the pages of Fix it and Forget it and I saw that this version had green beans I thought it was worth making, and I'm glad I did. Yum.
Green Bean Tator Tot Crockpot Casserole $5.87
1 lb. ground beef (I always use 3/4 lb) 1.99-1.50
1/2 t. salt .01
1/4 t. pepper .01
1 onion chopped .15
1 lb. bag frozen string beans 1.49
1 can cream of mushroom soup .49
1 c. shredded cheese .43
1 -21 oz. bag tator tots or equivalent in raw shredded potatoes 1.79
1. Crumble raw ground beef in bottom of slow cooker. Sprinkle with salt and pepper.
2. Layer remaining ingredients on beef in order they appear in ingredient list.
3.Cover and cook on high for 1 hour. Reduce heat to low and cook for 3 hours.
Enjoy!
Erica
For other great recipes check out the recipe swap Friday over at Grocery Cart Challenge.
Green Bean Tator Tot Crockpot Casserole $5.87
1 lb. ground beef (I always use 3/4 lb) 1.99-1.50
1/2 t. salt .01
1/4 t. pepper .01
1 onion chopped .15
1 lb. bag frozen string beans 1.49
1 can cream of mushroom soup .49
1 c. shredded cheese .43
1 -21 oz. bag tator tots or equivalent in raw shredded potatoes 1.79
1. Crumble raw ground beef in bottom of slow cooker. Sprinkle with salt and pepper.
2. Layer remaining ingredients on beef in order they appear in ingredient list.
3.Cover and cook on high for 1 hour. Reduce heat to low and cook for 3 hours.
Enjoy!
Erica
For other great recipes check out the recipe swap Friday over at Grocery Cart Challenge.
Thursday, April 30, 2009
Southwest Twist on Tamales
Growing up we had tamales every Christmas Eve. It's certainly a labor of love because they require a lot of work to prepare. I love this easy casserole dish that has the tamale taste, but without all the work. It can even be frozen or prepared in advanced and refrigerated.
Beef Tamale Pie $5.25
Serves 6-8
From The Best Make-Ahead Recipe, How to Cook Now and Save Time Later
1 t. veggie oil .01
1 lb ground beef 1.99
1 medium onion minced .09 (great deal at Aldi this week)
1 medium jalapeno chili minced with seeds removed (omit if you don't like spicy food, add a bit of the seeds if you love spicy food) omitted because I'm a wimp!
2 T. Chili powder .05
4 medium garlic cloves minced .10
1 T. tomato paste .05 (great deal on Muir Glein tomato paste this week)
1 T. minced fresh oregano or 1 t. dried .02
1 t. ground cumin .02
1/4 t. cayenne pepper (less if you don't want it as spicy) .01
1 can diced tomatoes .50
1 can black beans rices and drained or 1 1/2 c. cooked .20
1 1/2 c. frozen corn (do not thaw) .50
2 cups Cheese of your choice (Monterrey Jack is an excellent choice) .86
1/4 c. minced fresh cilantro leaves .20
4 t. lime juice (2 limes) .10
Ground black pepper .01
Cornbread topping .54 (see recipe below)
Heat oil in large skillet over medium high heat until shimmering, if using lean meat. Add beef and crumble it as you cook. Stir in the onion, jalapeno and 1 t. salt and cook until softened and lightly browned. Stir in the chili powder, garlic, tomato paste, oregano, cumin and cayenne and cook until fragrant about 30 seconds.
Stir in diced tomatoes with their juices, scraping up any browned bits. Remove from heat and add black beans, corn, cheese, cilantro and lime juice and season with salt and pepper to taste.
Place beef mixture in 9x13 dish. Prepare the cornbread topping and spread on top evenly, pushing it to the sides of the dish. (Can be frozen as is or stored in the fridge for up to 2 days, cover with plastic wrap that has been sprayed with oil and then foil, don't forget to remove plastic wrap before you bake it.)
Bake at 375 degrees with the oven rack in a medium position. Bake until the filling is bubbly and the crust is golden and baked through. about 45 minutes.
If prepared a head of time and stored in the fridge, bake uncovered for 50-60 minutes.
If frozen allow to sit on the counter for 30 minutes before baking cover with foil and bake for 30 minutes. Remove the foil and bake an additional 50-60 minutes
Cornbread Topping
1 1/2 c. all purpose flour .05
1 c. yellow cornmeal .15
6 T. Sugar 05
2 t. baking powder .01
3/4 t. salt .01
1/4 t. baking soda .01
1 c. buttermilk (regular milk with a couple t. vinegar added) .10
8 T. unsalted butter, melted and cooled .38
2 large eggs .16
Whisk flour, cornmeal, sugar, baking powder, salt and baking soda together in a large bowl. In a separate bowl, whisk the buttermilk, butter and eggs together. Stir the buttermilk mixture into the flour mixture until uniform. Use as directed for the topping to Beef Tamale Pie.
Happy Savings!
Erica
Beef Tamale Pie $5.25
Serves 6-8
From The Best Make-Ahead Recipe, How to Cook Now and Save Time Later
1 t. veggie oil .01
1 lb ground beef 1.99
1 medium onion minced .09 (great deal at Aldi this week)
1 medium jalapeno chili minced with seeds removed (omit if you don't like spicy food, add a bit of the seeds if you love spicy food) omitted because I'm a wimp!
2 T. Chili powder .05
4 medium garlic cloves minced .10
1 T. tomato paste .05 (great deal on Muir Glein tomato paste this week)
1 T. minced fresh oregano or 1 t. dried .02
1 t. ground cumin .02
1/4 t. cayenne pepper (less if you don't want it as spicy) .01
1 can diced tomatoes .50
1 can black beans rices and drained or 1 1/2 c. cooked .20
1 1/2 c. frozen corn (do not thaw) .50
2 cups Cheese of your choice (Monterrey Jack is an excellent choice) .86
1/4 c. minced fresh cilantro leaves .20
4 t. lime juice (2 limes) .10
Ground black pepper .01
Cornbread topping .54 (see recipe below)
Heat oil in large skillet over medium high heat until shimmering, if using lean meat. Add beef and crumble it as you cook. Stir in the onion, jalapeno and 1 t. salt and cook until softened and lightly browned. Stir in the chili powder, garlic, tomato paste, oregano, cumin and cayenne and cook until fragrant about 30 seconds.
Stir in diced tomatoes with their juices, scraping up any browned bits. Remove from heat and add black beans, corn, cheese, cilantro and lime juice and season with salt and pepper to taste.
Place beef mixture in 9x13 dish. Prepare the cornbread topping and spread on top evenly, pushing it to the sides of the dish. (Can be frozen as is or stored in the fridge for up to 2 days, cover with plastic wrap that has been sprayed with oil and then foil, don't forget to remove plastic wrap before you bake it.)
Bake at 375 degrees with the oven rack in a medium position. Bake until the filling is bubbly and the crust is golden and baked through. about 45 minutes.
If prepared a head of time and stored in the fridge, bake uncovered for 50-60 minutes.
If frozen allow to sit on the counter for 30 minutes before baking cover with foil and bake for 30 minutes. Remove the foil and bake an additional 50-60 minutes
Cornbread Topping
1 1/2 c. all purpose flour .05
1 c. yellow cornmeal .15
6 T. Sugar 05
2 t. baking powder .01
3/4 t. salt .01
1/4 t. baking soda .01
1 c. buttermilk (regular milk with a couple t. vinegar added) .10
8 T. unsalted butter, melted and cooled .38
2 large eggs .16
Whisk flour, cornmeal, sugar, baking powder, salt and baking soda together in a large bowl. In a separate bowl, whisk the buttermilk, butter and eggs together. Stir the buttermilk mixture into the flour mixture until uniform. Use as directed for the topping to Beef Tamale Pie.
Happy Savings!
Erica
Thursday, April 16, 2009
Beef Freezer Meals
As promised here are the recipes for the 3 hour cooking marathon. For detailed instructions of how to prepare 5 freezer meals in 3 hours go here.
Home-Style Meat Loaf $2.76
½ c. chopped onions .20
1 lb. Ground beef 1.99
2 large eggs .16
2 c. fresh breadcrumbs or crushed saltines .25
½ c. water free
¼ c. ketchup .10
2 T. chopped fresh parsley or 1 t. dried .02
1 t. salt .01
¼ t. ground black pepper .01
½ t. dried basil .02
Preheat oven to 350. Finely chop onion. In a large bowl place onion, ground beef, eggs, bread crumbs, water, ketchup, parsley, salt, pepper, meat. Mix well, it mixes best using your hands. Place mixture in loaf pan. Bake meat loaf 1 hour. When meat loaf is done, let stand 10 minutes to set juices for easier slicing. (Freeze when cooled, to prepare simple defrost and warm.)
Calzones $2.14
Use this pizza dough .56
1 c. shredded moz. cheese .43
1/4 lb. pepperoni .50
½ c. ricotta cheese or cottage cheese .25 (cottage cheese)
½ c. chopped fresh basil leaves or a 2 t. dry basil .05
handful fresh spinach chopped .20
dash of Ground pepper .01
1 large egg slightly beaten .09
2 T. parmesean Cheese .05
Make dough for pizza crust and let rest 30 minutes.
Heat oven to 375 F. Grease 2 cookie sheets.
In small bowl combine riccotta/cottage cheese cheese w/ basil, spinach, pepper, egg, & parmesan cheese.
Divide dough into 12 equal parts. Roll each part into a 7 inch circle on lightly floured surface with floured rolling pin.
Top half of each dough circle with mozzarella cheese, pepperoni, ricotta/cottage cheese mixture, basil and tomatoes to within 1 inch of edge. Sprinkle with pepper. Carefully fold dough over filling; pinch edges or press with fork to seal securely.
Place calzones on cookie sheets. Brush with egg. Bake about 25 minutes or until golden brown.
Freeze once cooled. To prepare, defrost & warm.
For more great recipes check out the recipe swap on Friday over at Grocery Cart Challenge.
Home-Style Meat Loaf $2.76
½ c. chopped onions .20
1 lb. Ground beef 1.99
2 large eggs .16
2 c. fresh breadcrumbs or crushed saltines .25
½ c. water free
¼ c. ketchup .10
2 T. chopped fresh parsley or 1 t. dried .02
1 t. salt .01
¼ t. ground black pepper .01
½ t. dried basil .02
Preheat oven to 350. Finely chop onion. In a large bowl place onion, ground beef, eggs, bread crumbs, water, ketchup, parsley, salt, pepper, meat. Mix well, it mixes best using your hands. Place mixture in loaf pan. Bake meat loaf 1 hour. When meat loaf is done, let stand 10 minutes to set juices for easier slicing. (Freeze when cooled, to prepare simple defrost and warm.)
Calzones $2.14
Use this pizza dough .56
1 c. shredded moz. cheese .43
1/4 lb. pepperoni .50
½ c. ricotta cheese or cottage cheese .25 (cottage cheese)
½ c. chopped fresh basil leaves or a 2 t. dry basil .05
handful fresh spinach chopped .20
dash of Ground pepper .01
1 large egg slightly beaten .09
2 T. parmesean Cheese .05
Make dough for pizza crust and let rest 30 minutes.
Heat oven to 375 F. Grease 2 cookie sheets.
In small bowl combine riccotta/cottage cheese cheese w/ basil, spinach, pepper, egg, & parmesan cheese.
Divide dough into 12 equal parts. Roll each part into a 7 inch circle on lightly floured surface with floured rolling pin.
Top half of each dough circle with mozzarella cheese, pepperoni, ricotta/cottage cheese mixture, basil and tomatoes to within 1 inch of edge. Sprinkle with pepper. Carefully fold dough over filling; pinch edges or press with fork to seal securely.
Place calzones on cookie sheets. Brush with egg. Bake about 25 minutes or until golden brown.
Freeze once cooled. To prepare, defrost & warm.
For more great recipes check out the recipe swap on Friday over at Grocery Cart Challenge.
Friday, February 27, 2009
You can't go wrong with BBQ Meatballs
This is a favorite meal in our house. It cost our family $1.19 to make the meatballs, but if you buy the meat it will run you around $4.19 (I like to stock up on ground beef when it is 1.99/lb., which you can get this week at Dillons!)
Sauce:
Pour over meatballs and bake uncovered for 45 minutes at 350. Serves 5 (3 meatballs=serving)
We served this with Salad (.25) and Valley Fresh Steamers (free). Bringing our meal to $1.44!
1 ½ lb. Ground beef (free from grandparent's cattle-usually this would be around 3.00)
½ large can Evaporated Milk (free with coupon, stocked up at Christmas time)
1 c. oatmeal (.10)
½ c. chopped onion ( .20)
¼ t. garlic powder (.01)
½ t. pepper (.01)
1 t. salt (.01)
½ t. chili powder (.01)
Mix above ingredients and form into balls, makes approximately 15 meatballs. Place in 9x13 baking dish.
Sauce:
1 c. ketchup (.50)
½ c. brown sugar (.20)
1 t. Liquid smoke (.05)
¼ t. garlic powder (.01)
Pour over meatballs and bake uncovered for 45 minutes at 350. Serves 5 (3 meatballs=serving)
We served this with Salad (.25) and Valley Fresh Steamers (free). Bringing our meal to $1.44!
Want to make it cheaper?
I usually only use 1 lb. ground beef and increase the oatmeal to 1 1/2 c. The meatballs have a softer texture but they still taste great. I usually can only get 12 meatballs when I do this.
I usually only use 1 lb. ground beef and increase the oatmeal to 1 1/2 c. The meatballs have a softer texture but they still taste great. I usually can only get 12 meatballs when I do this.
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