Tag Archives: ground beef

Grilled Lamb Burgers

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This was so fresh and delicious!

Ingredients:

6 oz. ground sirloin

6 ox. ground lamb

1 t. cumin

1 t. paprika

1/2 t. pepper

1/2 t. salt

6 ‘ pita rounds, with top cut off

Toppings:

Feta cheese

Red onions, sliced

Cucumbers, sliced

Tomatoes, sliced

Lettuce

Directions:

Combine meats and spices. Form into 4 burgers. Grill until done.

Lightly grill the pita rounds.

Stuff each pita with a burger and desired toppings.

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Taco Stuffed Peppers

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So good…and healthy!

Ingredients:

4 bell peppers

1 lb. ground beef

1/2 c. chopped onion

Taco seasoning

1 c. pico de gallo

2 tomatoes, chopped

1 c. shredded Mexican cheese

Toppings:

Avocado

Chopped cilantro leaves

Lime wedges

Directions:

Preheat the oven to 350.

Cut top off peppers and remove seeds. Chop the tops into small pieces and set aside. Boil the whole peppers in some water for about 5 minutes. Invert and drain.

In a large pan, sauté the meat with the onions and chopped peppers. Once the beef has lost its pink color, stir in the tomatoes, taco seasoning, and pico de gallo. Add some salt and pepper to taste. Mix well and simmer for 5 minutes. Stir in 1/2 c. of the cheese until blended. Remove from heat.

Sprinkle the inside of the peppers with some salt. Stuff each pepper with the meat mixture and place them on a foil lined baking pan. Bake for 30 minutes.

Once the peppers are done, sprinkle the rest of the cheese on top. Serve with toppings.

Meatballs in Mushroom Cream Sauce

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I’ve always loved this dish, only when I was a little girl, we used to use Campbell’s Cream of Mushroom Soup. This was delicious but now I like to know what’s in my food, so I try to make everything from scratch.¬†This recipe is delicious and just as good as that other stuff!

Ingredients:

1/2 lb. ground pork (or ground Italian sausage without fennel)

1/2 lb. ground beef

1 onion (1/2 sliced and 1/2 diced)

1 clove minced garlic

1/3 c. bread crumbs (high quality)

1 egg, beaten

1 t. Italian seasonings or Herbs de Provence (your preference)

1 T. Worchestershire sauce

2 c. sliced mushrooms

2 T. flour

1 c. beef or chicken broth

1 c. fat free milk

1/4 fat free sour cream

Directions:

Saute the minced onions and garlic in some olive oil. Place into a bowl. Add the meats, bread crumbs, egg, Worchestershire, and spices. Using your hands, mix altogether until well combined. Form meatballs about the size of a ping pong ball (or slightly smaller).

In a frying pan, heat some oil and brown the meatballs well on all sides. Remove from the pan and set aside. In the same pan, add the sliced onions and the mushrooms. Cook until the mushrooms are soft and all the liquid has evaporated. Add the flour and stir. Cook for a few minutes. Add the broth. Whisk in the milk and sour cream. Bring to a boil.

Return the mushrooms to the pan and reduce the heat. Cover and cook for about 20 minutes, making sure that the liquid doesn’t dry out too much. Season to taste.

Serve over some rice or pasta or mashed potatoes.

 

Eggplant “Lasagna

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The noodles here are the eggplant.

Ingredients:

3 Italian eggplants, sliced and salted

1 lb. ground beef

Marinara sauce

Prosciutto

Shredded mozzarella cheese

Parmesan cheese

Directions:

Preheat the oven to 350.

Grill the eggplant slices and set aside.

Brown the beef. Add seasonings. Add the marinara sauce.

Butter a casserole dish.

Cover the bottom with a layer of eggplant.

Put a single layer of prosciutto over the eggplant.

Cover with the meat mixture.

Cover with mozzarella cheese.

Finish off with another layer of eggplant.

Sprinkle some more mozzarella cheese on top. Add some parmesan cheese.

Place it in the oven for about 15 minutes or until the cheese begins to turn golden.

 

Stuffed Peppers (Mexican Style)

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These were delicious and healthy, too!

Ingredients:

4 green bell peppers

1 lb. ground beef

Taco seasoning

1 small onion, diced

Mexican cheese, shredded

Directions:

Preheat the oven to 350.

Cut the top off the peppers and clean out the inside. Reserve the top for later.

Place the peppers in a microwave safe dish. Microwave on vegetable setting until softened.

Chop the remaining top into small pieces.

Saute onions and chopped peppers in some olive oil. Add the ground beef and cook until cooked through, breaking up the pieces as its cooking.

Add the Mexican seasonings, salt, and pepper.

Spoon the meat mixture into the microwaved peppers. Top with the cheese.

Place in the oven for about 15-20 minutes until the cheese is melted and the peppers are soft.

Ground Beef with Chinese String Beans

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This was chockfull of vegetables and taste! And easy to make, too!

Ingredients:

1 lb. ground beef

4 cloves minced garlic

1 small onion, diced

1 bell pepper (any color), sliced

20 Chinese string beans, cut into 2″ strips

1 T. white wine

3 T. soy sauce

2 T. oyster sauce

4 T. ketchup

2 T. sugar

Pepper

Directions:

Saute the onion in some olive oil until softened. Add the bell pepper and garlic and cook until the bell pepper is soft.

Add the ground beef, breaking it up as it cooks. Cook until no longer pink.

Add the soy sauce, wine, oyster sauce, ketchup and sugar and mix well. Add the green beans. Mix well. Cover the pan and let it cook for about 5 minutes or until the green beans are softened to your liking. Season with pepper.

Serve over rice if desired.

Shepherd’s Pie

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This is a “comfort” kind of meal – good on a cold winter’s day!

Ingredients:

2 lbs. potatoes – peeled and cubed

1 lb. ground beef

1 carrot, peeled and chopped

1 onion, chopped

Mushrooms, chopped (optional)

1 c. broth

2 T. flour

2 t. Worcestershire sauce

1/2 c. frozen peas

Paprika

1/4 c. milk

Butter

Salt, pepper & garlic powder to taste

Directions:

Boil the potatoes until soft. Keep them warm until the meat is done.

Preheat the broiler.

Brown the meat in some olive oil, breaking up the chunks. Add the chopped onions & carrots. Add the mushrooms. Cook until the vegetables are tender and the onion has released its flavor. Season with salt, pepper & garlic powder.

While the meat is cooking, in a separate saucepan, melt 2 T. butter. Whisk into the softened butter the flour, stirring until smooth. Add the broth and Worcestershire sauce and continue mixing until the broth is thickened.

Add this broth mixture to the meat mixture and stir. Add in the peas and cook until the peas are done.

Spoon the meat mixture into a casserole dish.

At this point, begin to make the mashed potatoes using some milk, butter and salt. Mash the potatoes until smooth.

Spoon the potatoes evenly over the meat. Sprinkle some paprika on top. Broil until beginning to get golden.