Dinner in a Pumpkin September

Ingredients:


1 medium pumpkin, remove top and clean insides out
1 1/2- 2 lbs of ground beef 1 cup chopped celery
1 onion, chopped
1/4 cup green onion, chopped
3 c. cooked rice

1 can cream of chicken soup

1 can cream of mushroom soup1/2 cup chopped or sliced mushrooms (omit if you aren't a mushroom fan)
3 tablespoons brown sugar
4 tablespoons soy sauce

salt and pepper 

Brown hamburger. In another pot, cook rice (white or brown) as directed on package. Chop and saute celery, onion, and green onion. Once tender combine vegetables with hamburger, cream of chicken, cream of mushroom, mushrooms, brown sugar, soy and salt and pepper. Mix well.

Put mixture inside the pumpkin, replace lid. Place on baking sheet and into a 400 degree oven. Bake until pumpkin is tender (1 1/2 to 2 hours). Scoop out to serve, scraping sides of pumpkin to get the cooked pumpkin in the mixture. It is so good it melts in your mouth!

Spaghetti and Meatballs

Kittencal's Italian Melt-In-Your-Mouth MeatballsMixture of 1 pound ground beef and 1/2 pound ground pork 
1 large egg, slightly beaten
1/2 cup grated parmesan cheese
1/3 cup breadcrumbs (or use enough to hold the meat together 
1 -2 tablespoon fresh minced garlic 
1 -2 teaspoon salt 
1 teaspoon fresh ground black pepper
1/3 cup milk (can use up to 1/2 cup milk)
1/2 teaspoon dried oregano (optional, or to taste)
1/4 cup chopped fresh parsley (or 2 tablespoons dried parsley)
Directions: 1 Mix all ingredients together in a large bowl. 2 Shape into small meatballs (at this point you can place on a jelly-roll/baking sheet and freeze to use later, or cover with plastic wrap refrigerate up to 24 hours before using). 3 Drop the meatballs into simmering pasta sauce, do not stir for at least 20 minutes or you will risk breaking the meatballs. 4 Continue cooking in the simmering sauce for another 20 minutes (depending on how fast your sauce is simmering 40 minutes total should fully cook the meatballs). 5 After the 40 minutes cooking time continue cooking your sauce with the meatballs in for as long as desired. 6 **note** you may also bake the meatballs at 350 degrees F for 25 minutes or until cooked through

Read more at: http://www.food.com/recipe/kittencals-italian-melt-in-your-mouth-meatballs-69173?oc=linkback

June Navajo Tacos

June 2012
Jill
Navajo Tacos

Meat & Bean Mixture:
1 lb ground beef – cooked and crumbled
1 packet taco seasoning (follow instructions on packet and add to the beef)
2 cups pinto beans (you can use 1 (15 oz) can pinto beans, or cook raw beans in a crock pot like I did. 1 cup of raw beans will make about 3 cups of cooked beans.)
Stir the beans and hamburger together

Also provided with your meal:
2 c. shredded cheddar cheese
1 container of sour cream
16 frozen Rhodes rolls
¾ cup powdered sugar

You will need vegetable oil for frying rolls
Suggested toppings:
Shredded lettuce
Diced tomatoes
Chopped onions
Salsa

TO PREPARE: Thaw and heat the beef and beans. Thaw rolls and work into flat circles. Fry each side in vegetable oil at 375° until golden brown. Place desired amount of beef and beans on the scone and top with cheese, sour cream, and other desired toppings. If you have left over scones, you may shake the warm scones in a baggie with powdered sugar for dessert.

Read more at http://fabulesslyfrugal.com/2010/04/fabuless-freezer-cooking-navajo-tacos.html#jV7wt5476UfmcDBJ.99

April Taco Soup

April 13
Caley Shannon

Hi Ladies! I plan to make a taco soup but am not sure what type of container to freeze it in. I've never frozen soups before. Any suggestions???

Besides these ingredients, it's suggested to serve it with corn chips, cheddar cheese, and a dollop of sour cream on top. Yum!

• 1 pound ground beef
 • 1 onion, chopped
 • 1 (16 ounce) can chili beans, with liquid
 • 1 (15 ounce) can black beans with liquid
 • 1 (15 ounce) can whole kernel corn, with liquid
 • 1 (8 ounce) can tomato sauce
 • 2 cups water
 • 2 (14.5 ounce) cans peeled and diced tomatoes
 • 1 (4 ounce) can diced green chile peppers
 • 1 (1.25 ounce) package taco seasoning mix

April Sloppy Joes

April 12
Erica Lowry Lewis

Instead of Beef Stew I was thinking Sloppy Joes:

Sloppy Joes
 1 pound lean ground beef
 1/4 cup chopped onion
 1/4 cup chopped green bell pepper
 1/2 teaspoon garlic powder
 1 teaspoon prepared yellow mustard
 3/4 cup ketchup
 3 teaspoons brown sugar
 salt to taste
 ground black pepper to taste

April Easy Italian Sausage Lasagna

April 11
Ashley Bracken

Easy Italian Sausage Lasagna

1/2 pound Sausage
 1/2 pound ground beef
 1 (26 ounce) jar chunky pasta sauce
 1 (15 ounce) can tomato spaghetti sauce
 1 (8 ounce) package lasagna noodles
 1 (15 ounce) container ricotta cheese/ cottage cheese
 1/4 cup basil
 4 cups shredded mozzarella cheese
 1 clove garlic

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April Tatertot Casserole

April 2
Sarah Whitehead Sidwell

For my beef dish...a classic

TaterTot Casserole

1lb ground beef
 1/2 small onion chopped
 1 can cream of mushroom soup
 1/4 cup milk
 1 cup cheddar cheese
 1 bag mixed veggies
 1 pkg TaterTots

I will be making the mixture but bringing the mixture and tots in two separate bags. When ready to make, put mixture on bottom, tots on top and sprinkle with cheese. Bake 375 for 35-45 min. Enjoy!

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April Taco Soup

March 29
Jaclyn Heugly Becker

I am doing a taco soup, here is the recipe

To Freeze:
 Place into each gallon bag (Fills TWO gallon ziplock freezer bags):
 1lb browned meat mixture
 ½ packet taco seasoning (approx. 1 Tbsp)
 ½ packet ranch dip (approx. 1 Tbsp)
 1 can corn (undrained)
 2 cans stewed tomatoes (undrained)
 ½ can pinto beans (undrained)
 ½ can kidney beans (undrained).
 Mix with hands well and then seal making sure to get all air out of bag. Place in freezer.

To Cook:
 Thaw in fridge over night or well enough to get out of bag.
 Cook over low heat until warmed through (about 30–40 mins).
 OR you could place in your crockpot on low all day (be sure to stir a few times)

Serving Suggestions:
 - serve with tortilla chips or Doritos and favorite taco fixings (grated Monterey jack or cheddar cheese, sour cream, black olives, cilantro, etc.)

Tip: This recipe can be used several different ways when using up leftovers… the first serving will be soup like, but after that it begins to thicken up a little more every time you re-heat. Eat as soup with sour cream & taco chips, or Cincinnatti style over spaghetti noodles. You can also put it on hamburger buns like sloppy joes or use it to top a green salad with some sour cream and taco chips – like a taco salad.