Brown Sugar Meatloaf

Brown Sugar Meatloaf
From:  http://astepinthejourney.com/2014/03/brown-sugar-meatloaf.html

Ingredients

1. 1/2 cup packed brown sugar
2. 1 cup ketchup
3. 1 tbsp Worcestershire sauce
4. 1 - 1.5 lbs of lean ground beef
5. 1 cloves of garlic
6. 1 tbsp Worcestershire sauce
7. 1/2 cup milk
8. 2 eggs
9. 1 tsp salt
10. 1/2 tsp black pepper
11. 1 pkg dry onion soup mix
12. 3/4 cup oatmeal

Instructions

1. 1.Preheat oven to 350 degrees. Line a loaf/bread pan with foil and coat with nonstick cooking spray.
2. 2. In a small bowl combine 1/2 cup brown sugar, 1 cup ketchup, 1 tbsp Worcestershire sauce. Mix well and set aside.
3. 3. In a large bowl combine beef, 1 tbsp Worcestershire sauce, 1/2 cup milk, 2 eggs, 1 tsp salt, 1/2 tsp black pepper, dry onion soup mix, 3/4 cup oatmeal, and mince in garlic. Combine well. Then add 1/3 of the brown sugar/ketchup mixture
4. 4. Pour another 1/3 of the brown sugar/ketchup mixture into the bottom of the lined loaf pan
5. 5. Place meatloaf into the loaf pan.
6. 6. Top with remaining brown sugar/ketchup mixture
7. 7. Bake for 1 hour or until the a meat thermometer reads 165 degrees
8. 8. Let stand 10 minutes before slicing

Adapted from Sweet Peas Kitchen

Wordpress Recipe Plugin by Recipe Card

Lasagna Casserole

Lasagna Casserole

http://moneysavingmom.com/2011/03/lasagna-casserole-recipe.html

1 pound ground beef or sausage
1 onion chopped (optional)
8 ounces of uncooked noodles (we like spiral or rotini noodles best)
1/3 to 1/2 jar spaghetti sauce
1 15-oz. can diced tomatoes
2 eggs, beaten
2 cups cottage cheese or ricotta cheese (we prefer cottage cheese and it’s typically much cheaper — especially if you can find it marked down!)
8 oz. mozzarella cheese, grated
1/2 teaspoon parsley (chopped fresh or dried)
salt/pepper

Brown ground beef and onion until cooked. While the meat is cooking, boil the noodles according to package directions.

Mix spaghetti sauce with diced tomatoes and browned ground beef. Set 1/2 cup of mozzarella cheese aside to sprinkle on the top. Combine the rest of the mozzarella cheese, cottage cheese, beaten eggs, parsley and salt and pepper.

Layer a third of the meat sauce, then the noodles and then the cheese mixture in a 9 x 13-inch pan. Repeat two more times. Sprinkle with cheese.

Bake at 350 degrees for 30 to 45 minutes (until bubbly). Let stand for 10 minutes before serving.

Serves 6

Southwest Roll-ups

Southwest Roll-ups

From:  http://moneysavingmom.com/2010/04/southwest-roll-ups-recipe.html

(makes 16 roll-ups)

• 2 cans refried beans (you can make your own Refried Beans with this recipe)
• 1/2 cup salsa
• 2-4 cups cooked chicken, chopped
• 2 cups shredded Cheddar cheese
• 16 tortillas (you can make your own Homemade Tortillas with this recipe)

Mix together beans, salsa, and chicken. Spread 1/16 of mixture onto one tortilla. Sprinkle with cheese. Roll up and turn ends under. Stick in a freezer bag or in a 9×13 baking pan and freeze.

When ready to bake, thaw and bake in a pre-heated 350 degrees oven for 20-30 minutes until heated through. Sprinkle with more shredded Cheddar cheese, if desired. Serve with salsa.

Freezer Friendly Ham & Cheese Pockets

Freezer-Friendly Ham & Cheese Pockets

From:  http://moneysavingmom.com/2012/05/4-weeks-to-fill-your-freezer-ham-cheese-pockets-day-9.html

Dough:

• 3 cups flour
• 4 Tablespoons dry milk
• 3 1/2 Tablespoons sugar
• 1 teaspoon salt
• 2 Tablespoons yeast
• 1 cup warm water

Filling:

• Sliced ham
• Shredded or sliced cheese

To make dough in bread machine: Add ingredients in the bread machine in the order listed and run on the dough cycle. Check about halfway through to see if you need to add a little extra water or flour to make a soft dough.

To make dough by hand: Dissolve yeast in warm water. Stir in salt, sugar, and dry milk. Add flour and stir until dough pulls away from the sides of the bowl. Dump dough onto a floured surface and knead for around 5 minutes, until a soft dough forms. Add a little more flour, if needed.

To make Ham & Cheese Pockets: Divide dough into 10-14 balls. Roll each ball into a rectangle. Put ham and cheese on half of the rectangle. Fold dough over and pinch sides to seal tightly.

Bake Pockets on a greased cookie sheet at 350-degrees for 15-18 minutes, until lightly browned.

To freeze: Let cool completely. Freeze in airtight ziptop freezer bags for up to 2-3 months.

To serve: Remove desired number of pizza pockets from the freezer and warm them individually in the microwave for about two minutes or until heated through. Or, warm on a cookie sheet in a 350-degrees oven for 20 minutes, or until heated through.

Freezer: Brown Bag Burritos

Freezer-Friendly Brown Bag Burritos

From:  http://moneysavingmom.com/2012/05/4-weeks-to-fill-your-freezer-brown-bag-burritos-day-7.html

Makes 20 burritos

• 2 pounds ground beef
• 2 cans refried beans (you can make your own refried beans)
• 2 cans enchilada sauce (you can make your own enchilada sauce)
• 1/2 cup water
• 1/3 cup diced onion (you can also use dried or minced onion)
• 1 taco seasoning packet (Amy’s recipe calls for 1 Tablespoon chili powder, 1 Tablespoon garlic powder, and 1 teaspoon salt. I used the taco seasoning packet instead because that’s what I already had on hand and I didn’t have any chili powder on hand.)
• 1 teaspoon dried oregano
• 3 cups shredded cheddar cheese
• 20 burrito-sized flour tortillas (you can make your own tortillas)

Brown ground beef with onions. Drain and add all remaining ingredients except tortillas (and cheese, if you want to sprinkle the cheese on instead).

Bring mixture to a boil. Reduce heat, cover, and simmer for 20-30 minutes.

Spoon 1/4-cup of the meat mixture onto a tortilla, sprinkle with cheese (if you didn’t melt cheese into the mixture when you simmered it). Fold sides in and roll up tightly.

To freeze: Wrap each burrito in a paper towel and then in a foil square. (I skip the paper towel part since we don’t buy paper towels.) Put burritos in two airtight ziptop freezer bags and store in the freezer for 2-3 months.

To serve: Pull out desired number of burritos. Remove foil (you can save the foil and reuse it the next time you make brown bag burritos!) and heat a single burrito in the microwave for about a minute or leave the foil on and heat one or more burritos in a preheated 350-degree oven for 30 minutes or until heated through.

These can be eaten plain or served with lettuce, cheese, salsa, and/or sour cream.

Recipe adapted from Amy’s Finer Things. Posted with permission.

Freezer Cinnamon Rolls

Freezer-Friendly Bread Machine Cinnamon Rolls

from:  http://moneysavingmom.com/2012/05/4-weeks-to-fill-your-freezer-cinnamon-rolls-day-2.html

Makes 10-12 cinnamon rolls

Dough:

• 1 cup plus 1 Tablespoon warm water
• 1 Tablespoon coconut oil
• 1 Tablespoon other oil (olive, canola, etc.)
• 2 Tablespoons honey
• 1 teaspoon salt
• 3 cups white whole wheat flour (or any combination of bread flour/whole wheat flour)
• 1 scant Tablespoon of instant active dry yeast

Filling:

• 1/4 cup butter, melted
• 3/4 brown sugar or raw sugar + 1-2 teaspoons cinnamon

Icing (I usually just eyeball this, so feel free to adjust measurements. You can also omit the butter and add more milk if you want to lower the fat content — or make the icing a bit more frugal!):

• 1 teaspoon milk
• 1 1/2 cups confectioners sugar
• 4 tablespoons (or less) butter, softened
• 1 teaspoon vanilla

Put ingredients in bread machine in the order recommended by your bread machine model. Run the short dough cycle (45 minutes).
When dough is done, roll out into a rectangle and brush with melted butter. Sprinkle cinnamon/sugar mixture on top and spread around evenly.

Roll dough up and slice into cinnamon rolls.

To freeze: Put uncooked cinnamon rolls on a baking sheet and stick in the freezer for 1-2 hours.When rolls are frozen solid, remove from baking sheet and put in an airtight freezer bag.

To thaw: Place the desired number of frozen cinnamon rolls on a baking sheet and thaw overnight on the countertop. Bake at 350 degrees for about 30 minutes or until lightly browned. Spread with icing as soon as the rolls come out of the oven.

You can also bake the rolls, cool, and freeze.

Dough recipe from Feel Good About Dinner. Freezing instructions adapted fromGood Cheap Eats.

Freezer Pizza Pockets

Freezer-Friendly Pizza Pockets

from:  http://moneysavingmom.com/2012/05/4-weeks-to-fill-your-freezer-homemade-pizza-pockets-day-8.html

Dough:

• 2 Tablespoons active dry yeast
• 2 cups warm water (105 to 115 degrees F.)
• 2 teaspoons sugar
• 2 teaspoons salt
• 4 Tablespoons oil (I used olive oil.)
• 5 cups flour (I used unbleached, but I think half white, half whole-wheat would also work well.)

Filling:

• 1 pound ground beef
• 1/2 cup chopped onion
• 1 1/2 cup pasta sauce or pizza sauce
• 2-3 cups shredded cheese (I used mozzarella, but I think cheddar or a mixture of cheese would work well, too.)
• Other optional filling ingredients: diced black olives, pepperoni, diced green pepper, and/or diced mushrooms

To make dough: Mix yeast into warm water until dissolved. Add sugar, salt, oil, and flour. Mix well and dump onto a floured surface and knead for 3-5 minutes.

To make filling (I browned this while mixing up the dough): Brown ground beef with onion (and green pepper, if desired). Drain. Add pasta sauce and mix together. Add other optional filling ingredients, if desired.

To make Pizza Pockets: Divide dough into 15-20 pieces. Roll pieces into balls. Flatten balls into circles with rolling pin. Dollop a few tablespoons of filling onto dough circle and sprinkle with cheese. Fold over and seal tightly.

Bake on a greased cookie sheet at 500 degrees for 10-15 minutes until browned.

To freeze: Cool completely and store in an airtight ziptop freezer bag for up to 2-3 months.

To serve: Remove desired number of pizza pockets from the freezer and warm them individually in the microwave for about two minutes or until heated throw. Or, warm on a cookie sheet in a 350-degrees oven for 20 minutes, or until heated through.

Recipe inspired by Amy’s Finer Things and Pocket Change Gourmet.