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Pizza Burger
 I used to order a pizza burger growing up at one of restaurants in the town I grew up in. They used to be known for their fish and chips and in the evening, pizza. I can still remember the smell when you walked thru the door and the music coming from the jukebox. This was back in the day when it wasn’t unusual to see a jukebox machine at every booth and you could play your favorite songs for 10 cents or a 3 for a quarter. They served this hamburger and every so often I get a craving for one. I made these last week for dinner. You start with a hamburger and add pizza sauce, pepperoni and mozzarella cheese. Then add any favorite toppings you like. They really are delicious! Pizza Burger Author: Mary Ellen Recipe type: Sandwich, burgers, lunch, dinner Cuisine: American Prep time: 15 mins Cook time: 8 mins Total time: 23 mins Serves: 4 hamburgers 1 lb. ground beef 1 teaspoon Italian seasoning 1 teaspoon salt 1/2 teaspoon pepper pepperoni pizza sauce mozzarella cheese 1 lb. ground beef 1 teaspoon Italian seasoning 1 teaspoon salt 1/2 teaspoon pepper pepperoni pizza sauce mozzarella cheese Mix together ground beef, Italian seasonings, salt and pepper. Divide into 4 pieces. Shape into 4 patties. Fry the patties in a pan on the stove and cook until almost done. Top with a few tablespoons pizza sauce, pepperoni and mozzarella cheese. Cover pan so the cheese melts. Put the burgers on a bun. Top with your favorite toppings, lettuce, tomatoes, onions, pickles, ketchup or mustard. Mix together ground beef, Italian seasonings, salt and pepper. Divide into 4 pieces. Shape into 4 patties. Fry the patties in a pan on the stove and cook until almost done. Top with a few tablespoons pizza sauce, pepperoni and mozzarella cheese. Cover pan so the cheese melts. Put the burgers on a bun. Top with your favorite toppings, lettuce, tomatoes, onions, pickles, ketchup or mustard. Maybe you’d like to try? Mexican Crunch Wrap Greek Chicken Gyro Pita Chicken and Peppers Quesadillas Pin It!
Manwich Cheesy Bombs
This shop has been compensated by Collective Bias and its advertiser. All opinions are mine alone. #YesYouCAN #CollectiveBias Manwich Cheesy Bombs Ready for a really easy dinner the kids will love? Manwich has you covered because all you need to make this is ground beef, Manwich, frozen dinner rolls and cheese. 4 ingredients is all it takes. It is so easy to make a nutritious hot meal with Manwich. You’re going to take some frozen dinner rolls out to thaw. That will take about 30 minutes. I cover them with plastic wrap. Each roll is then cut in half and then stuffed with a chunk of cheese. Put them directly on top of the prepared Manwich ground beef filling. Look for Manwich @Walmart in the aisle where the canned meat products are. Manwich Cheesy Bombs Author: Mary Ellen Recipe type: Ground Beef, Main Prep time: 15 mins Cook time: 30 mins Total time: 45 mins Serves: Serves 4 1 lb. ground beef 1 can Manwich 12 frozen dinner rolls Monterey Jack cheese 1 lb. ground beef 1 can Manwich 12 frozen dinner rolls Monterey Jack cheese Take 8 dinner rolls out to thaw. Cover with plastic wrap. Brown the ground beef in a frying pan. Add the Manwich. Heat until hot. Pour mixture into a sprayed 9 x 9 baking dish. Cut the cheese into chunks. Cut the dinner rolls in half. Enclose a piece of cheese inside of the dinner roll. Roll into a ball. Place on top of the Manwich mixture. Bake at 350 degrees for 30 minutes. Rolls will be golden brown and mixture bubbly. Take 8 dinner rolls out to thaw. Cover with plastic wrap. Brown the ground beef in a frying pan. Add the Manwich. Heat until hot. Pour mixture into a sprayed 9 x 9 baking dish. Cut the cheese into chunks. Cut the dinner rolls in half. Enclose a piece of cheese inside of the dinner roll. Roll into a ball. Place on top of the Manwich mixture. Bake at 350 degrees for 30 minutes. Rolls will be golden brown and mixture bubbly. Follow Conagra Foods on Facebook, Twitter, Pinterest and Instagram. By using these ConAgra products and other ingredients like fresh produce, dinner can be simple and delicious! Be sure to check out more delicious Manwich recipes, I’d love to hear about your favorite Manwich recipe! Pin It!
Beef Recipes Archives - Page 4 of 5 - Recipes Food and Cooking
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Veal Roulades
 Veal Roulades As you can see I’ve been playing with the spiralizer again. Week 1 of my healthy eating campaign is going good. It doesn’t even feel like a diet when you’re eating food like this. I used veal for these roulades because my butcher had it on sale this week. You could do the same with chicken breasts or beef. You need to slice the meat thin like the one shown below. After they are cut I pounded them a little thinner so the meat would be of even thickness. You cut the vegetables into julienne strips. Roll up tightly from the smallest end. Secure with a toothpick. You could also tie them with string. Just remember to remove before serving. Then you are going to brown the roulades quickly in a saute pan. Add the sauce and cover for 20 – 25 minutes. Veal Roulades Author: Mary Ellen Recipe type: Veal, Healthy, Main Prep time: 20 mins Cook time: 25 mins Total time: 45 mins Serves: Serves 2 3/4 lb. veal scallopini 1 carrot 1/4 red pepper 1/2 small onion handful fresh spinach salt and pepper 2 - 3 tablespoons flour 1 tablespoon olive oil spaghetti sauce Parmesan cheese 3/4 lb. veal scallopini 1 carrot 1/4 red pepper 1/2 small onion handful fresh spinach salt and pepper 2 - 3 tablespoons flour 1 tablespoon olive oil spaghetti sauce Parmesan cheese Pound out the veal until it is an even thickness. Salt and pepper. Cut the vegetables into strips except for the spinach. Lay on the bottom third of the veal. Add as much of the spinach as you can. Roll up tightly starting on the small end. Secure with a toothpick. Sprinkle with the flour. Put the oil in a hot saute pan. Add the rolled up veal. Brown on all sides. Add the spaghetti sauce. Cook over medium low heat for about 25 minutes. Sprinkle with Parmesan cheese before serving. Pound out the veal until it is an even thickness. Salt and pepper. Cut the vegetables into strips except for the spinach. Lay on the bottom third of the veal. Add as much of the spinach as you can. Roll up tightly starting on the small end. Secure with a toothpick. Sprinkle with the flour. Put the oil in a hot saute pan. Add the rolled up veal. Brown on all sides. Add the spaghetti sauce. Cook over medium low heat for about 25 minutes. Sprinkle with Parmesan cheese before serving. Maybe you’d like to try our recipe for? Kale Salad with Almonds, Jicama and Dried Cranberries Grilled Chicken with Brie and Bacon Cod with Zucchini Noodles, Tomatoes and Basil Pin It!
Burrito Rice Bowl
 Burrito Rice Bowl I made this over the weekend and it just gets better everyday. It is quick and easy to make too. It is full of spicy goodness, ground beef, corn and black beans. If you like heat add some hot sauce to it but I would do it after it has simmered a bit so that everything has a chance to meld together. I made the shell for the salad in the oven. I found a bowl that I could drape the flour tortilla over. Put the shell in the oven at 375 degrees. After a couple of minutes, shape the tortilla around the bowl the best you can. It won’t be perfect but you’ll get a bowl shape. Bake for 8 -10 minutes or until the tortilla is crispy. Remove tortilla from bowl and let cool. I cooked my rice separate from the sauce. This way I could either add it before serving or serve the sauce over the rice. It was good both ways. If you want to cook the rice with the sauce, do it in the last 20 minutes of cooking time. Add one cup of rice and 2 cups of water to the sauce. Cook until the rice is tender. While the tortilla is baking chop up the fresh vegetables to go on top. I also made a dressing of equal parts of sour cream and chunky salsa. Burrito Rice Bowl Author: Mary Ellen Recipe type: Burrito Cuisine: Mexican 1 1/2 lbs. ground beef 1 cup diced onions 1 cup diced peppers 3/4 cup salsa 3 tablespoons taco seasonings 3 tablespoons chili powder 1/2 teaspoon cumin 1 can green chilies 3 - 4 garlic cloves - crushed 1 14.5 oz. can diced tomatoes 1 can corn - rinsed 1 can black beans - rinsed salt and pepper to taste Serve with cooked rice lettuce tomatoes - grape or chopped cilantro lime wedges sour cream guacamole 1 1/2 lbs. ground beef 1 cup diced onions 1 cup diced peppers 3/4 cup salsa 3 tablespoons taco seasonings 3 tablespoons chili powder 1/2 teaspoon cumin 1 can green chilies 3 - 4 garlic cloves - crushed 1 14.5 oz. can diced tomatoes 1 can corn - rinsed 1 can black beans - rinsed salt and pepper to taste Serve with cooked rice lettuce tomatoes - grape or chopped cilantro lime wedges sour cream guacamole Brown beef in a large pan with garlic and onions. When the beef is browned add peppers, green chili, tomatoes,salsa and spices. Cook over medium heat for 30 minutes. Add the beans and the corn. Cook for 10 more minutes. Serve with jasmine rice or any long grained rice you have. Brown beef in a large pan with garlic and onions. When the beef is browned add peppers, green chili, tomatoes,salsa and spices. Cook over medium heat for 30 minutes. Add the beans and the corn. Cook for 10 more minutes. Serve with jasmine rice or any long grained rice you have. To cook rice add 1 cup jasmine rice to 2 cups of water. Cook covered over medium heat for 20 minutes. Mix the rice into the ground beef mixture. Pin It!
Stuffed Green Peppers
Spanish rice in sweet green peppers. Stuffed Green Peppers When we were growing up it seemed like spanish rice was something we ate all the time. I’m sure we didn’t but I grew to think I didn’t like it and would not eat it for years. A few years ago when I was home taking care of my mom she asked me to make some for her and since then it has been back on my menu. I’ve updated it some from that instant rice I am sure she used because it was fast and easy (who wouldn’t want fast and easy with 6 kids to feed) to Uncle Ben’s rice and added garlic, something mom would of never used. This is one of those a little of this and a lot of that recipes, adjust it to suit your tastes. Stuffed Green Peppers Author: Mary Ellen Prep time: 20 mins Cook time: 45 mins Total time: 1 hour 5 mins Serves: Serves 4 - 6 4 - 6 green peppers - depending on size 1 lb. ground chuck 1 medium onion 2 cloves garlic - minced 1 cup Uncle Ben's rice 1 - 15 oz. can tomato sauce 1 - 14.5 oz, can diced tomatoes 1 cup water salt and pepper 1/2 teaspoon Italian seasoning 1 can tomato soup 4 - 6 green peppers - depending on size 1 lb. ground chuck 1 medium onion 2 cloves garlic - minced 1 cup Uncle Ben's rice 1 - 15 oz. can tomato sauce 1 - 14.5 oz, can diced tomatoes 1 cup water salt and pepper 1/2 teaspoon Italian seasoning 1 can tomato soup Brown ground beef. Add onions and garlic and cook until almost translucent. Add remaining ingredients (except tomato soup) and cook for about 25 minutes until rice is cooked. Stir often and make sure it does not dry out, if it does add a little more water. While rice is cooking cut the tops off of your peppers and clean out the seeds from the inside of the peppers. Place peppers in a casserole dish that has been sprayed with oil. Put the spanish rice mixture into the peppers, pushing down lightly to make sure they are filled well. Put a spoonful of the soup on top of the rice mixture and spread it around. Add a little water to the remaining soup and pour it in the bottom of the pan. Cover pan. Bake at 350 degrees for 45 minutes or until peppers are tender. Brown ground beef. Add onions and garlic and cook until almost translucent. Add remaining ingredients (except tomato soup) and cook for about 25 minutes until rice is cooked. Stir often and make sure it does not dry out, if it does add a little more water. While rice is cooking cut the tops off of your peppers and clean out the seeds from the inside of the peppers. Place peppers in a casserole dish that has been sprayed with oil. Put the spanish rice mixture into the peppers, pushing down lightly to make sure they are filled well. Put a spoonful of the soup on top of the rice mixture and spread it around. Add a little water to the remaining soup and pour it in the bottom of the pan. Cover pan. Bake at 350 degrees for 45 minutes or until peppers are tender. Spinach Pie Mom’s Scalloped Potatoes Best Ever Mexican Rice
Beat the Heat Short Rib Stew
Short Rib Stew full of carrots, potatoes, onions and mushrooms.. The short ribs fall apart and melt in your mouth. Here is another Beat the Heat recipe, again cooked on the stove instead of the oven. A good pan with a tight fitting lid is a must for this recipe or you will have to continue to add water as it cooks. I use a Le Creuset Dutch Oven when I want to cook a recipe like this one on the stove. The short ribs fall apart as it cooks and is amazing! I get the little round onions and carrots from Trader Joe’s, regular or baby carrots will be good also. You can add more vegetables if desired, I used what I had on hand. You could also make this in the crock pot if desired. When buying short ribs, there are 3 different kinds. Boneless like I used here and cut from the chuck. English cut include the bone and Flanken which is cut across several bones and usually those are the ones you see cut into 2 inch pieces. Follow me on Facebook, Google+ , Instagram or Pinterest to see when I post or share something new! Beat the Heat Short Rib Stew Author: Mary Ellen Prep time: 15 mins Cook time: 1 hour 15 mins Total time: 1 hour 30 mins Serves: Serves 4 - 6 1 1/2 lbs. short ribs 1 tablespoon oil salt and pepper 3 - 4 garlic cloves 2 cups beef broth 2 cups chopped onions or baby onions as I used here 3 cups chopped carrots 10 - 12 baby potatoes cut in half 12 oz. whole mushrooms 1/2 teaspoon fresh chopped tarragon or 1/4 teaspoon dried 2 tablespoons fresh chopped parsley (optional) 2 heaping tablespoons cornstarch 1/4 water 1 1/2 lbs. short ribs 1 tablespoon oil salt and pepper 3 - 4 garlic cloves 2 cups beef broth 2 cups chopped onions or baby onions as I used here 3 cups chopped carrots 10 - 12 baby potatoes cut in half 12 oz. whole mushrooms 1/2 teaspoon fresh chopped tarragon or 1/4 teaspoon dried 2 tablespoons fresh chopped parsley (optional) 2 heaping tablespoons cornstarch 1/4 water Brown the short ribs in the oil in your dutch oven. When browned add onions, carrots, garlic, salt and pepper. Add the broth and cover the pan. Cook over medium low heat for 45 minutes. Add the potatoes, mushrooms and herbs. Cover and cook for another 30 minutes or until the vegetables are tender. Mix together the cornstarch and water. Stir into the stew and cook until juices are thickened. Brown the short ribs in the oil in your dutch oven. When browned add onions, carrots, garlic, salt and pepper. Add the broth and cover the pan. Cook over medium low heat for 45 minutes. Add the potatoes, mushrooms and herbs. Cover and cook for another 30 minutes or until the vegetables are tender. Mix together the cornstarch and water. Stir into the stew and cook until juices are thickened.
Roasted Garlic Pork Tenderloin
Roasted Garlic Pork Tenderloin is flavored with a garlic marinade with greek seasonings. Easy, peasy pork tenderloin is a quick and easy one pan dinner. Marinate the pork tenderloin for as little as 20 minutes or up to 4 hours, then cook it in the same marinade. When you make pork tenderloin be sure to remove the silver skin that is on the outside of it before preparing it. It is tough and inedible. Use a sharp knife and go right under the surface of the skin to remove it. There will also be a little fat on the outside, I leave it for added flavor. I use a Greek seasoning I get from Penzeys, I really like the mixture of seasoning it has. Any seasoning mixture you like can be used. I roasted some asparagus with this and I added it to the oven on it’s own pan 10 minutes after I added the potatoes. I left it in the oven until the meat had set to keep it hot. Roasted Garlic Pork Tenderloin Author: Mary Ellen Prep time: 20 mins Cook time: 25 mins Total time: 45 mins Serves: Serves 4 1 2 lb. pork tenderloin 10 - 12 baby potatoes coated with 1 teaspoon olive oil and salt 1 2 lb. pork tenderloin 10 - 12 baby potatoes coated with 1 teaspoon olive oil and salt 3 - 4 cloves garlic 2 tablespoons brown sugar juice of 1/2 lemon 1/2 cup soy sauce 1/4 cup olive oil 1 teaspoon greek seasoning 1/2 teaspoon pepper 3 - 4 cloves garlic 2 tablespoons brown sugar juice of 1/2 lemon 1/2 cup soy sauce 1/4 cup olive oil 1 teaspoon greek seasoning 1/2 teaspoon pepper Remove silver skin from pork tenderloin. With a fork poke holes all over pork tenderloin. Mix together marinade ingredients in a plastic bag. Add pork tenderloin. Marinade for at least 20 minutes or up to 4 hours. Preheat oven to 450 degrees. Spray a pan with cooking spray. Place tenderloin in pan. Place in hot oven for 10 minutes. Add potatoes to pan and sprinkle with a little additional salt. Continue to bake until potatoes are browned, about 20 minutes. Remove from oven and let sit 5 minutes before slicing pork. Remove silver skin from pork tenderloin. With a fork poke holes all over pork tenderloin. Mix together marinade ingredients in a plastic bag. Add pork tenderloin. Marinade for at least 20 minutes or up to 4 hours. Preheat oven to 450 degrees. Spray a pan with cooking spray. Place tenderloin in pan. Place in hot oven for 10 minutes. Add potatoes to pan and sprinkle with a little additional salt. Continue to bake until potatoes are browned, about 20 minutes. Remove from oven and let sit 5 minutes before slicing pork. Maybe you’d like to try our Ham Loaf Stuffed Pork Tenderloin Cuban Pork Tenderloin
Roasted Vegetable Pasta – Cooking For 2
Roasted Vegetable Pasta has eggplant, zucchini, onions, tomatoes and garlic all layered with mozzarella cheese and pasta. Do you find it hard to cook for one or 2 and still have some variety in what you eat? I know I do and am always on the lookout for recipes that have a multiple use. This is another recipe in my Cooking For 2 section. I made a big tray of roasted vegetables and then made it into a Shrimp with Roasted Vegetables dish for one dinner and the next night made the Roasted Vegetable Pasta. I made a roasted medley of vegetables using zucchini, eggplant, onions, grape tomatoes. sweet peppers and garlic. Feel free to substitute if you don’t like one of these. Summer squash, mushroom quarters or cauliflower would all work too. I really find this is the easiest way for me to cook for one or two. I look for recipes I know I will love and then find several uses for the main component. Chicken would also be good if you don’t want shrimp. The directions for making the roasted vegetables is on That’s My Home at the link above with the shrimp. I reserved half of the roasted vegetables to make this pasta dish. It will serve 2 people easily. especially if you make a salad to go with it. I only had mozzarella slices so that is what I used, shredded will work just fine. The area of the dish used here is equivalent to a large bread pan, just to give you an idea of the size of the dish in the picture. You are going to love how fast and easy this dinner is once you make the roasted vegetables. Follow me on Facebook, Google+ , Instagram or Pinterest to see when I post or share something new! Roasted Vegetable Pasta – Cooking For 2 Author: Mary Ellen Prep time: 15 mins Cook time: 20 mins Total time: 35 mins 2 1/2 cups Roasted Vegetables with Tomato Sauce 4 - 8 sheets lasagna - depends on the width 6 oz. mozzarella cheese 2 1/2 cups Roasted Vegetables with Tomato Sauce 4 - 8 sheets lasagna - depends on the width 6 oz. mozzarella cheese Spray a pan with cooking spray. Cook the lasagna noodles for about 5 minutes. (They will finish cooking in the oven) Drain and rinse. Put a layer of pasta in the bottom of the pan. Add 1/3 of the vegetable mixture. Top with 1/4 of the mozzarella cheese. Repeat 2 more times. Add cheese to the top of it and bake. Bake for 20 - 25 minutes at 350 degrees. Cheese should be turning brown and the vegetables bubbly. Let set 5 minutes before serving. Spray a pan with cooking spray. Cook the lasagna noodles for about 5 minutes. (They will finish cooking in the oven) Drain and rinse. Put a layer of pasta in the bottom of the pan. Add 1/3 of the vegetable mixture. Top with 1/4 of the mozzarella cheese. Repeat 2 more times. Add cheese to the top of it and bake. Bake for 20 - 25 minutes at 350 degrees. Cheese should be turning brown and the vegetables bubbly. Let set 5 minutes before serving. Serving size: Serves 2
Roasted Vegetables with Feta
Zucchini, tomatoes and peppers roasted in herbed garlic olive oil. Roasted Vegetables with Feta I knew I should of checked the pictures before deciding this was lunch today. Because now this is all that is left and I hate the pictures I took earlier. These roasted vegetables are really good, way better than the picture looks. I loved the feta contrast with the soft roasted vegetables. The recipe is what’s important here, right? I had it with some grilled chicken strips. Roasted Vegetables with Feta Author: Mary Ellen Prep time: 10 mins Cook time: 15 mins Total time: 25 mins Serves: Serves 2 1 large zucchini big handful grape tomatoes 2 sweet peppers 1 tablespoon olive oil 2 garlic cloves 1/2 teaspoon basil salt and pepper feta cheese 1 large zucchini big handful grape tomatoes 2 sweet peppers 1 tablespoon olive oil 2 garlic cloves 1/2 teaspoon basil salt and pepper feta cheese Cut zucchini into bite size pieces. Cut grape tomatoes into halves or quarters depending on the size. Slice peppers into bite size pieces. Place all of the vegetables onto a sprayed baking sheet. Add oil, garlic, basil, salt and pepper. Toss the vegetables and coat with the spices and oil. Preheat oven to 450 degrees. Bake vegetables for 15 minutes or until tender, turning one time. Put on serving dish and top with a few tablespoons feta cheese. Serve or good at room temperature. www.thatsmyhome.com Cut zucchini into bite size pieces. Cut grape tomatoes into halves or quarters depending on the size. Slice peppers into bite size pieces. Place all of the vegetables onto a sprayed baking sheet. Add oil, garlic, basil, salt and pepper. Toss the vegetables and coat with the spices and oil. Preheat oven to 450 degrees. Bake vegetables for 15 minutes or until tender, turning one time. Put on serving dish and top with a few tablespoons feta cheese. Serve or good at room temperature. www.thatsmyhome.com Maybe you’d like to try? Cucumbers with Sour Cream and Dill Lemon Orzo Salad Macaroni Tuna Salad Follow me on Facebook, Google+ , Instagram or Pinterest to see when I post or share something new!