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Classic Vegetable Beef Soup

Author Meredith Bernard

Equipment

• Stock Pot

Ingredients

• 1 lb ground beef
• 1 package frozen vegetables for soup
• 1 jar pasta sauce Can substitute 1 can stewed tomatoes + 1 8oz jar tomato sauce
• 1 can diced tomatoes
• 1 tbsp Italian seasoning I prefer Santa Maria seasoning
• ½ cup elbow noodles *Optional

Instructions

• Brown ground beef (drain if desired.)
• Add all other ingredients, except for pasta.
• Simmer on medium low heat until veggies cooked through. Stir occasionally.
• Turn off heat, add noodles and serve once noodles cooked through. (5-10 minutes).

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Easy Homemade Sloppy Joes

This recipe is easily doubled.

Course Main Course

Cuisine American

Keyword beef, easy, hamburger, one skillet, weeknight meal

Servings 4 people

Author Meredith Bernard

Equipment

• 1 Cast Iron Skillet
• 1 Chopper

Ingredients

• 1 lb ground beef
• 1/2 small onion, chopped
• 1 tbsp minced garlic
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt to taste
• 8 oz tomato sauce
• 1/4 cup ketchup
• 1 tbsp Worcestershire sauce
• 1 tbsp brown sugar

Instructions

• Brown ground beef, drain and add seasonings.
• Add tomato sauce, ketchup, Worcestershire sauce, and brown sugar and simmer about 15 minutes on low. Stir to keep from sticking. Sauce will thicken.
• Serve on buttered and toasted buns, top with cheese if you prefer.
• Enjoy!

Video

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Classic Hamburger Steak and Gravy

Author Meredith Bernard

Equipment

• 1 Cast Iron Skillet

Ingredients

• 1 lb ground beef, divided into ¼ lb patties
• 1 small onion
• 3 tbsp butter for sautéing onions and patties
• 1/4 cup all purpose flour
• 1/2 cup water
• 1/2 cup beef broth
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• ⅓4 tsp salt
• 1/4 tsp pepper

Instructions

• Melt butter in skillet, add sliced onion and saute until carmelized. Remove from heat and set aside.
• While onions are cooking, add garlic powder, onion powder, salt and pepper to beef, mix well and then patty into 4 patties.
• Melt 2 tbsp butter in skillet (can use same skillet you cooked onions in) and brown on both sides. Patties are cooked when internal temp reaches 165.
• Remove patties to a plate and discard most of grease, saving a couple tablespoons of drippings for gravy.
• In measuring cup or bowl, add flour and cold water, whisk until completely mixed with no lumps.
• Turn skillet on low, add beef broth and then add flour/water mixture and whisk continuously until thickened. Turn off heat, add patties and onions and serve while hot. Use gravy for patties and as a topping for mashed potatoes, which pair very well with this dish. Add another vegetable and you've got a full course southern comfort meal!

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Easy Cheesy Alfredo Beef Tortellini

Author Meredith Bernard

Equipment

• Cast Iron Skillet

Ingredients

• 1 pound ground beef browned and drained
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 tablespoon Italian seasoning
• 1 jar Alfredo sauce (15 oz)
• 1 can Diced tomatoes 14.5 oz – could also use Mariana or spaghetti sauce
• ½ cup whipping cream could sub milk or half and half

Instructions

• Combine beef, spices, sauce, tomatoes and whipping cream. Let simmer for 3 to 5 minutes to combine flavors.
• Add 20 oz tortellini (any kind)
• Cover and simmer until tortellini cooked through, about 5 minutes
• Top with 1-2 cups shredded mozzarella cheese and let melt (either put cover back on or put under oven broiler. Watch to not burn.)
• Pairs well with lettuce or spinach salad and garlic br

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The Best Cowboy Casserole

Author Meredith Bernard

Equipment

• 1 Cast Iron Skillet

Ingredients

• 1 lb ground beef browned and drained
• 1 small onion chopped, saute with beef
• 1 can mexicorn drained
• 1 can Cream of Mushroom soup
• 1 can peas & carrots (Could also use VegAlls)
• 3/4 bag tater tots
• 1/2 cup shredded cheddar (Enough to top casserole)

Instructions

• Combine all ingredients except cheese.
• Top with cheese.
• Bake at 400 for 25-30 minutes, until tots are golden brown and casserole is bubbly. Enjoy!

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I’ve been trying to find more ways to get sweet potatoes into our regular rotation of meals – and HELLO HONEY – this is it! The entire family loved them and I’ll be making for many an upcoming “Taco Tuesday.” I do realize it’s not a taco and I also realize it would be good any night of the week, but for the sake of simplicity (aka my simple brain), we’re going with it. Please don’t poo poo this before trying. I promise you, they are good. (And good for you, but you don’t have to tell.) Go. Make. These. And. Goodbye.

Recipe adapted from : https://www.eatingbirdfood.com/sweet-potato-nachos/

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Sweet Potato Nachos

Sweet potato base, topped with your favorite nacho fixings = amazing!

Course Main Course

Cuisine Mediterranean

Keyword beef, sweet potato, sweetpotato

Servings 4

Author Meredith Bernard

Equipment

• 1 Large sheet pan
• 1 Cast Iron Skillet

Ingredients

• 1 lb ground beef browned
• 2 medium sweet potatoes uniform size
• 1 small onion chopped
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp sea salt, more to taste
• ½ tsp pepper, more to taste
• 1/2 cup black beans
• 1/2 cup mexicorn
• 1/2 cup grape/cherry tomatoes, chopped
• 1 cup shredded cheese (cheddar, colby jack, etc.)
• 1 avocado diced
• 1 tbsp jalapenos, to taste (add more or omit)

Instructions

• Preheat oven to 400 degrees
• Slice sweet potatoes into ¼ inch rounds.
• Toss potatoes in oil and seasonings (all except taco seasoning) to coat.
• Place on large baking sheet in single layer. Cook 20 minutes, flipping halfway through.
• While potatoes are cooking, brown ground beef with chopped onion and season with your choice of taco seasoning.
• Once potatoes cooked, pull them into pile, top with ground beef, black beans, corn, cheese and jalapenos if using. Put back in oven for 5 minutes, or until cheese is melted.
• Top with other items and any other toppings of choice like sour cream, salsa, Dorothy Lynch dressing (my favorite). Enjoy!

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Last night I needed to make something quick for supper with one pound of hamburger. (The miracle being I had thought to thaw it out, even though I had no idea what I was going to do with it.) It’s been many years since I’ve bought an actual box of Hamburger Helper, and to be honest if there had been one in my pantry I probably would have used it. Because convenience. But I’m glad I made the effort to try it myself. It came together fast, was super easy to make with ingredients I had on hand and all of it got eaten, which I’m taking as a sign it was good. (More so than the “chicken surprise” I tried the night before, that the dogs finished. ) So, if you find yourself in a similar situation, I’ve got you. And we’ve now got this in our back pocket for that Tuesday night you need to get dinner on the table in twenty and out the door in five. Cheers.

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Hamburger Helper

Servings 4

Author Meredith Bernard

Ingredients

• 1 lb ground beef
• ½ onion
• 2 tbsp tomato paste
• 1 cup beef broth
• 1 tsp garlic powder
• 1 tsp chili powder
• 2 tbsp ketchup
• 1 cup shredded cheddar cheese
• Salt and pepper to taste
• 2 cups cooked pasta (macaroni noodles, penne, shell or your choice.)

Instructions

• Brown burger and onion together. Drain.
• Add tomato paste, beef broth and spices. Stir and saute a few minutes.
• Add cheese, stir to melt.
• Add cooked pasta, or add more water and uncooked pasta and let cook until done.
• Serve with garlic toast and/or salad.

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This has quickly become a staple at our house since I started making it a few months ago. It’s quick, easy and refreshing. I’ve found it makes the perfect summer meal that doesn’t require heating up the kitchen any longer than browning the beef and it’s an ideal way to use fresh garden tomatoes. I usually have all the other ingredients on hand, so this comes together easily. Don’t skip the special sauce – it makes this salad as much as it makes a “Big Mac” a “Big Mac”! Go make this and let me know what you think. Happy eats!

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Low Carb Big Mac Burger Salad Bowl

Servings 4

Author Meredith Bernard

Ingredients

• 1 lb ground beef
• ½ head shredded lettuce
• 2 tomatoes, diced
• 1 green onion, diced
• 1/2 cup shredded cheddar
• 1 tsp Worcestershire sauce
• 1 tsp onion powder
• 1 tsp garlic powder
• Dill pickle chips and bacon bits for topping salad

Special Sauce

• 1/3 cup mayonnaise
• 2 tbsp ketchup (sugar free for low carb)
• 1 tbsp yellow prepared mustard
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tbsp chopped dill (or sweet) pickles

Instructions

• Brown 1 lb ground beef. Drain. Add tsp Worcestershire sauce, 1 tsp onion powder, 1 tsp garlic powder, salt & pepper to taste. Stir. 
• Mix secret sauce.
• Layer in bowls:

  Shredded Lettuce

  Beef mixture 

  Diced tomatoes

  Cheddar Cheese

  Dill pickles

  Green onion, diced

  Bacon bits 

  Top with secret sauce and enjoy!

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Confession…I was 45 years old before I started cooking cabbage. I had it growing up and liked how my Granny made it (with corned beef and cornbread – so duh), but I’ve never felt compelled to cook this amazing veggie myself. (I’m sorry cabbage. We can be friends now, though.) Anyhoo, enter me trying to incorporate more vegetables into our supper rotation and discovering there was a really easy, really tasty way to incorporate this lean mean green machine with BEEF. Whew! This recipe couldn’t be easier or yummier or healthier. Proof: We are two weeks away from re-stocking our beef freezer and I chose to use my very last pound of hamburger on this meal. Need I say more? Ok, go make this and be happy. Bye.

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Beef & Cabbage

Author Meredith Bernard

Equipment

• Cast Iron Dutch Oven

Ingredients

• 1 lb ground beef
• 1 head cabbage, shredded
• 1 onion, sliced
• 1 14 oz. diced tomatoes (regular or fire roasted)
• 1 8 oz. tomato sauce
• 1 tbsp Santa Maria Seasoning
• 1 tbsp Italian Seasoning
• 1 tsp garlic powder

Instructions

• To one large Dutch oven, add one head of shredded cabbage (I used food processor)

  Add 1 onion, diced or sliced thin

  Add 1 can diced tomatoes, 1 small can tomato sauce, 1 tbsp italian seasoning, 1 tsp garlic powder, salt and pepper to taste. Bring to simmer over medium-high heat.

  Add 1 lb ground beef (uncooked), stir, turn heat down, put lid on and let simmer 45 min. until cooked through

  Serve alone or over rice or potatoes

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Around here chili has beans (forgive me if you’re from Texas) and it’s got a little spice and a lot of savory. I recently became aware of another version of chili that includes pumpkin and a little hint of sweet. Immediately I knew I wanted to try it and immediately I knew my family may not forgive me. But I decided I was willing to sacrifice one weeknight meal and give it a go. I read several recipes and settled on a version I found easiest – and with what I had on hand. Because there’s nothing easy about having to go back to the store to get something you don’t have and I’m a firm believer in substitutions. The end result was a perfectly delightful bowl of sweet and savory chili that I’ll be making again and again. My husband still prefers my regular version, but nobody left a spoonful in their bowl and I take that as a sure sign of success. Hope you’ll give this a try and let me know what you think!

You’ll want to try Hearty Sol’s Buttery Layered Biscuits with this chili. They’re the perfect thing to go with a warm soup, deep dish casserole, or just warm right out of the oven with a little bit of strawberry jam!

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Easiest Pumpkin Chili

Sweet and savory pumpkin chili is a fall must have!

Servings 4

Author Meredith Bernard

Ingredients

• 1 lb ground beef
• 1 can chili magic chili starter
• 1 8 oz. can tomato sauce
• 1 cup water
• 1 can rotel diced tomatoes
• 2 cups pumpkin pie mix

Instructions

• Brown ground beef, drain.
• Combine all other ingredients and simmer for 30 minutes, until liquid is reduced.
• Serve hot with cornbread (duh), cheese and sour cream (if you like). Enjoy!

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