Sloppy Joes

This tangy beef sandwich is easy and fast, making the perfect weeknight dinner.

As with any recipe shared by Sheryl, these are delicious and should be added to your menu asap.

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Sloppy Joes

To a large skillet, add:

1 lb ground beef

Cook over medium heat until browned and cooked through. Skim off rendered fat and season with:

1/2 tsp seasoned salt

1/4 tsp garlic powder

1/8 tsp ground red pepper

Stir in:

3/4 tsp Worcestershire sauce

3/4 tsp mustard

1 (8 oz) can tomato sauce

1/4 cup ketchup

2 Tbsp brown sugar

2 tsp vinegar

Simmer for ~10 minutes. Serve hot over Soft Pretzel Buns or Quick Hamburger Buns.

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Brenda’s tips:

• Serving size: 4 servings

• This recipe is delicious using either ground beef or chopped steak.

Pea and Carrot Casserole

There are a few casseroles that need to be added to any dinner menu rotation - this is one. It is:

• a Saunders family favorite

• a comfort food casserole

• a great hamburger recipe

Make this tonight and find a new favorite.

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Pea & Carrot Casserole

Step 1: Beef

To a skillet heated to medium, add:

1 lb ground beef

Brown beef, breaking it up as it cooks through. Then add:

1 (8 oz can) tomato sauce

1 tsp seasoned salt

1 tsp garlic powder

Fold together, set aside.

Step 2: Pasta & Veggies

To a large pot (6-8 qt), add:

~2 qts water

Turn heat to High. Bring to rolling boil, add:

1 cup carrots, 1/4” diced

Cook for 5 minutes. Then add:

1/2 tsp salt

8-10 oz pasta (egg noodles recommended)

Reduce heat slightly, to Med-High, retaining a rolling boil until pasta is cooked to desired texture.

• Follow the package recommended cooking time for best results

Then stir in:

1 cup frozen petite peas

Rest 1 minute, then drain through a colander. Return to pot. Stir in:

1 (16 oz) pkg cottage cheese

1 cup milk (or cream)

Set aside.

Step 3: Assemble & Bake

Spray a 13”x9” casserole dish with non-stick spray

In the prepared casserole dish, layer:

• 1/2 pasta & veggie mix

• 1/2 cup grated cheese

• 1/2 ground beef mix

Repeat. Cover tightly with aluminum foil.

Bake at 350F for 45-60 minutes. Serve hot.

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Brenda’s tips:

• Serving size: 4 to 6 servings

• Freezer option: this casserole can be fully prepared and assembled in a metal pan. Freeze instead of baking. Two hours before dinner: remove from freezer, place in oven and bake at 350F for 90 minutes (or until heated through).

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Window to B’s kitchen . . .

Oven Stew

Oven Stew

• Spray a 13”x9” casserole dish with non-stick spray

To the prepared casserole dish, add:

~1 lb potatoes, peel and cut into 1” cubes

~1 lb carrots, peel and slice into 1” slices

1/2 lb ground beef, cooked and drained

1 (10.5 oz) can cream of mushroom soup

1 cup beef broth

1/2 tsp seasoned salt

1/2 tsp garlic salt

Fold together. Cover tightly with aluminum foil. Bake at 350F for ~90 minutes. Casserole is done when the vegetables are fork tender. Serve hot.

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Brenda’s tips:

• Serving size: 4 servings

• Add steakhouse seasoning for alternate great flavor

• Substitute bouillon and water for the beef broth if needed

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Window to B’s kitchen . . .

Tater Tot Casserole

A comfort food classic, Tater Tot Casserole should be a part of every childhood.

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Tater Tot Casserole

• Preheat oven to 350F

• Prepare an 8”x8” baking dish, spritz with non-stick spray, set aside.

To a skillet, add:

1/2 lb ground beef

Cook over medium heat until browned and cooked through. Skim off rendered fat and add:

2 Tbsp onions, finely chopped

1 tsp garlic, minced

1/4 tsp seasoned salt

Continue to cook for about 5 minutes. Remove from heat and stir in:

1 (10.5 oz) can cream of mushroom condensed soup

1/2 cup sour cream

1 Tbsp Worcestershire sauce

Fold together and pour into prepared 8”x8” baking dish.

Sprinkle with:

1/2 cup cheese, shredded

In a single layer, place:

1 (32 oz) pkg tater tots

• Most likely will not use the full bag

Bake at 350F for 35-45 minutes, until tots are golden brown. Serve hot.

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Brenda’s tips:

• Serving size: 4

• Recommended to serve a hot vegetable as a side dish, or add 1 cup frozen veggies to the beef mixture

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Bacon & Blue Cheese Meatloaf

The tangy saltiness of blue cheese is magnified in this meatloaf.

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Bacon & Blue Cheese Meatloaf

Step 1: Sauce

• Line a 8”x4” bread pan with aluminum foil, set aside.

For the sauce, stir together in a small bowl:

2 Tbsp tomato sauce

2 Tbsp brown sugar

1/4 tsp hot sauce

Set aside.

Step 2: Loaf

Heat a skillet to medium, add:

1 tsp oil

1/2 cup onions, finely diced

1 tsp garlic, minced

Sauté. Set aside.

To a medium mixing bowl, add:

1/4 cup bread crumbs

1 tsp seasoned salt

1 tsp dried parsley

1/4 tsp pepper

Sautéed garlic & onions

Toss together, then add:

1 lb ground beef, defrosted

1 egg

1 Tbsp Worcestershire sauce

1 tsp mustard

1/4 cup blue cheese crumbles

Use hands to mix well.

• Form into a loaf and place in prepared pan

• Spoon sauce over loaf

Optional - top with:

2 slices bacon (uncooked), cut into 1/4” slices

Step 3: Bake & Serve

Bake at 350F for 60 minutes, internal temperature minimum of 160F. Serve hot.

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Brenda’s tips:

• Serving size: 4 servings

• To create a completely different and equally amazing alternative, change up the cheese. Simply cube or grate and replace the blue cheese.

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Window to B’s kitchen . . .