Today's post helps to answer the age-old (or at least from the 1980s) question, "Where's the beef?". Check out the Beef and Pinto Bean Chili, the Creamed Chipped Beef on Toast, and the rest of today's offerings. Enjoy!
EASY PORCUPINE MEATBALLS
This yumminess is from Coco Morante at Simply Recipes. For this recipe, Coco wrote, "Porcupine meatballs...really do resemble little woodland creatures, nestled in their tomato sauce with quills at the ready. They are truly a sight to behold when you lift the lid off of the skillet.
"Despite their spiky appearance, these meatballs are soft and tender. A fun and retro dish, they started to appear in the early 20th century but gained popularity post World War II, when brands like Hunt’s printed recipes for porcupine meatballs in ads for their tomato sauce."
Prep Time: 10 minutes; Cook Time: 55 minutes; Total Time: 65 minutes; Servings: 4; Yield: 14 meatballs
To view this online, go to https://www.simplyrecipes.com/easy-porcupine-meatballs-recipe-8710565.
Ingredients
For the meatballs
1 pound ground beef (85% to 90% lean)
1/2 cup water
1/2 cup uncooked long grain rice
1/4 medium yellow onion, finely diced
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
For the sauce
2 tablespoons olive oil
2 cloves garlic, minced or pressed
3/4 medium yellow onion, finely diced
2 ribs celery, finely diced (optional)
1 (15-ounce) can tomato sauce
1 tablespoon Worcestershire sauce
1-1/4 cups water
1 tablespoon chopped fresh parsley, optional
Directions
Add the beef, water, rice, onion, salt, and pepper to a mixing bowl. Stir or use your hands to mix until evenly combined.
Heat the oil and garlic in a large (12-inch) skillet over medium heat. When the garlic begins to bubble around the edges, add the onions and celery and sauté until the onions are beginning to soften and become translucent, 3 minutes. Stir in the tomato sauce, Worcestershire sauce, and water.
When the sauce comes up to a simmer, use a 2-1/2-tablespoon cookie scoop to portion out the meatballs, dropping them into the sauce in a single layer. You can also roll the meatballs in your hands—aim for approximately golf ball-sized meatballs.
Let the sauce come up to a simmer again. Turn the heat down to low and cover the skillet with a lid or a piece of foil. Let the meatballs simmer in the sauce until the meatballs are tender, the rice is cooked through and the grains are poking out of the meatballs, and the sauce is thickened, about 45 minutes. Check at the 30-minute mark to make sure the sauce hasn’t reduced too much, and gently stir in a splash of water if needed.
Garnish the meatballs with chopped parsley and serve right away.
Store any leftovers in a tightly lidded container, refrigerated, for up to 4 days. Reheat a serving in the microwave for about 2 minutes, lightly covered to avoid splatters.
These meatballs freeze well and work beautifully for meal prep, too! Flash freeze uncooked meatballs on a baking pan, then store in an airtight container for up to three months. When you're ready to cook, simmer the meatballs in the sauce and serve.
GROWN-UP SLOPPY JOES
This is from Everyday Diabetic Recipes. It begins, "Who says Sloppy Joes are only for kids? We've lightened up the typical kid's meal with fresh vegetables and added a bit of spice for good measure. Your kids will still like it, and so will you!"
Cook Time: 15 minutes; Serves: 4
To view this online, do to https://www.everydaydiabeticrecipes.com/Beef/Grown-Up-Sloppy-Joes.
Ingredients
1 pound 95% lean ground beef
1 small onion, chopped
1 small zucchini, shredded
2 cups light spaghetti sauce
1 teaspoon garlic powder
1 teaspoon chili powder
1/2 teaspoon black pepper
8 whole wheat, sandwich thins, split
Directions
In a large skillet, brown ground beef, onion, and zucchini over medium-high heat 10 to 12 minutes, or until beef is no longer pink and zucchini is tender.
Reduce heat to medium-low and stir in spaghetti sauce, garlic powder, chili powder, and black pepper. Cook an additional 4 to 5 minutes, or until heated through.
Spoon over bottom halves of sandwich thins, cover with tops, and serve immediately.
COTTAGE PIE
This is from Dan Pelosi at The New York Times cooking newsletter. For this recipe, Dan wrote, "In this hearty and satisfying meal, ground beef is smothered in a delicious and thick gravy along with carrots, onions, celery and peas, then covered in creamy mashed potatoes and baked. Known for being freezer friendly, easy to make and economical, this recipe stretches its simple ingredients to feed many mouths. For variation, try using other vegetables in the base and swapping in sweet potatoes for the topping."
Prep Time: 20 minutes; Cook Time: 1 hour, 40 minutes; Total Time: 2 hours; Yield: 6 to 8 servings
To view this online, go to https://cooking.nytimes.com/recipes/1026474-cottage-pie. While you're there, if you haven't already signed up for The New York Times cooking newsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
For the Filling
2 pounds ground beef
Salt and pepper
2 tablespoons salted butter
1 medium white or yellow onion, diced, about 1 cup
2 celery stalks, finely chopped, about 1/2 cup
1 medium carrot, peeled and finely chopped, about 1/2 cup
3 garlic cloves, minced
2 tablespoons tomato paste
1/4 cup all-purpose flour
2 cups beef broth
1/2 cup dry red wine (or water)
1/2 cup frozen peas
2 tablespoons Worcestershire sauce
4 thyme sprigs
2 dried bay leaves
For the Topping
Salt
\2-1/2 pounds russet potatoes, peeled and cut into 1-inch cubes
1/2 cup whole milk
5 tablespoons salted butter, melted
3/4 cup grated Parmesan (about 1-1/2 ounces)
Preparation
Heat the oven to 350 degrees.
Prepare the filling: Heat an ovenproof 12-inch skillet over medium. Add ground beef and a large pinch of salt and cook, breaking up the meat as you go, until slightly pink and just cooked through, 5 to 7 minutes. Using a slotted spoon, transfer the ground beef to a bowl and set aside. Leave about a teaspoon of fat in the pan and discard the rest.
To the same skillet, add butter, onion, celery and carrot and a pinch of salt. Cook, stirring occasionally, until the onion is translucent and the carrot is just tender, about 5 minutes. Add the garlic and tomato paste, stirring to coat, about 1 minute. Add flour and stir to incorporate.
Add broth, red wine, peas, Worcestershire sauce, thyme sprigs, bay leaves and 1 teaspoon each salt and pepper. Stir to combine, then bring to a simmer and cook, stirring occasionally, until the consistency of thick gravy, 7 to 10 minutes. Taste and add extra seasoning, if needed. Remove the bay leaves and thyme sprigs and stir in the ground beef. Remove from heat and set aside to cool slightly.
Make the topping: To a large saucepan, add 4 quarts of water and 2 tablespoons of salt and bring to a boil. Add potatoes and cook until knife-tender, about 15 minutes. Drain the potatoes and put back into the saucepan. Add the milk, 4 tablespoons butter and 1/2 cup grated Parmesan. Mash with a potato masher until just creamy, avoiding over-mashing. Taste and add salt if needed.
Dollop the mashed potatoes on top of the beef mixture in the skillet, carefully smoothing the mashed potatoes until it fully covers the beef mixture and reaches the edge of the pan. Drizzle the remaining 1 tablespoon of butter over the top, sprinkle with remaining 1/4 cup grated Parmesan and bake in the oven until golden and bubbly, about 30 minutes. Let stand for 10 minutes before serving.
Tip
If you do not have an oven-proof skillet, you can transfer beef mixture to a 9-by-13-inch baking dish for assembly and baking.
CREAMED CHIPPED BEEF ON TOAST
This is from Lisa at allrecipes. The recipe begins, "This chipped beef recipe is straight from my mom. We called it SOS (Same Ole Stuff), and it's great comfort food! It's easy to make and tastes great with a cold beer."
Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Makes 4 servings
To view this online, go to https://www.allrecipes.com/recipe/20225/creamed-chipped-beef-on-toast/.
Ingredients
2 tablespoons butter
2 tablespoons all-purpose flour
1-1/2 cups warm milk
1 (8 ounce) jar dried beef, chopped
1 pinch cayenne pepper
bread, toasted
Ingredients
Gather all ingredients.
Melt butter in a medium saucepan over low heat. Add flour and whisk until smooth.
Add milk a little at a time, whisking well after each addition. Bring to a boil over medium-high heat and cook, stirring, until thickened.
Stir in beef and cayenne; cook until warmed through.
Serve over toast.
Recipe Tip
This recipe can also be made with 3/4 pound browned, drained hamburger meat.
BEEF TORTILLA CASSEROLE
This comes from Old El Paso, and begins, “An enchilada dinner kit creates a hearty beef casserole that's in the oven in just 20 minutes.”
Prep Time: 20 Minutes; Total Time: 50 Minutes; Makes 6 servings
View this online at https://www.oldelpaso.com/recipes/beef-tortilla-casserole.
Ingredients
1 lb lean (at least 80%) ground beef
1/2 cup chopped onion
1 box (14.2 oz) Old El Paso™ enchilada dinner kit
1/2 cup water
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 cup sour cream
1 cup shredded Cheddar cheese (4 oz)
Preparation
Heat oven to 350°F. In 10-inch skillet, cook beef and onion, stirring occasionally, until beef is thoroughly cooked; drain. Stir in both pouches enchilada sauce (from dinner kit), the seasoning mix (from dinner kit), water and chiles; heat until hot.
In ungreased 11x7-inch baking dish, spread 1 cup of the beef mixture. Cut tortillas (from dinner kit) in half. Place 6 tortilla halves on beef; spread with 1/2 cup of the sour cream. Top with 1/2 cup of the cheese, 1 cup of the beef mixture and remaining 6 tortilla halves. Top with remaining sour cream, remaining beef mixture and remaining cheese.
Bake 30 minutes. If desired, serve with additional sour cream, diced red bell pepper and chopped fresh cilantro.
Expert Tips
Serve a tossed salad wtih fruity chunks of pineapple, mango or oranges.
BEEF AND PINTO BEAN CHILI
This is from WW, and begins, "Chili doesn’t get any easier than this quick beef-and-bean version you make in a skillet. You can serve it with lime wedges, a sprinkle of coarsely chopped fresh cilantro, and dollops of plain fat-free Greek yogurt."
Prep Time: 10 minutes; Cook Time: 15 minutes; Total Time: 25 minutes; Serves: 4; Serving size: about 1-1/4 cups; Difficulty: Easy
To view this online, click here.
Ingredients
2 tsp canola oil
14 oz Frozen pepper strips with onions
1 large clove Garlic, minced
1 pound uncooked lean ground beef
15 1/2 oz Canned pinto beans, rinsed and drained
14 1/2 oz Canned tomatoes with green chilis
1 cup Canned crushed tomatoes fire roasted
2 tsp chili powder
1/4 tsp Dried oregano, crumbled
1/4 tsp Table salt
1/4 tsp Black pepper
Directions
Heat oil in large skillet over medium-high heat. Add frozen vegetables and garlic and cook, stirring, until vegetables are thawed and any liquid is evaporated, about 3 minutes.
Add beef to skillet and cook, breaking it up with wooden spoon, about 2 minutes. Add beans, tomatoes, chili powder, oregano, salt, and black pepper and bring to boil over high heat. Reduce heat and cook, stirring, until beef is no longer pink and chili is slightly thickened, about 3 minutes longer. Divide among 4 bowls.
Showing posts with label Grown-Up Sloppy Joes. Show all posts
Showing posts with label Grown-Up Sloppy Joes. Show all posts
Thursday, July 9, 2026
Wednesday, June 10, 2026
Wednesday Recipes
It's Wednesday. We're half-way through the work week. Here are six recipes to help you through the day, including Grown-Up Sloppy Joes and Turkey Reuben Sliders. Enjoy!
SAUTEED JAMAICAN CALLALOO
This yumminess is from Gabi Odebode on the Food Network.
This recipe starts off, "Callaloo is so popular in Jamaica that this leafy green is often referred to as Jamaican spinach. Although it looks something like spinach, it has a sturdier texture that’s akin to collard greens. Believed to have traveled to the Caribbean from West Africa, callaloo is cooked in many ways throughout the islands, including in ways similar to Southern braised collards. In Jamaica, it’s often sautéed, particularly with bell peppers and other vegetables for a bit of sweetness. Herbs and spice are added for robust flavor that’s bound to please even those who aren’t greens fans. Fresh callaloo can be difficult to find so we use frozen leaves in this recipe. Serve the dish with rice, plantains or boiled dumplings for a full Jamaican experience."
Active Time: 40 minutes; Total Time: 50 minutes; Yield: 4 Servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/sauteed-jamaican-callaloo-18572553.
Ingredients
5 ounces frozen callaloo
2 tablespoon vegetable oil or olive oil
1 small onion, chopped
3 cloves garlic, minced
1 small red bell pepper, diced
1 small yellow bell pepper, diced
2 scallions, sliced
1 habanero pepper or scotch bonnet pepper, chopped, optional
2 teaspoons chicken or vegetable bouillon powder, optional
1 teaspoon fresh thyme leaves
Sea salt, to taste
Directions
Place the frozen callaloo in a medium bowl and allow it to thaw about 10 minutes. Remove and discard the thick stems from the callaloo but keep the thin stems attached to the leaves. Roughly chop the callaloo, place it in a strainer and rinse it thoroughly with room-temperature water to remove any dirt. Set aside in the strainer.
Fill a bowl large enough to comfortably hold the strainer with boiling water. Place the strainer with the callaloo into the water for about 3 minutes. Rinse the callaloo in cold water until cool, about 2 minutes. This step helps soften the callaloo and brighten its color. Press down on the callaloo in the strainer to remove excess water or wrap it in cheesecloth and wring out the water. Set aside.
Heat the oil in a medium skillet or saucepan over medium heat. Add the onions and cook, stirring, until the onion is translucent, 2 to 4 minutes. Add the garlic and cook for 30 seconds. Add the red and yellow bell peppers and cook until slightly tender, about 2 minutes. Add the scallions and habanero pepper, if using, and cook for another minute. Add the callaloo and cook, stirring occasionally, for 3 minutes.
Reduce the heat to medium low. Stir in the bouillon powder, if using, and the thyme and cook for another 3 minutes. Add salt to taste and continue cooking until the callaloo is completely wilted and dark green, about 5 minutes. Taste again and add more salt if needed.
MEATLOAF
This is from Kay Chun in The New York Times cooking enewsletter. For this recipe, Kay wrote, "Traditional meatloaf was created as a tasty way to use up leftover vegetables and to stretch meat further during lean times. This easy meatloaf recipe is a classic version, blending ground beef, pork and veal with simple pantry seasonings, but you should feel free to use your preferred combination of meat, such as half pork and half beef. Milk-soaked bread ensures a tender meatloaf, and baking it freeform — on a baking sheet instead of a loaf pan — provides more surface area for the tangy-sweet tomato glaze to caramelize as it bakes. Leftover slices can be crisped in a skillet and served with a salad or tucked into a sandwich. Alternatively, freeze one uncooked loaf for the next time you need to put dinner on the table with ease; simply thaw the night before and bake as directed."
Total Time: 1-1/2 hours; Yield: 6 to 8 servings (2 loaves)
To view this online, go to https://cooking.nytimes.com/recipes/1020853-meatloaf. While you're at it, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more. Go ahead, I'll wait. (Tap, tap, tap.)
Ingredients
For the Meatloaf
2 tablespoons extra-virgin olive oil, plus more for greasing
1 large yellow onion, finely chopped (about 2 cups)
5 large garlic cloves, minced (about 2 tablespoons)
2 tablespoons tomato paste
3 (1/2-inch-thick) slices white sandwich bread (about 3 ounces), torn into small pieces
2/3 cup whole milk
3 large eggs
1/4 cup coarsely chopped fresh flat-leaf or curly parsley
2 tablespoons kosher salt (such as Diamond Crystal) or 1 tablespoon coarse kosher salt or fine salt
1 teaspoon black pepper
1 teaspoon dried thyme
3 pounds meatloaf mix (or any combination of ground beef, pork and/or veal)
For the Tomato Glaze
1/2 cup ketchup
1 tablespoon Worcestershire sauce
Chopped fresh parsley, for serving (optional)
Preparation
Make the meatloaf: Heat oven to 350 degrees and grease a rimmed baking sheet with oil. Heat 2 tablespoons oil in a medium skillet over medium. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 2 minutes.
Stir in tomato paste until well combined; let cool.
In a large bowl, combine bread and milk, and mash with a spoon until a paste forms.
Add eggs, parsley, salt, pepper, thyme and cooled onion mixture and mix until well blended.
Add the beef, pork and veal, and mix gently to combine, being careful not to overwork the meat.
Divide mixture into 2 equal portions and shape each into a 4-by-8-inch meatloaf on the prepared baking sheet. (If you like, use an 8-inch loaf pan to shape each meatloaf before unmolding for baking.)
Make the glaze: In a small bowl, whisk together ketchup and Worcestershire sauce until smooth. Use a spoon to spread mixture over the top and sides of each meatloaf.
Bake until nicely browned and an instant-read thermometer inserted in the center of meatloaf registers 160 degrees, 45 to 55 minutes. Let rest for 15 minutes before sprinkling the top with fresh parsley, if using, and slicing.
IRISH BROWN BREAD
This is from Everyday Diabetic Recipes, and begins, "If you can't make it to Ireland anytime soon, bring the taste of Ireland to your table tonight! One of the easiest and quickest breads to bake up, this Irish Brown Bread has become a favorite in our Test Kitchen. We like to slice it up and serve it warm with a little margarine or sugar-free jam on the side."
Cook Time: 35 minutes; Serves: 16; Serving Size: 1 (16th of a round)
To view this online, go to https://www.everydaydiabeticrecipes.com/Bread/Irish-Brown-Bread-6746.
Ingredients
1-1/2 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons light butter, cut into small pieces
1 egg
1 cup low-fat buttermilk
Directions
Preheat oven to 425 degrees F. Coat a rimmed baking sheet with cooking spray.
In a large bowl, combine whole wheat flour, all-purpose flour, baking soda, and salt; mix well.
Add butter, then the egg and buttermilk. Using your hands, mix until just combined. Place dough on baking sheet and shape into a round loaf about 1 inch high. Make a crisscross cut (an "X") across the top with a floured knife.
Bake bread 10 minutes. Reduce oven temperature to 350 degrees. Bake 25 to 30 more minutes, or until a toothpick inserted in center comes out clean. Cool slightly on a wire rack, then cut into wedges and serve warm.
GROWN-UP SLOPPY JOES
This is from
Cook Time: 15 minutes; Serves: 4
To view this online, go to https://www.everydaydiabeticrecipes.com/Beef/Grown-Up-Sloppy-Joes.
Ingredients
1 pound 95% lean ground beef
1 small onion, chopped
1 small zucchini, shredded
2 cups light spaghetti sauce
1 teaspoon garlic powder
1 teaspoon chili powder
1/2 teaspoon black pepper
8 whole wheat, sandwich thins, split
Directions
In a large skillet, brown ground beef, onion, and zucchini over medium-high heat 10 to 12 minutes, or until beef is no longer pink and zucchini is tender.
Reduce heat to medium-low and stir in spaghetti sauce, garlic powder, chili powder, and black pepper. Cook an additional 4 to 5 minutes, or until heated through.
Spoon over bottom halves of sandwich thins, cover with tops, and serve immediately.
MEXICAN TACO SALAD
This recipe comes from FamilyTime. Serves: varies; Prep Time: 10 minutes; Cook Time: Varies
To view this online, go to http://www.familytime.com/recipe/showrecipe.aspx?recipeid=13446.
Ingredients
1 pound beef or turkey, ground
1 cup onion, chopped
1 cup ORTEGA® Thick & Chunky Salsa
3/4 cup water
1 packet (1.25-oz.) ORTEGA® Taco Seasoning Mix
1 can (15-oz.) kidney or pinto beans
1 can (4-oz.) ORTEGA® Diced Green Chiles
6 tortilla shells, or 3 cups of tortilla chips
6 cups lettuce, shredded
3/4 cup nacho and taco blend cheese, shredded
Directions
Cook beef and onion until beef is browned; drain. Stir in salsa, water and seasoning mix. Bring to a boil. Reduce heat to lwo; cook for 2 to 3 minutes. Stir in beans and chiles.
Layer ingredients as follows in each shell: 1 cup lettuce, 3/4 cup meat mixture, 2 tablespoons cheese, guacamole and tomatoes for garnish. Serve with ORTEGA® Thick & Smooth Taco Sauce, if desired.
TURKEY REUBEN SLIDERS
This is from Lidey Heuck at The New York Times cooking enewsletter. For this recipe, Lidey wrote, "With turkey, melty Swiss, sauerkraut, Thousand Island dressing and a buttery glaze, these turkey Reuben-inspired sliders are an instant crowd-pleaser. So much so, you’ll probably want to double the recipe. Sandwiches can be labor intensive to make for a crowd, but a package of Hawaiian sweet rolls makes this approach easy. If you want to scale up, two batches of sandwiches can be baked side-by-side on a sheet pan—just be sure to wrap the pan tightly with foil so the cheese melts. Serve with extra dressing on the side for dipping, if desired, and watch the sandwiches disappear!"
Ready in: 40 minutes; Yield: 12 sliders
To view this online, go to https://cooking.nytimes.com/recipes/777928898-turkey-reuben-sliders. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
1 (12-ounce) package Hawaiian sweet rolls
1/3 cup Thousand Island or Russian dressing, plus extra for dipping
1/2 pound thinly sliced roasted deli turkey
1-1/2 cups jarred sauerkraut, drained and squeezed in a paper towel
1 teaspoon caraway seeds, divided
6 ounces thinly sliced Swiss cheese
3 tablespoons unsalted butter
2 teaspoons minced dried onion
1 teaspoon Worcestershire sauce
1/4 teaspoon kosher salt (such as Diamond Crystal)
Preparation
Heat the oven to 350 degrees and line a 9-by-13-inch baking pan with parchment paper, leaving an overhang on two sides.
Slice the whole sheet of rolls in half horizontally, without breaking apart the individual rolls.
Place the bottom half of the rolls in the prepared pan, cut-side up, and spread half the Thousand Island dressing on top. Spread the remaining dressing on the cut side of the top rolls.
Add the turkey, layering it evenly over the bread. Scatter the sauerkraut over the turkey, and sprinkle 1/2 teaspoon of the caraway seeds on top. Layer the cheese over the sauerkraut, and finally, place the top half of the rolls over the cheese. (See Tip for make-ahead instructions.)
In a small skillet, combine the butter and remaining 1/2 teaspoon caraway seeds. Cook over medium-low heat, swirling the pan, until the butter is melted and the seeds are sizzling. Cook for 1 to 2 minutes more, until the caraway seeds are fragrant and the butter is beginning to foam. Off the heat, stir in dried onion, Worcestershire sauce and salt.
Brush the butter mixture all over the tops and sides of the rolls.
Cover the sliders tightly with foil and bake for 20 minutes. Remove the foil and bake, uncovered, until the tops of the rolls are toasted, about 5 minutes.
Using the overhang, carefully lift the parchment paper and rolls and transfer to a cutting board. Cut rolls into individual sandwiches with a large, serrated knife and serve hot or warm.
Tip
To make in advance, complete the recipe up to the end of step 4. Cover the sandwiches and refrigerate for up to 24 hours. Resume the recipe at step 5 and bake as directed.
SAUTEED JAMAICAN CALLALOO
This yumminess is from Gabi Odebode on the Food Network.
This recipe starts off, "Callaloo is so popular in Jamaica that this leafy green is often referred to as Jamaican spinach. Although it looks something like spinach, it has a sturdier texture that’s akin to collard greens. Believed to have traveled to the Caribbean from West Africa, callaloo is cooked in many ways throughout the islands, including in ways similar to Southern braised collards. In Jamaica, it’s often sautéed, particularly with bell peppers and other vegetables for a bit of sweetness. Herbs and spice are added for robust flavor that’s bound to please even those who aren’t greens fans. Fresh callaloo can be difficult to find so we use frozen leaves in this recipe. Serve the dish with rice, plantains or boiled dumplings for a full Jamaican experience."
Active Time: 40 minutes; Total Time: 50 minutes; Yield: 4 Servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/sauteed-jamaican-callaloo-18572553.
Ingredients
5 ounces frozen callaloo
2 tablespoon vegetable oil or olive oil
1 small onion, chopped
3 cloves garlic, minced
1 small red bell pepper, diced
1 small yellow bell pepper, diced
2 scallions, sliced
1 habanero pepper or scotch bonnet pepper, chopped, optional
2 teaspoons chicken or vegetable bouillon powder, optional
1 teaspoon fresh thyme leaves
Sea salt, to taste
Directions
Place the frozen callaloo in a medium bowl and allow it to thaw about 10 minutes. Remove and discard the thick stems from the callaloo but keep the thin stems attached to the leaves. Roughly chop the callaloo, place it in a strainer and rinse it thoroughly with room-temperature water to remove any dirt. Set aside in the strainer.
Fill a bowl large enough to comfortably hold the strainer with boiling water. Place the strainer with the callaloo into the water for about 3 minutes. Rinse the callaloo in cold water until cool, about 2 minutes. This step helps soften the callaloo and brighten its color. Press down on the callaloo in the strainer to remove excess water or wrap it in cheesecloth and wring out the water. Set aside.
Heat the oil in a medium skillet or saucepan over medium heat. Add the onions and cook, stirring, until the onion is translucent, 2 to 4 minutes. Add the garlic and cook for 30 seconds. Add the red and yellow bell peppers and cook until slightly tender, about 2 minutes. Add the scallions and habanero pepper, if using, and cook for another minute. Add the callaloo and cook, stirring occasionally, for 3 minutes.
Reduce the heat to medium low. Stir in the bouillon powder, if using, and the thyme and cook for another 3 minutes. Add salt to taste and continue cooking until the callaloo is completely wilted and dark green, about 5 minutes. Taste again and add more salt if needed.
MEATLOAF
This is from Kay Chun in The New York Times cooking enewsletter. For this recipe, Kay wrote, "Traditional meatloaf was created as a tasty way to use up leftover vegetables and to stretch meat further during lean times. This easy meatloaf recipe is a classic version, blending ground beef, pork and veal with simple pantry seasonings, but you should feel free to use your preferred combination of meat, such as half pork and half beef. Milk-soaked bread ensures a tender meatloaf, and baking it freeform — on a baking sheet instead of a loaf pan — provides more surface area for the tangy-sweet tomato glaze to caramelize as it bakes. Leftover slices can be crisped in a skillet and served with a salad or tucked into a sandwich. Alternatively, freeze one uncooked loaf for the next time you need to put dinner on the table with ease; simply thaw the night before and bake as directed."
Total Time: 1-1/2 hours; Yield: 6 to 8 servings (2 loaves)
To view this online, go to https://cooking.nytimes.com/recipes/1020853-meatloaf. While you're at it, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more. Go ahead, I'll wait. (Tap, tap, tap.)
Ingredients
For the Meatloaf
2 tablespoons extra-virgin olive oil, plus more for greasing
1 large yellow onion, finely chopped (about 2 cups)
5 large garlic cloves, minced (about 2 tablespoons)
2 tablespoons tomato paste
3 (1/2-inch-thick) slices white sandwich bread (about 3 ounces), torn into small pieces
2/3 cup whole milk
3 large eggs
1/4 cup coarsely chopped fresh flat-leaf or curly parsley
2 tablespoons kosher salt (such as Diamond Crystal) or 1 tablespoon coarse kosher salt or fine salt
1 teaspoon black pepper
1 teaspoon dried thyme
3 pounds meatloaf mix (or any combination of ground beef, pork and/or veal)
For the Tomato Glaze
1/2 cup ketchup
1 tablespoon Worcestershire sauce
Chopped fresh parsley, for serving (optional)
Preparation
Make the meatloaf: Heat oven to 350 degrees and grease a rimmed baking sheet with oil. Heat 2 tablespoons oil in a medium skillet over medium. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 2 minutes.
Stir in tomato paste until well combined; let cool.
In a large bowl, combine bread and milk, and mash with a spoon until a paste forms.
Add eggs, parsley, salt, pepper, thyme and cooled onion mixture and mix until well blended.
Add the beef, pork and veal, and mix gently to combine, being careful not to overwork the meat.
Divide mixture into 2 equal portions and shape each into a 4-by-8-inch meatloaf on the prepared baking sheet. (If you like, use an 8-inch loaf pan to shape each meatloaf before unmolding for baking.)
Make the glaze: In a small bowl, whisk together ketchup and Worcestershire sauce until smooth. Use a spoon to spread mixture over the top and sides of each meatloaf.
Bake until nicely browned and an instant-read thermometer inserted in the center of meatloaf registers 160 degrees, 45 to 55 minutes. Let rest for 15 minutes before sprinkling the top with fresh parsley, if using, and slicing.
IRISH BROWN BREAD
This is from Everyday Diabetic Recipes, and begins, "If you can't make it to Ireland anytime soon, bring the taste of Ireland to your table tonight! One of the easiest and quickest breads to bake up, this Irish Brown Bread has become a favorite in our Test Kitchen. We like to slice it up and serve it warm with a little margarine or sugar-free jam on the side."
Cook Time: 35 minutes; Serves: 16; Serving Size: 1 (16th of a round)
To view this online, go to https://www.everydaydiabeticrecipes.com/Bread/Irish-Brown-Bread-6746.
Ingredients
1-1/2 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons light butter, cut into small pieces
1 egg
1 cup low-fat buttermilk
Directions
Preheat oven to 425 degrees F. Coat a rimmed baking sheet with cooking spray.
In a large bowl, combine whole wheat flour, all-purpose flour, baking soda, and salt; mix well.
Add butter, then the egg and buttermilk. Using your hands, mix until just combined. Place dough on baking sheet and shape into a round loaf about 1 inch high. Make a crisscross cut (an "X") across the top with a floured knife.
Bake bread 10 minutes. Reduce oven temperature to 350 degrees. Bake 25 to 30 more minutes, or until a toothpick inserted in center comes out clean. Cool slightly on a wire rack, then cut into wedges and serve warm.
GROWN-UP SLOPPY JOES
This is from
Cook Time: 15 minutes; Serves: 4
To view this online, go to https://www.everydaydiabeticrecipes.com/Beef/Grown-Up-Sloppy-Joes.
Ingredients
1 pound 95% lean ground beef
1 small onion, chopped
1 small zucchini, shredded
2 cups light spaghetti sauce
1 teaspoon garlic powder
1 teaspoon chili powder
1/2 teaspoon black pepper
8 whole wheat, sandwich thins, split
Directions
In a large skillet, brown ground beef, onion, and zucchini over medium-high heat 10 to 12 minutes, or until beef is no longer pink and zucchini is tender.
Reduce heat to medium-low and stir in spaghetti sauce, garlic powder, chili powder, and black pepper. Cook an additional 4 to 5 minutes, or until heated through.
Spoon over bottom halves of sandwich thins, cover with tops, and serve immediately.
MEXICAN TACO SALAD
This recipe comes from FamilyTime. Serves: varies; Prep Time: 10 minutes; Cook Time: Varies
To view this online, go to http://www.familytime.com/recipe/showrecipe.aspx?recipeid=13446.
Ingredients
1 pound beef or turkey, ground
1 cup onion, chopped
1 cup ORTEGA® Thick & Chunky Salsa
3/4 cup water
1 packet (1.25-oz.) ORTEGA® Taco Seasoning Mix
1 can (15-oz.) kidney or pinto beans
1 can (4-oz.) ORTEGA® Diced Green Chiles
6 tortilla shells, or 3 cups of tortilla chips
6 cups lettuce, shredded
3/4 cup nacho and taco blend cheese, shredded
Directions
Cook beef and onion until beef is browned; drain. Stir in salsa, water and seasoning mix. Bring to a boil. Reduce heat to lwo; cook for 2 to 3 minutes. Stir in beans and chiles.
Layer ingredients as follows in each shell: 1 cup lettuce, 3/4 cup meat mixture, 2 tablespoons cheese, guacamole and tomatoes for garnish. Serve with ORTEGA® Thick & Smooth Taco Sauce, if desired.
TURKEY REUBEN SLIDERS
This is from Lidey Heuck at The New York Times cooking enewsletter. For this recipe, Lidey wrote, "With turkey, melty Swiss, sauerkraut, Thousand Island dressing and a buttery glaze, these turkey Reuben-inspired sliders are an instant crowd-pleaser. So much so, you’ll probably want to double the recipe. Sandwiches can be labor intensive to make for a crowd, but a package of Hawaiian sweet rolls makes this approach easy. If you want to scale up, two batches of sandwiches can be baked side-by-side on a sheet pan—just be sure to wrap the pan tightly with foil so the cheese melts. Serve with extra dressing on the side for dipping, if desired, and watch the sandwiches disappear!"
Ready in: 40 minutes; Yield: 12 sliders
To view this online, go to https://cooking.nytimes.com/recipes/777928898-turkey-reuben-sliders. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
1 (12-ounce) package Hawaiian sweet rolls
1/3 cup Thousand Island or Russian dressing, plus extra for dipping
1/2 pound thinly sliced roasted deli turkey
1-1/2 cups jarred sauerkraut, drained and squeezed in a paper towel
1 teaspoon caraway seeds, divided
6 ounces thinly sliced Swiss cheese
3 tablespoons unsalted butter
2 teaspoons minced dried onion
1 teaspoon Worcestershire sauce
1/4 teaspoon kosher salt (such as Diamond Crystal)
Preparation
Heat the oven to 350 degrees and line a 9-by-13-inch baking pan with parchment paper, leaving an overhang on two sides.
Slice the whole sheet of rolls in half horizontally, without breaking apart the individual rolls.
Place the bottom half of the rolls in the prepared pan, cut-side up, and spread half the Thousand Island dressing on top. Spread the remaining dressing on the cut side of the top rolls.
Add the turkey, layering it evenly over the bread. Scatter the sauerkraut over the turkey, and sprinkle 1/2 teaspoon of the caraway seeds on top. Layer the cheese over the sauerkraut, and finally, place the top half of the rolls over the cheese. (See Tip for make-ahead instructions.)
In a small skillet, combine the butter and remaining 1/2 teaspoon caraway seeds. Cook over medium-low heat, swirling the pan, until the butter is melted and the seeds are sizzling. Cook for 1 to 2 minutes more, until the caraway seeds are fragrant and the butter is beginning to foam. Off the heat, stir in dried onion, Worcestershire sauce and salt.
Brush the butter mixture all over the tops and sides of the rolls.
Cover the sliders tightly with foil and bake for 20 minutes. Remove the foil and bake, uncovered, until the tops of the rolls are toasted, about 5 minutes.
Using the overhang, carefully lift the parchment paper and rolls and transfer to a cutting board. Cut rolls into individual sandwiches with a large, serrated knife and serve hot or warm.
Tip
To make in advance, complete the recipe up to the end of step 4. Cover the sandwiches and refrigerate for up to 24 hours. Resume the recipe at step 5 and bake as directed.
Wednesday, April 22, 2026
Beef Recipes
Today's post deals with beef recipes, and includes a Grilled Onion Burger and Hamburger Stroganoff Skillet. Enjoy!
WARMING BEEF STEW
This is from Everyday Diabetic Recipes, and begins, "Why not make this hearty Warming Beef Stew on the weekend and freeze it in single-serve containers for quick lunches or dinners in the weeks to come?"
Cook Time: 2 hours 5 minutes; Serves: 6
To view this online, go to https://www.everydaydiabeticrecipes.com/Stew-Recipes/Warming-Beef-Stew.
Ingredients
3 tablespoons all-purpose flour
1 pound beef flank steak, cut into -inch chunks
3 tablespoons canola oil
2 cups water
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon salt
1 teaspoon black pepper
6 potatoes, peeled and quartered
6 carrots, cut into large chunks
3 onions, quartered
1 teaspoon browning and seasoning sauce
Directions
Place flour in shallow dish; add beef chunks and coat completely with flour.
In soup pot, heat oil over medium-high heat; add beef and brown on all sides 8 to 10 minutes. Add water, thyme, rosemary, salt and pepper to beef; mix well and bring to boil. Reduce heat to low, cover, and simmer 1 hour.
Add remaining ingredients, increase heat to high and return to boil. Reduce heat to low and simmer 50 to 60 minutes, or until beef and vegetables are tender, stirring occasionally.
CHEESY HAMBURGER SKILLET
This is from Meghan Splawn at Simply Recipes. For this recipe, Meghan wrote, "A certain boxed hamburger meal was the very first meal I cooked by myself as a kid, and the combination of pasta, creamy tomato and cheese sauce, and beef will always hold a nostalgic allure for me.
"As my kids got older, I wanted to introduce them to this classic meal from my childhood. I knew my take on the nostalgic dish had to be as easy as a box and include a pound of ground beef. That’s how this one-skillet cheesy hamburger pasta came to be one of my family’s favorite recipes."
Makes 4 to 6 servings
To view this online, go to https://www.simplyrecipes.com/cheesy-hamburger-skillet-recipe-8752873.
Ingredients
1 tablespoon olive oil
1 pound lean ground beef
2 teaspoons seasoned salt, like Lawry’s
1-1/2 cups beef broth
8 ounces dried pasta shells
1 (14.5-ounce) can crushed tomatoes, not drained
8 ounces sharp cheddar cheese, shredded (about 2 cups)
1/2 cup heavy cream or half-and-half
Directions
Heat a large skillet over medium heat. Grab the largest one you own—a 12-inch straight-sided skillet with a lid is ideal, but a large cast iron works in a pinch if you’ve got a lid that works.
Add the oil followed by the beef, breaking the beef into pieces with a spatula. Cook the beef until is browned all the way through, about 4 minutes. Season the beef with the seasoned salt and sauté for about a minute more.
Add the beef broth, pasta shells, and canned tomatoes to the skillet and give it a few stirs to distribute everything evenly. Cover the skillet and cook until the broth mixture is thickened and the shells are tender, 8 to 12 minutes.
Turn off the heat and give the skillet a good stir. Add the cheese and pour in the cream and stir until the cheese is melted and creamy. Serve immediately. Leftovers can be stored in an airtight container in the fridge for up to 5 days.
Simple Substitutions
Ultimately, this is a dinner built on some grocery basics and pantry staples, so here are some substitutions that customize this dinner to what is already in your fridge or cupboard:
Beef: Lean ground beef, such as ground sirloin, works really well here because of its beefy flavor. Plus the cheese and cream bring enough richness to this skillet. You can use ground turkey or chicken; I’ve even subbed bulk Italian sausage in a pinch.
Pasta: This dish really is best with small shells, but other short, dried pasta works as well. Macaroni elbows are a great second choice. If you use fusilli, orecchiette, or cavatappi noodles, they take a few extra minutes to cook.
Canned Tomatoes: Crushed, diced tomatoes and tomato sauce are all interchangeable here. No need to drain the diced tomatoes. Jarred marinara sauce can also be used; just use less salt for seasoning.
Seasoned salt: Your favorite seasoned salt probably works here. I love Beautiful Briny Sea’s Magic Unicorn Salt for this, but Lawry’s is also perfect. If you don’t have any on hand, you can also sub 1 teaspoon kosher salt, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder.
Cheese: This recipe calls for a whole 8-ounce block or about 2 cups of shredded cheddar cheese. High-quality pre-shredded cheeses, like Tillamook and Cabot, work if you don’t have the energy to grate the block yourself. You can also swap the cheddar cheese for other melty cheese like Monterey Jack or provolone.
GROWN-UP SLOPPY JOES
This is from Everyday Diabetic Recipes, and begins, "Who says Sloppy Joes are only for kids? We've lightened up the typical kid's meal with fresh vegetables and added a bit of spice for good measure. Your kids will still like it, and so will you!"
Cook Time: 15 minutes; Serves: 4
To view this online, go to https://www.everydaydiabeticrecipes.com/Beef/Grown-Up-Sloppy-Joes.
Ingredients
1 pound 95% lean ground beef
1 small onion, chopped
1 small zucchini, shredded
2 cups light spaghetti sauce
1 teaspoon garlic powder
1 teaspoon chili powder
1/2 teaspoon black pepper
8 whole wheat, sandwich thins, split
Directions
In a large skillet, brown ground beef, onion, and zucchini over medium-high heat 10 to 12 minutes, or until beef is no longer pink and zucchini is tender.
Reduce heat to medium-low and stir in spaghetti sauce, garlic powder, chili powder, and black pepper. Cook an additional 4 to 5 minutes, or until heated through.
Spoon over bottom halves of sandwich thins, cover with tops, and serve immediately.
HOMEMADE SLOPPY JOES
This yumminess is from John Mitzewish - aka Chef John - on allrecipes. For this recipe, Chef John wrote, "Homemade Sloppy Joes don't have to be difficult to eat. Despite the name of this iconic retro dish, the secret to a great Sloppy Joe is a thick, rich, almost dry consistency, which allows the sandwich to be eaten with your hands. Serve on hamburger buns."
Prep Time: 15 minutes; Cook Time: 55 minutes; Total Time: 1 hr 10 minutes; Servings: 6
To view this online, go to https://www.allrecipes.com/recipe/220182/homemade-sloppy-joes/.
Ingredients
1-1/2 pounds extra-lean ground beef
1/2 onion, diced
1 green pepper, diced
2 cloves garlic, minced
2 cups water, divided
3/4 cup ketchup
2 tablespoons brown sugar
1 teaspoon Dijon mustard
1-1/2 teaspoons salt, or to taste
1/2 teaspoon ground black pepper
1 dash Worcestershire sauce
1 pinch cayenne pepper, or to taste
Directions
Gather all ingredients.
Place ground beef and onion in a large skillet over medium heat; cook and stir until beef is browned and crumbled, about 10 minutes.
Stir in green pepper and garlic; cook and stir until softened, 2 to 3 minutes.
Add 1 cup water and stir, scraping the pan to dissolve any brown flavor bits from the bottom of the skillet.
Stir in ketchup, brown sugar, Dijon mustard, salt, black pepper, and Worcestershire sauce.
Add remaining 1 cup water and bring mixture to a boil.
Reduce heat to low and simmer, stirring occasionally, until liquid has evaporated and mixture is thick, about 40 minutes.
Season with salt, black pepper, Worcestershire sauce, and cayenne pepper. Serve and enjoy!
HAMBURGER STROGANOFF SKILLET
This is from the Food Network, and begins, "Give ground beef the stroganoff treatment by combining it with sauteed mushrooms and rich cream. Cook pasta right in the sauce for an easy one-pan dinner."
Active Time: 45 minutes; Total Time: 1 hour; Yield: 4 servings; Level: Intermediate
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/hamburger-stroganoff-skillet-5478672.
Ingredients
1 pound ground beef
Kosher salt and freshly ground black pepper
One 10-ounce package white mushrooms, halved or quartered if large
1 tablespoon extra-virgin olive oil
1/2 teaspoon paprika
3 cloves garlic, finely chopped
1 carrot, cut into 1/4-inch dice
1 small onion, chopped
1 tablespoon tomato paste
One 15-ounce can low-sodium beef broth
1 tablespoon Worcestershire sauce
2 cups dried penne pasta
2 ounces cream cheese, at room temperature
1/4 cup sour cream
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh parsley leaves
Directions
Heat a large nonstick skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking the beef into small pieces with a wooden spoon, until well browned, about 5 minutes. Transfer to a medium bowl, leaving behind any drippings, and reduce the heat to medium.
To the same skillet, add the mushrooms, season with salt and cook until golden brown, 8 to 10 minutes. Transfer the cooked mushrooms to the bowl with the beef. Add the oil, paprika, garlic, carrot and onion to the skillet and cook until the carrots are soft and the onion is lightly browned, about 10 minutes.
Stir in the tomato paste and cook until the tomato paste has toasted and is evenly coating the vegetables, 2 to 3 minutes. Add the broth, Worcestershire and 1-1/2 cups of water to the skillet. Bring to a simmer and stir in the pasta. Cover and cook according to package directions until just al dente. Uncover, stir in the reserved beef and mushrooms and cook until heated through. Remove from the heat and stir in the cream cheese, sour cream, chives and parsley until the cream cheese melts and the sauce is creamy. Season with salt and pepper. Serve warm.
GRILLED ONION BURGER
Recipe Yield: Makes 4 servings
Source: TBC
Recipe and photo appears courtesy of Cattlemen's Beef Promotion Board.
View this online, go to https://diabeticgourmet.com/diabetic-recipes/grilled-onion-burger.
Ingredients
1-1/2 pounds 95% lean ground beef
1 large sweet onion, cut crosswise into 1/2-inch thick slices
Vegetable oil
Salt and pepper
4 hamburger buns, split, toasted
Lettuce leaves
Tomato slices
Directions
Lightly shape Ground Beef into four 3/4-inch thick patties. Brush onion slices with oil.
Place patties and onion slices on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 14 minutes) until instant-read thermometer inserted horizontally into center registers 160F, turning occasionally. Grill onions, 10 to 12 minutes or until tender, brushing with oil and turning occasionally.
Season burgers and onions with salt and pepper as desired.
Line bottom of each bun with lettuce. Place burgers on top of lettuce. Top with tomatoes and grilled onions. Close bun.
Notes:
Here’s a healthier version of a classic burger topped with grilled onions and all the fixings.
Nutritional Information Per Serving: Calories: 368; Fat: 10 g; Saturated Fat: 4 g; Fiber: 2 g; Sodium: 324 mg; Protein: 39 g; Carbohydrates: 27 g
WARMING BEEF STEW
This is from Everyday Diabetic Recipes, and begins, "Why not make this hearty Warming Beef Stew on the weekend and freeze it in single-serve containers for quick lunches or dinners in the weeks to come?"
Cook Time: 2 hours 5 minutes; Serves: 6
To view this online, go to https://www.everydaydiabeticrecipes.com/Stew-Recipes/Warming-Beef-Stew.
Ingredients
3 tablespoons all-purpose flour
1 pound beef flank steak, cut into -inch chunks
3 tablespoons canola oil
2 cups water
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon salt
1 teaspoon black pepper
6 potatoes, peeled and quartered
6 carrots, cut into large chunks
3 onions, quartered
1 teaspoon browning and seasoning sauce
Directions
Place flour in shallow dish; add beef chunks and coat completely with flour.
In soup pot, heat oil over medium-high heat; add beef and brown on all sides 8 to 10 minutes. Add water, thyme, rosemary, salt and pepper to beef; mix well and bring to boil. Reduce heat to low, cover, and simmer 1 hour.
Add remaining ingredients, increase heat to high and return to boil. Reduce heat to low and simmer 50 to 60 minutes, or until beef and vegetables are tender, stirring occasionally.
CHEESY HAMBURGER SKILLET
This is from Meghan Splawn at Simply Recipes. For this recipe, Meghan wrote, "A certain boxed hamburger meal was the very first meal I cooked by myself as a kid, and the combination of pasta, creamy tomato and cheese sauce, and beef will always hold a nostalgic allure for me.
"As my kids got older, I wanted to introduce them to this classic meal from my childhood. I knew my take on the nostalgic dish had to be as easy as a box and include a pound of ground beef. That’s how this one-skillet cheesy hamburger pasta came to be one of my family’s favorite recipes."
Makes 4 to 6 servings
To view this online, go to https://www.simplyrecipes.com/cheesy-hamburger-skillet-recipe-8752873.
Ingredients
1 tablespoon olive oil
1 pound lean ground beef
2 teaspoons seasoned salt, like Lawry’s
1-1/2 cups beef broth
8 ounces dried pasta shells
1 (14.5-ounce) can crushed tomatoes, not drained
8 ounces sharp cheddar cheese, shredded (about 2 cups)
1/2 cup heavy cream or half-and-half
Directions
Heat a large skillet over medium heat. Grab the largest one you own—a 12-inch straight-sided skillet with a lid is ideal, but a large cast iron works in a pinch if you’ve got a lid that works.
Add the oil followed by the beef, breaking the beef into pieces with a spatula. Cook the beef until is browned all the way through, about 4 minutes. Season the beef with the seasoned salt and sauté for about a minute more.
Add the beef broth, pasta shells, and canned tomatoes to the skillet and give it a few stirs to distribute everything evenly. Cover the skillet and cook until the broth mixture is thickened and the shells are tender, 8 to 12 minutes.
Turn off the heat and give the skillet a good stir. Add the cheese and pour in the cream and stir until the cheese is melted and creamy. Serve immediately. Leftovers can be stored in an airtight container in the fridge for up to 5 days.
Simple Substitutions
Ultimately, this is a dinner built on some grocery basics and pantry staples, so here are some substitutions that customize this dinner to what is already in your fridge or cupboard:
Beef: Lean ground beef, such as ground sirloin, works really well here because of its beefy flavor. Plus the cheese and cream bring enough richness to this skillet. You can use ground turkey or chicken; I’ve even subbed bulk Italian sausage in a pinch.
Pasta: This dish really is best with small shells, but other short, dried pasta works as well. Macaroni elbows are a great second choice. If you use fusilli, orecchiette, or cavatappi noodles, they take a few extra minutes to cook.
Canned Tomatoes: Crushed, diced tomatoes and tomato sauce are all interchangeable here. No need to drain the diced tomatoes. Jarred marinara sauce can also be used; just use less salt for seasoning.
Seasoned salt: Your favorite seasoned salt probably works here. I love Beautiful Briny Sea’s Magic Unicorn Salt for this, but Lawry’s is also perfect. If you don’t have any on hand, you can also sub 1 teaspoon kosher salt, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder.
Cheese: This recipe calls for a whole 8-ounce block or about 2 cups of shredded cheddar cheese. High-quality pre-shredded cheeses, like Tillamook and Cabot, work if you don’t have the energy to grate the block yourself. You can also swap the cheddar cheese for other melty cheese like Monterey Jack or provolone.
GROWN-UP SLOPPY JOES
This is from Everyday Diabetic Recipes, and begins, "Who says Sloppy Joes are only for kids? We've lightened up the typical kid's meal with fresh vegetables and added a bit of spice for good measure. Your kids will still like it, and so will you!"
Cook Time: 15 minutes; Serves: 4
To view this online, go to https://www.everydaydiabeticrecipes.com/Beef/Grown-Up-Sloppy-Joes.
Ingredients
1 pound 95% lean ground beef
1 small onion, chopped
1 small zucchini, shredded
2 cups light spaghetti sauce
1 teaspoon garlic powder
1 teaspoon chili powder
1/2 teaspoon black pepper
8 whole wheat, sandwich thins, split
Directions
In a large skillet, brown ground beef, onion, and zucchini over medium-high heat 10 to 12 minutes, or until beef is no longer pink and zucchini is tender.
Reduce heat to medium-low and stir in spaghetti sauce, garlic powder, chili powder, and black pepper. Cook an additional 4 to 5 minutes, or until heated through.
Spoon over bottom halves of sandwich thins, cover with tops, and serve immediately.
HOMEMADE SLOPPY JOES
This yumminess is from John Mitzewish - aka Chef John - on allrecipes. For this recipe, Chef John wrote, "Homemade Sloppy Joes don't have to be difficult to eat. Despite the name of this iconic retro dish, the secret to a great Sloppy Joe is a thick, rich, almost dry consistency, which allows the sandwich to be eaten with your hands. Serve on hamburger buns."
Prep Time: 15 minutes; Cook Time: 55 minutes; Total Time: 1 hr 10 minutes; Servings: 6
To view this online, go to https://www.allrecipes.com/recipe/220182/homemade-sloppy-joes/.
Ingredients
1-1/2 pounds extra-lean ground beef
1/2 onion, diced
1 green pepper, diced
2 cloves garlic, minced
2 cups water, divided
3/4 cup ketchup
2 tablespoons brown sugar
1 teaspoon Dijon mustard
1-1/2 teaspoons salt, or to taste
1/2 teaspoon ground black pepper
1 dash Worcestershire sauce
1 pinch cayenne pepper, or to taste
Directions
Gather all ingredients.
Place ground beef and onion in a large skillet over medium heat; cook and stir until beef is browned and crumbled, about 10 minutes.
Stir in green pepper and garlic; cook and stir until softened, 2 to 3 minutes.
Add 1 cup water and stir, scraping the pan to dissolve any brown flavor bits from the bottom of the skillet.
Stir in ketchup, brown sugar, Dijon mustard, salt, black pepper, and Worcestershire sauce.
Add remaining 1 cup water and bring mixture to a boil.
Reduce heat to low and simmer, stirring occasionally, until liquid has evaporated and mixture is thick, about 40 minutes.
Season with salt, black pepper, Worcestershire sauce, and cayenne pepper. Serve and enjoy!
HAMBURGER STROGANOFF SKILLET
This is from the Food Network, and begins, "Give ground beef the stroganoff treatment by combining it with sauteed mushrooms and rich cream. Cook pasta right in the sauce for an easy one-pan dinner."
Active Time: 45 minutes; Total Time: 1 hour; Yield: 4 servings; Level: Intermediate
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/hamburger-stroganoff-skillet-5478672.
Ingredients
1 pound ground beef
Kosher salt and freshly ground black pepper
One 10-ounce package white mushrooms, halved or quartered if large
1 tablespoon extra-virgin olive oil
1/2 teaspoon paprika
3 cloves garlic, finely chopped
1 carrot, cut into 1/4-inch dice
1 small onion, chopped
1 tablespoon tomato paste
One 15-ounce can low-sodium beef broth
1 tablespoon Worcestershire sauce
2 cups dried penne pasta
2 ounces cream cheese, at room temperature
1/4 cup sour cream
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh parsley leaves
Directions
Heat a large nonstick skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking the beef into small pieces with a wooden spoon, until well browned, about 5 minutes. Transfer to a medium bowl, leaving behind any drippings, and reduce the heat to medium.
To the same skillet, add the mushrooms, season with salt and cook until golden brown, 8 to 10 minutes. Transfer the cooked mushrooms to the bowl with the beef. Add the oil, paprika, garlic, carrot and onion to the skillet and cook until the carrots are soft and the onion is lightly browned, about 10 minutes.
Stir in the tomato paste and cook until the tomato paste has toasted and is evenly coating the vegetables, 2 to 3 minutes. Add the broth, Worcestershire and 1-1/2 cups of water to the skillet. Bring to a simmer and stir in the pasta. Cover and cook according to package directions until just al dente. Uncover, stir in the reserved beef and mushrooms and cook until heated through. Remove from the heat and stir in the cream cheese, sour cream, chives and parsley until the cream cheese melts and the sauce is creamy. Season with salt and pepper. Serve warm.
GRILLED ONION BURGER
Recipe Yield: Makes 4 servings
Source: TBC
Recipe and photo appears courtesy of Cattlemen's Beef Promotion Board.
View this online, go to https://diabeticgourmet.com/diabetic-recipes/grilled-onion-burger.
Ingredients
1-1/2 pounds 95% lean ground beef
1 large sweet onion, cut crosswise into 1/2-inch thick slices
Vegetable oil
Salt and pepper
4 hamburger buns, split, toasted
Lettuce leaves
Tomato slices
Directions
Lightly shape Ground Beef into four 3/4-inch thick patties. Brush onion slices with oil.
Place patties and onion slices on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 14 minutes) until instant-read thermometer inserted horizontally into center registers 160F, turning occasionally. Grill onions, 10 to 12 minutes or until tender, brushing with oil and turning occasionally.
Season burgers and onions with salt and pepper as desired.
Line bottom of each bun with lettuce. Place burgers on top of lettuce. Top with tomatoes and grilled onions. Close bun.
Notes:
Here’s a healthier version of a classic burger topped with grilled onions and all the fixings.
Nutritional Information Per Serving: Calories: 368; Fat: 10 g; Saturated Fat: 4 g; Fiber: 2 g; Sodium: 324 mg; Protein: 39 g; Carbohydrates: 27 g
Wednesday, April 15, 2026
Where's the Beef?
Years ago, a certain burger chain asked the question, "Where's the beef?
Today's post deals with six beefy recipes, including Creamed Chipped Beef on Toast and Chef John's American Goulash. Enjoy!
GROWN-UP SLOPPY JOES
This is from Everyday Diabetic Recipes, and begins, "Who says Sloppy Joes are only for kids? We've lightened up the typical kid's meal with fresh vegetables and added a bit of spice for good measure. Your kids will still like it, and so will you!"
Cook Time: 15 minutes; Serves: 4
To view this online, go to https://www.everydaydiabeticrecipes.com/Beef/Grown-Up-Sloppy-Joes.
Ingredients
1 pound 95% lean ground beef
1 small onion, chopped
1 small zucchini, shredded
2 cups light spaghetti sauce
1 teaspoon garlic powder
1 teaspoon chili powder
1/2 teaspoon black pepper
8 whole wheat, sandwich thins, split
Directions
In a large skillet, brown ground beef, onion, and zucchini over medium-high heat 10 to 12 minutes, or until beef is no longer pink and zucchini is tender.
Reduce heat to medium-low and stir in spaghetti sauce, garlic powder, chili powder, and black pepper. Cook an additional 4 to 5 minutes, or until heated through.
Spoon over bottom halves of sandwich thins, cover with tops, and serve immediately.
HOMEMADE SLOPPY JOES
This yumminess is from John Mitzewish - aka Chef John - on allrecipes. For this recipe, Chef John wrote, "Homemade Sloppy Joes don't have to be difficult to eat. Despite the name of this iconic retro dish, the secret to a great Sloppy Joe is a thick, rich, almost dry consistency, which allows the sandwich to be eaten with your hands. Serve on hamburger buns."
Prep Time: 15 minutes; Cook Time: 55 minutes; Total Time: 1 hr 10 minutes; Servings: 6
To view this online, go to https://www.allrecipes.com/recipe/220182/homemade-sloppy-joes/.
Ingredients
1-1/2 pounds extra-lean ground beef
1/2 onion, diced
1 green pepper, diced
2 cloves garlic, minced
2 cups water, divided
3/4 cup ketchup
2 tablespoons brown sugar
1 teaspoon Dijon mustard
1-1/2 teaspoons salt, or to taste
1/2 teaspoon ground black pepper
1 dash Worcestershire sauce
1 pinch cayenne pepper, or to taste
Directions
Gather all ingredients.
Place ground beef and onion in a large skillet over medium heat; cook and stir until beef is browned and crumbled, about 10 minutes.
Stir in green pepper and garlic; cook and stir until softened, 2 to 3 minutes.
Add 1 cup water and stir, scraping the pan to dissolve any brown flavor bits from the bottom of the skillet.
Stir in ketchup, brown sugar, Dijon mustard, salt, black pepper, and Worcestershire sauce.
Add remaining 1 cup water and bring mixture to a boil.
Reduce heat to low and simmer, stirring occasionally, until liquid has evaporated and mixture is thick, about 40 minutes.
Season with salt, black pepper, Worcestershire sauce, and cayenne pepper. Serve and enjoy!
CHEF JOHN'S AMERICAN GOULASH
This comes from Chef John at Allrecipes. He wrote, "One of my all-time favorite comfort food meals growing up was the beef goulash they served in my school cafeteria alongside a slice of buttered white bread and a carton of milk. Little did I know that it wasn't really goulash, but an Americanized version, invented to stretch a small amount of beef into enough food for a not-so-small family. This is one of those very simple dishes that does not taste simple--perfect for your weeknight dinner rotation."
Prep Time: 10 minutes; Cook Time: 1 hour; Additional Time: 5 minutes; Total Time: 1 hour 15 minutes; Servings: 12
To view this online, go to https://www.allrecipes.com/recipe/275489/chef-johns-american-goulash/.
Ingredients
1 tablespoon olive oil
1 large onion, diced
2 pounds ground beef
4 cloves garlic, minced
2 teaspoons kosher salt
1/2 teaspoon ground black pepper
1 pinch cayenne pepper, or to taste
2 tablespoons paprika
2 teaspoons Italian seasoning
2 bay leaves
1 quart chicken broth
1 (15 ounce) can diced tomatoes
1 (24 ounce) jar marinara sauce
1 cup water
2 tablespoons soy sauce
2 cups elbow macaroni
1/4 cup chopped Italian parsley
1 cup shredded white Cheddar cheese (Optional)
Directions
Heat oil in a pot over medium-high heat. Add onion and ground beef. Cook, breaking the meat into small pieces, until browned, about 5 minutes. Cook and stir until liquid is evaporated, 3 to 5 minutes more. Add garlic, salt, black pepper, cayenne, paprika, Italian seasoning, and bay leaves.
Cook and stir until flavors come together, about 3 minutes. Pour in chicken broth, diced tomatoes, and marinara sauce. Rinse out the jar with 1 cup water and pour into the pot. Add soy sauce, stir, and bring soup to a simmer. Reduce heat to medium and simmer to let flavors intensify, about 30 minutes.
Increase heat to medium-high and bring soup to a simmer. Add macaroni; simmer, stirring occasionally, until just barely tender, about 12 minutes. Check for doneness after 10 minutes.
Remove goulash from heat. Discard bay leaves; stir in parsley and Cheddar cheese. Cover and let rest for 5 minutes. Taste and season as desired.
Chef's Notes:
Make your own Italian herb mix with any desired blend of oregano, thyme, rosemary, sage, parsley, and basil.
Feel free to swap water for chicken broth.
You can also add beans to turn this into an excellent pasta fazool.
CREAMED CHIPPED BEEF ON TOAST
This is from Lisa at allrecipes. The recipe begins, "This chipped beef recipe is straight from my mom. We called it SOS (Same Ole Stuff), and it's great comfort food! It's easy to make and tastes great with a cold beer."
Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Makes 4 servings
To view this online, go to https://www.allrecipes.com/recipe/20225/creamed-chipped-beef-on-toast/.
Ingredients
2 tablespoons butter
2 tablespoons all-purpose flour
1-1/2 cups warm milk
1 (8 ounce) jar dried beef, chopped
1 pinch cayenne pepper
bread, toasted
Ingredients
Gather all ingredients.
Melt butter in a medium saucepan over low heat. Add flour and whisk until smooth.
Add milk a little at a time, whisking well after each addition. Bring to a boil over medium-high heat and cook, stirring, until thickened.
Stir in beef and cayenne; cook until warmed through.
Serve over toast.
Recipe Tip
This recipe can also be made with 3/4 pound browned, drained hamburger meat.
GROUND BEEF AND SWEET POTATO SKILLET
This is from Andrea Mathis, M.A., RDN, LD at Eating Well, and begins, "This ground beef and sweet potato skillet is a fast, hearty meal made with just five simple ingredients (not counting oil, salt and pepper) for a flavorful one-pan dinner. The sweet potatoes cook until tender, soaking up the savory flavors from the beef and veggies. With no complicated prep or cleanup, it’s a satisfying and stress-free option for any night of the week."
Active Time: 30 minutes; Total Time: 30 minutes; Servings: 4
To view this online, go to https://www.eatingwell.com/ground-beef-sweet-potato-skillet-11706161.
Ingredients
1 tablespoon extra-virgin olive oil
1/2 medium red onion, diced
2 cloves garlic, minced
1 pound lean ground beef
2 medium sweet potatoes, scrubbed and diced (4 cups)
2 medium green bell peppers, chopped (1 cup)
1/2 teaspoon salt
1/4 teaspoon ground pepper
Directions
Heat 1 tablespoon oil in a large cast-iron skillet over medium heat. Add diced onion and minced garlic; cook until softened, 2 to 3 minutes. Add ground beef; cook, stirring occasionally and breaking it apart, until no longer pink, 2 to 3 minutes.
Stir in diced sweet potatoes, chopped bell pepper, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and cook, stirring occasionally, until the sweet potatoes are tender, 10 to 12 minutes.
Nutrition Information: Serving Size: 1-1/2 cups; Calories: 263, Fat: 9g, Saturated Fat: 3g, Cholesterol: 70mg, Carbohydrates: 18g, Total Sugars: 5g, Added Sugars: 0g, Protein: 26g, Fiber: 3g, Sodium: 259mg, Potassium: 744mg
IRISH BEEF POT PIE
This is from Diabetic Gourmet, and begins, "Tender Flat Iron Steaks are quickly cooked in a hot skillet before adding mushrooms, carrots and peas – and it’s tossed in a savory gravy. The Irish beef pot pie is topped off with flaky pastry dough for a truly satisfying meal. Flat iron steak is also called butlers’ steak or oyster blade steak."
Yield: 6 servings
To view this online, go to https://diabeticgourmet.com/diabetic-recipe/irish-beef-pot-pie.
Ingredients
1-1/2 pounds beef Flat Iron Steaks
1 package (8 ounces) cremini mushrooms, sliced
1-1/2 cups frozen crinkle-cut carrots
1-1/2 cups frozen peas
2 teaspoons chopped fresh thyme, divided
1 teaspoon minced garlic, divided
Salt and Pepper
3 tablespoons cornstarch
1 can (14 to 14-1/4 ounces) ready-to-serve beef broth
1 refrigerated pie crust (1/2 of a 15-ounce package)
Directions
Heat oven to 425F.
Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips.
Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot.
Add mushrooms; cook and stir 3 minutes. Add carrots, peas, 1 teaspoon thyme and 1/2 teaspoon garlic; cook and stir an additional 3 to 4 minutes or until carrots and peas are defrosted. Remove from skillet; set aside.
In same skillet, add 1/2 of beef; cook and stir 1 to 2 minutes or until outside surface of beef is no longer pink. Season with salt and pepper, as desired. Remove from skillet with slotted spoon; set aside. Repeat with remaining beef.
Dissolve cornstarch into beef broth; add to skillet. Bring to a boil; cook and stir about 1 minute or until sauce is slightly thickened and any browned bits on bottom of skillet are dissolved. Return vegetables and beef to pan; stir to combine.
Place beef mixture in 2-inch deep, 9-inch pie plate or similar sized round baking dish. Unfold pie crust on flat surface, pressing out fold lines with fingers.
Place crust over beef mixture allowing edges to drape over pie plate. Sprinkle remaining 1 teaspoon thyme and 1/2 teaspoon garlic evenly onto top of crust. Place pie plate on 15-1/2 x 10-1/2 x 1-inch jelly-roll pan.
Bake in 425F oven 16 to 18 minutes or until crust is golden.
Remove from oven to wire rack; let cool 5 to 10 minutes before serving.
Nutritional Information Per Serving: Calories: 402; Fat: 18 grams; Sodium: 490 milligrams; Cholesterol: 58 milligrams; Protein: 27 grams; Carbohydrates: 31 grams
Today's post deals with six beefy recipes, including Creamed Chipped Beef on Toast and Chef John's American Goulash. Enjoy!
GROWN-UP SLOPPY JOES
This is from Everyday Diabetic Recipes, and begins, "Who says Sloppy Joes are only for kids? We've lightened up the typical kid's meal with fresh vegetables and added a bit of spice for good measure. Your kids will still like it, and so will you!"
Cook Time: 15 minutes; Serves: 4
To view this online, go to https://www.everydaydiabeticrecipes.com/Beef/Grown-Up-Sloppy-Joes.
Ingredients
1 pound 95% lean ground beef
1 small onion, chopped
1 small zucchini, shredded
2 cups light spaghetti sauce
1 teaspoon garlic powder
1 teaspoon chili powder
1/2 teaspoon black pepper
8 whole wheat, sandwich thins, split
Directions
In a large skillet, brown ground beef, onion, and zucchini over medium-high heat 10 to 12 minutes, or until beef is no longer pink and zucchini is tender.
Reduce heat to medium-low and stir in spaghetti sauce, garlic powder, chili powder, and black pepper. Cook an additional 4 to 5 minutes, or until heated through.
Spoon over bottom halves of sandwich thins, cover with tops, and serve immediately.
HOMEMADE SLOPPY JOES
This yumminess is from John Mitzewish - aka Chef John - on allrecipes. For this recipe, Chef John wrote, "Homemade Sloppy Joes don't have to be difficult to eat. Despite the name of this iconic retro dish, the secret to a great Sloppy Joe is a thick, rich, almost dry consistency, which allows the sandwich to be eaten with your hands. Serve on hamburger buns."
Prep Time: 15 minutes; Cook Time: 55 minutes; Total Time: 1 hr 10 minutes; Servings: 6
To view this online, go to https://www.allrecipes.com/recipe/220182/homemade-sloppy-joes/.
Ingredients
1-1/2 pounds extra-lean ground beef
1/2 onion, diced
1 green pepper, diced
2 cloves garlic, minced
2 cups water, divided
3/4 cup ketchup
2 tablespoons brown sugar
1 teaspoon Dijon mustard
1-1/2 teaspoons salt, or to taste
1/2 teaspoon ground black pepper
1 dash Worcestershire sauce
1 pinch cayenne pepper, or to taste
Directions
Gather all ingredients.
Place ground beef and onion in a large skillet over medium heat; cook and stir until beef is browned and crumbled, about 10 minutes.
Stir in green pepper and garlic; cook and stir until softened, 2 to 3 minutes.
Add 1 cup water and stir, scraping the pan to dissolve any brown flavor bits from the bottom of the skillet.
Stir in ketchup, brown sugar, Dijon mustard, salt, black pepper, and Worcestershire sauce.
Add remaining 1 cup water and bring mixture to a boil.
Reduce heat to low and simmer, stirring occasionally, until liquid has evaporated and mixture is thick, about 40 minutes.
Season with salt, black pepper, Worcestershire sauce, and cayenne pepper. Serve and enjoy!
CHEF JOHN'S AMERICAN GOULASH
This comes from Chef John at Allrecipes. He wrote, "One of my all-time favorite comfort food meals growing up was the beef goulash they served in my school cafeteria alongside a slice of buttered white bread and a carton of milk. Little did I know that it wasn't really goulash, but an Americanized version, invented to stretch a small amount of beef into enough food for a not-so-small family. This is one of those very simple dishes that does not taste simple--perfect for your weeknight dinner rotation."
Prep Time: 10 minutes; Cook Time: 1 hour; Additional Time: 5 minutes; Total Time: 1 hour 15 minutes; Servings: 12
To view this online, go to https://www.allrecipes.com/recipe/275489/chef-johns-american-goulash/.
Ingredients
1 tablespoon olive oil
1 large onion, diced
2 pounds ground beef
4 cloves garlic, minced
2 teaspoons kosher salt
1/2 teaspoon ground black pepper
1 pinch cayenne pepper, or to taste
2 tablespoons paprika
2 teaspoons Italian seasoning
2 bay leaves
1 quart chicken broth
1 (15 ounce) can diced tomatoes
1 (24 ounce) jar marinara sauce
1 cup water
2 tablespoons soy sauce
2 cups elbow macaroni
1/4 cup chopped Italian parsley
1 cup shredded white Cheddar cheese (Optional)
Directions
Heat oil in a pot over medium-high heat. Add onion and ground beef. Cook, breaking the meat into small pieces, until browned, about 5 minutes. Cook and stir until liquid is evaporated, 3 to 5 minutes more. Add garlic, salt, black pepper, cayenne, paprika, Italian seasoning, and bay leaves.
Cook and stir until flavors come together, about 3 minutes. Pour in chicken broth, diced tomatoes, and marinara sauce. Rinse out the jar with 1 cup water and pour into the pot. Add soy sauce, stir, and bring soup to a simmer. Reduce heat to medium and simmer to let flavors intensify, about 30 minutes.
Increase heat to medium-high and bring soup to a simmer. Add macaroni; simmer, stirring occasionally, until just barely tender, about 12 minutes. Check for doneness after 10 minutes.
Remove goulash from heat. Discard bay leaves; stir in parsley and Cheddar cheese. Cover and let rest for 5 minutes. Taste and season as desired.
Chef's Notes:
Make your own Italian herb mix with any desired blend of oregano, thyme, rosemary, sage, parsley, and basil.
Feel free to swap water for chicken broth.
You can also add beans to turn this into an excellent pasta fazool.
CREAMED CHIPPED BEEF ON TOAST
This is from Lisa at allrecipes. The recipe begins, "This chipped beef recipe is straight from my mom. We called it SOS (Same Ole Stuff), and it's great comfort food! It's easy to make and tastes great with a cold beer."
Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Makes 4 servings
To view this online, go to https://www.allrecipes.com/recipe/20225/creamed-chipped-beef-on-toast/.
Ingredients
2 tablespoons butter
2 tablespoons all-purpose flour
1-1/2 cups warm milk
1 (8 ounce) jar dried beef, chopped
1 pinch cayenne pepper
bread, toasted
Ingredients
Gather all ingredients.
Melt butter in a medium saucepan over low heat. Add flour and whisk until smooth.
Add milk a little at a time, whisking well after each addition. Bring to a boil over medium-high heat and cook, stirring, until thickened.
Stir in beef and cayenne; cook until warmed through.
Serve over toast.
Recipe Tip
This recipe can also be made with 3/4 pound browned, drained hamburger meat.
GROUND BEEF AND SWEET POTATO SKILLET
This is from Andrea Mathis, M.A., RDN, LD at Eating Well, and begins, "This ground beef and sweet potato skillet is a fast, hearty meal made with just five simple ingredients (not counting oil, salt and pepper) for a flavorful one-pan dinner. The sweet potatoes cook until tender, soaking up the savory flavors from the beef and veggies. With no complicated prep or cleanup, it’s a satisfying and stress-free option for any night of the week."
Active Time: 30 minutes; Total Time: 30 minutes; Servings: 4
To view this online, go to https://www.eatingwell.com/ground-beef-sweet-potato-skillet-11706161.
Ingredients
1 tablespoon extra-virgin olive oil
1/2 medium red onion, diced
2 cloves garlic, minced
1 pound lean ground beef
2 medium sweet potatoes, scrubbed and diced (4 cups)
2 medium green bell peppers, chopped (1 cup)
1/2 teaspoon salt
1/4 teaspoon ground pepper
Directions
Heat 1 tablespoon oil in a large cast-iron skillet over medium heat. Add diced onion and minced garlic; cook until softened, 2 to 3 minutes. Add ground beef; cook, stirring occasionally and breaking it apart, until no longer pink, 2 to 3 minutes.
Stir in diced sweet potatoes, chopped bell pepper, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and cook, stirring occasionally, until the sweet potatoes are tender, 10 to 12 minutes.
Nutrition Information: Serving Size: 1-1/2 cups; Calories: 263, Fat: 9g, Saturated Fat: 3g, Cholesterol: 70mg, Carbohydrates: 18g, Total Sugars: 5g, Added Sugars: 0g, Protein: 26g, Fiber: 3g, Sodium: 259mg, Potassium: 744mg
IRISH BEEF POT PIE
This is from Diabetic Gourmet, and begins, "Tender Flat Iron Steaks are quickly cooked in a hot skillet before adding mushrooms, carrots and peas – and it’s tossed in a savory gravy. The Irish beef pot pie is topped off with flaky pastry dough for a truly satisfying meal. Flat iron steak is also called butlers’ steak or oyster blade steak."
Yield: 6 servings
To view this online, go to https://diabeticgourmet.com/diabetic-recipe/irish-beef-pot-pie.
Ingredients
1-1/2 pounds beef Flat Iron Steaks
1 package (8 ounces) cremini mushrooms, sliced
1-1/2 cups frozen crinkle-cut carrots
1-1/2 cups frozen peas
2 teaspoons chopped fresh thyme, divided
1 teaspoon minced garlic, divided
Salt and Pepper
3 tablespoons cornstarch
1 can (14 to 14-1/4 ounces) ready-to-serve beef broth
1 refrigerated pie crust (1/2 of a 15-ounce package)
Directions
Heat oven to 425F.
Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips.
Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot.
Add mushrooms; cook and stir 3 minutes. Add carrots, peas, 1 teaspoon thyme and 1/2 teaspoon garlic; cook and stir an additional 3 to 4 minutes or until carrots and peas are defrosted. Remove from skillet; set aside.
In same skillet, add 1/2 of beef; cook and stir 1 to 2 minutes or until outside surface of beef is no longer pink. Season with salt and pepper, as desired. Remove from skillet with slotted spoon; set aside. Repeat with remaining beef.
Dissolve cornstarch into beef broth; add to skillet. Bring to a boil; cook and stir about 1 minute or until sauce is slightly thickened and any browned bits on bottom of skillet are dissolved. Return vegetables and beef to pan; stir to combine.
Place beef mixture in 2-inch deep, 9-inch pie plate or similar sized round baking dish. Unfold pie crust on flat surface, pressing out fold lines with fingers.
Place crust over beef mixture allowing edges to drape over pie plate. Sprinkle remaining 1 teaspoon thyme and 1/2 teaspoon garlic evenly onto top of crust. Place pie plate on 15-1/2 x 10-1/2 x 1-inch jelly-roll pan.
Bake in 425F oven 16 to 18 minutes or until crust is golden.
Remove from oven to wire rack; let cool 5 to 10 minutes before serving.
Nutritional Information Per Serving: Calories: 402; Fat: 18 grams; Sodium: 490 milligrams; Cholesterol: 58 milligrams; Protein: 27 grams; Carbohydrates: 31 grams
Friday, February 6, 2026
Friday Recipes
It's finally Friday. Here are five recipes to help you through the weekend, including Easy Porcupine Meatballs and Easy Chicken Pot Pie. Enjoy!
HOMEMADE SLOPPY JOES
This yumminess is from John Mitzewish - aka Chef John - on allrecipes. For this recipe, Chef John wrote, "Homemade Sloppy Joes don't have to be difficult to eat. Despite the name of this iconic retro dish, the secret to a great Sloppy Joe is a thick, rich, almost dry consistency, which allows the sandwich to be eaten with your hands. Serve on hamburger buns."
Prep Time: 15 minutes; Cook Time: 55 minutes; Total Time: 1 hr 10 minutes; Servings: 6
To view this online, go to https://www.allrecipes.com/recipe/220182/homemade-sloppy-joes/.
Ingredients
1-1/2 pounds extra-lean ground beef
1/2 onion, diced
1 green pepper, diced
2 cloves garlic, minced
2 cups water, divided
3/4 cup ketchup
2 tablespoons brown sugar
1 teaspoon Dijon mustard
1-1/2 teaspoons salt, or to taste
1/2 teaspoon ground black pepper
1 dash Worcestershire sauce
1 pinch cayenne pepper, or to taste
Directions
Gather all ingredients.
Place ground beef and onion in a large skillet over medium heat; cook and stir until beef is browned and crumbled, about 10 minutes.
Stir in green pepper and garlic; cook and stir until softened, 2 to 3 minutes.
Add 1 cup water and stir, scraping the pan to dissolve any brown flavor bits from the bottom of the skillet.
Stir in ketchup, brown sugar, Dijon mustard, salt, black pepper, and Worcestershire sauce.
Add remaining 1 cup water and bring mixture to a boil.
Reduce heat to low and simmer, stirring occasionally, until liquid has evaporated and mixture is thick, about 40 minutes.
Season with salt, black pepper, Worcestershire sauce, and cayenne pepper. Serve and enjoy!
SUPER DECADENT MAC AND CHEESE
This yumminess is from Kardea Brown on the Food Network.
Active Time: 25 minutes; Total Time: 1 hour; Yield: 8 to 10 Servings; Level: Easy
To view this yumminess online, go to https://www.foodnetwork.com/recipes/super-decadent-mac-and-cheese-9831363.
Ingredients
1/4 cup unsalted butter, plus more for greasing the dish
Kosher salt and freshly ground black pepper
1 pound elbow macaroni
1/4 cup all-purpose flour
2 cups whole milk
1/2 cup heavy cream, plus more if needed
4 ounces cream cheese
One 16-ounce block sharp Cheddar, shredded
1-1/2 cups extra-sharp Cheddar, cut into 1/2-inch cubes
1 teaspoon granulated garlic
2 large eggs
1/2 cup sour cream
Directions
Preheat the oven to 350 degrees F. Grease a 9- by 13-inch baking dish with butter.
Bring a large pot of salted water to a boil, add the macaroni and cook, stirring occasionally, until al dente, about 7 minutes. Strain in a colander, run cold water over the pasta and set aside.
Using the same pot the macaroni was cooked in, melt the 1/4 cup butter over medium heat, add the flour and whisk until smooth. While whisking constantly, slowly add the milk and then the cream. Bring to a simmer, add the cream cheese and the shredded Cheddar except for 1/2 cup and stir until melted. Stir in the granulated garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove the cheese sauce from the heat and stir in the macaroni. Season with salt and pepper.
Whisk together the eggs and sour cream in a small bowl and then fold into the macaroni and cheese. Spread the mixture into the prepared baking dish, fold in the cubed Cheddar and top with the reserved 1/2 cup shredded Cheddar. Bake until the top just begins to brown, about 20 minutes. Loosely cover with foil and bake 10 to 15 minutes more.
SAUTEED JAMAICAN CALLALOO
This yumminess is from Gabi Odebode on the Food Network.
This recipe starts off, "Callaloo is so popular in Jamaica that this leafy green is often referred to as Jamaican spinach. Although it looks something like spinach, it has a sturdier texture that’s akin to collard greens. Believed to have traveled to the Caribbean from West Africa, callaloo is cooked in many ways throughout the islands, including in ways similar to Southern braised collards. In Jamaica, it’s often sautéed, particularly with bell peppers and other vegetables for a bit of sweetness. Herbs and spice are added for robust flavor that’s bound to please even those who aren’t greens fans. Fresh callaloo can be difficult to find so we use frozen leaves in this recipe. Serve the dish with rice, plantains or boiled dumplings for a full Jamaican experience."
Active Time: 40 minutes; Total Time: 50 minutes; Yield: 4 Servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/sauteed-jamaican-callaloo-18572553.
Ingredients
5 ounces frozen callaloo
2 tablespoon vegetable oil or olive oil
1 small onion, chopped
3 cloves garlic, minced
1 small red bell pepper, diced
1 small yellow bell pepper, diced
2 scallions, sliced
1 habanero pepper or scotch bonnet pepper, chopped, optional
2 teaspoons chicken or vegetable bouillon powder, optional
1 teaspoon fresh thyme leaves
Sea salt, to taste
Directions
Place the frozen callaloo in a medium bowl and allow it to thaw about 10 minutes. Remove and discard the thick stems from the callaloo but keep the thin stems attached to the leaves. Roughly chop the callaloo, place it in a strainer and rinse it thoroughly with room-temperature water to remove any dirt. Set aside in the strainer.
Fill a bowl large enough to comfortably hold the strainer with boiling water. Place the strainer with the callaloo into the water for about 3 minutes. Rinse the callaloo in cold water until cool, about 2 minutes. This step helps soften the callaloo and brighten its color. Press down on the callaloo in the strainer to remove excess water or wrap it in cheesecloth and wring out the water. Set aside.
Heat the oil in a medium skillet or saucepan over medium heat. Add the onions and cook, stirring, until the onion is translucent, 2 to 4 minutes. Add the garlic and cook for 30 seconds. Add the red and yellow bell peppers and cook until slightly tender, about 2 minutes. Add the scallions and habanero pepper, if using, and cook for another minute. Add the callaloo and cook, stirring occasionally, for 3 minutes.
Reduce the heat to medium low. Stir in the bouillon powder, if using, and the thyme and cook for another 3 minutes. Add salt to taste and continue cooking until the callaloo is completely wilted and dark green, about 5 minutes. Taste again and add more salt if needed.
EASY CHICKEN POT PIE
This yumminess is from Sunny Anderson at the Food Network.
Prep Time: 10 minutes; Cook Time: 33 minutes; Total Time: 43 minutes; Yield: 6 to 8 servings; Level: Easy
To view this online, click here.
Ingredients
1-1/2 pounds chicken tenders (about 10 tenders)
1/2 teaspoon sweet paprika
1/2 teaspoon dried sage
1/4 teaspoon dried oregano
Salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 cup frozen pearl onions
1 cup frozen peas and diced carrots
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups low-sodium chicken stock
1 cup heavy cream
1 store bought pie crust, unbaked and thawed if frozen
1 egg, lightly beaten
Special equipment: 10-inch cast-iron pan
Directions
Preheat the oven to 400 degrees F.
Sprinkle the chicken tenders with paprika, sage, oregano, salt and pepper. Heat a 10-inch cast-iron pan over medium-high heat and add the olive oil. When the oil begins to swirl, add the seasoned chicken and saute until cooked through, about 4 minutes on the first side and 3 minutes on the second side. Remove the chicken to a plate with tongs, leaving the oil in the pan. Rest the chicken for a few minutes, and then chop into 1/2-inch cubes.
To the same pan, add the onions and peas and carrots and sprinkle with salt and pepper. Stir and cook until the onions become tender, 3 to 5 minutes. Add the garlic and cook until fragrant, about 1 minute longer. Sprinkle in the flour and stir until the flour dissolves into the vegetables and juices. Add the chicken stock and raise to a simmer, stirring until thickened. Once the liquid has thickened, stir in the heavy cream. Season with salt, if needed.
Return the chicken to the pan. Unfold the pie crust and place over the top of the filling, tucking the excess edges inside the pan. Brush the crust evenly with the egg wash. Using a knife, gently cut 3 vents in the top of the crust. Place in the oven and bake until the crust is golden brown, about 20 minutes.
EASY PORCUPINE MEATBALLS
This yumminess is from Coco Morante at Simply Recipes. For this recipe, Coco wrote, "Porcupine meatballs...really do resemble little woodland creatures, nestled in their tomato sauce with quills at the ready. They are truly a sight to behold when you lift the lid off of the skillet.
"Despite their spiky appearance, these meatballs are soft and tender. A fun and retro dish, they started to appear in the early 20th century but gained popularity post World War II, when brands like Hunt’s printed recipes for porcupine meatballs in ads for their tomato sauce."
Prep Time: 10 minutes; Cook Time: 55 minutes; Total Time: 65 minutes; Servings: 4; Yield: 14 meatballs
To view this online, go to https://www.simplyrecipes.com/easy-porcupine-meatballs-recipe-8710565.
Ingredients
For the meatballs
1 pound ground beef (85% to 90% lean)
1/2 cup water
1/2 cup uncooked long grain rice
1/4 medium yellow onion, finely diced
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
For the sauce
2 tablespoons olive oil
2 cloves garlic, minced or pressed
3/4 medium yellow onion, finely diced
2 ribs celery, finely diced (optional)
1 (15-ounce) can tomato sauce
1 tablespoon Worcestershire sauce
1-1/4 cups water
1 tablespoon chopped fresh parsley, optional
Directions
Add the beef, water, rice, onion, salt, and pepper to a mixing bowl. Stir or use your hands to mix until evenly combined.
Heat the oil and garlic in a large (12-inch) skillet over medium heat. When the garlic begins to bubble around the edges, add the onions and celery and sauté until the onions are beginning to soften and become translucent, 3 minutes. Stir in the tomato sauce, Worcestershire sauce, and water.
When the sauce comes up to a simmer, use a 2-1/2-tablespoon cookie scoop to portion out the meatballs, dropping them into the sauce in a single layer. You can also roll the meatballs in your hands—aim for approximately golf ball-sized meatballs.
Let the sauce come up to a simmer again. Turn the heat down to low and cover the skillet with a lid or a piece of foil. Let the meatballs simmer in the sauce until the meatballs are tender, the rice is cooked through and the grains are poking out of the meatballs, and the sauce is thickened, about 45 minutes. Check at the 30-minute mark to make sure the sauce hasn’t reduced too much, and gently stir in a splash of water if needed.
Garnish the meatballs with chopped parsley and serve right away.
Store any leftovers in a tightly lidded container, refrigerated, for up to 4 days. Reheat a serving in the microwave for about 2 minutes, lightly covered to avoid splatters.
These meatballs freeze well and work beautifully for meal prep, too! Flash freeze uncooked meatballs on a baking pan, then store in an airtight container for up to three months. When you're ready to cook, simmer the meatballs in the sauce and serve.
GROWN-UP SLOPPY JOES
This is from Everyday Diabeyic Recipes. It begins, "Who says Sloppy Joes are only for kids? We've lightened up the typical kid's meal with fresh vegetables and added a bit of spice for good measure. Your kids will still like it, and so will you!"
Cook Time: 15 minutes; Serves: 4
To view this online, do to https://www.everydaydiabeticrecipes.com/Beef/Grown-Up-Sloppy-Joes.
Ingredients
1 pound 95% lean ground beef
1 small onion, chopped
1 small zucchini, shredded
2 cups light spaghetti sauce
1 teaspoon garlic powder
1 teaspoon chili powder
1/2 teaspoon black pepper
8 whole wheat, sandwich thins, split
Directions
In a large skillet, brown ground beef, onion, and zucchini over medium-high heat 10 to 12 minutes, or until beef is no longer pink and zucchini is tender.
Reduce heat to medium-low and stir in spaghetti sauce, garlic powder, chili powder, and black pepper. Cook an additional 4 to 5 minutes, or until heated through.
Spoon over bottom halves of sandwich thins, cover with tops, and serve immediately.
HOMEMADE SLOPPY JOES
This yumminess is from John Mitzewish - aka Chef John - on allrecipes. For this recipe, Chef John wrote, "Homemade Sloppy Joes don't have to be difficult to eat. Despite the name of this iconic retro dish, the secret to a great Sloppy Joe is a thick, rich, almost dry consistency, which allows the sandwich to be eaten with your hands. Serve on hamburger buns."
Prep Time: 15 minutes; Cook Time: 55 minutes; Total Time: 1 hr 10 minutes; Servings: 6
To view this online, go to https://www.allrecipes.com/recipe/220182/homemade-sloppy-joes/.
Ingredients
1-1/2 pounds extra-lean ground beef
1/2 onion, diced
1 green pepper, diced
2 cloves garlic, minced
2 cups water, divided
3/4 cup ketchup
2 tablespoons brown sugar
1 teaspoon Dijon mustard
1-1/2 teaspoons salt, or to taste
1/2 teaspoon ground black pepper
1 dash Worcestershire sauce
1 pinch cayenne pepper, or to taste
Directions
Gather all ingredients.
Place ground beef and onion in a large skillet over medium heat; cook and stir until beef is browned and crumbled, about 10 minutes.
Stir in green pepper and garlic; cook and stir until softened, 2 to 3 minutes.
Add 1 cup water and stir, scraping the pan to dissolve any brown flavor bits from the bottom of the skillet.
Stir in ketchup, brown sugar, Dijon mustard, salt, black pepper, and Worcestershire sauce.
Add remaining 1 cup water and bring mixture to a boil.
Reduce heat to low and simmer, stirring occasionally, until liquid has evaporated and mixture is thick, about 40 minutes.
Season with salt, black pepper, Worcestershire sauce, and cayenne pepper. Serve and enjoy!
SUPER DECADENT MAC AND CHEESE
This yumminess is from Kardea Brown on the Food Network.
Active Time: 25 minutes; Total Time: 1 hour; Yield: 8 to 10 Servings; Level: Easy
To view this yumminess online, go to https://www.foodnetwork.com/recipes/super-decadent-mac-and-cheese-9831363.
Ingredients
1/4 cup unsalted butter, plus more for greasing the dish
Kosher salt and freshly ground black pepper
1 pound elbow macaroni
1/4 cup all-purpose flour
2 cups whole milk
1/2 cup heavy cream, plus more if needed
4 ounces cream cheese
One 16-ounce block sharp Cheddar, shredded
1-1/2 cups extra-sharp Cheddar, cut into 1/2-inch cubes
1 teaspoon granulated garlic
2 large eggs
1/2 cup sour cream
Directions
Preheat the oven to 350 degrees F. Grease a 9- by 13-inch baking dish with butter.
Bring a large pot of salted water to a boil, add the macaroni and cook, stirring occasionally, until al dente, about 7 minutes. Strain in a colander, run cold water over the pasta and set aside.
Using the same pot the macaroni was cooked in, melt the 1/4 cup butter over medium heat, add the flour and whisk until smooth. While whisking constantly, slowly add the milk and then the cream. Bring to a simmer, add the cream cheese and the shredded Cheddar except for 1/2 cup and stir until melted. Stir in the granulated garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove the cheese sauce from the heat and stir in the macaroni. Season with salt and pepper.
Whisk together the eggs and sour cream in a small bowl and then fold into the macaroni and cheese. Spread the mixture into the prepared baking dish, fold in the cubed Cheddar and top with the reserved 1/2 cup shredded Cheddar. Bake until the top just begins to brown, about 20 minutes. Loosely cover with foil and bake 10 to 15 minutes more.
SAUTEED JAMAICAN CALLALOO
This yumminess is from Gabi Odebode on the Food Network.
This recipe starts off, "Callaloo is so popular in Jamaica that this leafy green is often referred to as Jamaican spinach. Although it looks something like spinach, it has a sturdier texture that’s akin to collard greens. Believed to have traveled to the Caribbean from West Africa, callaloo is cooked in many ways throughout the islands, including in ways similar to Southern braised collards. In Jamaica, it’s often sautéed, particularly with bell peppers and other vegetables for a bit of sweetness. Herbs and spice are added for robust flavor that’s bound to please even those who aren’t greens fans. Fresh callaloo can be difficult to find so we use frozen leaves in this recipe. Serve the dish with rice, plantains or boiled dumplings for a full Jamaican experience."
Active Time: 40 minutes; Total Time: 50 minutes; Yield: 4 Servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/sauteed-jamaican-callaloo-18572553.
Ingredients
5 ounces frozen callaloo
2 tablespoon vegetable oil or olive oil
1 small onion, chopped
3 cloves garlic, minced
1 small red bell pepper, diced
1 small yellow bell pepper, diced
2 scallions, sliced
1 habanero pepper or scotch bonnet pepper, chopped, optional
2 teaspoons chicken or vegetable bouillon powder, optional
1 teaspoon fresh thyme leaves
Sea salt, to taste
Directions
Place the frozen callaloo in a medium bowl and allow it to thaw about 10 minutes. Remove and discard the thick stems from the callaloo but keep the thin stems attached to the leaves. Roughly chop the callaloo, place it in a strainer and rinse it thoroughly with room-temperature water to remove any dirt. Set aside in the strainer.
Fill a bowl large enough to comfortably hold the strainer with boiling water. Place the strainer with the callaloo into the water for about 3 minutes. Rinse the callaloo in cold water until cool, about 2 minutes. This step helps soften the callaloo and brighten its color. Press down on the callaloo in the strainer to remove excess water or wrap it in cheesecloth and wring out the water. Set aside.
Heat the oil in a medium skillet or saucepan over medium heat. Add the onions and cook, stirring, until the onion is translucent, 2 to 4 minutes. Add the garlic and cook for 30 seconds. Add the red and yellow bell peppers and cook until slightly tender, about 2 minutes. Add the scallions and habanero pepper, if using, and cook for another minute. Add the callaloo and cook, stirring occasionally, for 3 minutes.
Reduce the heat to medium low. Stir in the bouillon powder, if using, and the thyme and cook for another 3 minutes. Add salt to taste and continue cooking until the callaloo is completely wilted and dark green, about 5 minutes. Taste again and add more salt if needed.
EASY CHICKEN POT PIE
This yumminess is from Sunny Anderson at the Food Network.
Prep Time: 10 minutes; Cook Time: 33 minutes; Total Time: 43 minutes; Yield: 6 to 8 servings; Level: Easy
To view this online, click here.
Ingredients
1-1/2 pounds chicken tenders (about 10 tenders)
1/2 teaspoon sweet paprika
1/2 teaspoon dried sage
1/4 teaspoon dried oregano
Salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 cup frozen pearl onions
1 cup frozen peas and diced carrots
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups low-sodium chicken stock
1 cup heavy cream
1 store bought pie crust, unbaked and thawed if frozen
1 egg, lightly beaten
Special equipment: 10-inch cast-iron pan
Directions
Preheat the oven to 400 degrees F.
Sprinkle the chicken tenders with paprika, sage, oregano, salt and pepper. Heat a 10-inch cast-iron pan over medium-high heat and add the olive oil. When the oil begins to swirl, add the seasoned chicken and saute until cooked through, about 4 minutes on the first side and 3 minutes on the second side. Remove the chicken to a plate with tongs, leaving the oil in the pan. Rest the chicken for a few minutes, and then chop into 1/2-inch cubes.
To the same pan, add the onions and peas and carrots and sprinkle with salt and pepper. Stir and cook until the onions become tender, 3 to 5 minutes. Add the garlic and cook until fragrant, about 1 minute longer. Sprinkle in the flour and stir until the flour dissolves into the vegetables and juices. Add the chicken stock and raise to a simmer, stirring until thickened. Once the liquid has thickened, stir in the heavy cream. Season with salt, if needed.
Return the chicken to the pan. Unfold the pie crust and place over the top of the filling, tucking the excess edges inside the pan. Brush the crust evenly with the egg wash. Using a knife, gently cut 3 vents in the top of the crust. Place in the oven and bake until the crust is golden brown, about 20 minutes.
EASY PORCUPINE MEATBALLS
This yumminess is from Coco Morante at Simply Recipes. For this recipe, Coco wrote, "Porcupine meatballs...really do resemble little woodland creatures, nestled in their tomato sauce with quills at the ready. They are truly a sight to behold when you lift the lid off of the skillet.
"Despite their spiky appearance, these meatballs are soft and tender. A fun and retro dish, they started to appear in the early 20th century but gained popularity post World War II, when brands like Hunt’s printed recipes for porcupine meatballs in ads for their tomato sauce."
Prep Time: 10 minutes; Cook Time: 55 minutes; Total Time: 65 minutes; Servings: 4; Yield: 14 meatballs
To view this online, go to https://www.simplyrecipes.com/easy-porcupine-meatballs-recipe-8710565.
Ingredients
For the meatballs
1 pound ground beef (85% to 90% lean)
1/2 cup water
1/2 cup uncooked long grain rice
1/4 medium yellow onion, finely diced
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
For the sauce
2 tablespoons olive oil
2 cloves garlic, minced or pressed
3/4 medium yellow onion, finely diced
2 ribs celery, finely diced (optional)
1 (15-ounce) can tomato sauce
1 tablespoon Worcestershire sauce
1-1/4 cups water
1 tablespoon chopped fresh parsley, optional
Directions
Add the beef, water, rice, onion, salt, and pepper to a mixing bowl. Stir or use your hands to mix until evenly combined.
Heat the oil and garlic in a large (12-inch) skillet over medium heat. When the garlic begins to bubble around the edges, add the onions and celery and sauté until the onions are beginning to soften and become translucent, 3 minutes. Stir in the tomato sauce, Worcestershire sauce, and water.
When the sauce comes up to a simmer, use a 2-1/2-tablespoon cookie scoop to portion out the meatballs, dropping them into the sauce in a single layer. You can also roll the meatballs in your hands—aim for approximately golf ball-sized meatballs.
Let the sauce come up to a simmer again. Turn the heat down to low and cover the skillet with a lid or a piece of foil. Let the meatballs simmer in the sauce until the meatballs are tender, the rice is cooked through and the grains are poking out of the meatballs, and the sauce is thickened, about 45 minutes. Check at the 30-minute mark to make sure the sauce hasn’t reduced too much, and gently stir in a splash of water if needed.
Garnish the meatballs with chopped parsley and serve right away.
Store any leftovers in a tightly lidded container, refrigerated, for up to 4 days. Reheat a serving in the microwave for about 2 minutes, lightly covered to avoid splatters.
These meatballs freeze well and work beautifully for meal prep, too! Flash freeze uncooked meatballs on a baking pan, then store in an airtight container for up to three months. When you're ready to cook, simmer the meatballs in the sauce and serve.
GROWN-UP SLOPPY JOES
This is from Everyday Diabeyic Recipes. It begins, "Who says Sloppy Joes are only for kids? We've lightened up the typical kid's meal with fresh vegetables and added a bit of spice for good measure. Your kids will still like it, and so will you!"
Cook Time: 15 minutes; Serves: 4
To view this online, do to https://www.everydaydiabeticrecipes.com/Beef/Grown-Up-Sloppy-Joes.
Ingredients
1 pound 95% lean ground beef
1 small onion, chopped
1 small zucchini, shredded
2 cups light spaghetti sauce
1 teaspoon garlic powder
1 teaspoon chili powder
1/2 teaspoon black pepper
8 whole wheat, sandwich thins, split
Directions
In a large skillet, brown ground beef, onion, and zucchini over medium-high heat 10 to 12 minutes, or until beef is no longer pink and zucchini is tender.
Reduce heat to medium-low and stir in spaghetti sauce, garlic powder, chili powder, and black pepper. Cook an additional 4 to 5 minutes, or until heated through.
Spoon over bottom halves of sandwich thins, cover with tops, and serve immediately.
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