(slightly modified from http://fabulesslyfrugal.com/freezer-meal-recipe-cheddar-ranch-burger/)
2 lbs ground beef
1 cup shredded or cubed cheddar cheese (I used a blend of shredded mozzarella/provolone and Sargento Cheddar-Mozzarella sticks*)
3 Tbsp Ranch Dressing Mix
Combine beef, ranch dressing mix and shredded cheddar cheese. Gently shape 6 patties of equal size and thickness (I made 16 2-oz patties instead). Grill patties over direct high heat with the lid closed as much as possible, until cooked – 8-10 minutes, turning once. Or cook in fry pan on stove top over med- high heat until done. If desired, during the last minute of grilling, place a slice of cheese on each patty to melt. Serve warm on hamburger buns with tomatoes, lettuce and ranch dressing.
*Disclaimer: I received a voucher to get the Sargento Cheddar-Mozzarella sticks for free from Influenster in exchange for my honest review and feedback for the product.
Modified from http://shabbybrocante.blogspot.com/2011/10/pillsbury-cresent-roll-cheesburger-ring.html
1 lb ground beef
1 T Worcestershire Sauce
1 T mustard
1/4 to 1/3 cup ketchup
4 slices American cheese
1 can crescent rolls (8 count)
Preheat oven as directed on crescent roll can (mine said 375)
Brown ground beef and mix with ketchup, mustard, and Worcestershire sauce. Place approximately 2 tablespoons meat mixture on the large end of a crescent roll, top with sliced pickle and half a slice of cheese, then wrap the other end of the dough over it.
I only put pickles in half of ours, as Mr. Meatatarian doesn’t like them, so I marked the ones with pickle by putting a slice of pickle on top of the wrapped bun.
Bake as directed on the crescent rolls can, approximately 10-13 minutes or until browned and cheese is melty.
(heavily modified from http://www.chefboyardee.com/recipes-Ravioli-Lasagna-5616)
- 2 cans (15 oz each) Chef Boyardee® Beef Ravioli
- 1-1/2 teaspoons dried Italian seasoning
- 1 cup 1% low-fat cottage cheese
- 1 egg
- 3 cups mozzarella/provolone blend shredded cheese, divided
Combine cottage cheese, egg, Italian seasoning, and 1 cup of shredded cheese in a small bowl.
Preheat oven to 375°F. Spray an 8×8 baking dish with nonstick cooking spray.
Spread one can of ravioli in the bottom of the dish. Top with half of the cottage cheese mixture and 1 cup of shredded cheese. Repeat layers.
Bake 15 minutes or until hot and bubbly.
(If your family isn’t opposed to vegetables in their lasagna, the original recipe calls for spinach and diced tomatoes to be layered in)
Notes for next time: Drain the cottage cheese to hopefully make the lasagna less soupy
(modified from Taste of Home Feb/March 2013)
1/2 lb bacon
1 1/2 cups chopped or shredded carrots
1 cup bread crumbs
4 tsp Worcestershire sauce
2 tsp garlic powder
1 tsp salt
2 lb ground beef
1-1 1/2 cups shredded cheese (I used mozzarella/provolone blend and mild cheddar)
Cook bacon until crispy. Remove from pan (leaving grease in pan), chop, and set aside.
Cook carrots in reserved bacon grease until soft.
Combine bread crumbs, chopped bacon, eggs, Worcestershire sauce, spices, and carrots in a large bowl. Add beef and mix lightly but thoroughly.
Shape into two loaves in a 9×13 baking dish. Bake uncovered at 350 for 45-60 minutes or until internal temperature reads 160 F.
I served this with steamed broccoli, mashed potatoes, and crescent rolls 🙂
Modified from http://centslessdeals.com/2013/05/loaded-mashed-potato-balls-with-bacon-bits-recipe.html/
- 2 cups cold mashed potatoes
- 1 egg, lightly beaten
- 4 oz block cheddar cheese, cubed (I had shredded on hand, so I used that instead)
- 1/8 cup sour cream
- 1/2 lb bacon cooked, crumbled (probably used more like 3/4 lb)
- Mix mashed potatoes, sour cream, shredded cheese, and about half of the bacon crumbles.
- Shape mashed potatoes into 12 patties
- Dip them into the eggs, then dredge in the remaining bacon bits.
- Place onto cookie sheet or baking dish. (I lined a cookie sheet with foil and sprayed with PAM spray)
- Bake at 350 degrees for 15- 20 min, flipping about halfway through to crisp up both sides.
Found a basic recipe here: http://www.food.com/recipe/yeast-free-bread-67405
Last night, I made the bread exactly according to recipe. It turned out pretty tasty, but kind of crumbly and a bit bland. Today’s project has been coming up with variations.
- Variation One: reduce baking powder to 3 teaspoons; replace liquid with a beaten egg and milk to make the total amount of 1 1/2 cups; use melted butter as the fat; add 1 1/2 cups shredded cheese; brush dough with olive oil before baking *verdict: YUM*
Made this one up with the help of Mr. Meatatarian and his buddy J.
1 lb ground beef
1 lb pasta (I used rigatoni)
1/3 cup flour
4 T butter
2 cups milk
2+ cups cheese
Melt the butter and add the flour to make a roux. Cook for a few minutes to get the raw flour taste off. Whisk in the milk and bring to a boil. Remove from heat and add cheese
Meanwhile, boil the pasta in lightly salted water and brown the ground beef.
Combine it all in a giant bowl and serve with a sprinkle of garlic salt. J and I also added steamed broccoli to our bowls. J also suggests paprika, but we didn’t have any on hand!