How to Make Easy Meals

Archive for the ‘Main Dish’ Category

Ingredients:

1 slice bacon, chopped
1 tomato, chopped
1 carrot, chopped
1 celery rib, chopped
1 1/2 cup French bread, cubed
1 pound lean ground beef
2 eggs
1/2 cup Parmesan cheese, grated
1/2 cup parsley, chopped
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 (8 oz) package mozzarella cheese, shredded

Instructions:

Place the bacon in a large skillet over medium heat.  Cook 3 minutes or until browned.  Remove bacon to a paper towel.

Using the bacon drippings, cook the tomato, carrot, celery and onion, covered for 6 minutes or until tender.  Stir the bacon back into the skillet.

Place the bread in a bowl.  Place just enough water in the bowl with the bread to cover.  Allow the bread to stand in the water 5 minutes.  Drain the water and squeeze the excess water out of the bread cubes.

Place the bread back into the bowl.  Add the ground beef, eggs, Parmesan cheese, parsley, garlic, salt and pepper to the bread.  Mix the ingredients together with you hands.  Form a square loaf when the ingredients have been mixed together.  Place the loaf in a square baking dish.  Form a well in the middle of the loaf.  Place the cooked vegetables into the well.  Sprinkle in the mozzarella cheese.  Form the loaf back over the top of the vegetables.  Heat the oven to 350 degrees.  Bake 50 minutes.  Remove and let the meat loaf stand 10 minutes before cutting.

Serves 4

photo credit: WmJR

Ingredients:

1 tablespoon extra virgin olive oil
1 cup onion, chopped
4 garlic cloves, minced
1 (28 ounce) can peeled whole tomatoes and juice
1 (7 ounce) container sun dried tomato pesto
2 eggs
2 (15 ounce) containers ricotta cheese
1 (14 ounce) package frozen chopped spinach, thawed and squeezed dry
1 (8 ounce) package Italian cheese blend, shredded
1/2 cup Parmesan cheese, grated
1/4 teaspoon salt
12 oven ready lasagna noodles

Instructions:

Pour the oil into a large skillet and place over medium heat.  Once the oil is hot but not smoking add the onion.  Cook for 3 minutes stirring occasionally. Stir in the garlic and continue cooking 1 minute garlic should be fragrant. Pour in the tomatoes and use the back of a spoon to crush being sure to leave chunks in the sauce.  Place the heat on low and cook 3 minutes.  Add the pesto and stir well. Remove the skillet from the heat.

Beat the eggs slightly in a large mixing bowl.  Add the ricotta cheese, spinach and 1/2 of the cheese blend.  Stir well.  Add the Parmesan cheese and salt and continue stirring until completely combined.

Cover the bottom of a large baking dish with sauce.  Lay 4 lasagna noodles on top of the sauce.  Spread 1/2 of the cheese mixture over the noodles.  Cover with sauce.  Repeat layers 2 more times ending with sauce on the top.

Bring the oven temperature to 375 degrees. Sprinkle the top of the lasagna with the remaining Italian cheese blend.  Cover the baking dish with aluminum foil.  Bake 45 minutes.  Remove the foil and continue baking 30 minutes or until bubbly.  Allow lasagna to stand 15 minutes before serving.

Serves 8

photo credit: beccapie

Ingredients:

2 tablespoons butter, divided
3 cups sweet onion, sliced thin
½ teaspoon sugar
3 tablespoons beef broth
1 teaspoon thyme, chopped
2 (6 ounce) beef sirloin steaks, boneless and 1 inch thick
1/4 teaspoon salt
1/4 teaspoon pepper

Instructions:

Place 1 tablespoon of butter into a large skillet and place over medium heat.  Let the butter melt completely.  Add the onions.  Stir in the sugar and allow to cook 20 minutes or until caramelized being sure to stir often.  Pour in the beef broth and add the thyme.  Stir well to incorporate.  Cook 3 minutes or until the beef broth is reduced.

Sprinkle both sides of the steaks with the salt and pepper.  Place the remaining 1 tablespoon of butter into another large skillet.  Allow the butter to completely melt over medium heat.  Add the steaks and cook 5 minutes.  Turn and continue cooking 3 minutes for a medium rare steak.  Adjust cooking times for rare or well done.  Remove and place the onions over the steaks before serving.

Serves 2

photo credit: Gudlyf

Ingredients:

1 (3 pound) pot roast
2 (10.75 ounce) can cream of mushroom soup
1 envelope dry onion soup mix
2 (16 ounce) bottles cola

Instructions:

Place the roast in the bottom of the slow cooker.  Place the mushroom soup in a large bowl.  Sprinkle in the dry soup mix.  Pour the cola into the bowl and stir with a rubber spatula until all the ingredients are incorporated together.  Pour the soda pop mixture over the roast.  Cover the slow cooker and set the cooker to the high setting. Cook 6 hours or until the meat is fork tender.

Ingredients:

1 egg
2 Tbsp ketchup
1/4 cup rolled oats
3/4 tsp. Italian seasoning
1/4 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. onion powder
1 pound lean ground beef
4 slices mozzarella cheese
4 hamburger buns

Instructions:

Break the egg into a large mixing bowl and beat slightly.  Add the ketchup and stir to combine.  Stir in the oats until completely combined.  Sprinkle in the Italian seasoning, salt, garlic and onion powder and mix all together until completely incorporated.  Place the beef into the mixture and using your hands mix until all the ingredients are incorporated through the beef.  Shape the beef mixture into 3/4 inch patties.  Turn on the broiler and allow it to heat up.   Place the burgers on a broiler pan and place them 4 inches from the heat.  Cook 15 minutes or no longer pink and as well done as you like being sure to turn once during cooking time.  Remove and place one slice of cheese on top of each burger.  Return to the broiler for 45 seconds or until cheese just begins to melt.  Place the burgers on the buns and serve with lettuce, tomato, pickle and your favorite condiments.