Sweet and Sour Meatballs

1 lb ground beef
1 egg
1/2 cup dry bread crumbs
1/4 cup finely chopped onion
1/4 tsp ground ginger
1/2 tsp seasoned salt
1/4 tsp ground black pepper
1 tsp Worcestershire
1 tsp granulated sugar

1 (20 oz) can pineapple chunks, drained with juice reserved
1/3 cup water
3 tbsp distilled white vinegar
1 tbsp soy sauce
1/2 cup packed brown sugar
3 tbsp cornstarch
1/2 tsp ground ginger
1/2 tsp seasoned salt
1 large carrot diced
1 bell pepper, chopped to 1/2 inch pieces

Preheat oven to 400. Lightly grease a large, shallow baking sheet.

In a large bowl, thoroughly mix the ground beef, eggs, bread crumbs, onion, ginger, seasoned salt, pepper, Worcestershire sauce and sugar. Shape into one inch balls.

Place meatballs in a single layer on prepared baking sheet. Bake in preheated oven for 10 to 15 minutes; set aside.

To make the sauce, mix enough water with the reserved pineapple juice to make 1 cup. In a large pot over medium heat, combine the juice mixture, 1/3 cup water, vinegar, soy sauce, and brown sugar. Stir in cornstarch, ginger and seasoning salt, until smooth. Cover and cook until thickened.

Stir pineapple chunks, carrot, green pepper and meatballs into the sauce. Gently stir to coat the meatballs with the sauce. Simmer, uncovered, for about 20 minutes, or until meatballs are thoroughly cooked.

Sloppy Joes

1 lb ground beef
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/2 tsp garlic powder
1 tsp prepared yellow mustard
3/4 cup ketchup
3 tsp brown sugar
salt to taste
ground black pepper to taste

In a medium skillet, over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.

Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes or pour into crock pot and cook on low for 3-4 hours. Season with salt and pepper. Serve on a roll.

To freeze leftovers fill muffin cups or half cup containers. Once frozen remove from container, wrap in plastic wrap and foil and store. Reheat individual serving sizes in the microwave.

Summer Steak and Chicken Kabobs

1/2 cup vegetable oil
1/4 cup soy sauce
3 tbsp honey
2 tbsp white vinegar
1/2 tsp ground ginger
1/2 tsp garlic powder
1 1/2 lbs boneless beef sirloin steak, chicken or a combination of the two, cut into 1″ cubes
1/2 lb fresh mushrooms
2 medium onions, cut into wedges
1 medium green pepper, cut into 1″ chunks
1 medium yellow summer squash, cut into 1/2″ slices

In a large resealable bag, combine oil, soy sauce, honey, vinegar, ginger and garlic powder. Add steak and chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight.

Drain and discard marinade. On 12 skewers, alternately thread steak, mushrooms, onions, pepper and squash. Grill, uncovered, over medium heat for 12-14 minutes or until meat reaches desired doneness. Turn occasionally.

Enchilada Casserole

1 lb ground beef *
1 large onion, chopped
2 cups salsa
1 can (15 ounces) black beans, rinsed and drained
1/4 cup reduced-fat Italian salad dressing
2 tbsp taco seasoning
1/4 tsp ground cumin
6 flour tortillas (8 inches)
3/4 cup sour cream
1 cup shredded Mexican cheese
1 cup shredded lettuce
1 medium tomato, chopped
1/4 cup minced fresh cilantro

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, beans, dressing, taco seasoning and cumin. Place three tortillas in a 2-qt. baking dish coated with cooking spray. Layer with half of the meat mixture, sour cream and cheese. Repeat layers.

Cover and bake at 400° for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through. Let stand for 5 minutes before topping with lettuce, tomato and cilantro.

* I am not a huge fan of ground beef in tacos but I think this would be great with chicken or beans

Slow Cooker London Broil

2 pounds london broil
1 can condensed cream of mushroom soup
1 can condensed tomato soup
1 package dry onion soup mix

Place meat in the bottom of the slow cooker; if necessary, slice meat to make it fit!

In a medium bowl, mix together mushroom and tomato soup. Pour mixture over beef. Sprinkle dry onion soup mix over top.

Cover, and cook on Low for 8 to 10 hours.

Fajita Skillet

2 flour tortillas, 10″
3 tbsp olive oil
1/2 lb chicken breast
1/2 lb beef sirloin steak
1 medium green pepper, sliced
1 small onion, sliced
2 tbsp soy sauce
2 tbsp brown sugar
1/2 tsp ground cumin
1/2 tsp chili powder
1/4 tsp pepper
2 tbsp lime juice
1 cup cubed pineapple
1 medium tomato

In large skillet, fry strips of tortilla in olive oil on both sides until golden. Drain on paper towels. Cut chicken and beef into thin strips. In skillet cook chicken, beef, pepper, onion, soy sauce, brown sugar, chili powder, cumin and pepper for 3-4 minutes.

In a small bowl combine and stir cornstarch and lime juice until smooth. Stir into skillet. Bring to a boil, cook and stir for 1 minute or until thickened. Stir in pineapple and coarsely chopped tomato and head through.

Beef Stew

2 lbs stew meat
6 carrots
4-5 potatoes
1/2 tsp pepper
5 tbsp minute tapioca
1 onion
1 cup celery
1 large can V8
1 tsp salt

Combine all ingredients in a crock pot. Cook for 5 hours.

Mini Meatloaves

1 lb ground beef
1 box of stuffing
1 cup water
1 seasoning, 1 add-in and 1 cheese from the following

Italian: 1 tsp Italian seasoning, 3/4 cup spaghetti sauce, 3/4 cup mozzarella cheese

Fiesta: 2 tsp chili powder, 3/4 cup salsa, 3/4 cup Mexican style cheese

Mediterranean: 1 tsp dried oregano, 3/4 cup chopped roasted red peppers, 3/4 cup feta cheese

BBQ: 1 tsp garlic powder, 3/4 cup BBQ sauce, 3/4 cup cheddar cheese

Preheat oven to 375

Mix hamburger, stuffing, mix, water and seasoning until well blended. Press evenly into well greased muffin tin. Make an indentation into the center of each “muffin” with the back side of a spoon. Spoon add-ins evenly into indentations.

Bake 25-30 minutes, until meatloaves are cooked through. Top evenly with cheese; continue baking for 5 minutes.

Let stand 10 minutes before serving.

Spaghetti Sauce

1 lb hamburger
1/2 lb Italian sausage
1 onion diced
1 clove garlic (pressed)
1 can tomato puree (28oz)
2 cans tomato paste (6oz)
2 cans tomato sauce (8oz)
1 can red clam sauce (10.5oz)
1 envelope spaghetti sauce mix

Brown hamburger, Italian sausage, onion and garlic. Add browned ingredients and remainder of ingredients to crock pot. Cook on low for 4 hours.

Chili

2 cans red kidney beans (15oz each)
1 can tomato paste (6oz)
2 medium onions, chopped
1 can mushroom pieces
2 cloves crushed garlic
3 tbsp chili powder
1 tsp ground cumin
2 cans diced tomatoes (14.5oz each)
2 lbs browned ground beef
2 ribs celery, chopped
1 green pepper, chopped
1 can baked beans
1 tsp pepper

Mix all ingredients in crock pot. Cook 4ish hours in high or 6 to 8 hours on low.