Posts Tagged ‘Main Courses’

There’s really nothing I love more than a meat sundae. You know, a base like mashed potatoes or polenta, and a meat sauce piled high on top. This recipe for Beef Ragu from another amazing Chicagogrammer, Hyam, of My Midwest Kitchen, is going to the very top of my winter comfort foods to-make list!! You should definitely click on the link to her blog at the end of this post to read her super cute memories of beef ragu hailing from Beauty and the Beast!

Beef Ragu

Beef Ragu

Ingredients:

  • 2 – 2.5 lb beef chuck (organic preferred)
  • 1 white onion – quartered and sliced thinly
  • 1 carrot – diced
  • 2 stalks celery – diced
  • 6 garlic cloves – minced
  • 3 roma tomatoes – deseeded and chopped
  • 1 small can of tomato paste (6 oz)
  • 3 sprigs rosemary
  • 6 sprigs thyme
  • 32 oz beef broth
  • 1 bay leaf
  • 2 tbsp olive oil
  • 1/4 cup Italian parsley – chopped
  • Salt and pepper to taste

For the rest of the recipe with full instructions, please visit Hyam at My Midwest Kitchen!

Beef Ragu over polenta

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Taco. Lasagna. Taco Lasagna!!!!!!!!!!!! This looks so good, and easy, too. Made with taco ground beef, salsa, noodles and cheese.

Taco Lasagna

 

Taco Lasagna

 

  • 12 oven ready lasagna noodles (non-boil noodles)
  • 1 pound lean ground beef
  • 1 (1-oz.) package Old El Paso taco seasoning
  • 1 egg
  • 1 (15-oz.) carton ricotta cheese
  • 4 cups (1 lb.) shredded cheddar cheese
  • 1 (24-oz.) jar chunky salsa
  • Optional toppings: sour cream, green onions, diced tomatoes

For the rest of the instructions and full recipe, please visit The Girl Who Ate Everything

Taco Lasagna

taco-lasagna-

 

Images courtesy of The Girl Who Ate Everything.

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I’m obsessed with mini meals. Perhaps not quite like this, but close:

I’m talking more meals in a muffin tin-type things, like these Mini Shepherd’s Pot Pies from Pillsbury. They’re a no-brainer for portion control, and are obviously the cutest things in the world.

Mini Shepherds Pot Pie

 

Mini Shepherds Pie

 

Mini Shepherd’s Pot Pies:

Ingredients:

1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
1 1/2 cups Green Giant™ Steamers™ frozen mixed vegetables
1 tablespoon butter
1/2 medium yellow onion, chopped
1/2 lb lean (at least 80%) ground beef
1/3 cup beef broth
1/4 teaspoon salt
1/8 teaspoon pepper
1 bag (24 oz) refrigerated mashed potatoes, heated as directed on bag (about 3 cups)

For the rest of the instructions and full recipe, please visit Pillsbury

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Well, I don’t know about you, but I sat around eating like a total fatty over Thanksgiving. I’m talking all that and a family-size bag of chips fatty. I did manage to do some freezing cold runs around town; one with my bff, and one special one with my brother and sister-in-law (Go, Kim!!), but the eating…oh, the eating. Oh well, back on track now, and bringing you a recipe I plan to make soon! After finding out the hard way that quinoa is not couscous, I decided I enjoyed it nevertheless. Oh, and I adore Mexican food, so why not combine something I adore, and something I can pretty easily tolerate into one delicious-looking pot?

As always, I’m sending you over to the original blogger for the full recipe

Mexican Quinoa

One Pan Mexican Quinoa

Ingredients:

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 jalapenos, minced
  • 1 cup quinoa
  • 1 cup vegetable broth
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (14.5 oz) can fire-roasted diced tomatoes
  • 1 cup corn kernels
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Kosher salt and freshly ground black pepper, to taste
  • 1 avocado, halved, seeded, peeled and diced
  • Juice of 1 lime
  • 2 tablespoons chopped fresh cilantro leaves

Directions: for the rest of the directions and full recipe, please visit the original recipe on Damn Delicious.

One Pot Mexican Quinoa

 

Images courtesy of Damn Delicious.

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