Crock pot Loose Meat Sandwich

Don't confuse this sandwich with a sloppy joe. The two are totally different. But both equally good in their own way. Try it, you will like it!!!




1 1/2 cup warm water

1/2 Tbls minced onion
1/2 tsp. low sodium beef base (or a bouillon cube)
1/2 tsp. low sodium chicken base (or a bouillon cube)
1 Tbls. light brown sugar
1 Tbls apple cider vinegar
1/2 Tbls. low sodium soy sauce
1 Tbls. Worcestershire sauce
1 1/2 pounds lean ground beef, uncooked
4 hamburger buns

Set slow cooker to high.  Add all ingredients (except beef).  Stir to combine. Add beef and stir until all combined and beef is completely coated.

Cover and cook for 1 hour.  Stir occasionally to break up ground beef.  Uncover after 1 hour of cook time.  Continue cooking on high for 2 ½ - 3 hours (with cover removed), until most of the liquid has cooked off.  Continue to stir occasionally and break up any chunks of beef.

This recipe can also be made in a fry pan if that is what you prefer. One pot is less dishes and in the crock pot the flavors marry much better and you don't have to watch the pot during the cooking time. :)

Using a slotted spoon, serve a heaping spoonful on a warm bun and load it up with your favorite toppings.  We love to top it with a dab of ketchup and a slice of american cheese.

Orzo Salad

3/4 lb orzo pasta, uncooked

1 Tbsp veg. oil

1/2 c veg oil

3 Tbsp white wine vinegar

3 Tbsp lemon juice, fresh

1 tsp black pepper

1 tsp mustard

1 tsp minced garlic

1 pinch dried thyme

1/2 tsp dried oregano

1/4 tsp ground cumin

3 oz fresh spinach leaves, washed and torn into bite-size pieces

1 small red bell pepper, chopped

1/2 c sliced black olives

1/2 c minced green onions

3 Tbsp Feta cheese, crumbled

3 Tbsp sunflower nuts

Cook orzo 8 to 10 minutes or al dente. Rinse briefly in cold water and drain. Toss with 1 tablespoon olive oil.

Prepare dressing by combining remaining oil through cumin, whisking till smooth. Toss with orzo. Add spinach, pepper, olives, and onions. At this point, salad can be refrigerated several hours. When ready to serve, add crumbled feta cheese and sunflower nuts.

Mini Frittata's

Makes 8 mini frittatas

6 large eggs

1/3 cup half and half (I use fat free) Milk works too.

3 slices of deli meat of your choice (turkey, ham or roasted beef), roughly chopped

a handful of baby spinach, briefly chopped

1/4 cup chopped mushrooms

2 TB. chopped onions

1/3 cup shredded cheese of your choice

salt and pepper to taste

Directions:

Preheat oven to 350F. Grease muffin tin or line with muffin liners.

In a large bowl, mix together eggs and cream until well combined.

Add remaining ingredients and mix well.

Spoon batter into the prepared muffin tin, about 3/4 full. 
Transfer muffin tin to oven and bake for 18 to 20 minutes. 
Transfer muffin tin to a wire rack and let cool completely.

Use a pairing knife to run around the edges of the frittatas to release them from the muffin tin.

If you like red and green peppers you can add them too. Make it your own creation and enjoy!

The frittatas can be frozen up to a month. Reheat in microwave before serving.

Fruit salad

 Fruit Salad with pudding mix

1 (29 ounce) can peach slices 
1 (20 ounce) can pineapple chunks
1 (3 1/8 ounce) box dry vanilla instant pudding mix 
1 lb of strawberries, (quartered)
1 banana, (sliced)
1/2 pint blueberries
1 bunch grapes (I use the red ones)
1 -2 tablespoon sugar (optional)

Directions:
In a large bowl, combine peaches with juice, pineapple with juice, and vanilla pudding mix. Mix well until pudding is dissolved. Stir in strawberries, banana, blueberries, grapes, and sugar if desired. Chill.

Cold Vermicelli Spaghetti Salad

When I saw this recipe I just knew I had to keep it and share.  The recipe can be downsized to fit your wants. I've never followed a salad recipe and I doubt I will start now, but this looks like one I may not alter much at all. :)

Recipe: Cold Vermicelli Spaghetti Salad©From the Kitchen of Deep South Dish

Prep time: 10 min |

Yield: About 4 to 6 servings

Ingredients

• 1 (12 ounce) package of angel hair, vermicelli or thin spaghetti
• 1/2 cup of homemade or commercial Italian dressing
• 2 medium sized tomatoes, seeded and chopped
• 1/4 teaspoon of dried basil
• 1/2 teaspoon of dried parsley
• 1/4 teaspoon of all purpose seasoning, or to taste
• 1/4 teaspoon of freshly cracked black pepper, or to taste
• 1/4 teaspoon of Cajun or Creole seasoning, or to taste, optional
• Dash of dried red pepper flakes, optional
• 1/4 cup of freshly grated Parmesan cheese, optional
• Add-ins: Finely minced red, yellow or sweet onion, celery, sweet red, yellow or green bell pepper, jalapeno or other hot peppers, chopped pimentos, green onion, garlic, seeded, diced cucumber, diced summer squash or zucchini, sliced black, green or cocktail olives.

Instructions

Bring a large pot of water to a boil and add salt. Break pasta into thirds and boil to al dente according to the package directions. Drain and place into a storage bowl. Toss with the dressing. Add the chopped tomato, seasonings and any additional add-ins you like. Cover and refrigerate for at least an hour. Taste and adjust seasonings as needed; toss with Parmesan cheese just before serving.

Cook's Notes: I use Cavender's Greek seasoning or Lawry's seasoning salt. Chopped cooked chicken breast, shrimp and/or cooked, chopped bacon may be added. I prefer my salad without mayonnaise, though some folks do add some to this salad.

Hobo Breakfast packets

        

1 package (28 ounces) frozen O'Brien potatoes, thawed

1-1/4 cups (5 ounces) shredded cheddar cheese, divided

8 bacon strips, cooked and chopped

1/2 teaspoon salt

1/4 teaspoon pepper

Hard-cooked eggs

Directions

1. Prepare campfire or grill for medium-high heat. Toss potatoes with 3/4 cup cheese, bacon, salt and pepper.

2. Divide mixture among four 18x12-in. pieces of heavy-duty nonstick foil, placing food on dull side of foil. Fold foil around potato mixture, sealing tightly.

3. Place packets over campfire or grill; cook 6-9 minutes on each side or until potatoes are tender. Open packets carefully to allow steam to escape; sprinkle with remaining cheese. Can be served with hard cooked eggs or made anyway you like them.

Yield: 4 servings.

Pina Colada Carrot Salad

Pina Colada Carrot Salad  

1 package (10 ounces) julienned carrots

1 cup green grapes, halved

3/4 cup (6 ounces) pina colada yogurt

1/3 cup salted dry roasted macadamia nuts, chopped

In a large bowl, combine carrots, grapes, yogurt and macadamia nuts; toss to coat. Yield: 4, 3/4 cup servings.