Freezer Ground Beef Meals by Sis Marita X

Table of Contents Introduction ................................................................................................................................................... 5 Baked Ground Beef and Ground Turkey ...................................................................................................... 7 Crescent Beef Bundles ............................................................................................................................. 9 Hearty Three Meat Pizza ........................................................................................................................ 10 Green Chili Beef and Bean Burritos ....................................................................................................... 11 Stuffed Meat Loaf with Mushrooms ........................................................................................................ 12 Hot Burger and Bean Dip........................................................................................................................ 13 Poppy Seed Crusted Beef Squares ........................................................................................................ 14 Green Bean Mini Loaves ........................................................................................................................ 15 Beef and Cheese Muffins ....................................................................................................................... 16 Italian Porcupine Patties ......................................................................................................................... 17 Cheesy Dill Meatballs ............................................................................................................................. 18 Beefy Baked Apples ............................................................................................................................... 19 Onion Mushroom Potato Burger ............................................................................................................. 20 Ground Beef Crusted Corn Pie ............................................................................................................... 21 Turkey Snack Cups ................................................................................................................................ 22 Zucchini Turkey Quiche .......................................................................................................................... 23 Spinach Quiche with Turkey ................................................................................................................... 24 Turkey Filled Acorn Squash.................................................................................................................... 25 Vegetable Juice Turkey Loaf .................................................................................................................. 26 Barbecue Sauce Turkey Meat Loaf ........................................................................................................ 27 BBQ Maple Meatballs ............................................................................................................................. 28 Turkey Filled Mini Turnovers .................................................................................................................. 29 Ground Beef and Ground Turkey Casseroles............................................................................................. 30 Turkey Spinach and Noodle Casserole .................................................................................................. 32 Cheesy Turkey and Mushroom Bake ..................................................................................................... 33 Turkey Burger with Three Beans ............................................................................................................ 34 Cheesy Turkey Mostaccioli ..................................................................................................................... 35 Wild Rice and Beef Lasagna .................................................................................................................. 36 Baked Taco Beef Squares ...................................................................................................................... 37 Tomato Topped Cornbread Pie .............................................................................................................. 38 Golden Hash Brown and Beef Pie .......................................................................................................... 39 Lattice Cheese Meal Loaf Pie ................................................................................................................. 40 Asparagus and Beef Potato Pie.............................................................................................................. 41 © HillbillyHousewife.com – All Rights Reserved

Baked Ground Beef Stew ....................................................................................................................... 42 Sloppy Joe Tucked in a Bun ................................................................................................................... 43 Au Gratin Beef Casserole ....................................................................................................................... 44 Cajun Baked Beef Cabbage ................................................................................................................... 45 Pizzazz Burger Casserole ...................................................................................................................... 46 Ground Beef and Spinach Skillet Casserole .......................................................................................... 47 Herbed Vegetable and Beef Casserole .................................................................................................. 48 Crunchy Rice and Burger Casserole ...................................................................................................... 49 Potato Topped Cheeseburger Pie .......................................................................................................... 50 Spaghetti Crusted Beef Pie .................................................................................................................... 51 Beefed Up Green Bean Casserole ......................................................................................................... 52 Barbecue with Cheddar Topped Biscuits ............................................................................................... 53 Mexican Stew Tamale Casserole ........................................................................................................... 54 Skillet Ground Beef or Turkey ..................................................................................................................... 56 Beefy Taco Skillet Dinner ....................................................................................................................... 57 Hungarian Paprika Steaks ...................................................................................................................... 58 Sandwich Style Stroganoff...................................................................................................................... 59 Ready to Use Italian Ground Beef .......................................................................................................... 60 Ready to Use Mexican Ground Beef ...................................................................................................... 61 Salisbury Steak with Golden Gravy ........................................................................................................ 62 Ground Beef Fettuccine with Peppers .................................................................................................... 63 Beefy Onion Skillet Dinner ...................................................................................................................... 64 Tropical Hamburger Dinner .................................................................................................................... 65 Oriental Beef and Broccoli Skillet ........................................................................................................... 66 Spiced Hamburger Rice Skillet Dinner ................................................................................................... 67 Mini Spinach Beef Patties ....................................................................................................................... 68 Beef and Corn Noodles .......................................................................................................................... 69 Chili Mac Skillet Style ............................................................................................................................. 70 Spicy Texan Hash ................................................................................................................................... 71 Beefy Rice and Veggie Skillet................................................................................................................. 72 Salsa Turkey Taco Meat ......................................................................................................................... 73 Turkey Spinach Nibbles .......................................................................................................................... 74 Cranberry Turkey Appetizers .................................................................................................................. 75 Skillet Turkey and Cheese ...................................................................................................................... 76 Penne Pasta with Turkey Skillet ............................................................................................................. 77 © HillbillyHousewife.com – All Rights Reserved

Turkey Parmesan Goulash ..................................................................................................................... 78 Italian Breakfast Turkey Patties .............................................................................................................. 79 Turkey Style Spaghetti Sauce ................................................................................................................ 80 Skillet Turkey Rounds ............................................................................................................................. 81 Stove Top Ground Beef and Turkey ........................................................................................................... 82 Red Pepper Spiced Turkey Chili............................................................................................................. 84 Zippy Turkey Meatballs ........................................................................................................................... 85 Cheese Topped Beef and Vegetables .................................................................................................... 86 Simple Beef Bolognese Sauce ............................................................................................................... 87 Barley and Burger Stew .......................................................................................................................... 88 Beef Taco Chili Soup .............................................................................................................................. 89 Zesty Mac and Beef Soup ...................................................................................................................... 90 Bacon and Beef Potato Chowder ........................................................................................................... 91 Cheese Soup with Meatballs .................................................................................................................. 92 Down Home Hamburger Soup................................................................................................................ 93 Velvety Cheeseburger Soup ................................................................................................................... 94 Nacho Chili Corn Chip Dip ...................................................................................................................... 95 Rich Ground Beef Gravy ......................................................................................................................... 96 Spiced Beef with Cauliflower .................................................................................................................. 97 Slow Cooker Four Beans and Beef ........................................................................................................ 98 Mexican Taco Loaf ................................................................................................................................. 99 Crockpot Recipes ...................................................................................................................................... 100 Crock Pot Sloppy Barbecue.................................................................................................................. 102 Slow Cooked Beef Vegetable Noodle Soup ......................................................................................... 103 Crock Pot Hamburger Cabbage Soup .................................................................................................. 104 Prairie Beans and Burger ..................................................................................................................... 105 Slow Cooked Cajun Loaf ...................................................................................................................... 106 Turkey and Cheesy Scalloped Potatoes .............................................................................................. 107 A Few Other Ground Beef and Ground Turkey Recipes .......................................................................... 108 Spiced Turkey Logs with Cranberry Sauce .......................................................................................... 109 Thousand Island Turkey Burgers.......................................................................................................... 110 Beef Taco Egg Rolls ............................................................................................................................. 111 Deep Fried Turkey Nibblers .................................................................................................................. 112 Turkey Pecan Cheese Ball ................................................................................................................... 113 Printable Labels ........................................................................................................................................ 114 © HillbillyHousewife.com – All Rights Reserved

Introduction I don’t know about you, but we tend to eat quite a bit of chicken around here. I love how versatile it is and how even a little ground meat goes a long way in some dishes. I tend to keep an eye out for ground beef on sale (or ground turkey for that matter since they can be used interchangeably in these dishes) and then buy a bunch and cook it up into various freezer meals. Being able to do this saves our family a lot of money and makes life easier for me during those busy afternoons and nights when we’re running around to various activities. This recipe collection contains some of my all-time favorite ground beef and ground turkey recipes. I hope you and your family will enjoy them as much as we have.

Toward the end of this recipe collection you’ll find printable labels for each of the dishes. Print them… cut them out and tape them to your freezer dishes. They include the name of the dish, a space for you to note the date that you cooked the meal and some reheating instructions.

Please make sure you read the reheating instructions before you make and freeze the ground beef or turkey dish. Some of the recipes require you to omit a step before freezing to make sure the finished product tastes just right when you thaw and reheat it. Having the reheating instructions right on your freezer meal makes it easy for someone else to prepare the meal in case you’re running late or are out sick. It’s just one of the many perks of freezer cooking. Let’s dive right in and of course you are welcome to email me at susanne@hillbillyhousewife.com with any questions or comments. If you have a great freezer recipe I would love to know about it as well. Let’s get cooking.

Susanne Myers – The Hillbilly Housewife www.Hillbillyhousewife.com

For more recipe collections like this including chicken recipes, soup and stew recipes and more visit: http://www.hillbillyhousewife.com/ebooks/freezercollections.html

Baked Ground Beef and Ground Turkey One of my favorite ways to cook ground beef and ground turkey is to bake it. This process also lends itself really well to freezer cooking, as you will see in the recipes below. Heat a side dish casserole alongside the main course, or just boil some rice or pasta and dinner is done. The next time ground beef or ground turkey goes on sale at the grocery store, buy some extra and fix a few of these freezer dishes to use for dinner in the weeks to come.

Bacon Cheeseburger Squares Ingredients: • • • • • • • • • • •

1 egg 1 (8 oz.) can tomato sauce 1 C quick cooking oats 1/4 C onion, chopped 1/2 tsp salt 1/2 tsp pepper 1 1/2 lbs. ground beef 1/3 C mayonnaise 2 tbsp ketchup 8 slices of American cheese cut in half 8 bacon strips, cooked and halved

Directions: Set the oven temperature to 350 degrees and allow the oven to heat. Break the egg into a large mixing bowl and beat lightly with a fork. Pour the tomato sauce in with the egg and beat with the fork until combined. Stir in the oats and onion. Add the salt and pepper and stir until all the ingredients are blended together well. Crumble the beef into the bowl and mix well. Press the meat mixture into an ungreased 13X9 baking dish. Bake 35 minutes or until the meat is no longer pink. Drain off any excess fat. Adjust the oven temperature to the broiler setting. Place the mayonnaise into a small mixing bowl. Whisk the ketchup into the mayonnaise until well combined. Spread the mixture over the top of the baked meat. Cut the meat into 16 squares and place the squares onto a baking sheet. Top each square with one strip of bacon and a half of slice of cheese. Broil the squares for 2 minutes or until the cheese has started to melt. Makes 8 servings It is not necessary to thaw these squares before reheating. Set the oven temperature to 350 degrees. Place the squares on a baking sheet and cover with foil. Heat the squares approximately 40 minutes or until completely heated through. More cheese may be added to these squares if you like. Add the cheese and do not recover. Place in the oven for 2 minutes or until the cheese has melted.

Crescent Beef Bundles Ingredients: • • • • • • • • • •

1/2 lb. lean ground beef 1/4 C onion, chopped 1 garlic clove, minced 1 tbsp almonds sliced 1 tbsp raisins 2 tbsp green olives, chopped 1 small tomato, chopped 1/8 tsp cinnamon 2 tsp vinegar 1 (8 oz.) can refrigerated crescent rolls

Directions: Set the oven temperature to 350 degrees and preheat. Break the meat into a large skillet set over medium high heat. Stir in the onion and the garlic. Cook 10 minutes or until the beef is browned and the onion is tender. Drain well and return the meat mixture to the skillet. Stir in the almonds, raisins, olives and tomatoes. Sprinkle the cinnamon over the ingredients in the skillet. Pour the vinegar into the skillet and stir until well combined. Reduce the heat to medium and simmer the mixture for 10 minutes or until the liquid is completely absorbed. Separate the crescent rolls into 4 pieces. Press the rolls at the perforations to seal. Place the pieces on an ungreased cookie sheet. Spoon a half of cup of the meat mixture into the center of each piece of dough. Pull the 4 corners of each roll piece to the center and twist to close. Bake 22 minutes or until golden brown. Makes 4 bundles To reheat do not thaw. Wrap each bundle in a piece of heavy duty foil and place on a cookie sheet. Preheat the oven to 350 degrees and heat approximately 30 minutes or until completely heated through.

Hearty Three Meat Pizza Ingredients: • • • • • • • • • • •

2 (10 oz.) pkgs. refrigerated pizza dough 1/2 lb. lean ground beef 1 C onion, chopped 1 (15 oz.) can pizza sauce 1 C mushroom stems and pieces, drained 1/2 C black olives, sliced 1 C sweet green pepper, chopped 1 C Canadian bacon, cut up 1 (4 oz.) pkg. pepperoni, sliced 2 C mozzarella cheese, shredded 1/4 C Romano cheese, grated

Directions: Allow the oven to preheat to 450 degrees. Spray two 11X13 pizza pans with a non stick cooking spray. Press the pizza dough onto the pizza pans, building up the edges slightly. Bake the pizza dough for 8 minutes or until lightly browned. Place the ground beef and onion into a skillet positioned over medium heat. Cook the meat for 12 minutes or until browned through and the onion is tender. Drain the fat off of the meat. Spread the pizza sauce evenly over both crusts. Sprinkle the crusts with the meat mixture. Place the mushrooms, olives and green pepper evenly over each pizza. Layer the Canadian bacon and pepperoni onto each pizza. Sprinkle each pizza with 1 C of the mozzarella cheese. Divide the Romano cheese between the two pizzas, covering them entirely. Bake 10 minutes or until the cheese has melted and sauce is bubbly. Makes 16 servings Do not thaw before reheating. Place the leftover pizza onto a baking sheet. Preheat the oven to 450 degrees and heat the pizza for approximately 18 minutes or until heated through.

Green Chili Beef and Bean Burritos Ingredients: • • • • •

1 (16 oz.) can refried beans 8 (6 in.) flour tortillas 1/2 lb. ground beef, cooked and drained 1 C sharp Cheddar cheese, shredded and divided 1 (4 1/2 oz.) can green chilies, chopped

Directions: Adjust the oven temperature to 350 degrees. Spread each tortilla evenly with the refried beans. Sprinkle the cooked beef evenly over each tortilla. Divide 2 tbsp of the cheese evenly between each tortilla. Fold the ends over the filling and roll the burrito up. Lay the burritos fold side down into a lightly greased 13X9 pan. Sprinkle the top with the green chilies and remaining cheese. Bake 20 minutes or until the cheese has completely melted and the burritos are hot. Makes 8 servings To reheat, do not thaw or the tortillas will become rubbery. Cover the dish with foil and place in a preheated 350 degree oven. Heat the burritos for approximately 35 minutes or until heated through. More cheese and chilies may be added if desired.

Stuffed Meat Loaf with Mushrooms Ingredients: • • • • • • • • • • • •

2 eggs 2 tbsp of milk 1/4 C of ketchup 2 tsp salt, divided 1/2 tsp pepper, divided 1 1/2 lbs. lean ground beef 2 tbsp butter 1/2 lb. fresh mushrooms, sliced 1 onion, chopped 2 C soft bread crumbs 1/2 tsp dried parsley flakes 1/2 tsp dried thyme

Directions: Set the oven to 350 degrees and allow the oven to preheat. Spray a loaf pan with a non stick cooking spray on the bottom only. Break the eggs into a bowl and beat lightly with a fork. Add the milk and ketchup and whisk until well combined. Whisk in 1 1/2 tsp of salt and 1/4 tsp of pepper. Crumble the beef into the mixture and mix until all the ingredients are well combined. Separate the meat mixture into 2 equal parts. Pat one half of the meat mixture into the bottom of the prepared loaf pan. Place the butter into a skillet over medium heat. When the butter has completely melted stir in the mushrooms and onions. Sauté for 3 minutes or until the vegetables are tender. Stir the bread crumbs into the skillet. Add the parsley, thyme and remaining salt and pepper and stir to combine. Sauté for 3 minutes or until the bread crumbs are starting to brown. Spread the mixture evenly over the meat in the loaf pan. Press the remaining meat over the top of the mushroom mixture. Bake 1 hour or until the meat is completely cooked through. Makes 6 servings To reheat, do not thaw. Place the meatloaf into a casserole dish. Heat the meatloaf in a preheated 350 degree oven for approximately 55 minutes or until completely heated through.

Hot Burger and Bean Dip Ingredients: • • • • • •

2 lbs. ground beef 1 tbsp dried minced onion 1 (8 oz.) can tomato sauce 1 (16 oz.) can kidney beans, drained 1 (15 oz.) can chili beans drained 2 (8 oz.) pkgs. Cheddar cheese, shredded

Directions: Set the oven temperature to 350 degrees and allow the oven to preheat. Crumble the beef into a skillet placed over medium heat. Cook the beef, stirring occasionally, for 10 minutes or until no longer pink. Drain the meat well and transfer to a large mixing bowl. Add the onion to the meat and mash the meat with a fork until crumbly. Pour the tomato sauce into the blender. Add both can of beans and blend until chunky. Add the bean mixture to the beef mixture and stir to combine well. Spray a 13X9 inch baking pan generously with a nonstick cooking spray. Spread half of the meat and bean mixture into the prepared pan. Sprinkle half of the shredded cheese over the top. Spread the remaining meat and bean mixture over the cheese. Top with the remaining cheese. Bake 30 minutes or until the cheese has completely melted and the dip is hot all the way through. Makes 9 cups To reheat frozen dip, do not thaw. Place the dip in a casserole dish and cover with aluminum foil. Place the dip in a preheated 350 degree oven for approximately 35 minutes or until the dip is hot throughout.

Poppy Seed Crusted Beef Squares Ingredients: • • • • • • • • • • • •

1 lb. ground beef 1 1/2 C fresh mushrooms, chopped 1 onion, chopped fine 1 (10 3/4 oz.) can cream of celery soup 1 tbsp horseradish 1 3/4 tsp salt, divided 1/2 tsp pepper 3 C of flour 2 tbsp poppy seeds 3/4 tsp baking powder 1 C shortening 1/2 C cold water

Directions: Set the oven temperature to 425 degrees and allow the oven to heat. Place the beef into a skillet over medium heat. Add the mushrooms and onion and stir to combine. Cook 10 minutes or until the meat is no longer pink. Fold the soup into the beef mixture. Add the horseradish and stir in well. Sprinkle in 1 tsp salt and the pepper and mix well. Remove the pan from the heat and set aside. Dump the flour into a large mixing bowl. Add the poppy seeds, baking powder and remaining salt tossing to combine. Cut in the shortening with a pastry blender until the mixture resembles coarse crumbs. Slowly add the water, tossing the mixture with a fork until soft dough balls form. Form the dough into a large ball and divide the dough into 2 portions. Roll both pieces of dough out into 15X10 inch rectangle. Place on piece of dough into the bottom of an ungreased 15X10 baking pan. Spread the meat mixture over the top of the dough. Place the second piece of dough over the top. Bake 25 minutes or until the topping is golden brown. Allow to cool slightly before cutting into squares. Makes 10 servings To reheat these squares do not thaw. Place them in a baking pan and cover loosely with foil. Place the squares in a preheated 400 degree oven for approximately 50 minutes or until heated through.

Green Bean Mini Loaves Ingredients: • • • • • • • • • •

1 egg lightly beaten 1 C pasta sauce, divided 1/2 C dry bread crumbs 1/4 C fresh basil, coarsely chopped and divided 1/4 tsp salt 1 lb. lean ground beef 1 C mozzarella cheese, shredded and divided 1 (12 oz.) pkg. fresh green beans, trimmed 1 tbsp olive oil 1/4 tsp red pepper

Directions: Set the oven temperature to 450 degrees. Place the egg into a mixing bowl. Add 1/2 C of pasta sauce and the bread crumbs. Sprinkle in 2 tbsp of the basil and the salt. Add the beef and 1/2 C of the mozzarella cheese. Mix the ingredients together until completely combined. Form the mixture into 4 mini loaves. Place the loaves on an ungreased baking sheet. Spoon the remaining pasta sauce evenly over each loaf. Sprinkle the remaining cheese over the top of the each loaf. Bake 20 minutes or until a meat thermometer inserted into each loaf reads 160 degrees. Fill a sauce pan 2/3 full of water and place the pan over high heat. Bring the water to brisk boil then add the green beans. Cook the beans for 10 minutes or until crisp tender. Drain well and place in a bowl. Toss the beans with the oil and red pepper. Spoon the beans over the 4 individual loaves just before serving. Sprinkle each loaf evenly with the remaining basil. Makes 4 servings When freezing these loaves do not add the beans. These can be added after reheating. To reheat do not thaw. Place the loaves into a shallow baking pan. Place the pan in a preheated 350 degree oven for approximately 50 minutes or until the loaves are heated through. Cook fresh beans as directed above and spoon over the reheated mini loaves.

Beef and Cheese Muffins Ingredients: • • • • • • • • •

1/2 lb. lean ground beef 1/8 C butter, melted 2 C of flour 2 tbsp sugar 1 tbsp baking powder 1/2 tsp salt 1 large egg 1 C of milk 1/2 C Cheddar cheese, shredded

Directions: Set the oven temperature to 375 degrees and allow it to heat while preparing the muffins. Line 12 muffin cups with paper liners. Crumble the beef into skillet placed over medium heat. Cook the beef, stirring occasionally, for 8 minutes or until the beef is no longer pink. Remove the beef with a slotted spoon and drain well. Add enough of the drippings from the meat to the melted butter to equal 1/4 C. Place the flour in a mixing bowl. Add the sugar, baking powder and salt. Toss to combine. In a separate bowl beat the egg with an electric mixer on medium speed until fluffy. Pour the milk and butter drippings in with the egg. Beat until well combined. Add the flour mixture to the egg mixture and stir until the dry mixture is completely moistened. Fold in the cheese and cooked beef. Fill each muffin cup 2/3 full of the mixture. Bake 15 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack before serving. Makes 12 muffins To reheat do not thaw. Place the muffins on a cookie sheet. Heat in a preheated 300 degree oven for approximately 20 minutes or until the muffins is heated through.

Italian Porcupine Patties Ingredients: • • • • • • • • •

1 (15 oz.) can tomato sauce 1 lb. lean ground beef 1/2 C brown rice, uncooked 2 tbsp green chilies, chopped 1/4 tsp garlic salt 1/4 tsp dried oregano 2 beef bouillon cubes 1 C boiling water 1 C provolone cheese, shredded

Directions: Set the oven temperature to 350 degrees and place the rack in the center of the oven. Remove 1 C of the tomato sauce and set aside. Place the remaining tomato sauce into a large mixing bowl. Add the beef, rice and chilies to the bowl. Sprinkle in the garlic salt and oregano. Combine the ingredients together well. Form the mixture into 6 equal sized patties. Place the patties into an ungreased 13X9 baking dish. Bake the patties for 3 minutes. Turn and continue baking an additional 2 minutes. Drain off any fat from the baking dish. Place the bouillon cubes into a small mixing bowl. Pour the boiling water over the bouillon cubes and stir until completely dissolved. Add the reserved tomato juice and stir until well combined. Pour the mixture over the patties. Cover the pan with aluminum foil. Bake 30 minutes. Spoon the juices over the top of the patties. Sprinkle the cheese over the top of each patty. Bake, uncovered for an additional 5 minutes or until the cheese has completely melted. Makes 6 servings To reheat thaw the patties completely in the refrigerator. Heat the oven to 350 degrees and place the patties in a baking dish. Heat the patties approximately 35 minutes or until completely heated through.

Cheesy Dill Meatballs Ingredients: • • • • • • • • •

3 eggs 2 C soft bread crumbs 2 C apples, chopped fine 1/2 C white onion, chopped fine 1 tsp parsley 2 lbs. lean ground beef 2 (11 oz.) cans Cheddar cheese soup 1 1/4 C of milk 1 1/2 tsp dried dill

Directions: Set the oven to 350 degrees and position the oven rack in the middle of the oven. Spray a 13X9 baking dish lightly with a non stick cooking spray. Break the eggs into a mixing bowl and beat lightly with a fork. Add the bread crumbs and stir just enough to moisten. Add in the apples and onions. Sprinkle in the parsley and mix the ingredients together well. Add the beef and mix until all the ingredients are completely combined. Form the meat into balls. Place the meatballs into the prepared baking dish. Bake 22 minutes or until no longer pink in the middle. Remove the meatballs and drain on paper towel. Place the meatballs into a 2 1/2 qt. casserole dish. In a mixing bowl combine the soup and milk. Sprinkle in the dill and blend until smooth. Pour the mixture over the meatballs. Bake 30 minutes or until completely heated through. Makes 12 servings To reheat do not thaw. Place the meatballs into a casserole dish. Preheat the oven to 350 degrees and heat the meatballs uncovered for approximately 40 minutes or until completely heated through.

Beefy Baked Apples Ingredients: • • • • • • • • • • •

3 1/2 tsp butter, divided 2 tbsp cider vinegar 1 1/2 tbsp sugar 1 1/4 C of water, divided 1/2 C cracked bulgur 1/2 lb. lean ground beef 1 onion, chopped 1/4 tsp cinnamon 1/2 tsp salt 1/4 tsp pepper 4 large tart apples

Directions: Place 1 1/2 tsp of butter into a saucepan over medium high heat. Add the vinegar, sugar and 1/4 C of water. Stirring continuously bring the mixture to a brisk boil then remove the pan from the heat. Place the oven rack in the center of the oven and preheat the oven to 350 degrees. Spray a 13X9 baking pan with a nonstick cooking spray. Place the bulgur and the remaining water into a saucepan. Place the pan over high heat and bring the water to a boil. Reduce the heat to low and cook 15 minutes, stirring occasionally. Place the remaining 2 tsp of butter into a skillet. Place the skillet over medium heat and allow the butter to completely melt. Break the ground beef up and place it in the skillet. Add the onion and stir to combine. Sprinkle the cinnamon into the mixture. Cook 10 minutes or until the meat is browned and the onion is tender. Drain well and return to the skillet. Stir in the bulgur until well combined. Sprinkle in the salt and pepper and stir to incorporate. Cut a thin slice from the stem end of each apple and reserve. Use a spoon and hollow out each apple leaving a ½ inch shell. Stuff each apple with the meat mixture. Place the reserved apple slices back on each apple. Place the apples in the prepared baking pan. Pour enough boiling water into the baking pan to reach 1/2 inch depth. Bake the apples 20 minutes. Spoon the vinegar sauce over the top of the apples. Bake an additional 20 minutes or until the apples are fork tender. Makes 4 servings To reheat thaw the stuffed apples in the refrigerator. Preheat the oven to 350 degrees. Place the apples in a baking dish with enough boiling water to reach 1/2 inch depth. Heat the apples for approximately 20 minutes or until completely heated through. Be careful not to overheat or the apples will become very dry. © HillbillyHousewife.com – All Rights Reserved 19

Onion Mushroom Potato Burger Ingredients: • • • • • • • • • • • • •

2 lbs. lean ground beef 1 envelope of onion soup mix 1 1/4 C flour, divided 1 (10 3/4 oz.) can cream of mushroom soup 1 (8 oz.) container sour cream 2 1/4 C of water, divided 1 tbsp ketchup 1/4 C of butter 1/2 tsp salt 2 C instant potato flakes, packed 1/2 C of milk 2 eggs, slightly beaten 2 tsp baking powder

Directions: Set the oven temperature to 350 degrees and allow the oven to heat. Place the ground beef in a skillet over medium heat. Cook the beef for 12 minutes or until completely browned. Drain off the fat and return the skillet to the stove. Stir the onion soup and 1/4 C of flour into the beef. Fold the mushroom soup and sour cream into the mixture. Pour 3/4 C of water and the ketchup into the mixture and blend together well. Cook, stirring occasionally, for 10 minutes or until completely heated through. Place the remaining water in a saucepan over high heat. Add the butter and the salt and bring the mixture to a brisk boil. Remove the pan from the heat and stir in the potatoes and milk. When the potatoes flakes are moistened, add the eggs, the remaining flour and the baking powder and stir until completely combined. Spread the beef mixture into a 3 qt. rectangular baking dish. Drop the potatoes by spoonfuls over the top of the meat mixture. Bake 25 minutes or until the potatoes are lightly browned on top. Makes 8 servings To reheat there is no need to thaw. Cover the casserole tightly with aluminum foil. Place in a preheated 350 degree oven for approximately 35 manures or until completely heated through.

Ground Beef Crusted Corn Pie Ingredients: • • • • • • • • • • • • • • • • • • •

1 tbsp olive oil 1 C onion, chopped 1/2 C celery, chopped 1/2 C sweet pepper, chopped 2 tbsp jalapeno peppers, chopped 1 tbsp garlic, minced 1 (14 1/2 oz.) can tomatoes, diced and drained 1/2 C golden raisins 1 tbsp chili powder 1 tsp cumin 1/2 tsp red pepper flakes, crushed 1/2 tsp salt 1 lb. lean ground beef 1/4 C dry bread crumbs 2 eggs 1/2 C milk 1 tbsp flour 2 3/4 C whole kernel corn, drained 2 green onions, sliced thin

Directions: Set the oven temperature to 350 degrees and preheat the oven. Pour the olive oil into a skillet positioned over medium heat. When the oil is hot add the onion, celery, sweet and jalapeno peppers and garlic. Cook for 5 minutes or until tender, stirring frequently. Remove the skillet from the heat and stir in the tomatoes and raisins. Sprinkle the chili powder, cumin, red pepper flakes and salt into the mixture. Place the meat and bread crumbs into a large mixing bowl. Add the vegetable mixture to the meat and mix until completely combined. Spread the mixture into an ungreased 2 qt. casserole dish. Break the eggs into a bowl and beat lightly with a fork. Add the milk and flour to the mixture and whisk until smooth. Fold in the corn and green onions. Spread the mixture evenly over the meat mixture. Bake 40 minutes or until the corn mixture is set and meat is no longer pink. Makes 6 servings To reheat this casserole there is no need to thaw. Place the casserole in a preheated 350 degree oven for approximately 35 minutes or until completely heated through.

Turkey Snack Cups Ingredients: • • • •

1 (12 oz.) pkg. refrigerated biscuits 1/2 lb. ground turkey 1 1/2 C pizza sauce 1/2 C mozzarella cheese, shredded

Directions: Set the oven temperature to 375 and allow the oven to preheat. Spray the cups of a 12 cup muffin tin generously with a nonstick cooking spray. Press the biscuits into 8 of the muffin cups covering the bottom and up the sides. Refrigerate until ready to use. Crumble the turkey into a skillet placed over medium heat. Brown the turkey 10 minutes or until no longer pink. Drain the turkey well and return to the skillet. Stir the pizza sauce into the turkey. Simmer on medium heat for 8 minutes or until the sauce is heated through. Spoon the turkey mixture into the 8 prepared muffin cups. Bake 15 minutes. Sprinkle the cheese evenly over the top of the snack cups. Return the snack cups to the oven for 5 minutes or until the cheese begin to melt. Makes 8 snack cups To reheat there is no need to thaw. Wrap the cups individually in aluminum foil. Place the cups on a baking sheet in a preheated 350 degree oven for approximately 25 minutes or until completely heated through.

Zucchini Turkey Quiche Ingredients: • • • • • • • • • • • •

1 (8 oz.) pkg. refrigerated crescent rolls 2 tsp mustard 1/2 lb. ground turkey 3 C zucchini, sliced thin 1 onion, chopped 2 eggs, beaten 1 (8 oz.) pkg. mozzarella cheese, shredded 2 tbsp dried parsley 1/2 tsp pepper 1/4 tsp garlic powder 1/4 tsp oregano 1/4 tsp basil

Directions: Set the oven temperature to 375 degrees. Spray a 10 inch pie plate with a nonstick cooking spray. Separate the crescent rolls into eight triangles. Press the triangles onto the bottom and up the sides of the prepared pie plate, sealing the perforations. Spread the mustard over the entire pie crust. Crumble the turkey into a large skillet placed over medium heat. Cook the turkey for 10 minutes or until no longer pink. Remove the turkey with a slotted spoon and place in a colander to completely drain. Place the zucchini and onion into the skillet with the turkey drippings. Sauté for 5 minutes or until the vegetables are fork tender. Place the eggs into a large mixing bowl. Add the mozzarella cheese to the eggs and stir slightly. Sprinkle in the parsley, pepper, garlic powder, oregano and basil. Add the cooked turkey and the zucchini mixture to the bowl and blend the ingredients together well. Spread the mixture into the prepared pie shell. Cover the edges of the pie shell loosely with foil. Bake 30 minutes or until a knife inserted in the center comes out clean. Allow the quiche to stand 5 minutes before serving. Makes 8 servings There is no need to thaw before reheating. Place the quiche in a preheated 350 degree oven for approximately 45 minutes or until completely heated through.

Spinach Quiche with Turkey Ingredients: • • • • • • • • • • •

1 (9 inch) unbaked pie shell 1/2 lb. ground turkey 1/2 lb. fresh mushrooms, sliced 1/2 C onion, chopped 1/2 C green bell pepper, chopped 1 (10 oz.) pkg. frozen spinach, thawed and squeezed 1 (4 oz.) pkg. feta cheese, crumbled 6 eggs 3/4 C of half and half 1 tsp pepper 1/2 tsp salt

Directions: Adjust the oven temperature to 450 degrees and allow the oven to preheat. Line the pie shell with a double layer of heavy duty aluminum foil. Place the pie shell on a baking sheet and bake 8 minutes. Remove the foil and bake an additional 5 minutes. Remove the pie shell and set aside. Reduce the oven temperature to 350 degrees. Place the turkey, mushroom, onion and green pepper together in a large skillet. Position the skillet over medium heat. Cook for 10 minutes or until the turkey is no longer pink. Spoon the mixture into the prepared pie shell. Layer the spinach over the top of the turkey mixture. Spread the feta cheese over the spinach to completely cover. In a small mixing bowl whisk together the eggs, half and half, pepper and salt until combined. Pour the mixture over the top of the quiche. Cover the edges with foil and bake 50 minutes or until a knife inserted in the center comes out clean. Allow the quiche to stand 5 minutes before cutting. Makes 8 servings Do not thaw before reheating. Place the remaining quiche, uncovered in a preheated 350 degree oven for approximately 45 minutes or until heated through.

Turkey Filled Acorn Squash Ingredients: • • • • • • • • • •

2 acorn squash 1 lb. ground turkey 1 C celery, chopped 4 tbsp onion, chopped 1 C tart apples, peeled and chopped 2 tsp flour 2 eggs, lightly beaten 1/2 C sour cream 1/4 tsp salt 1/2 C process cheese, diced

Directions: Set the oven temperature to 350 degrees and allow the oven to preheat. Cut the squash in half and remove the seeds. Place the squash cut side down in a greased 13X9 inch baking pan. Cover the pan with foil. Bake 30 minutes or until the squash is tender. Break up the turkey into a large skillet. Add the celery and onion and stir to combine. Place the skillet over medium heat. Cook the turkey 10 minutes or until no longer pink and the celery and onion are tender. Add the apples and cook and additional 3 minutes. Drain the mixture well and place in a large mixing bowl. Place the flour in a separate bowl. Add the egg and sour cream and whisk until combined and smooth. Stir the flour mixture into the turkey mixture until well combined. Turn the squash over and sprinkle each piece with the salt. Fill each piece of squash with the turkey mixture. Bake the filled squash for 20 minutes or until heated through. Sprinkle the cheese over the top of each piece of squash and continue baking 5 minutes or until the cheese has melted. Makes 4 servings To reheat do not thaw. Wrap the squash tightly with aluminum foil. Preheat the oven to 350 degrees and place the wrapped squash on a baking sheet. Heat the squash for approximately 50 minutes or until heated all the way through.

Vegetable Juice Turkey Loaf Ingredients: • • • • • • • • • • • •

1/2 C vegetable juice cocktail 2 eggs 2 1/4 C corn bread stuffing mix, divided 1 C dried cranberries, divided 1 C onion, finely chopped 1 tsp poultry seasoning 2 lbs. ground turkey 4 tbsp butter, divided 2 C onion, sliced thin 2 (15 oz.) can sweet potatoes, drained 1/2 tsp salt 1/4 tsp pepper

Directions: Adjust the oven temperature to 350 degrees and allow the oven to preheat. Pour the vegetable juice into a large mixing bowl. Add the eggs and 2 C of the stuffing mix to the bowl. Stir in 1/2 C of dried cranberries, the chopped onion and the poultry seasoning. Crumble the turkey into the mixture. Using your hands mix the ingredients together well then form into a loaf. Place the loan into an ungreased 3 qt. casserole dish. Bake 45 minutes or until a meat thermometer registers 140 degrees. Place 2 tbsp of the butter into a skillet over medium heat. When the butter has completely melted add the sliced onions. Cook the onions, stirring occasionally for 15 minutes or until tender. Remove the skillet from the heat and stir in the remaining dried cranberries. Arrange the sweet potatoes around the outside of the partially cooked turkey loaf. Sprinkle the potatoes evenly with the salt and pepper. Crush the remaining stuffing mix over the top of the sweet potatoes. Dab the remaining butter over the potatoes. Bake uncovered for 30 additional minutes or until the turkey is completely cooked through. Allow the loaf to stand 10 minutes before serving. Makes 8 servings To reheat wrap the frozen loaf in aluminum foil and place on a baking sheet. Place the potatoes into a casserole dish. Preheat the oven to 350 degrees and place the baking sheet into the oven. Heat the loaf for 30 minutes. Add the casserole to the oven. Continue heating approximately 20 minutes or until both are completely heated through.

Barbecue Sauce Turkey Meat Loaf Ingredients: • • • • • • • • • • •

3 eggs 3/4 C seasoned bread crumbs 1 C fresh mushrooms, chopped fine 1/2 C onion, chopped 1/2 C barbecue sauce, divided 1 tbsp Dijon mustard 1 tbsp Worcestershire sauce 1/2 tsp garlic powder 1/2 tsp hot pepper sauce 1 lb. sweet Italian sausage 2 lbs. ground turkey

Directions: Allow the oven temperature to heat to 350 degrees. Place the eggs and bread crumbs into a large mixing bowl. Add in the mushrooms and onion. Pour 1/4 C of the barbecue sauce, the mustard and the Worcestershire sauce into the mixture. Add in the garlic powder and hot pepper sauce. Stir the mixture until all the ingredients are incorporated together well. Crumble in the sausage and turkey meat. Using your hands mix all the ingredients together until completely combined. Form the mixture to a loaf. Place the loaf into an ungreased 3 qt. casserole dish. Bake 1 hour. Spoon the remaining barbecue sauce over the meat loaf. Return the meat loaf to the oven and bake an additional 20 minutes. Let the meat loaf stand 10 minutes before slicing. Makes 8 servings To reheat frozen meat loaf, allow it to completely thaw in the refrigerator. Wrap the thawed meat loaf in aluminum foil and place in a casserole dish. Preheat the oven to 350 degrees. Reheat the meat loaf for approximately 30 minutes or until completely heated through.

BBQ Maple Meatballs Ingredients: • • • • • • • •

1 lb. ground turkey 1/2 C apples, unpeeled and chopped fine 1/4 C corn flakes, crushed 1/4 tsp onion powder 1/4 tsp dried thyme 1 tbsp + 1/3 C of maple syrup, divided 1 egg 1 C barbecue sauce

Directions: Set the oven temperature to 400 degrees and allow the oven to preheat. Line a 15X10 inch baking pan with aluminum foil. Evenly spray the foil with a nonstick cooking spray. Crumble the turkey into a large mixing bowl. Add in the apples and corn flakes. Sprinkle the onion powder and thyme into the mixture. Add in 1 tbsp of the syrup and the egg. Work the mixture together with your hands until all the ingredients are combined well. Form the mixture into meatballs and place them on the foil lined pan. Bake 20 minutes or until the meat is no longer pink in the middle. Pour the barbecue sauce into a saucepan and place the pan over medium heat. Stir in the remaining syrup and bring the sauce to a steady boil, stirring occasionally. Pour the sauce over the meatballs. Stir to coat the meatballs well with the sauce. Return to the oven for 5 additional minutes. Makes 8 servings To reheat allow the meatballs and sauce to thaw in the refrigerator. Place the meatballs and sauce into a saucepan over medium heat. Stirring often, heat the meatballs for approximately 25 minutes or until completely heated through.

Turkey Filled Mini Turnovers Ingredients: • • • • • • •

1/2 lb. ground turkey 1 C chunky salsa 2 tbsp raisins 1/3 C pimiento stuffed green olives, sliced 1/2 tsp cumin 1/8 tsp cinnamon 1 (16 oz.) can refrigerated buttermilk biscuits

Directions: Set the oven to 350 degrees and allow the oven to preheat while preparing the turnovers. Place the turkey into a large skillet positioned over medium heat. Stirring to break up the turkey cook for 10 minutes or until the turkey is no longer pink. Drain the turkey well and return to the skillet. Stir the salsa, raisins and olives into the browned turkey. Sprinkle the cumin and cinnamon into the mixture and stir to combine well. Bring the mixture to a steady boil then reduce the heat to low. Cook 4 minutes or until most of the liquid in the skillet has evaporated. Remove the skillet from the stove and allow to cool 5 minutes. Separate the biscuits and using a serrated knife cut the biscuits in half horizontally. Roll each biscuit piece into a 4 inch round. Place 2 tbsp of the meat mixture into the center of each biscuit round. Fold the biscuits over and press to seal the edges well. Place the turnovers on an ungreased baking sheet. Bake 18 minutes or until the outsides are a golden brown. Allow the turnovers to stand 5 minutes before serving. Makes 16 turnovers To reheat there is no need to thaw. Wrap the turnovers in aluminum foil and place them on a baking sheet. Heat the turnovers in a preheated 350 degree oven for approximately 25 minutes or until completely heated through.

Ground Beef and Ground Turkey Casseroles Now let’s look at another way to cook and freeze ground beef and ground turkey dishes. In this section, you’ll find plenty of recipes for casseroles that include either ground beef or ground turkey. Please remember that you can easily exchange turkey for beef and vice versa in all of these recipes. I love making freezer casseroles because they are usually one pot meals. I simply add a salad, some fresh fruit or some sort of quick bread (think biscuits) and dinner is done. I always have a few simple casserole dishes in the freezer. They are perfect after a long day, when you’re sick, or when you want to take a meal to a friend or relative in need of some help and a hot meal.

Light Lasagna Classic Ingredients: • 6 uncooked lasagna noodles • 1 lb. ground turkey • 1 C mushrooms, chopped • 3/4 C green bell pepper, chopped • 3/4 C onion, chopped • 1 (28 oz.) can Italian plum tomatoes with juice and cut up • 1 (6 oz.) can tomato paste • 1 tsp dried basil • 1/2 tsp dried oregano • 1/2 tsp sugar • 1/4 tsp garlic powder • 1/4 tsp salt • 1 (15 oz.) container ricotta cheese • 1 C nonfat cottage cheese • 2 egg whites, beaten lightly • 1/4 C Parmesan cheese, grated • 1 tsp parsley • 1 (8 oz.) pkg. mozzarella cheese, shredded Directions: Cook the lasagna noodles as directed on the package, drain and lay in cold water. Set the oven temperature to 350 degrees and allow the oven to heat up. Place the turkey, mushrooms, bell pepper and onions into a Dutch oven over medium heat. Cook 10 minutes, stirring occasionally or until the turkey is cooked through and no longer pink. Drain the mixture well and place back into the Dutch oven. Return the pan to medium heat. Stir in the tomatoes including the juice and tomato paste. Add the basil, oregano, sugar, garlic powder and salt. Bring the mixture to a steady boil. Reduce the heat to low and simmer 40 minutes or until the mixture becomes thick. Place the ricotta cheese and the cottage cheese together in a large mixing bowl. Add the egg whites, Parmesan cheese and parsley and blend all the ingredients together well. Drain the lasagna noodles again. Spread 1/2 C of the meat mixture into the bottom of an ungreased 13X9 inch pan. Lay 3 of the noodles over the top of the meat mixture. Then layer 1/2 of the cheese mixture and 1/2 of the remaining meat mixture over the noodles. Repeat the layers again ending with the meat mixture. Sprinkle the mozzarella cheese over the entire top of the casserole. Bake 35 minutes or until bubbly around the edges. Allow the lasagna to stand 15 minutes before serving. Makes 8 servings To reheat there is no need to thaw the lasagna first. Cover the lasagna with foil and place in a preheated 350 degree oven for approximately 60 minutes. Remove the foil, sprinkle with extra mozzarella cheese if desired and continue to bake approximately 15 minutes or until completely heated through. © HillbillyHousewife.com – All Rights Reserved

Turkey Spinach and Noodle Casserole Ingredients: • 2 1/2 C uncooked egg noodles • 1 lb. ground turkey • 1 (15 oz.) can tomato sauce • 1 (6 oz.) can tomato paste • 1 tsp sugar • 1 tsp dried basil • 1/2 tsp oregano • 1/2 tsp garlic powder • 1/8 tsp pepper • 1 (8 oz.) pkg. cream cheese, softened • 1/2 C sour cream • 3 tbsp milk • 2 tbsp onion, finely chopped • 1 (9 oz.) pkg. frozen spinach, thawed and drained Directions: Cook the noodles according to the package directions, drain and rinse under hot water. Set the oven temperature to 350 degrees and allow the oven to preheat. Crumble the turkey into a skillet placed over medium heat. Cook the turkey for 10 minutes, stirring occasionally until no longer pink. Stir the tomato sauce and tomato paste into the cooked turkey. Sprinkle the sugar, basil, oregano, garlic powder and pepper into the mixture and stir to combine. Stir the cooked noodles into the mixture well. Place the cream cheese into a medium size mixing bowl. Add the sour cream, milk and onion. Beat the mixture with an electric mixer on low until very smooth. Spoon half of the meat mixture into the bottom of a 12X8 casserole dish. Top the meat mixture with the cheese mixture. Spoon the spinach completely over the cheese mixture. Top with the remaining meat mixture. Bake 40 minutes or until completely heated through. Makes 8 servings To reheat there is no need to thaw. Place the frozen mixture into a casserole dish and cover with foil. Heat the casserole in a preheated 350 degree oven for approximately 50 minutes or until completely heated through.

Cheesy Turkey and Mushroom Bake Ingredients: • • • • • • • • • • •

8 oz. pkg. egg noodles 1 1/2 lbs. ground turkey 1 onion, chopped 1 (14 oz.) jar spaghetti sauce 1 (10 3/4 oz.) can condensed Cheddar cheese soup 1 (8 oz.) can tomato sauce 1 (4 oz.) can mushroom stems and pieces, drained 1/4 tsp garlic powder 1/4 tsp dried thyme 1/4 tsp pepper 1 (8 oz.) pkg. Monterey Jack-Colby cheese, shredded

Directions: Set the oven temperature to 350 degrees and allow the oven to preheat. Cook the noodles as directed on the package, drain and rinse under warm water. Place a skillet over medium high heat. Crumble the turkey into the skillet. Add the onions and cook 10 minutes or until the turkey is no longer pink. Drain the mixture well and return to the skillet. Stir in the spaghetti sauce, cheese soup and tomato sauce. Add the mushrooms to the mixture and stir to combine. Sprinkle the garlic powder, thyme and pepper into the mixture and stir well. Allow the mixture to simmer 5 minutes. Pour the turkey mixture over the noodles and toss to cover the noodles well. Spread the mixture into an ungreased 13X9 casserole and cover tightly with aluminum foil. Bake 40 minutes or until bubbly around the edges. Remove the foil and sprinkle the shredded cheese over the entire casserole. Continue baking 10 minutes or until the cheese has completely melted. Makes 10 servings To reheat there is no need to thaw. Preheat the oven to 350 degrees. Cover the casserole with foil and heat approximately 45 minutes or until completely heated through. More cheese may be added to the top. Cook the casserole, uncovered, for an additional 10 minutes or until the cheese has melted.

Turkey Burger with Three Beans Ingredients: • • • • • • • • • • • •

1 lb. ground turkey 1 C onions, chopped 1 (9 oz.) pkg. frozen baby lima beans 1 (16 oz.) can baked beans, do not drain 1 (15 oz.) can kidney beans, drained 1/4 C brown sugar, packed 1 tsp salt 1/8 tsp pepper 1 tsp mustard 1/2 C ketchup 2 tbsp molasses 1 tbsp vinegar

Directions: Set the oven to 350 degrees and allow the oven to preheat. Crumble the turkey into a large skillet placed over medium high heat. Stir the onion into the turkey. Cook 10 minutes or until the turkey has completely cooked through. Drain if necessary and return to the skillet. Stir the lima beans into the mixture well. Stirring constantly cook 5 minutes or until the beans are heated through. Stir in the baked beans and kidney beans. Sprinkle the brown sugar, salt and pepper into the mixture and stir to combine. Blend in the mustard, ketchup, molasses and vinegar until well combined. Spread the mixture into an ungreased 8 inch square pan. Bake 35 minutes or until bubbly. Makes 6 servings To reheat there is no need to thaw the casserole. Place the frozen casserole into an 8 inch dish. Cover the casserole with aluminum foil. Heat the casserole in a preheated 350 degree oven for approximately 30 minutes. Uncover and continue heating approximately 30 minutes or until completely heated through.

Cheesy Turkey Mostaccioli Ingredients: • • • • • • •

1 (16 oz.) pkg. of mostaccioli pasta 1 1/2 lbs. ground turkey 1 tsp pepper 1 tsp Italian seasoning 1 (28 oz.) jar spaghetti sauce 1 (11 oz.) can Cheddar cheese soup 3 C Mozzarella cheese, shredded and divided

Directions: Allow the oven to preheat to 350 degrees. Prepare the pasta according to the directions on the package and drain well. Place the turkey into a skillet over medium heat. Cook the turkey 10 minutes or until no longer pink. Drain the meat well and return to the skillet. Sprinkle the pepper and Italian seasoning over the turkey. Stir in the spaghetti sauce and the soup until well combined. Pour the mixture over the pasta and stir to coat well. Add 2 C of mozzarella cheese and stir until incorporated into the mixture well. Transfer the mixture to an ungreased 2 qt. casserole dish. Sprinkle the remaining mozzarella cheese over the top. Bake, uncovered, for 40 minutes or until the casserole begins to bubble around the edge. Makes 12 servings It is not necessary to thaw this casserole before reheating. Cover the casserole with foil and place in a preheated 350 degree oven for approximately 45 minutes or until heated through. More mozzarella cheese may be added. Sprinkle it over the top of the casserole and bake uncovered for 5 additional minutes or until the cheese has melted.

Wild Rice and Beef Lasagna Ingredients: • • • • • • • • •

1 lb. lean ground beef 1 onion, chopped 1/4 C green sweet pepper, chopped 1 (28 oz.) jar spaghetti sauce 2 eggs 1 (16 oz.) container cream cottage cheese 1 (8 oz.) pkg. mozzarella cheese, shredded 4 C hot cooked wild rice 1/4 C Parmesan cheese, grated

Directions: Set the oven to 350 degrees and allow it to preheat. Break the ground beef up into a skillet. Add the onion and sweet pepper stirring to combine. Place the skillet over medium heat and cook for 8 minutes or until the beef is browned through. Drain the fat off the meat and return the skillet to the stove. Stir the spaghetti sauce into the meat mixture. Adjust the heat to low and simmer 12 minutes or until the sauce is completely heated through. Break the eggs into a bowl and beat lightly with a fork. Add the cottage cheese and mozzarella cheese to the eggs and whisk well. Place half of the meat mixture into the bottom of an ungreased 13X9 baking pan. Layer half of the cooked rice over the meat mixture. Layer half of the cheese mixture over the rice. Repeat the layers one more time. Sprinkle the top with the Parmesan cheese. Bake, uncovered, for 50 minutes or until the top has turned a golden brown. Allow the lasagna to stand 10 minutes before serving. Makes 8 servings To reheat there is no need to thaw. Cover the casserole tightly with heavy duty foil. Place the casserole in a preheated 350 degree oven for approximately 40 minutes or until completely heated through.

Baked Taco Beef Squares Ingredients: • • • • • •

1 lb. lean ground beef 1 C Cheddar cheese, shredded 1 C Monterey Jack cheese, shredded 1 (4 oz.) can green chilies, drained and chopped 1/2 C bottled taco sauce 2 large eggs, lightly beaten

Directions: Set the oven temperature to 350 degrees and allow the oven to heat. Break up the beef in a large skillet. Position the skillet over medium heat. Brown the meat for 10 minutes or until completely cooked through, stirring occasionally. Drain the meat well and return to the skillet. Stir both types of cheese into the meat. Add the chilies and stir to combine. Pour in the taco sauce and blend it in well. Add the egg and stir until completely combined. Spread the mixture evenly into an 8 inch square baking pan. Bake 40 minutes or until a knife inserted in the center comes out clean. Makes 6 servings To reheat partially thaw in the refrigerator. Place in a casserole dish and cover loosely with foil. Preheat the oven to 350 degrees and heat the casserole for approximately 35 minutes or until completely heated through.

Tomato Topped Cornbread Pie Ingredients: • • • • • • • • • • • • • • •

1 1/2 lbs. lean ground beef 1 (15 oz.) can Mexican style tomatoes, diced 1 1/2 C frozen whole kernel corn, thawed and divided 1/2 C + 2 tbsp Mexican blend cheese, shredded and divided 1/2 C flour 1/2 C yellow cornmeal 1 tbsp sugar 1 1/4 tsp baking powder 1/2 tsp salt 1 egg, well beaten 2/3 C of milk 2 tbsp canola oil 1 C red grape tomatoes, halved 1/4 C cilantro, chopped coarse 1/3 C green olives, halved

Directions: Set the oven temperature to 350 degrees. Break the beef up in a large skillet placed over medium heat. Cook the beef, stirring occasionally, for 10 minutes or until completely browned through. Drain the meat well and return to the skillet. Stir in the Mexican tomatoes and 1 C of corn. Cook 3 minutes, stirring occasionally. Spray a 2 qt. baking dish generously with a nonstick cooking spray. Transfer the meat mixture to the prepared dish. Sprinkle the top with 1/2 C of cheese. Combine the flour and cornmeal together in a large mixing bowl. Add the sugar, baking powder and salt and stir to combine. Add the egg, milk and canola oil. Blend together until the dry ingredients are moistened well. Spread the cornbread mixture over the top of the beef mixture. Sprinkle the top with the remaining 2 tbsp of cheese. Bake 30 minutes or until the top is set and a golden brown. Place the halved grape tomatoes into a bowl. Add the cilantro, remaining corn and olives. Toss to combine well. Spoon the tomato mixture over the top of the pie before serving. Makes 6 servings Do not freeze the tomato topping. More may be added after the casserole is reheated. To reheat do not thaw. Cut 3 small vents into the top of the cornbread crust. Place uncovered in a 400 degree oven for approximately 45 minutes or until completely heated through.

Golden Hash Brown and Beef Pie Ingredients: • • • • • • • • • • •

1 lb. ground beef 1 onion, chopped 1 clove of garlic, minced 1 (14 1/2 oz.) can tomatoes, diced and drained 1 tsp chili powder 3/4 tsp salt, divided 1/2 tsp pepper, divided 1 1/2 C frozen mixed vegetables 3 C frozen hash browns, shredded, thawed and drained 1 (8 oz.) pkg. Cheddar cheese, shredded 1 egg

Directions: Set the oven to 400 degrees and allow the oven to preheat. Break up the beef into a large skillet. Stir in the onion and garlic until incorporated into the beef. Place the skillet over medium heat and brown the meat for 10 minutes or until completely cooked through. Drain well and return the mixture to the skillet. Stir the tomatoes into the mixture. Mix in the chili powder, 1/2 tsp salt and 1/4 tsp of pepper. Bring the mixture to a steady boil. Reduce the heat to low and simmer, uncovered for 10 minutes. Gently stir the mixed vegetables into the mixture until well combined. Generously grease a 9 inch pie plate. Spread the meat mixture into the prepared pie plate evenly. Place the thawed hash browns into a mixing bowl. Add the cheese and break the egg into the middle of the mixture. Sprinkle in the remaining salt and pepper. Use a rubber spatula and mix the ingredients together until well combined. Spread the hash brown mixture over the top of the meat mixture being sure to go to the edges of the pie plate. Bake 30 minutes or until the potatoes are a golden brown. Makes 8 servings To reheat, do not thaw or the potatoes will become mushy. Place the frozen mixture into a casserole dish. Cover with foil and heat in a preheated 350 degree for 30 minutes. Remove the foil and continue heating approximately 20 minutes or until heated completely through.

Lattice Cheese Meal Loaf Pie Ingredients: • • • • • • • • • •

1 (5 oz.) can evaporated milk 1/2 C seasoned dry bread crumbs 3/4 tsp garlic salt 1 lb. ground beef 1/4 C ketchup 1 tsp sugar 1/2 C sliced mushrooms 3 slices process American cheese, cut into thin strips 1/4 tsp oregano 2 tbsp Parmesan cheese, grated

Directions: Heat the oven temperature to 400 degrees. Pour the milk into a mixing bowl. Sprinkle the bread crumbs and garlic salt into the milk. Mix just until the bread crumbs are moistened through. Break the meat in the bowl. Stir with a fork until just mixed together. Press the mixture into the bottom and up the sides of an ungreased 9 inch pie plate. Pour the ketchup into a small bowl. Whisk the sugar into the ketchup until dissolved. Pour the mixture over the top of the meat mixture. Layer the mushrooms over the ketchup mixture. Place the strips of American cheese in a lattice pattern over the top. Sprinkle the top with the oregano and Parmesan cheese. Bake 20 minutes or until the beef is cooked through and the cheese has just started to brown. Drain well before cutting into wedges. Makes 8 servings To reheat allow the pie to thaw in the refrigerator. Cover the pie loosely with aluminum foil. Preheat the oven to 350 degrees and heat the pie for approximately 25 minutes or until completely heated through. More cheese strips may be added to the top of the pie. If adding more cheese, uncover the pie after the 20 minutes, add the cheese and continue heating 10 minutes or until the cheese has just begun to brown.

Asparagus and Beef Potato Pie Ingredients: • • • • • • • • • • • • •

6 potatoes, peeled and quartered 1 lb. ground beef 1 onion, chopped 2 cloves of garlic, minced 1 (10 3/4 oz.) can of cream of asparagus soup 1/4 tsp pepper 1 lb. fresh asparagus, trimmed and cut into 1 inch pieces 1/2 C of milk 1/4 C of butter 1 tsp rubbed sage 3/4 tsp salt 1/2 C mozzarella cheese, shredded 1 tsp paprika

Directions: Place the oven temperature at 350 degrees and allow the oven to heat. Place the potatoes in a large saucepan and just barely cover with water. Place the saucepan over high heat and bring the water to a brisk boil. Reduce the heat to medium and cook the potatoes 15 minutes or until very tender. Drain the potatoes well, place in a bowl and set aside. Place the meat into a skillet over medium heat. Cook the meat, stirring occasionally to break the meat up, for 10 minutes or until completely cooked through. Stir the onion and garlic into the meat and continue to cook an additional 7 minutes or until the onion is tender. Remove the skillet from the heat and stir in the soup and pepper until well combined. Transfer the meat mixture to an ungreased 2 qt. casserole dish. Fill a sauce pan about 1/4 full of water. Place the asparagus into the sauce pan. Place the pan over medium heat. Cook the asparagus 4 minutes or until crisp tender then drain well. Arrange the asparagus over the top of the meat mixture. Add the milk, butter, sage and salt to the potatoes. Mash until smooth. Spread the mashed potato mixture over the top of the asparagus. Sprinkle the top with the cheese and paprika. Bake 20 minutes or until the top begins to lightly brown.

Makes 8 servings To reheat do not thaw. Cover the casserole with aluminum foil. Heat the casserole in a preheated 350 degree oven for 45 minutes or until completely heated through.

Baked Ground Beef Stew Ingredients: • • • • • • • • •

3 potatoes, peeled and sliced 3 carrots, sliced 1 lb. ground beef 1 (14 1/2 oz.) can diced tomatoes with juice 2 onions, sliced 1/2 C frozen peas 2 tbsp butter 1 tsp salt 1 tsp pepper

Directions: Set the oven temperature to 350 degrees and allow the oven to preheat. Generously spray a 13X9 baking pan with a non stick cooking spray. Layer the potatoes and carrots into the bottom of the baking dish. Crumble the ground beef over the top of the vegetables. Pour the tomatoes with juice over the beef. Layers the onions over the tomatoes and sprinkle the peas over the top. Dot the top evenly with the butter. Sprinkle the salt and pepper over the casserole. Cover the dish with heavy duty aluminum foil. Bake 1 1/2 hours until the meat is no longer pink and the vegetables are fork tender. Makes 6 servings To reheat this casserole there is no need to thaw. Cover the casserole and place in a preheated 350 degree oven for approximately 50 minutes or until the casserole is heated through.

Sloppy Joe Tucked in a Bun Ingredients: • • • • • • •

1 1/2 lbs. ground beef 1 (15 oz.) can sloppy joe sauce 1 (8 oz.) pkg. Cheddar cheese finely shredded 2 C baking mix 2 eggs, beaten 1 C of milk 1 tbsp sesame seeds

Directions: Place the ground beef in a skillet positioned over medium heat. Stirring often to break up the beef, cook for 8 minutes or until the beef is browned. Drain well and return to the skillet. Stir in the sloppy joe sauce and simmer on low for 5 minutes. Set the oven temperature to 400 degrees and allow the oven to preheat. Lightly spray a 13X9 baking pan with a nonstick cooking spray. Spread the meat mixture evenly into the prepared baking dish. Sprinkle the cheese over the top of the meat. Place the baking mix into a mixing bowl. Add the eggs and milk. Mix together until the ingredients are just blended. Pour the mixture over the top of the cheese spreading it out to the very edges of the pan. Evenly sprinkle the sesame seeds over the top. Bake 25 minutes or until the top is golden brown. Makes 8 servings Do not thaw before reheating. Cut vents into the top of the crust and place into a preheated 400 degree oven. Heat the casserole for approximately 45 minutes or until completely heated through. If the topping begins to over brown cover the casserole loosely with foil.

Au Gratin Beef Casserole Ingredients: • • • • • • • • • •

1 lb. ground beef 2 (4 oz.) cans mushrooms stems and pieces, drained 2 (5 1/4 oz.) pkgs. au gratin potatoes 4 C of boiling water 1 1/3 C of milk 2 tsp butter 1 tsp salt 1/2 tsp seasoned salt 1/2 tsp pepper 1 C Cheddar cheese, shredded

Directions: Set the oven temperature at 400 degrees. Generously spray a 13X9 baking dish with a non stick cooking spray. Brown the meat in a skillet over medium heat for 10 minutes. Drain well and transfer to the prepared baking dish. Lay the mushrooms over the top of the meat. Place the au gratin potatoes along with the sauce mix into a large mixing bowl. Pour the water and milk into the bowl. Add the butter and stir gently until the butter has melted. Sprinkle the potatoes with the salt, seasoned salt and pepper and stir to blend in well. Pour the potato mixture over the top of the meat and mushrooms. Cover tightly with foil and bake for 30 minutes. Remove the foil and sprinkle the cheese evenly over the top of the casserole. Return to the oven, uncovered, for 5 minutes or until the cheese has completely melted. Makes 8 servings When reheating this casserole do not thaw. Place the casserole into a preheated 350 degree oven and heat for approximately 40 minutes or until completely heated through. More cheese may be added to the casserole the last 5 minutes of heating.

Cajun Baked Beef Cabbage Ingredients: • • • • • • • • • • • • • •

1 lb. ground beef 1 green pepper, chopped 1 onion, chopped 2 garlic cloves, minced 1 (10 oz.) can diced tomatoes with green chilies 1 (8 oz.) can tomato sauce 1/2 C long grain rice, uncooked 1 tsp salt ½ tsp basil 1/2 tsp oregano 1/4 tsp cayenne pepper 5 drops of hot sauce 1 small head of cabbage, chopped 1 C Colby cheese, shredded

Directions: Place the beef, green pepper, onion and garlic into a skillet set over medium heat. Stirring occasionally to break up the meat cook the mixture for 10 minutes or until the meat is no longer pink and the vegetables are tender. Drain the mixture well and transfer to a mixing bowl. Stir in the tomatoes and the tomato sauce. Add the rice and stir until well combined. Add the salt, basil, oregano, cayenne pepper and hot sauce. Stir until the seasonings are well combined. Set the oven temperature to 350 degrees and allow the oven to heat. Spread the meat mixture evenly into a large ungreased baking dish. Layer the cabbage over the top of the meat mixture. Sprinkle the cabbage with the cheese. Cover the baking dish with heavy duty aluminum foil. Bake 70 minutes or until the rice is tender. Makes 8 servings Reheat this casserole in a 400 degree oven, uncovered, for approximately 50 minutes or until completely heated through. Do not thaw before reheating.

Pizzazz Burger Casserole Ingredients: • • • • • •

1 lbs. ground beef 1 onion, chopped 2 (14 oz.) jars pizza sauce 1 (8 oz.) pkg. spiral pasta, cooked and drained 1 (8 oz.) pkg. mozzarella cheese, shredded 1 (4 oz.) pkg. pepperoni slices

Directions: Crumble the beef into a skillet placed over medium heat. Stir the onions into the beef. Cook 8 minutes or until the beef is browned through and the onions are tender. Drain well and place into a mixing bowl. Add the pizza sauce and stir until well combined. Blend the pasta in until completely covered with the sauce. Adjust the oven temperature to 350 degrees and allow the oven to heat. Lightly spray a large rectangular baking dish with a nonstick cooking spray. Transfer the meat mixture to the dish. Sprinkle the cheese over the top of the meat. Arrange the pepperoni in a single layer over the cheese. Bake 28 minutes or until bubbly around the edges. Makes 10 servings To reheat, thaw the casserole completely in the refrigerator. Preheat the oven to 350 degrees, cover with toil and heat approximately 20 minutes or until completely heated through.

Ground Beef and Spinach Skillet Casserole Ingredients: • • • • • • • • • • •

1 lb. ground beef 1 onion chopped 1 (10 oz.) pkg. frozen chopped spinach 1 (4 oz.) can mushroom stems and pieces, drained 1 tsp garlic salt 1 tsp dried basil 1/4 C of butter 1/4 C of flour 1/2 tsp salt 2 C of milk 1 C Monterey Jack cheese, shredded

Directions: Set the oven temperature to 350 degrees. Using an ovenproof skillet placed over medium heat, brown the beef and onions for 12 minutes or until the beef is no longer pink and the onion is tender. Drain well and return to the skillet. Stir in the spinach and mushrooms. Add the garlic salt and basil and stir to combine well. Cover the skillet and cook the mixture for 5 minutes. Place the butter in a saucepan over medium heat and allow the butter to completely melt. Stir the flour and salt into the butter until the mixture becomes smooth. Slowly pour in the milk stirring as its added. Bring the mixture to a brisk boil and stirring continuously cook 2 minutes or until thick. Pour the sauce over the meat mixture and blend together well. Sprinkle the top of the mixture with the cheese. Place the skillet in the oven and bake the casserole for 25 minutes or until heated through and the cheese is completely melted. Makes 6 servings To reheat place the frozen casserole back into the ovenproof skillet. Preheat the oven to 350 degrees and heat the casserole approximately 45 minutes or until completely heated through. A scant amount of milk may be added to the casserole during reheating if the casserole becomes to dry.

Herbed Vegetable and Beef Casserole Ingredients: • • • • • • • • • • • • • • •

2 lbs. ground beef 1 eggplant, cubed 2 zucchini, cubed 1 onion, chopped 1 sweet yellow pepper, chopped 3 cloves of garlic, minced 1 (28 oz.) can stewed tomatoes 1 C white rice, cooked 1 C Cheddar cheese, shredded and divided 1/2 C of beef broth 1/2 tsp dried oregano 1/2 tsp dried savory 1/2 tsp dried thyme 1/2 tsp salt 1/4 tsp pepper

Directions: Cook the meat in a Dutch oven pan over medium heat for 8 minutes or until browned. Drain the beef well and return to the pan. Add the eggplant, zucchini, onion, yellow pepper and garlic. Cook the mixture for 12 minutes or until the vegetables are tender, stirring occasionally. Fold in the tomatoes, rice and 1/2 C of the cheese. Pour the broth into pan and stir to combine. Stir in the oregano, savory, thyme, salt and pepper. Set the oven temperature to 350 degrees and allow the oven to preheat. Spray a 13X9 baking dish with a nonstick cooking spray. Transfer the mixture to the prepared baking dish. Sprinkle the remaining cheese evenly over the top. Bake, uncovered, for 30 minutes or until completely cooked through. Makes 10 servings To reheat this casserole, partially thaw it in the refrigerator. Place it in a casserole dish and cover loosely with aluminum foil. Place the casserole in a preheated 350 degree oven for approximately 30 minutes or until completely heated through.

Crunchy Rice and Burger Casserole Ingredients: • • • • • • • • • • • • •

1 lb. ground beef 1 onion, chopped 1/2 C green pepper, chopped 2 tbsp ketchup 1/2 tsp ground mustard 1/4 tsp salt 1 1/2 C long grain rice, cooked 1 (10 3/4 oz.) can cream of mushroom soup 1 1/2 C Cheddar cheese, shredded 1 C of milk 1 tsp Worcestershire sauce 2 C cornflakes, crushed coarsely 3 tbsp butter, melted

Directions: Set the oven temperature to 375 and preheat the oven. Generously spray a 2 qt. casserole dish with a nonstick cooking spray. Crumble the beef into a skillet placed over medium heat. Stir in the chopped onion and chopped green pepper. Stirring occasionally, cook the mixture 10 minutes or until the beef is completely browned and the vegetables are tender. Drain well and place in a mixing bowl. Stir in the ketchup, dry mustard and salt until well combined. Transfer the meat mixture to the prepared baking dish. Spread the rice evenly across the top of the casserole. Place the soup into a mixing bowl. Fold the cheese into the soup until combined. Pour the milk and Worcestershire sauce into the soup mixture and whisk until completely combined. Pour the mixture over the top of the rice. Toss the cornflakes with the butter. Sprinkle the mixture evenly over the top of the casserole. Bake 35 minutes or until bubbly. Makes 8 servings When reheating, do not thaw or the cornflake topping will become soggy. Cover the casserole with heavy duty aluminum foil. Place the casserole in a preheated 350 degree oven and heat for approximately 40 minutes or until the casserole is hot throughout.

Potato Topped Cheeseburger Pie Ingredients: • • • • • • • • • • • • • • •

1 1/2 lbs. extra lean ground beef 1/2 C plain bread crumbs 1/4 C onion, chopped fine 1/4 C ketchup 2 tsp mustard 1/2 tsp salt 3 slices of bacon 1 1/4 C of water 3 tbsp margarine 1/4 tsp garlic salt 3/4 C of milk 2 C of instant potato flakes 1 C Cheddar cheese finely shredded 1 tomato, chopped 2 green onions, sliced thin

Directions: Adjust the oven temperature to 375 degrees and preheat the oven. Crumble the ground beef into a mixing bowl. Add the bread crumbs and onion to the meat. Pour in the ketchup and mustard. Sprinkle in the salt and mix the ingredients together well. Press the meat mixture into the bottom and up the sides of an ungreased 9 in pie plate. Bake for 15 minutes, remove, drain any fat dripping and set aside. Cook the bacon in a skillet over medium heat for 8 minutes or until crisp. Drain the bacon on paper towel then crumble. Pour the water into a saucepan. Add the margarine and garlic salt. Place the pan over high heat and bring the water to a brisk boil. Remove the pan from the heat. Pour the milk into the pan and stir slightly. Dump the potato flakes into the pan and allow them to absorb the liquid. Stir 1/2 C of the cheese into the potatoes. Spoon the potato mixture evenly over the meat crust. Return the pie to the oven for 15 minutes. Remove from the oven and spread the tomatoes over the top. Sprinkle the green onions and bacon over the tomatoes. Add the remaining cheese to the top of the pie. Return to the oven and bake 5 minutes or until the cheese has melted. Let stand 10 minutes before cutting into wedges. Makes 8 servings To reheat this pie, partially thaw it in the refrigerator. Place the pie in a casserole dish and cover with foil. Heat the pie in a preheated 350 degree oven for 30 minutes or until completely heated through.

Spaghetti Crusted Beef Pie Ingredients: • • • • • • • • •

7 oz. vermicelli, uncooked 1 egg 1/3 C Parmesan cheese, grated 1 lb. lean ground beef 1/2 C green bell pepper, chopped 1/4 C onion, chopped 1 (14 oz.) jar spaghetti sauce 1/4 C light cream cheese with roasted garlic 1 C mozzarella cheese, shredded

Directions: Cook the vermicelli as directed on the package and drain well. Heat the oven temperature to 350 degrees. Spray a 9 inch deep dish pie plate with a nonstick cooking spray. Break the egg into a large bowl and beat lightly with a fork. Add the Parmesan cheese and stir to combine. Toss the cooked vermicelli into the egg mixture coating well. Spoon the mixture evenly into the pie plate pushing it up the side of the pie plate to form a crust. Break the ground beef up into a skillet. Add the bell pepper and onion stirring to combine. Cook the meat and vegetables over medium heat for 12 minutes or until the meat is cooked through and the vegetables are tender. Drain well and return to the skillet. Stir the spaghetti sauce into the meat mixture well. Transfer the meat mixture to the pie plate. Place the cream cheese into a small mixing bowl. Fold the mozzarella cheese into the cream cheese until well combined. Drop the cheese mixture by rounded spoonfuls over the top of the meat mixture in the pie plate. Bake 30 minutes or until the crust is a light brown. Let stand 15 minutes before cutting into wedges. Makes 8 servings To reheat it is not necessary to thaw. Place the pie into a pie plate. Preheat the oven to 350 degrees. Heat the pie for approximately 35 minutes or until completely heated through.

Beefed Up Green Bean Casserole Ingredients: • • • • • •

1 lb. lean ground beef 2 C frozen cut green beans 1 (8 oz.) can sliced water chestnuts, drained 1 (10 3/4 oz.) can cream of mushroom soup 1/2 C of milk 1 (2.8 oz.) can French fired onions, divided

Directions: Set the oven temperature to 350 degrees and allow the oven to preheat. Spray an 8 inch square glass pan lightly with a nonstick cooking spray. Break the meat into a large skillet placed over medium heat. Cook the meat 8 minutes or until completely browned. Drain well and return to the skillet. Stir the green beans and water chestnuts into the meat. Add the soup and the milk stirring until completely combined. Reduce the heat to medium and cover the skillet. Cook 10 minutes or until bubbly then remove the skillet from the heat. Stir in half of the can of French fried onions. Transfer the mixture to the prepared baking dish. Sprinkle the remaining onions over the top of the casserole. Bake 22 minutes or until bubbly around the edges. Makes 6 servings To reheat it is not necessary to thaw. Place the remaining casserole into a baking dish. Cover with foil and place in a preheated 350 degree oven for approximately 35 minutes or until completely heated through, stirring occasionally. More onions may be added to the top. When adding more onions remove the foil after 20 minutes and continue heating until heated through and the onions are golden brown.

Barbecue with Cheddar Topped Biscuits Ingredients: • • • • • • • •

1 lb. lean ground beef 1/2 C onion, chopped 1 (16 oz.) can pork and beans with molasses 1 (10 3/4 oz.) can tomato soup 1 tsp chili powder 1/4 tsp garlic powder 1 (12 oz.) can refrigerated flaky biscuits 1 C Cheddar cheese, shredded

Directions: Set the oven temperature at 375 degrees and allow the oven to heat. Crumble the beef into a large skillet set over medium high heat. Stir the onion into the beef well. Cook 10 minutes or until them beef is browned and the onion is tender, stirring often. Drain well and return the mixture to the skillet. Stir the beans into the meat mixture. Pour the tomato soup into the skillet and stir well to combine. Sprinkle in the chili powder and garlic powder and blend in well. Bring the mixture to a brisk boil. Reduce the heat to low and simmer, uncovered for 5 minutes. Spoon the beef mixture into an ungreased 8 inch square glass baking dish. Separate the biscuits and arrange evenly over the beef mixture. Sprinkle the cheese over the top of the biscuits. Bake 22 minutes or until the mixture is bubbly and biscuits are a nice golden brown. Serves 6 When reheating this casserole do not thaw. Place the frozen casserole into a casserole dish. Cover with aluminum foil. Heat the casserole in a preheated 350 degree oven for approximately 35 minutes or until completely heated through. More cheese may be sprinkled over the top of the casserole the last 5 minutes of heating. If adding more cheese, do not recover the casserole with the foil.

Mexican Stew Tamale Casserole Ingredients: • • • • • • • • • • • • • • • • • • •

2 tbsp olive oil 2 C onions, chopped 1 tbsp minced garlic 3 tbsp chili powder 1 tsp ground cumin 1 1/2 lbs. lean ground beef 1/4 tsp salt 1/4 tsp pepper 2 C of low sodium chicken broth 1 C pureed crushed tomatoes 1/2 C jalapeno peppers, diced 1/2 C dry corn flour 1 tbsp cider vinegar 2 tbsp butter, melted 2 C sharp cheddar cheese, shredded and divided 1 C yellow cornmeal 1 C sour cream 1 (8 oz.) can cream style corn 1 tbsp baking powder

Directions: Place the oil into a skillet over medium high heat heating the oil until hot. Stir the onions into the oil and cook 4 minutes or until very soft. Add the garlic stirring to combine and cook for 30 seconds. Reduce the heat to medium. Sprinkle in the chili powder and cumin and stirring continuously cook 1 minute. Crumble the beef into the skillet. Sprinkle in the salt and pepper and stir breaking up any large chunks of meat. Cook for 5 minutes, stirring occasionally. Pour the broth into the skillet. Fold in the tomatoes and jalapenos until well combined. Set the heat back to medium high and bring the mixture to a brisk boil. Reduce the heat to medium low and simmer for 20 minutes. Place the corn flour into a mixing bowl. Add the vinegar and 1/2 C of the liquid from the cooking meat to the flour. Blend until well combined. Stir the mixture into the meat mixture. Cook for 8 minutes allowing the sauce to thicken. Set the oven temperature to 400 degrees. Generously spray a rectangular baking dish with a non stick cooking spray. Spread the meat mixture into the prepared baking pan. Pour the butter into a mixing bowl. Stir in 1 1/4 C of the cheese. Add the cornmeal, sour cream, creamed corn and baking powder and blend until completely combined. © HillbillyHousewife.com – All Rights Reserved

Spread the topping evenly over the meat mixture. Sprinkle with the remaining cheese. Bake 32 minutes or until the crust is golden brown. Makes 8 servings To reheat do not thaw. Cover the casserole with aluminum foil. Place the casserole in a preheated 350 degree oven and heat approximately 45 minutes or until heated completely through.

Skillet Ground Beef or Turkey Your skillet is a very versatile tool when it comes to cooking ground beef or ground turkey. I like it because there are so many different ground beef (or ground turkey) dishes that use this method and they are usually faster than the baked ground beef dishes (as far as cooking time is concerned). Get out a large skillet and cook up a double or even triple batch of any of the recipes below. Enjoy one batch for dinner and freeze the rest for another day. You can also cook two different skillets (or multiple batches of each) in two different pans. Get all your prep work done first and cook them at the same time.

Beefy Taco Skillet Dinner Ingredients: • • • • • •

1 lb. ground beef 1 (10 3/4 oz.) can tomato soup 1/2 C salsa 1/2 C water 6 (6 in.) flour tortillas cut into 1 in pieces 1/2 C taco style cheese, shredded

Directions: Crumble the meat into a skillet placed over medium high heat. Brown the meat 8 minutes or until completely browned through. Drain well and return to the skillet. Stir the soup and salsa into the meat well. Pour the water of the mixture and blend. Add the tortilla pieces stirring to combine well. Bring the mixture to a brisk boil. Adjust the heat to low and cook uncovered for 8 minutes. Sprinkle the cheese over the top and continue cooking 4 minutes or until the cheese has started to melt. Makes 6 servings To reheat do not thaw. Place the frozen mixture into a saucepan over low heat. Stirring frequently heat the mixture until completely thawed. Adjust the heat to medium and stirring occasionally heat the mixture for approximately 15 minutes or until completely heated through.

Hungarian Paprika Steaks Ingredients: • • • • • • • • • • • •

1 1/2 lbs. ground beef 2 tsp + 3 tbsp sweet Hungarian paprika, divided 1 tsp garlic, minced 1 1/8 tsp salt, divided 3/4 tsp pepper, divided 3 tbsp olive oil, divided 4 slices of bacon cut into thin strips 3 C onions, sliced thin 1 C beef broth 1/2 tsp marjoram 1 tbsp tomato paste 1/2 C of sour cream

Directions: Break the ground beef into a mixing bowl. Add 2 tsp of the paprika, garlic, 1 tsp salt and 1/2 tsp pepper to the meat. Pour 1 tbsp of olive oil over the top. Gently mix with your hands until completely combined. Shape the mixture into 4 oval patties. Place the bacon into a saucepan over medium heat. Brown 5 minutes or until just beginning to crisp. Drain off all but 3 tbsp of the bacon drippings. Stir the onion in with the bacon. Cook 10 minutes, stirring occasionally, until the onions begin to tender. Stir in the remaining paprika, the marjoram and the remaining salt and pepper. Fold the tomato paste into the mixture until well combined. Bring the mixture to a boil and continue boiling 5 minutes or until the sauce has the consistency of syrup. Remove the pan from the heat and stir in the sour cream. Add the remaining olive oil to a skillet placed over medium heat. Heat the oil to hot but not smoking. Add the meat patties to the oil. Cook the patties 10 minutes, turning once or until no longer pink the middle. Pour the sauce over the steaks and simmer 5 minutes. Makes 4 servings When reheating, thaw the patties and sauce in the refrigerator. Place the patties in a shallow baking dish and pour the sauce over the top. Place the pan in a preheated 350 degree oven and heat for approximately 40 minutes or until heated completely through.

Sandwich Style Stroganoff Ingredients: • • • • • • • • • • •

1 1/2 lbs. ground beef 1 onion, chopped 6 bacon strips, cooked crisp and crumbled 2 cloves of garlic, minced 2 tbsp of flour 1/2 tsp salt 1/2 tsp paprika 1/8 tsp ground nutmeg 1 (10 3/4 oz.) can cream of mushroom soup 1/2 C fresh mushrooms, sliced 1 (8 oz.) container of sour cream

Directions: Break the ground beef up into a large skillet. Stir the onion into the beef well. Place the skillet over medium high heat and cook the meat for 10 minutes or until completely cooked through. Drain well and return to the skillet and place over medium heat. Add the bacon and garlic and stir well to combine. Place the flour into a small mixing bowl. Add the salt, paprika and nutmeg then toss to combine. Slowly stir the flour mixture into the meat mixture until well blended. Fold in the soup and the mushrooms until well combined. Bring the mixture to a brisk boil. Reduce the heat to low and simmer uncovered, for 5 minutes. Stir the sour cream in well and continue to simmer 4 minutes, stirring often. Serve on your favorite style of buns. Makes 8 servings To reheat partially thaw the mixture in the refrigerator. Place the mixture into a saucepan over low heat. Stirring often heat the stroganoff until completely thawed. Adjust the heat to medium and stirring occasionally, continue to heat for approximately 15 minutes or until completely heated through.

Ready to Use Italian Ground Beef Ingredients: • • • • • • •

3 lb. lean ground beef 1 C onion, chopped 4 garlic cloves, minced 4 tsp dried Italian seasoning 1 tsp salt 1/4 tsp pepper 1 tsp fennel seed

Directions: Crumble the ground beef into a Dutch oven set over medium heat. Stir the onions and garlic into the meat well. Cook the beef 22 minutes, stirring frequently with a fork to break up. Drain well and return to the Dutch oven. Reduce the heat to low and stir in the Italian seasoning, salt, pepper and the fennel seed until well combined. Simmer for 5 minutes to allow the flavors to blend into the beef, stirring occasionally. Remove the pan from the heat and allow the meat to cool completely before freezing. Makes 8 cups To use allow the meat to thaw in the refrigerator. Use in your favorite Italian dishes.

Ready to Use Mexican Ground Beef Ingredients: • •

3 lb. lean ground beef 2 (1.25 oz.) pkgs. taco seasoning mix

Directions: Crumble the ground beef into a Dutch oven set over medium heat. Cook the beef 18 minutes, stirring frequently with a fork to break up. When the beef is completely browned reduce the heat to low. Stir the taco seasoning mix into the ground beef well. Simmer for 5 minutes to allow the flavors to blend into the beef. Remove the pan from the heat and allow the meat to cool until ready to freeze. Makes 8 cups To use allow the meat to thaw in the refrigerator. Use in your favorite Mexican dishes.

Salisbury Steak with Golden Gravy Ingredients: • • • • • • • •

1 lb. lean ground beef 1/2 C cheese garlic salad croutons, crushed 1/8 tsp dried marjoram 1 (10 3/4 oz.) can of golden mushroom soup 1 envelope of dry onion soup mix 2 tbsp red wine 1 tbsp ketchup 1/8 tsp dried thyme

Directions: Break the ground beef into a mixing bowl. Add the crushed croutons and the marjoram. Mix well using your hands and form into 4 oval shaped patties. Spray a skillet well with a nonstick cooking spray and place over medium high heat. When the skillet is hot add the beef patties. Cook 5 minutes, turn and continue cooking 3 minutes or until the meat is no longer pink the center. Remove the patties from the skillet and keep on a warmed platter. Wipe the skillet with a piece of paper towel. Pour the mushroom soup into the skillet. Sprinkle the onion soup mix into the soup and stir to combine. Pour in the wine and ketchup. Add the thyme and whisk until smooth. Heat the gravy for 4 minutes, stirring constantly or until completely heated through. Spoon the gravy over the patties just before serving. Makes 4 servings To reheat these Salisbury steaks thaw them completely in the refrigerator. Place the patties and gravy into a skillet over medium heat. Turning twice during heating, heat the patties for approximately 20 minutes or until the patties are heated through and the gravy is hot.

Ground Beef Fettuccine with Peppers Ingredients: • • • • • • • • •

1 (9 oz.) pkg. refrigerated fettuccine 1 lb. lean ground beef 1 small green bell pepper, cut into thin strips 1 small red bell pepper, cut into thin strips 1 small yellow bell pepper, cut into thin strips 1/2 C of half and half 1/3 C pesto 1/2 tsp salt 1/8 tsp pepper

Directions: Cook the fettuccine as directed on the package, drain and keep warm. Place the ground beef in a skillet over medium high heat. Cook the beef 8 minutes or until completely cooked through. Drain the beef well and return to skillet. Add all the bell peppers to the skillet. Cook 4 minutes, stirring occasionally, or until the peppers are crisp tender. Pour the half and half into the skillet. Stir in the pesto, salt and pepper until well combined. Fold in the fettuccine. Reduce the heat to medium and cook uncovered for 6 minutes, stirring occasionally. Makes 4 servings To reheat, thaw completely in the refrigerator. Pour about 2 tbsp of milk into the bottom of a saucepan. Add the thawed fettuccine. Stirring often, heat the fettuccine for approximately 25 minutes or until completely heated through.

Beefy Onion Skillet Dinner Ingredients: • • • • • • • • • • •

1 lb. lean ground beef 2 C fresh mushrooms, sliced 2 onions cut into thin wedges 1/2 tsp minced garlic 1 (12 oz.) jar of beef gravy 2/3 C sour cream 1 tbsp Worcestershire sauce 1/8 tsp dried thyme 1/8 tsp dried sage 1/8 tsp pepper 2 tbsp fresh parsley, chopped

Directions: Crumble the meat into a large skillet. Stir in the mushrooms and onion wedges. Place the skillet over medium heat. Cook for 12 minutes or until the meat is browned and the onion is fork tender. Drain the meat well and return to the skillet. In a medium size bowl whisk the gravy, sour cream and Worcestershire sauce until smooth. Stir in the thyme, sage and pepper until well combined. Fold the mixture into the meat and vegetables. Cook, stirring occasionally, for 14 minutes or until completely heated through. Sprinkle the parsley over the top before serving. Makes 6 servings It is not necessary to thaw before reheating. Place the frozen mixture into the top of a double boiler. Fill the bottom of the double boiler 1/2 full of water. Heat the mixture over medium heat, stirring occasionally, approximately 30 minutes or until completely heated through. Two saucepans will also work if a double boiler is not available.

Tropical Hamburger Dinner Ingredients: • • • • • • • • • •

1 lb. of hamburger 1 (10 oz.) pkg. frozen peas 1 (8 oz.) can sliced water chestnuts, drained 2 (4 1/2 oz.) jars sliced mushrooms, drained 1/2 C golden raisins 1/2 C beef broth 1/2 C soy sauce 2 tsp ground ginger 1/2 C almonds, slivered and toasted 1 orange, peeled and sectioned

Directions: Place a skillet over medium heat. Crumble the hamburger into the skillet. Cook 10 minutes or until the hamburger is no longer pink. Drain well and return to the skillet. Stir in the peas, water chestnuts, mushrooms and raisins. Pour in the beef broth and soy sauce and stir until well combined. Sprinkle the ginger into the mixture. Bring the mixture to a steady boil. Adjust the heat to low, cover the skillet and cook, stirring occasionally for 15 minutes. Sprinkle the almonds over the top of the mixture. Lay the orange segments evenly over the mixture just before serving. Makes 8 servings To reheat discard the orange segments before freezing. Allow the mixture to partially thaw in the refrigerator. Pour enough water into a skillet to just cover the bottom of the skillet. Add the hamburger mixture to the skillet and place the skillet over low heat. Heat the mixture, stirring often, for approximately 20 minutes or until completely heated through. Add oranges slices to the top before serving.

Oriental Beef and Broccoli Skillet Ingredients: • • • • • • • • • •

1 lb. ground beef 1 onion, sliced thing 4 garlic cloves, minced 3/4 C of bean sprouts 1 (4 1/2 oz.) jar sliced mushrooms, drained 1 (8 oz.) can sliced water chestnuts, drained 6 oz. vermicelli, cooked and drained well 2 1/2 C broccoli florets, cooked 1/4 C soy sauce 2 tsp ground ginger

Directions: Crumble the beef into a skillet place over medium heat. Stir in the onion and garlic until well combined. Cook 12 minutes or until the meat is browned through. Drain well and return to the skillet. Stir in the bean sprouts, mushrooms and water chestnuts. Stirring continuously cook the mixture for 4 minutes. Add the vermicelli and broccoli. Stir in the soy sauce and ginger until well combined. Cover the skillet and continue cooking 6 minutes or until completely heated through. Makes 6 servings To reheat it is not necessary to thaw. Place just enough water into a skillet over cover the bottom. Add the beef and broccoli mixture and place the skillet over low heat. Heat the mixture, stirring often, until completely thawed. Adjust the heat to medium low and stirring occasionally heat the beef and broccoli approximately 18 minutes or until completely heated through.

Spiced Hamburger Rice Skillet Dinner Ingredients: • • • • • • • • • • • • •

2 lbs. ground beef 1 onion, c hopped 1 green pepper, chopped 1 (10 oz.) can diced tomatoes with green chilies 1 C b beef broth 2 tbsp Worcestershire sauce 2 tbsp chili powder 2 tsp salt 1 tsp pepper 1/4 tsp hot pepper sauce 4 C long grain rice, cooked 1 (16 oz.) container sour cream 1 (8 oz.) pkg. Cheddar cheese, shredded

Directions: Place a large skillet over medium heat. Break the meat up into the skillet. Cook 8 minutes, stirring occasionally, or until the meat is no longer pink. Drain the meat well and return it to the skillet. Add the onion, green pepper and tomatoes to the skillet and blend in well. Pour the broth and Worcestershire sauce into the mixture. Blend the chili powder, salt, pepper and hot sauce in until well combined. Simmer the mixture for 10 minutes, stirring occasionally or until the onion is tender. Stir the rice into the meat mixture. Add the sour cream and stir until smooth. Adjust the heat to low and add the cheese. Cook, stirring occasionally, for 6 minutes or until the cheese has completely melted. Makes 8 servings To reheat is not necessary to thaw. Place the mixture into a casserole dish and cover with aluminum foil. Place the casserole into a preheated 350 degree oven for approximately 40 minutes or until completely heated through.

Mini Spinach Beef Patties Ingredients: • • • • • • • • • •

1/2 C dry bread crumbs 1 tsp water 1 C fresh spinach, chopped 2 lbs. lean ground beef 1/4 C white onion, chopped fine 1 garlic clove, minced 2 large eggs 1/2 tsp pepper 1 tbsp flour 2 tbsp olive oil

Directions: Place the bread crumbs into a small mixing bowl. Slowly add enough water to the bread crumbs to just moisten. Place the spinach in a skillet over medium heat. Cook the spinach 1 1/2 minutes or until just beginning to wilt. Cool the spinach enough to handle and squeeze dry. Place the spinach into a large mixing bowl. Crumble in the beef. Add the onions and garlic to the mixture. Break the eggs into the bowl. Sprinkle in the pepper. Mix together until completely combined. Form the mixture into 14 mini patties. Sprinkle the patties with the flour shaking off any excess. Place the oil into a skillet over medium heat. Place the patties into the skillet. Cook for 5 minutes turn and continue cooking an additional 5 minutes or until crispy. Reduce the heat to low and continue cooking 5 minutes or until the patties have completely cooked through. Makes 14 mini patties To reheat thaw the patties completely in the refrigerator. Place the patties in a shallow pan and heat in a preheated 350 degree oven for approximately 20 minutes or until heated through.

Beef and Corn Noodles Ingredients: • • • • • • • •

1 lb. ground beef 1 C of water 2 C uncooked egg noodles 1 C frozen whole kernel corn 1 C green onions, sliced 1/2 C salsa 2 (8 oz.) cans tomato sauce 1/4 C Cheddar cheese, shredded

Directions: Place the ground beef in a skillet positioned over medium heat. Cook the beef for 10 minutes or until no longer pink. Drain the beef well and return to the skillet. Pour the water in with the beef. Add the noodles, corn and green onions and stir to combine. Stir in the salsa and tomato sauce until well combined. Bring the mixture to a brisk boil. Reduce the heat to low, cover the skillet and simmer 12 minutes or until the noodles are tender. Remove the skillet from the heat and sprinkle the cheese over the top. Cover the skillet and let stand for 3 minutes or until the cheese has melted. Makes 4 servings To reheat there is no need to thaw. Place the beef and noodles into a saucepan over low heat. Allow the mixture to thaw completely, stirring often. When thawed you may add 2 tbsp of water to the pan if the noodles seem too dry. Adjust the heat to medium and stirring occasionally heat the beef and noodles for approximately 20 minutes or until completely heated through.

Chili Mac Skillet Style Ingredients: • • • • • • • • • • • •

1 C of uncooked macaroni 1 lb. ground beef 1/2 C onion, chopped 1/4 C green pepper, chopped 1 garlic clove, minced 1 (14 1/2 oz.) can whole tomatoes, cut up 1 (15 1/2 oz.) can dark kidney beans, drained 1 (6 oz.) can tomato paste 1/2 C water 2 tsp chili powder 1/2 tsp salt 1/2 tsp pepper

Directions: Cook the macaroni as directed on the package and drain well. Break up the beef in a skillet placed over medium heat. Add the onion, green pepper and garlic stirring to combine. Cook the mixture for 8 minutes or until the beef is completely browned. Drain well and return to the skillet. Stir in the tomatoes, kidney beans and tomato paste. Pour the water into the skillet and stir until well combined. Blend in the chili powder, salt and pepper. Cover the skillet and cook over medium low heat for 18 minutes or until thickened, stirring occasionally. Makes 6 servings When reheating, it is not necessary to thaw. Place the frozen chili mac into a skillet over low heat. Stirring often, allow the chili mac to thaw completely. Adjust the heat to medium and continue heating for approximately 20 minutes or until completely heated through.

Spicy Texan Hash Ingredients: • • • • • •

1 lb. lean ground beef 1 tbsp canola oil 3 C frozen potatoes O’Brien 1 C chunky style salsa 2 tsp chili powder 1 C Colby Monterey Jack cheese blend, shredded

Directions: Place the beef in a skillet set over medium heat. Cook the meat 8 minutes, stirring often to break up the meat, or until completely browned. Drain well and place in a covered bowl to keep warm. Pour the canola oil into the skillet and place the skillet back over medium heat. Add the potatoes and cook 8 minutes or until browned, turning occasionally. Stir the salsa into the potatoes. Sprinkle in the chili powder and blend the ingredients together well. Return the beef to the skillet stirring to combine. Cook the mixture for 7 minutes or until completely heated through. Sprinkle the cheese over the top, cover the skillet and continue cooking 3 minutes or until the cheese has completely melted. Makes 4 servings To reheat it is not necessary to thaw. Place the frozen hash into skillet over low heat. Heat the hash until completely thawed. Adjust the heat to medium and stirring occasionally, cook the hash for approximately 18 minutes or until completely heated through.

Beefy Rice and Veggie Skillet Ingredients: • • • • • • • • •

1 lb. ground beef 1/2 C onion, chopped 1 (1 1/4 oz.) envelope taco seasoning mix 1 1/2 C of water 1 1/2 C zucchini, sliced 1 C frozen whole kernel corn 1 (14 1/2 oz.) can stewed tomatoes, do not drain 1 1/2 C of instant rice, uncooked 1 C Cheddar cheese, shredded

Directions: Crumble the beef into a large skillet. Add the onion and stir to combine. Place the skillet over medium heat and cook the meat 10 minutes or until completely browned. Drain the meat and return to the skillet. Sprinkle the seasoning over the meat. Add the water and blend well. Add the zucchini, corn and tomatoes and stir to combine. Bring the mixture to a brisk boil. Stir in the rice then reduce the heat to low. Cover the skillet and simmer for 7 minutes or until the liquid is absorbed and the rice is tender. Remove the skillet from the heat and fluff with rice with a fork. Sprinkle the cheese over the top of the mixture. Cover the skillet and let stand 3 minutes or until the cheese has melted. Makes 6 servings To reheat there is no need to thaw. Place the mixture into a casserole dish and cover with foil. Heat the casserole in a preheated 350 degree oven for approximately 40 minutes or until completely heated through.

Salsa Turkey Taco Meat Ingredients: • • • •

1 lb. ground turkey 1 onion, chopped 1 (16 oz.) can refried beans 1 (16 oz.) jar salsa

Directions: Crumble the turkey into a large skillet and place over medium heat. Stir the onion into the turkey well. Cook 10 minutes or until the turkey is cooked through and the onion is tender. Drain the mixture well and return it to the skillet. Stir in the refried beans and the salsa. Over medium heat cook the mixture, stirring occasionally, for 8 minutes or until completely heated through. Makes 8 servings To reheat there is no need to thaw. Place just enough water into a saucepan to cover the bottom of the pan. Add the frozen taco meat to the pan and place the pan over low heat. Stirring often, cook the meat until completely thawed. Adjust the heat to medium and stirring occasionally, continue cooking for approximately 20 minutes or until completely heated through.

Turkey Spinach Nibbles Ingredients: • • • • • • • •

1 lb. ground turkey 1 (9 oz.) pkg. frozen spinach, thawed and drained well 1/4 C unseasoned bread crumbs 1/4 C of onion, chopped fine 1/2 tsp garlic powder 1/2 tsp salt 1 egg 2 tbsp creamy mustard mayonnaise sauce

Directions: Crumble the ground turkey into a large mixing bowl. Add the spinach to the turkey and mix until combined. Dump the bread crumbs and onion into the mixture. Sprinkle the mixture with the garlic powder and salt. Break the egg into the mixture. Add the creamy mustard mayonnaise sauce and mix all the ingredients together well. Form into equally sized balls. Spray a skillet with a nonstick cooking spray and place the skillet over medium high heat. When the skillet is hot add the meatballs and cover the skillet. Cook, turning often, for 10 minutes or until the meatballs have browned completely through. Makes 10 servings To reheat do not thaw. Place the meatballs on a foil lined baking pan. Heat them in a preheated 400 degree oven for approximately 45 minutes or until completely heated through.

Cranberry Turkey Appetizers Ingredients: • • • • • • • • •

1 lb. ground turkey 1/2 C onion, chopped fine 1/4 C instant white rice 1/4 C unseasoned dry bread crumbs 1 egg 1 tsp salt 1/2 tsp poultry seasoning 1 (16 oz.) can jellied cranberry sauce 1/2 C water

Directions: Crumble the turkey into a large mixing bowl. Add the onion and rice to the turkey. Dump the bread crumbs into the bowl. Break the egg over the mixture. Sprinkle in the salt and poultry seasoning. Mix the ingredients together until well combined. Form the mixture into evenly sized meatballs. Spray a large skillet with a nonstick cooking spray. Position the skillet over medium heat and allow the skillet to get hot. Add the meatballs, cover the skillet and cook 10 minutes or until the meatballs are cooked through, being sure to turn them occasionally. Remove the lid and add the cranberry sauce and water to the skillet. Stirring often, continue to simmer for 4 minutes or until the cranberry sauce has melted completely and the sauce is smooth. Makes 10 servings To reheat allow the meatballs and sauce to thaw in the refrigerator. To reheat on the stove place the meatballs and sauce into a saucepan positioned over medium heat. Stirring often, heat the mixture for approximately 20 minutes or until heated through. To reheat in the microwave place the thawed meatballs and sauce into a microwave safe dish. Heat on high for 3 minutes, stir and continue to heat approximately 4 minutes or until completely heated through. Be sure to check them after 2 minutes to ensure the sauce is not becoming hard, stirring if necessary.

Skillet Turkey and Cheese Ingredients: • • • • • • • •

1 lb. ground turkey 1/2 C onion, chopped 1 (14 oz.) jar spaghetti sauce 1 (10 3/4 oz.) can condensed Nacho cheese soup 1 C of water 2 C uncooked macaroni 1 (4 1/2 oz.) jar mushrooms 1 C Cheddar cheese, shredded

Directions: Crumble the turkey into a large skillet. Stir the onion into the turkey. Place the skillet over medium heat. Brown the turkey for 10 minutes or until no longer pink. Drain the mixture if necessary and return to the skillet. Pour the spaghetti sauce into the skillet and stir to combine. Fold in the soup until completely incorporated into the ingredients. Pour the water into the mixture and stir. Bring the mixture to a brisk boil. Stir the macaroni into the mixture. Adjust the heat to low and cover the skillet. Cook 10 minutes or until the macaroni is tender, stirring occasionally. Uncover the skillet and stir in the mushrooms. Cook uncovered for 2 minutes. Sprinkle the cheese over the top. Cook an additional 2 minutes or until the cheese has just begun to melt. Makes 4 servings To reheat do not thaw. Place the mixture into an oven safe dish and cover tightly with foil. Preheat the oven to 350 degrees, cover and heat approximately 45 minutes or until completely heated through. More cheese may be added just uncover the casserole, sprinkle it with cheese and bake an additional 5 minutes or until the cheese begins to melt.

Penne Pasta with Turkey Skillet Ingredients: • • • • • • • •

8 oz. penne style pasta 1/2 lb. ground turkey 2 garlic cloves, minced 1/2 tsp Italian seasoning 1/4 tsp fennel seed, crushed 2 C chunky style spaghetti sauce 1/4 tsp sugar 1/2 C mozzarella cheese, finely shredded

Directions: Cook the pasta as directed on the package, drain and cover to keep warm. Spray a large deep skillet with a nonstick cooking spray and place the pan over medium heat. Place the turkey into the pan. Sprinkle the garlic, Italian seasoning and fennel seed over the turkey and stir to combine. Cook the mixture for 8 minutes, stirring occasionally or until the turkey is no longer pink. Pour the spaghetti sauce into the skillet. Sprinkle in the sugar and stir until well combined. Bring the mixture to a brisk boil. Reduce the heat to low, cover and simmer 10 minutes. Sprinkle the top with the mozzarella cheese and cook an additional 5 minutes or until the cheese is just beginning to melt. Makes 4 servings To reheat there is no need to thaw. Place the mixture into a casserole dish and cover with foil. Preheat the oven to 350 degrees. Heat the casserole for approximately 50 minutes or until completely heated through.

Turkey Parmesan Goulash Ingredients: • • • • • • • • • • •

1 tbsp canola oil 1 lb. ground turkey 1 onion, chopped 1 (6 oz.) can tomato paste 3 tomato paste cans of water 1 garlic clove, minced 1 tsp dried basil 1/2 tsp salt 1/4 tsp pepper 1 (8 oz.) box of macaroni 1/4 C of Parmesan cheese, grated

Directions: Pour the oil into a skillet and place the skillet over medium heat. Crumble the turkey into the skillet. Add the onion and stir to combine. Cook the mixture 8 minutes or until the turkey is lightly browned and the onion is tender. Stir the tomato paste into the mixture. Pour the 3 cans of water into the mixture and stir until combined. Add the garlic and basil and stir to mix in well. Sprinkle in the salt and pepper. Reduce the heat to low and cover the skillet. Allow the mixture to simmer for 25 minutes. Cook the macaroni according to the package directions and drain well. Remove the skillet from the heat and stir in the macaroni. Sprinkle the top with the Parmesan cheese just before serving. Makes 8 servings To reheat allow the goulash to thaw in the refrigerator. Place a scant amount of water into the bottom of a saucepan. Place the pan over low heat. Add the goulash and stir well. Heat the goulash approximately 25 minutes or until completely heated through.

Italian Breakfast Turkey Patties Ingredients: • • • • • •

2 lbs. ground turkey 4 garlic cloves, minced 2 tsp fennel seed, crushed 1/2 tsp salt 1/4 tsp pepper 1 tbsp olive oil

Directions: Place the ground turkey into a mixing bowl. Add the garlic, fennel seed, salt and pepper to the turkey. Mix the ingredients together well then form into 8 small patties. Place the olive oil into a skillet placed over medium heat. Add the patties to the skillet and cook 5 minutes. Turn the patties and continue cooking 5 additional minutes or until the patties have cooked completely through. Makes 8 servings To reheat allow the patties to thaw completely in the refrigerator. Place 1 tbsp of olive oil into a skillet over low heat. Place the patties into the skillet and cook 4 minutes. Turn the patties and continue cooking approximately 2 minutes or until completely heated through.

Turkey Style Spaghetti Sauce Ingredients: • • • • • • • • • • • • • •

2 tbsp canola oil 2 lbs. ground turkey 2 celery stalks, chopped 1 (8 oz.) can mushrooms, drained 1 onion, chopped 5 garlic cloves, minced 1 green bell pepper, diced 1 tbsp fresh parsley, chopped 1/2 tbsp oregano 3 bay leaves 2 (16 oz.) cans diced tomatoes with juice 1 (6 oz.) can tomato paste 1/2 tsp salt 1/4 tsp pepper

Directions: Pour the oil into a skillet placed over medium heat. Crumble the ground turkey into the skillet. Cook the turkey 8 minutes, stirring often, or until the turkey is starting to brown. Stir in the celery, mushrooms, onion and garlic and green peppers. Sprinkle in the parsley and oregano and stir to combine. Add the bay leaves to the mixture. Sauté the mixture for 10 minutes or until the onions and peppers have tendered. Stir in the tomatoes with their juice and tomato paste until well combined. Sprinkle the salt and pepper into the mixture and stir well. Simmer for 10 minutes then remove the bay leaf. Allow the mixture to cool slightly before serving over spaghetti. Makes 8 servings To reheat this sauce, place it in the refrigerator to partially thaw. Place the sauce in a saucepan over low heat. Stirring often, heat the sauce for approximately 20 minutes or until completely heat through.

Skillet Turkey Rounds Ingredients: • • • • • •

1 lb. ground turkey 1 tbsp yellow mustard 1 tbsp Worcestershire sauce 1/2 tsp salt 1/4 tsp pepper 2 tbsp canola oil

Directions: Place the turkey into a mixing bowl. Add the mustard and Worcestershire sauce to the turkey. Sprinkle in the salt and pepper. Using your hands mix the ingredients together until well combined. Form 4 equal size rounds out of the turkey mixture. Place the oil in a skillet over medium heat. Add the rounds to the oil and cook 4 minutes. Turn the patties over and continue cooking 4 minutes or until completely cooked through. Makes 4 rounds To reheat frozen patties place them in the refrigerator to thaw. When completely thawed, these rounds can be heated in the microwave on high for approximately 4 minutes. They can be reheated in a skillet with 1 tbsp of oil over low heat. Cover the skillet and allow the patties to heat slowly until completely heated through approximately 8 minutes being sure to turn them once. They may also be heated in the oven. Set the oven temperature to 300 degrees and place the patties into a shallow baking dish. Heat approximately 15 minutes or until completely heated through, turning once.

Stove Top Ground Beef and Turkey Here some more recipes that you can cook right on your stovetop and then pop in the freezer for later use. This section includes some delicious chili recipes as well as some other dishes you can cook in a pot or pan on your stove.

Turkey with Vegetable Chili Ingredients: • • • • • • • • • • •

2 lb. lean ground turkey 1 onion, chopped 2 (15 oz.) cans kidney beans, do not drain 1 (28 oz.) can diced tomatoes 1 (8 oz.) pkg. mushrooms, sliced 3 1/2 C of celery, chopped 1 red bell pepper, chopped 1 yellow bell pepper, chopped 1 green bell pepper, chopped 4 tbsp chili powder 1 tsp cayenne pepper

Directions: Crumble the turkey into a large soup pot placed over medium heat. Stir the onion into the turkey. Cook 10 minutes or until the turkey is cooked through and the onion is tender. Add the kidney beans with the juice and stir until well combined. Place the mushrooms, celery and all the bell peppers into the pot. Sprinkle in the chili powder and cayenne pepper and blend the ingredients together well. Reduce the heat to low and simmer 3 hours or until the chili has thickened to your liking, being sure to stir occasionally. Makes 8 servings To reheat it is not necessary to thaw. Cover the bottom of a sauce with water. Add the frozen chili. Place the pan over medium low heat and stirring often; cook the chili until completely thawed. Adjust the heat to medium and continue cooking, stirring occasionally for approximately 30 minutes or until the chili is completely heated through.

Red Pepper Spiced Turkey Chili Ingredients: • • • • • • •

2 lbs. ground turkey 1 (6 oz.) can tomato paste 2 tomato paste cans of water 2 tbsp canola oil 1 tsp red pepper flakes 2 tsp cumin seeds, crushed 1 tsp salt

Directions: Heat the oil over medium heat in a Dutch oven. When the oil is hot but not smoking crumble the turkey into the pan. Sauté the turkey for 7 minutes or until browned through. Stir in the tomato paste and water until well combined. Sprinkle in the red pepper flakes, cumin seeds and salt. Reduce the heat to low, cover the pan and simmer the chili for 30 minutes. Makes 8 servings To reheat, place the unthawed chili into a large saucepan. Place the pan over low heat and allow the chili to cook approximately 45 minutes or until completely heated through.

Zippy Turkey Meatballs Ingredients: • • • • • • • • • • • •

1 1/2 lbs. ground turkey 1/2 C onion, chopped 1/3 C unseasoned bread crumbs 1/4 tsp garlic powder 1/4 tsp salt 1/8 tsp pepper 1 egg, beaten lightly 1/2 C of grape jelly 3/4 C chili sauce 1 green bell pepper, cut into 1 inch pieces 1 yellow bell pepper, cut into 1 inch pieces 1 red bell pepper, cut into 1 inch pieces

Directions: Set the oven temperature to 375 and allow the oven to preheat. Crumble the ground turkey into a large mixing bowl. Add the onion and bread crumbs to the turkey. Sprinkle in the garlic powder, salt and pepper. Add the egg to the mixture and using your hands mix the ingredients together well. Shape the mixture into meatballs. Place the meatballs into a large ungreased pan. Bake 28 minutes or until the meatballs are no longer pink in the middle. Remove the meatballs and drain on paper towels. Place the jelly into a saucepan. Fold the chili sauce into the jelly well. Place the saucepan over medium heat and bring the mixture to a steady boil. Once boiling, add the meatballs and 3 types of bell pepper pieces to the sauce. Reduce the heat to low and simmer for 5 minutes, stirring often. Makes 60 meatballs To reheat, place the meatballs in the refrigerator to thaw completely. Position a large saucepan over medium heat. Add the thawed meatballs to the pan and cook approximately 25 minutes or until completely heated through.

Cheese Topped Beef and Vegetables Ingredients: • • • • • •

8 C of water 1 1/2 C of uncooked macaroni 1 (16 oz.) pkg. broccoli florets, carrots and cauliflower 1 lb. ground beef 1 (14 oz.) jar of spaghetti sauce 4 slices of American cheese, halved diagonally

Directions: Pour the water into a Dutch oven pan and place over high heat. Bring the water to brisk boil then add the macaroni and vegetables. Reduce the heat to medium and cook for 10 minutes or until tender. Drain well and return to the pan. Break up the beef in a large skillet placed over medium heat. Cook the beef 12 minutes or until completely cooked through. Drain the beef well and place in the Dutch oven with the macaroni and vegetables. Pour the spaghetti sauce over the top and stir to incorporate the ingredients together well. Reduce the heat to low and cook for 10 minutes or until the sauce is heated through. Remove the pan from the heat. Lay the cheese over the top with the long side of the triangle to the outside. Cover the pan and let stand 2 minutes or until the cheese is melted. Makes 8 servings To reheat do not thaw. Place the beef mixture into a casserole dish and cover with foil. Place the dish in a preheated 350 degree oven for 20 minutes. Remove the foil and continue to heat approximately 15 minutes or until completely heated through.

Simple Beef Bolognese Sauce Ingredients: • • • • • • • • • • • • •

2 lb. ground beef 3 onions, chopped 2 carrots, chopped 1 stalk of celery, chopped 4 garlic cloves, minced 2 (28 oz.) can crushed tomatoes 1 (6 oz.) can tomato paste 1/2 C beef broth 1 tbsp Italian seasoning 1/2 tsp salt 1 tsp sugar 1/2 tsp red pepper, crushed 1/4 C fresh basil, chopped

Directions: Place the beef into a Dutch oven over medium heat. Stir in the onions, carrots, celery and garlic until well combined. Cook 12 minutes or until the meat is cooked through the vegetables are tender. Drain well and return to the skillet. Stir in the tomatoes and tomato paste until well combined. Pour the broth into the mixture and blend in well. Sprinkle in the Italian seasoning, the salt, sugar and red pepper stirring to combine. Adjust the heat to medium high and bring the mixture to a steady boil. Reduce the heat to low, cover the pan and simmer 30 minutes. Remove the lid and stir in the basil. Continue cooking, uncovered, stirring often, for 5 additional minutes. Allow the sauce to cool 30 minutes before using or freezing. Makes 10 Cups This sauce can be thawed in the refrigerator or microwave. To thaw 1 C of the sauce in the microwave place the power on medium low and thaw for approximately 5 minutes, stirring often or until completely thawed. Thaw completely before using over pasta or in other Italian based dishes.

Barley and Burger Stew Ingredients: • • • • • • • • •

1 lb. ground beef 1 onion, chopped 1/2 C celery, chopped 4 C of tomato juice 1 C of water 1/2 C medium pearl barley 2 tsp chili powder 1 tsp salt 1/2 tsp pepper

Directions: Place the beef, onion and celery into a large saucepan. Place the pan over medium heat and stirring occasionally, cook the mixture for 10 minutes or until the beef is not longer pink and the onion and celery are tender. Drain well and return to the pan. Pour the tomato juice and water into the sauce pan. Add the barley and stir until all the ingredients are combined well. Sprinkle in the chili powder, salt and pepper and stir to incorporate. Bring the stew to a brisk boil. Reduce the heat to low, cover and simmer for 1 hour or until the barley is tender. Makes 6 servings To reheat there is no need to thaw. Place the stew into a saucepan over low heat. Stirring often cook until completely thawed. Adjust the heat to medium and stirring occasionally cook for approximately 25 minutes or until the stew is heated through.

Beef Taco Chili Soup Ingredients: • • • • • • • • • •

2 lbs. ground beef 1 envelope of taco seasoning 1 1/2 C of water 1 (15 3/4 oz.) can mild chili beans 1 (15 1/4 oz.) can whole kernel corn, drained 1 (15 oz.) can pinto beans, drained 1 (14 1/2 oz.) can of stewed tomatoes 1 (10 oz.) can of diced tomatoes with green chilies 1 (4 oz.) can green chilies 1 envelope ranch salad dressing mix

Directions: Crumble the beef into a Dutch oven pan. Place the pan over medium heat and cook the meat 10 minutes or until no longer pink. Drain well and return to the pan. Sprinkle the taco seasoning over the meat. Pour the water into the pan and stir until the seasoning is completely combined. Dump in the chili beans, corn, pinto beans and stewed tomatoes stirring to combine. Add the diced tomatoes and green chilies and mix well. Sprinkle the ranch salad dressing mix into the mixture and stir until incorporated into the ingredients well. Bring the soup to a slow gentle boil. Reduce the heat to low and simmer, uncovered for 30 minutes or until completely heated through. Makes 8 servings To reheat there is no need to thaw. Place the soup into a saucepan over low heat. Stirring frequently heat the soup until completely thawed. Adjust the heat to medium and continue heating approximately 20 minutes or until completely heated through.

Zesty Mac and Beef Soup Ingredients: • • • • • • • • • • •

1 lb. ground beef 1 onion, chopped 5 C of water 1 (15 oz.) can pinto beans, drained 1 (14 1/2 oz.) can diced tomatoes with juice 1 (7 oz.) can whole kernel corn, drained 1 (4 oz.) can green chilies 1/2 tsp ground mustard 1/2 tsp salt 1/4 tsp pepper 1 (7 1/2 oz.) pkg. chili macaroni dinner mix

Directions: Cook the beef in a Dutch oven over medium heat for 8 minutes or until browned. Break the cooked beef up with a fork. Add the onion and stir to combine. Cook 5 minutes or until the onion begins to tender. Drain the mixture well and return to the pan. Pour the water into the pan and stir to combine. Stir in the beans, tomatoes, corn and green chilies. Add the mustard, salt and pepper and stir until incorporated well into the other ingredients. Stir in the packet of macaroni sauce mix. Bring the mixture to a brisk steady boil. Adjust the heat to low, cover and simmer 10 minutes. Add the rest of the macaroni dinner to the pan. Recover and continue simmering 14 minutes or until the macaroni is tender, stirring once during the cooking time. Makes 10 servings To reheat do no thaw. Place the soup into a saucepan over low heat. Heat the soup until completely thawed being sure to stir often. When the soup has thawed adjust the heat to medium and continue heating approximately 15 minutes or until completely heated through.

Bacon and Beef Potato Chowder Ingredients: • • • • • • • • • •

1 lb. ground beef 2 C celery, chopped 1/2 C onion, chopped 4 C of milk 3 C potatoes, peeled, cubed and boiled 2 (10 3/4 oz.) cans cream of mushroom soup 2 C carrots, chopped and cooked 1 tsp salt 1/2 tsp pepper 12 bacon strips, cooked crisp and crumbled

Directions: Crumble the beef into a Dutch oven. Stir the celery and onion in with the beef. Place the pan over medium heat and cook 12 minutes or until the beef is no longer pink and the vegetables are beginning to tender. Drain well and return the mixture to the pan. Pour the milk into the pan. Add the potatoes and stir gently to combine. Fold in both cans of the soup. Add the carrots, salt and pepper and gently stir to incorporate all the ingredients together well. Reduce the heat to low and simmer the chowder 25 minutes. Add the bacon and stir to combine. Simmer an additional 5 minutes. Makes 12 servings To reheat do not thaw to keep the potatoes from becoming mushy. Cover the very bottom only of a sauce pan with milk. Add the soup to the pan. Place the sauce pan over low heat and stirring frequently heat the chowder until completely thawed. Adjust the heat to medium low and stirring occasionally heat the chowder for approximately 20 minutes or until completely heated through.

Cheese Soup with Meatballs Ingredients: • • • • • • • • • • • • •

1 egg 1/4 C dry bread crumbs 1/2 tsp salt 1 lb. ground beef 2 C of water 1 C celery, diced 1 C whole kernel corn, drained 1 C potatoes, peeled and cubed 1/2 C carrots, sliced 1/2 C onion, chopped 2 beef bouillon cubes 1/2 tsp hot pepper sauce 1 (16 oz.) jar process cheese sauce

Directions: Break the egg into a mixing bowl. Add the bread crumbs and salt. Crumble the beef into the bowl. Mix with your hands then shape into 1 inch meatballs. Place the meatballs in a large sauce pan over medium heat. Cook the meatballs for 14 minutes or until completely browned on all sides. Drain the meatballs well and return them to the sauce pan. Pour the water into the pan with the meatballs. Add the celery, corn, potatoes, carrots and onion. Stir in the bouillon cubes. Add the hot pepper sauce and stir to combine. Bring the mixture to a rolling boil. Adjust the heat to low, cover the pan and simmer the soup for 25 minutes. Stir the cheese sauce into the soup. Continue simmering, uncovered for 15 minutes or until the soup is heated through. Makes 6 servings To reheat allow the soup to thaw slightly. Place the soup into a sauce pan over low heat. Stirring often, heat the soup for approximately 25 minutes or until heated completely through. Be sure not to let the soup boil during reheating.

Down Home Hamburger Soup Ingredients: • • • • • • •

2 lbs. ground beef 2 (28 oz.) cans stewed tomatoes 1 head of cabbage, shredded 2 large onions, chopped 6 ribs of celery, chopped 1 tsp salt 1/2 tsp pepper

Directions: Crumble the beef into a Dutch oven. Place the Dutch oven over medium heat. Cook the meat, stirring occasionally, for 12 minutes or until no longer pink. Drain the meat well and return it to the Dutch oven over medium heat. Stir in the tomatoes, cabbage, onions and celery. Sprinkle the salt and pepper into the mixture and stir to combine. Bring the mixture to a rolling boil. Reduce the heat to medium low and simmer, uncovered, for 25 minutes or until the vegetables are fork tender. Makes 12 servings To reheat allow the soup to partially thaw in the refrigerator. Place the soup into a saucepan over low heat. Heat the soup until completely thawed, stirring often. When thawed adjust the heat to medium and continue heating approximately 25 minutes or until the soup is hot all the way through.

Velvety Cheeseburger Soup Ingredients: • • • • • • • • • • • • • • •

6 potatoes, peeled and cubed 1 carrot, grated 1 onion, chopped 2 tbsp jalapeno peppers, chopped 2 garlic cloves, minced 3 C of water 2 tbsp + 2 tsp instant beef bouillon granules 1/8 tsp pepper 2 tbsp butter 2 lbs. ground beef 1/2 lb. fresh mushrooms, sliced 5 C of milk, divided 6 tbsp of flour 1 (16 oz.) pkg. Velveeta cheese, cubed 6 strips of bacon, cooked crisp and crumbled

Directions: Place the potatoes, carrots, onions, jalapeno peppers and garlic into a Dutch oven. Pour the water over the vegetables. Add the bouillon granules and stir to incorporate. Sprinkle the pepper into the mixture and stir well. Place the pan over medium high heat and bring the water to a brisk boil. Reduce the heat to medium low and simmer 18 minutes or until the potatoes are fork tender. Place the butter into a skillet over medium heat. Heat the butter until completely melted. Crumble the beef into the skillet with the butter. Add the mushrooms and stir until combined well. Cook 12 minutes or until the beef is browned completely. Stir the meat and mushroom mixture into the soup. Pour 4 C of milk into the soup stirring to combine. Simmer the soup for 20 minutes. Pour the remaining milk into a mixing bowl. Whisk the flour into the milk until smooth. Slowly stir the mixture into the soup. Adjust the heat to medium high and bring the soup back to a brisk boil. Once boiling cook an additional 2 minutes, stirring constantly or until the soup has thickened. Reduce the heat to low and add the cheese and bacon. Cook for 10 minutes, stirring often, until the cheese has completely melted. Makes 14 servings To reheat this soup, fill the bottom of a double boiler with water and bring it to a boil. Place the unthawed soup into the top of the double boiler. Stirring often heat the soup approximately 40 minutes or until completely heated through. © HillbillyHousewife.com – All Rights Reserved

Nacho Chili Corn Chip Dip Ingredients: • • • • • •

2 1/2 lbs. ground beef 3 (15 oz.) cans tomato sauce 1 (10 oz.) can diced tomatoes with green chilies, do not drain 2 envelopes of chili mix 2 lbs. processed cheese cubed 1 C heavy whipping cream

Directions: Place the beef into a Dutch oven and place over medium heat. Cook the beef 8 minutes or until browned well, stirring occasionally to break up the meat. Drain and return the cooked meat to the pan and place over low heat. Stir the tomato sauce into the meat. Add the tomatoes with the juice and blend well. Sprinkle both envelopes of chili mix into the pan and mix well. Allow the mixture to simmer 15 minutes or until hot all the way through. Add the cheese and the heavy whipping cream. Stirring continuously cook the mixture being sure it doesn't boil for 5 minutes or until the cheese has completely melted. Serve with corn chips on the side. Makes 14 servings To reheat allow the dip to thaw partially in the refrigerator. Place the dip into a saucepan over low heat. Stirring often heat the dip for approximately 20 minutes, being sure it doesn't boil, or until completely heated through.

Rich Ground Beef Gravy Ingredients: • • • • • •

1 lb. lean ground beef 1/2 C onion, chopped 3 tbsp all-purpose flour 1 tbsp beef instant bouillon 2 tbsp steak sauce 2 C of half and half

Directions: Crumble the beef into a skillet placed over medium heat. Stir in the onion until well combined. Cook for 12 minutes or until the onion is tender and the beef is browned through. Stir the flour, bouillon and steak sauce into the meat. Pour the half and half in slowly stir as you pour. Stirring often, cook the gravy for 5 minutes or until as thick as you desire. Makes 4 servings To reheat, do not thaw or the gravy will curdle. Place the gravy into a saucepan over low heat. Stirring often, slowly heat the gravy until thawed. Continue heating 10 minutes or until the gravy is heated through. If the gravy is not thick enough add a little cornstarch, stirring constantly for last 5 minutes of heating.

Spiced Beef with Cauliflower Ingredients: • • • • • • • • • • • • • • • • • •

2 tbsp canola oil 2 C onions, chopped 1/4 tsp ground ginger 6 garlic cloves, minced 2 tsp ground cumin 2 tsp ground coriander 1 tsp fennel seed, crushed 1 tsp ground turmeric 1/2 tsp cayenne pepper 1/2 tsp salt 1/2 tsp pepper 1/4 tsp ground cloves 1/8 tsp ground cinnamon 1 lb. ground beef 1 C of water 1 C of plain yogurt 1/2 C tomatoes, diced 3 C of cauliflower florets

Directions: Pour the oil into a Dutch oven placed over medium high heat. Heat the oil until hot but not smoking. Stir the onions and ginger into the oil. Cook 10 minutes or until the onions are browned and tender, being sure to stir often. Reduce the heat to medium and stir in the garlic, cumin, coriander, fennel seeds, turmeric, cayenne pepper, salt, pepper, cloves and cinnamon. Cook, stirring continuously, for 30 seconds or until fragrant being sure the onions are coated with the spices well. Adjust the heat to medium high and crumble in the beef. Cook 8 minutes or until the beef is no longer pink. Reduce the heat to medium and pour the water into the pan. Stir in the yogurt and tomatoes. Bring the mixture to brisk boil causing the yogurt to curdle. Add the cauliflower. Cook 15 minutes or until the cauliflower is fork tender. Makes 4 servings To reheat do not thaw. Place the mixture into a saucepan over low heat. Stirring frequently heat the mixture until completely thawed. Adjust the heat to medium and continue heating approximately 25 minutes or until completely heated through, stirring often.

Slow Cooker Four Beans and Beef Ingredients: • • • • • • • • • • • •

1/2 lb. bacon, cut into 1 inch pieces 1 lb. ground beef 1/2 C onion, chopped 1/3 C brown sugar, packed firm 1/2 C ketchup 1/4 C molasses 1 tbsp of mustard 2 tsp Worcestershire sauce 1 (16 oz.) can pork beans in tomato sauce 1 (15 1/2 oz.) can of kidney beans with juice 1 (15 1/2 oz.) can butter beans, drained 1 (15 oz.) can lima beans, drained

Directions: Place the bacon pieces in a skillet and place the skillet over medium heat. Cook the bacon, turning occasionally for 5 minutes or until lightly browned. Drain the bacon pieces on paper towel. Crumble the beef into the same skillet. Stir the onion into the beef well. Cook 10 minutes or until the meat is no longer pink and the onion is tender. Drain well and place into the slow cooker. Add the bacon pieces and stir to combine. Dump the brown sugar into the slow cooker. Add in the ketchup, molasses, mustard and Worcestershire sauce. Stir to combine well. Add in the pork and beans with juice and the kidney beans with juice. Place the butter beans and lima beans into the slow cooker. Mix all the ingredients together well. Set the heat setting on low, cover and cook 7 hours. Makes 6 servings To reheat, place in the refrigerator and allow thawing about half way. Pour the mixture into a saucepan placed over low heat. Stirring often, cook the mixture until completely thawed. Adjust the heat to medium and continue heating for approximately 20 minutes or until completely heated through.

Mexican Taco Loaf Ingredients: • • • • • • •

2 (15 oz.) cans spicy chili beans with juice 1 (11 oz.) can whole kernel corn with juice 1 1/2 lbs. ground beef 1 C corn ships, crushed 1/2 C chunky style picante sauce 1 (1 1/4 oz.) pkg. taco seasoning 1 egg, beaten lightly

Directions: Place the beans and corn with their juice into the slow cooker. Place the beef into a large mixing bowl. Add the corn chips, 1/4 C of the picante sauce and the taco seasoning. Pour the egg into the mixture and using your hands mix the ingredients together well. Once mixed for the mixture into a round loaf. Place the loaf into the slow cooker on top of the beans and corn. Pour the remaining picante sauce over the top of the loaf. Set the temperature setting on low, cover and cook 8 hours. Remove the loaf from the slow cooker and place on a platter. Spoon the remaining mixture over the top of the loaf before serving. Makes 6 servings To reheat allow the taco loaf to thaw slightly in the refrigerator. Place the loaf and sauce into a casserole dish and cover with foil. Preheat the oven to 350 degrees and heat the loaf for approximately 25 minutes or until completely heated through.

Crockpot Recipes Here are some of my favorite ground beef and ground turkey crockpot recipes. I’ll often put one of these on in the morning when I already have dinner planned for that night anyway. Just cook it, cool it and freeze it. Then pull it out and reheat whenever you need a quick dinner.

100

Zesty Beef and Corn Mix Ingredients: • • • • • •

3 lbs. ground beef 1 C onion, chopped 1 green bell pepper, chopped 1 (12 oz.) bottle spicy barbecue sauce 2 tbsp mustard 1 (11 oz.) can whole kernel corn, drained well

Directions: Break up the ground beef into a skillet placed over medium heat. Stir the onions and green pepper in with the meat. Cook 12 minutes or until the vegetables are tender the meat is no longer pink. Drain well and place into the crock pot. Pour the barbecue sauce into the crock pot. Add the mustard and stir the mixture until well combined. Cover and cook on the low setting for 3 hours. Add the corn to the crock pot and stir to combine. Cover and continue cooking on low for 1 more hour. Makes 12 servings To reheat it is not necessary to thaw. Place the mixture into a saucepan over low heat. Stirring often allow the mixture to thaw completely. Adjust the heat to medium and continue heating approximately 15 minutes or until completely heated through, stirring occasionally. More barbecue sauce may be added the last 15 minutes or cooking if desired.

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Crock Pot Sloppy Barbecue Ingredients: • • • • • • • • •

3 lb. lean ground beef 1 C onions, chopped fine 1 C celery, chopped fine 1/2 C green pepper, chopped fine 1 (12 oz.) bottle of chili sauce 1 (6 oz.) can tomato paste 3 tbsp brown sugar 2 tbsp Worcestershire sauce 1/4 tsp pepper

Directions: Crumble the ground beef into a Dutch oven pan and place the pan over medium heat. Stir the onion, celery and green pepper into the crumbled meat. Cook 12 minutes or until the beef is no longer pink the vegetables are tender. Drain the mixture well and place into the crock pot. Pour the chili sauce over the top of the meat mixture. Add the tomato paste and stir to combine. Sprinkle the brown sugar into the mixture. Pour the Worcestershire sauce into the crock pot. Add the pepper and stir until all the ingredients are incorporated together well. Cover and cook on low 4 hours, stirring occasionally. Makes 12 servings To reheat there is no need to thaw. Place the barbecue into a saucepan over low heat. Stirring often, heat the barbecue until completely thawed. Adjust the heat to medium and stirring occasionally heat the barbecue for 20 minutes or until completely heated through.

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Slow Cooked Beef Vegetable Noodle Soup Ingredients: • • • • • • • •

1 lb. extra lean ground beef 1 onion, chopped coarse 1 stalk of celery, cut into slices 1 (1.15 oz.) pkg. dry beefy mushroom soup mix 1 (14 1/2 oz.) can tomatoes, diced with juice 3 C of water 2 C frozen mixed vegetables, thawed and drained 1 C uncooked fine egg noodles

Directions: Crumble the ground beef into a skillet set over medium heat. Cook the beef for 8 minutes, stirring often, or until completely cooked through. Drain the beef and place it in the slow cooker. Add the onion and celery to the slow cooker. Sprinkle the dry soup mix over the top of the ingredients in the slow cooker. Add the tomatoes with their juice. Pour the water into the slow cooker and stir the ingredients until well mixed. Cover and cook on the low setting for 7 hours or until the onion and celery are tender. Stir the thawed vegetables and the noodles into the soup. Adjust the heat to the high setting, cover the slow cooker and continue cooking 20 minutes or until the noodles are tender. Makes 6 servings Allow the soup to thaw slightly before reheating. Place the soup in a saucepan over medium heat. Heat the soup for approximately 35 minutes, stirring often so the noodles do not stick, or until the soup is heated through.

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Crock Pot Hamburger Cabbage Soup Ingredients: • • • • • • • •

1 lb ground beef 1 onion, chopped 2 C tomato juice 1 C of water 1 (16 oz.) pkg. coleslaw mix 1 (15 oz.) can chunky salsa 1 (11 oz.) can whole kernel corn, drained 1 tsp Italian seasoning

Directions: Break the ground beef up into a large skillet set over medium heat. Stir the onion in with the meat. Cook 5 minutes or until the beef is no longer pink. Drain well and place the mixture into the crock pot. Pour the tomato juice and water into the crock pot. Dump the coleslaw mix in and stir to combine. Add the salsa and corn and stir to combine well. Sprinkle in the Italian seasoning and blend the ingredients together well. Cover and cook on the low temperature setting for 6 hours. Makes 6 servings To reheat this soup, allow it to thaw just slightly. Place the soup in a saucepan over medium heat. Heat the soup approximately 30 minutes, stirring occasionally, or until completely heated through.

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Prairie Beans and Burger Ingredients: • • • • • • • • • •

1 lb. ground beef 1/4 lb. bacon, chopped 1 onion, chopped 1 (15 oz.) can kidney beans, drained 2 (15 oz.) cans pork and beans in sauce 2/3 C brown sugar, packed 1 C of ketchup 1/4 C molasses 1 tbsp vinegar 1 tbsp mustard

Directions: Crumble the ground beef into a skillet placed over medium heat. Add the bacon and onion and stir slightly to combine. Cook the mixture for 8 minutes or until the beef is no longer pink and the onion is tender. Drain well and place in a large mixing bowl. Stir in the kidney beans and the pork and beans. Dump the brown sugar into the mixture and stir slightly. Pour the ketchup, molasses, vinegar and mustard to the mixture and blend until completely combined. Place the mixture into the crock pot. Cover and cook on high for 3 hours or low for 6 hours. Makes 12 servings To reheat there is no need to thaw. Place the beans into a saucepan over low heat. Heat the beans until completely thawed, stirring frequently. When the beans have thawed adjust the heat to medium and heat approximately 20 minutes or until completely heated through.

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Slow Cooked Cajun Loaf Ingredients: 2 slices of whole wheat bread, crumbled 1 lb. ground turkey 1/2 tsp cumin 1/4 tsp allspice 1/4 tsp cayenne pepper 1 garlic clove, minced 1 egg, lightly beaten 1 (14 1/2 oz.) can stewed tomatoes with juice, divided 1/2 bell pepper, cut into thin strips Directions: Place the bread crumbs into a large mixing bowl. Crumble the turkey into the bowl. Sprinkle in the cumin, allspice, cayenne pepper and garlic. Add the egg and 1/3 C of the stewed tomatoes without the juice to the mixture. Using your hands mix the ingredients together well and form into a loaf. Form the loaf so that it fits into your slow cooker barely touching the sides. Pour the remaining stewed tomatoes with the juice over the loaf. Lay the bell pepper strips over the top. Cover the slow cooker and cook on low for 8 hours or until a meat thermometer inserted into the middle of the loaf reaches 165 degrees. Remove carefully with 2 slotted spatulas and place on a platter. Allow the loaf to rest for 10 minutes before cutting. Makes 6 servings To reheat there is no need to thaw. Wrap the frozen loaf in aluminum foil and place it on a baking sheet. Preheat the oven to 350 degrees and place the loaf in the oven for approximately 50 minutes or until completely heated through.

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Turkey and Cheesy Scalloped Potatoes Ingredients: • • • • • • • • •

1 lb. ground turkey 1/2 tsp thyme 1/8 tsp pepper 1 (7.8 oz.) pkg. cheesy scalloped potatoes 2 tbsp butter 2 1/2 C of boiling water 1 1/2 C of milk 1 red bell pepper, chopped 1 onion, chopped

Directions: Spray a large skillet with a nonstick cooking spray. Place over medium high heat until hot. Crumble the ground turkey into the hot skillet. Cook 10 minutes or until no longer pink. Sprinkle the cooked turkey with the thyme and pepper and stir to incorporate. Place the sauce packet from the potatoes into a mixing bowl. Add the potato slices and butter. Pour the boiling water over the top of the potatoes and stir until the butter has completely melted. Pour in the milk and stir until well combined. Add the turkey to the potato mixture. Stir in the bell pepper and onion. Transfer the mixture to the crock pot. Use the back of a wooden spoon and press the mixture down until the potatoes are covered with the sauce mixture. Cover and cook on the low setting 7 hours or until the potatoes are tender. Makes 6 servings To reheat do not thaw. Cover the bottom of a saucepan with milk. Add the frozen mixture to the pan. Place the pan over low heat. Stirring often cook until the mixture has completely thawed. Adjust the heat to medium low and continue cooking approximately 20 minutes or until completely heated through being sure to stir often.

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A Few Other Ground Beef and Ground Turkey Recipes Here are a handful of other recipes that didn’t fit in any of the above categories but were too good to pass up. I hope you’ll enjoy them as well. One of the recipes is for egg rolls that include ground beef… thus the picture below.

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Spiced Turkey Logs with Cranberry Sauce Ingredients: • • • • • • • • • • •

1 (16 oz.) can whole cranberry sauce 1 tbsp orange peel, finely shredded 1/4 C orange juice 14 garlic cloves, minced and divided 1 1/4 lbs. ground turkey 1 tsp dried marjoram 1 tsp dried oregano 1 tsp dried parsley flakes 1 tsp salt 1/4 tsp pepper 1/8 tsp ground red pepper

Directions: Place the cranberry sauce into a small mixing bowl. Add the orange peel and the orange juice. Add 4 of the minced garlic cloves and blend all the ingredients together well. Reserve 1/4 C of the mixture and refrigerate the remaining sauce. Place the ground turkey into a large mixing bowl. Add the remaining garlic, marjoram, oregano, parsley, salt, black and red pepper. Mix the ingredients together well using your hands. Form the mixture around 6 metal skewers in a 5 in. long log. Heat the grill to medium high temperature. Place the skewers on the rack and grill for 18 minutes or until the turkey are cooked through, turning often. Baste the meat 2 or 3 times during grilling with the reserved cranberry mixture. Serve with the remaining cranberry sauce. Makes 6 servings To reheat thaw the logs completely in the refrigerator. Place any remaining sauce in the refrigerator to thaw completely. Wrap the logs in aluminum foil. Place them on rack in a preheated 350 degree oven for approximately 30 minutes or until completely heated through.

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Thousand Island Turkey Burgers Ingredients: • • • • •

2 lbs. ground turkey 3/4 C Thousand Island dressing 1 tbsp caraway seeds, coarsely ground 1 tsp salt 1 tsp pepper

Directions: Heat the grill to medium high. Crumble the turkey into a large mixing bowl. Pour the dressing into the bowl with the turkey. Add the caraway seeds, salt and pepper and mix the ingredients together well. Form the mixture into 6 patties. Place the patties on the grill and cover the grill. Grill the patties for 10 minutes, turning once or until cooked completely through. Makes 6 servings To reheat these patties thaw them completely in the refrigerator. Place the thawed patties in a shallow baking dish. Preheat the oven to 300 degrees and heat the patties approximately 15 minutes or until completely heated through.

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Beef Taco Egg Rolls Ingredients: • • • • • • •

1 lb. lean ground beef 1/2 C white onion, chopped fine 1/4 C green pepper, chopped fine 1 (15 oz.) can refried beans 1/2 C Cheddar cheese, finely shredded 2 tbsp chili powder 2 pkgs. egg roll wrappers

Directions: Break the ground beef up in a skillet placed over medium heat. Brown the meat for 7 minutes, stirring occasionally. Stir in the onion and green pepper. Continue cooking, stirring occasionally for 4 minutes or until the onions are tender. Drain the meat mixture and return it to the skillet. Stir in the refried beans and cheese. Sprinkle the chili powder over the mixture and stir to combine. Cook the mixture, stirring continuously for 3 minutes or until the cheese has completely melted. Fill the deep fryer with oil. Allow the oil to heat to 375 degrees. Place the wrappers on a flat surface. Place 1 tsp of the meat mixture into the middle of each wrapper. Roll up the wrappers, folding in the sides. Dip a finger into a little water then moisten the wrapper and seal. Fry the egg rolls a few at a time for 3 minutes or until crispy and golden brown. Drain the egg rolls on paper towel. Makes 24 egg rolls To reheat allow the egg rolls to thaw in the refrigerator. Preheat the oven to 300 degrees for about 15 minutes. Place a metal rack in a baking pan. Place the egg rolls vertically in the metal rack. Reheat for approximately 18 minutes or until completely heated through.

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Deep Fried Turkey Nibblers Ingredients: • • • • • • • • •

Peanut oil 2 lbs. ground turkey 2 eggs, lightly beaten 4 garlic cloves, minced 2 tbsp fresh chives, chopped fine 1/2 C of flour 2 tbsp Worcestershire sauce 1/2 tsp salt 1/4 tsp pepper

Directions: Pour the peanut oil into the deep fryer and allow it to heat to 375 degrees. Place the turkey into a mixing bowl. Add the eggs, garlic and chives to the turkey. Sprinkle 2 tbsp of the flour into the turkey mixture. Pour the Worcestershire into the bowl. Add the salt and pepper to the turkey and mix the ingredients together well. Shape the mixture into small bite size balls. Place the remaining flour into a shallow bowl. Roll the balls through the flour being sure to coat completely. Carefully drop the balls a couple at a time into the hot oil. Fry 4 minutes or until golden brown being careful to not overcook. Drain the nibblers on a piece of paper towel well. Makes 24 nibblers To reheat do not thaw. Wrap the nibblers in aluminum foil. Place on baking sheet in a preheated 350 degree oven for approximately 20 minutes or until completely warmed through.

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Turkey Pecan Cheese Ball Ingredients: • • • •

1 C ground turkey, cooked and drained well 1 (8 oz.) pkg. cream cheese, softened 3 tbsp Miracle Whip dressing 1/2 C pecans, chopped

Directions: Place the ground turkey into a mixing bowl. Add the cream cheese and dressing. Blend the ingredients until completely combined. Cover the bowl and chill for at least 2 hours or until the mixture becomes firm. Remove the mixture from the bowl and form into a ball. Spread the pecans into a shallow baking dish. Roll the cheese ball through the pecans to completely cover. Wrap in wax paper and chill at least 1 hour or until firm again. Makes 12 servings To use after freezing place the cheese ball in the refrigerator until it has completely thawed through but is stiff firm. To test to see if the inside has been thawed completely use a butter knife inserted through the bottom of the cheese ball. When the knife goes easily through the cheese ball it has thawed enough to serve.

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Printable Labels Bacon Cheeseburger Squares Date _________

Crescent Beef Bundles Date _________

Quantity ____

Do not thaw. Set oven to 350F. Place the squares on a baking sheet and cover with foil. Heat for 40 minutes or until heated through. More cheese may be added to these squares if you like. Add the cheese and do not recover. Place in the oven for 2 minutes or until the cheese has melted.

To reheat do not thaw. Wrap each bundle in a piece of heavy duty foil and place on a cookie sheet. Preheat the oven to 350 degrees and heat approximately 30 minutes or until completely heated through.

Green Chili Beef and Bean Burritos Date _________

Hearty Three Meat Pizza Date _________

Quantity ____ Quantity ____ To reheat, do not thaw or the tortillas will become rubbery. Cover the dish with foil and place in a preheated 350 degree oven. Heat the burritos for approximately 35 minutes or until heated through. More cheese and chilies may be added if desired.

Do not thaw before reheating. Place the leftover pizza onto a baking sheet. Preheat the oven to 450 degrees and heat the pizza for approximately 18 minutes or until heated through.

Stuffed Meat Loaf with Mushrooms Date _________

Hot Burger and Bean Dip Date _________

Quantity ____ Quantity ____ To reheat, do not thaw. Place the meatloaf into a casserole dish. Heat the meatloaf in a preheated 350 degree oven for approximately 55 minutes or until completely heated through.

To reheat frozen dip, do not thaw. Place the dip in a casserole dish and cover with aluminum foil. Place the dip in a preheated 350 degree oven for approximately 35 minutes or until the dip is hot throughout.

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Poppy Seed Crusted Beef Squares Date _________

Green Bean Mini Loaves Date _________

Quantity ____

To reheat these squares do not thaw. Place them in a baking pan and cover loosely with foil. Place the squares in a preheated 400 degree oven for approximately 50 minutes or until heated through.

When freezing these loaves do not add the beans. These can be added after reheating. To reheat do not thaw. Place the loaves into a shallow baking pan. Place the pan in a preheated 350 degree oven for approximately 50 minutes or until the loaves are heated through. Cook fresh beans as directed above and spoon over the reheated mini loaves.

Beef and Cheese Muffins Date _________ Quantity ____

Italian Porcupine Patties Date _________

To reheat do not thaw. Place the muffins on a cookie sheet. Heat in a preheated 300 degree oven for approximately 20 minutes or until the muffins is heated through.

Quantity ____ To reheat thaw the patties completely in the refrigerator. Heat the oven to 350 degrees and place the patties in a baking dish. Heat the patties approximately 35 minutes or until completely heated through.

Cheesy Dill Meatballs Date _________ Quantity ____

Beefy Baked Apples Date _________

To reheat do not thaw. Place the meatballs into a casserole dish. Preheat the oven to 350 degrees and heat the meatballs uncovered for approximately 40 minutes or until completely heated through.

Quantity ____ To reheat thaw the stuffed apples in the refrigerator. Preheat the oven to 350 degrees. Place the apples in a baking dish with enough boiling water to reach 1/2 inch depth. Heat the apples for approximately 20 minutes or until completely heated through. Be careful not to overheat or the apples will become very dry.

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Onion Mushroom Potato Burger Date _________

Ground Beef Crusted Corn Pie Date _________

Quantity ____

To reheat there is no need to thaw. Cover the casserole tightly with aluminum foil. Place in a preheated 350 degree oven for approximately 35 manures or until completely heated through.

To reheat this casserole there is no need to thaw. Place the casserole in a preheated 350 degree oven for approximately 35 minutes or until completely heated through.

Turkey Snack Cups Date _____ Quantity ____

Zucchini Turkey Quiche Date _________ Quantity ____

To reheat there is no need to thaw. Wrap the cups individually in aluminum foil. Place the cups on a baking sheet in a preheated 350 degree oven for approximately 25 minutes or until completely heated through.

There is no need to thaw before reheating. Place the quiche in a preheated 350 degree oven for approximately 45 minutes or until completely heated through.

Turkey Filled Acorn Squash Date _________

Spinach Quiche with Turkey Date ________

Quantity ____ Quantity ____ To reheat do not thaw. Wrap the squash tightly with aluminum foil. Preheat the oven to 350 degrees and place the wrapped squash on a baking sheet. Heat the squash for approximately 50 minutes or until heated all the way through.

Do not thaw before reheating. Place the remaining quiche, uncovered in a preheated 350 degree oven for approximately 45 minutes or until heated through.

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Vegetable Juice Turkey Loaf Date _____ Barbecue Sauce Turkey Meat Loaf Date ________

Quantity ____ To reheat wrap the frozen loaf in aluminum foil and place on a baking sheet. Place the potatoes into a casserole dish. Preheat the oven to 350 degrees and place the baking sheet into the oven. Heat the loaf for 30 minutes. Add the casserole to the oven. Continue heating approximately 20 minutes or until both are completely heated through.

Quantity ____

BBQ Maple Meatballs Date _________

Turkey Filled Mini Turnovers Date _________

Quantity ____

To reheat allow the meatballs and sauce to thaw in the refrigerator. Place the meatballs and sauce into a saucepan over medium heat. Stirring often, heat the meatballs for approximately 25 minutes or until completely heated through.

To reheat there is no need to thaw. Wrap the turnovers in aluminum foil and place them on a baking sheet. Heat the turnovers in a preheated 350 degree oven for approximately 25 minutes or until completely heated through.

Light Lasagna Classic Date _________

Turkey Spinach and Noodle Casserole Date _________

Quantity ____

To reheat there is no need to thaw the lasagna first. Cover the lasagna with foil and place in a preheated 350 degree oven for approximately 60 minutes. Remove the foil, sprinkle with extra mozzarella cheese if desired and continue to bake approximately 15 minutes or until completely heated through.

To reheat there is no need to thaw. Place the frozen mixture into a casserole dish and cover with foil. Heat the casserole in a preheated 350 degree oven for approximately 50 minutes or until completely heated through.

To reheat frozen meat loaf, allow it to completely thaw in the refrigerator. Wrap the thawed meat loaf in aluminum foil and place in a casserole dish. Preheat the oven to 350 degrees. Reheat the meat loaf for approximately 30 minutes or until completely heated through.

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Cheesy Turkey and Mushroom Bake Date _________

Turkey Burger with Three Beans Date _________

Quantity ____

To reheat there is no need to thaw. Preheat the oven to 350 degrees. Cover the casserole with foil and heat approximately 45 minutes or until completely heated through. More cheese may be added to the top. Cook the casserole, uncovered, for an additional 10 minutes or until the cheese has melted.

To reheat there is no need to thaw the casserole. Place the frozen casserole into an 8 inch dish. Cover the casserole with aluminum foil. Heat the casserole in a preheated 350 degree oven for approximately 30 minutes. Uncover and continue heating approximately 30 minutes or until completely heated through.

Cheesy Turkey Mostaccioli Date _________

Wild Rice and Beef Lasagna Date _________

Quantity ____

It is not necessary to thaw this casserole before reheating. Cover the casserole with foil and place in a preheated 350 degree oven for approximately 45 minutes or until heated through. More mozzarella cheese may be added. Sprinkle it over the top of the casserole and bake uncovered for 5 additional minutes or until the cheese has melted.

To reheat there is no need to thaw. Cover the casserole tightly with heavy duty foil. Place the casserole in a preheated 350 degree oven for approximately 40 minutes or until completely heated through.

Tomato Topped Cornbread Pie Date _________ Quantity ____

Baked Taco Beef Squares Date _________

Do not freeze the tomato topping. More may be added after the casserole is reheated. To reheat do not thaw. Cut 3 small vents into the top of the cornbread crust. Place uncovered in a 400 degree oven for approximately 45 minutes or until completely heated through.

Quantity ____ To reheat partially thaw in the refrigerator. Place in a casserole dish and cover loosely with foil. Preheat the oven to 350 degrees and heat the casserole for approximately 35 minutes or until completely heated through.

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Golden Hash Brown and Beef Pie Date _________

Lattice Cheese Meal Loaf Pie Date _________

Quantity ____

To reheat, do not thaw or the potatoes will become mushy. Place the frozen mixture into a casserole dish. Cover with foil and heat in a preheated 350 degree for 30 minutes. Remove the foil and continue heating approximately 20 minutes or until heated completely through.

Thaw in the refrigerator. Cover pie loosely with aluminum foil. Preheat the oven to 350 degrees and heat the pie for approximately 25 minutes or until completely heated through. More cheese strips may be added to the top of the pie. If adding more cheese, uncover the pie after the 20 minutes, add the cheese and continue heating 10 minutes or until the cheese has just begun to brown.

Asparagus and Beef Potato Pie Date _________ Quantity ____

Baked Ground Beef Stew Date _________

To reheat do not thaw. Cover the casserole with aluminum foil. Heat the casserole in a preheated 350 degree oven for 45 minutes or until completely heated through.

Quantity ____ To reheat this casserole there is no need to thaw. Cover the casserole and place in a preheated 350 degree oven for approximately 50 minutes or until the casserole is heated through.

Sloppy Joe Tucked in a Bun Date _________ Quantity ____

Au Gratin Beef Casserole Date _________

Do not thaw before reheating. Cut vents into the top of the crust and place into a preheated 400 degree oven. Heat the casserole for approximately 45 minutes or until completely heated through. If the topping begins to over brown cover the casserole loosely with foil.

Quantity ____ When reheating this casserole do not thaw. Place the casserole into a preheated 350 degree oven and heat for approximately 40 minutes or until completely heated through. More cheese may be added to the casserole the last 5 minutes of heating.

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Cajun Baked Beef Cabbage Date _________

Pizzazz Burger Casserole Date _________

Quantity ____

Reheat this casserole in a 400 degree oven, uncovered, for approximately 50 minutes or until completely heated through. Do not thaw before reheating.

To reheat, thaw the casserole completely in the refrigerator. Preheat the oven to 350 degrees, cover with toil and heat approximately 20 minutes or until completely heated through.

Turkey Parmesan Goulash Date _________

Italian Breakfast Turkey Patties Date _________

Quantity ____ Quantity ____ To reheat allow the goulash to thaw in the refrigerator. Place a scant amount of water into the bottom of a saucepan. Place the pan over low heat. Add the goulash and stir well. Heat the goulash approximately 25 minutes or until completely heated through.

To reheat allow the patties to thaw completely in the refrigerator. Place 1 tbsp of olive oil into a skillet over low heat. Place the patties into the skillet and cook 4 minutes. Turn the patties and continue cooking approximately 2 minutes or until completely heated through.

Turkey Style Spaghetti Sauce Date _________

Skillet Turkey Rounds Date _________

Quantity ____ Quantity ____ To reheat this sauce, place it in the refrigerator to partially thaw. Place the sauce in a saucepan over low heat. Stirring often, heat the sauce for approximately 20 minutes or until completely heat through.

Thaw in the fridge. They can be heated in the microwave on high for approximately 4 minutes. Or reheat in a skillet with 1 tbsp of oil over low heat. Cover the skillet and allow the patties to heat slowly until completely heated through approximately 8 minutes being sure to turn them once. They may also be heated in the oven. Set the oven temperature to 300 degrees and place the patties into a shallow baking dish. Heat approximately 15 minutes or until completely heated through, turning once.

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Turkey with Vegetable Chili Date _________

Red Pepper Spiced Turkey Chili Date _________

Quantity ____

To reheat it is not necessary to thaw. Cover the bottom of a sauce with water. Add the frozen chili. Place the pan over medium low heat and stirring often; cook the chili until completely thawed. Adjust the heat to medium and continue cooking, stirring occasionally for approximately 30 minutes or until the chili is completely heated through.

To reheat, place the unthawed chili into a large saucepan. Place the pan over low heat and allow the chili to cook approximately 45 minutes or until completely heated through.

Cheese Topped Beef and Vegetables Date _________ Quantity ____

Zippy Turkey Meatballs Date _________

To reheat do not thaw. Place the beef mixture into a casserole dish and cover with foil. Place the dish in a preheated 350 degree oven for 20 minutes. Remove the foil and continue to heat approximately 15 minutes or until completely heated through.

Quantity ____ To reheat, place the meatballs in the refrigerator to thaw completely. Position a large saucepan over medium heat. Add the thawed meatballs to the pan and cook approximately 25 minutes or until completely heated through.

Barley and Burger Stew Date _________ Simple Beef Bolognese Sauce Date _________

Quantity ____

To reheat there is no need to thaw. Place the stew into a saucepan over low heat. Stirring often cook until completely thawed. Adjust the heat to medium and stirring occasionally cook for approximately 25 minutes or until the stew is heated through.

This sauce can be thawed in the refrigerator or microwave. To thaw 1 C of the sauce in the microwave place the power on medium low and thaw for approximately 5 minutes, stirring often or until completely thawed. Thaw completely before using over pasta or in other Italian based dishes.

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Beef Taco Chili Soup Date _________

Zesty Mac and Beef Soup Date _________

Quantity ____

To reheat there is no need to thaw. Place the soup into a saucepan over low heat. Stirring frequently heat the soup until completely thawed. Adjust the heat to medium and continue heating approximately 20 minutes or until completely heated through.

To reheat do no thaw. Place the soup into a saucepan over low heat. Heat the soup until completely thawed being sure to stir often. When the soup has thawed adjust the heat to medium and continue heating approximately 15 minutes or until completely heated through.

Cheese Soup with Meatballs Date _________

Bacon and Beef Potato Chowder Date _________

Quantity ____ Quantity ____ To reheat allow the soup to thaw slightly. Place the soup into a sauce pan over low heat. Stirring often, heat the soup for approximately 25 minutes or until heated completely through. Be sure not to let the soup boil during reheating.

To reheat do not thaw to keep the potatoes from becoming mushy. Cover the very bottom only of a sauce pan with milk. Add the soup to the pan. Place the sauce pan over low heat and stirring frequently heat the chowder until completely thawed. Adjust the heat to medium low and stirring occasionally heat the chowder for approximately 20 minutes or until completely heated through.

Velvety Cheeseburger Soup Date _________ Quantity ____ To reheat this soup, fill the bottom of a double boiler with water and bring it to a boil. Place the unthawed soup into the top of the double boiler. Stirring often heat the soup approximately 40 minutes or until completely heated through.

Down Home Hamburger Soup Date _________ Quantity ____ To reheat allow the soup to partially thaw in the refrigerator. Place the soup into a saucepan over low heat. Heat the soup until completely thawed, stirring often. When thawed adjust the heat to medium and continue heating approximately 25 minutes or until the soup is hot all the way through. ÂŠ HillbillyHousewife.com â&#x20AC;&#x201C; All Rights Reserved

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Nacho Chili Corn Chip Dip

Rich Ground Beef Gravy Date _________

Date _________ Quantity ____ Quantity ____ To reheat, do not thaw or the gravy will curdle. Place the gravy into a saucepan over low heat. Stirring often, slowly heat the gravy until thawed. Continue heating 10 minutes or until the gravy is heated through. If the gravy is not thick enough add a little cornstarch, stirring constantly for last 5 minutes of heating.

To reheat allow the dip to thaw partially in the refrigerator. Place the dip into a saucepan over low heat. Stirring often heat the dip for approximately 20 minutes, being sure it doesn't boil, or until completely heated through.

Spiced Beef with Cauliflower Date _________

Slow Cooker Four Beans and Beef Date _________

Quantity ____ Quantity ____ To reheat do not thaw. Place the mixture into a saucepan over low heat. Stirring frequently heat the mixture until completely thawed. Adjust the heat to medium and continue heating approximately 25 minutes or until completely heated through, stirring often.

To reheat, place in the refrigerator and allow thawing about half way. Pour the mixture into a saucepan placed over low heat. Stirring often, cook the mixture until completely thawed. Adjust the heat to medium and continue heating for approximately 20 minutes or until completely heated through.

Mexican Taco Loaf Date _________ Zesty Beef and Corn Mix Date _________

Quantity ____ To reheat allow the taco loaf to thaw slightly in the refrigerator. Place the loaf and sauce into a casserole dish and cover with foil. Preheat the oven to 350 degrees and heat the loaf for approximately 25 minutes or until completely heated through.

Quantity ____ To reheat it is not necessary to thaw. Place the mixture into a saucepan over low heat. Stirring often allow the mixture to thaw completely. Adjust the heat to medium and continue heating approximately 15 minutes or until completely heated through, stirring occasionally. More barbecue sauce may be added the last 15 minutes or cooking if desired.

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Crock Pot Sloppy Barbecue Date _________

Slow Cooked Beef Vegetable Noodle Soup Date _________

Quantity ____ To reheat there is no need to thaw. Place the barbecue into a saucepan over low heat. Stirring often, heat the barbecue until completely thawed. Adjust the heat to medium and stirring occasionally heat the barbecue for 20 minutes or until completely heated through.

Quantity ____ Allow the soup to thaw slightly before reheating. Place the soup in a saucepan over medium heat. Heat the soup for approximately 35 minutes, stirring often so the noodles do not stick, or until the soup is heated through.

Crock Pot Hamburger Cabbage Soup Date _____ Quantity ____

Prairie Beans and Burger Date _________

To reheat this soup, allow it to thaw just slightly. Place the soup in a saucepan over medium heat. Heat the soup approximately 30 minutes, stirring occasionally, or until completely heated through.

Quantity ____ To reheat there is no need to thaw. Place the beans into a saucepan over low heat. Heat the beans until completely thawed, stirring frequently. When the beans have thawed adjust the heat to medium and heat approximately 20 minutes or until completely heated through.

Slow Cooked Cajun Loaf Date ________ Quantity ____

Turkey and Cheesy Scalloped Potatoes Date _________

To reheat there is no need to thaw. Wrap the frozen loaf in aluminum foil and place it on a baking sheet. Preheat the oven to 350 degrees and place the loaf in the oven for approximately 50 minutes or until completely heated through.

Quantity ____ To reheat do not thaw. Cover the bottom of a saucepan with milk. Add the frozen mixture to the pan. Place the pan over low heat. Stirring often cook until the mixture has completely thawed. Adjust the heat to medium low and continue cooking approximately 20 minutes or until completely heated through being sure to stir often.

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Spiced Turkey Logs with Cranberry Sauce Date _____ Quantity ____

Thousand Island Turkey Burgers Date ________

To reheat thaw the logs completely in the refrigerator. Place any remaining sauce in the refrigerator to thaw completely. Wrap the logs in aluminum foil. Place them on rack in a preheated 350 degree oven for approximately 30 minutes or until completely heated through.

Quantity ____ To reheat these patties thaw them completely in the refrigerator. Place the thawed patties in a shallow baking dish. Preheat the oven to 300 degrees and heat the patties approximately 15 minutes or until completely heated through.

Beef Taco Egg Rolls Date _________ Deep Fried Turkey Nibblers Date _________

Quantity ____ To reheat allow the egg rolls to thaw in the refrigerator. Preheat the oven to 300 degrees for about 15 minutes. Place a metal rack in a baking pan. Place the egg rolls vertically in the metal rack. Reheat for approximately 18 minutes or until completely heated through.

Quantity ____ To reheat do not thaw. Wrap the nibblers in aluminum foil. Place on baking sheet in a preheated 350 degree oven for approximately 20 minutes or until completely warmed through.

Turkey Pecan Cheese Ball Date _________ Quantity ____ To use after freezing place the cheese ball in the refrigerator until it has completely thawed through but is stiff firm. To test to see if the inside has been thawed completely use a butter knife inserted through the bottom of the cheese ball. When the knife goes easily through the cheese ball it has thawed enough to serve.

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