Our Fabulous Bites

 This was a hit with the family, except for Hazel (she didn't try it).  It serves 4-6.  You can make this with or without meat and feel free to change up the veggies.  You could easily add mushrooms, or edamame, or leave out the carrots...use what you enjoy.  The recipe suggested serving with soft-boiled eggs, which I did, but I didn't think it added much flavor wise, but it could help the meal be more filling.  This cooks on high heat and fast.  I think it is easiest to have everything prepped and organized so you can quickly go from one step to the next.   Ingredients : Stir-Fry Sauce 1/2 cup soy sauce 2 T honey 1 T miso paste / miso concentrate broth 3/4-1 inch fresh ginger, peeled and grated 1/2  T sriracha sauce (this depends on your interest in heat. adjust as you like) Juice of 1 lime 1 teaspoon ground pepper 1/2 teaspoon ground cinnamon Stir-Fry 10 ounce ramen noodles  2 T vegetable oil 1 head broccoli, chopped in florets 1 red b...

I have never been much of a fan of sloppy joes or beef sandwiches, but after watching Man v Food and seeing all that delicious looking food, I decided to give it a try and make my own. The verdict: We really liked them! Even miss Abigail. This is a crock pot recipe, and it came out very tender and juicy and took no effort to shred. And definitely put the coleslaw on the sandwich, not on the side. I was nervous because it sounds a bit weird, but it was really good! BBQ Beef 1 boneless beef chuck roast (about 3 lbs) 1/4 c. ketchup 2 T. brown sugar 2 T. red wine vinegar 1 T. dijon mustard 1 T. Worcestershire sauce 1 clove garlic, crushed 1/4 t. salt 1/4 t. liquid smoke 1/8 t. black pepper Kaiser rolls (or any roll you like, but make sure it's a hearty bread. Regular hamburger buns will get soggy and fall apart) I used mom's coleslaw recipe, but without the celery seed, a little less sugar, and a little extra sauce for tangyness. Place beef in crock pot. Combine remaining ingredien...

1 pound ground beef 1 can Campbell's Condensed Tomato Soup 1 cup Pace Chunky Salsa OR Pace Picante Sauce 1/2 cup milk 6 flour tortillas (8-inch) OR 8 corn tortillas (6 inch), cut into 1-inch pieces 1 cup shredded Cheddar cheese 1. Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often. Pour off any fat. 2. Stir the soup, salsa, milk, tortillas, and HALF the cheese in the skillet. Spoon the beef mixture into a 2-quart shallow baking dish. Cover the baking dish. 3. Bake at 400 for 30 minutes or until beef mixture is hot and bubbling. Sprinkle the remaining cheese. I got this recipe from www.campbellskitchen.com. I really enjoyed this dish, but unfortunately Jon didn't care for it because he didn't like having the salsa in there.

You may be surprised to see Allison is posting a burger recipe, but I am. A friend recently wanted to make this with us so we gave it a try and I think my meat-eater family would enjoy this. Ingredients: 2 lbs of lean ground beef or turkey (we used turkey and I was very nervous about it, but got to tell you, it was good and I'm told it is healthier than ground beef) 1/2 teaspoon freshly ground black pepper, divided 1/2 teaspoon Kosher or Hawaiian salt, divided 1 large onion, diced 2 tablespoons Worcestershire sauce 1 cup shredded cheese (Cheddar, swiss, or pepper jack) (we used swiss and it was very good) 4 ounces cream cheese, room temp 1 tablespoon Dijon mustard Lettuce Onion, thinly sliced Beefsteak tomatoes 6 buns or bread rolls Preheat barbecue grill to medium heat. In a mixing bowl, combine ground beef, pepper, salt, onions, and Worcestershire sauce. Form 12 patties about 1/4 inch thick. Set aside. (So our burgers were huge, so if I were to make them again, I would make sure ...

1 lb. ground beef 2 cups hot mashed potatoes 1 cup KRAFT Shredded Cheddar Cheese 2 cloves garlic, minced 4 cups frozen mixed vegetables, thawed 1 cup beef gravy PREHEAT oven to 375ºF. Brown meat in large skillet. Meanwhile, mix potatoes, 1/2 cup of the shredded cheese and the garlic until well blended. DRAIN meat. Return to skillet; stir in vegetables and gravy. Spoon into 9-inch square baking dish; cover with potatoes and remaining 1/2 cup shredded cheese. BAKE 20 min. or until heated through. Many of you know Jon and I are picky eaters. This is one recipe we came across in the Krafts Food magazine when we were searching for meals we'd both like. I have never had Shepherd's Pie before, but I liked it. I especially like that it is pretty quick and easy. It tastes good as leftovers too. We haven't mixed the cheese into the potatoes because we didn't really feel like it or added garlic just because we didn't have any, but I'm sure it'd still taste good.