Thread: Easy, Quick Tasty Receipe

Have you thought about freezer cooking?? You can try that on days when you feel
you have enough energy to cook, and then on days you don't just pull something
out of the freezer to thaw and heat up. There are some great freezer cooking
sites on the web. Some ideas that I do are
basic ground beef ( browned and put into separate containers) is good for
spaghetti, and other recipes calling for ground beef.
I also make a large amount of sloppy joes and freeze the meat. I do the same for
tacos, vegetable soup, lasagna, pancakes, muffins, sausage biscuits, roasts,
Don't try to freeze anything with milk though it tends to separate, i.e.otato
soup does not freeze well.
Also you could try to fix your main course earlier in the day and then just
reheat in the evening adding vegetable and salad.
I done the freezer cooking and fixing the main course early during all 3 of my
pregnancy. I had morning, noon and night sickness LOL and found this method very
very helpful.
Angelena

Re: Budget101.com : Quick Dinners



I make my meatloaves in muffin pans. Cooks in half an hour and children think
they're cute so they eat them better.
Nancy <><

Re: Budget101.com : Quick Dinners - Meatloaf recipes?



Sounds interesting... what's your Meatloaf recipe? My mom never
made Meatloaf as a child, so I don't really know what goes in it...
hamburger and breadcrumbs?? Tell me more!

Dava in Montreal Canada!

RE: Budget101.com : Quick Dinners - Meatloaf recipes?/Dava



Mom's Meat Loaf

2 Eggs
3/4 Cup Milk
2/3 Cup Finely Crushed Saltines
1/2 Cup Chopped Onion
1 Teaspoon Salt
1/2 Teaspoon Rubbed Sage
Dash Pepper
1-1/2 Pounds Lean Ground Beef
1 Cup Ketchup
1/2 Cup Packed Brown Sugar
1 Teaspoon Worcestershire Sauce

In a large bowl, beat eggs. Add milk, saltines, onion, salt, sage and
pepper. Add beef and mix well. Shape into an 8-1/2-in. x 4-1/2-in. loaf in
an ungreased shallow backing pan. Combine remaining ingredients; spread 3/4
cup over meat loaf. Bake at 350* for 60-65 minutes or until no pink remains;
drain. Let stand 10 minutes. Serve with remaining sauce. Yield 6-8 servings.

(I usually pour the remaining on top the last 10 minutes of baking. I have
found that baking it in a shallow dish instead of a loaf pan help pull the
grease off of it so you don't have soggy greasy meatloaf.)

Melanie

THANKS! Can't wait to try!!!

I'm not the one you asked, but maybe my suggestions can help you with ideas.
I start with ground beef. I mix enough to make several meetloafs -- so I
usually start with a 5 pound tube shaped package of ground beef. I never
use breadcrumbs as I never have those. I bake, uncovered, and removing any
fat that cooks off. Before putting it in the oven, I pour a layer of BBQ
sauce over the top, and add more as it cooks. The end result is a thick
sticky BBQ glaze similar to what BBQ ribs have. If you dont like BBQ sause,
use tomato sauce or katchup or whatever you do like.

I end up with about 8 pounds of meatloaf after everything is mixed in. I
divide in half, freeze half for another time, and cook half. This gives me
enough for dinner for 2 people, plus 4-5 lunches. If you wanted you could
cook both and freez the cooked meatloaf for later. OR you could make
several smaller ones instead of one larger........ Meatloafs are so
flexible you can do almost anything.

WITH 5 LBS GROUND BEEF --

Things I always add---

3 large onions OR 4-5 small ones
1/4 cup tablespoons chopped garlic
1/4 cup salt
2 tablespoons pepper
1/4 cup oregano flakes
1/4 cup parsley flakes
4-5 eggs
2 cups grated raw potatos -- scrubbed with skins left on

Things I add -- depends on what I have and whats on sale-----

chopped bell pepper
corn
grated raw carrots
cut green beans
chopped tomatos -- with any juice that comes with them
brocoli -- chopped really small
almost any fresh or frozen veggie -- except leafy lettuce or spinach type
veggies