Tag Archive: Ground meat

20200622_205203 I used the same dough as the pierogies I made recently. The filling is beef and lactose free cottage cheese.


2 1/2 C. bread flour

1 tsp. baking powder

1/2 tsp. salt

1 c. plain Kite Hill almond yogurt (the original recipe called for sour cream)

1 large egg and 1 large egg yolk

Whisk dry ingredients in stand mixer.  Add in yogurt and eggs and run with dough hook about 8 minutes.  Sticky, sticky, elastic dough.

Wrap in plastic and refrigerate at least one hour (I refrigerated it overnight)


1/2 c. ground meat

1/2 c. cottage cheese (or ricotta) I used Lactaid cottage cheese

1 tsp. garlic powder

1 tsp. seasoned salt

2 tsp. Italian seasoning

3 Tbsp. pesto

1 c. vegan mozzarella style shreds

Cook meat and add seasonings.  Add cheeses and pesto.  Simmer until shreds melt.

Refrigerate for use later.  Must be cold or your dough will melt.

Assembly and cooking:

Line baking sheet with parchment and dust with flour.

Roll out dough and cut into 3 inch circles.

Place 1 tsp. filling on each circle.  I tended to overfill, and still had filling left over that I will freeze and add in to my next lasagna.

Seal as  you would an empanada in half moons and set aside on the prepared baking sheet.

I refrigerated them until I prepared the rest of the meal.

I prepared a marinara sauce in a large skillet on one burner and boiled some water with salt and garlic in a large dutch oven on another.

Boil the ravioli in two batches until they float (about 4-5 minutes) and use a slotted spoon to place in the marinara, turning to coat evenly.   It stays warm nicely in the large skillet until serving.

I will admit this is more work that I’m usually in the mood for – but sooooo worth it!



We all love empanadas at our house.  With my new no nightshade diet, I decided to search for sauces that are safe.  Korean BBQ Sauce from Ajumma Republic fits the bill.  Soy sauce, garlic powder, onion powder, ginger, pear, pineapple, sesame oil, and sesame seeds, all adding up to yum!


1 lb. ground meat

1 lb. hot sausage, casing removed

1 large sweet onion, chopped

2 Tbsp. oil (I used avocado/sunflower blend)

2-3 Tbsp. Korean BBQ sauce

2 Packages frozen empanada dough (large size) – this thaws at room temperature in about an hour.  We prefer El Sembrador brand, but any will do

1 egg for egg wash

Brown meat and onion in oil.  Break up into small pieces.  Add BBQ sauce and simmer 5 minutes.

Thicken with a little bread crumbs.  I used about 3 Tbsp.

Preheat oven to 375 F.

Spray two large cookie sheets with coconut oil.  Assemble empanadas right on the sheet pans.  Place 2 heaping Tbsp. of filling on dough.  Wet edges with water to seal.  Press with a fork.  Brush with beaten egg.NOTE:

It will take about 30 minutes to assemble 20 of these.

Bake 10 minutes, switch racks.  Bake 10 minutes more.  They are ready when they are golden.

The filling gets really hot, so let them sit about 5 minutes before serving, and be careful not to burn your mouth!


This was one of those meals that smelled so delicious, and everyone was sooooo hungry, we didn’t get a picture of the food plated.

I love love love this Little Big Meal deal.  Amazing products!  I got extra lean sirloin, key lime cilantro taco sauce (Rick Bayless’ brand), white corn tortillas, sour cream, Mexican mix cheese, guacamole, and the roasted corn and black bean salad.

First I put some rice in the rice cooker, to make to go farther.  I chopped a small sweet onion.

Brown the meat and onions chopping up finely.   Add sauce and simmer until rice is done cooking.

Meanwhile, heat the tortillas on a baking sheet 3-5 minutes at 300 F.

Add cooked rice to the meat mixture.

I laid it out like a taco bar.  So yummy.  The tortillas were the best I’ve had.  It tasted like someone just made them.  The sauce is amazing.  Everyone loved the roasted corn and black bean salad (which is a little on the sweet/pickled side).


This is such a hit, my next two Thursdays are set!



1 box large shells

Uncooked Giant Shells

Meatloaf/Meatball mix –

Combine ground turkey, ground Italian sausage (1.5 lb. each) with 1 c. ricotta, chopped red pepper, onion and parsley, 1/4 c. pesto sauce, 1/4 c. sweet pickle relish for meatball/meatloaf mix.

Meatball Mixture

4 C. of your favorite pasta sauce

1 c. wine and 1 c. water

Pour 2 c. of your favorite pasta sauce in the bottom of a 13 x 9 baking dish

Stuff uncooked pasta shells with meat mixture and arrange in sauce.

Mix remaining sauce and wine and water.  Pour over shells.  (You and cover and refrigerate for future use at this point).

Cover with foil and bake at 350 F for one hour.

Remove foil and top with 2 c. of your favorite Italian cheeses.

Bake 15 minutes more.


Serve with garlic toast.

I make meatballs the same night I make these because I always seem to have too much (usually) or not enough (occasionally)stuffing for the shells!  I use up the mixture with sausage first, and then add in ground turkey to make the meatballs  – adding in egg and bread crumbs – from the remaining shell stuffing.

Turkey Meatballs

Drizzle with olive oil and sprinkle with tuscan seasoning mixture or garlic salt.

Bake 375 F for 40 minutes.

Baked Meatballs

Freeze in plastic containers or zip locks for future meals!



1 1/3 lb. organic ground beef (I bought this at Costco – Kirkland brand)

1 lb. elbow noodles, cooked according to directions

1 large sweet onion, chopped

8 oz. fresh mushrooms

1 jar cheese sauce (I used Ragu double cheddar)

2 c. shredded cheese (I used monterey jack)

Brown beef.  Reserve drippings.

Drain on paper towels.


Mix cheese sauce and macaroni.

In the drippings from meat, cook mushrooms and onions until golden brown.  (I added 1 Tbsp. butter to help them along).


Add meat back in and use a little milk to get the last of the cheese sauce out of the jar and pour it over the meat and veggies.

Spray deep lasagne dish with cooking spray.

Layer noodles in baking dish.  Top with meat and veggie mixture.


Sprinkle with shredded cheese.


Bake 350F for 30 minutes.

Gluten Free Skillet Sloppy Joe and Corn Dumplings

2 lbs. ground meat, browned and drained
1 can Manwich sauce
1 can petite diced tomatoes
1 1/2 c. gluten free bisquick
1/2 c. corn meal
3 eggs
1/3 c. shortening
2/3 c. milk
2 Tbsp. chopped chives
2 Tbsp. sour cream
1/2 c. shredded italian cheese
1 Tbsp. garlic powder

Cook ground meat and drain. (I used meat I bought on sale that I cooked and drained and froze for future use)
Heat thoroughly and bring to a low simmer with Manwich sauce and tomatoes.


Meanwhile cut shortening into flour and corn meal mix until mixture resembles small pebbley (is that a word) pieces.

Add in eggs, milk, etc.



Mix well with wooden spoon, making sure no raw mix is left.

Scoop with ice cream scoop onto top of simmering sloppy joe skillet mixture.


Cook uncovered 15 minutes. Cover and cook 15 minutes more.

It’s done when the dumplings are firm to the touch.


The variations of this are endless.

Meat with whatever sauce and add ins you like, topped off with Bisquick dumplings that have just as many possible add ins!

Since my oven is broken, I’m taking on the challenge of perfecting this meal choice in all its variations!!

Porcupine Meatballs (Adapted from a Taste of Home Recipe)

3 lb. ground meat (I used turkey mixed with pork)
2 c. cooked leftover rice (I used leftover fried rice and pulled out the veggies that were too big to make sense to leave in!)
1 egg
2 Tbsp. pesto sauce
2 Tbsp. tomato paste
1 Tbsp. Worcestershire sauce
1 Tbsp. garlic salt

1 Tbsp. Lawry’s Tuscan sun-dried tomato marinade

1 tsp. steak seasoning

2 tsp. Italian seasoning
1 tsp. smoked paprika

Mix all ingredients except meat together. Mix into meat using your hands.  I originally considered using bread crumbs if it was too wet, but didn’t end up needing any.  They say not to overwork meat on every cooking show I see, so I wondered why and looked it up. It says that the heat from your hands melts down the fat and affects the flavor, which I never really noticed.  You can always do a preliminary mix with a fork and use your hands towards the end.

Shape into meatballs about the size of golf balls.

Bake in casserole dishes sprayed with cooking spray.  Drizzle with olive oil, if desired.  Cook at 350 F approximately 50 minutes or until internal temperature reaches 165 F.

I found this recipe when I was looking for ways to use up leftover rice. Once the meatballs are cooked, they can be put in a container and frozen for future use.

I drained the juices out of the casserole dishes and turned the meatballs over, crispy side down, and then poured marinara over them and sprinkled them with cheese and put them back in for the cheese to melt and broiled at the last minute for it to get bubbly.

We had a salad on the side, since the rice in the meatballs gave us enough starch. The salad was baby greens with grape tomatoes, olives and garbanzo beans.

Lazy Day Casserole

Lazy Day Casserole

2 lb. ground meat
2 can french style green beans
2 can cream of mushroom soup
1 package tater tots
2 C. shredded cheese

Bake tater tots according to package directions until crispy

Meanwhile, brown ground meat. Drain fat. Add in drained green beans and cream soup. Blend until heated through. Keep warm over low heat until tater tots are done.


Place meat mixture in greased lasagne pan. Top with tater tots. Sprinkle with cheese.

Bake 375 degrees approximately 15 minutes to reheat tots and melt cheese.

Broil at the last minute to make golden and bubbly.

Sorry I didn’t take as many pictures as usual. I’m still trying to rest up from my trip to the wedding!


This is my brother and sister and sister in law enjoying themselves!


Different moods, Different foods :)

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