Homemade Big Mac

Homemade Copycat Big Mac Recipe:(Makes 4 burgers)

Ingredients:Burger:4 sesame seed hamburger buns
4 additional bottom halves of hamburger buns
Special sauce (recipe below)
Shredded lettuce
2 pounds ground beef, split into 8 patties and grilled/cooked
Dill pickle slices
8 slices cheddar cheese

Special Sauce:1/2 cup mayonnaise
2 Tablespoons French dressing
4 teaspoons sweet pickle relish
1 Tablespoon minced white onion
1 teaspoon white vinegar
1 teaspoon sugar
1/8 teaspoon salt

Directions:Mix all sauce ingredients together until combined and let chill in the fridge.  To assemble, starting from the bottom:  bottom bun, special sauce, shredded lettuce, hamburger patty, two dill pickles, slice of cheese, additional bottom bun, special sauce, shredded lettuce, hamburger patty,  two dill pickles, top bun.

Zucchini Lasagna

Zucchini Lasagna
Skinnytaste.com 
Servings: 8 • Serving Size: 1/8 • Points +: 9 pts • Smart Points: 9
Calories: 345 • Fat: 17 g • Carbs: 16 g • Fiber: 2 g • Protein: 36 g • Sugar: 8 g
Sodium: 801 (without salt)

Ingredients: 
 

• 1 lb 93% lean ground beef
• 1 1/2 teaspoons kosher salt
• 1 tsp olive oil
• 1/2 large onion, chopped
• 3 cloves garlic, minced
• 1 (28 oz can) crushed tomatoes
• 2 tbsp chopped fresh basil
• black pepper, to taste
• 3 medium (8 ounces each) zucchini, sliced 1/8″ thick
• 1 1/2 cups part-skim ricotta
• 1/4 cup Parmigiano Reggiano
• 1 large egg
• 16 oz (4 cups) shredded part-skim mozzarella cheese

Directions:

In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat. Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40minutes, covered. Do not add extra water, the sauce should be thick.

Meanwhile, slice zucchini into 1/8″ thick slices, add lightly salt and set aside or 10 minutes. Zucchini has a lot of water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with a paper towel.

Preheat a gas grill to medium high, and grill 2 to 3 minutes per side, until slightly browned. Place on paper towels to soak any excess moisture.

Preheat oven to 375°.

In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well.

In a 9×12 casserole spread 1/2 cup of sauce on the bottom and layer the zucchini to cover. Spread 1/2 cup of the ricotta cheese mixture, then top with 1 cup of the mozzarella cheese and repeat the process until all your ingredients are used up. The last layer top with remaining zucchini and sauce, cover with foil and bake 30 minutes. Uncover the foil and bake 20 minutes (to dry up the sauce) then place the remaining 1 cup mozzarella and bake until melted, 10 minutes.

Read more at http://www.skinnytaste.com/zucchini-lasagna/#i59MpH9PzKfGfyQx.99

Fajita Marinade

Fajita Marinade I

Ingredients

15 m16 servings

• 
  1/4 cup lime juice
• 1/3 cup water
• 2 tablespoons olive oil
• 4 cloves garlic, crushed
• 2 teaspoons soy sauce

• 1 teaspoon salt
• 1/2 teaspoon liquid smoke flavoring
• 1/2 teaspoon cayenne pepper (use 1/4 next time and it should be perfect!)
• 1/2 teaspoon ground black pepper
• Add all ingredients to list

Directions

Print 

• Prep
  15 m
• Ready In
  15 m

1. In a large resealable plastic bag, mix together the lime juice, water, olive oil, garlic, soy sauce, salt, and liquid smoke flavoring. Stir in cayenne and black pepper.
2. Place desired meat in the marinade, and refrigerate at least 2 hours, or overnight. Cook as desired.
3. http://allrecipes.com/recipe/19963/fajita-marinade-i/?internalSource=search%20result&referringContentType=search%20results

Crock Pot Grape Jelly and BBQ Meatballs

This is so easy and SO YUMMY!!!

Crock pot grape jelly and BBQ meatballs

yield: 50 MEATBALLS

 

prep time: 5 MINUTES

 

cook time: 3 HOURS

 

total time: 3 HOURS

Ingredients:

1 32oz bag frozen fully cooked meatballs (about 50)
1 18oz jar grape jelly
1 18oz BBQ sauce

Directions:

Combine sauces in your crock-pot and stir until combined. Add meatballs and stir until they are coated with the sauce. Cook on high for 3 hours.
Enjoy as an appetizer or serve over rice for a main dish.

http://www.iheartnaptime.net/bbq-meatballs/

Lindsay's Slow Cooker Meatballs

Slow Cooker Meatballs

1/2 bag of frozen meatballs
1 cup ketchup
1 can of tomato sauce
1 cup brown sugar
1 T chili powder
2 t liquid smoke (hickory)
1 can crushed pineapple

Mix sauce first, then add meatballs to preference.  Put in the crockpot for at least 5 hours.

Lasagna Soup

2 tsp olive oil
1 1/2 lbs. Italian sausage or Hamburger
chopped onions
4 cloves of garlic
2 tsp. Oregano
1/2 tsp. dried crushed red pepper flakes
2 T. tomato paste
1 28 oz. diced tomatoes
2 bay leaves
6 cups chicken broth
1/2 cup chopped basil leaves, if fresh
salt and pepper

Cheesey YUM to top soup with:
8 oz. ricotta
1/2 cup parmesan cheese
1/4 tsp salt and pepper (each)
2 cups shredded mozzarella cheese

Brown meat, drain.  Add onions, garlic, oregano, red pepper flakes.  Cook a couple of minutes.  Add tomato paste, bay leaves and chicken broth.  Simmer 30 minutes.  Cook noodles separately and add.  If freezing don't cook noodles completely!  They will be too mushy!  Top with Cheesy Yum to serve.

BBQ Bacon Burgers 

Ingredients:
1/4 cup mayonnaise
1/4 cup barbecue sauce
4 bacon strips, cooked and crumbled
1-1/2 teaspoons dried minced onion
1-1/2 teaspoons steak seasoning (I used McCormick Montreal seasoning)
1 pound ground beef

4 slices Monterey Jack cheese
4 hamburger buns, split
Other hamburger toppings of your choice (tomatoes, lettuce, pickles, onions, etc)

Directions:
Mix together mayonnaise and barbecue sauce in a small bowl. In another bowl, combine the crumbled bacon, 2 tablespoons mayonnaise mixture, onion and steak seasoning; add the ground beef and mix well (it worked best when I just used my hands to incorporate all the seasonings). Shape into four patties.
Grill burgers, covered, over medium heat for 5-7 minutes on each side or until done. Place a piece of cheese on top. Cover and cook 1-2 minutes longer or until cheese is melted. Spread remaining mayonnaise mixture over buns; add a burger and other toppings of choice.

Makes 4 big burgers.

http://www.sixsistersstuff.com/2013/04/bbq-bacon-burgers.html

Mexican Lasagna

Ingredients

• 1 pound lean ground beef
• 1 (1 ounce) package taco seasoning mix
• 1 (14 ounce) can peeled and diced tomatoes with juice
• 10 (6 inch) corn tortillas
• 1 cup prepared salsa
• 1/2 cup shredded Colby cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet over medium-high heat, brown the ground beef, and stir in the taco seasoning and tomatoes. Line a 9x13-inch baking dish with half the tortillas. Spoon the beef mixture into the dish, then top with the remaining tortillas. Spread salsa over the tortillas and sprinkle with the cheese.
3. Bake at 350 degrees F (175 degrees C) for 20 to 30 minutes, or until cheese is melted and bubbly.

http://allrecipes.com/recipe/mexican-lasagna-2/ 

Ranch Burgers

Ingredients

• 2 pounds lean ground beef
• 1 (1 ounce) package ranch dressing mix
• 1 egg, lightly beaten
• 3/4 cup crushed saltine crackers
• 1 onion, chopped

Directions

1. Preheat the grill for high heat.
2. In a bowl, mix the ground beef, ranch dressing mix, egg, crushed crackers, and onion. Form into hamburger patties.
3. Lightly oil the grill grate. Place patties on the grill, and cook 5 minutes per side, or until well done.
4. Makes 8 Burgers.

Ground Beef Stroganoff

Ground Beef Stroganoff

• 1  lb. hamburger
• 1  (10 3/4 oz) can condensed cream of mushroom soup
• 1  packet brown gravy mix
• 1/2 cup sour cream
• 2  Tbsp. chopped onion
• salt & pepper (to taste)
• 1 small can sliced mushrooms (I used fresh mushrooms)
• Egg noodles, rice or mashed potatoes (I love it over noodles)

1. Brown & cook hamburger with chopped onion, salt and pepper. While the meat is browning, Start the noodles, rice or mashed potatoes to cook. Drain off any grease from the hamburger. (I then cooked the fresh mushrooms in the beef fat until tender)
2. Add cream of mushroom soup, gravy mix (plus water according to packet directions) mix together and simmer over low heat about 10-15 minutes.
3. Add mushrooms and the sour cream mix until thoroughly blended. Serve over cooked noodles, mashed potatoes or rice.

http://realmomkitchen.com/4386/ground-beef-stroganoff/

Beefy Bean Buritos

 

Beefy Bean Burritos

• 1 pound lean ground beef
• 1 can refried beans
• 2/3 cup enchilada sauce
• 1/2 tablespoon chili powder
• 1 teaspoon garlic powder
• 1 1/2 cups shredded colby/jack cheese
• 10 large flour tortillas

1. Brown and drain meat.
2. Add all remaining ingredients,except tortillas. Stir the mixture and heat to a simmer/boil.
3. Put about 1/2 cup of the mixture in each flour tortilla, fold the tortillas into burritos, and serve. (Store the extra burritos in a Ziploc in the refrigerator. To reheat the cold burritos microwave them for 30 seconds, flip, 30 seconds.)

http://realmomkitchen.com/1253/beefy-bean-burritos/

Grilled Teriyaki Burgers with Pineapple

Grilled Teriyaki Burgers with Pineapple

1 1/4 pounds ground beef (no less than 15% fat- you want to keep them moist)
1 (28-ounce) can of pineapple slices (or slice it up fresh), divided (I used canned
¼ cup low-sodium soy sauce
¼ cup chopped green onions
1 tsp grated peeled fresh ginger
¼ tsp black pepper
1 clove garlic, minced

1. In a large bowl, combine beef, 2 pineapple slices (chopped finely), soy sauce, onions, ginger, pepper and garlic. Divide beef mixture into 4 equal portions, shaping each into a ½-inch-thick patty.

2. Preheat grill. Place burgers on grill rack; grill 4 minutes on each side or until desired degree of doneness and grill the remaining pineapple slices. Serve on toasted buns topped with 2 pineapple slices on each burger. Serve with desired condiments.

Servings: 4

http://realmomkitchen.com/2630/grilled-teriyaki-burgers-with-pineapple/

Bobbi’s Frito Banditos

1-2 lb of hamburger

2 tsp chili powder

1 tsp oregano

2 tsp salt

4 T brown sugar

1 large onion, chopped

2 small cans of tomato sauce

4 cans of water

1 small can of tomato paste

1 can crushed tomatoes

2 cups of cooked rice

 

Mix all ingredients together in a large pot and cook until a good consistency (make sure to use a lid).  Layer it with Fritos, cheese, lettuce, tomatoes, olives, avocado and sour cream.

Easy Slow Cooker French Dip

Ingredients

• 4 pounds rump roast
• 1 (10.5 ounce) can beef broth
• 1 (10.5 ounce) can condensed French onion soup
• 1 (12 fluid ounce) can or bottle beer
• 6 French rolls
• 2 tablespoons butter

Directions

1. Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
4. Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.

http://allrecipes.com/Recipe/easy-slow-cooker-french-dip/detail.aspx

April's Taco Soup

This recipe is my very favorite Taco Soup recipe I have ever had. And it is by far the easiest, too. Thanks for the recipe April!


1 lb cooked ground beef
2 cans of kidney beans, undrained
2 cans of corn, undrained
3 cans of stewed tomatoes
1 packet (4 T) of taco seasoning


Blend 2 cans of stewed tomatoes in a blender. Add remaining ingredients into a pot, including corn and bean juice. Simmer for at least 15 minutes. Serve with sour cream, cheese and chips. Viola! Life Changing!

Beefy Bean Burritos

These are really easy and are perfect for storing in the freezer for later!

1 lb ground beef

1 can refried beans

2/3 cup enchilada sauce

1/2 T chili powder

1 tsp garlic powder

1 tsp garlic powder

1 1/2 cups shredded Colby jack cheese

10 large flour tortillas

 

Brown and drain the meat.  Add remaining ingredients except tortillas.  Stir in mixture and heat to a simmer.  Put about 1/2 cup mixture in each tortilla, then fold the burritos and serve.  Store extra burritos in a Ziploc in the refrigerator.  To reheat the cold buritos microwave them for 30 seconds, flip, 30 seconds more.

Dripping Beef Sandwiches

Dripping Beef Sandwiches

• 1 can (10 1/2 ounces) Campbell’s® Condensed French Onion Soup
• 1 Tbsp. Worcestershire sauce
• 1 pound thinly sliced deli roast beef
• 6  Hoagie Rolls with Sesame Seeds
• butter
• 6 slices deli provolone cheese cut in half
• hot or mild pickled banana pepper rings, optional (found in the store with the pickles)

1. Preheat your oven on broil.
2. Heat the soup and Worcestershire in a 2-quart saucepan over medium-high heat to a boil. Add the beef and heat through, stirring occasionally.
3. Lay rolls out open on a baking sheet.  Butter the top half of each roll on the cut side.
4. Divide the beef evenly among  the half of the rolls that aren’t buttered.  Reserve the soup mixture.  Top the beef with the cheese slices.
5. Broil sandwiches on the middle rack until the sandwiches are toasted and the cheese is melted.  Spoon some of the reserved soup mixture onto the beef half of the sandwiches and top with a few pepper rings, if desired. Makes 6 sandwiches.

Realmomkitchen.com

To Die for Crock Pot Roast

This is by far the best Roast recipe I have ever had.  Trace about melts at the name!

3 Envelope Roast

3 pound beef roast (such as chuck roast)
1 envelope of dry Italian salad dressing mix
1 envelope of dry ranch salad dressing mix
1 envelope of dry brown gravy mix
2 cups water

Put the water in a measuring cup that is larger then the amount of water you are using. Now add and mix all three envelopes of dry salad dressings to the water. Mix until blended completely. Brown the roast (if desired). Add the meat to your cooker. Pour the water, salad dressing mixture over the roast. In the slow cooker cook it on high for about 4 hours on low about 8 hours.

Realmomkitchen.com

Grilled Teriyaki Burgers with Pineapple

Our favorite way to grill Hamburgers – these are SO flavorful!

Grilled Teriyaki Burgers with Pineapple

1 1/4 pounds ground beef (no less than 15% fat- you want to keep them moist)
1 (28-ounce) can of pineapple slices (or slice it up fresh), divided (I used canned
¼ cup low-sodium soy sauce
¼ cup chopped green onions
1 tsp grated peeled fresh ginger
¼ tsp black pepper
1 clove garlic, minced

1. In a large bowl, combine beef, 2 pineapple slices (chopped finely), soy sauce, onions, ginger, pepper and garlic. Divide beef mixture into 4 equal portions, shaping each into a ½-inch-thick patty.

2. Preheat grill. Place burgers on grill rack; grill 4 minutes on each side or until desired degree of doneness and grill the remaining pineapple slices. Serve on toasted buns topped with 2 pineapple slices on each burger. Serve with desired condiments.

Servings: 4

Realmomkitchen.com