Three Pounds of Hamburger = Three Easy Meals
When you have a day with a little extra cooking time, prepare ahead for these three easy weekday meals: Start with three pounds of Pusheta Creek hamburger, one large chopped onion, a heaping tablespoon of minced garlic, and, if you like, one finely chopped red pepper. Cook until hamburger is well browned; drain and separate into three equal containers. Store in refrigerator for up to a week, or freeze for up to a month.
1 container of cooked hamburger/onion/garlic mixture
3 tablespoons taco seasoning
½ cup water
Great when you need to put dinner on the table in 15 minutes. Place hamburger mixture in a medium saucepan on medium heat, add taco seasoning and water. Stir until well mixed. Cover and simmer for 5-10 minutes while you prepare your family’s favorite taco fixings: Salsa, taco sauce, sour cream, lettuce, onions, tomatoes, cheese, jalapenos, guacamole – stuff into hard taco shells (most corn taco shells are gluten free) or wrap in flour tortillas. Also makes great taco salads! Makes 4 servings.
1 container of cooked hamburger/onion/garlic mixture
8 oz dry pasta, cooked (shells, spaghetti, twists, elbow macaroni – regular or gluten free)
1 14.5 oz. can diced tomatoes
1 14.5 oz. can water or beef broth
1 6 oz. can tomato paste
2 tablespoons Italian spice blend (oregano, basil, parsley)
1 tablespoon red wine or balsamic vinegar
1 teaspoon sugar or stevia
½ teaspoon crushed red pepper
½ teaspoon salt (omit if you use beef broth instead of water)
1 cup Italian blend or mozzarella cheese
Pre-heat oven to 350 and put water on to boil for pasta. While pasta cooks according to package directions, mix diced tomatoes, water or beef broth, tomato paste, Italian spice blend, vinegar, sugar, crushed red pepper and salt in medium saucepan on medium heat. Stir until well mixed and tomato paste is smooth. Add cooked hamburger mixture and heat through. Drain pasta and stir cooked pasta into tomato and hamburger mixture. Pour into a 2 quart baking dish and top with cheese. Bake for 20 minutes and serve with salad or raw veggies and dip. Makes 4 servings.
1 container of cooked hamburger/onion/garlic mixture
10.75 oz. can tomato puree
1 tbsp Worcestershire sauce
1 tbsp red wine vinegar
1 tbsp hot sauce
1½ teaspoons sugar or stevia
½ tsp crushed red pepper
8 slider buns or 4 regular buns
4 slices sharp cheddar cheese (optional)
In medium saucepan, mix tomato puree, Worcestershire sauce, red wine vinegar, hot sauce, sugar, and red pepper. Stir together over medium heat until mixture is smooth and well blended. Cover and simmer for five minutes. Stir in cooked hamburger mixture, heat until bubbling, and simmer five more minutes. Serve on buns, with or without cheese (TIP: Open buns onto paper towel, place cheese on top half, and warm in microwave before adding sloppy joe mixture.) Serve with prepared coleslaw and crunchy pickles. Makes 8 sliders or 4 regular size sandwiches.
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Amanda Liffiton
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