Slow Cooker Hamburger Soup

from my friend Blair

1 Tbsp coconut oil
1 lb of ground beef
1 medium onion, diced
1-2 cloves garlic, minced
2-3 medium potatoes, peeled and thinly sliced
1-2 cups Frozen corn
1-2 cups frozen green beans
1 can Cream of Mushroom Soup (my friend like's Amy's brand. I have tried the Pacific brand)
Salt and pepper, to taste

Heat coconut oil in large skillet over medium heat. Brown beef, onion, and garlic in oil. Place in the bottom of a crock pot. Layer potatoes, corn, and green beans -- sprinkling with salt and pepper in between layers. Pour cream of mushroom soup on top then cover with lid. Heat in crock pot on Low for about 3 hours.

Blair's Meatloaf

Recipe from Blair Woodruff

1.5 lbs ground beef

1/4 cup chopped onion

1/4 cup oats

1/8 cup cornmeal

1 cup breadcrumbs

1.5 tsp salt

1 TBSP sugar

1 egg, beaten

1/2 cup tomato juice

1/2 cup water

1 TBSP BBQ sauce

1/8 tsp liquid smoke

1 TBSP vinegar

Combine all the ingredients in a bowl and then lay out in a pan about 8x8. Make sure to spray the pan.

 

In a separate bowl combine:

1/4 cup ketchup

1 TBSP brown sugar

2 tsp mustard

2 drops liquid smoke

 

*Spread this ketchup mixture on top of the meatloaf and then put in the oven uncovered for 1 hour on 350 degrees. This is delicious served with mashed potatoes and a steamed vegetable like peas. 

Quick Chili

Photo Source

Growing up, I was not a fan of chili. My handsome husband, however, loves it. He's not picky about it -- he even enjoys the cheap stuff from a can. I guess if I'm going to eat chili I want it to taste more "fresh" or homemade (and less like a chunky, gluey substance). I found some of these seasoning packets in our pantry, so I gave them a try. And guess what -- they made some seriously delicious chili!

Lucky for me, this chili not only tastes good, but it's the sort of meal you can whip up in minutes. Like, when you look at the clock and realize you've waited too long to start dinner and need something QUICK. I always love getting other people's ideas for fast, go-to meals, so that's why I'm sharing this. I never knew it existed until recently, and maybe I wasn't the only one. You could probably get creative and add things like extra beans, corn, bell peppers, or onions to the pot.

Serve it along side some tortilla chips or cornbread and ENJOY! It's a perfect Fall meal.

Recipe from the McCormick Chili Seasoning packet

1 pkg. McCormick Chili Seasoning Mix

1 lb. lean ground beef or turkey
2 cans (8 oz. each) tomato sauce OR 1 can (14 ½ oz.) diced tomatoes, undrained
1 can (15 to 16 oz.) kidney or pinto beans, undrained
Assorted Toppings: Shredded Cheese, Chopped Onions or Sour Cream

BROWN meat in large skillet on medium-high heat. Drain fat.

STIR in Seasoning Mix, tomato sauce and beans. Bring to boil; cover. Reduce heat and simmer 10 minutes, stirring occasionally. Serve with toppings, if desired.

{Slow Cooker} French Dip Sandwiches

Photo and Recipe from Our Best Bites

See their website for detailed instructions and photos.

We have a recipe for deli-style French Dip Sandwiches that we love, but sometimes it's nice to mix things up. And after trying this version of French Dip Sandwiches -- using a perfectly slow cooked beef roast -- I can't decide which I like better. I guess it just depends on your mood. We made these for the missionaries last week and they both asked for seconds. Prep time right before dinner was a breeze since all I had to do was shred the beef, slice the bread, and turn on the broiler. So yummy! And our house smelled so amazing all day long.

1 2.5-3 lb. beef roast (you can use a frozen roast)
2 Tbsp. olive oil
salt and pepper
2 1-ounce packages dry onion soup mix
2 c. water
2 cans beef broth
6-8 large buns (or more)
Swiss, provolone, or mozzarella cheese, shredded or sliced.

Heat oil in a large pot over medium-high heat and rub roast with salt and pepper. When hot, carefully place roast in pan and quickly sear on all sides.

Place in crockpot and sprinkle with onion soup mix. Pour water and beef broth over roast. Cook 8-10 hours on low or 4-5 hours on high and another 3-4 hours on low. The longer it cooks, the more tender it will be. When meat is ready, shred with a fork.

Place meat in crusty rolls. Top with cheese and broil open-faced in the oven until bread is golden and cheese is melted.

Ladle juices into small cups for dipping and serve.

French Dip

Ashley Christensen

2 Tbsp butter
1 shallot, chopped
1 Tbsp flour
2 cans beef stock (or 2 bouillon cubes dissolved into 2 cups of water)
1-1/2 lbs. thin sliced roast beef
Grill seasoning blend for steak, salt and pepper, rosemary and thyme
Sourdough bread

In a large skillet over moderate heat, melt butter. Add shallots to butter and saute 2 minutes. Add flour to butter and shallot and cook a minute longer. Whisk in beef stock in a slow stream. Bring sauce to bubble and allow to simmer over low heat until ready to serve sandwiches.Pile meat loosely across your cutting board. Season meat. Set cups for dipping sauce, plates and sourdough. To assemble, using kitchen tongs, dip meat into loose au jus sauce and pile across sourdough. Set cups with extra dipping sauce.

Steak on a Stick

Aaron Christensen

2-3 lbs of London Broil or Top Round Steak, sliced as thinly as possible (Tip: partially freeze meat and then cut for easier, thinner slicing)

1 c. oil

3/4 c. soy sauce

1/4 c. Worcestershire sauce

2 Tbsp. dry mustard

3 tsp. salt

1 Tbsp. pepper

1/2 c. wine vinegar

1-1/2 tsp. dried parsley

2 garlic cloves, crushed

1/3 c. lemon juice

Combine all ingredients and mix well. Add steak strips and mix thoroughly. Marinate 24 hours. Weave steak onto skewers and grill over hot coals or broil.

Lawry's Signature Steak

2 lb. boneless beef sirloin or New York strip steaks

1 c. Lawry's Signature Steakhouse Marinade, divided

Place steak in large ziploc bag or glass dish. Add 3/4 c. marinade; turn to coat well.

Refrigerate 30 minutes or longer for extra flavor. Remove steak from bag. Discard any remaining marinade.

Grill over medium-high heat 6 to 8 minutes per side or until desired doneness, brushing with remaining 1/4 c. marinade halfway through cooking time.

Makes 8 servings. 

Tin Foil Dinners

For each serving:

1/4 lb. Ground Beef

Potatoes, thinly sliced

Carrots, sliced

Onions, sliced

Salt & Pepper

Shape hamburger into patties. Place in center of a square piece of tin foil. Arrange potatoes, carrots, onions, and salt and pepper on each patty.  Spread vegetables evenly over meat. (Optional: Add cream of mushroom soup for moisture) Wrap up in foil. Bake at 350 degrees for about 45 minutes (or over hot coals or fire if outdoors). Serve hot with ketchup or barbecue sauce. 

Hamburger Soup

Ann Probert

2 lb. Ground Hamburger or Turkey, browned

1 tsp. Salt

1/4 tsp. Pepper

1/4 tsp. Oregano

1/3 tsp. Basil

1 pkg Lipton Onion Soup mix

6 c. Water

1 can Tomato Sauce

1 Tbsp. Soy Sauce

1 c. Celery, chopped

1 c. Macaroni Noodles

1 c. Carrots, grated

1/3 c. Split Peas

1 Quart Tomato Juice

Brown meat; drain. Add seasoning and mix, add water, add tomato sauce, add soy suce, add split peas. Simmer for 45 minutes. Add vegetables and simmer for 35 minutes. Add macacroni noodles and simmer for 30 more minutes.  Add quart of Tomato Juice to thin after cooked. 

Meatball Subs

10 Meatballs, frozen

1 can Tomato Sauce (w/ basil, garlic, and oregano)

Red Pepper Flakes

Parmesan Cheese

Mozzarella Cheese

2 Hoagie Rolls

Place meatballs in rolls. Spoon on sauce. Top with mozzarella and parmesan cheeses. 

Sunday Roast

Frisco 1st Ward

1 Beef Roast (Rump or Round are ideal)

3 cans Cream of Mushroom Soup

1 Env. Lipton Beefy Onion Dry Soup Mix

Brown roast. Place in crock pot. In a bowl combine soups and dry soup mix; pour over top of roast. Cook on LOW for 8 hours or HIGH for 4 hours. This is great because it makes its own gravy while cooking. Serve with Mashed Potatoes and Rolls. 

Tostadas

4 Tortillas

1/2 lb. Ground Beef

1 can Black Beans, drained

1-2 Tbsp Taco Seasoning

1/4 c. Water

2 Large Tomatoes, finely chopped

1 Small Onion, finely chopped

4 Tbsp. Fresh Cilantro, chopped

1-2 Tbsp. Jalapeno Pepper (from jar), minced

1 c. Mexican Cheese blend, shredded

Brown meat. Add taco seasoning, water, and beans. Bring to a boil and simmer for 3 minutes. Spread beef mixture over tortillas. Combine tomatoes, onion, cilantro, and jalapeno; sprinkle over beef mixture. Top with cheese. Bake on cookie sheets at 450 for 4-5 minutes.