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Thread: Five for one!

  1. #1

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    SIMPLE BEEF MEALS
    And finally, five in one!
    This plan starts with 8-1/2 pounds of ground beef and in less than three hours gives you more than 50 servings of
    five different and delicious main dishes: pasta with meat sauce, chili, meatball soup, Salisbury steaks, and picadillo casseroles.

    Ingredients for the following recipes...

    10 flour tortillas
    2 cups plain bread crumbs
    Granulated sugar
    Vegetable oil
    2 12-ounce jars brown gravy
    8 cups chicken broth
    4 28-ounce cans crushed tomatoes in puree
    2 19 ounce cans kidney beans
    1 5-ounce jar pimiento-stuffed green olives
    1 15-ounce can tomato sauce
    chili powder
    ground cinnamon
    red wine vinegar
    10 ounces cheddar cheese
    2 eggs
    1/2 cup grated Parmesan cheese
    2 pounds carrots
    1 bulb fresh garlic
    1 2-ounce box onion-soup mix
    2 pounds onions
    2 pounds zucchini
    1 16-ounce bag frozen cut-leaf spinach
    8-1/2 pounds ground beef
    16 ounces bow-tie pasta

    Servings: 54

    Instructions

    To begin:
    Chop and cook the aromatic vegetables (these will be used to flavor all the recipes).
    1. Chop 2 pounds onions (you'll have about 6 cups), 2 pounds carrots (6 cups), and 2 pounds zucchini (7 cups). Or cut thevegetables in 1-inch chunks, then process in a food processor, 1 cup at a time, using quick on/off turns, just until thevegetables are desired size.
    2. In an 8-quart pot, heat 1/4 cup of vegetable oil. Add the vegetables. Cook over medium-high heat 15 to 20 minutes, stirring3 or 4 times, until almost tender. (You will have about 1-2 cups cooked vegetables.) Transfer the vegetables to a large bowl.
    Prepare the meat sauce:
    3. Mince 8 large garlic cloves (or use 4 teaspoons minced garlic from a jar).
    4. In an 8-quart pot, put 3 pounds (6 packed cups) ground beef and 1 tablespoon minced garlic. Cook for 7 to 10 minutes overmedium-high heat, breaking up the meat with a wooden spoon, stirring every minute or so, until the meat is no longer pink.
    5. Stir in 6 cups of the cooked aromatic vegetables, four 28-ounce cans crushed tomatoes in pure, a 15-ounce can tomato sauce
    and 2 teaspoons salt. Bring to a boil. Reduce the heat to medium-low.
    6. Simmer uncovered for 15 to 20 minutes for the flavors to develop.
    7. Remove from the pot: 7 cups for the meat sauce and 8 cups for the picadillo casseroles, leaving 7 cups in the pot for the zesty
    chili (next recipe). Refrigerate the 7 cups plain meat sauce in airtight containers (in sizes that suit your family's needs) up
    to 5 days. Reheat on the range top. Or pack in freezer containers and freeze up to 4 months.Now that the meat sauce is done,
    you're ready to prepare the other four recipes. For most efficient use of time and tools, makethem in the order given.

    MEAT SAUCE (FOR PASTA)

    The full-bodied, flavorful meat sauce is a natural for serving over pasta and creates a satisfying dish that will send you back formore.

    Serves 7

    1. Reheat the refrigerated plain meat sauce on the range top, or thaw frozen meat sauce in a covered saucepan over low heat.
    Increase the heat and cook, stirring occasionally, until heated through.
    2. To serve, spoon the plain meat sauce over hot pasta.
    Makes 7 cups.

    Nutrition Information
    Calories .............267 - Protein (g)...........12 - Ca
    rbohydrates (g)..15 - Fat (g)................18 - Cholest
    erol (mg)...53 - Sodium (mg)........597 -

    ZESTY CHILI

    Chili can be served as a topping for baked potatoes, a filling for tacos or burritos, over hot dogs and hamburgers, as well as eaten plain.

    Serves 7

    1. Drain two 19-ounce cans kidney beans. Stir into the 7 cups meat sauce left in the pot with 2 or more tablespoons chilipowder.
    2. Cool completely, then refrigerate chili in airtight containers up to 5 days. Reheat on the range top. Or pack into freezercontainers and freeze up to 4 months. Thaw in a covered saucepan over low heat. Increase the heat and cook, stirringoccasionally, until heated through.
    3. Top with shredded Cheddar cheese, sour cream, and chopped raw onion and tomato.

    Nutrition Information
    Calories .............382 - Protein (g)...........21 - Ca
    rbohydrates (g)..33 - Fat (g)................19 - Cholest
    erol (mg)...53 - Sodium (mg)........810 -

    PICADILLO CASSEROLES

    This sweet and spicy casserole will be a favorite with kids and adults alike.

    Serves 12

    1. Heat the oven to 375F (if you're going to eat casserole[s] right away).
    2. Lightly grease two 9- or 10-inch deep-dish pie plates, or
    two 9-inch round shallow baking dishes.
    3. In a large bowl, mix 8 cups of meat sauce, 1/2 cup sliced pimiento-stuffed green olives, 1 tablespoon granulated sugar, 2
    tablespoons red-wine vinegar, 2 teaspoons chili powder, and 1 teaspoon ground cinnamon.
    4. Spread 2/3 cup of the sauce in bottom of each baking dish. Cover each with a flour tortilla, spread each tortilla with 2/3 cup
    sauce and sprinkle with 1/4 cup shredded Cheddar cheese.
    Top with another tortilla, 2/3 cup sauce, and 1/4 cup cheese. Repeatthese layers 3 more times, ending with cheese (the layers
    may extend above plate rim).
    5. Cover each casserole with foil and refrigerate one or both casseroles up to 4 days. Bake for 30 to 35 minutes at 375F until
    bubbly. Or freeze before baking up to 4 months. Bake frozen casserole[s] for 1 hour 45 minutes at 350F.

    Nutrition Information
    Calories .............387 - Protein (g)...........17 - Ca
    rbohydrates (g)..28 - Fat (g)................23 - Cholest
    erol (mg)...60 - Sodium (mg)........824 -

    SALISBURY STEAKS WITH VEGETABLE GRAVY

    You'll never tire of this homey dish. Serve it with mashed potatoes to pour the gravy over.

    Serves 16

    1. Heat the oven to 375_F.
    2. In a large bowl, put 4 pounds (8 packed cups) of ground beef, 2 cups dried bread crumbs, 1 box (2 ounces) onion-soup mix,
    2 large eggs, 1/2 cup water, and 1 tablespoon minced garlic. Mix until blended.
    3. Pack the mixture into two ungreased 11 x 7 x 1-1/2-inch baking pans. Bake for 20 to 25 minutes, or until firm to the touch
    and no longer pink in center. Cool.
    4. Meanwhile, in a medium-size saucepan, mix 2 cups of aromatic vegetables, 2 jars (12 ounces each) of brown gravy, and 2
    cups of water. Bring to a boil. Reduce the heat to medium and simmer for 5 minutes for the flavors to blend. Cool, then pour
    into two 4-cup containers.
    5. Wrap the uncut Salisbury steak tightly in plastic wrap. Refrigerate one or both pans and gravy up to 3 days. Reheat, covered,
    for 20 to 25 minutes at 350_F. Cut into 8 portions before serving. Or wrap in plastic, then heavy-duty aluminum foil, and
    freeze up to 4 months. Unwrap, cover with foil, and reheat at 350_F for 35 to 45 minutes, or until heated through.

    Nutrition Information
    Calories .............462 - Protein (g)...........24 - Ca
    rbohydrates (g)..16 - Fat (g)................33 - Cholest
    erol (mg)...124 - Sodium (mg)........544 -

    CHICKEN SOUP WITH TINY MEATBALLS

    While the Salisbury steaks bake, finish up by making this delicious main-dish soup.

    Serves 12

    1. In a 6-quart pot, bring 8 cups chicken broth and 8 cups water to a boil.
    2. Add 16 ounces tiny bow-tie pasta and cook for 5 minutes. Then add one 16-ounce bag frozen cut-leaf spinach. Simmer for 5
    minutes more.
    3. Meanwhile, in a large bowl, mix the remaining 1-1/2 pounds ground beef (3 packed cups), 1/2 cup grated Parmesan cheese,and 1 teaspoon minced garlic until blended.
    4. Form rounded teaspoonfuls of the meat mixture into small meatballs and stir into the soup, or drop by rounded teaspoonfuls
    directly into the soup.
    5. Simmer for 5 to 7 minutes, or until the meat is no longer pink in center.
    6. Stir in remaining 3 cups aromatic vegetables and heat through.
    7. Cool the soup completely. Refrigerate in airtight containers up to 4 days. Or pack into freezer containers and freeze up to 4
    months. Thaw in a covered saucepan over low heat. Increase the heat and cook, stirring occasionally, until heated through.

    Nutrition Information
    Calories .............389 - Protein (g)...........19 - Ca
    rbohydrates (g)..34 - Fat (g)................19 - Cholest
    erol (mg)...51 - Sodium (mg)........806 -
    Barbara
    ~~~~~~~~
    http://www.flickr.com/photos/cybergranny49/sets/
    original starting weight 270
    returned to WW Oct. 12, 2005
    241.4/142/155
    Celebrate what you've accomplished, but raise the bar a little higher each time you succeed.

  2. #2

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    This is so awesome! I'm a very busy person and don't always have time to cook supper through the week. We end up eating something quick and unhealthy most of the time. I could prepare all of this on a Saturday afternoon and load the freezer up!!!

    Has anyone tried this yet?
    ~Heather~

  3. #3

    Post

    WOW!!!
    I came here this afternoon looking for something to make out of beef and boy did I find it ..
    Thanks for the post ,We butcher a calf every year and this will give me something to look forward to doing with some of it.. [img]graemlins/thumbup.gif[/img]
    K.<br />*******************************<br />The race is not to the fastest<br /><br />and not just the winner<br /><br />But the Finisher!!!!!!!<br />#################<br /> SW/168<br />WWG10%/149<br /> CW/156<br /> PGW/135<br />#################<br />SERIOUS ABOUT SUMMER<br />CHALLENGE<br />SW:156<br />Week 1-April 12th .5lbs loss 155.5<br />Week 2-April 19th<br />Week 3-April 26th<br />Week 4- May 3rd<br />Week 5- May 10th<br />Week 6- May 17th<br />Week 7- May 24th<br />Week 8- May 31st<br />_ _ _ _ __ _ _ _ _<br />SHORT TERM GOAL;<br />EASTER CHALLENGE:<br />LOOSE 5 LBS BY EASTER:<br />COUNTDOWN TO 150:<br />LONG TERM;<br />SWIMSUITE CHALLENGE:<br />15 LBS BY JULY<br />PETITES CHALLENGE:<br />PERSONAL GOAL OF 130

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