Club. Week Nineteen. Elisa Prout Onceaweekcooking.com Elisa Prout - All Rights Reserved 1

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1 Club Week Nineteen Elisa Prout Onceaweekcooking.com 2015 Elisa Prout - All Rights Reserved 1

2 NOTICE: You DO NOT Have the RIGHT to reprint or Resell this Report! You Also MAY NOT Give Away, Sell or Share the Content Herein If you obtained this report from anywhere other than you have a pirated copy. Please help stop Internet crime by reporting this to: mailto:support@onceaweekcooking.com 2015 Copyright Elisa Prout ALL RIGHTS RESERVED. No part of this report may be reproduced or transmitted in any form whatsoever, electronic, or mechanical, including photocopying, recording, or by any informational storage or retrieval system without express written, dated and signed permission from the author. DISCLAIMER AND / OR LEGAL NOTICES: The information presented herein represents the views of the author as of the date of publication. Because of the rate with which conditions change, the author reserves the right to alter and update his opinion based on the new conditions Elisa Prout - All Rights Reserved 2

3 Week 19 I ve chosen this week to focus on meals made only with ground meat. I say ground meat instead of just hamburger because in our house we substitute ground turkey a lot. Or some recipes I ll do half ground beef and the other half ground turkey. Getting either of these meats on sale is a big key here. I try hard to get the lowest fat content and that can definitely raise the price. By purchasing in bulk when it s on sale, I save a tremendous amount of money. Having two freezers is a major help with this. Do you have a meat that your family prefers over anything else? Any picky eaters you try to work around? Send me your questions menus@onceaweekcooking.com. Get out of the kitchen and enjoy the day! Elisa Prout info@onceaweekcooking.com 2015 Elisa Prout - All Rights Reserved 3

4 Menu Beef, Bean and Cornbread Casserole Teriyaki Burgers Bacon Cheeseburger with Rice Roasted Red Pepper BBQ Sandwiches Creamy Beef and Potatoes Beef Enchilada Casserole 2015 Elisa Prout - All Rights Reserved 4

5 Shopping List Meats 6 lbs ground beef, ground turkey, ground chicken or a mix of meats 4 slices bacon Fresh Vegetables 3 small onions 9 large baking potatoes 2 large carrots 3 cloves garlic 1 medium red pepper Mixed salad greens and favorite salad toppings Frozen 1 bag mixed vegetables 1 bag corn 1 bag Santé Fe Veggies 4 dinner rolls Canned/Jarred Products 1 can pinto beans 1 can tomato sauce oz diced green chilies 1 10 oz can red enchilada sauce 1 can pineapple rings 1 small can water chestnuts 2 cans tomato soup 1 can cream of mushroom soup (can use light version) 1 can cream of chicken soup (can use light version) 1 can diced tomatoes 1 4 oz can diced olives Soy sauce I prefer low sodium! Worcestershire sauce Liquid mesquite smoke 2015 Elisa Prout - All Rights Reserved 5

6 Dry Goods 1 box cornbread mix 1 envelope onion soup mix Dairy/Deli 1 egg Milk 12 oz solid cheddar cheese 16 oz shredded cheddar cheese Orange juice Pantry Items Sugar Salt Olive oil Ground black pepper Ground cumin Garlic powder Dried oregano Ground ginger Molasses Rice Mustard 7 oz of tortilla chips Small package of small flour tortillas Dressings of choice for salads 8 hamburger buns 2015 Elisa Prout - All Rights Reserved 6

7 Getting Started In order to make your once a week cooking routine the most effective, start by making sure you have all the ingredients available and that your kitchen and kitchen tools are clean and accessible. Oddly, in this week s menu I suggest starting off with the side dish of the JoJo potatoes. They need to sit in cold water for at least an hour and then also have time to dry a little before baking. They can sit while you are preparing other dishes. 6 of the potatoes will be cut into wedges for the JoJo potatoes, the other 3 are to be thinly sliced. If you cut the 3 for the creamy beef and potatoes recipe, just make sure you put them in cold water until you are ready to use. They will discolor if you don t. If you prefer, you can brown all the meat EXCEPT for 1 lb. Then split it up into 5 equal portions. Then you can drain all the extra fat off at once. All the onions for this week will be chopped, so cutting them ahead of time will save you some time. One of the onions need to be portioned into 2 halves as it will be used in 2 separate recipes. The red pepper can also be chopped. This will save you clean up and extra prep time Elisa Prout - All Rights Reserved 7

8 Beef, Bean and Cornbread Casserole 1 lb ground beef 1 small onion, chopped 1 clove garlic 1 Tbsp chili powder 1 ½ tsp ground cumin 1 tsp sugar ½ tsp dried oregano 1 16 oz can tomato sauce 1 16 oz can pinto beans, drained oz can diced green chilies 1 box cornbread mix 1 egg ¾ cup milk 1. Brown ground beef until barely pink. Add in onion and garlic and cook until beef is done. Drain if needed. 2. Add in tomato sauce, beans, green chilies, oregano, sugar, cumin and chili powder. 3. Place mixture in a 9x9 baking dish or aluminum pan and set aside to cool. You can also put the meat mixture into a freezer bag if space is an issue. Freeze Take mixture out to thaw in fridge. Heat mixture until bubbly, either in 400 degree oven for 5-10 minutes or in the microwave for 3-5 minutes. In a small bowl, mix cornbread mix, milk and egg. Once meat mixture is hot then pour the cornbread mix over it. Bake, uncovered, for 20 minutes in 400 degree oven. Serve with side salads Elisa Prout - All Rights Reserved 8

9 Teriyaki Burgers 1 lb ground beef ½ cup water chestnuts, finely chopped ¼ cup soy sauce 1 tsp minced garlic or 1 clove minced 1/8 tsp ground ginger ¼ cup orange juice 1 tsp molasses 1 can pineapple rings 4 hamburger buns 1. Mix hamburger and water chestnuts. Form into 5 patties. 2. Place on baking sheet and freeze. 3. Put the rest of the ingredients into a medium size Ziploc baggy. Seal and squish around until seasonings are well mixed. 4. Take frozen patties out of freezer. Put wax paper between layers and put in a gallon size freezer bag. Put smaller bag of sauce in the gallon size and freeze entire bag. Take burgers out of freezer the night before serving. In the morning, take the wax paper from between the patties and lay all 4 patties flat in the gallon bag. Pour the sauce mixture into the gallon bag and let it marinade at least 3 hours. Grill or pan fry until desired doneness is reached in your burger. Add pineapple ring on top of your burger and desired hamburger toppings. Serve with ***jojo potatoes 2015 Elisa Prout - All Rights Reserved 9

10 Bacon Cheeseburger with Rice 1 lb leanest ground beef 4 slices cooked bacon (or 6 slices turkey bacon) 1 can tomato soup 1 can diced tomatoes 1/3 of a package of dry onion soup mix 1 tsp Worcestershire sauce 1 Tbsp mustard ¾ cup cubed cheddar cheese 4 servings cooked rice 1. Brown ground beef and drain fat. Turn stove off. 2. Add soup, diced tomatoes, onion soup mix and bacon to the ground beef. Stir all ingredients together. Set aside to cool. 3. Stir in cheese. Pour everything into a freezer bag and freeze. Thaw mixture and a package of rice in fridge overnight. Put meat mixture into a medium sauce pan and simmer on medium low until bubbly and cheese is melted. Place rice in a microwaveable bowl and reheat for approximately 4 minutes. Stirring once. Spoon meat mixture over rice and serve with mixed vegetables Elisa Prout - All Rights Reserved 10

11 Sweet Red Pepper BBQ Beef Sandwiches 1 lb lean ground beef 1 small onion, chopped 1 medium sweet red pepper, chopped ¼ tsp salt ¼ tsp ground black pepper 2 tsp liquid smoke 1 (10 oz) can tomato soup 4 hamburger buns or rolls 1. Brown ground beef in a medium skillet and drain if necessary. 2. Add onions and peppers and sauté with beef until onion is clear. 3. Stir in tomato soup and simmer on medium low for about 5 minutes. Just until slightly bubbly and warm. 4. Stir in salt, ground pepper and liquid smoke. 5. Set aside to cool and then put into Ziploc freezer bag, seal and freeze. Take meat mixture and buns out of freezer the night before cooking. Let meat mixture thaw in fridge. Pour meat mixture into a saucepan and bring to a low boil, stirring frequently so it doesn t stick the bottom of the saucepan. Spoon onto buns and serve with dinner salads Elisa Prout - All Rights Reserved 11

12 Creamy Beef and Potatoes 1 lb lean ground beef ½ small onion, chopped 3 large baking potatoes, sliced thin 2 large carrots, shredded 1 can cream of mushroom soup (can use light version) 8 oz shredded cheddar cheese salt ground pepper 1. Brown ground beef in medium skillet. Drain if necessary. 2. Add onions to beef and sauté until onions are just turning clear. 3. Put ground beef and onions into bottom of a 13x9 baking dish or aluminum pan. 4. Layer potato slices over meat. 5. Sprinkle shredded carrots evenly over potatoes. 6. Pour soup over entire casserole. Fill the soup can up 1/3 of the way with water and evenly pour over casserole. 7. Bake at 350 degrees for 45 minutes. Set aside to cool completely. Sprinkle the cheese over the casserole once it is cooled all the way. 8. Cover tightly with aluminum foil and freeze. Take casserole out of freezer the night before cooking and thaw in fridge. Bake uncovered in 350 degree oven for 15 minutes. Until soup is bubbly. Make sure the potatoes are cooked and tender. Serve with corn and rolls Elisa Prout - All Rights Reserved 12

13 Beef Enchilada Casserole 1 lb lean ground beef ½ small onion, chopped 1 (10 oz) can red enchilada sauce 1 can cream of mushroom soup (can use light version) 1 can cream of chicken soup (can use light version) 1 (4 oz) can diced green chilies 1 cup milk 1 clove garlic, minced 1 (7 oz) package tortilla chips, crumbled 8 oz grated Mexican blend cheese 1 (4 oz) chopped black olives 1. Brown ground beef in large skillet. Drain fat if necessary. 2. Add onions and cook until they are slightly clear. Turn off stove top. 3. Add enchilada sauce, soups, chilies, milk and garlic to meat. Mix well. 4. Spray 13x9 baking dish or aluminum pan with non-stick cooking spray. 5. Layer half of crunched up tortilla chips on bottom of pan. Cover with half of beef/soup mixture. 6. Repeat. 7. Sprinkle cheese and olives evenly over entire casserole. Cover tightly with foil and freeze. Take casserole out of freezer the day before cooking and thaw in fridge. Uncover and bake at 375 for 35 to 40 minutes. Let stand for 10 minutes before serving. Serve with Santé Fe vegetables and warm flour tortillas Elisa Prout - All Rights Reserved 13

14 JoJo Potatoes 6 large baking potatoes olive oil 1 Tbsp garlic powder 1 Tbsp dried oregano 1 Tbsp salt 1. Cut potatoes into quarters length wise. If quarters are still super thick, then cut each quarter in half again length wise. 2. Put all potatoes into a large bowl and fill with COLD water. Let soak for at least an hour to get some of the starch out. Don t skip this step or your JoJo s will puff up with air and the potato won t cook as well. 3. Drain and rinse. Let potatoes dry slightly and wipe out bowl. 4. Put potatoes back in bowl. Drizzle with olive oil, maybe 2 Tbsp worth. Sprinkle seasonings over potatoes. 5. Toss potatoes so they are covered. It is much easier to just dig in with your hands and toss the potatoes with the oil and seasoning. 6. Bake in single layer on cookie sheets at 450 degrees for about 30 minutes. Potatoes will still be slightly firm. Let cool. 7. Put potatoes into freezer ziplock bags in serving sizes for your family and freeze. Take potatoes out of freezer the night before cooking. Bake 2015 Elisa Prout - All Rights Reserved 14