HAMBURGER BOATS
My mother used to make these for us when we were little. I still loooooove them and I thought I'd share. Fairly simple kid-pleaser for sure! Sort of like a mini-meatloaf surrounded by biscuit. I listed refrigerator biscuits to provide a shortcut,but you can also make your own (which is what I do) instead. Sooo good!
Provided by Cynna
Categories Meat
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Add all ingredients except biscuit dough to bowl and mix until well blended.
- Shape meat mixture into 6 balls and set aside.
- Open biscuits and place on greased baking sheet.
- Roll biscuits out a little bit to enlarge them.
- Place one meat pattie/ball on top of one biscuit and wrap dough up to the middle of the meat.
- Bake in the oven for 35 minutes or until meat is cooked through and biscuits have puffed up and browned.
- Let cool for 5 minutes and serve!
Nutrition Facts : Calories 557.5, Fat 29.2, SaturatedFat 10.6, Cholesterol 108.8, Sodium 1584.5, Carbohydrate 44.6, Fiber 2, Sugar 8.4, Protein 28.5
ZUCCHINI BOATS WITH GROUND BEEF
These zucchini boats with ground beef are a delicious, refreshing dish--good served on a bed of rice or with garlic toast and salad.
Provided by celloldy
Categories Fruits and Vegetables Vegetables Squash
Time 1h25m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with foil.
- Cut zucchini in half lengthwise. Scoop out the seeds with a spoon. Chop and reserve about 3/4 of the seeds for the stuffing.
- Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add zucchini boats and cook uncovered for 4 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain and set aside.
- Heat olive oil in a large pan over medium-high heat. Add ground beef; cook and stir until browned and broken into very small pieces, 5 to 7 minutes. Add rosemary, thyme, garlic, salt, and pepper and stir some more. Quickly add reserved chopped zucchini pulp, onion, and carrot; continue to cook and stir for 2 to 3 minutes. Pour in red wine and Worcestershire and allow to cook for 1 to 2 minutes. Add beef stock and cook for 3 minutes more. Simmer until mixture reduces, about 10 minutes.
- Place zucchini boats in the foil-lined dish and divide meat mixture evenly between them. Sprinkle each with mozzarella cheese.
- Bake in the preheated oven until cheese is browned and bubbly, about 30 minutes.
Nutrition Facts : Calories 383.5 calories, Carbohydrate 12.4 g, Cholesterol 79 mg, Fat 23.6 g, Fiber 2.8 g, Protein 25.8 g, SaturatedFat 8.3 g, Sodium 293.6 mg, Sugar 5.5 g
SHIPWRECK DINNER
It's not pretty but, it's a tasty, busy-night, kid-friendly meal. It's not 'gourmet,' but it's hot filling and easy. The prep time is generally limited to how fast your can opener works and how hard it is to unwrap your meat. The big bonus is that it's a complete one-pot meal with no chopping, unless you want to.
Provided by Bcsgibson
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
- Stir pasta and cheese mixture from the macaroni and cheese package into the beef. Add tomatoes, milk, peas, and corn to the beef mixture; stir. Bring the mixture to a boil, reduce heat to medium-low, place a cover on the skillet and cook at a simmer until the noodles are tender, about 12 minutes.
- Season the dish with seasoned salt. Stir about half of the Cheddar cheese into dish to melt. Top with remaining cheese.
Nutrition Facts : Calories 636.2 calories, Carbohydrate 55 g, Cholesterol 116 mg, Fat 26.7 g, Fiber 4.5 g, Protein 42.9 g, SaturatedFat 13.1 g, Sodium 1107.9 mg, Sugar 14 g
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