Hobo Stew In A Dutch Oven

1 lb ground beef

 

1 cup chopped onion

 

1 (28 oz) can maple cured bacon baked beans, undrained (or any beans you love)

 

3 to 4 medium red potatoes, diced

 

1 cup chopped carrots (optional but recommended)

 

1 tsp garlic powder

 

Salt and pepper, to taste

 

1 cup water or beef broth (adjust for desired consistency)

In a Dutch oven, brown the ground beef with chopped onion over medium heat until the meat is no longer pink and the onions are tender. Drain excess grease very well.

 

Add diced potatoes (and carrots, if using), baked beans, garlic powder, salt, pepper, and water or broth.

 

Stir everything together, bring to a boil, then reduce heat to a simmer.

 

Cover and cook for 25–30 minutes, or until the potatoes and carrots are tender and the stew has thickened.

 

Taste and adjust seasoning if needed.

 

Serve hot with cornbread, crackers, or crusty bread on the side.

Easy Beef Stroganofff

 An easy and yummy dish.

NEED

8 oz uncooked wide egg noodles

1 pound ground beef

1/2 cup of diced onion

2 tablespoon flour

1/2 cup of water 

1 (4 ounce) can of mushroom pieces

1 cup  sour cream

Cook the noodles as the directions say to cook them on the package. Drain and set aside.

In a large skillet brown the ground beef and onions until cooked through.

Drain the grease off of the beef . 

Stir in the flour and add the water and mushrooms.

Stir until it becomes thick.

Reduce the heat and stir in the sour cream. 

Add salt and pepper to taste.

Serve over the noodles.

 

 

 

 

 

 

 

 

 

 

Creamy Chicken Pot Pie Orzo

• 2 boneless, skinless chicken breasts, cooked and diced

• 1 teaspoon onion powder

• 1 teaspoon garlic powder

• 1 teaspoon paprika

• Salt and black pepper, to taste

• 8 ounces orzo pasta

• 2 celery stalks, finely diced

• 2 carrots, finely diced

• ½ yellow onion, finely diced

• 5 tablespoons butter

• 2 tablespoons olive oil

• 2 cups chicken broth

• ½ cup heavy whipping cream

• 1 teaspoon chicken bouillon powder

• ⅓ cup all-purpose flour

 

Prepare the orzo according to the package directions. Drain and set aside.

Sprinkle the chicken breasts with onion powder, garlic powder, paprika, salt, and pepper. Drizzle a little olive oil in a skillet over medium-high heat, then cook the chicken until fully cooked . Dice into bite-sized pieces.

In a large skillet over medium-high heat, melt the butter with the olive oil. Add the diced onion, carrots, and celery. Cook for 4–5 minutes, until the veggies are starting to soften.

Reduce heat to low. Sprinkle the flour over the vegetables and whisk until a paste forms. Continue stirring and cook the roux for 2–3 minutes.

Slowly whisk in the chicken broth and heavy cream. Stir until the mixture is smooth and begins to thicken, with no flour lumps remaining.

Stir in the chicken bouillon powder and add the diced chicken. Simmer until the sauce reaches your preferred thickness. Fold in the cooked orzo, stir to combine, and cook just until heated through.

Spoon into bowls and enjoy creamy, comforting chicken pot pie orzo!

Cheeseburger French Fry Bake

The ultimate comfort food—crispy fries, juicy beef, gooey cheese, and burger sauce all baked to perfection!

 

NEED

2 lbs ground beef 

 

1 bag (28–32 oz) shoestring French fries

 

1 cup shredded cheddar cheese

 

1/2 cup shredded mozzarella cheese

 

1/4 cup ketchup

 

2 tbsp yellow mustard

 

1/4 cup mayonnaise or burger sauce

 

1 small onion, diced

 

1/2 tsp garlic powder

 

Salt and pepper to taste

 

Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish.

 

In a large skillet over medium-high heat, cook the ground beef with diced onion, salt, pepper, garlic powder, and Worcestershire sauce (if using) until browned. Drain excess fat.

 

Spread half of the frozen French fries in the bottom of the baking dish. Top with half of the cooked beef and a drizzle of ketchup, mustard, and mayo.

 

Add the rest of the fries, the remaining beef, and repeat the drizzle of sauces. Sprinkle shredded cheddar and mozzarella evenly on top.

 

Bake uncovered for 30–35 minutes or until the fries are golden and the cheese is bubbly.