Italian Sausage & Roasted Veggies Sheetpan Meal

INGREDIENTS:

• one 12-ounce precooked sausage (pork, beef, chicken--whatever you like), sliced into 1/2-inch rounds
• 1 medium/large yellow summer squash, trimmed and sliced into bite-sized pieces
• 1-2 heads broccoli florets
• 1 sweet potato, sliced into bite-sized pieces
• 3/4 to 1 cup cherry or grape tomatoes
• about 2 to 3 tablespoons olive oil
• 1 tablespoon dried oregano
• garlic salt & pepper to taste
• grated Parmesan cheese

DIRECTIONS:

1. Preheat oven to 400F*. Line a baking sheet with aluminum foil for easier cleanup, and add the sausage and veggies, then evenly drizzle with olive oil.
2. Sprinkle with oregano, garlic salt, pepper and ensure pieces are in a single layer.
3. Bake for 30-45 minutes, or until vegetables are tender and have as much color as desired; toss halfway through baking to ensure even cooking. 
4. Sprinkle with Parmesan and serve immediately.  Can be served over rice, or on its own.

This was inspired by some sheet pan meals I found on Pinterest.

Grandma Audry's Beef Stroganoff

• 1.5 lbs. beef, but into bite-sized pieces (I've used various cuts depending on what was available and reasonably priced, from cross rib roasts to petite sirloin steaks and even london broil. Just choose something you love.) 
• 1 onion, diced small
• 2-3 Tbsp oil or butter
• salt, to taste
• 3 Tbsp. ketchup
• 2-3 Tbsp Worcestershire sauce
• 1 cup beef broth
• 1 small package mushrooms, sliced
• 1/4 cup flour
• 2 cups milk
• 1 cup sour cream

Heat oil/butter in a dutch oven pot (an enameled cast iron is perfect for this) over medium-high heat and add the beef. When the beef begins to brown nicely add the diced onions and a bit of salt. Cook together for a few minutes, stirring occasionally. Squeeze in the ketchup (I just zig zag it across the pan, straight out of the bottle, until it looks like enough). Shake in the Worcestershire sauce (again, this is something I eyeball, and I love Worcestershire so I err on the side of more). Pour in about a cup of beef broth and stir everything together. Lower to heat and simmer for 45-60 minutes, stirring once in a while. If it starts looking too dry add more broth. Add the sliced mushrooms, stir, and continue cooking for another 10 minutes (honestly, I don't care much for mushrooms and often leave them out. It's delicious with or without, though, traditionally they are essential. Shh, don't tell my grandma I skip them.). With a slotted spoon, remove the beef and mushrooms to a bowl and set aside. Turn the heat back up to medium-high and whisk the flour into the remaining juices left in the pot until it forms a paste. Pour in the milk and continue whisking until the paste melts into the milk and the mixture thickens. Add the beef and mushrooms back into the pot. Stir in the sour cream until everything melts together and voila! The most delicious creamy, beefy, stroganoff ever. Serve over egg noodles or rice and enjoy!

From my cousin, Annie

Sticky Purple Meatballs

1 small bottle of  BBQ sauce or Chili Sauce
1 18 oz. jar Grape Jelly
1 pkg. Frozen Meatballs

Combine sauce and Grape Jelly. Place meatballs in CrockPot and pour mixture over the top. Cook on high for 2-3 hours, stirring periodically. Can be served on toothpicks as an appetizer, delicious with rice or baked potato as a main dish, or on rolls for a Meatball Sub/Slider.

For thicker sauce, use a ladle to remove most of the sauce from slowcooker and place in saucepan on medium-high heat to reduce for 10-15 minutes. Pour back over meatballs before serving.

This one’s mine!

Onion Soup Roast

3-4 lb. beef shoulder roast
2 pkg. Onion Soup mix
1 can beef stock
2 "cans" water (just use the empty stock can)
1 onion, sliced into rings

Gravy
1/2 c. water
1/2 c. corn starch
left-over drippings from the crock pot

Season roast with salt and pepper and seer on all sides in a frying pan.  Mix soup, stock, and water together in the crock pot.  Add roast and top with sliced rings.  Cook on "high" for 2-3 hours or "low" for 4-6 (depending on your crock pot).  Remove roast and let stand for 10 minutes.  Mix 1/2 c. water and corn starch together until completely smooth.  Add to the liquid in the crock pot and whisk together to create a brown onion gravy.

I came up with this recipe!

Loaded Steak

1 onion, sliced

1 package sliced mushrooms

4 cloves garlic, chopped

shredded cheese (I use mozzarella)

steak

salt & pepper to taste

Sauté onions and mushrooms together in a pan with some butter or EVOO. Salt and pepper the steaks for desired flavor (more can be added later). Rub chopped garlic over the steaks and grill to desired done-ness. Top steaks with the sautéed veggies and then with shredded cheese. Serve as cheese starts to melt.

Pesto Pinwheels

thinly sliced flank steak **the package I purchased had three, so I used them all**

15 (roughly) basil leaves

1 small bunch of chives

1/4 c. Parmesan cheese

pepper

Lay out flank steak on a smooth surface. Sprinkle with pepper and line with 1/3 of the small bunch of chives. Sprinkle with 1/3 of the Parmesan cheese and lay five basil leaves over the top to cover the pepper, chives, and cheese. Roll the steak as tightly as possible. Slice into 1" pinwheels and thread onto a metal skewer. Heat through to desired doneness and serve immediately.

Recipe from myself!

Shredded Beef Taquitos

Meat Rub:

1 t. garlic salt

2 t. chili powder

2 t. cumin

2 t. paprika

1 t. pepper

OR 1 pkg. taco seasoning (an easy substitute if you don't wanna do your own)

3-4 lb. beef roast

EVOO

1 (14.5 oz) can beef broth

1 c. shredded cheese

1 (12 oz) bottle green taco/enchilada sauce

1 (4 oz) can diced green chilis

36 small corn tortillas

Combine seasonings for meat rub in a large container OR dump in the taco seasoning packet. Coat the roast on all sides with seasoning and place in a hot skillet with EVOO. Brown all edges for a few minutes and place roast in crock pot. Add beef broth and cook on low for 8 hours (or to your crock pot's specifications--if you tend to need more liquid, you can add some water). Drain excess liquid after cooking is done and shred roast. Mix meat with shredded cheese while warm so it melts. Stir in the green sauce and green chilis.

**You can complete the previous step a day ahead if needed and leave it in the fridge**

To make taquitos: Heat 5-6 tortillas in microwave between wet paper towels until you can roll them without cracking (it took me a full minute). Place 2 T.(ish) in each tortilla and roll. Place the seam side down on a greased cookie sheet and bake @ 425 for 20 minutes. Serve with salsa, sour cream, or gauc. This recipe will make ALL 36 taquitos, but they are easily placed in Ziplocs, frozen, and re-baked later.

Recipe is from my own head!

Bacon Queso Burger

1 lb. ground beef

1/4 c. salsa

2 t. chili powder

8 strips of bacon

4 T. queso sauce

tomato

lettuce

hamburger buns

Combine ground beef, salsa, and chili powder together and split into fourths (one portion for each patie). Cook to desired done-ness and cook bacon strips at the same time. Spread one tablespoon of queso sauce on each bun and stack with tomato, lettuce, burger, and bacon.

I came up with this one on my own!

Shepherd's Pie

1 lb. ground beef
1 onion, chopped
1 can tomato soup
1 can green beans
1/2 t. salt
1/4 t. pepper
3 c. mashed potatoes
1 c. shredded cheese

Crumble and cook ground beef in skillet until brown. Add onion and cook until onions are softened. Drain excess fat. Stir in tomato soup, green beans, salt, and pepper. Pour into casserole dish and spoon mashed potatoes over the top. Sprinkle cheese over potatoes and bake @ 350 for 30 minutes or until bubbly.

Recipe from What's For Dinner?

Salisbury Steak

1 1/2 lbs. ground beef
1 onion, chopped
1/2 c. breadcrumbs
1 egg, slightly beaten
1/2 t. salt
1/2 t. pepper
1 can cream of mushroom soup
1/3 c. water
1 t. steak sauce

Combine first seven ingredients reserving 3/4 of the mushroom soup. Shape into patties and place on broiler pan. Broil 5-7 minutes on each side. Combine reserved soup in a small saucepan with water and steak sauce. heat thoroughly and spoon over cooked meat.

Recipe from What's For Dinner?

Cafe Rio Beef

3 lb. Chuck Roast
1 bottle green chili sauce (green salsa)
1 c. beef broth
1 T. cumin
1 small can tomato sauce
1 onion, diced
3 garlic cloves, chopped

Add ingredients in crock pot. Cook on low.

Recipe found online.

Plantation Supper

1 lb. ground beef
1 onion, chopped
3/4 c. milk
1 can cream of mushroom soup
1 1/2 t. salt
8 oz. cream cheese
1 can corn
8 oz. cooked pasta
dash of pepper
parsley

Brown meat in skillet, drain, and add onions. Stir in milk, soup and softened cheese until blended. Add remaining ingredients and heat through. Sprinkle parsley on the top.

Recipe from my awesome mom, Carolyn!

Goop!

Brown: 1lb. Hamburger
1 medium onion chopped (I use a handful of minced onions)

Cook and drain: Large pkg. extra wide egg noodles

Mix: Hamburger/onions with noodles
1 can cream of mushroom soup
1 cup milk

Mix in gently: 1lb. Velveeta cheese chunked
1 can sliced black olives

Bake at 350 for 40 minutes or until heated through.

Recipe from my great SIL, Amy Warby.

Easy Stroganoff

1 lb. ground beef
1 medium onion, minced
1 can cream of mushroom
1/2 cup sour cream
1 pkg. mushrooms (optional)
milk
noodles

Brown beef and minced onion. Sauté mushrooms, if desired, and add to beef and onion. Add cream of mushroom. Add milk to desired consistency and simmer 10-15 minutes. Add sour cream at the very end. Cook egg noodles. Serve stroganoff over cooked noodles.

Recipe from my awesome mom, Carolyn!