INA Chili

1 tsp olive oil
1 lb lean gr beef
1 small onion, chopped
1 green pepper, chopped
2 16-oz. cans diced tomatoes
1 16-oz can kidney beans, drained and rinsed
2 T. chili powder
1 T. cumin
Salt and Pepper to taste

Brown ground beef in saucepan, drain.
Add the onion and pepper; cook until onion is translucent.
Add remaining ingredients; cover and cook over low heat 20 minutes.

French Beef Dip

French Beef Dip

2 pounds of roast
8 oz. mushrooms chopped or whole
1 onion chopped
12 oz. beef broth (add day of)
6 Rolls
6 slices Provolone cheese

Assemble all ingredients(except broth) into freezer bags. Place in freezer. Day of cooking, place in slow cooker and add broth. Cook on low for 8 hours or on high for 4. Shred roast and make sandwiches. This recipe makes extra liquid, for dipping.
recipe is linked from:
http://mamaandbabylove.blogspot.com/2011/09/orange-beef-stew-chicken-n-cherries.html

Slow cooked beef and mashed potatoes

6 lbs. of Chuck Roast

3 Yellow or White Onions

5 lbs. of Carrots

8 oz. package of Mushrooms

1 26 oz. can and 1 10.75 oz can of Cream of mushroom soup

2 10.75 oz. cans of Golden mushroom soup

36 oz of Water

8 T. Worstershire

Salt and fresh ground Pepper

Cut roast in to 1-2 inch cubes discarding big ribbons of fat. Lightly salt and generously pepper the cubed meat. Heat a few tablespoons of oil in a heavy pan and brown all sides of the meat. Remove meat and repeat step until all meat is browned. Place browned meat in crock pot. Chop onion and place over meat. In a separate bowl, mix soups, water and worcestershire. Pour over meat and onions. Slice mushrooms thinly and chop carrots into large bite sized pieces as consistently as possible. Place over sauce.

Cook on high for 3 hours and then on low (2-3 hours) until meat is tender and carrots are not too soft.

Stir gently. Serve over mashed potatoes.

-or-

Cool. Divide. Freeze.

Makes at least 24 generous servings.

Sloppy Joes

2 pounds ground beef
1 medium chopped onion
3/4 cup brown sugar
1 tablespoon prepared mustard
1/2 cup barbecue sauce
2 tablespoons ketchup

Brown ground beef and onion in a large skillet and drain. Add remaining ingredients and simmer over low heat for 5 minutes. Cool then package in portions and freeze.

On cooking day. Place package in fridge in the morning. Reheat over stove (or microwave) while toasting hamburger buns. Serve hot!

Italian Roast Wraps

• 2 to 3 pounds of frozen roast (beef, deer, or lamb)
• 1/2 pouch Italian dressing mix (I use the Simply Organic brand.)
• Whole wheat tortillas
• Sour cream
• Chopped fresh tomatoes

Place frozen roast in a crock pot. Sprinkle 1/2 pouch Italian dressing mix onto roast. Cook on low for 5 hours.

Shred meat or slice thinly. Spoon meat onto a warm tortilla and top with tomatoes and sour cream. Wrap and eat! Served with a fresh fruit salad these Italian Roast Wraps are a great lunch or dinner.

Missionary Meatloaf

Ingredients:
2 lbs lean ground beef
2 eggs, beated
1 c bread crumbs
1/2 c chopped onion
1/2 c grated carrot
1/2 c ketchup
1/4 c bbq sauce
1/2 c milk
1 t salt
1 t pepper
1 t dried thyme
1 t dried sage
1/2 lb bacon strips uncooked
1 recipe meatloaf sauce

In a large bowl combine all ingredients except bacon and meatloaf sauce. Mix well. Place in greased 9x6 inch loaf pan. Cut bacon strips in half and place over meatloaf to cover. Bake at 350 for 1 hour. Remove from oven and drain off excess juices. Spoon on enough meatloaf sauce to cover top. Reserve additional sauce for passing around the table. Return to oven and bake for an additional 20 minutes or until meatloaf is done. Let it stand a few minutes before cutting. Makes 8 servings.

Meatloaf Sauce
2 c Ketchup
2 c Brown Sugar

I left out the bacon for two reasons. First, you all mentioned you wanted healthier meals. Second I had 3 lbs of bacon but it was frozen and I only remembered after I was done with my shopping that you can't thaw raw meat and re-freeze it. The recipe for the meatloaf sauce is ok but too sweet in my opinion. I prefer my favorite bbq sauce or just plain. I serve this with veggies or salad and mashed potatoes.

Steak and Chop Tri-tip re-do

Ingredients:

Tritip
Lawry's Steak and Chop Marinade

Instructions:
Defrost. Heat grill and cook to desired wellness.
YUM!

Here is the homemade marinade

Ingredients:

1/3 cup soy sauce
1/2 cup olive oil
1/3 cup fresh lemon juice
1/4 cup Worcestershire sauce
1 1/2 tablespoons garlic powder
3 tablespoons dried basil
1 1/2 tablespoons dried parsley flakes
1 teaspoon ground white pepper
1/4 teaspoon hot pepper sauce (optional)
1 teaspoon dried minced garlic (optional)

Directions:

Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.
Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.