Ground Beef Series (Part 4): “Happy Mistake” Vege and Beef Pizza

In this recipe, you’ll learn how to make pizza that has a crispy (not soggy) crust. I learned this by a “happy mistake”. I could have called this recipe “Whatever Veges You Have in the Frig Pizza” because that is basically what I did! The best part of this recipe is the simplicity of it.

For those who follow my blog and Facebook page, I’ve been writing about cooking five pounds of meat at a time, in the Instant Pot, and freezing it for individual meals. Here’s an example of what you can do for a quick and easy meal.

Ingredients:

1 pre-made organic pizza crust

1 can pizza sauce

Veges of your choice but I used: spinach leaves, grape tomatoes, sweet peppers

Onion salt

Basil

Oregano

Crushed red pepper (optional)

Organic mozzarella cheese

Instructions:

-Preheat oven according to manufacture directions and recommended temperature of pre-made pizza crust.

-Remove the precooked beef from the freezer and heat it.

-Spread beef on top of pizza crust.

-Chop vegetables and drain any excess water. Spread vegetables on top of beef.

-Sprinkle spices on top of vegetables.

-Top with cheese. Note: I used shredded Velveeta on half of the pizza because hubby is allergic to all cheeses, except for American.

-Bake according to manufacture directions and recommended temperature and time of pre-made pizza crust.

I used my home canned pizza sauce but you can use your favorite store bought brand.

Did you notice that I didn’t say to put the sauce on the pizza? That’s my “happy mistake” and secret! Once, I made pizza and forgot to put the pizza sauce on it. So we just heated the sauce and dipped it in the pizza sauce as we were eating it. It was crunchy and we loved it! We have eaten it this way ever since.

Enjoy!

Ground Beef Series (Part 4): “Happy Mistake” Vege and Beef Pizza ©Camelia Elliott “All Rights Reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without written permission of the publisher.”

Ground Beef Series (Part 3): Burritos

For those who follow my blog and Facebook page, I’ve been writing about cooking five pounds of meat at a time, in the Instant Pot, and freezing it for individual meals. Here’s an example of what you can do for a quick and easy meal. Remove the precooked meat from the freezer, heat it, drain and heat a can of black beans, spread both onto 4 spinach tortillas, roll, top with your favorite cheese.

Bake for a few minutes to melt the cheese. We serve these with Red Hot Blues (healthy blue corn chips available at your favorite health food store) and our favorite sugar free hot sauce. Wah lah–burritos are served for dinner! Simple and delicious. These freeze well for a quick lunch.

Enjoy!

Ground Beef Series (Part 1): Cooking Bulk Ground Beef for Easy, Future Meal Preparation

In this post, I cook 5 pounds of ground beef in the instant pot to freeze for future meals. It is simple!

Place trivet in bottom of instant pot. Add 1 cup of water. Place 5 pounds ground beef on top of trivet. Add 2 large chopped onions.

High pressure for 25 Minutes, then NPR.

Drain water. Place ground beef and onions into a large container and chop into smaller pieces. Divide into individual zipper top bags, for future meals, and freeze.

Yes, it’s that easy!

Enjoy the satisfaction that you’re ahead of the game on future, easy meal preparation!

Ground Turkey Series (Part 4): Heirloom 3 Bean and Ground Turkey Chili

If you don’t think your family would go for turkey chili, give it a try anyway. I did not tell hubby that I used ground turkey. At the end of our meal, he asked about it and commented that he liked it. When eating leftovers, he said, ” I like the turkey chili better than beef chili. It did not give me heartburn, plus I am sure that it is better for us!”

Heirloom 3 Bean and Ground Turkey Chili

Note: I used precooked ground turkey but this recipe has directions for cooking raw meat. If you are using precooked (thawed) meat, add it last, after pressure has gone down and when you are adding spice packet, tomato based canned items, and other ingredients at end of recipe.

Shopping list for Dinner in a Jar “gift giver”:

Anazazi Beans (1/2 cup)

Yellow Eye Beans (1/2 cup)

Cranberry Beans (1/2 cup)

Note: If you can’t find these three types of beans, use pinto beans.

Zipper sandwich bag

Taco Seasoning Mix

Garlic Salt

Onion powder

Chili Powder

Dry Minced Garlic

*Shelled Hemp Seeds (optional)

*Chia Seeds (optional)

*Nutritional Yeast Seasoning (optional)

INGREDIENTS FOR JAR

Layer the following ingredients in a

regular mouth pint jar (in this order):

1/2 cup Anazazi beans on bottom, 1/2 cup Yellow Eye Beans, 1/2 cup Cranberry Beans

SPICE PACKET

Do not put these in jar (yet). In a zipper sandwich bag, mix the following ingredients well:

Spices from Taco Seasoning Mix (your choice: mild or original)

1 teaspoon Garlic Salt

1 teaspoon Onion Powder

1 teaspoon Chili Powder

2 tablespoons dry Minced Garlic

*1 teaspoon Hemp Seeds (optional)

*1 teaspoon Chia Seeds (optional)

*1 teaspoon Nutritional Yeast (optional)

Seal zipper (remove excess air) and put spice packet in top of regular mouth pint jar. Screw on lid.

Print the following and give to “gift recipient” of Dinner in a Jar.

Shopping list for Dinner in a Jar “gift recipient”:

1 pound ground turkey

1 medium onion

1 – 14.5 ounce can Diced Tomatoes

1 – 10 ounce can Rotel® Original Diced Tomatoes & Green Chilies (your choice: mild, original, or hot)

1 – 10.75 ounce can Campbell’s® Condensed Healthy Request® Tomato Soup

RECIPE DIRECTIONS:

Remove spice packet from jar and set aside.

Place wire rack that came with Instant Pot in the bottom. Add 1 1/2 cups water to the bottom of Instant Pot.

Wash all beans and drain in colander. Pour 3 cups of water in stackable stainless steel steamer with lid (made for Instant Pot) and add beans. Place in bottom of Instant Pot.

Chop onion and break up meat into smaller pieces. Place onion and meat in stackable stainless steel steamer with lid (made for Instant Pot). Place in Instant Pot on top of beans.

Note: If you do not have stackable stainless steel steamer, follow these directions.

Place wire rack that came with Instant Pot in the bottom. Add 1 1/2 cups water to the bottom of Instant Pot.

Wash all beans and drain in colander. Pour beans into 4 cup glass measuring cup. Add water until it is at 3 cups. Place chopped onion on top.

Place 4 cup measuring cup in bottom of Instant Pot.

Break up meat into smaller pieces. Place meat around the edges of 4 cup measuring cup.

Loosely add parchment paper on top of beans.

Set release valve in the “sealing” position. High Pressure for 30 minutes. Then natural pressure release.

After pressure has gone down, open lid, remove both stackable stainless steel steamers, water, and wire rack. Pour out water.

Put meat in Instant Pot and use slatted type spatula to chop into smaller pieces. Or if you are using precooked (thawed) meat, add it now.

Pour beans into Instant Pot and add:

Spice Packet

Diced Tomatoes

Rotel® Original Diced Tomatoes & Green Chilies

Campbell’s® Condensed Healthy Request® Tomato Soup

Mix well. Set on Saute and cook until chili is hot.

Yields 8 cups.

*Shelled Hemp Seeds are rich in healthy fats and essential fatty acids. They are also a great protein source and contain high amounts of vitamin E, phosphorus, potassium, sodium, magnesium, sulfur, calcium, iron and zinc.

*Chia Seeds are an excellent source of omega-3 fatty acids, rich in antioxidants, and they provide fiber, iron, and calcium. Omega-3 fatty acids help raise HDL cholesterol, the “good” cholesterol that protects against heart attack and stroke.

*Nutritional Yeast Seasoning is a source of complete protein and vitamins, in particular B-complex vitamins. It contains folates, thiamine, riboflavin, selenium and zinc making it a great superfood.

Enjoy!

Dinner in a Jar: Heirloom 3 Bean and Ground Turkey Chili ©Camelia Elliott “All Rights Reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without written permission of the publisher.”

Momma Mia’s Turkey Salad

It is the day after Christmas and you need to figure out what to do with all of that leftover turkey. My Turkey Salad recipe is especially delicious!

Ingredients:
2 cups turkey, chopped
2 stocks celery, chopped fine
1/4 cup craisins
1/4 cup pecans, chopped
1/4 cup mayonnaise (or desired amount)

Mix well, refrigerate, and enjoy!

Click here to check out my previous post on using leftover turkey, for some scrumptious Turkey Tortilla Soup.

Dinner in a Jar: Momma Mia’s Turkey Salad ©Camelia Elliott “All Rights Reserved. For personal use only. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without written permission of the publisher.”

Christmas Eve Dinner

I can’t remember how or when this became a tradition for Christmas Eve Dinner. Probably because I am always so busy cooking for Christmas Day. We have Baked Potatoe Cheese Soup and Spinach Salad with black cherries, apples, pecans, and raspberry dressing.

May you have a wonderful time with family and friends!

Spicy Chicken Gumbo (home-canned)

Today was a productive day! It started with lots of prep work from the previous few days (washing and chopping).

2 bundles celery, chopped (check).

1/2 gallon onions, chopped (check). 1/2 gallon bell peppers, chopped (check).

My Instant Pot got a real workout.

I pressured four whole chickens in two different batches. All chickens were then deboned.

Then I cooked 2 cups of brown rice and 2 cups of black rice in the Instant Pot. I added 12 cups of homemade chicken broth and high-pressured it for 15 minutes, then natural pressure release for 10 minutes. It was delicious!

Early this morning, it was time to head to the Canning Factory.

These are the canned goods and spices that I used, plus the chicken, fresh chopped produce, and rice.

This photo shows all of the ingredients dumped into a huge kettle to cook. I use a humongous stirring stick, similar to an oar that you would paddle a boat with!

The last ingredient to add is the okra.

It is finally time to fill the jars!

I used Momma’s ice cream scoop to put the perfect amount of rice in each jar. There sure are a lot of good memories when using her ice cream scoop 😊

So there you have it–I hope you enjoyed reading about my trip to the Canning Factory and seeing photos. This is one of my favorite places on earth!

Ground Turkey Series (Part 3) Turkey Spaghetti with Whole Grain Noodles

We purchased a fixer-upper home and it has been a while since I have posted. It is good to be back to share a healthy recipe with you!

This recipe is simple with only three healthy ingredients:
1 Pound of Ground Turkey
1 Jar Spaghetti Sauce (your choice in size according to the number of people you will serve)
Whole Grain Spaghetti Noodles (16 ounces)
Now for a short lesson on pasta. I always use whole grain pasta. I prefer to use “ non GMO project verified” products (see bottom right corner of above photo of box of spaghetti noodles. for their stamp). For more info, go to https://www.nongmoproject.org/
I also look for the 100% whole grain stamp. For more info, go to https://wholegrainscouncil.org/ 
I used my home canned turkey but (most likely) you will not have this option. You can cook your turkey on the stovetop or in your Instant Pot.
After you have started cooking the ground turkey, put on a large pot of water to boil for noodles. When water starts to boil, add noodles and cook according to manufacturer’s directions.
When ground turkey is cooked, add spaghetti sauce and stir.
I used 3 cups of my home-canned spaghetti sauce but you can use your favorite spaghetti sauce.
When it is thoroughly hot, dinner is ready!
Yes, it is that simple!
Drain noodles. Top with spaghetti sauce and serve.
Enjoy!
Ground Turkey Series (Part 3) Turkey Spaghetti with Whole Grain Noodles ©Camelia Elliott “All Rights Reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without written permission of the publisher.”

Chicken Series (Part 2) Chicken Vege Stir Fry

In a recent post, I gave instructions on cooking bulk chicken and freezing in bags for future use.

At the end of the day, it is so convenient to pull the pre-cooked chicken out of the freezer and proceed with cooking supper. This saves me so much time and effort!

This quick and delicious meal is cooked with a bag of prefrozen chicken that has been thawed.

Ingredients:
4 Tablespoons Olive Oil (divided)
1 cup Precooked Chicken (deboned)
1 – 14.4 ounce bag Birds Eye Stir-Fry Vegetables: Pepper Stir-Fry (sold in the freezer section)
1 cup Sugar Snap Peas (fresh or frozen)
2 Tablespoons Minced Garlic
1 – 16 ounce box P. F. Chang’s Signature Rice
Frozen Eggs Rolls of your choice

Instructions:
Place egg rolls in oven, following manufacturer’s, and bake while you are cooking Chicken Vege Stir-Fry.

Pour two tablespoons olive oil in two different skillets.

In one skillet, add: 1 bag of pepper stir-fry, precooked chicken, minced garlic, and sugar snap peas.

In other skillet, add: one box (2 bags) P. F. Chang’s Signature Rice.

Cook both until done, stirring frequently.

Yes, it is that easy!

Enjoy!

Chicken Vege Stir Fry (Part 2) ©Camelia Elliott “All Rights Reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without written permission of the publisher.”

Cooking Bulk Chicken for Future Recipes (Part 1)

If you read or follow my blog and FB page, you know that I like to cook large amounts of meat at a time, to create easier and less time consuming meals for future use.

In this blog post, I give directions on cooking two whole chickens, to be used for four future meals. Cooking chicken in the Instant Pot works beautifully.

Instructions for cooking two whole chickens:
1. Place wire rack (that came with Instant Pot) in the bottom.
2. Add five cups of water (I freeze the broth for later use).
3. Place chickens on wire rack.
4. Place lid on Instant Pot and set release valve in the “sealing” position.
5. For two whole chickens that are not frozen, cook 30 minutes on high pressure, then natural pressure release. For two whole chickens that are frozen, cook 45 minutes on high pressure, then natural pressure release.
6. Remove chicken from Instant Pot and let it cool long enough to debone.
7. Debone chicken.

This is how much chicken I had after deboning.


8. Divide it into five servings. I use enough chicken for the evening meal, then freeze four portions for later use.
9. Strain and freeze broth.

At the end of the day, it is so convenient to pull the pre-cooked chicken out of the freezer and proceed with cooking supper. This saves me so much time and effort!

My next post will include a quick and delicious meal cooked with one of your bags of chicken. Go ahead and purchase two whole chickens, cook them in the Instant Pot, freeze in zipper bags and get ready!

Cooking Bulk Chicken for Future Recipes (Part 1) ©Camelia Elliott “All Rights Reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without written permission of the publisher.”