Mighty Meals: Part II

More food! YES! My cup runneth over, you guys.

If you missed the recipes I shared in Part I, you can click HERE. If you're curious how I work out my monthly meal plan, you can click HERE.

Just as a recap, these are some of the recipes that are virtually guaranteed a spot on the monthly meal plan {at least once}. In most cases, they're not fancy or time consuming. . . or even terribly healthy. . . but they're sure yummy! :)

Enjoy!

1 lb hamburger, cooked

8 oz sour cream

1 can Cream of Mushroom soup

1 can green beans, drained

cheese, shredded

1 bag frozen tater tots

Parmesan cheese, shredded

Mix meat, sour cream, soup, and beans together gently. Pour in glass casserole dish and top with cheese, then tater tots, and finally Parmesan cheese. Bake at 375 for 30 minutes.

1 T. olive oil
salt and pepper
2  1/2 lb chuck roast

1/2 onion, quartered

2 c. beef broth

1 whole bay leaf

12 slices Provolone cheese

6 rolls

Heat olive oil over medium-high heat and sear the roast on all sides. Add roast to slow cooker along with onion, beef broth, and bay leaf. Cover and cook on LOW for 6-8 hours (if cooked too quickly, the roast will not be tender). Remove roast and shred. Strain onions from broth, but make sure to save the broth. Place shredded beef on roll and top with 2 slices of Provolone cheese. Place sandwiches under broiler until cheese is melted. Serve warm with a side of broth.

1 can Cream of Chicken Soup

5  1/4 c. chicken broth (3 cans)

1 small bag hash browns

2 carrots, diced into small chunks

2 sticks celery, diced into small chunks

1/2 onion, chopped

6 oz fat free cream cheese

Mix cream of chicken soup and broth, and add veggies. Cook until tender (about 30 minutes). Add hash browns and cream cheese and cook an additional 30 minutes. Serve with grated cheese. 

4 medium zucchini

1 lb ground beef (not turkey)

3/4 c. salsa

1/4 c. dry bread crumbs

1/4 c. minced fresh cilantro

1 t. chili powder

1/2 t. ground cumin

1/4 t. salt

1/8 t. pepper

1 c. (4 oz) pepper jack cheese, shredded

sour cream

Cut zucchini lengthwise and scoop out pulp, leaving 1/4-inch shells. Place shells in an ungreased microwave safe dish. Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside.

Meanwhile, cook beef over medium heat until no longer pink; drain. Remove from heat and stir in salsa, bread crumbs, cilantro, seasonings, and 1/2 c. cheese. Spoon into zucchini shells.

Microwave, uncovered, on high for 4 minutes. Sprinkle with remaining cheese. Microwave 3 - 4 minutes longer or until cheese is melted and zucchini is tender. Serve with sour cream.