Soutwestern Sloppy Joes

When we first tried this recipe we weren't sure it would be that good. However we were pleasantly surprised. This is a really good meal!

Makes 4 servings



1 T. oil
1 onion chopped
1 garlic clove, minced
1 jalapeno pepper, seeded and chopped (hint: wear gloves when handling to prevent irritation)
1 teaspoon chili powder
1/2 teaspoon dried oregano
1 pound ground meat (turkey 0r beef)
1 can Mexican style corn, drained
1 1/2 cups chunky salsa
1 Tablespoon packed brown sugar
4 hamburger rolls, split



Heat a large nonstick skillet over medium high heat. Swirl in the oil, then add the onion, garlic, and jalapeno. Cook stirring occasionally, until softened, about 4 minutes. Add the chili powder and oregano, and cook one minute more. Add the meat and corn, and cook until the mixture is nearly dry about 4 minutes. Stir in the salsa and sugar and cook, stirring occasionally, until slightly thickened and the meat is cooked through, 4-5 minutes longer. Spoon over the opened rolls and serve.

Italian Meatballs

This is our favorite meatball recipe. We have been using it for years, I think that is originally came from the Joy of Cooking Cookbook, but I have tweaked it to make it my own.

1 lb. ground beef
2 garlic cloves
1/2 Cup chopped parsley
1/2 Cup grated parmesan cheese
1 Medium onion, finely chopped
1/2 cup breadcrumbs
1 large egg, beaten
3 Tablespoons red wine (optional)
2 Tablespoons tomato paste
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano

Pre-heat oven to 375 degrees.

1. Mix all ingredients except flour with your hands.
2. Scoop out mixture in heaping tablespoons and form into 2-inch balls.
3. Dredge the meatballs in the flour.
4. Place meatballs on a cookie sheet and cook in a preheated oven for approximately 15 minutes. Or until internal temperature of meatballs reach 160 degrees.
5. Place the meatballs in your favorite tomato sauce and serve over your favorite pasta.

Grandma Eldredge's Meatloaf

Preparation Time: 20 minutes
Cook Time: 60 Minutes

16 Servings

3 lbs. Lean Ground Beef
1 Pound Mild Italian Sausage
½ Cup Finely Chopped Onion
½ Cup Finely Chopped Celery
1 Tablespoon Salt
1 Teaspoon Poultry Seasoning
½ Teaspoon Black Pepper
½ Teaspoon Dry Ground Mustard
2 Tablespoons Worcestershire Sauce
8 Slices of Bread
4 Eggs
1 Cup Milk

Mix meats well. Add chopped vegetables and seasonings to meats and mix well. Soak break, broken into pieces, in milk and eggs. Once well soaked, beat well and add to meat mixture. Form two loaves in loaf pans and bake at 350 degrees for about an hour.

Serve with Grandma Eldredge's Chili Sauce! Recipe for Chili Sauce coming soon!

This recipe makes enough for an army. So you can half the recipe, or freeze the rest of the mixture in loaf size quantities for later use. If you freeze, allow to thaw, put in a pan and bake as directed above.

"Skinny" Chimichangas

Usually chimichangas are a deep fried meat filled burrito. However in this version you skip the deep fried fat and bake them in the oven to get that crispy burrito with a flavorful filling!

1 pound lean ground beef or turkey
1 onion, finely chopped
2 garlic cloves, minced
4 teaspoon chili powder
2 teaspoons dried oregano
1 teaspoon ground cumin
1 can tomato sauce (8 oz.)
1 can diced green chilies
2/3 cup reduced fat cheddar cheese grated
fat free tortillas

Preheat oven to 400 degrees.

Spray a medium skillet with non-stick spray and put on medium-high heat. Add the onion and allow to cook for 3-4 minutes, stirring often. Add the ground meat, garlic, chili powder, oregano, and cumin. cook, breaking up meat until browned.

Stir in the tomato sauce and the green chilies; bring to a boil. Turn the heat down to medium and simmer, uncovered, until the mixture thickens slightly. Remove from heat.

Place tortillas in a microwave oven for approximately 20 second (just so tortillas can warm up)

Spoon about 1/2 cup of meat into the middle of each tortilla, put a little of the shredded cheese on top of the meat. Fold in the sides, then roll to enclose the filling. Place the chimichanga, seam side down, on a baking sheet coated with non-stick spray. Once all of the chimichangas are rolled and place on the baking sheet, spray the tops and sides of chimichangas with a light coating of non-stick spray.

Place in oven and bake until golden and crisp, about 20 minutes. Do not turn.

You can top these with salsa, cheese, sour cream!