Tonight is always baked potato night, but I don't really want that, so I've decided to do something similar and make 2ce baked potatoes, with a green salad. I will put all sorts of things in it, such as sour cream, sharp white cheddar, and chives from the garden.
One thing I always do is make 2ce as many as we'll eat. Then a 1/2 makes a great lunch, reheated, or even a side dish for another meal, if we like. I use large bakers, and fill full, so they are quite filling.
Lanissa, I don't know what all you like, but I have some ideas for your ground meat:
Cook with onion and olive oil, have with pasta just like that, with some parmesan.
Cook with onion, pepper etc., or not, add tomato sauce and have spaghetti, or other pasta, with it.
Do you like meatloaf?
Do you have Ramen soup? Cook meat with onions and Ramen flavor pack. Add some extra water and break some Ramen noodles up in the pan. Cook until noodles are done, but there's no liquid left. If you have frozen peas, they can be added near the end.
Cook meat with onions, or not, and add gravy. Have over pasta, rice or potatoes.
Cook meat and onions, and mushrooms if you've got them. Add sour cream and serve over pasta or rice.
Cook with onion, spice with chile powder, add crushed tomatoes if you have them, add beans and serve with corn bread.
How about making taco meat?
A hamburger? If you don't want the kind on a bun, or don't have them, you can serve the patty on the plate, and have parmesan noodles, or some such, on the side. Or, put the patty on bread, maybe with cheese and/or grilled onions, and cook the sandwich in a pan until brown.
Here's one I like. Cook meat with some tomato sauce, Italian spice etc. Basically almost like spaghetti sauce, only really, really thick. Cook out excess liquid. Put on bread....French is best, top with shredded mozzerella and put in the oven. We call them "bread pizzas." Regular white bread might get soggy, but you can play with it.
Make meatballs and add pizza/spaghetti sauce. Serve on rolls for meatball sandwiches.
Those are just some starting points, not counting casseroles or soups. I just mentioned a few ingredients, but many of those could have celery, garlic, various spices and vegetables added, depending what you like, and have in the house.
Thanks for the recipe,
Texasreb!
Lizardz, I make menus, too!
