Pizza Burgers

I'm sure it's obvious by now that I love meals that can be prepared ahead of time and frozen for convenience.  This meal is from 30 Day Gourmet Freezer Cooking (my new favorite book!!)

These pizza burgers really aren't much like "burgers" but are more like baked sloppy joes.  Still really yummy though!  We'll be eating these for dinner in a couple of nights but I was too excited and made one for lunch today.  I gave this 4 stars!  This recipes makes 24 "burgers," so you could easily make a batch and freeze the rest. I halved the recipe. 

1lb cooked ground beef

30 oz pizza sauce (I used pepperoni flavored)

1/2 tsp garlic salt

1/2 tsp onion salt

1/4 tsp dried oregano

3 oz chopped pepperoni

2 c shredded mozzarella

24 hamburger buns

In a large bowl mix the first five ingredients.  Add the pepperoni and mozzarella, stirring to mix well.  Fill the buns with meat mixture.  Wrap each bun in aluminum foil.  If baking immediately, bake 350 degrees for 15-20 min.  Serve while hot (duh!)

To freeze for later: Put all of the wrapped, cooked sandwhiches in a ziplock bag and freeze. 
Thaw, still wrapped in foil, for no more than 1 hour or the buns will get soggy.  Bake them wrapped at 350 degrees for 15-20 min.

Mmm....Lightly breaded eggplant

Except for that one piece in the middle, doesn't that look delicious?!?!  Mmmm, I'm getting hungry just looking at that.  I have been roasting every vegetable possible.  And I've learned that roasted eggplant is NOT good.  It is mushy and can burn easily if not watched.  HOWEVER...if you add some panko bread crumbs it "crisps" up wonderfully.  And the hardest part of this recipe, is cutting the eggplant into thin slices.  And I'm proud to say I came up with this one on my own.  I know, how hard can it be w/three ingredients, but still!

1 medium eggplant

1 c panko bread crumbs

2-3 egg whites, whisked lightly

Slice eggplant into slices about 1/4 inch thick (personally try not to slice it bigger than your pinkie).  Dip eggplant into eggwhites, then into the panko bread crumbs. Lay eggplant in a single layer on a cookie sheet sprayed with non-stick spray.  Cook 375 degree oven for approx. 20 minutes, turning half way though.  Serve with spaghetti sauce.

Grilled Flank Steak

Grilled Flank Steak (next time I'll get a picture!)
1 large flank steak
Salt and pepper to taste

Marinade:
1/2 c reduced sodium soy sauce
4 cloves minced garlic
1 T. hot sauce (we omitted)

Put the steak in a large ziplock and add the marinade ingredients.  Marinate for at least 12 hours, preferably longer (We only did it for 6 and it was fine.  Although we will marinate longer next time.)
When the steak is done marinating, sprinkle w/salt and pepper.

Grill for 5-7 min on each side.  When the steak is done, wrap it tightly in foil and let it sit for 10 minutes.  Cut into thin strips before serving.

What the heck is Goulash??

Since Allison has been going to daycare I always heard that she eats Goulash.  I had no idea what it was so I was pleasantly surprised when I came across the recipe and realized it was something Brian would actually eat.  AND I had all of the ingredients on hand to make it for dinner that night.  Unfortunately I used a bit too much paprika and chili powder so Allison and Chloe wouldn't/couldn't eat it.  Brian and I enjoyed it though...although once you see the recipe you'll know why (it's the kind of meal we frequently eat!)  PS: Goulash is: A Hungarian style stew usually made with paprika, often served with or over buttered noodles.

That's right: meat, tomatoes, noodles...my kind of one pot (sort of) meal!

I can't give any one recipe/blog/link credit for the one because I combined a couple of different goulash recipes I found to make one that sounded good to me.

1 lb ground beef (we used turkey)
1 1/2 c elbow noodles (I used ronzoni brand)
1 can petite diced tomatoes (I only used 1/3 of a can and heard "There's too many tomatoes in this!")
1 tsp paprika (originally used 2 tsp...too much for us)
1/2 tbsp chili powder (originally used 1 tbsp...too much for us)
1/2 onion, chopped
1 clove garlic, minced
8 oz tomato sauce
salt and pepper to taste
crushed red pepper (maybe that's why it was too hot!)


Cook noodles according to package directions.  Cook onion and beef until no longer pink. 
UPDATE...maybe I should have finished the directions!  : ) 
Add remaining ingredients to the beef and onion mix.  Simmer on low-medium heat for 5 minutes or until heated through and flavors blend.  Add noodles and combine.