Beef

Smokey Garlic Burgers

1 egg
1 1/2 tablespoons dry mesquite marinade mix (1/2 packet)
1 tablespoon roasted garlic
1 1/2 pounds lean ground beef, 7% fat
1/4 cup bread crumbs
4 (1-ounce) thick American cheese slices
4 Bakery Kaiser rolls
4 teaspoons ketchup
4 teaspoons mayonnaise

PLACE A BAG ON THE BAG HOLDER AND ADD:
Egg, dry marinade mix, garlic, ground beef and bread crumbs; Seal and knead together until well blended.Place back on The Bag Holder and form mixture into four 1/2-inch thick patties. Wash hands.

Place burgers on grill and close lid (or cover with foil). Grill 5–6 minutes on each side or until internal temperature reaches 165°F. Use a meat thermometer to accurately ensure doneness. (Grills vary widely; adjust time as needed.) Top each burger with one cheese slice and grill 2 more minutes. Slice rolls in half and spread with ketchup and mayonnaise. Top with burgers, onions and lettuce; assemble and serve.

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OMG Taco Soup

Taco soup Chicken or Beef
Place bag on The Bag Holder and add:

1 pound of cooked taco beef – Chi Chi’s Beef is already made and yummy (substitute chicken too)
1 package of taco seasoning mix or 3 tablespoons of mix
1 package of powder ranch dressing mix-optional kick
1 cup pinto beans with juice
1 cup black beans with juice
1 cup mild picante sauce
1 cup diced tomatoes with juice
1/2 cup corn
1/2 cup diced onion
1 teaspoon chili powder
1/2 teaspoon minced garlic
1/2 teaspoon ground cumin
1/4 teaspoon black pepper

Store until ready to use then pour all ingredients from bag into a large saucepan or crockpot. On stovetop cook 35-40 minutes covered on medium low heat stirring often Crockpot: cook on low for 4 hours. Serve with cheese quesadillas.

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Mimi’s Meatloaf

Place a bag on The Bag Holder and add:

2 lbs lean ground beef
1 medium onion chopped fine
1/2 bell pepper chopped fine
1/4 teas pepper
1 can rotel tomatoes
1 cup toasted bread crumbs
2 eggs
1 can Campbell’s vegetable soup (undiluted)

Combine all ingredients and seal and secure. Mix well kneading the bag until well blended, then shape into a loaf right from the bag and place in baking dish

Place bag back on The Bag Holder and make:

Topping
3/4 cup catsup
1/4 cup brown sugar

Blend catsup and brown sugar. Snip the Tip of the bag for piping over meat loaf and bake for 1 hour at 350.

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Shepherd’s Pie in a Bag

Place a bag on The Bag Holder (This will require two bags if you are freezing it.) Add:
3 cups cooked ground beef
1/2 cup diced onions
1 can yellow salted corn
1/4 dried thyme
1/4 cup frozen peas (optional)
2 cans brown gravy

Seal and blend together- IF YOU ARE COOKING NOW PLACE IN A 9 INCH ROUND PAN OR DOUBLE THE RECIPE FOR A 9X13. Place the bag back on The Bag Holder and add:

2 cups cooked mashed potatoes (1 precooked package is perfect unless you will be doing a double batch, then buy 2)
1/2 cups shredded cheese or more if you aren’t not dieting
1/2 teaspoon minced garlic
1 tsp softened butter
1/2 tsp garlic salt

Seal and blend..oh so fun…
Then squeeze on top of meat mixture, using a spoon to spread evenly
Bake at 350 for 30-35 minutes

IF YOU ARE GOING OT FREEZE YOU WILL NEED TWO BAGS ONE WITH THE MEAT MIXTURE AND ONE WITH THE POTATO MIXTURE. Defrost the day before serving and follow heating instructions

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Fabulous Chicken or Beef Enchiladas

3 Cups Cooked, shredded or Chopped Chicken or 1 lb of Cooked Ground Beef
1/2 cup Chunky Salsa
4 oz Soft Cream Cheese
1 Tsp Taco Seasoning
1/4 cup Chopped Onions
2 cups Shredded Cheddar Cheese
2 cans Enchilada Sauce

4oz Sour Cream
12 Flour or Corn Tortillas

Mix first 6 ingredients into the bag, remove, seal and blend well. Replace and scoop 1/8 cup into each corn tortilla. Roll each side to the middle and then fold edges in and continue rolling. Repeat until mixture is used. Place in 9×13  pan. Any mixture left over can be spread on top of tortillas. Once all the shells have been placed into the pan pour Enchilada Sauce over the top. Cover with foil and bake 25-30 minutes at 350.

Top with sour cream if desired.

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All Day Beef Stew

PLACE BAG ON THE BAG HOLDER AND ADD:

 

1 1/2 pounds beef stew meat
2 (14-ounce) cans beef broth
1 can water
1 can diced tomatoes with garlic
1/2 teaspoon Montreal steak seasoning
1/2 teaspoon browning sauce
1 (5 5/8-ounce) package beef stew-flavored soup

Seal bag and mix well.
Cook 8-10 hours on medium low crock pot. Serve with garlic mashed potatoes.

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Cranberry BBQ Meatballs

PLACE A GALLON BAG IN THE BAG HOLDER AND ADD:

2 cups barbecue sauce
1 cup cranberry sauce
1 tablespoon Worcestershire sauce
60-70 pre-cooked meatballs

Remove from TBH and blend well. Heat and Eat.

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Cheeseburger Bacon Meatloaf

PLACE A GALLON BAG ON THE BAG HOLDER AND ADD:

1 tsp Worcestershire sauce
2 tablespoons Diced onions
1/8 cup chopped bacon
1/2 teaspoon Minced garlic
1/4 teaspoon Black pepper
½ teaspoon salt
2 eggs
1/3 Bread crumbs
½ cup Shredded Cheddar
1 teaspoon Dijon Mustard
1 pound of ground chuck or better
drizzle ketchup after loaf in pan

Seal bag and knead and mash bag to combine ingredients well.

THEN IN 9 IN BAKING DISH PLACE THE MEATLOAF IN THE PAN RIGHT FROM THE BAG…USE THE BAG TO SHAPE IT(WATCH VIDEO) Now drizzle ketchup over meatloaf and bake at 375 for 40-45 minutes. Cover if top begins to brown to quickly.

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Best Steak Marinade

PLACE A GALLON BAG ON THE BAG HOLDER AND ADD:

3 tablespoons soy sauce
3 tablespoons brown sugar
½ tablespoon sesame oil
1 teaspoon minced garlic
½ teaspoon minced ginger

Add any steak you choose (Flank is awesome but always cut against the grain for tenderness)  Grill as desired.

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Meatball Minestrone

Place gallon bag on bag holder and add all ingredients

32 meatballs about 1 1/2 -2 pounds (Depending on size)
2 cups red kidney beans with juice
1 cup diced onions
1 cup diced tomatoes with juice
1 cup diced carrots
1 cup diced celery
1 cup macaroni
1 cup spinach
¼ cup beef base
¼ cup tomato paste
1 teaspoon Italian herbs
2 cups water-ONLY ADD WHEN READY TO COOK

Cook in crock pot for 6 hours on low. If you prefer stove top then cook covered on medium-low until pasta is soft.

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Best Beef Vegetable Soup

1.5 pounds lean ground beef
1 16 oz package frozen soup mix (pick one with okra if able)
1 full size bottle of V-8 juice
2 teaspoons crushed garlic
2 teaspoons Italian seasoning
2 large cans diced tomatoes (use ones with spices or seasonings if able)
1 can yellow corn

In a large pot cook ground beef until almost completely brown. Add remaining ingredients and cook on stove for 30 minutes or longer. Serve with a grilled cheese sandwich and dinner is done. Then place a bag on The Bag Holder and pour all remaining soup inside for easy clean up and store in fridge or freezer. Reheat as desired.

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Swedish Meatballs

30 meatballs
2 cans of cream of mushroom
1/2 cup sour cream
1/2 diced onions
1 tablespoon worcestershire sauce
salt and pepper to taste

2 1/2 cups dried egg noodles
1/2 tablespoon chicken base or granules

Place bag on The Bag Holder and add the first 6 ingredients. Seal and mix. When ready to eat heat in large pot on medium heat until hot and steaming. While the meatballs fill spaghetti pot 2/3 full and boil noodles until done. Serve meatballs over pasta.

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The Bag Lady Meatloaf

Place a bag on The Bag Holder and all ingredients

1 pound ground beef lean
1/2 jar Pace salsa mild
2 cups cornflakes
2 eggs
1 tablespoon crushed garlic

Seal and secure bag. Knead and mix well. Then form into a loaf while still in the bag. Open bag and drop loaf onto baking dish. Bake at 350 for 1 hour. Top with kethcup if desired and bake for 10 minutes more.

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Almost Homemade Spaghetti Sauce

1 lb mild sausage-cook
1 lb lean ground beef-cook
1 13 oz chunky Ragu
1 10oz can of diced tomatoes- seasoned if desired
1 tablespoon Italian seasoning
1 teaspoon crushed garlic
1/4 cup chopped onions
 
Place a bag on TBH and add all ingredients. You can freeze until ready to use. If you are going to make and cook at the same time cook sausage and beef. Then add all remaining ingredients and simmer on medium for 1 hour covered. Use TBH to store any leftovers.

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