Ground Beef Quartet
Yields: Spicy Chili, Asian Meatball Soup, Meat Lasagna, Two Meatloaves
Shopping List
_____ Olive or Vegetable Oil
_____ 1 Loaf Light Rye Bread
_____ ½ Cup Ketchup
_____ Beef Bouillon Cubes (you’ll need 8)
_____ 16 oz bag of Dried Lentils
_____ 2 Cups White Rice
_____ 8 Oz Box no-boil Lasagna
_____ Chili Powder (you’ll need 1/3 cup)
_____ 5 (28 oz) cans Crushed Tomatoes
_____ 4 (19 oz) cans Red Kidney Beans
_____ 3 (11 oz) cans Corn
_____ Chili Powder
_____ Dark Asian Sesame Oil
_____ Ground Cumin
_____ Italian Seasoning
_____ Poultry Seasoning
_____ Salt
_____ 6 lb Lean Ground Beef
_____ 2 lb Ground Turkey
_____ 1 Quart Milk
_____ 1 Dozen Large Eggs
_____ 15 oz Part-Skim Ricotta Cheese
_____ 8 oz Package Part-Skim Shredded Mozzarella Cheese
_____ Grated Parmesan Cheese (you’ll need at least 3 oz)
_____ 2 lb Onion
_____ 2 lb Bell Peppers (Green, yellow or red)
_____ 1 lg bunch Curly Parsley
_____ 1 head Fresh Garlic
_____ 2 inch piece fresh Gingerroot
_____ 1.5 lb Bok Choy
Equipment List
Food Processor 13x9 baking dish
Chef’s Knife Measuring Spoons
Standing Mixer w/Paddle Attachment Nested Measuring Cups
Cutting Board Glass Measuring Cup
12in Skillet Cheese Grater
2 Large Bowls Assorted Freezer Containers
1 Med Bowl Freezer Bags
8 qt pot Aluminum Foil
6 qt pot Freezer Wrap
2 loaf pans Saran Wrap
To Begin:
Chop and cook the aromatic vegetables (these will be used to flavor all the recipes in this plan).
1. Chop 2 lbs Onions (you’ll have about 6 cups), 2lbs Bell Peppers (about 4 cups), and 1 large bunch Curly Parsley (5 cups of leaves will make about 2.5 cups chopped).
2. In a large skillet, heat 3 tablespoons of oil. Add the onions and peppers and cook over medium high heat 10-12 minutes, stirring occasionally, until almost tender. Remove the skillet from the heat. Stir in the parsley. You should have about 7 cups of cooked vegetables.
While the Vegetables cook: Prepare the meat mixture.
1. In a large bowl, mix 6 lbs Lean Ground Beef with 2 lbs Ground Turkey until blended. (If you have a heavy duty mixer with a paddle attachment, mix the meat half at a time.)
2. Mince 10 large garlic cloves.
Now you’re ready to prepare all four recipes. For the most efficient use of time and tools, make the recipes in the order given.
#1 Meat Lasagna (Serves 8)
This delicious lasagna uses no-boil noodles. You can assemble and freeze the lasagna before baking and you don’t need to defrost it when you’re ready to cook.
1. Heat the oven to 350 (if you’re going to bake lasagna right away).
2. Put 1 cup of aromatic vegetables in a large skillet. Add 1 lb (2 packed cups) of meat mixture, crumbling it with fingers; 1 tablespoon minced garlic; and 1 teaspoon Italian Seasoning. Cook over medium-high heat for 3 to 5 minutes, stirring occasionally, until the meat is no longer pink.
3. Stir in a 28 oz can of crushed tomatoes to make a meat sauce. Spread 1 cup of meat sauce over the bottom of an ungreased 13x9in baking dish. Cover with 3 dry no-boil lasagna noodles, being careful the noodles don’t touch the edges of the dish (the reason you leave room between the noodles and the sides of your pan is for the expansion that occurs with unboiled noodles).
4. Cover the noodles with 1 cup of meat sauce. Layer over the meat sauce half a 15 oz container of part-skim Ricotta Cheese (I like to use cottage cheese and eggs mixed with the ricotta), 2/3 c shredded part-skim mozzarella cheese, 2 tablespoons grated Parmesan cheese, 3 more noodles, and 1 cup meat sauce. Repeat Layering once.
5. Sprinkle with 2/3 c shredded mozzarella and 2 tablespoons grated parmesan cheese.
6. Cover with foil and bake for 35 to 45 minutes or until bubbly and the noodles are firm-tender.
7. Cool completely, then tightly cover with plastic wrap and refrigerate up to 3 days. Remove the plastic, loosely cover with foil and heat at 350 for 20 to 25 minutes or until heated through. Or cover with plastic wrap, then heavy-duty aluminum foil, and freeze up to 2 months before baking. Seal all wrapping securely so package is moisture proof and vapor proof. When ready to bake, don’t worry about thawing. Just increase the baking time by 30 to 40 minutes.
#2 Meat Loaves (serves 16)
Everybody loves meat loaf and our easy recipe makes two of these delicious entrees. Have one now and freeze the other for later.
1. Heat the oven to 350
2. In a large bowl, beat 4 large eggs and 1.5 cups milk until well blended.
3. Add 8 slices of light right bread torn into small pieces. Let soak for 2 to 3 minutes, then beat with a fork until a thin paste forms.
4. Stir in 2 cups of aromatic vegetables, ½ cup Ketchup, 1 Tbsp each poultry seasoning and salt, and 1.5 tsp minced garlic.
5. Add 4 lbs (8 packed cups) of meat mixture and mix until very well blended.
6. Pack the meat loaf mixture into two ungreased 9x5 loaf pans.
7. Bake uncovered for 1 hour or until the meat loaves are firm to the touch and no longer pink in the center (about 165-170 on a meat thermometer). Pour off fat, let stand in pans 15 minutes, then remove from pans.
8. Cool the meat loaves completely, then tightly wrap and refrigerate up to 3 days. Remove the plastic, cover loosely with foil, and reheat at 300 for 20-25 minutes, or until heated through. Or wrap in heavy duty foil or freezer paper and freeze up to 4 months. Thaw in the refrigerator or microwave before reheating.
#3 Texas Chili (severs 12)
Chili is one of the great main dishes to have on hand. Freeze in serving size portions, and they’ll be ready in a snap.
1. In an 8qt pot, put 2 cups of aromatic vegetables. Add 2 lbs (4 packed cups) of meat mixture, crumbling it with fingers; 1/3 c chili powder; 2 Tbsp each ground cumin and minced garlic; and 2 tsp salt.
2. Cook over medium-high heat for 3 to 5 minutes, stirring occasionally, until the meat is no longer pink.
3. Stir in four 28 oz cans crushed tomatoes, four 19oz cans red kidney beans, drained; and three 11 oz cans of corn. Bring to a boil. Reduce the heat to medium low.
4. Cover and simmer for about 1.5 hours, stirring occasionally, so the flavors blend and develop.
5. Cool the chili completely. Pack into airtight containers and refrigerate up to 1 week. Reheat on the range top. Or cool quickly by putting the pot in a sink of cold water, then pack in airtight containers and freeze up to 4 months. Thaw in a covered saucepan over low heat. Increase the heat and cook until hot.
6. Serve with sour cream and chopped scallions. Accompany with rice or corn bread.
#4 Asian Meatball Soup (serves 8)
This lively flavored soup makes a hearty main dish that’s good any time of year.
1. Put 2 cups of aromatic vegetables into a 6 quart pot. Mince one 2in piece of fresh gingerroot (you’ll need 1 tablespoon plus 2 teaspoons).
2. Add 3.5 qts of water to the pot, along with 8 beef bouillon cubes, 1 lb of dried lentils (about 2.5 cups), rinsed and picked over, 2 cups uncooked converted white rice, and 1 tablespoon each minced gingerroot and minced garlic. Bring to a boil, cover and reduce the heat. Simmer for about 20 minutes, or until the lentils are almost tender.
3. Meanwhile, in a medium bowl, mix 1 lb (2 packed cups) of meat mixture and 2 tsp each minced gingerroot and minced garlic until well blended.
4. Form the meat into 24 small balls and stir into soup or drop by the tablespoonfuls into soup.
5. Cover and simmer for 5 to 7 minutes, or until the meat loses its pink color.
6. Meanwhile, rinse 1.5 lb bok choy, then cut the stemps and leaves crosswise into ½ inch-wide strips.
7. Stir the bok choy and 2 Tbsp dark Asian sesame oil into the soup. Simmer for 4 to 5 minutes, stirring 2 or 3 times, until the bok choy stems are crisp-tender.
8. Cool the soup completely and refrigerate in airtight containers up to 4 days. Reheat on the range top. Or freeze up to 3 months. Thaw in a covered saucepan over low heat. Increase the heat and cook until heated through.
