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07.08.2015 admin
Well, one of the ways I’ve tackled and conquered that dilemma is to have some of my proteins cooked in advance.
Last week, I shared one of my favorite ways to deal with the mess of cooking ground beef was by browning the beef as you normally would in a skillet and then draining the ground beef. While I like the taste of texture the best of ground beef browned on a skillet, the reality is that on some days, I don’t have the time to monitor cooking mass quantities over the stove, and that is where this gem of a kitchen tip comes into play. My goal, on any given day, is to have five Ziplock freezer bags (or freezer containers) filled with seasoned ground beef so that I always have a quick and easy meal option.
For my family, I need a minimum of two pounds in each serving since I am feeding a family of seven. When I want grease free meat, I put one cup of water in the crock pot with a metal steamer in the bottom, and then I put the ground beef on top (broken up since it will cook exactly how you place it in the crock pot). The steamer is not necessary, but if you are watching extra fat content (and just buy what is on sale, which normally has more fat), this allows for all of your grease to drain to the bottom, leaving drier, but completely grease free meat. If you are leaving for the day, be prepared that when you come home your meat will look exactly like you left it (see picture above. I’ve written a detailed post over at 10 Minute Dinners on cooking Crock Pot Taco Meat.
Remember,  I encourage you to cook your ground beef in bulk because there is no difference in the time that it takes to cook one pound versus five pounds, yet the sanity saving factor of having quick meals to grab helps us conquer meal time mountain, and saves us money at the same time. Learn about cooking ground beef in bulk and my favorite Crock Pot Taco Meat over at my 10 Minute Dinners site.
Again, thanks for the info on using the crockpot to brown the meat…looking forward to tasty chili!
If you are, then I would definitely think you should season it before you freeze it to give it extra flavor. Have you ever wondered how some of us manage to eat so well, in small proportions but still not feeling the need of eating something more? It is worldwide renowned the fact that the ground beef is an inexpensive protein source used in different meals, from meatballs to even lasagna!
These being said, whether or not you have chosen the best ground beef recipes that can best suit your taste, you still have plenty of time to experience on your own the greatest of them. A single dish is all you need for our collection of one-pot meals that are far from one-note. 1 lb Ground beef 1 ea Chopped onion 1 Salt to taste 1 ea Clove garlic (optional) 1 pk Taco shells 1 c Green chili or taco sauce Saute' the beef and onion until brown. February 2, 2010 By Kimberlee Stokes 5 Comments If you're new here, you may want grab my latest FREEBIE!
Remember the 15 pounds of ground beef I recently found for $.63 a pound? One of my favorite time and money saving tips is to buy ground beef on sale and prepare it for the freezer.

I then placed the bags flat on a cookie sheet, so that when they are frozen I can stand them up in the freezer, which saves space and enables me to fit more food into the freezer. The ground beef and onions can be used in spaghetti sauce, tacos, burritos, taco salad, ground beef casserole, chili, etc.
I now have several easy meals prepared which means I don’t call to order pizza when I’m tired!
I started putting all of the meat into my crockpot with onions and diced red and yellow peppers ….and then let it cook on low for about 4 hours (might go longer if I have a huge 6lb load going! Please note that ads are placed by a third party ad agency and are NOT specifically endorsed by The Peaceful Mom.
A simple, tasty pound cake.You can use any type of glaze that you want on this, but I like it plain, with whipped cream or with ice cream.
When I use ground beef for quick meals, I typically am adding other things to make it stretch, like rice, beans, potatoes etc. As I was running out the door, I decided to throw my  six pounds of ground beef (thawed) in the crock pot. I season it liberally with my favorite seasonings (basic ones like garlic and onion powder, as well as salt and pepper), then close the  lid and then let cook. That’s another post, but to give you a few ideas, I season the various bags with Mexican spices, Italian, Garlic, and some plain.
Had I not had ground beef on hand, my first reaction would have been to insist that the kitchen closed hours ago, but instead, I was able to get something hot to him in less than five minutes. I buy ground beef and chicken in 5lb bulk bags and have always divided it up ready to cook and stored in the freezer, but pre-cooking would save so much more time. Garlic, onion, adobo…then When I separate and make taco meat or any other, I bag it after cooling and refrigerate overnight.
I literally do nothing.The texture ends up being a tad different, but not enough that my family has ever noticed. Thank you for sharing a method for cooking the ONE thing I don’t cook in the crockpot. When you take it out of the freezer, if you can remember, it’s best to take it out the day before to thaw in the fridge, but often I forget until I need it.
I am disabled and am not able to stand at the stove for more than a few minutes so I end up buying and eating processed junk which makes things worse. Would you like to know you can eat anything you like and as well, look like a million bucks? Whether you have already used it and prepared the meals mentioned above, now you are about to hear about some great round beef recipes that you can start prepare in your own home tonight! This dish is one of the greatest, mainly because it comes with a great taste that will leave all of your family members more than speechless – also, you may as well start discovering some new cooking skills you were not aware of owning!

All you need is a bit of courage and time at your hands to create the unexpected and share it with your beloved family! Oh, yeah I don’t have to tell you that a quick and easy pasta sauce is not pretending to be Nana’s 8 hours, simmering on the back of the stove meat sauce, do I? I knew that I wouldn’t be home until 8 pm, and that was not the time to think about starting meal prep. Ideally, I stir it a few times throughout the cooking process, but that isn’t an option if you are gone all day. Yesterday, I accidentally left it on high for eight hours and it was too well done for my taste, but it still worked fine. It browns in about the same time as in a skillet, but the grease all drips down into the water and it’s actually steam that cooks the meat. When they are cooked, I place each roll in a freezer bag, squish it until it is crumbled, write the date on the bag and throw it in the freezer. I never freeze it and then eat it plain, I always mix it in with things so you coudl try that too.
The advantages are numberless, not mentioning the fact that you will definitely start making some savings without even noticing, since the ingredients are way cheaper than the price you will be paying for eating the same meal at any restaurant. I decided to go with portobello mushrooms because they are wonderful and I happen to have some lying around. It works well and if you have a large pan, you are able to cook more meat than with just a skillet.
I had gravy left over from the night before, so I used the meat that I had just cooked and seasoned, and made a comfort food sandwich. Make sure to stick with us and keep an eye on the following lines to see some of the greatest ground beef recipes that you can try for once in a while with your family – we know what a taste do the family dishes have, and that’s the point of the ground beef recipes – finding the ones that best suit your family taste! Melted cheese, in conjunction with this, would have been yummy too, but alas, I didn’t think of it till later.
I will add things right to my raw chicken, such as a can of tomatoes, southwest seasoning and a dash of Wor.
The recipe is rounded off by the requisite kidney beans (light and dark red, and black), chopped onions, a little bit of chopped garlic, tomato sauce (don’t use the chunkier kinds) and peppers: a lare orange pepper for sweetness and for the first time, a few small jalapenos for HEAT! These latter ingredients will go in tomorrow and it will simmer for the day – of course it will be dinner tomorrow night but IMO, it will taste even better after sitting and letting the flavors blend together.

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