Tater Tot Casserole

This is a terrific dish for any time of day...breakfast, lunch, or dinner.  It is also one that I like to make for others in a time of need.  They can freeze it, or put in fridge, and bake later. Otherwise, make it, bake it, and dig in.  My hubby and kids like this one a lot too.  Easy ingredients that they won't turn their noses up to.

Ingredients:
1 lb. ground beef, browned and drained
2 cans cream of chicken soup or cream of mushroom soup (or 1 large can),  can be substituted with a gluten free soup
1 bag tater tots, still frozen
1 bag shredded cheddar cheese (or any mix you like)

Directions:

1.      Spray a 9x13 casserole dish with non-stick spray.    

2.      Layer tater tots, beef, then spread the soup over the beef, and top with cheese.   

3.      Bake at 425 degrees for 30 minutes, or until bubbly.

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Thanks ~ Nichi

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Leftover Meatsauce Sandwiches

This was a great sandwich that I came up with on my lunch break one day.  I came home and found leftover spaghetti meatsauce in the fridge from the night before.  Bummer...no pasta left.  Not to worry, I put it on a hotdog bun with cheese and threw it in the oven.  To my happiness, it turned out great.  So the next time you have some leftover sauce try these.  You won't be disappointed.


Ingredients:
leftover spaghetti meat sauce
hot dog buns
cheese

Directions:
1.  Open hot dog buns and lay flat on baking sheet.
2.  Spoon sauce onto buns, sprinkle with cheese.
3.  Bake at 350 degrees for 10-15 minutes. 

Source: a Mandatory Mooch original recipe

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Beef & Broccoli Stir Fry

I have revamped this oldie-but-goodie recipe to share with all of my new fans.  So, if you are looking for a super easy and savory recipe for dinner...this is it!!  We love Chinese food in my house.  This was a great way to enjoy the taste of take out in the convenience of home.    (225 calories per serving, 375 with rice)

(printable recipe)

1 lb. beef stew meat
1 medium onion, largely sliced
1 (10 oz) pkg. frozen broccoli
1/2 c. low sodium teriyaki sauce
2 Tbsp. sugar
Minute Rice, prepared (I used brown rice)

1.  Slice stew meat thin, brown in skillet on high heat.
2.  Mix teriyaki sauce and sugar together, set aside.
3.  Add onion, broccoli, and sauce after meat is brown. 
4.  Cover and cook on medium heat for 15 minutes.
5.  Serve with rice.

Number of Servings: 4

Source:  "mooched" from www.sparkpeople.com

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Thanks ~ Nichi

Guest Post - Doc's Favorite Meatloaf from Lorraine at Cookin' for the Seven Dwarfs

Hi friends of Mandatory Mooch! I'm Lorraine from Cookin' For the Seven Dwarfs. I'm so excited I got the chance to Guest Post here! I started my blog last November, so I'm pretty new to the blogging world. I have 7 guys in my life that I love to cook for--my 6 brothers (I'm the only sister) and my dad! This was a way for me to keep track of recipes they love, and they're comments on each recipe!

The recipe I'm sharing with you today is one of the Dwarfs favorites -- Meatloaf! I've tried making other meatloaf recipes for the Dwarfs, but this is always their favorite, so I've stopped trying to come up with new ways to make it! :)

Doc's Favorite Meatloaf

2lbs ground beef
1 small chopped onion
2 eggs
1 pkg crushed saltines
1 can tomato sauce
season salt, pepper and garlic
2 Tbls. Worcestershire sauce
1/2 can cream of mushroom soup

Combine all ingredients expect cream of mushroom soup. Form into loaf and cover completely with soup. Bake for 1 hour and 15 minutes.


I'd love for you come visit me at Cookin' For the Seven Dwarfs  or you can find me on Facebook or Pinterest!

Thank you so much for having me, Nichi!

Beef and Broccoli

Looking for a super easy and savory recipe for dinner?  This is it!!  We love Chinese food in my house.  This was a great way to enjoy the taste of take out in the convenience of home.    (225 calories per serving, 375 with rice)

(printable recipe)

1 lb. beef stew meat
1 medium onion, largely sliced
1 (10 oz) pkg. frozen broccoli
1/2 c. low sodium teriyaki sauce
2 Tbsp. sugar

Minute Rice, prepared (I used brown rice)

Slice stew meat thin, brown in skillet on high heat.  Mix teriyaki sauce and sugar together, set aside.  Add onion, broccoli, and sauce after meat is brown.  Cover and cook on medium heat for about 15 minutes.  Serve with rice.

Number of Servings: 4

Source:  www.sparkpeople.com 

This recipe was featured on the REAL Housewives of Riverton blog at http://housewivesofriverton.blogspot.com/2012/03/recipe-round-up-9.html

This recipe is posted on Good Recipes Online 

Sloppy Joe Pockets

This is an old favorite of my family.  I like that it can be created to each person's liking depending on what ingredients you put in it.  Great way to use leftover Sloppy Joe meat mixture too.
Makes 4 pockets
Ingredients: 1 pound lean ground beef 1 package Sloppy Joe seasoning mix 1 can (10 ounces) tomato puree 1 can (10 ounces) refrigerated pizza dough 1 cup shredded mozzarella cheese 1 cup toppings (such as mushrooms, bell peppers, onion, olives)
Directions: 1. In a large skillet, brown ground beef; drain. Add seasoning mix and tomato puree. Set aside. 2. Unroll pizza dough onto greased baking sheet. Cut dough into 4 squares. Sprinkle 1/4 cup cheese onto one-third of square lengthwise. Spoon beef mixture over cheese. (Do not spread to the edge). 3. Top with pizza toppings. Fold side of dough over filling; press around edges of pocket with a fork to seal. Bake at 375°F for 20-25 minutes. Tip: Cooked pockets can be wrapped tightly in foil and frozen. Reheat at 350°F until heated through.

Beef Stroganoff

This is a recipe that I came up with last week when the weather turned cool.  It is warm and yummy...not necessarily the most healthy though.  Good comfort food!!

1 lb. beef, any kind (I used stew meat)
1/2 c. diced or dried onion
2 small cans of cream of chicken soup
1 1/2 c. sour cream
1/3 c. milk
1/2 tsp. paprika
1 tsp. garlic powder
1 lb. egg noodles, cooked

Cook beef in large skillet.  Add onion and cook over medium heat until tender.  Add soup, sour cream, milk, paprika, and garlic powder.  Let simmer until heated through.  Serve over noodles.

Source: allrecipes.com + lots of tweeks

Roast in the Crockpot and Beef Noodle Soup, 1 meat = 2 meals

Roast in the Crock Pot  

• Roast, any kind  
• Spices (Italian seasoning, French onion soup mix, etc.. whatever you like)  
• Water

 
Put roast in crockpot (can be frozen), cover with water, sprinkle with spices.  Cook on high for 6-8 hours. Serve. Save leftover meat and broth in crockpot for soup.

Beef Noodle Soup  

• Leftover roast meat  
• Leftover broth from crock pot  
• 3 cans of veggies, not drained (I added 1 can of corn, 1 can of green beans, and 1 can of mixed veggies) 
• Reames frozen noodles (use 1/2 of package, or add more water to use the whole package.  The noodles will thicken the soup creating the need for more water)

 
Cut up leftover meat and add back into broth in a large soup pot.  Add any cans of veggies you like.  Heat to a boil.  Add frozen noodles and boil for 10-15 minutes depending on tenderness of noodles.  Reduce heat to medium-low and serve.

Source: my own creation 

Taco Cupcakes

My hubby suggested a taco option to the Lasagna Cupcakes recipe that I posted a few weeks ago.  Here is what I came up with.  This one was devoured even quicker at our dinner table.

salsa, any kind that you like
3/4 pound ground beef, browned and drained
12 wonton wrappers
shredded Mexican blend cheese
olives, sliced
taco seasoning
12 cup muffin pan (not mini pan) 
sour cream 

1. Preheat oven to 375 degrees.
2. Start layering your cupcakes. Use around 1 teaspoon of all the ingredients except seasoning.  Begin with a wonton wrapper and press it into the bottom of each muffin tin. (Do not use non-stick spray.  It made my first batch soggy).  Spoon in cheese, meat, sprinkle with seasoning, salsa, olives, and more cheese. 
3. Bake for 14-18 minutes or until edges are brown. Remove from oven and allow to cool for 5 minutes. To remove use a knife to loosen the edges then pop each cupcake out.  Place on plate with paper towel to absorb any grease.  Remove paper towel and serve with sour cream.

Lasagna Cupcakes

These were a surprising hit at my house.  Even my kids liked them.  My hubby suggested we make them with taco ingredients.  They turned out great too.  That recipe will be posted soon.  These can be great for dinner or an appetizer.

(printable recipe)

1 jar of spaghetti sauce, any kind that you like
3/4 pound ground beef, browned and drained
12 wonton wrappers
shredded Italian blend cheese
Parmesan cheese
Ricotta cheese
12 cup muffin pan (not mini pan)

1. Preheat oven to 375 degrees.
2. Start layering your lasagna cupcakes. Use around 1 teaspoon of all the ingredients.  Begin with a wonton wrapper and press it into the bottom of each muffin tin. (Do not use non-stick spray.  It made my first batch soggy).  Spoon in Parmesan cheese, Ricotta cheese, meat, and then sauce. Top with Italian blend cheese.  
3. Bake for 14-18 minutes or until edges are brown. Remove from oven and allow to cool for 5 minutes. To remove use a knife to loosen the edges then pop each lasagna out.  Place on plate with paper towel to absorb any grease.  Remove paper towel and serve.

source: Tablespoon.com + my own tweeks

Taco Soup

2 pkg. Taco seasoning
4 c. water
2 can pinto beans
1 cans chili beans
1 can green chilies
1 can stewed tomatoes
1 can whole kernel corn
2 lb. hamburger meat

Brown meat.  Put all ingredients (do not drain cans) into large soup pot or crock pot and heat.  Serve with shredded cheese, sour cream, and Fritos.