Getting Results for Dinner-- Week of 6/13/22

This week’s recipes from MamaLovesFood.com.

MONDAY

Sausage Balls

Ingredients

• 1 pound ground pork sausage
• 2 cups baking mix like Bisquick
• 4 cups finely shredded cheddar cheese

Instructions

1. Thoroughly knead together the sausage and the Bisquick. It gets sticky, so you may want to wear gloves or try mixing with an electric mixer.
2. Add the cheese and continue to knead until thoroughly distributed and mixed in.
3. Form into golf ball sized balls (about 2 tablespoons each), and place on a lined baking sheet. (Makes about 48 balls)
4. Cook on a lined baking sheet at 350°F for 20 to 25 minutes, until sausage is cooked through and the balls are browned on the outside.

TUESDAY

Taco Casserole

Ingredients

• 1 pound ground beef browned, drained
• 1 sweet bell pepper small chopped
• 2 cups instant white rice not cooked
• 2 cups chicken stock or broth (16 ounces)
• 1 packet taco seasoning
• 2 tablespoons chopped cilantro plus more for garnish
• 1 can sweet yellow corn (15 ounces) approximately 2 cups if using fresh or frozen
• 3 cups shredded Mexican blend cheese divided into 2 cups and 1 cup
• 1 cup smashed yellow corn tortilla chips or taco shells

Instructions

1. In a large bowl, combine all ingredients except tortilla chips and 1 cup reserved shredded cheese.
2. Mix well, then press into a 9x13″ casserole dish.
3. Top with remaining shredded cheese, then tortilla chips.
4. Cover tightly and bake at 375°F for 30 - 40 minutes. Remove foil and broil on center rack for 2 - 3 minutes (watching closely) until chips are lightly browned.

WEDNESDAY

Black & Bleu Poutine

Ingredients

• 6 - 8 small red potatoes
• olive oil for drizzling over potatoes and steak
• garlic salt
• 1 - 2 teaspoons seasoned salt
• 1 pound flank steak
• 1 tablespoon butter
• 3 tablespoons blue cheese crumbles plus a little extra for garnish
• optional garnish: green onions

Instructions

1. Lay flank steak on a baking sheet and drizzle lightly with olive oil on both sides.  Rub your favorite seasoned salt into the meat.
2. Broil steak on the top rack of your oven for 5 - 7 minutes on either side (steak pictured is 6 minutes), or until steak is done to your liking.  Set aside and allow steak to rest.
3. Slice potatoes into very thin strips (I used a spiralizer to make quick work of it).  Toss potatoes with a thin coating of olive oil and sprinkle with garlic salt.
4. Spread evenly on a large parchment lined baking sheet (trust me on this, line the baking sheet).  Bake at 425 degrees on the center rack for about 40 minutes, tossing and re-spreading the potatoes every 7 - 10 minutes.  It will seem like they are never going to crisp up, but I promise they do!  And it happens fast, so watch closely toward the end!
5. When the potatoes are nearly done, combine blue cheese and butter in a microwave safe bowl and nuke for 30 seconds.  Stir well until sauce is fully blended.
6. Slice flank steak into thin strips (making sure to cut across the grain).
7. Plate french fries and layer with steak, then blue cheese sauce.  Sprinkle a touch more garlic salt and garnish with blue cheese crumbles, and green onion.

THURSDAY

7 Layer Salad

Ingredients

DRESSING

• 1 cup mayonnaise
• 1 cup sour cream
• 2 tablespoons sugar white, granulated

SALAD

• 1 to 2 heads lettuce chopped (about 8 cups of lettuce)
• 1 pint cherry tomatoes halved
• 8 large eggs hard boiled & chopped
• 12 ounces frozen peas thawed
• 2 cups shredded cheddar cheese
• 1 pound bacon cooked crispy & crumbled

Instructions

1. Whisk together the mayonnaise, sour cream and sugar. Set aside.
2. In a large bowl add lettuce, then layer the tomatoes, eggs, and peas, making sure to place some all the way to the edge.
3. Layer the cheese and then the bacon, leaving a little to use as a topping/garnish.
4. Spread the dressing over the top, and then sprinkle the remaining cheese and bacon.

FRIDAY

Lime Bars

Ingredients

Crust

• 1 cup salted butter cold and cut into cubes
• 1 ¾ cups flour
• ¼ cup cornstarch
• ½ cup sugar
• ¼ teaspoon salt
• 1 tablespoon lime zest

Lime Topping

• 1 ½ cup sugar
• ¼ cup + 1 tablespoon flour
• 4 eggs beaten
• 2/3 cups fresh lime juice the juice of about 7 limes
• 2 tablespoons lime zest the zest of about 6 limes
• green food coloring optional
• Powdered sugar optional topping

Instructions

CRUST

1. In a medium sized bowl, combine cold butter, flour, cornstarch, sugar, salt, and lime zest.
2. Using a pastry cutter or two knives, mix all of the ingredients together until mixture resembles coarse meal.
3. This will take a couple of minutes so be patient while it all comes together. For best results, make sure that the butter is cold, but not frozen.
4. Once your crust is complete, take a 9x13 parchment lined pan and place crust into the pan. Press down with the palm of your hand and bring the crust to the edges of all sides of the pan.
5. Poke the crust all over with a fork and place crust in the oven to bake. Bake at 350 degrees for 15 - 20 minutes until edges are golden brown and the middle is firm to touch.

TOPPING

1. While crust is baking prepare lime topping. In a medium sized bowl, whisk together sugar, flour, eggs, lime juice, and zest. Add a drop or two of green food coloring, if desired. Make sure the eggs are completely incorporated into the mixture. Set aside until crust is done baking.
2. Once crust has baked, pour lime mixture over the top and place pan back into the oven and bake for an additional 20-25 minutes. Bars should be set and no longer jiggly.
3. Remove from oven and allow lime bars to cool completely before sprinkling with powdered sugar and cutting.