Getting Results for Dinner-- Week of 7/10/23

This week’s recipes from MamaLovesFood.com.

MONDAY

Sloppy Joe Dip

Ingredients

• 2 pounds ground beef
• ½ yellow onion diced
• 1 green bell pepper diced
• ½ cup chopped celery
• 1 can tomato sauce (15 ounces)
• 1 can tomato paste (6 ounces)
• ¾ cup ketchup
• 1 tablespoon red wine vinegar
• 2 tablespoons light brown sugar
• 8 ounces cream cheese cubed, softened to room temperature
• 2 cups shredded cheddar cheese

Instructions

Stove top directions:

1. In a large skillet, brown ground beef. Drain excess grease.
2. Add onion, bell pepper, and celery to skillet and continue to sauté 3 to 5 more minutes, until the onion is translucent and the pepper and celery has started to become tender.
3. Add the tomato sauce, tomato paste, ketchup, red wine vinegar, and brown sugar. Mix well.
4. Bring to a light simmer, stirring, and cook until heated through.
5. Add the cream cheese and the shredded cheese, and continue to cook, stirring, until both have melted completely and are thoroughly mixed in.

Slow cooker directions:

1. In a large skillet, brown ground beef. Use a slotted spoon to add ground beef to the slow cooker.
2. Add onion, bell pepper, celery, tomato sauce, tomato paste, ketchup, red wine vinegar, and brown sugar to the slow cooker. Stir to mix well.
3. Cover and set to high for 2 - 3 hours or low for 3 - 4 hours.
4. About 15 - 30 minutes before you’re ready to serve, stir in the cream cheese and shredded cheese; cover. Stir once more before serving.

TUESDAY

Orange Chicken

Ingredients

• 1 - 2 pounds chicken cut into bite size pieces
• 2 large eggs whisked
• 1 cup all purpose flour
• vegetable oil for frying
• 1 cup sweet orange marmalade
• 1 cup BBQ sauce
• 2 tablespoons soy sauce

Instructions

1. Whisk together the orange marmalade, BBQ sauce and soy sauce in a medium sized pan. Heat over low, and simmer, stirring occasionally.
2. While the sauce is simmering, coat the chicken in the egg and then toss to coat in the flour.
3. Heat about a ½” of oil in a frying pan on medium-high heat, and, working in batches, add the coated chicken to a pan with hot oil and cook until the chicken is done and the outside is a golden color.
4. Turn chicken about half way through to brown evenly on all sides. Set cooked chicken aside on a paper towel lined plate.
5. Remove sauce from heat, and add chicken. Toss to coat.

WEDNESDAY

Homemade Gnocchi

Ingredients

• 2 pounds Russet potatoes washed (about 4 potatoes)
• 1½ cups all purpose flour
• 1 large egg
• 1 teaspoon salt

Instructions

1. Add the potatoes to a large pot and cover with water. Bring to a boil and cook until the potatoes are just fork tender, about 20 to 25 minutes. Drain and allow to cool.
2. When the potatoes are cool enough to handle, peel the skin. Cut the potatoes into thirds and then press through a potato ricer over a lightly floured surface. If you don’t have a potato ricer, you can grate them or mash them.
3. Sprinkle the flour and salt over the top of the potatoes. Make a well, and add the egg. Use a fork to gently bring everything together, and then gently work into a dough, being careful not to over knead, as that will make the gnocchi tough. Form into a ball.
4. Cut the ball into 8 pieces. Roll each of the pieces into a ¾” thick log, then cut the log into 1″ pieces. If desired, roll the pieces over the tines of a fork or a gnocchi board to give it ridges. (If freezing or saving for later, do so at this point).
5. Bring a pot of salted water to a boil. Working in batch so as not to overcrowd the gnocchi and cause it to stick to each other, add the gnocchi to the boiling water and cook until they float to the top, about 2 to 3 minutes. Remove with a slotted spoon and serve with your desired topping or sauce.

THURSDAY

Deviled Eggs Potato Salad

Ingredients

• 8 large eggs
• 6 russet potatoes peeled and cubed
• 1 cup mayonnaise
• ¼ cup yellow mustard
• ½ cup sweet or dill pickle relish
• 1 teaspoon hot sauce
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1 teaspoon pepper
• ½ teaspoon celery seed
• ½ teaspoon onion powder
• 1 teaspoon paprika plus more for garnish

Instructions

1. Add cubed potatoes and eggs to a large pot, cover with cold water and bring to a boil. Cook until potatoes are fork tender (10 - 15 minutes).
2. Use tongs or a slotted spoon to remove eggs and place them in a bowl of ice water. Drain the potatoes and rinse with cold water, set potatoes in the refrigerator until ready to use. When eggs have cooled, peel and set aside.
3. In a large bowl, mix together the eggs, mayo, mustard, relish, celery seed, onion powder, paprika, Worcestershire sauce and hot sauce until well combined.
4. Stir in the potatoes and gently and mash until you reach your desired consistency. Chill for at least 1 hour, and garnish with paprika before serving.

FRIDAY

Homemade Peanut Butter Cups

Ingredients

• 1 cup milk chocolate chips
• 1 cup semisweet chocolate chips
• 1 cup creamy peanut butter
• ½ cup powdered sugar
• ¼ cup graham cracker crumbs
• 2 tablespoons butter softened
• ½ teaspoon vanilla extract
• pinch of salt

Instructions

1. Combine the milk chocolate chips and the semisweet chocolate chips. Melt half of them in a microwave safe bowl on high power in 20 second intervals, stirring between heat cycles, until smooth.
2. Drop about a tablespoon of the melted chocolate into 12 paper lined muffin cups, spreading a little bit of the chocolate up the sides. Chill for about 10 minutes, until the chocolate has set.
3. While chocolate is setting, use an electric mixer, combine the peanut butter, powdered sugar, graham cracker crumbs, butter, vanilla extract and salt until well mixed.
4. Place about a tablespoon of the peanut butter mixture into the chocolate filled liners, then drop the pan a couple of times to help smooth it out. Chill about 10 minutes to help firm up the peanut butter mixture.
5. Melt the remaining cup of chocolate chips and spoon another tablespoon full over the top of the peanut butter, carefully spreading it to the edges. Chill about 10 minutes, until fully set.