Chopmeat... need IDEAS

How about meat sauce? Or sloppy joes? Or stuffed peppers?

how about salsbury steaks??

Basically they are hamburgers that are cooked then put into gravy with mushrooms!! Serve it over rice or noodles witha veggie!! a big hit in my house!!

I make meatloaf muffins… I take the chop meat and add one egg wite per 8 oz of chop meat and some breadcrumps and some onions finly choppped .. I then take the disposable muffin tins and pre heat the over to 375 and put the meat mixture into the muffin tins and cook them for about 20 min.. they will be done when there is no red on the muffins.. i then either serve them with pasta or potatos.

I combine it with red and yellow peppers, rice and crushed tomotoes. It's very low cal/fat.
I'll give you the recipe if you want it, but it's really more of a cold weather meal.

Try the empanada recipe by kate...its AMAZING!!!!


I also do a taco salad w/ tostitos, flavored chop meat, cheese, lettuce, some yellow rice, and salsa and sour cream!

empanada recipe by kate What is that?

look for the post titled 'empanada recipe' by suzanne, kate posted areally yummy recipe!

We make this casserole type dish -
browned ground beef
tomatoe sauce
mozzerella cheese
ricotta cheese
mix in a lasagne pan
bake at 350-400 until the cheese melts or browned on top (taste preference).

I take left over Hamburgers (you can do this fresh) and slice them...heat them up in a pan with onions and some speghetti sauce...and put over rice...


also...you can take biscuit dough...split in half...put in a muffin pan...fill with ground beef and cheese and put the other half on top...


how about on a pizza? boboli is AWESOME!!

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_23642,00.html

These 3 recipes are form Rachel Ray on the food network. I jsut love her! Just in case the link doesnt work:

Spanish Beef and Rice

2 cups beef stock
1 3/4 cups water
1 tablespoon butter
2 cups white enriched rice
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 2/3 pounds ground sirloin
Salt and pepper
1 large onion, finely chopped
4 cloves garlic, chopped
1 green bell pepper, seeded and finely chopped
1 tablespoon Worcestershire sauce
2 cups tomato sauce
1/4 teaspoon ground cloves
2 teaspoons ground cumin, 1/3 palmful, twice
1/4 cup chopped flat-leaf parsley, a couple of handfuls
Spicy Chopped Salad with Tortillas, recipe follows

Heat beef stock, water and butter to a full boil. Add rice, reduce heat and cover pot. Cook 20
minutes, until tender and liquids are absorbed.
Heat a large, deep skillet over medium high heat. Add oil and beef and season with salt and pepper. Brown meat, 2 or 3 minutes. Add onion, garlic, bell pepper, Worcestershire. Cook together 5 to 7 minutes, until veggies are just tender. Add tomato sauce, cloves, cumin and parsley. Bring mixture up to a bubble and reduce heat to low.

Combine cooked rice with meat mixture and serve with Spicy Chopped Salad wit and Taco Dressing, recipe follows. Reserve 1/2 of the beef and rice and freeze for stuffed peppers for another meal. Recipe follows.

* Please note: You can also choose to make the stuffed peppers in their entirety, then freeze and microwave when ready to serve for 12 to 15 minutes on high. Reheat with loose plastic over the dish to keep the peppers from splattering. If you do not have a carousel microwave, rotate peppers once during the reheating of your peppers.


Stuffed Pepper with Beef, Rice, Spinach, and Cheese:

4 long, mild to medium chile peppers, such as moderate heat poblano or mild Italian cubanelle
1 tablespoon extra-virgin olive oil, plus some for drizzling
1 clove garlic, cracked
10 ounces triple washed spinach, stems removed and coarsely chopped
Salt and pepper
1/2 cup beef broth or chicken broth
3 cups leftover Spanish style beef and rice
1 cup tomato sauce
2 cups shredded Monterey Jack, smoked cheddar or pepper jack cheese
Preheat a griddle or grill pan. Seed chile peppers. Drizzle peppers with a little oil and grill over medium high to high heat 3 or 4 minutes on each side, until tender. Transfer peppers to a broiler pan or baking sheet, hollow side up.

Place a small skillet on the stove top and add 1 tablespoon, 1 turn of the pan, olive oil and a crushed clove of garlic. Heat over medium flame and add spinach in bunches until it is all wilted and is giving off liquid. Season greens with salt and pepper. Remove spinach and drain. Set aside.

Preheat broiler to high.

Defrost beef and rice in microwave oven. Combine 1/2 cup broth and defrosted rice in the skillet you cooked the spinach in and reheat over medium flame. Add 1 cup tomato sauce and heat through.

Pile spinach and hot beef and tomato rice into peppers, mounding them up in the center of each pepper. Top liberally with grated cheese and melt cheese under broiler 3 to 5 minutes, then serve.

Yield: 4 servings
Preparation time: 10 minutes
Cooking time: 15 to 20 minutes
Ease of preparation: easy


Spicy Chopped Salad with Tortillas:

2 hears romaine lettuce, chopped
3 tablespoons canned or jarred sliced jalapenos, drained
3 tablespoons salad olives, Manzanilla with pimento, drained
1 vine ripe tomato, seeded and chopped
1/2 red onion, chopped
1 cup broken tortilla chips, any variety
2 tablespoons taco sauce
1 lime, juiced
2 tablespoons chopped cilantro or flat-leaf parsley
1/4 cup olive oil, eyeball it
Salt and pepper
Combine salad ingredients in a bowl, toss with tortilla chip pieces. In a second bowl, combine taco sauce, lime juice, cilantro or parsley. Whisk in olive oil in a slow stream until dressing is combined. Toss salad with dressing to combine and coat ingredients evenly, then serve.

Yield: 4 servings
Preparation time: 10 minutes
Cooking time: none
Ease of preparation: easy

I like making chopped meat with polenta.

I take a little olive oil, fresh garlic, basil, salt, pepper and tomato paste with the chopped meat and cook it in a pan.

I then cook the polenta, slice it, and top it with the meat and parm. chesse...it's really good...and something different.