Meat Recipes 🍳🥩🍖🍗

Melt in your mouth Chicken

Ingredients

4 boneless, skinless chicken breasts
1 cup mayonnaise (or Greek yogurt for a healthier option)
1/2 cup parmesan cheese
1 tsp seasoning salt
1/2 tsp black pepper
1 tsp garlic powder

Instructions
In a small bowl, combine the mayonnaise, parmesan cheese, seasoning salt, black pepper, and garlic powder.
Spread the mixture evenly on top of the chicken breasts.
Place chicken into a baking dish and bake in preheated oven, 375 degrees, for about 45 minutes, or until cooked through.

Remove from oven and serve!

Kung Pao Sloppy Joes from Taste of Home

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 6 servings.

What happens when you combine two favorites into one easy dish? Clean plates, that’s what! My family loves Chinese food, but takeout can be expensive and not always the healthiest. This colorful stovetop sloppy joe recipe will please everyone at dinnertime, including the kids. My husband prefers to skip the bun and eat it over brown rice or rolled in lettuce wrap. —Julie Peterson, Crofton, Maryland

Ingredients

· 1 pound lean ground beef (90% lean)

· 1 small sweet red pepper, chopped

· 4 green onions, chopped, divided

· 2 garlic cloves, minced

· 2 teaspoons minced fresh gingerroot

· 1 to 1-1/2 teaspoons Sriracha chili sauce

· 1/2 cup reduced-sodium soy sauce

· 6 tablespoons rice vinegar, divided

· 1/4 cup water

· 3 tablespoons sesame oil, divided

· 2 tablespoons cornstarch

· 2 tablespoons brown sugar

· 1 package (12 ounces) broccoli coleslaw mix

· 6 hamburger buns, split, or flour tortillas (8 inches)

· 1/2 cup chopped unsalted peanuts

· Fresh cilantro leaves, optional

Directions

· 1. In a large cast-iron or other heavy skillet, cook beef, red pepper and 2 green onions over medium-high heat until beef is no longer pink and vegetables are tender, 6-8 minutes; crumble meat; drain. Add garlic, ginger and chili sauce; cook 1 minute longer.

· 2. In a small bowl, mix soy sauce, 4 tablespoons vinegar, water, 1 tablespoon oil, cornstarch and brown sugar until smooth; stir into beef mixture. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes.

· 3. For the slaw, in a large bowl, combine coleslaw mix, remaining 2 green onions, 2 tablespoons vinegar and 2 tablespoons oil; toss to coat. Spoon 1/2 cup beef mixture onto bun bottoms. Top with 1/2 cup slaw and peanuts. If desired, top with cilantro leaves. Serve remaining slaw on the side.

Nutrition Facts

1 sandwich: 461 calories, 21g fat (5g saturated fat), 47mg cholesterol, 1299mg sodium, 44g carbohydrate (16g sugars, 4g fiber), 25g protein.

© 2022 RDA Enthusiast Brands, LLC

Cider-Glazed Turkey with Roasted Apples Recipe | Cooking Light



A wet brine infuses the bird with apple flavor and plumps up the meat so it won’t dry out in the oven. Brining your own turkey also lets you control the sodium from start to finish. Line a roasting pan with the brining bag before adding the liquid and the turkey so everything stays in place. To make a quick gravy, strain the fat from the drippings and discard, then reduce the drippings with 21/2 cups chicken stock and 1/2 cup all-purpose flour until thickened.

Ingredients
BRINE
· 6 cups apple cider, divided



· 3/4 cup sugar



· 1/2 cup kosher salt



· 2 tablespoons black peppercorns



· 8 garlic cloves, smashed



· 4 fresh bay leaves



· 2 small yellow onions, quartered



6 cups water
TURKEY
· 1 (12-lb.) whole fresh or frozen turkey, thawed



· 6 tablespoons unsalted butter, softened and divided



· 1 tablespoon chopped fresh thyme



· 1 teaspoon black pepper



· 1/2 teaspoon kosher salt



· 4 small yellow onions, quartered and divided



· 4 small apples, quartered and divided



· 4 small carrots, halved and divided



· 4 fresh thyme sprigs, divided



· Cooking spray



· 2 cups cider



1/4 cup apple jelly
GET INGREDIENTSPowered by Chicory

Nutritional Information
Calories 252


Fat 8g


Satfat 4g


Unsatfat 3g


Protein 26g


Carbohydrate 18g


Fiber 2g


Sodium 539mg


Calcium 4% DV


Potassium 11% DV


Sugars 14g


Added sugars 4g
How to Make It
Step 1

To prepare brine, bring 2 cups cider, sugar, 1/2 cup salt, and peppercorns to a simmer in a large saucepan over medium-high. Cook 5 minutes or until salt and sugar dissolve. Remove pan from heat. Stir in remaining 4 cups cider, garlic, bay leaves, and 2 onions. Cool completely. Combine brine with 6 cups water in a brining bag.

Step 2

To prepare the turkey, remove giblets and neck; discard. Add turkey to brine. Add water to bag, 1/2 cup at a time, as needed to cover turkey. Refrigerate 12 to 24 hours.

Step 3

Preheat oven to 350°F.

Step 4

Remove turkey from brine; discard brine. Pat turkey dry. Combine 1/4 cup butter, chopped thyme, pepper, and 1/2 teaspoon salt in a small bowl. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers and gently pushing between skin and meat. Rub butter mixture under loosened skin. Lift wing tips up and over back; tuck under turkey. Place 1 onion, 1 apple, 1 carrot, and 2 thyme sprigs in body cavity. Tie legs with kitchen twine.

Step 5

Place turkey on the rack of a roasting pan coated with cooking spray. Place remaining onions, apples, carrots, and thyme sprigs in bottom of pan; place rack with turkey in pan. Add 2 cups cider to pan. Bake at 350°F for 1 1/2 hours.

Step 6

Combine remaining 2 tablespoons butter and jelly in a small saucepan over medium-high; cook 2 minutes. Brush half of jelly mixture over turkey. Bake at 350°F for 30 minutes. Brush turkey with remaining half of jelly mixture; bake at 350°F for 30 minutes or until a thermometer inserted into the thickest part of the thigh registers 160°F.

Step 7

Place turkey on a cutting board. Let stand, loosely covered with foil, 20 minutes (internal temperature will rise to 165°F). Remove skin before serving. Reserve pan drippings for gravy, if using. Serve with roasted apples and vegetables from pan.



_._,_._,_

BEEF STUFFED PORK ROAST
3 lb. pork loin (boneless)
1/2 c. barbecue sauce, divided
1/2 lb. ground beef
1/4 c. chopped onion
1 small clove garlic, minced
1/4 tsp. salt
dash of pepper
1 (4 oz.) can sliced mushrooms, drained
1/4 c. fine dry bread crumbs
1/4 c. Parmesan cheese, grated
To butterfly loin, split meat lengthwise almost all the way to the opposite
side, then spread open flat. Pound out to 15 by 10-inch rectangle, about
3/4-inch thick. Brush top with 1/4 cup barbecue sauce.
Combine ground beef, onion, garlic, salt, pepper, mushrooms and 1/4 cup
barbecue sauce. Spread beef mixture over butterflied loin. Sprinkle bread
crumbs and cheese over meat. Starting from 10-inch side, roll up and tie
with butchers twine.
Place on rack in shallow roasting pan. Roast, uncovered, in 325-degree F
oven for about 2 1/2 hours. Baste with additional barbecue sauce during last
15 to 20 minutes of roasting.
Makes 6 to 8 servings.

Pot Pie with Leftover Pot Roast and Vegetables
The next time you make a pot roast, put your leftover meat, vegetables, and cooking liquid to good use and whip up this delicious pot pie for dinner the next night.
By Valerie
Prep:
30 mins
Cook:
45 mins
Total:
1 hr 15 mins
Servings:
8
Yield:
8 servings
Pot Pie with Leftover Pot Roast and Vegetables
Ingredients
1 (14.1 ounce) package double-crust pie pastry, thawed
4 tablespoons butter
4 tablespoons all-purpose flour
1 ½ (14.5 ounce) cans beef broth
1 dash hot pepper sauce, or more to taste
salt and ground black pepper to taste
2 cups shredded leftover pot roast
1 cup diced cooked potatoes
¾ cup diced cooked carrots
½ cup diced cooked onions
½ cup frozen peas
½ cup frozen corn
Directions
Step 1
Preheat the oven to 400 degrees F (200 degrees C). Place one pie crust into a pie pan and press into place; prick bottom and sides with a fork. Set the second pie crust aside.

Step 2
Bake pie crust in the preheated oven for 3 to 5 minutes; it will still be pliable so you can seal it with the top crust later. Remove from the oven and lower temperature to 375 degrees F (190 degrees C).

Step 3
Melt butter in a large pan over medium heat. Whisk in flour to make a roux; cook and whisk until golden, 3 to 4 minutes. Whisk in beef broth; continue to cook, whisking constantly, until thickened, 3 to 5 minutes. Add hot pepper sauce, salt, and pepper.

Step 4
Stir in shredded pot roast, potatoes, carrots, onions, peas, and corn. Pour into the partially baked pie crust and cover with the remaining pie crust. Fold the edges of the top crust under the bottom crust and press edges together to seal. Cut 3 to 4 slits in the top crust to allow steam to escape.

Step 5
Bake in the preheated oven until crust is golden brown, 35 to 45 minutes.

Cook's Notes:
If you have leftover broth from cooking your pot roast, use up to 1 cup of it to replace some of the canned beef broth.

Tips
Leftover meat, carrots, onions, and potatoes should be pulled from the refrigerator and allowed to come to room temperature and soften a bit before use, about 15 minutes. You can microwave them quickly if preferred.

Nutrition Facts
Per Serving: 497 calories; protein 18.7g; carbohydrates 30.7g; fat 33.1g; cholesterol 63.5mg; sodium 613.5mg.
© Copyright 2022 Allrecipes. All rights reserved.
Printed from www.allrecipes.com 07/17/2022

Baked Corn Beef Hash
Layered ingredients baked in the oven make for an easy, quick and tasty meal
that's good for those long cold winter nights.
By Wenchpie
Prep:
20 mins
Cook:
30 mins
Total:
50 mins
Servings:
4
Yield:
1 - 8x8 inch casserole
Baked Corn Beef Hash
Ingredients
Ingredient Checklist
1 tablespoon vegetable oil
1 onion, sliced
1 (14 ounce) can baked beans
1 (12 ounce) can corned beef, chopped
2 tablespoons tomato puree
1 dash Worcestershire sauce
2 cups mashed potatoes
1 cup shredded extra-sharp Cheddar cheese
Directions
Instructions Checklist
Step 1
Preheat oven to 350 degrees F (175 degrees C).

Step 2
Heat the vegetable oil in a skillet over medium heat. Add the onion, and
cook until the onion has softened and turned translucent, about 5 minutes.
Meanwhile, spread the baked beans in a casserole dish. Toss the corned beef
with the tomato puree and Worcestershire sauce in a bowl and sprinkle over
the beans. Spread the onions overtop, followed by the mashed potatoes.
Finally, sprinkle with the shredded Cheddar cheese.

Step 3
Bake in preheated oven for 30 minutes until the casserole is hot and bubbly.

Nutrition Facts
Per Serving: 544 calories; protein 36.9g; carbohydrates 43.7g; fat 25.9g;
cholesterol 104.2mg; sodium 1715.8mg.
C Copyright 2022 Allrecipes. All rights reserved.
Printed from www.allrecipes.com 07/17/2022