I need good cheap recipes for Hamberger etc.?

I am so tired of eating the same foods but due to family of five have to get the cheap meats does anyone know of some real good recipes for hamberger, chicken, and london broil that i can due different things with to make my family happy also recipes that doesnt mean i have to go buy all these extra items to put in itI need good cheap recipes for Hamberger etc.?
Hamburger can get boring. I like to make loosemeats, chili, spaghetti, regular fried burgers but put them on grilled bread and you can caramelize some onions or have a variety of cheese to go on and you can melt that right onto the grilled bread. Meatloaf has many different versions including Italian where you mix up the bread crumbs, seasonings, etc with the meat and flatten it out, put spaghetti sauce and mozzarella cheese in the middle and roll it up. Also make some meatballs and when they are cooked add some water and beef bouillon cubes to the pan to make a sauce and serve over wild rice.





For chicken if your using a whole chicken shred the cooked meat and add BBQ sauce to it for sandwiches, for boneless, skinless cut it up into bite size chunks and put some terriyaki sauce, you can add veggies that you like and serve over rice. You can do different variations on that using different sauces and also serve it over pasta. Ragu makes a very good Alfredo sauce which you can serve over pasta with the chicken.





Go to Allrecipes.com for some amazing recipes and regular cooks review them and give tips, etc..... great site.I need good cheap recipes for Hamberger etc.?
Stuffed Rigatoni





1. Large pasta (about $1)


2. Ricatta cheese OR


Requeson cheese (Mexican) OR


Combination of either cheese mixed with cottage cheese (I look for the best prices when I'm in a pinch)


3. Lg can tomato sauce or several cans tomato paste w/ water


4. chopped garlic cloves - about 4 (or garlic powder)


5. chopped onion - use 1/2 to 1 whole onion (or onion powder)


6. chopped celery if you have it on hand (or celery salt)


7. 1 lb browned, drained hamburger


8. oil, preferably olive but canola or other will do





Optional: Mozzerella %26amp; Parmesan cheese, mushrooms





Heat about a tsp of oil in skillet. Add garlic, onion, celery, and salt. Cook until onions are soft. About a minute or two.


In a large saucepan, combine tomato sauce with the hamburger garlic, onion, and celery mixture. Cook on low for at least 30 minutes or more.





While sauce cooks, prepare the pasta according to package instructions except, leave it slightly harder than normal. Drain and run cold water over the pasta to stop the cooking process.


Stuff the noodles with the Ricatta, Requeson, or cottage cheese mixture and layer in a baking dish. Pour meat and sauce mixture over top. Sprinkle with shredded cheese, like mozzerella or whatever you have on hand. Bake until cheese melts. Top with parmesan cheese and get ready for the compliments. Similar to lasagna but even better.
I have used allrecipes.com for a few years, and they have WONDERFUL food. The recipes are ranked by quality, so you'll have no trouble finding things.





Some recipes require a few odd ingrediants, but you can reuse them if the recipe turns out well.





I've tried almost all of these, so I can give you personal references on them. THEY ARE GOOD!





Enjoy, and good luck!








EASY Sausage Lasgana


http://pasta.allrecipes.com/az/89160.asp





Stuffed Chicken Breasts (great as leftovers)


http://chicken.allrecipes.com/az/MrisStf鈥?/a>





WONDERFUL Meatloaf


http://beef.allrecipes.com/az/GlazedMeat鈥?/a>





Bacon Hamburgers


http://beef.allrecipes.com/az/64893.asp





Juicy Hamburgers


http://barbeque.allrecipes.com/az/Jicist鈥?/a>
try chicken meat rolls or crab cakes with curry sauce


http://recipescorner.blogspot.com/
BARBECUE CHICKEN CROCKPOT RECIPE


Chicken pieces -- whatever you and however many you -- need


1 Onion -- cut up (leave out if kids don't want onions)


1 Bottle BBQ sauce





Put chicken in bottom of Crockpot (I always skin mine first). and add onions and BBQ sauce. Cook on LOW for about 8 to 10 hours.





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BEEF CASSEROLE - CROCKPOT


1 1/2 pounds stew meat -- cut in 1'; cubes


1 ounce flour


2 tablespoons oil


2 large onion -- thinly sliced


3 medium carrots -- thinly sliced


1 can beef bouillon


salt and pepper -- to taste





Toss meat with flour seasoned with salt and pepper. Brown in oil over medium heat; remove from pan. Saut茅 onion slices until soft and golden. Place carrots, then onions, then meat into crockpot. Add any remaining flour to mixture in frying pan and cook for 2 minutes. Stir in bouillon and stir over low heat until mixture comes to a boil. Pour into crockpot, cover and cook


on HIGH for 30 minutes, then on LOW 6-7 hours. 6 Servings





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BEEF %26amp; POTATOES - CROCKPOT





2 pounds lean ground beef


1 teaspoon salt


1/2 teaspoon pepper


1/4 cup finely chopped onions


1 can cream of tomato soup


6 medium potatoes


1 cup light cream





In large skillet, brown beef; breaking up into large chunks with fork. Pour off excess fat. In a small bowl, mix together salt, pepper, onion, and undiluted soup. Peel and slice potatoes. In crockpot arrange alternate layers of potatoes and meat, with potatoes on bottom. Pour soup mixture over. Cover and cook on low for 4 to 6 hours. Turn control to high. Pour cream over all; cover and cook on high for 15 to 20 minutes. Makes 6 servings.





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CHEESY CHICKEN %26amp; VEGETABLES - CROCKPOT


Layer in crock pot in order given:


1/3 c. diced canadian bacon or ham


2-3 carrots, sliced or chopped


2-3 celery ribs, sliced or chopped


1 small onion, sliced or chopped


2 cans mushrooms or 1/4 lb fresh, sliced


1 can green beans, drained very well


1/4 c. water





Put on top of veggies, largest pieces first:


2-3 lbs. chicken, cut up.





Mix together and sprinkle over chicken pieces:


2 tsp. chicken bouillon granules


1 Tbs. chopped fresh parsley


3/4 tsp. poultry seasoning





Mix together and drop on top of chicken (DO NOT STIR):


1 can condensed cheddar cheese soup


1 Tbs. flour


1/4 c. parmesan cheese





Cover and cook on high 3-4 hours, or low 6-8 hours. Make noodles OR rice OR mashed potatoes to serve over. This is a very versatile dish, use more/less/different veggies (I often clean out the fridge into the crockpot for this) and if the sauce is too thin you can thicken with a little cornstarch or parmesan cheese before serving. Servings: 6





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CHICKEN - CHILI CASSEROLE


2 tablespoons oil


2 pounds chicken


1 onion, large, chopped


2 garlic cloves, crushed


10 ounces corn, frozen


2 1/4 ounces black olives, sliced


1 ounce green chilies, diced


1/4 teaspoon red pepper flakes


4 bell peppers, large


1 cup monterey jack cheese, 1/2'; cubes





Cube chicken, then brown in oil. Add onions and garlic and cook till soft. Turn off heat; mix in corn, olives, chilies, and pepper flakes. Remove tops from bell peppers, then slice in half lengthwise, remove seeds and membranes, and arrange around edge of crockpot. Add cheese to chicken mixture and move immediately to crockpot. Cook until done. Or bake at 350 degrees for 45 minutes in casserole. 6 Servings





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CHICKEN %26amp; DUMPLINGS


4 T. butter


1 T. vegetable oil


1 onion -- chopped


3 lbs. your favorite chicken parts -- cut up


2 c. chicken broth


2 stalks celery


1 T. minced parsley


2 carrots -- peeled, sliced


1 tsp. black pepper


Salt to taste


1/2 tsp. ground allspice


1 c. dry white wine (optional but really adds a nice taste)


1 can refrigerated biscuits


1/2 c. heavy cream


2 T. flour





In a large skillet, brown onion in butter and oil just until tender, then brown chicken parts and place all in a 6-quart crockpot. Add remaining ingredients except heavy cream, flour and biscuits. Cook on high 2-1/2 to 3 hours, or on low 5 to 7 hours. When chicken is done, remove pieces to plate and let cool, then debone. While chicken is cooling, mix flour and cream


together, then stir into crockpot. Open biscuits and cut each biscuit into 4 pieces. Drop into crockpot and turn on high. These will need to cook about 30 minutes, until they are firm. Return chicken meat to crockpot after deboning and serve. You can use your own homemade biscuit recipe for canned if you prefer. Serves: 6





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CHICKEN %26amp; RICE CASSEROLE





10 3/4 Oz Canned Condensed Cream Of Celery Soup


2 Chicken Breasts Halves -- Skinned %26amp; Boned


1 Can Sliced Mushrooms -- (2 Oz) Undrained


1 Tbl Dry Onion Soup Mix


1/2 Cup Raw -- Long Grain Converted Rice





Combine the soup, mushrooms and rice in a well greased slow cooker. Stir well. Lay the chicken breasts on top of the mixture. Sprinkle the onion soup mix over. Cover. Cook on LOW for 7 to 9 hours. Serve hot. Serves 2.





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MACARONI %26amp; BEEF


1 1/2 pounds ground beef


2 cups uncooked macaroni


1 medium onion -- chopped


1 can mushroom pieces -- drained


1 can corn -- drained


2 cans tomato soup salt and pepper -- to taste





Brown ground beef, drain fat; put in crockpot. Cook macaroni according to package directions till barely tender, drain well. (I find that cooking slightly less than half the time given works OK). Put macaroni and remaining ingredients in crockpot, stir to blend. Cook on low 7 to 9 hours or on high for 3 to 4 hours. 6 servings.





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WESTERN SKILLET RICE





1 lb. ground beef


1 can (1#) stewed tomatoes


1 1/2 cups water


3/4 cup uncooked, processed rice


1 can cooked or frozen peas


1 package onion soup mix


1 cup shredded cheddar cheese





In a skillet brown meat stirring often. Place all ingredients except cheese into crockpot and cook on low rice is tender. Top with cheddar cheese. To avoid a messy cleanup empty crockpot into a serving dish and top with cheddar cheese. 4-6 servings. To give this an Italian flavor use Italian sausage, and mozzarella cheese.





Hope this is a little bit of help to you. Have fun! :-)
go to allrecipes.com, they have a recipe for anything! you can search by ingredient which is a great tool!
Sorry if this is long, but here are a few to try. Good luck!





GROUND BEEF AND MUSHROOM PIE





A crisp, buttery crust tops this ground beef and vegetable pie, baked in a quiche dish. For 1 pie, 6 servings, you will need:





1 1/2 lb. lean ground beef, crumbled


2 tbsp. butter


1 can of jar (2 1/2 oz.) sm. whole mushrooms, drained


1/2 lg. onion, finely chopped


1 green or red bell pepper, seeded, chopped


1 clove garlic, minced or pressed


1 tsp. salt


1/2 tsp. dry mustard


1/4 tsp. dried oregano leaves


1 tbsp. all-purpose flour


1/2 c. beef broth


Pastry (recipe follows)


1 egg white, beaten with 1 tsp. water





1. In a large frying pan brown ground beef in butter. Add mushrooms, onion, green or red pepper and garlic. Cook, stirring, until onion is soft.


2. Mix in salt, mustard, oregano and flour. Cook until bubbly. Remove from heat and gradually mix in broth.





3. Spread meat mixture in a 10 inch quiche dish. Cover with pastry, turning edge under and pressing against side of dish. Brush with egg white mixture. If you wish, trim with cut-outs made from pastry trimmings. Pierce top in several places with a fork.





4. Bake at 425 degrees until pastry is golden, 25-30 minutes.





Pastry: Mix 1 cup all-purpose flour with 1/4 teaspoon salt. Cut in 1/4 cup butter and 1 tablespoon lard until mixture forms coarse crumbs. Beat 1 egg yolk with 1 1/2 tablespoons cold water. Add to flour mixture. Stir until pastry clings together. Shape into a ball. Roll out on a floured surface to an 11 inch diameter circle.








GROUND BEEF CASSEROLE





2 lbs. ground beef


Dash of Worcestershire sauce


1 lg. or 2 sm. onions


5 potatoes


1 can cream of mushroom soup


8 oz. sour cream


1 c. sharp shredded cheese





Brown ground beef with Worcestershire sauce, salt and pepper to taste. Peel and slice onions into thick slices, place into bottom of 9 x 13 inch baking dish. Peel and slice potatoes into thick slices, place them on top of the onions. Mix sour cream, mushroom soup, and ground beef together. Pour on top of the potatoes and onions. Bake 30 - 45 minutes in 350 degree oven until the potatoes are tender. Put cheese on top and let melt











SKILLET CHICKEN SUPREME





1 tsp. seasoned salt


1/4 tsp. pepper


2 1/2 to 3 lb. chicken pieces


1/4 c. oil


1 c. chopped onion


1/4 lb. sliced fresh mushrooms


1 tbsp. flour


1 can cream of mushroom soup


1/2 tsp. tarragon


1 c. evaporated milk


2 (10 oz.) pkg. French style green beans, thawed and drained





Sprinkle chicken with salt and pepper. Brown chicken in oil. Remove chicken; drain off all but 1 tablespoon fat. Add onion and mushrooms; saute until onions are tender. Stir in flour. Add soup, milk and tarragon; mix well.


Return chicken to skillet. Cover; boil gently 45 minutes to 1 hour or until chicken is tender. Stir occasionally. Stir in beans, heat 15 minutes.





CHICKEN BREASTS PICCATA





This is a chicken breast variation of the classic Italian Veal Piccata. It is quicker to prepare and much more economical. For 4 servings you will need:





4 lg. halved chicken breasts, about 2 lb.


1/4 c. all-purpose flour


2 tbsp. oil


2 tbsp. butter


1/2 tsp. salt


1/4 tsp. black pepper


1/4 c. wine vinegar


2 tbsp. capers, drained


1/4 c. fresh lemon juice


3 tbsp. chopped fresh parsley


4 thin slices lemon for garnish


4 this slices lime for garnish





1. Bone and skin chicken breasts. Cut each into 2 pieces, cutting crosswise so that each piece is 2 to 3 inches square.


2. Place between sheets of plastic wrap. With flat side of mallet, pound to about 1/4 inch thickness and double the diameter. Coat on all sides with flour.





3. Heat oil and butter in heavy skillet. Add chicken. Sprinkle with salt and black pepper. Brown quickly on both sides, cooking about 1 minute in all, sufficient time to cook meat through. Remove onto warm platter.





4. Pour off excess fat. Add wine, vinegar, capers and lemon juice to pan. Heat to a boil, scraping bottom of pan.





5. When about 4 tablespoons liquid remains, pour it over chicken on platter. Sprinkle with parsley. Garnish with lemon and lime slices. Serve immediately.





Tips: Chicken breasts may be pounded, coated with flour and stored in the refrigerator, well wrapped for cooking the next day.





Good served with: Buttered fresh pasta, broiled zucchini, tomato salad, if you like. For 2 servings: Half of the ingredients. For 8 servings: Double the ingredients.








MEXICAN STEAK %26amp; BEANS





2 lb. London Broil sirloin tips


1 tbsp. cumin


1 tbsp. paprika


1 tbsp. pepper


1 tbsp. flour


1 lg. can whole tomatoes


2 lg. cans kidney beans


1 can pea beans, optional


1 lb. bag carrots


1 lg. onion


1 lg. green pepper or 2 sm.


2-3 stalks celery


Garlic powder


Cumin


Chili powder





Cut meat into bite-size strips. Dip meat into mixture of flour, cumin, paprika and pepper. Brown in bottom of Dutch oven. Add tomatoes and beans. Put on to simmer.


In separate pan saute onion, celery and green pepper. When soft add into Dutch oven. Cut carrots diagonally add in. Add garlic powder, cumin and chili powder to taste. Depending on how hot you want it. Add in water if seems too thick. Simmer at least 2 hours. Great with cornbread!





LONDON BROIL





1 1/2 c. French dressing


3/4 c. Wesson oil


1/4 c. vinegar


Pepper


Garlic salt


Onion salt


Table salt


Adolph's meat tenderizer





Mix all ingredients and pour over about 2 pounds London Broil. Refrigerate 2-3 days. (Place meat in a plastic bag, turn daily.) Broil about 10 minutes on each side. Also makes great Shish Kabob!








Goodluck!
Simple burgers, mix lean mince with finely chopped onions, garlic, any herbs and seasoning you have, breadcrumbs and an egg. Mould into burger shapes and grill. Or you Mould into balls, cook in tomato sauce and serve with pasta.





Chicken goujons - slice boneless chicken into strips, dip in flour seasoned flour, then beaten egg, then flour again and shallow fry until golden all over. Can be served with veg, and jacket spuds or savoury rice.
Make a chili with dry beans, I have my homemade recipe, and people love it when I cook it, But, it is an all day job, but very cheap, and filling.
This is cheap, easy and very, very good!!





Ground Beef %26amp; Rice Casserole





1 lb. ground beef


1 med. onion, chopped


4 ribs celery, chopped


1 1/2 c. water


1 c. uncooked rice (not instant)


1 can cream of mushroom soup


1 can cream of chicken soup





Brown meat; set aside. Saute onions. Add celery and water and simmer 5


minutes. Add rest of ingredients. Mix well and place in casserole. Bake 1 1/2 hours at 350 degrees.








You can make this several different ways with whatever leftovers or pantry/freezer foods you have on hand:





Chicken %26amp; Pasta Leftover Bake


(This makes 3-4 servings...adjust for the number of people you need to serve or if you have bigger appetites)





1 chicken breast half, chopped into small bites


1/4 cup chopped onion


olive oil


1 can cream of chicken soup


3/4 cup sour cream


1/2 - 3/4 can hot water


1 1/2 cups chopped combination of marinated artichokes, roasted red and yellow peppers and parsley


1/2 cup grated parmesan


3/4 cup uncooked ditellini pasta


seasoning: dash cayenne, black pepper and paprika





Saute the chopped chicken breast with onion in a bit of olive oil. Add a can of cream of chicken soup, 戮 cup sour cream, 陆 - 戮 can hot water, about 1 -1.5 cups of the chopped artichokes, peppers and parsley. Stir in 陆 cup grated parmesan, 戮 cup ditellini pasta (uncooked) and seasonings.





Pour into a greased 8x8 glass baking pan and bake at 350 for 45 minutes.





So this is just the method. Here are some ideas for other ingredients to pull this together:





- 1-1.5 cups chopped and cooked chicken, turkey or can of tuna


- 录 cup chopped onion


- 1 can of cream soup (chicken, celery, mushroom)


- 3/4 - 1 cup sour cream


- 陆 cup grated parmesan, romano or parmesan romano


- 1-2 cups of chopped vegetables, such as marinated artichokes, chopped artichokes in water, mushrooms, canned mushrooms, marinated mushrooms, roasted peppers, celery, broccoli, and I鈥檓 sure I could come up with other stuff to put in it, basically, anything in the pantry, fridge or leftover that sounds like it would taste good with chicken!


- Seasonings: black pepper and bit of cayenne at minimum. Paprika, celery salt, onion or garlic powder, Emeril seasoning, cumin.


- 戮 - 1 cup uncooked pasta. The smaller or easily cooked pasta will cook in the baking time above. Ditellini worked. Egg noodles (1 cup) would work as well. Heavier pastas like Penne may not work without additional baking time.








With winter around the corner, this is one of my favorite comfort foods and very economical. Use leftover ham or buy a thick sliced piece or two from the deli when it is on sale. A little goes a long way. The rest of the ingredients are pantry staples and cheap.





Scalloped Potatoes and Ham





1 stick butter


陆 cup flour


2 t. salt


陆 t. pepper


3 cups milk


3 cups cooked ham, cubed


1 large green pepper, finely chopped


1 large onion, finely chopped


陆 cup shredded cheddar cheese


5 cups potatoes, pared and sliced (with or without skins)





飩?Melt butter in large saucepan over low heat. Blend in flour, salt and pepper. Cook, stirring constantly, for about 1 minute.


飩?Remove from heat and gradually stir in milk. Return to heat and cook until thick and bubbly.


飩?Fold in ham, onion, green pepper and cheese.


飩?Pour over potatoes in a large bowl. Stir gently then move to a buttered baking dish.


飩?Cover with foil and bake at 350 degrees for 30 minutes. Uncover and continue to bake for 1 hour. Let stand for 10 minutes before serving.