$10 Ground Beef Dinners by Betty Crocker Recipes | Filler, Snacks, Dinner

$10 Ground Beef Dinners – Betty Crocker


Chili Con Carne

Bourbon Chocolate Pecan Pie


– 9″ Pie Shell
– 4 eggs
– 1 cup dark brown sugar
– 1 1/2 cups dark corn syrup
– 2 tbsp melted butter
– 4 oz chocolate chips
– 1/4 cup Jack Daniels
– 2 cups pecans

1. Beat eggs and sugar until smooth. Stir in corn syrup and butter.
2. Fold in chips, whiskey and pecans.
3. Pour into unbaked pie shell and bake at 325 for 1 hour.

The center will still jiggle when you remove it, and pie will rise quite a bit while cooking!

View original post

Quorn mince, carrot and mushroom pie

Quorn Products List available here:


(please cut and paste)

Welcome to VeggiesaurusMama!

Zero points for presentation, but up there on taste at least!

I made this for a dinner yesterday even though we’re trying to be good because it was Monday, and we had a few wake ups from a coughing Imogen the night before, and it was raining. This is the perfect comfort food for when you’re cold and tired in my opinion!

Ingredients: (there’s a lot of leeway with this so it really can depend on your preference)

  • Bag of quorn mince
  • 2 medium sized carrots, washed and chopped
  • 4 good sized mushrooms washed and chopped
  • Frozen chopped onions approx 250g
  • 2 vegetable oxo cubes
  • Cornflour to thicken
  • Boiling water
  • Package of shortcrust pastry


  • Add the onions, carrot and mince to a pan and simmer until the carrots are softened
  • Add the oxo and water to just covering the ingredients
  • Mix the cornflour with some cold water to make…

View original post 124 more words

Salmon Fishcakes

Jana Cooks

I asked Vincent to choose a recipe from my Jamie Oliver 5 Ingredients cookbook and he opted for Quick Asian Fishcakes.

However, as you may know by now, I’m not a very good recipe follower. (Sorry, Jamie!) So I just took inspiration from his use of salmon and the addition of chilli jam on top and ran with my own recipe instead.

My, my what a beautiful meal it turned out to be! It was so fresh and tasty, looked absolutely gorgeous, and yet it was so incredibly simple.

Who’s hungry? Vincent and I, so this recipe serves two.


  • 400 g salmon, skinless
  • 1 tbsp butter
  • handful basil, roughly chopped
  • handful coriander, roughly chopped
  • half a handful French chives, finely chopped
  • 5 tbsp tomato chilli jam
  • salt & ground pepper

Let’s cook

Chop all your herbs and then finely chop the salmon. It’s okay if some pieces are…

View original post 235 more words

Spaghetti Squash with Marinara Sauce

Surreyfarms. A serene haven in the foothills of Northern California

I know I know, I’m so late to using spaghetti squash as angel hair pasta substitute bandwagon.  My eldest daughter has been telling me for years “Mom, you have to try spaghetti squash instead of pasta, it’s so good! It’s part of the Whole30 plan.”  But honestly I just couldn’t do it! I would tell her “I only have pasta maybe twice a month, and when I crave pasta I want pasta! Not a veggie substitute.” As you can see I’ve known about spaghetti squash for a long time, but just couldn’t bring myself to make it as a pasta substitute. So yeah, I was a holdout.

View original post 393 more words

Sundried Tomato & Mozzarella Tortellini

How to spice up any vegie filled tortellini or ravioli you buy from the supermarkets. This sauce take you less than 15 minutes.


  • Sundried Tomato & Mozarella Tortellini (Or any other filled vegetarian pasta)
  • 1 cup button mushrooms – sliced
  • 4 tablespoons olive butter (or normal butter)
  • Pinch of salt
  • Cherry tomatoes
  • 3 teaspoons olive oil
  • 1 table spoon of balsamic vinegar
  • 1 teaspoon oregano
  • 1 teaspoon rosemary
  • Fresh basil leaves (optional)


Roast the cherry tomatoes first so they cook while you make the sauce
1. Combine the cherry tomatoes, oregano and olive oil together in a bowl and place in the oven at 180 degrees C (356 F). These will roast while you make the rest of the sauce

Pasta – cook as per the instructions on the packet


  1. On a medium to high flame, melt the butter fully and let it start to bubble and…

View original post 89 more words


Girl Meets Wellness

This was a perfect dish to switch up my regular dinner routine. Heres the good news: the most challenging thing about this recipe was cutting the butternut squash in equal halves!


1 medium sized butternut squash
1 tbsp olive oil
1/2 tsp of salt, pepper, garlic power, and paprika

4 cups of kale (roughly – really used about 4 large stems of green kale)
1/2 cup of chopped chorizo (omit if VG)
1 tbsp olive oil
1/4 cup of veg broth
1 chopped garlic glove
1/2 shallot
salt + pepper
fruit and nuts (I used apples, walnuts)

1. Preheat oven to 400.
2. Oil both butternut squash, sprinkle with seasonings. Place cut side faced down and bake for 15 mins. Flip and cook for 45-60min until tender
3. Heat oil in medium heat pan. Cook chorizo until crispy. Add shallot and garlic. Cook…

View original post 37 more words

Chicken Fajitas

Michelle Can Cook!

Mexican food is one of my family’s favorites. We have a local Mexican restaurant that we love, but I’ve made a conscious decision to not eat out as much. But – today, I was craving Mexican. I decided to make chicken fajitas.

I started with 2 chicken breast, cut into thin strips – you know, just like the fajitas you get at your favorite restaurant.

I was only adding peppers and onions to my fajitas – I used one red bell pepper, one green bell pepper and one yellow bell pepper – along with one yellow onion. I sliced them all into thin strips.

I decided to use my cast iron wok to make the fajitas – but, you can use any large skillet. I started by spraying some avocado oil spray in the wok. I added my chicken and seasoned with 1/2 of the seasonings that the recipe calls…

View original post 287 more words

Veggie potato hash

Welcome to VeggiesaurusMama!

For something filling but not your usual (not mine at least!) breakfast food… you can put pretty much any veggies you like in there, in any proportions!

The ingredients I used were:

  • Potato
  • Mushrooms
  • Red pepper
  • Onion
  • Cavolo Nero (Black kale)
  • Garlic powder
  • Vegetable oil

I part cooked the potatoes in the microwave, then just chopped everything and chucked it in a pan until it was all soft. Lovely!

View original post