Ok...soo, my mom and sis are leaving for about two weeks and I'm in charge of cooking. Any good recipes?

I've already got, country fried steak and cornish pasties, but does anyone have any other good meat recipes?Ok...soo, my mom and sis are leaving for about two weeks and I'm in charge of cooking. Any good recipes?
How bout... Easy Chicken Fajitas





Boneless Chicken breast (sliced Thin)


Green Pepper (sliced)


1 can sliced mushrooms (can omit)


Onion (Sliced)


Garlic Powder


Seasoned salt


1/4 to 1/2 cup teriyaki sauce


1 pack Flour or corn tortillas


shredded cheese


sour cream





Place small amount of oil in large skillet and saute vegetables, season to taste.In another skillet saute chicken with teriyaki sauce till chicken is no longer pink, season to taste.Put tortillas between two damp paper towels and microwave 45-60 seconds till soft. Assemble chicken,peppers+onions,cheese and sour cream on each tortilla. yum! (In a hurry put chicken and veggies together with teriyaki sauce and seasonings and cook in same skillet.)





My Daughter makes Fajita Nachos with the leftovers...


Put Chicken and green pepper mixture in large bowl. put on shredded cheese to cover the top. Microwave 2 or 3 minutes. Put 1 or 2 Tablespoons of sour cream on top.eat with tortilla chips. Makes a great lunch





Or


Meat Balls


1 lb ground beef


1/4 cup milk


2 eggs


1/2 to 3/4 cup seasoned bread crumbs


1/4 cup parmesan cheese


1/4 parsley flakes


Garlic powder,salt and pepper





mix all together and form into balls. fry in a little oil till no longer pink inside. add them to Pasta sauce and simmer .Ok...soo, my mom and sis are leaving for about two weeks and I'm in charge of cooking. Any good recipes?
Meatloaf is one of my favorite recipes - served with mashed potatoes and whole green beans or steamed baby carrots.





Meatloaf


3 pounds ground beef


3 large eggs


1/2 to 3/4 cup Italian style bread crumbs


1 packet Lipton's Onion or Beefy Onion Soup Mix


1 can sliced mushrooms - drained


1/2 cup sliced black olives


2 tablespoons BBQ sauce


1 tablespoon A-1 sauce


1/2 cup salsa


1/2 cup shredded cheese - I use a combination of Cheddar, Italian Blend and Pepper-Jack cheeses or whatever I have on hand





Mix all ingredients, form into a loaf in a loaf pan, bake at 350 degrees F for 1 1/2 hours.


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Chili


Prep: 15 minutes


Cook: 20 minutes





Ingredients


1 pound lean ground beef


1 package McCormick Chili season - your choice of heat


1/2 cup chopped onion (1 medium)


4 cloves garlic, minced


2 15-ounce cans red kidney beans, undrained


2 15-ounce cans spicy chili bean, undrained


2 14.5-ounce cans diced tomatoes, undrained


2 to 3 teaspoons chili powder


2 teaspoons crushed red pepper


1/2 teaspoon salt


2 teaspoons Italian seasoning


1/4 teaspoon ground black pepper


Shredded cheddar cheese (optional)


Chopped onion (optional)


Dairy sour cream (optional)


Crushed red pepper (optional)





Directions


1. In a 3-quart saucepan cook and stir ground beef, sweet pepper, 1/2 cup chopped onion, and the garlic over medium heat until meat is brown and onion is tender. Drain off fat.





2. Stir in chili seasoning mix, undrained beans, undrained tomatoes, chili powder, salt, Italian seasoning, crushed red pepper and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. To serve, ladle chili into bowls. If desired, top each serving with cheese, chopped onion, and/or sour cream and pass crushed red pepper.





3. Chili for Two: Prepare as above, except divide all ingredients in half.





4. Cincinnati-Style Chili: Prepare as above, except omit sweet pepper, basil, and optional garnishes. Add 1 to 2 tablespoons unsweetened cocoa powder, 1 tablespoon cider vinegar, 1 teaspoon Worcestershire sauce, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground allspice, 1/2 teaspoon ground cumin, and 1/4 teaspoon cayenne pepper with the tomato sauce. To serve, place 1/2 cup hot cooked spaghetti on each of 4 serving plates; make an indentation in center of each portion. Top each serving with some of the chili, 1 to 2 tablespoons shredded cheddar cheese, 1 to 2 tablespoons chopped onion, and/or 1/4 cup additional kidney beans.


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Sweet, Hot, and Sour Meatballs


24 servings (48 meatballs)


Prep: 20 minutes


Bake: 30 minutes





Ingredients:


3 eggs


1/2 cup fine dry bread crumbs


1/2 cup finely chopped onion


1/4 cup milk


1/2 teaspoon salt


1/2 teaspoon black pepper


1 pound bulk pork sausage


1 pound ground beef


3/4 cup apple jelly


1/3 cup spicy brown mustard


1/3 cup whiskey or apple juice


1-1/2 teaspoon Worcestershire sauce


Few dashes bottled hot pepper sauce





Directions:





1. In a large bowl combine egg product, bread crumbs, onion, milk, salt, and pepper. Add sausage and beef; mix well. Shape into 48 meatballs. Place meatballs in a shallow baking pan. Bake, uncovered, in a 375 degree F oven about 30 minutes or until done (160 degree F). Remove from oven; drain.





2. Meanwhile, in a large saucepan stir together jelly, mustard, whiskey, Worcestershire sauce, and bottled hot pepper sauce. Heat and stir until jelly melts and mixture bubbles. Add meatballs, stirring gently to coat. Cook for 3 to 5 minutes or until sauce thickens slightly and meatballs are coated. Makes 24 servings (48 meatballs).





To Tote: Transfer meatballs and sauce to a serving dish; cover tightly. Transport in an insulated carrier.





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Sweet and Sassy Meatballs 锟?br>

64 meatballs


Start to Finish: 30 minutes





Ingredients


1 16-ounce can jellied cranberry sauce


1 18-ounce bottle barbecue sauce


2 1-pound packages frozen cooked meatballs, thawed (32 per pound)





Directions 1. For sauce, in a large skillet stir together cranberry sauce and barbecue sauce. Cook over medium heat until cranberry sauce is melted, stirring occasionally.





2. Add meatballs to sauce. Cook, uncovered, for about 10 minutes or until meatballs are heated through, stirring occasionally. Serve immediately or keep meatballs warm in a slow cooker on low setting to serve. Makes 16 servings.





3. Make-ahead directions: Prepare as directed in Step 1. Stir in frozen or thawed meatballs. Place in an airtight container. Cover and chill for up to 24 hours. To serve, heat meatballs and sauce in a large skillet over medium heat until heated through, stirring occasionally.





4. Chipotle-Sauced Meatballs: Prepare as above, except substitute one 12-ounce bottle chili sauce for the barbecue sauce and stir in 3 to 4 tablespoons finely chopped canned chipotle pepper in adobo sauce.





5. Hawaiian-Sauced Meatballs: Prepare sauce as above, except substitute one 8-ounce can crushed pineapple, undrained, for the cranberry sauce.


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Cranberry-Barbecue Meatballs 锟?br>

Prep: 15 minutes


Cook: 4 hours on low; 2 hours on high





Ingredients


2 16-ounce packages frozen cooked plain meatballs, thawed (32 meatballs each)


1 16-ounce can jellied cranberry sauce


1 cup barbecue sauce


Directions 1. In a 3-1/2- or 4-quart slow cooker place meatballs. In a medium bowl combine cranberry sauce and barbecue sauce. Pour over meatballs in cooker; stir to coat.





2. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. Serve meatballs with toothpicks. If desired, keep warm on low-heat setting for up to 2 hours.





3. Makes 64 meatballs





4. Cranberry-Chipotle Meatballs: Add 1 to 2 tablespoons finely chopped chipotle chile peppers in adobo sauce to the cranberry-barbeque sauce mixture.





5. Mexi-Meatballs: Substitute one 16-ounce jar of salsa and one 10-ounce can of enchilada sauce for the cranberry sauce and barbecue sauce.





6. Saucepan variation: In a large saucepan combine thawed meatballs and desired sauce. Heat to boiling; reduce heat. Simmer, uncovered, for 10 to 15 minutes or until heated through, stirring occasionally.


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Swedish Meatballs


Start to Finish: 50 minutes





Ingredients


1 egg, beaten


1/4 cup milk


3/4 cup soft bread crumbs (1 slice)


1/2 cup finely chopped onion (1 medium)


1/4 cup snipped fresh parsley


1/4 teaspoon black pepper


1/8 teaspoon ground allspice or nutmeg


8 ounces ground beef or ground veal


8 ounces ground pork or ground lamb


1 tablespoon butter or margarine


2 tablespoons all-purpose flour


2 teaspoons instant beef bouillon granules


1/8 teaspoon black pepper


2 cups milk


3 cups hot cooked noodles


Snipped fresh parsley (optional)





Directions 1. In a large bowl combine egg and the 1/4 cup milk. Stir in bread crumbs, onion, the 1/4 cup parsley, the 1/4 teaspoon pepper, and allspice. Add beef and pork. Mix well. Shape into 30 meatballs.





2. In a large skillet cook half the meatballs at a time in hot butter over medium heat about 10 minutes or until done (an instant-read thermometer inserted into meatballs should register 160 degrees F), turning to brown evenly. Remove meatballs from skillet, reserving drippings; drain meatballs on paper towels. Measure 2 tablespoons drippings; if necessary, add cooking oil to make the 2 tablespoons.





3. Stir flour, bouillon granules, and the 1/8 teaspoon pepper into drippings. Gradually stir in the 2 cups milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Return meatballs to skillet. Heat through. Serve over noodles. If desired, sprinkle with additional snipped parsley.





4. Makes 5 or 6 servings
spaghetti
Hamburgers, hot dogs, fried/baked/grilled pork chops, BBQ steak, fried/baked/grilled chicken, fried/poached/grilled fish, meat loaf... the list goes on. You have a computer to write this, why not simply Google for the 1,000,000 recipes available?
roast with potatoes and carrots