Spring is a very busy time of year for us. Planting, working cattle, preparing for hay season, etc. So if I have used up all of my freezer meals, that I grab in a pinch, this is my go to quick meal. Cowboy Beans! I think my sister is the one that came up with this one years ago. We love it, hope you do too!
1 Pound Lean Ground Beef
1/2 Teaspoon (MSG free Season Salt)
1- 28oz. Can of Bush’s Best Original Baked Beans
In medium sized skillet, on medium high heat, brown ground beef and season with salt. When meat is well cooked with no red remaining, add beans and stir. When mixture is bubbling and cooked through, remove from heat and serve. Enjoy!
Variations: Instead of all ground beef add 1/2 pound of sausage. You may want to add chopped hot peppers and minced garlic. Use your imagination!
Oven Roasted Worcestershire Garlic Squash
2-3 Small Zucchini Squash (washed peeled and seeded)
3/4 Cup of Gluten Free Worcestershire Sauce (I use Lea & Perrins)
1 Teaspoon additive free Season Salt
1 Teaspoon Pure Garlic Powder
Preheat oven to 375*
Slice peeled squash into 1/2 inch strips. Place in a single layer into a 9×13 inch baking pan. Drizzle Worcestershire sauce over squash. Then evenly sprinkle salt and garlic powder over squash. Bake uncovered for 25-30 minutes or until squash is tender when pierced with fork. Serve warm.
Variations: instead of worestershire sauce use GF Teriyaki sauce, or GF Balsamic vinegar. Or use fresh chopped or minced garlic.
You can also roast this on the grill. It’s really good with the smoke flavor baked in!
Besides pumpkins, fall gardening here on the farm in Oklahoma means more Tomatoes, Okra, and very large Squash. The weather this year has not been kind to our gardens, but this fall is looking more promising. I can’t wait to get these vegetables in the kitchen and start cooking!
The Garden is almost planted.
Earlier in April we planted onions, broccoli, and two kinds of cabbage. They are doing great. We had to wait on hopefully the last frost before we planted the rest of the garden. Today we planted three different kinds of tomatoes, 3 kinds of squash, bell peppers, jalapeno peppers, and habanero peppers. Also cucumbers, corn and beans. We still lack the okra, the row is ready, but I’m just going to let it warm up a bit more before I get it in the ground.
Our garden goes along way toward lowering our grocery bill. Plus having all of the fresh vegetables I don’t have to worry about preservatives, or gluten being added to any of the canned or frozen vegetables, because I control what goes in them.
Plants and Seeds! Oh, the recipe possibilities!
I know it’s still winter here, and our weather channel just said we could possibly get six inches of snow, but the garlic I planted last fall (above picture on the left), is peaking through, and some of my seeds arrived this weekend! I’m so excited! The recipe possibilities are endless! This is so much fun! I know it seems a little ridiculous for a grown woman to get so excited about plants and seeds, as you can tell it doesn’t take much to make me happy! That’s probably one of the reasons we live on the farm. I love to garden, digging in the dirt is a great stress reliever, then watching the seeds come up and break through the soil is so satisfying! Harvesting what you planted and preserving, freezing or cooking it for you family is just so fulfilling. So be prepared, for more recipes to come!