These Sloppy Joes are K-EZ to make! And the Lemon Loaf Cake is a perfect capper
for a fun simmer meal!
3 pounds ground beef
1 cup chopped yellow onion
1 cup finely chopped celery
1 (12 ounce) bottle tomato-based chili
1/4 cup apple cider vinegar
1/4 cup packed brown sugar
1 teaspoon prepared yellow mustard
|1.||Crumble the ground beef into a large pot or Dutch oven over medium-high heat. Cook, stirring frequently until evenly browned. Drain off grease. Add the onion and celery, and cook until the onion is tender, about 3 minutes.|
|2.||Reduce heat to medium and pour in the chili sauce. Stir in the vinegar and sugar. Add mustard if using. Simmer until the mixture is your desired thickness. Serve on buns.|
Lemon Loaf Cake
1 pkg. yellow cake mix
1 pkg. lemon gelatin
3/4 cup water
3/4 cup oil
1-1/2 cup powdered sugar, sifted
1/4 cup lemon juice
1/2 tsp. grated lemon rind
Combine the yellow cake mix with the lemon gelatin. Add the water, oil and eggs. Using an electric mixer, beat for 3 minutes on medium speed. Pour the cake batter into a 13x9x2 inch pan that has been greased on the bottom.
Bake at 350 degrees for 30 to 35 minutes or until the cake tests done.
While the cake is baking, combine the powdered sugar, lemon juice and lemon rind and stir until well mixed.
Remove the cake from the oven and prick the top with a fork. Pour the lemon juice mixture over the hot cake. Makes a moist cake that will keep for a week
Preheat the oven to 500 degrees F. Rinse the chicken and pat dry. Season with salt and pepper, then place skin-side up on a rimmed baking sheet. Squeeze 1/2 lemon over the chicken and drizzle with 1 tablespoon olive oil. Roast 15 minutes.
Meanwhile, cut the potatoes and radishes in half and cut the scallions into thirds. Toss the potatoes, radishes, carrots and the remaining 2 tablespoons olive oil in a bowl; season with salt and pepper.
Remove the chicken from the oven and scatter the vegetables around it. Continue to roast until the vegetables are tender and the chicken is golden and cooked through, about 20 more minutes. Squeeze the remaining 1/2 lemon over the chicken and vegetables. Top with the dill and season with salt.
Per serving: Calories 569; Fat 31 g (Saturated 7 g); Cholesterol 132 mg; Sodium 655 mg; Carbohydrate 27 g; Fiber 5 g; Protein 44 g
Dinner is just a few minutes away when you simmer chicken in this
sassy mixture of soy sauce with catsup, lemon juice, and a little sugar
2 tablespoons olive oil
1 onion, chopped
4 skinless boneless chicken breasts
3 tablespoons ketchup
2 tablespoons soy sauce
3 tablespoons white sugar
2 tablespoons lemon juice
1 teaspoon ground black pepper
1. Saute onion in oil until translucent
2. Add chicken, and brown lightly
3. Combine ketchup, soy sauce, sugar, lemon juice, and pepper; mix well.
Pour over chicken, and bring to a boil. Cover, reduce heat, and simmer
for 25 - 25 minutes