Go Green: Save Money with Magic Meat Mixes
Cooking ground meat in large batches and freezing for future use can save time and money. (Photo by Brian Utley and Jonathan Parrish)
I love to cook, but I’m always interested in learning about shortcuts.
That’s why I was really excited to watch this episode of “The Food Factor” – because MSU Extension Agent Natasha Haynes talks about saving time and money!
She told me her inspiration came from this publication from our colleagues at North Dakota State University Extension. It includes recipes for stroganoff, enchilada casserole and more!
The nice thing about these mixes is that you can change up the ingredients to add different flavors and textures. Best of all, you can control the sodium.
My favorite thing to add to ground meat mixes? Frozen spinach leaves. The spinach is loose in the bag and I can pour in just the amount I want. The pieces are small enough to blend in with the meat, so I’m adding a green leafy vegetable to my diet without really noticing. That’s a win-win in my book!
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