Meal Stack - 03/14/05

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Ingredients

  • Water
  • Eggs
  • Salt
  • Fresh ground pepper
  • Ketchup
  • Salad dressings
  • Salad fixings
  • 3 lbs. ground meat
  • 1 ½ lbs. bulk sausage
  • 1 ½ c. fresh bread crumbs
  • 6 T. parsley, chopped
  • 6 cloves garlic, chopped
  • 3 green onion, chopped
  • 6 t. Italian herb seasoning
  • ¾ c. onions, chopped
  • 10 slices bacon
  • 1 can golden mushroom soup
  • 1 box pie crust
  • mozzarella cheese, shredded
  • red onion
  • plum tomatoes
  • 1 can pizza sauce
  • parmesan, shredded
  • heavy whipping cream
  • 32 oz. chicken stock
  • 3 c. kale
  • 3 red potatoes
  • Velveeta slices
  • 1 bag salad (opt. side dish)
  • garlic cheese bread (opt. side dish)
  • peaches (opt. side dish)

Directions

Let’s Start Stackin’:

  1. Divide ground meat in half.
  2. Combine one half ground meat, 1 ½ lbs. bulk sausage, 1 ½ c. bread crumbs, 6 T. parsley (fresh chopped), 3 green onions (chopped), 3 eggs, 3 t. Italian herb seasoning, 1 ½ t. salt, ½ t. pepper and 1 c. parmesan (grated). Mix together well.
  3. Using approximately ½ of the meat mixture form small meatballs for Meal
    Stack #3 (should yield 70). With remaining mixture form larger meatballs for Meal Stack #2 (should yield 30). Place formed meatballs onto baking sheet and cook in oven at 350° for 15 minutes for small meatballs and 23 for larger meatballs.
  4. Allow meatballs to cool completely and store in well marked freezer bags
    until time to prepare Meal Stacks #2 & 3.
  5. While meatballs are cooking sauté ¾ c. onion in 1T. butter.
  6. Add reserved ground meat and 6 slices of bacon finely chopped. Cook
    through and drain.
  7. Add 1 can golden mushroom soup salt and pepper to taste.
  8. Simmer for 20-30 minutes.
  9. Allow mixture to completely cool and store in freezer bag until time to
    prepare Meal Stack #1.


Meal Stack #1 Mushroom Bacon Cheeseburger Pie w/sliced peaches

  • Salt & Pepper
  • ¾ c. chopped onions
  • 1 ½ lbs. ground meat
  • 6 slices bacon, finely chopped
  • 1 can golden mushroom soup
  • Velveeta slices
  • 1 box pie crust


  1. Lay pie crust in the bottom of pie tin.
  2. Thaw reserved meat mixture (Let’s Start Stackin’) in microwave or on
    stove top.
  3. Spoon meat mixture on top of pie crust.
  4. Cube Velveeta slices and sprinkle throughout meat mixture.
  5. Top with remaining pie crust and bake as directed on pie crust package.
  6. Serve with chilled peaches and side salad.


Meal Stack #2: Meatball Pizza



You will need: reserved large meatballs from Let’s Start Stackin’



Flat bread of choice
  1. tortillas
  2. pita
  3. boboli
  4. Pizza crust


  • 1 jar Pizza sauce
  • 1 red onion, thinly sliced
  • thinly sliced red tomatoes
  • mozzarella cheese, shredded
  • Italian seasoning (garnish)


  1. Spoon pizza sauce on top of flat bread.
  2. Top with sliced tomatoes, mozzarella, thinly sliced red onion and
    prepared meatballs.
  3. Bake approximately 20 minutes at 350°.
  4. Serve with garden salad.


Meal Stack #3: Italian Meatball Toscano Soup



You will need: 3 cups reserved small meatballs from Let’s Start Stackin’

  • 3 med. Red potatoes, cubed 2 inches
  • 3 c. water
  • ¾ c. onion, diced
  • 1 ¼ t. garlic, minced
  • 3 c. kale leaves, chopped
  • 32 oz. chicken stock
  • 1 T. Italian seasoning
  • 3 pieces of bacon, finely chopped
  • ¾ c. heavy whipping cream
  • parmesan cheese, garnish
  • 1 bag salad (opt. side dish)


  1. Place onions and bacon in large saucepan and cook over medium heat until
    onions are clear.
  2. Add garlic and cook an additional minute.
  3. Add chicken stock, water and potatoes, simmer 15 minutes.
  4. Add meatballs, kale and cream simmer an additional 4-5 minutes.
  5. Serve with garden salad with Italian dressing and garlic cheese bread.

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