Best Ground Chickenbeef With Potatoes Spinach Recipes

SMOTHERED CHICKEN WITH SPINACH, POTATOES, AND MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Oil a baking dish.
• Combine flour, garlic powder, onion powder, paprika, poultry seasoning, salt, and black pepper in a large resealable plastic bag. Add chicken and toss to coat well. Shake off excess breading.
• Heat olive oil in a skillet over medium-high heat. Brown chicken on both sides, 5 to 10 minutes. Transfer to the prepared baking dish. Cook and stir potatoes in the same skillet until almost tender, 3 to 5 minutes. Transfer to the baking dish.
• Add butter to the same skillet over medium-high heat. Saute mushrooms for 2 minutes. Add green onions and garlic and saute until garlic is browned, about 3 minutes. Add soup, broth, and sherry. Bring to a boil and cook until sauce thickens, about 5 minutes. Add spinach and cook until wilted, 2 to 3 minutes.
• Pour sauce over chicken and potatoes in the baking dish. Top with mozzarella and Parmesan cheeses. Cover dish with aluminum foil.
• Bake in the preheated oven for 20 minutes. Remove aluminum foil and bake for 20 minutes more.

Steps:

• Preheat oven to 350 degrees F and Grease and 9" X 11" casserole dish
• Cook ground beef in skillet with diced onion until browned and cooked through. Drain and set aside.
• Slice potatoes into 1/4 inch thick rounds.
• Place sliced potatoes on a plate and cover with saran wrap. Alternatively, you can simply cover it with a microwave safe cover if you don't want to use saran wrap.
• Cook in the microwave for 8 minutes or until fork through easily. *I do this in 2 batches**BE CAREFUL when you take the saran wrap off ( if you use it) as lots of steam is released and it's HOT!
• Melt butter in separate bowl in microwave safe bowl.
• Arrange half of the potatoes in bottom of dish and drizzle with butter.
• In a separate medium mixing bowl, mix 1/2 cup grated Swiss cheese, spinach, cottage cheese, garlic and egg. Then add ground beef. Mix well.
• Spread the spinach and ground beef mixture over the first layer of potatoes and butter.
• Cover with remaining potatoes, drizzle with remaining 2 1/2 tbsp butter.
• Sprinkle with remaining 1 1/2 cups Swiss cheese.
• Bake 40-50 minutes or until potatoes are soft. Cool for 5 minutes

SPINACH AND GROUND BEEF CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Spray a 2-quart baking dish with cooking spray and set aside.
• In a large skillet, cook beef, onion and garlic over medium heat until no longer pink; drain.
• Stir in the spinach, cream cheese, condensed soup, sour cream, milk, salt and 1 cup of the mozzarella cheese. Stir over low heat, just until combined.
• Transfer to the prepared baking dish. Cover with foil. Bake for 20 minutes. Remove the foil; sprinkle with the remaining 1 cup of mozzarella cheese and the French-fried onions. Bake for 10 more minutes, or until the cheese is melted and the casserole is hot and bubbly.

ROASTED POTATOES AND SPINACH

Steps:

• Preheat the oven to 400 degrees F.
• Toss the potatoes with the butter and mustard on a baking sheet until coated; season with salt and pepper. Roast, stirring once halfway through, until the potatoes are browned and tender, about 25 minutes. Stir in the spinach and garlic and continue to roast until the spinach is wilted, 1 to 2 minutes more. Adjust the seasoning with additional salt and pepper.
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MEAT AND POTATO SKILLET GRATIN

Steps:

• Crush and peel 2 garlic cloves. In a small pot over medium heat, combine cream, the crushed garlic, the thyme and 1/2 tablespoon sage. Bring to a simmer; cook until reduced to 1/2 cup, about 30 minutes. Strain and cool.
• While cream cools, heat oil in an ovenproof 10-inch skillet (preferably cast iron) over medium-high heat. Add half the beef and brown well, crumbling with a fork as it cooks. Season with 1/4 teaspoon salt and a few grinds of pepper; transfer meat to a paper-towel-lined plate. Repeat with remaining meat, 1/4 teaspoon salt and the pepper.
• Add onion to pan drippings (drizzle with oil if pan seems dry). Cook, stirring occasionally, until onions are tender and golden, about 10 minutes. Peel and chop remaining 2 garlic cloves; add to pan with remaining sage. Return meat to skillet. Toss in spinach, a handful at a time, until wilted. Season with 1/4 teaspoon salt, the Worcestershire and pepper to taste.
• Heat oven to 350 degrees. Peel rutabaga and cut in half. Slice each half crosswise into 1/8-inch-thick slices. Peel potatoes and cut into 1/4-inch-thick rounds. Layer half the rutabaga and potato slices over meat, alternating between rutabaga and potato, with slices overlapping one another. Season lightly with salt and pepper; top with half the cheese. Repeat with remaining vegetables and cheese. Spoon reduced cream evenly over top.
• Cover pan tightly with foil and bake until vegetables are very tender, 60 to 75 minutes. Uncover and cook until golden brown, about 10 minutes more. Cool 10 minutes before serving.

GROUND CHICKEN/BEEF WITH POTATOES & SPINACH

Steps:

• Heat up the oil in a pot.
• On medium high heat fry the onions till they release their water and begin to shrivel.
• Then add the ginger, garlic, jalapeno, fenugreek, cumin, cumin powder, coriander powder, turmeric powder and chili powder. Slowly add about 1/4 cup of the water since the spices will pop and try to stick to the bottom. Cook and stir for approx 2-3 minutes.
• Then add the chopped tomato, stir and cook till it softens. (Tomato is added last because if you add it before it will kill the flavor of ginger/garlic in my experience).
• Add your choice of ground meat and potatoes with 1/4 cup more of the water, stir really well, cover and cook on medium for 15 minutes (add more water if you need to so it doesn't stick to the bottom).
• Add the spinach, tomato paste, salt and pepper to taste. Stir well again till it coats the entire mixture.
• Add the remaining water, cover and cook for another 5 minutes till the spinach releases any water and wilts down to a dark green.
• When done, turn up the heat to high and dry out any water in the pot. (This step is not necessary, my family prefers it a little saucy, my husband prefers it dry, just depends on how you want it.).
• Serve hot.