Laurie's Everyday Notions

Making meals ahead of time saves time, energy and stress as I discussed on   Day 12 . This is another meal that I prepared a few weeks ago when I made ten meals for the freezer. This recipe won my families approval so I can now share it with you! :) In a freezer bag combine: 2 lbs of ground beef (or turkey if you wish), 1/4 cup oatmeal, 2 T. Wildtree* Hearty Spaghetti Blend, 2 T. Wildtree*Rancher Steak Rub, 2 eggs. Now here's the fun part. Squish it all up to distribute the herbs into the meat. Label the bag and store in the freezer. Easy. Gathering supplies (if already on hand) and assembling this meal takes less then 15 minutes. The hard part is remembering ahead of time to take the meatloaf out of the freezer to thaw in the refrigerator overnight. This is where sticky notes on the refrigerator come in handy.  When ready to bake, form into a loaf and bake for 50-55 minutes. Add marinara sauce during last 10-15 minutes of baking.  While baking the meatloaf...

I'll be trying out these recipes on the grill this spring....if spring ever comes. :) I do love the Ranchers Steak Rub and use it on roasts, steaks and burgers. Rodeo Burgers 1 1/2 pounds 85% lean ground beef 1 tablespoon Wildtree Rodeo Rub Leslie's Smoky Burger & Rib Sauce In a large bowl, combine ground beef and Rodeo Rub and stir until incorporated. Divide mixture into 4 equal portions, form into patties. Grill burgers over medium-high heat, 5-6 minutes per side or until internal temperature reaches 165 degrees F. Serve on kaiser or bulkie rolls with Leslie's Smoky Burger & Rib Sauce. Easy BBQ Chicken 4 bone-in chicken pieces (thigh, breast, legs) 1 tablespoon Wildtree Rancher Steak Rub Wildtree Cactus Pete's Agave BBQ Sauce Prepare a medium-hot grill. Season the chicken with Rancher Steak Rub. Place the chicken on the grill and cook 10 minutes per side. Baste the chicken with the Cactus Pete's Agave BBQ Sauce and grill for 5 min...