Recipes for 3 Meat Pizza Casserole with grocery lists and nutritional information | Page 74

Easy Paleo Frittata

You can essentially turn any leftover meat into a frittata. All you do is dice up the meat, chop up some veggies (frozen veggies are perfect), sauté them in an oven-safe skillet,...

nomnompaleo.com

photo Honey Mustard Grilled Chicken 2 Recipe | Say Mmm

You know what? I realized the other day that since I started my blog one month ago, I didn’t post any single recipe featuring meat. But don’t get me wrong, I am no vegetarian. I don’t feel the need to eat some every day, but I do love meat. To prove that to you, I wanted to share this ...

4 Servings - notenoughcinnamon.com

Cheesy Garlic Beer Breadsticks

The beer pizza dough is super simple and when baked on a pizza stone you get that lovely exterior crispness that makes your mouth dance.

16 Servings - handletheheat.com

Homemade Calzone

Calzone is a close cousin to pizza; you could even call it wrapped up pizza because the filling is encased in the delicious dough rather than sitting on top. Want to impress your family? Need a handy food, easy to eat at a picnic or party? Calzone fits the...

squidoo.com

Pastitsio

An unusual take on a baked pasta casserole, sort of a Greek baked ziti. This can be made in one big family style casserole, or two smaller sizes. Take one to a friend and have one for dinner. - TheRunawaySpoon

8 Servings - food52.com

Hawaiian Grilled Cheese

This Hawaiian grilled cheese is bursting with pineapple, Canadian bacon and jack cheese! I don’t know what it is about Hawaiian pizza, but it was always my favorite when I was a kid. Maybe because it was different? I love pepperoni and cheese pizza, that’s a classic. But the Hawaiian, was just so much fun!...Read More »

houseofyumm.com

Broiled New York Steak

I was so excited to see your best broiled steak recipe contest. Steak is one of my favorite foods and while barbecuing outside is ideal for some, it is one of the few barbecued meats that actually benefits from the broiler. Why? Because you can control the heat and it won't burst into flames when you put the lid down, run inside and came back out to find fat has dripped down into the flames and set your beautiful piece of meat aflame.This is a recipe my dad used to make when I was a kid. He is recently deceased (cancer) but his spirit lives on in the meat each time I eat it and think of him. He used to rub the entire steak in a liberal dosing of pure yellow mustard, then add salt and pepper. I have updated it a bit, by substituting dry mustard and changing the spicing a bit. But its still every inch his recipe. The key is to buy a New York roast and cut it yourself into nice 2 1/2 inch slabs (or have your butcher do it.)

2 Servings - food52.com