- 1 lb Laura's Lean Ground Beef (92% lean)
- 1/4 lb Bacon (cut into small pieces)
- 1 Onion (medium or large, chopped plus extra for garnish)
- 1 Granny Smith apple (large, chopped with peel left on)
- 1 can Baked beans (28 ounce)
- 2 cans Plain beans (15 ounce, any favorite bean)
- 1 cup Barbecue sauce
- 3/4 cup Brown sugar (packed)
- 1/2 tsp Cayenne pepper
- Dijon mustard to taste
- Casserole pan (3 quart, disposable)
*Serving calculations based on 16oz beef products.
For 12oz beef products reduce serving size by 1/4.
- Prep Time: 20 Minutes
- Cook Time: 30 Minutes
- Total Time: 50 Minutes
Serving size based on 1 cup (242g)
1. In large skillet over medium heat, sauté bacon until almost done.
2. Stir in ground beef, onion and apple, smooshing with potato masher or wooden spoon to break meat up. Cook until beef is done.
3. Stir in both kinds of beans, barbecue sauce, brown sugar, cayenne and mustard. Mix well and adjust seasonings.
4. Preheat grill to medium high/375-400.
5. Spray pan and pour beef and bean mixture in.
6. Cook 25-30 minutes on covered grill, or until hot throughout and bubbly. Give it a stir a couple of times during cooking.
7. Pass extra chopped onion after serving.
8. Delicious hot or room temperature.
Yield: 12-16 servings
+ Depending upon the kind of baked beans and barbecue sauce you use, you’ll have a savory and spicy casserole or a slightly sweeter one.
+ Swap turkey bacon for regular bacon.
+ Cook ground beef, onion and apple ahead of time. Refrigerate up to a day. Warm before adding rest of ingredients.
+ Swap chipotle chiles in adobo for cayenne. A little of these chiles goes a long way!
+ Light brown sugar vs. dark — the darker the sugar, the more molasses it contains and the deeper the flavor.
DIY produce wash for apples:
Make a solution of equal parts clear vinegar and water. Let apples soak a few minutes, remove, rinse and drain. Removes surface bacteria.
Don’t peel! The skin of apples contains a good amount of fiber and vitamins.
ADDITIONAL RECIPES TO COMPLETE THE MEAL!
S’MORES IN A JAR
These can be made in either glass jelly jars or disposable plastic glasses. Traditionally, s’mores are made with milk chocolate. Go ahead and use your favorite. One of the most popular desserts at Disney resorts!
Recipe can be doubled.
8 oz./1 cup good quality chocolate bars or good quality chocolate morsels
1 cup whipping cream
1 cup graham cracker crumbs
1 cup marshmallow fluff cream
Jars or disposable glasses: four jelly jars, 8 oz each, or equivalent disposable glasses (disposables can be a little larger if necessary)
1. Chop chocolate bars into small pieces. Place in heat proof bowl.
2. Heat cream over medium heat until simmering. Pour over chocolate and let sit a couple of minutes to melt chocolate. Whisk until smooth. Set aside.
3. Toast marshmallows in single layer on baking sheet by running under broiler a few seconds just until toasted on top. Can be done ahead.
Layer ingredients as follows:
1/4 cup cracker crumbs
1/4 cup marshmallow fluff — this is a bit messy, but no worries, doesn’t have to be perfectly layered
1/4 cup ganache
Best served the same day. Store in refrigerator and let come to room temperature before serving.
+ To tote, leave mini marshmallows off and add just before serving.
VITAMIN WATER WITH MINT AND CITRUS
The kind of refreshing health drink you’d be sipping at a trendy spa. Vitamin C in citrus helps your immune system.
The mint aids digestion and the taste makes you want to drink up, so you stay hydrated and healthy.
Stevia is a natural sugar substitute, up to hundreds of times sweeter than sugar, non-caloric and diabetic safe. It makes a beautiful and useful garden, and house, herb.
Pitcher (2 quart)
Lemon and lime slices
Optional but good:
Stevia or honey to sweeten
Add a palmful of mint leaves to pitcher. Add citrus and smoosh down a bit to release juices, and oil from mint. Fill with water. Let infuse 30 minutes or so. Sweeten to taste.
Recipe credit: Chef Rita Heikenfeld
Nutritional Analysis Per Serving
- Calories: 256.00
- Carbohydrate Content: 33.50g
- Cholesterol Content: 32.00mg
- Fat Content: 8.40g
- Protein Content: 14.00g
- Saturated Fat Content: 3.10g
- Sodium Content: 713.00mg
- Sugar Content: 20.00g
Estimated values generated by Cook'n Software.