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Flex Recipes- Beef
Pizza Casseroles
Bubble Up Pizza Casserole
Serving Size : 8- 8 pts per serving per recipe builder
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12 ounces soy crumbles -- or 1 lb Core ground meat
1 medium onion -- chopped
16 ounces tomato sauce (I used more sauce- about 1 1/2 15 oz cans)
1/2 teaspoon basil -- dried
3 cloves garlic -- minced
1 teaspoon Italian seasoning
vegetables -- for toppings: mushrooms, green peppers and olives is what I used.
15 ounces biscuits – refrigerated – (When I make this again I will use less biscuits-maybe 10 oz)
1 1/4 cups fat free mozzarella cheese -- shredded (or use soy)
Preheat oven to 350 F. In skillet, brown soy crumbles or meat over medium heat until browned, stirring to crumble. Stir in onion powder or onion, tomato sauce, basil, garlic and Italian seasoning.
Add veggies (mushrooms, peppers, black olives, etc…whatever you like) and optional 17 slices turkey pepperoni. Add quartered biscuits; stir gently until biscuits are covered with sauce.
Spoon mixture into a 9x13 inch baking dish coated with cooking spray. Bake for 25 minutes. Sprinkle with cheese, and bake an additional 10 minutes or until biscuits are done. Let stand 5 minutes before serving.
Deep Dish Pizza Casserole
Serves 6 at 6pts
1 pound ground round
1 15oz can chunky tomato sauce Italian style
1 10oz. can pizza dough
1-1/2 cups part skim mozzarella cheese
Brown and drain the meat. Add tomato sauce cook till heated. Spray a 9 x 13 inch baking dish. Unroll crust and press into pan and half way up the sides. Top with meat mixture. Bake at 425 for 12 mins. Top with cheese and bake 5-10 mins. longer till melted. Cool about 5 mins. before serving.
I love this one. Especially for a quick meal, It is SO easy .
I give this 4 out of 5 stars.
Crock Pot Beef Stew
POINTS® value | 4
Servings | 14
soups | Points verified by recipe builder. 12 & 14 servings = 4 points, 10 & 11 servings = 5 points, 8 & 9 servings = 6 points, 6 & 7 servings = 9 points,
Ingredients
2 pound cooked trimmed beef round steak or roast
1 pound baby carrots
2 cup celery
2 cup Yukon Gold potato(es)
2 cup fat-free beef broth
2 cup onion(s)
2 cup frozen cut green beans
1 cup frozen green peas
6 Tbsp all-purpose flour
Instructions
Chop vegetables to desired size. Layer the vegetables (except for the frozen beans & peas, put those in crockpot a few hours before serving) on the bottom of crockpot. Place flour in plastic bag, add meat and toss to coat evenly. (you can either brown meat before placing in crockpot or just put in raw after dusting with the flour). Place meat over vegetables in crockpot. In large bowl combine beef broth, salt, pepper, garlic, (spices of your liking) and 1 TBS. Kitchen Bouquet, mix well and pour over meat. Cover and cook on high for about 1 1/2 hours and turn temp down to low and cook 7-8 hours or until meat and vegetables are tender. YIELDS 14 CUPS
MINI MEAT LOAVES
4 Servings
255 calories 1 g. fiber 7.9 g. fat
1-1/2 T. Dijon mustard
¼ c. ketchup
1 lb. extra-lean ground beef
¾ c. onion, finely chopped
¼ c. seasoned bread crumbs
½ t. salt
½ t. oregano
1/8 t. pepper
1 large egg, lightly beaten
Preheat oven to 400.
Combine ketchup and mustard, stirring well with a whisk. Reserve 2-1/2 T. ketchup mixture.
Combine remaining ketchup mixture, beef, and all remaining ingredients in a large bowl, stirring to combine.
Divide beef mixture into 4 equal portions. Shape each portion into a 4”x 2-1/2” loaf.
Spray jelly roll pan with
Spread about 2 T. reserved ketchup mixture evenly over each loaf.
Bake 25 minutes or until done.
To Die For Roast
1 pkg ranch dressing mix
1 pkg brown gravy mix
1 pkg Italian dressing mix
3 lb beef roast
1 lb baby carrots
1/2 cup water
Place all ingredients in 5 quart crock and cook on low all day.
Yield: 10 servings= 301 Calories; 21g Fat (65.5% calories from fat); 22g Protein; 4g Carbohydrate; 1g Dietary Fiber; 79mg Cholesterol; 85mg Sodium. Exchanges: 3 Lean Meat; 1/2 Vegetable; 2 1/2 Fat.
Mom's Meat Loaf
POINTS: Less than 4
INSTRUCTIONS
1 serving 1/3 C. Sliced green onion
1/4 cup sweet red pepper(s)
1/4 cup shredded carrots
2 items egg white(s)
1 serving 14 Crush Saltine Crackers
2 Tbsp 1% low-fat milk
1/3 cup chili sauce
1/2 tsp ground oregano
1/4 tsp black pepper
16 oz raw extra lean ground beef
1 Tbsp unpacked brown sugar
1 tsp vinegar
1. Spray non-stick skillet with Pam. Heat. Saute green onions, chopped sweet red peppers, and carrots over medium heat for 5 to 10 minutes or until tender. Set aside.
2. In a large bowl stir together the egg whites, crushed crackers, milk, 2 tablespoons of the chili sauce, oregano, and black pepper. Add the sauteed vegetables and ground beef, mix well.
3. Pat meat mixture into a 7 1/2 X 3 1/2 inch loaf pan. Bake meat loaf in a 350 degree oven for 30 minutes.
4. Combine remaining chili sauce, brown sugar, and vinegar, spoon over meat loaf. Bake for an additional 15 minutes. Let stand 10 minutes before serving.
Swedish Meatballs
Serves 6
1 egg
1/4 cup 2% low-fat milk
1 pound ground beef, 95% lean
1/4 cup dry cream of wheat cereal
1/4 cup minced onion
1 can Campbell's Healthy Request Cream of Chicken Soup, Condensed (10.75 ounce)
1 can Campbell's Healthy Request Cream of Mushroom soup, condensed (10.75 ounce)
1 can fat-free evaporated milk (12 fluid ounce)
1 tablespoon chopped fresh parsley
6 cups cooked egg noodles (optional, NI does not include pasta)
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, whisk together the egg and the milk. Add the beef, cream of wheat and onion and mix well.
Shape into 1 inch balls. Place balls on a lightly greased baking sheet.
Bake at 350 degrees F (175 degrees C) for about 20 minutes.
Drain meatballs on paper towels, if needed. Then place meatballs in a lightly greased 2 quart casserole dish.
In a separate medium bowl, combine the soups with the evaporated milk, stirring until smooth. Pour over the meatballs.
Bake uncovered at 350 degrees F (175 degrees C) for another 40 minutes. Sprinkle with parsley before serving.
NI: 306 calories, 5 g fat, 1 g fiber
Taverns Sandwich
Servings: 6
3 Pts
Ingredients
16 oz 95% lean/5% fat raw ground beef
1/2 can or bottle Miller Lite Beer
2 tsp Heinz Spicy Brown Mustard
1/2 cup onion(s)
2 tsp garlic powder
1 tsp table salt
1 tsp black pepper
Instructions
Brown ground beef and onions in skillet, draining any extra fat. Add spices, mustard and beer. Cook until beer is gone. Serve on 1 pt buns with more mustard and dill slices (add extra points as needed)
ITALIAN CASSEROLE
POINTS® value per serving | 6
Servings | 8
Ingredients
1/4 cup Kraft Shredded Swiss Cheese
2 cups bottled pasta sauce
2 Tbsp grated Parmesan cheese
4 oz low fat part-skim ricotta cheese
4 oz reduced-fat sour cream
1/4 cup chopped onions
1/2 tsp dried oregano
1/2 tsp garlic salt
1/4 tsp parsley flakes
8 oz reduced-fat crescent roll dough
16 oz uncooked lean ground beef (with 7% fat)
1 Tbsp Fleischmann's Light Stick margarine
Instructions
Brown ground beef with onion, garlic salt and oregano. Add pasta sauce and cook 2-3 minutes to thicken. Mix ricotta, sour cream and swiss cheese. Spray a 9x13 pan with PAM, pour meat mixture into the bottom. Top with the ricotta mixture. Unroll crescent roll dough and place on top stretching to fit as needed. Melt margarine and brush on top of roll dough. Sprinkle with parmesan cheese and bake at 375 for 20-25 minutes or until lightly browned.
Taco Bake
From: www.halfmysize.com
Serves - 8
Points - 5
Ingredients:
1 lb. very lean 96% ground beef or 12 oz. Boca crumbles
1/2 cup diced onion
1/2 cup diced red or green pepper
1 8 oz. package Reduced Fat crescent rolls
1 can pinto beans with or without jalapenos, drained
1 packet taco seasoning
2 - 8 oz. cans tomato sauce
1 cup fat free cheddar cheese
Directions:
Preheat oven to 375.
Brown beef, onion and pepper, drain.
Spray 9" X 13" baking dish with non-stick cooking spray. Unroll crescent rolls (they will fit right inside pan). Pinch together to make crust. Bake for 6 minutes.
Add tomato sauce, beans and taco seasoning to beef; mix thoroughly. Top crust with meat mixture and bake an additional 10 minutes. Top with cheese and bake an additional 5 minutes.
I topped it with lettuce and cut up tomatoes. And just a tad of ff sour cream. OMG so good.
Frito Pie
Serving Size : 8 - 4 pts ea
1 lb. ground beef(96% lean)
1/2 cup chopped onion
1 pkg of low sodium Taco Bell Taco Seasoning,
1/2 cup chopped green chilies (or use canned)
1 can (drained) Rotel Tomatoes...
1 1/2 cup frozen corn
1 cup chunky salsa
3/4 cup RF cheddar cheese or your favorite cheese flavor
1/8 tsp. black pepper
1/2 tsp. cumin
1 cup crushed corn chips
Brown beef, onion, and green chilies. Drain or rinse, if necessary. Add remaining ingredients except corn chips and heat thru. Spoon into 10 inch pie plate and top with corn chips. Bake at 350 degrees for 30 minutes. Remove from oven and cool 10 minutes before serving.
Serve w/LF Sour Cream... it's so so so good!!!! We did add a little more Fritos on top...just to get the crunch!
PS) I did not use the extra can of chilies..too spicy for me.. the Rotel tomatoes was just enough
Meatball Casserole
5 Points (6 Servings)
1/2 cup finely chopped onion
2 cloves garlic -- finely chopped
5 teaspoons olive oil
1 pound 93% lean ground beef
1 large egg
2 tablespoons parmesan cheese, grated, Kraft
1 tablespoon dijon mustard
1 1/2 tablespoons dried parsley
1 1/2 teaspoons dried oregano
1/4 teaspoon sea salt
1/8 teaspoon black pepper
1 jar spaghetti sauce, Ragu Light No Sugar Added
8 ounces 2% mozarrella cheese, Kraft
Preheat oven to 350 degrees.
In an 8" skillet heat olive oil over medium high heat and cook onion and garlic until onion is translucent. Remove from heat and cool completely.
In a large bowl combine onion mixture with everything exept spaghetti sauce and cheese. Shape into 24 1" meatballs.
In 13" x 9" baking dish, arrange meatballs. Bake 25 minutes; pour sauce over meatballs, sprinkle with cheese. Bake an additional 10 minutes or until meatballs are throughly cooked. Remove from oven and let stand 5 minutes before serving.
Yield:
"4 Meatballs"
Calories: 240
Fat grams: 13
Fiber grams: 3
Barbeque Meatballs
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servings | 6 |
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Ingredients |
Meatball Mixture:
1 pound 95% lean/5% fat raw ground beef
1/2 cup quick cooking rolled oats
1 items egg white(s)
1/8 cup seasoned bread crumbs
Seasoning to preference: savory, salt, pepper, etc.
Sauce:
16 oz canned tomato sauce (I use the seasoned kind - ie basil, oregano, garlic)
1/2 cup Heinz Tomato Ketchup
1 tsp Heinz Worcestershire Sauce
1/4 tsp liquid smoke
1/4 cup Splenda brown sugar blend
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Instructions |
In small bowl mix: ground beef, egg white, bread crumbs, oats. Add seasonings such as, savory seasoning, salt, pepper, etc.
Roll beef mixture into 24 balls, place in greased shallow baking dish, cook for 15 minutes @ 425.
While meatballs are cooking, in separate bowl mix tomato sauce, ketchup, worcest. sauce, liquid smoke, brown suguar - add any seasonings such as: pizza/italian seasoning, garlic powder, onion powder, salt, pepper, etc. to taste.
When meatballs are finished cooking - pour sauce over top of meatballs. Place pan back in oven to heat sauce - about 5 minutes.
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Special Notes |
Yields: 4 Meatballs per serving.
*We usually serve these as "Meatball Subs" just put the meatballs on a sub or hoagie bun, sprinkle a little cheese on top... YUM!! (just don't forget to add those points!)
(recipe was run through recipe builder)
Lasagna
6oz Kraft Low-Moisture, Part-Skim Shredded Mozzarella
7 oz dry lasagna noodles, cooked, 9 noodles
1/4 cup grated Parmesan cheese
2 cup part-skim ricotta cheese
2 tsp olive oil
1 clove garlic clove(s), chopped
1/2 cup onion(s), chopped
2 Tbsp parsley, fresh, chopped
4 cup canned tomato sauce
1 pound raw extra lean ground beef
1 egg, beaten
1 1/2 cup canned artichoke hearts, without oil, frozen, thawed, drained, chopped
Instructions
1. Preheat oven to 350 degrees.
2. In large skillet, heat oil; add onion and garlic and saute until onions are translucent, stirring occasionally, 3-4 minutes. Add ground beef and cook until lightly browned, 5- minutes, stirring frequently to break up the meat. Stir in tomato sauce and artichokes; simmer 10 minutes.
3. In medium bowl, combine cheeses, egg, and parsley.
4. Assemble lasagna, spread one-third of sauce mixture in 13 x 9 inch pan. Top with 3 noodles; spread with one-third cheese mixture. Repeat layering.
5. Cover with foil and bake for 30 minutes; remove foil and bake 10 minutes longer. Let stand 15 minutes before cutting.
8 servings and 8 points.
Crockpot Lasagna
| servings | 8 estimated POINTS® values per serving | 6 |
| Ingredients |
1 lb. uncooked ground turkey breast
1 large onion
2 cloves garlic
29 oz. canned tomato sauce
6 oz canned tomato paste
1 cup water
1 tsp table salt
1 tsp ground oregano
8 oz dry lasagna noodles
2 cups Kraft Free Shredded Mozzarella Cheese
2 cup fat-free cottage cheese
1/4 cup grated Parmesan cheese
| Instructions |
In skillet, cook turkey or ground beef, onion and garlic over medium heat until meat is no longer pink. Add tomato sauce, water, tomato paste, salt and oregano, mix well. Spread 1/4 meat sauce in bottom of 5-qt. crockpot. Arrange 1/3 noodles over sauce, breaking to fit. Combine cheeses, spoon 1/3 of cheese mixture over noodles. Repeat layers twice more. Top with remaining meat sauce. Cover and cook on low 4 to 5 hours or until noodles are tender.
| Special Notes |
6 points for turkey or 7 points for ground beef.
Serving size is 1 1/2 cup