Baked Rigatoni with Beef
Slightly undercook the pasta for this classic hamburger casserole because it cooks again in the oven.
4 cups Tomato Sauce
1 pound ground round
4 cups ww cooked rigatoni (about 2 1/2 cups uncooked pasta)
1 1/2 cups (6 ounces) shredded skim mozzarella cheese, divided
Cooking spray
1/4 cup (1 ounce) grated fresh ff Parmesan cheese
Prepare Tomato Sauce.
Preheat oven to 350°.
Cook beef in a large nonstick skillet over medium-high heat until browned; stir to crumble. Drain well. Combine beef, rigatoni, Tomato Sauce, and 1 cup mozzarella in an 11 x 7-inch baking dish coated with cooking spray. Top with 1/2 cup mozzarella and Parmesan. Bake at 350° for 20 minutes or until thoroughly heated.
Yield: 8 servings (serving size: 1 cup)
Smothered Burgers
From Cooking Light
Cooking spray
2 cups vertically sliced onion
2 teaspoons sugar (pts)
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 (8-ounce) package presliced mushrooms
2 tablespoons Worcestershire sauce
1 pound ground beef
4 (1-ounce) slices Texas toast(optional)
1/2 cup (2 ounces) shredded ff Swiss cheese
Prepare grill.
Heat a medium nonstick skillet coated with cooking spray over medium heat. Add onion; cover and cook 5 minutes, stirring occasionally. Add sugar, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook, uncovered, 5 minutes or until tender, stirring frequently. Remove onion from pan, and keep warm.
Heat pan coated with cooking spray over medium-high heat. Add mushrooms and 1/4 teaspoon salt; saute 5 minutes or until tender.
Combine 1/4 teaspoon salt, 1/4 teaspoon pepper, Worcestershire sauce, and beef. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.
Preheat broiler.
Place patties on a grill rack coated with cooking spray; grill 5 minutes on each side or until done. Place bread on grill rack; grill 1 minute on each side or until toasted.
Arrange bread on a baking sheet. Top each bread slice with 1 patty, 1/4 cup onion, 1/4 cup mushrooms, and 2 tablespoons cheese; broil 2 minutes or until cheese melts.
Yield: 4 servings
NUTRITION PER SERVING
CALORIES 393(40% from fat); FAT 17.5g (sat 7.5g,mono 6.7g,poly 1.4g); PROTEIN 31.1g; CHOLESTEROL 91mg; CALCIUM 204mg; SODIUM 786mg; FIBER 2.5g; IRON 4.4mg; CARBOHYDRATE 27.1g
Taco Pie
Adapted from AimeesAdventures.com
1 Can Reduced Fat Crescent Rolls (pts)
4 oz. Ground beef
3/4 Cup Chopped Green Pepper
1/2 Cup Chopped Onion
15 oz. Can Tomato Sauce
1 (8 oz.) Can Kidney Beans - rinsed and drained
1 Tablespoon Taco Seasoning
3/4 Cup Shredded Fat Free Cheddar Cheese or Taco Cheese*
*I make my own Taco Cheese by using 1/4 Cup Fat Free Mozzarella Cheese and 1/2 Cup Fat Free Cheddar Cheese, then mixing in 1/2 tsp. Taco Seasoning.
Preheat oven to 350 degrees. In large skillet sprayed with cooking spray, sauté the Boca, green pepper and onion until the veggies are tender. Add tomato sauce, kidney beans & taco seasoning. Lower heat & simmer until heated thru. Meanwhile, roll out the crescent rolls onto a 9x13 cookie sheet sprayed with cooking spray, being sure to seal perforations. Bake 6-8 min until lightly browned. Spread meat mixture over crust. Continue baking an additional 10 minutes. Sprinkle cheese on top and bake 5 minutes, or until cheese melts. Let stand 2-3 minutes before serving.
Mexican Chili Burgers
From AimeesAdventures.com
1 Pound Extra Lean Ground Beef
1 Tablespoon Chili Powder
2 teaspoons Seeded Minced Jalapeño Pepper
1/2 teaspoon Salt
1/2 teaspoon Dried Oregano
1/2 teaspoon Ground Cumin
1/4 teaspoon Black Pepper
1 Cup Mexican Style Stewed Tomatoes, drained well and chopped small
Mix all ingredients and divide to make 6 patties. Cook on George Foreman grill or outside grill until no longer pink. Place on your favorite bun and add a slice of cheese along with your favorite condiments for additional points.
Serves: 6
Per Serving: 194 Calories; 13g Fat (62.3% calories from fat); 15g Protein; 3g Carbohydrate; 1g Dietary Fiber; 52mg Cholesterol; 331mg Sodium. Exchanges: 0 Grain (Starch); 2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat. WWP: 5
Southwestern Polenta Casserole
Adapted from Aimee’sAdventures.com
1 Medium Onion, chopped
1/2 Red Bell Pepper, chopped
2 Cloves Garlic, minced
1 Pound Ground Turkey or beef
2 teaspoons Salt, divided
1 teaspoon Black Pepper
1/4 to 1/2 teaspoon Cayenne Pepper
2 teaspoon Chili Powder
2 (15 oz.) Cans Black Beans, rinsed and drained
1 (14.5 oz.) Can Diced Tomatoes, drained
1 (4 oz.) Can Chopped Green Chilies
1 (8 oz.) Can Tomato Sauce
1 Cup Frozen Corn Kernels, thawed
2 Tablespoons Fat Free Margarine Spread
1/8 teaspoon Paprika
3 Cups Hot Water
1 Cup Cornmeal
1 Cup Kraft Fat Free Shredded Cheddar Cheese
Spray a large skillet with non-stick cooking spray. Cook the onion, pepper and garlic until soft. Add turkey and cook until no longer pink, breaking into crumbles while cooking. Drain off any liquid. Stir in 1 teaspoon salt, black pepper, cayenne pepper, chili powder, black beans, diced tomatoes, green chilies, tomato sauce and corn. Bring to a boil over high heat. Reduce heat to medium and simmer stirring often until thickened, about 10-15 minutes. Spray a 9X13 baking dish with non-stick cooking spray and pour the turkey mixture into the dish. Spread evenly. While the turkey mixture cools slightly, mix the fat free margarine spread, paprika, hot water, cornmeal and remaining teaspoon of salt in a 6 cup microwave safe bowl. Cook on high, stirring often with a wire whisk until thick, about 5-7 minutes (depending on the wattage of your microwave). Carefully spread the polenta mixture evenly over the turkey mixture. Cool slightly, then refrigerate for at least 2-3 hours to allow the polenta to set up. When ready to bake, sprinkle the cheese evenly on top. Place the casserole in the oven uncovered and turn the heat to 350 degrees. Bake for 40-45 minutes or until the sauce is bubbling and the casserole is hot throughout. Allow to cool slightly, then cut into 8 pieces and serve.
Hearty Meat Sauce- Base for other recipes
Simmer a large batch of meat sauce, and then divide into even portions to be used in other recipes: Chili, Taco Salad, Sloppy Joes, Pasta Rolls
TRIED
1.75 pounds ground beef
1 cup onion
¾ cup celery
1 large garlic, minced
2 cans whole tomatoes, undrained and chopped
1 can no-salt added beef broth
6 oz. can tomato paste
½ tsp pepper
½ tsp dried thyme
¼ tsp salt
1 bay leaf
¼ cup chopped fresh parsley
Combine first 4 ingredients in a large Dutch oven, cook over medium-high until meat is browned. Drain and pat dry meat with paper towels. Wipe drippings from Dutch oven. Return meat mixture to pan; add tomato and next 6 ingredients, stirring well. Bring mixture to a boil; reduce heat, and simmer; uncovered, 35 minutes, stirring occasionally. Add parsley; cook 5 minutes. Remove and discard bay leaf.
Spoon 1.5 cups sauce into 5 zip-top bags. Store in frig up to 1 week or in freezer up to 3 months. Yields 7.5 cups
Mexican Meatloaf (Freezer-friendly)
POINTS® Value | 4
Servings | 8
Preparation Time | 15 min
Cooking Time | 65 min
Level of Difficulty | Easy
main meals |
Turn up the heat up on this zesty meatloaf by adding hot green chilies or chipotle peppers. Or swap the tomato sauce for your favorite hot salsa.
Ingredients
1 serving cooking spray (5 one-second sprays per serving)
1 1/2 pound uncooked lean ground beef (with 7% fat)
1 cup rolled oats
1 medium onion(s), finely chopped
1/2 tsp garlic powder
4 oz canned green chili peppers, mild, diced
1 large egg(s)
1 Tbsp chili powder
2 tsp ground cumin
8 oz canned tomato sauce
Preheat oven to 375°F. Coat a loaf pan with cooking spray.
Combine all ingredients, except half of tomato sauce, together in a large mixing bowl. Set remaining tomato sauce aside. Spoon meatloaf mixture into prepared pan and smooth top.
Bake for 60 minutes. Spoon remaining sauce over meatloaf and cook 5 minutes more. Slice into eight pieces.
Shepherd's Pie--CORE
2 pounds potatoes, such as russet, peeled and cubed
2 tablespoons fat free sour cream
1/2 cup chicken broth
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 3/4 pounds lean ground beef
1 carrot, peeled and chopped
1 onion, chopped
1 tablespoon cornstarch (not core)
1 cup beef broth
2 teaspoons Worcestershire
1/2 cup frozen peas, a couple of handfuls
1 teaspoon sweet paprika
2 tablespoons chopped fresh parsley leaves
Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream and 1/2 c. chicken broth. Add the cream mixture into potatoes and mash until potatoes are almost smooth.
While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently.
In a second small skillet over medium heat whisk together cornstarch, 1 c. beef broth, and Worcestershire sauce. Thicken gravy 1 minute.
Add gravy to meat and vegetables. Stir in peas. Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.
Spicy BBQ Meatballs
1 1/2 lbs. 95% lean ground beef
3/4 cup quick-cooking oats
2 egg whites
1 cup finely chopped onion
1 1/2 teaspoons crushed fresh garlic
1 teaspoon dried oregano
1 1/2 teaspoons beef bouillon granules
1/2 teaspoon ground black pepper
Sauce
1 can (8 oz) unsalted tomato sauce
3 tablespoons honey (NOT CORE)
3 tablespoons spicy mustard
1 1/4 teaspoons chili powder
1/2 teaspoon Tabasco pepper sauce
Combine the meatball ingredients in a medium-sized bowl, and mix thoroughly. Coat a baking sheet with nonstick cooking spray. Shape the meatball mixture into 60 (1") balls, and place meatballs on the baking sheet. Bake the meatballs at 350 degrees for about 25 minutes, or until thoroughly cooked. Transfer the meatballs to a chafing dish or Crock-Pot heated casserole to keep warm. Combine the sauce ingredients in a small saucepan, and simmer over medium-low heat just until hot. Pour the sauce over the meatballs, toss gently to mix, and serve.
Stuffed Cabbage Casserole
1lb. lean ground beef
1/2 cup instant brown rice
1 can tomato soup
1/4 cup water
4 cups cabbage or cole slaw mix
1 large onion, chopped
1 clove garlic, minced
salt and pepper
Preheat the oven to 400 degrees.
Brown the ground beef. Drain. In a large bowl, mix everything else into the meat. Pour into an ugreased casserole dish, cover and bake for 60 minutes.
Stuffed Peppers Casserole
Servings | 4
1 pound ground sirloin, raw
2 Tbsp chopped onion(s)
1/3 cup chopped green pepper(s)
1 cup cooked brown rice
1 tsp table salt
2 clove garlic clove(s)
16 oz canned tomato sauce
3 medium green pepper(s), sliced lengthwise
1/2 cup ff or soy mozzarella cheese
Instructions
Brown meat, onion, and chopped peppers in skillet, stirring occasionally.
-Drain off fat.
-Stir in rice, salt, garlic salt, and 1 can of tomato sauce; heat through.
-Spray a 9" X 9" X 3" baking pan with cooking spray and line with 1/2 the sliced peppers.
-Pour half of meat mixture over peppers.
-Layer remaining sliced peppers on top of meat mixture.
-Pour remaining meat mixture on top.
-Pour remaining tomato sauce over meat mixture.
-Cover with foil and bake in a 350 degree oven for 45 minutes.
-Uncover and bake an additional 10 minutes.
-Sprinkle with cheese and bake an additional 5 minutes.
Sweet and Sour Meatballs
Core Recipe
Servings | 12
Preparation Time | 20 min
Cooking Time | 35 min
Level of Difficulty | Easy
4 Meatballs per serving
Ingredients
1 serving cooking spray (5 one-second sprays per serving)
1 1/2 pound raw extra lean ground beef
3/4 cup rolled oats
2 large egg white(s)
1 cup onion(s), finely chopped
1 medium garlic clove(s), minced
2 Tbsp dried parsley
2 tsp dried oregano
8 oz canned tomato sauce
6 tsp McNeil Nutritionals SPLENDA (R) No Calorie Sweetener, or to taste
3 Tbsp mustard, spicy brown
1 1/4 tsp chili powder
1/2 tsp hot pepper sauce
Instructions
Preheat oven to 350°F. Coat a baking sheet with cooking spray. Combine beef, oats, egg whites, onion, garlic, parsley and oregano in a medium bowl; mix thoroughly. Shape beef mixture into forty eight 1-inch balls; place on baking sheet. Bake meatballs for 25 minutes. Transfer to a slow cooker and set on LOW heat to keep warm. Or place meatballs in a heated chafing dish. Meanwhile, combine remaining ingredients in a small bowl. Pour over meatballs and let heat about 10 minutes. Yields 4 meatballs per serving.
Taco Junk (Core)
POINTS® value | 4
Servings | 6
main meals | This recipe is Core; only count points if following the Flex Plan. Serve over brown rice, or use to fill a polenta "pie."
Ingredients
1 pound meatless soy crumbles or ground meat
15 oz canned pinto beans
15 oz canned yellow corn, no salt added
13 oz canned tomatoes with green chilies
2 cup mushroom(s)
1/3 small onion(s)
Instructions
Rinse and drain pinto beans. Do not drain the corn or tomatoes. Use 2 c. sliced fresh mushrooms, or 1 small can of canned mushrooms. Dice the onion. Spray a large skillet and cook the onion until white. Add all other ingredients and simmer for anywhere from 20 minutes to an hour. Season with cumin and chili powder (or taco seasonings packet) to taste.
Tamale Pie (This is my favorite!)
(can also be baked at 350 degrees for 30-40 minutes)
3/4 cup yellow cornmeal
1 cup beef broth
1 lb. extra-lean ground beef
1 tsp. chili powder
1/2 tsp. ground cumin
1 (14 to 16 oz.) jar thick and chunky salsa
1 (16 oz.) can whole-kernel corn, drained
1/4 cup sliced ripe olives
2 oz. fat free Cheddar cheese, shredded (1/2 cup)
FF Sour cream
In a large bowl, mix cornmeal and broth; let stand 5 min. Stir in beef, chili powder, cumin, salsa, corn and olives. Pour into a 3 1/2 qt. slow cooker. Cover and cook on LOW 5 to 7 hrs. or until set. Sprinkle cheese over top; cover and cook another 5 min. or until cheese melts. Serve with FF sour cream.
Baked spaghetti (core)
2 c canned diced tomatoes
2 c tomato sauce
1 c water
1/2 c diced onion
1/2 c diced green bell pepper
2 cloves garlic, chopped
1/4 c chopped fresh parsley leaves
1 1/2 teaspoons Italian seasoning
1 1/2 teaspoons House Seasoning, recipe follows
1 1/2 teaspoons seasoning salt
1 1/2 teaspoons Splenda
2 small bay leaves
1.5 lbs lean ground beef
8 ounces uncooked whole-wheat angel hair pasta
1 c shredded FF or soy cheddar
1 c shredded FF or soy monterey jack (double cheddar if you can’t find this)
Preheat the oven to 350 degrees F.
In a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, Splenda, and bay leaves. Bring to a boil over high heat, and then reduce the heat and let simmer, covered, for 1 hour.
Crumble the ground beef in a large skillet. Cook over medium-high heat until fully cooked, with no pink color remaining. Drain the fat from the meat, and then add the ground beef to the stockpot. Simmer for 20 more minutes.
Cook the pasta according to the package directions. Cover the bottom of a 13 by 9 by 2-inch pan with sauce. Add a layer of pasta and then a little less than 1/2 of each cheese; repeat the layers, ending with the sauce. Bake in the oven for 30 minutes. Top the casserole with the remaining cheese, return it to the oven, and continue to cook until the cheese is melted and bubbly, about 5 more minutes. Cut into squares before serving.
House Seasoning:
1 c salt
1/4 c black pepper
1/4 c garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
-- Adapted from Paula Deen
Beef and Pasta
(8 Points)
Makes 8 (1 cup) servings
2 (14 oz.) cans tomatoes with juice, broken up
1 1/2 cups water
1 tsp. parsley flakes
1/4 tsp. garlic powder
1/4 tsp. onion powder
1 tsp. Salt
1/ tsp. Pepper
1 1/2 lbs. lean ground beef
8 oz. ww Rotini pasta (scant 4 cups)
Combine first 7 ingredients in a large bowl. Stir well. Add ground beef. Mix. Turn into 3 1/2 qt. slow cooker. Cover. Cook on LOW for 6 to 8 hrs or HIGH for 3 to 4 hrs. Add pasta. Stir. Cook on HIGH for 15 to 20 min. until tender.
Lasagna - Crockpot Killer
28 oz. diced tomatoes
1 c. water
2 c. ff or soy mozzarella cheese
1/2 small onion, chopped
Oregano, basil, Italian spices to taste
5 oz. can tomato paste
1 c. non-fat cottage cheese
1 lb. browned ground turkey or ground beef
1/2 tsp. chopped garlic
8 oz. lasagna noodles, broken in small pieces
Mix all together in sprayed crockpot. Make sure noodles are buried in sauce well. Cover and cook on low for 5-6 hours.
Not-sagna pasta toss (core)
1 lb whole-wheat rotini
Coarse salt
2 TBS extra-virgin olive oil
1 lb ground sirloin or lean ground beef
4 cloves garlic, chopped
1 medium onion, finely chopped
1/2 tsp crushed red pepper flakes, eyeball it in your palm
Black pepper
1/2 tsp allspice
1 tsp Worcestershire sauce
1/2 c dry red wine (not core; 2 pts spread over 6 servings = less than 1 WPA)
1/2 c beef broth
28 oz can crushed tomatoes
1.5 c cups FF ricotta cheese
1 cup fresh basil, about 20 leaves (I used dried)
1/2 cup grated FF or soy Parmigiano-Reggiano plus some to pass at table
Heat a large pot of water to boil for pasta. Salt water and cook pasta to al dente. Heads up: you will need a ladle of the starchy cooking water to help form sauce before draining.
Heat a deep nonstick skillet over medium-high heat. Add extra-virgin olive oil. Add the meat and break it up into small bits as it caramelizes. Once meat has good color to it, 4 to 5 minutes, add garlic, onions and red pepper flakes and season with salt, pepper, allspice and Worcestershire sauce (add dried basil now if using dried). Cook another 5 minutes, deglaze the meat and onions with red wine, cook off a minute, then add the broth. Stir in the tomatoes and bring to a bubble. Reduce heat to medium low and simmer 5 minutes.
Place ricotta cheese in the bottom of a shallow bowl. Add a ladleful of boiling, starchy pasta water to the ricotta and stir to combine. Add a couple of handfuls of grated Parmesan to the ricotta and mix it in.
Drain pasta. Toss hot pasta with cheeses. Add half the thick meat sauce to the pasta bowl and combine. Tear or shred the basil and add to the meat and pasta, toss again. Taste to adjust salt and pepper. Serve bowlfuls of Not-sagna with extra sauce on top and more grated Parmesan to pass at the table.
-- Adapted from Rachael Ray
Pot of Pizza
8 ounces extra lean ground beef or turkey
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup (one 2.5 ounce jar) sliced mushrooms, drained
1 3/4 cup (one 15-ounce can) Hunt's Tomato Sauce
1 teaspoon Italian Seasoning
1 teaspoon pourable Splenda
3 cups cooked whole wheat noodles, rinsed and drained
1/4 cup shredded fat free or soy Cheddar cheese
1/4 cup shredded fat free or soy Mozzarella cheese
In a large skillet, sprayed with olive-oil-flavored cooking spray, brown meat, onion and green pepper. Stir in mushrooms, tomato sauce, Italian seasoning and Splenda. Pour mixture into a slow cooker sprayed with butter-flavored cooking spray. Spread noodles over meat mixture. Layer cheddar and mozzarella cheeses evenly over the top. Cover and cook on LOW for 6-8 hours/ Mix well before serving
Serves 6 (1 cup)
Skillet Lasagna
1 pound lean ground beef
1 small onion, chopped
1 clove minced garlic
1 1/2 cups diced tomatoes, undrained
1 1/4 cups water
1 8-ounce can tomato sauce
1 tablespoon dried parsley flakes
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
1 teaspoon salt
2 1/2 cups whole wheat bow tie pasta, uncooked
1 cup ff cottage cheese
1/4 cup grated ff parmesan cheese
Dash basil, pepper, optional
Shredded ff cheese, if desired
In large skillet, brown beef with onions and garlic; drain. Add tomatoes, water, tomato sauce, parsley, basil, oregano, and salt. Mix well. Stir in uncooked pasta. Bring to a boil, stirring occasionally. Reduce heat; cover, simmer for 20 minutes or until pasta is tender, stirring once. Combine cottage and Parmesan cheese. Sprinkle in basil and pepper to taste if desired. Drop cheese mixture by rounded tablespoons onto pasta mixture. Cover and cook for 5 minutes. Sprinkle with shredded cheese, if desired.
Spaghetti Pie
Servings: 6
Points per serving: 5
WW Simply the Best
6 ounces spaghetti -- broken in half
3 egg white
1 cup fresh mushrooms -- sliced
2 tablespoons Parmesan cheese -- grated
1 teaspoon olive oil
10 ounces ground turkey or ground beef
1 green bell pepper -- chopped
1 onion -- chopped
2 cloves garlic -- minced
1 cup canned diced tomatoes -- drained
1 8 oz. can tomato sauce -- no salt added
1 teaspoon dried oregano
1/4 teaspoon black pepper -- ground
1/2 cup mozzarella cheese -- grated
Preheat oven to 350° F. Spray 9" pie plate with nonstick cooking spray.
Cook spaghetti. Rinse under cold water and drain well. Transfer to bowl and stir in eggs and Parmesan cheese. Pat into bottom and up sides of pie plate.
In large nonstick skillet, heat oil. Add turkey, bell pepper, onion, mushrooms and garlic. Cook, stirring constantly until turkey is browned and vegetables are soft, about 5 minutes. Add tomato sauce, canned tomatoes, oregano, black pepper. Cook, stirring constantly until heated through, about 5 minutes.
Spread mixture over pasta. Bake 25 minutes; sprinkle with Mozzarella cheese and bake until melted, about 5 minutes more. Let stand 5 minutes before serving.
Spaghetti Pizza
16 oz pkg. ww spaghetti
2 eggs
1/2 cup milk
1 cup shredded pizza blend cheese (use ff or soy cheese)
3/4 teaspoon garlic salt
32 oz spaghetti sauce (make your own)
1 1/2 teaspoon oregano
3 cups shredded pizza blend cheese (use ff or soy cheese)
1/2 lb lean ground beef
Break spaghetti into 2" pieces, and cook in a large sauce pan.
Drain and cool Heat oven to 400.
In a large bowl beat eggs slightly with milk. Add 1 cup cheese, and the garlic salt.
Add cooked spaghetti and stir till well blended. Grease a *10 x 15 pan and press spaghetti mixture in bottom. Bake 15 minutes, remove from oven. Reduce oven temp to 350. Spread sauce over spaghetti and sprinkle with the oregano. Next layer the 3 cups of cheese and top with meat of your choice. Return to oven and bake 30 minutes longer. Let stand 5 minutes at room temp before cutting.
GREEN PEPPER SKILLET BURGERS - CORE
2 lbs extra lean ground beef
1/2 tsp salt
1/8 tsp pepper
1 tbsp olive oil
1 lg onion, sliced
2 med (8-oz) cans tomato sauce
1/2 tsp dry mustard
2 tbsp worcestershire sauce
Sprinkle beef with salt and pepper. Shape into 6 oval shapes. In a large skillet, lightly brown ovals in oil. Drain off excess oil. Add onion to pan with green pepper. Pour in tomato sauce, which has been mixed with mustard and worcestershire sauce. Cover and simmer 15 to 25 minutes until desired doneness.
QUICK CHILI - CORE
2 tbsp oil
1 clove garlic, minced
1 lb extra-lean ground beef
1 (15-ounce) can red beans, undiluted
1 C chopped onion
1/2 med green pepper, chopped
2 (8-oz) cans tomato sauce
1 tsp salt
1 1/2 tsp chili powder
Saute garlic and beef in hot oil in a large skillet until meat loses its red color. Drain off excess oil. Add beans with their liquid, onion, and green pepper. Pour in tomato sauce, and add salt and chili powder. Stir well. Simmer over low heat, stirring occasionally, until chili is desired thickness - about 45 minutes.
HASH FROM LEFTOVER MEATLOAF - CORE
2 c chopped leftover meat loaf
1 c cooked brown rice
2/3 C tomato sauce
1 green pepper, chopped
1 med onion, chopped
1/2 C grated ff cheddar cheese
pimiento strips
Combine all ingredients except cheese in a casserole dish that has been sprayed with nonstick cooking spray. Bake 30 minutes in 350° oven. Sprinkle with the grated cheese and bake a few minutes more until cheese is bubbly. Garnish with pimiento strips.
America's test Kitchen's Beef chili with Kidney beans
(Choco) I make 1/2 of this. It freezes well.
2 Tablespoons canola oil
2 medium onions, chopped fine
1 medium red bell pepper, diced
2 Tablespoons minced garlic
1/4 Cup chili powder
1 Tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon red pepper flakes
1 teaspoon dried oregano
2 pounds core ground beef
2 15 oz cans kidney beans, dark red
1 28 oz can diced tomatoes, with juice
1 28 oz tomato puree
1. Heat oil in a large Dutch oven over medium heat until shimmering. Add onions, bell pepper, and spices until veggies are softened, about 10 minutes.
2. Increase heat to medium high and add half the beef. Cook, breaking up with a wooden spoon until no longer pink. Add remaining beef and repeat.
3. Add beans, both tomatoes, and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low. Simmer, covered, stirring occasionally for one hour.
4. Remove the lid and simmer for one hour longer, stirring occasionally. Add 1/2 C water if chili sticks to the bottom of the pot. adjust salt seasoning.
Chuckwagon Soup
2 lbs. beef round, trimmed & cut into 1/2 pieces (I used 2 lbs leanest ground beef)
2 med potatos cut small
1 large onion, chopped
2 medium carrots, chopped
2 stalks celery, chopped
1 clove garlic, minced
2 Tbsp. chili powder
1 Tbsp. dried oregano
7 cups of beef stock, homemade or low-sodium (I used 8 cups)
1 (28-0z.) can tomatoes, drained & chopped
1/4 cup chopped fresh parsley
1 (16 oz.) can pinto beans, drained
1/2 cup (2 oz.) elbow macaroni (whole wheat)
In a large soup pot, brown beef, then add veggies and saute, stirring often, until the onion is softened, about 5 minutes. Add the chili powder and oregano and stir
for 1 minute. Add the browned beef, stock, tomatoes, and parsley and bring to a simmer. Reduce the heat to low and simmer, partially covered, to blend the flavors, about 1 hour. Add the beans and
macaroni and increase the heat to high. Cook, uncovered, until the macaroni is tender, about 10 minutes. Serve hot.
Chili mac
12 oz. uncooked lean ground beef (with 7% fat)
1 medium onion(s), chopped
14.5 oz canned diced tomatoes, Mexican-style, undrained
1.25 cups canned tomato sauce
2 TBS canned green chili peppers, diced, drained
2 tsp chili powder
1 tsp ground cumin
1 c. dry whole-wheat elbow macaroni
15 oz. canned kidney beans, drained and rinsed
1/2 c. Kraft non-fat grated cheese topping, or other brand
1. In a large skillet, cook beef and onion until meat is browned, about 10 minutes. Drain off fat. Stir in undrained diced tomatoes, tomato sauce, chili peppers, chili powder and cumin; bring to a boil.
2. Stir in uncooked macaroni, kidney beans, and 1/2 c. water. Return to a boil, reduce heat, cover and simmer until macaroni is tender, about 15 minutes.
3. To serve, spoon into bowls and sprinkle with grated topping.
4 servings; 1.25 c. of chili and 2 TBS topping per serving.
Taco Soup
1 lb. lean ground meat (beef or turkey)
1 large onion, chopped
1 pkg. taco seasoning mix
1 pkg. ff Hidden Valley Ranch Dressing Mix
1 can of each of the following with their juice:
pinto beans
whole corn
Rotel diced tomatoes
tomato sauce (8 oz. can)
black beans
kidney beans
1 can water
Brown ground meat and onion. Drain. Mix Ranch and Taco seasoning mix
into meat. Add other ingredients. Bring to a boil, cover and simmer 1 hour.
Can be made in a crock pot, also.
MEATLOAF FLORENTINE - CORE
3/4 C tomato sauce
1/2 tsp dried oregano
1/8 tsp garlic powder
1/4 tsp dried basil
1/8 tsp pepper
1 lb extra-lean ground beef (or turkey)
1/4 C rolled oats
1 (10-oz) pkg) frozen chopped spinach, thawed, and drained well
4 oz shredded ff Mozzarella cheese
1 tbsp grated ff or Soy Parmesan cheese
In small bowl, combine tomato sauce and spices. In large bowl, combine beef, oats, and 1/2 C of the tomato sauce mixture. mix well. Spread meat on piece of waxed paper, forming a rectangle about 8" X 10".
Spread spinach over half of the meat. Top with Mozzarella cheese, still covering only half of the meat. Fold meat over so that spinach and cheese are inside. Seal edges.
Transfer meat to a rack in a shallow baking pan and top with remaining tomato sauce. Sprinkle with the Parmesan cheese. Bake one hour at 350 degrees.
Serves 4.
CURRIED MEAT LOAF - CORE
1 tbsp canola oil
2 sm, sweet apples, peeled, chopped
1/2 C chopped onions
1 lb extra-lean ground beef
2 tsp curry powder
1/8 tsp garlic powder
salt and pepper to taste
2 egg whites
1/4 C rolled oats
3/4 C tomato sauce
Heat oil in small nonstick skillet over medium heat. Add apples and onions and cook until onions are lightly browned, about 15 minutes.
In large bowl, combine onion mixture with remaining ingredients, usiing only 1/2 C of the tomato sauce. Mix well.
Shape mixture into a loaf. Place on a rack in a shallow baking pan and top with remaining tomato sauce. Bake, uncovered, 1 hour, at 350 degrees.
Serves 4
MEAT AND POTATO LOAF - CORE
1 lb extra-lean ground beef
2 egg whites
1/4 C finely chopped onions
1/4 cup grated carrots
3 oz grated potatoes, unpeeled
2 tbsp ketchup
1/4 tsp dried thyme
salt and pepper to taste
In large bowl, combine meat with remaining ingredients. Mix well and shape mixture into a loaf. Place on a rack in a shallow baking pan.
Bake, uncovered, 1 hour, at 350 degrees.