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Bacon Cheeseburger Dippers

Bacon Cheeseburger Dippers

Bacon Cheeseburger Dippers

 

2 lb. Ground Beef

½ C. Bacon Cooked and Crumbled

6 oz. Cheddar Cheese Sliced

1 tsp. Black Pepper

½ tsp. Salt

2 T. Dill Pickle Juice optional

1 ½ tsp. Onion Powder

 

Preheat your oven to 425 degrees F In a large bowl combine the beef, bacon pieces, pepper, salt, pickle juice, and onion powder. Using your hands, mix the meat with the other ingredients until well incorporated. Spread 1 tbsp of the meat mixture evenly into the cavities of a whoopie pie pan OR if you don’t have a whoopie pie pan, simply spread it into circles approximately 2 inches in diameter on a parchment-lined baking sheet. Bake for 5 minutes, or until meat is cooked through. Carefully remove from the pan and place them a large paper towel lined dish. Top ½ of the meat patties with a 1” square of cheddar cheese, then another patty. Allow them to cool slightly before serving with the dipping sauces of your choice.

Stuffed Cabbage Rolls

Stuffed Cabbage Rolls

12 oz. ground beef, ground pork, ground lamb, or bulk pork sausage

1/3 C. chopped onion (1 small)

1 C. canned diced tomatoes, undrained

1/2 C. water

1/3 C. uncooked long grain rice

1/2 tsp. dried oregano or thyme, crushed

1/4 tsp. black pepper

8 medium to large cabbage leaves

1/4 C. shredded Swiss cheese (1 oz.)

1 15-oz. can tomato sauce

1 tsp. sugar

1/2 tsp. dried oregano or thyme, crushed

1/4 C. shredded Swiss cheese (1 oz.)

 

In a large skillet cook meat and onion until meat is brown and onion is tender. Drain off fat. Stir in undrained tomatoes, water, uncooked rice, 1/2 tsp. oregano, and pepper. Bring to boiling; reduce heat.  Simmer, covered, for 20 minutes or until the rice is tender.  Meanwhile, trim veins from the back side of the cabbage leaves.  Immerse leaves, four at a time, into boiling water for 2 to 3 minutes or until just limp.  Stir the 1/4 C. cheese into the meat mixture. Place about 1/3 C. of the meat mixture on each cabbage leaf. Fold in sides. Starting at an unfolded edge, carefully roll up each leaf, making sure folded sides are included in the roll.  For sauce, in a small bowl stir together tomato sauce, sugar, and 1/2 tsp. oregano. Pour half of the tomato mixture into a 2-quart square baking dish. Arrange cabbage rolls on the tomato mixture. Spoon remaining tomato mixture over cabbage rolls. Bake, covered, in a 350 degree F oven for 35 to 40 minutes or until heated through. Sprinkle with remaining 1/4 C. cheese. Let stand about 2 minutes or until cheese is melted. Makes 4 servings

Beef Stroganoff Casserole

Beef Stroganoff Casserole

1 lb Ground beef

1 can Cream of mushroom soup; condensed

8 oz Sour cream

1 can (small) black olives; sliced

1 can (small) mushroom stems and pieces

12 oz Egg noodles

 

Cook egg noodles according to directions and set aside. Cook ground beef until it is no longer pink. Drain off grease. Add soup, sour cream, olives, mushrooms, and noodles and cook until heated through.

Shepherd’s Pie with Squash and Potato Topping

Shepherd’s Pie with Squash and Potato Topping

Squash and Potato Topping:

1 medium-size butternut squash (about 1-1/2 pounds), pared, seeded, cut into 1-inch cubes

3 large baking potatoes (about 1-1/2 pounds), pared and cut into 1-inch cubes

3/4 C. low-fat milk (1 percent)

1-1/2 tsp. salt

1/4 tsp. black pepper

1/4 tsp. ground nutmeg

1/8 tsp. ground hot red pepper

Filling:

3 medium-size onions, chopped

2 T. vegetable oil

2 cloves garlic, finely chopped

1-1/2 pounds lean ground beef

1 T. dried basil

1 T. dried oregano

1 tsp. ground cumin

1 tsp. salt

1/2 tsp. dried thyme

1/4 tsp. pepper

2 T. all-purpose flour

1 can (28 oz.) Italian-style plum tomatoes, drained and cut up

1 pound green beans, trimmed and cut into 1/2-inch lengths

1 egg

Paprika, for garnish

 

Prepare topping: Cook squash and potatoes in boiling water until tender, about 15 minutes.  Drain squash and potatoes; return to pot. Add milk, salt, black pepper, nutmeg and red pepper. Mash with potato masher until fluffy. Set aside to cool slightly.  Preheat oven to 375 degrees F.  Prepare Filling: Sauté onion in oil in large skillet until softened, for about 5 minutes. Add garlic; sauté 1 minute. Remove to a plate.  Crumble beef into skillet; cook until browned, about 3 minutes. Stir in basil, oregano, cumin, salt, thyme, pepper, reserved onion mixture and flour. Add tomatoes and green beans. Bring to boiling. Lower heat; cover and cook 10 minutes. Spoon into 13 x 9 x 2-inch glass baking dish.  Beat egg into squash mixture. Spread over filling, making decorative swirls. Sprinkle with paprika.  Bake in 375 degree F oven 40 minutes or until bubbly and top is golden brown. Transfer baking dish to wire rack to cool for 20 minutes before serving.

Cheeseburger-and-Fries Casserole

Cheeseburger-and-Fries Casserole

2 pounds lean ground beef

1 10-3/4-oz. can condensed golden mushroom soup

1 10-3/4-oz. can condensed cheddar cheese soup

1 20-oz. package frozen, fried crinkle-cut potatoes

Hamburger toppings (choose from catsup, pickles, mustard and chopped tomato)

 

In a large skillet, cook the ground beef, half at a time, until brown. Drain off fat. Place the cooked meat in the bottom of a 13x9x2-inch baking dish.  In a medium mixing bowl, combine the condensed golden mushroom soup and the condensed cheddar cheese soup. Spread over the meat in the casserole.  Sprinkle the frozen crinkle-cut potatoes over the top of the casserole.  Bake in a 350 degree F oven for 45 to 55 minutes or until the fries are golden. Garnish with suggested hamburger toppings, if you like.

 

Wild Mushroom-Cheddar Burger

Wild Mushroom-Cheddar Burger

Wild Mushroom-Cheddar Burger

2 tablespoons olive oil

1 tablespoon unsalted butter

12 ounces assorted mushrooms (such as cremini, lobster, chanterelles, and stemmed shiitakes), chopped

1 small shallot, finely diced

Kosher salt and freshly ground black pepper

1 tablespoon chopped fresh thyme leaves

2 tablespoons chopped fresh flat-leaf parsley leaves

1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)

1 1/2 tablespoons canola oil

4 slices sharp cheddar cheese

4 hamburger buns, split; toasted, if desired

Chipotle Ketchup (optional, recipe follows)

 

1 cup ketchup

2 to 3 tablespoons pureed canned chipotle in adobo (depending on how spicy you prefer it)

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

 

Heat the olive oil and butter in a large sauté pan over high heat until almost smoking. Add the mushrooms and cook, stirring occasionally, until soft, about 5 minutes. Add the shallot, season with salt and pepper, and cook until the mushrooms are golden brown, about 5 minutes. Stir in the thyme and parsley and transfer to a bowl. Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper. Cook the burgers using the canola oil (see Cook’s Note) and topping each one with a slice of cheese and a basting cover during the last minute of cooking.

Place the burgers on the bun bottoms and top each burger with chipotle ketchup, if using, and a large spoonful of the mushrooms. Cover with the bun tops and serve immediately.

 

Chipotle Ketchup:

 

Whisk together the ketchup, chipotle, salt, and pepper in a small bowl. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. The sauce will keep for 1 week in a tightly sealed container in the refrigerator.

Breakfast Meatballs

Breakfast Meatballs

6 lbs ground beef

4 lbs of breakfast sausage

8 eggs

2 C. (approx) of chopped onions

1 C. of green peppers

2 lbs shredded cheddar cheese

Dry mustard to taste

Minced garlic to taste

Salt and pepper to taste

1 C. catsup

Cream (amount varies – add untill it looks like no more will soak into the meat mixture)

 

Preheat oven to 350°F Mix all ingredients well. Hand-ball into two-inch meatballs rounds. Bake on cookie sheets at 350°F for about 30 min, but watch them so they don’t over-cook.  You can store the Breakfast Meatballs in ziploc bags in the freezer for 3 months. Microwave using one meatball as a test meatball. When the center of the test meatball is nice and warm, chow down. A popular favorite with the kids. Freeze two dozen and you’ll be ready to serve a fun and tasty breakfast on any moment’s notice. Great with toast!

Beef and Cheese Pasta

Beef and Cheese Pasta

1 bell pepper

1 tsp. oregano

1/2 tsp. Italian seasoning

1 tsp. dried parsley

4 oz. of lean, ground round beef

1/4 cup low fat or nonfat ricotta cheese

1 clove garlic

1 medium fresh tomato

1/3 tbsp. olive oil

 

Prepare pasta-according recipe provide. Angel Hair pasta or any thin spaghetti works well here. Chop tomatoes and bell pepper and mince garlic, set aside. Heat oil in a nonstick skillet over medium heat. Sauté garlic, tomatoes and bell pepper 2-3 minutes or until bell pepper is slightly softened. Add ground beef and cook until brown, stirring occasionally. Add cooked pasta along with oregano, Italian seasoning, parsley, and ricotta. Cook for about 2-3 minutes more. Serve.

Meatballs with Tomato and Zucchini Medley

Meatballs with Tomato and Zucchini Medley

1/4 pound extra-lean ground beef or ground turkey breast

2 tablespoons whole wheat bread crumbs

2 tablespoons liquid egg substitute or 1/2 egg

3/8 teaspoon ground black pepper

1/4 teaspoon dried Italian seasoning

3 tablespoons grated Parmesan cheese

1/2 onion, finely chopped

1 cloves garlic, minced

1 zucchini, halved lengthwise and sliced

1/2 yellow squash, halved lengthwise and sliced

1/2 can (8 ounces) Italian-style cut tomatoes

1/2 can (8 ounces) crushed tomatoes

2 tablespoons chopped fresh basil

Sprig basil, for garnish

 

In a large bowl, combine the beef or turkey, bread crumbs, egg substitute or egg, 1/4 teaspoon of the pepper, the Italian seasoning, and 2 tablespoons of the cheese. Form into balls the size of walnuts.  Spray a large nonstick skillet with cooking spray and heat over medium heat. Working in batches, add the meatballs and cook for 15 minutes, or until browned and no longer pink inside. Remove to a bowl, leaving drippings in the skillet. Repeat to cook the remaining meatballs.  In the same skillet in warm drippings over medium-high heat, add the onion and garlic and cook for 5 minutes, or until the onion is tender. Stir in the zucchini, yellow squash, cut tomatoes (with juice), crushed tomatoes, the remaining 1/8 teaspoon pepper, the remaining 1 tablespoon cheese, and the meatballs. Heat to boiling. Reduce the heat to low, cover, and cook for 20 minutes. Stir in the chopped basil. Garnish with the basil sprig.

 

Yield: 4 servings

Calories: 280

Fat: 20g

Fiber: 6g

Bacon Cheeseburger Wellingtons

Bacon Cheeseburger Wellingtons

1 lb. lean ground beef

1 T. au jus seasoning mix (from 1-oz. pkg.)

1 garlic clove, minced

1/4 t. pepper

2 (8 oz.) cans crescent rolls

8 t. dijon mustard (I used regular mustard)

4 slices bacon, cooked and halved

4 (1-oz.) slices Cheddar cheese

 

In large bowl, combine ground beef, seasoning mix, garlic, and pepper; mix well. Shape mixture into 4 patties, 1/2 inch thick. Heat large skillet over med. heat until hot. Add patties; cook 10-12 minutes or until thoroughly cooked, turning once. Remove patties from skillet; drain on paper towels. Cool 5 minutes. Heat oven to 375 degrees. Unroll dough forming 13×6.5 inch rectangle. Firmly press perforations to seal. Cut dough crosswise into 2 squares. Repeat with remaining can of dough, forming 4 squares. ( I just took 4 of the triangles and pressed them together to form a rectangle, then pressed them out a little to make it more square.) Spread each square with 2 t. mustard. Place one cooked patty, 2 half slices bacon, and 1 slice cheese in center of each square. Bring 4 corners of each dough square together in center; twist to from knot in center. Pinch edges to seal. Place on ungreased cookie sheet. Bake at 375 degrees for 17-23 minutes or until golden brown.  Consider browning hamburger as you would for spaghetti, adding the ingredients, and then using as a filling instead of making one large patty per person.

Meat Balls

Meat Balls

1 pound ground chuck

4 ounces dried bread crumbs

4 large eggs

4 ounces whole milk

6 ounces grated Romano

3 ounces grated Spanish onion

2 ounces finely diced fresh garlic

2 ounces finely chopped fresh Italian parsley leaves

2 ounces finely chopped fresh basil leaves

 

Preheat oven to 350 degrees F. Spray a baking sheet with olive oil cooking spray. Mix all ingredients thoroughly in large bowl. If mixture seems a little loose add more bread crumbs. Roll meatballs loosely about the size of a golf ball and place on baking sheet. Place into preheated oven for approximately 35 to 40 minutes.

Steak Burgers

Steak Burgers

1 1/2 lb 96% lean ground beef 

6 whole grain hamburger buns, sliced 

6 1/2 oz slices reduced fat swiss cheese 

6 red or green leaf lettuce leaves 

6 1/4″ thick tomato slices 

6 1/8″ thick red onion slices 

6 tbsp chopped parsley 

1/4 C steak sauce 

 

 

Preheat indoor or outdoor grill to highest heat setting. Divide beef and shape into six patties slightly larger in diameter than buns (try not to overhandle or meat will toughen). Season both sides of patties with salt and freshly ground black pepper and place on grill. Cook 2 to 4 minutes per side until they reach desired doneness. Meanwhile, place buns on grill to toast, about 1 minute. Add 1 slice cheese to each patty to melt just before the burgers are done. Assemble burgers by placing lettuce on bottom half of each bun followed by tomato, burger, and onion. Sprinkle with parsley. Add 2 teaspoons of sauce to each burger and top with bun.

 

Yield: 6 servings

Calories: 321

Fat: 10g

Fiber: 4g

Mexican Stuffed Peppers

Mexican Stuffed Peppers

2 cans (14 1/2 ounces each) no-salt-added diced tomatoes 

1 tablespoon red wine vinegar 

1 teaspoon ground cumin 

1/4 teaspoon ground cinnamon 

1/2 teaspoon salt 

4 1/2 large bell peppers (preferably yellow and orange) 

8 ounces 95 percent lean ground beef 

1/2 cup converted brown rice 

1/3 cup finely chopped onion 

1/4 cup raisins 

chopped parsley (for garnish) 

 

In a medium bowl, combine the tomatoes (with juice), vinegar, cumin, cinnamon, and salt. Stir to mix. Pour 1 1/3 cups of the sauce mixture into a 4-quart or larger slow cooker. Finely chop the half bell pepper. Slice off the top 1/2″ of the remaining peppers. Seed the peppers and reserve the tops. In a large bowl, using your hands, combine the beef, rice, onion, raisins, chopped pepper, and the remaining sauce mixture. Spoon the mixture into the peppers and replace the tops. Place into the slow cooker. Cover and cook on low for 6 to 8 hours, or until the peppers are tender and the meat is no longer pink. Serve topped with the cooking sauce. Garnish with parsley, if desired.

 

Yield: 4 servings

Calories: 240

Fat: 4g

Fiber: 6g

Greek Meatballs

Greek Meatballs

2 cups cooked brown rice, cooled 

3/4 teaspoon dried oregano 

4 tablespoons (1 ounce) reduced-fat crumbled feta cheese, divided 

1 pound 95 percent lean ground beef 

2 medium zucchini (1 pound total), cut into thin slices 

1 cup bottled marinara sauce 

 

Preheat the oven to 450°F. Coat a 13″ x 9″ baking dish with vegetable oil spray. In a large bowl, combine the rice, oregano, and 2 tablespoons of the cheese. Stir in the beef until combined. Scatter the zucchini into the reserved baking dish in a single layer. Using a small ice cream scoop, shape the meat mixture into sixteen 1 1/2″ balls. Place the meatballs on top of the zucchini. Drizzle with the marinara sauce. Cover with aluminum foil. Bake for about 22 minutes, or until the meatballs are no longer pink. Uncover and top with the remaining 2 tablespoons of cheese. Let sit in the oven for about 1 minute, or until the cheese melts slightly.

 

Yield: 4 servings

Calories: 333

Fat: 9g

Fiber: 4g

Quick Crescent Taco Bake

Quick Crescent Taco Bake

1 lb. ground beef

1 pkg. taco seasoning

1/2 c. water

1/2 c. salsa

1 can refrigerated crescent rolls

1 1/2 c. crushed corn chips

1 c. sour cream

1 c. shredded cheddar cheese

lettuce

tomatoes

extra cheese

 

Brown meat and drain.  Add seasoning mix, water and salsa.  Simmer for 5 minutes. Spread crescent roll dough in 10 inch pie plate or 8×10 inch dish to form crust.  Seal edges. Sprinkle 1 c. chips over crust. Layer meat mixture, sour cream and cheese on top of crust. Sprinkle with remaining corn chips. Bake at 375° for 20 minutes or until crust is golden brown. Serve with lettuce, tomatoes, and more cheese.

Pot of Pizza

Pot of Pizza

8 oz. extra lean ground beef or turkey
1/2 C. chopped onion
1/2 C. chopped green pepper
1/2 C. (one 2.5 oz. jar) sliced mushrooms, drained
1 3/4 C. (one 15-oz. can) Hunt’s Tomato Sauce or Pizza Sauce
1 tsp. Italian Seasoning
1 tsp. Spenda
3 C. cooked noodles, rinsed and drained
1/4 C. shredded Kraft reduced-fat Cheddar cheese
1/4 C. shredded Kraft reduced-fat 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. Sprinkle with Parmesan cheese. Layer cheddar and mozzarella cheeses evenly over the top. Cover and cook on LOW for 6-8 hours. Mix well before serving

Yield: 6 servings
Serving Size: 1 C.

Calories: 305
Fat: 9g
Fiber: 4g

Red Wine & Blue Burgers

Red Wine & Blue Burgers

 

2 pounds ground sirloin

3 scallions, white and green parts chopped

2 tsp. (about a half palmful) grill seasoning

2 tsp. Worcestershire

1 tsp. coarse black pepper

Salt

1/2 C. dry red wine

2 T. extra-virgin olive oil (EVOO)

1 C. buttermilk

1 C. blue cheese, crumbled

1 tsp. hot sauce

4 Kaiser rolls, split and lightly toasted

2 bunches of watercress, trimmed of any thick stems

6 ribs celery, cut into three-inch sticks

Fancy potato chips, such as rosemary chips

 

While the burgers are cooking, put together the blue part of the meal: In a mixing bowl, combine the buttermilk, blue cheese, hot sauce and a little salt and pepper. Mix until thoroughly combined.

In a bowl, combine the ground sirloin, scallions, grill seasoning, Worcestershire, black pepper, a little salt and the red wine, and mix until thoroughly combined. Using the back of your hand, score the meat into 4 equal portions then make each portion into patties about an inch thick. Preheat a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 T.. Once it starts to ripple, add the patties and cook for 6-7 minutes on each side, until they reach desired doneness. Place a burger on top of each toasted bun bottom, top that with some of the watercress and a couple of dollops of the blue sauce. Serve with some fancy chips and celery sticks alongside.

Beef and Cabbage Wraps

Beef and Cabbage Wraps

 

8 8-inch flour tortillas

12 oz. lean ground beef

1/2 C. chopped onion (1 medium)

1 C. frozen whole kernel corn

1/2 to 2/3 C. bottled barbecue sauce

2 C. packaged shredded cabbage with carrot (coleslaw mix)

 

Wrap tortillas tightly in foil; place on baking sheet. Heat in 350 degrees F oven 10 minutes or until heated through. Meanwhile, in large skillet cook beef and onion until beef is brown and onion is tender. Drain. Stir in corn and 1/3 C. barbecue sauce. Cook and stir until heated through. To serve, spread one side of tortillas with some of the remaining barbecue sauce. Spoon about 1/2 C. filling on each tortilla. Add shredded cabbage mix. Roll to make wraps.

Quick Beef and Rice

Quick Beef and Rice

 

1 pound ground beef or turkey

2 cups rice

1 package onion soup mix

4 cups water

1 15 oz. can cream of mushroom soup

 

Brown the ground meat and drain if necessary. Add soup mix, rice, soup, and water and bring to a boil. Cover and simmer for 20 minutes, till rice is done.  Options: You can leave out the cream of soup if you don’t have it or just make a simple white sauce. If you don’t have any onion soup mix, sauté an onion and add 2 tsp. beef bouillon instead.

Baked Beans with Hamburger

Baked Beans with Hamburger

Baked Beans with Hamburger1 pound ground beef

2 (28-ounce) cans Bush’s Barbecue Baked Beans

1 (28-ounce) can Bush’s Bold and Spicy Baked Beans

1 bunch green onions

¾ C. brown sugar

1 tsp. barbecue sauce

1 tsp. mustard

Brown ground beef in skillet. Chop green onions. Combine all ingredients (cooked ground beef, baked beans, onions, brown sugar, barbecue sauce and mustard) in Crock-Pot or baking dish. Bake, covered, at 300 degrees for 2 hours or simmer in Crock-Pot for at least 3 hours.

 

Yield:

Calories:

Fat:

Fiber:

Impossible Pies – Savory

Impossible Pies – Savory

Impossible Pies - Savory¾ C. Bisquick
½ – 1 ½ C. Milk
2 Eggs

Fillings of choice – about 3 C. total

Grease a 9” pie pan. Layer in your filling ingredients. Mix bisquick, milk and eggs together. You can use milk plus another liquid as well, such as milk and stock, or mix in a little mustard, etc. It seems to be very forgiving in how much liquid to be added. You can season your “crust” with herbs and spices to match your filling choice if desired. Pour over filling. Bake at 400 degrees for 30-340 minutes, until knife inserted in center comes out clean.

Cheeseburger
Taco
Quesadilla
Chicken Pot Pie
Crab Cake
Chicken Cordon Bleu
Ham & Swiss
Barbecue Beef
Chicken & Broccoli
Vegetable
Chiles Rellenos
Sausage & Cheese Breakfast Bake

Pizza Muffins

Pizza Muffins

 

8 ounces ground 90% lean turkey or beef

1 1/2 C. Bisquick Reduced Fat Baking Mix

1/4 C. grated Kraft fat-free Parmesan cheese — 3/4 oz.

1 tsp. pizza or Italian seasoning

1 tsp. dried parsley flakes

1 tsp. dried onion flakes

1/4 C. green bell pepper — chopped

3/4 C. fresh tomato — chopped

1/3 C. shredded Kraft reduced-fat Cheddar cheese — 1 1/2 oz.

1/3 C. skim milk

2 tsp. vegetable oil

1 whole egg — or equivalent in egg substitute

 

Preheat oven to 375 degrees. Spray 8 wells of a 12-hole muffin pan with butter-flavored cooking spray or line with paper liners.  In a large skillet sprayed with olive-oil-flavored cooking spray, brown meat. Place skillet on a wire rack and allow to cool. Meanwhile, in a large bowl, combine baking mix, Parmesan cheese, pizza seasoning, parsley flakes, and onion flakes. Stir in green pepper, tomato, and Cheddar cheese.  In a small bowl, combine skim milk, vegetable oil, and egg. Mix well to combine. Add milk mixture to baking mix mixture. Mix gently just to combine. Fold in cooled, browned meat. Fill 8 muffin wells full. Bake 16 to 18 minutes or until a toothpick inserted in center comes out clean. Place muffin pan on a wire rack and let set 5 minutes. Remove muffins from pan and continue cooling on wire rack. Serve at once. Serves 8.

 

Yield: 8 muffins

Calories: 179

Fat: 7g

Fiber: 1g

Quick Skillet Lasagna

Quick Skillet Lasagna

 

3 C. (6 ounces) dried mafalda (mini lasagna) noodles

12 ounces lean ground beef or bulk pork sausage

1 26- to 27-3/4-ounce jar tomato-base pasta sauce

1-1/2 C. shredded mozzarella cheese (6 ounces)

1/4 C. grated Parmesan cheese (1 ounce)

 

Cook pasta according to package directions; drain. Meanwhile, cook meat in a 10-inch nonstick skillet until meat is brown; drain. Set meat aside. Wipe skillet with paper towel. Spread about half of the cooked pasta in the skillet. Cover with about half of the sauce. Spoon cooked meat over sauce. Sprinkle with 1 C. of the mozzarella cheese. Top with remaining pasta and sauce. Sprinkle remaining mozzarella and Parmesan cheese over top. Cook, covered, over medium heat for 5 to 7 minutes or until heated through and cheese melts. Remove skillet from heat and let stand, covered, for 1 minute. Makes 6 servings.

Saucy Meatball Sandwiches

Saucy Meatball Sandwiches

1/2 pound ground turkey

1/2 pound ground beef

3/4 C. breadcrumbs

2 tsp. dried Italian seasoning

2 cloves garlic, minced

2 T.p. fresh parsley, chopped

2 T.p. grated Parmesan cheese

1 egg, beaten

1 jar spaghetti sauce

1 C. Coarsely Chopped Onion

1 C. shredded cheese

French Baguettes or Hoagie rolls

Preheat oven to 350 degrees. Mix ground turkey with ground beef thoroughly. Add next 6ingredients and shape into meatballs. Place meatballs into a 9 x 13 baking dish that has been sprayed with cooking spray. Bake in oven for 20 to 30 minutes or until cooked through. Remove dish from oven and add spaghetti sauce and onions. Bake another 10 minutes or until sauce is heated. Serve on buns with cheese sprinkled on top of meatballs. Place back in warm oven to melt cheese, if desired. You can also use frozen meatballs; add to sauce and onions on stovetop. Bring to boiling and then reduce heat and simmer, covered, about ten minutes, until meatballs are thawed and sauce is hot; stirring occasionally.

Sheet Pan Meatballs and Sausage

Sheet Pan Meatballs and Sausage

Sheet Pan Meatballs and Sausage

2 T. olive oil

1 onion, finely chopped

4 cloves garlic, minced

2 tsp. dried oregano

1/4 tsp. red pepper flakes

4 slices hearty white sandwich bread

3/4 C. milk

1 lb sweet Italian sausage links

1 C. parmesan cheese, grated

1/2 C. chopped fresh parsley leaves

2 large eggs

2 cloves garlic, minced

1 1/2 tsp. salt

2 1/2 lb. ground beef chuck

 

Heat oil in a large skillet over medium-high heat. Cook onions until golden, 10 to 15 minutes. Add garlic, oregano, and pepper flakes and cook until fragrant, about 30 seconds. Transfer to a large bowl to slightly cool.   Meanwhile, adjust oven rack to upper-middle position and preheat oven to 475 degrees. Mash the bread and milk with the onion mixture.  Remove the casings from two of the sausage links and add to the bread mixture along with the parmesan, parsley, eggs, garlic, and salt.  Mix well with your hands to combine.  Add the ground beef and knead with your hands until well combined. Form mixture into 2 1/2-inch meatballs (you should have about 16 meatballs), and place on rimmed baking sheet.  Arrange the remaining sausages around the meatballs and bake until well browned, about 20 minutes. Once your meatballs and sausage are cooked, you can transfer them to your favorite sauce to simmer for a bit and add flavor to it, fill some hoagie rolls with them and top with mozzarella, or freeze for later use!

Bite-Size Taco Turnovers

Bite-Size Taco Turnovers

1/2 lb. ground beef

1/4 C. taco sauce

2 tsp. chili powder

1/4 tsp. onion powder

1/4 tsp. garlic powder

1 10-ounce package refrigerated pizza dough

1/4 C. shredded American cheese or cheddar cheese

1 egg

1 tsp. water

For filling, cook ground beef in a small skillet until brown. Drain off fat. Stir in taco sauce, chili powder, onion powder and garlic powder. Set aside. Unroll pizza dough. Roll dough into a 14×10-1/2-inch rectangle. Cut into twelve 3-1/2-inch squares. Divide filling among dough squares. Sprinkle with cheese. Brush edges with water. Lift one corner of each square and stretch dough to the opposite corner, making a triangle. Press edges well with a fork to seal.  Arrange on a greased baking sheet. Prick with fork. Combine egg and the 1 tsp. water; brush onto turnovers. Bake in a 425 degree F oven for 8 to 10 minutes or until golden. Let stand 5 minutes before serving.

Sheet Pan Meat Lovers Breakfast Pizza

Sheet Pan Meat Lovers Breakfast Pizza

Sheet Pan Meat Lovers Breakfast Pizza

2 pkgs. Crescent Dough Sheets

½ lb. Ground Chuck

4 slices Bacon cooked crumbled

½ pkg. 8 oz. Jimmy Dean Sausage (or your favorite)

6 thin slices sandwich Ham cut into strips or smaller

7 ounces Pepperoni slices (one small package)

2 C. Shredded Hash Browns thawed

2 C. Shredded Cheese Cheddar or a blend of your favorites

6 eggs

¼ C. milk

½ tsp. salt

½ tsp. ground black pepper

4 tsp. grated Parmesan Cheese

 

Preheat oven to 375F. Take crescent roll dough out of fridge 15 minutes before using. Spray jelly roll pan (10×15) with nonstick spray. Combine eggs, milk, salt, pepper and Parmesan together and set aside. In a large skillet, brown the ground chuck, bacon and sausage and drain. Spread the dough in the pan and up the sides. Pinch the seams together. Spread the hash browns over the dough. Spread the ground chuck mixture, ham and pepperoni over the hash browns. Spread the cheese over the meat. Pour the egg mixture on top the cheese. Lightly sprinkle all with grated Parmesan Cheese. Bake pizza at 375F for 25-30 minutes or until eggs are set in the middle.

Crescent Dough Cabbage & Beef Bundles

Crescent Dough Cabbage & Beef Bundles

Crescent Dough Cabbage & Beef Bundles

1/3 C. mayonnaise

2 tsp. horseradish

 

1 pound ground beef

1/3 C. diced onion

4 C. chopped Napa cabbage

1 tsp. salt

1/4 tsp. pepper

1/2 C. shredded Cheddar cheese

2 cans (8 oz ea) crescent rolls

 

Combine the mayonnaise and horseradish in a small bowl and mix completely. Refrigerate until needed.  Preheat the oven to 375ºF.  Cook the ground beef in a large skillet over medium high-heat until browned, breaking it up as it cooks. In the last few minutes, add the onions and cook until the onion is soft. Drain, if needed.  Add the cabbage, salt, and pepper; stir to mix. Cover the pan and reduce the heat to medium. Cook until the cabbage is crisp-tender, stirring occasionally, about 10-15 minutes.  Remove from the heat and allow to cool for 5 minutes.  Stir in the cheese. Separate the crescent dough into 16 triangles, pressing each triangle out slightly to form a larger triangle. Spoon about 1/4 C. beef mixture on shortest side of each triangle. Roll up, starting at shortest side of triangle, gently wrapping dough around beef mixture and rolling to opposite point. Pinch edges to seal. Place point side down on ungreased large cookie sheet.. Bake in the preheated oven for 15 to 20 minutes, or until golden brown. Serve the bundles with the horseradish mayo for dipping.

Homemade Philly Cheesesteak Hamburger Helper

Homemade Philly Cheesesteak Hamburger Helper

Homemade Philly Cheesesteak Hamburger Helper

1 pound ground beef

1 large sweet onion, diced

1 large green bell pepper, diced

8 ounces brown mushrooms, chopped

2 tsp. ketchup

1 tsp. Worcestershire sauce

1 tsp. Kosher salt

1 tsp. fresh ground black pepper

4 C. beef or chicken broth

8 ounces elbow macaroni

4 ounces provolone cheese slices, chopped (or 4 ounces shredded)

2 tsp. minced parsley, for garnish

Method

 

Add the ground beef to a large deep skillet over medium high heat. Cook until a brown crust appears before breaking the beef apart. Sauté until no longer pink. Add the onions, bell peppers, and mushrooms. Cook for 4-5 minutes, stirring periodically, until the vegetables are soft and the mushrooms have released their liquid. Add the broth, ketchup, Worcestershire sauce, salt, and black pepper to the pan and stir to combine. Bring to a boil over medium heat, then add macaroni. Cover with a tight fitting lid and cook for 5-7 minutes or until noodles are just barely al dente (do not overcook), stirring once to make sure nothing is sticking. Remove cover, reduce heat to medium low and let simmer for another 5 minutes to thicken before serving. Turn off the heat, add in the provolone cheese and stir until melted and well combined. Garnish with minced parsley. Serve.

Homemade Cheeseburger Macaroni Hamburger Helper

Homemade Cheeseburger Macaroni Hamburger Helper

Homemade Cheeseburger Macaroni Hamburger Helper

1 pound ground beef

1 medium onion, diced

2 large cloves garlic, minced

2 1/2 C. beef broth

1 tsp. yellow mustard

1/2 C. ketchup

1/4 C. tomato paste

1 tsp. pickle juice (optional)

1 tsp. salt

1/2 tsp. black pepper

8 ounces macaroni

1 C. (4 ounces) cheddar cheese, grated

Scallions, chopped, for serving (optional)

In a large skillet over medium-high heat, sauté the beef, onions and garlic, breaking apart the meat as you go, until the onions are soft and the meat cooked through. Drain off grease and return pan to heat.  In a medium bowl, whisk together the beef broth, mustard, ketchup, tomato paste, pickle juice (if using), salt, and pepper. Add to meat. Bring the meat mixture to a boil, then add macaroni. Reduce the heat to medium low, and cover. Continue cooking for 10 to 12 minutes, until the pasta is tender (check it a couple of times during cooking to make sure the pasta isn’t sticking to the bottom).  When the macaroni is done, sprinkle the grated cheese on top. Stir until melted, about 1 minute. Top with scallions, if desired, and serve immediately.

Wild Rice Hot Dish

Wild Rice Hot Dish

1 lb. ground beef

1 green pepper

1 C. celery, chopped

1 can mushrooms

1/2 pkg. slivered almonds

1 can mushroom soup

4 C. canned chicken broth

1 C. wild rice, washed

1 T. soy sauce

Pinch of rosemary

Handful of cranberries (preferably fresh, although dried will work, too)

 

Brown first four ingredients in a pan. Add the rest of the ingredients. Bake at 375 degrees for 1 1/2 hours. Rice will soak up the broth and pop open. After 1 hour, put the cranberries on the top of the hot dish. This will give the dish a surprisingly tart flavor when the berries are mixed in with the rest of the hot dish.

Macaroni and Beef Hot Dish

Macaroni and Beef Hot Dish

1 lb. elbow macaroni

1 medium onion, chopped

1 lb. ground beef, cooked and drained

1 28 oz. can Italian tomatoes with liquid, broken up (may want to add 1 smaller can, too…drain and reserve liquid, in case it is needed)

Salt and pepper

2 C. shredded cheddar or mozzarella

 

Cook macaroni until just tender. Brown beef with onions and drain. Mix macaroni, meat and tomatoes, season. Pour half into a lightly buttered casserole and top with half of cheese. Add remainder of mixture and top with remainder of cheese. Bake at 350 degrees for 30 minutes.

VARIATIONS: You can add oregano, chopped garlic, Italian seasoning, etc.

Tamale Pie

Tamale Pie

2 lbs. ground beef

1 large chopped onion

1 large chopped green bell pepper

1 C. tomato sauce

1 can chopped black olives

1 1/2 C. yellow corn meal

3/4 lbs. shredded cheddar cheese

1 tsp. ground cumin or 2 tsp. chili powder

1/2 tsp. salt

1/2 tsp. ground black pepper

1/2 tsp. salt (once again)

 

To a large skillet add ground beef, onion, green pepper, cumin, salt and pepper. Saute until beef is browned and veggies are soft. Drain fat from pan. Add tomato sauce and stir until boiling. In medium sauce pan, stir 2 1/2 C. water, corn meal and 1/2 tsp. salt. Bring mixture to boil until thickened. Grease huge casserole (hot dish) dish, coat bottom of casserole (hot dish) dish with half the corn meal mixture, pour beef mixture into casserole (hot dish), cover top with chopped or sliced black olives. Layer cheddar cheese over top of that. Spoon remainder of hot corn meal mixture over entire top. If need be, make another batch of corn meal mixture for top. Bake at 350 degrees until top is golden brown and bubbly.

Bacon & Beef Hot Dish

Bacon & Beef Hot Dish

3-4 strips bacon (more if you use center cut)

1 C. diced celery

1 C. diced green pepper

1 C. diced onion

1 lb. lean ground beef

3 C. cooked rice

1 can tomato soup

salt & pepper to taste

 

Dice bacon and cook over low heat to render most of the fat without overcooking — you want it a bit short of crumbly. Remove to large mixing bowl. Leave a T. or so of fat in pan. Raise heat to medium high and add vegetables and salt and pepper to taste. Sauté vegetables until tender. Don’t brown. I start with the celery and give it an extra minute or two. Add vegetables to bacon in mixing bowl. Brown ground beef, breaking into fairly small pieces. Drain and add to bacon and vegetables. Add rice and mix thoroughly. Add soup and mix again. Taste and adjust seasoning. Put in casserole (hot dish) dish and bake covered at 350 degrees for 45 minutes to an hour. Bacon never tasted so good!

Taco Braid

Taco Braid

1 teaspoon active dry yeast

2 tablespoons sugar, divided

3/4 cup warm water (110° to 115°), divided

2 tablespoons butter, softened

2 tablespoons nonfat dry milk powder

1 egg, lightly beaten

1/2 teaspoon salt

2 cups all-purpose flour

FILLING:

1 pound lean ground beef (90% lean)

1/4 cup sliced fresh mushrooms

1 can (8 ounces) tomato sauce

2 tablespoons taco seasoning

1 egg, lightly beaten

1/2 cup shredded cheddar cheese

1/4 cup sliced ripe olives

In a large bowl, dissolve yeast and 1 teaspoon sugar in 1/2 cup water; let stand for 5 minutes. Add the butter, milk powder, egg, salt, remaining sugar and water and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.  Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to greased top. Cover and let rise in a warm place until doubled, about 1 hour.  In a large skillet, cook beef and mushrooms over medium heat until meat is no longer pink; drain. Stir in tomato sauce and taco seasoning. Set aside 1 tablespoon beaten egg. Stir remaining egg into beef mixture. Cool completely.  Punch dough down. Turn onto a lightly floured surface; roll into a 15-in. x 12-in. rectangle. Place on a greased baking sheet. Spread filling lengthwise down center third of rectangle. Sprinkle with cheese and olives.  On each long side, cut 1-in.-wide strips about 2-1/2 in. into center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal and tuck under. Cover and let rise for 30 minutes.  Brush with reserved egg. Bake at 350° for 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool. Yield: 12-16 servings.

You can use 1 1/2 cans of crescent rolls instead of making your own dough.  Lay the three blocks of dough next to each other and pinch up all the perforations to make a single sheet of dough.

Taco Meatloaf

Taco Meatloaf

 

3 eggs, lightly beaten

2 cups picante sauce, divided

1 can (16 ounces) kidney beans, rinsed and drained

1 can (11 ounces) Mexicorn, drained

1 medium onion, chopped

2 cans (2-1/4 ounces each) sliced ripe olives, drained

3/4 cup dry bread crumbs

1 envelope taco seasoning

1 teaspoon ground cumin

1 teaspoon chili powder

2 pounds ground beef

2 cups (8 ounces) shredded cheddar cheese

Additional picante sauce, optional

 

In a large bowl, combine the eggs, 1/2 cup picante sauce, beans, corn, onion, olives, bread crumbs, taco seasoning, cumin and chili powder. Crumble beef over mixture and mix well.  Pat into two ungreased 9-in. x 5-in. loaf pans. Bake, uncovered, at 350° for 50-55 minutes or until no pink remains and a meat thermometer reads 160°.  Spoon remaining picante sauce over each meat loaf; sprinkle with cheese. Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before slicing. Serve with additional picante sauce if desired. Yield: 2 meat loaves (6 servings each).

Sour Cream Casserole Hot Dish

Sour Cream Casserole Hot Dish

1 lb. lean ground beef

12 oz. egg noodles

8 oz. sour cream

8 oz. cream cheese

4 oz. grated sharp cheddar cheese

2 cans tomato sauce

1 bunch green onions

 

Brown ground beef, season to taste with garlic salt and/or pepper, and drain fat. Add tomato sauce and simmer while you cook the noodles according to package instructions. Mix the sour cream and cream cheese. Chop up onion and add all chopped onion minus a handful of green top to the sour cream/cream cheese mixture. Rinse and dry noodles. Layer a 13×9 pan with half of each: noodles, hamburger, & then sour cream/cream cheese/onion mixture. Repeat. Top off the layers with the grated cheddar cheese and for style and color, sprinkle the handful of chopped green onion top. Cover & bake to heat through and melt cheddar at 350 degrees. Serve with salad/bread/cold beverage. And a dish from Aunt Sunny would not be complete without parsley garnish.

15 Minute Hamburger Stroganoff

15 Minute Hamburger Stroganoff

1 lb. hamburger

8 to 10 oz. bag wide egg noodles

1 can cream of mushroom soup

3 T.p. sour cream

2 T.p. chopped onion

Salt and pepper

1 sm. can sliced mushrooms (optional)

 

Brown hamburger with chopped onion, salt and pepper, browning meat to taste. Drain off drippings.

While meat is browning, boil water for cooking egg noodles. Salt water, if desired. Cook noodles to desired tenderness. Drain off water. Add to drained hamburger mixture 1 can cream of mushroom soup and 3 T. sour cream. Stir over medium heat. Add can of drained mushrooms. Heat thoroughly. Add hamburger mixture to drained noodles or serve hamburger mixture over noodles.

Lamb Ragu with Mint

Lamb Ragu with Mint

Lamb Ragu with Mint

1 lb. rigatoni pasta

2 T. olive oil

2 shallots, chopped

1 clove garlic, minced

1 1/2 lb. ground lamb

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

1 C. red wine

4 C. marinara sauce, store-bought or home made

1/2 C. fresh mint leaves, torn

1/2 C. ricotta cheese

 

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta. Meanwhile, in a large skillet warm the olive oil over high heat. Add the shallots and the garlic and cook until tender, about 3 minutes. Add the ground lamb, salt, and pepper. Cook until the lamb has browned and the juices have evaporated. Add the wine, scraping up any brown bits from the bottom of the pan using a wooden spoon. Simmer until the wine has reduced by half. Add the marinara sauce and simmer over low heat until the flavors have blended, about 10 minutes. Add the mint and ricotta and stir until mixed. Add the pasta and stir to coat. Serve immediately.

 

Giada’s Homemade Marinara Sauce:  1/2 C. extra-virgin olive oil , 2 small onions, finely chopped , 2 garlic cloves, finely chopped , 2 stalks celery, finely chopped , 2 carrots, peeled and finely chopped , 1/2 tsp. sea salt , 1/2 tsp. freshly ground black pepper , 2 (32-ounce) cans crushed tomatoes, 2 dried bay leaves In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and sauté until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 tsp. of each salt and pepper. Sauté until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)