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Ground Beef Flautas

Ground Beef Flautas

2 lbs ground beef

1 tsp. Salt

2 T. Chili powder

2 T. Paprika

1 tsp. Cumin

1 tsp. Garlic powder or 2 cloves

1/2 diced Bell pepper

1/2 diced medium Onion

12 corn tortillas

 

In 2 quart sauce pan add ground beef, salt, chili powder, garlic, cumin, paprika. Enough water to cover meat. Bring to a boil. Simmer over medium low heat about an hour. Then add 1/2 medium chopped onion, 1/2 medium chopped bell pepper continue cooking 20 or 30 more minutes. For beef flautas: Heat oil in skillet. Cook corn tortillas, one at a time, in hot oil until soft, about 5 to 10 seconds; drain. Strain liquid, then spoon 1 T. of the beef meat in center of each tortilla. Roll the tortilla around the beef filling into flute shape. Use toothpicks to hold the tortilla in the flute shape. Fry beef flautas approximately 2-3 minutes or until tortilla holds its shape. Remove the toothpicks and serve 2-3 flautas on a plate.

Belize Beef on Spiced Potatoes

Belize Beef on Spiced Potatoes

1 pound ground beef round

1 can (14-1/2 oz.) zesty diced tomatoes, undrained

1-1/2 tsp. jarred minced garlic

1 tsp. Caribbean jerk seasoning

2 large unpeeled baking potatoes, such as russets (8 to 10 oz. each)

 Salt, pepper and Caribbean jerk seasoning

 

Topping:

1/2 C. plain yogurt

3/4 tsp. jarred minced garlic

1/2 tsp. Caribbean jerk seasoning

 

Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into small crumbles. Pour off drippings. Reserve 1 T. diced tomatoes. Add remaining tomatoes with liquid, 1-1/2 tsp. garlic and 1 tsp. jerk seasoning to beef; bring to a boil. Reduce heat; cover and simmer 8 minutes, stirring occasionally. Uncover skillet; continue simmering 7 minutes, stirring occasionally. Season with salt and pepper.  Meanwhile cut potatoes lengthwise into 1/4-inch thick slices; pierce in several places with a fork. Dip in cold water; sprinkle lightly with salt, pepper and jerk seasoning. Place in single layer on nonstick baking pan. Broil 3 to 6 inches from heat 10 to 12 minutes or until tender and lightly browned, turning once.  Combine topping ingredients and reserved 1 T. tomatoes in small bowl; season with salt and pepper. Spoon beef mixture over potatoes. Serve with topping.

 

Yield: 4 servings

Calories: 370 (85% lean ground beef)

Fat: 15g

Fiber:  

Taco Pockets

Taco Pockets

1 1/3 lb. ground sirloin or ground turkey breast

1 small onion, finely chopped

2 cloves garlic, chopped

1 T. (a palmful) ground cumin

1 T., (a palmful) dark chili powder

1 tsp. cayenne pepper sauce

1 tsp. (1/3 palmful) coarse salt,

1 T. (1 turn around the pan) vegetable oil,

4(12-inch diameter) soft flour tortillas

1 C. mild taco sauce

1 heart of romaine lettuce, shredded

2 small plum tomatoes, seeded and chopped

2 C. shredded monterey jack

Accompaniments:

Cut fresh seasonal vegetable pieces and strips

Assorted organic tortillas like blue corn, red corn or black bean

Prepared mild salsa, for dipping chips and vegetables, recipe follows

 

Combine ground meat with onion, garlic, spices, and salt and form 4 patties. Pan fry patties in 1 T. oil over medium high heat for 7 minutes on each side. To make a taco pocket, blister a flour tortilla on a hot griddle pan for 30 seconds on each side. Place tortilla on dinner plate and spread surface with 1 /4 C. mild taco sauce. Pile shredded lettuce, tomatoes and a handful of cheese in center of tortilla. Top veggies and cheese with cooked taco burger patty and wrap tortilla up and over patty on all four sides. Turn square pouch over and cut from corner to corner, making 2 taco pockets that will not crumble and drip like traditional tacos. Serve taco pockets with cut fresh seasonal veggies, assorted tortilla chips and mild salsa for dipping.

Homemade Beefaroni

Homemade Beefaroni

 

1 lb. ground beef

2 14.5 oz cans tomato sauce

1/2 C. grated Parmesan cheese

1/4 C. water

1 T. sugar

1 t. each garlic powder, salt and Italian seasoning

1/4 t. black pepper

1 lb. cooked pasta (I used the new Barilla piccolini ziti, because of it’s closeness in shape to the traditional beefaroni noodles, but any shape would be fine.)

 

Brown ground beef in a sauce pan and drain. Stir in remaining ingredients, except the pasta. Simmer for about 10 minutes, to let the flavors combine. Stir in the pasta until coated. Enjoy!

Taco Muffins

Taco Muffins

1 pound ground beef

3/4 C. water

1 envelope taco seasoing

1/4 C. butter, softened

1/4 C. sugar

1 egg

1-3/4 C. all-purpose flour

4 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1 C. buttermilk

1 C. salsa

1 C. (4 ounces) shredded cheddar cheese

 

In a large skillet, cook beef over medium heat until no longer pink; drain. Add water and taco seasoning; simmer, uncovered, for 15 minutes. Cool.  In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine dry ingredients; add to the creamed mixture alternately with buttermilk, beating well after each addition. Fold in meat mixture.  Fill greased muffin C. two-thirds full. Bake at 425° for 12-15 minutes or until golden brown. Carefully remove muffins to a greased 13-in. x 9-in. baking dish. Top each with salsa and cheese. Bake 5 minutes longer or until the cheese is melted. Yield: about 16 muffins. To serve Taco Muffins as an appetizer, bake in miniature muffin C., reducing the baking time, and have your guests top their own servings with salsa and cheese.

Easy & Creamy Italian Skillet Dinner

Easy & Creamy Italian Skillet Dinner

1/2 lb. ground beef

1/2 onion, diced

1/2 green pepper, diced

1 t. salt

1 t. garlic powder

1 T. Italian seasoning

1 80z. can tomato sauce

1 15oz. can diced tomatoes

1 16oz. container ricotta cheese

1/2 lb. pasta, cooked and drained (I used bowtie pasta)

1 C. mozzarella cheese, shredded

 

In a large skillet, cook ground beef with onions and green pepper. Season with salt, garlic powder and Italian seasoning. Drain when browned. Add tomato sauce and diced tomatoes to skillet. Simmer for 10 minutes. Stir in ricotta cheese until combined. Stir in pasta. Sprinkle cheese on top, cover and remove from heat. Let sit for 5 minutes, until cheese is melted. Serve and enjoy. This is super Stolen Moments friendly. After step 2, place in refrigerator. Warm over low heat on the stove, stirring occasionally. Sprinkle with cheese once warmed and serve.

Beef Triangles with Chutney Sauce

Beef Triangles with Chutney Sauce

1/2 C. plain low-fat yogurt
1/2 C. mango chutney
1 lb. ground chuck
1/2 C. chopped onion
1/3 C. dried currants
1/2 tsp. salt
1/2 tsp. ground cumin
1/4 tsp. ground nutmeg
1/4 tsp. ground cinnamon
1/8 tsp. ground red pepper
1/8 tsp. black pepper
1/2 C. water
1 T. cornstarch
15 sheets frozen phyllo dough, thawed
Butter-flavored vegetable cooking spray

Combine yogurt and mango chutney in a bowl; stir well, and set chutney sauce aside. Cook meat and onion in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain meat mixture in a colander; wipe drippings from skillet with a paper towel. Return meat mixture to skillet. Add currants and next 6 ingredients (currants through black pepper); stir well. Combine water and cornstarch; stir well, and add to the meat mixture. Cook over medium heat 2 minutes, stirring constantly. Remove from heat; set aside. Working with 1 phyllo sheet at a time, cut each sheet lengthwise into 4 (3 1/2-inch-wide) strips; lightly coat strips with cooking spray (cover remaining phyllo dough to keep it from drying out). Stack 2 strips, and spoon about 1 T. meat mixture onto one end of each stack. Fold the left bottom corner over mixture, forming a triangle; keep folding back and forth into a triangle to end of strip. Place triangles, seam sides down, on a baking sheet; lightly coat with cooking spray. Bake at 400� for 12 minutes or until golden. Serve warm with chutney sauce.

Yield: 30 appetizers
Serving size: 1 triangle and 1 1/2 tsp. sauce

Calories: 82
Fat: 3g
Fiber: 0g

Chipotle Tamale Pie

Chipotle Tamale Pie

1 3/4 C. chopped onion
3/4 C. chopped green bell pepper
3/4 lb. ground round
1/2 C. bottled salsa
1 to 2 T. bottled chipotle sauce (such as La Preferidia) or hot sauce
1 (15 1/2-oz.) can pinto beans in zesty sauce (such as S&W), undrained
1 (14.5-oz.) can no-salt-added diced tomatoes, drained
3/4 C. chopped fresh cilantro, divided
1 C. all-purpose flour
3/4 C. yellow cornmeal
2 T. sugar
2 tsp. baking powder
1/2 tsp. salt
2/3 C. 1% low-fat milk
1 1/2 T. butter, melted
1 large egg, lightly beaten

Preheat oven to 400�. Heat a large nonstick skillet over medium-high heat. Add onion, bell pepper, and beef; cook 5 minutes or until meat is browned, stirring to crumble. Stir in the salsa, chipotle sauce, beans, and tomatoes; cook 5 minutes, stirring occasionally. Stir in 1/2 C. cilantro. Spoon beef mixture into a 3-quart casserole. Lightly spoon flour into a dry measuring C.; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a large bowl. Add 1/4 C. cilantro, milk, butter, and egg; stir until well-blended. Spoon the batter over beef mixture; spread evenly. Bake at 400� for 35 minutes or until golden.

Yield: 8 servings
Calories: 329
Fat: 11g
Fiber: 5.8g

Meatballs in Saffron-Almond Sauce

Meatballs in Saffron-Almond Sauce

3 slices whole-grain bread, divided
1/2 lb. ground round
1/2 lb. ground turkey
2 T. chopped onion
2 T. chopped fresh parsley
1/4 tsp. salt
1/4 tsp. pepper
1/8 tsp. ground nutmeg
1 clove garlic, minced
1 large egg, lightly beaten
cooking spray
1/4 C. blanched almonds, toasted
1/2 C. dry white wine
1/2 tsp. crushed saffron threads
1/4 tsp. salt
1/4 tsp. pepper
1/8 tsp. ground cloves
2 cloves garlic
1 (14.5 oz.) can no-salt-added beef broth
Chopped fresh parsley (optional)

Preheat oven to 350 degrees. Place 2 bread slices in a food processor; process 30 seconds or until crumbs are fine. Combine the breadcrumbs, beef, and next 8 ingredients (beef through egg) in a bowl. Shape mixture into 24 (1-inch) meatballs. Place meatballs on a broiler pan coated with cooking spray. Bake at 350 degrees for 17 minutes or until browned. Combine 1 bread slice, almonds, and next 6 ingredients (almonds through garlic) in a food processor, and process until smooth. Spoon mixture into a skillet; add broth, and bring to a boil over medium-high heat. Add meatballs; reduce heat, and simmer, uncovered, 15 minutes, stirring occasionally. Sprinkle with parsley, if desired.

Yield: 8 servings
Serving size: 3 meatballs and 2 tablespoons sauce

Calories: 162
Fat: 7.9g
Fiber: 1g

Individual Sicilian Meat Loaves

Individual Sicilian Meat Loaves

1 beaten egg

1 14-ounce jar garlic and onion pasta sauce (1-3/4 C.)

1/4 C. seasoned fine dry bread crumbs

1/4 tsp. salt

1/4 tsp. black pepper

12 ounces ground beef

2 ounces mozzarella cheese

4 thin slices prosciutto or cooked ham (about 2 ounces)

1 9-ounce package refrigerated plain or spinach fettuccine

 

Preheat oven to 400 degrees F. In a medium bowl beat egg with a whisk. Stir in 1/4 C. of the pasta sauce, the fine dry bread crumbs, salt, and pepper. Add ground beef; mix well.  Cut mozzarella cheese into four logs, each measuring approximately 2 1/4×3/4×1/2 inches. Wrap a slice of prosciutto or ham around each cheese log. Shape one-fourth of the ground beef mixture around each cheese log to form a loaf. Flatten each meat loaf to 1-1/2 inch thickness. Place the four meat loaves in a shallow baking pan.  Bake loaves about 20 minutes or until meat is done (160 degrees F).*  Meanwhile, cook pasta according to package directions. In a small saucepan heat remaining pasta sauce over medium heat until bubbly.  Arrange meat loaves over hot cooked pasta. Spoon sauce over top. Makes 4 servings.  *NOTE: The internal color of a meat loaf is not a reliable doneness indicator. A beef or pork loaf cooked to 160 degrees F is safe, regardless of color. To measure the doneness of a meat loaf, insert an instant-read thermometer into the center of the loaf.

Mega Meatball Pizza

Mega Meatball Pizza

1 pizza dough, store bought or from your favorite pizza shop

A palm full all-purpose flour or cornmeal

Extra-virgin olive oil, for drizzling, plus 2 T. – 2 turns of the pan

2 T. finely chopped rosemary leaves, a couple of sprigs

Coarse salt

1 1/2 lb. ground sirloin

1 medium onion, finely chopped

4 to 6 cloves garlic, finely chopped

Black pepper

1 (6-oz.) can tomato paste

1/2 C. grated Parmigiano-Reggiano

A handful flat-leaf parsley, chopped

1 tsp. dried oregano

3/4 lb. fresh mozzarella or brick mozzarella, your choice, sliced or grated

 

Preheat oven to 425 degrees F. On a round pizza stone or pan or on a rectangular baking sheet, using flour or cornmeal to dust the dough, spread out the dough to form your crust. If you are using a baking sheet, drizzle pan with extra-virgin olive oil then set crust in place. Poke the pizza dough in several areas with the tines of a fork. Drizzle the dough with extra-virgin olive oil then season it with finely chopped rosemary and a little salt. Place in oven 10 minutes. Heat a large skillet over medium high heat. Add 2 T. extra-virgin olive oil, 2 turns of the pan, then the meat. Brown and crumble meat a couple of minutes, then add onions and garlic. Season the meat with salt and pepper then work in the tomato paste using the back of a wooden spoon to combine. Stir in the cheese, parsley and oregano. Remove pizza crust from oven and top with meat. Arrange cheese over the pizza, working to edges. Return the pizza to the oven and bake until cheese is golden, another 10 to 12 minutes.

Smoky Turkey Shepherd’s Pie

Smoky Turkey Shepherd’s Pie

3 large Idaho potatoes, peeled and cubed

Coarse salt

2 T. EVOO – extra-virgin olive oil – 2 turns of the pan

1/4 lb. smoky bacon or turkey bacon, chopped

1 1/3 lb. ground turkey breast

1 T. smoked paprika, available in small cans on spice aisle of market (You may substitute 1 1/2 tsp. each sweet paprika and cumin combined)

Coarse black pepper

2 T., 5 or 6 sprigs, fresh thyme leaves

1 medium onion, chopped

2 carrots, peeled and diced

3 ribs celery from the heart, chopped

1 small red bell pepper, seeded and chopped

2 C. frozen peas

2 T. all-purpose flour

2 C. chicken broth

1 C. sour cream, divided

3 T. butter

1 large egg, beaten

10 to 12 blades fresh chives, chopped or snipped

Bring a medium pot of water to a boil, salt it, and cook the potatoes until tender, 12 to 15 minutes. Heat a deep, large skillet over medium-high heat. Add EVOO, 2 turns of the pan, to the skillet. Add bacon and brown it up, then add ground turkey to the pan and break it up. Season the turkey with smoked paprika, salt and pepper and thyme. When turkey browns up, add: onions, carrots, celery. Season the veggies with salt and pepper. Cook 5 minutes, then add red pepper and peas cook another 2 minutes. Stir in flour and cook flour 2 minutes. Whisk in broth and combine. Add 1/2 C. of sour cream and combine. Simmer mixture over low heat. Preheat your broiler to high. When potatoes are tender, add a ladle of cooking water to the egg. Drain potatoes and return to the warm pot to dry them out a little. Add remaining 1/2 C. sour cream, butter, half of the chives, and salt and pepper. Smash and mash the potatoes, mashing in the beaten, tempered egg. If the potatoes are too tight, mix in a splash of milk. Pour turkey mixture into a medium casserole dish. Top turkey with an even layer of smashed potatoes and place casserole 5 inches from hot broiler. Broil the potatoes until golden at edges and remove the casserole from the oven. Garnish the casserole with the remaining chives and a sprinkle of smoked paprika. Variation: Omit potatoes, peas and egg. Swap 2 lb. ground lamb or sirloin for the turkey, beef stock for the chicken stock and add 1/2 lb. wide egg noodles. Serve the goulash over the cooked egg noodles dressed with the butter and chives.

Hawaii Burgers

Hawaii Burgers

2 lbs ground turkey breast

1/2 tsp. ground ginger

2 T. low sodium soy sauce

2 garlic cloves

2 green onions, chopped

1/2 C. Hoisin sauce

2 tsp. Sesame oil

1 cored fresh Pineapple, cut into rings

 

Mix turkey with ginger, soy sauce, garlic and onions. Form into patties and cook for 5 minutes on each side on grill. As burgers cook, baste with hoisin mixed with sesame oil. Grill pineapple rings alongside burgers. Place burgers on buns and top with grilled pineapple rings and lettuce.

Turkey Loco Burgers with Chunky Guacamole

Turkey Loco Burgers with Chunky Guacamole

1 lb. ground turkey

1 tsp. Ground cumin

1-2 T. chopped fresh oregano (a handful of leaves)

1/4 onion, grated

1 lime, juice of

 Hot pepper sauce (to taste or a few shakes)

 Coarse salt

 Cracked black pepper

4 crusty rolls, split

 Romaine lettuce leaves

Chunky Guacamole

2 avocados, peeled and pitted

1/4 medium Spanish onion, grated

1 jalapeno pepper, minced (or serrano)

 Coarse salt

1 plum tomato, seeded and diced

 

In a bowl, combine the turkey and the next 7 ingredients. Form mixture into 4 patties and grill over medium-high heat for 6 minutes on each side. While the burgers are cooking, mash the avocados with the onion, chile pepper, salt, and tomato—leave it chunky. Place each burger on a bun and pile it with chunky guacamole and a piece of romaine.

Pot-Sticker Pockets

Pot-Sticker Pockets

1 1/2 lb. ground pork

1/2 C. water chestnuts

2 green onions, chopped

3 T. Soy Sauce

1″ piece fresh Ginger, grated

2 cloves Garlic, minced

Pinch Crushed Red Pepper

1/2 orange

8 flour tortillas

2 tsp. Honey

1/4 C. white Vinegar

1 cucumber, seeded, peeled, thinly sliced

1/2 carrot, shredded

Hoisin Sauce

Bibb lettuce

 

Combine pork and next 7 ingredients in bowl. Form into patties and cook 5 minutes per side on grill pan or on a grill over medium-high heat. Baste with hoisin sauce as they cook.  Mix honey and vinegar. Coat cuke and carrot with mixture.  Thinly slice Bibb lettuce into shreds. Heat tortilla 15 seconds per side on a dry pan over high heat. Paint tortilla with hoisin. Place lettuce in center and top with some carrot and cucumber. Add pork patty and fold up sides to form a square. Cut across diagonal to form triangle pockets.

Wild Mushroom Manicotti

Wild Mushroom Manicotti

1/2-ounce dried porcini mushrooms
6 large manicotti shells
Olive oil spray
1/2 pound lean ground turkey, or lean ground beef
4 cloves garlic, crushed
1 small onion, finely sliced
4 ounces jarred roasted red bell peppers, chopped
1/2 low-fat ricotta cheese
1/2 teaspoon salt
1/2 teaspoon course black pepper
Tomato Sauce, recipe follows
1/4 cup finely grated Parmesan

Preheat oven 350 degrees F. In a small bowl, cover dried mushrooms with hot water; set aside to soak for 30 minutes. After mushrooms have soaked, drain them, and coarsely chop. Meanwhile, prepare manicotti shells according to package directions, drain, and cool. Lightly spray an 8 by 8-inch baking pan with olive oil; set aside. Heat a nonstick pan over medium heat, and spray pan with olive oil as it is heating. Add ground turkey and brown, breaking it up to cook evenly. Drain fat from pan. Add garlic and onions and cook until onions are translucent, about 3 minutes. Add mushrooms and continue cooking for 1 to 2 minutes. Add roasted peppers and cook for about 2 minutes. Turn off the heat, and stir in the ricotta. Add salt and pepper, to taste. Transfer turkey mixture to a large resealable plastic bag. Pipe the filling into the cooled manicotti shells. Place the manicotti shells in the prepared baking dish. Top with tomato sauce and then sprinkle Parmesan over top. Fill the cooled pasta shells with the turkey mixture and Parmesan. Bake for 25 minutes. Serve immediately.

Tomato Sauce:
1 tablespoon olive oil
2 cloves garlic, minced
1 small onion, minced
1/2 teaspoon dried oregano
1 1/2 cups prepared tomato sauce

Heat olive oil in a medium saucepan over medium heat. Add garlic, onion, and dried oregano, and saute until onion is translucent. Add tomato sauce and bring to a simmer. Remove from the heat and pour over the prepared stuffed manicotti shells.

Yield: 6 servings
Calories 252
Fat: 9g
Fiber: 2

Texas Jo Casserole

Texas Jo Casserole

8 oz Ground 90% lean turkey or Beef
1/2 c Chopped onion
1/2 c Frozen whole kernel corn
1/2 c (2.5 oz) sliced mushrooms, drained
1/4 c (1 oz) sliced ripe olives
1 1/2 c Hot cooked rotini, rinsed & drained
1 cn (10 3/4 oz) Healthy Request Tomato soup
1/2 c Chunky salsa
1 T Brown Sugar Twin
1/3 c (1.5 oz) shredded Kraft Reduced-Fat Cheddar cheese

Preheat oven to 350F. Spray an 8×8 baking dish with butter-flavored cooking spray. In a large skillet sprayed with butter-flavored cooking spray, brown meat and onion. stir in corn, mushrooms, olives, and rotini pasta. Add tomato soup, salsa, Brown Sugar Twin, and Cheddar cheese. Mix well to combine. Spread mixture into prepared baking dish. Bake 30 minutes. Place baking dish on a wire rack and let set 5 minutes.
Cut into 4 servings.

HINT: 1 cup uncooked rotini pasta usually cooks to about 1 1/2 cups. Also good topped with 1 T fat-free sour cream.

Yield: 4 servings
Calories: 293
Fat: 9g
Fiber: 5g

Easy Salisbury Steak

Easy Salisbury Steak

1 pound lean ground beef
1/3 C. finely chopped onion
1/4 C. saltine cracker crumbs
1 slightly beaten egg white
2 T. 1 percent milk
1 T. prepared horseradish
1/4 tsp. salt
1/8 tsp. pepper
1 (12-ounce) jar mushroom gravy (or beef gravy and 4 oz. mushrooms)

Combine beef, onion, cracker crumbs, egg white, milk, horseradish, salt and pepper; mix lightly but thoroughly. Shape into four oval 1/2-inch-thick patties. Heat large nonstick skillet over medium heat until hot. Cook patties 7 to 8 minutes or until centers are no longer pink; turn once. Remove from skillet and keep warm. Add gravy to skillet; heat through. Serve steaks with gravy.

Yield: 4 servings
Calories: 258
Fat: 12g
Fiber: 1g

Spinach & Cheese Stuffed Meatloaf

Spinach & Cheese Stuffed Meatloaf

1 pound lean ground beef
1/2 pound ground turkey breast
3/4 C. soft bread crumbs (whole-wheat or white)
2 egg whites
1 tsp. salt
1/8 tsp. pepper

1 C. sliced baby portabella or other mushrooms
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
2/3 C. shredded part-skim mozzarella cheese
1 1/2 tsp. Italian seasoning
1/4 tsp. salt
1/8 tsp. garlic powder

3 T. ketchup
1/3 C. shredded part-skim mozzarella cheese

Heat oven to 350 degrees. In a large bowl, combine beef, turkey, crumbs, egg whites, salt and pepper; mix well. Separately, combine mushrooms, spinach, 2/3 C. mozzarella cheese, Italian seasoning, salt and garlic powder; mix well and set aside. Place meat mixture on waxed paper and shape into 14-by-10-inch rectangle. Spread filling over beef, leaving 3/4-inch border around edges. Using the wax paper to steady the mixture, start at short end and roll in jelly roll fashion. Press mixture over filling at both ends to seal. Place seam side down on rack in roasting pan. Bake 1 hour. Spread ketchup and remaining cheese over loaf; return to oven and continue baking 15 minutes or until it is no longer pink and internal temperature is 160 degrees. Sprinkle with additional Italian seasoning if desired. Cut into slices and serve.

Yield: 8 servings
Calories: 198
Fat: 8g
Fiber: 2g

Devilish Horseradish Burgers

Devilish Horseradish Burgers

1/3 C. fat-free sour cream
1 1/2 T. prepared horseradish
2 tsp. ketchup

1 1/4 pounds lean ground beef
1 1/2 tsp. freshly ground black pepper
1/2 tsp. salt
1 1/2 T. prepared horseradish

Heat grill. For the sauce: In a small bowl, combine sour cream, horseradish and ketchup; mix well. Set aside. For the burgers: In a large bowl, combine beef, pepper and salt. Form into 4 patties about 1/2 to 3/4 inch thick (don’t compact patties or handle longer than necessary). Spread burgers with the 1 1/2 T. prepared horseradish. Grill uncovered over high heat 1 minute per side. Move to medium heat and cook 4 or 5 more minutes per side for medium. Serve with dollops of Rosy Horseradish Sauce.

Yield: 4 servings
Calories: 273
Fat: 13g
Fiber: 1g

Cheesy Beef and Macaroni

Cheesy Beef and Macaroni

1 (14-ounce) package light macaroni and cheese dinner
1 pound lean ground beef
3/4 C. ketchup
2 T. prepared mustard
1 C. chopped tomato
Chopped dill pickles for garnish

Prepare macaroni and cheese dinner according to package directions. Meanwhile, in a large nonstick skillet over medium heat, brown ground beef 8 to 10 minutes or until no longer pink; drain well. Stir in ketchup and mustard; heat through. Spoon prepared macaroni and cheese onto a platter; top with beef mixture. Top with tomato and pickles. Serve immediately.

Yield: 4 servings
Calories: 274
Fat: 8g
Fiber: 1g

Bold ‘n’ Saucy Cheeseburger

Bold ‘n’ Saucy Cheeseburger

1 lb. extra lean ground beef
1/4 C. A.1. Bold & Spicy Steak Sauce, divided
4 slices red onion
4 Kraft 2% Milk Singles
4 whole wheat hamburger buns, split
4 slices tomato

Preheat grill to medium-high heat. Mix meat and 2 T. of the steak sauce in medium bowl. Shape into 4 (1/2-inch-thick) patties. Spray both sides of onion slices with cooking spray and set aside. GRILL patties 4 min. on each side or until cooked through, adding onions to the grill after 2 min. and cooking until crisp-tender. Top the burgers with the 2% Milk Singles and continue grilling until the 2% Milk Singles are melted. Place burgers on bottom halves of buns. Top evenly with remaining 2 T. steak sauce. Cover with onions, tomatoes and top halves of buns.

Yield: 4 servings
Calories: 340
Fat: 10g
Fiber: 2g

Ground Beef One Pan Dinner

Ground Beef One Pan Dinner

2 C. water
1 bay leaf
1 beef stock cube
1 clove garlic, crushed
1/2 tsp. dried tarragon
1/2 tsp. dried thyme
31/2 oz. brown rice, uncooked
1 T. parsley, finely chopped
2 T. tomato paste
7 oz. cabbage, finely shredded
1 T. polyunsaturated oil
2 carrots, shredded
17 1/2 oz. lean ground beef
1 onion, large, finely sliced
3 T. shallots or chives, finely chopped

Shred cabbage and carrots; put to one side. Place oil in a large skillet and stir-fry garlic and onion over low heat until golden. Add beef and stir-fry until brown. Season with beef cube, bay leaf, thyme, tarragon, parsley and chives. Add rice, water and tomato paste. Reduce heat, cover and simmer over low heat for 30 minutes. Add cabbage and carrots to rice and stir fry just to mix and slightly soften. Serve immediately.

Yield: 6 servings
Calories: 245
Fat: 9g
Fiber: 3g

Herbed Turkey Meatballs with Cranberry Sauce

Herbed Turkey Meatballs with Cranberry Sauce

1 T. unsalted butter

1/2 yellow onion, finely chopped

1 small celery stalk, finely chopped

1 lb. ground turkey

1 C. fine fresh bread crumbs

1 egg

2 T. chopped fresh oregano

1/2 tsp. salt

1/2 tsp. freshly ground pepper

2/3 C. fresh orange juice

1 C. fresh or frozen cranberries

1/4 C. sugar

Preheat an oven to 425°F. Lightly oil a rimmed baking sheet. In a large fry pan over medium-high heat, melt the butter. Add the onion and celery and sauté until softened, 4 to 5 minutes. Spoon into a bowl and let cool. Set the pan aside. Add the turkey, bread crumbs, egg, oregano, salt and pepper to the cooled onion mixture, and mix gently but thoroughly with your hands. Shape the mixture into 12 meatballs and arrange on the prepared baking sheet. Bake the meatballs until opaque throughout, about 10 minutes. Meanwhile, combine the orange juice, cranberries and sugar in the fry pan and place over medium-high heat. Cook, stirring often, until the juice comes to a boil and the cranberries begin to pop, 2 to 3 minutes. Divide the meatballs among dinner plates, spoon the cranberry sauce over them and serve immediately.

Garlic Avocado Burger with Horseradish Mustard

Garlic Avocado Burger with Horseradish Mustard

1 lb. ground sirloin

2 large cloves garlic, minced

1/2 tsp. Tabasco sauce

1 T. Worcestershire sauce

Salt and pepper to taste

2-3 slices sharp cheddar cheese

2-3 slices Muenster cheese

2 or three hamburger buns, toasted the on grill

Sliced avocado

Sliced baby dill pickles

Horseradish mustard (recipe follows)

 

Combine ground sirloin, garlic, Tabasco, Worcestershire, salt and pepper in a bowl and mix well. Form into 2-3 larger patties and place on grill. For medium burgers, grill for 4 minutes at 500 degrees then flip burgers and turn down the heat to 275 degrees for about 3 or 4 more minutes. Turn the grill off and add the cheese to the tops of the burgers. Cover the grill and let cheese melt for about 1 minute, then remove burgers. Place buttered buns on the grill to let toast while cheese is melting on the burgers. Remove burgers and buns from the grill and assemble burgers with horseradish mustard, avocado, pickles, and serve.

  

 

Horseradish Mustard

 

1 T. horseradish

2 T. Dijon mustard

 

In a small bowl mix horseradish and Dijon mustard. Spread on burgers or chicken to add a kick to your meat.

 

Unstuffed Cabbage Skillet

Unstuffed Cabbage Skillet

3/4 lb. extra lean ground beef
1 medium yellow onion, chopped
1 pkt. Good Seasons Zesty Italian Salad Dressing Mix
1 can (28 oz.) crushed tomatoes
8 C. shredded cabbage (about 1 lb.)
1 C. water
1 C. Minute Brown Rice, uncooked

Brown meat and onion with dressing packet in large skillet or Dutch oven on medium-high heat 4 to 6 minutes or until meat is cooked through. Add tomatoes and cabbage; stir. Reduce heat to simmer; cover tightly. Cook 20 to 25 minutes or until cabbage is tender. Stir in water and rice; bring to boil. Cover; reduce heat and cook 5 minutes. Remove from heat; stir and cover. Let stand 5 minutes before serving.

Yield: 4 servings
Calories: 310
Fat: 6g
Fiber: 8g

Easy Meatloaves

Easy Meatloaves

Mix 2 lb. lean ground beef, 1 cup water and 2 beaten eggs and mix & match your recipe from these options …

Stove Top Stuffing Mix Sauce (divided use) Seasonings
Chicken 1/2 cup  Barbecue Sauce 1/2 cup chopped onion
Cornbread 3/4 cup  Salsa 1/2 cup chopped green pepper
Savory Herbs 1 jar (14 oz.) spaghetti sauce 2 cloves garlic, minced
Mushroom & Onion 1 jar (12 oz.) mushroom gravy 1 cup chopped mushrooms
 

Preheatoven to 400�F. Mix ground beef, water, eggs, 1 pkg. (6 oz.) Stove Top Stuffing Mix, 1/4 cup of the sauce and the seasonings. Shape meat mixture into 4 oval loaves on foil-covered baking sheet; top with remaining sauce. Bake 30 min. or until loaves are no longer pink in the centers.

 
  Chicken Cornbread Savory Herbs Mushroom & Onion
Servings 8 8 8 8
Calories 300 280 300 290
Fat 11g 11g 12g 12g
Fiber 1g 1g 1g 1g
Zucchini Skillet Lasagna

Zucchini Skillet Lasagna

1 lb. ground beef
1 clove garlic, minced
1/2 C. yellow onion, diced
1 C. cottage cheese, creamed
1 large egg
1 T. dried parsley
1 T. parmesan/romano cheese
1 T. Italian seasoning
1 lb. zucchini slices
8 oz. Hunt’s tomato sauce
16 oz. shredded mozzarella cheese

Mix cottage cheese, egg, dried parsley flakes, 1 T. dry Parmesean/Romano cheese mixture. Slice 1 lb. zucchini in 1/8″ slices. In large skillet cook ground beef and onion till all pink in meat is gone and onion is clear. Add 1 clove minced garlic, stir in Hunt’s tomato sauce. Heat through. Place zucchini slices over ground meat mixture. Cover zucchini slices with cottage cheese mixture. Cover and cook on medium heat till zucchini is fork tender and most of liquid is cooked off. About 45 minutes. It may be necessary to cook for a while without lid. Turn off heat and cover with shredded mozzarella cheese. Cover a few minutes till cheese is melted.

Yield: 6 servings
Calories: 314
Fat: 21g
Fiber: 2g

Pioneer Beans

Pioneer Beans

1 lb. ground beef
1/4 lb. sliced bacon, chopped
1 medium onion, chopped (1/2 C.)
1 15-oz. can red kidney beans, rinsed and drained
1 15-oz. can butter beans, rinsed and drained
1 15-oz. can pork and beans in tomato sauce
1 C. catsup
1/2 C. packed brown sugar
1/4 C. molasses
1 T. vinegar
1 T. prepared mustard

In a large skillet, cook the ground beef, chopped bacon, and onion until meat is no longer pink and the onion is tender. Drain off the fat. Stir in the drained kidney beans and butter beans, undrained pork and beans, catsup, brown sugar, molasses, vinegar, and mustard. Transfer the mixture to a 2- 2 1/2-quart casserole. Cover and bake in a 350�F oven for 30 minutes. Uncover casserole; bake for 30 minutes more.

Crockery cooker directions. Prepare beans as directed, except transfer meat and bean mixture to a 3 1/2to 4-quart electric crockery cooker. Cover and cook on low heat setting for 5 to 6 hours, or on high heat setting for 2 1/2 to 3 hours.

Yield: 12 servings
Calories: 256
Fat: 7g
Fiber: 4g

Crockpot Albondigas Soup

Crockpot Albondigas Soup

1/2 lb. 7% or less Ground Beef
1/2 onion – minced
2 cloves garlic – minced
1/4 C. instant rice – uncooked
1 egg
Salt and pepper, to taste
4 oz. chopped green chiles, canned, drained
1 carrot, shredded
14 1/2 oz. stewed tomatoes, canned
4 C. hot water
2 C. low-fat beef broth or water
1 tsp. dried oregano
2 T. chopped fresh parsley or cilantro

In a bowl, combine beef, onion, garlic, rice, egg, salt and pepper to taste. Form into 1 1/2″ meatballs. Place chilies and shredded carrots in bottom of slow cooker. Spoon tomatoes evenly on top. Place meatballs on top of tomatoes. Pour in water, broth, oregano and parsley or cilantro. Cover and cook on LOW 5 1/2 to 6 hours. Garnish this popular Mexican soup with sprigs of fresh cilantro or mint, and serve with flour tortillas.

Yield: 6 servings
Calories: 105
Fat: 3.9g
Fiber: 1g

Taco Twist Casserole

Taco Twist Casserole

1 lb extra lean ground beef
1 pkg taco seasoning mix
1 can tomato sauce (15 oz.)
1/2 C. chopped green pepper
2 1/4 C. corkscrew macaroni — (6 oz.) cooked and drained
1 C. shredded reduced fat cheese (4 oz.)
1/2 C. light sour cream

Brown beef; drain if necessary. Stir in seasoning mix, tomato sauce and green pepper. Bring to a boil and remove from heatsp. Combine cooked macaroni, 1/2 C. cheese and sour cream and place on bottom of 6×10 inch baking dish. Top with meat mixture and remaining cheese. Bake at 350�for 30 minutes.

Yield: 6 servings
Calories: 338
Fat: 12.7g
Fiber: 1.2g

Note: Serve this relatively high fat family favorite with a salad and a steamed vegetable to bring down the fat % for the entire meal.

Barbecue Meat Loaf

Barbecue Meat Loaf

1/4 C. Finely chopped onion
1/4 C. Finely chopped celery
1/4 C. Catsup
2 Large egg whites
1/4 C. Dry bread crumbs
1 tsp. Liquid smoke
1 tsp. Salt
1/16 tsp. Black pepper
1 lb. Ground round

Place all ingredients except beef in mixer bowl and mix at low speed to blend well. Add beef to catsup mixture and mix at low speed until blended. Do not over-mix. Shape into a loaf about 3 1/2″ x 7″. Place in a pan that has been sprayed with pan spray or lined with aluminum foil. Bake at 325 degrees F. about 1 hour or until browned and firm. Pour off any fat and drippings and let set for 10 minutes before cutting into 6 equal slices.

Yield: 6 servings
Calories:146
Fat: 5.6g
Fiber: .3g

Lazy Lasagna

Lazy Lasagna

1 lb. extra lean ground beef
1 (26-oz.) jar low-fat spaghetti sauce
1 (16-oz.) carton fat-free cottage cheese
2 T. grated Parmesan cheese
Cooking spray
1 (8-oz.) package uncooked lasagna noodles
1 C. (4 oz.) shredded part-skim Mozzarella cheese
Chopped fresh parsley (optional)

Preheat oven to 350�. Cook meat in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain well, and return meat to pan. Add sauce; bring to a boil. Reduce heat, and simmer 5 minutes. Combine cottage and Parmesan cheeses in a bowl; set aside. Spread 1/2 C. meat mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 noodles over meat mixture; top with half of cottage cheese mixture, 1 C. meat mixture, and 1/3 C. mozzarella cheese. Repeat layers, ending with noodles. Spread remaining meat mixture over noodles. Cover and bake at 350� for 30 minutes. Uncover; sprinkle with 1/3 C. mozzarella, and bake 5 more minutes or until cheese melts. Let stand 10 minutes before serving. Garnish with parsley, if desired.

Yield: 9 servings
Calories: 275
Fat: 6.2g
Fiber: 1.9g

Farmhouse Beef Casserole

Farmhouse Beef Casserole

olive oil cooking spray
1 small, about 4 oz., Russet or all-purpose potato
1 cup shredded low-fat mozzarella cheese
1 pound extra-lean ground sirloin
1 medium yellow onion, chopped
2 cloves garlic, minced
1 14 1/2-ounce can no-salt-added diced tomatoes with juice
1 T. chili powder, or to taste
2 cups shredded green cabbage
freshly ground pepper to taste
1 to 3 T. purchased taco sauce
6 slices pickled jalape�o chile peppers (optional)

Preheat oven to 375�F. Lightly coat a 2-quart (2 l) casserole with cooking spray. Peel and grate the potato into a bowl. Stir in 1/4 cup (29 g) of the cheese. Spread evenly over the bottom of the prepared casserole. Bake for 15 to 20 minutes, until potato is browned and crispy. Meanwhile, brown ground sirloin, onion, and garlic in a large nonstick skillet, breaking up the beef with a wooden spoon as it browns. Discard any excess fat. Stir in tomatoes with their juice, chili powder, and the cabbage. Season with pepper to taste. Saut�, stirring, for a minute or two. If mixture seems too dry, add 1 T. of the bottled taco sauce, adding up to 2 T. more, if needed, if mixture seems too dry. When potatoes are done, spoon beef mixture on top of potatoes. Top with remaining cheese and jalape�o slices (if using). Bake for 25 to 30 minutes, until casserole is hot and bubbly. Serve at once.

Yield: 6 servings
Calories: 235
Fat: 11g
Fiber: 2g

Vegetable-Rich Five Alarm Chili

Vegetable-Rich Five Alarm Chili

1 lb. Lean Ground beef (nutritional info based on 7% fat beef)
1 – 2 onions, chopped
2-3 Cloves Garlic, minced
1-2 Bell Peppers, seeded and chopped
1-2 C. sliced raw Mushrooms
14oz. Can Pinto or Black beans, drained
28oz. Canned Tomatoes, drained
1 tsp. Oregano
1/2 tsp. Cumin
1/2 tsp. Cayenne pepper
1/2 tsp. Black pepper

Brown meat in non-stick Dutch oven or large pot along with onion, bell pepper and garlic over medium heat until meat is fully cooked. Drain off any oil. Add spices and beans, stir for one minute, cooking over medium heat. Add tomatoes and bring to a boil. Stir in mushrooms. Lower heat and simmer on low for 10-15 minutes, stirring occasionally.

Yield: 4 servings
Serving Size: 1/4 recipe, between 1-2 C. depending on how many veggies are added

Calories: 275
Fat: 8.5g
Fiber: 6.2g

Notes: I generally use 1 onion, 2 peppers, and 2 cups of mushrooms to really bulk up the chili and make it more filling.

Beef & Rice Casserole

Beef & Rice Casserole

1/2 pound ground round
1 cup chopped onion
1 cup chopped green bell pepper
1/4 cup water
1 T. chili powder
2 tsp. ground cumin
1-1/2 tsp. sugar
1/2 tsp. dried oregano
1 (14.5-ounce) can diced tomatoes, undrained
1 (4.5-ounce) can chopped green chiles, drained
3 cups cooked long-grain rice
1 cup fat-free sour cream
1/2 cup sliced green onions
1/4 cup skim milk
3/4 cup (3 oz.) reduced-fat sharp cheddar cheese

Preheat oven to 375. Cook first 3 ingredients in a large nonstick skillet over medium-high heat until meat is browned, stirring to crumble. Add water and next 6 ingredients (water through chiles); bring to a boil. Cover, reduce heat, and simmer 10 minutes. Uncover and simmer an additional 2 minutes. Remove from heat; set aside. Combine the rice, sour cream, sliced green onions, and milk in a bowl. Spoon rice mixture into a 9-inch baking dish. Top with beef mixture; sprinkle with cheese. Bake at 375&176; for 10 minutes or until thoroughly heated. Let stand 5 minutes before serving.

Yield: 6 Servings
Serving Size: 1/6 recipe, about 1 C.

Calories: 353
Fat: 14.6
Fiber: 1.1

Notes: I am generally a fan of casseroles because they are easy. Cook and toss everything together and let it bake until done. Easy easy. Since most classic casseroles are loaded with butter, whole milk, cream of X soups, and so on, I am always on the look out for healthy versions that don’t sacrifice taste.

To make it easier at dinner time, cook extra rice at another meal and then keep it in the fridge until you need it for the casserole. Serve with a salad and a cooked veggie and there’s a good hearty meal for ya.

I thought this casserole tasted OK but Malcolm didn’t care for it, probably because of the large chunks of tomatoes.

Just Before Payday Supper

Just Before Payday Supper

1 lb. 7% fat (or less) ground beef
1 onion, chopped
1 clove garlic, minced
16 oz. diced canned tomatoes
1 T. chili powder
2 tsp beef bouillon
1/4 tsp. black pepper
1 C. mushrooms, sliced

Mix all ingredients into the crock and mix well. Cook on low for 6+ hours. Serve over rice or pasta.

Barbequed Turkey on a Bun

Barbequed Turkey on a Bun

1 small onion, chopped
1/2 medium-sized green pepper, chopped and seeded
1/2 cup unsweetened pineapple juice
1 lb ground turkey breast
1 6-oz can tomato paste, no salt added
1/2 cup water
2 tsp Dijon-style mustard
1/2 tsp garlic powder
6 whole-grain sandwich rolls

Heat pineapple juice in frying pan over medium heat. Add chopped onion and green pepper and cook over medium heat until onion is softened. Turn heat up to medium-high and add ground turkey. Cook until turkey is light brown. In medium bowl, mix tomato paste, water, mustard and garlic powder. Add to turkey and simmer 30 minutes. Serve on whole-grain rolls.

Impossibly Easy Cheeseburger Pie

Impossibly Easy Cheeseburger Pie

1 lb. 7% ground Beef
1 C. chopped onion
4oz. shredded low fat cheddar cheese
1/2 C. reduced fat Bisquick
1 C. Skim Milk
1/2 C. Eggbeaters

Heat oven to 400 degrees. Spray 9″ pie plate with cooking spray. Cook ground beef and onion until beef is brown; drain off any fat. Spread in pie plate, sprinkle with cheese (1 C. grated, however many oz. that is). Stir remaining ingredients until blended. Pour into pie plate. Bake 25 minutes or until knife comes out clean.

yield 6 (242 calorie) servings or 4 (363 calorie) servings.

Quick Beef Casserole

Quick Beef Casserole

1/2 pound lean ground beef (7% or less fat)
1 cup onion, chopped
1 cup celery, chopped
1 cup green pepper, cubed
3 1/2 cups tomatoes, diced
1/4 tsp. salt
1/2 tsp. black pepper
1/4 tsp. paprika
1 cup frozen peas
2 small carrots, diced
1 cup uncooked rice
1 1/2 cups water

In a skillet, brown the ground beef and drain off the fat. Add the rest of the ingredients. Mix well. Cook over medium heat and cover skillet until boiling. Reduce to low heat and simmer for 35 minutes. Serve hot.