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Chili Mac Skillet

Chili Mac Skillet

12 oz. lean ground beef
1 15oz. can Corn, drained
1 can (14.5oz.) Diced Tomatoes with Zesty Mild Green Chilies, not drained
1 can (15oz.) red kidney beans, rinsed and drained
¾ C. water
¾ C. dry elbow macaroni
2 tsps. chili powder
½ C. (2oz.) shredded Cheddar cheese

Brown beef in a large skillet over medium-high heat; drain. Stir in corn, tomatoes, beans, water, macaroni and chili powder. Bring to a boil; reduce heat. Cover and simmer 12 minutes or until macaroni is tender. Remove from heat and sprinkle with cheese. Cover and let stand 5 minutes for cheese to melt.

Hamburger Special

Hamburger Special

2 lb. ground beef, or substitute 2 C. cooked whole wheat berries for one lb. the meat
1 medium chopped onion
1/4 C. vinegar
1/2 tsp. dry mustard
1/2 tsp. ground pepper
1 tsp. salt
1/2 C. catsup
1/2 tsp. brown sugar
1/2 tsp. garlic powder
1 can tomato paste (6 oz.)
1 can water

Brown beef with onion and drain fat. Add all the other ingredients and simmer for 30 minutes. Serve over hot rice and garnish with grated cheese, kidney beans, shredded lettuce or cabbage, diced celery, diced tomatoes, diced avocado, sour cream, and /or corn chips.

Tortilla Chip Casserole

Tortilla Chip Casserole

3/4 cup chopped onion
2 T. butter
1 can (15 oz.) tomato sauce
1 can (4 oz.) diced green chilies
2 tsp. cumin
1 tsp. salt
1/4 tsp. red pepper
1 pkg. (7-1/4 oz.) tortilla chips, crushed
2 C. Monterey Jack cheese, shredded
1 cup dairy sour cream
1 lb. ground beef
1 cup cheddar cheese

Sauté onion in butter. Add sauce, chilies, cumin, salt, red pepper. Simmer 10 minutes. Layer in buttered 9 inch square pan, half of each of the following: Tortilla chips, Monterey Jack cheese, beef and sauce. Repeat once. Bake in preheated 350 degree oven, about 25 minutes. Spread sour cream on top and cheddar cheese. Return to oven 10 minutes.

Pesto Chicken Veggie Meatballs

Pesto Chicken Veggie Meatballs

1 pound ground chicken breast
1/2 medium bell pepper, red
1 medium carrot
1 cup zucchini
3 tablespoon pesto
1/2 teaspoon salt
1 tablespoon olive oil

Preheat the oven to 375 degrees. Start by preparing the vegetable mixture: Gently pat the zucchini dry with a paper towel or clean dish towel (no need to squeeze all the liquid out of it, just pat off some of the extra moisture). Add to a large bowl with the finely minced carrot and bell pepper. Add in the pesto and salt and stir to combine. Fold in the ground chicken breast using your hands or a large fork, and toss together the chicken and vegetable mixture until it’s well-combined. Try not to over-work the mixture. Line a baking sheet with foil or a slipat and drizzle with oil. Using a 1″ scoop or a Tablespoon, make small (1-1 1/2″) meatballs and place them on the baking sheet. (you can also just use your hands to roll them out) Bake at 375 degrees for 10 minutes. For a bit of browning, broil the meatballs an additional 1-3 minutes. If browning isn’t important, continue baking meatballs another 2-3 minutes, or till cooked through. Serve with your favorite sauce, pasta, or on a sandwich. Enjoy!

Beef & Barley Dinner

Beef & Barley Dinner

Beef & Barley Dinner

 

1 lb. Ground Meat

1 T. dried minced Onion

16oz. can French cut Green Beans, with liquid

8oz. can Tomato Sauce

1 C. Water

½ C. Pearl Barley

 

In large skillet, cook ground meat, breaking up large pieces, until cooked through and browned. Drain excess fat. Add all remaining ingredients. Cover and simmer until barley has softened and swelled – 10-15 minutes. Feel free to add herbs, spices, and / or hot sauce to taste.

Sloppy Joes

Sloppy Joes

Ree Drummond's Sloppy Joes As Seen On Food Network's The Pioneer Woman

4 tsp. olive oil
2 onions, finely chopped
1 celery stalk, finely chopped
1/2 carrot, finely chopped
1/2 green bell pepper, seeded and finely chopped
1/2 tsp. dried oregano leaves
1/2 teaspoon dried thyme leaves
1 pound lean ground beef
1 C. canned diced tomatoes
2 T. tomato paste
1 T. Worcestershire sauce
2 tsp. red-wine vinegar
1/4 tsp. hot red pepper sauce
Salt and pepper to taste
Rolls

In a medium nonstick saucepan, heat the oil. Sauté the onions, celery, carrot and bell pepper until the onions are translucent, 10-12 minutes. Stir in the oregano and thyme, then add the beef and cook, breaking it apart with a wooden spoon, until no longer pink, 5-7 minutes. In a small bowl, combine the tomatoes, tomato paste and 2 T. water, add to the beef mixture and Cook 1 minute. Stir in the Worcestershire sauce, vinegar, pepper sauce, salt and pepper; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the mixture thickens, about 10 minutes. Serve on the rolls.

Pizza Spins Hamburger Helper

Pizza Spins Hamburger Helper

Pizza Spins Hamburger Helper1 lb. Ground Beef
¼ C. Butter
2 C. Wagon Wheel Pasta
2 C. Water
1 small can Tomato Sauce
2 T. Italian Seasoning (Basil, Oregano, Garlic Powder & Parsley)

Brown one pound ground beef in a skillet. Add butter. Once melted add water and pasta. Bring to a boil, then reduce heat to low and stir in remaining ingredients. Cover and simmer until most of the liquid is absorbed and pasta is tender.

Mexican Casserole with Tortilla Chips

Mexican Casserole with Tortilla Chips

2 tsp. Vegetable Oil
12 oz. Ground Turkey or Ground Beef
14oz. can Stewed Tomatoes
8oz. Mixed Bell Pepper Strips
¾ tsp. Cumin
½ tsp. Salt
½ C. finely shredded Sharp Cheddar Cheese (or try queso fresco)
2 oz. Tortilla Chips, lightly crushed

Heat oil in large skillet over medium heat. Add turkey and cook until no longer pink, stirring to break up meat. Stir in remaining ingredients, except tortilla chips and cheese. Reduce heat, cover and cook 20 minutes, or until vegetables are tender. Sprinkle with cheese and chips and serve.

WIW: Cornmeal Waffles with Spicy Chili

WIW: Cornmeal Waffles with Spicy Chili

WIW: Cornmeal Waffles with Spicy Chili

 

1 3/4 C. all-purpose flour

1 1/4 C. yellow cornmeal

1 T. baking powder

1 tsp. sugar

1 tsp. salt

2 C. milk

3 T. vegetable oil

2 large eggs

Spicy chili, recipe follows

Shredded Cheddar, for garnish

Sour cream, for garnish

Chopped fresh cilantro leaves, for garnish

 

1 lb. lean ground chuck

1 onion, chopped

1 green bell pepper, chopped

2 cloves garlic, minced

2 T. chili powder

1 T. ground cumin

1 tsp. salt

1 T. fresh ground black pepper

2 (15-oz.) cans ranch-style beans

1 (15-oz.) can tomato sauce

1 (15-oz.) can niblet corn, drained

1 (10-oz.) can diced tomatoes and green chiles

 

Preheat waffle iron according to manufacturer’s instructions. In a large bowl, combine flour, cornmeal, baking powder, sugar, and salt. Add milk, oil, and eggs; stirring until smooth. Pour batter onto hot waffle iron and bake in batches. Set aside and keep warm. Serve with Spicy Chili. Garnish with shredded Cheddar, sour cream and chopped fresh cilantro. Spicy  Chili: In a large Dutch oven over medium-high heat, brown ground chuck, until beef is crumbly. Stir in onion, bell pepper, garlic, chili powder, cumin, salt and pepper. Stir in beans, tomato sauce, corn, diced tomatoes, and green chiles. Reduce heat and simmer 30 minutes uncovered, stirring occasionally. Yield: 10 to 12 servings

Skillet Lasagna

Skillet Lasagna

Skillet LasagnaLasagna isn’t usually a dish you can throw together at the last minute. Even with no-boil noodles, it takes a good amount of time to get the components just right. Our goal was to transform traditional baked lasagna into a stovetop skillet dish without losing any of its flavor or appeal.

We built a hearty, flavorful meat sauce with onions, garlic, red pepper flakes, and meatloaf mix (a more flavorful alternative to plain ground beef). A large can of diced tomatoes along with tomato sauce provided juicy tomato flavor and a nicely chunky texture. We scattered regular curly-edged lasagna noodles, broken into pieces, over the top of the sauce (smaller pieces are easier to eat and serve). We then diluted the sauce with a little water so that the noodles would cook through. After a 20-minute simmer with the lid on, the pasta was tender, the sauce was properly thickened, and it was time for the cheese. Stirring Parmesan into the dish worked well, but we discovered that the sweet creaminess of ricotta was lost unless we placed it in heaping T.fuls on top of the lasagna. Replacing the lid and letting the cheese warm through for several minutes was the final step for this super-easy one-pan dish.
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Meatloaf mix is a combination of ground beef, pork, and veal, sold pre-packaged in many supermarkets. If it’s unavailable, use ground beef. Use a 12-inch nonstick skillet with a tight-fitting lid for this recipe.

1 (28-ounce) can diced tomatoes
Water
1 T. olive oil
1 medium onion, minced
Table salt
3 medium cloves garlic, minced or pressed through a garlic press (about 1 T.)
1/8 tsp. red pepper flakes
1 pound meatloaf mix
10 curly-edged lasagna noodles, broken into 2-inch lengths
1 (8-ounce) can tomato sauce
1/2 C. grated Parmesan cheese plus 2 additional T.
Ground black pepper
1 C. ricotta cheese
3 T. chopped fresh basil

Pour tomatoes with their juices into 1-quart liquid measuring cup. Add water until mixture measures 1 quart. Heat oil in large nonstick skillet over medium heat until shimmering. Add onion and 1/2 tsp. salt and cook until onion begins to brown, about 5 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Add ground meat and cook, breaking apart meat, until no longer pink, about 4 minutes. Scatter pasta over meat but do not stir. Pour diced tomatoes with juices and tomato sauce over pasta. Cover and bring to simmer. Reduce heat to medium-low and simmer, stirring occasionally, until pasta is tender, about 20 minutes. Remove skillet from heat and stir in 1/2 C. Parmesan. Season with salt and pepper. Dot with heaping T. ricotta, cover, and let stand off heat for 5 minutes. Sprinkle with basil and remaining 2 T. Parmesan. Serve.

To cook all of the ingredients in one pan, a little attention to the ordering of the layers is necessary. It may not look like much as you begin the cooking process, but, after 20 minutes and an occasional stir, a layered lasagna appears almost as if by magic. Start by sautéing onion, garlic, and meat in the skillet. Scatter the broken lasagna noodles over the meat. Pour the diced tomatoes and tomato sauce over the noodles. Cover and cook for 20 minutes. Add Parmesan, dot with ricotta, cover the skillet, and let cheese soften off heat.

Lebanese Beef Fatayer

Lebanese Beef Fatayer

Lebanese Beef Fatayer

 

1 T. cooking oil

1 lb. of ground beef or lamb

1/2 yellow onion, peeled and diced

1 tsp. salt

3 cloves of garlic, minced

1/2 tsp. black pepper

1/2 tsp. paprika

1/2 tsp. ground cumin

1/2 tsp. ground coriander

1/2 tsp. ground cloves

1/4 tsp. cinnamon

1/4 tsp. nutmeg

1/3 cup of catsup

1/4 tsp. cayenne for heat (optional)

2 rolls of pre-made pizza dough from the refrigerated section

2 eggs

2 T. water

 

Pre-heat oven to 350F. Heat oil in large skillet over medium heat and cook onions for one minute. Add meat and salt and break up into small pieces. Continue to cook over medium heat uncovered until cooked through. Add garlic and spices, stir and cook for one more minute. Add catsup and stir well. Remove from heat and set aside. Remove pizza dough from packaging and roll out thinly on a floured surface. Use a small 6 inch bowl to make a template into the dough. Cut circles out with a sharp knife. Dust well with flour and stack in a pile for easier assembly. In a small bowl add egg and water and whisk with a fork until combined, set aside. In each circle add 2-3 Tbs of filling. Brush the edge of the dough with the egg wash and start the fold. Fold two sides about 1/3 of the way, pinching the sides closed as you go. Then take the middle of the remaining side and bring toward the pinched edge making two new seams. Pinch the two new seams closed. Place all on a baking sheet lined with parchment paper or sprayed with cooking spray. Brush all over with egg wash and sprinkle with sesame seeds (white or black). Bake for 15-20 minutes or until golden brown. Turn the baking sheet around half way through cooking. Remove from oven and rest for 5 minutes before serving.

Içli Köfte (Turkish Stuffed Meatball)

Içli Köfte (Turkish Stuffed Meatball)

Içli Köfte (Turkish Stuffed Meatball)

 

1/4 pound ground beef

1 small onion, finely chopped

1/3 cup walnut halves, or shelled pistachios, ground

1/2 tsp. salt

1/2 tsp. freshly ground black pepper

1/2 tsp. paprika

1/2 tsp. hot red pepper flakes

 

1/3 cup fine bulgur

1 T. ground beef

1/2 tsp. freshly ground black pepper

1/2 tsp. salt

1/4 cup boiled mashed potato

1/2 large egg, beaten

1 small onion, grated

3 to 4 cups sunflower oil, or other light oil for frying

Fresh Italian parsley, for garnish

 

In a small skillet, fry 1/4 pound ground beef until just cooked. Add the onion and continue to stir until the onion softens. Add the ground nuts, salt, black pepper, paprika, and hot red pepper flakes and continue to sauté. When all the flavors have combined, remove the pan from the heat and let it rest. Make the Case: In a large mixing bowl, combine the bulgur, ground beef, black pepper, salt, potato, egg, and onion. Knead together for several minutes to form a dough. Break off walnut-size pieces of the dough and roll them into balls. With your index finger, push some of the meat and nut filling into the center of the dough and close the end. Shape the meatballs to be narrower at the ends and thicker in the middle in a kind of spindle or football shape. In a large skillet, heat a generous amount of sunflower oil. Fry the meatballs evenly on all sides until dark golden-brown. Place on paper towels to drain. Serve piping hot. Garnish with fresh Italian parsley and serve with a dipping sauce of plain yogurt mixed with grated cucumber and fresh dill.

Middle Eastern Macarona

Middle Eastern Macarona

Middle Eastern Macarona

 

2 T. olive oil, divided

big pinch of salt

3 heaped T. tomato paste, divided 2 oz or 70 g

1 pack elbow macaroni 14 oz or 400 g (you might not use it all, see notes)

1 onion, very finely diced

1 zucchini, finely diced

1 carrot, finely diced

4-5 garlic cloves, minced

250 g ground beef

1 tsp. seven spices

1 tsp. turmeric

1/2 tsp. paprika powder

1/4 tsp. basil

1/4 tsp. cinnamon powder

1/4 tsp. garlic powder

1/2 tsp. black pepper

1 tsp. salt

1 can crushed tomatoes 14.5oz (400g)

 

Bring a large pot of water to boil, add 1 T. olive oil and the salt, one T. of tomato paste, then the pack of pasta. Cook until al dente, then drain the pasta, reserving the pasta water. Set cooked pasta aside. In a large skillet, heat the remaining T. of olive oil. Once hot, add the diced onion, and cook for 4-5 minutes until softened. Add the diced zucchini and carrots, and garlic and cook for a further 4-5 minutes until softened slightly.

Add the ground beef, and cook, smushing with a wooden spoon to break up the meat. Keep cooking until the beef is browned and cooked through, then optionally, drain the fat. Add in the salt, pepper, and all the spices. Cook for another minute or so. Add the remaining 2 T. of tomato paste, and stir. Add the can of crushed tomatoes and stir to combine. Bring to a simmer, then add a big ladleful of the reserved pasta water and simmer for 2-3 minutes on low heat. Add the pasta to the sauce (I don’t always add all the pasta, maybe 3/4 of the cooked amount until the finished dish is as saucy as I like). Stir to coat, cook for another minute or so until the pasta is warmed through, then enjoy!

 

One Pan Lasagna

One Pan Lasagna

One Pan Lasagna

 

2 T. extra-virgin olive oil

1 pound lean ground grass-fed beef

1 can (28 ounces) whole peeled tomatoes, preferably San Marzano

4 baby carrots, scrubbed

1 small yellow onion, cut into wedges

1 garlic clove, thinly sliced

1 C. organic chicken stock

1/2 C. part-skim ricotta cheese

3 ounces fresh spinach leaves, stems removed and coarsely chopped

4 lasagna noodles, broken into 1/2-inch pieces

4 ounces fresh mozzarella, cubed

 

Preheat the oven to 400°F. In a large ovenproof skillet, heat the oil over medium heat until shimmering. Add the beef and cook, breaking up with a wooden spatula, until the meat has browned, 5 to 7 minutes. Meanwhile, combine the tomatoes, carrots, onion, and garlic in a food processor and chop until coarsely ground but not completely smooth. When the meat is browned, pour off any accumulated fat. Add the tomato mixture, stock, ricotta, and spinach and combine thoroughly. Bury the lasagna noodles in the sauce, and sprinkle the mozzarella evenly over all. Bake the lasagna uncovered until the cheese is melted and bubbling, 10 to 15 minutes. Remove the pan from the oven and let stand uncovered for 10 minutes. Serve warm.

Mini Lulu Kebabs on Lemongrass Sticks

Mini Lulu Kebabs on Lemongrass Sticks

Mini Lulu Kebabs on Lemongrass Sticks

 

1 ½ pound ground beef

1 T. minced garlic

¼ C. minced fresh cilantro

2 T. grated peeled ginger

2 T. soy sauce

½ tsp. kosher salt

½ tsp. freshly ground black pepper

4 stalks lemongrass, cut into twelve 4-inch sticks

 

Preheat the broiler. Lightly mix the ground beef, garlic, cilantro, ginger, and soy sauce in a large bowl and season with salt and pepper. Dampen your hands. Form the meat into 12 balls. Thread a piece of lemongrass halfway through each ball; press the meat mixture down the stalk to form a sausage-like shape, leaving some of the stalk uncovered for the handle. Put the pops on a foil-lined broiler pan and broil until golden brown, 3 to 4 minutes per side.

Picadillo with Bell Pepper Noodles

Picadillo with Bell Pepper Noodles

Picadillo with Bell Pepper Noodles

 

1 T. extra virgin olive oil

2 bell peppers (Spiralized with Blade A)

3/4 pound ground beef lean

1/2 cup chopped white onions

2 cloves of garlic minced

1/2 cup canned tomato sauce

1/4 tsp. ground cinnamon

1/2 tsp. ground cumin

1/2 tsp. dried oregano

salt and pepper to taste

3 T. golden raisins

1/4 cup quartered pitted green olives

 

Place a large skillet over medium-high heat and add in the olive oil. Once heated, add the bell peppers and season with salt and pepper. Cook for 5 minutes or until al dente (cook longer if you want them softer.) Remove the peppers from the skillet with tongs and transfer to a bowl and set aside. Immediately place in the onions and garlic to the skillet and cook for 5 minutes or until onions soften. Add in the ground beef and cook for 10 minutes or until it browns, crumbling the meat with a wooden spoon. Add in the tomato sauce, cinnamon, cumin, and oregano, season with salt and pepper and stir to combine. Lower the heat, cover and let the mixture simmer for about 5 minutes. Uncover the pan and fold in the raisins and olives, cover and cook for another 5 minutes. Divide the bell pepper noodles into bowls and top with picadillo.