1 lb ground beef
2 cups water
3 cups (6 oz) medium egg noodles, uncooked
3/4 lb (12 oz) velveeta cheese, cut up
1 can cream of mushroom soup
1/4 tsp black pepper
brown meat in a large skillet; drain.
stir in water. bring to a boil. stir in noodles. reduce heat to medium-low; cover; simmer 8 minutes or until noodles are tender.
add velveeta, soup and pepper; stir until velveeta is melted.
4-6 servings
1 med onion, minced
1 green pepper, minced (optional)
2 tbs shortening OR margarine
1 lb lean ground beef
3 cups fresh OR frozen corn
1/2 tsp salt
pepper
2 tomatoes, sliced
1 cup bread crumbs
saute onion and green pepper in shortening until tender. add ground beef; brown. place a layer of meat into a greased casserole dish. add a layer of uncooked corn, sprinkle with salt and pepper, and add tomatoes. repeat layers again, ending with tomato slices. top with bread crumbs. bake at 350 degrees for 45 minutes or until bubbly and corn is tender.
1/2 cup egg substitute
1 (4 oz) can chopped green chilies
1 cup crushed cornflakes
1 cup (4 oz) shredded reduced-fat mexican cheese blend
1 tsp seasoned salt
1/4 tsp cayenne pepper
1 lb ground chicken
salsa, optional
in a large bowl, combine the first six ingredients. crumble chicken over mixture and mix well. shape into 1″ balls.palce on baking sheets coated with cooking spray.
bake at 375 degrees for 12-15 minutes or until a meat thermometer reads 165 degrees and juices run clear, turning occasionally. serve with salsa if desired.
1 lb ground beef
1 med onion, chopped
2 tbs flour
1 tbs chili powder
1 tsp salt
1 tsp garlic powder
1/2 tsp ground cumin
1/4 tsp rubbed sage
1 (14 1/2 oz) can stewed tomatoes
SAUCE:
4-6 cloves garlic, minced
1/3 cup butter
1/2 cup flour
1 (14 1/2 oz) can beef broth
1 (15 oz) can tomato sauce
1-2 tbs chili powder
1-2 tsp ground cumin
1-2 tsp rubbed sage
1/2 tsp salt
10 (6″) flour tortillas, warmed
2 cups (8 oz) shredded colby-jack cheese
in a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. str in flour and seasonings until blended. stir in tomatoes; bring to a boil. reduce heat; cover and simmer for 15 minutes.
meanwhile, in another saucepan, saute garlic in butter for 1 minute or until tender. stir in flour until blended. gradually stir in broth; bring to a boil. cook and stir for 2 minutes or until thickened. stir in tomato sauce and seasonings; heat through.
pour about 1 1/2 cups sauce into an ungreased 13″x9″ baking dish. spread about 1/4 cup beef mixture down the center of each tortilla; top with1-2 tbs cheese. roll up tightly; place seam side down over sauce. top with the remaining sauce.
cover and bake at 350 degrees for 30-35 minutes. sprinkle with remaining cheese. bake, uncovered, 10-15 minutes longer or until the cheese is melted.
5 servings
2/3 cup soft whole wheat bread crumbs
1/2 cup finely chopped celery
1/4 cup finely chopped onion
1 egg
1 tbs minced fresh parsley
1 tsp worcestershire sauce
1 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper
1 1/4 lbs ground turkey breast
in a bowl, combine the first nine ingredients. add turkey and mix well. shape into six patties. pan-fry, grill or broil until no longer pink.
6 servings
1 lb lean ground beef
1 (16 oz) can refried beans
1(16 oz) jar thick & chunky salsa
1 (1 oz) pkg 40% less-sodium taco seasoning mix
2 1/2 cups coarsely broken tortilla chips
1/2 medium green bell pepper, chopped (3/4 cup)
4 medium green onions, sliced (1/4 cup)
2 medium tomatoes, chopped (1 1/2 cups)
1 cup shredded cheddar OR monterey jack cheese (4 oz)
1/4 cup sliced ripe olives
1 cup shredded lettuce
heat oven to 350°. in a 12″ skillet, cook beef over medium-high heat 5-7 minutes, stirring occasionally, until thoroughly cooked; drain. stir in the refried beans, salsa & taco seasoning mix. reduce heat to medium. heat to boiling, stirring occasionally.
in an ungreased 2-qt casserole, place 2 cups of the broken tortilla chips. top evenly with beef mixture. sprinkle with bell pepper, onions, 1 cup of the tomato, the cheese & olives.
bake, uncovered, 20-30 minutes or until hot & bubbly & cheese is melted. top baked casserole with lettuce, remaining 1/2 cup tomatoes & remaining 1/2 cup tortilla chips.
5 servings
2 lbs ground beef
1 cup cracker crumbs
1 tbs chopped onion
1 cup milk
1 tsp salt
1/4 tsp pepper
flour
1 can cream of mushroom soup
1/2 cup steak sauce
mix first 6 ingredients together and shape it into a loaf; refrigerate overnight. cut loaf into 1/2″ slices & dip in flour. brown slightly on both sides; place in a casserole dish. mix cream of mushroom soup with steak sauce; pour over meatloaf. bake at 250° for 2 hours.
4 cups water
3 med potatoes, cut into 1/4″ slices (about 3 cups)
1 lb lean ground beef
1 med stalk celery, thinly sliced (1/2 cup)
3 tbs butter OR margarine
3 tbs flour
1 tbs chopped fresh OR 1 tsp dried chervil leaves
1 tsp yellow mustard
1/4 tsp salt
1/4 tsp pepper
2 cups milk
1 1/4 cups shredded sharp cheese (5 oz)
3 tbs chopped fresh parsley
1/4 cup dry bread crumbs
1 tbs chopped fresh parsley
2 tsp butter OR margarine, melted
heat oven to 375°. heat water and potatoes to boiling in a 2 1/2 qt saucepan; reduce heat to medium. cook uncovered 8-10 minutes or just until potatoes are tender; drain. set aside.
while potatoes are cooking, cook ground beef and celery in a 10″ skillet over medium heat 8-10 minutes, stirring frequently, until beef is brown; drain. remove beef mixture from skillet; set aside.
melt 3 tbs butter in the same skillet over medium heat. stir flour, chervil, mustard, salt and pepper into butter. cook, stirring constantly, until bubbly; remove from heat. stir in milk. heat to boiling, stirring constantly. boil & stir 1 minute. stir in cheese until melted. stir in 3 tbs parsley.
layer half of the potatoes in an ungreased 2-qt casserole. layer with beef mixture and remaining potatoes. pour cheese sauce over potatoes. bake uncovered 20-25 minutes or until bubbly.
mix bread crumbs, 1 tbs parsley & 2 tsp melted butter; sprinkle over potatoes. bake about 5 minutes longer or until crumbs are brown & crisp. let stand 5 minutes before serving.
4 servings
1 lb ground beef
2 tbs chopped fresh parsley
1/2 cup caesar dressing
1/2 tsp peppered seasoned salt
1 small vidalia onion, cut into 1/4″-1/2″ slices
1 1/2 cups shredded romaine
2 tbs freshly shredded parmesan cheese
4 sandwich buns, split
heat coals or gas grill for direct heat. mix beef, parsley, 2 tbs of the dressing & the peppered seasoned salt. shape the mixture into 4 patties, about 1/2″ thick.
cover & grill patties 4″-6″ from medium heat 12-15 minutes, turning once, until patties are no longer pink in center & juice of beef is clear. add onion slices to grill for last 8-10 minutes of grilling, brushing with 2 tbs of the dressing & turning once, until crisp-tender.
toss romaine, remaining 1/4 cup dressing & the cheese. layer romaine, burger & onion in each bun.
4 servings
2 eggs
3/4 cup milk
1 cup dry bread crumbs
1/2 cup finely chopped onion
2 tsp salt
2 lbs ground beef
4 cloves garlic, minced
1 tbs butter OR margarine
3/4 cup ketchup
1/2 cup honey
3 tbs soy sauce
in a lg bowl, combine eggs & milk. add the bread crumbs, onion & salt. crumble beef over mixture & mix well. shape into 1″ balls. place in two greased 15″x10″x1″ baking pans. bake, uncovered, at 400° for 12-15 minutes or until meat is no longer pink.
meanwhile, in a lg saucepan, saute garlic in butter until tender. stir in the ketchup, honey & soy sauce. bring to a boil. reduce heat; cover & simmer for 5 minutes. drain meatballs; add to sauce. carefully stir to evenly coat. cook for 5-10 minutes.
makes about 5 1/2 dozen
