Doritos Casserole
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6 ounces Velveeta Light
2 Tbsp Taco Seasoning mix
1 can (10 3/4 ounces) Cream of Chicken Soup, 98% fat free
1 can (11 ounces) Rotel tomatoes
6 ounces Baked Doritos, Nacho Cheese
8 ounces 95% lean ground beef
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Cook meat, drain and add taco seasoning. Mix the tomatoes and soup together. Then, layer meat, soup mixture, crushed Doritos, and cheese. Keep layering until done. Bake at 350 degrees for 30 minutes.
Makes 6 servings, 7 WW points
Showing posts with label beef. Show all posts
Showing posts with label beef. Show all posts
Monday, April 7, 2008
Slow Cooker Lasagna
Slow Cooker Lasagna
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1 pound lean ground beef
1 small onion, chopped
1 medium garlic clove, minced
28 oz. canned crushed tomatoes (pureed in blender)
15 oz. canned tomato sauce
1 tsp salt
1 tsp oregano
1/2 tsp. basil
1/4 tsp crushed red pepper flakes
1 cup part skim ricotta cheese
1 1/2 cup part skim mozzarella cheese, shredded, divided
6 no cook lasagna noodles
~
Heat a large nonstick skillet over medium high heat. Add beef, onion, and garlic, and cook, stirring frequently and breaking up meat with a wooden spoon as it cooks. Stir in crushed tomatoes, tomato sauce, salt, oregano, basil, and crushed red pepper; simmer 5 minutes to allow flavors to blend.
Meanwhile in a medium bowl, stir together ricotta cheese and 1 cup mozzarella cheese.
Spoon 1/3 of beef mixture into 5 quart slow cooker. Break 3 lasagna sheets in half and arrange over beef mixture; top with half of the ricotta mixture. Repeat with another layer and finish with remaining 1/3 of beef mixture.
Cover slow cooker and cook on low setting at least 6 hours.
Sprinkle remaining 1/2 cup mozzarella cheese over top of mixture. Cover and continue cooking until cheese melts and lasagna firms up, about 10 minutes.
Makes 6 generous servings.
8 WW Points
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1 pound lean ground beef
1 small onion, chopped
1 medium garlic clove, minced
28 oz. canned crushed tomatoes (pureed in blender)
15 oz. canned tomato sauce
1 tsp salt
1 tsp oregano
1/2 tsp. basil
1/4 tsp crushed red pepper flakes
1 cup part skim ricotta cheese
1 1/2 cup part skim mozzarella cheese, shredded, divided
6 no cook lasagna noodles
~
Heat a large nonstick skillet over medium high heat. Add beef, onion, and garlic, and cook, stirring frequently and breaking up meat with a wooden spoon as it cooks. Stir in crushed tomatoes, tomato sauce, salt, oregano, basil, and crushed red pepper; simmer 5 minutes to allow flavors to blend.
Meanwhile in a medium bowl, stir together ricotta cheese and 1 cup mozzarella cheese.
Spoon 1/3 of beef mixture into 5 quart slow cooker. Break 3 lasagna sheets in half and arrange over beef mixture; top with half of the ricotta mixture. Repeat with another layer and finish with remaining 1/3 of beef mixture.
Cover slow cooker and cook on low setting at least 6 hours.
Sprinkle remaining 1/2 cup mozzarella cheese over top of mixture. Cover and continue cooking until cheese melts and lasagna firms up, about 10 minutes.
Makes 6 generous servings.
8 WW Points
Tuesday, January 22, 2008
Cheeseburger and Fries Casserole
Cheeseburger and Fries Casserole- 5 WW points
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1 lb. lean ground beef
1/4 medium onion chopped
1 c. reduced-fat shredded cheddar cheese
5 oz. FF cream of mushroom soup
5 oz. Cheddar cheese soup
12 oz. frozen French fried potatoes
~
Preheat oven to 375 degrees.Cook ground beef and onion in a nonstick skillet over medium-high heat. Stir occasionally, cooking until beef is no longer pink and onion is translucent.Drain off excess grease, and season with salt, pepper and garlic powder.Return to the heat and stir in the soups until well blended.Heat through and remove from stove.Transfer mixture to a 9″x9″ baking dish. Cover the ground beef with a layer of French fries.Bake 45-50 minutes.When the fries are golden brown, remove the casserole from the oven and sprinkle cheese over the top.Return to oven and bake just until cheese is melted.
8 servings
~
1 lb. lean ground beef
1/4 medium onion chopped
1 c. reduced-fat shredded cheddar cheese
5 oz. FF cream of mushroom soup
5 oz. Cheddar cheese soup
12 oz. frozen French fried potatoes
~
Preheat oven to 375 degrees.Cook ground beef and onion in a nonstick skillet over medium-high heat. Stir occasionally, cooking until beef is no longer pink and onion is translucent.Drain off excess grease, and season with salt, pepper and garlic powder.Return to the heat and stir in the soups until well blended.Heat through and remove from stove.Transfer mixture to a 9″x9″ baking dish. Cover the ground beef with a layer of French fries.Bake 45-50 minutes.When the fries are golden brown, remove the casserole from the oven and sprinkle cheese over the top.Return to oven and bake just until cheese is melted.
8 servings
Tuesday, November 13, 2007
Taco Soup
Taco Soup (from Betsy)
~
2 lbs. ground beef
2 onions, chopped
8 cups tomato juice
2 (15 ounce) cans corn, drained
2 (15 ounce) cans kidney beans
2 (8 ounce) cans tomato sauce
2 packages taco seasoning
1 green bell pepper, chopped
shredded cheese
tortilla chips
~
In large pot, cook hamburger and onions. Add all other ingredients and stir well. Cook throughout but do not bring to a boil.You can change this recipe up a lot and add more or less, and add new ingredients. We usually add black beans. Makes a huge pot!
~
2 lbs. ground beef
2 onions, chopped
8 cups tomato juice
2 (15 ounce) cans corn, drained
2 (15 ounce) cans kidney beans
2 (8 ounce) cans tomato sauce
2 packages taco seasoning
1 green bell pepper, chopped
shredded cheese
tortilla chips
~
In large pot, cook hamburger and onions. Add all other ingredients and stir well. Cook throughout but do not bring to a boil.You can change this recipe up a lot and add more or less, and add new ingredients. We usually add black beans. Makes a huge pot!
Upside Down Pizza
Upside Down Pizza (from The Estrogen Files)
~
2 pounds hamburger
1 Jar pizza sauce
3 cups Mozzarella Cheese
1 package crescent rolls
~
Cook 2 pounds hamburger till browned, drain. Then add 1 jar pizza sauce and stir. Place in 9x13 inch pan top with 3 cups mozzarella cheese and 1 package crescent rolls unrolled and placed on top. Cook at 350F for 10-15 minutes or till crescent rolls are browned.
Notes:Can add other favorite pizza toppings - other cheese, meat, veggies
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2 pounds hamburger
1 Jar pizza sauce
3 cups Mozzarella Cheese
1 package crescent rolls
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Cook 2 pounds hamburger till browned, drain. Then add 1 jar pizza sauce and stir. Place in 9x13 inch pan top with 3 cups mozzarella cheese and 1 package crescent rolls unrolled and placed on top. Cook at 350F for 10-15 minutes or till crescent rolls are browned.
Notes:Can add other favorite pizza toppings - other cheese, meat, veggies
Bacon Cheeseburger Meatloaf
Bacon Cheeseburger Meatloaf (from Danae)
~
1lb ground beef
10 slices bacon, cooked and crumbled
8oz grated cheddar cheese
2 large eggs, lightly beaten
1/4 cup breadcrumbs
1/4 cup mayonnaise
1 Tbsp. Worcestershire sauce
1/4 tsp. salt
1/4 tsp. pepper
1/2 cup ketchup
3 Tbsp. mustard
3oz can French Fried Onions
~
Preheat oven to 350.In large bowl, combine hamburger, bacon, cheese, eggs, breadcrumbs, mayonnaise, Worcestershire sauce, salt, and pepper. Mix well.In small bowl, combine ketchup and mustard. Stir 1/4 of mixture into meat mixture. Reserve remaining ketchup mixture.Press meat mixture into greased 9x5 loaf pan.Spread remaining ketchup mixture over loaf.Bake 40 minutes.Top with French Friend Onions and bake additional 10-15 minutes, or until done.Let stand 10 minutes before serving.
**NOTE: You can also add barbecue sauce to taste to give it a BBQ Bacon Cheeseburger taste!
~
1lb ground beef
10 slices bacon, cooked and crumbled
8oz grated cheddar cheese
2 large eggs, lightly beaten
1/4 cup breadcrumbs
1/4 cup mayonnaise
1 Tbsp. Worcestershire sauce
1/4 tsp. salt
1/4 tsp. pepper
1/2 cup ketchup
3 Tbsp. mustard
3oz can French Fried Onions
~
Preheat oven to 350.In large bowl, combine hamburger, bacon, cheese, eggs, breadcrumbs, mayonnaise, Worcestershire sauce, salt, and pepper. Mix well.In small bowl, combine ketchup and mustard. Stir 1/4 of mixture into meat mixture. Reserve remaining ketchup mixture.Press meat mixture into greased 9x5 loaf pan.Spread remaining ketchup mixture over loaf.Bake 40 minutes.Top with French Friend Onions and bake additional 10-15 minutes, or until done.Let stand 10 minutes before serving.
**NOTE: You can also add barbecue sauce to taste to give it a BBQ Bacon Cheeseburger taste!
Tuesday, September 11, 2007
Mom's Beef Vegetable Soup
Mom's Beef Vegetable Soup
~
1 1/2 pounds ground beef
5 medium potatoes
1 (48 ounce) can tomato juice
1 can diced tomatoes
1 can peas
1 can corn
1 can green beans
~
Peel and cut potaotes into cunks. Boil until tender. Brown ground beef, drain. Add Tomato juice, diced tomatoes, peas, corn, green beans, and cooked potatoes. Simmer for 30 minutes.
~
Can also be cooked in crockpot on low for 6 hours. You do not have to cook the potatoes before putting in the crockpot. Also freezes well.
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1 1/2 pounds ground beef
5 medium potatoes
1 (48 ounce) can tomato juice
1 can diced tomatoes
1 can peas
1 can corn
1 can green beans
~
Peel and cut potaotes into cunks. Boil until tender. Brown ground beef, drain. Add Tomato juice, diced tomatoes, peas, corn, green beans, and cooked potatoes. Simmer for 30 minutes.
~
Can also be cooked in crockpot on low for 6 hours. You do not have to cook the potatoes before putting in the crockpot. Also freezes well.
Dad's Easy Chili
Dad's Easy Chili
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1 1/2 pounds ground beef
1 (15 ounce)can dark red kidney beans (If you prefer less beans, use only 1/2 of can)
1 (15 ounce) can chili beans
1 (14 ounces)can diced tomatoes
1 (10 ounce) can tomatoes with green chilies
1/4 cup brown sugar (add more or less for desired taste)
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Brown ground beef, drain. Add all the cans of beans and tomatoes and the brown sugar. Simmer for 30 minutes.
*This is a family favorite!
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1 1/2 pounds ground beef
1 (15 ounce)can dark red kidney beans (If you prefer less beans, use only 1/2 of can)
1 (15 ounce) can chili beans
1 (14 ounces)can diced tomatoes
1 (10 ounce) can tomatoes with green chilies
1/4 cup brown sugar (add more or less for desired taste)
~
Brown ground beef, drain. Add all the cans of beans and tomatoes and the brown sugar. Simmer for 30 minutes.
*This is a family favorite!
Sunday, August 12, 2007
Beef Stuffed Peppers
Beef Stuffed Peppers(adapted from The Southern Living Cookbook)
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4 large green peppers
1 pound ground beef
1 medium onion, chopped
2 garlic cloves, minced
1(8 oz) can tomato sauce
1(8 3/4 oz) can whole kernel corn, drained
2 teaspoons chili powder
1/2 teaspoon salt
1/2 cup(2 oz) shredded Cheddar cheese
~
Cut off tops of green peppers; remove centers and discard. Cook peppers 5 minute in boiling water; drain peppers, and set aside.
Cook ground beef and onion and garlic in a large skillet until meat is browned, stirring to crumble meat; drain well. Stir in tomato sauce and next three ingredients.
Stuff peppers with meat mixture, and place in a baking dish. Bake at 350 degrees f for 15 minutes. Sprinkle tops of peppers with cheese; bake an additional 5 minutes.
Yield 4 servings
A family favorite****
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4 large green peppers
1 pound ground beef
1 medium onion, chopped
2 garlic cloves, minced
1(8 oz) can tomato sauce
1(8 3/4 oz) can whole kernel corn, drained
2 teaspoons chili powder
1/2 teaspoon salt
1/2 cup(2 oz) shredded Cheddar cheese
~
Cut off tops of green peppers; remove centers and discard. Cook peppers 5 minute in boiling water; drain peppers, and set aside.
Cook ground beef and onion and garlic in a large skillet until meat is browned, stirring to crumble meat; drain well. Stir in tomato sauce and next three ingredients.
Stuff peppers with meat mixture, and place in a baking dish. Bake at 350 degrees f for 15 minutes. Sprinkle tops of peppers with cheese; bake an additional 5 minutes.
Yield 4 servings
A family favorite****
Thursday, July 12, 2007
Taverns
Taverns(from MJ)
~
1 pound ground beef, or equal amount of shredded beef or pork
1/2 - 3/4 cup chopped onion
1 clove garlic, minced
1/2 tsp salt
1/8 tsp black pepper
1/2 cup chili sauce
1/4 cup brown sugar
1 Tbs. white vinegar
1 Tbs. prepared mustard
8 oz tomato sauce OR ketchup
1/4 cup orange juice
~
Brown the ground beef, onion, and garlic in skillet until cooked. Drain the grease from the skillet. Add remaining ingredients to meat mixture and simmer until heated through. If you use tomato sauce you will want to let it simmer for at least 30 minutes or it will taste"tomato-ey". If you're in a hurry, use ketchup. If this is too thick you can add a bit of water, or more juice, ketchup, or some honey. A dash of soy sauce or Worcestershire sauce is good too. Ladle on hamburger buns.Although not traditional, you can also serve over bread, rice or noodles, depending on what you happen to have around. Serves 6 polite people or 2 teenage boys.
Crockpot: I browned the ground meat, onions and garlic and mixed the remaining items together in the pot. Combine and heat on low 4-6 hours.
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1 pound ground beef, or equal amount of shredded beef or pork
1/2 - 3/4 cup chopped onion
1 clove garlic, minced
1/2 tsp salt
1/8 tsp black pepper
1/2 cup chili sauce
1/4 cup brown sugar
1 Tbs. white vinegar
1 Tbs. prepared mustard
8 oz tomato sauce OR ketchup
1/4 cup orange juice
~
Brown the ground beef, onion, and garlic in skillet until cooked. Drain the grease from the skillet. Add remaining ingredients to meat mixture and simmer until heated through. If you use tomato sauce you will want to let it simmer for at least 30 minutes or it will taste"tomato-ey". If you're in a hurry, use ketchup. If this is too thick you can add a bit of water, or more juice, ketchup, or some honey. A dash of soy sauce or Worcestershire sauce is good too. Ladle on hamburger buns.Although not traditional, you can also serve over bread, rice or noodles, depending on what you happen to have around. Serves 6 polite people or 2 teenage boys.
Crockpot: I browned the ground meat, onions and garlic and mixed the remaining items together in the pot. Combine and heat on low 4-6 hours.
Monday, July 9, 2007
Bacon Bit Burgers With Steak House Smothered Onions
Bacon Bit Burgers with Steak House Smothered Onions (from Becca)
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6 bacon slices chopped into 1/2 inch pieces
6 T EVOO (extra-virgin olive oil)
2 onions, 1/4 finely chopped, 1-3/4 thinly sliced
1.5 pounds ground sirloin
2 tsp Worcestershire sauce
1 tsp hot sauce (optional)
1 T grill seasoning (I used McCormick Montreal Steak Seasoning)
1/4 c plus 1T steak sauce
~
Add bacon and a drizzle of EOO to the hot skillet and cook until crisp (4-5 minutes). Transfer to a paper towel lined plate and drain off all but 1 T of fat from the skillet. Return the pan to medium low heat and add the finely chopped onions to sweat out in the remaining fat (2-3 minutes).Preheat a second medium nonstick skillet with 2 T of the EVOO over medium heat. When the oil is hot, add all the thinly sliced onions and top them with a plate that can fit inside the skillet. Top the plate with a heavy can and smother the onions for 10 minutes, stirring occasionally. Lift the plate with tongs; it will be hot!Place beef in a bowl and top with Worcestershire, hot sauce and grill seasoning.Remove the chopped onions to the plate with the bacon to cool. Turn off the heat and reserve the pan. Once the onions are cool, add them and the bacon to the ground sirloin and combine well. Score the meat into 4 even sections and form 4 large patties. Add 1 T of EVOO to the skillet and reheat it over medium high heat. Add the burgers and cook for 4 minutes on each side for medium rare, 6 minutes on each side for medium well.Stir steak sauce into the smothered onions and top burgers with onions.Serve on Kaiser rolls. Enjoy!
~
6 bacon slices chopped into 1/2 inch pieces
6 T EVOO (extra-virgin olive oil)
2 onions, 1/4 finely chopped, 1-3/4 thinly sliced
1.5 pounds ground sirloin
2 tsp Worcestershire sauce
1 tsp hot sauce (optional)
1 T grill seasoning (I used McCormick Montreal Steak Seasoning)
1/4 c plus 1T steak sauce
~
Add bacon and a drizzle of EOO to the hot skillet and cook until crisp (4-5 minutes). Transfer to a paper towel lined plate and drain off all but 1 T of fat from the skillet. Return the pan to medium low heat and add the finely chopped onions to sweat out in the remaining fat (2-3 minutes).Preheat a second medium nonstick skillet with 2 T of the EVOO over medium heat. When the oil is hot, add all the thinly sliced onions and top them with a plate that can fit inside the skillet. Top the plate with a heavy can and smother the onions for 10 minutes, stirring occasionally. Lift the plate with tongs; it will be hot!Place beef in a bowl and top with Worcestershire, hot sauce and grill seasoning.Remove the chopped onions to the plate with the bacon to cool. Turn off the heat and reserve the pan. Once the onions are cool, add them and the bacon to the ground sirloin and combine well. Score the meat into 4 even sections and form 4 large patties. Add 1 T of EVOO to the skillet and reheat it over medium high heat. Add the burgers and cook for 4 minutes on each side for medium rare, 6 minutes on each side for medium well.Stir steak sauce into the smothered onions and top burgers with onions.Serve on Kaiser rolls. Enjoy!
Thursday, June 14, 2007
Crockpot Lasagna
CROCKPOT LASAGNA (from Lori)
8 uncooked lasagna noodles
1 pound ground beef (or substitute w/ ground turkey)
1 tsp. Italian seasoning
28-ounce jar spaghetti sauce
1/3 cup water
4-oz. can sliced mushrooms, optional
15 oz. low-fat ricotta cheese
2 cups shredded mozzarella cheese
~
Brown ground beef in skillet. Drain. Stir in Italian seasoning.
Break noodles into thirds. Place half in bottom of greased crockpot. Spread half of ground beef mixture over noodles in crockpot.
On top of beef, layer 1/2 of sauce, 1/2 of water, 1/2 of mushrooms (opt.), 1/2 of ricotta, and 1/2 of mozerella cheese. Repeat all layers.
Cover. Cook for 5 hours on low. Enjoy this yummy dish!
8 uncooked lasagna noodles
1 pound ground beef (or substitute w/ ground turkey)
1 tsp. Italian seasoning
28-ounce jar spaghetti sauce
1/3 cup water
4-oz. can sliced mushrooms, optional
15 oz. low-fat ricotta cheese
2 cups shredded mozzarella cheese
~
Brown ground beef in skillet. Drain. Stir in Italian seasoning.
Break noodles into thirds. Place half in bottom of greased crockpot. Spread half of ground beef mixture over noodles in crockpot.
On top of beef, layer 1/2 of sauce, 1/2 of water, 1/2 of mushrooms (opt.), 1/2 of ricotta, and 1/2 of mozerella cheese. Repeat all layers.
Cover. Cook for 5 hours on low. Enjoy this yummy dish!
Crockpot Tex Mex Lazagna
Crockpot Tex Mex Lasagna(from Bridget)
1 lb lean ground beef
1 can (15 oz) pinto beans, rinsed and drained
1 pkg (1.25 oz) taco seasoning mix
1 jar 16 oz salsa
1 can (8 oz) tomato sauce
1 jar Alfredo pasta sauce
4 cups Monterey Jack cheese, shredded
10 uncooked lasagna noodles
2 TBSP chopped fresh cilantro
..make a simple salad with chopped avocado to accompany...In a skillet, cook beef over med-high heat 5-7 minutes, stirring occasionally, until brown; drain. Stir in beans and taco seasoning mix.Spray 4-5 quart slow cooker with cooking spray. Spread 3/4 c of the salsa over bottom of slow cooker. Stir remaining salsa and the tomato sauce into the beef mixture.In a small bowl, mix pasta sauce and 3 cups of the cheese.Layer 4 lasagna noodles over sauce in slow cooker, breaking noodles as necessary to fit. Top with half of the pasta sauce mixture, spreading evenly. Add 4 more noodles. Top with half of the beef mixture, spreading evenly.Repeat layering with 4 noodles, remaining pasta sauce mixture, remaining 4 noodles and remaining beef mixture.Cover and cook on LOW setting for 4-5 hours.Sprinkle 1 cup of the remaining cheese on top. Cover; cook 5 minutes longer or until cheese is melted. Turn off slow cooker. Uncover; let stand 10 minutes before serving. Sprinkle with cilantro.
Makes 8 servings.from Betty Crocker , Slow Cooker Meals, February 2006
1 lb lean ground beef
1 can (15 oz) pinto beans, rinsed and drained
1 pkg (1.25 oz) taco seasoning mix
1 jar 16 oz salsa
1 can (8 oz) tomato sauce
1 jar Alfredo pasta sauce
4 cups Monterey Jack cheese, shredded
10 uncooked lasagna noodles
2 TBSP chopped fresh cilantro
..make a simple salad with chopped avocado to accompany...In a skillet, cook beef over med-high heat 5-7 minutes, stirring occasionally, until brown; drain. Stir in beans and taco seasoning mix.Spray 4-5 quart slow cooker with cooking spray. Spread 3/4 c of the salsa over bottom of slow cooker. Stir remaining salsa and the tomato sauce into the beef mixture.In a small bowl, mix pasta sauce and 3 cups of the cheese.Layer 4 lasagna noodles over sauce in slow cooker, breaking noodles as necessary to fit. Top with half of the pasta sauce mixture, spreading evenly. Add 4 more noodles. Top with half of the beef mixture, spreading evenly.Repeat layering with 4 noodles, remaining pasta sauce mixture, remaining 4 noodles and remaining beef mixture.Cover and cook on LOW setting for 4-5 hours.Sprinkle 1 cup of the remaining cheese on top. Cover; cook 5 minutes longer or until cheese is melted. Turn off slow cooker. Uncover; let stand 10 minutes before serving. Sprinkle with cilantro.
Makes 8 servings.from Betty Crocker , Slow Cooker Meals, February 2006
Shepard's Pie
Shepherd's Pie(from What a Crock)
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1 lb ground beef -- browned and drained
10 3/4 oz condensed tomato soup
15 oz canned whole kernel corn -- drained
15 oz canned French cut green beans -- drained
2 c. instant mashed potatoes -- prepared
2 c. grated cheddar cheese
1/2 tsp dried basil
~
In a separate bowl, combine beef, tomato soup, corn, beans, and basil. Pour mixture in the bottom of a greased 3 1/2 to 5-quart slow cooker. Spread mashed potatoes on top. Cover and cook on low heat 5-6 hours. The last hour of cooking, sprinkle cheese on top of potatoes.
Makes 4-6 servings.
Source: "101 Things To Do With A Slow Cooker"
~
1 lb ground beef -- browned and drained
10 3/4 oz condensed tomato soup
15 oz canned whole kernel corn -- drained
15 oz canned French cut green beans -- drained
2 c. instant mashed potatoes -- prepared
2 c. grated cheddar cheese
1/2 tsp dried basil
~
In a separate bowl, combine beef, tomato soup, corn, beans, and basil. Pour mixture in the bottom of a greased 3 1/2 to 5-quart slow cooker. Spread mashed potatoes on top. Cover and cook on low heat 5-6 hours. The last hour of cooking, sprinkle cheese on top of potatoes.
Makes 4-6 servings.
Source: "101 Things To Do With A Slow Cooker"
Thursday, June 7, 2007
MJ's Shrimp Fried Rice
MJ’s Shrimp Fried Rice (from Renee)
~
Serves: 4 ( adjust as needed )
~1 1/2 cups white rice prepared as directed ( should be cool or cold )
2 cans salad shrimp ( 2 cups of chopped meat could be substituted )
chopped fresh veggies ( I used celery, carrots, portabella mushrooms, onion, broccoli and garlic)Sesame oil
Soy sauce
olive oil
~Saute the celery, carrots and onion in olive oil until tender , add broccoli cook until broccoli is tender, add mushrooms and garlic. When all veggies are cooked add in the rice. Season with soy sauce and sesame oil ( sesame oil is strong, go gentle ).
~
Made this and it has become a family FAVORITE!
~
Serves: 4 ( adjust as needed )
~1 1/2 cups white rice prepared as directed ( should be cool or cold )
2 cans salad shrimp ( 2 cups of chopped meat could be substituted )
chopped fresh veggies ( I used celery, carrots, portabella mushrooms, onion, broccoli and garlic)Sesame oil
Soy sauce
olive oil
~Saute the celery, carrots and onion in olive oil until tender , add broccoli cook until broccoli is tender, add mushrooms and garlic. When all veggies are cooked add in the rice. Season with soy sauce and sesame oil ( sesame oil is strong, go gentle ).
~
Made this and it has become a family FAVORITE!
Friday, June 1, 2007
Meat Loaf Miniatures
Meatloaf Miniatures (from Quick Cooking)
~
1 cup ketchup
3 to 4 tablespoons packed brown sugar
1 teaspoon ground mustard
2 eggs, beaten
4 teaspoons Worcestershire sauce
3 cups Crispix cereal, crushed
3 teaspoons onion powder
1/2 to 1 teaspoon seasoned salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
3 pounds lean ground beef
~
In a large bowl, combine ketchup, brown sugar and mustard. Remove 1/2 cup for topping; set aside.Add eggs, Worcestershire sauce, cereal, and seasonings to remaining ketchup mixture; mix well. Let stand for 5 minutes. Crumble beef over cereal mixture and mix well.
Press meat mixture into 18 muffin cups (about 1/3 cup each). Bake at 375 degrees for 18-20 minutes. Drizzle with reserved ketchup mixture; bake 10 minutes longer or until meat is no longer pink and a thermometer reads 160 degrees. Serve desired number of meat loaves. Cool remaining loaves; freeze. Transfer to freezer bags; freeze for up to 3 months.
~
To use frozen meatloaves: Completely thaw in the refrigerator. Place loaves in a greased baking dish. Bake at 350 degrees for 30 minutes or until heated through, or cover and microwave on high for 1 minute or until heated through.
~
Note: I have tried this with regular ground beef and it just is not as good. Lean ground beef is so much better for this recipe because of the way that you cook it.
~
1 cup ketchup
3 to 4 tablespoons packed brown sugar
1 teaspoon ground mustard
2 eggs, beaten
4 teaspoons Worcestershire sauce
3 cups Crispix cereal, crushed
3 teaspoons onion powder
1/2 to 1 teaspoon seasoned salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
3 pounds lean ground beef
~
In a large bowl, combine ketchup, brown sugar and mustard. Remove 1/2 cup for topping; set aside.Add eggs, Worcestershire sauce, cereal, and seasonings to remaining ketchup mixture; mix well. Let stand for 5 minutes. Crumble beef over cereal mixture and mix well.
Press meat mixture into 18 muffin cups (about 1/3 cup each). Bake at 375 degrees for 18-20 minutes. Drizzle with reserved ketchup mixture; bake 10 minutes longer or until meat is no longer pink and a thermometer reads 160 degrees. Serve desired number of meat loaves. Cool remaining loaves; freeze. Transfer to freezer bags; freeze for up to 3 months.
~
To use frozen meatloaves: Completely thaw in the refrigerator. Place loaves in a greased baking dish. Bake at 350 degrees for 30 minutes or until heated through, or cover and microwave on high for 1 minute or until heated through.
~
Note: I have tried this with regular ground beef and it just is not as good. Lean ground beef is so much better for this recipe because of the way that you cook it.
Sloppy Joes
Sloppy Joes (from Quick Cooking)
~
2 pounds ground beef
2 medium onions, chopped
2 cups ketchup
1 cup barbecue sauce
1/4 cup packed brown sugar
1/4 cup cider vinegar
2 tablepspoons prepared mustard
1 teaspoon Italian seasoning
1 teaspoon onion powder
1/2 teaspoon pepper
Hamburger Buns, split
~
In a large skillet, cook beef, onions and garlic over medium high heat until the meat is no longer pink; drain. stir in the ketchup, barbecue sauce, brown sugar, vinegar, mustard, Italian seasoning, onion powder, and pepper. Bring to a boil. Reduce heat; simmer, uncovered for 20 minutes.
Serve about 1/2 cup meat mixture on each bun. Or cool and freeze in freezer containers for up to three months.
~
To use frozen sloppy joes: Thaw in the refrigerator; place in a saucepan and heat through. Serve on buns.
~
Note: To make sloppy joes not so sloppy, try using a hot dog bun instead. They hold the sauce better and make it less messy.
~
2 pounds ground beef
2 medium onions, chopped
2 cups ketchup
1 cup barbecue sauce
1/4 cup packed brown sugar
1/4 cup cider vinegar
2 tablepspoons prepared mustard
1 teaspoon Italian seasoning
1 teaspoon onion powder
1/2 teaspoon pepper
Hamburger Buns, split
~
In a large skillet, cook beef, onions and garlic over medium high heat until the meat is no longer pink; drain. stir in the ketchup, barbecue sauce, brown sugar, vinegar, mustard, Italian seasoning, onion powder, and pepper. Bring to a boil. Reduce heat; simmer, uncovered for 20 minutes.
Serve about 1/2 cup meat mixture on each bun. Or cool and freeze in freezer containers for up to three months.
~
To use frozen sloppy joes: Thaw in the refrigerator; place in a saucepan and heat through. Serve on buns.
~
Note: To make sloppy joes not so sloppy, try using a hot dog bun instead. They hold the sauce better and make it less messy.
Souper Stuffed Cheese Burgers
Souper Stuffed Cheese Burgers(from Bridget)
~
1 envelope Lipton Onion Soup Mix
2 lbs. ground beef
1/2 c water
3/4 cup Cheddar, Mozzarella, or Monty Jack cheese (about 6 oz.)
~
In a large bowl, combine soup mix, ground beef and water; shape into 12 patties. Place 2 TBSP cheese in center of 6 patties. Top with remaining patties and seal edges tightly. Grill or broil until done.
~
1 envelope Lipton Onion Soup Mix
2 lbs. ground beef
1/2 c water
3/4 cup Cheddar, Mozzarella, or Monty Jack cheese (about 6 oz.)
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In a large bowl, combine soup mix, ground beef and water; shape into 12 patties. Place 2 TBSP cheese in center of 6 patties. Top with remaining patties and seal edges tightly. Grill or broil until done.
Enchilada Casserole
Enchilada Casserole
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1 1/2 pounds ground beef
1 large onion, chopped
1 cup water
2 to 3 tablespoons chili powder
1 1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
2 cups salsa, divided
10 flour tortillas (7 inches) cut into 3/4 inch strips, divided
1 cup (8 ounces) sour cream
2 cans (15 1/4 ounces each) whole kernel corn, drained
4 cups (16 ounces) shredded mozzarella cheese
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In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. stir in water, chili powder, salt, pepper, and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered for 10 minutes. Place 1/4 cup salsaeach in two greased 8 inch square baking dishes. Layer each dish with a fourth of the tortillas and 1/4 cup salsa. Divide meat mixture, sour creamand corn between the two casseroles. Top with remaining tortillas, salsa, and cheese.
Cover and freeze one casserole for up to one month. Cover and bake the second casserole at 350 degrees for 35 minutes. Uncover; bake 5- 10 minutes longer or until heated through.
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To use frozen casserole: Thaw in the refrigerator for 24 hours. Remove from the refrigerator 30 minutes before baking. Bake as directed above.
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Note: I usually serve with a mexican rice. Also if you like it hotter, you can add more chili powder and use hot salsa.
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1 1/2 pounds ground beef
1 large onion, chopped
1 cup water
2 to 3 tablespoons chili powder
1 1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
2 cups salsa, divided
10 flour tortillas (7 inches) cut into 3/4 inch strips, divided
1 cup (8 ounces) sour cream
2 cans (15 1/4 ounces each) whole kernel corn, drained
4 cups (16 ounces) shredded mozzarella cheese
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In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. stir in water, chili powder, salt, pepper, and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered for 10 minutes. Place 1/4 cup salsaeach in two greased 8 inch square baking dishes. Layer each dish with a fourth of the tortillas and 1/4 cup salsa. Divide meat mixture, sour creamand corn between the two casseroles. Top with remaining tortillas, salsa, and cheese.
Cover and freeze one casserole for up to one month. Cover and bake the second casserole at 350 degrees for 35 minutes. Uncover; bake 5- 10 minutes longer or until heated through.
~
To use frozen casserole: Thaw in the refrigerator for 24 hours. Remove from the refrigerator 30 minutes before baking. Bake as directed above.
~
Note: I usually serve with a mexican rice. Also if you like it hotter, you can add more chili powder and use hot salsa.
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