Spaghetti Pie

adapted from Deceptively Delicious

Non stick Cooking Spray

3 ounces Spaghetti or Angel-Hair Pasta (or 1 Cup leftover cooked pasta) 

1/2 Lb Lean Ground Turkey or Beef

1/2 Cup Broccoli Puree

1 Large Egg White

2 Tbs Grated Parmesan

2 Cloves Garlic, minced

2 Cups Bottled Tomato Sauce

1 Cup Lowfat Cottage Cheese

1/4 Cup Carrot Puree

1/2 tsp Salt

1/4 tsp Pepper

1 Cup shredded Mozzarella

~ Preheat oven to 350*F. Coat 9" pie plate with cooking spray. 

~ Cook pasta according to package directions (skip this step if you are using leftover pasta) 

~ In a small bowl, mix the ground turkey or beef with the broccoli, egg white, Parmesan and garlic. Form into 1/2" balls. 

~ In a large bowl, stir the cooked pasta, tomato sauce, cottage cheese, carrot and salt and pepper. Spoon the mixture into the pie plate and smooth the top. Scatter meatballs on top and sprinkle with mozzarella cheese. Bake, uncovered, until the center is firm and the cheese is bubbly, 25-30 minutes.

Bolognese Style Penne

from Campbell's Kitchen

1 pound lean ground beef

1 large onion, minced (about 1 cup)

3 large carrots, shredded (about 2 cups)

1 jar (24 ounces) Prego® Veggie Smart™ Smooth & Simple Italian Sauce

1/2 cup water

3 tablespoons fresh basil leaves cut into very thin strips

3 cups penne pasta, cooked and drained (about 4 1/2 cups)

2 tablespoons grated Parmesan cheese

• Cook the beef, onion and carrots in a 12-inch skillet over medium-high heat until the beef is well-browned, stirring often to separate meat.  Pour off any fat.
• Stir the sauce and water in the skillet and heat to a boil.  Reduce the heat to low.  Cook for 15 minutes or until the vegetables are tender, stirring occasionally.  Stir in additional water, if needed, until desired consistency.
• Place the basil and penne into a large bowl.  Add the beef mixture and toss to coat.  Sprinkle with the cheese.

Taco Bake

from Kraft.com

What You Need

1 pkg. (400 g) Kraft Deluxe Original Cheddar Pasta & Sauce

1 lb. (450 g) extra-lean ground beef

1 pkg. (35 g) taco seasoning mix

3/4 cup light sour cream

1-1/2 cups shredded Cracker Barrel Old Cheddar Cheese Light

1 cup salsa

Make It

HEAT oven to 400°F.
PREPARE Dinner as directed on package. While Macaroni is cooking, cook meat with taco seasoning mix as directed on package.
STIR sour cream into prepared Dinner; spoon half into 8-inch square baking dish. Top with layers of meat mixture, 1 cup shredded cheese and remaining Dinner mixture; cover.
BAKE 15 min. Top with salsa and remaining 1/2 cup shredded cheese; bake, uncovered, 5 min. or until melted.

kraft kitchens tips

Serving Suggestion

Serve with hot cooked corn for a quick-and-easy meal.

Special Extra

For extra crunch, prepare and bake as directed, topping with 1/2 cup coarsely crushed tortilla chips along with the salsa and cheese.

Substitute

Substitute a 9-inch round baking dish for the square baking dish.

Creamy Beef and Noodle Bake

from Kraft.com

 

What You Need

1 lb. (450 g) extra-lean ground beef

1 small onion, chopped

3 cups egg noodles, uncooked

2 cups frozen mixed vegetables (peas, green beans, carrots, corn)

1 can (10 fl oz/284 mL) condensed cream of mushroom soup

1 cup milk

1 cup water

1-1/2 cups Kraft Mozza-Cheddar Shredded Cheese

Make It

HEAT oven to 375ºF.
BROWN meat with onions in skillet; drain. Spoon over noodles in 13x9-inch baking dish; top with vegetables.
WHISK soup, milk and water until well blended; pour over vegetables. Top with cheese; cover.
BAKE 35 min. or until heated through, uncovering after 25 min.

kraft kitchens tips

Make Ahead

Cook noodles as directed on package, omitting salt. Prepare casserole as directed using cooked noodles. Refrigerate up to 24 hours. Bake 45 min. or until heated through, uncovering after 35 min.

Substitute

Prepare using ground chicken or turkey.

Variation

Prepare using whole wheat egg noodles, low-fat cream of mushroom soup, skim milk and Kraft Double Cheddar Shredded Cheese Light.

3 Cheese Beef Pasta Shells

from Betty Crocker.com

24	uncooked jumbo pasta shells
1	lb lean (at least 80%) ground beef
1	jar (26 oz) chunky tomato pasta sauce
1/4	cup water
1	container (8 oz) chive and onion cream cheese spread
1 1/2	cups shredded 6 cheese Italian cheese blend (6 oz)
1/2	cup grated Parmesan cheese
1	egg
1	to 2 tablespoons chopped fresh parsley, if desired

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1. Heat oven to 350°F. Cook and drain pasta shells as directed on package.
2. In 10-inch skillet, cook ground beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Cool slightly, about 5 minutes.
3. In large bowl, mix pasta sauce and water. Pour 1 cup of the pasta sauce mixture in bottom of ungreased 13x9-inch (3-quart) glass baking dish. In medium bowl, mix cheese spread, 1 cup of the Italian cheese, the Parmesan cheese, egg and cooked ground beef. Spoon heaping tablespoon mixture into each shell. Arrange stuffed shells over sauce in baking dish. Pour remaining sauce over top, covering shells completely. Cover with foil.
4. Bake 40 to 45 minutes or until bubbly and cheese filling is set. Sprinkle with remaining 1/2 cup Italian cheese. Bake 10 minutes longer or until cheese is melted. Sprinkle with parsley.

Low-fat Beef with Spinach and Rice

from http://www.angelfire.com/journal/wwrecipes/360.htm

1 lb. lean ground beef

1 onion, chopped

1 clove garlic, minced

4 cups canned crushed tomatoes

10 ounces spinach, thawed

3/4 cup white rice

1 tsp. dill weed

1/4 tsp. pepper

In a large non-reactive skillet, saute beef, onion and garlic over medium high heat about 5 minutes, stirring frequently until beef is browned and crumbly. Drain off excess fat and stir in remaining ingredients. Bring to a boil and reduce heat to low. Cover and simmer 30-35 minutes or until rice is tender.

Makes 4 servings.

Per Servings WW Points: 7

Calories.....361.....Fat.....5.4 g.....Carbs.....49 g....Sodium....506mg.....Fiber....2.2 g.

Baked Chili with Cornmeal Crust

from the Betty Crocker Website

1	lb lean (at least 80%) ground beef
1	small onion, chopped (1/4 cup)
1	tablespoon Original Bisquick® mix
1	tablespoon chili powder
3	tablespoons water
2	cups Muir Glen® organic diced tomatoes (from 28-oz can), undrained
1	can (15.25 oz) Green Giant® whole kernel corn, drained
1	teaspoon salt
3/4	cup Original Bisquick® mix
3/4	cup yellow cornmeal
2/3	cup milk
1	egg

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1. Heat oven to 350ºF. In 2-quart saucepan, cook beef and onion stirring frequently, until beef is brown and onion is tender; drain.
2. In small bowl, mix 1 tablespoon Bisquick mix, the chili powder and water; add to beef mixture. Stir in tomatoes, corn and salt. Heat to boiling, stirring frequently. Pour into ungreased 8-inch square (2-quart) glass baking dish or 2-quart casserole.
3. Stir remaining ingredients until blended; pour over beef mixture.
4. Bake uncovered 35 to 40 minutes or until golden brown.

Warm Steak and Potato Salad

from www.allrecipes.com

 

Ingredients

• 1 pound new potatoes
• 1 pound beef sirloin steak
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 8 cups mixed baby salad greens
• 1 pint cherry tomatoes, halved
• 2 tablespoons minced shallot
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 1/4 teaspoon dried tarragon

Directions

1. Place potatoes into a pot, and fill with enough water to cover. Bring to a boil and cook until tender but still firm, about 10 minutes. Drain and cover to keep warm.
2. Preheat oven to broil or preheat a grill for medium-high heat. Season both sides of steak with salt and pepper. Broil or grill steaks for 6 to 8 minutes per side, or to desired doneness.
3. Meanwhile, whisk together oil, vinegar, mustard, and tarragon for dressing; season dressing to taste with salt and pepper.
4. Divide greens, tomatoes, and shallots among 4 plates. Cut warm, unpeeled potatoes into quarters; slice steak into 1/4 inch thick strips. Top salad greens with steak and potatoes; drizzle dressing over salads. Serve warm.

Slow Cooker Lasagna

From the Kraft Website

 

What You Need

1 lb. (450 g) lean ground beef

1 jar (675 mL) pasta sauce

1 cup water

1-3/4 cups ricotta cheese

1-3/4 cups Kraft 4 Cheese Italiano Shredded Cheese, divided

1/4 cup Kraft 100% Parmesan Grated Cheese, divided

1 egg

2 Tbsp. chopped fresh parsley

6 lasagne noodles, uncooked

Make It

BROWN meat in large skillet; drain. Stir in pasta sauce and water. Mix ricotta, 1-1/2 cups shredded cheese, 2 Tbsp. Parmesan, egg and parsley.
SPOON 1 cup meat sauce into slow cooker; top with layers of half each of the noodles, broken to fit, and cheese mixture. Cover with 2 cups meat sauce. Top with remaining noodles, broken to fit, cheese mixture and sauce. Cover with lid.
COOK on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted.

kraft kitchens tips

Healthy Living

Save 60 calories and 6 grams of total fat, including 5 grams of saturated fat per serving, by preparing with extra-lean ground beef, light ricotta cheese, Kraft Part Skim Mozzarella Shredded Cheese, Kraft 100% Parmesan Light Grated Cheese and whole wheat lasagne noodles.

Special Extra

For a change of pace, prepare lasagne with roasted garlic or tomato-and-basil pasta sauce.

Note

Recipe was successfully tested in 4-, 5- and 6-L slow cookers. For best results, do not cook on the HIGH heat setting.

One Pan Pasta and Meatballs

http://www.bettycrocker.com/recipes/one-pan-pasta-and-meatballs/d3e3bf7c-c1af-417f-91a3-68b934658b49

30 Minute Mini Meat Loaves

http://www.bettycrocker.com/recipes/30-minute-mini-meat-loaves/d691ebd6-743b-4dc1-a04c-40ee7da480d5

Slow Cooker Hungarian Goulash

Serves 6 to 8

2 lbs Round steak, cut into 1" Cubes

1 Cup chopped Onion

2 Tbs Flour

1 1/2 tsp Paprika

1 tsp Garlic Salt

Pepper to taste

1 Can Diced Tomatoes, undrained

1 Bay Leaf

1 Cup Sour Cream

Hot Cooked Noodles

Fresh Parsley, minced (optional)

~ Place Beef and Onion in 3-qt Slow Cooker. Combine the Flour, Paprika, Garlic Salt, and Pepper; sprinkle over Beef and stir to coat. Stir in Tomatoes. Add Bay Leaf. Cover and cook on low for 8-10 hours or until meat is tender.

~ Discard Bay Leaf. Just before serving, stir in Sour Cream; heat through. Serve with Noodles. Sprinkle with Parsley if desired. 

SEE NOTE!

Slow Cooker Beef Barley Soup

http://allrecipes.com/Recipe/Slow-Cooker-Beef-Barley-Soup/Detail.aspx

Au Gratin Taco Bake

1 lb Ground Beef

1 Package Au Gratin Potatoes

1 Can Whole Kernel Corn, undrained

1 Can Stewed Tomatoes, undrained

3/4 Cup Milk

1/2 Cup Water

2 Tbs Taco Seasoning

1 Cup shredded Cheddar Cheese

~ In large skillet, cook Beef over medium heat until no longer pink. Drain. Stir in Potatoes and contents of Sauce Mix, Corn, tomatoes, Milk, Water, and Taco Seasoning. Transfer to a greased 2-qt baking dish.

~ Cover and bake at 350* for 65-70 minutes or until Potatoes are tender. Sprinkle with Cheese and bake uncovered for 5 minutes or until Cheese is melted.

Skillet Spaghetti

Serves 6

1 lb Extra Lean Ground Beef

2 Tbsp minced Onion

1 Can Tomato Sauce

1/2 Cup thinly grated Zuchini

1/2 Cup thinly grated Carrot

3 Cups Water

1 1/2 tsp Chili Powder

1 tsp Garlic Powder

1 tsp Sugar

1 tsp Italian Spice

6 oz Spaghetti Noodles (uncooked)

In a large skillet, brown Ground Beef and Onion until Beef is no longer pink, drain. Add all other ingredients to skillet and bring to a boil. Reduce heat, cover and let simmer for about 20 minutes, stirring often. You can let it simmer longer if you want it thicker.

Taco Salad

Servings: 8 Lunch or 6 Dinner 

 Beef Mixture:

1 1/2 lbs extra-lean Ground Beef

1 Cup chopped Onion

1 large Jalapeno Pepper, seeded and minced

2 tsp minced Garlic

1 Tbsp Chili Powder

2 tsp ground Cumin

2 Cups quartered Grape Tomatoes

1/3 Cup Ketchup

1/2 tsp Salt

1/4 tsp Black Pepper

Salad:

12 Cups torn Romaine Lettuce and/or Iceberg Lettuce

1 Cup canned Corn, drained

1 Cup canned Black Beans, drained and rinsed

1/2 Cup diced Green Bell Pepper

1 Cup packed shredded Sharp Cheddar Cheese

1 Cup quartered Grape Tomatoes

1/3 Cup chopped Green Onions

1 small ripe Avocado, peeled and sliced

1 Cup each Sour Cream and Salsa

1/2 Cup crushed Tortilla Chips

~ Heat a large skillet over medium heat, add Beef, Onions, Jalapeno Pepper, and Garlic. Cook and stir until Beef is no longer pink, breaking up any large pieces. Add Chili Powder and Cumin, cook 1 more minute. Add Grape Tomatoes, Ketchup, Salt, and Pepper. Cook and stir for 2 more minutes.Remove from skillet and set aside. 

~ To assemble - spread Lettuce over plates, top with (room temp) Beef Mixture, followed by Corn, Beans, Green Pepper, Cheese, Tomatoes, Green Onions, and Avocado Slices. Top with Sour Cream and Salsa, just before serving. You can also add crushed up Tortilla Chips on top for a little added crunch.

.

Meat Bun Bake

Serves 6

1 1/2lbs Extra Lean Ground Beef

2 Cups Chopped Cabbage

1/4 Cup Chopped Onion

1/2 tsp Salt

1/2 tsp Pepper

1 Cup Shredded Cheddar Cheese

1 1/2 Cups Biscuit/Baking Mix

1 Cup Milk

2 Eggs

In a skillet, brown Beef; drain.Add Cabbage, Onion, Salt & Pepper; cook over medium heat for 15 minutes or until Cabbage and Onion are tender. Stir in Cheese. Spoon into greased 9x13" baking Dish. 

In a bowl, blend Biscuit Mix, Milk, and Eggs. Pour over Meat mixture. Bake, uncovered at 400* for 20-25 minutes or until golden brown.

Mushroom-Smothered Salisbury Steak

Prep: 3 Minutes/\Cook: 17 Minutes/\ Serves: 4

1 (14 oz) can Beef Broth

3 Tbs flour

salt to taste

1/2 Cup Picante sauce, divided

1 lb Extra Lean Ground Beef

3 Tbs Breadcrumbs

1 tsp Italian Spice

1 Large Egg White

Cooking Spray

1/2 Cup sliced Mushrooms

1: Combine Beef Broth, Flour, 1/8 tsp salt in a small bowl, whisk together. Add 1/4 Picante Sauce, stir well and set aside.

2: Combine Beef, Bread Crumbs, Egg White, 1/4 Cup Picante Sauce, 1/4 tsp Salt and Italian Spice. Divide and form into 4 or 5 patties.

3: Heat Nonstick pan and spray with cooking spray. Add patties and cook 5 minutes on each side or until done. Remove from heat and set aside.

4: Add Mushrooms to pan, saute until browned, add reserved broth mixture. Bring to a boil and cook for about 3 minutes stirring constantly. Return patties to pan and cook until thoroughly heated.

Chimichangas

1 lb Extra Lean Ground Beef

1 (16 oz) Can Refried Beans

3/4 Cup Salsa

2 Cloves Garlic

1 tsp Chili Powder

3 Tbsp Chopped Onion

3/4 Cup Shredded Lowfat Cheddar Cheese

8 Flour Tortillas (I used a Flax Variety) 

~ Of course I added about 3 Tbsp fresh chopped cilantro and extra cheddar cheese for the top. You will soon learn that I LOVE cheese and I LOVE cilantro, so any opportunity to add either is a good one! :-)

Preheat Oven to 350*

Brown Ground Beef in large skillet, until no longer pink. Drain then add onion and garlic, chili powder, salsa, and refried beans until heated through. Stir in cheese and cilantro. Warm tortillas in microwave then spoon about 1/2 Cup (I did about 3/4 Cup and ended up with 7) of beef mixture into each tortilla. Fold sides and roll. Place into a 9x13 inch baking pan that has been sprayed with cooking spray. Bake uncovered for about 20 minutes or until crisp and golden. About 5 minutes before it is done, sprinkle cheese on top and let melt. Remove from oven and serve with sour cream and salsa if desired.