Chili

1 lb. extra lean ground beef
2 cans stewed tomatoes (I didn't have, so used diced)
2 cans chili beans
1 onion, chopped
1 green pepper, chopped
1 tsp. each: salt, pepper, chili powder and cayenne powder (I didn't use the cayenne)

Brown meat. Drain. Saute onion, then add rest of ingred. Cover and simmer for 1 hour.

Makes 6 servings= WW=6 points each

Spaghetti and Meatballs

3 hoagie rolls
1 pound ground beef chuck
1 large egg, lightly beaten
3 teaspoons minced garlic
coarse salt and ground pepper
3/4 teaspoon dried oregano
2 tablespoons plus 1 teaspoon extra-virgin olive oil
1 can (28 ounces) crushed tomatoes
1 can (15 ounces) whole peeled tomatoes
sugar


Preheat oven to 400 degrees. Tear 1 roll into pieces; pulse in a food processor until fine crumbs form. In a large bowl, toss crumbs with 1/3 cup water. Add beef, egg, 1 teaspoon garlic, 2 teaspoons salt, 1/4 teaspoon pepper, and 1/2 teaspoon oregano; mix just until combined. Gently form mixture into 12 meatballs.


In a large Dutch oven or heavy pot, heat 1 teaspoon oil over medium-high; swirl to coat. Add meatballs and cook, turning occasionally, until browned, about 7 minutes.
Add crushed and whole tomatoes with juice (breaking up tomatoes), 1 teaspoon garlic, 1/4 teaspoon oregano, and pinch of sugar. Season with salt and pepper. Bring sauce to a boil; reduce to a rapid simmer and cook until meatballs are cooked through, about 15 minutes.


Meanwhile, split 2 rolls and place, cut side up, on a rimmed baking sheet. Brush with 2 tablespoons oil and sprinkle with 1 teaspoon garlic; season with salt and pepper. Bake until golden, about 10 minutes. Serve meatballs with garlic bread.

by: Mary

Three Bean Casserole

2 pounds ground beef or ground turkey
1 medium onion, diced
3 stalks celery, diced
1 can Lima beans, undrained
1 can dark red kidney beans, undrained
1 can pork 'n beans, undrained
1/2 cup ketchup
1/2 cup brown sugar
1 teaspoon liquid smoke (this is optional but I use it)

Brown ground meat with onion and celery. Drain off grease, if necessary. I add salt and pepper to taste. Add the rest of the ingredients. Simmer for 20 to 30 minutes. The original recipe says to top with grated Parmesan and serve to hungry kids with crusty bread. Enjoy

by: Chessa

Cabbage Pockets

This my recipe I don't really measure I just wing it so I will post as close as I can.
I cook mine in a black spotted turkey roaster pan over 2 burners of my stove and use a cookie sheet for a lid. (mine doesn't have a lid)
You can 1/2 the recipe and adjust to add more cabbage etc.


5 lbs. Hamburger
1 Cup Water
1 Large Head Cabbage or 2 small (chopped)
2 Med Yellow Onions (chopped)
2 Cans Golden Mushroom Soup (I use Campbell's)
Bread Dough to fill
Melted Butter
In a Large fry pan or dutch oven pan break up hamburger add onion and water. Fry hamburger and onion till meat is no longer pink. While this is cooking, chop cabbage into smaller than bite size pieces. When meat is done drain off fat and return to pan. Add cabbage to hamburger mixture and mix together. Cover and cook (steam) on low to medium heat until cabbage is cooked and softened. Stirring as it cooks so it will not stick to bottom or burn. (Add a little water to pan if needed to avoid this) When done add salt & pepper to taste and add soup and stir well. Heat slightly to blend in soup. (Soup adds a beefy flavor and helps to hold mixture together when making pockets.) You don't want the mixture to be too thin. Cool off enough to handle.
Flour counter and roll out bread dough 1/4" thick, use a butter knife or pizza cutter and cut squares 5-6 inches or desired size. Using a large ice cream scoop or spoon put hamburger mixture in center of square. Gather up corners and pinch together entirely to close the bottom completely, so filling stays in pocket. Pick up carefully and put on greased cookie sheet, gathered side down 2 inches apart. Cook 350 degrees 35 - 45 minutes (or 1 hour, I just keep checking while I am putting the others together) or until golden brown and bread is cooked completely. I always cook 2 pans at a time, switching racks as I add more so not to burn bottom. As soon as they come out of oven I brush tops with melted butter and let cool completely on cookie sheets or wire racks. These can be made and frozen and defrosted to reheat later. I wrap individually with plastic wrap to freeze with the date. Yummy!

by Corinne

Hamburger Dish

Brown meat and drain. Mix with can of tomato sauce or small jar of spaghetti sauce. Set aside.
Cook half a bag of noodles or other pasta of your choice.
Mix 4-8 oz. cream cheese with about half to 3/4 cup or so of sour cream, one egg, about 1/4 cup or more parmesan cheese, salt, pepper, and some mozzarella or cheddar cheese.
Lightly mix cheese with noodles and put on bottom of sprayed casserole dish.
Meat on top. Or you can make two layers.
Grated cheddar or mozzarella on top.
Bake till bubbly.
Mmmmmm.
Nothing *exact* about this dish - I always wing it. It's really good.

by: claudiab

Enchilada Casserole

Brown in skillet:
2 lbs ground meat
l lg. onion

Mix in large mixing bowl:
1 large can evaporated milk
1 can enchilada sauce
l can cream of mushroom soup
1 can cream of chicken soup
1 sm can green chili peppers, chopped
1 lb. velveta cheese cut into cubes
Add meat

2 pkgs tortillas cut into 1/4 pieces

Layer tortillas and meat mixture in casserole dish. Bake 30 to 45 mins at 350

by: NancyK

Reuben Casserole

Ingredients
6 slices rye bread, cubed
1 (16 ounce) can sauerkraut, drained and rinsed
1 pound deli sliced corned beef, cut into strips
3/4 cup Russian-style or Thousand Island salad dressing
2 cups shredded Swiss cheese

Directions

1.Preheat oven to 400 degrees F (200 degrees C).
2. Spread bread cubes in the bottom of 9x13 inch baking dish. Spread sauerkraut (see note below) evenly over the bread cubes, then layer beef strips over sauerkraut. Pour dressing over all.
3. Spray aluminum foil with cooking spray and use to cover baking dish, sprayed side down. Bake in the preheated oven for 20 minutes.
4 Remove cover, sprinkle with cheese and bake uncovered for another 10 minutes, or until cheese is melted and bubbly. Enjoy.

Note: Because we sometimes find sauerkraut a bit too crunchy and hard to digest, we simmer it first in a sauce pan with liquid (usually chicken bouillon mixed with water) for about 30 minutes. Softens it up just enough.

by: Abbie

Taco Soup

2 lb. hamburger (browned)
1 med onion (chopped)
1 pkg. taco seasoning
1 qt. pizza sauce
1 qt. water
10 oz. can chili beans

Brown hamburger and onion. Add remaining ingredients into crock pot. Let simmer for 1-2 hours. Serve with taco chips, cheddar cheese and sour cream.

by: ~Barb~

Grandma Jimmies Casserole

1 lb. hamburger (browned)
1 cup pasta (cooks) measure is dry cup
1 small onion (chopped)
1 or 2 stalks of celery (chopped)
1 small green ell pepper (chopped)
1 can crm of mushroon soup or your favorite cream soup
grated cheddar cheese
Saute onion, celery and green pepper. Mix together with browned hamburger. Add cooked pasta, add soup, and 1/2 cup water or milk. add 1/2 cup grated cheese and mix up. Place in casserole dish and generously top with grated cheddar cheese. Bake at 350 degrees for about 30 minutes or until cheese is bubbly. Serve with a salad and bread. Dessert is angel food cake with raspberry's. enjoy

LaDonna's Chicken Fried Steak (for 2)

2 pieces of cube steaks
1 egg, beaten
1 cup milk
1 cup flour
Canola oil for frying

Put oil in the bottom of your pan. I like to use an iron skillet, but
you can just use your favorite pan. Get your grease good and hot. That
is the trick to getting these good and crispy. Do not over crowd and
don't put in grease that isn't really hot.

Mix your egg and milk together. Mix well. Then dip one at a time, your
cube steak into the egg/milk wash. Then roll well in the flour,
coating both sides really well. Put in hot grease. Season to your own
taste. I use salt, pepper, season salt, chicken seasoning plus and
sometimes a little garlic powder. Let it brown good, then turn. Let
the second side brown well. Then turn every so often to keep from
burning. These don't take too long to cook. I then put out on a plate
that I have a paper towel on to help absorb grease.

Spaghetti Sauce

1 1/2# lean ground beef
2 lg onions, coarsely chopped
2 T minced garlic (found in a jar in the produce section)
2 28-oz cans tomatoes (I prefer 1 diced & 1 crushed)
2 12-oz cans tomato paste
3 T sugar
2 T garlic salt
2 T Italian seasoning
1 T each ground oregano, pepper, paprika

Brown & drain meat, then add onions & heat just until beginning to soften. Add the rest of the ingredients, bring just to a boil, then cover & simmer 45 minutes to an hour. Taste & correct seasonings. You may need to add more sugar, a little at a time, if the tomatoes are acidic.

I use an 8-qt stockpot, for the room

by: Cindy

Mom’s Spaghetti Sauce

This is basically how I make it for the crock pot. You can also do it on top of stove but very slow. It needs to cook slowly for as long as possible.
2 Tab Olive oil
¾ cup chopped onion
¼ cup chopped green pepper
2 clove garlic
1 – 1 ½ lbs ground beef ( I use ground turkey)
1 can (lg) whole tomatoes (after you dump them in the crock pot you need to smash them up. I use a potato masher)
2 small cans of tomato sauce
2 tsp sugar (I’ve used Splenda)
1 Tabl dried parsley
1 ½ teas salt
1 teas dried oregano
1 teas dried basil
¼ teas pepper
Dash of worcestershire sauce and red pepper flakes (depending on how spicy you want it)
I also add some dried Italian seasoning as I think it needs more…not a lot…maybe a teas or so.
Heat oil, add onion, garlic and green pepper. Saute until tender. After this has cooked for awhile, add ground meat. Cook until browned. Drain oil.
In the meantime combine all other ingredients in Crock pot. Add browned meat and simmer for as long as you wish on low. The longer the better.
If you like mushrooms, you can add them after the sauce has cooked for awhile. I’ve also added browned and cut up Italian sausage.

Good luck
by: LindaN in Ocala/FL

Santa Fe Soup

1 lb hamburger
1 medium onion chopped
1 can beef broth
3 cans beans any variety or mixed
1 can corn
1 can regular Rotel diced tomatoes w/Chile's
1 can tomatoes any seasoning
1 packet Hidden Valley Ranch dry dressing mix
½ packet taco seasoning

1.Brown hamburger with chopped onion.

2.Mix all beans and vegetables undrained and broth into hamburger and onion mixture and cook until boiling.

3.Mix ranch dressing and taco seasoning packet in soup mixture and simmer for about 10-15 minutes

by: Christine

Green Chili Enchiladas

1 pkg corn torillas
1lb hamburger
1 4 oz can green chilies
1 can cream of mushroom soup
grated yellow cheese
green onions
garlic salt
milk

Brown hamburger and season with green onions, garlic salt, and pepper. In blender mix together soup, green chilies and can of milk. Heat sauce til simmering and put tortillas in sauce one at a time till soft. Place in greased 9x13 pan and put hamburger and cheese inside tortilla and roll up placing seam side down. When all tortillas are prepared pour remaining sauce over and sprinkle with cheese. Bake at 375 for 10 to 15 min.

by: Lynette

Tator Tot Casserole

1lb ground beef
1 small onion, chopped
1 can french style/string green beans, drained
16 oz pkg of tator tots
1 can cream of chicken, mushroom, or celery soup, mixed with 1 can of milk.

Brown beef and onion; drain and layer in bottom of 13/9 baking dish. Layer beans, then tator tots. Pour soup milk/mixture over casserole. Bake covered at 350 degrees for 1 hour, uncovered for another 15 minutes.

by: lynette

Fireside Beef Stew

1 1/2 lbs stew meat, cubed
1 lb butternut squash, peeled, seeded and cut into chunks (tough to find one that small; i used a slightly larger one)
2 small onions, cut into wedges
2 cloves, minced (i used 4; we like garlic!)
1 14 oz can beef broth (i used 2 C of homemade beef stock)
1 8-oz can tomato sauce
2 T Worcestershire sauce
1 t dry mustard
1/4 t black pepper
1/8 t allspice
~
2 T cold water
4 t cornstarch
1 9-oz package of Italian green beans

trim fat from meat. place meat in crock pot. add squash, onions, garlic. stir in beef broth, tomato sauce, Worcestershire sauce, mustard, pepper and all spice.

cover and cook on low for 8-10 hours or on high for 4-5 hours.

if using low heat, before serving: turn to high setting. then, in a small bowl, combine water and cornstarch. add mixture to pot with string beans and cook for 15 minutes until thickened and heated through.

and i just realized that i forgot the string beans! LOL! i guess you could use any vegetable - fresh or frozen. the beef was really tender and we agreed the recipe is "a keeper".

the cornstarch didn't thicken it up too much in the last hour it cooked. it wasn't watery but not as thick as it could be, i guess. does anyone know if it would work if i put the cornstarch in in the beginning without the water...? would it be thicker?

by: :)udi

Steakhouse Cheeseburgers

(goes great with Pineapple Slaw)

1 tablespoons Miracle Whip
1/4 cup A1 Thick and Hearty Sauce, divided
1/4 cup tomatoes, chopped
1 pound ground beef
1/4 cup chopped onions
1 French baguette, 16-20 -inches long
4 slices cheese

Preheat grill to medium-high heat. Mix Miracle Whip and 1/2 teaspoon steak sauce. Stir in tomatoes and set aside.

Mix meat, remaining steak sauce and onions. Shape into 4 oval patties. Cut baguette crosswise into 4 pieces. Cut each piece lengthwise in half.

by: Terri

Grill patties until cooked through. Top each patty with once cheese slice. Add baguette, cut side down-to grill. Grill 1 minute. Fill baguette with cheeseburgers and top with dressing mixture.

Pizza Casserole

1 pound ground beef, cooked and drained
1 medium onion, chopped
1 medium green pepper, chopped
1/2 pound pepperoni
1 can mushrooms (optional)
1 large jar spaghetti sauce
1 cup spiral macaroni, cooked and drained
1 cup elbow macaroni, cooked and drained
1 cup mini shell macaroni, cooked and drained
2 cups grated mozzarella cheese

After browning and draining ground beef, add onion, green pepper, pepperoni and mushrooms. Simmer for 15 minutes. Add all macaroni and sauce. Place in casserole dish, cover with cheese and bake at 350* for 25 minutes or until cheese is melted.

Cubed Steak Casserole

Cubed steak
4 medium potatoes, diced and cooked
1 medium onion, sliced
1 can green beans, drained
1 can cream of mushroom soup
1/4 cup milk
flour

Roll steak in flour and brown on both sides. Put steak in casserole dish. Put onion on top of steak, then add green beans, potatoes, soup and milk. Bake at 375* for 25-30 minutes.

by: Terri

Pizza Tot Casserole

2 lbs. ground beef
2 med. green peppers, chopped
2 med. onions, chopped
2 (11 oz.) cans condensed, Italian tomato soup, undiluted
2 (4 oz.) jars sliced mushrooms, drained
4 c. mozzarella cheese, shredded
2 (32 oz.) pkgs, frozen tater tots

In a skillet, cook the beef, pepper and onion until meat is no longer pink, drain. Add soup and mushrooms. Transfer half of the meat mixture to each of two greased 13x9x2 inch baking dishes. Top each with cheese and then potatoes. Bake, uncovered at 400 for 30 to 35 minutes or until golden brown.

by: sefidah