best chili

photo from momswhothink.com

Ingredients:

2 lbs. lean chuck, ground

1 lb. boneless pork chops, chopped

1 lb.  sirloin steak, chopped

4 garlic cloves, finely chopped
1 cup finely chopped onion
8 oz. tomato sauce
1 cup water
1 can beer (12 oz.)
3 Tablespoons chili powder
2 Tablespoons instant beef bouillon (or 6 cubes)
2 Tablespoons cumin, ground
2 teaspoons paprika
2 teaspoons oregano leaves
2 teaspoons sugar
1/2 teaspoon coriander, ground
1 teaspoon unsweetened cocoa
1/2 teaspoon Louisiana hot sauce
2 cans crushed tomatoes
2 cans kidney beans

Directions:

1. In a large saucepan brown 1 1/4 pounds of the ground meat (the beef and the pork), drain the fat.

2. Remove meat (the beef and the pork). Brown the rest of the ground meat, drain all but 2 tablespoons of the fat.

3. Add the garlic and onion, cook and stir until tender.

4. Add the other half of the meat and the tomato sauce, water, beer, chili powder, bouillon, cumin, paprika, oregano, sugar, coriander, cocoa, hot sauce, crushed tomatoes, kidney beans. Mix well.

5. Bring to a boil then reduce heat and simmer, covered , for 2 hours.

6. Stir into chili and cook, covered, for an additional 20 minutes.

Recipe adapted from momswhothink.com

healthy makeover: shepherd's pie

ingredients

2 lbs all-purpose potatoes, peeled and cut into quarters
1/2 cup low-fat milk
2 Tbls Neufchatel, reduced-fat cream cheese
salt and pepper

1 lb extra-lean ground beef
1 large onion, finely chopped
2 large carrots, chopped
2 celery stalks, chopped
1/2 cup dry white wine
1 tsp dried thyme
1 pkg (10 oz) frozen peas
1 pkg (10 oz) frozen corn

directions

In a covered 4-quart saucepan, place potatoes and enough cold water to cover;  heat to boiling on high.  Reduce heat to medium;  uncover and simmer 18 minutes or until tender.  Drain well;  return to saucepan.  Add milk, cream cheese, and 1/4 teaspoon each salt and freshly ground pepper;  mash until smooth.

Preheat oven to 425 degrees F.  Heat 12-inch skillet on medium-high until hot.  Add beef and 1/4 teaspoon each salt and freshly ground black pepper;  cook 3 to 5 minutes or until browned and cooked through, stirring.  With slotted spoon, transfer beef to large bowl.

To same skillet on medium-high, add onions, carrots, celery, and 1/4 teaspoon each salt and greshly ground black pepper.  Cook 8 minutes or until tender, stirring.  Add wine to skillet;  cook 2 minutes or until reduced by half.  Stir in thyme and reserved beef with any juices.

In 3-quart shallow baking dish, spread half of potatoes in an even layer.  Top with beef mixture, peas, and corn.  Spoon remaining potatoes evenly on top;  spread to cover filling.  Bake for 25 minutes or until top is golden brown.
Yield:  6 main-dish servings

Recipe from Good Housekeeping

makeover traditional lasagna

ingredients

• 1 pound extra-lean ground beef (95% lean)
• 1 package (14 ounces) breakfast turkey sausage links, casings removed and crumbled
• 3 cans (8 ounces each) no-salt-added tomato sauce
• 1 can (6 ounces) tomato paste
• 2 garlic cloves, minced
• 2 teaspoons sugar
• 1-1/2 teaspoons Italian seasoning
• 1/2 teaspoon pepper
• 9 whole wheat lasagna noodles
• 3 eggs, lightly beaten
• 2 cups (16 ounces) 2% cottage cheese
• 1 carton (15 ounces) reduced-fat ricotta cheese
• 1/2 cup grated Parmesan cheese
• 3 tablespoons minced fresh parsley
• 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
• 6 slices provolone cheese

directions

• In a large skillet, cook beef and sausage over medium heat until meat is no longer pink; drain. Add the tomato sauce, tomato paste, garlic, sugar, Italian seasoning and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Meanwhile, cook noodles according to package directions; drain.
• In a small bowl, combine the eggs, cottage cheese, ricotta cheese, Parmesan and parsley. Spread 1 cup meat sauce into a 13-in. x 9-in. baking dish coated with cooking spray. Layer with three noodles, half of the cheese mixture, 1-1/3 cups sauce and 1/2 cup mozzarella cheese. Repeat layers. Top with remaining noodles and sauce.
• Cover and bake at 350° for 55-60 minutes or until bubbly. Top with provolone and remaining mozzarella cheese. Bake, uncovered, 15-20 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting. Yield: 12 servings.

{tasteofhome.com/healthycooking}

makeover beef & potato soup

ingredients
1-1/2 lbs lean ground beef
3/4 cup chopped onion
1/2 cup all-purpose flour
2 cans (14-1/2 oz. each) chicken broth
5 medium potatoes, cubed
5 medium carrots, chopped
3 celery ribs, chopped
3 tsp. dried basil
2 tsp. dried parsley flakes
1 tsp. garlic powder
1/2 tsp. pepper
12 oz. reduced-fat process cheese (Velveeta), cubes
1-1/2 cups 2% milk
1/2 cup reduce-fat sour cream

directions
In a large skillet, cook beef and onion over medium heat until meat is no longer pink;  drain.  Combine flour and 1 can broth until smooth.  Add to beef mixture.  Bring to a boil;  cook and stir for 2 minutes or until thickened.

Transfer to a 5-quart slow cooker.  Stir in the potatoes, carrots, celery, seasonings and remaining broth. Cover and cook on low for 6-7 hours or until vegetables are tender.  Stir in cheese and milk.  Cover, cook 30 minutes longer or until cheese is melted.  Just before serving, stir in sour cream.

(tasteofhome.com/healthycooking  --  Slow-cooker easy, this coup is a Christmas Eve tradition after church services. -Sheila Hoderman-Berthold, N. Dakota)

italian hot dish

Ingredients

         1-1/2 cups uncooked small pasta shells

         1 pound lean ground beef (90% lean)

         1 cup sliced fresh mushrooms, divided

         1/2 cup chopped onion

         1/2 cup chopped green pepper

         1 can (15 ounces) tomato sauce

         1 teaspoon dried oregano

         1/2 teaspoon garlic powder

         1/4 teaspoon onion powder

         1/8 teaspoon pepper

         1/2 cup shredded part-skim mozzarella cheese, divided

         4 teaspoons grated Parmesan cheese, divided

Directions

         Cook pasta according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook the beef, 1/2 cup mushrooms, onion and green pepper until meat is no longer pink; drain. Stir in the tomato sauce, oregano, garlic powder, onion powder and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.

         Drain pasta; place in an 8-in. square baking dish coated with cooking spray. Top with meat sauce and remaining mushrooms. Sprinkle with 1/4 cup mozzarella cheese and 2 teaspoons Parmesan cheese.

                  Cover and bake at 350° for 35 minutes. Uncover; sprinkle with remaining cheeses. Bake 5-10 minutes longer or until heated through and cheese is melted. Yield: 4 servings.

{tasteofhome.com}

meat loaf

ingredients
2 eggs
2 tbsp steak sauce
2 tbsp worcestershire sauce
6 medium fresh mushrooms, chopped
1 cup bread crumbs
2/3 cup chopped onion
4 tbsps parmesan cheese
4 garlic cloves, minced
1/2 tsp ground sage
1 tsp pepper
1/2 tsp salt
2 lbs lean ground beef
BBQ sauce (opt. - to taste)

Combine the first 11 ingredients.  Add the ground beef.  Divide into eight equal portions.  You can use either mini-loaf pans, x-large muffin tins, or a cookie sheet to bake the individual loaves.

Bake at 350 degrees for 35-40 minutes or until a meat thermometer reads 160 degrees.

Let the loaves stand for ten minutes before cutting.

Drizzle with BBQ sauce.

Serves 8.

(adapted from tasteofhome.com recipe)

barbecue beef sandwiches

1 1/2 lbs lean ground beef

2 celery ribs, sliced

1 large onion, chopped

1 can (8 oz.) tomato sauce

1/4 cup ketchup

2 tablespoons brown sugar

2 tablespoons barbecue sauce

1 tablespoon prepared mustard

1 tablespoon Worcestershire sauce

6 hamburger buns

In a large nonstick skillet, cook the beef, celery and onion 

over medium heat until meat is no longer pink;  drain.

Stir in the tomato sauce, ketchup, brown sugar, barbecue sauce, mustard and Worcestershire sauce.  Bring to a boil.  Reduce heat; simmer uncovered, for 10-15 minutes to allow flavors to blend.  Spoon 3/4 cup onto each bun.

(the taste of home COOK BOOK)

*Let's be honest, these are just sloppy joes, but they are easy and great!  Everyone gobbled them up!  I didn't cook them for as long as it said to - it didn't matter.

mexican beef & pasta

 

THIS WAS SUPER FAST AND EASY!

YIELD: 8 servings

• 3 cups uncooked whole wheat spiral pasta
• 1 pound lean ground beef (90% lean)
• 1 small onion, chopped
• 2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
• 1 can (15 ounces) black beans, rinsed and drained
• 1 cup frozen corn, thawed
• 1 cup chunky salsa
• 1 can (4 ounces) chopped green chilies
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 3 tablespoons taco seasoning
• 1/2 cup reduced-fat sour cream
• Crushed tortilla chips, optional

Directions

• Cook pasta according to package directions; drain. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
• Stir in the pasta, tomatoes, beans, corn, salsa, green chilies, olives and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until heated through. Serve with sour cream and chips if desired.

(Healthy Cooking - tasteofhome - APRIL/MAY 2011)

sweet-and-sour meatballs

YIELD:  6 servings

1 can (20 oz) pineapple chunks

1/3 cup water

3 tablespoons vinegar

1 tablespoon soy sauce

1/2 cup packed brown sugar

3 tablespoons cornstarch

1 batch of 30 meatballs (frozen or thawed)

1 large green pepper, cut into 1-inch pieces

Hot cooked rice

Drain pineapple, reserving juice.  Set pineapple aside.  Add water to juice if needed to measure 1 cup;  pour into large skillet.  Add 1/3 cup water, vinegar, soy sauce, brown sugar and cornstarch;  stir until smooth.  Cook over medium heat until thick, stirring constantly.  Add the pineapple, meatballs and green pepper.  Simmer, uncovered, for 20 minutes or until heated through.  Serve with rice.

tasteofhome . one-dish meals . april 2011

beef stroganoff (joanne thomas)

2-3 lbs. London Broil or round steak cut into bite sized pieces

Cook in oil until browned on all sides, about 5 minutes

Put in 5 qt crock pot

Add:

4 large cans of cream of mushroom soup

(Do not add any other liquids)

1 envelope of onion soup mix

Cook 6-7 hours on high, turning to low until ready to serve.  Just before serving add 1 1/2 - 2 cups sour cream and stir until dissolved.  Serve over baked or mashed potatoes, rice or egg noodles.

stuffed peppers (norene thomas)

before baking

Cook in boiling water 5 min . . .

4-5 large green peppers (stem & seeds removed ) 

Drain

Meat mixture:

1 lb. lean ground beef or turkey

1 cup coarse dry bread or cracker crumbs

1 tsp. salt

1/4 tsp. pepper

1 Tbsp. chopped onion

Add . . . half of 10 1/2 oz tomato soup

Stuff peppers with meat mixture.  Place in baking dish (for microwave).  Pour over remaing soup diluted with 1/2 soup can water.  Bake about 12 mins., turning once.  In oven, this takes 1 hour at 350 degrees.  (Good in microwave.)

after baking

green chile casserole (norene thomas)

1 1/2 lbs. ground beef

1 medium onion, chopped

(brown together)

Add:

1 package corn tortillas (1 doz.)

1 can niblets mexicorn

1 can niblets whole corn

1 4oz. can chopped green chiles

1/2 lb. grated Cheddar cheese

1 can olives (opt.)

Bake in a greased, covered pan or casserole dish 1 hour at 350 degrees.  Can also bake in microwave for 10-15 minutes.

makeover beef stroganoff

• 6 Servings
• Prep/Total Time: 30 min.

Ingredients

• 1/2 cup plus 1 tablespoon all-purpose flour, divided
• 1/2 teaspoon pepper, divided
• 1 beef top round steak (1-1/2 pounds), cut into thin strips
• 2 tablespoons canola oil
• 1 cup sliced fresh mushrooms
• 1 small onion, chopped
• 1 garlic clove, minced
• 1 can (14-1/2 ounces) reduced-sodium beef broth
• 1/2 teaspoon salt
• 1 cup (8 ounces) reduced-fat sour cream
• 3 cups cooked yolk-free noodles

Directions

• In a large resealable plastic bag, combine 1/2 cup flour and 1/4 teaspoon pepper. Add beef, a few pieces at a time, and shake to coat.
• In a large nonstick skillet over medium-high heat, cook beef in oil in batches until no longer pink. Remove and keep warm. In the same skillet, saute mushrooms and onion in drippings until tender. Add garlic; cook 1 minute longer.
• Combine remaining flour and broth until smooth; whisk into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the beef, salt and remaining pepper; heat through. Add sour cream; heat through (do not boil). Serve with noodles. Yield: 6 servings.

Nutrition Facts: 1 cup beef stroganoff with 1/2 cup noodles equals 351 calories, 12 g fat (4 g saturated fat), 78 mg cholesterol, 393 mg sodium, 25 g carbohydrate, 2 g fiber, 33 g protein.Diabetic Exchanges: 3 lean meat, 2 fat, 1-1/2 starch.

Makeover Beef Stroganoff published in Healthy Cooking August/September 2010, p21

makeover nacho beef bake

makeover nacho beef bake

1-1/2 lbs. lean ground beef

1 can (15 oz.) black beans, rinsed and drained

½ cup water

1 envelope reduced-sodium taco seasoning

2 tubes (8 oz. each) refrigerated reduced-fat crescent rolls

1 cup (8 oz.) reduced-fat sour cream

1 cup (4 oz.) shredded reduced-fat cheddar cheese

4 oz. baked nacho tortilla chips (about 2 cups), crushed

3 cups shredded lettuce

3 medium tomatoes, chopped

1.    In a large skillet, cook beef over medium heat until meat is no longer pink; drain. Add the beans, water and taco seasoning; mash slightly. Cook and stir for 4 – 5 minutes or until heated through; set aside.

2.    Unroll crescent dough and press onto the bottom and up the sides of a 13-in. x 9-in. baking dish coated with cooking spray; seal seams and perforations. Spoon mixture over dough. Spread sour cream over beef mixture; sprinkle with cheese and chips.

3.    Bake, uncovered at 375° for 18 – 22 minutes or until cheese is melted. Top with lettuce and tomatoes. Serve immediately.

Nutrition Facts: 1 piece equals 357 calories, 15 g fat, 41 mg cholesterol, 728 mg sodium, 34 g carbohydrate, 3 g fiber, 20 g protein.

Healthy Cooking/Taste of Home - June/July 2010 – p. 27