Philly Cheese Steak Sloppy Joes

taken from: dinner then dessert

·         1 pound lean ground beef

·         2 tablespoons butter

·         1 small yellow onion diced

·         1 small green bell pepper diced

·         8 ounces brown mushrooms minced

·         2 tablespoons ketchup

·         1  tablespoon Worcestershire sauce

·         1/2 teaspoon Kosher salt

·         1/2 teaspoon fresh ground black pepper

·         1 tablespoon  cornstarch

·         1  cup beef broth

·         8  ounces Provolone Cheese Slices chopped (use 6oz if you don't want it very cheesy)

·         6 brioche hamburger buns

          Add the ground beef to a large cast iron skillet (this browns very well) and brown until deep brown crust appears before breaking the beef apart. Stir the ground beef and brown until a deep crust appears on about 50 or so percent of the beef. Remove the beef (you can leave the fat) and add the butter and the onions and bell peppers and mushrooms. Let brown for 1-2 minutes before stirring, then let brown for another 1-2 minutes before stirring again. Add the beef back into the pan.  In a small cup mix the beef broth and cornstarch together.  Add the ketchup, Worcestershire sauce, salt, black pepper, beef broth/cornstarch mixture into the pan. Cook until the mixture is only slightly liquidy (about 75% of the mixture is above liquid), 3-5 minutes. Turn off the heat, add in the provolone cheese. Served on toasted brioche buns.

orange meatballs

taken from melskitchencafe

• 1 1/2 pounds ground turkey (see note)

• 1/4 cup breadcrumbs (panko, homemade, or storebought)

• 2 tablespoons milk

• 2 cloves garlic (about 2 teaspoons), finely minced or pressed through a garlic press

• 1-2 teaspoons minced fresh ginger (see note)

• 2 tablespoons low-sodium soy sauce

• 1/4 teaspoon salt

• 1/2 teaspoon black pepper

• 2 green onions, white and green parts finely chopped
• 
  

ORANGE GLAZE:

• 1/2 cup water

• 1/2 cup orange juice

• 1 teaspoon sesame oil

• 2 tablespoons rice vinegar

• 1 tablespoon low-sodium soy sauce

• 1/2 tablespoon fresh orange zest

• 1/4 cup brown sugar

• 1/2 teaspoon grated fresh ginger

• 1 clove garlic (about 1/2 – 1 teaspoon) finely minced or pressed through a garlic press

• 1 1/4 tablespoons cornstarch
• 
  

DIRECTIONS:

1. Preheat the oven to 475 degrees and lightly grease a mini muffin tin (see note above if you don’t have that kind of pan).

1. For the meatballs, combine all the meatball ingredients together in a large bowl and mix until combined (you might need to just get your hands in there and go to town).

1. Shape the meatball mixture into small balls, a couple tablespoons each, and place into the prepared mini muffin tin. The meatballs will shrink down a bit while baking.

1. Bake for 15 minutes or until cooked through.

1. Immediately (but carefully) spoon the meatballs out of the tin and onto a layer of paper towels to drain any excess grease (you may not need to do this if the meat was extra lean).

1. For the glaze, whisk together all the ingredients in a small saucepan and bring to a simmer over medium heat, stirring often. Cook until thickened. Add salt and pepper to taste.

1. Serve the meatballs with the glaze (either poured over the meatballs or served separately for each person to drizzle on as they like).

Ground Beef Philly Cheesesteak Grilled Cheese

taken from dinner then dessert

1 lb ground beef
1/2 tsp salt
1/2 tsp pepper
1 T worcestershire sauce
2 T butter
1 onion chopped
1/2 bell pepper chopped
American Cheese slices
bread
butter

Brown beef.  Add worcestershire sauce and salt and pepper.  Put aside and saute onions and bell peppers until caramelized.  Add to the meat mixture and stir well.  Salt and pepper to taste.
Butter bread and put meat mixture inside with cheese slices.  Grill and press together lightly so sandwiches stay closed.

Stuffed Pepper Casserole

taken from damndelicious
miraculously all my kids ate this with no complaints!

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 onion, diced
• 2 cloves garlic, minced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2 (14.5-ounce) cans diced tomatoes
• 1 (4-ounce) can diced green chiles
• 1 cup rice
• 1 cup beef broth
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh cilantro leaves
• 1 cup shredded Wisconsin cheddar cheese
• 1/2 cup shredded Wisconsin Monterey Jack cheese

1. Heat olive oil in a large skillet over medium high heat. Add ground beef, onion and garlic. Cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
2. Stir in bell peppers until tender, about 3-4 minutes
3. Stir in tomatoes, green chiles, rice, beef broth, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 16-18 minutes. Stir in cilantro.
4. Remove from heat and top with cheeses. Cover until cheese has melted, about 2 minutes.
5. Serve immediately.

Cheeseburger Gnocchi

taken from kevinandamanda

1 tablespoon butter

1 (16 oz) package potato gnocchi

1/2 lb lean ground beef (I'll use more sometimes)

1 teaspoon salt

1 teaspoon pepper

1 teaspoon cumin

1/2 teaspoon smoked paprika

1 teaspoon mustard powder (optional)

2 cups diced onion (about 1 whole onion)

3-4 cloves garlic, minced

1 (10-oz) can Ro-Tel Diced Tomatoes and Green Chiles (or just regular diced tomatoes)

1 cup beef broth (or water)

1/4 cup heavy cream (I've used whole milk)

1 cup shredded sharp cheddar cheese

1/3 cup thinly sliced scallions

Melt butter in a 12-inch skillet over medium-high heat. Add gnocchi in a single layer and cook on one side for 2-3 minutes until browned and toasted. Shake the pan to toss the gnocchi and continue cooking for another 2-3 minutes, tossing occasionally, until both sides are toasted. Remove gnocchi to a plate and set aside.

Turn the heat to high and return skillet to stove. When the pan is very hot and smoking, add the beef and season with salt, pepper, cumin, paprika, and mustard powder if desired. Add the onion and garlic, and cook, stirring occasionally, until beef is browned and onions are golden. Drain if necessary.

Add the tomatoes, broth, and gnocchi back into the skillet. Stir to combine. Bring to a boil, then cover, reduce heat to medium-low, and simmer for 5 minutes until the gnocchi is tender and liquid is mostly absorbed.

Off heat, then add the cream and 1/2 cup cheese and stir to combine. Top with remaining cheese and scallions. Place the skillet under the broiler in the oven until cheese is browned and bubbly, about 3 minutes.

Skillet Chili Macaroni and Cheese

taken from melskitchencafe

1 lb ground beef
1 onion chopped (I've even used onion powder when I didn't have an onion)
3/4 T chili powder
1 tsp ground cumin
1/2 tsp salt
3 garlic cloves minced
1 T brown sugar
2 8oz cans tomato sauce
2 c. water
2 c. elbow macaroni (8 oz)
1 c. corn
1 4.5 oz can green chilies
2 c. shredded cheese

Cook onion and beef with chili powder, salt and cumin.  Stir in garlic and brown sugar and cook until garlic is fragrant.  Stir in tomato sauce, water and macaroni.  Cover and cook and a constant simmer, stirring often until the macaroni is tender.  Stir in 1 c. of cheese, corn and green chilies.  Sprinkle remaining cheese over top, cover and let sit until cheese is melted.

Cheeseburger Soup

taken and slightly adapted from Taste of Home

1 lb ground beef
1 onion chopped
3 carrots grated
3 stalks celery chopped
1 1/2 tsp basil
1 1/2 tsp parsley flakes
4 1/2 c. beef broth
2 large potatoes peeled and diced (mine were really big)
4 T butter
1/4 c. flour
2 c. milk
2 c. shredded sharp cheddar cheese
Salt and pepper to taste
1/3 c. sour cream

Brown the beef and set aside.  Saute the vegetables, basil and parsley in a little oil or butter until tender.  Add broth, potatoes and beef and bring to a boil .  Reduce heat, cover and simmer until potatoes are soft.  In small saucepan, melt butter and add flour.  Cook for a minute or two and then add the milk.  Whisk well  and add to the soup.  Bring to a boil and cook and stir for 2-3 min.  Reduce heat to low and slowly stir in the cheese until melted and salt and pepper to taste.  Stir in sour cream.

Beef Stroganoff

slightly changed from melskitchencafe

1 lb ground beef
1 onion chopped
2 cloves garlic chopped
salt and pepper to taste
4 oz cream cheese cubed
2 c. beef broth
1/2 c. milk
3 T flour
1/2 c. sour cream
noodles or rice

Cook meat, onion, garlic, salt and pepper on med-high heat until onions are soft and meat is cooked.  Add cubed cream cheese and let melt for a min or 2 and stir into the meat mixture.  Whisk flour into liquid and add to meat.  Stir until slightly thickened and stir in the sour cream.  Serve over noodles or rice.

*I've doubled everything but the meat with success if you want to use less meat.  

Easy Turkey Meatballs

taken from  food.com 

1 lb ground turkey
3 garlic cloves minced
1/4 c. onion finely chopped (could grate it)
1/4 c. chopped parsley ( I used about 1 1/2 tsp dried)
1/2 tsp salt
1/2 tsp pepper
1/2 tsp oregano
1 egg beaten
1/2 c. dry breadcrumbs (I even used crushed Kix cereal)

Mix all ingredients together and shape into meatballs (about 25).  Spray pan lined with foil.  Bake 350 for 30 min.

Spaghetti Pie

taken from (and very slightly adapted) melskitchencafe

12 ounces thin spaghetti or vermicelli noodles
1 pound lean ground beef or ground turkey
1 small-medium white or yellow onion, diced
2 cloves garlic, finely minced (or 1/2 teaspoon garlic powder)
1 teaspoon salt
1/2 teaspoon black pepper
28-ounce can crushed tomatoes (or 2 regular cans diced tomatoes pulsed in blender)
16-ounces tomato sauce
1 teaspoon dried basil
1/2 teaspoon dried oregano
4 ounces light cream cheese, softened
1/2 cup lowfat cottage cheese (or ricotta or sour cream)
3/4 cup Parmesan cheese, divided
3/4 cup mozzarella cheese, divided

1. Lightly coat a deep 9 or 10-inch pie plate with cooking spray and set aside. Preheat the oven to
400 degrees F.
2. In a large pot of boiling, salted water, cook the noodles until al dente according to package
directions. While the noodles boil, heat a large 12-inch skillet over medium-high heat and add the
ground beef or turkey, breaking it into pieces with a wooden spoon. Add the onion, garlic, salt and
pepper. Cook, stirring occasionally and continuing to break up the meat, until the meat is cooked
through, 5-7 minutes. Remove the skillet from the heat and drain the excess grease, if any. Return
the skillet to medium heat and stir in the crushed tomatoes, tomato sauce, dried basil and oregano.
Simmer the sauce over medium or medium-low heat for 10 minutes.
3. When the noodles are done cooking, drain and return to the pot. Immediately stir in the cream
cheese and toss the noodles by lightly lifting them up and over with tongs until the cream cheese is
mostly melted. Stir in the cottage cheese, 1/2 cup of the Parmesan cheese and 1/2 cup of the
mozzarella cheese. Toss until the noodles are evenly coated. Stir in 2 cups of the red sauce. Keep
the remainder of the red sauce warm on the stove.
4. Scrape the noodles into the prepared pie plate and using a flat spatula, press the noodles evenly
into the dish so they are tightly pressed together and evenly flat across the top. Sprinkle the
remaining 1/4 cup Parmesan and 1/4 cup mozzarella cheese across the top.
5. Bake the spaghetti pie for 20-22 minutes, until it is hot and bubbly and the cheese is golden on top.
Let the dish rest for 10 minutes. Cut into slices and serve with remaining red sauce.

Crock Pot Beef Vegetable Soup

taken from Taste of Home
this is a great basic recipe that you can adjust very easily.  

1 lb cubed beef (I substituted browned hamburger)
1 can diced tomatoes
2 medium potatoes peeled and cubed
2 medium onions diced
3 ribs celery diced
2 carrots sliced
3 c. beef broth (or beef bouillon and water)
1/2 tsp salt
1/2 tsp pepper
1/2 tsp dried basil
1/2 tsp dried oregano
1 1/2 c. frozen mixed vegetables

Combine all ingredients except frozen vegetables.  Cover and cook on high for 6-8 hours.  Add mixed vegetables and cook 2 hours longer or until meat and vegetables are tender.

Swedish Meatballs with Cream Sauce

taken from Mel's Kitchen Cafe

Meatballs:
1 egg lightly beaten
1/4 c. milk
2 T ketchup
1 t. Worcestershire sauce
3/4 c. quick oats
1/4 c. finely chopped onion
1/4 c. minced fresh parsley (I used a T of dried)
1 t. salt
1/4 tsp pepper
1 1/2 lb lean ground beef
3 T flour

Sauce:
2 T butter
3 1/2 T flour
1/4 tsp thyme
1/4 tsp salt
1/8 tsp pepper
1 can chicken broth
2/3 c. milk

Combine meatball ingredients except beef and flour.  Add beef and gently mix.  Shape in balls and roll in flour shaking off excess.  Place on cookie sheet and bake at 400 degrees for 10 min.  Turn meatballs and bake 8-10 min longer.
For the sauce melt butter then stir in flour and seasonings.  Gradually add broth and milk and bring to a boil.  Cook and stir for 2 min until slightly thickened.  Serve with meatballs.

Turkey Meatloaf

adapted from Health Magazine
 
Yield:  Makes 8 servings (serving size: 1/8 of loaf)

1 tablespoon olive oil
1 large onion, chopped (1 1/2 cups)
2 garlic cloves, minced (I used 4)
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 1/2 tablespoons Worcestershire sauce
1/3 cup fat-free, less-sodium chicken broth (I used a couple Tablespoons)
3 tablespoons ketchup, divided
1 3/4 pounds ground turkey, 97% lean (I only had 1.25 lbs so I added 1/3 c. oats)
3/4 cup dry breadcrumbs (I added 1/2 c. panko and 1/2 c. breadcrumbs)
1 large egg, lightly beaten
1 large egg white, lightly beaten (I just added another whole egg)
I also grated 1 carrot, 1 yellow squash and 1 granny smith apple and added it.  
 
1. Preheat oven to 375°. Heat oil in medium skillet over medium heat. Add onion and cook, stirring frequently, until soft, about 5 minutes. Add garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring, 1 minute. Stir in Worcestershire sauce, broth, and 1 tablespoon ketchup; transfer mixture to a large bowl, and cool.
2. Add turkey, breadcrumbs, egg, egg white, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to mixture in bowl, and mix well. (Mixture will be very moist.)
3. Cover a baking sheet with aluminum foil, and coat lightly with cooking spray. Form the turkey mixture into a loaf, and place on the pan. Brush meatloaf evenly with remaining 2 tablespoons ketchup. Bake 1 hour or until thermometer inserted into center registers 170°. Let meatloaf stand 5 minutes before serving. 
CALORIES 208 ; FAT 7g (sat 1.5g,mono 2g,poly 0.5g); CHOLESTEROL 75mg; CALCIUM 36mg; CARBOHYDRATE 13g; SODIUM 356mg; PROTEIN 25g; FIBER 1g; IRON 2mg

Health, DECEMBER 2006

Spaghetti Pie

Tastes like a cross between beef stroganoff and regular spaghetti with meat sauce
Yield:  6 servings

1 pound ground round
1/4 teaspoon salt
1/4 teaspoon black pepper
2 (8-ounce) cans tomato sauce with garlic
1 1/2 cups low-fat sour cream
1/2 cup chopped green onions
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
4 cups hot cooked spaghetti (about 8 ounces uncooked pasta)
Cooking spray
1 1/3 cups (about 5 ounces) shredded reduced-fat extra-sharp cheddar cheese

Preheat oven to 350°.
Cook meat in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain well, and return meat to pan. Stir in salt, pepper, and tomato sauce. Bring to a boil; reduce heat, and simmer for 20 minutes. Combine the sour cream, green onions, and cream cheese in a small bowl, and set aside. Place the spaghetti noodles in a 2-quart casserole dish coated with cooking spray. Spread the sour cream mixture over spaghetti noodles. Top with meat mixture. Sprinkle with cheddar cheese. Cover and bake at 350° for 25 minutes. Uncover; bake an additional 5 minutes or until cheese is bubbly.

CALORIES 408 (30% from fat); FAT 13.7g (sat 7.3g,mono 4.2g,poly 0.8g); IRON 3.4mg; CHOLESTEROL 67mg; CALCIUM 376mg; CARBOHYDRATE 39.9g; SODIUM 849mg; PROTEIN 28.4g; FIBER 2.9g

Cooking Light, MAY 2000

Lighter Beef Tacos

from Everyday Food

• 1 teaspoon vegetable oil, such as safflower
• 1 large onion, chopped
• 2 bell peppers (ribs and seeds removed), chopped
• 3 garlic cloves, minced
• 2 tablespoons tomato paste
• 2 teaspoons chili powder
• 1 1/2 teaspoons ground cumin
• Coarse salt and ground pepper
• 3/4 pound ground beef sirloin
• 12 soft corn tortillas (6-inch)
• Store-bought salsa and shredded iceberg lettuce, for serving

1. In a large nonstick skillet, heat oil over medium. Add onion and bell peppers; cook until crisp-tender, 3 to 5 minutes. Add 1 cup water; cook until water has evaporated and vegetables are softened, 3 to 5 minutes.
2. Add garlic, tomato paste, chili powder, and cumin; season with salt and pepper. Cook, stirring, 1 minute. Add beef. Cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes. Season taco filling with salt and pepper. To serve, spoon filling onto warm tortillas, top with salsa and lettuce, and fold to enclose.

per 3 tacos: 325 cal; 7.8 g fat; 22.8 g protein

Barbeque Meatballs

4 Servings

1 lb ground beef
1 T dried onion
1 egg
1/4 c. bread crumbs
2 c. tomato sauce
4 T brown sugar
2 T vinegar
2 tsp mustard
oil

In a bowl, combine ground beef, onion, egg, and bread crumbs.
Shape mixture into small balls.
Heat a small amount of oil in the bottom of a skillet over medium heat. Brown meatballs on all sides.
Combine tomato sauce, sugar, vinegar and mustard.
Pour over meatballs.
Cover and cook over medium-low heat for 15 minutes, or until meatballs are cooked through.

$3.00

Beef, Cheese and Noodle Bake

8 oz small elbow macaroni
Cooking spray
1 cup chopped onion
1 cup shredded carrot
2 teaspoons minced garlic
1 pound lean ground sirloin
1 cup tomato sauce
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
1 cup fat-free milk
2 tablespoons all-purpose flour
1/8 teaspoon ground nutmeg
1 1/2 cups (6 ounces) 2% reduced-fat shredded sharp cheddar cheese (such as Cracker Barrel), divided

Preheat oven to 350°.

Cook pasta according to the package directions, omitting salt and fat; drain. Lightly coat pasta with cooking spray.

Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and carrot, and sauté 4 minutes. Add garlic; sauté 1 minute. Add ground beef; cook 5 minutes or until browned, stirring to crumble. Add tomato sauce, 1/2 teaspoon salt and pepper. Cook for 2 minutes or until most of liquid evaporates.

Add pasta to beef mixture in pan, stirring to combine. Spoon pasta mixture into an 11 x 7-inch baking dish coated with cooking spray.

Place milk, flour, nutmeg, and remaining 1/2 teaspoon salt in a medium saucepan; stir with a whisk until blended. Cook over medium heat 2 minutes or until thickened, stirring constantly with a whisk. Add 1 cup cheese, stirring until smooth. Pour cheese mixture over pasta mixture; stir. Top evenly with remaining 1/2 cup cheese. Bake at 350° for 20 minutes or until lightly browned. Let stand 5 minutes before serving

Yield: 8 servings (serving size: about 1 cup)

CALORIES 283 (24% from fat); FAT 7.7g (sat 4.2g,mono 2.4g,poly 0.7g); IRON 3.1mg; CHOLESTEROL 46mg; CALCIUM 209mg; CARBOHYDRATE 30.1g; SODIUM 622mg; PROTEIN 22.3g; FIBER 2.1g
CookingLight

Loafstyles of the Rich & Famous (apple turkey loaf)

from Looneyspoons

1 tsp butter
2 c. chopped unpeeled granny smith apples
3/4 c. chopped onions
1 1/2 lbs ground turkey
1/2 c. quick cooking oats
1/2 c. chopped italian parsley
1/3 c. milk
1 egg
1 tsp dijon mustard
1 clove garlic minced
3/4 tsp dried marjoram
1/2 tsp salt
1/2 tsp ground sage
1/2 tsp black pepper

Melt butter in pan and saute onions and apples until onions are tender, about 5 minutes. Let cool. In a large bowl, mix together all ingredients. Spray a 9x5 loaf pan with non-stick spray and pat turkey mixture into pan. Bake for 1 hour or until no longer pink in center. Pour off any liquid from pan. Invert onto a platter and serve. Makes 6 servings
198 calories, 3g fat, 30g protein

Un-Stuffed Bell Pepper Soup

1 lb lean ground beef or turkey
3 c. green bell peppers - chopped
1 large onion - chopped
1/4 tsp black pepper
1 can Beef Broth
1 can tomato soup
1 can diced petite tomatoes - undrained
1 1/2 cups cooked brown rice

In large pan brown beef or turkey.  Add green peppers and onion and cook for 8 min. or until tender.  Stir in black pepper, beef broth, tomato soup, and tomatoes and bring to boil.  Reduce heat and simmer for 30-45 min, stirring occasionally.  Put some hot cooked rice into a bowl; top with soup. 

Creamy Parmesan Pasta with Turkey Meatballs

Turkey meatballs:
1/2 pound ground turkey breast
3/4 cup finely chopped onion
3/4 cup fresh breadcrumbs
1/4 cup chopped fresh parsley
1/2 teaspoon salt
1/8 teaspoon black pepper
2 garlic cloves, crushed
1 large egg white
Cooking spray

Remaining ingredients:
1/2 cup dry white wine or chicken broth
1/2 cup chopped green onions
1/2 cup whipping cream
1/4 cup (1 ounce) grated fresh Parmesan cheese
2 tablespoons water
5 cups hot cooked fettuccine (about 10 ounces uncooked pasta)

To prepare meatballs, combine first 8 ingredients in a bowl. Shape turkey mixture into 20 balls. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add meatballs; browning on all sides. Remove meatballs from pan.

Add wine and green onions to pan, scraping pan to loosen browned bits; cook 2 minutes. Add whipping cream, cheese, and water; reduce heat to medium, and cook 3 minutes, stirring frequently. Add pasta, and cook 1 minute, tossing to coat. Place pasta on each of 4 plates, and top with meatballs.

Yield: 4 servings (serving size: 1 1/4 cups pasta and 5 meatballs)
CALORIES 499 (27% from fat); FAT 15.1g (sat 8.5g,mono 4.1g,poly 1g); PROTEIN 26.4g