Baked Ziti

4 Servings

1/2 lb Ziti 

1/2 Large Yellow Onion, diced

1 lb Lean Ground Beef

1 (26 oz) Jar Spaghetti Sauce

8 oz Ricotta Cheese

1 Egg

Salt & Pepper

1/2 tsp Garlic Powder

2 tbsp Parmesan, grated

1 tsp Dried Oregano

1 tsp Dried Basil

3/4 cup Mozzarella Cheese, shredded

1.  In a large skillet over medium high heat, brown the ground beef and onion. 

2.  While beef is browning, cook pasta according to package directions. Be careful not to overcook. Drain and set aside.

3.  Add the spaghetti sauce to ground beef mixture and simmer 15 minutes. 

4.  While sauce is simmering, preheat oven to 350 and grease an 8 x 8 in baking dish. 

5.  In a medium bowl, mix ricotta, egg, salt and pepper to taste, garlic powder, and 1 tbsp Parmesan. 

6.  Add the cooked, drained pasta to ricotta mixture and stir to combine. 

7.  Begin assembling the ziti with a thin layer of the sauce, just enough the cover the bottom of the dish.

8.  Next add 1/2 of the ziti mixture.

9.  Sprinkle 1/2 tsp of  dried oregano, 1/2 tsp of dried basil, and 1/4 cup of the mozzarella over the top. 

10.  Continue layering as follows:

• 1/2 the sauce
• remaining ziti mixture
• remaining dried oregano
• remaining dried basil
• 1/4 cup of the mozzarella
• remaining sauce
• remaining mozzarella
• remaining Parmesan. 

11.  Bake covered for 20 mins in the preheated oven. Uncover and bake 10 mins until bubbly. Enjoy!

CLICK HERE Printable Recipe

Salisbury Steaks

These salisbury steaks turned out great! I served them with sides of corn and mashed potatoes, just like my all-time favorite TV dinner. 

Makes 4 Steaks

Beef Mixture

1 lb Lean Ground Beef

1/2 cup Seasoned Breadcrumbs

2 tsp Ground Mustard

1 cube Beef Bouillon, crumbled

4 dashes Worcestershire

1 tbsp Ketchup

2 tbsp EVOO

2 tbsp Butter

Gravy

1 Medium Yellow Onion, halved & thinly sliced 

1 can Beef Broth

4 dashes Worcestershire

1 tbsp Ketchup

1 tsp Cornstarch (Mixed with 1/2 cup of the Beef Broth)

1)  Combine all ingredients for the meat mixture and knead until thoroughly mixed. Form into 4 oval patties.

2)  Heat EVOO and butter in a large skillet over medium high heat. Fry the patties until no longer pink in the middle, about 8 - 10 mins total. Remove from the pan and set aside. Pour off any excess grease, if any.

3) Reduce the heat to medium and add the sliced onions. Stir and cook until golden brown and soft. Add the broth, Worcestershire, and ketchup, scraping up all of the yummy brown bits. Add the cornstarch/broth mixture. Stir and cook to reduce and thicken, about 5 - 8 minutes. 

4) Return the steaks to the pan and spoon gravy and onions over the top. Simmer for a few minutes before serving. Enjoy!

CLICK HERE Printable Recipe

Cheesy Beef & Bean Burritos

2 Servings, 2 Burritos each

2 tsp   EVOO

1/2   Yellow Onion, chopped

2   Garlic Cloves, minced

2 tbsp   Chili Powder

1 tsp   Cumin

1/2 tsp   Dried Oregano

1/4 tsp   Cayenne Pepper

Salt and pepper to taste

1 lb   Ground Beef

4 oz   Tomato Sauce

1/2 cup   Low Sodium Chicken Broth

1 tsp   Brown Sugar

2 tsp   Cider Vinegar

14.5 oz   Refried Beans

4   Whole Wheat Tortillas

1 cup   Cheddar Cheese, shredded

1)   Heat oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and spices and cook until fragrant about 1 minute. 

2)   Turn the heat up to medium high then add the beef and cook until browned. 

3)   Add the tomato sauce, chicken broth, brown sugar, and vinegar. Bring to a boil then reduce heat to medium low and simmer, uncovered, stirring frequently and breaking up the meat so no chunks remain and until the liquid has reduced and thickened, about 10 minutes. Taste and adjust seasonings with salt and pepper.

4)   Warm the refried beans in a small pot over low heat. 

5)   Preheat oven to 350.

6)   Warm the tortillas before assembling. To assemble, spread desired amount of refried beans and meat mixture onto the tortillas and sprinkle with 1/4 cup of cheese.  

7)   Roll up the tortillas burrito style and wrap in foil then place in a preheated oven for 6 - 8 minutes. Enjoy!

CLICK HERE Printable Recipe

Creamy Bolognese

4 Servings

1 lb   Rotini Pasta
1 lb   Ground Beef
24 oz   Marinara Sauce
4 oz   Cream Cheese
1 cup   Button Mushrooms, thinly sliced
Pinch   Cayenne Pepper

1)   Cook pasta according to package directions.
2)   Meanwhile, in a large skillet, brown the beef (and drain if necessary) then toss in the mushrooms.
3)   Stir in the marinara sauce and cayenne and mix well. Taste and adjust seasonings.
4)   Add the cream cheese and stir constantly until melted and well combined.
5)   Drain the pasta and toss with the sauce. Serve and enjoy!

CLICK HERE Printable Recipe

Minestrone & Baked Meatballs

8 Servings

Minestrone

1   Large Yellow Onion, chopped

3   Large Carrots, thinly chopped

28 oz   Diced Tomatoes, do not drain

1   Large Zucchini, quartered lengthwise and chopped

15 oz   Red Kidney Beans, drained and rinsed

15 oz   Great Northern Beans, drained and rinsed

48 oz   Beef Broth

3 cups   Water

1 tbsp   Dried Oregano

2 tbsp   Dried Basil

2 tsp   Pepper

26 oz   Spaghetti Sauce

8 oz   Ditalini Pasta

Meatballs

1 lb   Ground Beef

1/4 cup   Yellow Onion, chopped

3/4 cup   Bread Crumbs

1   Egg, lightly beaten

2   Cloves Garlic, minced

1 tbsp   Worcestershire Sauce

1 tbsp   Fresh Parsley

Salt & Pepper to taste

1/4 cup   Parmesan Cheese, grated

1/2 - 1 tsp   Hot Sauce

1/2 cup   Milk, warm

Minestrone

1)   In a large pot over medium high heat, saute the onion until translucent. 

2)   Reduce heat to medium low. Add carrots and tomatoes. Simmer for 10 minutes.

3)   Add beans and remaining ingredients and simmer 20 - 30 minutes or until vegetables have reached your desired tenderness.

Meatballs

1)   While soup is simmering, preheat oven to 350 degrees.

2)   Mix the ground beef, bread crumbs, onion, egg, garlic, Worcestershire sauce, hot sauce, milk, parsley, Parmesan, salt and pepper. 

3)   Knead the mixture until all ingredients are well combined.

4)   Form the mixture into evenly sized meatballs by hand and place them in an oven proof dish.

5)   Bake the meatballs for 20 - 40 minutes depending on their size and until they are no longer pink in the center.

6)   To serve, place meatballs in soup bowl and ladle minestrone over the top. Enjoy!

TIP: Cook meatballs as directed above, cool then place leftovers in a ziplock bag and store in the freezer for another meal like spaghetti. When ready to use, defrost in the microwave then brown in a skillet.  

CLICK HERE Printable Recipe (Minestrone)

CLICK HERE Printable Recipe (Baked Meatballs)

Tex-Mex Casserole

We LOVED this casserole! 

4 - 6 Servings

1 lb Lean Ground Beef

1 can Ranch Style Beans

8 oz Tortilla Chips, crushed

1 can Rotel tomatoes

1 Small Onion, chopped

2 cups Shredded Cheddar Cheese, divided

1 pkg Taco Seasoning

1 can Cream of Chicken Soup

1/2 cup Water

Sour Cream and Green Onion for serving

1)   Preheat oven to 325.

2)   In a large skillet, brown meat and drain any fat. 

3)   Stir in beans, tomatoes, onion, taco seasoning, soup and water.

4)   Simmer over medium low heat until well combined and heated through.

5)   Grease a 9 x 13 in casserole dish.

6)   Put a layer of crushed tortilla chips in the bottom of the dish followed by a layer of the meat and bean mixture, then half of the cheese. Repeat layers. 

7)   Cover with foil and bake for 20 - 30 minutes or until bubbly.

8)   Let sit for 5 - 10 minutes before serving. Top with sour cream and green onions. Enjoy!

CLICK HERE Printable Recipe