Cabbage Casserole

Ingredients

1 lb lean ground beef
1 med red onion
1 small head cabbage, chopped
1 can tomato soup, undiluted

Directions

Brown ground beef and onion together. Place cabbage in large casserole. Spread beef and onions over the cabbage. Spread tomato soup over the beef. Cover and bake one hour at 350 degrees.

Note: 1/2 cup quick cooking rice can be added to the beef mixture but if you do this dilute the soup with 1 can of water.

Recession Noodles

Ingredients

1 lb ground beef
1 lb frozen mixed vegetables
3 3 oz packages ramen style noodles, saving 2 seasoning packets
1 tsp garlic powder
1 tsp onion powder

Directions

Over medium heat, cook ground beef in a large pan with garlic and onion powder. While the beef is cooking, boil Ramen noodles according to directions and drain. Once the beef is browned, add frozen vegetables, noodles and seasoning packs and mix well. Cover and turn heat to medium-low until vegetables are hot. ( We do NOT drain the beef fat, as it adds more flavor to the dish, but to keep it healthier, feel free to drain it). Serve and enjoy!

From RecipeZaar
Submitted by Shelli

Basic Beef Casserole

Ingredients

1 lb lean ground beef
1 small chopped onion
2 T chopped green peppers
1 14 oz can tomatoes
1 1/2 cups noodles, cooked

Directions

Brown the ground beef and chop up. Add in the other ingredients and simmer for 7 or 8 minutes.

Note: You can get creative and throw in any other ingredients you'd like to experiment with.

From RecipeZaar
Submitted by Shelli

Beefy Bagel Sandwiches

Ingredients

• 8 sliced dried tomatoes or dried tomato halves (not oil-packed)
• 12 oz. beef sirloin steak, about 3/4--inch thick
• 2 Tbsp. olive oil
• 1 small red onion, sliced thin
• 4 square bagels, split
• 1/4 cup mayonnaise
• 1 cup mixed salad greens

Directions

1. Preheat broiler. Place tomatoes in small bowl; cover with water. Microcook on 100 percent power (high) for 1 minute. Brush steak and onion slices with oil; sprinkle with salt and pepper. Arrange on unheated rack of broiler pan. Broil, 3 to 4 inches from heat, 12 to 16 minutes or until desired doneness, turning once. Thinly slice beef across grain in bite-size strips.

2. Drain tomatoes. Spread mayonnaise on bagels; fill with sliced beef and onions, tomatoes, and greens. Serves 4.

From Better Homes and Gardens

Submitted by Shelli

Mexican Beef and Tortillas

Ingredients

• 8 6-inch corn tortillas
• 1 17-oz. pkg. refrigerated beef pot roast with juices
• 1 14-1/2-oz. can diced tomatoes with green chilies
• 1 green sweet pepper, cut into strips
• 1 lime, cut into wedges
• Dairy sour cream (optional)
• Fresh cilantro sprigs (optional)

Directions

1. Wrap tortillas in microwave-safe paper towels. Microwave on 100 percent power (high) 45 to 60 seconds or until warm. Cover; set aside.

2. Microwave beef according to package directions. Meanwhile, place undrained tomatoes in small saucepan; heat through.

3. Remove meat, reserving juices. Cut in slices. Serve on warmed tortillas with tomatoes and green pepper strips. Pass lime wedges, sour cream, and cilantro. Drizzle reserved juices. Makes 4 servings.

From Better Homes and Gardens

Submitted by Shelli

Hamburger Pie

Ingredients

• 1 recipe Mashed Potatoes or one 24-ounce package refrigerated mashed potatoes
• 1-1/4 pounds lean ground beef
• 1/2 cup chopped onion (1 medium)
• 1/4 teaspoon salt
• Dash black pepper
• 2-1/2 cups frozen cut green beans, thawed
• 1 10.75-ounce can condensed tomato soup
• 1/2 cup shredded processed American cheese (2 ounces)

Directions

1. Prepare Mashed Potatoes*, if using; set aside. In a large skillet cook meat and onion until meat is brown and onion is tender. Drain off fat. Add the salt and pepper. Stir in thawed beans and soup; pour into a greased 2-quart rectangular baking dish or casserole.

2. Spoon Mashed Potatoes in mounds on bean mixture (or, if desired, pipe potatoes using a pastry bag and a large star tip). Sprinkle cheese over the potatoes. Bake, uncovered, in a 350 degree F oven for 30 to 35 minutes or until mixture is bubbly and cheese begins to brown.

3. Makes 6 servings

*Three Mashed Potato Options:
1. Use four servings refrigerated mashed potatoes
2. Prepare 4 servings instant mashed potatoes according to package directions, except reserve the mil. Add egg and season to taste with salt and pepper. Add enough reserved milk so potatoes are stiff enough to hold their shape.
3. Make mashed potatoes using 5 medium potatoes.

From Better Homes and Gardens
Submitted by Shelli

Herb-Garlic Beef Roast

Ingredients

• 1 17-oz. pkg. refrigerated cooked beef roast au jus
• 1 lb. small round red potatoes
• 3 medium carrots
• 1 Tbsp. cooking oil
• Freshly ground black pepper
• 3 Tbsp. chopped fresh Italian (flat-leaf) parsley
• 3 to 6 cloves garlic, minced
• 1 Tbsp. finely shredded lemon peel

Directions

1. In large skillet cook beef roast, covered, over medium heat for 10 minutes. Uncover and simmer for 5 minutes more, until juices are slightly reduced. Meanwhile, quarter potatoes. Peel and diagonally slice carrots in 3/4-inch pieces. Place vegetables in microwave-safe dish. Drizzle with cooking oil and sprinkle with pepper; toss to coat. Tightly cover with lid or plastic wrap. Microwave on high (100% power) for 10 minutes or until tender.

2. For herb-garlic mixture, in a small bowl combine parsley, garlic, and lemon peel. To serve, stir vegetables into skillet with beef and juices. Divide among serving dishes. Sprinkle with herb-garlic mixture. Makes 4 servings.

Nutrition Facts

• Calories 311,
• Total Fat (g) 12,
• Saturated Fat (g) 5,
• Monounsaturated Fat (g) 1,
• Polyunsaturated Fat (g) 2,
• Cholesterol (mg) 64,
• Sodium (mg) 465,
• Carbohydrate (g) 28,
• Total Sugar (g) 6,
• Fiber (g) 4,
• Protein (g) 25,
• Vitamin C (DV%) 52,
• Calcium (DV%) 4,
• Iron (DV%) 18,
• Percent Daily Values are based on a 2,000 calorie diet

From Better Homes and Gardens
Submitted by Shelli

Flat Iron Steak with BBQ Beans

Ingredients

• 2 boneless beef shoulder top blade (flat iron) steaks, halved (1 to 1-1/4 lb.)
• 2 tsp. fajita seasoning
• 1 15-oz. can black beans, rinsed and drained
• 1/3 cup bottled barbecue sauce
• 2 to 3 tomatoes, sliced
• Corn bread (optional)
• Pickles jalapeño peppers (optional)

Directions

1. Preheat grill pan over medium-high heat. Sprinkle steaks with fajita seasoning. On greased grill pan, grill steaks 8 to 12 minutes for medium rare (145 degrees F) or 12 to 15 minutes for medium (160 degrees F).

2. Meanwhile, in medium microwave-safe bowl stir together beans and barbecue sauce. Cover loosely with plastic wrap. Microcook on high (100 percent power) for 3 minutes, stirring once.

3. Serve steaks with sliced tomatoes, beans and corn bread. Top with pickled jalapeño slices. Serves 4.

Nutrition Facts

• Calories 272,
• Total Fat (g) 8,
• Saturated Fat (g) 2,
• Monounsaturated Fat (g) 3,
• Polyunsaturated Fat (g) 0,
• Cholesterol (mg) 67,
• Sodium (mg) 667,
• Carbohydrate (g) 25,
• Total Sugar (g) 7,
• Fiber (g) 6,
• Protein (g) 29,
• Vitamin C (DV%) 13,
• Calcium (DV%) 5,
• Iron (DV%) 21,
• Percent Daily Values are based on a 2,000 calorie diet

From Better Homes and Gardens
Submitted by Shelli

Mini Meatloaves with Green Beans

Ingredients

• 1 egg, lightly beaten
• 1 cup purchased pasta sauce
• 1/2 cup fine dry bread crumbs
• 1/4 cup fresh basil leaves, coarsely chopped if large
• 1 lb. lean ground beef
• 1 cup shredded mozzarella cheese
• 1 12-oz. pkg. fresh green beans, trimmed
• 1 Tbsp. olive oil
• Crushed red pepper (optional)

Directions

1. Preheat oven to 450 degrees F. Bring a medium saucepan of salted water to boiling. In large bowl combine egg, 1/2 cup of the pasta sauce, bread crumbs, 2 tablespoons of the basil, and 1/4 teaspoon salt. Add beef and 1/2 cup of the cheese; mix well. Divide beef mixture in four equal portions. Shape each portion in a 5-1/2x2-inch oval. Place on 15x10x1-inch baking pan. Spoon on remaining pasta sauce and sprinkle with remaining cheese. Bake 15 minutes or until internal temperature registers 160 degrees F.

2. Meanwhile, cook green beans in boiling salted water for 10 minutes. Drain; toss with 1 tablespoon olive oil and red pepper. Serve with meat loaves. Sprinkle all with remaining basil leaves. Serves 4.

Nutrition Facts

• Calories 496,
• Total Fat (g) 29,
• Saturated Fat (g) 12,
• Monounsaturated Fat (g) 13,
• Polyunsaturated Fat (g) 2,
• Cholesterol (mg) 145,
• Sodium (mg) 742,
• Carbohydrate (g) 25,
• Total Sugar (g) 8,
• Fiber (g) 5,
• Protein (g) 34,
• Vitamin C (DV%) 26,
• Calcium (DV%) 30,
• Iron (DV%) 27,
• Percent Daily Values are based on a 2,000 calorie diet

From Better Homes and Gardens
Submitted by Shelli

Almond Beef Hawaiian

Ingredients:
1/2 teaspoon ginger
1 teaspoon sugar
1/3 cup soy sauce
1 tablespoon cornstarch
1/3 cup water
1 pound sirloin steak, cut in 1/4" strips across the grain
Onion powder to taste
Garlic powder to taste
1 cup celery, cut in 1/2" slices on the diagonal
1 cup onion, sliced
2 stalks fresh broccoli, cut into 1/2" long slices
1 cup Chinese pea pods
1/2 cup slivered almonds, toasted
2 cups cooked rice

Directions:

Season steak strips with onion and garlic powders to taste. Mix and set aside ginger, sugar and soy sauce. Mix cornstarch with water in another dish.

Blanch celery, onion and broccoli; set aside. If Chinese pea pods are frozen, thaw, but do not cook. Saute strips of steak, setting aside the slices as they finish browning on each side.

Combine soy sauce mixture with vegetables, almonds and steak slices, and heat - do not allow soy sauce to boil. Add water mixture. When hot, serve with cooked rice.

Reminder: Do not use any salt in this recipe.

From CDKitchen

Herb-Garlic Beef Roast Recipe

From Better Homes and Gardens.

Ingredients

• 1 17-oz. pkg. refrigerated cooked beef roast au jus
• 1 lb. small round red potatoes
• 3 medium carrots
• 1 Tbsp. cooking oil
• Freshly ground black pepper
• 3 Tbsp. chopped fresh Italian (flat-leaf) parsley
• 3 to 6 cloves garlic, minced
• 1 Tbsp. finely shredded lemon peel

Directions

1. In large skillet cook beef roast, covered, over medium heat for 10 minutes. Uncover and simmer for 5 minutes more, until juices are slightly reduced. Meanwhile, quarter potatoes. Peel and diagonally slice carrots in 3/4-inch pieces. Place vegetables in microwave-safe dish. Drizzle with cooking oil and sprinkle with pepper; toss to coat. Tightly cover with lid or plastic wrap. Microwave on high (100% power) for 10 minutes or until tender.

2. For herb-garlic mixture, in a small bowl combine parsley, garlic, and lemon peel. To serve, stir vegetables into skillet with beef and juices. Divide among serving dishes. Sprinkle with herb-garlic mixture. Makes 4 servings.

Nutrition Facts

• Calories 311, Total Fat (g) 12, Saturated Fat (g) 5, Monounsaturated Fat (g) 1, Polyunsaturated Fat (g) 2, Cholesterol (mg) 64, Sodium (mg) 465, Carbohydrate (g) 28, Total Sugar (g) 6, Fiber (g) 4, Protein (g) 25, Vitamin C (DV%) 52, Calcium (DV%) 4, Iron (DV%) 18, Percent Daily Values are based on a 2,000 calorie diet.