Spaghetti Pie - Michelle Dalton

Whole wheat spaghetti
1/2 pound ground beef
1/4 cup broccoli puree
¼ cup spinach puree
1/4 cup carrot puree
1 large egg white
2 tablespoons grated parmesan
2 cloves garlic chopped
2 cups bottled tomato or spaghetti sauce
1 cup lowfat cottage cheese
1/2 t salt
1/4 t pepper
1 cup shredded mozzarella

1. Preheat oven to 350F. Coat a 9 inch pie plate with cooking spray
2. Bring a large pot of salted water to a boil, add the pasta and cook until al dente. Drain in a colander (Skip this step if you have leftover pasta)
3. In a small bow, mix the ground beef with the broccoli puree, egg white, parmesan and garlic. Form the mixture into 1/2 inch balls
4. In a large bowl, stir the cooked pasta, tomato sauce, cottage cheese, carrot and spinach purees, and salt and pepper. Spoon the mixture into the pie plate and smooth the top. Scatter meatballs on top and sprinkle with mozzarella. Bake, uncovered until the center is firm and the cheese is bubbly, 25 – 30 minutes.

Note: the basic recipe is from the book Deceptively Delicious by Jessica Seinfeld, but some of the things in here are my adaptations.

Taco Salad - Kathy Jano

Lettuce
tomato
onion, diced
shredded cheese
ground beef browned with taco seasoning
thousand island dressing
fritos

Mix

Lion House Sweet and Sour Meatballs - Erin Dangerfield

Sauce: combine ingredients and heat over stove until smooth and sugar is dissolved.
1/2 cup brown sugar
1/4 cup vinegar
1 tsp mustard
1/4 cup barbeque sauce
1 tsp. Worcestershire sauce

Meatballs: combine all ingredients and form into golf ball sized meatballs.  Arrange ina casserole dish.
1 1/2 pounds ground beef or ground turkey
3/4 cup rolled oats
2 eggs, slightly beaten
1/2 cup onion, chopped
1/2 cup milk
1 tsp salt
1/8 tsp pepper
1 tsp worcestershire sauce

Pour sauce over meatballs in casserole dish and bake at 350 degrees for about 30 minutes.  Serve over rice.

Taco Salad - Tara Giordano

1 lb. ground beef
Taco seasoning packet
Romaine lettuce, chopped
2 tomatoes, chopped
¼ onion, chopped
1 can red kidney beans, rinsed and drained
½ can corn, drained
Shredded cheddar cheese
Dressing of your choice…we usually use Thousand Island or Ranch.
Crushed tortilla chips for the top of the salad

Brown beef and drain the grease from the pan. Add taco seasoning as directed on the package.
Combine all of the ingredients and toss. Use as much or as little dressing as you like.

Meatball Subs & Oven Fries - Kristin Price

Meatballs:
1 ½ lbs. ground sirloin,
1 large egg, beaten,
1 c. Italian bread crumbs,
4 cloves garlic, crushed and minced,
½ t crushed red pepper flakes,
2 t Worcestershire sauce,
¼ c. flat-leaf parsley leaves, chopped,
¼ c. grated Parmesan

Preheat oven to 450 degrees. Place ground sirloin in large mixing bowl and punch well in middle of meat. Fill well with egg, bread crumbs, onion, garlic, red pepper flakes, Worcestershire, parsley, cheese and salt and pepper. Mix until combined. Divide into 4 equal parts, roll each part into 4 balls and space equally on a nonstick baking sheet. Roast in oven about 12 minutes.

5 Minute Marinara Sauce

2 T olive oil,
 4 cloves garlic crushed and chopped,
½ t crushed red pepper flakes,
2 T chopped fresh parsley,
½ t dried oregano,
1 can tomatoes or tomato sauce,
salt and pepper

Heat medium saucepan over medium heat. Add oil and garlic. When garlic sizzles, add herbs and crushed red pepper. Stir in tomatoes and season with salt/pepper. Bring to boil, reduce heat and simmer until meatballs are done.

Oven Fries


4 medium white potatoes, cut into 8 wedges lengthwise, olive oil, coarse salt and pepper

Drizzle potatoes with generous pour of olive oil. Toss with seasonings. Place on non-stick baking sheet and roast 20 minutes.

4 Crusty sub rolls, 2 ½ c. provolone cheese, basil for garnish

Combine meatballs and sauce. Pile into rolls. Top with shredded cheese and broil to melt cheese. Top with basil. Serve with fries.

Porcupine Meatballs - Michelle Dalton

1 pkg. beef Rice-a-roni
1 lb. ground beef
1 egg, beaten
2 1/2 c. hot water

Mix together ground beef, Rice-a-roni and egg. Shape into small balls. Brown on all sides in skillet. Combine contents of beef seasoning packet with hot water. Pour over meat. Cover and simmer 30 minutes. Thicken gravy if desired.

The Whole Enchilada - Shellie Schultz

The Whole Enchilada

TIP - The pie can be assembled up to 4 days ahead and refrigerated. If chilled, increase baking time by 10 minutes.

Prep. 10 min. Cook 20 min.
Bake 40 min. Stand 5-10 minutes
Good with a tossed salad
FILLING:
1 cup chopped green or red bell pepper
1 Tbsp olive oil
1 lb ground turkey we do use very lean ground beef as an alternative
2 tsp ground cumin
1 can (14-15 oz) cut tomatoes with garlic and onion
½ cup enchilada sauce (from can or jar)
1 can (4 oz) chopped green chilies
1 cup frozen corn kernels
¾ cup pitted black olives sliced
4 round 8 inch corn or flour tortillas – 12 inch works better in some pans
1 bag (8 oz) light four cheese Mexican blend (2 cups)

Accompaniments: sour cram, shredded lettuce, additional black olives
Have ready a round 3 qt glass baking dish (casserole)
Heat oil in a large, deep heavy-bottomed skillet over medium heat. Add chopped bell pepper and sauté 3 to 4 minutes. Add turkey and cook, breaking up chunks with a wooden spoon, 5 minutes or until meat is no longer pink. Sprinkle with cumin, add tomatoes, enchilada sauce and chopped green chilies.
Stir until simmering, let simmer 10 minutes to develop flavors. Remove from heat and stir in corn and olives.
Heat oven to 350 degrees
To Assemble: Line bottom of baking dish with 2 tortillas. Top with half the filling and about 1/3 the cheese. Top with another tortilla, the remaining filling, half of the remaining cheese, then the remaining tortilla.
Cover with lid or foil and bake 30 minutes. Uncover, sprinkle with remaining cheese and bake 10minutes longer until cheese melts and filling bubbles. Let stand 5 to 10 minutes before cutting in wedges. Serve with Accompaniments.

Serves 6: Per serving (without accompaniments) 362 cal. 28 g pro. 28 g car., 3 g fiber., 17 g fat.,
(6 g saturated fat), 69 mg chol., 1119 mg sod