Lasagna-Style Baked Ziti

Source-Real Simple Cookbook

Ingredients

• 12 oz box of ziti (about 4 cups)
• 1 Tbsp olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1/2lb lean ground beef
• kosher salt and black pepper
• 26oz jar marinara sauce
• 1 bunch spinach, thick stems removed (about 4 cups)
• 1/2 cup ricotta (used full 15oz container)
• 1/2 cup grated Parmesan 
• 1 cup shredded mozzarella (used 2 cups)

Preparation

• Heat oven to 400 degrees.
• Cook the pasta according to the package directions. 
• Drain the pasta and return to pot.
• Meanwhile, heat the oil in a large skillet over medium heat.
• Add the onion and garlic and cook, stirring occasionally, until they begin to soften, 4-5 minutes.
• Add the beef, 3/4 tsp salt and 1/4 tsp pepper.
• Cook, breaking up the beef with a spoon until it's no longer pink, 5-6 minutes.
• Toss the pasta with the meat mixture, marinara sauce, spinach, ricotta, and 1/4 cup of the Parmesan.
• Transfer to 9x13 baking dish or 4 large ramekins.
• Sprinkle with mozzarella and remaining 1/4 cup Parmesan.
• Bake until the cheese melts, 12-15 minutes.

Review & Changes-  This had really good flavor.  I liked the freshness of the spinach even in a baked dish.  Of course the cheese was great.  If anything it could have used a bit more marinara sauce.  An easy meal that tastes good.  I'd make this again.

Cheeseburger Macaroni

Source- Another Day Stronger

Ingredients

• 1 lb lean hamburger meat 
• 1 pkg taco seasoning
• 1 can Rotel tomatoes and green chilies (or petite diced tomatoes)
• 2 cups beef broth (or water)
• 1 cup elbow macaroni

Cheese Sauce

• 2 Tablespoons butter
• 2 tbsp flour
• 3/4 cup milk
• 1 cup shredded cheddar cheese
• 1/2 tsp salt
• 1/2 tsp pepper

Preparation

• Brown and drain hamburger meat. 
• Stir in taco seasoning, Rotel, beef broth, and macaroni. 
• Heat to boiling. 
• Reduce heat and cover pan. 
• Simmer 12-14 mins until macaroni is tender.
• Meanwhile, make the cheese sauce….
• Melt the butter in a saucepan. 
• Whisk in the flour and cook, whisking for 5 minutes until fragrant and light brown in color. 
• Whisk in the milk and bring to a boil. 
• Whisk until smooth and thickened. 
• Remove from heat and stir in the shredded cheddar cheese until melted. 
• Add the salt and pepper to the cheese sauce. 
• Pour the cheese sauce over the hamburger mixture. 
• Stir gently to combine.

Review & Changes-  This was really easy to make.  I worry about cheese sauces, but this one came together nicely.  I liked the little bit of kick the green chilies gave.  I will definitely make this again.  Leftovers did not last long in our house. 

Chili & Cheese Macaroni

Source- Joelen's Culinary Adventures

Somehow I failed to take a picture of this recipe.  In reality I could just post a picture of the goulash that my family makes and really you'd never know the difference.  :)

Ingredients

• table salt
• 1/2 pound elbow macaroni (about 2 cups uncooked pasta)
• 3 tablespoons vegetable oil
• 1 1/2 pounds ground beef (85% lean)
• 2 medium onions, chopped
• 1 red bell pepper, stemmed, seeded and chopped (used green pepper)
• 6 garlic cloves, minced
• 1 1/2 tablespoons chili powder
• 1 tablespoon ground cumin 
• 1 (28 oz) can crushed tomatoes
• 1 (14.5 oz) can diced tomatoes
• 1 tablespoon light brown sugar
• 12 oz Colby Jack cheese, shredded (about 2 1/2 cups) (used 16oz)

Preparation

• Preheat the oven to 400 degrees.
• Bring 4 quarts water to a boil in a large pot over high heat. 
• Stir in 1 tablespoon salt and add dry macaroni; cook until al dente. 
• Reserve 3/4 cup pasta water and drain pasta. Transfer to a large bowl and set aside.
• Using the same large pot, wipe dry and heat over medium heat. 
• Add 1 tablespoon oil and heat until shimmering. 
• Add ground beef and break it up in pieces to brown. 
• Once browned, remove from pot and discard drippings. Set beef aside. 
•  Add remaining oil to the same large pot and return to medium heat until shimmering.
• Add onions, garlic, red pepper, chili powder, and cumin; cook, stirring occasionally, until vegetables are softened and begin to brown. 
• Add the crushed tomatoes, diced tomatoes, brown sugar, reserved 3/4 cup pasta water and beef to the pot. 
• Bring to a simmer and cook for 20 minutes, stirring occasionally until flavors have blended. 
• Stir in the cooked pasta, 1/2 cup of shredded cheese and season with salt and pepper to taste.
• Transfer mixture to a 9x13 baking dish and smooth over with a spatula. 
• Bake in the preheated oven for 30-35 minutes or until the mixture is hot and bubbling.
• Remove from oven and sprinkle the top of the dish with the remaining shredded cheese. 
• Return the dish once again in the oven and bake for 5-10 minutes until the cheese begins to melt and brown. 
• Cool for 10 minutes before serving. 

Review & Changes- As stated above this recipe is really similar to the goulash my family makes.  The only difference is the addition of the chili powder and cumin.  That combination and all that cheese makes this a really good meal.  This recipe makes a lot, so leftovers are really good too. 

Layered Beef and Potato Casserole

Source-Betty Crocker

This recipe is so darn easy.  It comes together pretty easily.  Definitely a good weeknight dinner.

Ingredients

• 1 lb lean (at least 80%) ground beef
• 2 cups Green Giant® frozen mixed vegetables (from 1-lb bag)  (used full 1 lb)
• 1 jar (12 oz) beef gravy  (used 14.5oz can)
• 1/2 teaspoon salt
• 1 bag (28 oz) frozen potatoes O’Brien with peppers and onions, thawed
• 2 cups shredded Swiss cheese (8 oz)
• 1 cup shredded Mozzarella

Preparation

• Heat oven to 350°F. Spray 12x8-inch (2-quart) glass baking dish with cooking spray. 
• In 10-inch skillet, cook ground beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. 
• Stir in mixed vegetables, gravy and salt. 
• Cook 3 to 4 minutes or until vegetables are thawed and mixture is thoroughly heated.
• In baking dish, layer 3 cups of the potatoes and 1 cup of the cheese. 
• Spoon ground beef mixture over cheese. 
• Top with remaining potatoes. 
• Cover with foil.
• Bake 55 to 60 minutes or until bubbly. 
• Remove foil. S
• prinkle with remaining 1 cup cheese.
• Bake uncovered 5 minutes longer or until cheese is melted. 
• Sprinkle with paprika before serving.

 Review & Changes- This was pretty darn good.  There is no reason to change anything.  I'd definitely make this again.

Murphy's Hot Hamburger

Source- Tasty Kitchen via The Pioneer Woman

I saw this recipe on The Pioneer Woman's blog, and really thought it looked good.  I don't like making burgers since you can get them almost anywhere, but this recipe was really unique.  Sure it has fries, but the gravy over everything is completely new and something I haven't tried before. 

Ingredients

• 1 pound Ground Beef
• 1 Tablespoon Minced Garlic
• 1 Tablespoon Onion Powder
• 1 teaspoon Seasoned Salt
• 5 Tablespoons Flour
• 2 cans(14 Oz. Can) Beef Broth OR 4 Cups Water With Beef Bouillon
• 5 whole Large Potatoes  (cheated and used frozen fries)
• 1 Tablespoon Oil, Or As Needed
• Salt And Pepper, to taste

Preparation

• Preheat oven to 425 degrees.
• Slice potatoes into fries. Place on a large baking sheet. Pour about 1 tablespoon of oil over the fries and toss with fingers to coat evenly. Sprinkle fries with seasoning of choice. I use seasoned salt. Place in the oven. Bake for approximately 45 minutes or until golden and crispy.  (Placed frozen fries on baking sheet and baked according to directions.)
• In a mixing bowl, mix hamburger, garlic, seasoned salt, onion powder and salt and pepper. 
• Mix well with hands. 
• Form 4 large patties. I like to make really rustic, greasy diner-style patties with no uniform shape. 
• Place in a large preheated skillet over medium heat, preferably one with deep sides. 
• Brown burgers on each side until done.
• Remove burgers from the skillet and place on a plate covered in paper towels. 
• Do not drain the grease. 
• Add the flour a tablespoon at a time, stirring with a whisk. You have enough when the grease is all absorbed and the flour mixture gets thick and bubbly. 
• Slowly add the broth a little at a time, whisking constantly. 
• Bring to a simmer and allow to thicken.
• To serve, place an ample amount of fries on the plate. 
• Place a hamburger on top of the fries and cover it all amply in gravy. Enjoy!

Review & Changes-First off, this recipe is outstanding!  I've never had gravy on fries, but that will change in the future.  The flavor of the burgers was great.  I'd use this recipe just to make the burgers. 

One change that I'd make is to use the beef broth instead of the bouillon cubes.  I found the gravy to be salty, and at first couldn't figure out why since the only salt I used was in the burgers.  Then I looked at the box for bouillon and realized that they are essentially only salt.  So low sodium beef broth is my recommendation for this recipe.  It was still edible, just not as enjoyable as it could have been.

4 Cheese and Spinach Lasagna

Source- Food Network

This was our Valentine's Day Dinner.   About a week before I asked H if there was something specific that he wanted for Valentine's Day Dinner.  He requested pasta or lasagna.  I have a pretty standard recipe for making lasagna, so I went in search of something a little more for the special night. 

Ingredients

• Kosher salt and freshly ground black pepper
• 12 dry lasagna noodles (not no-boil)
• 1/4 cup extra-virgin olive oil
• 2 cloves garlic, minced
• 1 (10-ounce) box frozen spinach, thawed
• 1 pound cottage cheese (about 1 3/4 cups)
• 4 ounces fresh goat cheese, softened
• 3/4 cup freshly grated Parmesan, Pecorino Romano, or a combination
• 1 pound pre-shredded mozzarella, shredded (about 4 cups)
• Finely grated zest of 1 lemon (omitted)
• 1/2 teaspoon freshly grated nutmeg (omitted)
• 1/8 teaspoon cayenne (omitted)
• 1 large egg, beaten
• 4 cups tomato sauce, recipe follows, or your favorite jarred (I made my own homemade sauce)

Preparation

• Preheat the oven to 350 degrees F.
• Bring a large pot of water to a boil over high heat and salt it generously.
• Add the lasagna noodles and boil, stirring occasionally, until al dente, about 8 to 10 minutes. Drain.
•  Meanwhile, heat the olive oil and garlic in a saucepan over medium heat until the garlic begins to brown.
• Add the spinach, season with salt and pepper and stir until the spinach dries out and the garlic is fragrant, about 3 minutes. Cool.
• Mix the cottage cheese, goat cheese, Parmesan/Pecorino, 2 cups of the mozzarella cheese, lemon zest, nutmeg, cayenne, and cooled spinach in a bowl. 
• Season with salt and pepper, to taste. 
• Stir in the egg.
• Cover the bottom of a 9 by 13-inch casserole with a thin layer of tomato sauce. Cover with 3 of the noodles placed side-to-side, but not overlapping. Top with a 1/4 of the cheese mixture and about a half cup of tomato sauce. Season lightly with salt and pepper. Repeat to make 2 more layers. 
• Scatter the remaining 2 cups mozzarella on top. 
• Bake, uncovered, until the lasagna is hot and bubbly, about 40 to 45 minutes. 
• Let lasagna stand for 10 minutes before serving.

Next Time-This was pretty good, and an easy change from how I normally make lasagna.  This did have a slightly funny taste, so I think I may not cook the garlic with the spinach next time.  Just mix those 2 ingredients in with the cheese mixture.  And make sure the spinach is thoroughly drained before mixing.  I think having spinach in my lasagna could easily become my new standard.  

Taco Pizza Squares

Source- Joelen's Culinary Adventures

Well Joelen posted this as an appetizer.  I opted to make it as our dinner.  I thought it turned out really well, and leftovers were just as good.

A Note- Joelen's directions were a bit confusing to me, so I changed the directions up a bit to make it how I would expect it to be.  If you want to check out how Joelen made her's, just click the link above.  

Ingredients

• 2 (8 oz.) cans Pillsbury crescent rolls
• 1 lb. ground beef
• 1 envelope taco seasoning mix
• 1 cup sour cream
• 1/4 cup or less of taco sauce
• 1 cup shredded lettuce
• 1/2 tomato, chopped
• 1/2 onion, chopped
• 1 cup shredded cheddar cheese
• any other toppings that you normally put on tacos

Preparation

• Heat oven to 375 degrees. 
• Brown meat and drain. Stir in taco sauce mix and set aside.
• Unroll crescent rolls into rectangles. Place in ungreased 15"x10" jelly roll pan or cookie sheet; press over bottom and up side to form crust.  
• Bake in preheated oven for 5 minutes or until golden brown. 
• Cool completely, about 30 minutes.
• Mix sour cream and taco sauce together
• Spread on top of cooled crescent rolls
• Top with browned beef.
• Top with lettuce, tomatoes, onions and cheese.
• Serve immediately.

Next Time-I really liked this pizza.  It made a great dinner, but would also make a good appetizer.  I wouldn't change anything. 

Meatball with Peppers and Pineapples

Source-The Pioneer Woman

Some recipes just look really good.  Of course The Pioneer Woman maximizes this by taking photos of every step, and then making the final product look first class.  This recipe had so many of the right notes.  Meatballs, which H loves.  Peppers which we both love.  And pineapple, which I love.  Can't go wrong!

Ingredients

• 1-¼ pound Ground Beef
• ½ whole Onion, Diced Very Finely
• 1 whole Egg
• ½ cups Panko Bread Crumbs (or Regular Breadcrumbs)
• 1 teaspoon Kosher Salt
• Freshly Ground Black Pepper, To Taste
• ½ teaspoons Crushed Red Pepper, More To Taste
• ¼ cups All-purpose Flour
• Canola Oil, For Frying
• 2 whole Green Bell Peppers, Seeded And Diced Roughly
• 1-½ cup Fresh Pineapple Chunks
• 2 cups Beef Stock Or Broth
• 2 Tablespoons Soy Sauce
• ½ cups Sherry Or White Wine Vinegar
• ⅓ cups Sugar
• 1 Tablespoon Cornstarch
• Salt To Taste
• Crushed Red Pepper, To Taste
• Extra Beef Stock If Needed

Preparation

• Combine ground beef, diced onion, egg, salt, pepper, breadcrumbs, and crushed red pepper. 
• Mix with hands until combined. 
• Roll meat mixture into small balls and place on a cookie sheet. Freeze on the pan for 15 minutes to firm.
• Mix together beef stock, soy sauce, sherry (or vinegar), sugar, and cornstarch.
• Heat canola oil over medium-high heat. 
• Roll meatballs in flour, then fry in two batches until nice and brown, about two minutes per batch. 
• Remove meatballs and set aside on a separate plate.
• Pour off oil from pan and return pan to medium high heat. 
• When pan is hot, throw in the chopped green peppers and cook for one minute. 
• Add pineapple to pan and cook for one minute, stirring gently. 
• Pour in stock/soy sauce mixture, then add meatballs. 
• Stir gently to combine and allow to cook and bubble for a few minutes, or until sauce is thickened. 
• Add salt and crushed red peppers to taste. (Hint: this dish is yummy if it’s a little spicy.)
• Serve over cooked brown or white rice.

Next Time- This recipe was OK.  The meatballs were excellent.  My problem was the flavor the white wine vinegar gave was overwhelming.  I've never cooked with it before so I didn't know this could happen.  My H really liked the flavor.  I'd say next time I'd cut down the amount, or even omit it.  If I leave it out I'd cut down on the sugar. 

Lighthouse Lasagna

Source-Lauren's Kitchen

I love lasagna, so when I find a variation of it I want to try it out.

Ingredients

• 1 pound ground meat
• 1 small onion, diced
• 1 small can tomato paste
• 1 (8-ounce) can tomato sauce
• 1 teaspoon sugar (omitted)
• Coarse salt
• 12 ounces egg noodles
• 1 tablespoon unsalted butter (omitted, just added oil to boiling pasta water)
• 1 1/2 cup sour cream
• 5 ounces cream cheese, at room temperature
• 1 bunch scallions, finely chopped
• 8 ounces shredded mozzarella cheese
  

Preparation

• Heat the oven to 350 degrees.
• Sauté the meat until lightly browned in a large skillet over medium heat, breaking it up as it cooks  Add onions as meat cooks.
• Add the tomato paste, tomato sauce, salt, and sugar.
• Fill the tomato paste can with water and stir it in.
• Simmer, covered, for 15 to 20 minutes.
• Fill a large pot with water, salt it, and bring it to a boil.
• Add the egg noodles and cook them until tender.
• Drain the noodles, then return them to the pot.
• Stir in the butter.
• Mix the sour cream, cream cheese, and scallions in a small ­bowl.
• Make two layers of the ingredients in a large casserole dish, as follows: Spread a little sauce over the bottom of the dish, top with a layer of noodles, then spread half of the sour cream mixture and half of the meat sauce. Repeat these steps.
• Top the lasagna with the shredded mozzarella.
• Bake for 30 minutes, until the lasagna mixture is bubbly and the cheese is lightly browned.

Next Time-This was really good and I liked the creamy layer of the cream cheese and sour cream.  The only downside is that I didn't find that there was enough sauce.  So perhaps maybe using 1 1/2lbs hamburger and 2 or even 3 of the 8oz jars of tomato sauce would be better.  Otherwise this had great flavor and leftovers were just as great!

Hamburger Vegetable Soup

Source- Money Saving Mom

This recipe is from a new blog that I follow.  It is actually a blog about saving money, and I imagine that with the amount of food that this recipe makes you can save money since it makes enough for a meals for a few days. ;)

This is a hearty soup that is full of vegetables and flavor.  H actually said after tasting it that it was a perfect cold weather meal.  And with our weather dipping into singles digits with the wind chill, we certainly qualify for that cold weather! 

picture courtesy of Money Saving Mom

I'd advise having some sort of hearty, crusty bread to serve with this.  We didn't have any, and had to settle for cornbread muffins, which were still really good. 

I've changed the directions below since I made this in my slow cooker.  The big pot I have for the stove just wasn't big enough for all this food.  Heck, my slow cooker was filled to the brim as it was.  So be advised to have a BIG stockpot to make this soup!!

Ingredients

• 2 lbs. ground beef
• 2 cups chopped onion
• 2 cups peeled and diced potatoes
• 2 cups sliced carrots
• 2 cups shredded cabbage
• 4 (14.5-oz) cans diced tomatoes
• 1/2 cup brown rice, uncooked
• 6 to 10 cups water (only used 4 cups)
• 1 1/2 to 2 1/2 Tablespoons salt  (didn't  use nearly this much)
• pepper, to taste
• 1/2 teaspoon basil
• 1/2 teaspoon thyme
• 2 bay leaves

Preparation

• Brown ground beef and onion together until meat is lightly browned. Drain off excess fat. 
• Transfer to slow cooker.
• Add all remaining ingredients and stir.
• Cover and cook on high for at least 4 hours.
• Makes 18 to 20 cups of soup. Can be stored in the refrigerator for up to four days.

Next Time- I was happy with this cooking in my slow cooker.  The potatoes and carrots still had a bit of bite to them, but everything had blended together nicely.  Leftover heat up nicely, and there are plenty of them!

Cheeseburger Pasta

Source- Campbell's Kitchen

I'll admit, I make hamburger helper.  When I don't feel like thinking about dinner, they are pretty mindless and easy to throw together.  This meal is so similar to them, and so much better for you.  Awesomeness!! 

Ingredients

• 1 pound ground beef
• 1 can (10 3/4 ounces) Condensed Cheddar Cheese Soup
• 1 can (10 3/4 ounces) Condensed Tomato Soup
• 1 1/2 cups water
• 2 cups uncooked medium shell-shaped pasta 

Preparation

• Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
• Stir the soups, water and pasta in the skillet and heat to a boil. 
• Reduce the heat to medium. Cook for 10 minutes or until the pasta is tender, stirring often.

Next Time- This meal comes together in a snap and has great flavor.  I'd add onions when I cook the hamburger.
 

Beef & Cheese Manicotti

Source-Giada De Laurentiis via Food Network

I love Giada.  Her recipes are so good, and some of them are so easy.  This one takes a little bit of time, but trust me, it is well worth it.  And since it is just H and I there were lots of leftovers, which both of us love.  Especially since we both liked this recipe so much.

Ingredients

• 4 teaspoons olive oil
• 1 medium onion, coarsely chopped
• 1 pound ground beef
• Salt and freshly ground black pepper
• 14 (8-ounce package) manicotti
• 1 (15-ounce) container whole-milk ricotta
• 3 cups shredded mozzarella
• 1 cup grated Parmesan
• 2 tablespoons chopped fresh Italian parsley leaves
• 2 garlic cloves, minced
• 3 cups marinara sauce
• 2 tablespoons butter, cut into pieces

Preparation

• Heat a heavy medium skillet over medium heat. 
• Add 1 teaspoon of the olive oil, onion and ground beef. Season with salt and pepper. 
• Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool.
• Brush 1 teaspoon of oil over a large baking sheet. 
• Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.
• Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix. 
• Stir the cooled meat mixture into the cheese mixture.
• Preheat the oven to 350 degrees F.
• Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-inch glass baking dish. 
• Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. 
• Fill the manicotti with the cheese-meat mixture. 
• Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.
• Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of Parmesan over the stuffed pasta. 
• Dot entire dish with the butter pieces. 
• Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes. Let the manicotti stand 5 minutes and serve.

Next Time- Wow is this dish good!!  H really liked it too.  It may be a bit time consuming filling the shells, but it's worth it.  Nothing needs to be changed!

Layered Mexican Bake

Source-Kraft Magazine

Found this recipe in the Kraft Magazine.  I'm slowly working my way through recipes I've ripped out of magazines.  I like when they turn out as well as this one did. 

Ingredients

• 3/4 lb. extra-lean ground beef (used 1 1/4lbs)
• 1   onion, chopped
• 1 green pepper, chopped
• 2 tsp.  chili powder
• 1-1/4 cups Thick 'N Chunky Salsa
• 1 pkg.  (10 oz.) frozen corn
• 3 high-fiber whole wheat tortillas (8 inch)
• 1/2 cup  Light Sour Cream
• 3/4 cup Shredded Sharp Cheddar Cheese, divided

Preparation

• HEAT oven to 375ºF.
• BROWN meat with onions and peppers in large skillet on medium-high heat. Stir in chili powder; cook 1 min. Add salsa and corn; mix well. Simmer 5 min.
• SPREAD 1 cup meat sauce onto bottom of 8- or 9-inch square baking dish; top with layers of 1 tortilla, 1/2 cup meat sauce, sour cream and 1/4 cup cheese. Cover with 1 tortilla, 1 cup of remaining meat sauce and 1/4 cup of remaining cheese; top with remaining tortilla and meat sauce. Cover with foil.
• BAKE 25 min. or until casserole is heated through. Top with remaining cheese; bake, uncovered, 5 min. or melted.

Next Time-  This was pretty easy to put together.  And leftovers were great.  Nothing needs to be changed.

Meatloaf, Round 2

Source- The Pioneer Woman Cooks

The last time I made meatloaf it was at the request of my H.  This time I decided to make it based on the picture that Pioneer Woman posted.  It looked really good, and the recipe sounded good too.  

Ingredients

• Meatloaf:
• 1 cup Whole Milk
• 6 slices White Bread
• 2 pounds Ground Beef (used half/half beef and turkey)
• 1 cup (heaping) Freshly Grated Parmesan Cheese
• ¼ teaspoons Seasoned Salt
• ¾ teaspoons Salt
• Freshly Ground Black Pepper
• ⅓ cups Minced Flat-leaf Parsley
• 4 whole Eggs Beaten
• 10 slices Thin/regular Bacon
• Sauce:
• 1-½ cup Ketchup
• ⅓ cups Brown Sugar
• 1 teaspoon Dry Mustard
• Tabasco To Taste

Preparation

• Preheat oven to 350 degrees. 
• Pour milk over the bread slices. Allow it to soak in for several minutes.
• Place the ground beef, milk-soaked bread, Parmesan, seasoned salt, salt, black pepper, and parsley in a large mixing bowl. Pour in beaten eggs.
• With clean hands, mix the ingredients until well combined. 
• Form the mixture into a loaf shape on a broiler pan, which will allow the fat to drain. (Line the bottom of the pan with foil to avoid a big mess!)
• Lay bacon slices over the top, tucking them underneath the meatloaf.
• Make the sauce: add ketchup, brown sugar, mustard, and hot sauce in a mixing bowl. Stir together. Pour 1/3 of the mixture over the top of the bacon. Spread with a spoon.
• Bake for 45 minutes, then pour another 1/3 of the sauce over the top. Bake for another 15 minutes. Slice and serve with remaining sauce.

Next Time- This recipe was super moist, which I'm sure had to do with the bread/milk mixture.  I would have really preferred for the bacon to get a bit crispy.  The kind I bought was pretty fatty, so cutting the slices of meatloaf wasn't that easy.  It still tasted great, and H really liked it.   Oh, and totally follow her directions about using a broiler pan and lining it with foil.  Clean up was a breeze!

Creamy Taco Mac

Source- Lauren's Kitchen

 This recipe looked so awesome in my Google Reader and it certainly didn't disappoint.  It comes together really easy and the leftovers are outstanding!  I highly recommend this recipe!

Ingredients

• 1.25 lbs ground turkey  (used ground beef)
• 1/2 onion, chopped
• 8 oz dry pasta + 1 cup reserved pasta water
• 1 16oz jar of salsa
• 4 Tbsp mild taco seasoning  (1 packet is the equivalent)
• 3 oz cream cheese
• 1/2 cup sour cream
• salt & pepper
• 1 cup shredded Mexican cheese, plus more for garnish

Preparation

• Bring a large pot of salted water to boil.
• Cook pasta per directions. 
• Reserve one cup of pasta water.
• Over medium heat, brown ground turkey until no longer pink. 
• Add onion and cook 5 minutes. 
• Add taco seasoning and salsa. 
• Allow to simmer over low heat for 5 minutes. 
• Add cooked pasta, reserved water, cream cheese, sour cream, and shredded cheese. 
• Give it a good stir until cheeses are melty and incorporated. 
• Simmer over low heat for 2-3 minutes. 
• Season with salt & pepper, as desired. 
• Top off with cheddar cheese for extra cheesy goodness.

Next Time- This recipe is outstanding.  I'd like to try and make it with the ground turkey next time.  

Enchilada Casserole

Source- Kraft Website, I made a few changes and used some of their alternate changes along with some of my own. :)

This recipe was included in an email I get every month or so from Kraft.  It looked easy enough, so I added it to this week's menu. 

Ingredients

• 1 lb. Ground beef
• 1/2 onion, chopped
• 1 can (8 oz.) tomato sauce
• 1 can (16 oz.) fat free refried beans
  
• 1/2 cup Water
• 2 tsp. Chili powder
• 6 Corn tortillas
• 1 cup Shredded Cheddar Cheese
• 1/2 cup chopped tomatoes 
• 1/4 cup Sour Cream

Preparation

• Pre-heat oven to 350 degrees.
• Cook meat and onions in large skillet on medium-high heat 3 to 5 min. or until meat is no longer pink; drain.
• Stir in tomato sauce, refried beans, water and chili powder; cook until heated through.
• Place 2 tortillas in bottom of oven safe dish (used corning ware 2 qt. dish); top with layers of 1/3 each meat sauce and cheese.
• Repeat layers 3 times.
• Put in oven until cheese is melted.
• Let stand 5 min.
• Top with tomatoes and sour cream.

Next Time- This recipe turned out really good.  I actually made more than the original called for, so we have leftovers.  This was great warmed up the next day. 

Saucy Beef Noodle Skillet

Source: Kraft website

Ingredients

• 1 lb. extra lean ground beef
• 1 Green pepper, chopped
• 1/2 large onion, chopped (added)
  
• 1 can (14-1/2 oz.) diced tomatoes, undrained
• 1 cup Water
• 1/2 cup Italian Dressing
• 2 pkg. (3 oz. each) ramen noodle soup mix, beef flavor
• 1 cup Shredded Mozzarella Cheese
  

Preparation

• BROWN meat in large nonstick skillet on medium-high heat; drain. Stir in peppers, tomatoes, water and dressing.
• DISCARD or reserve flavor packets from soup mixes for another use. Add dry noodles to skillet. Bring to boil; cover. Reduce heat to low; simmer 5 min., stirring occasionally.
• REMOVE from heat. Sprinkle with cheese.

Next Time- This didn't have much flavor, even though I added the onion. I wasn't that impressed with it and I'm not sure how to change it, so I probably just wouldn't make it again. I did like using the Ramen noodles, so I will look for other recipes that use them.

Taco Salad

Source: My family

This dish was always present at graduation parties, family reunions, birthday parties, etc. Easily made and definitely enjoyed by all. I decided to make this just because, not to take to any party or event.

Ingredients

• 1 lb hamburger
• 1 pkg taco seasoning
• water
• head of lettuce
• 4 Roma tomatoes- any kind will work
• 1 yellow onion
• 8-16oz shredded cheese- Mexican, co-jack, etc.
• 1 bag Doritos Nacho Cheese Flavor
• 1 16oz bottle Catalina Dressing
• Other vegetables are optional- radishes, black olives, green peppers

Preparation

• Brown hamburger in skillet. Drain fat
• Add taco seasoning and water to hamburger. I cook until water has evaporated.
• Cool completely.
• Chop lettuce, tomatoes and onions. Add to large bowl.
• Add shredded cheese.
• Add cooled hamburger.
• Crush Doritos
• Add dressing and chips to bowl.
• Mix well.
• Serve chilled.

Note- if not eating all of the dish right away I recommend adding Doritos and dressing individually to personal plate. That way chips don't get soggy, and you can control the amount of dressing you want.

Skillet Lasagna

Source: Betty Crocker

I decided to go browsing some food websites looking for recipes to add to this week's menu. I found this recipe and decided to try it. The recipe is pretty similar to this recipe I made back when I first started this blog.

Having issues with H's camera right now. If I can get the pictures uploaded, I'll add the pic for this! Sorry.

Ingredients

1	pound lean ground beef
1	small onion, chopped (1/4 cup)
1	small green bell pepper, chopped (1/2 cup)
1 1/2	cups uncooked mafalda (mini-lasagna noodle) pasta (3 ounces) (used bow tie pasta)
1 1/4	cups water
1/4	teaspoon Italian seasoning
1	jar (14 ounces) tomato pasta sauce (any variety) or Marinara sauce
1	jar (4.5 ounces) sliced mushrooms, drained
1/3	cup shredded mozzarella cheese

Preparation

• Cook beef, onion and bell pepper in Dutch oven over medium-high heat about 6 minutes, stirring occasionally, until beef is brown; drain.
• Stir in remaining ingredients except cheese.
  
• Heat to boiling, stirring occasionally; reduce heat to low.
  
• Simmer uncovered 10 to 12 minutes or until pasta is tender.
  
• Sprinkle with cheese.

Next Time- This was cook and simple. Nothing needs to be changed. It also makes great leftovers!

Spicy Szechuan Beef

Source: One Dish Meals Cookbook

This dish ends up being a fail. While it was edible and not completely horrible, I consider it a fail because I won't be willing to eat the leftovers, and I certainly don't plan on making this meal again. The problem was simply the Szechuan sauce. Pure heat, and that was using half of the amount the recipe called for.

As always, changes are in bold.

Ingredients

• 2 cups uncooked instant rice
• 2 cups water
• 3/4 extra-lean ground beef (used a full pound)
• 1 1lb pkg frozen broccoli florets, carrots and water chestnuts (the only mix I could find had cauliflower and no water chestnuts)
  
• 4oz fresh snow pea pods, trimmed (used frozen)
• 1/2 cup purchased Szechuan spicy stir-fry sauce (used about 1/4 cup)
• 3 Tb dry roasted salted peanuts

Preparation

• Cook rice in water as directed on package.
• In large skillet or wok, brown ground beef over medium-high heat until thoroughly cooked.
• Remove from skillet; drain on paper towels.
• In same skillet, combine frozen vegetables, pea pods, and stir-fry sauce; mix well.
• Reduce heat to medium; cover and cook 7-10 minutes or until vegetables are crisp-tender, stirring occasionally.
• Return beef to skillet; mix well.
• Cook until thoroughly heated.
• Stir in peanuts.
• Serve over rice.

Next Time- As I said there won't be a next time. The only thing that would make this meal re-doable is a different sauce. The spicy Szechuan sauce didn't give much flavor, just heat.