Sloppy Joes

*From Ellie Krieger of the FoodNetwork

1 pound extra-lean ground beef
1 onion, diced
4 cloves garlic, minced
1 jalapeno, minced
1 red pepper, diced
1 can small red beans or pinto beans, preferably low sodium drained and rinsed
1 1/2 cups no-salt-added tomato sauce
2 tablespoons tomato paste
1 tablespoon red wine vinegar
1 tablespoon molasses
1 tablespoon Worcestershire sauce
1 teaspoon mustard powder
3/4 teaspoon salt
Freshly ground black pepper
8 whole-wheat burger buns

Brown the meat and the onion in a large nonstick skillet over medium-high heat for 5 minutes, breaking up the meat into crumbles as it cooks.
Pour the drippings out of the pan and discard.
Add the garlic, jalapeno, and red pepper and cook 5 minutes more, stirring occasionally.
Stir in the rest of the ingredients, reduce heat to low, and simmer for 5 minutes more.
Place a half-cup scoop of the mixture onto each bun and serve.

Nutritional Information per Serving
Calories 248
Carbohydrates 37 grams
Total Fat 4 grams
Saturated Fat 1.1 gram
Protein 18 grams
Fiber 7 grams

Flank Steak Fajitas with Peppers and Onion

*From Lisa at FYM

2 limes, juiced
1/4 c rice vinegar
5 t cumin
4 cloves garlic, minced
2 T olive oil
1 lb. flank steak , cut into thin strips
1 med onion, sliced
1 small green bell pepper, sliced
1 small red bell pepper, sliced
1/2 c cilantro, chopped
6 tortillas

Prepare the marinade: lime juice, vinegar, cumin, half the garlic and half the olive oil in a ziploc bag.
Squish it around to mix and add beef - squish to coat the beef.
Put it in the fridge and get the veggies ready.
In a skillet or a wok, heat the remaining olive oil over med-hi heat.
Saute onion and remaining garlic till translucent but don't let it brown.
Add bell peppers and cook till crisp tender; set aside.
Remove meat form fridge and take the beef out of the marinade.
Discard marinade.
Saute beef till cooked to your liking.
Add onion and peppers and warm together a few minutes.
Add the cilantro and toss well to mix.
Serve with tortillas.

We had this last night - yummy! I bought a big bag of red, yellow and orange bell peppers from Sam's and used 1 of each color instead of just the red and green. Also I used really sweet onions and left out the cilantro because I hate it. I know I ate more peppers than steak. My kids doused theirs in A1 steak sauce.

Moroccan-spiced Beef Medallions

*From Krymsen at FYM

Makes 4 servings.

1 tbsp black peppercorns
2 tbsp whole coriander seeds
2 tbsp whole cumin seeds
1/4 cup sugar
1 tbsp salt
1 lb boneless beef tenderloin fillets, cut into 4 portions
1 tsp olive oil

Preheat oven to 400°F.
To make rub, grind the first three ingredients in a coffee grinder, in a food processor or with a mortar and pestle; mix with sugar and salt.
Thoroughly rub mix onto each fillet; set aside 5 minutes.
Add oil to a large, oven-safe skillet and heat over medium-high.
Sear fillets 1 minute on each side or until browned.
Transfer to oven and cook 5 to 10 minutes, depending on doneness.

*This method works well with both Chicken and fish as well.

Navajo Taco Fry Bread

*From Nikki Grandy

2 cups flour
1 Tbsp Sugar
2 tsp baking powder
1 tsp salt
1 cup milk

Fry in vegetable oil

Serve with taco meat, chili, or refried beans
Shredded cheese
Lettuce
Salsa
Sour cream
Guacomole

Sirloin Caesar Salad

3/4 lb beef sirloin steak cut 1 inch thick
1 cup Caesar vinaigrette salad dressing, divided
8 cups torn romaine lettuce
1 1/2 cups halved baby carrots
1 cup halved cherry tomatoes
1/4 cup sliced green onions
1/2 cup croutons
1/4 cup coarsely shredded Parmesan cheese

Trim fat from steak, place in Ziploc baggie
Pour 1/2 cup of the dressing over steak and refrigerate for 4-24 hours, turning bag occasionally
Preheat grill to medium
Toss together lettuce, carrots, tomatoes and green onions
Arrange on four serving plates
Drain meat
Grill 14-18 mintues or until done
Slice thinly
Arrange on top of each salad
Sprinkle with croutons and Parmesan cheese

Spaghetti Sauce

*From Mom

1 lb hamburger
1 bottle chili sauce
Chopped onion
Handful diced green peppers
1 can tomato sauce
1/2 cup ketchup
Worchestyer sauce (cover surface of mixture)
Garlic powder
Chili powder
Salt & pepper

Brown meat with salt & pepper
Add onions and peppers
Add everything else
Simmer for at least 1 hour

Lasagna

*From Emily House

1 lb ground hamburger
4 cups of shredded mozzarella
15 oz tub of ricotta cheese
1 egg
1 box lasagna noodles
1 jar of Prego meat flavored spaghetti sauce

Preheat oven to 350 degrees
Boil noodles
Set aside
Brown hamburger and drain
Mix hamburger w/ spaghetti sauce
Set aside
Mix egg & ricotta cheese until its nice and creamy
Place your first layer of noodles in baking dish and spread ricotta cheese on noodles
You don't want it too thick because you won't have enough for other layers
Next, put you spaghetti sauce over the ricotta cheese mix
Sprinkle w/ mozzarella cheese
Start next layer
When you have all of your layers done cover with foil and bake 1 hour
Makes about 5-6 layers

Rigatoni

*From Jenny Call

2 lbs ground beef
2-3 cups shredded cheese
2 (12 oz) cans tomato sauce
1 large can whole or diced tomatoes
1/4 onion chopped
1/2 green pepper diced
1 small package Rigatoni noodles cooked

Preheat oven to 350 degrees
Cook noodles
Cook chix w/ salt & pepper & garlic salt
Drain and add onions & peppers
Add tomato sauce & tomatoes
If its runny add 1 small can of tomato paste
Drain pasta & add to meat
Stir in 1/2 of cheese
Pour into greased 9x13 pan
Top with rest of cheese
Cover w/ foil and bake til cheese bubbles
Serve with salad and garlic bread

Stuffed Peppers

*From Kim Barker

1 can of tomato sauce
Shredded cheese
Hamburger
Rice (1 cup=2 servings)
Green peppers

Brown hamburger
Cook rice
Add tomato sauce & rice to hamburger
Heat together
Cut tops off peppers and stuff
Sprinkle cheese as desired

Bake until done

Roast

*From Sharon Webb

7 bone or rump roast frozen
Brown roast on all sides in butter, garlic, salt, and pepper
Put in crock pot fat side up
Put garlic and onion and butter on top
Cook in pot on 225 degrees for 3-4 hours
OR
Cook in crock pot on low for 6 hours

GRAVY
Boil dripping of roast
Shake flour and potato water in shaker
Add to drippings
Keep stirring and add more water to consistancy
Add gravy coloring
Currant jelly (1-2 Tbsp)
Add beef granules (1 Tbsp)
Salt and Pepper to taste

French Dip Sandwhiches

*From Betty Crocker's Crock Pot Cookbook

Thawed out 2-3 lb beef brisket
1 package dry onion soup mix
1 can beef broth

Cook in crockpot on low for 6 1/2 hours
Slice
Soak on warm until ready to serve
Makes about 8 sandwhiches
Best if served on Kaiser rolls with Mayo

Quick Casserole

*From Carol Carpenter

3 cups cooked macaroni
1 lb browned ground beef
Chopped onion
1 10 oz can tomato soup
1 can vegetable soup

Combine macaroni and beef
Add soups
Heat together and serve

Tater Tot Casserole

*From Leah Anderson

1 lb ground beef
Shredded cheese
Frozen tater tots
1 can cream of mushroom soup
1 can cream of chicken soup

Cook and drain meat
Place in 9x9 pan
Sprinkle cheese over it
Mix soups together and pour on top of meat & cheese
Place frozen tater tots on top
Sprinkle with more cheese
Bake at 350 for 30 mintues

Lydia's Casserole

1 lb ground beef
2-3 cups uncooked elbow macaroni
1 can cream of mushroom soup
1 can corn (partially drained)
Cheese

Brown hamburger
Cook macaroni & drain
Add meat & noodles
Top with cheese
Heat at 300 degrees until cheese is melted

Veggie Casserole

*From Donna Sivertson

1 lb ground beef
1 lb bag of egg noodles
2 cans vegetable beef soup

Brown hamburger
Cook noodles and drain
Heat soup and combine everything