Southwest Pasta Bake

  • 16 oz. uncooked penne pasta
  • 16 oz. cream cheese
  • 1 C milk
  • 20 ounces frozen chopped spinach
  • 2 t dried oregano
  • 1 sweet onion, chopped
  • 3 lb. ground beef
  • 6 garlic cloves, minced
  • 2 T chili powder
  • 1 T ground cumin
  • 2 t. salt
  • 24 oz. salsa
  • 15 oz. can tomato sauce
  • 18 oz. can tomato paste
  • 2 C shredded cheddar cheese

Cube cream cheese; set it in a bowl. Set out the spinach too. Cook pasta according to package directions. Drain.

Meanwhile, in a large pot, cook onion in coconut oil over medium heat. Add meat and cook until no longer pink; drain. Return to pot and stir in spices. Stir in salsa, tomato sauce, and tomato paste. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Drain pasta; stir into meat mixture. Set aside.

In a small bowl, beat cream cheese until smooth. Beat in milk. Stir in spinach and oregano.

Grease a large roasting pan. Layer half of the meat mixture and all of the spinach mixture. Top with the remaining meat mixture.

Cover and bake at 350 degrees for 30 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer.

Adapted from “Most Requested Recipes”

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Spaghetti & Meatballs

  • 50 oz. spaghetti sauce
  • 1 1/2 pounds ground beef
  • 1 C bread crumbs
  • 1 large or 2 small eggs
  • 1/3 C finely chopped onion
  • 1 t Italian seasoning
  • 1/4 t garlic powder
  • 1/4 t pepper
  • 12 oz. spaghetti noodles

Mix ground beef, bread crumbs, eggs, onion, and seasoning with 1/3 cup of spaghetti sauce. Fry meatballs in coconut oil over medium heat. Drain. Add remaining sauce. Simmer on low while cooking noodles.

 

 

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Chinni Chili

  • coconut oil
  • 1 large onion
  • 1 1/2 t minced garlic
  • 3 pounds ground chuck
  • 1 T chili powder
  • 1 1/2 t cumin
  • 1 1/2 t salt
  • 1 t paprika
  • 1/4 t pepper
  • 2 (15 oz.) cans tomato sauce
  • 3 (15 oz.) cans red beans, drained and rinsed
  • 1 1/2 cans water or chicken broth
  • 1 can Rotel

Saute onion in coconut oil over medium-high heat until half-cooked. Add garlic, cook for 3 or 4 minutes. Add meat and reduce heat to medium. Cook meat; drain and rinse. Add spices to the dry meat, then add tomato sauce, beans, water, and Rotel. Bring to a simmer. Let simmer for 10 minutes, stirring occasionally.

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Best Lasagna Soup

Well, I wouldn’t call it the “best,” but it’s good!

  • 1 green pepper, chopped
  • 1 medium onion, chopped
  • 1 pound ground beef
  • 2 garlic cloves, minced
  • 2 (15 oz.) cans diced tomatoes
  • 32 oz. beef broth
  • 1 (15 oz.) can tomato sauce
  • 1 C corn (frozen or canned)
  • 2 t Italian seasoning
  • 1/4 t pepper
  • 2 1/2 C uncooked spiral pasta
  • 1/2 C shredded Parmesan cheese

Saute pepper and onion in coconut oil over medium-high heat until soft. Add ground beef and cook. Drain, rinse, and place in slow cooker with other ingredients (except pasta and cheese). Cook on low for 3 hours. Add pasta and cook on high 1 hour. Sprinkle with cheese. Serves 8

Adapted from tasteofhome.com

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Mexican Casserole

IMG_6258

Mexican Casserole

Ingredients:

1 pound ground beef
1 medium onion, chopped
1 (16 oz) container salsa (I use Newman Own’s medium salsa)
½ green bell pepper, chopped (about ½ cup)
1 (15 oz.) can organic sweet corn, drained
1 (16 oz.) can chili beans, not drained
2 cloves minced garlic
1 tsp salt
½ tsp pepper
2 cups crushed organic corn chips
1 cup firmly packed fresh kale (or spinach)
1 (15 oz) can diced tomatoes, drained well (or about 1 cups fresh chopped tomatoes)
2 cups shredded cheddar cheese

Instructions:

1. Place the beef and onion in a skillet with a few tablespoons of olive oil. Cook until browned;
strain and rinse.
2. Return the cooked beef to the skillet and add the remaining ingredients. Bring the mixture to
a simmer.
3. Place the crushed corn chips on the bottom of a greased 9″ by 13″ baking dish.
4. Spoon half the bean mixture over the chips. Spread the kale (or spinach) on top. Add the
remaining bean mixture. Sprinkle on the diced tomatoes.
5. Bake at 350 degrees for 25 minutes. Sprinkle on the cheddar cheese and cook another 5
minutes. The casserole should be warm and bubbling.
6. Serve with sour cream and chopped fresh cilantro if desired.

From Blog of Joy

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Homemade Pizza

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Yield: 3 medium pizzas

Pizza Dough:

  • 2 cups warm water (I use the warmest water from the tap; about 105 degrees)
  • 1/2 cup olive oil
  • 2 tsp salt
  • 7-8 cups whole wheat flour
  • 1 Tbs yeast
  • cornmeal for sprinkling

Combine water, oil, salt, 3 cups of flour, and yeast; mix until combined. Add another 2 cups of flour and knead, gradually add additional flour as needed until the dough stops sticking to the bowl. Knead an additional 5 minutes. Divide the dough into three balls. Roll each ball of dough on pizza stones sprinkled with cornmeal. Roll up the edges to form a crust. Top with desired toppings.

You can be creative with this, but here’s what I do:

Pizza Toppings:

  • 1 (24 oz) can tomato sauce (I use Classico Tomato & Basil)
  • 1 lb. cooked ground beef
  • 16 oz shredded cheddar cheese
  • dried basil and oregano, to taste
  • pineapple tidbits

Spread the tomato sauce on the dough (I use about 3/4 cup per pizza).Top with ground beef, pineapple tidbits, or other desired toppings. Sprinkle with dried basil and oregano. Let rest for about 15 minutes.

Meanwhile, preheat the oven to 400 degrees. Bake each pizza for 9 minutes, sprinkle on the cheese (I use about 2 cups per pizza), and then bake for another 9 minutes. Slice and serve.

From Blog of Joy

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Shepherd’s Pie

  • 1 sweet onion, chopped
  • 3 cloves garlic, minced
  • 3 pounds ground beef
  • 1 1/4 C ketchup
  • 1 C water
  • 1/3 C soy sauce
  • 3 T vinegar
  • 3 T mustard
  • 2 t chili powder
  • 3 1/2 to 4 pounds frozen mixed vegetables
  • 5 pounds potatoes
  • 1/4 C butter
  • 2 C shredded cheddar cheese, divided
  • salt and pepper

1. In a large skillet, saute onion in 3 T coconut oil, adding garlic halfway through. Add ground beef and cook till brown. Drain and rinse. Return to skillet and add ketchup through chili powder.

2. Cook frozen vegetables as instructed on bag. Drain and set aside.

3. Peel and cut potatoes; boil until tender (15 minutes). Drain and mash. Mix in butter and 1 1/2 C shredded cheese. Add 1 t salt and 1/4 t pepper; set aside.

4. Lightly oil the sides of a large roasting pan. Spoon the ground beef mixture into the bottom. Stir in the vegetables. Salt and pepper liberally. Spread the mashed potatoes over the top. Sprinkle with remaining 1/2 C cheese.

5. Cover and bake at 375 degrees for 40 minutes. If you prefer your pie crispy and golden brown, leave uncovered.

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Spaghetti Squash Lasagna

 

  • 1 spaghetti squash (up to 6 packed cups), cooked ahead (see step 1)
  • 8 lasagna noodles, uncooked
  • 3/4 pounds ground beef
  • 48 oz. spaghetti sauce
  • 1 C water
  • 1 t. Italian seasoning
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1/2 green bell pepper, chopped
  • 8 ounces cream cheese
  • 8 ounces sour cream
  • 1 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 teaspoon dried parsley flakes
  • 8 ounces shredded mozzarella or cheddar cheese, shredded
  1. Put 2-3 inches of water in a large stock pot. Cut squash in half or quarters to fit flesh side down in the pot. Cover and bring to a boil; boil about 15 minutes, until squash is tender. Drain squash and cool. Using a spoon, discard seeds. Scoop out the stringy “spaghetti.”
  2. Brown ground beef in a large pot; drain and rinse. Add spaghetti sauce, water, and Italian seasoning.
  3. In a large stock pot or pan, saute onion and bell pepper in olive oil until tender, adding garlic half way through. Add squash and turn off heat.
  4. In a small saucepan, melt the cream cheese over low heat. Add the sour cream, salt, pepper, and parsley; stir to make a smooth white sauce.
  5. Stir the white sauce into the cooked squash mixture.
  6. Lightly oil a 6 quart slow cooker and layer noodles, white squash mixture, ground beef mixture, and cheese.  Repeat two more times, breaking noodles to fit each layer.
  7. Sprinkle with dried basil or oregano flakes for garnish if desired.
  8. Cook on low for just under 3 hours to avoid burning.

I adapted this for a slow cooker, and suggest cooking the squash and the beef the day before.  From: tammysrecipes.com

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Homemade Taco Seasoning Mix

  • 1 T chili powder
  • 2 t onion powder
  • 1 t cumin, garlic powder, paprika, and oregano
  • 1/2 t salt

Mix all ingredients together in a small bowl. Three tablespoons of this mix equals 1/4 ounce package of commercial seasoning mix.

from cook.com

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Tammy’s Chili

  • 3 pounds ground beef, browned and drained
  • 2 large sweet onions, chopped
  • 2 peppers (We prefer red and yellow)
  • 3 cloves garlic, minced
  • 3 cans diced tomatoes (28 oz. each)
  • 3 cans kidney beans (15 oz. each), rinsed and drained
  • 2 (16 oz.) can tomato sauce
  • 2 T chili powder
  • 2 T ground cumin
  • 1 T salt
  • 1/4 t cayenne pepper
  • 1 t pepper

For serving:

  • shredded cheese
  • sour cream
  • diced avocado
  • freshly chopped cilantro
  • tortilla chips
  • salsa

In very large stock pot, combine all ingredients and bring to a boil.  Reduce heat, cover, and simmer for  1 1/2 to 2 hours, stirring occasionally.  Option: Bake at 200 degrees in a roaster all afternoon or in two slow cookers on low.

from tammysrecipes.com

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