I made this recipe and froze them, so I haven't tasted them yet!
1# lean ground beef
4 oz. zucchini, unpeeled & shredded (I didn't use this ingredient)
1 egg
1 c. frozen hash browns
1/2 c. shredded cheddar cheese
1/2 pkg. stove top stuffing mix
1/4 c. parmesan cheese
1/2 tsp. minced garlic
1 tsp. worcestershire sauce
1/4 c. ketchup
1/4 c. chopped onions
Preheat oven to 350 degrees. Mix all ingredients together. Divide evenly into 12 muffin cups (I used 1/2 measuring cup to divide the mixture evenly). Bake 30-40 minutes or until done.
Servings:12
I put the mixture into the muffin tins and then frozen them, when they were solid I put them in freezer bags. So when I want to cook them I can take out the exact number I need.
I also made a double batch of this and made one into a meatloaf.
Tuesday, May 18, 2010
Beef Taco Bake
This is so simple but so yummy!
1# lean ground beef
1 can tomato soup
1 c. salsa
1/2 c. milk
6 - 8 inch flout tortillas (Cut into 1 inch cubes using pizza cutter)
1 c. shredded cheddar cheese
Brown ground beef and drain. Stir in soup, salsa, milk, tortillas, and 1/2 c. cheese. Spoon the mixture into a 9x13 pan, cover and bake for 30 minutes at 400 degrees. Uncover, sprinkle with remaining 1/2 c. cheese and bake an additional 5 minutes.
1# lean ground beef
1 can tomato soup
1 c. salsa
1/2 c. milk
6 - 8 inch flout tortillas (Cut into 1 inch cubes using pizza cutter)
1 c. shredded cheddar cheese
Brown ground beef and drain. Stir in soup, salsa, milk, tortillas, and 1/2 c. cheese. Spoon the mixture into a 9x13 pan, cover and bake for 30 minutes at 400 degrees. Uncover, sprinkle with remaining 1/2 c. cheese and bake an additional 5 minutes.
Monday, May 17, 2010
Macaroni and Beef
This is another freezer meal!
1 # lean ground beef
1 c. chopped onions
1 c. chopped red bell pepper
1 c. tomato sauce
1/2 tsp. dried basil
1/2 tsp. dried thyme
1/4 tsp. pepper
6 oz. dry elbow macaroni, cooked and cooled
4 oz. reduced fat mozzarella cheese, shredded
Cook the ground beef, onion and bell pepper in a large skillet over medium heat until the beef is no longer pink and veggies are softened. Add the tomato sauce, basil, thyme and pepper. Cook, stirring frequently, until heated through. Remove from the heat. Add the macaroni and stir to combine. Cool. Spoon into a freezer bag. Place the shredded mozzarella cheese in a small freezer bag. Attach the two bags. Label them and freeze.
To Serve
Thaw the meat and cheese in the refrigerator at least 24 hrs. before serving. Preheat oven to 350 degrees. Spoon the mixture into a 1 qt. baking dish, and sprinkle evenly with the cheese. Bake for 20-30 minutes or until bubbly and lightly browned.
Serves 6.
1 serving = 292 cal and 10 g fat
1 # lean ground beef
1 c. chopped onions
1 c. chopped red bell pepper
1 c. tomato sauce
1/2 tsp. dried basil
1/2 tsp. dried thyme
1/4 tsp. pepper
6 oz. dry elbow macaroni, cooked and cooled
4 oz. reduced fat mozzarella cheese, shredded
Cook the ground beef, onion and bell pepper in a large skillet over medium heat until the beef is no longer pink and veggies are softened. Add the tomato sauce, basil, thyme and pepper. Cook, stirring frequently, until heated through. Remove from the heat. Add the macaroni and stir to combine. Cool. Spoon into a freezer bag. Place the shredded mozzarella cheese in a small freezer bag. Attach the two bags. Label them and freeze.
To Serve
Thaw the meat and cheese in the refrigerator at least 24 hrs. before serving. Preheat oven to 350 degrees. Spoon the mixture into a 1 qt. baking dish, and sprinkle evenly with the cheese. Bake for 20-30 minutes or until bubbly and lightly browned.
Serves 6.
1 serving = 292 cal and 10 g fat
Creamed Chicken and Vegetables
This is a good freezer meal!
3 c. frozen mixed veggies
8 oz. cooked diced chicken meat
10 oz. can reduced fat cream of chicken soup
1/2 c. canned mushrooms, drained
1/3 c. water or reduced sodium chicken stock
1/2 tsp. dried tarragon, crumbled
1/4 tsp. freshly ground pepper
In a medium saucepan, combine all ingredients. Cook, covered over medium heat for 20 minutes or until veggies are tender and mixture is thoroughly heated, stirring occasionally.
Serves 4.
1 c. serving = 128 cal and 2 g fat
When I served this I put the chicken mixture into a 9x9 pan, made a package of Stove Top Stuffing put it on top and baked it till the stuffing was golden brown.
3 c. frozen mixed veggies
8 oz. cooked diced chicken meat
10 oz. can reduced fat cream of chicken soup
1/2 c. canned mushrooms, drained
1/3 c. water or reduced sodium chicken stock
1/2 tsp. dried tarragon, crumbled
1/4 tsp. freshly ground pepper
In a medium saucepan, combine all ingredients. Cook, covered over medium heat for 20 minutes or until veggies are tender and mixture is thoroughly heated, stirring occasionally.
Serves 4.
1 c. serving = 128 cal and 2 g fat
When I served this I put the chicken mixture into a 9x9 pan, made a package of Stove Top Stuffing put it on top and baked it till the stuffing was golden brown.
Cookie Dough Cheeseball
This is fantastic!!!!!!!!!
8 oz. fat free cream cheese, softened
1/2 c. light margarine, melted
1/4 tsp. vanilla extract
1/2 c. powdered sugar
3 TBLS. brown sugar, packed
1 c. mini chocolate chips
1 c. pecans, finely chopped
Blend together with electric beater first three ingredients until creamy; add powdered sugar and brown sugar, blending well. Fold in chocolate chips; cover and refrigerate 3-4 hours. Shape dough into a ball; wrap in plastic wrap and refrigerate until firm. Roll in pecans before serving. Makes 3 cups.
Serve with animal crackers, vanilla wafers and graham crackers.
8 oz. fat free cream cheese, softened
1/2 c. light margarine, melted
1/4 tsp. vanilla extract
1/2 c. powdered sugar
3 TBLS. brown sugar, packed
1 c. mini chocolate chips
1 c. pecans, finely chopped
Blend together with electric beater first three ingredients until creamy; add powdered sugar and brown sugar, blending well. Fold in chocolate chips; cover and refrigerate 3-4 hours. Shape dough into a ball; wrap in plastic wrap and refrigerate until firm. Roll in pecans before serving. Makes 3 cups.
Serve with animal crackers, vanilla wafers and graham crackers.
Caramel Apple Cake
I just made this tonight so I will let you know how it tastes!
1 1/2 c. Reduced fat bisquick
1/2 c. Splenda granular (I used 9 packs of Truvia cause I can't have Splenda)
1/2 c. skim milk (I used 1% milk)
1 tsp. vanilla
2 1/2 c. peeled & diced apples
1 TBLS. lemon juice
2/3 c. brown sugar
3/4 tsp. cinnamon
1/3 oz. finely chopped pecans
1 c. boiling water
Preheat oven to 350 degrees. Combine the bisquick, splenda, milk & vanilla. Spray a 9x9 pan with nonstick cooking spray and place dough mixture into pan. Spray your hand with nonstick spray and pat the dough evenly into the pan. Combine the apples, lemon juice, brown sugar, cinnamon and pecans in a bowl. Spread on top of the dough mixture. Pour the boiling water over the top. Bake for 50-60 minutes. A caramel sauce will form at the bottom. Let the cake cool for 5 minutes, loosen the sides and flip the cake upside down onto a plate. Cut into 8 pieces. This is good served warm with fat free cool whip or fat free vanilla ice cream.
Serves 8.
1 piece (plain) = 181 cal and 2 g fat (3 ww points)
1 1/2 c. Reduced fat bisquick
1/2 c. Splenda granular (I used 9 packs of Truvia cause I can't have Splenda)
1/2 c. skim milk (I used 1% milk)
1 tsp. vanilla
2 1/2 c. peeled & diced apples
1 TBLS. lemon juice
2/3 c. brown sugar
3/4 tsp. cinnamon
1/3 oz. finely chopped pecans
1 c. boiling water
Preheat oven to 350 degrees. Combine the bisquick, splenda, milk & vanilla. Spray a 9x9 pan with nonstick cooking spray and place dough mixture into pan. Spray your hand with nonstick spray and pat the dough evenly into the pan. Combine the apples, lemon juice, brown sugar, cinnamon and pecans in a bowl. Spread on top of the dough mixture. Pour the boiling water over the top. Bake for 50-60 minutes. A caramel sauce will form at the bottom. Let the cake cool for 5 minutes, loosen the sides and flip the cake upside down onto a plate. Cut into 8 pieces. This is good served warm with fat free cool whip or fat free vanilla ice cream.
Serves 8.
1 piece (plain) = 181 cal and 2 g fat (3 ww points)
BLT Dip
This is very addictive!!
1 c. sour cream
1 c. Hellman's mayo
1 # bacon, cooked, cooled and crumbled
1 tomato, diced
1 box crackers (Toasteds work well)
Mix sour cream and mayo, add bacon and mix well. Place mixture in fridge to chill. Just before serving add tomato and stir. Serve with crackers.
1 c. sour cream
1 c. Hellman's mayo
1 # bacon, cooked, cooled and crumbled
1 tomato, diced
1 box crackers (Toasteds work well)
Mix sour cream and mayo, add bacon and mix well. Place mixture in fridge to chill. Just before serving add tomato and stir. Serve with crackers.
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