Slow Cooked Chili Mac

January 10, 2016 Leave a Comment
Slow Cooked Chili Mac

Slow Cooked Chili Mac

This recipe, Slow Cooked Chili Mac.  This slow-cooked chili adds macaroni pasta for a twist on an old favorite.

 

Slow Cooked Chili Mac Recipe

 

Slow Cooked Chili Mac

1 ¼ lb. lean ground beef

14 ½ oz. canned unsalted diced tomatoes, drained

1 cup fresh chopped onion

1 medium garlic clove, minced

1 Tbsp. chili powder

½ tsp. salt

½ tsp. ground cumin

½ tsp. oregano leaves, dried

¼ tsp. black pepper

¼  tsp. oregano leaves, dried

¼ tsp. hot red pepper flakes

2 cups pasta, macaroni, whole wheat, cooked

 

Crumble ground beef into slow cooker.  Add remaining ingredients, except, except macaroni to slow cooker.  Cover and cook on low 4 hours.  Stir in cooked macaroni.  Cover and cook on low 1 additional hour.           6 servings

 

(Recipe for Slow Cooked Chili Mac, Diabetic Connect, 2015)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , , , , ,

Pumpkin Chili

October 26, 2015 Leave a Comment
Pumpkin Chili

Pumpkin Chili

I found this recipe, Pumpkin Chili, tucked away in a can of recipes, that I haven’t looked through in YEARS!!  So why don’t you give it a try just in time for Halloween.

Pumpkin Chili Recipe

 

Pumpkin Chili

1 ½ lbs. butternut squash

¾ lb. lean ground beef

¾ lb. ground turkey breast

1 ½ cups chopped green pepper

½ cup chopped sweet onion

1 clove garlic, minced

1 ½ tsp. olive oil

¾ cup bottled chili sauce

1 (15 oz.) can crushed tomatoes

¾ cup canned diced tomatoes, undrained

1 (15 oz.) can chili beans

1 (15 oz.) can navy beans or cannellini beans

1/3 cup water

2 Tbsp. cider vinegar

4 ½ tsp. chili powder

¼ cup brown sugar

1 ½ tsp. (EACH) cumin, coriander, cinnamon and unsweetened cocoa powder

 

Place squash (discard seeds and pulp).  Place squash cut side down on baking sheet.  Bake 350 F. for 40 minutes or until tender.  Remove from oven, set aside to cool.

Meanwhile, in a 6 quart Dutch oven cook ground beef, turkey, pepper, onion, garlic in hot oil over medium-high heat until meat is brown and veggies are tender.  Add all remaining ingredients, except squash.  Bring to boiling; reduce heat.  Simmer uncovered 1 hour, stirring occasionally.

Cut squash in 4 wedges.  Remove rind and cut in ½ inch pieces.  Add to chili; simmer covered for 20 minutes more.

 

(Recipe for Pumpkin Chili, was dated September, 2000)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , , , , , , , , , ,

Double-Decker Caprese Burger

July 11, 2015 Leave a Comment
Double-Decker Caprese Burger

Double-Decker Caprese Burger

This recipe, Double-Decker Caprese Burger, came from a recipe book that Stop & Shop supermarket handed out.  With two (2) patties, lots of melted cheese and crusty bakery rolls, these are definitely not your father’s burgers.

 

Double-Decker Caprese Burger Recipe

 

Double-Decker Caprese Burger

8 oz. ground pork

8 oz. 90% lean ground beef

1 medium egg

2 Tbsp. fresh breadcrumbs

4-6 Campari tomatoes

4 Italian-style bread buns

½ lb. mozzarella

2 Tbsp. extra virgin olive oil

2 ½ oz. ¾ oz. arugula

¾ oz. fresh basil

 

Light the grill.  Place the ground pork, beef, egg and breadcrumbs in a bowl.  Season with salt, pepper and combine with your hands.  Divide the mixture equally into 8 and roll into balls.  Form patties by pressing the mixture between 2 layers of plastic wrap.  Set aside.

Slice the tomatoes and grill them for 2 minutes, turning once.

Halve the bread buns and grill the cut sides for 2 minutes, or until nicely browned.

Remove and discard the plastic wrap from the burgers and grill for 6 minutes, or until thoroughly cooked, turning once.

Cut the mozzarella into 16 slices.  Sprinkle the grilled side of the buns with the olive oil.  Place the arugula onto the bottom half of the buns, followed by a burger, 2 slices of tomato, 2 slices of mozzarella and a few basil leaves.  Repeat the process to create a second layer.  Cover with the top half of the buns.  If necessary use a wooden skewer to secure the tops.

4 servings

 

 

(Recipe for Double-Decker Caprese Burger, Stop & Shop recipe book, 2015)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , , ,

Enchilada Casserole

January 20, 2015 Leave a Comment
Enchilada Casserole

Enchilada Casserole

 

This recipe, Enchilada Casserole, came to me in a mailing from Family Circle.    I hope you enjoy it.

Enchilada Casserole Recipe

 

Enchilada Casserole

½ lb. lean ground beef

½ cup chopped onion (1 medium)

1 tsp. Chili powder

½ tsp. ground cumin

1 can (15 oz.) pinto beans, rinsed and drained

1 can (4 oz.) diced green chili peppers, undrained

1 carton (8 oz.) dairy sour cream or light sour cream

2 Tbsp. flour

¼ tsp. garlic powder

8 corn tortillas (6 inch)

1 can (10 oz.) enchilada sauce or 1 can (10.5 oz.) tomato puree

1 cup shredded cheddar cheese (4 oz.)

Chopped tomato and sliced green onion

 

In a large skillet, cook the ground beef, onion and cumin over medium heat until onion is tender and meat is no longer pink.  Drain off fat.  Stir in pinto beans and chili peppers; set aside.

In small mixing bowl, stir together sour cream, flour and garlic powder; set aside.

Place Half of the tortillas in the bottom of a lightly greased 2 quart rectangular baking dish; cut to fit if necessary.  Top with half of the meat mixture, half of sour cream mixture, half of the enchilada sauce, and ½ cup cheese.  Repeat layers, except reserve remaining ½ cup cheese.

Preheat oven to 350 F.  Cover dish with foil.  Bake 35 to 40 minutes or until bubbly.  Sprinkle with reserved ½ cup cheese.  Bake, uncovered, about 5 minutes more or until cheese melts.  Top with tomato and onion.          6 servings

(Recipe for Enchilada Casserole was in www.tasteofhome.com, 2015)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , , , , , ,

Teriyaki Beef Burgers

July 16, 2014 Leave a Comment

 

Teriyaki Beef Burgers

Teriyaki Beef Burgers

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Everyone who tastes them agrees that these are not your ordinary burgers!  A flavorful Asian-inspired marinade and crunchy water chestnuts make them a surefire crowd-pleaser.  * This recipe is Diabetic Friendly! *

                  Mitzi Sentiff                                                                       Annapolis, Maryland

 

Teriyaki Beef Burgers Recipe

Teriyaki Beef Burgers

1 ½ lbs. lean ground beef (90% lean)

1 can (8 oz.) water chestnuts, drained and chopped

½ cup reduced-sodium soy sauce

1/3 cup sherry or reduced-sodium beef broth

2 green onions

1 Tbsp. brown sugar

2 garlic cloves, minced

½ tsp. ground ginger

6 lettuce leaves

6 hamburger buns, split

 

In a large bowl, combine the beef and water chestnuts.  Shape into six patties.  Place in a 13 x 9 inch dish.

In a small bowl, combine the soy sauce, sherry or broth, onions, brown sugar, garlic and ginger.  Pour ½ cup over patties; cover and refrigerate for 2-3 hours or overnight.  Cover and refrigerate remaining marinade for basting.

Drain and discard marinade.  Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.  Grill patties, covered, over medium heat or broil 4 inch from the heat for 5-7 minutes on each side or until  a meat thermometer reads 160 F. and juices run clear, basting occasionally with reserved marinade.  Serve on lettuce-lines buns.          6 servings

 

(Recipe for Teriyaki Beef Burgers was on www.tasteofhome.com, 2014)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , ,

Penne Beef Bake

March 22, 2014 Leave a Comment
Penne Beef Bake

Penne Beef Bake

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I had ground beef and veggies on hand so I came up with this pizza-flavored casserole.  I never expected my family to love it so much.  It’s a good way to sneak in some extra veggies for the kids.  This recipe is Diabetic Friendly!

         Jennifer Wise                                                                    Selinsgrove, Pennsylvania

 

Penne Beef Bake Recipe

Penne Beef Bake

I package (12 oz.) whole wheat penne pasta

1 lb. lean ground beef (90% lean)

2 medium zucchini, finely chopped

1 large green pepper, finely chopped

1 small onion, finely chopped

1 jar (24 oz.) meatless spaghetti sauce

1 ½ cups reduced-fat Alfredo sauce

1 cup (4 oz.) shredded part-skim mozzarella cheese, divided

¼ tsp. garlic powder

Cook penne according to package directions.  Meanwhile, in a Dutch oven, cook the beef, zucchini, pepper and onion over medium heat until meat is no longer pink; drain.  Stir in the spaghetti sauce, Alfredo sauce, ½ cup mozzarella cheese and garlic powder.  Drain penne; stir into meat mixture.

Transfer to a 13 x 9 inch baking dish coated with cooking spray.  Cover and bake at 375 F. for 20 minutes.  Sprinkle with remaining mozzarella cheese.  Bake, uncovered, 3-5 minutes longer or until cheese is melted.         8 serving

 

(Recipe for Penne Beef Bake was on www.tasteofhome.com, 2014)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , ,

Slow Cooked Chili Mac

January 8, 2014 Leave a Comment
Slow Cooked Chili Mac

Slow Cooked Chili Mac

 

This recipe, Slow Cooked Chili Mac is from Diabetic Connect.  Add macaroni pasta for a twist on an old favorite.

 

Slow Cooked Chili Mac Recipe

Slow Cooked Chili Mac

1 ¼ lb. ground beef (10% fat)

14 ½ oz. canned unsalted diced tomatoes, drained

1 cup fresh chopped onion

1 medium garlic clove, minced

1 Tbsp. chili powder

½ tsp. salt

½ tsp. ground cumin

½ tsp. oregano leaves, dried

¼ tsp. black pepper

¼ tsp. hot red pepper flakes

2 cup pasta, macaroni, whole wheat, cooked

 

Crumble ground beef into slow cooker.  Add remaining ingredients, except macaroni to slow cooker.  Cover and cook on low 4 hours.  Stir in cooked macaroni.  Cover and cook on low 1 additional hour.

 

(Recipe for Slow Cooked Chili Mac came from Diabetic Connect, 2014)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , , , ,

Asian Beef and Noodles

October 16, 2013 Leave a Comment
Asian Beef and Noodles

Asian Beef and Noodles

 

Stir-fry recipes, like Asian Beef and Noodles translate to one-dish family fare that’s long on flavor, but short on prep time, cost and cleanup.  This light, colorful family favorite takes only five ingredients – all of which you’re likely to have on hand.  Serve this dish with a dash of soy sauce and a side of pineapple slices.  Or try ground turkey instead of beef.   (This is Diabetic Friendly!!)

       Laura Shull Stenberg                           Lino Lakes, Minnesota                                                                 

 

Asian Beef and Noodles Recipe

 

Asian Beef and Noodles

1 lb. lean ground beef (90% lean)

2 packages (3 oz. each) Oriental ramen noodles, crumbled

2 ½ cups water

2 cups frozen broccoli stir-fry vegetables blend

1/4 tsp. ground ginger

2 Tbsp. thinly sliced green onion

In a large skillet, cook beef over medium heat until no longer pink; drain.  Add the contents of the ramen noodle flavoring packet; stir until dissolved.  Remove beef and set aside.

In the same skillet, combine the water, vegetables, ginger, noodles and contents of remaining flavoring packet.  Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until noodles are tender, stirring occasionally.  Return beef to the pan and heat through.  Stir in onion.         4 servings

(Recipe for Asian Beef and Noodles came from tasteofhome.com)

PrintFriendlyShare
Filed Under: Savory Tagged With: , ,

Couscous Meatball Soup

September 29, 2013 Leave a Comment
Couscous Meatball Soup

Couscous Meatball Soup

 

This soup is easy, healthy, full of flavor and great for a cold day.  It’s perfect with fresh crusty bread.

           Jonathan Pace                                                  San Francisco, California

 

Couscous Meatball Soup Recipe

Couscous Meatball Soup

1 lb. 90% Lean Ground Beef

2 tsp. dried basil

2 tsp. dried oregano

½ tsp. salt

1 large onion, finely chopped

2 tsp. canola oil

8 cups collard greens (or spinach)

8 cups chopped fresh kale

2 cartons (32 oz. each) vegetable stock

1 Tbsp. white wine vinegar

½ tsp. crushed red pepper flakes

¼ tsp. pepper

1 package (8.8 oz.) Israeli couscous

In a small bowl, combine the beef, basil, oregano and salt.  Shape into ½ inch balls.  In a large nonstick skillet coated with cooking spray, brown meatballs; drain.  Remove meatballs and set aside.

In the same skillet, brown onion in oil.  Add greens or spinach and kale; cook 6-7 minutes longer or until wilted.

In a Dutch oven, combine the greens mixture, meatballs, stock, vinegar, pepper flakes and pepper.  Bring to a boil.  Reduce heat; cover and simmer for 10 minutes.  Return to a boil.  Stir in couscous, reduce heat; cover and simmer for 10-15 minutes or until couscous is render, stirring once.            10 servings

 

(Recipe for Couscous Meatball Soup came from tasteofhome.com)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , , , , ,

To the Top