Ground Beef recipes
 

* Exported from MasterCook *

Bar-B-Que Hamburger

Recipe By : Margaret Shields
Serving Size : 12 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound 93% fat-free ground beef
1 medium onion -- chopped
3/4 cup ketchup
1 teaspoon celery seeds
1 tablespoon vinegar
2 tablespoons sugar
1 1/2 teaspoons worcestershire sauce
1 tablespoon mustard

1. Brown ground beef and onion. Drain.

2. Add remaining ingredients and cook for 15 minutes.

Calories: 87.3
Fat grams: 2.8
Fiber grams: 0.4

W/W Points: 1 1/2

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Serving Ideas : 12 1/4-cup servings.

* Exported from MasterCook *

Beef, Bean and Cheese Burritos - 5 Points

Recipe By : Kelly Shields
Serving Size : 7 Preparation Time :0:00
Categories : Beef Mexican

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 sheets 12 x 18-inch foil
7 98% fat free flour tortillas, large
16 ounces 96% lean ground round
16 ounces fat free refried beans, Old El Paso
1/2 cup chopped onion
1/2 cup salsa
1/4 cup 2% cheddar cheese, Kraft

1. Preheat oven to 450 degrees F.

2. Center one tortilla on each sheet of foil.

3. Combine beef, beans, cheese, onions and salsa.

4. Evenly spoon 1/2 cup of filling onto tortilla. Wrap burrito style and place seam side down on foil.

5. Bring up sides of foil and double fold. Double fold ends to form packet, leaving room for heat circulation inside packet.

6. Bake 20 minutes on cookie sheet in oven.

Calories: 298.1
Fat grams: 4.3
Fiber grams: 6.6

W/W Points: 5

Serve with fat-free sour cream, 2% cheddar cheese and additional salsa if desired (remember the points).

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* Exported from MasterCook *

Southwestern Meat Loaf - 3 Points

Recipe By :JoAnna M. Lund
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces ground 90% lean beef
1/4 cup yellow cornmeal -- (1 1/2 ounce)
1/2 cup finely chopped onion
1/2 cup chopped green bell pepper
1 3/4 cup Hunt's chunky tomato sauce -- (one 15-oz. can) divided. see
recipe
1 1/2 teaspoon chili seasoning
1 tablespoon Brown Sugar Twin
1 teaspoon dried parsley flakes
1/4 teaspoon dried minced garlic

As Cliff and I have driven all across America to share my Healthy
Exchanges recipes, we've thoroughly enjoyed tasting regional variations of
traditional recipes. When I stirred cornmeal instead of bread crumbs into
this meatloaf mix, it brought back tasty memories of our time in the
Southwest.

1. Preheat oven to 350 degrees F. Spray an 8-by-8-inch baking dish with
olive oil-flavored cooking spray. In a large bowl, combine meat, cornmeal,
onion, green pepper, 1/4 cup tomato sauce and chili seasoning. Mix well
to combine. Pat mixture into prepared baking dish. In a small bowl,
combine remaining 1 1/2 cups tomato sauce, Brown Sugar Twin, parsley
flakes, and garlic. Pour mixture evenly over meat loaf. Bake for 50 to 55
minutes. Place baking dish on a wire rack and let set for 5 minutes. Cut
into 6 servings.

Serving size (1/6 recipe)
According to the cookbook:
Per serving: 154 Cal, 6g Fat, 15g Pro, 10g Carb, 539mg Sod, 5mg Calc,
2g Fib
Healthy Exchanges: 2 Protein, 1 1/2 Vegetable, 1/3 Bread, 1 Opt. Cal.
Diabetic Exchanges: 2 Meat, 1 Vegetable, 1/2 Starch
Weight Watcher Points: 3

Source:
"Penny-Pinching Main Dishes Cookbook, page 139"
Copyright:
"Healthy Exchanges, Inc., 1998 ISBN 0-399-52426-6"
Yield:
"6 servings"

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NOTES : Submitted by Geri on 6/11/99 to the Healthy Exchanges
Website. MC formatted by Pamela S. on 6/11/99. Shared by Pamela S.
on 8/31/99 to the W. W. Forum.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Graduation Loose Meat Sandwiches - 4 Points

Recipe By :JoAnna M. Lund
Serving Size : 12 Preparation Time :0:00
Categories : Sandwiches

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
32 ounces ground lean beef (90%)
1 1/2 cups finely chopped onion
2 cups Diet Coke
2 teaspoons Jo's Loose Meat seasoning -- (or any meat seasoning)
12 reduced calorie hamburger buns

1. In a large skillet sprayed with nonstick spray, brown meat & onion.
Add Diet Coke and meat seasoning. Mix well to combine. Lower heat and
simmer for 15 minutes or until most of the liquid has evaporated., stirring
occasionally. For each sandwich, fill a bun with about 1/3 cup of mixture.
Serves 12.

Serving size (1 sandwich)
According to the newsletter:
Healthy Exchanges:2 Protein, 1 Bread, 1/4 Vegetable
Per serving: 199 Cal, 7g Fat, 18g Pro, 16g Carb, 232mg Sod, 3mg Chol,
1g Fib
Diabetic Exchanges:
Weight Watcher Points: 4

Source:
"Healthy Exchanges Newsletter May 1999"
Copyright:
"Healthy Exchanges Inc."
Yield:
"12 sandwiches"

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NOTES : Submitted by Heather on 6/2/99 to the Healthy Exchanges
Website. MC formatted by Pamela S. on 6/2/99. Shared by Pamela S. on
8/31/99 to the W. W. Forum.
Nutr. Assoc. : 0 0 0 0 0

* Exported from MasterCook *

Beef Tortillas with Salsa and Peppers

Recipe By : Great American Recipes
Serving Size : 4 Preparation Time :0:00
Categories : Beef Mexican

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound 93% fat-free ground beef
4 Mission 98% Fat Free Flour Tortillas
1 medium green bell pepper -- chopped
1 medium onion -- chopped
1/2 cup black olives -- sliced
3 tablespoons picante sauce -- or salsa
salt and pepper -- to taste
1 head iceberg lettuce -- shredded

1. Place meat in large non-stick skillet.

2. Wrap tortillas in foil and place in 350 degree F oven for 5 minutes or until warm.

3. Meanwhile add pepper and onion to beef and cook until no longer pink.

4. Divide mixture evenly on tortillas. Top with lettuce.

Calories: 359.6
Fat grams: 11.2
Fiber grams: 4.9

W/W Points: 7

IF YOU USE 8 LA TORTILLA FACTORY (60 calories a piece) FAT-FREE WHEAT TORTILLAS THE FOLLOWING NUTRITIONAL INFORMATION APPLIES:

Calories: 349.6
Fat grams: 10.2
Fiber grams: 20.9

W/W Points: 5


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Mexican Green Chili-
Source: Weight Watchers Magazine, Jan/Feb 99

1 1/2 lbs lean top round, cut into 1" pieces
1 16 oz jar of tomatillo salsa
1 14 1/2 oz can of Mexican style stewed tomatoes
1 14 1/4 oz can of beef broth
2 4.5 oz cans of chopped green chiles
1 cup chopped onion
2 t ground cumin
2 t bottled minced garilc
2 t chili oil

Combine all ingredients in crock pot, stir well, cook for 8 hours on low

9 1 cup servings
3 points/ exchanges: 2 lean meat, 2 veg
Cal: 156, Fat: 4.2 g, Fiber: 1 g

** I can never find the tomatillo salsa, I have used regular salsa and picante sauce and it turns out great.

Gina

* Exported from MasterCook *

Kelly's Meatloaf

Recipe By : Kelly Shields
Serving Size : 12 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds 93% fat-free ground beef
1 cup bread crumbs
1/4 cup Better'n'Eggs
2 tablespoons Better'n'Eggs
1 medium onion -- chopped
1 1/2 tablespoons worcestershire sauce
1 tablespoon garlic salt
1 teaspoon dry mustard
1/2 teaspoon black pepper
1/2 teaspoon sage

1. Combine all ingredients. Mix well.

2. Press into loaf pan or place 1/3 cup of mixture into each muffin space on a muffin pan.

3. Bake at 400 degrees F for 30-45 minutes.

Calories: 132.2
Fat grams: 4.7
Fiber grams: 1.0

W/W Points: 3

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When I make this I usually do it in a breadloaf pan and use my bread machine cutting guide to slice it in 12 slices.

Kel

* Exported from MasterCook *

Kelly's Stuffed Peppers - 6 Points

Recipe By : Kelly Shields
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 medium green bell pepper
1 cup cooked rice
8 ounces 93% fat-free ground beef
1/2 cup chopped onion
8 ounces tomato sauce
1 cup low fat mozzarella cheese, Precious -- shredded

1. Cut tops off peppers and seed. Place in large saucepan and cover with water. Bring to a boil, reduce heat and simmer for 5-7 minutes.

2. In large skillet sprayed with nonstick cooking spray brown beef and onions. Drain.

3. In large bowl combine beef mixture, tomato sauce and rice. Spoon evenly into peppers.

4. Place peppers in a sprayed casserole dish and bake at 350 degrees F for 20 minutes.

5. Sprinkle cheese evenly over peppers and bake for 5 additional minutes or unitl cheese is melted.

Calories: 273.9
Fat grams: 9.7
Fiber grams: 2.7

W/W Points: 6

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Sometimes I'll add garlic salt, garlic pepper and chili powder if it is too bland.

* Exported from MasterCook *

Tex-Mex Meat Loaves & Potatoes - 5, 7 or 12 Points

Recipe By : Reynolds Wrap
Serving Size : 4 Preparation Time :0:00
Categories : Red Meat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 sheets 12x18-inch foil
1 medium onion -- thinly sliced
1/2 cup salsa -- divided
1/4 cup dry bread crumbs -- * see note
1 tablespoon chili powder -- divided
1 teaspoon garlic salt -- divided
1/2 teaspoon ground cumin -- divided
1 pound ground beef
1 1/3 pounds potatoes -- cubed
4 1/2 ounces diced green chilis, canned, Macayo
1 cup cheddar cheese -- optional

1. Preheat oven to 450 degrees F or grill to medium-high. Spray foil with nonstick cooking spray.

2. Center 1/4 of onion on each sheet of foil.

3. Combine 1/4 cup salsa, bread crumbs, 2 teaspoons chili powder, 1/2 teaspoon garlic salt, 1/4 teaspoon cumin; add to ground beef.

4. Shape mixture into 4 meat loaves, flatten slightly. Place one loaf on top of onion.

5. Spoon remaining salsa over meat loaves.

6. Combine potaotes with chiles and remaining spices. Place beside meat loaves.

7. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside.

8. Bake 30-35 minutes on a cookie sheet or grill 18-22 minutes in covered gill.

9. Sprinkle with cheese before serving, if desired.

Per serving: 490 calories; 38 g protein; 30 g fat; 41 g carbohydrate; 899 mg sodium; 118 mg cholesterol (12 points)

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NOTES : * or finely crushed tortilla chips

IF YOU SUBSTITUTE 92% LEAN GROUND BEEF AND 2% COBLY AND JACK CHEESE (for the cheddar) THE FOLLOWING NUTRITIONAL INFORMATION IS PROVIDED:

Calories: 350.0
Fat grams: 12.8
Fiber grams: 5.1

W/W Points: 7

IF YOU OMIT THE CHEESE BUT CONTINUE TO USE THE 92% LEAN GROUND BEEF THE FOLLOWING NUTRITIONAL INFORMATION IS PROVIDED:

Calories: 270.0
Fat grams: 7.8
Fiber grams: 5.1

W/W Points: 5

* Exported from MasterCook *

Texas Jo Casserole - 6 Points

Recipe By :JoAnna M. Lund with Barbara Alpert
Serving Size : 4 Preparation Time :0:00
Categories : Beef Casseroles


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces ground 90% lean turkey or beef
1/2 cup chopped onion
1/2 cup frozen whole kernel corn
1/2 cup (2.5 oz jar) sliced mushrooms -- drained
1/4 cup (1 oz) slices ripe olives
1 1/2 cups hot cooked rotini pasta -- rinsed and drained
1 (10 3/4 oz) can Healthy Request tomato soup
1/2 cup chunky salsa -- (mild, medium, or hot)
1 tablespoon Brown Sugar Twin
1/3 cup (1 1/2 oz) shredded Kraft reduced-fat
Cheddar cheese

"Here's a cousin of my classic Healthy JO's, a lively, meaty festival of flavors perfect for fall football potlucks and full of cozy warmth. When it comes bubbling and brown from the oven, your taste buds are sure to sizzle!"

1. Preheat oven to 350 degrees F. Spray and 8-by-8-inch baking dish with butter-flavored cooking spray. In a large skillet sprayed with butter-flavored cooking spray, brown meat and onion. Stir in corn, mushrooms, olives, and rotini pasta. Add tomato soup, salsa, Brown Sugar Twin, and Cheddar cheese. Mix well to combine, Spread mixture into prepared baking dish. Bake 30 minutes. Place baking dish on a wire rack and let set 5 minutes. Cut into 4 servings. Freezes well.

Hints: 1. 1 cup uncooked rotini pasta usually cooks to about 1 1/2 cups.
2. Also good topped with 1 tablespoon fat-free sour cream.

Serving size (1 square)
According to the cookbook:
Per serving: 293 Cal, 9g Fat, 18g Pro, 35g Carb, 698mg Sod, 5g Fiber
Healthy Exchanges: 2 Protein, 1 Bread, 3/4 Vegetable, 1/4 Fat, 1/2 Slider, 6 Opt. Cal.
Diabetic Exchanges: 2 Meat, 2 Starch, 1 Vegetable
Weight Watcher Points: 6

Source:
"Cooking Healthy with a Man in Mind Cookbook, page 185"
Copyright:
"Healthy Exchanges, Inc. 1997; ISBN 0-399-14265-7"
Yield:
"4 squares"

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NOTES : Scanned & MC formatted (using MC-TagIt) by Pamela S. on 10/6/1999. Shared by Pamela S. on 1/5/2000 to the Weight Watchers Forum.

* Exported from MasterCook *

Cliff's Taco Casserole - 4 Points

Recipe By :JoAnna M. Lund
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles Mexican


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground 90% lean turkey or beef
2 teaspoons Jo's Taco seasoning
1 cup (8-ounce can) Hunt's Tomato Sauce
6 ounces (one 8-ounce can red kidney beans -- rinsed and drained
1 1/2 cups peeled and chopped fresh tomatoes
1 1/2 cup (2 1/4 oz.) coarsely broken Doritos WOW
Nacho chips
3/4 cup Land ' O Lakes no-fat sour cream
1/2 cup sliced green onion
1/2 cup shredded Kraft reduced-fat Cheddar cheese -- plus
1 tablespoon shredded Kraft reduced-fat Cheddar cheese -- (2 1/4 ounces)

1. Preheat oven to 350 degrees. Spray 8-by-12-inch baking dish with olive-oil flavored cooking spray. In a large skillet sprayed with olive oil flavored cooking spray, brown meat (I added i/2 large onion, chopped, because we LOVE onion). Stir in tomato sauce and Taco seasoning. Add beans and 1/2 cup tomatoes. Mix well to combine. Lower heat and let simmer 6-8 minutes. Arrange nacho chips in prepared baking dish. Spoon meat mixture evenly over chips. Spread sour cream evenly over meat mixture. Top with green onion, remaining 1 cup tomatoes, and then cheddar cheese. Bake for 20-30 minutes or until bubbly and hot. Place dish on a wire rack and let set 5 minutes. Divide into 6 servings. Freezes well.

HINT: Substitute any reputable brand for Jo's seasoning.

Serving size (1 square)
According to the newsletter:
Per serving: 228 Cal, 8g Fat, 20g Pro, 19g Carb, 529mg Sod, 96mg Calc, 4g Fib
Healthy Exchanges: 3 Protein, 1 1/3 Vegetable, 1/2 Bread, 1/4 Slider, 10 Opt. Cal.
Diabetic: 2 1/2 Meat, 1 Vegetable, 1 Starch/Carbohydrate
Weight Watcher Points: 4

Cuisine:
"Mexican"
Source:
"Healthy Exchanges® Food Newsletter, Nov. 1999"
Yield:
"4 servings"

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NOTES : Submitted by Dessert Rose on 12/5/1999 to the Healthy Exchanges Website. MC formatted by Pamela S. on 12/6/1999. Shared by Pamela S. on 1/5/2000 to the Weight Watchers Forum.

* Exported from MasterCook *

Chimichangas - 6 Points

Recipe By :Unknown (possibly a JoAnna M. Lund cookbook)
Serving Size : 4 Preparation Time :0:00
Categories : Mexican

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces ground 90% lean turkey or beef
1/2 cup chopped onion
1/2 teaspoon minced garlic
1 cup chunky salsa
1 teaspoon Jo's chili seasoning
8 (6-inch) flour tortillas
1/4 cup no-fat sour cream

1. Preheat oven to 475 degrees F. Spray a 9-by-13-inch baking dish with olive oil-flavored cooking spray. In a large skillet sprayed with olive oil-flavored cooking spray, brown meat and onion. Stir in garlic, 1/2 cup salsa (I used more salsa in the meat mixture), and Jo's chili seasoning. Lower heat and simmer for 5 minutes. Spoon 1/4 cup meat mixture into center of each tortilla. Lightly spray tops with butter-flavored cooking spray. Bake for 12 to 14 minutes or until golden brown. For each serving, place a chimichanga on a serving plate, spoon 2 tablespoons salsa and 1 tablespoon sour cream over top. Serves 4 (2 each).

Serving size (2 chimichangas)
This came with the recipe:
Per serving: 276 Cal, 8g Fat, 2g Fiber
Healthy Exchanges: 2 Bread, 1 1/2 Protein, 3/4 Vegetable, 15 Opt. Cal.
Diabetic: 2 Starch, 1 1/2 Meat, 1 Vegetable
Weight Watcher Points: 6

Cuisine:
"Mexican"
Source:
"Posted by Peg on 9/11/99 to the Healthy Exchanges Website"
Yield:
"8 chimichangas"

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NOTES : Submitted by Peg on 9/11/99 to the Healthy Exchanges Website. MC formatted by Pamela S. on 9/13/99. Shared by Pamela S. on 11/2/99 to the Weight Watchers Forum.
Nutr. Assoc. : 0 0 0 0 0 0 0

Julie... this is my favorite stuffed cabbage recipe. Hope you like it also.

STUFFED CABBAGE ROLLS
Mix together:
1 lb lean burger 24 pt
1/2c. cooked rice 2- 21/2 pt
1 egg 2 pt
1/4c raisins 2 pt
salt-pepper
Core and soften 1 large head cabbage in very hot water. Peel leaves apart, trim down the thick center veins on leaves so will roll better. Place some mixture on leaves, fold in sides and roll up, securing with a toothpick. Chop any extra cabbage and place in bottom of pot. Snugly place rolls on top.
On top of rolls add:
2c. tomatoes, canned
1/4c. brown sugar 4 pt
1/4c. raisins 2 pt
juice of 1 lemon
1 onion, sliced
1c water
Bring to boil, reduce heat and simmer at least an hour.

36 points total

Haven't made these in awhile but seem to remember I had 6-8 rolls. Your pts. would depend on how many served of course.
Enjoy!!

Here is a recipe for the Lebanese version of cabbage rolls known as yubra. It's been "Americanized" a bit, but good and good for you.

One large cabbage
8oz super lean ground beef (Points based on 96% lean
2 cups cooked rice
minced garlic -at least a tablespoon, more if you like
chopped onion -at least 1/2 cup, better with more!
a sprink of two of ground cinnamon
26 oz can of tomato sauce
v-8 juice

Start a large pot of water boiling, add cabbage. As out leaves become soft enough, cut them away from the head and remove from water. You need about 20 whole leaves. Use the remaining cabbage to make zero point soup. http://216.55.5.89/ubb//smile.gif
Cut leaves in half, removing tough spine. Mix beef, rice, garlic, onion, cinnamon, and enough tomato sauce to make a thick paste. Please a tablespoon of mixture on short end of cabbage leaf and roll to the other end. Place roll in a baking dish and repeat. Cover rolls with remaining tomato sauce and V-8 juice as needed. Bake for 30-45 minutes or until cabbage is tender.

WW points: 4 rolls for 3 points
enjoy!

* Exported from MasterCook *

Deluxe Burgers - 15 Points

Recipe By : Weight Watchers Quick Start Plus Cookbook Page 318
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 teaspoon vegetable oil
1/4 cup diced onion
10 ounces ground chuck
1 tablespoon chopped fresh parsley
1 tablespoon plain low-fat yogurt
1/4 teaspoon worcestershire sauce
dash salt
dash pepper
dash ground thyme
1 ounce cheddar cheese -- or American cheese
2 hamburger buns -- 2 ounces each
2 iceberg lettuce leaves
1/2 medium tomato -- sliced
1/2 medium dill pickles -- sliced

1. In small nonstick skillet heat oil; add onion and saute until golden. Transfer onion to a bowl and add ground chuck, parsley, yogurt, worcestershire sauce, and seasonings; combine thoroughly. Shape into 2 equal patties and place on broiling pan; broil, turning once, for 7 to 10 minutes on each side or until done to taste. Top each patty with 1/2 ounce cheese and broil just until cheese is melted.

To serve, line bottom half of each roll with a lettuce leaf. Top each with half of the tomato and pickle slices, a cheese-topped patty, and top half of roll.

Each serving provides: 4 1/2 Protein Exchanges; 2 Bread Exchange; 1 1/2 Vegetable Exchanges; 15 Optional Calories

Per serving: With cheddar cheese: 622 calories; 40 g protein; 35 g fat; 35 g carbohydrates; 193 mg calcium; 764 mg sodium; 125 mg cholesterol

With American cheese: 618 calories; 40 g protein; 35 g fat; 35 g carbohydrates; 178 mg calcium; 879 mg sodium; 124 mg cholesterol

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NOTES : Per MasterCook database the following nutritional analysis is provided:

WITH CHEDDAR CHEESE:
Calories: 588.3
Fat grams: 37.6
Fiber grams: 1.1
Carbohydrate grams: 26.6

WITH AMERICAN CHEESE:
Calories: 584.4
Fat grams: 37.4
Fiber grams: 1.1
Carbohydrate grams: 26.6

IF YOU SUBSTITUTE NONSTICK COOKING SPRAY LOWFAT CHEESES AND 93% LEAN GROUND BEEF/ROUND/CHUCK THE FOLLOWING NUTRITIONAL ANALYSIS IS PROVIDED:

WITH CHEDDAR OR AMERICAN CHEESE:
Calories: 511.5
Fat grams: 21.3
Fiber grams: 1.1
Carbohydrate grams: 26.7

WITH AMERICAN CHEESE:
Calories: 584.4
Fat grams: 37.4
Fiber grams: 1.1
Carbohydrate grams: 26.6




[This message has been edited by Kelly_S (edited 07-21-2000).]

My family is already asking when we can have this again :) !

I haven't tried substituting Yves Veggie Ground Round or Harvest Burger Crumbles for the beef, but I don't see why it wouldn't be successful.

I found that the cheese topping texture was a bit tough, but not unpleasant. If you want the cheese texture a bit more "normal", you can lightly spray it with ICBINB spray or Pam. This does add a bit of fat.

This will sound gross, but I cooked the ground beef by covering it with water in a saucepan and simmering it gently until done. You need to break it up with a spoon and stir a couple of times. I then drain it through a colander and rinse to reduce the fat to a bare minimum. It comes out in very small crumbles (like Taco Bell taco meat-- which my kids prefer). I like to do this with large quantities of hamburger meat (like 5 lbs at a time) and freeze in 2 1/4 cup portions after draining well. This is a fast and easy way to have cooked LF beef on hand to use in any highly seasoned recipes (like spaghetti sauce and taco-seasoned dishes). Sometimes I include dried minced onion in with the meat for the last couple of minutes of boiling. You can also add chopped peppers or fresh onions. My kids are very fussy when it comes to "chunks" so I prefer to add onion powder.

I do realize how gross this method sounds; but once you try this on large quantities to pre-cook, you'll never go back. Try it, you'll like it :) !! This worked out very well for me with my frozen shoulder. I was able to do the bulk of the prep. in the morning (before the pain is too bad) and my DH was able to finish it up. I would hesitate to try to freeze this in it's unbaked state because it is very liquidy. Next time I will make an extra pie and freeze it after the initial 25 mins of baking time. I would finish it off the same way as stated in the directions (microwave at 70 % power until thawed and hot in center and then add cheese and finish baking)

Jane




* Exported from MasterCook *

Impossible Taco Pie (Jane's RF Adaptation) -- 4.5 to 6 pts

Recipe By :Bisquick Best Recipes -- JaneStarr's Adaptation
Serving Size : 6 Preparation Time :0:00
Categories : Beef, Ground Bisquick


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound extra lean ground beef -- cooked, rinsed
and drained -- or veggie substitute
1/2 cup onion -- chopped, or onion powder
1 envelope taco seasoning mix -- or 1/2 tsp
4 ounces green chiles -- chopped, drained
1 1/4 cups skim milk -- or 1%
3/4 cup Egg Beaters® 99% egg substitute
3/4 cup reduced fat Bisquick®
1 cup Sargento Light Mexican Shredded Cheese -- shredded

Heat oven to 400 degrees.

Spray glass pie plate with Pam.

Cook ground beef and onion in 10-inch skillet over medium heat, stirring occasionally until beef is brown; rinse in colander and drain.

Stir in seasoning mix (dry). Spread in pie plate; top with chilies.

Stir milk, egg substitute, and baking mix with fork until blended. Pour into pie plate.

Bake 25 minutes. Sprinkle with cheese.

Bake 8 to 10 minutes longer or until knife inserted in center comes out clean.

Cool 5 minutes.

Based on info I've compiled for rinsed and drained 90% lean ground beef (3 oz cooked= 125 cals, 4 g. fat) :

272 cals., 8 g. fat (36%CFF), 1 g. fiber = 6 pts

Using Harvest Burger "Hamburger Crumbles" (similar values to Yves Veggie Ground Round):
254 cals., 4 g. fat (15% CFF), 5 g. fiber = 4.5 pts

Description:
"Can be made ahead and reheated."

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Per serving: 272 Calories (kcal); 8g Total Fat; (35% calories from fat); 11g Protein; 19g Carbohydrate; 8mg Cholesterol; 781mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Serving Ideas : Serve with salsa and sour cream if desired.

NOTES : Tried on 12/6/00 with the following deviations:
Skipped the onion & sprinkled generously with onion powder. Used only 2 oz of chilies and only on the "adult half" of the pie.

Made in the morning through the first 25 minutes of baking. Refrigerated until super time.

Heated in microwave to bring up to temp (used temp probe to 150 degrees at 70% power), then I added cheese and baked final 8 - 10 minutes.
We loved this! One kid picked out the chilis. It was very highly seasoned. Some may prefer to reduce the taco seasoning to 1/2 a packet and omit the chilies. I used mild chiles. -- Jane
Nutr. Assoc. : 0 0 0 0 0 0 0 0

Adobe pie

1 lb ground beef
1 mdm onion, chopped
1 can (14 1/2 oz) diced tomatoes with roasted garlic, undrained
1 can (11 oz) whole kernel corn with red and green peppers, drained
1/2 cup coarsely chopped pimiento stuffed olives
1/3 cup raisins
2 tsp ground cumin
1/2 tsp ground cinnamon
1 pouch (6.5 oz) Betty Crocker golden corn bread and muffin mix
1/3 cup milk
2 tablespoons margarine, melted
1 egg
1/4 cup canned diced green chilies
1/2 cup shredded Colby cheese

Heat oven to 400. Spray 2 quart casserole with cooking spray. Cook beef and onion in 12 inch skillet over mdm heat, stirring occasionally until brown, drain.

Stir in tomatoes, corn, olives, raisins, cumin and cinnamon. Spoon into casserole. Prepare corn bread as directed on pouch, using milk, margarine and egg; stir in chilies and half of cheese into batter. Spread over beef mixture.

Bake uncovered 12 minutes. Sprinkle with remaining cheese. Baked 5 to 7 minutes more until corn bread is golden brown.

9 points/6 servings

Tortilla Casserole

3/4 lb extra lean ground beef
1 (15oz) can dark red kidney beans, drained and rinsed
1 (14.5 oz) can no-salt added diced tomatoes, undrained
1 (4.5 oz) can Old El Paso chopped green chilies
1 (1 1/4 oz) pkg. Old El Paso 40% less-sodium taco seasoning mix
6 corn tortillas
3/4 cup nonfat sour cream
3 oz (3/4 cup) shredded mozzarella or cheddar cheese
2 tbls chopped fresh cilantro, if desired

Heat oven to 350 degrees. Spray large nonstick skillet with Pam. Heat over high heat until hot. Add ground beef; brown 8 to 10 minutes or until thoroughly cooked, stirring constantly. Drain well; return beef to skillet.

Add beans, tomatoes, chilies and taco seasoning mix; mix well. Reduce heat; simmer 5 minutes.

Meanwhile, spray 12X8 inch (2 quart) baking dish with Pam. Cut each tortilla half; place 6 halves in bottom of sprayed baking dish, overlapping slightly.

Spoon half of beef mixture evenly over tortillas. Spoon sour cream over beef mixture; spread evenly. Top with remaining 6 tortilla halves and then remaining beef mixture. Cover tightly with foil.

Bake at 350 degrees for 25 minutes. Remove from oven; sprinkle with cheese. Cover; let stand 3 minutes or until cheese is melted. Sprinkle with cilantro if desired.

6 servings/6 points

Calories – 310
Total fat – 10 g
Fiber – 5 g

This is old WW recipe I pulled back out to try in my GF grill, and it worked great!
I make these into oval shaped patties and serve like a chopped steak without the bun, but they are good in a bun with all the fixins' like a regular hamburger too. I normally feel deprived with just a patty and no bun, but not with these exciting flavors and size of patty.

1 lb lean ground beef (or ground turkey, but watch the fat)
1 can bean sprouts, rinsed and well drained
1 T Soy or Worchestershire (I've used both, and although I love W, the soy complements ginger more I think)
1 tsp ground ginger (add little more if you really like ginger)
1/2 tsp salt (can omit due to soy)
1/2 tsp garlic salt or powder (I use minced in jar)
1/4 tsp pepper

4 pts each.

Combine all ingredients. Divide into 4 equal portions, shape into patties. Broil on rack about 4 inches from heat for 8 minutes, turning once.
8 minutes on GF was perfect. These can be done on regular grill, but are a little mushy and hard to keep together.

Interesting note: The bean sprouts serve mainly as a filler and add bulk to the patties. In analyzing the NI of bean sprouts the main nutrition they add are 70% of daily vitamin C. I found that interesting.

Silver Palate Meatloaf
 

Just tried this recipe I found on Dotties... from Marcy.... very tasty!

Silver Palate Meatloaf (modified) (10 servings at 7 pts ea)

1 teaspoon olive oil (I put in 2 tsp) -- 1 pt per tsp
1 teaspoon butter (I put in 2 tsp) -- 1 pt per tsp
3/4 cup finely chopped onion (used 1 c)
3/4 cup finely chopped scallions
1/2 cup finely chopped carrot ( I put in 3/4c)
1/4 cup finely chopped celery (1/2c)
1/4 cup minced red bell pepper (1/2 c)
1/4 cup minced green bell pepper
2 teaspoons minced garlic (prob used 3tsp)

Salt
1 teaspoon freshly ground black pepper
1/2 teaspoon white pepper (I didn't have any so I skipped this)
1/4 teaspoon ground cumin (I put in 1/2 tsp)
1/2 teaspoon nutmeg
1 whole egg plus 2 whites, beaten well -- 3 pts
1/2 cup ketchup -- 2 pts
1/2 cup 1% milk -- 1 pt for 1%... 2 pts for 2% (yeah I used 2%)

2 lbs 94% FF ground beef -- 32 oz = 48 pts
12 ounces turkey sausage (3 raw fresh links) -- 9 pts
3/4 cup FF bread crumbs made from toasted white lite bread (I used 1% Fat) = 4 pts

FYI - I threw all veggies in the cuisinart (I could NOT deal with all that chopping and mincing)

Heat heavy skillet, add butter and oil, saute onion and garlic first with a bit of salt and pepper, then add all other veggies - probably for about 10 minutes, stirring frequently, till all moisture has evaporated.

The recipe say to cool, then refrigerate covered, till chilled (at least an hour).... I threw it in the freezer for about 10-15 min and then when chilled transferred to fridge until I was ready for it.

Preheat oven to 375. Combine salt through eggs, then whisk in milk and ketchup.

Add beef, sausage (the only yucky part... getting the sausage meat out of the skin), and bread crumbs to egg mixture. Add the chilled veggies. Knead for 5 minutes to blend.

Form mixture into a long loaf in a high-sided baking dish. Place the dish inside a larger pan, then pour boiling water into the larger pan until it reaches 1/2 way up the sides of the baking dish. (Add the boiling water AFTER you put the pan in the oven for your personal safety!) Bake at 375 for 35-40 minutes. Let it rest 20 minutes before serving. (I served it right away - way too hungry to wait)

It's not SUPER low in points (I figure it at 10 servings per loaf to be about 7 points a serving)

The veggies and spices make this a VERY flavorful and pretty meatloaf.

Enjoy! Let me know whatcha think.

Patch

MeatLoaf
 

Southwestern Meat Loaf

Serving: Yields: 6 main-dish servings
Cook Time: 1 hour, plus 10 minutes to cool
Total Time: 1 hour 10 minutes

INGREDIENTS:
1 1/2 pounds lean ground beef or Lean ground turkey
3/4 cup crushed Low Fat baked corn tortilla chips (about 2 1/2 ounces)
1 large egg
1 can (15 1/4 ounces) whole-kernel corn, drained
1 jar (11 ounces) medium-hot chunky salsa (about 1 1/4 cups)

DIRECTIONS:

1. Preheat oven to 375 degrees F.

2. In large bowl, mix ground beef with tortilla chips, egg, corn, 1 cup salsa, 1/2 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper just until well-combined; do not overmix or meat loaf will be tough.

3. Transfer meat mixture to small roasting pan (14 by 10 inches); shape into 10-inch by 5-inch loaf. Spread remaining 1/4 cup salsa on top of loaf.

4. Bake meat loaf 1 hour or until temperature on meat thermometer inserted in center of meat loaf reaches 160 degrees F. Let meat loaf stand 10 minutes for easier slicing.

Each serving: About 345 calories, 25 g protein, 22 g carbohydrate, 18 g total fat (7 g saturated), 2 g fiber, 102 mg cholesterol, 810 mg sodium.

Shepherd's Pie
 

Here's one for you:

Shepherd's Pie (makes 6 servings)

1 cup (300 g), chopped onion
1.25 pounds (600 g) ground sirloin
1/2 cup (120 ml) fat-free canned beef broth
2 teaspoons (10 ml) Worcestershire sauce
1 tablespoon (15 ml) tomato paste
1.5 pounds (720 g) russet potatoes, pealed and cut
into equal size pieces
3 cloves garlic, cut in half
1/4 cup (60 ml) skim milk
2 fluid ounces (60 ml) egg substitute
freshly ground pepper to taste
1/4 teaspoon (1.25 ml) kosher salt (optional)
1 cup (150 g) thawed frozen baby peas


1.Preheat oven to 425°F (220°C).

2.Coat a nonstick skillet with cooking spray. Add the onions, and
sauté until they wilt. Add the meat and cook, separating with a
wooden spoon until meat has turned brown. Strain the beef
mixture of all fat and liquid. Return to the skillet. Add the broth,
Worcestershire sauce, tomato paste, and pepper. Set aside.

3.Boil the potatoes with the garlic in lightly salted water until done.
Drain the potatoes and remove the garlic. Mash the potatoes with
the milk and egg substitute. Season with pepper and salt (if using).

4.Place the meat mixture in the bottom of ovenproof casserole.
Top with peas and then spread with mashed potatoes. Coat with
cooking spray. Bake for 15 to 20 to 25 minutes until heated
through and top is nicely browned.

Per serving: 269 calories (18% calories from fat),
27 g protein, 5 g total fat (1.8 g saturated fat),
28 g carbohydrates, 3 g dietary fiber,
59 mg cholesterol, 190 mg sodium

Diabetic exchanges: 3 very lean protein, 2 carbohydrate
(1 1/2 bread/starch, 1 vegetable)

Points: 5 per serving

Kim

Meatloaf Muffins
 

1 Pound Extra Lean Ground Beef
4 oz. Zucchini, unpeeled and shredded
1 Egg
1 Cup Ore Ida Hash Browns, frozen
1/2 Cup Fat Free Shredded Cheddar Cheese
1/2 Package (3 oz.) Kraft Stove Top Seasoned Stuffing Mix
1/4 Cup Reduced Fat Parmesan Cheese
1/2 teaspoon Minced Garlic
1 teaspoon Worcestershire Sauce
1/4 Cup Ketchup
1/4 Cup Onion, chopped

Preheat the oven to 350 degrees. Mix all ingredients together. Divide evenly into 12 muffin tins (I used a 1/3 measuring cup to divide the mixture). Bake 30-40 minutes or until done. These would be good as hamburgers also. Instead of placing the mixture into muffin tins, Make 12 hamburger patties, then grill or bake.

Serves: 12
Per Serving: 163 Calories; 8g Fat (44.5% calories from fat); 9g Protein; 12g Carbohydrate; 1g Dietary Fiber; 44mg Cholesterol; 291mg Sodium. Exchanges: 1 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

WWP: 4

Here's another one that's very quick and easy.

I tried this the other day and really liked it.

1 lb LEAN ground beef or turkey (I used beef)
1 pkg Stove top stuffing mix (I used pork)
1 c. water
2 egg whites (I used one whole egg instead)
Spread into 12 muffins the regular size. Bake for 30 min or so at 350. 2 pts each.:D

I thought they were good. My husband liked them, but thought the tops got too crispy from the stuffing so next time I'll put ketchup on the top before I cook them.

Cheeseburger Casserole
 

I started cooking tonight and realized the recipe I was preparing was supposed to go in the crockpot 8 hours ago! Then I realized I didn't have all the ingredients! Nevertheless I came up with a delicious recipe that my family loves!

2 Tbls olive oil
1 onion chopped
1 bell pepper chopped
1 carton sliced mushrooms
16 oz 99% fat free ground turkey
1 10 ox can Campbell's Healthy Request Tomato Soup
1/2 cup water
1 can cream corn
2 cups uncooked egg noodles
1 cup fat free shredded sharp cheddar cheese

Preheat oven to 350. In large skillet cook onions and bell pepper in olive oil. When they are almost done add the mushrooms. Cook till mushrooms are done. Add ground turkey and cook until meat is cooked well. Add tomato soup, water, corn and eggs noodles to mixture. Pour into 9 x 13 pan that has been sprayed with Pam. Bake in preheated oven for 20 minutes. Top with cheese and bake an additional 5 minutes or until cheese is bubbly. ENJOY!

each 1 cup serving is 5 points

Grilled Cheese Burgers
 

Grilled Cheese Burgers

16 ounces extra-lean ground sirloin beef or turkey breast
3/4 cup (3 ounces) shredded Kraft reduced-fat Cheddar cheese
1 tablespoon dried onion flakes
1 1/2 teaspoons prepared yellow mustard
1/8 teaspoon black pepper

Plug in grill machine and generously sprah both sides of doubled-sided electric contact grill with butter-flavored cooking spray and preheat for 5 minutes. Meanwhile, in a large bowl, combine meat, Cheddar cheese, onion flakes, mustard, and black pepper. Using a 1/3 cup measuring cup as a guide, form into 6 bugers. Evenly arrange burgers on prepared grill. Close lid and grill for 5 to 7 minutes. Serve on hamburger buns.

Each serving equals:
194 Calories; 6 g Fat; 20 g Protein; 15 g Carbohydrate; 309 mg Sodium; 65 mg Calcium; 1 g Fiber (4 WW points; add point(s) if you serve it on a hamburger bun)

From: "Hot Off the Grill" by JoAnna M. Lund