3/4 lb. ground beef (perferably sirlion)
1/2 cup of whole wheat bread crumbs
1 egg beaten
1 TB half and half
2 TB Parmesan
2 TB minced garlic (I add more)
1/4 cup minced parsley
1/4 cup minced fresh basil
1/4 tsp. nutmeg
salt and fresh pepper to taste
1/4 cup olive oil
1)Heat up you tomatoe sauce.
2)blend all ingredients except olive oil, in a bowl, shape mixture into 12 or so balls the same size
3) heat the oil in a large enough skillet to hold the balls with out crowding. Brown on all sides over medium heat.
4) Once browed put in sauce for at least 15 minutes.
Here's a fav of mine. You can sub almost any cut of cooked chicken, beef, or pork for the meat with the sauce and veggies on top. The corn starch is illegal, but you can leave it out or sub a low carb alternative:
Swiss Beef Broil
Elisa J. Rush
¾ pound flank steak
Salt to taste
2 cloves garlic
1 tablespoon olive oil
1 small onion, cut into chunks
1 small green bell pepper, cut into chunks
½ teaspoon thyme
1 tablespoon olive oil
1 small can stewed tomatoes
½ teaspoon corn starch
Preheat oven to broil.
Slice meat diagonally, against the grain. Broil 10-12 minutes, stirring and draining once, until meat is done. Salt lightly.
While the steak is broiling, in a skillet combine the onions, pepper, thyme, garlic, and olive oil. Sauté until the onions are tender.
Drain the tomatoes, reserving the liquid. Combine tomato juice and corn starch. Add tomatoes and juice to vegetables. Cook until thickened, stirring frequently.
6 medium poblano peppers
1 1/2 pounds lean ground beef
1/2 cup whole wheat bread crumbs
1/2 water
1/2 medium onion minced
1 15 oz can tomato sauce
6 oz shredded low fat cheddar or Monterey Jack cheese
Wash peppers, cut in half lengthwise, remove seeds and any pulp. Place hollow side up in one layer in a large glass pan sprayed with cooking spray. Microwave for two minutes.
Meanwhile, brown the beef and onions on medium, breaking up with a fork. When done, add water, and bread crumbs and about 2 oz of the cheese. Salt and pepper to taste. Spoon meat into the hollows of the peppers, dividing evenly. Gently pour tomato sauce around peppers and drizzle lightly over meat. Bake at 350 for about 30 minutes. Sprinkle remaining cheese on top and bake until bubbly. Serve hot. Makes six servings.
This is a recipe from the Barbo SB recipe site posted by Molly - she has posted lots of goodies there.
3 cups cubed stew meat
1/2 cup SGWW flour
1/4 cup butter
1 onion, sliced
2 cups chopped or sliced carrots
2 cups sliced celery
salt to taste
1 cup tomato juice
Dust the meat with flour. Brown the meat in the butter in a skillet. Remove the meat to the crockpot. Add the onions and cook until soft. Add to crockpot.
Cover and cook on low for 2 hours. Add the vegetables and juice and season with salt.
Cook for 6-8 hours.
Ruth's note: I doubled the recipe - we just had it for dinner and it is wonderful. I tossed in about 10 garlic cloves with the veggies. Thank you, Molly! This should freeze very well too.
10 1/2" skillet or casserole dish
1 lb. ground round
1/2 pound sausage
1 medium onion, diced
1 medium pepper, diced
Sprinkle a little salt in iron skillet and cook above ingredients breaking up
sausage, 5 minutes. Add 1 pound ground round. Cook til no longer pink.
Remove from heat,(I drained mine in the colander then put back into skillet,
add 1/2 tsp garlic powder, 1 tsp basil and 1 1/2 cups of your favorite tomato
pasta sauce. Sprinkle with 1 1/2 cups mozzarella cheese.
Crust:
2 large eggs
1 cup milk
1 tbsp oil
1/4 tsp salt
1 1/4 c ww flour
mix all and pour over meat and cheese in skillet. Sprinle with 1/4 cup
shredded Parmesan cheese. Bake 400 degrees for 25 minutes. (let set before
cutting about 5-10 minutes) Makes 6 nice size servings.
I've made this 2 times and I wanted to add some ideas.
I used taco cheese the 2nd time instead of shredded mozzarella and it was even better!
I was feeling lazy this time and brought a frozen bag of peppers and onions, threw them in the food processor on chop and the worked better then fresh! Looked nice to cause there were red, yellow and green peppers. I made this tonight and 4 of dh's buddies stopped over (surprise!) They loved it too! Good thing I had just made this and sausage and peppers. Was trying to stock up on some food to freeze for the week! Oh well
I just got this off the box of "bite size shredded wheat" (Kroger brand.)
CHICKEN NUGGETS:
2 cups bite size shredded wheat (100% whole wheat only) crushed to one cup
1/2 cup grates parm. cheese
1/2 tsp. seasoned salt
1/4 tsp paprika
1/8 tsp garlic powder (more if you like!)
1/2 cup lowfat mayo
2 tsp. prepared mustard
1 lb boneless skinkless breast of chicken cut into 3/4 inch strips
1) Preheat oven to 400
2) Combine cereal, cheese, salt, paprika and garlic powder.
3) In separate bowl, combine mayo and mustard
4) dredge chicken in mayo mix then roll in dry mix.
5) Bake on Pam-sprayed cookie sheet 12 to 15 minutes until no longer pink inside.
This recipe also calls for 1 tbsp honey to mix in with the mayo mix but I simply omit it. Others could use stevia or whatever... I don't know. You get the idea, though! these shredded wheat babies make a great alternative to whole wheat flour for something like this!
Meat Recipes
:sheep: 
Stuffed Poblano Peppers
