Beef Noodle Bowl

INGREDIENTS:

1/2 lb. linguine, uncooked

3 cups broccoli florets

3 carrots, peeled, sliced

2 tsp. oil

1 lb. beef sirloin steak, cut into strips

1/4 cup KRAFT Asian Toasted Sesame Dressing

1 Tbsp. teriyaki sauce

Chopped Peanuts

DIRECTIONS:
COOK pasta in large saucepan as directed on package, adding vegetables to the boiling water for the last 2 min.

MEANWHILE, heat oil in large nonstick skillet. Add meat; cook until browned on all sides, stirring occasionally. Stir in dressing and teriyaki sauce; cook 2 min. or until sauce is thickened, stirring occasionally.

DRAIN pasta mixture; place in large serving bowl. Add meat mixture; toss to coat.

*When I made this, I doubled the sauce and would recommend you do too!

**This is another recipe off the Kraft Foods Website

Spanish Wheels

This is a quick and easy pasta recipe my family enjoys. We use wagon wheel pasta but any style can be used.

INGREDIENTS:

1 lb. Hamburger or turkey burger

½ med. Onion

1 clove garlic, minced

1 can (28 oz.) Diced Tomatoes (we like to use the ones with spiced added), undrained

2 cups uncooked wagon wheel pasta

½ tsp. Salt

1 tsp. sugar

1 tsp. chili powder

DIRECTIONS:

In a skillet, cook beef, garlic and onion over med. heat until meat is no longer pink; drain. Stir in tomatoes, pasta, salt, sugar and chili powder. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until pasta is tender. Serve with Parmesan cheese on top. (Yield: 4-6 servings)

Tater Tot Casserole

This is a comfort food favorite at our house. Although the tater tots ruin the health factor of this meal I try to at least use lean turkey burger, reduced fat and sodium cream of mushroom soup and lots of vegetable puree.
INGREDIENTS:
1 Lb. lean ground turkey burger
Tater rounds (we really like Winco's generic brand)
1-1/2 cups frozen mixed vegetables
1 can cream of mushroom soup (I like Campbell's healthy request reduced fat/sodium)
1/4- 1/2 cup milk
3/4 cup carrot puree
3/4 cup squash puree
1 cup grated Colby-jack cheese
DIRECTIONS:
1. Preheat oven to 415F
2. Brown meat in large skillet over medium high heat I often season with garlic, salt and pepper.
3. Add milk, soup, purees and frozen vegetables. Simmer till heated.
4. Create a layer of tater rounds on the bottom of a 9X13 baking dish. Evenly spread the meat mixture on top of the tater rounds. Sprinkle with cheese and add a final layer of tater rounds on top. Bake at 415F for 25-30 min.

Taco Salad

INGREDIENTS:

torn Romain lettuce

ground turkey

taco seasoning

corn

black beans

black olives

avocado

salsa

tortilla chips

salad dressing of choice

DIRECTIONS:
Brown turkey burger and season with taco seasoning.

Layer ingredients on top of the lettuce and top with dressing of your choice- I like ranch, Steven prefers Thousand Island and other possibly even sour cream/salsa.

Meatballs for spaghetti

INGREDIENTS:

1 lb. Turkey burger
2 medium carrots finely chopped
¼ onion finely chopped
1 elephant clove of garlic
1 to 1 ½ cup fresh bread crumbs
Shake of Italian bread crumbs
Shake of seasoning salt
Shake of Italian or Pizza seasonings
Fresh Basil finely chopped
About ¼ cup milk
Shake of Parmesan cheese
Handful of Mozz. Cheese

DIRECTIONS:
In food processor, process bread into fine crumbs, pulse in Italian seasonings and set aside. Finely chop or process fresh basil, set aside. Finely process carrots, set aside. Finely process onion and garlic, set aside.

Place turkey burger and ALL ingredients into food processor. Process until combined or combine with hands in bowl (yuck!). With medium scoop, make balls and put in large pan. Cover with spaghetti sauce and simmer 30-40 min. or until done. Serve over warm whole wheat spaghetti noodles.

Slow Cooker Pot Roast

This was a perfectly tender roast that I am sure to make again!

INGREDIENTS:

1 roast ( I used what I had in the freezer)

1 pkg. Lipton Onion Soup Mix

1 can cream of mushroom soup

1/3 cup red cooking wine

1/4 cup water

Carrots

Potatoes (I used a sweet potato)

Apple

DIRECTIONS:

1. Season roast with salt and pepper, coat with flour. Sear all sides in a hot skillet.

2. Place roast and all dripping in crock pot.

3. Mix Onion soup mix, cream of mushroom soup, red cooking wine, and water. Pour over roast.

4. Cover and cook 8 hours on LOW.

5. Chop vegetables and add during the the last 2-3 hours of cook time.

Slow cooker Italian Beef Sandwiches

I got this recipe off one of my favorite recipe sites, http://www.allrecipes.com/. I served it with homemade sweet potato fries and a salad. Yummy!

INGREDIENTS 3 cups water
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion salt
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaf
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (5 pound) rump roast
sliced or shredded mozz. cheese

DIRECTIONS
Combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil.
Place roast in slow cooker, and pour salad dressing mixture over the meat.
Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork. Serve on a bun of your choice with cheese on top.