Creamy Taco Mac

     Looking for a quick weeknight meal?  Look no further!  This is a simple recipe that packs a lot of flavor and not a lot of work.  As a matter of fact, it is just as easy as it's store bought counterpart - hamburger helper!  And I am sure it is more nutritional as well!  I pulled this recipe from the blog Sing For Your Supper.  Although this was a meal that kept getting pushed back on the weekly menu, I am sure it will show up again sometime soon.  The only thing that I can complain about is that the whole recipe was overflowing in my skillet pan, which made for a mess on my stove top.  If you have a larger skillet, use it!   I must also add that I made an executive decision to leave the tomatoes in the recipe (even though neither of us like them!) and I was glad I did.  I paired this with a side of steamed broccoli, after my husband revealed to me that doesn't mind broccoli (one of my favorites that I never make because I always thought he didn't like it!).

1 lb. ground beef
8 oz. elbow macaroni pasta
1 can petite diced tomatoes (14.5 oz)
¼ cup taco seasoning (or one packet)
3 oz. neufchatel cheese
1 cup sour cream
cheddar cheese (optional, for topping)
1 cup pasta water

     Boil water in a later saucepan.  Add pasta and cook.  Meanwhile, brown the ground beef in a skillet.  Add the taco seasoning and diced tomatoes (do not drain).  Let simmer for about 5 minutes over medium low heat.  When the pasta is done cooking, make sure to reserve 1 cup of the pasta water before draining.  Add the pasta, reserved pasta water, neufchatel cheese, and sour cream to the skillet.  Stir together and let simmer for a few minutes longer.  If you choose top each serving with shredded cheddar cheese.  Makes 6 servings.

Nutritional information per serving; 356 calories, 11 grams of fat, 23 carbohydrates, 21 grams of protein, 2 grams of fiber. **Calculations are based on extra lean ground beef, 1/3 fat cream cheese, and reduced fat sour cream.  It does not include shredded cheddar cheese for topping.**

Enchilada Casserole

     Although I love Mexican food, I have never been too keen on enchiladas.  But since I was struggling to decide what to make for dinner this week, I handed my husband a cookbook and told him to pick something that looked good.  When he selected the enchilada casserole recipe I sort of wanted to cringe, but getting his input on what sounds good for dinner is usually difficult and I was just happy he was making a decision (one less I have to make)!  So after I slightly adapted the recipe from my Taste of Home cookbook, here is what we had for dinner last night!

1½ lbs. ground beef

1 large onion, chopped (I shouldn't even need to say this anymore, but I left this out!)

¾ cup water

1 package taco seasoning

¼ tsp. garlic powder

2-3 cups salsa, divided

10 flour tortillas (8 inches), cut into ¾ inch strips

1 cup sour cream

2 cans corn, drained

4 cups Mexican blend cheese

     In a large skillet, cook beef (and onion) over medium high heat until no longer pink, then drain excess fat.  Stir in water, taco seasoning, and garlic powder.  Bring to a boil, then reduce heat and simmer uncovered for 10 minutes.  Place ½ cup of salsa into the bottom of a 9 x 13 baking dish.  Layer with ½ the tortilla strips and then another ½ cup of salsa.  Next layer 1 can of corn, the meat mixture, and then the other can of corn.  Top with sour cream.  Place the remaining tortilla strips over the sour cream.  Next spread the remaining salsa (about 1 cup) over the tortillas.  Lastly, top with 4 cups of cheese.  Cover with foil and bake for 35 minutes at 350°.  Uncover and bake for 5-10 more minutes.  Makes 10 servings.

   Note: The original recipe suggests making this recipe in two 8 x 8 baking dishes, one for now and one for later.  Before cooking, you can cover and freeze for 1 month, then thaw in the refrigerator for 24 hours.  Remove from the refrigerator about 30 minutes before baking.  Use the above directions for cooking.

Basic Baked Ziti

     I have never made baked ziti before.  I am really not sure why I haven't, especially after making this really simple recipe that one of my friends gave me.  It was a super quick and easy meal that I threw together after work one night.  The best part was that all the leftovers where gone two days later...which means two things: I didn't have to waste any food and my husband clearly was satisfied with the meal!  Maybe not the healthiest meal, but it definitely was good!

1 box ziti pasta (or penne)

1-1½ jars spaghetti sauce (I use Barilla marinara)

2 cups shredded Italian cheese

¾ - 1 lb. ground beef

1 tsp. Italian seasoning

1/8 tsp. salt

1/8 tsp. pepper

parmesan cheese

     

     Preheat oven to 350°.  In a large pot, bring water to a boil.  Add one tablespoon of salt to boiling water.  Cook pasta according to directions on the box for al dente.  At the same time, brown the ground beef in a skillet.  Add the salt, pepper, and Italian seasoning.  Drain any excess fat if needed.  

     When the pasta is done cooking, drain water.  Return pasta to pot.  Add the ground beef and spaghetti sauce.  Mix together and then place half of the mixture into a 9 x 13 dish.  Sprinkle 1 cup of cheese over top of the pasta.  Add the other half of the pasta and then the remaining cheese.  Bake for 25-30 minutes or until heated through.  Makes 8 servings.

Meatloaf with Bell Peppers

     So I must admit that my mom used to make meatloaf when I was a kid and I always thought it sounded disgusting.  I'm still not a huge fan of meatloaf, except this version!  I first tried it while on weight watchers, but it is a recipe that I have made time and time again since then.  If I didn't tell you it was weight watchers, you wouldn't even know.  At my husband's request I threw this meal together tonight in less than 15 minutes, plus cook time.  It always makes for good leftovers too!

1 onion, finely chopped (I hate onions, so you won't find this in my meatloaf but feel free to add it!)
1 red bell pepper, seeds removed and finely chopped
3 garlic cloves, minced
2 pounds ground lean beef (93/7)
1 cup ketchup
½ cup Italian seasoned dried bread crumbs
1 egg white
2 tbsp. Dijon mustard
1 tsp. Worcestershire sauce
¼ tsp. salt
¼ tsp. ground pepper

     Preheat oven to 400°.  Spray a non-stick skillet with cooking spray and place over medium high heat.  Add bell pepper (and onion if you choose) and cook for about 5 minutes or until softened.  Add garlic and cook for about 30 seconds longer.  Remove skillet from heat and let cool.
     Combine beef, bell pepper mixture, ½ cup of ketchup, bread crumbs, egg white, mustard, worcestershire sauce, salt, and ground pepper in a large bowl.  Using your hands, mix well.  Place meat mixture in a loaf pan (or form a loaf and place on a baking sheet).  Spread the other ½ cup of ketchup over top of the meatloaf.  Bake for about 45-50 minutes.  Remove loaf from pan and allow to cool for about 5-10 minutes before serving.
     If you want an easy side to go with it, wash and cut the ends off of some fresh green beans.  Toss them in a tablespoon of olive oil and then place on a baking sheet.  Sprinkle with a little bit of salt and pepper.  Bake for the last 15 minutes of meatloaf time.  Allow green beans to finish cooking while meatloaf cools.  Immediately after removing green beans from oven, sprinkle is a little bit of finely grated parmesan cheese.  Makes 8 servings.

Taco Salad

     This is one of those things you don't need a recipe for, it is so simple to make!  And that is perfect because it is the only salad that my husband craves!  As a matter of fact, it is one of those items that I could say we were having seven days straight and he would be perfectly happy about it!  It is also a great way to use up leftover taco meat.

1 lb. ground beef

taco seasoning

lettuce, shredded (I usually use romaine, but you could use iceberg)

shredded Mexican blend cheese

doritos

catalina dressing (I use the Kraft brand)

     Brown the beef in a skillet.  Add the taco seasoning according to package directions.  Allow the meat to cool slightly.  In a bowl with a lid, add lettuce, meat, and cheese.  Pour dressing over top and toss until well coated.  Crush a handful of doritos and sprinkle over top of the salad.  Enjoy!

     If you are making the salad from leftover taco meat, it is just as good to put the cold ground beef into the salad.  As a matter of fact, if I am making taco salad when we haven't just made tacos, I usually make the beef the day beforehand and refrigerate.  Another tip: if you don't have a bowl with a lid, place tin foil over the bowl and shake!    

Pasta E Fagioli (An Olive Garden Copycat)

     I look forward to our school's PTO luncheon every month.  Those moms always make something delicious! Last year I remember having this soup and thinking how wonderful it was.  So when I walked into the teacher's lounge and saw the big pot of this last month, I made sure to track down the recipe!  By the way, this is one of those recipes that is twice as tasty the second (and third) day!

1 tsp. vegetable oil
1 lb. ground beef
3 oz. onions, chopped
4 oz. carrots, shredded
4 oz. celery, diced (about 2 stalks)
14.5 oz. tomatoes, canned and diced
8 oz. red kidney beans
8 oz. white kidney beans
22 oz. beef stock
½ tsp. oregano
½ tsp. pepper
½ tsp. Tabasco sauce
1 tsp. fresh chopped parsley (or ¼ tsp. dried)
12 oz. marinara sauce (or spaghetti sauce)
3 oz. dry pasta shell macaroni (about one cup of medium shells)

     Pour the vegetable oil in the bottom of the large pot.  Saute the beef in the large pot until the beef starts to brown.  Add onions, carrots, celery, and tomatoes and let simmer for about 10 minutes.

     Drain and rinse beans and add to the pot.  Add beef stock, oregano, pepper, Tabasco sauce, marinara sauce, and chopped parsley.  Simmer until celery and carrots are tender, about 45 minutes.  Meanwhile, boil pasta according to directions on the package.  Once the soup is done simmering, add the cooked pasta to the soup.

     Since my husband is a cheese lover, I topped each bowl with some shredded mozzarella.  I served this with salad and french bread.  Makes 9 servings.