Beef and Broccoli noodle bowl

Recipe from Little Momma and Co.

1 pkg. Fettuccine noodles
Stir Fry Beef

Broccoli
2 Tablespoons Hoisin sauce
1/2 Cup Italian dressing
chopped carrots

Chop your veggies into bite size pieces. Meanwhile, heat
enough water in a large pot to cook your fettuccine. In a
large frying pan stir fry your beef until browned, and
then remove from heat. When your water comes up
to a rapid boil, add your fettuccine. Cook half way, and then
add the veggies. Boil until pasta is al dente' and veggies are
crisp tender. Drain pasta and veggies in a colander and add
them to the beef. Return to heat. Add Hoisin sauce and
Italian dressing. Stir well, coating the noodles and veggies.

One Pan Cheesy Tortellini

1/2 pound Italian sausage, casings removed

1/2 pound ground beef
1 (16 ounce) jar marinara sauce
1 cup sliced fresh baby bella mushrooms

1 (14.5 ounce) can Italian-style diced tomatoes, undrained
1 (9 ounce) package refrigerated or fresh cheese tortellini
1/2 cup shredded mozzarella cheese
1/2 cup shredded Cheddar cheese

Brown the ground beef and Italian sausage in a large deep skillet. Drain. Add the marinara sauce, mushrooms, and tomatoes . Let simmer for 2-3 minutes. Stir in the tortellini, cover and simmer another 7-8 minutes over low heat, stirring occasionally. Remove lid, sprinkle the mozzarella and cheddar cheese over the top. Let cool for 5 minutes. Cheese will be melted on top. Serve and enjoy!

Beef Stroganoff

3/4 lb ground round (I just used ground beef)
3/4 cup finely chopped onion
1 clove garlic, minced
1/2 lb fresh mushrooms, sliced
1/4 tsp salt
1/8 tsp pepper
1/8 tsp rosemary
1 1/2 cups cream of chicken soup
1 cup sour cream
16 oz bow tie pasta, cooked al dente

Saute ground round, onion, and garlic.  Add mushrooms; cook 3 to 5 minutes.  Stir in salt, pepper, and rosemary; simmer, uncovered, 10 minutes.  Add soup and heat.  Stir in sour cream; heat, but do not boil.  Arrange pasta around edges of a large platter; spoon stroganoff into center.

Meatballs with rice

25 frozen meatballs
1 can cranberry sauce
1 jar salsa

Mix cranberry sauce and salsa with a wire whisk. Pour sauce
in a slow cooker. Add frozen meatballs. Cook on low 4-5 hours,
or high 2-3 hours. Spoon meatballs and sauce over rice.

The cranberry and salsa combined sounds really weird, but
these meatballs are yummy. My two boys love it!

Skillet Dinner

1 pound ground beef
1 small onion, chopped
1 jar Pasta Sauce
2 cups water
8 ounces uncooked macaroni

Brown hamburger and onion in large skillet. Add remaining
ingredients, cover and simmer for 20 minutes. Top with
grated cheese during last 5 minutes, if desired.

Polynesian-Glazed Meatballs

1 tsp. oil
1 large red pepper, chopped
1 onion, chopped
1/4 cup Original Kraft Barbecue Sauce
1 tsp. ground ginger
1 tsp. garlic powder
2 cans (8 oz. each) pineapple chunks, drained, liquid reserved
12 oz. (3/4 of 1-lb. pkg.) frozen cooked meatballs
2 cups instant white rice, uncooked

Heat oil in large skillet on medium-high heat. Add peppers and
onions; cook 5 min. or until crisp-tender, stirring frequently.
Stir in barbecue sauce, ginger, garlic powder and reserved
pineapple liquid. Add meatballs; mix lightly until evenly coated.
Cook 10 min. or until meatballs are heated through, stirring
occasionally. Meanwhile, cook rice as directed on package.
Stir pineapple into meatball mixture. Serve over the rice.
Recipe from Kraft Foods

Beef and Broccoli

1 lb. beef stir-fry strips

1 tablespoon vegetable oil
1 (10.75 ounce) can condensed tomato soup
3 tablespoons soy sauce
1 tablespoon vinegar
1 teaspoon garlic powder
3 cups fresh or frozen broccoli flowerets
4 cups hot cooked rice

DIRECTIONS
Heat oil in skillet. Add beef and stir-fry until browned and juices

evaporate. Add soup, soy, vinegar, and garlic powder. Heat to

a boil. Add broccoli and cook until tender-crisp. Serve over rice.

Pasta Lasagna

I tried this recipe from Allrecipes.com the other day. It was a delicious and easy variation of lasagna. I added a few sprinkles of Italian Seasoning between each layer for extra flavor.

1/2 pound penne pasta
1/2 pound lean ground beef
1 (26 ounce) jar pasta sauce
1 (15 ounce) container ricotta cheese
8 ounces shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese
1 egg, beaten

Preheat oven to 350 degrees F. Grease a 2 1/2 quart baking dish(or double recipe for a 13X9 pan). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

In a large skillet over medium heat, cook beef until brown; drain. Stir in pasta sauce; remove from heat. In a bowl, combine ricotta, 1 cup mozzarella, Parmesan and beaten egg. Stir until well combined. In the prepared dish layer half the pasta, half the sauce and half the cheese mixture. Repeat. Top with remaining mozzarella.

Bake in preheated oven 35 to 40 minutes, until hot and bubbly.

Italian Beef Sandwiches

2 1/2 pounds beef chuck roast
2 (1 ounce) packages dry Italian salad dressing mix
1 cup water
8 oz. pepperoncini peppers (It comes in a 16 oz. jar and I use half. You can use more or less depending on how spicy you want it. 8 oz. is pretty spicy even!)
Hamburger buns or kaiser/deli rolls

Place the roast into a slow cooker and add Italian dressing mix. Pour in the water. Cover, and cook on High for 6 hours. During the last hour, shred the meat with two forks and add the peppers and as much of the juice as you like for additional flavor. If it does not shred easily, cook longer. Reserve liquid to dip sandwich in for extra flavor. Serve on buns and enjoy!

Slow Cooker Swiss Steak

1/4 cup KRAFT Zesty Italian Dressing
1 boneless chuck blade or shoulder steak (1 lb.), cut into 4 pieces
1/4 cup flour
1/4 cup tomato paste
1 can (14-1/2 oz.) diced tomatoes, undrained
1/2 cup beef broth
1 cup chopped green peppers (about 1 medium)
1/2 cup shredded Swiss Cheese

Heat dressing in large nonstick skillet on medium-high heat.

Meanwhile, coat steaks evenly with flour; gently shake off

excess flour. Add to skillet; cook 2 to 3 min. on each side or

until each steak is browned on both sides. Remove from heat;

cover to keep warm. Combine tomato paste, tomatoes and

broth in slow cooker. Add steaks and peppers; cover with lid.

Cook on high 3 to 4 hours. Sprinkle with cheese just before

serving.

Recipe and picture from Kraft foods

Mexican Lasagna

I made this the other night and it was delicious! The recipe and photo is from Kraftfoods.com, but I omitted the brand names they recommended because I don't think it matters. I used storebrand cheeses and it was great!

1 lb. lean ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper
2-1/2 cups mild salsa
1 can (11 oz.) whole kernel corn, drained
1 tsp. chili powder
1 tsp. ground cumin
12 corn tortillas (6 inch), divided
1 container (16 oz.) cottage cheese
1 cup shredded sharp cheddar cheese
1 can (2-1/4 oz.) sliced pitted ripe olives, drained

PREHEAT oven to 375°F. Brown meat in large skillet on medium heat; drain. Return meat to skillet. Add onions and peppers; cook until crisp-tender, stirring occasionally. Add salsa, corn and seasonings; mix well.

LAYER one third of the meat mixture and one half each of the tortillas and cottage cheese in 13x9-inch baking dish. Repeat layers; cover with remaining meat sauce. Sprinkle with Cheddar cheese and olives.

BAKE 30 min. or until heated through.

Barbecue Beef Sandwiches

I got this recipe from my friend Natalie. Its really yummy!

3 lb. roast
1 chopped onion
3 cups chopped celery
1 cup ketchup
1 cup good BBQ sauce
1 cup water
2 tbsp. white vinegar
2 tbsp. Worcestershire sauce
2 tsp. garlic
1 tsp. chili powder
1 tsp. salt
½ tsp. pepper

Cook in crockpot on high(I used the low setting on my crockpot because my High setting is too powerful) for 6-7 hours. Shred the beef and mix back in with sauce. Serve on buns.

Sloppy Joe Mix

2 lbs. ground beef
1 small onion
1 (6 ounce) can tomato sauce
2 tsp. prepared mustard
1 c. ketchup
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
3-4 tsp. flour

Brown ground beef and onion together. Add remaining
ingredients and simmer for 10 minutes.

Stuffed Green Peppers

6 medium peppers
1 pound beef
1/3 c. onion

1/2 c. water
1 16 oz. can tomatoes, diced
1/2 c. uncooked white rice
1 teas. Worcestershire sauce
4 cups sharp cheese, shredded

Cut tops from green peppers and discard seeds. Cook

the whole green peppers, uncovered in boiling water

for about 5 minutes; drain well. Sprinkle insides

of peppers lightly with salt. In a skillet cook ground

beef, onion till meat is browned. Add undrained

tomatoes, uncooked rice, water, salt, Worcestershire,

and a dash of pepper. Bring to boiling, reduce heat.

Cover and simmer about 15 minutes or till rice is

tender. Stir in cheese. Stuff peppers with meat

mixture. Place in a baking dish and bake at 350

for 20 to 25 minutes.

Porcupine Meatballs

1 can tomato soup
1 lb ground beef
1 cup uncooked instant rice
1 egg, slightly beaten
1/4 cup onion, minced
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon Worcestershire sauce

Combine egg, 1/4 cup soup, rice, salt, pepper, and onion. Add
beef. Mix all together and shape into meatballs. Coat a large
skillet over medium heat with oil. Cook meatballs and brown on
all sides. Mix remaining soup, 1/2 c. water and Worcestershire
sauce. Pour sauce over meatballs and cover with lid and simmer
for 20-30minutes , stirring every few minutes. Serve with rice
and enjoy!

Paula Deen's Old Fashioned Meat Loaf

This is my favorite meat loaf! Photo and recipe courtesy of Food Network's, Paula Deen.





1 pound ground beef
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 egg, lightly beaten
8 ounces canned diced tomatoes with juice
1/2 cup quick-cooking oats

Topping:
1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon prepared mustard

Preheat oven to 375 degrees F.
Mix all meatloaf ingredients well and place in a baking dish. Shape into a loaf.
Topping: Mix ingredients for topping and spread on loaf. Bake for 1 hour.

Hamburger Stroganoff

1 small onion, chopped

1/4 tsp. garlic salt

1 lb. ground beef

1 can cream of mushroom soup

1 c. sour cream

Cooked rice or buttered noodles

Brown onion and beef with garlic salt. Add a dash of

salt and pepper. Add mushroom soup and simmer 5-10

minutes. Just before serving, add sour cream. Serve over

rice or hot buttered noodles.

Maple Almond Steak

2 lbs. beef round steak
2 tbsp. olive oil
1/2 onion, sliced
1/2 green bell pepper, sliced
1/2 red bell bell pepper, sliced
2 cloves garlic, minced
1/3 c. red wine vinegar
1/2 c. maple syrup
2 tbsp. soy sauce
2 tbsp. corn starch
1/2 c. slivered almonds

Cut steak into thin strips. Brown steak in oil with onion, peppers, & garlic. In a separate bowl, combine vinegar, syrup, soy sauce, and cornstarch. Stir mixture into beef. Cook and stir until thickened. Add almonds. Serve with hot rice.

This delicious recipe is Kristi's. I found it in one of Natalie's cookbooks(last year she put together several wonderful books of recipes that friends contributed to). I made this meal for dinner Sunday night and we loved it! Thanks gals for hookin me up:)

Beef Manicotti

1 pkg. manicotti shells(cooked according to package directions)

Combine the following ingredients in bowl:
1 lb. cooked/drained ground beef(sprinkle Italian seasoning on top while cooking, about 1 tsp.)
1 lb. shredded mozzarella cheese(save a little to sprinkle on top-about 1/2 c.)
1/2 c. grated parmesan cheese
1 egg
4 oz. cream cheese (softened)

Stuff cooked shells with above mixture and place in a 9 X 13 baking dish. Cover with favorite spaghetti sauce and remaining mozzarella cheese. Cover with foil and bake at 350* for 45 minutes.

Sour Cream Beef Enchiladas

Hamburger Mixture:
1 lb. browned hamburger
1 can refried beans
1 14oz. can enchilada sauce

Sauce:
2 cans cream of chicken soup
1 40z. can chopped black olives
1 4 oz. can green chilies
1 pint sour cream

1 pkg. flour tortillas
2 c. shredded cheddar cheese

Combine ingredients for hamburger mixture and sauce in
separate bowls. Spoon a little of the meat mixture on a tortilla.
Spoon sauce over the top. Roll up and place in pan. Spoon
remaining sauce over top and sprinkle with cheese. Cover
with foil and bake at 350 for 30 minutes. If desired, you
can place in a freezer bag, seal and freeze. Thaw before baking.