TUESDAY- QUICK HOMEMADE "PIZZA"

QUICK HOMEMADE "PIZZA"

4 small cans refrigerated biscuits
15 oz. can pizza sauce
8 oz. thinly sliced pepperoni
1/2 cup green peppers
1/2 cup sliced mushrooms
12 oz. shredded mozzarella cheese

Open the refrigerator biscuits and cut each into four pieces. Mix the pizza sauce and biscuit pieces in a mixing bowl coating well. Add pepperoni, cheese, and toppings. Mix thoroughly. Pour the mixture into a 9 x 13-inch greased baking pan. Bake at 450 degrees for 20 to 25 minutes. Add additional shredded cheese after the first 10 minutes, if desired, and return to oven to continue baking.

TUESDAY- QUICK HOMEMADE "PIZZA"

WEDNESDAY- EASY DELICIOUS MEATLOAF

EASY DELICIOUS MEATLOAF

1 1/2 pounds ground beef
2 eggs, beaten
1/4 cup ketchup
3/4 cup herb seasoned stuffing mix
1/2 ounce ranch seasoning for dips
6 oz. french-fried onions

In a large bowl, combine ingredients together. Shape into a loaf and place into a lightly greased 9x5-inch loaf pan. Loosely cover with foil. Bake at 350 degrees for 50-60 minutes or until cooked through.

WEDNESDAY- EASY DELICIOUS MEATLOAF

(WEEKLY SUPPERS)

WEEKLY SUPPERS FOR THE WEEK,
MARCH 28TH-APRIL 4TH.... MONDAY:

EASY HAMBURGER TATER TOT CASSEROLE

1 pound ground beef
1/4 cup chopped onion
1 can cream of mushroom soup
14 1/2 oz. can green beans, drained (optional) (OR corn or peas)
3 cups frozen potato tater tots

Cook the beef and onion in a 10-inch skillet over medium-high heat until the beef is well browned, stirring to separate meat. Pour off any fat. Stir in the soup. Spoon the beef mixture into a 2-quart shallow baking dish. Arrange the potatoes on top.
Bake at 425 degrees for 25 minutes or until the potatoes are golden brown.


HAMBURGER TATER TOT CASSEROLE (IN CROCK POT)

32 oz. bag frozen tater tots

1 lb. ground beef, browned

1/2 tsp. salt

1/4 tsp. pepper

1 14 1/2 oz. can of green beans, drained

10 3/4-oz. can cream of mushroom soup

1 Tbsp. dried onions 1/4 cup milk

Put frozen tater tots in crock pot.
 Combine remaining ingredients. Pour over potatoes.
Cover. Cook on high for 3 hours. (I have even sprinkled 1 cup of shredded cheddar cheese on top during the last half hour of cooking.)

(WEEKLY SUPPERS)

(WEEKLY SUPPERS)

WEDNESDAY:

COCA-COLA POT ROAST

about 3 lb. chuck roast
pkg. dry onion soup mix
2 cans cream of mushroom soup
16 oz. can coke

Mix together the 2 cans soup, dry onion soup mix, and coke. Put roast in crock pot. Pour soup mixture over roast. Cover and cook on high for about 6 hours or until falling apart. Serve meat with the sauce in crock pot. (For sandwiches, shred the meat with a fork and add to sauce!)

(WEEKLY SUPPERS)

BEEF, BACON, AND BARLEY CROCK POT SOUP

4	slices bacon, cut into 1/2-inch pieces
1 1/2	lb. boneless beef round steak, cut into 1/2-inch pieces
1	medium onion, chopped (1/2 cup)
4	small red potatoes, unpeeled, cut into 1/2-inch cubes (about 2 cups)
1 1/2	cups fresh baby carrots, cut in half lengthwise
1	cup frozen corn
1/2	cup uncooked regular pearl barley
2	(14-oz.) cans beef broth
1	(14.5-oz.) can diced tomatoes with basil, garlic and oregano, undrained
1	(12-oz.) jar beef gravy

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Cook bacon in large nonstick skillet over medium-high heat for 3 minutes, stirring frequently. Add beef and onion; cook 3 to 5 minutes or until beef is browned, stirring occasionally.
In 3 1/2 to 4-quart crock pot, layer potatoes, carrots, corn and barley. Top with beef mixture. Pour broth, tomatoes, and gravy over top. Do not stir.
Cover; cook on low setting for 7 to 8 hours. Stir before serving.

BEEF, BACON, AND BARLEY CROCK POT SOUP

BEEF AND ROTINI CASSEROLE

3/4 pound ground beef

1 small onion, chopped (about 1/4 cup)

1/2 teaspoon Italian seasoning or dried oregano leaves, crushed

1 can tomato soup

1/4 cup water

1 cup frozen corn

2 1/4 cups rotini pasta, cooked and drained

1/2 cup grated Parmesan cheese

Cook the beef, onion and Italian seasoning in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat.
Stir the soup, water and corn in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the corn is tender. Stir in the pasta and cook until the mixture is hot and bubbling. Sprinkle with the cheese.

BEEF AND ROTINI CASSEROLE

LOW CARB INDIVIDUAL MEATLOAVES

1 lb. ground turkey meat
1/2 cup seasoned bread crumbs
1 egg
1/4 cup chopped onions
Salt and pepper to taste
1/3 cup ketchup
1/3 cup barbecue sauce

Add turkey, egg, bread crumbs, onions, salt, and pepper all together. Fill 8-10 regular sized muffin tins with the mixture to the top-the meat will shrink. Combine ketchup and barbecue sauce; spread on top of each "meat loaf" muffin cup. Bake at 350 degrees for 30 minutes or until cooked through. Remove each from pan and serve.

LOW CARB INDIVIDUAL MEATLOAVES

CROCK POT LASAGNA

CROCK POT LASAGNA:

1-1/2 pounds lean ground beef
1 onion, chopped
1-2 cloves garlic, minced (optional)
48-ounce jar chunky pasta sauce
14-ounce can diced tomatoes, undrained
3/4 cup water
Salt and pepper to taste
15-ounce container part-skim ricotta cheese
1/4 cup chopped parsley (or 1 Tbsp. dried parsley)
1 egg, beaten
3 cups shredded mozzarella cheese
16 ounce package mafalda noodles (mini lasagna noodles) (not boiled)
1/2 cup grated Parmesan cheese

Brown ground beef with chopped onions and garlic. Season with season salt and pepper to taste. Drain thoroughly. Add spaghetti sauce, diced tomatoes, and water. Simmer 10 - 15 minutes. In a large bowl, combine ricotta cheese, parsley, and egg, and beat well. Add half of the mozzarella cheese. In 5-6 quart crockpot, pour 1 cup of the beef sauce. Then top with a layer of mafalda noodles. Top with 1 cup mozzarella cheese, more ground beef sauce, then a layer of the cheese mixture. Repeat layers to fill crockpot 3/4 full. Cover crockpot and cook on low for 6-7 hours - DO NOT STIR. Top with Parmesan cheese and serve.

CROCK POT LASAGNA

OVEN OR CROCK POT BEEF STEW

2 pounds beef stew cubes
1 (32 ounce) can tomato juice or V-8 Juice
1 clove garlic, crushed
1 onion, chopped (or a jar of pearl onions)
2 stalks celery, sliced
1/4 teaspoon oregano
3 beef bouillon cubes
4 carrots, sliced
5 potatoes, cubed
1 tablespoon flour
1 tablespoon sugar (optional)
1 1/2 tsp. salt
1/2 teaspoon black pepper

In a casserole dish or in the crock pot, blend salt and pepper, sugar (optional), oregano, flour and crushed beef bouillon cubes. Stir in tomato juice, mixing well to combine. Add remaining ingredients. Cover and bake at 250 degrees for about four hours. (For crock pot, cook on high for 5-6 hours.)

OVEN OR CROCK POT BEEF STEW

Easy, Delicious Meatloaf

1 1/2 pounds ground beef
2 eggs, beaten
1/4 cup ketchup
3/4 cup herb seasoned stuffing mix
1/2 ounce ranch seasoning for dips
6 oz. french-fried onions

In a large bowl, combine ingredients together. Shape into a loaf and place into a 9x5-inch loaf pan. Loosely cover with foil. Bake at 350 degrees for 50-60 minutes, or until cooked through.

Easy, Delicious Meatloaf

Creamy Beef and Noodle Bake

1 lb. lean ground beef

1/4-1/2 cup chopped onions

3 cups egg noodles, uncooked

2 cups frozen mixed vegetables (peas, green beans, carrots, corn)

1 can cream of mushroom soup

1 cup milk

1 cup water

1-1/2 cups shredded Cheddar cheese

Brown meat with onions in skillet; drain. Spoon over noodles in 13x9-inch baking dish; top with vegetables. Whisk soup, milk and water until well blended; pour over vegetables. Top with cheese; cover. Bake at 375 degrees for 35 minutes or until heated through, uncovering after 25 minutes.

Creamy Beef and Noodle Bake

LOW CARB SHEPHERD'S PIE

1 head cauliflower
salt and pepper
3 Tbsp. cream cheese
2 Tbsp. butter
1/2 lb. ground beef, browned and drained well
1 cup shredded cheddar cheese

Chop cauliflower and steam it until very tender. Add cream cheese & butter.

Remove from heat, mash well & season to taste.

Line a 2 quart baking dish with half of the mashed cauliflower as you would with mashed potatoes.

Add beef and about 3/4 cheese and mix well.

Cover the top with the rest of the mashed cauliflower. Top with remaining cheese.

Bake at 350 degrees for about 30 minutes or until the top gets bubbly and begins to brown.

LOW CARB SHEPHERD'S PIE

CHILI

1 lb. hamburger, browned and drained
3 (15 1/2 oz. each) cans chili beans
28 oz. can stewed tomatoes, chopped
1 rib celery, chopped
4 cups tomato soup
1/2 tsp. garlic salt
1/4 tsp. chili powder
1/4 tsp. pepper
1/4 tsp. Tabasco Sauce

Combine ingredients in large crock pot. Cover and cook on low for 4-6 hours.

CHILI

TACO SOUP

1 lb. hamburger
1/2 cup chopped onions
28 oz. can whole tomatoes with juice
14 oz. can kidney beans with juice
17 oz. can corn with juice
8 oz. can tomato sauce
1 pkg. dry taco seasoning
1-2 cups water
salt and pepper to taste
1 cup grated cheddar cheese
corn chips

Brown hamburger and onions in pan; drain. Combine all ingredients, except cheese and chips, in crock pot. Cover. Cook on low for 4-6 hours. Top each serving with cheese and serve with corn chips.

TACO SOUP

CROCK POT STEW

2 lbs. stew beef, cubed
4 carrots, sliced
1/2 cup chopped onions
3 large potatoes, cubed
3 ribs celery, sliced
can tomato soup
1 soup can water
1 tsp. salt
dash pepper
2 Tbsp. vinegar

Combine all ingredients in crock pot. Cover. Cook on low for 10-12 hours.

CROCK POT STEW

DELICIOUS MEATLOAF

1 1/2 lbs. hamburger
1 pkg. Lipton dry onion soup mix
1/4 lb. thinly sliced ham
1/4 lb. thinly sliced Swiss cheese
2 cans beef gravy

Mix hamburger with soup mix; flatten mixture out with a rolling pin on a piece of wax paper. Place a row of ham on top with a row of Swiss cheese on top of that. Roll up like a jelly roll, pulling wax paper down to make it easier. Place roll in a 9x5-inch loaf pan. Pour gravy over the top. Bake at 350 degrees for one hour.

DELICIOUS MEATLOAF

Swiss Steak Casserole

3 tablespoons flour
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon pepper
1 pound boneless beef round steak, cut into 3/4-inch cubes
2 tablespoons vegetable oil
2 cups sliced mushrooms
1 cup frozen pearl onions
1 clove garlic, finely chopped
4 cups sliced carrots (8 medium)
14.5 oz. can stewed tomatoes, undrained

In medium bowl, mix flour, salt, paprika and pepper. Add steak; toss to coat. In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add steak, reserving remaining flour mixture; brown steak on all sides. Spoon into ungreased 2 1/2-quart casserole.
To same skillet, add remaining 1 tablespoon oil, the mushrooms, onions, and garlic. Cook 2 to 3 minutes, stirring constantly, until browned; add to casserole. Add carrots, tomatoes, and reserved flour mixture; mix well.
Cover casserole. Bake at 350 degrees for 1 hour 30 minutes to 1 hour 45 minutes or until meat and vegetables are fork-tender.

Swiss Steak Casserole

Chili Corn Bread Pie

1 pound lean ground beef

1/4 cup chopped onion

15-1/2-ounce can chili beans in chili gravy

8-ounce can tomato sauce

6-ounce can tomato paste

1 tsp. chili powder

1/4 teaspoon bottled hot pepper sauce

11-1/2-ounce package (8) refrigerated cornbread twists

8-ounce container sour cream
2 Tablespoons flour

1 1/2 cups shredded cheddar cheese

2 cups corn chips, coarsely crushed

In a large skillet cook ground beef and onion until meat is brown; drain off fat. Stir in undrained beans, tomato sauce, tomato paste, chili powder, and hot pepper sauce. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes, stirring frequently.

Meanwhile, for crust, lightly grease a 9- or 10-inch pie plate. Unwrap and separate cornbread twists, but do not uncoil. Arrange twists in pie plate, pressing onto the bottom and up the sides of plate, extending about 1/2-inch above pie plate. Spoon ground beef mixture into crust. Combine sour cream and flour; spread on top of beef mixture. Sprinkle with cheese and corn chips. Place on a baking sheet.

Bake, uncovered, in a 375 degree oven for 30 minutes. Let stand 10 minutes before serving.

Chili Corn Bread Pie

LOW CARB EASY STUFFED PEPPERS

1 1/2 lbs. ground beef
1 can (10 3/4 oz.) Campbell's Condensed Tomato Soup
1 cup uncooked instant white rice
1 tsp. garlic powder
1 tsp. ground black pepper
2 large green peppers

Mix ground beef, soup, rice, garlic powder, and black pepper in mixing bowl. Cut green peppers into halves, discarding seeds. Place pepper halves (cut-side up) in 8x8-inch glass baking dish. Fill pepper halves with beef mixture and cover with plastic wrap. Microwave on high for 18 minutes.

LOW CARB EASY STUFFED PEPPERS

LOW CARB CROCK POT HUNGARIAN GOULASH

2 pounds round steaks, cut in 1/2-inch cubes
1 cup onion, chopped
1 clove garlic, minced
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 teaspoons paprika
1/4 teaspoon dried thyme, crushed
1 (14 1/2 ounce) can tomatoes
1 cup sour cream

Put steak cubes, onion, and garlic in crock pot. Stir in flour and mix to coat steak cubes. Add all remaining ingredients, except sour cream. Stir well. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, stirring occasionally. Add sour cream 30 minutes before serving, and stir in thoroughly. (Serves 6.)

(304 calories, 36 grams protein, 7 grams carbs., and 1 gram fiber per serving.)

LOW CARB CROCK POT HUNGARIAN GOULASH