Shepherds Pie a la Kristina!

Shepherds Pie a la Kristina! was created when my man asked for shepherds pie and I insisted on making it my way. You know I had to take a basic recipe and put my own stamp on it. It was AWESOME!! Next time I will put the ingredients in a smaller pan. It turned out kinda soupy/thin because I put it in a 9x13 pan.

Shepherds Pie a la Kristina!

1 pound ground beef
1/2 cup chopped onion
Seasonings
1 can green beans, drained
1 can cream of mushroom soup
1/4 cup ketchup
3 potatoes, cubed (to make into mashed potatoes)
1 can brown gravy
Shredded cheese

Preheat oven to 350 degrees. Bring pot of water to boil and add potatoes. Cook until soft; drain. Put into a bowl and add butter, milk, and salt/pepper to taste. Mash till the correct consistency (I used a hand mixer). Brown ground beef & onion adding desired spices (I used garlic powder, Italian seasonings, season all salt). Drain and return to pan. Add can of green beans, ketchup, cream of mushroom soup and mix well. Put meat mixture into a baking dish and top with mashed potatoes. Top potatoes with can of gravy (spread out over potatoes) and top with cheese. Bake for 20 minutes. Remove and let cool for a few minutes. Enjoy!

Hombres

When I was about 15 we had a covered dish at our church. One of the ladies brought this dish and I was in love. I begged her for the recipe and it has been a family fave ever since. Not sure why it is called Hombre (Spanish for man). Maybe because it is so good it will get you one! I no longer have the recipe but make it from memory. Sometimes I change it up and use shredded salsa chicken in place of the beef. Enjoy!

Hombre's:

1 1/2 pounds ground beef
1 taco seasoning packet
8oz sour cream
1 can condensed cream of mushroom soup (can also use cream of chicken)
1 small can diced green chilies (or jalapenos if you like a kick)
3 cups of cheese (I use a mexican blend)
8 flour tortillas

Preheat oven to 350. Brown ground beef, drain. Add taco seasoning packet and water (according to packet directions). Fill each tortilla with meat mix and a sprinkle of cheese (remaining cheese goes on top), roll up and place in a non-greased baking dish. Bake for 10-15 min. Remove. Mix sour cream, cream of mushroom soup, and chilies in a bowl. Spread mixture over tortillas and top with remaining cheese. Bake 20-30 min or till cheese is melted and bubbly.

Ground Beef Ricotta Bake

Ground Beef Ricotta Bake:

1/3 box pasta
1 TBS margarine
1 pound lean ground beef
1 TBS minced onion
1/2 tsp garlic powder
3/4 c. part skim ricotta
1 TBS dried basil
1 TBS dried oregano
1 tsp dried rosemary
1 large tomato, chopped
4 TBS ketchup
1/2 c. part skim shredded mozzarella cheese

Cook pasta according to package directions. While waiting, brown ground beef. Drain. Add minced onion, garlic powder and salt and pepper to taste. After pasta is cooked and drained, add to an 8x8 square baking pan sprayed with non-stick cooking spray. Mix 1 TBS of margarine into spaghetti. Spread in an even layer. Add ricotta to the ground beef in its skillet. Mix well. Spread beef and ricotta mixture evenly over spaghetti. Sprinkle basil, oregano, and rosemary over the top. Cover this layer with chopped tomatoes. Distribute ketchup evenly over tomatoes. Cover it all with the mozzarella cheese. Bake in 350 degree oven for 20 minutes.

Serves 4

Calories: 367.5
Fat: 21.2g
Carbohydrates: 20.1g
Protein: 23.1g

Mexican Lasagna

I like to order Chilaquiles when we go to the Mexican restaurant and decided to try my own version of this dish in the form of a Mexican lasagna. I used flour tortillas because that is what I had on hand. Next time I will try it with the corn ones.

Mexican Lasagna:

1 pound lean ground beef
1 (1 ounce) package taco seasoning mix
1 (14 ounce) can peeled and diced tomatoes with juice
10 (6 inch) corn tortillas
1 cup prepared salsa
2 cups shredded Colby cheese

1 can refried beans

1/4 cup chopped onion

1 tbsp minced garlic

Black olives

Sour Cream

Lettuce

Preheat oven to 350 degrees F. In a large skillet over medium-high heat brown the ground beef with onions and garlic, drain. Stir in the taco seasoning, refried beans, and tomatoes. Line a 9x13-inch baking dish with 1/3 of the tortillas. Spoon 1/3 the beef mixture onto the tortillas, then layer the remaining tortillas and meat mix. Spread salsa and olives on top, cover with cheese and bake for 20 to 30 minutes or until cheese is melted and bubbly. Top with lettuce and sour cream.

Wet Burritos

Here is another recipe I found on allrecipes. I topped mine with lettuce, tomato, sour cream, and black olives. I also added a dash of chipotle flavored Tabasco sauce. It was yummy!

Wet Burritos:

1 pound ground beef
1/2 cup chopped onion
1 clove garlic, minced
1/2 teaspoon cumin
1/4 teaspoon salt
1/8 teaspoon pepper
1 (4.5 ounce) can diced green chile peppers
1 (16 ounce) can refried beans
1 (15 ounce) can chili without beans
1 (10.75 ounce) can condensed tomato soup
1 (10 ounce) can enchilada sauce
6 (12 inch) flour tortillas, warmed
2 cups shredded lettuce
1 cup chopped tomatoes
2 cups shredded Mexican blend cheese
1/2 cup chopped green onions

Crumble ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add onion, and cook until translucent. Drain grease, and season with garlic, cumin, salt and pepper. Stir in the green chilies and refried beans until well blended. Turn off heat, but keep warm.

In a saucepan, combine the chili without beans, tomato soup and enchilada sauce. Mix well, and cook over medium heat until heated through. Turn off heat and keep warm.

Preheat oven to 350. Take tortilla and spoon a generous 1/2 cup of the ground beef mixture onto the center and top with some cheese. Roll up tortilla and place in a baking dish. Repeat with remaining mixture-should make 8 burritos. Spoon sauce over the top and sprinkle with remaining cheese and green onions. Heat in the preheated oven for 15-20 min, or until cheese is melted.

Cabbage Rolls

I had a pound of gound beef and was in the mood to do something different with it. After looking at a few recipes for cabbage rolls I came up with my own version. It was very good. My skeptical husband even liked it.

Cabbage Rolls:

1/3 cup cooked white rice
8 cabbage leaves
1 pound lean ground beef
1/4 cup chopped onion
1 egg, slightly beaten
1 teaspoon salt
1/4 teaspoon ground black pepper
1 can diced tomato w/basil and oregano

1/2 cup sauerkraut

1 tbsp soy sauce

1 tbsp minced garlic

1 tsp worcheshire sauce

1/2 tsp Italian seasoning

In a large bowl, combine the ground beef, chopped onion, rice, soy sauce, worcheshire sauce, garlic, Italian seasoning, 2 spoon fulls of diced tomato, egg, and salt and pepper.

Bring a large pot of water a boil. Separate 8 large cabbage leaves from the head, and place in boiling water. Boil until soft, approximately 3 to 5 minutes. Remove from water, and set aside.

Into the center of each leaf, place a small amount of the meat mixture. Fold in the sides, and roll up from the bottom.

Place a layer of sauerkraut in the bottom of a large pot. Arrange cabbage rolls in a single layer over the sauerkraut, seams down. Cover with remaining diced tomatoes. Bring to a boil, lower heat, and simmer for 40 minutes.

Recipe Swap: Sloppy Joe's

It is time for another recipe exchange. I really enjoyed the last exchange and couldn't wait to see what recipe I would get this time. Lucky for me (and my son) I got a really easy and yummy recipe for an old favorite. My son had two sandwiches last night and laid claim to the leftovers. He asked me to make it often. See the update below. :)

Ozzie's Sloppy Joe's:

2 lbs mid grade hamburger (you want some fat to hold in the flavor)

1 small yellow onion diced
1 1/2 c. Ketchup
1 T. Yellow mustard
1 t. French brown mustard
1/4 tsp. Dill
1/4 t. Tarragon
1/4 t. Basil
1/4 McCormick Cajun seasoning
2 T. Parsley

Fry hamburger and onion together. Drain. Place in slow cooker with seasoning, cook for 3-4 hrs at least, but for best taste cook for 6-8. It best to cook for 2 or so hours, taste and adjust the seasonings if needed.

UPDATE:

I have made a few changes to the recipe and the guys in my life say the following recipe is the perfect one for them.

2 lbs ground beef
1 large onion, chopped
Minced garlic (I use at least 3 cloves)
1 tbsp cider vinegar
2 tbsp prepared mustard (squeeze kind works for me)
1/4 t. Tarragon
1/4 t. Basil
1/4 McCormick Cajun seasoning
1/4 cup brown sugar (not packed)
2 cups of ketchup
1 can of tomato paste
Salt and pepper to taste

Brown meat, drain. Add to crock pot with other ingredients and mix well. Cook for 6-8 hours on low.

Magnificent Meatloaf

1 pound ground beef or turkey

1/2 packet meat loaf seasoning

1 egg

2 tbsp soy sauce

2 tbsp worcestershire sauce

1/2 cup diced tomatoes, italian style

1/4 cup chopped onion

1 tbsp minced garlic

Optional:

French's Fried Onions

Ketchup

Preheat oven to 350. Mix all ingredients together and place in a baking pan. Bake for 45 min. Drain grease a few times during cooking process but do not let meat become dry. If desired, top with fried onions and cook for a few min til golden. You can also top with shredded cheese and ketchup, but keep in mind it will increase your calories, fat, and carb values.

Nutrition Info:

Servings Per Recipe: 4
Amount Per Serving
Calories: 407.5
Total Fat: 24.7 g
Cholesterol: 138.2 mg
Sodium: 1,485.8 mg
Total Carbs: 15.0 g
Dietary Fiber: 0.7 g
Protein: 22.4 g

Stuffed Bell Pepper

I love bell peppers. Sometimes I get lucky and find the stoplight peppers (red, yellow, green) on sale at the store. Sometimes I omit the rice if I am watching my carbs. I also sometimes substitute the rice with French's Fried Onions.

Stuffed Bell Peppers:


1 lb lean ground beef
1 tbsp soy sauce
2 tbsp minced garlic
1/2 cup diced onion
1 tbsp Italian seasoning
1 cup rice (I use boil-n-bag)
1 can Hunt's Diced tomato w/ Basil, Garlic, & Oregano
4 Bell Peppers (Green or Yellow are good, too)


Preheat oven to 350. Cook rice according to package directions. Brown meat with garlic, onion, soy sauce, Italian seasoning and half of the can of diced tomatoes. Drain fat.Cut off tops of bell peppers and stand upright in a oven safe baking dish. Fill with meat mixture. Cover peppers and cook in preheated oven for 15 min. Remove from oven and top peppers with remaining canned tomatoes. Cover and place in oven for 15 min. Remove and serve.



Nutritional Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 420.4
Total Fat: 23.8 g
Cholesterol: 85.1 mg
Sodium: 1,053.7 mg
Total Carbs: 27.2 g
Dietary Fiber: 4.0 g
Protein: 23.2 g

No Shell Taco Salad

I am trying to eat more healthy in the new year in hopes of losing a few pounds. I have decided to include the nutritional information with my recipes. I will also try and go back and add them to the previously posted recipes. I have been in a Mexican mood lately so I hope you don't mind. I get like that sometimes!

No Shell Taco Salad

1 lb ground beef
1 packet taco seasoning
1/4 cup chopped onion
1/4 cup green bell pepper
1/4 cup red bell pepper
2 tbsp chopped cilantro
4 cups lettuce
1/2 cup shredded cheese
4 tbsp fat free sour cream
1/2 cup salsa

Brown meat and drain fat. Add taco seasoning and water according to packet directions. Once meat and seasoning are done add onion, peppers, and cilantro. Cook til veggies are soft. Put lettuce in a bowl and top with mixture. Add salsa, cheese, and sour cream. If you are not watching your carbs you can use a taco salad shell, add tortilla strips or eat it with nacho chips.

Nutritional Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 301.8
Total Fat: 16.0 g
Cholesterol: 100.4 mg
Sodium: 753.7 mg
Total Carbs: 10.9 g
Dietary Fiber: 1.9 g
Protein: 28.4 g