Makes: 6 servings
1 pound lean ground beef
1 onion, sliced
1 medium head cabbage, sliced
2 cans condensed tomato soup
Salt to taste
Ground black pepper to taste
1/2 cup sour cream
In a large pot over medium heat, brown the ground beef and onion; drain fat.
Stir in sliced cabbage, tomato soup, tomato soup can of water, salt and pepper. Cover and simmer until cabbage is tender; stirring occasionally.
Stir in sour cream just before serving.
Yield: 4 servings
1 (1.25 ounce) package chili seasoning mix
1 pound lean ground beef
1/2 cup onion, chopped
1/2 cup green bell pepper, chopped (optional)
1 (14 1/2 ounce) can tomatoes, chopped
3/4 cup water
2 cups elbow macaroni, cooked and drained
In a large skillet, brown ground beef. Drain fat.
Stir in chili seasoning mix, onion, bell pepper, tomatoes and water. Bring to a boil and simmer 15 minutes.
Add cooked macaroni and simmer 5 minutes.
Before serving, top with shredded Cheddar cheese, if desired.
1 pound lean ground beef
1/4 cup chopped onion
1 (14 1/2 ounce) can stewed tomatoes
1 cup frozen corn
1 tablespoon chili powder
1 teaspoon sugar
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup (4 ounces) shredded, reduced-fat Cheddar cheese
1 head iceberg lettuce, shredded
1 cup salsa
Baked tortilla chips
In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in tomatoes, corn, chili powder, sugar, oregano, salt and pepper. Bring to a boil. Reduce heat, cover and simmer for 10 minutes, stirring occasionally. Stir in cheese.
Place shredded lettuce and 10 tortilla chips on each plate; top with taco mixture and 2 tablespoons salsa.
Yield: 6 servings
One serving equals 278 calories, 9 g fat (4 g saturated fat), 29 mg cholesterol, 546 mg sodium, 31 g carbohydrate, 4 g fiber, 20 g protein
Diabetic exchange: 2 starch, 2 lean meat
Source: Emeril Lagasse
2 tablespoons vegetable oil
2 cups chopped yellow onions
Salt and cayenne to taste
2 pounds ground beef
1 tablespoon chili powder
2 teaspoons ground cumin
Crushed red pepper to taste
2 teaspoons dried oregano leaves
2 tablespoons chopped garlic
3 cups peeled, seeded, and chopped fresh or canned tomatoes
2 tablespoons tomato paste
3 cups beefsteak or beef broth
2 tablespoons Masa Harina
Vegetable oil for deep frying
2 large Idaho potatoes, peeled and cut into shoestrings,
rinsed in cool water and patted dry
1/2 pound grated Cheddar cheese
1/2 pound grated Monterey jack cheese
1 cup sour cream
1/2 cup sliced pickled jalapenos
Heat the vegetable oil in a large saute pan over medium heat. Add the onions, season with salt and cayenne, and cook, stirring, until they begin to wilt, about 2 minutes.
Add the beef, chili powder, cumin, crushed red pepper and oregano. Season with salt and cayenne, and cook until all the pink in the meat disappears, 5 to 6 minutes.
Add the garlic, tomatoes, tomato paste and 2 1/2 cups beef stock; bring to boil, and reduce the heat to medium-low. Simmer, uncovered, until the meat is tender, about 1 hour, stirring occasionally. Skim off any fat that rises to the surface.
Combine the Masa Harina with the remaining 1/2 cup stock and mix to blend. Slowly add to the pot, stirring to blend. The mixture will thicken. Cook for 30 minutes, then season again with salt and cayenne. It should be thick enough to coat the back of a spoon.
In a heavy, deep pot or an electric fryer, heat 4 inches of vegetable oil to 360 degrees F. Fry the shoestring potatoes in batches until golden brown, 3 to 4 minutes per batch. Drain on paper towels, then season with salt and cayenne.
Preheat the oven to 400 degrees F.
Cover the bottom of a large, glass rectangular baking pan with the shoestring potatoes.
Combine the Cheddar and jack cheeses. Sprinkle the cheese over the fries.
Bake just until the cheese melts, 3 to 4 minutes. Remove the pan from the oven and spoon the chili over the top of the fries. Garnish with the sour cream and jalapenos. Serve immediately.
Makes 6 to 8 servings.
2 pounds lean ground beef
1 (10 3/4 ounce) can condensed golden mushroom soup, undiluted
1 (10 3/4 ounce) can condensed Cheddar cheese soup, undiluted
1 (20 ounce) package frozen crinkle cut French fries
In a skillet brown the beef and drain. Stir in the soups. Pour into a greased 9 x 13-inch baking dish. Arrange French fries on top. Bake uncovered for 50 to 55 minutes at 350 degrees F, or until the fries are golden brown.
6 medium green bell peppers
2 tablespoons butter or margarine
1/2 cup chopped onions
1/2 cup chopped celery
2 1/2 teaspoons salt
1/2 teaspoon pepper
1 1/2 pounds hamburger
1 (19 ounce) can tomatoes
1 (8 ounce) can tomato sauce
1 clove garlic, crushed
1 teaspoon parsley flakes
1 egg
1 teaspoon Worcestershire sauce
1 1/2 cups cooked rice
Cut off top of peppers; remove ribs and seeds. Chop edible portions of tops; set aside. Wash peppers and place in large kettle with 2 quarts salted water; cover and bring to boil. Reduce heat and simmer for 5 minutes. Drain peppers.
In skillet, saute chopped pepper, onion and celery until tender (3 to 5 minutes). Add tomatoes, sauce, garlic, parsley, oregano, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Simmer, uncovered 10 minutes.
Preheat oven to 350 degrees F.
In large bowl, combine egg, remaining salt, pepper and Worcestershire sauce. Beat to blend. Add hamburger, rice and 1 cup tomato mixture; mix well. Stuff peppers with meat mixture. Place in 3-quart casserole; pour remaining tomato mixture over peppers. Bake, uncovered, for 1 hour.
Grate cheese and spread over tops of peppers last 20 minutes of baking.
Serves 6.
8 ounces no-yolk egg noodles
12 ounces lean ground beef
1 small yellow onion, grated (about 1 cup)
1/2 cup Italian-style seasoned bread crumbs
1 large egg
1/4 cup reduced-sodium ketchup
1/4 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
2 cups reduced-sodium beef broth
1/2 cup nonfat sour cream
1 tablespoon chopped fresh parsley
Cook noodles according to package directions, but do not add salt. Drain in a colander.
While noodles are cooking, in a large bowl, combine beef, onion, bread crumbs, egg, ketchup, and pepper. Shape beef mixture into 1-inch meatballs.
Spray a large nonstick skillet with vegetable cooking spray. Add meatballs to skillet; cook over medium heat, turning occasionally, until browned on all sides, about 10 minutes. Using a slotted spoon, place meatballs on a paper towel-lined plate.
Add flour to skillet. Whisk in broth. Cook, whisking constantly, until mixture thickens, about 5 minutes. Whisk in sour cream. Add meatballs and noodles; toss to coat. Cook, stirring, until heated through, about 5 minutes. Spoon meatball and noodle mixture onto a serving platter. Sprinkle with parsley. Serve immediately.
Serves 4
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