New Recipes Round 1

Here are some new recipes for y'all to try.  I know most of them are beef recipes.  I always use lean ground beef.  But you can substitute lean ground turkey for the beef in any of these recipes.  In fact don't be scared to play around with the recipes.  You can tailor them to suit your taste buds or your dietary needs.  When I'm looking at a recipe that calls for canned goods, whether it is vegetables, or diced tomatoes, or tomato sauce, I try to use the NO SALT ADDED version.  You can find almost any canned good in the no salt added variety.  So tweek them and make them your own!  

Pork & Potato Skillet

This one dish dinner is a great combination of pork chops, hash browns, and vegetables.

4 boneless pork loin center cut chops
1 tsp. Lawry's 25% less sodium seasoned salt
1/3 cup chopped onion
1 medium red bell pepper, cut into 3/4 inch squares
1/2 of a 32 oz pkg hash browns, thawed
2 cups frozen peas & carrots
1 tsp dried thyme
1 tbsp canola oil

Sprinkle both sides of chops with 1/2 tsp. of seasoned salt. Spray a large skillet with Pam and heat over medium high. Add chops; reduce heat to medium. Cook for 6 to 8 minutes or until juices run clear, turning once. Remove chops from skillet. Carefully add oil to skillet. Add onion and bell pepper; cook for 1 minute. Stir in potatoes, peas and carrots, thyme and remaining 1/2 tsp. of seasoned salt. Cook, uncovered, for 6 minutes, stirring frequently to prevent sticking. Place chops on top of potatoes in skillet. Reduce heat to medium. Cook, covered, for 2 minutes or until chops are heated through and potatoes are brown.

Pork and Corn Stuffing Bake

A different twist for a simple Thanksgiving meal.

1 1/2 cups Mrs. Cubbison's seasoned cornbread dressing
1 (10.5 oz) can cream of celery soup
1 cup whole kernel corn (no salt added), drained
1/4 cup chopped onions
1/4 cup chopped celery
4 boneless pork loin center cut chops

Preheat oven to 400. Spray a 9 inch pie plate with cooking spray. Stir the stuffing, soup, corn, onion, and celery in a medium. Spoon the stuffing mixture into prepared dish. Top with pork chops.  Bake for 30 minutes or until the chops are cooked through.

Quick Casserole
For a busy mom this is a one pot meal that comes together super quick!

1 lb. lean ground turkey
2 (14.5 oz) cans cut green beans (no salt added), drained
2 (15.75 oz) cans whole kernel corn (no salt added), drained
2 (15 oz) cans diced new potatoes, drained
1 cup shredded mozzarella cheese
1 (10.75 oz) can cream of mushroom condensed soup

Brown ground turkey in a large skillet over medium heat; drain. Add garlic powder and pepper to taste. Stir in soup, green beans, corn, and potatoes; add seasoned salt to taste.,Brown ground turkey in a large skillet over medium heat; drain. Add garlic powder and pepper to taste. Stir in soup, green beans, corn, and potatoes; add seasoned salt to taste.  Heat through, stirring occasionally. Top with cheese. Simmer over low heat for 5 minutes, or until cheese is melted. Stir to combine.,Heat through, stirring occasionally. Top with cheese. Simmer over low heat for 5 minutes, or until cheese is melted. Stir to combine.


Tater Topped Casserole

With meat, vegetables, and potatoes this all in one meal has everything in it!

1 lb lean ground beef
1 (16 oz) bag California style vegetable mix
1/4 cup Land o'Lakes light butter with canola oil
1 (10.5 oz.) can cream of celery soup
1/2 cup 1% milk
1/2 bag of 32 oz bag tater tots, thawed
1 (10.5 oz) can cream of mushroom soup

Preheat oven to 350. Spray a 9x13 inch baking dish with Pam. Set aside.  In large skillet, cook beef over medium heat until no longer pink; drain.  In the prepared baking dish layer beef and veggies. Dot with butter.  In a bowl combine soups and milk, spread over veggies. Top with tater tots. Bake, uncovered for 1 hour or until golden brown.


Zucchini Italiano

A twist on traditional lasagna. Instead of noodles...zucchini!

4 cups sliced zucchini
1 lb. lean ground beef
1 clove garlic, minced
1/2 cup chopped onions
1 cup of cooked brown rice
1 (8 oz) can no salt added tomato sauce
1/2 tsp leaves oregano
1/2 tsp. Lawry's 25% less sodium seasoned salt
1/4 tsp black pepper
1 large egg, lightly beaten
1/2 cup low fat cottage cheese

1/2 cup shredded cheddar cheese

Preheat oven to 350. Spray a 7x11 inch baking dish with Pam.  In a large skillet, cook the beef, garlic, and onion over medium heat until meat is longer pink; drain. Stir in rice, tomato sauce, oregano, salt, and pepper. Bring to boil. Reduce heat; simmer, uncovered, for 10 minutes. In a small bowl, combine egg and cottage cheese. Layer half of the zucchini slices in the prepared baking dish, overlapping slices if needed. Spoon the meat mixture over the zucchini; dollop cottage cheese mixture over meat. Top with remaining zucchini slices. Bake, uncovered, for 25 minutes or until heated through. Sprinkle cheese around edges; bake 2 to 3 minutes longer or until cheese is melted.

Light Mexican Casserole

A light but flavorful version of enchiladas.

1 lb lean ground beef
1/2 cup chopped onions
1 jalapeno pepper, deveined and chopped
3/4 cup water
1 tbsp. all-purpose flour
1 tbsp chili powder
1 tsp garlic powder
1/2 tsp cumin
1/2 tsp ground coriander
1/4 tsp. Lawry's 25% less sodium seasoned salt
1 (16 oz) can refried beans
1 (10 oz) can diced tomatoes and green chilies
8 corn tortillas
1 cup frozen whole kernel golden corn

3/4 cup shredded cheddar cheese

Preheat oven to 350. Spray a 9x13 inch baking dish with Pam. In a large skillet, cook beef, onion, and jalapeno pepper over medium heat until meat is no longer pink. Stir in water, flour, chili powder, garlic powder, cumin, coriander, and salt. Bring to boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until thickened. In a small bowl, combine beans and diced tomatoes and green chilies.  Place 6 tortillas in the prepared baking dish. Layer with half of the beef mixture, bean mixture, and corn; repeat layers. Top with cheese. Bake, uncovered for 25 to 30 minutes or until heated through. Let stand 5 minutes before cutting.


Hearty Pasta Bake

A delicious pasta bake using fresh eggplant with a homemade pasta sauce.

1 tbsp. extra virgin olive oil
4 cups cubed eggplant
1 lb lean ground beef
1/2 cup chopped onions
2 cloves garlic, minced
1 (14.5 oz) can diced tomatoes (no salt added), undrained
1 (8 oz) can tomato sauce
1 tsp dried basil
1/2 tsp dried oregano
1/4 tsp. Lawry's 25% less sodium seasoned salt

1/4 tsp. crushed red pepper flakes
8 oz. whole wheat penne pasta
1/2 cup shredded cheddar cheese

Preheat oven to 350. Spray a 9X13 inch baking dish with Pam. Cook pasta according to package directions; drain, and set aside. Meanwhile, in a large skillet heat oil over medium high heat. Add eggplant; cook until tender, stirring frequently. Remove from skillet. Add ground beef, onion, and garlic to skillet. Cook until meat is browned; drain. Stir in eggplant, tomatoes, tomato sauce, basil, oregano, salt, and crushed red pepper. Stir pasta into beef mixture. Transfer meat and pasta mixture to baking dish. Bake, covered about 40 minutes or until heated through, stirring mixture once halfway through baking. Sprinkle with cheese. Bake, uncovered, about 5 minutes more or until cheese is melted.

Hearty Garden Bolognese

A very robust pasta sauce with lots of fresh veggies that can be served over pasta...or spaghetti squash to save on carbs!

1 lb lean ground beef
1/2 cup chopped onions
1 medium red bell pepper, finely chopped
1 medium zucchini, finely chopped
1 cup sliced mushrooms
1 clove garlic, minced
1 (8 oz.) can tomato sauce
2 teaspoons Italian seasoning
1/2 tsp. Lawry's 25% less sodium seasoned salt
 1/4 tsp black pepper

Spray a skillet with Pam. Cook beef, onion, garlic, and bell pepper over medium-high heat for 5-7 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Add zucchini and mushrooms; cool 3-5 minutes longer or until tender. Stir in tomato sauce, Italian seasoning, seasoned salt and pepper; bring to boil. Reduce heat; simmer covered, 15 minutes to allow flavors to blend. Serve with pasta or with spaghetti squash.

Weeknight Beef Skillet

The Italian flavors come through in this easy skillet dinner.

3 cups of uncooked no yolks egg noodles
1 lb lean ground beef
1 medium bell pepper, finely chopped (any color)

1 (8 oz.) can tomato sauce
1 tbsp Worcestershire sauce
1 1/2 teaspoons Italian seasoning
1 (16 oz) bag California style vegetable mix, thawed and drained

Cook noodles according to the package directions; drain. Meanwhile in a large skillet, cook beef and pepper over medium heat 5-7 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Add the tomato sauce, Worcestershire sauce, Italian seasoning and bring to a boil. Stir in vegetables; heat through. Serve with noodles.

Farmhouse Dinner

A nice homey meal after a hard days work.

1 lb lean ground beef
2 large eggs
1/4 cup 1% milk
1 (14.75 oz) can sweet corn cream style
1 cup soft bread crumbs
1/4 cup chopped onions
2 teaspoons mustard
1 teaspoon Lawry's 25% less sodium seasoned salt
1/2 cup panko style bread crumbs
2 tablespoons Land o'Lakes light butter with canola oil, melted

Preheat oven to 350. Spray a 11x7 inch baking pan with Pam. In a skillet, cook onion and beef until beef is no longer pink. Drain and set aside. In a large bowl, combine eggs and milk. Add corn, soft bread crumbs, mustard, salt, and beef mixture. Transfer to prepared baking dish. In a small bowl toss remaining bread crumbs with butter; sprinkle over beef mixture.  Bake uncovered for 30 minutes or until golden brown.

Broccoli Beef Supper

A quick casserole with fresh broccoli for those busy days!

3/4 cup uncooked instant brown rice
1 lb lean ground beef

1 1/2 cups chopped fresh broccoli
1 (10 1/2 oz) can broccoli cheese soup
1/2 cup 1% milk
1 tsp. Mrs. Dash original seasoning blend
1 teaspoon Lawry's 25% less sodium seasoned salt
1/4 tsp black pepper
1/2 cup panko bread crumbs
2 tablespoons Land o'Lakes light butter with canola oil

Preheat oven to 350. Spray a 11x7 inch baking pan with Pam.  Meanwhile cook rice according to package directions.  In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in cooked rice, broccoli, soup, milk, Mrs. Dash, seasoned salt, and pepper. Transfer mixture to prepared baking dish. Toss bread crumbs and butter; sprinkle over beef mixture. Cover and bake for 30 minutes. Uncover and continue to bake 5-10 minutes longer until heated through.