August 8th, 2017

Shepherd’s Pie

1 lb lean ground beef
1 cup low sodium beef broth
2 bay leaves
dash thyme leaves
1 cup sliced carrots
1 sliced onion
1 cup frozen peas
1 cup frozen corn

1/2 cup low sodium beef broth
1-1/4 tbsp flour
2-3 cups mashed potatoes
1/2 cup shredded mozzarella cheese

  1. Brown ground beef in large skillet. Drain excess grease. Add 1 cup broth, pepper, bay leaves and thyme. Cover and simmer for 30 minutes.
  2. Add carrots and onions. Cover and simmer until carrots are slightly tender. Add peas and corn and continue to simmer until all vegetables are cooked.
  3. Preheat oven to 375 degrees F.
  4. Combine 1/2 cup broth and flour. Mix until smooth.
  5. Add to beef and vegetables. Simmer until slightly thickened.
  6. Place beef mixture in bottom of casserole dish. Top with mashed potatoes and sprinkle with mozzarella cheese. Bake 10 minutes.

This one takes a long time to make, but it’s wonderful! Pretty healthy too if you stick with the lean ground beef.

August 8th, 2017

Lasagna

1 lb ground beef
1 cup chopped onion (one large)
2 cloves garlic, minced
2 71/2 oz can tomatoes, cut up
2 8 oz can tomato sauce
2 6 oz con tomato paste
2 tsp dried basil, crushed
1 tsp dried oregano, crushed
1/2 tsp dried thyme
1/4 tsp dried rosemary
1/4 cup red wine (optional)
6 dried lasagna noodles
1 beaten egg
2 cups cottage cheese
1/4 cup grated parmesan
3 tbsp snipped fresh parsley (optional)
approx 1 lb sliced or shredded mozzarella

  1. For sauce, cook meat, onion, and garlic till meat is brown. Drain fat.
  2. Stir in undrained tomatoes, tomato sauce, tomato paste, basil, oregano, and 1/4 tsp pepper bring to boiling, reduce heat, simmer 15 min, stirring occasionally.
  3. Meanwhile, cook noodles for 10 to 12 min or till tender, drain and rinse with cold water.
  4. For filling combine the egg, cottage cheese, parmesan cheese and the parsley.
  5. Layer half the noodles, spread with half the cheese filling, half the mozzarella, half the meat sauce, repeat.
  6. Bake at 375 for 30 to 35 min or till heated through. Let stand 10 min before serving.

Make ahead directions are as above except after assembling, cover and refrigerate for up to 24 hours. Bake covered at 375 for 40 min. Uncover, bake for 20 more min or till hot. Let stand 10 min.

Hints: For the parsley, a smaller amount of dried parsley works just as well. And I usually find it easier to make it before boiling the noodles so that assembly can begin right after the noodles are done. For the meat sauce, I like to simmer it covered for at least a couple hours if I’m feeling that ambitious.

August 8th, 2017

Brown Sugar Meatloaf

1/2 cup brown sugar
1/2 cup ketchup
1-1/2 lb lean ground beef
1/4 cup milk
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1/4 tsp ground black pepper
2 eggs
1 tsp salt
1 small onion, chopped
1/2 teaspoon ground ginger
3/4 cups oatmeal

Directions

  1. Preheat oven to 350 degrees.
  2. Lightly grease a 5×9 inch loaf pan
  3. Spread half the brown sugar in bottom of pan. Cover with half the ketchup.
  4. In a bowl, thoroughly mix remaining ingredients, except ketchup and brown sugar. Shape into loaf and place in pan.
  5. Cover with remaining brown sugar and ketchup.
  6. Bake for 1 hour or until juices run clear.

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