This was deeeelicious and fantastically simple!
- 1 pound lean ground beef
- 1 (12 oz) package bow tie noodles (or any other kind of noodle), uncooked
- 1 (26 oz) jar of your favorite spaghetti sauce (or pizza sauce)
- 1 T olive oil
- 1 teaspoon salt
- 1⁄2 teaspoon garlic powder
- 1 teaspoon Italian Seasoning
- 1⁄2 cups Mozzarella cheese
- 1⁄2 cups plain Greek yogurt
Brown ground beef in small pan. Meanwhile, cook noodles according to package directions. After noodles are cooked, drain and drizzle with olive oil. Mix in your spaghetti sauce.
Add your browned beef, seasonings, cheese, and sour cream. Fold together and allow it all to combine and melt together, over low heat, for about 5 minutes, or until cheese is melted.
Note: Instead, of Italian seasoning, I used a combination of oregano, rosemary, marjoram, cilantro, and basil.
From Six Sisters’ Stuff
- ½ pound lean ground beef
- ½ cup onion, chopped
- ½ cup green pepper, chopped
- ½ teaspoon garlic, minced
- 15 ounces tomato sauce
- 6 ounces tomato paste
- 1 tablespoon sugar
- 1 tablespoon red wine vinegar
- ½ teaspoon salt
- ½ teaspoon dried basil
- ¼ teaspoon dried oregano
- hot cooked spaghetti
Crumble beef into a 2-qt. microwave-safe dish. Add the onion, green pepper and garlic. Cover and microwave on high for 5-6 minutes or until meat is no longer pink and vegetables are tender, stirring frequently; drain.
Stir in the tomato sauce, tomato paste, sugar, vinegar, salt, basil and oregano. Cover and microwave at 70% power for 6-8 minutes or until heated through, stirring once. Serve with spaghetti.
Notes: Very easy to make. Sweet. Maybe a little too much red wine vinegar. Would like to experiment with more kick and less sweetness. Excellent base recipe, though.
From Taste of Home
- 16 oz elbow macaroni, uncooked
- 1 lb cherry tomatoes, quartered
- 1 cup frozen corn, thawed
- 1 medium green pepper, chopped
- 1 small red onion, chopped
- 2 oz olives, drained
- ½ cup lime juice
- ¼ cup olive oil
- 1 T red wine vinegar
- 1 T chili powder
- 1 T ground cumin
- 1 tsp sugar
- 1 tsp salt
- 1 tsp garlic powder
Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine pasta, tomatoes, corn, green pepper, red onion and olives.
In a jar with a tight-fitting lid, combine lime juice, oil, vinegar and seasonings; shake well. Pour over pasta mixture; toss to coat. Cover and refrigerate for one hour or until chilled.
Note: We added more veggies to our liking.
From Taste of Home: Guilt-Free Cooking
- 1 bag large marshmallows
- ¾ cup nut butter, such as cashew, almond, peanut or hazelnut
- 10-12 oz brown rice cereal
- ½ cup craisins
- ⅔ cup pecans, toasted, chopped
- ⅔ cup cashews, toasted, chopped
Lightly grease the bottom and sides of a medium baking sheet. Combine brown rice cereal, craisins, pecans and cashews. Microwave marshmallows and nut butter, stirring after 1 minute, until melted, about 2 minutes. Stir gently to combine. (Note that you must melt marshmallows and nut butter right before mixing or it will set!)
Either wet your hands or spray them lightly with the nonstick cooking spray and turn the mixture out on the greased baking sheet. Press it into the pan using your slick hands so that it’s evenly distributed. Set the pan aside and let the bars set up, about 30 minutes.
From Robin McGraw
- 2 cups vegetarian refried beans
- 8 oz 1% low fat cottage cheese
- 1 ½ cups reduced-fat cheddar cheese, shredded
- 1 T olive oil
- 4 ½ tsp flour
- 1 T chili powder
- ½ tsp garlic powder
- ¼ tsp salt
- 1 ½ cups water
- 1 tsp cider vinegar
- ½ tsp dried minced onion
- 12 6″ flour tortillas
In a large bowl, combine beans, cottage cheese and 1 cup cheddar cheese; set aside. For sauce, in a large nonstick skillet, whisk oil, flour, chili powder, garlic powder and salt until smooth. Gradually stir in water, vinegar and onion. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat.
Dip both sides of each tortilla into sauce. Place about 1/2 cup bean mixture down the center of each tortilla. Roll up and place seam side down in a 13x9x2 baking dish coated with nonstick cooking spray. Pour remaining sauce over top; sprinkle with remaining cheese. Cover and bake at 350° for 20-25 minutes or until heated through.
Notes: These took about twice as long to prepare as said, but I think it would go faster once you get the hang of it. There was not nearly enough sauce to dip each tortilla in, so instead brushed both sides of each tortilla. It was pretty messy, but there was enough sauce on each one, so it must have worked alright. There was no sauce left to pour over the top, though.
- 1 lb ground beef
- 1 onion, chopped, large
- 1 green pepper, chopped
- ½ tsp garlic salt
- ¼ tsp dried whole oregano
- ¼ tsp dried whole basil
- 14 oz pizza sauce
- 8 oz macaroni, uncooked
- 3 ½ oz pepperoni, sliced
- 4 oz mozzarella cheese, shredded
Combine beef, onion and green pepper in large Dutch oven. Cook until meat is browned, stirring to crumble. Drain well. Return to Dutch oven. Add garlic salt, pepper, oregano, basil and pizza sauce. Stir well. Cover, reduce heat and simmer 15 minutes. Cook macaroni according to directions, omitting salt; drain. Add to meat mixture, stir well. Spoon into a lightly greased 8″ x 12″ x 2″ baking dish. Top evenly with pepperoni. Cover and bake at 350° for 20 minutes. Top with cheese and bake uncovered 5 minutes.
This funny-colored recipe is a hit with everyone who has had the nerve to close their eyes and give it a try! 🙂
- 1 lb ground beef, cooked
- 8 oz noodles, cooked
- 15 oz tomato sauce or soup
- 8 oz cottage cheese
- 8 oz cream cheese
- ¼ cup sour cream
- onion, chopped (optional)
- green pepper, chopped (optional)
Combine all ingredients and cook in microwave for 10 minutes.
- 1 ½ lbs ground beef
- 1 envelope Lipton Recipe Secrets Onion Soup Mix
- 1 cup water
- 1 cup ketchup
- 2 T brown sugar, packed
In 10” skillet, brown ground beef over medium-high heat. Drain. Stir in remaining ingredients. Bring to a boil over high heat.
Reduce heat to low and simmer uncovered, stirring occasionally, 8 minutes or until mixture thickens. Serve on hamburger buns.
Perfect for a summer barbecue when you’re in a hurry to make a dessert!
- 1 graham cracker crust
- 1 can Mussleman’s lemon pie filling
- 8 oz Cool Whip
- 1 lemon yogurt
Pour pie filling into crust. Mix Cool Whip and yogurt and top pie. Chill. Can use with Graham Cracker Crust.
French for “King Cake,” I made this dessert for extra credit in French class back in the day. How I miss the days extra credit was this easy. You can dye the frosting for Mardi Gras, as shown.
- 4 oz cream cheese
- ½ cup brown sugar
- ½ tsp cinnamon
- ¼ cup raisins
- ½ cup pecan halves
- 12 refrigerated crescent rolls
- 1 ½ cups powdered sugar
- 3-4 T milk
- 1 tsp vanilla
Soak raisins in hot water for 15 minutes. Drain and pat dry. Place cream cheese, brown sugar, cinnamon and raisins in food processor with metal blade. Process until combined. Add pecans and pulse until pecans are chopped to about 1/4″ pieces. Set aside. Preheat oven to 350°. Spray a pizza pan or baking sheet with butter-flavored vegetable oil.
Unroll crescent roll dough and separate into triangles. Position triangles next to each other with the points toward the center, overlapping the long sides about 1/4″, forming a large round. Where the pieces overlap, press the seams together only in the center of each seam, leaving either ends of the seams unsealed so you can fold them up over the filling. Spread the filling around in a ring covering the center sealed seam of each triangle. Place a small plastic baby or dried bean somewhere in the filling.
Fold the short side of each triangle toward the center just to the edge of the filling to cover. Then pull the point end of the triangles toward the outer rim of the pan to fully enclose the filling, tucking under the points. Lightly press the seams. Bake 20-25 minutes until golden brown. Let cool to room temperature.
Whisk together powdered sugar, milk and vanilla until smooth. The consistency should be fairly thick, but still thin enought to slowly drip down the sides. Add more milk as necessary. Spoon icing in a ring over the top of the cake and allow it to slowly drip down the sides.
Notes: Icing doesn’t have much flavor, but filling was delicious!