Sloppy Tom or Joe

*** This recipe found at www.menuplanningcentral.com/arecipes.pdf

1 cup onions chopped
1/2 cup green bell peppers chopped
2 tablespoons butter or margarine
1 pound ground turkey
1 8-ounce can tomato sauce
1 1/2 teaspoons poultry seasoning
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon lemon juice
1/4 teaspoon black pepper
1/8 teaspoon garlic powder
4 hamburger buns
Butter or margarine

In a 10-inch non-stick skillet over medium-high heat, sauté onion and green pepper in butter or margarine for 4 minutes or until onion is transparent. Add turkey and cook for 5 minutes or until no longer pink, breaking up meat as it cooks.

Meanwhile, in a small bowl, stir tomato sauce, poultry seasoning, Worcestershire sauce, salt, lemon juice, pepper and garlic powder.

When turkey is cooked, stir sauce into skillet; reduce heat to low, cover and simmer for 10 minutes.

Meanwhile, preheat broiler. Split buns. Spread lightly with butter or margarine and toast 6 inches from heat source. Spoon turkey mixture over bottom half of buns. Place top half over meat mixture.

*** My Notes: I'll add cheese to before placing the top bun. I'll use ground beef rather than turkey.

Extra Easy Lasagna

*** This recipe found at www.menuplanningcentral.com/arecipes.pdf

3/4 pound lean ground beef
3 cups Prego Traditional spaghetti sauce
1 (15-ounce) container ricotta cheese
2 cups shredded mozzarella cheese (8 oz)
6 uncooked lasagna noodles
1/4 cup water

1. In 10-inch skillet over medium-high heat, cook beef until browned, stirring
to separate meat. Spoon off fat. Add spaghetti sauce; heat through, stirring
occasionally.

2. In 2-qt oblong baking dish, spread 1 1/2 cups meat mixture. Top with 3
uncooked lasagna noodles, half of the ricotta cheese and half of the mozzarella
cheese. Repeat layers. Top with remaining meat mixture.

3. Slowly pour water around inside edges of baking dish. Cover tightly with
foil.

4. Bake at 375°F for 45 minutes. Uncover; bake 10 minutes more. Let
stand 10 minutes before serving.

Serves: 8

My Notes: I've tried this recipe. Don't skimp on the time in the oven. I tried to shorten the time and the pasta was more chewy then we like. Also, I think you can leave out the 1/4 cup water unless your sauce and ricotta are super dry. Mine was fairly wet so the lasagna turned out a little more soupy than we like. But other than that this recipe is a keeper!!

Taco Salad

I found this recipe at allrecipes.com or here.

INGREDIENTS

* 1 pound lean ground beef
* 1 (1.25 ounce) package taco seasoning mix
* 1 (16 ounce) can chili beans
* 1 (16 ounce) bottle French dressing
* 1 head iceberg lettuce
* 1 (14.5 ounce) package tortilla chips
* 2 cups shredded Cheddar cheese
* 1 cup chopped tomatoes
* 4 tablespoons sour cream
* 1/2 cup prepared salsa

DIRECTIONS

1. In a large skillet over medium-high heat, brown the ground beef and drain excess fat. Stir in the taco seasoning, chili beans and French-style dressing. Fill the dressing bottle 2/3 full of water and add to the skillet. Bring to a boil, reduce heat and simmer for 15 minutes.
2. Crush the bag of chips, open the bag, and toss the broken chips into a large bowl with the lettuce, cheese and tomatoes. When the meat mixture is done, combine it with the lettuce, tomatoes, chips and mix well. Then, add salsa and sour cream.

*** My Notes: I will be putting the tomatoes and olives on the side because my family doesn't enjoy those the way I do. Also, I'll add the French dressing right before serving so the chips don't turn soggy.

Meatloaf the Stephanie Way

1 pound of ground beef
1 medium onion, chopped and browned
1 tsp garlic powder
1 egg
1 can (8 ounces) tomato sauce
1/2 cup dry bread crumbs (seasoned can be used)
2 TBSP Italian Seasoning Mix
Salt and Freshly Ground Black Pepper to taste

Combine all ingredients in large bowl being sure to mix well. I find it easiest to use my hands rather than a spoon. Place in appropriate sized loaf pan. Cook in oven preheated to 350*.

Optional: My husband loves it when I put a layer of cheddar cheese in the middle of the loaf. I've also made "Meat Muffins" so that he can have cheese in his and I can have mine without.

Makes 4-5 adult sized servings.

***My Notes: This is totally my recipe. I don't actually follow a set recipe I'm more of a dump-it-in-until-it-looks-good kind of cook. All that to say if you don't like the flavorings play with it. = ) Also, I like mine more tomato-y than Joel does so I pour ketchup over the top of my serving.

Fake Lasagna

*** Found in Pampered Chef Celebrate! Cookbook under the title "Party Pasta Bowl" but to me it sounds like a fake, or simple, version of lasagna. Thus the new name.

1 package (16 ounces) uncooked mostaccioli or ziti
1 cup chopped onion
1 pound lean (90%) ground beef
3 garlic cloves, pressed
2 tsp Italian Seasoning Mix
1 jar (48 ounces) spaghetti sauce
1 can (14.5 ounces) diced tomatoes, undrained
1 egg
1 container (15 ounces) part-skim ricotta cheese
2 cups (8 ounces) shredded mozzarella cheese, divided
1/4 cup snipped fresh parsley
1/4 tsp ground black pepper
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
Additional snipped fresh parsley

Preheat oven to 35o*. Cook pasta according to package directions; drain. Meanwhile, cook and stir onion, beef, and garlic over medium heat 8-10 minutes or until beef is no longer pink. Remove from heat; drain. Sprinkle with seasoning mix. Stir in sauce and tomatoes.

In small bowl, lightly beat egg. Add ricotta cheese, 1 cup of the mozzarella cheese, parsley and pepper. Grate Parmesan cheese; set aside 1/4 cup. Stir remaining Parmesan cheese into ricotta mixture.

To assemble casserole, place cooked pasta in casserole dish. Add 6 cups of the meat sauce; mix well. Spread ricotta mixture evenly over pasta. Top with remaining meat sauce. Bake 1 hour. Top with remaining mozzarella and Parmesan cheeses. Continue baking 10 minutes or until bubbly. Garnish with additional parsley.

Yield: 12 servings.

* Note in cookbook: To prepare this dish ahead of time, assemble casserole 2-3 hours in advance, cover and refrigerate. When ready to serve, let stand at room temperature about 20 minutes then bake, uncovered, as recipe directs.

*** My Notes: I have not yet tried this recipe. But when I do I will cut it in half, use whatever pasta I happen to have, use store bought grated Parmesan and dried parsley.

Ground Beef Stroganoff

1/2 pound of ground beef
1 can (10.5 ounces) cream of mushroom soup
1/2 cup milk
1/4 tsp garlic powder
1/4-1/2 cup sour cream
salt and pepper to taste
pasta (1 handful for each serving. I generally use 5 handfuls and have leftovers.)

Brown ground beef. Drain on a paper towel-lined bowl to remove grease. Wipe grease out of skillet with a paper towel. Meanwhile boil 4-6 servings of your favorite dried pasta (elbow, egg noodles, penne or any medium sized pasta works great).

Pour soup, milk and garlic powder into skillet. Combine well. Cook over medium heat until sauce bubbles. Return ground beef to skillet. Stir well to combine meat and sauce. Just before serving add sour cream to taste (amount depends on how many you are serving and how health conscious you are.) = )

Drain pasta and add to meat sauce. Sprinkle plated servings with salt and freshly ground pepper to taste.

My Notes: Substitute rice for the pasta. Serve with salad or green beans.