Easy Lasagna

Preheat Oven: 350 degrees

1 carton (12oz) Cottage Cheese
1 egg
1/4 cup Grated Parmesean Cheese
1 tsp dried Parsley Flakes
1/2 tsp dried Oregano
1/4 tsp dried Basil
9 Lasagna Noodles, cooked, rinsed and drained
1 lb Ground Beef, browned and drained
1 can (26 1/2oz) Spaghetti Sauce
2 cups shredded Mozzarella Cheese

In a bowl, combine the first six ingredients; mix well. In a separate bowl, combine ground beef and spaghetti sauce.

In a greased 13x9x2 baking dish, layer 1/3 of the noodles, meat sauce, cheese mixture and moxerella, repeat layers.

Cover with aluminum foil and bake for 30 minutes; uncover and bake 15-20 minutes more.

Let stand 15 minutes before cutting.

French Dip Soup

Preheat oven: 400 degrees

Ingredients

·        4 tablespoons extra virgin olive oil

·        4 pounds Onions (use any kind you’d like)

·        6 cloves Garlic, minced

·        10 oz white mushrooms, Sliced

·        1/8 teaspoon dried thyme

·        2/3 cup dark brown sugar, packed

·        2 cups Merlot or other red wine

·        6 cups water

·        3 tablespoons beef bullion

·        Beef Roast, cooked and shredded

·        1/4 teaspoon freshly ground black pepper

·        1/4 teaspoon salt (I use coarse sea salt)

·        6 slices French, Italian, or sourdough bread, cut into cubes

·        3/4 ounce shredded Swiss cheese

Directions

Peel and slice onions thinly. In  stock pot, over medium high heat, add  oil, onions, garlic, mushrooms and thyme to the pot and stir to coat the onions and mushrooms with the oil. Cook, stirring frequently, until onions are transparent.

Add brown sugar and stir to coat. Cook, stirring frequently, until onions start to brown (about 15 minutes), then reduce heat to medium-low, cover the pot and continue cooking, stirring frequently, until onions are browned and caramelized. Pour in red wine and cook, stirring constantly, until the wine has cooked down. Add water, bullion, and roast all at once, stirring while pouring to loosen any remaining bits of onion from the sides and bottom of the pot.

Cover, reduce heat and simmer the soup for 40 minutes. (You can stop at this point – if you want to make the soup ahead, let it cool, then cover and place in the fridge – reheating before serving)
Ladle soup into ovenproof soup cups, bowls or a large crock. Top soup with cubed bread and shredded Swiss.

Bake for 5 minutes. Remove from oven and allow to stand for 1 or 2 minutes before serving.

Taco Meatloaf

Preheat Oven: 350 degrees

• Tortilla Chips
• 1 Roma Tomato
• 1 Red Bell Pepper
• 1 Onion
• 3 cloves Garlic
• 3 medium Jalapenos
• 2 Eggs
• 1 lb Ground Beef
• 1 can Black Beans, drained and rinsed
• 1 tsp Cumin
• 1 tsp Paprika
• 1/2 tsp Chili Powder
• Salt and Pepper to taste
• Shredded Cheddar

In food processor, process down tortilla chips until they are no larger than a dime. Remove to bowl, set aside.

Roughly chop tomato, onion and garlic place in food processor. Remove stem, seeds and ribs from both red pepper and jalapenos, chop roughly and add to food processor. Blend until combined, you can vary the consistancy based on your preference.

In a large bowl, combine beef, vegetable puree, black beans, tortilla chips, seasonings and eggs.

Place meat loaf mixture in greased loaf pan. Bake for 1 hour. adding shredded cheddar cheese to the top in the last 5-10 minutes.


*** Note: I like to put an avocado in the food processor with a little salt and olive oil, blend it up and use that as a topping - kind of like sour cream - it is delish!***

Meatloaf

Preheat Oven: 375 degrees

Loaf:

• 1 lb Ground Beef
• ½ lb Baby Carrots
• 1 medium Yellow Onion
• 4 cloves Garlic
• 1 Egg
• 1 cup uncooked instant Brown Rice
• 2 tbsp Worcestershire Sauce
• 2 tbsp Ketchup
• Salt and pepper to taste

To Top:

• 2 tbsp Ketchup
• ¼ cup Cheddar Cheese

In food processor, puree carrots, onion and garlic together.

In a bowl, combine beef, pureed veggies, and remaining loaf ingredients until well mixed.

Press into greased loaf pan, spread ketchup over top and sprinkle with cheddar. Cook uncovered for 40-45 minutes.

Chili (No Beans)

1 lb Ground Beef
2 Garlic cloves,  minced
1 large Onion,chopped
2 tbsp Chili Powder
1 tsp dried Oregano
1 tsp ground Cumin
1 tsp Hot Sauce
1 28-oz can Crushed Tomatoes
1/4 cup Red Wine Vinegar

Crumble the ground beef into a stock pot or large Dutch oven over medium-high heat. Add onion and garlic. Cook, stirring frequently until beef is evenly browned. Drain off excess grease.

Season with chili powder, oregano, cumin and hot sauce. Stir in tomatoes and vinegar. Bring to boil, then reduce to low, simmering about 1 hour - or longer if you have time. Stir occasionally to prevent burning.

Simple Lasagna

Preheat Oven: 375 degrees

• 9 whole wheat Lasagna Noodles
• 1 lb Ground Beef
• 3 cups low fat Cottage Cheese
• 4 Egg Whites
• 1 tsp Garlic Powder
• 2 tbsp Dried Parsley
• salt and pepper to taste
• 1 6-oz can Tomato Paste
• 2 6.5-oz cans Tomato Sauce
• 1 1/2 cup Vegetables (broccoli, corn, carrots, mushrooms, or any combination) pureed.
• 2 cups Shredded Low Moisture Mozzarella

Bring large pot of lightly salted water to boil. Add lasagna noodles and cook for 8-10 minutes (or as package directs). Drain

In a skillet, brown ground beef.

In a medium bowl, using fork, mix cottage cheese, egg whites, garlic powder, parsley, salt and pepper.

In separate bowl, combine tomato paste, sauce and pureed vegetables.

Spray a 9x13 baking pan. In three layers, stack: noodles, ground beef, tomato sauce mixture and cottage cheese mixture.

Topp it all off with the mozzarella.  Cover with tin foil and bake for 30 minutes. Remove tin foil, bake another 8 minutes.

Abondigas Soup

• 2 tbsp Olive Oil
• 1 large Onion
• 1 large Garlic Clove, minced
• 3 quarts Chicken Stock (Beef or a mixture of either stock and water can be substituted)
• 1/2 cup Tomato Sauce
• 1/2 lb String Beans, Strings and ends removed and chopped to 1 inch pieces
• 2 large Carrots, peeled and sliced
• 1/3 cup raw White Rice
• 1 lb Ground Beef
• 1/4 cup Fresh Mint leaves, chopped
• 1/4 cup Parsley, chopped
• 1 raw Egg
• 1 1/2 tsp Salt
• 1/4 tsp Black Pepper
• dash Cayenne
• 1/2 cup Peas, fresh or frozen
• 1 tsp Oregano
• Salt and Pepper
• 1/2 cup Fresh Cilantro, Chopped

Heat oil in large pot over medium heat. Add onion and cook until tender, about 5 minutes. Add garlic and cook until fragrant, about 1 minute more. Add broth mixture and tomato sauce. Bring to boil and reduce heat to simmer. Add carrots.

Prepare meatballs by Mixing rice into meat, adding mint leaves and parsley, salt and pepper. Mix in raw egg. Form into 1-inch meatballs.

Add meatballs to simmering soup one at a time. Cover and simmer for 30 minutes. Add peas five minutes to end of  1/2 hour. Add pinches of  oregano, salt and pepper to taste. (dash of cayenne: optional)

Top with fresh cilantro.