Beefy Stuffed French Bread

Beefy Stuffed French Bread

 

1 loaf French bread

1 pound lean ground beef

1 small finely chopped onion

1 cup chopped celery

1 teaspoon minced garlic

1 can cream of mushroom soup

2 Tablespoons milk

2 teaspoons Worcestershire sauce

salt and pepper, to taste

1 1/2 cups shredded cheddar cheese

1/2 Tablespoon chopped parsley (optional)

 

Preheat oven to 350° F. Slice the french bread in half, lengthwise, so you have two equal pieces. Scoop out the bread in the center of each piece. Place bread in a large bowl and tear into small chunks. Set the two halves of french bread onto a large baking sheet. Set aside.

 

 

Brown the ground beef and onion in a large skillet, over medium-high heat. Drain any grease. Add the celery and garlic to skillet. Cook a few minutes until celery is tender. Next, add soup, milk and Worcestershire sauce. Season with salt and pepper. Stir and cook mixture until heated; another 5 minutes or so.

 

 

Add the beef mixture to the bread in the large bowl. Stir to combine. Pour mixture into the center of one half of the french bread. Spread out evenly. Top the mixture with the shredded cheese. Top with the other half of bread.

 

Bake for 10 to 15 minutes, or until cheese is melted. Remove from oven and let stand 5 minutes before slicing and serving. Enjoy!

 

 

This recipe comes from Life in the Lofthouse - great blog with awesome recipes and beautiful pictures!

Meatballs Stroganoff

Meatballs Stroganoff   Frozen Italian style meatballs (1/2 oz each) - enough to cover the bottom of the pan.  1+ Tbsp Extra virgin olive oil   2+ cups beef broth kosher salt and black pepper to taste 1 1/2 tsp Parsley 1 1/2 tsp Oregano 1 1/2 tsp Basil 2/3 - 1 cup sour cream 1 cup heavy whipping cream Wide egg noodles Brown the meatballs in the olive oil.  You don't need to thaw the meatballs.  Use a skillet that will really brown the meatballs so those little bits of meat stick to the bottom of the skillet. Deglaze the pan with 2 cups of beef broth.  Bring to a boil and season with the salt and pepper and all of the herbs. When the liquid begins reducing, add the sour cream and heavy whipping cream.  Simmer. Meanwhile, boil water in a separate pot and cook the noodles.  Boil until al dente, drain and then add to the summering sauce.  The noodles will continue to cook in the sauce. Serve! This recipe comes from Menu Musings of a Modern Day Mom!  Great blog!

Tex-Mex Cowboy Skillet

Tex-Mex Cowboy Skillet

1 pound very lean ground beef
1 can (15 oz each) Manwich® Original Sloppy Joe Sauce
1-cups water
1/2 cup onion chopped
1 can of black beans, rinsed
1 cup of frozen corn, thawed
1 tbs Worcestershire sauce
1 cup thick and chunky salsa
1.5 tsp dried cumin
1 tsp dried garlic
1-1/2 cups dry elbow macaroni, uncooked
1 cup (divided) shredded Colby & Monterey Jack cheese
salt and pepper
sour cream (optional)

Start water boiling for pasta. Cook pasta "al dente" (according to package directions).  Brown ground beef and onions in large skillet over medium-high heat, drain.

Add Sloppy Joe sauce, water, salsa, Worcestershire, cumin and garlic to skillet; stir to combine. Bring to a boil, then reduce heat to medium.

Add beans and corn, thoroughly mix to combine.

When macaroni is ready, drain and add to meat mixture, stir to combine.  Add 3/4 cup of cheese to skillet, gently stir to mix in cheese.

Top with 1/4 cup cheese; cover and let stand 3 minutes or until cheese melts.  Serve and top with sour cream if desired.

This recipe comes from Scattered Thoughts of a Crafty Mom - she's got great ideas!

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Tex-Mex Cowboy Skillet

1 pound very lean ground beef
1 can (15 oz each) Manwich® Original Sloppy Joe Sauce
1-cups water
1/2 cup onion chopped
1 can of black beans, rinsed
1 cup of frozen corn, thawed
1 tbs Worcestershire sauce
1 cup thick and chunky salsa
1.5 tsp dried cumin
1 tsp dried garlic
1-1/2 cups dry elbow macaroni, uncooked
1 cup (divided) shredded Colby & Monterey Jack cheese
salt and pepper
sour cream (optional)

Start water boiling for pasta. Cook pasta "al dente" (according to package directions).  Brown ground beef and onions in large skillet over medium-high heat, drain.

Add Sloppy Joe sauce, water, salsa, Worcestershire, cumin and garlic to skillet; stir to combine. Bring to a boil, then reduce heat to medium.

Add beans and corn, thoroughly mix to combine.

When macaroni is ready, drain and add to meat mixture, stir to combine.  Add 3/4 cup of cheese to skillet, gently stir to mix in cheese.

Top with 1/4 cup cheese; cover and let stand 3 minutes or until cheese melts.  Serve and top with sour cream if desired.

Stove Top Stuffing Meatloaf

 

Stove Top Stuffing Meatloaf

1 1/2 lbs ground beef

1 (6 ounce) boxes Stove Top stuffing mix (any flavor)

1/2 cup water

2 eggs
Splash of Worchestire

1/3 cup ketchup

2 Tablespoons Mustard

1 Tablespoon Brown Sugar

 

 

Mix first five ingredients in a large bowl.  Pat into an 8 X 8 square pan.  Bake at 350 for 1 hour.  After 30 minutes, drain the meatloaf and put it right back in the oven for the last 30 minutes.  Drain again.  Mix the last three ingredients together and spread on top of the meatloaf. 

 

Keema Beef Curry

Keema Beef Curry

1 tablespoon canola oil
1 1/2 pounds lean ground sirloin
1 large onion, finely chopped
2 tablespoons minced fresh ginger
2 large garlic cloves, minced
1 1/2 tablespoons Madras curry powder
Salt and freshly ground pepper
1 large Yukon Gold potato, peeled and cut into 1/2-inch dice
1 1/2 cups low-sodium chicken broth
One 14-ounce can unsweetened coconut milk
One 14-ounce can diced tomatoes with their juices
1 1/2 cups frozen baby peas
Chopped cilantro, warm naan and steamed rice, for serving

In a large, deep skillet, heat the oil. Add the ground meat and cook over high heat, stirring to break up the lumps, until no longer pink, about 5 minutes.

Add the onion, ginger, garlic and curry powder and season with salt and pepper. Cook over high heat, stirring frequently, until the onion is softened, about 3 minutes. Add the potato, broth, coconut milk and the tomatoes and their juices and bring to a boil.

Cook over moderate heat, stirring occasionally, until the potato is tender, about 15 minutes.

Using the back of a spoon, lightly crush some of the potato. Add the peas and cook just until heated through. Serve in bowls with cilantro, naan and rice.

Recipe taken from: http://www.foodandwine.com/recipes/keema-beef-curry

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Keema Beef Curry

1 tablespoon canola oil
1 1/2 pounds lean ground sirloin
1 large onion, finely chopped
2 tablespoons minced fresh ginger
2 large garlic cloves, minced
1 1/2 tablespoons Madras curry powder
Salt and freshly ground pepper
1 large Yukon Gold potato, peeled and cut into 1/2-inch dice
1 1/2 cups low-sodium chicken broth
One 14-ounce can unsweetened coconut milk
One 14-ounce can diced tomatoes with their juices
1 1/2 cups frozen baby peas
Chopped cilantro, warm naan and steamed rice, for serving

In a large, deep skillet, heat the oil. Add the ground meat and cook over high heat, stirring to break up the lumps, until no longer pink, about 5 minutes. Add the onion, ginger, garlic and curry powder and season with salt and pepper. Cook over high heat, stirring frequently, until the onion is softened, about 3 minutes. Add the potato, broth, coconut milk and the tomatoes and their juices and bring to a boil. Cook over moderate heat, stirring occasionally, until the potato is tender, about 15 minutes.

Using the back of a spoon, lightly crush some of the potato. Add the peas and cook just until heated through. Serve in bowls with cilantro, naan and rice.

Recipe taken from: http://www.foodandwine.com/recipes/keema-beef-curry

Filet Mignon with Orange Cranberry Sauce

I will note that when I make this again, I will grill the meat instead of cooking it on the stove.  there's just something I love about the grilled taste.  I took this recipe directly from the Weight Watchers website!

Filet Mignon with Orange Cranberry Sauce

1/2 pound(s) Beef, filet mignon, trimmed, raw   

1/2 tsp black pepper, freshly ground   

1/4 tsp table salt   

2 tsp olive oil   

1 small shallot(s), or 1⁄2 small red onion, minced   

1 clove(s) (medium) garlic clove(s), minced   

1/4 cup(s) orange juice   

1/4 cup(s) red wine, or beef broth   

3 Tbsp dried cranberries   

Pat the filets dry with paper towels; sprinkle both sides with the pepper and salt. Heat 1 teaspoon of the oil in a medium heavy skillet over medium-high heat until very hot. Add the filets and cook until well browned, about 4 minutes. 

Heat 1 teaspoon of the oil in a medium heavy skillet over medium-high heat until very hot.

Add the filets and cook until well browned, about 4 minutes.

Turn and cook until the center is slightly less done than you'd like, 2 – 3 minutes for medium rare (the meat will continue to cook when you take it off the heat).

Transfer to a plate and loosely cover with foil.

Heat the remaining 1 teaspoon oil in the same skillet. Add the shallot and garlic; cook, stirring frequently, until softened, 2 – 3 minutes. Add the orange juice, wine, and cranberries; bring to a boil. Reduce the heat and simmer, stirring constantly, until thickened, 2 – 3 minutes. 

Return the filets to the pan and cook, swirling to coat them with the sauce. Serve at once.

Serves 4.  WW Points+ 8

Filet Mignon with Orange Cranberry Sauce

1/2 pound(s) Beef, filet mignon, trimmed, raw   

1/2 tsp black pepper, freshly ground   

1/4 tsp table salt   

2 tsp olive oil   

1 small shallot(s), or 1⁄2 small red onion, minced   

1 clove(s) (medium) garlic clove(s), minced   

1/4 cup(s) orange juice   

1/4 cup(s) red wine, or beef broth   

3 Tbsp dried cranberries   

Pat the filets dry with paper towels; sprinkle both sides with the pepper and salt. Heat 1 teaspoon of the oil in a medium heavy skillet over medium-high heat until very hot. Add the filets and cook until well browned, about 4 minutes.

Heat 1 teaspoon of the oil in a medium heavy skillet over medium-high heat until very hot.

Add the filets and cook until well browned, about 4 minutes.

Turn and cook until the center is slightly less done than you'd like, 2 – 3 minutes for medium rare (the meat will continue to cook when you take it off the heat).

Transfer to a plate and loosely cover with foil.

Heat the remaining 1 teaspoon oil in the same skillet. Add the shallot and garlic; cook, stirring frequently, until softened, 2 – 3 minutes. Add the orange juice, wine, and cranberries; bring to a boil. Reduce the heat and simmer, stirring constantly, until thickened, 2 – 3 minutes. Return the filets to the pan and cook, swirling to coat them with the sauce. Serve at once.

Serves 4.  WW Points+ 8

Meatballs and Gravy

This is my Mom's recipe and whenever I make it, it always reminds me of home.  Be sure to serve it with mashed potatoes and some fresh green beans on the side!  This recipe freezes well too!

Meatballs and Gravy

1 small onion, chopped

1 lb ground beef

1/2 cup Saltines, crushed

1 egg

Salt and Pepper, to taste

2 12oz cans beef broth

1/2 cup water

2 tbsp corn starch

Combine all of the ingredients together (except beef broth).  Add more crackers or onion if desired.  Form into 1 1/2 inch balls and brown meatballs in a little oil.  Simmer for 1/2 hour making sure to brown all of the sides of the meatball.  Add 1/2 can of beef broth and 1/2 can water and simmer 20 more minutes.  At the end of cooking time, add the rest of the beef broth.

Mix corn starch and a little water.  Mix and add to the gravy forming in the pan, to thicken.  Bring to a light boil until the gravy is thick.

You can cook these much longer than the recipe calls - just make sure that the meatballs are really done.  

Meatballs and Gravy

1 small onion, chopped

1 lb ground beef

1/2 cup Saltines, crushed

1 egg

Salt and Pepper, to taste

2 12oz cans beef broth

1/2 cup water

2 tbsp corn starch

Combine all of the ingredients together (except beef broth).  Add more crackers or onion if desired.  Form into 1 1/2 inch balls and brown meatballs in a little oil.  Simmer for 1/2 hour making sure to brown all of the sides of the meatball.  Add 1/2 can of beef broth and 1/2 can water and simmer 20 more minutes.  At the end of cooking time, add the rest of the beef broth.

Mix corn starch and a little water.  Mix and add to the gravy forming in the pan, to thicken.  Bring to a light boil until the gravy is thick.

You can cook these much longer than the recipe calls - just make sure that the meatballs are really done.  

Beef Stew Calzones

Beef Stew Calzones

1 pound thin, boneless sirloin steak, cut into 1-inch cubes

3 tablespoons flour

Salt and pepper

3 tablespoons extra-virgin olive oil

16 baby carrots (about 4 ounces), cut into thirds

1 rib celery, cut into 1/2-inch cubes

1 onion, cut into 1/2-inch cubes

1 cup red wine

1 cup beef broth

1/4 cup canned diced tomatoes

1 teaspoon dried italian seasoning

1 yellow-fleshed potato (about 1/2 pound), peeled and cut into 1/2-inch cubes

1 1/2 pound refrigerated pizza dough

In a large bowl, toss the steak with the flour; season with salt and pepper. 

In a medium dutch oven, heat the olive oil over medium-high heat. Add the steak and cook, turning, until browned, about 5 minutes. Using a slotted spoon, transfer to a plate. Add the carrots, celery and onion to the pot and cook for 3 minutes. Return the steak to the pot, add the wine and cook, stirring up the browned bits, until slightly reduced, about 2 minutes. Stir in the beef broth, tomatoes, Italian seasoning and 1 teaspoon each salt and pepper. Lower the heat to medium-low and cook, stirring occasionally, for 15 minutes. Stir in the potato and cook until tender, 10 to 12 minutes. Set aside to cool, about 15 minutes; coarsely shred the meat.

Meanwhile, preheat the oven to 475°. Divide the pizza dough into 4 pieces. Working with 1 piece at a time, roll out the dough to a 7-inch round. Arrange one-quarter of the beef stew on one side of the dough round. Lightly brush the edges of the dough with water and fold to enclose, crimping the edges to seal. Repeat with the remaining dough and stew.

Transfer the calzones to a flour-dusted rimmed baking sheet and bake until puffed and browned, 15 to 20 minutes.

Philly Cheeseteak Casserole

Philly Cheeseteak Casserole

1 (16 oz) pkg. bowtie pasta
2 T. vegetable oil
2 onions chopped
1 1/2 lb. ground beef
1 (10 oz) can cream of mushroom soup
1 soup can milk
4 (4 oz) can mushroom
1/2 t. thyme
4 C. shredded Cheddar cheese divided
salt and pepper to taste
1 C. bread crumbs
3 T. butter melted

Preheat oven to 375. Bring a large pot of lightly salted water to a boil. Add pasta and cook according to package directions. Drain and set aside. Heat vegetable oil in a skillet over medium heat. Sauté' onions until they begin to soften. Add ground beef and cook stirring until evenly browned. Drain off grease and pour into the bowl with the pasta. Stir in the soup, soup can of milk, mushrooms and thyme until well blended. Mix in 3 C. of the cheese, and season with salt and pepper. 

Pour the mixture into a greased 9x13 baking dish. In a small bowl, mix together the bread crumbs and melted butter. Mix in remaining cheese. Sprinkle the mixture evenly over the top of the baking dish. Bake 30-35 minutes or until top if golden and crispy.