Mini Meatloaves

Mini Meatloaves
 
Author:
Ingredients
  • 1 can (8 oz) Tomato Sauce
  • 3 tablespoons firmly packed brown sugar
  • 1 tablespoon mustard
  • 1 pound ground chuck beef (80% lean)
  • 1 can (14.5 oz) Diced Tomatoes, drained
  • ⅓ cup finely chopped yellow onion
  • ¾ cup Italian-style bread crumbs
  • 1 egg, beaten
  • ⅛ teaspoon salt
  • ⅛ teaspoon ground black pepper
Instructions
  1. Preheat oven to 400°F. Lightly spray muffin pan with cooking spray and set aside. Combine tomato sauce, brown sugar and mustard in small bowl; set aside.
  2. Combine all remaining ingredients in large bowl. Add ¼ cup reserved sauce mixture (from above) to meat mixture and mix in. Divide meat mixture evenly and place into prepared muffin cups.
  3. Bake 25 minutes or until no longer pink in centers (165°F). Top each mini loaf with 1 tablespoons sauce; bake 5 minutes more or until sauce is set. Serve with remaining sauce.

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Crispy Beef Tacos

Recipe from the Recipe Rehab book

Crispy Beef Tacos
 
Author:
Serves: 4
Ingredients
  • 8 corn tortillas
  • Nonstick cooking spray
  • 1 tablespoon olive oil
  • 1 small red onion, chopped
  • 2 garlic cloves, minced
  • ¾ pound 90 percent lean ground beef
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon sun-dried tomato paste
  • 1 teaspoon red pepper flakes
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cumin
  • 1 (8-ounce)can low-sodium tomato sauce
  • ½ cup fresh cilantro, coarsely chopped
  • 4 scallions, white and green parts, chopped
  • Toppings :
  • 2 cups shredded lettuce
  • ½ cup reduced-fat shredded cheddar cheese
  • 1 jalapeno, halved lengthwise, seeded if desired, and sliced
  • ¼ cup fat-free sour cream
Instructions
  1. Preheat the oven to 300?F. Wrap the tortillas in damp paper towels and microwave on high for 30 seconds, until pliable. Discard the paper towels and coat the tortillas with nonstick spray.
  2. Fold the tortillas over the lip of a 13-by-9-inch baking dish with handles. Bake until crisp and firm, about 15 minutes.
  3. In a large nonstick skillet, heat the olive oil over medium heat. When the oil is hot, add the onion and garlic. Cook and stir for a few minutes, until soft. Add the beef, breaking the meat up with the back of a spoon, until cooked through, 4 to 5 minutes. Season with salt and pepper.
  4. Add the sun-dried tomato paste, red pepper flakes, oregano, and cumin, stirring to combine. Stir in the tomato sauce. Cook for another 5 minutes, until the mixture is thick. Remove from the heat and add the cilantro and scallions.
  5. To serve, put a couple of tablespoons of the meat mixture in a taco shell. Top with lettuce, cheese, jalapeno, and sour cream.

 

Homemade Spaghetti

 

 

Homemade Spaghetti
 
Author:
Ingredients
  • 1 pound spaghetti
  • 2 pounds ground beef
  • 2 tsp minced onion
  • 1 tsp minced garlic
  • 1 (6 ounce) can tomato paste
  • 2 (10.75 ounce) cans condensed tomato soup
  • 2½ cups water
  • 1 can diced tomatoes (I used the one that had garlic, oregano, and basil seasoning already in it)
Instructions
  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Brown ground beef with the onion and garlic until meat is brown. Drain. Return meat mixture to pan with tomato paste, tomato soup, diced tomatoes, and water. Cook, stirring, until heated through and thickened, 5 to 15 minutes. Serve over cooked pasta.