Cheeseburger Soup ~ Cuisine at Home

1T olive oil
1 lb. ground round (93%)
1 c. diced onion, celery and carrot
1 tsp. minced garlic
3 c. broth
2 c. diced potatoes, peeled
1 ts. dried basil
1 T butter
1/4 c. flour
1 1/2 c. whole milk (or fat free evaporated milk)
2 c. grated sharp cheddar cheese (2%)
1/4 c. ketchup
2T. yellow mustard
Salt and Pepper to taste

Brown beef in olive oil over medium heat.  Cook until the meat begins to brown, then add the onion, celery, carrot and garlic.  Saute about 10 min.

Stir in the broth, potatoes, and basil; bring to a boil; reduce heat and simmer 10-12 minutes, or until potatoes are cooked through.

Melt remaining butter in a saucepan over medium heat.  Whisk in flour and cook 1-2 minutes, then add the milk, whisking until smooth, scraping the bottom of the pan.  Add the milk mixture to the soup and bring to a boil.  Reduce heat to a simmer.

Add cheese, ketchup, mustard, salt and pepper, stirring until the cheese is melted.

Serve with fries and chopped pickles.

YIELD:  about 8 cups; 1 c. = 8 WW PP

Orange Beef & Broccoli ~ WW Healthy & Happy Celebrations Cookbook

1 large bunch broccoli
4 navel oranges
1 T cornstarch
1/4 tsp. red pepper flakes
3 T reduced-sodium soy sauce (I used regular)
1 1/4 lb. flank steak, trimmed, halved lengthwise and thinly sliced crosswise (I used round steak)
1/3 c. water
1 red bell pepper, cut into thin strips
3 scallions, cut into 1" pieces
3 large garlic cloves, minced
1 T minced peeled fresh ginger

Remove florets from stems of broccoli and cut into bite size pieces.  Trim, peel and thinly slice stems.

Grate 1 tsp. orange zest from 1 orange, then squeeze 3/4 c. juice (from about 2 oranges)* into measuring cup.  Whisk in cornstarch, pepper flakes, orange zest and 2 T soy sauce.  Remove peel and pith from remaining oranges and cut into chunks.

Spray nonstick wok or large deep nonstick skillet with nonstick spray and set over medium-high heat (I used 1 tsp. olive oil).  Toss beef with remaining 1 T soy sauce in large bowl.  Add beef to skillet and stir-fry until beef is no longer pink, about 1 min. (Do the beef 1/2 at a time if the skillet isn't large enough for all of it in a single layer).  Remove from pan; keep warm.

Add broccoli and water to wok.  Cover and cook 1 minute.  Uncover, add bell pepper and stir-fry 1 minute.  Stir in scallions, garlic, and ginger; stir-fry until fragrant, about 1 minute.  Stir orange juice mixture and add to wok.  Stir-fry until sauce thickens, about 1 minute.  Stir in beef and cook until heated thoroughly through.  Spoon mixture onto platter and top with orange segments.  (I tossed the orange pieces in the last minute of cooking.)

YIELD:  6 servings; 1 serving (about 1 2/3 c.) = 6 WW PP

*I added water to my fresh OJ to measure 3/4 c.

**I served this with brown rice.  It was delicious!  You'll need to adjust the WW points accordingly for the rice.

Slow Cooker Lasagna ~ WW

1 lb. 93% fat free ground beef
1 small onion, chopped
1 medium garlic clove, minced
28 oz. can crushed tomatoes
15 oz. can tomato sauce
1 tsp. salt
1 tsp. oregano
1/2 tsp. basil
1/4 tsp. crushed red pepper flakes
1 c. part-skim ricotta cheese
1 1/2 c. part-skim mozzarella cheese
6 dry lasagna noodles, no cook variety (I just used uncooked whole grain lasagna)
1/2 c. shredded Parmesan cheese

Brown beef, onion and garlic.  Stir in tomatoes, tomato sauce, salt, oregano, basil and pepper flakes; simmer 5 minutes to allow flavors to blend.

In a medium bowl stir together ricotta cheese and 1 c. mozzarella cheese.

Spoon 1/3 of beef mixture into a 5 quart slow cooker.  Break 3 lasagna noodles in half and arrange over beef mixture; top with 1/2 of ricotta mixture.  Repeat with another layer and finish with remaining 1/3 of beef mixture.

Cover slow cooker and cook on low setting for 4-6 hours.  Remove cover; turn off heat.

Sprinkle remaining mozzarella cheese and the Parmesan cheese over top of lasagna.  Cover and let set until cheese melts and lasagna firms up, about 10 minutes.

YIELD: 6 servings; 1 serving = 9 WW PP

***I double this recipe, put it in a 9x13 pan, and bake it in the oven at 350F covered for 45 min; take the cover off and bake 15 minutes longer.  Let stand 15 minutes to firm up before cutting into 12 servings.

Jen's Chili ~ Mamamoz from SL

2 lb. ground beef
1 T chili powder
2 cloves garlic
1 tsp. cumin
1/2 tsp. salt
3 T flour
2 c. water
14 oz. can diced tomatoes
1 can red beans, drained
1 can black beans, drained
**Rice, pasta or tortilla chips

Brown beef with garlic and spices.  Stir in flour and water to coat.  Boil and cook until thickened.  Add tomatoes and beans.  Simmer.  Serve over rice, pasta or tortilla chips.

55 points for entire recipe.  I'm not sure how many cups this makes, so you'll have to measure and divide.

157g fat, 130.5g carbs, 42g fiber, 206g protein for entire recipe; divide by number of servings you serve to get nutritional info to calculate the points plus for each serving.

Pasta with Meat Sauce ~ Weight Watchers

4 tsp. olive oil
2 tsp. minced garlic
1 c. chopped onion (I also add chopped bell pepper and sliced mushrooms)
12 oz. 93% lean ground beef or turkey
14.5 oz. Italian style diced tomatoes (I just use diced tomatoes and add Italian seasoning)
1/2 tsp. dried basil
3 c. cooked whole wheat pasta

In a medium skillet over medium heat, saute garlic and onion (and additional veggies if you use them) in oil until lightly browned.  Add beef, cook 4 minutes until browned.  Add tomatoes and basil.  Simmer 10 minutes.  Serve over pasta.

YIELD:  4 servings
1 serving meat mixture with 3/4 c. whole wheat pasta = 7 WW points (This is a large serving); 7 WW P+

Mexican Meatloaf ~ Weight Watchers

This is just SO yummy!

1/2 lb. extra lean ground beef (93% or more)
1/2 pound lean ground turkey breast
2 large egg whites
2 oz. cornbread stuffing mix, dry (about 1 cup)**
1 medium onion, chopped
1/2 tsp. chili powder
1/4 tsp. ground cumin
4 oz. canned green chili peppers, chopped
8 oz. canned enchilada sauce, divided

Preheat oven to 375F.  Spray baking dish with oil. (I use a 9x13 baking dish).

Mix all ingredients ingredients using only HALF the ENCHILADA sauce.  Save the remainder for topping.

Shape into 1large loaf or 6 mini loaves.  Place in prepared pan.

Bake 1 hour for large loaf and about 40 min. for mini loaves.  Pour remaining enchilada sauce over top and bake 5 additional minutes.

YIELD:  6 servings
1 serving = 3 WW points (YES, only 3!!  And it's a nice size serving).
4 WW P+ (still an awesome bargain)
I think this would be SO yum with corn mixed in, but haven't tried it yet.

French Dip Sandwiches ~ Weight Watchers

1 medium Vidalia or other sweet onion, thinly sliced
Cooking spray (I used a tsp. olive oil)
2 tsp. salt-free onion and herb seasoning blend, divided
1/2 c. plus 2 T water
1 c. fat-free beef broth
12 oz very thinly sliced low sodium deli roast beef (such at Boar's head.  I used Dietz & Watson)
4 (2.5 oz) hoagie rolls, split lengthwise
4 (.8 oz.) slices reduced-fat Swiss cheese, torn in half

Preheat oven to 500F

Heat a large nonstick skillet over high heat; add onion.  Coat onion with cooking spray; stir in 1/2 tsp. seasoning blend.  Saute 11 to 12 minutes or until onion is tender and golden brown.  While cooking the onion, add 2 T of water at a time; cook each time until liquid evaporates, scraping pan to loosen browned bits.

While onion cooks, combine broth and remaining 1 1/2 tsp. seasoning blend in a medium saucepan; cook over medium heat until hot.  Remove pan from heat; add beef, pushing beef down into liquid until covered.  Let stand 5 min.

While beef stands, place hoagie rolls, cut sides up, on a baking sheet.  JBake at 500F for 4 min. or until bread is lightly toasted.

Remove beef from broth, allowing excess broth to drip back into pan; reserve broth.  Arrange beef evenly over bottom halves of rolls; top evenly with onion, cheese slices, and remaining bread halves.  Serve with warm broth for dipping.

YIELD:  4 servings (serving size, 1 sandwich and 2 T broth)
1 Serving = 7 WW points; 10g fat, 42g carbs, 2.7g fiber, 37.4g protein

Spicy Seven-Layer Taco Salad ~ Weight Watchers

3/4 lb. 93% fat free ground beef
2 tsp. chili powder
1 tsp. cumin
1/8 tsp. cayenne
1/2 tsp. salt
4 c. shredded romaine lettuce
2 chopped tomatoes (I use halved grape tomatoes)
1 c. rinsed and drained pinto beans (I use black beans)
3 scallions, sliced
1 c. fat free salsa
1/2 c. fat free sour cream
Fresh cilantro
**4 oz. 2% cheddar or mexi blend cheese, shredded

Brown beef and seasoning until beef is no longer pink, drain.

Layer lettuce, tomatoes, beans and scallions (and cheese if you are using it) in a glass bowl.  Top with ground beef, salsa and sour cream.  Sprinkle with cilantro.

YIELD:  4 servings
1/4 of the salad without cheese is 5 WW points; with cheese 7 WW points

Mom's Meat Loaf ~ Taste of Home

2 eggs
3/4 c. milk
2/3 c. finely crushed saltines
1/2 c. chopped onion
1 tsp. salt
pepper to taste
1/2 tsp. rubbed sage
1 1/2 pounds lean ground beef (I use 95% fat free)
3/4 c. ketchup
6 T brown sugar
1 tsp. Worcestershire sauce

In a large bowl, beat the eggs.  Add milk, saltines, onion, salt, sage and pepper.  Add beef and mix well.

Shape into 8 equal sized mini loaves and place on a baking sheet sprayed with oil.  Combine remaining ingredients; spread over mini loaves.

Bake at 350F for 40-45 minutes.

YIELD:  8 servings
1 mini meatloaf = 4 WW points; 5 WW P+

Tasty Meat Pie ~ Quick Cooking

1 lb. lean ground beef
1 small onion, chopped
11 oz. condensed beef with vegetables and barley soup, undiluted
1 can condensed golden mushroom soup, undiluted
3 medium potatoes, uncooked, cubed
4 medium carrots, sliced
1/4 tsp. salt
1/8 tsp. pepper
Pastry for double-crust pie

In a skillet cook beef and onion until meat is no longer pink; drain. Add the soups, potatoes, carrots, salt and pepper; mix well. Divide between two ungreased 9" pie plates.

On a floured surface, roll pastry to fit the top of each pie; place over filling. Seal and flute edges, cut slits in top.

Bake at 350F for 45-50 minutes or until golden brown. Let stand for 15 min. before slicing.

YIELD: 2 pies with 6 servings each

**I like pastry on the top and bottom. I also make one large pie with this recipe in the Pampered Chef deep dish baker.

Stuffed Meat Loaf ~ Taste of Home

2 eggs
2 T milk
1/4 c. ketchup
1 1/2 tsp. salt
1/8 tsp. pepper
1 1/2 lbs. lean ground beef

STUFFING:
1/2 lb. fresh mushrooms, sliced
1 medium onion, chopped
2 T butter
2 c. soft bread crumbs
2 T chopped fresh parsley
1/2 tsp. thyme and salt
1/8 tsp. pepper

In a large bowl, beat eggs, milk, ketchup, salt and pepper. Add beef and mix well.

Pat half of the meat mixture into a greased loaf pan; set aside.

For stuffing, saute the mushrooms and onion in butter until tender. Add bread crumbs, parsley, thyme, salt an dpepper; saute until crumbs are lightly browned. Spoon over meat layer; cover with remaining meat mixture and press down gently.

Bake at 350F for 1 hour or until no pink remains, draining fat when necessary.

YIELD: 6 servings

Slow Cooker Enchiladas ~ Taste of Home

1 lb. ground beef
1 c. chopped onion
1/2 c. chopped green pepper
16 oz. pinto beans, rinsed and drained
15 oz. black beans, rinsed and drained
10 oz. diced tomatoes and green chilies, undrained
1/3 . water
1 tsp. chili powder
1/2 tsp. cumin and salt
1/4 tsp. pepper
4 oz. shredded sharp cheddar cheese
4 oz. shredded Monetery Jack cheese
6 flour tortillas (7" each)

In a skillet, cook beef, onion an dgreen pepper until beef is browned and vegetables are tender; drain. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 10 min.

Combine cheese. In a 5 qt. slow cooker, layer 3/4 c. beef mixture, one tortilla and about 1/3 c. cheese. Repeat layers. Cover and cook on low for 5-7 hours.

YIELD: 4 servings

Dijon Sirloin Tips ~ Taste of Home

1 1/4 lbs. sirloin tips, cubed
2 T butter
1 T olive oil
3 c. sliced fresh mushrooms
1 garlic clove, minced
1/2 c. beef broth
1/4 c. white wine vinegar
1 1/2 tsp. soy sauce
2 tsp. Dijon mustard
2 tsp. cornstarch
1/2 c. whipping cream
Hot cooked noodles or rice

In a large skillet, brown meat in butter and oil; transfer to a 2 qt. baking dish. In the same skillet, saute mushrooms and garlic until tender, about 3 minutes. Pour mushrooms and liquid over meat. Cover and bake at 300F for 2 hours or until meat is tender.

In the same skillet, combine broth, vinegar and soy sauce; bring to a boil. Boil for 2 minutes; set aside.

Combine mustard, cornstarch and cream; stir into broth mixture. Bring to a boil; boil for 2 min., stirring constantly. Drain juices from baking dish into broth mixture. Cook over medium heat, stirring constantly, until chickened and bubbly. Add beef mixture. Serve over noodles.

YIELD: 4 servings

Classic Cabbage Rolls ~ Taste of Home

1 medium head cabbage, cored
1 1/2 c. chopped onion, divided
1 T butter
2 cans, 14 1/2 oz. each, Italian stewed tomatoes
4 garlic cloves, minced
2 T brown sugar
1 1/2 tsp. salt, divided
1 c. cooked brown rice
1/4 c. ketchup
2 T Worcestershire sauce
1/4 tsp. pepper
1 lb. 95% lean ground beef
1/4 lb. bulk Italian sausage
1/2 c. tomato juice

In a Dutch oven, cook cabbage in boiling water for 10 min. Rinse in cold water; drain. Remove 8 large outer leaves (refrigerate remaining cabbage for another use).

In a saucepan, saute 1 c. onion in butter until tender. Add tomatoes, garlic, brown sugar and 1/2 tsp. salt. Simmer for 15 min., stirring occasionally.

Meanwhile, in a bowl, combine rice, ketchup, Worcestershire sauce, pepper and remaining onion and salt. Add beef and sausage; mix well.

Remove thick vein from cabbage leaves for easier rolling. Place about 1/2 c. meat mixgture on each leaf; fold in sides. Starting at an unfolded edge, roll up leaf to completely enclose filling. Place seam side down in a skillet. Top with the sauce. Cover and cook over medium-low heat for 1 hour. Add tomato juice if desired. Reduce heat to low; cook 20 min. longer.

YIELD: 4 servings
1 serving = 10 WW servings

Garlic Beef Enchiladas ~ Taste of Home

1lb. 95% fat free ground beef
1 medium onion, chopped
2 T flour
1 T chili powder
1 tsp. salt and garlic powder
1/2 tsp. cumin
1/4 tsp. sage
14 1/2 oz. can stewed tomatoes

SAUCE:
6 garlic cloves
1/3 c. butter
1/2 c. flour
14 1/2 oz. beef broth
15 oz. tomato sauce
2 T chili powder
2 tsp. cumin and sage
1/2 tsp. salt
10 7" flour tortillas
8 oz. 2% Co-Jack cheese

In a saucepan over medium heat, cook beef and onion until meat is no longer pink; drain. Add flour and seasonings; mix well. Stir in tomatoes; bring to a boil. Reduce heat; cover and simmer for 15 min.

Meanwhile, in another saucepan, saute garlic in butter until tender. Stir in flour until blended. Gradually stir in broth; bring to a boil. Cook and stir for 2 min. or until bubbly. Stir in tomato sauce and seasonings; heat through.

Pour about 1 1/2 c. sauce into an ungreased 9x13 baking dish. Spread 1/4 c. beef mixture down the center of each tortilla; top with 1-2 T cheese. Roll up tightly; place seam side down over sauce. Top with the remaining sauce.

Cover and bake at 350F for 30-35 min. Sprinkle with remaining cheese. Bake, uncovered, 10-15 min. longer until cheese is melted.

YIELD: 10 servings
1 tortilla = 9

Roasted Tenderloin and Red Potatoes ~ Taste of Home

2 1/2 lb. beef tenderloin, trimmed
2 garlic cloves, thinly sliced
1 tsp. thyme
1 1/2 tsp. coarse ground pepper
3 T olive oil
7 small red potatoes, cut into chunks
1/2 c. beef broth

Cut small slits in the tenderloin; place a garlic slice in each slit. Combine thyme and 1 tsp. pepper; rub over beef. In a skillet, brown beef in oil. Remove to a roasting pan; cover and keep warm. Toss otatoes with remaining pepper; add to skillet. Cook and stir until lightly browned. Remove to the roasting pan. Gradually add broth to skillet; bring to a boil. Stir to loosen browned bits. Pour over meat and potatoes.

Bake, uncovered, at 375F for 25-40 min. or until meat reaches desired doneness (140F for rare, 160F for medium and 170F for well done).

YIELD: 10 servings
1 serving = 6 WW points

Oven Beef Hash ~ Taste of Home

3 c. diced cooked potatoes
1 1/2 c. cubed cooked roast beef
5 oz. fat free evaporated milk
1/4 c. minced fresh parsley
1/4 c. finely chopped onion
2 tsp. Worcestershire sauce
1/2 tsp. salt
1/8 tsp. pepper
1/3 c. crushed saltines
1 T butter, melted

In a bowl, combine the first 8 ingredients. Spoon into a greased 1 1/2 qt. baking dish. Combine saltines and butter; sprinkle over the top. Bake, uncovered, at 350F for 30 min. until heated through.

YIELD: 4 servings

Corned Beef 'n' Cabbage ~ Taste of Home

1 large onion, cut into wedges
1 cup apple juice
1 bay leaf
1 corned beef brisket with spice packet, about 3 lbs., cut in half
1 small head cabbage, cut into wedges

Place the onion in a 5 qt. slow cooker. Combine the apple juice, bay leaf and contents of spice packet; pour over onion. Top with brisket and cabbage. Cover and cook on low for 8-10 hours or until meat and vegetables are tender. Discard bay leaf before serving.

YIELD: 6 servings

Spicy Chuck-Wagon Soup ~ Taste of Home

2 T flour
1 T paprika
1 tsp. plus 1 T chili powder, divided
2 tsp. salt
1 tsp. garlic powder
3 lb. boneless beef chuck roast, cut into 1" pieces
1/4 c. olive oil
2 medium onions, chopped
28 oz. can stewed tomatoes, undrained
10 1/2 oz. can beef broth
1 bay leaf
1/2 tsp. cayenne pepper
5 medium red potatoes, cubed
4 medium carrots, sliced
10 oz. frozen white ccorn

In a large Ziploc bag, combine the flour, paprika, 1 tsp. chili powder, salt and garlic powder. Add beef, a few pieces at a time, and shake to coat. In a large soup kettle, brown beef in oil in batches. Stir in the onions, tomatoes, broth, bay leaf, cayenne and remaining chili powder. Bring to a boil. Reduce heat; cover and simmer for 30 min, stirring occasionally.

Add potatoes and carrots. Cover and simmer35-40 min. longer or until meat and vegetables are tender. Add corn and heat through. Discard bay leaf before serving.

YIELD: 8 servings (4 qts)

Easy Taco Casserole ~ Taste of Home

1 lb. 93% fat free ground beef
1 c. salsa
1/2 c. mayonnaise
2 tsp. chili powder
2 c. crushed tortilla chips
4 oz. shredded Colby cheese
4 oz. shredded Monterey Jack cheese
1 medium tomato, chopped
2 c. shredded lettuce

In a saucepan, brown ground beef; drain. Add salsa, mayonnaise and chili powder; mix well., In an ungreased 2 qt. baking dish layer half of the meat mixture, chips and cheeses. Repeat layers. Bake, uncovered at 350F for 20-25 minutes. Just before serving, top with tomato and lettuce.

YIELD: 6 servings