Ground beef or turkey recipes

sbusarah

One Pot Dinner

1/2 lb ground beef or turkey
1 med onion, chopped
1 cup chopped celery
3/4 cup chopped green pepper
2 teaspons Worcestershire sauce
1 teaspoon salt, optional
1/2 teaspoon dried basil
1/4 teaspoon pepper
2 cups uncooked medium egg noodles
1 can (16 oz) kidney beans, rinsed and drained
1 can (14 1/2 oz) stewed tomatoes
3/4 cup water
1 beef bouillon cube

In a large saucepan or skillet, cook the ground meat, onion, celery, and green pepper over medium heat until meat is no longer pink and veggies are crisp-tender; drain. Add the Worcestershire sauce, salt if desired, basil and pepper. Stir in the noodles, beans, tomatoes, water, and bouillon. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until noodles are tender, stirring occasionally.

Servings: 5
1 cup= 282 calories
5 g fat
2 g fiber

sbusarah

By the way all nutritional info. is based on using beef.

Stovetop Meat N Shells

4 oz uncooked medium pasta shellss
1 lb ground beef or turkey
1 medium onion, chopped
1 garlic clove, minced
1 can (15 oz) crushed tomatoes
1 can (8 oz) tomato sauce
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper

Cook pasta according to package directions. Meanwhile in a large saucepan, cook the meat, onion, and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomatoe sauce, sugar, salt, and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes. Drain pasta; stir into beef mixture and heat through.

Servings 4
1 1/4 cups=339 calories
9 g fat
4 g fiber

sbusarah

Taco Casserole

1 lb ground beef or turkey
1/4 cup chopped onion
1/4 cup chopped green pepper
1 envelope taco seasoning
1/2 cup water
1 cup crushed tortilla chips
1 can (16 oz) refried beans
1 cup (4 oz) shredded cheddar cheese
Toppings: chopped lettuce, tomatoes, sliced ripe olives, sour cream, and salsa

In a large skillet, cook meat, onion, and green pepper over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Cook and stir until thickened, about 3 minutes; set aside. Place chips in a greased 8 in square baking dish. In a small bowl, stir refried beans; spread over chips. Top with meat mixture and cheese. Bake, uncovered, at 375 degrees for 15-20 minutes or until heated through. Top with lettuce, tomatoes, and olives. Serve with sour cream and salsa.


Servings: 4
405 calories
12 g fat
6 g fiber

Not sure if calories and fat include toppings.

Aeriel

Just copied from my recipe page....didn't have time to write it all out again.

Hamburger Soup (9 oz per serving as prepared here)

Ingredients (Calories Carbs Fat Protein Iron Calcium)

Beef - Ground, 90% lean meat / 10% fat, crumbles, cooked, pan-browned (hamburger), 1100 g 2,530 0 132 313 188 18
Carrots - Raw, 3 cup, chopped 157 37 1 4 6 13
Water - From Well, 32 fl oz 0 0 0 0 0 0
No Name (Superstore) - Chick Peas, 1 container (2.2 cup (250 ml) ea.) 454 73 6 24 22 9
Knorr - Oxo Beef Bouillon, 3 sachet (4.5 g) about 3/4 cup prepared 30 6 0 3 0 0
Generic - Yellow Onion, 2 medium 92 22 0 2 0 0
No Name - Canned Mushrooms, Pieces & Stems, 600 ml (1/2 cup) 96 14 0 10 10 0
Lea & Perrins - the Original Worchestershire Sauce, 3 tsp. 15 3 0 0 6 0
Campbell's - Tomato Soup - Condensed, 1 container (1 3/10 cups ea.) 225 50 0 5 10 0
Spices - Oregano, dried, 1 tsp, ground 6 1 0 0 4 3
Spices - Tarragon, dried, 0.5 tbsp, leaves 3 0 0 0 2 1
Spices - Garlic powder, 1 tsp 9 2 0 0 0 0
Aylmer's - Diced Tomatoes, 1 container (3 cup (125 ml) ea.) 150 36 0 6 24 36
Safeway - Pot Barley, 1/2 cup (33g) uncooked 200 48 1 6 0 0

Total: 3967 292 140 373 272 80
Per Serving: 248 18 9 23 17 5

Brown hamburger and onion. Add all other ingredients to large pot and start simmering. Add hamburger and onion, adjust flavour as desired. Simmer minimum 1 hour until barley cooked, longer for better flavour.

sbusarah

Chuck Wagon Wraps

1 lb ground beef or turkey
1 can (28 oz) bbq flavored baked beans
2 cups frozen corn, thawed
4 1/2 teaspoons Worcestershire sauce
1 cup (4 oz) shredded reduced fat cheddar cheese
12 flour tortillas (8 inches) warmed (can substitute corn or wheat)
3 cups shredded lettuce
1 1/2 cups chopped fresh tomatoes
3/4 cup reduced fat sour cream

In a large skillet, cook meat over medium heat until no longer pink; drain. Stir in beans, corn and Worcestershire sauce; mix well. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through. Sprinkle with cheese; cook 1-2 minutes longer. Spoon about 1/2 cup off center on each tortilla; top with lettuce, tomatoes, and sour cream. Roll up.

Yields: 12 servings
373 calories per wrap
11 g fat
4 g fiber

sbusarah

Thank you for sharing Aeriel! I couldn't tell how many lbs of beef it calls for in your recipe.

angelsxzist

Thanks guys. These are great!

sbusarah

Perfect for a large family or for making enough to eat and freeze :happy:

Four Pasta Meat Bake

8 cups uncooked pasta (four assorted pasta shapes of your choice)
2 lbs ground beef or turkey
2 med green peppers, chopped
2 med onion, chopped
2 cups sliced fresh mushrooms
4 jars (26 oz each) meatless spaghetti sauce
2 eggs, lightly beaten
4 cups (16 oz) shredded part skim mozzarella cheese

Cook pasta according to package directions. Meanwhile, in a large skillet, cook the meat, peppers, onions, and mushrooms over medium heat until meat is no longer pink; drain. Drain pasta and place in a large bowl; stir in the meat mixture, two jars of spaghetti sauce and eggs. Transfer to two greased 3 qt baking dishes. Top with remaining sauce; sprinkle with cheese. Bake, uncovered, at 350 degrees for 25-30 minutes or until a thermometer reads 160 degrees

Servings: 16-20 (2 casseroles)
265 calories per serving
9 g fat
2 g fiber

Aeriel

Sorry. 1100g was roughly 2lbs 8 ounces. My scale was in pounds, but the meat on MFP was in grams! LOL

sbusarah

Chili Macaroni

1/3 cup uncooked elbow macaroni
1/3 lb ground beef or turkey
1/4 cup chopped onion
1 cup canned diced tomatoes
3/4 cup tomato juice
3/4 cup canned kidney beans, rinsed and drained
1 small garlic clove, minced
3/4 teaspoon chili powder
1/8 teaspoon salt
1/8 teaspoon dried oregano
1/8 teaspoon pepper
2 tablespoons sweet pickle relish

Cook macaroni according to package directions. Meanwhile, in a large skillet, cook meat and onion over medium heat until meat is no longer pink; drain. Add the tomatoes, tomato juice, beans, garlic, chili powder, salt, oregano, and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Drain macaroni; add to meat mixture. Stir in pickle relish; heat through.

Servings: 2
1 3/4 cups = 1 serving
314 calories
6 g fat
8 g fiber

agdeierl

Taco Casserole

1 lb ground beef or turkey
1/4 cup chopped onion
1/4 cup chopped green pepper
1 envelope taco seasoning
1/2 cup water
1 cup crushed tortilla chips
1 can (16 oz) refried beans
1 cup (4 oz) shredded cheddar cheese
Toppings: chopped lettuce, tomatoes, sliced ripe olives, sour cream, and salsa

In a large skillet, cook meat, onion, and green pepper over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Cook and stir until thickened, about 3 minutes; set aside. Place chips in a greased 8 in square baking dish. In a small bowl, stir refried beans; spread over chips. Top with meat mixture and cheese. Bake, uncovered, at 375 degrees for 15-20 minutes or until heated through. Top with lettuce, tomatoes, and olives. Serve with sour cream and salsa.


Servings: 4
405 calories
12 g fat
6 g fiber

Not sure if calories and fat include toppings.

This sounds SO delicious! It reminds me of a Devin Alexander recipe that I really love. I'll be trying this one soon! Thanks!

Monda

bump

mel_istheshit

This is from eatingwell.com. We're having it for dinner tonight. I plan to use dijon mustard and nutmeg in the cheese sauce instead of tumeric because I don't have any tumeric and that is normally what i'd put in a cheese sauce. Sounds delish though! I'm also subbing in ground turkey.

Broccoli, Beef & Potato Hotdish
From EatingWell: September/October 2010 — Subscribe to EatingWell Magazine Today!
This easy casserole, full of ground beef, roasted broccoli and topped with hash browns, was inspired by the classic Minnesota Tater Tot hotdish. Roasting the broccoli before adding it to the casserole gives the whole dish a much more complex and exciting flavor, but it’s by no means necessary. If you want to keep it simple, skip roasting the broccoli (Step 2) and use 6 cups frozen broccoli, thawed, in its place (omit 1 tablespoon oil, as well).



8 servings
Active Time: 45 minutes
Total Time: 1 hour 40 minutes
Ingredients
1 1/2 pounds broccoli, cut into 1-inch florets (about 6 cups)
2 tablespoons canola oil, divided
1 1/2 pounds 95%-lean ground beef
1 large onion, chopped
2 tablespoons Worcestershire sauce
1 teaspoon garlic powder
1 1/4 teaspoons salt, divided
4 cups low-fat milk
1/3 cup cornstarch
2 cups shredded sharp Cheddar cheese, preferably orange
1/4 teaspoon ground turmeric
4 cups frozen hash-brown or precooked shredded potatoes (see Note)
1 large egg, lightly beaten
1/2 teaspoon freshly ground pepper
Canola or olive oil cooking spray
1/4 teaspoon Hungarian paprika, preferably hot
Preparation
Preheat oven to 450°F.
Toss broccoli with 1 tablespoon oil in a large bowl. Spread out on a baking sheet and roast, stirring once halfway though, until just soft and browned in spots, about 15 minutes.
Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add beef and onion and cook, breaking up the beef with a wooden spoon, until the beef is browned and the onion is softened, 10 to 12 minutes. Stir in Worcestershire, garlic powder and 1/4 teaspoon salt. Set aside.
Whisk milk and cornstarch in a large saucepan. Bring to a boil over medium-high heat, whisking often, until bubbling and thickened enough to coat the back of a spoon, 6 to 8 minutes total. Remove from the heat and stir in Cheddar, 3/4 teaspoon salt and turmeric until the cheese is melted.
Spread the beef mixture in a 9-by-13-inch (or similar 3-quart) baking dish. Top with the broccoli and pour the cheese sauce evenly over the top.
Combine potatoes, egg, pepper and the remaining 1/4 teaspoon salt in a medium bowl. Sprinkle evenly over the casserole. Coat the top with cooking spray.
Bake the casserole until it is bubbling and the potatoes are beginning to brown, about 40 minutes. Sprinkle with paprika. Let stand for 10 minutes before serving.
Tips & Notes
Make Ahead Tip: Prepare through Step 6; cover and refrigerate for up to 1 day or freeze for up to 1 month (defrost in the refrigerator for 2 days before baking). Let stand at room temperature for 30 minutes before baking (Step 7).
Note: Precooked shredded potatoes can be found in the dairy section of most supermarkets or near other fresh prepared vegetables in the refrigerated produce section. To make your own, halve 1 pound unpeeled baking potatoes; cook in lightly salted boiling water until slightly tender but still firm in the center, 7 to 10 minutes. Let cool on a clean cutting board. Shred using the large holes of a box grater.
Nutrition
Per serving: 411 calories; 19 g fat (10 g sat, 8 g mono); 115 mg cholesterol; 26 g carbohydrates; 0 g added sugars; 34 g protein; 4 g fiber; 737 mg sodium; 861 mg potassium.
Nutrition Bonus: Vitamin C (140% daily value), Vitamin A (63% dv), Calcium (42% dv), Zinc (41% dv), Potassium (25% dv), Folate & Iron (20% dv), Magnesium (16% dv).
2 Carbohydrate Serving
Exchanges: 1 starch, 1/2 low-fat milk, 1 vegetable, 3 medium-fat meat, 1 fat

MOMvsFOOD

Hi Everyone!

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Please check it out!

http://www.momvsfood.blogspot.com/

barbosa22

BUMP

jewels30fwa

I went to your website, but can't find the nutritional facts on the recipes. I desperately am trying to find healthy, good, quick meal ideas.