Beef and spaghetti pie

Beef And Spaghetti Pie
3/4 pound lean ground beef
1/2 cup chopped onion
1/8 teaspoon garlic powder
1 (12 ounce) can Italian stewed tomatoes
2 tablespoons butter or margarine
2 eggs, slightly beaten
1/2 cup grated Parmesan cheese
1 cup cottage cheese
1/2 cup shredded Mozzarella cheese
6 ounces spaghetti, cooked according to package directions
Heat oven to 350 degrees. Brown ground beef with onion and garlic powder until meat is no longer pink; drain. Return beef to skillet. Stir in stewed tomatoes. Toss hot spaghetti noodles with butter, eggs and Parmesan cheese. Spread in a buttered deep-dish pie plate. Spread with cottage cheese. Cover with meat mixture. Bake for 20 to 25 minutes, or until hot and bubbly. Sprinkle with Mozzarella cheese and bake for 5 minutes more.

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Ground beef stroganoff

Ground Beef Stroganoff
1 pound ground beef
1/4 cup chopped onion
1 clove garlic, minced
1 (10 3/4 ounce) can mushroom soup
1/4 teaspoon pepper
1 cup sour cream
1 teaspoon instant beef bouillon
1/2 teaspoon parsley
1 (8 ounce) package wide noodles, cooked and drained
Parsley for garnish
Cook ground beef in small amount of water in skillet; drain. Add onion and saute. Stir in garlic, mushroom soup, pepper, sour cream, bouillon and parsley. Heat thoroughly. Serve over hot noodles, garnish with parsley.
Makes 4 servings.

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Spicy cheese dip with ground beef

Spicy Cheese Dip With Ground Beef
1 pound lean ground beef
1/4 cup onions, finely chopped
1/2 large onion, finely chopped
1 1/2 pounds Velveeta cheese, cubed
1 (15 ounce) can Ro-tel tomatoes with green chili peppers
Brown ground beef and 1/4 cup onions in a large nonstick skillet. Break apart as needed. Drain. Combine beef with remaining ingredients in 2 to 3 quart slow cooker. Cover; cook on low for 2 1/2 hours, or until cheese is melted. Serve from slow cooker with scoop-shaped tortilla chips.
Note:
The smaller the Velveeta chunks, the faster they wil melt.
Variation:
Instead of the 1/4 cup onions, use 3/4 teaspoon garlic powder.
Makes 12 to 15 servings.

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Recipe of the day. Beefy spanish rice

Beefy Spanish Rice
1 pound ground beef
1 medium onion, chopped
1 medium green pepper, chopped
1 garlic clove; minced
1 can (14 1/2 ounces) stewed tomatoes
1 1/2 cups water
1 cup uncooked long grain rice
1 teaspoon salt
1/2 to 1 teaspoon chili powder
1/2 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon pepper
2 tablespoons tomato paste
In a large skillet, cook beef, onion, green pepper and garlic until the meat is browned; drain. Stir in tomatoes, water, rice, salt, chili powder, thyme, basil and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes, or until liquid is absorbed and rice is tender. Stir in tomato paste; heat through.
Note:
To add extra zest to this classic dish, stir in 1 teaspoon prepared mustard to the mixture before cooking.
Makes 4 servings.

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Healthy recipe: Leanne’s meatball and veggie stirfry

Leannes Meatball and Veggie

Stir Fry

Serves 4

INGREDIENTS:

1 pound ground beef

2 tablespoons coconut flour

Sea salt and freshly ground black pepper to taste

1/2 teaspoon dried thyme

1/2 tablespoon coconut oil

1 cup sliced mushrooms

1 large stalk celery, chopped

2 cups cauliflower florets

1/2 cup full fat coconut milk

1/4 cup low sodium beef broth

2 cloves garlic, minced

1/4 cup chopped green onion

Prep time: 5 minutes

Cook time: 14 minutes

COOKING INSTRUCTIONS: In a large bowl, mix the first 4 ingredients (beef through thyme). Form

meat mixture into meatballs.

In a large skillet over medium heat, heat coconut oil. To the oil, add the meatballs and cook on each

side for 2 minutes, until brown. To the meatballs, add the mushrooms, celery and cauliflower.

In a large bowl, mix the remaining ingredients (coconut cream through green onion). Pour sauce over

meatballs and simmer for 10 minutes, until meatballs are no longer pink in the center and vegetables

are tender. Serve warm.

SERVING SUGGESTION: Steamed green beans.

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Recipe of the day. Convenient slow cooker lasagna

Convenient Slow Cooker Lasagna
1 pound ground beef
1 (29 ounce) can tomato sauce
1 (8 ounce) package lasagna noodles, uncooked
4 cups shredded Mozzarella cheese
1 1/2 cups cottage cheese
Spray the interior of a 6 quart slow cooker with nonstick cooking spray. Brown the ground beef in a large nonstick skillet; drain off drippings. Stir in tomato sauce; mix well. Spread one-fourth of the meat sauce on the bottom of the slow cooker. Arrange one-third of the uncooked noodles over the sauce. Combine the cheeses in a bowl. Spoon one-third of the cheeses over the noodles. Repeat these layers twice. Top with remaining sauce. Cover; cook on low for 4 hours.
Variations:
* Add 1 chopped onion to the ground beef when browning.
* Add 1 teaspoon salt to the tomato sauce and beef mixture.
* Add 1/2 cup grated Parmesan cheese to the cheese mixture.
* Add 1/2 cup additional shredded Mozzarella cheese to the top of the lasagna 5 minutes before serving.
Makes 6 to 8 servings.

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Recipe-Fantastic beef fajitas

Fantastic Beef Fajitas
1 pound beef top sirloin or flank steak, trimmed and cut into 1/4 inch strips
5 tablespoons vegetable oil, divided
2 tablespoons lemon juice
1 teaspoon dried oregano
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium sweet red pepper, cut into thin strips
1/2 medium onion, sliced
8 flour tortillas, warmed
2 ripe avocados, peeled and sliced
Salsa
Sour cream
In a large resealable plastic bag, combine 3 tablespoons oil, lemon juice, oregano, garlic, salt and pepper; add beef and toss to coat. Refrigerate for 3 hours, or overnight, turning occasionally. Remove meat and discard marinade. In a skillet, heat 1 tablespoon of oil. Saute red pepper and onion until crisp-tender; remove and set aside. Heat remaining oil; cook meat for 2 to 4 minutes, or until it reaches desired doneness. Return vegetables to pan; heat through. Place a spoonful of meat and vegetables on each tortilla. Top with avocado, salsa and sour cream; roll up.
Variation:
For an authentic bold flavor, add 1 teaspoon ground cumin to the marinade.
Makes 4 to 6 servings.