Salisbury Steak
Yield: 4 servings; 5 points per serving
1 lb extra lean beef
1 pack onion soup mix
1 can healthy request cream mushroom soup
3/4 cup water
1 cup FF beef broth
2 TB quick oats
small can drained mushrooms
Mix water, meat, quick oats, and onion mix. Make into 4 large patties. Put on Med/High heat and brown both sides. Combine other ingredients pour over patties. Reduce heat to med./low. Cover and simmer 25-30 minutes.
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Un-Stuffed Cabbage Roll Casserole
Yield: 6 servings; 6 points per serving
1.5 Pound Extra Lean Ground Beef
2 Medium Onions, chopped
6 Cloves Garlic, minced
1 teaspoon Salt
1/2 teaspoon Pepper
16 oz. Tomato Sauce
1 Cup Water
1/2 Cup Uncooked Long Grain Rice
1 (16 oz.) Bag Dole Classic Coleslaw Mix
Preheat oven to 350 degrees. Brown the beef until no longer pink. Drain if necessary. Add the onions, garlic, salt, pepper, tomato sauce, water, uncooked rice, and Morningstar crumbles. Bring to a simmer and cook until the rice is partially cooked (about 10-15 minutes). Spray a 9X13 pan with non-stick cooking spray. Layer half of the coleslaw mix into the bottom, then spread half of the meat mixture on top of that. Repeat layers. Do not stir. Cover tightly with a piece of foil and bake for 1 1/2 hours or until the cabbage is tender.
Notes: If you use brown rice, you will probably have to double the tomato sauce.
Reviews for Un-Stuffed Cabbage Roll Casserole
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Heavenly Hamburger Casserole
Yield: 8 servings; 6 points per serving
1 pound Lean Ground Beef
1 clove garlic -- diced fine
Salt and pepper to taste
1 teaspoon sugar
25 ounces tomato sauce -- 3 (8oz) cans
8 ounces egg noodles
6 green onions -- sliced
4 ounces nonfat sour cream
8 ounces nonfat cream cheese -- pkg
1/2 cup nonfat cheddar cheese -- grated
Brown the beef and garlic and drain..then add the salt, pepper,sugar and tomato sauce simmer for 30 minutes.
Cook the egg noodles place the noodles in the bottom of a casserole dish spray with non stick spray. Mix the green onions, sour cream, and cream cheese Spread over the top of the noodles. Place the meat mixture on the top of this. Sprinkle the cheddar cheese on top(and spray a bit with non stick spray so it melts better) Bake at 350° for 40 minutes or until bubbles.
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Country Salisbury Steak
Yield: 6 servings; 6 points per serving
1-1/2 lb.extra lean ground beef
1 pag. (6 oz.) stove top mix for chicken
1-1/2 cup water
3/4 cup chopped onion
1 pag. (8 oz.) fresh mushrooms, sliced
1/2 cup kraft original bbq sauce
Preheat oven to 375. Mix meat, stuffing mix and 1-1/4 cup water and the onions until well blended. Shape into 6 1/2 inch thick oval patties. Place on 15x10x1 in. baking pan. Bake 25 min. or until cooked through.
Spray large nonstick skillet with cooking spray. Add mushrooms; cook on medium high heat 5 minutes or until brown, stirring occasionally. Add bbq sauce and remaining 1/4 cup water. Reduce heat to low. cook 1 to 2 minutes or until sauce is heated through. Serve over patties.
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Three Cheese Noodle Bake
Yield: 12 servings; 4 points per serving
10 oz 95% lean/5% fat raw ground beef
26 oz jar pasta sauce
1 tsp sugar
1/4 cup red wine
4 oz Kraft Philadelphia Brand Free Fat-Free Cream Cheese
1 cup fat-free cottage cheese
1/2 cup RF sour cream
12 oz uncooked whole-wheat pasta
3 oz part-skim mozzarella cheese
Brown ground beef. Add pasta sauce, wine and sugar. Cook on low. Boil pasta per box directions. Mix cream cheese, cottage cheese and sour cream. Mix pasta and meat sauce. Layer 1/2 of pasta and sauce, all of cheese mixture, then the remaining pasta. Top with mozarella. Bake at 350 for 30 minutes or until hot and bubbly.
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Impossible Cheeseburger Pie
Yield: 8 servings; 4 points per serving
1 lb Lean Ground Beef
1 Large onion, chopped (1 cup)
1/2 tsp Salt
1 cup Low Fat shredded cheddar cheese
1/2 cup Low Fat Bisquick
1 cup 1% Milk
1 Eggs
Preheat oven to 400 degrees. Spray 9" pie plate with cooking spray.
In skillet, cook beef and onion over med heat 8-10 min, drain. Stir in salt, spread in pie plate and sprinkle with cheese.
In small bowl, mix remaining ingredients with fork or wire wisk until well blended. Pour into pie plate on top of other mixture.
Bake 25 min or until knife inserted in center comes out clean.
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Deep Dish Pizza Casserole
Yield: 6 servings; 6 points per serving
1 pound ground round
1 (15-ounce) can chunky Italian-style tomato sauce
Cooking spray
1 (10-ounce) can refrigerated pizza crust dough
1 ½ coup (6 ounces) preshredded part-skim mozzarella cheese
Preheat oven to 425 degrees. Cook meat in nonstick skillet over medium-high heat until browned, stirring until it crumbles. Add any dry spices or herbs to flavor meat. Drain, if necessary, and return to skillet. Add tomato sauce, and cook until heated.
While meat cooks, coat a 13 x 9-inch baking dish with cooking spray. Unroll pizza crust dough, and press into bottom and halfway up sides of baking dish. Top bottom of pizza crust with meat mixture.
Bake, uncovered, at 425 degrees for 12 minutes. Top with cheese, and bake 5 additional minutes or until crust is browned and cheese melts. Cool 5 minutes before serving.
Calories 277 Carbs 28.5g Fat 7.7 Fiber 1.6g Protein 22.6g Cholesterol 49mg Sodium 667 mg Calcium 208mg Iron 3.1mg
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Sloppy Joe Supreme
Yield: 6 servings; 5 points per serving
1 cup Reduced Fat Bisquick
1/2 cup water
6 serving Fat Free Cheese (1 1/2 cups shredded)
1/4 cup Egg Substitute
1 pound 95% lean/5% fat raw ground beef (or better
1/2 cup ketchup
1/2 tsp table salt
8 oz canned tomato sauce
Heat oven to 400°F. In small bowl, stir together RF Bisquick mix, 1 cup of the cheese, the water and egg substitutes; set aside.
In ovenproof 10-inch skillet, cook beef over medium heat about 8 minutes, stirring occasionally, until brown; drain. Stir in ketchup, salt and tomato sauce. Heat over medium-high heat, stirring occasionally, until hot.
Pour Bisquick mixture over top. Bake 25 to 30 minutes or until golden brown. Sprinkle with remaining 1/2 cup cheese.
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Sloppy Joe Pie
Yield: 8 servings; 4 points per serving
7 1/2 oz Pillsbury Country Biscuits
2/3 cup Kraft 2% Milk Natural cheese Finely Shredded Sharp Cheddar Cheese
2 Tbsp fat-free skim milk
8 3/4 oz canned yellow corn
1/2 cup onion(s)
8 oz canned tomato sauce
1/4 cup water
1 1/2 oz French's Sloppy Joe Seasoning
1/3 cup corn meal
4 serving(s) Ground Beef 96% Lean 4 oz
In skillet, brown beef and onion; drain. Stir in tomato sauce, corn, and sloppy joe seasoning; cook over medium heat until bubbly. Reduce heat and simmer 5 minutes; remove from heat and set aside.
Separate biscuits and use rolling pin to flatten each into a 3-1/2 inch circle. Dip both sides in milk and then in corn meal.
Place seven biscuits around side and three on bottom of an ungreased pie plte. Press biscuits together to form a crust, leaving a scalloped edge around the rim.
Sprinkle crust with HALF of shredded cheese. Spoon beef mixture over cheese. Bake at 375 degrees for 20-25 minutes or until crust is deep golden brown. Sprinkle with remaining cheese. Let stand for 5 minutes before serving.
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Taco Squares
Yield: 6 servings; 6 points per serving
1 (8 ounce) Can Pillsbury Refrigerated Crescent Rolls 8 ounces
8 oz Ground 90% Lean Turkey or Beef
3/4 Cup Chopped Green Bell Pepper
1/2 Cup Chopped Onion
1 3/4 Cups Hunts Tomato Sauce (15 ounce can)
6 Ounce Red Kidney Beans, drained and slightly mashed (8 ounce can)
1 Tablespoon Taco Seasoning
3/4 cup Shredded Kraft Reduced Fat Taco or Cheddar Cheese
Preheat oven to 375º. In a large skillet sprayed with olive-flavored cooking spray, saute meat, green pepper and onion until meat is browned and vegetables are tender, about 10 minutes. Add tomato sauce, kidney beans and Taco seasoning. Lower heat and simmer until heated through.
Meanwhile, pat crescent rolls in a 9x13 inch cookie sheet sprayed with olive-flavored cooking spray, being sure to seal perforations. Bake 6 to 8 minutes or until lightly browned. Spread hot meat mixture over lightly browned crust. Continue baking an additional 10 minutes. Sprinkle Cheddar cheese over top and bake an additional 5 minutes or until cheese melts. Let set 2 or 3 minutes before serving. Cut into 12 pieces.
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Smothered Hamburger and Onions
Yield: 6 servings; 4 points per serving
1 pound lean ground beef or turkey
1/4 tsp black pepper
1 3/4 c beef broth (14 1/2 ounce can)
6 tbsp bread crumbs
2 cups sliced onions
3 tbsp flour
In a large bowl combine meat, black pepper, 1/4 cup beef broth, and bread crumbs. Use a 1/3 cup measure out and form 6 patties. Place patties in a large skillet sprayed with cooking spray and brown on both sides.
Layer onions evenly over browned patties. In a covered jar combine remaining beef broth and flour. Shake well to combine. Pour broth mixture evenly over onions. Lower heat and let simmer 20-25 minutes.
For each serving place 1 patty on plate and evenly spoon onion sauce over top.
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Italian Casserole
Yield: 6 servings; 7 points per serving
1 pound extra lean ground beef
1/4 cup chopped onion
1 cup bottled reduced-fat pasta sauce
1/2 cup fat-free sour cream
1 1/2 cup shredded fat-free mozzarella cheese
8 oz Pillsbury Reduced-Fat Crescent(s)
1/4 cup grated Parmesan cheese
1/2 Tbsp Land O Lakes Stick Light Butter
Heat oven to 375°F. In large skillet, cook ground beef and onion over medium heat for 8- 10 minutes or until beef is thoroughly cooked, stirring frequently. Drain. Stir in pasta sauce; cook until thoroughly heated.
Meanwhile, in medium bowl, combine mozzarella cheese and sour cream; mix well.
Pour hot beef mixture into ungreased 11x7-inch (2-quart) glass baking dish. Spoon cheese mixture over beef mixture.
Unroll dough over cheese mixture. In small bowl, mix Parmesan cheese and butter. Spread evenly over dough.
Bake at 375°F. for 18 to 25 minutes or until deep golden brown.
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Pot of Pizza
Yield: 6 (1 cup) servings; 6 points per serving
8 ounces extra lean ground beef or turkey
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup (one 2.5 ounce jar) sliced mushrooms, drained
1 3/4 cup (one 15-ounce can) Hunt's Tomato Sauce <-- I used Hunt's pizza sauce
1 teaspoon Italian Seasoning
1 teaspoon Splenda
3 cups cooked noodles, rinsed and drained
1/4 cup shredded Kraft reduced-fat Parmesan
1/4 cup shredded Kraft reduced-fat Mozzarella cheese
Spray large skillet with olive-oil-flavored cooking spray, brown meat, onion and green pepper. Stir in mushrooms, tomato sauce, Italian seasonings and Splenda. Pour mixture into a slow cooker sprayed with butter-flavored cooking spray. Spread noodles over meat mixture. Sprinkle with Parmesan cheese. Layer mozzarella cheese evenly over the top. Cover and cook on LOW for 6-8 hours/ Mix well before serving
305 calories, 9 gm fat, 21 gm protein, 35 gm carbohydrates, 866 mg Sodium, 209 gm Calcium, 4 gm Fiber
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Crockpot Cheeseburgers
Points per (1/2 cup) serving: 4
1.5 lbs. lean ground beef
8 oz. Velveeta Light, cubed
1 onion, chopped
Garlic
1 pkg. Hidden Valley Ranch Salad Dressing Mix
2 T. skim milk
Spray inside of slow cooker with Pam. Brown beef, onion and garlic. Drain well. Mix all ingredients, place in slow cooker and cook on low 2-3 hours.
Serve on hamburger buns.
Reviews for Crockpot Cheeseburgers
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Manwich Tatertot Casserole
Yield: 8 servings; 6.5 points per serving
56 tator tots
1 lb lean ground beef
1/2 chopped onion
1 green pepper, chopped
1½ cups frozen corn
2 cans (15 oz) Manwich
1 1/2 cups finely shredded reduced fat cheddar cheese
Brown ground beef and onion together and drain. Mix in the 2 cans of Manwich and heat through. Add corn.
Spray a 9x13 pan with Pam and arrange the tater tots in a single layer. Top with the Manwich mixture, then put the shredded cheese on top. Bake @ 350 for 30-40 minutes.
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Cheeseburger ‘N Fries Casserole
Yield: 6 servings; 6 points per serving
1 pound extra lean ground beef 4% fat
10 3/4 oz Campbell's (U.S.) Golden Mushroom Soup
10 3/4 oz Campbell's (U.S.) Cheddar Cheese Soup
20 oz Ore-Ida Golden Crinkles
In a skillet, brown ground beef then stir in soups. Pour in a 13x9 pan sprayed with no stick spray. Arrange fries on top. Bake, uncovered, at 350* for 50-55 minutes or until the fries are golden brown.
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Jillybean's Taco Pasta Skillet
Yield: 8 (1 cup) servings; 5 points per serving
8 oz ground beef or ground turkey breast (I used ½ beef ½ turkey)
1 pkg taco seasoning
1 can corn
1 can black beans
1 cup salsa
2.5 cups water
8 oz mini-penne
4 oz ff cream cheese
4 oz 50% less fat pepper jack cheese
Brown meat. Drain. Add taco seasoning, corn, beans, salsa, pasta and water. Simmer ~15 minutes until pasta is cooked. Add cheeses and stir til melted. Wonderful and very filling
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Tater Tot Casserole
Yield: 6 servings; 4.5 points per serving
1/2 lb. extra lean ground beef
1/2 onion, chopped (use 1 whole onion if potatoes do not have onion flavor)
1/2 can lowfat cream of chicken soup
1/2 can regular cream of mushroom soup (reserve the rest for later use)
36 onion flavored tater tots, or 12 oz. frozen (loose) hash brown potatoes
3/4 c. Kraft 2% finely shredded cheddar cheese
Brown ground beef and onion together, then drain. Mix soups together. Spray a square casserole pan with cooking spray and arrange the tater tots in a single layer. Top with the beef/soup mixture, and spread cheese on top. Bake at 350 degrees for 30 minutes.
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Chili Mac Pot
Yield: 6 (1 cup) servings; 4 points per serving
16 ounces extra lean ground turkey or beef
1 cup chopped onion
2 cups (one 16 ounce can) tomatoes,
coarsely chopped and undrained
1 (10 3/4 ounce) can Healthy Request
Tomato Soup
1 cup reduced-sodium tomato juice
2 teaspoons chili seasoning
6 ounces (one 8 ounce can) red kidney
beans, rinsed and drained
1 cup elbow macaroni
In a large skillet sprayed with olive oil flavored cooking spray, brown meat. Meanwhile, in a slow cooker container sprayed with cooking spray, combine onion, undrained tomatoes, tomato soup, tomato juice, and chili seasoning. Stir in kidney beans and uncooked macaroni. Add browned meat. Mix well to combine. Cover and cook on LOW for 6 to 8 hours. Mix well before serving.
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Shepherd's Pie
Yield: 6 servings; 4 points per serving
1 pound uncooked lean ground beef (with 7% fat)
15 oz Canned Early Peas With Mushrooms And Pearl Onions
15 oz Baby Whole Carrots, Canned
12 oz Fat-Free Beef Gravy
4 oz Roasted Garlic Potato Flakes Mix, Prepared
Brown ground beef, drain and pat with paper towels. Return to skillet w/heat turned off. Pour in the gravy, the peas & cut up carrots. Make potatoes in a separate bowl. Transfer the meat mixture into casserole dish. Put potatoes on top. Bake at 375 for 15-20 minutes.
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Mexican Style Goulash
Yield: 5 (1 cup) servings; 6 points per serving
1 lb. lean ground beef
1 C chopped onion
1 can (14 ½ oz.) diced tomatoes, undrained
1 can (8 oz.) tomato sauce
1 C frozen corn
½ C water
1 ¼ tsp. chili powder
1 tsp. dried oregano
½ tsp salt
2/3 C uncooked elbow macaroni
2/3 C shredded 2% cheddar cheese
Brown beef and onion, drain. Stir in the tomatoes, tomato sauce, corn, water, chili powder, oregano and salt. Bring to a boil, add macaroni, reduce heat, cover and simmer 20-25 minutes or until macaroni is tender.
Sprinkle with cheese, cover and cook 2-3 min. longer or until cheese is melted
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