Cheeseburger and Fries Casserole

Oooooooh my! I loved this from the first bite, and better yet, so did my boys. :) This was a hit! I was a very happy mama, since J has been going on a dinner strike. He practically licked his plate clean with this meal. If you like tatertot casserole, you will love this.

What's needed:
2 lb. lean ground beef
1 10.75 can condensed cream of mushroom soup
1 10.75 can condensed cheddar cheese soup
1 20 oz. package frozen fried crinkle-cut potatoes

Toppings: such as ketchup, pickles, mustard, and chopped tomato; optional

1. Preheat oven to 350.

2. In a large skillet cook ground beef until cooked through. Drain off fat.

3. Spoon cooked meat into an ungreased 9x13 in. baking pan.

4. In a medium bowl, combine cream of mushroom soup and cheddar cheese soup.

5. Spread over the meat in pan. Sprinkle potatoes over.

6. Bake, uncovered, for 45-55 minutes or until the potatoes are golden brown. If desired, serve with topppings.

Husband's Grade: A+
PointsPlus 9 (for 1/8 of the casserole)

Inspired by: 9x13: The Pan That Can

Pizza Casserole

I will be honest--this did not exactly taste like pizza. I'd call it more of a Italian sloppy joe. That being said, it was very tastey. I would definitely make this again.

What's Needed:
1.5 lb. ground beef
1 C. chopped onion
1 C. chopped green bell pepper
1 clove garlic, minced
1 24 oz. jar pasta sauce
1/2 C. water
1 C. milk
2 eggs
1 T. olive oil
1 C. all-purpose flour
1/2 tsp. salt
1 C. mozzarella cheese
1/4 C. grated Parmesan cheese

1. Preheat oven to 400.

2. In a large skillet, cook ground beef over medium heat until cooked through. Drain off fat.

3. Stir onion, sweet pepper, garlic, pasta sauce into meat. Add the water. Cook and stir until boiling; reduce heat. Simmer for 10 minutes.

4. Meanwhile, in a medium bowl, beat milk, eggs, and oil with an electric mixer on medium speed for 1 minute. Add four and salt; beat for 2 minutes more.

5. Transwer hot beef mixture to an ungreased 9x13-inch baking idsh. Sprinkle with mozzarella cheese. Pour egg mixture evenly over top. Sprinkle with Parmesan cheese.

6. Bake, uncovered, for 25-30 minutes or until puffed and golden brown. Serve immediately.

Makes 9 servings.

PointsPlus 7 (1/9 of the casserole)
Husband's Grade: A-

Inspired by: 9x13 The Pan That Can

Tortilla Casserole

More like a bean dip than anything else, but this hit the spot for dinner. I could sit on the couch with this, a bag of tortilla chips, and just go to town! This would be a great meal for Superbowl Sunday.

What's Needed:
1 lb. ground beef, browned
1 envelope dry taco seasoning
16 oz. can fat-free refried beans
1 1/2 C. grated cheese (I used sharp cheddar or a Mexican blend), divided
bag of tortilla chips (for eating the casserole)

1. Spray the inside of your crockpot with cooking spray.

2. Spoon the mean into the crockpot. Add taco seasing and mix well.

3. Sprinkle 1 C. of cheese over the top of the meat.

4. Using a rubber spatula, scrape the beans on top of the cheese. Spread the beans out in an even layer. Be careful not to move the grated cheese while you do it.

5. Sprinkle remaining cheese on beans. Cover and cook on LOW for 3-4 hours.

Husband's Grade: A
PointsPlus: 6

Inspired by: Fix-It and Forget-It Kids Cookbook

**NOTE: The original recipe says it serves four, but I could easily see this serving at least 6. The points are calculated on 6 servings (NOT including tortilla chips).

Mexican Cornbread

This was good. By the time I got home, the cornbread was burned a bit on the sides. If I were to make this again, I'd try to be home around the time it was going to be finished.

What's Needed:
1 lb. extra-lean ground beef, browned
16 oz. can cream-style corn
1 C. cornmeal
1/2 tsp. baking soda
1 tsp. salt
1/4 C. oil
1 C. fat-free milk
2 eggs, beaten
1/2 C. taco sauce
2 C. shredded, fat-free cheddar cheese
1 medium onion, chopped
1 garlic clove, minced

1. Combine corn, cornmeal, baking soda, salt, oil, milk, eggs, and taco sauce. Pour half of the mixture into the crockpot.

2. Layer cheese, onion, garlic, and ground beef on top of cornmeal mixture. Cover with remaining cornmeal mixture.

3. Cover. Cook on HIGH 1 hour and on LOW 3.5-4 hours; or only on LOW 6 hours.

Husband's Grade: B+
PointsPlus: 11 (1/6 of the crockpot)

Inspired by: Fix-It and Forget-It Lightly

Garlic Butter-Burger

Another recipe from my two favorite boys: The Deen Brothers!

What's Needed:
1/4 C. (1/2 stick) unsalted butter, softened
2 T. parsley
1 large clove garlic, minced
4 8 oz. hamburger patties (the leaner the better--it will help with the points)
1 tsp. salt
1 tsp. ground black pepper

1. Prepare grill or grill pan for medium heat.

2. In a small bowl, mash together the butter, parsley, garlic. Form into a log. Wrap in plastic wrap and chill in freezer for 10 minutes.

3. Cut a slit 1/2 inch deep into the side of each burger. Cut the butter log into 8 slices; tuck 1 slice into the slit in each burger, pressing it deep into the burger. Pinch the slits closed so the meat totally covers the butter.

4. Grill or broil the burgers for 7-9 minutes per side (medium rare) or 12-13 minutes (well done), turning once.

5. Spread the remaining butter slices on each half of the hamburger buns. Toast under a broiler.

6. If desired, top with tomato, onion, and lettuce.

Husband's Grade: A+
PointsPlus: 10 (WITHOUT the bun!)

Inspired by: The Deen Bros. Y'All Come Eat by Jaimie & Bobby Deen

Quick Lasagna

Very good, but needed more sauce. I made a change in the recipe for next time to use 2 jars of sauce instead of one.

What's Needed:
1 lb. extra-lean ground beef
12-oz. package broad egg noodles
1 C. fat-free cottage cheese
1/2 C. shredded low-fat mozzarella cheese
1/4 C. grated Parmesan cheese
2 16 oz. jars of spaghetti sauce

1. Brown ground beef in a skillet. Set aside
2. Cook noodles and drain. Toss noodles with cottage, mozzarella, and Parmesan cheeses.
3. Mix together browned beef and 1 jar of spaghetti sauce.
4. Spoon 1/3 of the meat sauce on the bottom of the slow cooker, plus 1/3 of the 2nd jar of spaghetti sauce.
5. Layer in half of the noodles. Repeat layers.
6. Cover. Cook on LOW for 5-6 hours.

Husband's Grade: A-
PointsPlus: 10 for 1/6 of the crockpot

Inspired by: Fix-It and Forget-It Lightly

Beef & Rice Casserole

You could very easily turn this into an oven casserole dish. Everything in this is cooked already, so the time that it's cooking in the crockpot, the flavors are just meshing. Be sure to add salt to the rice when you cook it (probably the night before). I forgot, and it was very bland. I had to add a few things to spice it up a bit.

What's Needed:
1/2 lb. extra-lean ground beef
1 onion, chopped
1 clove garlic, minced
1/2 C. green bell pepper, cut finely
1 tsp. dried basil
1 tsp. dried oregano
About 2 T. of Adobo without pepper
ABout 1 T. of Parmesan cheese
1 small can reduced-fat, low-sodium cream of mushroom soup
1 C. water
4 cups COOKED brown rice

1. Brown ground beef, onion, garlic and green pepper in a skillet over medium heat. Season with basil, oregano, and Adobo.

2. Combine soup and water in separate bowl.

3. Spray crockpot with cooking spray.

4. Layer 2 C. cooked rice on the bottom of the crockpot. Add half of the ground beef and half of the soup mixture.

5. Repeat layers.

6. Cover. Cook on LOW 4 hours. The last 15 minutes, add the Parmesan cheese. Stir to mix.

Husband's Grade:
PointsPlus: 6 (for 1/6 of the casserole)

Inspired by: Fix-It and Forget-It Lightly

China Dish

I'm really not sure what Chinese dish this is supposed to emulate, but it was a stick-to-your-ribs kind of meal.

What's Needed:
1 lb. extra-lean ground beef
1 10 3/4 oz. can low-fat cream of chicken soup
1 10 3/4 oz. can low-fat cream of mushroom soup
3 1/2 C. water
1 C. frozen onion
1 C. brown rice, uncooked
3 T. low sodium soy sauce

1. Brown ground beef in a non-stick skillet.

2. Combine all ingredients in slow cooker. Stir to blend.

3. Cover. Cook on low 6-8 hours.

Makes 6 servings.

Husband's Grade: B (He's not fond of Chinese, but enjoyed this dish)
PointsPlus: 7

Inspired by: Fix-It and Forget-It Lightly

Easy Shepherd's Pie

This is one of my husband's favorite meals. If we hit an Irish pub (which we do once in a very great while), he is sure to get this. If you have your ground beef browned ahead of time, the prep time is pretty quick. Very easy to prepare ahead of time, and then cook later for dinner.

What's Needed:
1 lb. ground beef
1/4 C. all-purpose flour
1 envelope onion soup mix
1 can condensed cream of mushroom soup
1 8-oz. carton dairy sour cream
3/4 C. water
2/3 C. frozen carrots, thawed
2/3 C. frozen peas, thawed
2/3 C. frozen corn, thawed
2 C. packaged instant mashed potato flakes (I used Betty Crocker Butter & Herb Potatoes for this recipe)
1.5 C. water
1/4 C. butter
1/2 tsp. salt
1/2 C. milk
2 eggs, beaten
1 C. all-purpose flour
2 tsp. baking powder
Sprinkle of paprika

1. Preheat oven to 425.

2. In a large skillet, cook ground beef until cooked through, using a spoon to break up meat as it cooks. Drain off fat.

3. Stir the 1/4 C. flour and dry onion soup mix into meat.

4. Stir in cream of mushroom soup, sour cream, 3/4 C. water, and all veggies. Cook until heated through, stirring occasionally.

5. Meanwhile, in a medium saucepan, combine the 1.5 C. water, the butter, and salt. Bring to rapid boil. Remove from heat. Add dry potato flakes and milk, stirring until combined.

6. Stir in eggs, 1 C. flour, and baking powder.

7. Spoon meat mixture into an ungreased 9x13 pan. Spoon potato mixture in mounds over meat mixture. Spread mounds of potatoes together to form a crust over the meat. Sprinkle paprika over the top of the potatoes.

8. Bake, uncovered, about 25 minutes or until the potatoes are golden brown on top.

Husband's Grade: A+
PointsPlus: 9 for 1/8 of the casserole.

Inspired by: 9x13 The Pan That Can

Summer Edition: Tacos and Salsa

If you have your ground beef pre-cooked and in the freezer, the time to prepare this meal is cut in half. Prepare the salsa first so the flavors have a chance to blend together.

What's Needed:
Salsa:
2 tomatoes, diced
1/2 C. finely chopped fresh cilantro (or 1/8 C. dried cilantro)
1 red onion, finely chopped
2 T. fresh lime juice
1/4 tsp. salt and pepper

1. Place the fresh tomatoes in a strainer or colander in the sink; drain 20-30 minutes.

2. In a medium bowl, combine fresh tomatoes, cilantro, red onion, and lime juice. Season with salt and pepper.

3. Place plastic wrap over the bowl. Place in fridge until ready to use.

What's Needed:
Tacos:
4 tsp. olive oil
1 onion, finely chopped
2 garlic cloves, minced
2 tsp. ground cumin
1 tsp. dried oregano
1 tsp. paprika
1 lb. lean ground beef
1 can diced tomatoes
1/4 tsp. salt
freshly ground pepper to taste
16 taco shells
Cheddar Cheese (optional)
Sour Cream (optional)

1. In a medium nonstick saucepan, heat the oil. Saute the onion and garlic until onion is translucent, 6-8 minutes.

2. Stir in the cumin, oregano, and paprika. Saute until fragrant, about 1 minute.

3. Add the beef and cook until no longer pink, 8-10 minutes. Add canned tomatoes, 1/4 tsp. salt and pepper. Reduce heat; simmer until thickened, about 10 minutes.

4. Taco building:
Divide beef among the taco shells. Top with lettuce, cheddar cheese, salsa, sour cream.

Husband's Grade: A
PointsPlus:
2 tacos with everything (cheddar cheese, sour cream, lettuce and salsa) 6 points
2 tacos (cheddar cheese, lettuce, and salsa only) 6 points
2 tacos (salsa and lettuce only) 3 points

Inspired by: WeightWatchers Complete New Cookbook

Summer Edition: Tamale Pie

Very quick to put together. This is one of my go-to meals when I need something in 20 minutes or less :)

What's Needed:
1 T. olive oil
1 small onion, chopped
1 lb. ground beef, cooked
1 envelope Onion Soup Mix
1 can (14.5 oz) diced tomatoes, undrained
1/2 C. water
1 Can (15 oz) red kidney beans, rinsed and drained
1 package (8.5 oz) corn muffin mix, plus ingredients to prepare mix

1. Preheat oven to 400.

2. In a medium skillet, heat olive oil over medium heat and cook onion--about 3 minutes or until tender. Stir in the pre-cooked ground beef, let heat about 5 minutes.

3. Stir in soup mix blended with tomato and water. Bring to a boil over high heat, stirring occasionally.Reduce heat to low and stir in beans. Simmer, uncovered, stirring occasionally, 10 minutes. Turn into 2 quart casserole dish.

4. Prepare corn muffin mix according to package directions. Spoon evenly over casserole.

5. Bake, uncovered, 15 minutes or until corn topping is golden and filling is hot.

Husband's Grade: A
PointsPlus: 9 points for 1/6 of the casserole

Spaghetti Pie

This is what's left of dinner tonight. Everyone loved it :) What could be better than spaghetti and meatsauce in pie form?

What's Needed:
4 oz. dried spaghetti
1 T butter
1 egg, beaten
1/4 C. grated Parmesan cheese
8 oz. ground beef
1/2 C. chopped onion
1/2 C. chopped green sweet pepper
1 clove garlic, minced
1 8-oz. can tomato sauce
1 tsp. dried oregano, crushed
1 C. shredded part-skim mozzarella cheese

1. Cook spaghetti; drain. REturn spaghetti to hot saucepan and keep warm.

2. Stir butter into hot pasta until melted. STir in egg and Parmesan cheese; set aside.

3. In a medium skillet, cook ground beef, onion, sweet pepper, and garlic over medium heat until meat is brown and onion is tender. Drain off fat. STir in tomato sauce and oregano; heat through.

4. Coat a 9-inch pie plate with nonstick cooking spray. Press spaghetti mixture onto bottom and up sides of pie plate. Sprinkle with 1/2 the mozzerella cheese on the bottom and up the sides of the pasta crust. Spread meat mixture over the cheese. Sprinkle top with more cheese.

5. Bake in a 350 oven for 20-25 minutes or until bubly and heated through. To serve, cut into wedges.

Husband's Grade: B
PointsPlus: 8 points per wedge

Inspired by: Better Homes and Gardens New Cookbook

Mmmmm...meatloaf!

This was SO EASY!

What's Needed:
1 1/2 lb. ground beef
3/4 C. milk
2/3 C. fine dry bread crumbs
2 eggs, beaten
2 T. minced onion
1 tsp. salt
1/2 tsp. ground sage
1/2 C. ketchup
2 T. brown sugar
1 T. Hickory Smoke BBQ sauce (any brand)

1. Combine beef, milk, bread crumbs, eggs, onion, salt, and sage in large bow. Shape into ball and place in crockpot. Cover; cook on LOW for 5-6 hours.

2. Fifteen minutes before serving, combine ketchup, brown sugar, and BBQ sauce in small bowl. Pour over meatloaf. Cover; cook on HIGH 15 minutes. Serves 6. (Suggestion: Serve with mashed or baked potatoes).

Husband Rating: A+
PointsPlus: 7 per serving

Inspired by:
Home-Tested Recipe Collection

A Tale of Two Casseroles

I like to call this "Italian Shepherd's Pie". I've made several versions of this casserole--one that Joe, my husband, adores, and the other is my personal favorite. The recipes, both with slight changes, are included below.

Version A (a.k.a. My Favorite)


What's Needed:
3/4 C. Mozzerella cheese
2 C. mashed potatoes, refrigerated mashed potatos, or made from potato flakes
1 lb. ground beef, browned and drained
1/2 C. chopped onion
2 C. bell pepper
1 14.5 oz. can of Italian Stewed tomatoes
1 can tomato paste
1/4 tsp. pepper
Paprika

1. Stir 1/2 C. cheese into potatoes; set aside.

2. In a large skillet, add onion, bell pepper. Cook until tender. Add ground beef, undrained tomatoes, tomato paste, and pepper. Bring to boiling. Transfer mixture into a 2 qt. casserole dish.

3. Spoon mashed potato in mounds on top of ground beef mixture, the spread to cover. Sprinkle the top with the remianing cheese and paprka.

4. Bake in a 375 oven for 30 minutes or until mashed potato top is golden brown. Let stand 5 minutes before serving.

Husband Rating: C
PointsPlus: 7 per serving (cut into 6 pieces prior to serving)
-------------------------------------------------------------------------------------
Version B (a.k.a. Joe's favorite)--Changes are indicated in bold


What's Needed:
3/4 C. Mozzerella cheese
2 C. mashed potatoes, refrigerated mashed potatos, or made from potato flakes
3/4 lb. ground beef, browned and drained
1/4 lb. sweet Italian sausage, browned and drained
1/2 C. chopped onion
2 C. green beans (or peas)
1 14.5 oz. can of diced tomatoes
1 can tomato paste
1/4 tsp. pepper
Paprika

Follow the same directions as above, substituting ingredients as needed.

Husband Rating: A
PointsPlus 8 per serving

Very Easy Cheeseburger Pie

My mom's take on an old Bisquick recipe, and still one of my favorites!

What's Needed:
1 C. Bisquick
1/4 C. cold water
1 lb. ground beef, browned and drained
1/2 tsp. salt
1/4 tsp. pepper
2T. Bisquick
1T. Worcestershire sauce (A1 sauce works nicely too)
2 eggs
1 C. small curd cottage cheese
2 medium tomatoes, sliced
1 C. shredded cheddar.

1. Heat oven to 375.

2. Mix first two ingredients until soft dough forms; beat vigorously 20 strokes. Gently smooth dough into ball and put into pie plate. Spread dough in the pie plate.

3. To browned ground beef, add salt, pepper, 2 T. Bisquick, and Worchestershire sauce. Spoon into the pie crust.

4. Mix eggs and cottage cheese; pour over beef mixture.

5. Put tomato slices on top. Sprinkle with cheddar cheese.

Bake until set, about 30-40 minutes. Serves 6-8 (cut pie into 8 slices)

Husband Rating: A

PointsPlus: 6 points for 1 slice

Sloppy Joes

A classic...but one I've never tried making without a can before. The result--yummy comfort food :) As a shortcut, make sure to cook your ground beef as soon as you get it home from the store and freeze it in Ziploc bags. It makes the prep time so much quicker.

What's Needed:
1 to 1.5 lb. ground beef, cooked
1 medium onion, chopped
Handful of garlic powder
1 1/4 C. ketchup
1 C. frozen bell pepper strips, chopped
1/3 C. water
3 T. brown sugar
3 T. vinegar
3 T. Worcestershire sauce
Hamburger buns for serving

1. Cook onion and garlic until the onions are transparent.
2. In the crockpot combine ketchup, bell pepper, water, brown sugar, vinegar, Worcestershire sauce. Stir in meat and onion mixture.
3. Cover; Cook--LOW 6-8 hours; HIGH 3-4 hours. Serve on hamburger buns and a salad.

Husband Rating A- (He said it needed a bit of a kick)

PointsPlus 7 points (with bun)

Inspired by:
Better Homes and Gardens "Biggest Book of Slow Cooker Recipes"