Tag: Ground Meat

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Best Lasagna

Adapted slightly by LKD from: https://www.tasteofhome.com/recipes/best-lasagna/

  • 9 lasagna noodles (8 oz.)
  • 1/2 pound bulk Italian sausage
  • 1 pound ground beef
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 can (28 ounces) crushed tomatoes
  • 2 cans (6 ounces each) tomato paste
  • 2/3 cup water
  • 3 tablespoons plus 1/4 cup minced fresh parsley, divided
  • 2 teaspoons dried basil
  • 3/4 teaspoon fennel seed
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon coarsely ground pepper
  • 1 large egg, lightly beaten
  • 1 carton (15 ounces) ricotta cheese
  • 4 cups shredded part-skim mozzarella cheese
  • 3/4 cup grated Parmesan cheese

Directions

  1. Cook noodles according to package directions; drain. Meanwhile, in a Dutch oven, cook sausage, beef and onion over medium heat 8-10 minutes or until meat is no longer pink, breaking up meat into crumbles. Add garlic; cook 1 minute. Drain.
  2. Stir in tomatoes, tomato paste, water, 3 tablespoons parsley, basil, fennel, 1/2 teaspoon salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally.
  3. In a small bowl, mix egg, ricotta cheese, 1/4 tsp. salt, and remaining parsley.
  4. Preheat oven to 375°. Spread 2 cups meat sauce in an ungreased 13×9-in. baking dish. Layer with 3 noodles and a third of the ricotta mixture. Sprinkle with 1 cup mozzarella cheese and 2 tablespoons Parmesan cheese. Repeat layers twice. Top with remaining meat sauce and cheeses (dish will be full).
  5. Bake, covered, 25 minutes. Bake, uncovered, 25 minutes longer or until bubbly. Let stand 15 minutes before serving.

 

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Cheesy Low-Carb Taco Casserole

Adaped by LKD from Kaylyn’s Kitchen recipe: https://kalynskitchen.com/cheesy-low-carb-taco-casserole/.

INGREDIENTS:

  • 2 cans (10 oz. each) Ro-Tel Tomatoes with green chiles, mild (If you can’t find Ro-Tel tomatoes where you live, use a 14.5 oz. can petite diced tomatoes and a 4 oz. can diced green chiles.)
  • 1 medium-large onion, chopped small
  • 2 T olive oil, divided
  • 1 lb. cauliflower rice (If you can’t find pre-chopped riced cauliflower in your store, chop a small head of cauliflower in the food processor.)
  • 1/2 cup sliced green onion
  • 1 lb. ground beef
  • 1 T taco seasoning (I make my own, recipe here)
  • 1 can black beans, rinsed and drained (optional; adds a nice taste, but will increase the carb count)
  • 1 tsp. salt (or to taste)
  • 1 1/2 cups + 1 cup grated sharp cheddar (10 oz.)

DIRECTIONS:

  1. Dump the Ro-Tel tomatoes into a colander placed in the sink and let them drain while you prep other ingredients.
  2. Heat oven to 375F/190C and spray a 9″x 13″ casserole dish with olive oil or non-stick spray.
  3. Heat 1 tablespoon olive oil in a large frying pan and cook onion until it’s cooked through and starting to get some color.
  4. Add the cauliflower rice and cook over medium-high heat until the moisture in the cauliflower has mostly evaporated and there’s no water in the bottom of the pan, about 3-4 minutes.
  5. Turn off heat and stir in the sliced green onions. Transfer the cooked cauliflower rice to a bowl.
  6. Heat the second tablespoon of olive oil to the pan, add the ground beef, and cook until it’s browned, breaking apart with a turner as it cooks. Add the Taco Seasoning and cook 1-2 minutes more, then add the drained Ro-Tel Tomatoes and cook another minute or two. Stir in black beans.
  7. Stir in the cauliflower rice, season with salt to taste, and cook until it’s heated through.
  8. Turn off heat and stir in 1 1/2 cups (6 oz.) grated cheese.
  9. Transfer mixture to the casserole dish and top with another cup (4 oz.) of grated cheese.
  10. Bake about 30 minutes, or until the casserole is bubbling hot and cheese is nicely browned on top.
  11. Serve hot, with things like salsa, Green Tabasco Sauce, sour cream, guacamole, Pico de Gallo, or chopped avocado to add at the table as desired.

 

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Asian Lettuce Wraps

PF Chang’s Chicken Lettuce Wraps. A copycat recipe that you can easily make in just 20 minutes.
Yield: 4 sevings.

INGREDIENTS:

  • 1 tablespoon olive oil
  • 1 pound ground chicken
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1/4 cup hoisin sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon Sriracha or other hot sauce, or more to taste (optional)
  • 1 (8-ounce) can water chestnuts, drained and diced
  • 2 green onions, thinly sliced
  • Kosher salt and freshly ground black pepper, to taste
  • 1 head butter lettuce (we prefer leaf lettuce)

DIRECTIONS:

  1. Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
  2. Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes.
  3. Stir in water chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
  4. To serve, spoon a tablespoon or two of the chicken mixture into the center of a lettuce leaf, taco-style.

From http://damndelicious.net/2014/05/30/pf-changs-chicken-lettuce-wraps/

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Beef and Bulgur Casserole

An old favorite from the Weight Watchers message board.

1.5 lb lean ground beef
1 large onion chopped (about 1 cup)
1 (14.5 oz) can diced tomatoes, drained
1 clove garlic, finely chopped
1 c uncooked bulgur
2 c water
3 TBS fresh or 1 TBS dried parsley
2 tsp beef bouillon granules
1 tsp salt
1 tsp dried oregano
1/4 tsp pepper
1/2 c grated FF or soy parmesan cheese

Heat oven to 350 degrees. Cook ground beef and onion in 12″ skillet, stirring frequently, until beef is brown; drain. Stir in remaining ingredients except cheese. Pour into ungreased 9” x 13” casserole. Cover and bake about 45 minutes or until bulgur is tender. Sprinkle with parmesan cheese (and fresh parsley, if desired).

Serves 6

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Chinese Meatballs with Cabbage

Ingredients:

  • 1lb ground turkey
  • 2 scallions, chopped
  • 1 TBS Hoisin *
  • 1 TBS minced ginger
  • 1 garlic clove, crushed
  • 1/4 cup oats
  • 1/4c egg whites
  • 1 bag shredded cabbage
  • 1 TBS sherry
  • 2 TBS low sodium soy sauce
  • 1 tsp sesame oil *
  • 1/2 tsp sugar *
  • Salt/pepper
  • 1 TBS cornstarch w 2 TBS water, mix, set aside

Directions:
Combine top ingredients through egg whites in bowl and form into small meatballs. Bake in oven at 400 for 10-15 minutes until beginning to brown. I put them under broiler for a few extra minutes to crisp them a little. Take out and put to side.

In a large pot, add the cabbage, soy sauce, sherry, sesame oil and sugar. Cover and cook the cabbage over medium high heat for 5 minutes. Reduce heat to medium low and continue to cook for 5 more minutes. Add the baked meatballs into the pot and toss with cabbage. Turn heat up to medium, cover the pot and cook for another 5 minutes. Push meatballs and cabbage toward the sides of the pot. Add dissolved cornstarch to the liquid in center of the pot. Stir for a few seconds, until the sauce has slightly thickened. Mix well with the cabbage and meatballs. (Note from LD: Actually, I don’t usually mix the meatballs in with the cabbage, but serve them on top instead. That way I can portion the meatballs more equitably.)

Posted by BOOTHER1 (Erin) on the WW message board.

 

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Russian Peerog (meat pie)

This recipe was given to my mother, Durema Kohl, in the early ’60s (I think) by Lydia Peroff, a Russian woman. I’ve made some adaptations (like the addition of chopped cabbage), but I think it retains the essence.

1 1/2 lb. lean ground meat
1/2 medium onion, grated
1/2 medium onion, chopped and browned lightly in butter
2 to 3 c. chopped cabbage
2 or 3 slices bread, soaked in milk and squeezed
3 or 4 hard-boiled eggs
1/2 c. or more chopped fresh dill
Salt and pepper
Pie dough for two crusts

Mix meat through bread in large bowl. Quickly fry in hot frying pan, turning with fork continuously until meat is gray. Add eggs, dill, salt and pepper to taste. Let the mixture cool.

Preheat oven to 450. Roll one crust very thin and place on large baking sheet. The dough will be about 14″ x 14″. Spread meat mixture over, compressing meat with your hands so that it’s even and no air pockets remain, leaving about 1″ edge of crust. Roll out the other crust as above and place over the meat mixture. Seal the edges with water and then roll and crimp the edges. Prick top with a fork (or cut a decorative design in top crust). Brush with beaten egg. Bake at 450 for 5 minutes, then at 350 for 20-25 minutes or until golden brown. Lett cool a little bit before serving.

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Good Eats Meatloaf

Adapted from
http://www.foodnetwork.com/recipes/alton-brown/good-eats-meat-loaf-recip…

This is a great meatloaf, nicely dense and flecked with tiny bits of onion, red bell pepper, carrot, garlic, and parsley. Easy to slice after it has chilled in the reefer overnight.

Ingredients

  • 1/2 onion, roughly chopped
  • 1 carrot, peeled and broken
  • 3 whole cloves garlic
  • 1/2 red bell pepper
  • 1/2 c. (packed) parsley
  • 4 ounces breadcrumbs (I use panko crumbs from TJ’s)
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon chili powder
  • 1 teaspoon dried thyme
  • 2 1/4 lbs. 80/20 grass-fed ground beef
  • 1 1/2 teaspoon kosher salt
  • 1 egg

For the glaze:

  • 1/3 cup catsup
  • 1 teaspoon ground cumin
  • Dash Worcestershire sauce
  • Dash hot pepper sauce
  • 1 tsp. honey

Heat oven to 325 degrees F.

In a food processor bowl, combine onion, carrot, garlic, red pepper, and parsley. Pulse until the mixture is finely chopped, but not pureed.  Place this mixture into a large bowl. Add ground beef, crumbs, black pepper, cayenne pepper, chili powder, and thyme. Mix well with clean hands. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.

Pack (really pack to get all the air out) this mixture into a 10-inch loaf pan lined with wax paper to mold the shape of the meatloaf. Turn the meatloaf out of the pan onto the center of a parchment-lined baking sheet. (Note to LD: don’t use the silicone mat – too hard to get the grease off.) Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees. (I wait until after brushing on the glaze to insert the probe.) Bake.

Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes. Total baking time is about 60-75 minutes.

 

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Mediterranean Turkey Burgers

This is my version of the burgers sometimes available at the meat counter at Whole Foods. All amounts are approximate and to taste.

  • 1 lb. ground turkey (I use mix of 3/4 lb. thigh, 1/2 lb. breast)
  • 4 oz. feta, crumbled (I buy at Trader Joe’s)
  • 8-12 sun-dried tomato halves (not in oil), chopped (the ones from Nature’s Best are excellent – dry yet chewy and sweet)
  • 1 tsp. dried oregano
  • 2 tsp. balsamic vinegar
  • 2 tsp. olive oil
  • ¼ tsp. garlic powder
  • ¼ tsp. salt, or to taste
  • ¼ tsp. black pepper, ground

Mix well and form into 4 burgers. Grill until cooked through.