Beefy Shells and Cheese

     My posts have become fewer and farther between as the blog goes on. I have found that I have posted all of my regularly used recipes, and I only get to post those new adventures that I try...which is not very many during this time of year. We have been so busy with summer things, and I have recently starting babysitting a three month old a few nights a week. With a 17 month old and a three month old, I don't get much time to experiment...I'm lucky if we get a meat and a side or two.
     I've been reading The $5 Dinner Mom Cookbook as my nighttime reading after Miss E goes to bed, and I have found some fantastic inexpensive recipes that I want to try. I wish I had bought it instead of borrowing it from the library. She does have a website that I haven't check out yet.
     This recipe is one that I have actually made before. It's one of those that tastes really great and every time I make it I think, "This should be a regular dish", but then life goes on and I come across it again every couple of months. I really do like it, and though it starts with a box of processed shells and cheese, the added black beans and carrots make it healthier. I've been sneaking in a lot more veggies lately since Miss E has decided to be more picky about eating them.

1 lb ground turkey (or beef)
1 pkg (12 oz) shells and cheese dinner mix
2 c water
1-1/4 c salsa
1 can (15oz) black beans, rinsed and drained
1/2 carrot, shredded
1-2 tsp chili powder (to taste)
1/8 tsp salt

• Brown meat. Drain. 
• Add shells and water to skillet with meat. Bring to boil, cover and simmer 10-12 minutes until pasta is tender. Drain water.
• Stir in salsa, beans, carrots, chili powder, salt and contents of cheese sauce packet. 
• Remove from heat, and let stand for 5 minutes.

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Chili Mac Cheddar Jack

     This very filling and spicy meal was a hit at our house. Surprisingly, my two year old ate it too. Kid's have such strange tastes buds in that they sometimes love things you think might be too spicy for them. I think if you used plain diced tomatoes instead of those with chiles, the heat would be greatly reduced. Or you could try one can of each.

Estimated cost: about $5.60

pasta $0. 40, lean turkey $2.15, beans $0.55, tomatoes $1.50, other $1





1 lb ground turkey

1/2 tsp garlic powder

1 can pinto beans, drained and rinsed

2 cans diced tomato with chiles

1 cup pasta of your choice

1 Tbl taco seasoning

1/2 cup shredded cheddar

1/2 cup shredded colby Jack

• Cook the meat and garlic powder. When no longer pink, add beans, tomatoes with juices, macaroni, and taco seasoning. Bring to boil.


• Reduce heat to love, cover, and simmer for about 25 minutes-stirring occasionally. During the last minute, sprinkle on the cheese and mix so it melts into the dish.

Manicotti

     This meal takes a little time...well, about 2-1/2 hours actually. And it's a little work, but it's not hard work. It just takes time to make the "pancakes" to stuff everything in...but that is what sets it apart from other recipes. The time is well worth the wait though, and it's much more budget friendly than ordering the same thing at an Italian restaurant....and it tastes like you could order it at a restaurant, too.
     If you don't have 2-1/2 hours, hop in your car and drive to the nearest grocery store. Buy a jar of spaghetti sauce, a package of manicotti shells, and the remaining ingredients.
     This is one of those dishes, since it takes so long, that we only have maybe 2-3 times a year---and it seems like I like it more each time I make it. I usually make it when people come over because it makes a lot of food. Everyone always raves about the sauce, so this is the same sauce I use when I make spaghetti.
     It is possible to buy all the ingredients, except ricotta cheese from Aldi which saves a ton.
Total cost: $9 for 8 servings
Adapted from one of my favorite cookbooks: Good Housekeeping Illustrated Cookbook



SPAGHETTI SAUCE:
2 Tbl oil
1 med. onion, diced
1 clove garlic, minced
30 oz tomato sauce
12 oz tomato paste
2 tsp brown sugar
1 Tbl parsley, dried
1 tsp oregano, dried
1 tsp salt
1/8 tsp pepper
1 bay leaf
1 lb ground turkey, cooked/drained
PANCAKES:
1 c flour
4 eggs
1 Tbl oil
1 tsp salt
1 c water
FILLING:
2 c riccota cheese
2 Tbl Parmesan cheese
3/4 tsp salt
1/4 tsp pepper
2 eggs
8oz mozzarella cheese, shredded
You could probably put spinach in filling, but I've never tried it.

     Prepare spaghetti sauce:

• Heat oil over medium heat. Cook onion and garlic until tender. 
• Add remaining ingredients. Over high heat, heat to boiling.
• Reduce heat to medium-low, partially cover and cook 30 minutes. Discard bay leaf. 

     Prepare pancakes: 

• Blend flour, eggs, oil, salt, and water at low speed. At medium speed, beat 1 minute.
• Lightly brush 7-inch skillet with oil. Heat to medium-high.
• Pour about 2 Tbl pancake batter in pan. Tip pan to spread batter to coat bottom of pan.
• Cook until top is starting to set, flip over and cook until set. 
• Lift onto waxed paper. Repeat.

     Prepare filling and put it all together:

• Mix ricotta, parmesan, salt, pepper, eggs, and mozzarella until well blended. 
• Preheat oven to 375*
• Spoon 1/3 of the sauce evenly into a 10x15 roasting pan.
• Spoon heaping tablespoons of cheese mixture down the center of each pancake.
• Roll pancake edges over to create a stuffed rolls
• Place seam side down in roasting pan.
• Spoon remaining sauce over rolls. 
• Bake 30 minutes or until sauce is hot and bubbly.

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Taco Salad

     Two salads in one week here at Penny Pinching Provisions! Although, this one doesn't really seem like a salad. It does have lettuce, but the addition of tortilla chips makes it seem more like nachos. Any way you look at it, it's delicious.
     My favorite part of this taco salad is the dressing. Basically, it's like a Mexican style bruschetta, and it really makes the dish.
You could definitely make this for less by getting less expensive meat or leaving out the meat and using only beans. I've been trying to get at least 90% lean meat when possible.
Estimated cost:  $5.50
spinach $0.25, lean ground beef $2.50, black beans $0.75, multi-grain chips $1, others $1

meat:
1 lb lean ground beef
2 cloves garlic, minced
1 can black beans, rinsed and drained
2 Tbl taco seasoning (or 1 pkt or 2 clove garlic +1 Tbl chili powder +1/4 tsp red pepper)
1/3 cup water

dressing:
4 tomatoes, diced (from garden-yum!)
2 Tbl olive oil
2 Tbl lime juice
1/2 tsp salt
1/4 tsp black pepper

salad:
2 cups spinach
1/2 cup shredded cheddar
multi-grain tortilla chips

• Cook beef. Add garlic and beans and cook for 2 more minutes. Add seasoning (and water if needed) and stir until well combined and most of the liquid has been absorbed. Remove from heat and allow to cool slightly. 
• Mix the dressing.
• Divide the spinach among dinner plates. Top with beef mixture, and sprinkle with cheese. Spoon dressing over each salad and serve with chips on the side or crumbled on top.

Burgers and Fries

     I mentioned in my last post that I'm catching up on posting. The heat has drained all my energy, and I have a file of "to-post" pictures.  We are on day 16 of 90* or higher temperatures....most of those days the heat index has been over 100! I'm not complaining though; I remember the winter and don't want that anytime soon (or ever!).
     This burger was so good! My husband was surprised that it was almost as good as our favorite burger joint here in town. I think the most surprising part of this being so good is that it has oatmeal and spinach mixed in! Anything to get vegetables in tummies at this house! Seriously, don't be turned off by that. It is so good, and you won't regret trying it.
     The second recipe is for oven fries that we served with our burgers. I'm still trying to get grilled fries to work, but that hasn't happened yet. I'll let you know when I do.

from David Zinczenko
1 egg
1 lb lean ground beef
1/2 cup rolled oats
1/3 cup diced onion
1/2 cup chopped spinach
2 Tbl shredded mexican-blend cheese
salt and pepper

• Whisk the egg. Add everything else and mix. 
• Form into 4 patties
• Place on grill over medium-high heat, and cook 4-6 minutes per side. 
• Top with your favorite burger toppings.

4 russet poatoes, cut into 12 wedges each
1 egg
1 tsp chili powder
1 tsp cumin
1 tsp paprika
1 tsp oregano
1/4 tsp thyme
1 tsp salt
1/8 tsp red pepper

• Preheat oven to 450*. Coat a baking sheet with parchment paper.
• Dip cut potatoes in the egg and place in a bowl. 
• Mix remaining ingredients and sprinkle over the potatoes. Toss to coat. 
• Place potatoes in the oven and bake for 20 minutes. Turn potatoes over and bake for 15 more minutes or until crisp.

Basil Burgers with Sun-Dried Tomato Mayonnaise

     It's burger week here at Penny Pinching Provisions...well, at least it might seem that way. I have a backup of recipes to post, so I thought since I have a couple of burgers I would post them all this week. Everyone loves burgers for their summer cookouts, right?
     This summer, I have really gotten into using lean meats. Not just ground turkey, but lean ground turkey...and lean ground beef too. Not only is it healthier, but it tastes better too! You wouldn't believe the difference in taste and the amount of fat the drips off these things.
     This basil burger was surprisingly good. I wasn't sure how I would feel about basil and beef together. I think one time I tried a meatloaf with Italian seasoning and it was so gross. It could have been a bad recipe...or it could be something I just don't like.  This changed my mind though. We had fresh basil from our garden which made it even better! Next time, I might actually follow the directions and put the cheese in the patties before grilling them! They were good when added after, but I didn't read closely enough to see that it should have already been done. OOPs! Either way, you should definitely include these on your next cookout menu.
     I've always wanted to try homemade hamburger buns, but I haven't got around to it yet. These are store bought, but you can obviously use whatever you like. Sometimes, we just use toast....We are penny-pinchers after all.


From Healthy Cooking Magazine- July 2011
1/4 cup sun-dried tomatoes
1 cup boiling water
1 cup mayo (I like the Olive oil mayo)
2 tsp Worcestershire sauce
1/4 cup fresh basil leaves, coarsely chopped
2 tsp Italian seasonings
2 garlic cloves, minced
1/2 tsp pepper
1/4 tsp salt
1-1/2 lbs lean ground beef (90% lean)
3/4 cup shredded mozzarella
6 whole wheat hamburger buns
Additional fresh basil, opt.

• Combine tomatoes and water in a small bowl. Let stand for 5 minutes and drain. In a food processor, combine mayo and tomatoes. Chill until serving.
• Combine worcestershire, basil, Italian seasoning, garlic, pepper, and salt. Crumble beef over mixture and mix well. Shape into 12 thin patties. Place 2 Tbl cheese on six patties, and top with remaining patties. Press edges firmly to seal.
• Moisten a paper towel with cooking oil and coat grill rack. Grill burgers, covered over medium heat for 5-7 minutes on each side or until the juices run clear. 
• Serve on buns with mayonnaise mixture and additional basil leaves if desired.

Meatballs w/Hidden Veggies

Anytime I want my family to eat any vegetables (without complaining) besides broccoli or corn, I have to hide them in their food. Sometimes I puree them, and sometimes I finely grate them. These meatballs have zucchini and carrots in them. I didn't say a word about the hidden veggies until the next day after the leftovers were eaten *evil grin*.

1-lb ground beef (or turkey) (I actually used beef this time!)
1/2 c Italian seasoned bread crumbs
1/2 c grated carrot
1/2 c grated zucchini
1 egg
1 jar pasta sauce (or make your own) 
12 oz whole wheat spaghetti (or regular)

• Combine meat, bread crumbs, carrot, zucchini, and egg. Mix well. 
• Use Meatball Scoop  to make meatballs.
• Place meatballs on baking sheet. Bake at 350* until done (20-30 minutes)
• While meatballs are baking, heat pasta sauce (or make your own) and boil spaghetti. 
• Put cooked meatballs in pasta sauce and pour over spaghetti. 
• Top with Parmesan cheese.

Chili Con Turkey

     I wasn't sure what to expect as far as flavor when I decided to make this dish by David Zinczenko. I liked all the ingredients, but it just seemed like other skillet mixtures I've had before.
     Now, that I've made it, I can see that it has a ton of flavor. It's pretty spicy, despite my use of a mild chili seasoning, and it's very healthy. Right after the first bite I thought, "This would be great with some cornbread." After a few more bites, I could see that would just be way too much food. This skillet dish is very filling with the beans and brown rice.
      Feel free to substitute ground beef or whatever for the ground turkey. That's our family preference, but not everyone may feel the same way.

1 lb ground turkey
1 can Rotel (or store brand)
1 can black beans, rinsed and drained
1 can sweet corn, drained
1 pkg dried chili mix
1 Tbl flaxseed
1/4 cup water
1 cup cooked brown rice

• Brown turkey over medium high heat.
• Add everything else except the rice and cook over low heat for about 10 minutes. 
• Mix in the rice right before serving.

Grilled Cheese Burger

We have been grilling a lot lately. One of our new favorite things to use as we grill is Sweet Baby Ray's Grilling Sauce. It makes everything taste so good! One day, I was really wanting a grilled cheese sandwich (I know, sometimes I have the taste buds of a 7 year old) but my husband really wanted burgers. The compromise: have them both!

for each sandwich
grilled burgers (we used premade patties)
1 slice cheese of your choice (we used  sharp cheddar)
2 slices bread
butter
garlic powder
shredded cheese or more slices (triple cheddar)
condiments of your choice (ketchup, mustard, relish, etc)

• While grilling burgers, make bread....Butter one side of each piece of bread. Place butter side down on griddle. Put shredded cheese (or extra slices) on non-buttered side of the bread and sprinkle with garlic powder. Toast until golden brown on bottom and cheese is melted on top.
• Place grilled burger with cheese on top on one piece of bread Add condiments. Place the other piece of bread on top of burger. Enjoy.

Pepper Jack Enchiladas

     These enchiladas are full of flavor and very spicy. We really enjoyed them, and they were even better today when we ate our leftovers for lunch.
     The original recipe from Kraft calls for Pepper Jack Velveeta. I was trying to go a little more healthy...or a least use unprocessed cheese. I looked everywhere for shredded Pepper Jack to no avail. I ended up buying a block of it and shredding it myself. I think using this cheese actually made these taste even better than the Velveeta.  I also added diced onion, red pepper, and celery for flavor and to make it a little more healthy.
     I estimate this dish cost about $4-5 to make, depending on brands, sales, etc.

1lb ground turkey (or beef)
1/4 c each diced onion, celery, and red bell pepper
2 cans enchilada sauce (I think they were about 10oz each)
6oz shredded pepper jack cheese
corn tortillas

• Heat oven to 350*
• Brown meat with onion, celery, and peppers. Drain and add 1/2 cup enchilada sauce
• Spread 1/2 cup enchilada sauce on the bottom of 9x13 pan. 
• Heat the tortillas in the microwave to soften. 
• Spoon 1/4 cup meat onto the center of each tortilla. Roll up and place in the pan. I had to use a toothpick to hold some of them together.
• Top with the rest of the enchilada sauce and the cheese.
• Bake about 20 minutes or until the cheese melts. Be sure to remove toothpicks if you used them!

Lettuce Wraps

As I mentioned in a previous post, I found a recipe for my favorite PF Changs dish...lettuce wraps. I just love these, and I don't know why. It's not really something I would normally order, but my friend got them one time when we were sharing an appetizer for lunch and I thought they were delicious. My husband, was less than thrilled last night when there was a pile of lettuce on his plate and a little bowl of ground meat. I convinced him to try it, and he liked how spicy meat.

The recipe calls for 10 lettuce leaves, but it depends how much meat you put on your lettuce....my husband liked to have a lot of meat with little lettuce (he doesn't like veggies at all!), and he suggested that next time we use tortillas instead of lettuce....Hmmm Asian inspired burritos-interesting...I spread mine between the leaves evenly (must have perfect symmetry...but that is another story for another blog). Anyway, they are great!

10 lettuce leafs
1 lb ground turkey (or beef or chicken)
1 white onion-chopped (I used onion powder--texture issues)
2 Tbl garlic minced
1 small can water chestnuts, chopped
3 green onion, sliced thin (I left out)
1/4 c hoisin sauce (or 2-1/2 Tbl soy sauce, 1 Tbl Peanut Butter, 1/2 tsp garlic, 1-1/2 Tbl honey, 1/2 tsp pepper, 1/2 tsp hot sauce)
1 Tbl soy sauce
2 Tbl rice vinegar (I didn't have this so I used 1 Tbl vinegar + 1 Tbl red wine vinegar-it was good)
1 Tbl chili paste (I used red pepper flakes)
1 Tbl sesame oil

• Brown meat. Add onion, garlic, soy sauce, vinegar, and chili paste. Cook until onion is soft
• Add the rest of the ingredients. Cook until green onion starts to wilt.

Tex-Mex Casserole

     We had a little leftover Texas Caviar from last night, and I hated to throw it out being the cheapskate that I am. I started thinking of what would taste good with a salsa like flavor, and of course I thought of tacos. I didn't have taco shells, but I did have some ground turkey. As I rummaged through the cabinets and refrigerator, I found a few other things that would work for a Tex-Mex topped cornbread.  In the end, we had a very good dinner using things we had on hand. I should do this more often!
     When I browned the ground turkey, I added chopped onion, celery and red peppers. I also added 4 cubes of frozen pumpkin puree. Shhh! Don't tell my family!

1/3 c sugar
1/2 c shortening (I used 2T plain yogurt+2T applesauce+2T shortening to lower fat)
1 c milk
1 c flour (take out 1T if using whole wheat)
1 c cornmeal
1/2 tsp baking powder
1 tsp salt
1 egg
1 tsp milled flaxseed
1 lb ground turkey (or beef)
3 Tbl taco seasoning (or 1 pkt)
about 1/2 cup leftover Texas Caviar (or salsa of your choice)
2 Tbl queso dip
shredded cheddar

• Brown ground turkey.
• Meanwhile, combine sugar, shortening, milk, flour, cornmeal, baking powder, salt, egg, and flaxseed. Pour into8x8 pan. Set aside.
• Drain meat and add taco seasoning, drained Texas Caviar, and queso dip. Spoon this mixture over the cornbread batter. Top with cheese.
• Bake @ 400* for about 25 minutes.

Taco Casserole

When someone in our group of friends has a baby or has surgery, we all pick a day to take them a dinner so they don't have to worry about trying to prepare something while not feeling their best. Last week, our friend had an emergency surgery, but I didn't find out until after I had already been to the store. I was trying to think of something to make out things we had on hand. I knew it had to be something with ground turkey.

I found a recipe in the Taste of Home Ground Beef Recipe Cards book that I had picked up near the cash register one time. This recipe called for tomato sauce and barbecue sauce, but I didn't have either of those. But, I did have a homemade taco seasoning, which I made after reading this blog post.
 

6-8 servings
Taco Filling:
1 lb ground turkey (or beef)
6 oz corn (Mexicorn would be good, too)
1 cup shredded cheddar
1/2 tsp chili powder
1 Tbl taco seasoning (or 1 pkt store bought)
Cornbread Crust:
1 cup flour
1/2 c cornmeal
2 Tbl sugar
1 tsp salt
1 tsp baking powder
1/4 c cold butter
1/2 c milk
1 c shredded cheddar, divided
1 egg

• Brown meat, drain. Stir in corn, cheese, chili powder, and taco seasoning. Set aside.
• For crust, combine flour, cornmeal, sugar, salt, and baking powder. Cut in butter until mixture resembles coarse crumbs. Stir in milk, 1/2 cup cheese, and egg.
• Spread crust mixture over the bottom and up the sides of a greased 9-inch baking dish.
• Pour filling into crust (If you are making for a friend, Pour filling into a baggie so they can top it later)
• Bake uncovered at 400* for 20-25 minutes or until bubbly.
• Sprinkle with remaining 1/2 cup cheese. Bake 5 minutes longer or until cheese is melted.

 

Swedish Meatballs

     I've become a bit addicted to meatballs lately...luckily the rest of my family likes them too. It all started with my trip to IKEA in December, and it hasn't gone away. I've posted a few other  meatball recipes including Meatballs with Hidden Veggies, BBQ Meatballs, and IKEA Meatball Gravy. I'm planning to try Bo's Meatballs in Pungent Sauce next week.
     I found a recipe that is supposed to taste like the IKEA meatballs online, but it seemed a little unhealthy. So, I thought if I could find a recipe for Swedish meatballs that was healthier that would be great. I found this recipe in the Biggest Loser Family Cookbook. The author claims to have remade a recipe given to her by a Swedish immigrant. I figured you couldn't go wrong with that. These were pretty good, although not like those at IKEA which is what I was hoping for. This recipe includes horseradish, so there is a slightly different flavor. I'm not usually a fan of horseradish like my husband, and the flavor is not overwhelming so it worked out fine. I still had some Lingonberry Jam to serve with my meatballs, and I personally recommend some sort of sweet jam to pair with it to cut some of the sour flavor out. I also used plain yogurt instead of the sour cream called for in the recipe.

adapted from Biggest Loser
2 slices wheat bread
1/3 cup milk
1 egg
1/2 cup onion, chopped
2 Tbl horseradish, separated
1/2 tsp sugar
1-3/4 tsp allspice, separated
1/4 tsp salt
1/4 tsp pepper
1 lb ground turkey or beef
3 c chicken broth
3/4 plain yogurt (or sour cream)
Lingonberry jam (or raspberry, rhubarb, etc)

• In a mixing bowl, soak the bread in milk until absorbed. Tear bread into small pieces. Add egg, onion, 1Tbl horseradish, sugar, 1/4 tsp allspice, salt, and pepper. Add in the turkey and combine. 
• In soup pot, bring broth and 1 tsp allspice to full boil.
• Roll meat mixture into meatballs. Boil meatballs in broth until they rise to the surface and are no longer pink inside. Transfer to serving bowl.
• Heat large skillet. Mist with olive oil. Add meatballs and cook until lightly browned (2-4 min). Return the meatballs to serving bowl and cover to keep warm.
• Strain broth and measure out 3/4 cup and add to skillet. Place over high heat and boil until reduced by half. Whisk in sour cream, remaining 1Tbl horseradish and 1/2 tsp allspice.  The mixture should have the consistency of smooth gravy. If it doesn't add more broth to make it thinner or continue to boil until it reduces and thickens. 
• Pour sauce over the meatballs and serve hot.

I think I will try a different method next time around. This way was pretty time consuming. An easier method may be to form the meatballs, and bake in the oven until browned. Then make the sauce.

Punk Love's Baked Beans

      Punk Love is a nickname for a friend of the family, and these are his baked beans. They are seriously the best I've ever had. Period. I'm not sure what makes them so much better, but they are. Try them, and see if you don't feel the same way.
     Baked beans are definitely a great comfort food that can be served all year around, but seem to be very common at summer cookouts or picnics with fried chicken. Here's the recipe, just in time for Memorial Day. Enjoy.

2 cans Pork N' Beans
1/4c to 1/2 c brown sugar (depending on taste)
1 small onion, chopped
2 strips of bacon, cut into 1" pieces
1/2 lb ground beef, browned, drained
1/2 c Ketchup

• Half fry bacon. 
• Saute onions in the grease from the bacon.
• Mix all ingredients together and place in 8x8 dish.
• Bake 1 hour @ 350*

Quesadillas

     Sometimes we don't have leftovers to eat for lunch, so we need something quick and easy. Quesadillas are a fairly common on our table since we usually have everything needed to make them at the last minute.
    We used chicken this time around, but you could use whatever meat you have on hand (even leftover!). Bacon, pork and ground beef/turkey are good choices. Cheese quesadillas are also very good (still use the seasonings). 

1/2 lb chicken
1/2 tsp salt
1/8 tsp pepper
1/8 tsp chili powder (more for spice)
Mrs. Dash (fiesta lime), couple shakes
1/2 c shredded cheddar
4 whole wheat or Spinach tortillas
1/2 c salsa
1/2 c sour cream

• Preheat oven to 400*. Coat baking sheet with cooking spray.
• Spray large skillet and set over medium high heat. Add about a tablespoon of oil . Add chicken sprinkled with salt, pepper, chili powder, and Mrs. Dash. Cook until no longer pink. Break chicken into smaller pieces during cooking
• Arrange chicken over two of the tortillas. Sprinkle on some cheese. Place the other tortillas on top to form two quesadillas. 
• Place on baking sheet and bake until crisp (5-6 minutes). 
• Cut into wedges and serve with salsa and sour cream if desired.

Sloppy Joe

This classic, also called Beef Barbecue or Boy Scout, is super easy to make with ingredients you already have on hand. The best part, it's better than the stuff you buy in the can.

When I was little, we ate Sloppy Joe on top of spaghetti (all covered with cheese, I lost my poor meatball....Just kidding!). I'm not sure if my mom ever bought spaghetti sauce. Though my husband prefers this served on toast, sometimes I do still make it as a spaghetti sauce for "old time sake." My friend adds a slice of American Cheese to her sandwiches.

1 lb ground beef or turkey
1/4 onion, chopped (or onion powder)
9 oz ketchup
2 tsp mustard
2 Tbl brown sugar
2 Tbl sugar
1 1/3 tsp flour
3/4 tsp salt
3/4 tsp chili powder
1/4 tsp pepper

• Brown meat in skillet. 
• Combine the rest of the ingredients with meat.
• Simmer until the rest of your meal is ready.

Saucy Meatloaf

This is the best meatloaf we've tried. If my husband eats it, you know it's good. Sometimes, I add a couple slices of turkey bacon for a different flavor. For added nutrition, sometimes I add pureed vegetables (carrots are good). I have to puree them so my husband can't see them! adapted from "Wholesome Sugarfree Cooking" cookbook

1 egg, slightly beaten
2 Tbl ketchup
1 3/4 tsp salt
3/4 tsp chili powder
dash pepper
a few shakes of dried chopped onion or onion powder
1/2 c milk
1 c oats
1 lb ground turkey (or beef)
Topping:
1/4 c ketchup
1/2 Tbl honey
1/2 tsp mustard or spicy brown mustard

• Mix all ingredients.
• Bake @ 350 for 40 minutes
• Add topping. 
• Bake for 15 more minutes.
  

Deep Dish Spaghetti

This is my all time favorite dish! My aunt used to make it when I would spend the night at her house, so when I was younger it was something special. Now, I get cravings for it, and since I'm an adult I can make it myself. It makes enough for the two of us to have two helpings each for dinner and two helpings each for lunch the next day. One helping is probably enough, but we love it so much, we just keep eating. It costs about $5 to make. The only thing you can't buy at Aldi is the Kraft Spaghetti Mix.

1 box Kraft Tangy Italian Spaghetti Mix
 1 lb ground turkey (or beef)
2-15 oz cans tomato sauce
2 cups shredded cheese (mozzarella or co-jack)
pepperoni

• Cook spaghetti from Kraft box as directed on box.
• Brown meat
• Drain meat and add tomato sauce, seasoning and parmesan cheese packets (from Kraft box), simmer
• Drain spaghetti and add to meat mixture.
• Layer half of the spaghetti mixture, pepperoni, and half of the cheese in a baking dish.
  
• Repeat layers.
• Bake at 350 until the cheese is melted.

Spaghetti

Spaghetti Marinara or Baked Ziti

Spaghetti always looks weird in photos!

     Who says Italian food has to be unhealthy? This recipe is not only versatile, but very healthy as well. I love pasta, which is why I can never stick to a diet. If I can eat delicious, healthy pasta, I'm a happy girl. Anyhow, I feel like a "diet" is more about moderation and less about limitations...which is a post for another blog on another day.
     These recipes will both appear on one post because they both use the same base: marinara sauce....and because my picture of the baked ziti was not appetizing at all. I'm a cook; I'm not a photographer. I promise it tastes so good, though!

adapted from Biggest Loser Family Cookbook
The Marinara Sauce:
1 c minced yellow or white onion
2 Tbl minced garlic
28oz Italian diced tomatoes
1/4 c water
2 Tbl tomato paste (no salt)
2 tsp honey
1 Tbl dried oregano
2 tsp dried basil
1/2 tsp red pepper
salt, to taste
optional: ground turkey or turkey sausage (not pictured, but have done before with great success)

• Spray a saucepan with oil and place over medium heat.
• Add onion and garlic and cook until tender. 
• Reduce heat to low and stir in tomatoes, water, paste, honey, oregano, basil, and pepper. 
• Cover and cook, stirring occasionally, for at least an hour. Season with salt if desired.

Option 1: Spaghetti Marinara serves 6-8

sauce (above)
zucchini, diced
whole wheat spaghetti

• Prepare marinara sauce as stated above. Add zucchini during the last 5 minutes or so. If you add it too early, it will get soggy.
• Cook spaghetti as directed on box.
• Drain spaghetti and mix with sauce. Top with grated Parmesan if desired.

Option 2: Baked Ziti serves 8

1 box penne or ziti (whole wheat or garden delight)
15oz Fat Free Ricotta
1 egg
8oz Red-Fat Mozzarella
1/4 tsp garlic powder
salt and pepper, to taste
red pepper, to taset
Marinara (from above)
2 Tbl grated Parmesan

• Preheat oven to 450*. Mist a 13x9 dish with olive oil.
• Cook ziti two minutes less than package directs. Drain
• Combine riccota, egg, and all but 1 cup of mozzarella.  Add garlic powder and season with salt, pepper, and red pepper. Stir in cooked pasta until well combined.
• Spread 1 cup of marinara on bottom of prepared dish. Add half the pasta in an even layer over sauce. Top the pasta with another cup of sauce. Layer the remaining pasta over sauce. Spoon the rest of the sauce evenly over the top, then sprinkle the remaining mozzarella and the parmesan on the top.
• Cover the dish with foil and bake 20 minutes. 
• Remove foil and bake 10 minutes longer, or until cheese is melted.  Let stand 5 minutes.