Southwest Skillet Ragu

In this recipe, we throw the dry pasta into the meat sauce toward the end instead of cooking it separately. This allows the pasta to absorb the flavors of the sauce and also releases starch into the sauce, which helps thicken the sauce and pull everything together. If you find you don't like this texture, feel free to cook the pasta separately and add it at the very end along with the cheese!

Southwest Skillet Ragu
Serves 6-8

1 – 1.5 pounds of ground beef
1 large onion, chopped
1 red (green, orange, or yellow) pepper, chopped
1/2 container mushrooms quartered
1 28-ounce can diced tomatoes with juices
2 tablespoons chili powder
1 tsp cumin
1/2 teaspoon salt (plus additional to season to taste)
1/2 tsp cayenne (optional)
1 cup elbow macaroni
1/2 cup water (as needed)
1 cup shredded cheddar cheese

Heat a teaspoon of olive oil over medium-high heat in a wok or skillet that will be deep enough to hold everything. Add ground beef and cook until no longer pink (about 8 minutes).

Stir in the onions and mushrooms, and cook until the onions are soft and slightly translucent (about 5 minutes). Add the peppers, spices, and salt, and continue to saute until veggies are mostly cooked (about 3 minutes).

Add tomatoes with their juices and bring to a boil. Add the pasta. Let the water come back to a boil and then reduce the heat. Allow everything to simmer for about 10 minutes until the pasta isel dente and the veggies are cooked through. (If it looks like the liquid is gone before the pasta is cooked, pour in another half cup of water.)

Sprinkle the cheese over the top and stir until the cheese is melted and gooey. Spoon into individual bowls, top with an extra sprinkle of cheese, and serve!

SOURCE: http://www.thekitchn.com/thekitchn/pasta/recipe-southwest-skillet-ragu-045258

Meat Loaf Stroganoff

Meat Loaf Stroganoff 
Recipe Lady 

1 cup finely chopped onion 
1 cup mushrooms, stems closely trimmed, thinly sliced 
1/4 cup ff margarine 
1/4 cup red wine vinegar 
2 large eggs 
1 pound lean ground beef 
1 can kidney beans, drained, rinsed, and mashed
2 cups oatmeal 
1/2 cup finely chopped parsley 
1 cup ff sour cream 
1/2 teaspoon nutmeg 

Sauté the onion and mushrooms briefly in margarine until the
 mushrooms release their liquid. Add vinegar and continue
 cooking a few minutes more, until the mushrooms reabsorb
 the liquid. Cool. 

Beat the eggs in a mixing bowl. Add the beef, oats, parsley,
 sour cream and nutmeg; mix well. Add the onion-mushroom mixture
 and blend. Place the mixture in an oiled or buttered 9 x 5 x 3-inch
 loaf pan. Bake at 350 degrees F for 1 hour or until firm and browned. 

Serves 6 to 8.

Tommy's Cheeseburger Skillet

Tommy's Cheeseburger Skillet

8 oz ground beef lean
1/2 cup chopped onion
1 can Campbell's cream of mushroom soup
3/4 cup reduced fat shredded cheddar cheese
1/3 cup skim milk
1 teaspoon parsley flakes
1/4 teaspoon black pepper
1 teaspoon HE's Loose Meat Seasoning
2 cups cooked noodles

In a large skillet sprayed with butter flavored cooking spray, brown meat
and onion. Stir in mushroom soup, milk, and cheese. Continue cooking
stirring often, until cheese melts. Add seasoning and noodles. Lower heat.
Continue cooking until heated through about 5 minutes.

281 calories, 9gm fat, 21gm protein, 29gm carbs, 551mg sodium, 1gm fiber
Diabetic 2 meat, 2 starch
Carb Choice : 2

If you do not have the meat seasoning, you can make your own using the
following spices: black pepper, granulated garlic, onion powder, chili powder,
mustard seed, allspice, coriander, marjoran and oregano. Mix 1 tbsp of each spice together, place in airtight container, and portion out as needed