Beef Breakfast Burrito

Breakfast doesn’t have to be time-consuming. Here is a simple, creative and delicious way to include lean protein in your breakfast routine.

Ingredients:

·         1 lb. ground beef (96% lean)

·         1 medium red bell pepper, chopped

·         1 small onion, finely chopped

·         2 teaspoons ground  chile powder

·         1/2 teaspoon ground cumin

·         4 eggs, beaten

·         2 tablespoons water

·         1 tablespoon finely chopped fresh cilantro

·         1/4 teaspoon salt (optional)

·         1/3 cup reduced-fat shredded Mexican cheese blend or shredded Cheddar cheese

·         4 medium spinach or plain flour tortillas (10-inch diameter), warmed

·         Salsa

Preparation:

1.       Heat large non-stick skillet over medium heat until hot. Add ground beef with bell pepper, onion, chili powder and cumin; cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally. Remove from beef mixture from skillet; keep warm.

2.       Combine eggs, water and 1 tablespoon cilantro in medium bowl. Spray same skillet with cooking spray. Pour into skillet; cook over medium heat 2 to 3 minutes or until scrambled, stirring occasionally. Season with salt, if desired. Stir in beef mixture and cheese; cook 1 minute or until heated through, stirring occasionally.

3.       Spoon beef mixture evenly in a row across center of each tortilla, leaving 1-inch border on right and left sides. Fold right and left sides of tortilla over filling. Fold bottom edge up over filling and roll up; cut diagonally in half. Serve with  salsa, as desired.

Happy Cooking ☺

Halloween Cheeseburger Pie

Have some fun this Halloween.

Ingredients:

·         1 lb. ground beef

·         1 onion (chopped)

·         2 garlic cloves (pressed)

·         ½ tsp. pepper

·         ¼ cup ketchup

·         1 tsp. Worcestershire sauce

·         15 oz. refrigerated pie crusts

·         1 tbsp. prepared mustard

·         3 cups shredded Monterey jack cheese (divided)

·         2 tbsps. water

·         1 large egg

·         food coloring (red)

·         food coloring (yellow liquid)

Preparation:

1.       Cook first 5 ingredients in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink; drain. Stir in ketchup and Worcestershire sauce; cool.

2.       Unfold 1 piecrust, and place on a lightly greased baking sheet. Spread mustard evenly over crust. Stir together meat mixture and 2 cups cheese; spoon onto center of crust, leaving a 2-inch border.

3.       Unfold remaining piecrust, and cut out a jack-o'-lantern face, reserving pastry cut-outs to use as a stem. Place crust over meat mixture; crimp edges of crust, and fold under. Place stem on top of jack-o'-lantern face.

4.       Whisk together 2 tablespoons water, egg, and 1 drop each of red and yellow food coloring; brush over crust.

5.       Bake at 425*F (220*C) for 20 minutes; remove from oven, and brush again with egg mixture. Fill eyes, nose, and mouth with remaining 1 cup cheese. Bake 5 to 10 more minutes or until golden brown.

Happy Cooking ☼

Hearty Hamburger Soup

At family get-togethers, Grandma always made this spirit-warming soup along with a fresh loaf of home made bread and tall glasses of milk. It has robust flavor, plenty of fresh-tasting vegetables and is easy to make.

Ingredients:

·         1 pound ground beef

·         4 cups water

·         1 can (14-1/2 ounces) diced tomatoes, untrained

·         3 medium carrots, sliced

·         2 medium potatoes, peeled and cubed

·         1 medium onion, chopped

·         1/2 cup chopped celery

·         4 teaspoons beef bouillon granules

·         1-1/2 teaspoons salt

·         1/4 teaspoon pepper

·         1/4 teaspoon dried oregano

·         1 cup cut fresh or frozen green beans

Preparation:

1.       In a large saucepan, brown beef; drain. Add the next 10 ingredients; bring to a boil.

2.       Reduce heat; cover and simmer for 15 minutes or until potatoes and carrots are tender. Add beans. Cover and simmer 15 minutes longer or until the beans are tender. Yield: 8 servings (2 quarts).

Happy Cooking ☺

Lasagna Toss

Our streamlined version clocks in at just 30 minutes from saucepot to pasta bowl, without losing any of the robust flavors of the original.

Ingredients:

·         1 package (16-ounce) lasagna noodles

·         2 tablespoons olive oil

·         1 pound lean ground beef

·         1/2 cup dry red wine

·         1 jar (24-ounce) marinara sauce

·         1/3 cup whole milk

·         3/4 cup part-skim ricotta cheese

·         1/2 cup fresh basil, chopped

·         1/4 cup freshly grated Pecorino Romano cheese

·         Pepper

·         1/3 cup shredded part-skim mozzarella cheese

Preparation:

1.       Heat large covered saucepot of water to boiling. Add lasagna noodles, and cook as label directs, increasing cooking time by 2 to 3 minutes or until al dente.

2.       Meanwhile, in 12-inch skillet, heat oil on medium-high. Add meat and cook until no longer pink, breaking it up with spoon, about 3 minutes. (If using meatloaf mix, drain off fat before adding wine.) Add wine; cook 2 to 3 minutes or until almost evaporated. Stir in marinara; heat to boiling. Simmer on low 5 minutes, stirring occasionally. Stir in milk; simmer 5 minutes.

3.       In bowl, stir ricotta with basil, Romano, and 1/4 teaspoon coarsely ground black pepper; set aside.

4.       Drain noodles; return to saucepot. Add meat sauce and mozzarella; toss well. Spoon onto 6 warm plates; top with dollops of ricotta mixture.

Happy Cooking ☼