Spaghetti Sauce

I've been using this spaghetti sauce recipe for years. I think the original recipe goes back to my childhood when my mom made it regularly for our family. This recipe was very kid-friendly in our family. I've changed it a little, but not much. It was always good, especially since my mom is one of the best cooks ever. I also use this sauce for lasagna, recipe posted on 8/15/2012 and the Italian Casserole recipe posted on 5/29/2012. This is a good, basic sauce for most Italian recipes calling for a tomato-based pasta sauce.  Blessings...

Recipe:

1 lb. lean ground beef (I use 4% fat)
1 cup chopped onion
1 clove garlic, minced
1 can (28 oz.) crushed tomatoes, undrained
1 can (8 oz.) tomato sauce
1 can (7 oz.) mushroom stems and pieces, undrained
1 large, or two small, bay leaves
1 tsp. salt
a few grinds black pepper
1 tsp. basil, crushed
1/2 tsp. Italian herbs, crushed
1/4 tsp. marjoram, crushed
a splash of red wine (about 1/4 cup)
1/4 tsp. brown sugar, optional, depending on how acidic the tomatoes are.

1. In a large kettle or Dutch oven over medium-low heat, cook ground beef, onion and garlic, stirring and breaking up meat until meat is crumbled and no longer pink. Be careful that the onion and garlic do not brown or they will get bitter. Sprinkle with salt and pepper.
2. Add remaining ingredients and 1 cup of water, stir to combine. Bring to a boil; lower heat to simmer and cook uncovered for 2 - 3 hours or longer.
3. As the sauce simmers, it cooks down developing the flavors and thickening. You will need to watch and add water in 1/4 cup increments to keep the process going so the sauce doesn't burn.

Yield: about 6 cups
1/2 cup = 121 calories

Note: When using the sauce for spaghetti, you want a thick sauce. When using the sauce for lasagna or the Italian casserole, you want the sauce thinner because you will be baking the pasta in the sauce and pasta absorbs moisture.
Note: Crushing dried herbs in the palm of your hands releases the flavor.

Minestrone Soup

This wonderful recipe for Minestrone Soup is so easy to put together and is ready for the family in about 1 hour. It is a meal-in-a-bowl; perfect for a cold day served with warm, crusty bread, and maybe a salad. It's full of vegetables, beans, sweet Italian sausage, ground beef and pasta, and it is not loaded with calories. Blessings...

Recipe:

1 lb. sweet Italian sausage
1 lb. 7% ground beef
1 cup chopped onion
2 cloves garlic, finely minced or 2 tsps. bottled minced garlic
1 can (28 ounces) diced tomatoes, with juice
1 can (15 ounces) kidney beans, drained and rinsed
1 can (16 ounces) whole kernel corn, drained
1 cup sliced celery
2 cups shredded cabbage
2 cups sliced zucchini
8 cups beef broth
1/2 cup red wine or more broth
1 teaspoon Italian seasoning
a few grinds black pepper
1 cup uncooked elbow macaroni or broken spaghetti

1. Cook and stir sausage, ground beef, onion and garlic in a large soup kettle until meat is no longer pink. Drain off fat. (I use a turkey baster to do this).
2. Stir in next 10 ingredients and heat to boiling; reduce heat. Cover and simmer for 5 minutes.
3. Add macaroni, stir the soup and recover. Cook for approximately 5 minutes longer. Test vegetables with a fork to make sure they are tender and check the macaroni to make sure it is tender.

Note: When I make this for my husband and I, I cut the recipe in half. I omit the ground beef and cut the other ingredients by half. Use 1 cup kidney beans and 1 cup corn.
Yield: 1/2 recipe is 9-1/4 cups soup
245 calories per cup using the sausage only
3 gms. fiber

Tip: The pasta will continue to cook in the hot broth if the soup sits for very long. If the soup isn't going to be eaten right away, leave the pasta out until the soup is reheated for the meal. Bring the soup to a boil, add the pasta and cook for 5 minutes, or until tender.

This recipe was adapted from Betty Crocker's "Christmas Cookbook".

Southwest Tortilla Stack

I love casseroles and main dish meals for the ease of preparation, but also because often they can be made ahead and reheated at meal time. This casserole has all of the flavor of the southwest without being overly spicy, which keeps it a nice family meal. Of course, sour cream would be wonderful dolloped on top, and chips and salsa would be great alongside to carry out the southwest theme. I served Salsa Corn, a new idea that we liked, so I will post the recipe tomorrow. Blessings...

Recipe:

1/2 lb. ground beef (I use 7% fat)
1 cup chopped onion
1 can (15 oz.) black beans, drained and rinsed
1 can (14.5 oz.) diced tomatoes, drained
1 can (8 oz.) tomato sauce
1 can (4 oz.) diced green chilies
1 tsp. Southwest seasoning or taco seasoning
salt to taste
4 8-inch flour tortillas
2 cups Mexican four cheese blend, Jack cheese, or medium cheddar


1. Brown beef and onion, crumbling beef. Add beans, tomatoes, tomato sauce, chilies, Southwest seasoning and a bit of salt, if desired. Simmer, uncovered, for 15 minutes to blend flavors and thicken sauce.
2. Spread about 1 cup of sauce in a 9 x 9-inch baking dish. Top with one tortilla, some sauce and 1/2 cup cheese, repeat layers ending with cheese.
3. Bake in a 325 degree oven for 20 - 25 minutes or until heated through and sauce is bubbly. Cut into wedges to serve.

Yield: 6 servings
384 calories per serving
6 gms. fiber

Burrito Pie

Burrito Pie is a simplified version of individual burritos and it is very kid-friendly, at least in our family it was. Our family has enjoyed this recipe from Good Housekeeping magazine since my son was a kid, and now he has kids of his own.  The recipe goes together very easily in about half-an-hour and then bakes for about half-an-hour while you chop lettuce, tomato and olives for the topping and prepare the rest of the meal. Blessings...

Recipe:

4 - 8" flour tortillas
1/2 lb. lean ground beef
1/2 cup diced onion
1 small clove garlic, minced
1 cup refried beans (see note)
1 can (4 oz.) mild chopped green chilies, drained
1/3 cup mild taco sauce
1/2 tsp. cumin
2 cups shredded Cheddar, Jack, or Mexican Four cheese blend
1 cup shredded lettuce
1 tomato seeded and diced
1/4 cup sliced olives
sour cream

1. Heat a 10" skillet until hot. Fry each tortilla to warm through and set aside.
2. Fry beef, onion, and garlic in the preheated skillet stirring and crumbling until beef is no longer pink and onion is golden brown. Be careful that garlic doesn't burn.
3. Remove the skillet from the heat; stir in the refried beans, chilies, taco sauce, and cumin.
4. Using a 9" pie pan, layer as follows; tortilla, 1/4 of the meat mixture and 1/4 of the cheese. Repeat three times.
5. Bake in a preheated 350 degree oven for 30 minutes.
6. Sprinkle with lettuce, tomato, and olives.
7. Cut into 4 to 6 wedges and serve with sour cream, if desired.

Yield: 4 - 6 servings
Note: A 9-oz. can of bean dip can be used in place of the refried beans. Depending on the seasoning in the bean dip, you might want to omit the chopped chilies.

Chili

Homemade chili is so much better than the typical chili that comes from a can, and it is so easy to prepare. I've been making this recipe from Better Homes and Gardens New Cook Book since I received the book as a bridal gift in 1979. I did adapt the recipe a bit to our taste. The recipe takes very little time to prepare, an hour to simmer, and dinner is ready. We will often have cornbread or corn muffins, and maybe a green salad alongside for our dinner. You might want to try the recipe for Corn Muffins posted on 3/5/2014. It is excellent. Blessings...

1 pound very lean ground beef (4%)
1 cup chopped onion
3/4 cup chopped green pepper or celery
1 14.5-oz. can diced tomatoes with chilies
1 16-oz. can dark red kidney beans, rinsed and drained
1 8-oz can tomato sauce
1/2 teaspoon salt
1 teaspoon chili powder or to taste
1/8 teaspoon ground allspice
1 bay leaf

1. In a 3 to 4 quart soup pan with lid, cook meat, onion and green pepper until meat is lightly browned and vegetables are tender.
2. Stir in the remaining ingredients and bring to a boil; reduce heat to low, cover and simmer for 1 hour. Remove the bay leaf and serve.

Yield: 6 cups
208 calories per cup
6 gms. fiber

Taverns or Homemade Sloppy Joes

These sandwiches are terrific, easy to prepare, and so much better than the canned version that has been around forever. I usually serve a salad or fruit, and sometimes chips alongside. This wonderful old recipe comes from a cookbook that the ladies of the church we attended in Santa Cruz, California put together. Whenever I cook out of this cookbook I am reminded of so many good times, with good friends, early in our family life. What a blessing those times were for us. The gelatin salad that you see here is called Apple Cider Salad and the recipe will be posted tomorrow. Blessings...

Recipe:

2/3 cup ketchup
2/3 cup water
1/4 cup chopped onion
1 lb. lean ground beef (7%)
salt to taste
1-1/2 teaspoons prepared mustard (sandwich mustard)
1 teaspoon chili powder
hamburger buns

Fry ground beef in a large skillet, crumbling it as it cooks. When the meat is cooked through, add the remaining ingredients and stir to combine. Bring to a boil, lower heat and simmer uncovered for 10 to 15 minutes to blend flavors. Serve on buns.

Yield: 6 sandwiches
Note: I love to substitute 1/3 cup chunky salsa for 1/3 cup of the ketchup.

Meat Loaf with Sweet and Sour Sauce

Meat loaf is often a forgotten and ignored main dish because far too often there is so much filler added to the meat that it loses it's meaty texture. Not so with this favorite recipe from Marcia Adams' book, New Recipes from Quilt Country. The meat is firm textured and topped with a wonderful, mild, sweet and sour sauce. This recipe uses two pounds of meat for six people, which is a lot of meat, so I cut the recipe in half and we still have three meals from the loaf. Blessings...

Recipe:

Sauce:
1/2 cup ketchup
1/4 cup brown sugar, packed
2 tsp. prepared mustard
2 tbsp. cider vinegar
1/2 tsp. grated or ground nutmeg

Meat Loaf:
2 eggs
1/4 cup chopped onion
1/2 cup minced fresh parsley
1 tsp. salt
1/2 tsp. black pepper
1 cup cracker crumbs (I use dry bread crumbs)
2 pounds lean ground beef

1. In a small bowl, combine all of the sauce ingredients and mix thoroughly; set aside. There will be 3/4 cup sauce.
2. Beat the eggs slightly in a large bowl. Add half the sauce, the onion, parsley, salt, pepper and crumbs. Crumble in the meat and mix lightly with your hands.
3. Pat the mixture into a loaf shape in a 9 x 13-inch baking dish. Bake in a 350 degree oven for 40 minutes, then pour the remaining sauce over the top of the loaf and bake the loaf 10 minutes longer.
4. Remove the loaf from the oven and allow to stand for 5 to 10 minutes before slicing.

Yield: 6 servings or more

Macaroni Chili

This easy skillet meal mimics a bowl of chili and is wonderful served with a simple salad and maybe some cornbread or corn muffins. The only chopping involved is some onion and garlic, everything else comes out of a can or bottle to hurry things along when time is short. This is my variation of a recipe that came out of our hometown paper many years ago. Blessings...

Recipe:

1 lb. lean ground beef (I used 7%)
1 cup chopped onion
1 clove garlic, minced
1 can (15-1/2 oz.) kidney beans, rinsed and drained
1 can (8 oz.) tomato sauce
1 can (10 oz.) diced tomatoes and chilies
3/4 cup dry elbow macaroni
1/4 cup water
1-1/2 to 2 tsps. chili powder
1 tsp. ground cumin
1/2 to 1 tsp. salt
1/8 tsp. ground allspice
1/3 cup shredded cheddar cheese

1. In a large skillet, cook the beef, onion and garlic until juices are evaporated.
2. Stir in remaining ingredients, except cheese, and bring to a boil. Reduce heat to low, cover and simmer for about 10 minutes.
3. Stir well, cover and simmer for 5 minutes more or until macaroni is tender.
4. Sprinkle with cheese. Cover and heat until cheese is melted, about a minute more.

Yield: 7 cups
252 calories per cup
5.4 gms. fiber per cup

French Onion Burgers

When time is tight there is nothing easier than a skillet meal like these pan fried burgers. This recipe from CampbellsKitchen.com uses a can of French Onion Soup to enhance the flavor of the traditional cheeseburger. The recipe for the Frozen Cherry Salad was posted on 12/30/2013 and I cheated with the baked beans and opened a can of our favorite steakhouse beans. Blessings...

Recipe:

1 lb. ground beef
1 can (10 1/2 ounces) Campbell's Condensed French Onion Soup
sliced cheese of choice
4 hamburger or sandwich buns

1. Shape the beef into 4 patties
2. Heat a 10-inch skillet over medium-high heat. Add the burgers and cook until well browned on both sides, about 5 minutes per side. Remove the burgers from the skillet. Pour off any fat.
3. Stir the soup in the skillet and heat to a boil. Return the burgers to the skillet. Reduce the heat to low. Cover and cook for a minute or two until desired doneness. Top each burger with cheese and allow to melt. Serve the burgers on the buns with the soup mixture for dipping.

Note: I put the cheese inside very lean (4%) beef. This way the beef doesn't dry out and the cheese doesn't melt off and end up in the pan or if your grilling, down in the coals. I also topped the cooked beef patties with some of the soup mixture rather than having soggy buns. This worked great for us.

Yield: 4 burgers
Prep: 5 minutes
Cook: 15 to 20 minutes

Taco Soup

Years ago when we lived in California, my husband tasted this soup at a potluck at work. He liked the soup so much that he brought the recipe home for me to make. Like so many recipes I have, it was put in a drawer and forgotten. I came across it awhile ago and decided to give it a try. I didn't have all the ingredients on the pantry shelf so I had to make a few substitutions, but they worked. The recipe is basically a "dump" recipe. You know, the kind of recipe in which you open a can and dump it in the pot? We ate the soup without the taco chips and cheese, and because it has such good flavor it is still a delicious soup. Saves calories, as well. So easy to throw together at the end of a busy day when everyone is hungry. Blessings...

Recipe: 

1 lb. lean ground beef
1/2 cup chopped onion
1 16 oz. can kidney beans, rinsed and drained
1 16 oz. can whole kernel corn, undrained
1 16 oz. can Mexican style tomatoes, undrained
1 16 oz. can tomato sauce
1 pkg. taco seasoning mix
1 4 oz. can chopped green chilies, undrained
1 small can sliced olives, drained
1 cup beef broth
Tortilla chips, Mexican 4 cheese blend, if desired

1. In a large soup kettle, brown ground beef and onion. Sprinkle with salt and pepper.
2. Add all remaining ingredients except tortilla chips and cheese. Cook over medium heat until heated through. (I covered the pot and simmered the soup for about 20 minutes to blend the flavors).
3. Put broken tortilla chips in each soup bowl and ladle soup over. Top with cheese.

Yield: 9 1/3 cups
Note: I didn't have Mexican tomatoes, so I used plain diced canned tomatoes. I also didn't have a pkg. of taco seasoning, so I used 2 tsps. Southwest Seasoning and 1 tsp. ground cumin. I had leftover olives in the refrigerator so I sliced about 1/4 cup. All worked very well.

Zesty Shepherd's Pie

The picture for this dish isn't very good in that it looks like a pile of mashed potatoes and tomato sauce, but the dish is very good and excellent for a weeknight meal. Shepherd's pie is a way of making a one-dish meal that goes back many years. When my siblings and I were growing up a favorite was a hamburger pie with green beans and topped with mashed potatoes, although it wasn't called shepherd's pie back then. There are many variations of shepherd's pie, and I've made many over the years, but I had never made one with a Mexican flair. So, I decided to try my hand at it after trying a recipe that was a dismal failure. I'm sharing my creation here, and hoping for the best! My hubby and I liked it; maybe you will, too. Blessings...

Recipe:

1 lb. ground beef
1 cup chopped onion
1 clove garlic, minced
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1/2 tsp. Southwest seasoning
1 cup frozen corn
1-1/2 cups picante sauce
1-1/2 - 2 cups mashed potatoes
2/3 cup shredded Mexican four cheese blend, divided
chopped fresh parsley or cilantro, if desired

1. In a large skillet, cook beef, onion, garlic, green pepper and red pepper until meat is no longer pink and vegetables are tender.
2. Stir in corn, picante sauce and Southwest seasoning. Simmer for 5-10 minutes. Stir in 1/3 cup of the cheese. Taste and add salt and pepper, if needed. Pour into casserole dish and top with mashed potatoes; sprinkle with remaining 1/3 cup of cheese.
3. Bake in 350 degree oven for 20 minutes or until hot and bubbly. Sprinkle with chopped fresh parsley or cilantro.

Yield: 4-6 servings

BBQ Beefies

This simple hot sandwich recipe came about as a creative way to use up some leftover barbecue sauce from another meal last week. As my daughter-in-love will tell you, I don't throw anything away in the kitchen but garbage. I can always find a use for the bits of leftover somethings. So after preparing the wonderful barbecue sauce recipe that my niece shared with me, and I posted on 5/6/13, I decided to try a Sloppy-Joe-kind-of-idea with the leftover sauce. We thought it worked out well; maybe you will, as well. The coleslaw that is pictured here is a recipe that was posted on 9/2/08. This is a very fast and easy way to get dinner on the table for the family, and I think would probably be very kid-friendly. Blessings...

Recipe:

1 lb. lean ground beef
1/4 cup chopped green pepper
1/2 cup chopped onion
1 cup barbecue sauce

1. In a large skillet cook beef, green pepper and onion until beef is no longer pink and vegetables are tender.
2. Add barbecue sauce and simmer for about 5 minutes on low heat until heated through. Serve on hamburger buns.

Yield: 4-6 sandwiches

Porcupine Meatballs

This recipe for meatballs is one of my favorites. As the meatballs simmer and cook in the tomato sauce, the rice pokes out of the meatballs like porcupine needles, hence the name. Why not try this easy skillet meal for your family soon, it just may become one of your favorites, as well. Blessings...

Recipe:

1/2 cup uncooked long grain rice
1/2 cup water
1/3 cup chopped onion
    1 tsp. salt
1/2 tsp. celery salt
1/8 tsp. pepper
1/8 tsp. garlic powder
    1 lb. lean ground beef
      oil for browning
    1 can (15 oz.) tomato sauce
    1 cup water
    2 tbsps. brown sugar
    2 tsps. Worcestershire sauce

1. In a bowl, combine the first 7 ingredients. Add beef and mix well. Shape into 1-1/2-inch balls.
2. In a large skillet, brown meatballs in oil; drain.
3. Combine sauce ingredients; pour over meatballs. Reduce heat; cover and simmer for 1 hour.

Yield: 4-6 servings

Lasagna, a Favorite Meal

In a recent post I spoke of making lasagna for friends who came to stay with us for a few days. This is a favorite meal for family and friends, and especially when there is going to be a houseful of people, because I can make the sauce in advance and freeze it. The recipe goes together very quickly once the sauce is made, but if you would rather use a purchased sauce, of course, it is even faster. I would just encourage adding ground beef to the purchased sauce to make the dish more hearty and filling for a crowd. If you would like to use my pasta sauce recipe you will find it posted on 2/20/2015. Blessings...

Recipe:

1 recipe pasta sauce or 6 cups purchased sauce
12 sheets Barilla no-boil lasagna (don't use the whole pkg.)
1 lb. mozzarella cheese, shredded
1/2 cup grated Parmesan cheese

1. Spread 1 cup of the sauce in a 9 x 13-inch baking pan.
2. Layer 4 sheets of uncooked pasta, some sauce, mozzarella and Parmesan cheese. Repeat layers ending with sauce and cheese.
3. Bake lasagna covered tightly with foil for 50 - 60 minutes in a 375 degree oven. Uncover and bake an additional 5 minutes. Let rest for 5 - 10 minutes before cutting.

Serves:  12

Note: If meatless sauce is purchased, cook, crumble and drain 1 pound of ground beef or Italian sausage to add to the sauce.
The no-boil pasta works great, just make sure that each layer of pasta is covered with sauce so the pasta cooks through. Covering tightly with foil causes steam to aid in the cooking. I will never use the old kind of lasagna noodles again.

Italian Casserole

Saturday evening our friends joined us for an Italian meal which consisted of a casserole that I hadn't made in years. I hadn't made this recipe in years because it serves an army, so to speak. So, if you have a large family, or want a recipe that goes together easily for a gathering of friends and family, I would recommend this one, and thankfully, I received their "thumbs-up" to share it with you. We had the required garlic bread and salad alongside the casserole, with strawberry shortcake for dessert, and lots of good conversation and laughter. Blessings...

Recipe:

6 cups spaghetti sauce, approximately
1 pound penne rigate pasta
1 pound ground beef or Italian sausage, if your sauce does not have meat in it
1 15-oz. container ricotta cheese
1/2 cup grated Parmesan cheese
1/4 cup finely chopped parsley
1 egg, slightly beaten
1 8-oz. pkg. mozzarella cheese, shredded
salt and pepper to taste

1. Prepare your recipe for spaghetti sauce or use a good quality bottled sauce.
2. Cook pasta according to package directions; drain and set aside.
3. If your spaghetti sauce does not have meat in it, cook ground beef or Italian sausage in a large Dutch oven over medium heat until well-browned, stirring occasionally. Remove from heat and drain off fat.
4. To the meat, stir in ricotta, Parmesan cheese, parsley, egg, and 4 cups of the spaghetti sauce until well mixed. Add pasta and stir gently to coat well. Taste and adjust seasoning adding more salt and pepper, if needed.
5. Preheat oven to 350 degrees.
6. Spoon mixture into a 13" x 9" baking pan; pour remaining 2 cups spaghetti sauce, or more, if desired, over casserole. Sprinkle with shredded mozzarella.
7. Bake for 20 minutes or until hot and bubbly.

Serves 8 - 12
Note: My pasta sauce recipe is posted on 2/20/2015, if you would like to try it.
Note: Casserole can be made in advance, covered, and refrigerated the day before serving. Bake in 350 degree oven, covered for about 1-1/2 hours, remove cover and sprinkle with mozzarella cheese. Bake for about 10 minutes more or until cheese is melted.

Beef Minestrone Soup

This minestrone soup is my favorite. It's different from the first recipe I posted in that it is made with ground beef and a different variety of vegetables. It's just so thick and savory, and a great soup for these cold days of December. The recipe serves a crowd if you might be opening your home for a gathering of friends and family during the holidays.

2 lbs. lean ground beef (7% fat)
1 cup chopped onion
2 cloves garlic, finely minced
1 can (28 ounces) diced tomatoes
1 can (15 ounces) kidney beans, rinsed and drained
1 can (16 ounces) whole kernel corn with liquid
1 cup celery, sliced
2 cups shredded cabbage
2 cups zucchini, sliced (about 2 small zucchini)
1 cup uncooked elbow macaroni
3 cups beef broth or more
1/2 cup red wine or beef broth
1-1/2 teaspoons salt or to taste
1 to 1-1/2 teaspoons Italian seasoning

1. Cook and stir ground beef, onion and garlic in Dutch oven or soup kettle until beef is brown and onion is golden. Do not brown garlic or it will get bitter.
2. Stir in remaining ingredients except macaroni.
3. Heat to boiling; reduce heat. Cover and simmer for about 5 minutes. Add macaroni and cook for another 5 minutes or until vegetables and macaroni are tender.

Serves 12
232 calories per 1-1/4 cup serving

Favorite Meat Loaf

Meatloaf is not generally thought of as a meal fit for company, except maybe for a family gathering, but this recipe produces one that could be, in my opinion. The reason I say this is because this meatloaf is not one of those that is so full of fillers you would not recognize it as a meat dish. The slices are firm textured and don't fall apart into several pieces when cut and placed on the plate.

Like most people, we love a baked potato as part of this meal. To ensure that the potatoes are cooked through and fork-tender when the meatloaf is ready, push a metal skewer through each potato lengthwise. The metal acts as a heat conductor and the potato cooks more evenly. Cook the potatoes along side the meatloaf on the oven rack.

There is always left-over meatloaf for us, which is quickly reheated in the microwave, one minute per side, on high heat, on a covered plate. I do the potatoes in the microwave for the left-over meal. Follow the manufacturers instructions for your oven, or pierce the potato with a knife and wrap in plastic wrap. Place in the microwave on the turn table and cook on high heat until cooked through and fork-tender, about 5 minutes in my microwave. Blessings...

Recipe:

1 lb. ground beef, 4% fat

1/2 cup fine dry bread crumbs

1/4 cup non-fat plain yogurt

1 egg

1-1/2 teaspoons finely minced onion

1/2 teaspoon salt

1/2 teaspoon prime rib seasoning, optional

1/4 cup ketchup

Place all the ingredients in a medium size bowl and mix lightly with your hands just until blended. Do not over mix as this will toughen the meatloaf. Now place the meat in a 5" x 9" loaf pan and shape into a loaf. Bake in a 350 degree oven for 50 minutes. To serve, remove loaf from pan and place on a serving plate. Let meat rest for 10 minutes, covered to keep warm.

Yield: 6 to 8 servings

117 calories per slice

Tip: This recipe can easily be doubled.

Quick Hamburger Soup

I have seen many variations of this soup, in fact, my mom has made her version for as long as I can remember. I love my version because it is very fast and easy to make on the busiest of days. Blessings...

Recipe:

1 lb. 4% ground beef

1/4 teaspoon ground black pepper

1/4 teaspoon basil

1/4 teaspoon oregano

1 envelope dry onion soup mix (from a 2 oz. package)

7 cups water

1 8-oz. can tomato sauce

1 tablespoon soy sauce

1 cup thinly sliced celery

2 cups frozen mixed vegetables

1 cup elbow macaroni

1. Brown meat in a large soup pot.

2. Add spices, soup mix, water, tomato sauce and soy sauce.

3. Bring to a boil, cover and simmer over low heat for 15 minutes.

4. Add celery and frozen vegetables. Bring soup back to a boil, lower heat, cover and simmer for another 15 minutes or until veggies are fork tender.

5. Add elbow macaroni and simmer for 4-5 minutes or until macaroni is tender but firm. Do not overcook as macaroni will fall a part.

Yield: 10-1/2 cups
132 calories per cup.

Tip: When using dried herbs, if you will rub them between your fingers as you add them to the pot, the flavor is released and makes a much better tasting dish.

Taco Salad

Years ago when we lived in the Aptos/Santa Cruz area of California, I clipped this recipe out of our local newspaper. There are many variations of taco salad available but I think this one is particularly good and, it has always been a family favorite that we often enjoy. Other salad dressings may be used, of course, but we sure like the one printed here. Blessings...

Recipe:

½ - ¾ pound ground beef
1 small head lettuce, shredded (amount appropriate for number of diners)
2 cups corn chips – broken
1 15-ounce can kidney beans, rinsed and drained
1 cup shredded sharp cheddar cheese
1 tomato, diced
1 avocado, peeled and diced
½ cup chopped green onion
½ cup sliced olives

1. Lightly brown beef. Drain; season with salt and pepper.
2. Combine all ingredients in a large serving bowl.

Dressing:
1/3 cup vegetable oil
3 tablespoons apple cider vinegar
1-2 tablespoons taco sauce
½ teaspoon sugar
¼ teaspoon salt
¼ teaspoon dry mustard

Combine all ingredients in a small bowl and whisk until completely blended. Pour over salad and toss. All the dressing may not be needed, recipe makes about ½ cup. Serve the salad immediately.

Yield: 6 servings