Chile and Spice Rubbed Filet Mignon

Ingredients:

4 (4 oz.) filet mignon steaks

1/2 tsp ancho chile powder

1/2 tsp dried oregano

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp ground cumin

1/4 tsp ground coriander

1/4 tsp salt

1/4 tsp ground black pepper

Juice from 1/2 a lime

Directions:

Heat grill to cooking temperature.  In a bowl, combine the ancho chile pepper, oregano, garlic powder, onion powder, cumin, coriander, salt, black pepper, and lime juice; stir until well combined.  Rub both sides of each steak evenly with spice mixture; place on the grill immediately.  Cook until steaks reach desired temperature.  Let steaks rest before serving.  Serves 4. 

6 Weight Watchers points per serving! 

213.9 Calories | 12.8g Fat | 216.9mg Sodium | 17.3mg Potassium | 1.1g Carbohydrates | 0.2g Fiber | 23.9g Protein | 14g Calcium | 10mg Phosphorus

Beef and Broccoli

Ingredients:

1 lb. stir fry beef strips

1 onion, thinly sliced

2 cloves garlic, minced

1 head broccoli, cut into florets

3 tbsp soy sauce

2 tbsp rice vinegar

1 orange, for juice and zest

2 tsp sugar

1/4 tsp ground ginger

Salt and pepper, to taste

Directions:

Spray a large, deep sauté pan with cooking spray; add onion and garlic, cooking until caramelized.  Meanwhile, mix together soy sauce, rice vinegar, orange juice and zest, sugar, and ground ginger in a bowl; set aside.  Add the beef to the pan and cook until slightly browned (about 3 minutes).  Add the broccoli and sauce mixture and cook until about 2 minutes or until broccoli is crisp-tender.  Serve over rice for a complete meal.  Serves 4.

For a thicker sauce, combine 1 tsp cornstarch with 1 tbsp water and add to stir-fry.  Stir constantly until sauce has thickened (about 1 minute).

7 Weight Watchers points (including 1/4 cup rice).

Slow Cooker Pot Roast

Ingredients:
1 chuck roast, 3 – 5 pounds
Garlic powder, onion powder, thyme, oregano
Salt and pepper, to taste
6 red potatoes, quartered
1 onion, chopped
1 cup baby carrots
1 celery rib, chopped
2 cloves garlic, minced
1 can cream of mushroom soup
1 packet beef gravy mix
2 cups water

Directions:
Place chuck roast in slow cooker and season with salt and pepper, as well as other seasonings. Add cut vegetables to crock pot, arranging around chuck roast. In a separate bowl, whisk together soup, gravy mix, and water. Pour mixture over top of chuck roast and vegetables in crock pot. Cover and cook on high for 3 hours, then turn to low and cook an additional 5 hours. Serve warm and enjoy!

To make pan gravy, ladle desired amount of slow cooker gravy mixture into a small sauce pan; heat to a boil. Meanwhile, create cornstarch slurry (mix together 1 tbsp cornstarch and 1 tbsp water). Slowly whisk slurry into gravy mixture; continue whisking for 2 full minutes or until gravy has reached desired thickness (may require additional slurry mixture).

Poor Man’s Supper: “Pot Pie”

In my family, this is a classic and a favorite! It is so simple, but so special and tasty that we only have it once or twice a year. It is an amazingly flavorful soup/stew that is chunky, hot, and filling. Great for a cold, rainy (or snowy) day. Makes plenty for leftovers... but trust me, they won't last long!

Ingredients:
1 lb. ground beef
2 cans tomato soup
2 cans water
5 potatoes, peeled and quartered
1 cup baby carrots
1 or 2 bay leaves
Salt and pepper, to taste

Directions:
In a crock pot, whisk together soup and water; add in potatoes, carrots, and bay leaf (or leaves). Take ground beef, and form small patties (about 3” in length) until all beef has been used; add patties to crock pot. Cook on high for 4 hours, or until potatoes are fork tender and beef is cooked through. Salt and pepper to taste and serve hot!

Italian Style Meatloaf

This is my mom's take on meatloaf. It is moist, meaty, and absolutely delicious! After eating this meatloaf all my life, I have never been able to enjoy any other meatloaf. I guarantee after one bite you'll be a convert too!

Ingredients
1 lb. ground beef, lean
1 clove garlic, minced
1 onion, diced
1/2 cup bread crumbs
1/2 cup spaghetti sauce
1 egg, beaten
Basil, oregano, salt and pepper
Parmesan cheese, grated

Directions:
Preheat oven to 350°; grease loaf pan. In a pan, heat a small amount of olive oil over medium heat; add onion and garlic. Cook until slightly browned. In a large bowl, combine all ingredients (including cooked onion and garlic) until thoroughly mixed. Add mixture into loaf pan; cover with additional sauce and parmesan cheese. Bake for 40 minutes, or until bubbly and beef is cooked all the way through.

Spaghetti and Meatballs

Ingredients:
16 oz. thin spaghetti
67 oz. jar spaghetti sauce (or use my recipe)
2 lbs. ground beef
1 cup bread crumbs
2 eggs, beaten
Parmesan cheese, grated
Basil, garlic powder, onion powder, oregano
Salt and pepper, to taste

Directions:
Preheat oven to 375°. Grease a large baking sheet, or line with aluminum foil. In a large bowl, combine ground beef, bread crumbs, eggs, 1 cup spaghetti sauce, cheese, and seasonings; mix with hands until completely combined. Roll meatballs into desired size, and place on baking sheet. Cook in oven for about 10 minutes, or until just slightly brown; remove from oven and add to a crock pot with the remaining sauce. Cook on high for four hours, and then reduce to low for the remaining two hours. Turn off crock pot (but leave covered) within 30 minutes of serving. During this time, boil water and cook pasta according to package directions. This recipe makes 8 servings (about 24 – 30 meatballs depending on size).

Mom’s Baked Ziti

Ingredients:
1 box ziti
1 jar spaghetti sauce (or use my recipe)
1 onion, diced
2 cloves garlic, minced
1 lb. ground beef, lean
Basil, oregano, parsley, salt and pepper
1 (16 oz.) container ricotta cheese
1 large egg
1/2 cup parmesan cheese
2 cups mozzarella cheese, shredded

Directions:
Preheat oven to 375°. Boil water and cook pasta according to package directions; drain. In a pan, heat small amount of olive oil over medium heat; add onion and cook until caramelized. Add garlic to pan. Next, add ground beef and seasonings to pan; cook until browned. Meanwhile, in a bowl mix together ricotta, egg, parmesan, half the mozzarella cheese, and half of the sauce. Once fully incorporated, stir in ground beef mixture and drained pasta. Grease a medium sized baking dish; pour 1/4 sauce onto bottom of the pan. Add the ziti mixture; top with remaining sauce and cheese. Bake for 30 minutes, let cool then serve!

Lasagna

Ingredients:
1 box lasagna noodles
1 jar spaghetti sauce (or my recipe)
1 onion, diced
2 cloves garlic, minced
1 lb. ground beef
Basil, oregano, salt and pepper
1 (16 oz.) container ricotta cheese
1 large egg
1 cup parmesan cheese, shredded
1 cup mozzarella cheese, shredded

Directions:
Heat oven to 375°. Boil water and cook pasta according to package directions; drain. Lay dry noodles on a flat surface to prevent sticking and ripping. In a large pan, heat small amount of olive oil over medium heat; add onions. Caramelize onions and add garlic. Add ground beef and seasonings to pan; cook until browned. Meanwhile, in a bowl mix together the ricotta, egg, and 1/2 cup of each type of cheese, along with same seasoning mix used for the ground beef.

Assembly:
To assemble the lasagna, first grease a 9 x 13 inch pan. Next, pour a small amount of sauce onto bottom of pan. Next, arrange noodles lengthwise across pan. Spread noodles with 1/3 of the ricotta mixture; top with 1/3 meat and additional sauce. Repeat each layer until there are no remaining noodles. Top final layer with additional sauce and remaining cheese.

Cover lasagna with foil and bake for 30 minutes. Next, remove foil from lasagna and bake for an additional 30 minutes. The cheese should be bubbly and slightly browned when fully cooked; allow to cool for 15 minutes before cutting!

To see the best, quickest, and easiest way to dice an onion, watch this video:
http://www.youtube.com/watch?v=aDjNl5gs4nM