Yield
8 servings (serving size: 1 cup beef mixture and 2 tablespoons cheese)
Ingredients
- 1 pound ground round
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 3 garlic cloves, minced
- 2 cups cooked elbow macaroni (about 4 ounces uncooked)
- 1/2 cup water
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 1 (14.5-ounce) can whole tomatoes, undrained and chopped
- 1 (15-ounce) can kidney beans, drained
- 1 (8 3/4-ounce) can whole-kernel corn, drained
- 1 (8-ounce) can tomato sauce
- 1 (6-ounce) can tomato paste
- 1 cup (4 ounces) shredded sharp cheddar cheese
Preparation
1. Cook first 4 ingredients in a large Dutch oven over medium-high heat until browned, stirring to crumble beef.
2. Drain well; wipe drippings from pan with paper towels. Return beef mixture to pan; stir in macaroni and next 9 ingredients (macaroni through tomato paste). Bring to a boil; cover, reduce heat, and simmer 20 minutes, stirring occasionally. Spoon onto each of 8 plates; top with cheese
Makes 4 servings
Ingredients
- 1/2 cup fresh cilantro
- 1 clove garlic, finely chopped
- 2 tablespoons fresh lime juice
- 1/2 teaspoon sugar
- 1 tablespoon plus 3 teaspoons olive oil
- 4 6-ounce boneless, skinless chicken breasts
- kosher salt and black pepper
- 1 pound green beans
- 4 plum tomatoes, halved lengthwise
Directions
1. Heat grill to medium-high. In a small bowl, combine the cilantro, garlic, lime juice, sugar, and 1 tablespoon of the oil.
2. Rub the chicken with 1 teaspoon of the oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a large bowl, toss the green beans and tomatoes with the remaining oil and 1/4 teaspoon each salt and pepper.
3. Grill the chicken until cooked through, 5 to 6 minutes per side. Grill the green beans and tomatoes, turning the green beans often and the tomatoes once, until tender and charred, 3 to 5 minutes. Serve with the vinaigrette.
Slow Cooker Beef Stroganoff
from the back of the Lipton Beefy Onion Soup Mix
2- lb. boneless beef chuck steak, cut into 1-inch pieces
1/4 cup all-purpose flour
10 ounces sliced mushrooms
1 envelope Lipton® Recipe Secrets® Beefy Onion Soup Mix
1/2 tsp. dried thyme leaves, crushed
1 can (14.5 oz.) diced tomatoes, undrained
1 container (8 oz.) sour cream
Toss beef with flour in slow cooker. Stir in remaining ingredients except sour cream. Cook covered on LOW 8 to 10 hours or HIGH 4 to 6 hours until meat is tender. Stir in sour cream. Serve, if desired, over hot cooked noodles.
4 comments:
So, EVERYTHING on your menu sounds DELISH!!!! Very much "my style" of cooking:) I make that beef stroganoff about once every couple weeks...it's so good! Oh, and Cooking Light is one of my long time favs, too! Thanks for sharing your menu- it gives me some ideas! xo
Thank you sooo much!!! I do less cooking in the summer but will be getting back on the bandwagon in no time at all!!
XO
I do this too. And since there is only two of us, we eat the other portion (usually four portions per meal for lunch. This cuts down on spending too.
Thanks Amanda I am going to try these dinners out!!!!!!
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