7 POINTS® per serving
Makes 4 servings
1 Pound Ground Beef, extra lean, cooked with onions
1 Cup finely chopped celery
1 can 98% Fat Free Cream of Mushroom soup
1 can 98% Fat Free Cream of Chicken soup
1 ½ cans of water
½ Cup uncooked rice
½ Cup Chopped green pepper, optional
Chinese egg noodles, optional -will affect points
Combine in a casserole dish and bake, covered for 30 minutes at 350 degrees.
Cook uncovered for an additional 30 minutes.
Serve over Chinese egg noodles, optional.
Showing posts with label Beef. Show all posts
Showing posts with label Beef. Show all posts
Saturday, November 12, 2011
Beefy Macaroni Skillet (AKA chop suey)
7 POINTS® per serving
Makes 6 servings
1 Pound Ground Beef
1 Onion, diced
1 28 oz can of tomatoes
1 can of Tomato sauce
2 Cups water
2 Cups elbow macaroni, uncooked
½ Pound Cheese, shredded, optional. Recommend reduced fat cheese
In a skillet, cook ground beef and onions until browned. Stir in remaining ingredients and cover. Simmer for 30 minutes until macaroni is tender. Top with shredded cheese and serve.
Makes 6 servings
1 Pound Ground Beef
1 Onion, diced
1 28 oz can of tomatoes
1 can of Tomato sauce
2 Cups water
2 Cups elbow macaroni, uncooked
½ Pound Cheese, shredded, optional. Recommend reduced fat cheese
In a skillet, cook ground beef and onions until browned. Stir in remaining ingredients and cover. Simmer for 30 minutes until macaroni is tender. Top with shredded cheese and serve.
Beef Stroganoff
9 POINTS® per serving
Makes 5 servings
8 oz no-yolk egg noodles
1 cup fat-free beef broth
1 Tbsp Worcestershire sauce
1 tsp balsamic vinegar
2 tsp canned tomato paste
1 pound Beef, strip sirloin, trimmed, raw
1 cup onion(s), chopped
8 oz mushroom(s)
3 Tbsp all-purpose flour
1/2 cup reduced-fat sour cream
Cook pasta according to package directions, omitting salt and fat.
While pasta cooks, combine broth, Worcestershire, vinegar, tomato paste, 1/2 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl, stirring with a whisk.
Heat a Dutch oven coated with cooking spray over medium-high heat. Sprinkle beef with 1/2 teaspoon salt and 1/8 teaspoon pepper. Add beef to pan; cook 3 1/2 minutes on each side or until desired degree of doneness. Remove beef from pan.
Add onion and mushrooms to pan; sauté 3 minutes or until mushrooms are tender. Stir in flour; cook 1 minute, stirring constantly. Stir in broth mixture; cook 1 minute or until slightly thick, stirring constantly.
Cut beef into thin strips; return to pan. Stir in pasta, sour cream, and parsley; cook 1 minute or until thoroughly heated.
Makes 5 servings
8 oz no-yolk egg noodles
1 cup fat-free beef broth
1 Tbsp Worcestershire sauce
1 tsp balsamic vinegar
2 tsp canned tomato paste
1 pound Beef, strip sirloin, trimmed, raw
1 cup onion(s), chopped
8 oz mushroom(s)
3 Tbsp all-purpose flour
1/2 cup reduced-fat sour cream
Cook pasta according to package directions, omitting salt and fat.
While pasta cooks, combine broth, Worcestershire, vinegar, tomato paste, 1/2 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl, stirring with a whisk.
Heat a Dutch oven coated with cooking spray over medium-high heat. Sprinkle beef with 1/2 teaspoon salt and 1/8 teaspoon pepper. Add beef to pan; cook 3 1/2 minutes on each side or until desired degree of doneness. Remove beef from pan.
Add onion and mushrooms to pan; sauté 3 minutes or until mushrooms are tender. Stir in flour; cook 1 minute, stirring constantly. Stir in broth mixture; cook 1 minute or until slightly thick, stirring constantly.
Cut beef into thin strips; return to pan. Stir in pasta, sour cream, and parsley; cook 1 minute or until thoroughly heated.
Subscribe to:
Posts (Atom)