1 pound 93% lean ground beef
1 small onion, chopped
1 clove minced garlic
1-1/2 cups diced tomatoes, undrained
1 1/4 cups water
1 8-ounce can tomato sauce
1 tablespoon dried parsley flakes
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
1 teaspoon salt
2-1/2 cups whole wheat pasta uncooked (I used penne shape)
1 cup fat-free cottage cheese or ff ricotta (I used a small carton)
1/4 cup Fat Free grated parmesan cheese
Dash basil, pepper, optional
Shredded fat-free mozzarella cheese
In large skillet, brown beef with onions and garlic; drain. Add tomatoes, water, tomato sauce, parsley, basil, oregano, and salt. Mix well.
Stir in uncooked pasta. Bring to a boil, stirring occasionally. Reduce heat; cover, simmer for 20 minutes or until pasta is tender, stirring once.
Combine cottage and Parmesan cheese. Sprinkle in basil and pepper to taste if desired. Drop cheese mixture by rounded tablespoons onto pasta mixture. Cover and cook for 5 minutes. Sprinkle with shredded mozzarella, if desired.
Now I just mixed the cottage cheese up in the dish, but I did sprinkle with KRaft FF Mozzerella and left it on top and cook it a bit while it melted. I also added a little bit of crushed red peppers because I like spicy dishes.
Core Tamale Pie
1 c yellow corn meal
2-¼ c cold water with added chicken bouillon
1 lb. 93% lean ground beef
1 medium onion, chopped
1 large green pepper, chopped
4 tsp canola oil
3 tsp chili powder
2 cloves garlic, chopped
1 tsp salt
Dash of pepper
1 (6 oz) can tomato paste
1 (10 oz) can Ro-Tel (mexican diced tomatoes)
1 (16 oz) can whole no-sugar-added kernel corn (with juice)
1 (16 oz) can dark no-sugar-added red kidney beans
Preheat oven to 350*.
Combine cornmeal, water and chicken bouillon in a medium saucepan; whisk or stir constantly over medium heat until slightly thickened. Spread in a 9 X 13-inch baking pan, sprayed with non-stick cooking spray. Set aside.
In a large skillet, brown beef, onion, green pepper, and canola oil. Add chili powder, garlic, salt and pepper, and stir well. Add tomato paste, Ro-Tel, corn, and kidney beans, and mix well.
Spread mixture evenly over the cornmeal mixture and top with 1 cup shredded soy or FF cheddar cheese. Bake for 20-25 minutes at 350 degrees.
Diet Coke Sloppy Joes
1 pound raw extra lean ground beef
1 medium onion(s)
1 1/2 Tbsp all-purpose flour (1 point over the whole recipe)
1 cup Coca-Cola Diet Coke
2/3 cup ketchup
2 Tbsp vinegar
1 Tbsp Worcestershire sauce
2 tsp dry mustard
Brown beef and onion in a large skillet. Drain well. Stir in remaining ingredients as listed. Mix well. Cover and simmer for 30 minutes.
You can substitute shredded chicken for the ground beef.
Mexican Casserole (crockpot)
1 1/2 lb. 93% lean or better ground beef
3 tbsp white vinegar
1 tbsp chili powder
1 tsp dried whole oregano
1/4 tsp garlic powder
salt & pepper to taste
1 1/4 cups chopped onion
1 med green pepper, chopped
4 oz canned chopped green chilies, drained (optional)
12 oz canned whole kernel corn, drained
1 cup elbow macaroni, partially cooked, drained and rinsed
2 (14 oz) cans tomatoes with juice, broken up
2 tsp chili powder
1 tsp parsley flakes
1/2 tsp dried whole oregano
2 tsp granulated splenda
Mix first 6 ingredients in bowl. Scramble-fry in nonstick frying pan until browned. Drain. Put onion into 3 1/2 or 5 qt. slow cooker. Add green pepper, green chilies, corn and partially cooked macaroni. Add beef mixture. Stir. Combine remaining 5 ingredients in bowl. Stir well. Pour over top. Stir. Cover. Cook on LOW for 8 hrs. or on HIGH for 4 hrs.
10 oz. 93% or better lean ground beef
1 c. sliced fresh mushrooms
1 large onion, chopped
4-6 cloves minced garlic
1 (14 oz.) can chopped tomatoes & green chilies with juice
5 oz tomato soup
salt & pepper
1/2 tsp dried oregano
8 oz. ff cottage or ricotta cheese
1/4 c grated ff parmesan cheese
1/4 c grated ff mozzarella cheese
6 oz whole wheat lasagna noodles, uncooked
6 oz shredded ff cheddar or ff mozzarella cheese.
Saute meat, onions, mushrooms,garlic and spices until meat is browned. In a bowl, mix tomatoes and juice and tomato soup together. Add about 4 oz. of tomato mixture to bottom of a crock pot. Add a layer of broken lasagna noodles. Add another layer of 1/3 of the meat mixture and cheeses. Continue to layer ending with a layer of sauce. Sprinkle shredded cheese on top. Put on lid and cook on low for 4-6 hrs.
3/4 c cornmeal
1 1/2 c skim milk
1 large egg, beaten
1 lb 93% or better ground beef, browned and drained
1 1/4 oz chili or taco seasoning mix
16 oz can rotel tomatoes
16 oz can corn, drained
16 oz can kidney beans, drained
16 oz can black beans
1 c ff shredded cheddar cheese
In a large mixing bowl, combine cornmeal, milk and egg. Stir in meat, chili seasoning mix, tomatoes, beans and corn until well blended. Pour into sprayed casserole dish & bake for 35-45 minutes at 350 degrees (until firm). Sprinkle with cheese & bake another 5 minutes.
1 lb 93% lean ground beef
1-1/2 c diced tomatoes, undrained
1 1/4 cups water
1 sm can tomato sauce
1 tbsp dried parsley flakes
1 tsp dried basil leaves
1 tsp dried oregano leaves
salt & pepper to taste
2-1/2 c whole wheat bow tie pasta, uncooked
1 c ff cottage cheese
1/4 c grated ff parmesan cheese
optional: shredded ff mozzarella cheese
In large skillet, brown beef with onions and garlic. Add tomatoes, water, tomato sauce, parsley, basil, oregano, and salt. Mix well. Stir in uncooked pasta. Bring to a boil, stirring occasionally. Reduce heat; cover, simmer for 20 minutes or until pasta is tender, stirring once. Combine cottage and parmesan cheese & pass through food processor or blender for a bit. Sprinkle in basil and pepper to taste if desired. Drop cheese mixture by rounded tablespoons onto pasta mixture. Cover and cook for 5 minutes. Sprinkle with shredded mozzarella, if desired
1 c yellow or white cornmeal
3/4 c ff evaporated skim milk
2 tsp baking powder (0 points)
1 egg beaten
3/4 tsp salt
1 tsp oil
1 c frozen corn
1/2 c Splenda
1 lb. 93% ground beef
1/2 can tomato sauce
1 onion, chopped
1 green pepper, chopped
1 Tbsp chili powder
2 tsp ground cumin
Toppings (or think of your own):
1 c ff cheddar or mozarella cheese, shredded
1/2 red bell pepper, chopped
1 small can chilies or jalapenos, drained
2 scallions, chopped
2 tomatoes, seeded and diced
1 small can sliced olives (I like black)
1-2 Tbsp chopped cilantro
Preheat oven to 400 degrees. To make corn bread, mix first eight ingredients, spray a large baking dish or skillet with Pam and bake for 12-15 minutes or until slightly brown on top. Brown ground meat then add onions & peppers. Add seasonings & tomato sauce w/ a bit of water. Cook till desired consistency.Remove cornbread from oven and spread meat mixture on top. Top with ff cheddar or mozarella cheese Then cover with veggies of your choice. Bake 5 minutes until cheese melts. Serve with taco sauce and ff sour cream.
1 medium onion, chopped
1 medium green sweet pepper, chopped
3 cloves of garlic, minced
1 tbsp olive oil (or adjust for Core allotment)
1 lb lean uncooked ground turkey or beef
3 tbsp chili powder
1 tbsp cumin
1/4 tsp ground red pepper
1 (15) oz. can black beans, rinsed and drained
1 (14-1/2) oz. can diced tomatoes, undrained
1 cup bottled salsa
2 lbs polenta (3 1/2 cups of water mixed with 1 1/4 cup
cornmeal and 1 tsp salt) bring to boil and stir constantly for 5 minutes.
2 cups shredded soy cheese or ff cheese
2/3 cup fresh chopped tomato
1/4 cup snipped fresh cilantro
Preheat oven to 375. In a 12 inch skillet or wok, cook onion, sweet green pepper, and garlic in oil for about 8 minutes. Add turkey, chili powder, cumin, and red pepper. Cook until turkey is no longer pink, stirring to break up the meat. Add the beans, undrained canned tomatoes, and
salsa. Bring to boiling, reduce heat. Simmer gently, uncovered for 15 minutes more.
Meanwile, pam spray a 9x12 baking dish. Slice and press 1 lb of polenta into bottom of casserole. Top with 1/2 of cheese, place meat mixture on top of cheese. Slice and place remaining lb. of polenta on top of cheese and place remaining cheese on top of polenta. Sprinkle chopped tomatoes on top of cheese. Bake for 35 min. or until bubbly. Sprinkle with cilantro. Let stand for 15 minutes before serving.
2 tbsp olive oil (or adjust for Core allotment)
1 lb 93% lean or better ground beef
1 onion, chopped
1 green bell pepper, seeded and chopped
8 oz mushrooms, sliced
15 oz canned tomato sauce
2 tsp Italian seasoning
2 tsp calorie-free sweetener (use sugar if you prefer)
1 heaping tbsp minced garlic
2 c uncooked whole-wheat macaroni
1/2 c shredded FF or soy cheddar cheese
1/2 c shredded FF or soy mozzarella cheese
Preheat oven to 375* F. Cook macaroni according to package directions. Meanwhile, in a large skillet over medium heat, heat oil. Add beef, onion, and green pepper, and cook until beef is browned. Stir in mushrooms, tomato sauce, Italian seasoning, sweetener/sugar, and garlic. Pour mixture into a 13 x 9" casserole dish sprayed with Pam. Spread cooked macaroni evenly over meat mixture. Layer cheddar and mozzarella cheese evenly over the top. Cover and bake for 30 minutes; uncover and bake for 15 more minutes.
1 lb. ground beef
1 med onion, chopped
2 cloves garlic, minced
3.5 cups of beef broth (I used water and boullion stuff)
8 oz. ww pasta (I used farfalle)
3/4 c. ff sour cream
3/4 t. mustard
salt and pepper to taste
Brown the beef along with the onion and garlic. Drain any fat. Add the beef broth and the pasta, cover, bring to a boil, and simmer at a med. boil for 15 min (or until pasta is cooked). Turn the heat down to low, and stir in sour cream and mustard.
Pot of Pizza
8 ounces extra lean ground beef or turkey
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup (one 2.5 ounce jar) sliced mushrooms, drained
1 3/4 cup (one 15-ounce can) Hunt's Tomato Sauce
1 teaspoon Italian Seasoning
1 teaspoon pourable Splenda
3 cups cooked whole wheat noodles, rinsed and drained
1/4 cup shredded fat free or soy Cheddar cheese
1/4 cup shredded fat free or soy Mozzarella cheese
In a large skillet, sprayed with olive-oil-flavored cooking spray, brown meat, onion and green pepper. Stir in mushrooms, tomato sauce, Italian seasoning and Splenda. Pour mixture into a slow cooker sprayed with butter-flavored cooking spray. Spread noodles over meat mixture. Layer cheddar and mozzarella cheeses evenly over the top. Cover and cook on LOW for 6-8 hours/ Mix well before serving
Serves 6 (1 cup)
Note - Add 1 WPA per serving if you prefer reduced fat cheese instead of ff/soy.
Cabbage and Beef Soup
1 lb lean ground beef
1/2 tsp garlic powder
1/4 tsp pepper
2 celery ribs, chopped
1 can (16 ozs) kidney beans, undrained
1/2 medium head cabbage, chopped
2 cans (14-1/2 ozs each) no-salt-added tomatoes, diced and undrained
3 cups water
4 reduced-sodium beef bouillon cubes
In a Dutch oven coated with nonstick cooking spray, cook beef until no longer pink. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour.
POINTS® value | 6 and CORE
Servings | 8
Preparation Time | 20 min
Cooking Time | 25 min
Level of Difficulty | Easy
Main meals | Adults will love how easy this chili-based meal is to prepare. Both kids and adults will love its taste.
1 serving cooking spray (5 one-second sprays per serving)
2/3 pound raw extra lean ground beef [I use ground turkey breast]
2 medium onion(s), chopped
29 oz canned stewed tomatoes, Mexican-style
2 1/2 cup canned tomato juice [I think tomato juice is not Core; maybe use 1/2 tomato sauce and 1/2 water?]
4 oz canned green chili peppers, diced, drained
2 tsp chili powder
1 1/2 cup uncooked whole wheat macaroni, elbow [I had some small whole wheat pasta...not elbow...worked great]
31 oz canned pinto beans, drained and rinsed
1/4 cup low-fat shredded cheddar cheese [fat-free cheese for Core! ]
Coat a large skillet with cooking spray. Cook ground beef and onion over medium-high heat until meat is browned, about 10 minutes; drain off fat.
Stir in stewed tomatoes including juice, tomato juice, chili peppers and chili powder. Bring mixture to a boil.
Stir in macaroni and beans; return to boiling. Reduce heat, cover and simmer until macaroni is tender, about 15 minutes. Spoon chili into bowls and sprinkle with cheese. Yields about 1 cup of chili and 1 1/2 teaspoons of cheese per serving.
1 Tbsp. Olive Oil
4 Cloves Garlic, sliced
1 Onion, diced
1 Pkg 97% lean ground beef
4 Cloves of garlic, chopped
4 Ears Bi-color corn, sliced from cob
1 Jalapeño, seecded & diced
Salt- to taste
Pepper – to taste
Onion Powder- to taste (lots)
Garlic Powder – to taste (lots)
3 Cups cooked brown rice
Heat oil in a large sauté pan. Add onion, garlic and peppers and cook for 1-2 minutes. Add ground beef and seasonings, and cook until no longer pink. Add corn and cook another couple of minutes.
Cook rice according to directions. Drain and add to beef. Add more seasonings to taste.
Serve topped with FF sour cream