Beef and Potato Casserole
Beef and Cheese Manicotti
Beef, Tomato and Cabbage Soup

Beef and Potato Casserole

1 lb. lean (93%) ground beef

3 cups potatoes, peeled and sliced thin

½ cup onion, chopped

1 cup reduced fat shredded cheddar cheese

¾ cup fat-free milk

 1 10.75 oz. can condensed cream of mushroom soup

1 teas. garlic powder, or to taste

salt and pepper to taste

Preheat oven to 350 degrees F.  Spray a 11×7-inch baking dish with cooking spray.  Combine the cream of mushroom soup, onion and milk in a mixing bowl.  Season with salt and pepper to taste. Alternate layers of the potatoes, soup mixture and ground been in the prepared baking dish.  Cover dish, place in preheated oven and bake until the potatoes are tender, about 1 hour. Remove cover and top with the cheese. Continue baking until cheese has melted.

Recipe makes 6 servings  Estimated WW Smart points 6 per serving

Beef and Cheese Manicotti

¾ lb. lean (93%) ground beef

1 15 oz. carton part skim ricotta cheese

3 ½ cups spaghetti sauce

14 manicotti pasta shells

2 cups shredded part-skim mozzarella cheese

¼ cup grated Parmesan cheese

1 egg, lightly beaten

¼ cup onion, chopped 

2 cloves garlic, minced

2 Tbsp. fresh parsley, minced

salt and pepper to taste

Preheat oven to 375 degrees F.  Spray a 12×9-inch baking dish with cooking spray.  Place a heavy skillet over high heat and add the ground beef.  Season the beef with salt and pepper. Sauté the meat until it browns.  Drain off any excess fat and then add the onion and garlic. Cook until the onions are translucent, about 5 minutes.  Remove pan from heat and allow contents to cool. In a mixing bowl combine the ricotta cheese, cooled ground beef, parsley, 1 cup mozzarella cheese, Parmesan cheese, egg and salt and pepper.  Transfer this mixture to a piping bag or a gallon zip lock bag with a hole snipped off from the corner. Stuff each uncooked manicotti shell with about ¼ cup of the beef and cheese mixture. Spread 1 cup of the sauce in the bottom of the prepared baking dish.  Arrange the stuffed manicotti shells over the sauce in a single layer. Top the shells with the remaining sauce. Cover the baking dish tightly with foil and bake in preheated oven until the pasta is tender, about 1 hour. Remove foil cover and sprinkle with the remaining cheese.  Bake uncovered for about 3 minutes longer until the cheese is melted.

Recipe makes 7 servings, 2 manicotti each  Estimated WW Smart points 10 per serving

Beef, Tomato and Cabbage Soup

1 lb. lean (93%) ground beef

28 oz. can diced tomatoes 

5 cups chopped green cabbage

4 cups beef broth

½ cup onion, diced

½ cup carrot, diced

½ cup celery, diced

2 bay leaves

salt and pepper to taste

Place a large skillet over medium-high heat and sauté the ground beef with salt and pepper until the beef is browned, breaking up the meat into small pieces.  Drain any excess fat. Add the onion , celery and carrots and sauté for 4-5 minutes. Transfer the ground beef mixture from the skillet to Dutch oven or stock pot.  Add the tomatoes, cabbage, beef broth and bay leaves. Cover the pot and cook on low for about 40 minutes. Remove bay leaves before serving.

Recipe makes 7 servings  Estimated WW Smart points 3 per serving