• 1 1/2 lbs ground beef
• 2 eggs
• 1 sleeve of crushed Saltine crackers
• 1 small onion, diced
• salt & pepper

Mix all ingredients and shape into balls about the size of a golf ball.  Place in a sprayed 9×13 pan and bake in the oven at 400 degrees for 15 minutes.  Mix together gravy ingredients and pour the gravy over the meatballs.  Bake at 325 degrees for 30 minutes.

Gravy:

• 1 can cream of mushroom soup
• 1 1/2 C milk
• 2 Tbsp flour
• 1/2 envelope of dry onion soup mix

• 1# ground beef, 93/7
• 1 egg
• 3/4 C raw rice
• 1 small onion, chopped
• ground pepper
• 1 Tbsp garlic salt
• 1 Tbsp onion powder
• 12 cabbage leaves
• 15-ounce can tomato sauce
• 1 Tbsp honey
• 2 Tbsp apple cider vinegar
• 1 Tbsp Worcestershire sauce
• 2 Tbsp lemon juice
• 2 Tbsp brown sugar

Bring some water to a boil and stick an entire head of cabbage in the water.  Steam for approximately 2 minutes.  Carefully remove 12 leaves from the head of cabbage.  (I had to steam the cabbage a couple different times in order to get all the leaves off that I needed).

In a bowl, combine the ground beef, egg, rice, onion, pepper, garlic salt, and onion powder.  Measure out 1/4 C of the ground beef mixture and place in the center of a cabbage leaf.  Fold top and bottom over the ground beef, then fold in each side.  Place seam-side down in a greased 9×13 pan.  Repeat with remaining ground beef mixture and cabbage leaves.

In a separate bowl, combine the tomato sauce, honey, vinegar, Worcestershire sauce, lemon juice, and brown sugar.  Pour over the top of the cabbage rolls.  Cover with foil and bake at 325 degrees for 2 hours. (Can also be made in a crock pot, apparently, on low for 6 to 8 hours).

138 calories per cabbage roll

• 1 lb 93/7 lean Ground Beef
• 1 Jar Spaghetti Sauce
• 1 Bag Frozen Cheese Ravioli (approx 32 raviolis)
• 16 oz Mozzarella cheese, shredded (next time I’ll use 8oz to cut some calories/fat)
• 4 oz Ricotta Cheese
• 1 Egg

1. Brown the beef in a large skillet over medium heat.
2. Mix in the spaghetti sauce and let simmer on low.
3. Mix the ricotta cheese and egg until the mixture is smooth.
4. Place a thin layer of sauce on the bottom of an 8×8 baking dish.
5. In a single layer, lay 16 of the frozen raviolis to cover the bottom of the dish.
6. Layer half of the meat sauce on top of the raviolis.
7. Dollop with the ricotta cheese mixture
8. Cover with mozzarella cheese.
9. Repeat until dish is full covering the top with mozzarella cheese.
10. Bake at 350 degrees F for 35-45 minutes or until it is hot, bubbly and cooked through.

• Nonstick cooking spray
• 2 or 3 boneless pork chops
• Sea salt
• Black pepper
• Garlic powder
• 1 tsp olive oil
• 1/4 C sweet yellow onion, diced
• 1/4 C apricot preserves
• 1 Tbsp soy sauce
• 1 clove garlic, minced

Heat a large skillet coated in cooking spray over medium heat. Season both sides of the pork chops with sea salt, freshly cracked pepper, and garlic powder, to taste. Place in the skillet and cook for 5-6 minutes on each side or until done. Remove from the pan; keep warm.

Add the olive oil to the same skillet over medium heat. Add the diced onion and cook, stirring often, for 4 minutes or until softened. Add the apricot preserves, soy sauce, and minced garlic; cook for 2-3 minutes, stirring often, until thickened. Add the pork and it’s juices back to pan, turning to coat. Place on a serving plate and serve immediately Enjoy.

• 1/3 C oyster sauce
• 3 Tbsp canola oil
• 12 oz boneless pork chops, thinly sliced
• 8 oz broccoli florets
• 8 oz shitake mushrooms, sliced (I purchased the pre-sliced “stir-fry blend” mushrooms from the produce dept)
• 4 cloves garlic, chopped
• 2 Tbsp minced fresh ginger

In a bowl, mix 1 cup water and oyster sauce.  Heat wok or large skillet over high heat.  Add 1 Tbsp oil, then add pork; cook until golden, 2 minutes.  Transfer pork to a plate.  Add 2 Tbsp oil to wok, then add broccoli and mushrooms.  Cook, stirring, 2 minutes.  Stir in garlic, ginger and oyster sauce mixture and cook 3 minutes.  Return pork and juices to wok.  Stir 1 to 2 minutes to heat pork through.  Serves 4.

I served over jasmine rice.

• 1 (24-ounce) container of refrigerated mashed potatoes, warmed (I used Reser’s)
• 1 C frozen corn, thawed
• 1 1/2 C shredded Cheddar cheese, divided
• 1/4 C sliced green onions (I substituted some chives from my garden)
• 1 (18-ounce) container refrigerated BBQ pork (I used Lloyd’s)
• 1 ounce BBQ potato chips, coarsely crushed (original recipe calls for plain potato chips)

Preheat oven to 375 degrees.  Spray an 11×7 baking dish with nonstick cooking spray.

In a medium bowl combine the mashed potatoes, corn, 1 C cheese, and green onions.  Mix well.  Spoon the mixture into the prepared baking dish.  Evenly spoon the BBQ pork over the potatoes, then top with remaining cheese and the potato chips.

Bake 25-30 minutes.  Serves 6.  391 calories per serving.

• 1 lb ground beef (93/7)
• salt, pepper, onion salt
• 1 can (10-1/2 ounces) condensed French onion soup, undiluted (I used Campbell’s)
• 1/2 C beef gravy (I used the store brand – Essential Everyday)
• 1 can (4 ounces) mushroom stems and pieces, drained
• 1 Tbsp all-purpose flour
• 1 Tbsp cold water
• Hot cooked noodles
  

In a large skillet, brown the ground beef; drain and season. Stir in the soup, gravy and mushrooms. Bring to a boil. Reduce heat; cover and simmer for 5 minutes.
In a small bowl, combine flour and water until smooth; stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over hot cooked noodles. Yield: 4 servings.  (236 calories per serving; DOES NOT include the noodles)

• 1 pound lean ground beef, 93/7
• 1 green pepper, chopped
• 1 onion, diced
• 4 celery ribs, cut into bite-size chunks
• salt, pepper, onion salt
• 2 garlic cloves, minced
• 1 can of tomato soup
• 2 8-ounce cans of tomato sauce
• 2 Tbsp chili powder
• 1 tsp cumin
• 7-ounce box of elbow macaroni, cooked and drained

Brown the ground beef.  Add the pepper, celery, and onion.  Season with salt, pepper, and onion salt.  Continue to cook beef and veggies.  Add the garlic and cook awhile longer.  Stir in the soup and tomato sauce.  Season with chili powder and cumin.  In the meantime, cook and drain the macaroni.  Combine the beef mixture with the cooked macaroni.  Serve.

6 servings = approx 315 calories per serving; 8 servings = approx 236 calories per serving

• 5 frozen hash-brown patties
• 1 pound lean ground beef (I use 93/7)
• salt, pepper
• 1 can of Manwich original sloppy joe sauce
• Optional: diced onion, shredded cheese

Layer the hash-brown patties in a greased 11×7 pan (the 5th patty will have to be cut in half).  Brown the ground beef (with diced onion if you’d like) and season with salt and pepper.  Add the Manwich and stir well.  Pour the Manwich mixture over the frozen hash-browns.  Cover with foil and bake at 450 degrees for 20-30 minutes.  If you’d like, you can uncover the last few minutes and sprinkle some shredded cheese over the top.  Yields 4-6 servings.

4 servings = 394 calories/serving

6 servings = 263 calories/serving

• boneless, skinless chicken breasts
• onion and chive spreadable cream cheese
• cheddar cheese slices
• bacon slices

Spread cream cheese over a chicken breast.  Top with a slice of cheddar cheese.  Wrap two slices of bacon around the chicken breast.  Bake for 45 minutes in a 400 degree oven.