Here're a few from my archives, but they may be too high carb for you . . . these are the healthier ones from my recipes! If you want the rest (cheeseburger & fries casseroles anyone???) just let me know!
From my next door neighbor:Stuffed Green Peppers
Note from my neighbor: The following is the recipe for the peppers! My mother did add some salsa, but we add that to almost everything in our home!Ingredients:
2 Large green sweet Peppers
Dash of salt
3/4 pound of ground beef (with a little fat)
1/3 cup chopped onion (1 small)
1 7 1/2 ounce can tomatoes, cut up
1/2 cup water
1/3 cup long grain rice
1 Tablespoon Worcestershire sauce
1/2 teaspoon dried basil chopped and fresh
1/2 cup shredded American cheese (2 ounces)Directions
1. Cut peppers in halves, removing stem ends seeds and membranes. Immerse sweet peppers into boiling water for NOT more then 5 minutes. Sprinkle inside with a dash of salt. Invert on paper towels to drain well.
2. In large skillet cook meat and onions tell meat is brown and onions tender. Drain off fat. Stir in undrained tomatoes, water uncooked rice. Worcestershire sauce, basil,1/4 teaspoon salt and ¼ teaspoon pepper. Bring to boiling. Reduce heat. Simmer, covered for 15-18 minutes or till rice is tender. Stir in ¼ cup of cheese.
3. Fill peppers with meat mixture. Place in a 2-quart square baking dish. Bake in a 375 oven about 15 minutes or until heated through. Sprinkle with the remaining ¼ cheese. Let stand about 2 minutes.
One of our absolute favorite soups:Hearty Cabbage SoupIngredients
1.5 - 2 pounds lean ground beef
2 (14.5 ounce) can diced tomatoes
1 (14.5 ounce) can tomato sauce
8 beef bouillon cubes
1 lb baby carrots, diced
2 stalks (1 whole package) of celery hearts, diced
1 large white onion, chopped
1/4 cup white vinegar
1/4 cup white sugar
2 teaspoons salt
1 teaspoon ground black pepper
Dash of crushed red pepper
4 quarts water, divided
4 cloves garlic, finely chopped
1 head cabbage, cored and cut into wedgesDirections
Brown the ground beef in a large stock pot. Drain fat and return to pot. Add the diced tomatoes, tomato sauce, beef bouillon cubes, carrots, celery, onion, vinegar, sugar, salt and pepper. Pour in 2 quarts of water, and bring to a boil. Once the soup comes to a boil, cover and simmer for about 20 minutes over low heat.
Pour in another two quart of water, and return to a slow boil. Add garlic and cabbage. Simmer for about 30 minutes, until cabbage is tender. Ladle into soup bowls to serve.
From my DH's aunt:Tamale PieIngredients
1 LB ground beef
1 c (1 small) chopped onion
3/4 c garden style salsa
1 pkg. taco seasoning mix
¼ c water
1 c kernel corn
½ c (2 ¼ oz can) sliced ripe black olives, drained
1 pkg. (40 oz) corn muffin mix
1 c (4 oz) shredded cheddar cheese
½ c (4 oz can) diced green chilies Directions
1. In medium skillet, cook ground beef and onion over medium-high heat until beef is no longer pink; drain.
2. Stir in salsa, taco seasoning mi) and water; bring to boil. Reduce heat to low; cook for 5 to 6 minutes or until mixture is thickened.
3. Stir in corn and olives. Spoon into ungreased 8-inch square baking dish.
4. Prepare batter for corn muffin mix according to package directions. Stir in cheese and chilies until smooth; spread over meat mixture.
5. Bake, uncovered, in pre-heated 350 degree oven for 30 to 35 minutes or until crust is golden brown.
6. Serve topped with additional salsa and cheese, if desired.
And there's always chili, which is pretty healthy especially if you load it up with veggies and beans! Let me know if you need a good recipe for chili!