Shape this meat loaf the night before and refrigerate- then pop it in the cooker the next morning.
1 8-ounce can pizza sauce
1 beaten egg
½ cup chopped onion
½ cup chopped green sweet pepper
⅓ cup fine dry seasoned bread crumbs
½ teaspoon garlic salt
¼ teaspoon pepper
1 ½ pounds lean ground beef
½ cup shredded mozzarella cheese (2 ounces)
Reserve ⅓ cup pizza sauce; cover and chill. In a medium mixing bowl combine remaining pizza sauce and egg. Stir in onion, green sweet pepper, bread crumbs, garlic salt and pepper. Add ground beef and mix well.
On a sheet of foil, shape a 6-inch round meat loaf. Lift and transfer meat and foil to the slow cooker. Press meat away from sides of the cooker to avoid burning.
Cover; cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3 ½ to 4 ½ hours (or to 170 degrees internal temperature).
Spread meat with the reserved ⅓ cup pizza sauce. Sprinkle with mozzarella cheese. Cover cooker and let stand 5 to 10 minutes.
Carefully lift meat loaf with foil and transfer to a serving plate; discard the foil.
Fat 20 g total
Protein 20 g
Carbohydrate 8 g
Sodium 510 mg
Potassium 360 mg
4 small baking potatoes (about 6 ounces each)
1/8 teaspoon kosher salt
1/4 cup fat-free milk
1/4 cup plain fat-free Greek yogurt
2 ounces shredded reduced-fat sharp cheddar cheese (about 1/2 cup), divided
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh chives
2 bacon slices, cooked and crumbled
Scrub potatoes; rinse and pat dry with paper towels. Coat potatoes with cooking spray; pierce potatoes with a fork. Rub 1/8 teaspoon kosher salt evenly over potatoes; place in an oval 6-quart electric slow cooker. Cover and cook on LOW for 8 hours or until potatoes are tender. Cool slightly.
Cut each potato in half lengthwise; scoop out pulp into a medium microwave-safe bowl, leaving a 1/8-inch-thick shell. Mash pulp with a potato masher. Stir in milk, yogurt, 1/4 cup cheese, 1/4 teaspoon kosher salt, and pepper. Microwave at HIGH 1 minute or until thoroughly heated.
Spoon potato mixture evenly into shells; sprinkle evenly with remaining 1/4 cup cheese. Arrange potato halves in bottom of slow cooker. Cover and cook on HIGH for 25 minutes or until thoroughly heated and cheese melts. Sprinkle each potato half with about 1/2 teaspoon chives and about 1 teaspoon bacon.
Caloriesfromfat 0.0 %
Fat 12.7 g
Satfat 1.2 g
Monofat 0.6 g
Polyfat 0.1 g
Protein 4.9 g
Carbohydrate 15.8 g
Fiber 1.9 g
Cholesterol 7 mg
Iron 1 mg
Sodium 193 mg
Calcium 126 mg
1 paquete (8,5 onzas) de mezcla para muffins de maíz
1 lata (14,75 onzas) de maíz estilo crema
3/4 taza de leche
3/4 taza (1 mediana) de pimiento rojo picado
4 oz puede picada pimiento verde Chile
1/2 taza de mezcla mexicana de queso rallado (2 oz)
1.Engrasar el interior de un 3 1/2 o 4 cuartos olla de cocción lenta con aceite en aerosol o insertar liner olla de barro, a un lado.
2.In un tazón grande, mezcle los huevos, muffins de maíz, mezcla de maíz estilo crema, la leche, la pimienta dulce y Chile pimientos. Coloque la mezcla de huevo en la olla preparada.
3. Tape y cocine a temperatura baja temperatura de aproximadamente 4 horas. Espolvoree por encima del pan cuchara con queso. Deje reposar, tapado, durante 30 a 45 minutos antes de servir.
1 cup chopped onion
1 cup chopped green pepper
1 cup sliced fresh mushroom
1 cup sliced zucchini
1 can (14.5 ounce) low sodium beef broth
1 can (16 ounce) diced tomatoes
1 can (8 ounce) pizza sauce
4 ounces sliced smoked sausage (can be replaced with any kind of meat)
1/2 teaspoon pizza or italian seasoning
1/2 cup shredded reduced fat mozzarella cheese
1. Combine onion, pepper, mushrooms, zucchini, and 1/4 cup beef broth in saucepan. Bring to boil. Reduce heat and simmer for 5 minutes.
2. Stir in remaining broth, undrained tomatoes, pizza sauce, cooked sausage (or meat of choice), and seasoning. Bring to boil. Reduce heat and simmer covered for 5-10 minutes until veggies are tender.
3. Top with cheese.
1 pound ground beef
1/3 cup finely chopped onion
1 (15 ounce) can tomato sauce, divided
1/4 cup water
3 tablespoons grated Parmesan cheese, divided
1/8 teaspoon pepper
1/2 cup uncooked instant rice
4 medium green peppers
1. Crumble beef into a 1-1/2-qt. microwave-safe bowl; add the onion. Cover and microwave on high for 3-1/2 to 4-1/2 minutes or until meat is no longer pink; drain. Stir in 1-1/2 cups tomato sauce, water, 1 tablespoon of Parmesan cheese, salt and pepper. 2. Cover and microwave on high for 2-1/2 to 3-1/2 minutes. Stir in rice; cover and let stand for 5 minutes.
3. Remove tops and seeds from peppers; cut in half lengthwise. Stuff with meat mixture; place in an ungreased microwave-safe shallow 3-qt. or 13-in. x 9-in. x 2-in. baking dish. 4. Spoon remaining tomato sauce over peppers; sprinkle with remaining cheese. Cover and microwave on high for 10-12 minutes or until peppers are tender. Let stand for 5 minutes before serving.
1. Cook ground beef over medium-high heat (350 degrees in an electric skillet) until it is no longer pink.
2. Drain fat, add onion, and cook until onion is clear.
3. Add garlic, 1 cup of the spaghetti sauce, and herbs; spread evenly in skillet.
4. Reduce heat to low (200 degrees in an electric skillet), spread cottage cheese over mixture, and sprinkle with half of the Mozzarella. Top with 4 noodles, breaking remaining 2 to fill in open spaces.
5. Pour remaining spaghetti sauce evenly over the top of noodles; gently press noodles down to moisten.
6. Cover and simmer 15 minutes until noodles are tender. Top with remaining cheeses, cover, and simmer 2 more minutes or until cheeses are melted.
7. Let stand, covered, 5-10 minutes before serving. Refrigerate leftovers within 2 hours.
Yield: 12 servings
Picture from https://www.foodhero.org/recipes/easy-manicotti
1 package (8 ounces) manicotti shells (14 shells)
1 carton (16 ounces) low-fat ricotta or cottage cheese
6 ounces shredded low-fat mozzarella cheese
1⁄4 cup fresh parsley, minced, or 1 tablespoon dried parsley
1⁄4 teaspoon salt
1⁄4 teaspoon pepper
1 tablespoon italian seasoning
1⁄4 teaspoon garlic powder
1 jar (26 to 28 ounces) pasta sauce
1. Cook pasta according to package directions and drain.
2. While pasta is cooking, beat egg in medium bowl. Add remaining ingredients except pasta sauce and mix well.
3. Pour a little of the pasta sauce in the bottom of a rectangular baking pan to prevent pasta from sticking.
4. Stuff shells with filling (about 2-3 rounded teaspoons per shell); arrange stuffed shells in pan.
5. Pour remaining sauce evenly over pasta.
6. Bake at 350 degrees for 10-15 minutes or until bubbly throughout.
7. Let rest 10 minutes outside of oven before serving.
8. Refrigerate leftovers within 2 hours.
Number of servings: 14 shells
Picture from https://www.foodhero.org/recipes/butternut-squash-and-chile-pan-fry
1 medium butternut squash, about 1 1/2 to 2 pounds
1 pound fresh green poblano chilies (about 4 whole peppers), or 1 cup canned poblanos chopped
1 1/2 tablespoons olive or vegetable oil
1 medium onion, chopped
1 teaspoon salt
1/2 teaspoon chili powder
1 cup grated cheese (try Monterey jack)
1. Peel squash, cut in half, and remove seeds. Cut the squash into 1/2 inch pieces.
2. Prepare fresh chilies by roasting the peppers either by placing them over a stovetop gas ﬂame or by roasting under an oven broiler, turning them frequently until all sides are charred black, about 7-10 minutes. Remove the stems and seeds and chop.
3. Heat oil over medium heat. Add onions and cook, stirring for about 3 minutes. Add the squash, salt, and chili powder. Cover and cook, stir occasionally, about 10-12 minutes. Stir in chopped chilies and cook about 3 minutes.
4. Sprinkle with cheese and cover until cheese melts, about 2 minutes.
5. Serve hot. Refrigerate leftovers within 2-3 hours.
Yield: 10 servings
Per serving: 2/3 cup
Total Carbohydrate 11g