Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
1/2 lb. ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper
1 can (11 ozs) condensed cheddar cheese soup
1 soup can of water
1 tsp. Worcestershire sauce
1 cup chopped broccoli
2 potatoes, peeled and diced
In a large saucepan, cook beef, onion, and green pepper until done; drain. Stir in soup, water, and Worcestershire sauce. Add broccoli and potatoes. Bring to a boil Reduce heat and simmer, covered, about 30 minutes or until potatoes are tender.
Prep time: 10 MinCook time: 1 H & 45 MTotal time: 1 H & 55 M
3 lbs. lean ground beef
4 cups binder (I use equal parts cornmeal and crushed crackers, but feel free to use what you like)
2 packages Lipton Onion Soup
1 small onion, diced
8 ozs. shredded cheddar cheese (I prefer sharp)
1 small bottle of bbq sauce (your favorite)
3 lbs baby red potatoes
1 small bag baby carrots
Combine the ground beef, binder, eggs, soup mix and onion until well mixed. Separate the mixture in half and form one half into an oval in the bottom of a roasting pan. Sprinkle the top of the oval with the shredded cheese and cover with the remaining meat mixture, sealing the edges to contain the cheese. Pour bbq sauce over the top of the meatloaf, just to cover.
Wash and cube the baby red potatoes and sprinkle around the meatloaf. All you need to do with the carrots is sprinkle them over the potatoes.
Bake covered at 350 degrees for 1 hour and 15 minutes. Uncover and bake for an additional 25-30 minutes. Let the meatloaf stand for about 10 minutes so that when you cut it it doesn’t separate. The bbq sauce gives the potatoes and carrots a nice glaze. Serve with a salad and dinner rolls.
① Bites/Points per piece if made with boneless/skinless chicken on iTrackBites Better Balance/WW Blue
This has been one of my family’s favorite recipes for quite some time. Let me say that I don’t eat the skin on the chicken and the meat has a nice mild flavor and stays very moist. Depending on how you place the garlic the skin can have a mild to moderate garlic flavor (according to my husband) but it is still delicious!
Prep time: 5 MinCook time: 8 HourTotal time: 8 H & 5 M
3-4 pounds cut up chicken
1 large onion, sliced
1 Tbsp. olive oil
2 tsp. kosher salt
2 tsp. paprika
1 tsp. pepper
20-40 garlic cloves, peeled but intact
Place the onion slices in the bottom of your crockpot (I use a 6 quart). In a large bowl blend the olive oil, kosher salt, paprika and pepper. When well blended, rub it onto each piece of chicken and place on top of the onions, trying to cover each one the best you can (I usually double the amount of oil, salt, paprika, and pepper to make sure I have enough). Place the garlic cloves around the chicken and cover. Cook on low 6-8 hours. Makes 6 servings.
You will need a fork for this one:) Hubby tried to eat a drumstick and as he picked it up the meat literally fell off of the bone, lol! The garlic (a few pieces of which you can see here) can also be spread on some nice dinner rolls, they are very soft and have a nice mild flavor. We have made this before and it is a keeper in our house!
⑤ Bites/Points per 2 Tbsp on iTrackBites Better Balance/WW Blue
This is a family favorite – we had it this week and my hubby told me this is something that he could eat once a week! It also freezes really well, so when I do make it I make sure to double or triple the batch. It is such a unique twist on traditional spaghetti, if you make it please leave me a comment and let me know what you think.
1 package (8 ounces) whole wheat spaghetti, cooked and drained
1 can (2-1/4 ounces) sliced ripe olives, optional
In a soup kettle or Dutch Oven, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes. Stir in cheese until melted. Add the spaghetti and olives if desired. Transfer to a greased 11-in. x 7-in. x 2-in. baking dish. Cover and bake the second casserole at 325° for 40 minutes. Uncover and bake 10 minutes longer.