Ingredients:
1 box of Mac and Cheese, made according to package
1 pound ground beef
1 can peas
1 can diced tomatoes
3 Tbls. Sour Cream
3 Tbls Parmesan cheese
salt
pepper
garlic powder.
Directions:
Brown ground beef, breaking it up as it cooks, add salt, pepper, and garlic powder. Prepare the mac and cheese according to package directions.
Add to the tomatoes and peas to the ground beef. Be sure to drain the peas first. turn heat to simmer. You don't want the tomatoes or peas to turn to mush.
Gently fold in the mac and cheese to the hamburger mixture.
Top with sour cream and Parmesan, and serve.
Showing posts with label Parmesan cheese. Show all posts
Showing posts with label Parmesan cheese. Show all posts
Tuesday, April 10, 2012
Wednesday, March 7, 2012
Mini Italian Meatloaves with Penne and Sautéed Zucchini
Weight Watchers Recipe
10PointsPlus Value Prep time: 25 minCook time: 50 min Serves: 6 It’s a meatball in meatloaf form. Paired with whole grain pasta and garlicky zucchini, this meal is sure to satisfy your craving for Italian food. RecipeRead All Reviews (58).Ingredients
2 spray(s) cooking spray,
MEATLOAVES
1 1/4 pound(s) uncooked lean ground beef, (93% lean/7% fat)
2 large egg(s)
1/4 cup(s) grated Parmesan cheese
1/4 cup(s) seasoned bread crumbs, Italian style
1/4 cup(s) parsley, finely chopped
3/4 tsp kosher salt
1/8 tsp black pepper, freshly ground, or to taste
1 1/2 cup(s) store-bought marinara sauce, divided
PASTA
1/4 tsp kosher salt
8 oz uncooked whole-wheat pasta, penne
ZUCCHINI
1 tsp olive oil, extra virgin
2 clove(s) (medium) garlic clove(s), thinly sliced
2 small uncooked zucchini, chopped (about 3 cups)
1/2 tsp kosher salt, or to taste
GARNISH
1 Tbsp grated Parmesan cheese
Instructions
Preheat oven to 400°F. Line a rimmed baking sheet with aluminum foil and coat with cooking spray.
In a large bowl, combine beef, eggs, cheese, bread crumbs, parsley, salt and pepper until well-combined (do not over mix). Divide beef mixture into 6 even portions and form into mini loaves; place on prepared baking sheet. Spoon 3 tablespoons marinara sauce over each loaf and bake until cooked through, about 35 to 40 minutes; allow to rest for 10 minutes before serving.
Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package directions. Once pasta is cooked, reserve 1/4 cup of pasta cooking liquid and then drain pasta.
While pasta and meatloaves cook, heat oil in a large nonstick skillet over medium-low heat. Add garlic; cook, stirring occasionally, until lightly browned, about 2 to 3 minutes. Once garlic begins to brown, add zucchini; increase heat to medium-high and cook zucchini, stirring occasionally, until lightly browned and soft, about 6 to 7 minutes. Season to taste with salt and then add pasta and reserved cooking liquid to pan; stir to combine and cook for 1 minute to heat through.
Heat remaining marinara sauce; spoon 1 tablespoon sauce over each meatloaf before serving. Yields 1 meatloaf, about 1 cup pasta-zucchini mixture and 1/2 teaspoon cheese garnish per serving.
weightwatchers.com
10PointsPlus Value Prep time: 25 minCook time: 50 min Serves: 6 It’s a meatball in meatloaf form. Paired with whole grain pasta and garlicky zucchini, this meal is sure to satisfy your craving for Italian food. RecipeRead All Reviews (58).Ingredients
2 spray(s) cooking spray,
MEATLOAVES
1 1/4 pound(s) uncooked lean ground beef, (93% lean/7% fat)
2 large egg(s)
1/4 cup(s) grated Parmesan cheese
1/4 cup(s) seasoned bread crumbs, Italian style
1/4 cup(s) parsley, finely chopped
3/4 tsp kosher salt
1/8 tsp black pepper, freshly ground, or to taste
1 1/2 cup(s) store-bought marinara sauce, divided
PASTA
1/4 tsp kosher salt
8 oz uncooked whole-wheat pasta, penne
ZUCCHINI
1 tsp olive oil, extra virgin
2 clove(s) (medium) garlic clove(s), thinly sliced
2 small uncooked zucchini, chopped (about 3 cups)
1/2 tsp kosher salt, or to taste
GARNISH
1 Tbsp grated Parmesan cheese
Instructions
Preheat oven to 400°F. Line a rimmed baking sheet with aluminum foil and coat with cooking spray.
In a large bowl, combine beef, eggs, cheese, bread crumbs, parsley, salt and pepper until well-combined (do not over mix). Divide beef mixture into 6 even portions and form into mini loaves; place on prepared baking sheet. Spoon 3 tablespoons marinara sauce over each loaf and bake until cooked through, about 35 to 40 minutes; allow to rest for 10 minutes before serving.
Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package directions. Once pasta is cooked, reserve 1/4 cup of pasta cooking liquid and then drain pasta.
While pasta and meatloaves cook, heat oil in a large nonstick skillet over medium-low heat. Add garlic; cook, stirring occasionally, until lightly browned, about 2 to 3 minutes. Once garlic begins to brown, add zucchini; increase heat to medium-high and cook zucchini, stirring occasionally, until lightly browned and soft, about 6 to 7 minutes. Season to taste with salt and then add pasta and reserved cooking liquid to pan; stir to combine and cook for 1 minute to heat through.
Heat remaining marinara sauce; spoon 1 tablespoon sauce over each meatloaf before serving. Yields 1 meatloaf, about 1 cup pasta-zucchini mixture and 1/2 teaspoon cheese garnish per serving.
weightwatchers.com
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