Thank you Hungry Girl for today’s recipe….
Do you remember Hamburger Helper? When life was crazy busy – full-time job, active kid and not a lot of time to plan meals, this and macaroni and cheese was a go to meal. I kind of miss those days so this is a great way to enjoy the same yummy taste in a healthier way.
Whether you call it beefy mac, beefaroni, or American chop suey, a hearty pasta meal full of ground beef and rich tomato sauce rocks. Indulge in our AMAZING recipe without a lick of guilt…
Prep: 20 minutes Cook: 30 minutes Makes: 4 servings
- 3 cups frozen cauliflower florets
- 4 1/2 oz. (about 1 1/4 cups) high-fiber elbow macaroni
- 1 1/2 cups chopped onion
- 1 1/2 cups chopped green bell pepper
- 1 lb. raw extra-lean ground beef (4% fat or less)
- 1 tbsp. chopped garlic
- 1/2 tsp. each salt and black pepper
- 2 cups canned crushed tomatoes
- 1 cup diced tomato
- 2 tbsp. canned tomato paste
- 1 tbsp. Worcestershire sauce
- 1 tsp. dried oregano
- 1 tsp. dried basil
- Optional seasoning: crushed red pepper
- Place cauliflower in a large microwave-safe bowl; cover and microwave for 3 minutes. Uncover and stir. Re-cover and microwave for 2 minutes, or until hot. Drain excess liquid.
- Roughly chop cauliflower, return to the bowl, and cover to keep warm.
- In a large pot, cook pasta per package instructions, about 7 minutes. Drain pasta, and stir into cauliflower. Re-cover to keep warm.
- Spray the pot with nonstick spray, and bring to medium-high heat. Add onion and bell pepper, and cook and stir until browned, about 4 minutes.
- To the pot, add ground beef, garlic, salt, and black pepper. Cook, stir, and crumble until beef is fully cooked and veggies are soft, about 6 minutes.
- Add all remaining ingredients to the pot, and stir well. Bring to a boil.
- Reduce heat to low, and stir in cauliflower-pasta mixture. Cook until hot and well mixed, about 2 minutes.
Serving Size: 1/4th of recipe (about 2 1/2 cups): Calories: 375; Fat: 6g; Sodium: 690mg; Carbs: 50g; Fiber: 10g; Sugars: 13.5g; Protein: 33g PointsPlus® value 9*
Be sure to pack your leftovers for lunch the next day in Thirty One’s Around the Clock Thermal. This is one of our most versatile totes. It is great for lunch or snacks anytime, anywhere—work, school, festivals, road trips, pool, beach, golf course, boating or sporting events. The water-resistant thermal lining keeps contents cool and makes cleanup easier. A removable shoulder strap means you can carry it any number of ways, including crossbody for hands-free movement. An interior mesh pocket and exterior front zipper pocket provide separate storage options when needed. Makes a great gift for friends, neighbors, kids, teachers and everyone else on the go!
Have a blessed day!
Today’s recipe is an “old” tried and true Weight Watcher recipe. I have made it many times AND love it reheated. It is actually one of hubby’s favorites too.
Prep time: 7 minutes Cook time: 8 minutes Serves: 4
7 PointsPlus Value
- 1 tsp canola oil
- 1 clove(s) (medium) garlic clove(s), minced
- 15 oz canned kidney beans, rinsed and drained
- 14 1/2 oz canned stewed tomatoes
- 15 1/4 oz canned yellow corn, drained
- 15 oz canned tomato sauce
- 1 Tbsp chili powder (Or substitute Pigs Can Fly seasoning)
- 1/2 tsp dried oregano
- 1/2 tsp crushed red pepper flakes (eliminate if you use ^^ seasoning)
- 1/4 cup(s) dehydrated onion flakes
- 1/4 tsp black pepper
- 4 Tbsp low fat shredded cheddar cheese
- Heat oil in a large nonstick, heavy bottomed pot over medium heat.
- Add garlic; cook, stirring frequently, until aromatic, about 2 minutes.
- Add tomatoes, beans, corn, tomato sauce, chili powder, oregano, red pepper flakes, onion flakes, and pepper; stir well.
- Increase heat to high and bring to boil; cook, stirring frequently, until chili is thick and flavors are concentrated, about 5 minutes.
- Spoon into serving bowls and sprinkle with cheese.
- Yields about 1 1/4 cups chili and 1 tablespoon cheese per serving.
I LOVE using spice mixes from Wicked Good Spice Mixes Company. The combination of spices is perfect and I only have to have a few things in the cabinet instead of a zillion bottles of spices only I only once or twice. Pigs Can Fly is made for all things pork…but not too shabby on chicken or beef! Makes mouth watering chops, lip-smacking ribs and scrumptious roasts! Ingredients: cumin, hot chili powder, allspice, brown sugar, black pepper, kosher salt. Be sure to add a little at a time so you don’t set your mouth on fire! LOL.
My all time favorite thermal anymore is the Around the Clock Thermal. I have been using this one lately for my craft/vendor shows. I can hold LOTS of snacks and bottles of water to last me for the whole day. It is one of Thirty One’s most versatile totes, the Around The Clock Thermal is great for lunch or snacks anytime, anywhere—work, school, festivals, road trips, pool, beach, golf course, boating or sporting events. The water-resistant thermal lining keeps contents cool and makes cleanup easier. A removable shoulder strap means you can carry it any number of ways, including crossbody for hands-free movement. An interior mesh pocket and exterior front zipper pocket provide separate storage options when needed. Makes a great gift for friends, neighbors, kids, teachers and everyone else on the go!
Have a blessed day!
Thank you Weight Watchers USA for today’s recipe……
Last week, I took the plunge! I signed back up for WW Online. I know going to meetings can be overwhelming for me and it is hard to focus BUT I wanted to get off the few pounds which crept back on over the last year or so. I am determined to get back to my goal weight. It will help with the walking issues I am having with MS and I will feel better about ME! So, watch for some YUMMy recipes to come your way….
- 1 small, chopped uncooked onion(s)
- 1 medium clove(s), minced garlic clove(s)
- 1 large, diced uncooked zucchini
- uncooked lean beef round: 16 oz, cut into 1-inch chunks, or 1 pound
- ½ tsp, crushed dried oregano
- 14½ oz, undrained canned diced tomatoes
- 1 Tbsp canned tomato paste
- ¾ cup(s) dry lentils
- 4 cup(s) canned beef broth
- 1 tsp table salt
- ¼ tsp black pepper
- ¼ cup(s), fresh, slivered basil
On this Tasty Tuesday, I want to wish my AMAZING daughter Belinda a “happy birthday”.
Thank you Alene Brennan for today’s recipe…
I know we had a summer relapse last week with temps near 90 but I think the fall weather is finally going to settle in OR at least I hope it does.
Prep Time: 5 minutes Cooking Time: 15 minutes Yields: 4 servings
- 1 tablespoon olive oil
- 1 onion, finely minced
- 2 cloves of garlic, finely minced
- 1 winter squash, seeded, peeled, chopped (butternut, acorn, pumpkin, delcata)
- Veggie or chicken stock
- 2 teaspoons curry powder
- 1 1/2 teaspoons cumin
- Sauté onions and garlic in olive oil until onions become translucent.
- In a pot place squash and fill with stock until just covered.
- Add curry powder, cumin, onion and garlic.
- Boil until squash becomes tender and remove pot from heat.
- With an immersion blender purée squash until smooth. (I prefer mine chunky)
Notes: Add chopped fresh cilantro or parsley and/or toasted pumpkin seeds for garnish.
The best part about this cute thermal is it is part of Thirty One’s Online Extras…….so it is on sale for $24 BUT if you spend $35 on any item, you can get this for 1/2 price (plus one more item) for this month only. That is a deal, right?
Have a blessed day!
I’m not sure where I found this YUMMy recipe but it is a great way to clear out the fridge of the leftover veggies BEFORE they go bad. You will be surprised how good it tastes.
Prep Time: 20 minutes Cooking Time: 50 minutes Yields: 4 servings
- All the leftover veggies in your fridge
- 1/4 cup olive oil, divided
- 1 large can chopped tomatoes
- 1 can chickpeas, drained
- 1-2 large yams, slices into 1/8-inch-thick sheets
- Preheat the oven to 350 degrees.
- Chop veggies (not yams) and sauté in 2 teaspoons of oil until soft, 5-10 minutes.
- Add can of tomatoes and chickpeas. Mix well and remove from heat.
- Slice yams into thin sheets.
- Lightly oil a casserole dish and layer the bottom with half of the yams.
- Spoon out vegetable mixture and spread evenly on top of yams.
- Layer remaining yams on top of vegetables and lightly drizzle with olive oil.
- Bake covered for 30 minutes.
- Take off the cover and turn up temperature to 450 degrees for 10 minutes to crisp up the top later.
- Add your favorite spices, like basil, oregano, fennel, cumin, chili pepper or sea salt when adding tomatoes and chickpeas.
- Try Wicked Good Spice Mixes Tuscan Bistro for a yummy italian mixture.
- Use a mandolin to slice the yams into even slices.
This is a great yummy dish for tailgating or an upcoming holiday gathering. On Weight Watchers, this is point friendly. Thirty One offers the perfect way to carry this yummy casserole to the next gathering with the Perfect Party Set. The Set expands to hold two 9” x 13” casserole pans inside 2 interior water-resistant thermal compartments. Handle grips make it easy to carry, while the exterior zipper pocket can keep additional items like utensils, baking instructions and additional ingredients secure during transport. It’s the most convenient way to take your favorite casseroles, desserts, appetizers and more to your next family picnic, neighborhood cookout, celebration or camping trip!
Have a blessed day!