GROUND BEEF AND VEGGIES
Fresh tomato and green pepper add splashes of color to this meaty main dish from Pauletta Bushnell of Lebanon, Oregon. "It's perfect for a family dinner or as a last-minute meal for unexpected company," she notes.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a skillet, cook beef over medium heat until no longer pink; drain. Stir in water, rice, onion, bouillon and mustard. Bring to a boil; reduce heat. Cover and simmer for 20 minutes. , Cut six cheese slices into small pieces; add t rice mixture with green pepper and tomato. Cut remaining cheese slices diagonally into four triangles; arrange over top. Cover and remove from the heat. Let stand until liquid is absorbed and cheese is melted.
Nutrition Facts :
SEASONED GROUND BEEF AND DUMPLINGS WITH VEGGIES
Before going into a description of this recipe, I want to thank Chef #192264 for inspiring me with her Recipe #163278 recipe. If it wasn't for her, I would never be able to make dumplings.Now to go on with my description for this recipe.Sometimes you just want some other type of meat besides chicken with dumplings, so I came up with this. You could make the dumplings the drop type,but I suggest rolling the dough out. It makes for a more evenly cooked finished dumpling. If you try this I sure hope you enjoy it. :) Submitted to "ZAAR" on December 23, 2008.
Provided by Chef shapeweaver
Categories < 4 Hours
Time 1h15m
Yield 8 cups, 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix together flour,salt and shortening in a large bowl until small crumbs are formed.
- Add milk until well blended.
- Roll out dough on a floured cutting board or floured counter until about 1/8 inch thick.
- Let "dry" for about 30 minutes.
- While the dumpling dough is "drying", take a large pot and add remaining ingredients except for the beef broth and veggies.
- Cut dough into even sized squares.
- Cook ground beef until browned and onions are tender, drain if needed.
- Return beef to pan and add beef broth and veggies.
- Bring broth to a boil, and add dumplings a few at a time so the broth can continue to boil.
- Simmer for 30 minutes.
- Then eat and enjoy :).
Nutrition Facts : Calories 493.7, Fat 23.9, SaturatedFat 7.7, Cholesterol 42.8, Sodium 1775.7, Carbohydrate 46.1, Fiber 3.6, Sugar 2.9, Protein 22.5
CREAMY GROUND BEEF WITH VEGGIES AND PASTA
Here's another creation in my quest for "microwave-proof work leftovers." Lean ground beef, crisp/tender broccoli, lycopene loaded diced tomatoes, fiber-rich mushrooms and a reduced fat sauce make this a go-to one plate meal. Please note: This is not a one DISH meal as it does take more than one pot/pan to prepare. I group the prep time and the cooking time together. To me, cooking time means you are done in the kitchen and can go sit down.
Provided by Ciocia DD
Categories Vegetable
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 30
Steps:
- Add the ground beef back to the skillet used for browning. Mix in the remaining ingredients in the "Meat and Seasoning" grouping. Heat on medium low until almost all of the liquid has been reabsorbed by the meat. Remove the meat to a large mixing bowl. Use the same skillet to prepare the mushrooms and onions.
- In the skillet from the meat, brown the onion until it's translucent. Add the mushrooms and 2 cups of water. Cook covered on medium high until the water has dissipated somewhat. When you stir the mushrooms you should be able to see the pan bottom. Add the remaining 2 cups of water and cook down again. While mushrooms are in initial stage of cooking move on to the next steps.
- Bring to boil 4 quarts water. Add pasta.
- Set broccoli in a deep ceramic or glass bowl with room on top for a collendar or sieve. When pasta has finished cooking, pour the pasta into the collendar. The hot water will cook the broccoli perfectly. Remove the pasta and collendar. Add pasta to mixing bowl with meat.
- Let the broccoli sit in the hot water for 5 - 7 minutes, depending on how well cooked you like your broccoli. Use a glass or ceramic bowl because it holds the heat longer than a metal or plastic bowl. Drain broccoli and use collendar again for next step. Add broccoli to mixing bowl.
- Set the diced tomatoes to drain. Reserve the juices for another use. After fully drained remove tomatoes to bowl with meat.
- Brown the minced garlic in the butter. Whisk the flour into the evaporated milk. When the garlic begins to brown whisk the milk and flour mixture into the butter and garlic. Bring to a light boil.
- Add the fresh skim milk and whisk again. Bring back to a light boil. Add cream cheese and stir until melted. Reduce heat to medium low. Add the Parmesan cheese and stir until melted. Add seasonings and stir well. Add shredded cheddar and stir until combined. Let sit to melt the cheese.
- Add the cooked mushrooms and onion mixture to the mixing bowl. Pour the sauce over all. Carefully using a silicone spoonula scrape down the sides of the bowl and fold ingredients to coat. Take care not to break the pasta apart.
Nutrition Facts : Calories 574.4, Fat 27, SaturatedFat 13.9, Cholesterol 119.5, Sodium 1226.8, Carbohydrate 40.6, Fiber 3.7, Sugar 8.1, Protein 43.1
GROUND BEEF WITH NOODLES AND VEGGIES
I like this recipe because it is a comfort food. It is fast,easy and healthy. My husband and I made this recipe up one night when I was late cooking supper. It is a great end of the day meal for everyone.
Provided by ShellyfromLouisiana
Categories One Dish Meal
Time 43m
Yield 4-5 serving(s)
Number Of Ingredients 8
Steps:
- Mix ground beef with onion and pepper.
- Add seasonings. Mix well.
- Brown ground beef in medium pot.
- No need to drain (beef should be lean).
- Add noodles.
- Add water just until noodles are covered.
- Bring to boil.
- Simmer between medium and high until noodles are cooked.
- Water should be boiled down by now.
- Simmer on high if water has not boiled down enough.
- Turn off heat and cover pot for 5 minutes before serving.
- Flavors will mix together.
- Stir and serve.
Nutrition Facts : Calories 656.8, Fat 16.6, SaturatedFat 5.8, Cholesterol 145.5, Sodium 112.1, Carbohydrate 91, Fiber 6.5, Sugar 6.6, Protein 38.7
SEASONED GROUND BEEF AND DUMPLINGS WITH VEGGIES
Before going into a description of this recipe, I want to thank CaramelPie (a Chef at Food.com a.k.a. "ZAAR")for inspiring me with her Chicken and Dumplings recipe. If it wasn't for her, I would never be able to make dumplings.Now to go on with my description for this recipe.Sometimes you just want some other type of meat besides chicken with dumplings, so I came up with this. You could make the dumplings the drop type,but I suggest rolling the dough out. It makes for a more evenly cooked finished dumpling. If you try this I sure hope you enjoy it. :) Submitted to "ZAAR" on December 23, 2008. Re-posted to here on June 27th.,2011
Provided by Rose Daly @shapeweaver
Categories Beef
Number Of Ingredients 10
Steps:
- Mix together flour,salt and shortening in a large bowl until small crumbs are formed,then add milk until well blended.
- Roll out dough on a floured cutting board or floured counter until about 1/8 inch thick.
- Roll out dough on a floured cutting board or floured counter until about 1/8 inch thick,and cut into even sized squares.
- Let " air dry" for about 30 minutes.
- While the dumpling dough is "drying", take a large pot and add remaining ingredients except for the beef broth and veggies.
- Cook ground beef until browned and onions are tender, drain if needed.
- Return beef to pan and add beef broth and veggies.
- Bring broth to a boil, and add dumplings a few at a time so the broth can continue to boil.
- Simmer for 30 minutes.
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