The Marlboro Man Sandwich

Source:  The Pioneer Woman

Servings:  4

Prep Time:  30 minutes

Cook Time:  30 minutes

Katherine's Rating:  7 out of 10

Scott's Rating:  7 out of 10

Katie's Rating:  7 out of 10

Ingredients:

• 1 large onion, sliced
• 1 stick of butter
• 2-3 lbs cube steak
• Seasoned salt
• Worcestershire sauce
• Tabasco

Directions:

• I did not make up this recipe so don't want to accidentally take credit.  Head over to The Pioneer Woman website and check it out!  
• But here are some pictures of my attempt!  :)

Above is a shot of the final steak mixture before I covered it.  It smelled wonderful!

Above is a shot of the bread browning on a griddle - lots and lots of butter!

Above is a shot of the finished sandwich.  Yum!

Another shot of the sandwich.  We WILL be making this again.  :)

Bubble Up Pizza Casserole

SOURCE: Weight Watchers Website

Servings: 8

Prep Time: 20 minutes

Cook Time: 35 minutes 

Scott's Rating:  9 out of 10

Katie's Rating: 6 out of 10

Katherine's Rating: 8 out of 10

Ingredients:

• 1 lb ground beef
• 2 tsp onion powder
• 16 oz pasta sauce or tomato sauce
• 1/2 tsp ground basil
• 3 cloves minced garlic
• 1 tsp Italian seasoning
• 1 cup mushrooms, sliced (I used a lot more)
• 1/2 cup green pepper, chopped
• 1 serving (14 slices) Mama Mary's Gourmet Pepperoni
• 15 oz Pillsbury Buttermilk Biscuits, quartered
• 1 1/4 cup part skim mozzarella

Directions:

• Preheat oven to 350 degrees
• In skillet, brown meat over medium heat until browned.  Stir in onion powder, tomato sauce, basil, garlic, and Italian seasoning.
• Add veggies and pepperoni.  Add quartered biscuits; stir gently until biscuits are covered with sauce.  Spoon mixture into a 9x13 inch baking dish coated with cooking spray.
• Bake for 25 minutes.  Sprinkle with cheese, bake an additional 10 minutes or until biscuits are done.
• Let stand 5 minutes before serving.

Tips:

• In trying to make these even a bit more healthy, I'll be keeping an eye out for reduced fat biscuits.
• Next time I will probably add more veggies such as onions and green pepper.

Quesadilla Casserole

SOURCE: Weight Watchers Message Boards

Servings: 8

Prep Time: 15 minutes

Cook Time: 15 minutes 

Scott's Rating:  9 

Katie's Rating: She hates Mexican food... strange child

Katherine's Rating: 9.5 out of 10

Ingredients:

• 1 lb Ground Beef
• 1/2 med onion, chopped
• 15 oz tomato sauce
• 1 can (15 oz) black beans, drained and rinsed
• 1 can whole kernel corn, undrained (I used shoepeg)
• 1 can (4.5 oz) chopped green chiles, undrained
• 6 flour tortillas (8 in)
• 1 cup shredded cheddar (reduced fat)
• 2 tsp chili powder
• 1 tsp cumin
• 1 tsp minced garlic
• 1/2 tsp oregano
• 1/2 tsp crushed red pepper (optional)

Directions:

• Brown beef and onion in large skillet, drain.  Add tomato sauce, beans, corn and green chiles, mix well.  Stir in all of the spices except red pepper.  Bring to boil.  Reduce heat to low; simmer for 5 min.  Add red pepper to taste if desired (I skipped it).
• Spread 1/2 cup of the beef mixture on bottom of 13x9 baking dish sprayed with non stick spray.  Top with 3 of the tortillas, overlapping as needed.  Layer with 1/2 of the remaining beef mixture and 1/2 of the cheese.  Repeat with remaining tortillas, beef, mixture, and cheese.
• Bake at 350 for 15 min. or until heated through.

Tips:

• I made this Sunday, covered it with foil, then put it in the freezer.  Tonight we put it in the oven with the foil still on for 40 minutes then took the foil off and cooked for another 10 minutes.
• I topped mine with a little fat free sour cream.  YUM!
• Next time I'll also top with shredded lettuce and some salsa to make it even better!

Best-Ever Roast

Servings: 6
Prep Time: 10 minutes
Cook Time: 5-6 hours on low
Scott's Rating: 9.5 out of 10
Katherine's Rating: 10 out of 10

Ingredients:

• 1 beef chuck shoulder roast (3-5 lbs)
• 1 can 10 3/4 oz. condensed cream of mushroom soup
• 1 envelope dry onion soup mix
• 4-5 med. potatoes, quartered
• 4 cups baby carrots
  

Directions:

• Place roast in crock pot
• Combine cream of mushroom soup and onion soup mix in a medium bowl. Pour over roast; cover
• Cook on low 4 hours
• Add potatoes and carrots; cover
• Cook on low 2 hours
  

Italian Stuffed Peppers

SOURCE: Time Savor Gourmet

Servings: 4
Prep Time: 10 min.
Cook Time: 25-30 min.
Scott's Rating: 6 out of 10
Katherine's Rating: 7 out of 10

READ REVIEW - I made changes to this recipe

Instructions as given on Time Savor Gourmet:
Ingredients:

• 4 small bell peppers, about 1/2 cup equivalent each
• 1 1/2 lb. lean ground beef
• 1 cup mushrooms, diced
• 1 cup zucchini, diced
• 1 T Time Savor Gourmet Tuscan Fantasy
• 1 T Time Savor Gourmet Viva Italiano
  

Directions:

• Preheat oven to 350 degrees.
• Wash and dry the peppers.
• Cut the top 1/2" off the pepper horizontally to create a cup. Remove the seeds and rinse.
• Set peppers in a 9 x 9 baking dish.
• In a large bowl, combine remaining ingredients.
• Divide the mixture equally into four parts and stuff into the peppers.
• Bake for 25-30 minutes, until meat is thoroughly cooked.
  

Serving: 1/4 of this recipe is 2 green options

MY REVIEW OF THIS RECIPE
I've made this recipe twice. The first time I didn't like it too much... it was rather dry and without a lot of flavor. So following the recipe above, I would only give it maybe a 5... possibly even a 4. The second time I made it, I replaced the zucchini with petite diced tomatoes and I added a tablespoon of TSG Garlic Gusto seasoning. This made it much better though I still had to add a good bit of salt to the finished product.