Sloppy Joes

I like these because of the green pepper, celery and onion. The Tabasco sauce gives them a little kick. I was also drawn to this recipe for the lack of sugar.

1 lb. ground beef
1 med. onion (1/2 c.)
1/3 c. celery, finely chopped
1/3 c. green bell pepper, finely chopped
1/3 c. ketchup
1/4 c. water
1 tbsp. Worcestershire sauce
1/8 tsp. red pepper sauce (Tabasco)
1 tsp. salt

1. Cook and stir ground beef and onion until light brown; drain.
2. Stir in remaining ingredients. Cover and cook over low heat just until vegetables are tender.
3. Fill buns with beef mixture. Makes 5 sandwiches.

Spaghetti with Beef Mushroom Sauce

I do numbers 2 and 3 of the instructions first. This can simmer on low for a time while you cook the pasta and make your salad or garlic bread. Just be careful not to let it boil once you add the cream. After cooking the pasta, I just scoop it with a spaghetti fork and put it right in the sauce. I add the parsley to the sauce as well so it gets mixed in. As with so many of my recipes, this freezes and reheats well.

8 oz. dry spaghetti
2 tbsp. olive oil
1 lb. button mushrooms, thinly sliced
1-2 cloves garlic, finely chopped
1 lb. ground beef
1 tsp. kosher salt
1/4 tsp. black pepper
1 (14.5 oz.) can diced tomatoes, undrained
1 c. heavy cream
1 c. (4 oz.) grated Parmesan
1/2 c. fresh flat-leaf parsley leaves, roughly chopped

1. Cook spaghetti according to package directions.
2. Meanwhile, heat the oil in a large saucepan over medium heat. Add the mushrooms and cook, stirring occasionally, for 6 min. Add the garlic, beef, salt and pepper. Cook until no trace of pink remains, about 5 min. Drain.
3. Add the tomatoes, bring to a boil. Reduce heat and stir in the cream and 3/4 c. of the Parmesan. Simmer until the sauce has thickened slightly, about 3 min.
4. Drain the pasta and return it to the pot. Add the sauce and toss. Divide among plates and sprinkle with the remaining Parmesan and the parsley.

Tuna Seashell Pasta Salad

I love the bell peppers in this salad as well as the onions, celery and peas that you would normally find. The sweet pickles in the dressing really give it that little extra something.

1 pkg. (12 oz.) seashell macaroni
1 c. real mayonnaise
1/2 c. sweet pickles, diced
1/2 tsp. dry mustard
1 tsp. dill weed
1/4 tsp. salt
1/4 tsp. pepper
2 cans (6.5 oz) albacore tuna, drained and flaked
1 c. frozen peas, thawed and drained
2 stalks celery, diced
1/2 green bell pepper, diced
1/2 orange bell pepper, diced
1 small white onion, diced
1 small jar sliced pimentos, drained (optional)
1 c. cheddar cheese, diced

1. Cook macaroni according to package directions. Drain.
2. Mix dressing using mayo, sweet pickles, dry mustard, dill weed, salt and pepper.
3. Combine pasta, tuna, vegetables and cheese.
4. Pour dressing over salad and mix gently.
5. Chill for two hours.

All-Meat Chili

We found this recipe back when we were on a low carb diet which by the way is impossible to stick with for any length of time. It is great the way it is, but I like to add a can of black beans.

2 lbs. ground beef
1 c. chopped onion
3 cloves garlic, crushed
1 can (14 1/2 oz.) tomatoes with green chilies (I use 2 cans of RO*TEL original)
1 can (4 oz.) plain tomato sauce
4 tsp. ground cumin
2 tsp. dried oregano
2 tsp. unsweetened cocoa powder
1 tsp. paprika

1. Brown ground beef. Pour off grease.
2. Add the remaining ingredients. Stir to combine.
3. Simmer 30 min. covered. Uncover, and simmer 15-20 additional min. (I usually put this in the crockpot and cook all day on low.)
4. Optional toppings: Grated cheese, sour cream, sliced green onion or any chopped onion, chopped tomato.

Cornbread

I think of chili when I think of cornbread. Last time I made this, I added a finely chopped Jalapeno pepper.

1 c. flour, sifted
4 tsp. baking powder
1 tsp. salt
1/4 c. sugar
2 eggs
1 c. milk
1/4 c. oil or melted fat
1 c. enriched yellow corn meal

1. Preheat oven to 400 F. Grease bottom of 8- or 9-inch square baking pan.
2. Sift together flour, baking powder, salt and sugar.
3. Beat eggs, milk, and oil until well blended.
4. Add flour mixture and cornmeal and stir until batter is just smooth.
5. Pour into greased pan and bake 25 to 30 min. Serve hot.