Taco Pie

Since I keep browned ground beef in the freezer, this one is easy for one of my boys to make for dinner.

1 lb lean ground beef
1/3 cup onion, finely chopped
1 envelope (1/4 cup bulk) taco seasoning
1 4-oz. can diced green chiles, drained
1 cup milk
1 cup Bisquick
2 eggs
1 cup shredded cheese
Garnish: chopped tomatoes, sour cream, lettuce

In large skillet, cook and stir ground beef and onion until beef is browned; drain. Combine beef with taco seasoning and 3/4 cup water. Cook for a few minutes, then spread mixture in 10-inch pie plate. Sprinkle with diced green chiles.

Beat milk, Bisquick, and eggs until smooth. Pour over beef mixture. Bake at 400F for 35 minutes. Sprinkle with 1 cup shredded cheese. Bake until golden brown 8-10 minutes. Top with chopped tomatoes, sour cream and lettuce.

Italian Burger Bake

I keep browned ground beef in 1 pound packages in the freezer, so this dish goes together very quickly on a busy night.

Filling:
1 lb ground beef
1/2 cup chopped onion
1 clove garlic, minced
16 oz. tomato sauce
1 1/2 tsp Italian seasoning
1/2 tsp salt
1/4 tsp pepper

Grated mozzarella

Dough:
2 cup flour
1 TBSP baking powder
1/2 tsp salt
1/3 cup oil (olive or canola)
1 egg
3/4 cup milk

Brown beef, onions, and garlic; drain. Add remaining filling ingredients and simmer while making dough.

Combine flour with other dry ingredients. Add wet ingredients and mix lightly.

Pat 1/2 of dough into greased 8x8 pan. Top with some cheese. Pour filling on top and sprinkle on more cheese. Add the rest of the dough on top by spoonfuls and add a final sprinkling of cheese.

Bake at 400 F for 15 - 20 minutes or until light brown.

Arabian Squash Casserole

4 c. acorn squash, cooked and mashed
1 TBSP olive oil
1 1/2 c. onion
1 tsp salt
2 small bell peppers, diced
4-5 cloves garlic, minced
black pepper and cayenne pepper to taste
1 1/2 c. plain yogurt
1 c. feta, crumbled
sunflower seeds

Saute onions in oil for 5 minutes; add salt and bell peppers and saute add'l 5 minutes. Add garlic, black pepper and cayenne. Stir in squash, yogurt and feta.

Place in a greased 9x9 pan; sprinkle on sunflower seeds. Bake, uncovered, at 375 degrees for about 25 minutes.

Black Bean and Tortilla Bake

1 clove garlic, minced
1/2 c. chopped onion
1 c. chopped tomatoes
1/2 c. green onions, chopped
1/2 tsp chili powder
8 oz can tomato sauce
16 oz can black beans
1 TBSP cilantro
salt and pepper to taste
12 corn tortillas
8 oz low-fat cheddar cheese, 2 TBSP reserved

Preheat oven to 350 degrees F. Spray large skillet with cooking spray and saute onions, garlic, tomatoes, green onions, and chili powder. Add tomato sauce and cook 5 minutes. Stir in beans and cilantro; season with salt and pepper.

Spray a 9" square baking pan with cooking spray. Layer 4 tortillas, 1/3 cheese and 1/3 of bean mixture. Repeat 2 times. Top with reserved cheese. Bake 20 minutes, covered, then 10 minutes uncovered, until bubbly.

Let sit 10 minutes before serving.

Makes 6 servings at 4 points each.

Chickpea Ratatouille

3 c. cooked chickpeas
1 3/4 - 2 c. finely chopped red onion
3-4 cloves garlic, minced
28 oz diced tomatoes
1/2 c. diced red bell pepper
2 TBSP apple cider vinegar
2 TBSP olive oil
1 TBSP freshly grated ginger
2 tsp honey
2 tsp yellow mustard seeds
2 tsp dried basil
1 tsp dried oregano
1/2 tsp dried rosemary
1 tsp salt
1/8 tsp allspice
black pepper, to taste
2 bay leaves

Preheat oven to 400 degrees F.

In a large, deep casserole dish, combine all ingredients except bay leaves. Stir well to combine, then insert bay leaves into the mixture.

Cover and bake 30 minutes, then stir. Cover and bake another 30-45 minutes or until onions are tender and translucent. Stir once or twice during the second baking period. Remove bay leaves and serve with rice or other grain of your choice.

Unstuffed Cabbage Roll Casserole

1 lb ground beef or pork
1 c. onion, chopped
8 c. cabbage (about 1/2 of a 3 lb head) cut into thin strips and then 2" long pieces (so you can fork it into your mouth)
1/2 cup water
4 c crushed tomatoes, or a 28 oz can
1 TBSP brown sugar
1 TBSP white vinegar
1/2 tsp salt (or to taste)
1/4 tsp black pepper
1 1/2 tsp whole caraway seed
1 tsp garlic powder
1 TBSP paprika (or more to taste)

In a large skillet, brown the meat and drain off any grease. Add the chopped onion and cook for about 3 minutes to soften the onion. Add the cabbage and water and cook for about 5 minutes, or until the cabbage starts to wilt. Add the remaining ingredients and bring to a boil. Reduce heat and cover. Simmer until the cabbage is to the desired tenderness--about 30 minutes. Serve with cooked rice.

Serves 4-6. Freezes well.