Korean Beef

This is becoming one of our family favorites.  It's really quick and simple.  The hardest part is mincing the garlic cloves. 

I found the recipe on Pinterest. The original post is here.



1 pound lean ground beef
1 Tablespoon sesame oil
3 cloves garlic, minced
1/4 - 1/2 cup brown sugar (I like it sweet so I usually do closer to 1/2 cup)
1/4 cup soy sauce (I use low-sodium)
1/2 teaspoon fresh ginger, minced (see note)
1/2 - 1 teaspoon crushed red peppers (to desired spiciness)
salt and pepper
1 bunch green onions, diced (don't skip this!)

Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions.

Petite Lasagnas

I made these for our "Super bowl party". Tyler loves lasagna but I really don't like making it. This was a great substitute. I was leary of the wontons, but it really worked out. Kenny liked it that I let them bake for awhile so the tops of the wontons got crunchy. And...I am lazy and I didn't make the sauce from scratch, I just used bottled pasta sauce. But this give you an idea of you can work with. There are additional pictures of how to put them together here.

(makes 12)

12 oz raw ground turkey (I used a pound of hamburger, it doesn't matter)

¼ tsp salt, divided

¼ tsp pepper

1 cup chopped onion

½ cup chopped mushrooms

14.5 oz can crushed tomatoes, or tomato sauce

2 cloves garlic, minced

3 tsp dried oregano, divided

½ tsp dried basil

1 ½ cups part skim ricotta cheese

24 small square wonton wrappers (the kind near the tofu in the refrigerated section of the produce dept)

1 1/2 cups shredded mozzarella cheese

Preheat oven to 375ºF. Heat a large skillet over medium heat. Add the turkey, onions, mushrooms, salt, and pepper. Crumble the meat and saute the mixture for about 10 minutes, or until the turkey is cooked through. Add the garlic and stir constantly for 30 seconds.

Add the crushed tomatoes and 2 tsp of oregano. Bring the pan to a gentle boil. Reduce the heat to low and simmer for 10 minutes. Remove from heat and set aside.

In a large bowl, combine the ricotta, a pinch of salt and pepper, the remaining teaspoon of oregano, and the basil. Stir to mix well. Set aside.

Coat a 12-cup muffin tin with nonstick cooking spray. Place 1 wonton wrapper into each of the 12 cups, pressing firmly in the bottom of the cup and up the sides.

Using half of the ricotta mixture, divide it among the 12 muffin cups. Next, using half of the turkey tomato sauce, spoon it evenly over each of the ricotta filled cups. Sprinkle with 2 tsp of mozzarella.

Gently press another wonton wrapper on top of the mozzarella layer.

Repeat the process by distributing the remaining ricotta, then the remaining tomato sauce, and finally the rest of the shredded mozzarella.

Bake for 10 minutes, or until the cheese has melted.

Let the cups cool, remove them from the pan, and serve!

Nutrition Info for 1 petite lasagna:

Calories: 181.2, Total Fat: 7.9g, Cholesterol: 41.9mg, Sodium: 389.5mg, Total Carb: 13.6g, Fiber: 1 g, Sugars: 1.6g, Protein 14.1g

Meat Loaf

Meat loaf. Beat loaf. I hate meat loaf.  I think I remember complaining whenever Mom made meatloaf but then scarffing it right up.  It took me well into my adult years to figure out I actually like it even though I've been eating it all along.  And it's easy.  Just think of it as a low-carb hamburger.  This isn't how Mom makes hers but I sure like it.

17 saltines, crushed fine (about 2/3 cup)
1/4 cup milk
3 T Worcestershire sauce
1/3 cup minced fresh parsley (or less, or none at all)
1 1/2 T  Dijon mustard
1 large egg
1 tsp onion powder
1/8 tsp cayenne pepper
Salt and pepper
1 1/2 lbs meat loaf mix (I never buy that, just ground beef for me)

Mix everything in a bowl but the meat.  Then add the meat. (This is where I deviate from the recipe.  It actually instructs to shape into mini-loaves and fry on the stove. The oven is easier) Then mold it into a loaf shape and place in a pan. Cover in ketchup just like Mom did.  Bake at 350 uncovered until no longer pink. (Do you have a meat thermometer?  You're looking for 160 degrees. No? Then keep checking til its not pink.)

Mac and cheese, meatloaf and squash.  What a wonderful fall meal.

Speedy Beef Stroganoff

Brown and season 1 lb ground beef

Add:
2 cans cream of mushroom soup
1 cup sour cream
2 Tbsp worcestershire sauce
2/3 cup milk

Heat through and serve over egg noodles.