Spaghetti Sauce

1 lb. cooked ground beef
1/4 tsp. minced garlic
1 Tbsp. dried oregano
1 Tbsp. chopped fresh basil
1/8 tsp. crushed red pepper flakes
3/4 c. red wine
1 28 oz can crushed tomatoes
1/4 c. tomato paste (I used the kind with garlic, basil, and oregano)
1 c. water
1/4 tsp. black pepper
1/2 tsp. salt

Mix all ingredients. Bring to a boil. Reduce to a simmer. Simmer at least 20 minutes or longer, until sauce reaches desired thickness. Makes 3-4 cups of sauce.

Barbeque Brisket

1 4-5 lb. brisket

1 c. soy sauce

1 c. Worcestershire sauce

1 c. Teriyaki sauce

1 bottle of your favorite barbeque sauce (I used Jack Daniels original no. 7 bbq sauce)

Place brisket in a large pan and cover with soy sauce, Worcestershire sauce, and teriyaki sauce. Cover and cook at 350 degrees for 3 hours. Removed and slice brisket into thin slices (an electric knife works best) and discard as much fat as possible. Place slices in a clean 9 x 13 casserole dish sprayed with cooking spray. Pour bbq sauce over sliced meat, cover and cook for another 45 minutes.

The meat is also delicious without adding the bbq sauce if you’d prefer to serve it plain. 

This was my Aunt Amy’s recipe.

Mom’s Goulash (Homemade Hamburger Skillet Casserole)

All of the measurements for this are approximate and all of the vegetable ingredients are optional. It’s kind of a “use what you have” recipe. It’s a quick, easy and delicious one pot meal. It’s a recipe that’s evolved over the years and changes almost every time we make it. You can vary it however you want, changing seasonings, adding fresh herbs, using fresh garlic. Sometimes I add a little bbq sauce to the mixture, and sometimes a can of drained pinto or kidney beans. It’s a good catch all for bits of leftover vegetables or sauces.

1 to 1 ½ lbs. ground beef (steamed and crumbled or browned and drained and well seasoned with salt and black pepper)

1 to 1 ½ c. dry elbow macaroni (cooked according to package directions—drain when the pasta is just al dente because it will continue to cook in the hamburger mixture; use an amount of macaroni that is proportional to the amount of ground beef you are using)

1 onion, finely chopped

1 bell pepper, diced

1 to 2 jalapeño peppers, seeded and diced

1 c. sliced mushrooms (canned will work but I prefer fresh)

1 can whole kernel corn, drained

2 8 oz cans tomato sauce (I use the kind flavored with basil, garlic, and oregano)

1/2 c. salsa (whatever variety or heat level you prefer)

4 oz. Velveeta, cubed (I use 2%, use more if you want it cheesier)

½ c. Shredded cheese (whatever variety you like or have on hand, use more or less if preferred)

¼ c. sour cream (I use light)

1 Tbsp. chili powder

Dash of onion salt

Dash of garlic salt

Brown onion, peppers, and mushrooms in LARGE skillet sprayed with cooking spray. When vegetables are soft and browned, add hamburger meat, corn, tomato sauce, salsa, chili powder, onion salt, and garlic salt to skillet. Stir well and heat over medium high heat. Bring to a simmer. Add in macaroni and Velveeta. Stir and simmer until cheese is melted. If mixture needs more liquid, add more salsa. Stir in sour cream. Top with shredded cheese. Serve with biscuits.

Sloppy Joes

1 ½ lbs. ground beef
1 large bell pepper, any color, diced
1 medium onion, diced
1 c. ketchup
½ tsp. minced garlic
2 tablespoons packed brown sugar
1 Tbsp. chili powder
1 Tbsp. prepared yellow mustard
1/2 teaspoon red pepper flakes, or more to taste
Hot sauce, such as Tabasco, to taste
1 Tbsp. Worcestershire sauce
Salt and freshly ground black pepper

½ c. water
Sandwich buns

Brown and drain or steam the ground beef. Set aside.

In a large skillet sprayed with cooking spray, sauté the green peppers and onions until softened. Add beef to vegetables in skillet. Stir, and then add ketchup, garlic, brown sugar, chili powder, mustard, red pepper flakes, hot sauce, Worcestershire, salt and pepper to taste. Stir to combine. Add ½ c. water. Restir. Then simmer over medium-low heat, about 15 minutes.

Serve on sandwich buns.

This is a modified recipe from Ree Drummond’s Blog, The Pioneer Woman Cooks.

Homemade Chili

2 Tbsp. olive oil

2 medium sweet onions, chopped

1 bell pepper, minced

1-2 jalapeño peppers, seeded and minced

Salt

Black pepper

1 ½ lbs. hamburger

2-2 ½ Tbsp. chili powder

¾ Tbsp. ground cumin

2-3 light shakes of red pepper flakes

½ Tbsp. dried oregano

½ tsp. minced garlic

28 oz. can crushed tomatoes

8 oz. can tomato sauce

6 oz. can tomato paste (w/basil, garlic, & oregano)

1 can beef broth (plus a little water to bring the amount to 2 cups liquid)

2 cans dark red kidney beans, drained and rinsed

2 Tbsp. all purpose flour and ¼ c. water (ONLY necessary if you need to thicken the chili after an hour of cooking)

Heat oil in medium skillet. Saute onion and peppers until soft, then add garlic and cook for about one minute more. Salt and pepper hamburger meat and steam to cook out fat (or brown in skillet and drain if you prefer).

In large dutch oven or stock pot, combine all ingredients and bring to a boil. Reduce heat and simmer, uncovered for an hour.  

If chili is too thin, mix flour and water and slowly stir into chili. Simmer for an additional 30 minutes.

Serve with desired garnishes.

Makes 7 one cup servings.

Weight Watchers PointsPlus value: 9 points per serving.