Chili Spaghetti

Sorce	scaryinyourbed
Caloric	:1 Serving: Calories 600 (Calories from Fat 190); Total Fat 21g (Saturated Fat 10g, Trans Fat 1g); Cholesterol 85mg; Sodium 1420mg; Total Carbohydrate 64g (Dietary Fiber 10g, Sugars 7g); Protein 38g Percent Daily Value*: Vitamin A 20%; Vita
Ingridients	Prep Time:10 min Start to Finish:30 min Makes:5 servings 1 package (7 ounces) spaghetti 1 pound lean ground beef 1 medium onion, chopped (1/2 cup) 2 cups Progresso® diced tomatoes (from 28-oz can), undrained 1 can (19 oz) Progresso® red kidney beans, undrained 1 can (8 ounces) tomato sauce 1 tablespoon chili powder 1 teaspoon salt 1 1/4 cups shredded Cheddar cheese (5 ounces)
Instructions	1. Cook spaghetti as directed on package. While spaghetti is cooking, cook beef and onion in 3-quart saucepan over medium heat, stirring occasionally, until beef is brown and onion is tender; drain. 2. Stir in tomatoes, beans, tomato sauce, chili powder and salt. Cook uncovered over medium heat about 10 minutes, stirring occasionally, until as thick as you'd like. 3. Drain spaghetti; divide among dinner plates. Top with beef mixture; sprinkle with cheese.

Mexican Lasagna

Sorce	milanoff
Caloric	:1 Serving: Calories 385 (Calories from Fat 155 ); Total Fat 17 g (Saturated Fat 9 g); Cholesterol 60 mg; Sodium 550 mg; Total Carbohydrate 28 g (Dietary Fiber 3 g); Protein 24 g Percent Daily Value*: Vitamin A 22 %; Vitamin C 10 %; Calciu
Ingridients	Prep Time:20 min Start to Finish:1 hr 20 min Makes:8 servings 10 uncooked lasagna noodles 1 pound lean ground beef 1 medium onion, chopped (1/2 cup) 1/4 cup chopped fresh cilantro 1 teaspoon ground red chilies 1 container (15 ounces) ricotta cheese 1 jar (24 ounces) Old El Paso® salsa (any variety) 1 cup shredded Monterey Jack cheese (4 ounces)
Instructions	1. Heat oven to 375ºF. Cook and drain noodles as directed on package. 2. Cook beef, onion, cilantro and red chilies in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. 3. Place 5 of the noodles in bottom of ungreased rectangular baking dish, 13x9x2 inches. Layer with 1 1/2 cups of the beef mixture, 1 cup of the ricotta cheese and 1 1/4 cups of the salsa. Repeat with remaining noodles, beef mixture, ricotta cheese and salsa. Sprinkle with Monterey Jack cheese. 4. Bake uncovered 35 to 40 minutes or until hot. Let stand 10 minutes before cutting.

Zoned-Out Calzones

Sorce	guru
Caloric	:1 Serving: Calories 440 (Calories from Fat 225 ); Total Fat 25 g (Saturated Fat 7 g); Cholesterol 45 mg; Sodium 1080 mg; Total Carbohydrate 38 g (Dietary Fiber 1 g); Protein 17 g Percent Daily Value*: Vitamin A 6 %; Vitamin C 2 %; Calcium
Ingridients	Prep Time:30 min Start to Finish:55 min Makes:10 servings 1 pound lean ground beef 3/4 cup pizza sauce 5 cups Original Bisquick® mix 3/4 cup water 3 tablespoons vegetable oil 1 1/3 cups shredded Cheddar cheese Grated Parmesan cheese with garlic and herbs
Instructions	1. Heat oven to 450ºF. Cook beef in 10-inch skillet over medium heat, stirring occasionally, until brown; drain. Stir in pizza sauce. 2. Stir Bisquick mix, water and oil until dough forms (dough will be dry). Place dough on surface generously dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape into ball; knead 5 times. 3. Divide dough in half. Roll or pat each half into 12-inch circle. Place each dough circle on ungreased cookie sheet. Top half of each circle with Cheddar cheese. Top cheese with beef mixture. Fold other half of each circle over filling. Press edges together with fork to seal. Sprinkle with Parmesan cheese. 4. Bake 15 to 20 minutes or until golden brown. Immediately remove from cookie sheets to wire rack. Cool 5 minutes. Cut each calzone into 5 wedges. High Altitude (3500-6500 ft) Heat oven to 475ºF. Increase water to 1 cup. Let dough rest 3 to 5 minutes after kneading. Bake 15 to 18 minutes.

Pork Chop Skillet Dinner

Sorce	DefactO
Caloric	:1 Serving: Calories 320 (Calories from Fat 70 ); Total Fat 8 g (Saturated Fat 3 g); Cholesterol 65 mg; Sodium 570 mg; Total Carbohydrate 40 g (Dietary Fiber 6 g); Protein 27 g Percent Daily Value*: Vitamin A 100 %; Vitamin C 16 %; Calcium
Ingridients	Prep Time:10 min Start to Finish:50 min Makes:4 servings 4 pork loin or rib chops, 1 inch thick (1 1/2 pounds) 1/4 cup beef broth or Chicken broth 4 medium potatoes, cut into fourths 4 small carrots, cut into 1-inch pieces 4 medium onions, cut into fourths 3/4 teaspoon salt 1/4 teaspoon pepper Chopped fresh parsley, if desired
Instructions	1. Remove fat from pork. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook pork in skillet about 5 minutes, turning once, until brown. 2. Add broth, potatoes, carrots and onions to skillet. Sprinkle with salt and pepper. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until vegetables are tender and pork is slightly pink when cut near bone. Sprinkle with parsley.

Asian Beef and Noodle Soup

Sorce	dcompSnap God
Caloric	:1 Serving: Calories 235 (Calories from Fat 65 ); Total Fat 7 g (Saturated Fat 2 g); Cholesterol 60 mg; Sodium 1300 mg; Total Carbohydrate 14 g (Dietary Fiber 2 g); Protein 28 g Percent Daily Value*: Vitamin A 96 %; Vitamin C 12 %; Calcium
Ingridients	Prep Time:45 min Start to Finish:1 hr 10 min Makes:6 servings (1 1/2 cups each) 3 ounces uncooked cellophane noodles 1 tablespoon dark sesame oil 1 1/2 pounds beef boneless top sirloin steak, cut into bite-size strips 2 teaspoons finely chopped garlic 2 packages (3.5 ounces each) fresh shiitake mushrooms or Button mushrooms, sliced 6 cups beef broth 2 cups finely sliced bok choy 1 cup julienne strips (matchstick-size) carrots 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/8 teaspoon pepper 2 medium green onions, chopped (2 tablespoons)
Instructions	1. Soak bundle of cellophane noodles in warm water in medium bowl 10 to 15 minutes or until softened; drain. Cut noodle bundle into thirds. Cover and set aside. 2. Heat oil in 5- to 6-quart Dutch oven over medium-high heat. Cook beef, garlic and mushrooms in oil 5 to 6 minutes, stirring occasionally, just until beef is no longer pink. 3. Stir in remaining ingredients except noodles and onions. Heat to boiling; reduce heat to medium-low. Cover and cook 14 to 15 minutes, stirring occasionally, until beef is tender. 4. Stir in noodles. Cover and cook 2 to 3 minutes or until noodles are hot. Sprinkle with onions. High Altitude (3500-6500 ft) No changes.

Harvest Beef Stew

Sorce	BlizzRealm
Caloric	:1 Serving: Calories 350 (Calories from Fat 125 ); Total Fat 14 g (Saturated Fat 5 g); Cholesterol 70 mg; Sodium 540 mg; Total Carbohydrate 34 g (Dietary Fiber 5 g); Protein 27 g Percent Daily Value*: Vitamin A 100 %; Vitamin C 20 %; Calci
Ingridients	Prep Time:35 min Start to Finish:4 hr 45 min Makes:8 servings 2 pounds beef stew meat, cut into 1-inch cubes 4 medium carrots, cut into 1-inch pieces 2 medium onions, cut into eighths 4 garlic cloves, finely chopped 1 can (28 oz) Progresso® diced tomatoes, undrained 1/3 cup uncooked quick-cooking tapioca 1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves 1 tablespoon cumin seed 1 teaspoon salt 8 ears Green Giant® Nibblers® frozen corn-on-the-cob or 1 box (9 oz) Green Giant® Niblets® frozen whole kernel corn 8 small new potatoes, cut in half (1 pound) 2 small zucchini, thinly sliced
Instructions	1. Heat oven to 325ºF. 2. Mix all ingredients except corn, potatoes and zucchini in Dutch oven. Cover and bake 2 1/2 hours, stirring 2 or 3 times during the first 1 1/2 hours. 3. Stir in corn and potatoes. Cover and bake 1 to 1 1/2 hours longer or until beef and vegetables are tender. 4. Stir in zucchini. Cover and let stand 10 minutes.

Family-Favorite Stew

Sorce	hkmmc
Caloric	:1 Serving: Calories 420 (Calories from Fat 160 ); Total Fat 8 g (Saturated Fat 6 g); Cholesterol 45 mg; Sodium 1130 mg; Total Carbohydrate 49 g (Dietary Fiber 6 g); Protein 22 g Percent Daily Value*: Vitamin A 86 %; Vitamin C 28 %; Calciu
Ingridients	Prep Time:15 min Start to Finish:40 min Makes:6 servings 1 pound lean ground beef 3 cups water 1 can (28 oz) Progresso® diced tomatoes, undrained 1 can (6 ounces) tomato paste 1 bag (16 ounces) frozen vegetables 2 1/4 cups Original Bisquick® mix 2/3 cup milk
Instructions	1. Heat oven to 425ºF. Cook beef in ovenproof Dutch oven over medium heat, stirring occasionally, until brown; drain. Stir in water, tomatoes, tomato paste and vegetables. Heat to full boil, stirring occasionally; remove from heat. 2. Stir Bisquick mix and milk until soft dough forms. Drop by 6 spoonfuls onto beef mixture. 3. Bake uncovered 20 to 25 minutes or until biscuits are golden brown and stew is bubbly. High Altitude (3500-6500 ft) Heat oven to 450ºF.

Taco Bake

Sorce	Beska
Caloric	:1 Serving: Calories 470 (Calories from Fat 215 ); Total Fat 24 g (Saturated Fat 11 g); Cholesterol 115 mg; Sodium 1330 mg; Total Carbohydrate 39 g (Dietary Fiber 3 g); Protein 25 g Percent Daily Value*: Vitamin A 26 %; Vitamin C 12 %; Cal
Ingridients	Prep Time:20 min Start to Finish:1 hr 5 min Makes:8 servings 1 pound lean ground beef 1 medium onion, chopped (1/2 cup) 1 envelope (1.25 ounces) Old El Paso® taco seasoning mix 1 can (16 ounces) tomato sauce 1 can (15.25 ounces) Green Giant® whole kernel corn 2 cups shredded Cheddar or process American cheese (8 ounces) 2 cups Original Bisquick® mix 1 cup milk 2 eggs Sour cream, chopped tomato and shredded lettuce, if desired
Instructions	1. Heat oven to 325ºF. Grease rectangular pan, 13x9x2 inches. 2. Cook ground beef and onion in 10-inch skillet, stirring frequently, until beef is brown; drain. Stir in dry seasoning mix, tomato sauce and corn. Spoon into pan; sprinkle with cheese. Stir Bisquick mix, milk and eggs until smooth. Pour over beef mixture. 3. Bake about 35 minutes or until knife inserted in center comes out clean. Cool 10 minutes before cutting. Serve with remaining ingredients. High Altitude (3500-6500 ft) Heat oven to 375ºF.

Mini Meat Loaves

Sorce	astrogirl
Caloric	:1 Serving: Calories 190 (Calories from Fat 110 ); Total Fat 12 g (Saturated Fat 5 g); Cholesterol 80 mg; Sodium 350 mg; Total Carbohydrate 4 g (Dietary Fiber 0g); Protein 16 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 4 %;
Ingridients	Prep Time:20 min Start to Finish:1 hr 5 min Makes:6 servings 1/4 cup milk 1 egg 1 pound lean ground beef 1/4 cup Progresso® dry bread crumbs (any flavor) 1 package (0.4 ounce) ranch dressing mix 1 tablespoon Worcestershire sauce Strips of cheese, if desired
Instructions	1. Heat oven to 350ºF. 2. Beat milk and egg with fork in large bowl. Mix in beef, bread crumbs and salad dressing mix (dry). Shape into 6 small loaves. Place in ungreased rectangular pan, 13x9x2 inches. Brush loaves with Worcestershire sauce. 3. Bake uncovered 35 to 45 minutes until no longer pink in centers of loaves and juice is clear. (If using meat thermometer, insert so tip is in center of one loaf. Thermometer should read at least 160ºF.) 4. Decorate with strips of cheese. Let stand 5 minutes.

Savory Meat Loaf

Sorce	valleylove
Caloric	:1 Serving: Calories 320 (Calories from Fat 160 ); Total Fat 18 g (Saturated Fat 7 g); Cholesterol 105 mg; Sodium 610 mg; Total Carbohydrate 15 g (Dietary Fiber 1 g); Protein 25 g Percent Daily Value*: Vitamin A 6 %; Vitamin C 4 %; Calcium
Ingridients	Prep Time:20 min Start to Finish:1 hr 35 min Makes:6 servings 1 1/2 pounds lean ground beef 1 cup milk 1 tablespoon Worcestershire sauce 1 teaspoon chopped fresh sage leaves or 1/4 teaspoon dried sage leaves 1/2 teaspoon salt 1/2 teaspoon ground mustard 1/4 teaspoon pepper 1 garlic clove, finely chopped or 1/8 teaspoon garlic powder 1 egg 3 slices bread, torn into small pieces 1 small onion, chopped (1/4 cup) 1/2 cup ketchup, chili sauce or barbecue sauce
Instructions	1. Heat oven to 350°F. 2. Mix all ingredients except ketchup. Spread mixture in ungreased loaf pan, 8 1/2x4 1/2x2 1/2 or 9x5x3 inches, or shape into 9x5-inch loaf in ungreased rectangular pan, 13x9x2 inches. Spread ketchup over top. 3. Insert meat thermometer so tip is in center of loaf. Bake uncovered 1 hour to 1 hour 15 minutes or until thermometer reads 160°F.