Fresh Tomatoe Pasta

I made this for dinner last night and really loved it!

1 tbs Extra Virgin Olive Oil
1/2 Onion
1 lb Ground Beef
1 tbs dried Parsley
2 tbs dried Oregano
8 Fresh Tomatoes
(if you dont have fresh you can use 2 cans of tomatoes just wont be as yummy)
2 Cans of Beef Stock
1/2 Cup Water
Corkscrew Pasta

Heat up your EVOO and add your diced onion. Saute.
Add your Ground Beef and cook until browned
Add your dry Spices
After meat is cooked slice and add your tomatoes along with Beef Stock and Water.
Let that come to a boil and add your Pasta
Make sure the Pasta is covered, if not add more water.
Cook until Pasta is al dente and serve

This recipe came from my a combo of recipes and my own mind :) it would not have been so delicious if it wasn't for the tomatoes heather give me from her very own garden. she cant eat them because shes pregnant and it gives her heart burn :) I feel sorry for her but I sure am grateful for them!

Marinade for Steak

We had this for dinner a few nights ago and liked it.
I just wish I would have let it sit a little longer, but it was very good!

Ingredients

• 1 cup vegetable oil
• 1/2 cup soy sauce
• 1/3 cup red wine vinegar
• 1/4 cup fresh lemon juice
• 3 tablespoons Worcestershire sauce
• 1 tablespoon freshly ground black pepper
• 2 tablespoons Dijon-style prepared mustard
• 1 onion, sliced
• 2 cloves garlic, minced

In a medium bowl, combine the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, ground black pepper, mustard, onion, and garlic. Mix together well, and use to marinate your favorite meat.

E1619565-F3F3-CC62-9A83-36279731B0D1

1.02.28

Weeknight Lasagna Toss

Ingredients

1 lb. lean ground beef

2 Green peppers, chopped

3 cloves Garlic, minced

1 jar (24 oz.) spaghetti sauce

1-2/3 cups Water

1/4 cup KRAFT Zesty Italian Dressing

12 oven-ready lasagna noodles, broken into quarters

1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

Directions

BROWN meat in large saucepan; drain.

ADD peppers, garlic, spaghetti sauce, water and dressing; bring to boil. Stir in noodles; cover.

COOK on medium-low heat 10 to 15 min. or until noodles are tender, stirring occasionally. Remove from heat. Sprinkle with cheese; cover. Let stand 5 min. or until cheese is melted.

BEST MEATLOAF

My Tip:
Has good flavor, isn't dry, if anything more moist

Ingredients
1 1/2 pounds ground beef
1 c. fresh Italian style bread crumbs
1/4 cup fresh parsley, chopped
3-4 cloves garlic, finely minced
1 large onion, finely chopped
1 egg
1 1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon pepper
1 8 oz can tomato sauce
1 cup ketchup
1/2 cup water or beef stock (can use bouillon)
3 tbsp. Balsamic vinegar
3 tbsp. brown sugar
2 tbsp. Dijon mustard
2 tsp. Worcestershire sauce
1/4 c. Parmesan, grated (optional)

In a small bowl, combine tomato sauce, ketchup, Balsamic vinegar, brown sugar, Dijon mustard, Worcestershire sauce, and water/beef stock.

In a large bowl, combine beef, bread crumbs, onions, parsley, chopped garlic, egg, seasonings, 3/4 cup of tomato mixture, and optionally, Parmesan cheese.

Form into loaf. Place into shallow 7 by 10 in. pan or bread loaf tin, lightly oiled. Pour remaining liquid over meat loaf to coat.

Bake in a 350°F oven for one hour and 15 minutes, basting occasionally with ketchup or your favorite barbecue sauce.