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1 lb. lean ground beef
1 small onion\cooked, chopped
1 small red bell pepper\cooked, seeded and chopped
1 medium celery rib, chopped
1 clove garlic, minced
4 yellow squash, thinly sliced
1 tsp. Italian herb seasoning
2-1/4 lbs. Italian style peeled tomatoes, drained and chopped
3/4 cup shredded fat-free cheddar cheese

DIRECTIONS:

Preheat oven to temperature 375°F. Combine ground beef and next 4 ingredients in a heavy ovenproof skillet or casserole over medium high heat. Cook 5 minutes, stirring often to break up meat, until browned. Add summer squash, Italian seasoning and salt and pepper to taste. Cook about 5 minutes, stirring often, until squash is crisp-tender. Spread tomatoes on top of squash mixture and cover tightly. Bake 10 minutes. Uncover and bake about 20 minutes, until liquid in skillet is almost completely evaporated. Sprinkle cheese over top and bake about 5 minutes longer until cheese melts.

1 lb. ground beef
1/2 lb. mushrooms\cooked, sliced
1 medium onion\cooked, chopped
1 clove garlic, crushed
14 oz. beef stock
1/2 cup quick cooking barley
10 oz. frozen peas and carrots, defrosted
1/2 tsp. lemon pepper

DIRECTIONS:

Combine first 4 ingredients in a heavy nonstick skillet over medium heat. Cook 8-10 minutes or until beef is no longer pink, stirring frequently to break up beef. Pour off drippings. Stir in stock, barley and salt and pepper to taste. Bring to a boil. Reduce heat to medium low. Cover tightly and simmer 10 minutes. Add remaining ingredients and continue cooking 2-5 minutes, or until barley is tender.

2 Tbsps. all purpose flour
1/2 tsp. ground cumin
1-1/2 lbs. top round steaks
2 Tbsps. olive oil
1 onion\cooked, diced
1 cup celery\cooked, cut into 1 inch pieces
1 lb. canned diced tomatoes
1-1/2 cups corn kernels, thawed if frozen
2 cups zucchini\cooked, cut into 1 inch pieces
3 scallions, minced
1/2 cup cilantro or parsley leaves, minced
1 serrano or jalapeño pepper, seeded and minced (wear rubber gloves)

DIRECTIONS:

Combine flour, cumin and salt and pepper to taste in a large plastic bag. Add meat, close tightly, and shake until meat is evenly coated. Heat oil in a large, heavy nonstick skillet over medium high heat. Cook meat 5-6 minutes per side until browned. Stir in onion, celery and canned tomatoes. Cover, reduce heat to low and simmer about 50 minutes, until meat is almost tender. Stir corn and zucchini into pan juices. Cover and cook 5-10 minutes, until tender. Combine last 3 ingredients in a bowl and sprinkle over meat and vegetables just before serving.

1 Tbsp. vegetable oil
1-1/2 lbs. beef eye round, cut into 1-1/2 inch pieces
1 tsp. dried thyme leaves
1/2 tsp. salt
1/2 tsp. pepper
1-2/3 cups beef stock
1/2 cup red burgundy wine
3 large cloves garlic, crushed
1-1/2 cups baby carrots
1 cup frozen whole pearl onions
2 Tbsps. cornstarch
2 Tbsps. water
1/2 lb. frozen sugar snap peas

DIRECTIONS:

In Dutch oven, heat oil over medium high heat until hot. Add beef (half at a time) and brown evenly, stirring occasionally. Pour off drippings. Season with thyme, salt and pepper. Stir in stock, wine and garlic. Bring to a boil; reduce heat to low. Cover tightly and simmer 1 to 1-1/2 hours. Add carrots and onions, cover and cook 35 to 45 minutes or until beef and vegetables are tender. Dissolve cornstarch in water and stir into stew. Bring to a boil, cook and stir 1 minute. Stir in sugar snap peas. Reduce heat to medium, cook 3-4 minutes or until peas are heated through.

3 pounds beef chuck roast
3 (1 ounce) packages dry Italian salad dressing mix
1 cup water
1 (16 ounce) jar pepperoncini peppers
8 hamburger buns, split

DIRECTIONS:

Place the roast into a slow cooker, and season with Italian dressing mix. Pour in the water. Cover, and cook on High for 6 to 7 hours. During the last hour, shred the meat with two forks - if it does not shred easily, cook longer. Add the peppers, and as much of the juice as you like for additional flavor. Serve on buns.

2 Tbsps. vegetable oil
1-1/2 lbs. beef chuck, cut into 1 inch cubes
2 Tbsps. all purpose flour
1 leek\cooked, white and pale green parts cut into 1 inch pieces
1/2 cup beef stock
1/2 lb. tomato sauce
1 Tbsp. Worcestershire sauce
1 tsp. dried basil
3 carrots\cooked, cut into 1/2 inch pieces
2 celery ribs, cut into 1/2 inch pieces
1 cup frozen tiny peas, thawed

DIRECTIONS:

Heat oil in a pressure cooker over medium high heat. Cook meat 6-8 minutes uncovered, turning frequently until well browned. Sprinkle with flour and stir 1 minute. Add leek and next 4 ingredients. Cover and bring to high pressure. Reduce heat and cook 10 minutes at stabilized pressure. Release pressure by running cold water over the cover. Add carrots and celery. Cover and return to high pressure. Reduce heat and cook 5 minutes. Release pressure and add peas. Cover tightly and let stand 5 minutes. Season with salt and pepper to taste.

1 large sheet lahvosh
2 cups marinara sauce
1/2 lb. fresh spinach leaves\raw
1/2 lb. cooked roast beefor cooked turkey breast, thinly sliced
1 cup fennel bulb, thinly sliced
1 red bell pepper\cooked, seeded and sliced
1 red onion\cooked, thinly sliced
1 zucchini\cooked, thinly sliced
1 cup shredded mozzarella cheese
1 cup grated Parmesan cheese

DIRECTIONS:

Preheat oven to temperature 350°F. Place lahvosh on a baking sheet and brush with marinara sauce. Layer spinach leaves, followed by roast beef, fennel, red pepper, onion and zucchini. Season with salt and pepper to taste. Cover with cheese. Bake 5-7 minutes until cheese melts. Fold in sides of lahvosh. Starting with long end, roll tightly. Let stand 5 minutes before cutting into 4 portions.

1 1/2 pounds ground beef
1 egg, lightly beaten
1 cup quick cooking oats
6 1/2 ounces evaporated milk
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
1 tablespoon chili powder
1/2 cup chopped onion

1 cup ketchup
1/4 teaspoon minced garlic
1 cup brown sugar
1/4 cup chopped onion
1 tablespoon liquid smoke flavoring

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
In a bowl, mix beef, egg, oats, evaporated milk, salt, pepper, garlic powder, chili powder, and 1/2 cup onion. Form into 1 1/2 inch balls and arrange in a single layer in the baking dish.
In a separate bowl, mix ketchup, garlic, sugar, 1/4 cup onion, and liquid smoke. Pour evenly over the meatballs.
Bake uncovered 1 hour in the preheated oven, until the minimum internal temperature of a meatball reaches 160 degrees F (72 degrees C).