Recipe of the Day: Beefy Baked Ravioli *National Ravioli Day*

Beefy Baked Ravioli

Ingredients

1 pound ground beef
1/2 (25 ounce) package frozen cheese ravioli
1 (14 ounce) jar spaghetti sauce
1 (14.5 ounce) can diced tomatoes, drained
1 cup shredded mozzarella cheese
1 cup shredded Monterey Jack cheese
1 tablespoon grated Parmesan cheese

Directions
Preheat the oven to 450 degrees F (230 degrees C).

Crumble the ground beef into a large skillet over medium-high heat. Cook and stir until no longer pink. Drain grease, then stir in the spaghetti sauce and tomatoes.

Spread 1/3 of the sauce in the bottom of an 11×7 inch baking dish. Arrange 1/2 of the ravioli over the sauce. Sprinkle 1/2 of the mozzarella cheese and 1/2 of the Monterey Jack cheese over the ravioli. Repeat layers, ending with the last of the sauce on top. Cover with aluminum foil.

Bake for 30 minutes in the preheated oven. Sprinkle Parmesan cheese over the top before serving.

PREP
20 mins
COOK
30 mins
READY IN
50 mins

Original recipe makes 6 servings

Recipe found here: Beefy Baked Ravioli

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Recipe of the Day: Classic Cabbage Rolls *Happy St. Patrick’s Day!*

Classic Cabbage Rolls

Ingredients
1 medium head cabbage
1-1/2 cups chopped onion, divided
1 tablespoon butter
2 cans (14-1/2 ounces each) Italian stewed tomatoes
4 garlic cloves, minced
2 tablespoons brown sugar
1-1/2 teaspoons salt, divided
1 cup cooked rice
1/4 cup ketchup
2 tablespoons Worcestershire sauce
1/4 teaspoon pepper
1 pound lean ground beef (90% lean)
1/4 pound bulk Italian sausage
1/2 cup V8 juice, optional

Directions
In a Dutch oven, cook cabbage in boiling water for 10 minutes or until outer leaves are tender; drain. Rinse in cold water; drain. Remove eight large outer leaves (refrigerate remaining cabbage for another use); set aside.

In a large saucepan, saute 1 cup onion in butter until tender. Add the tomatoes, garlic, brown sugar and 1/2 teaspoon salt. Simmer for 15 minutes, stirring occasionally.

Meanwhile, in a large bowl, combine the rice, ketchup, Worcestershire sauce, pepper and remaining onion and salt. Crumble beef and sausage over mixture and mix well.

Remove thick vein from cabbage leaves for easier rolling. Place about 1/2 cup meat mixture on each leaf; fold in sides. Starting at an unfolded edge, roll up leaf to completely enclose filling. Place seam side down in a skillet. Top with the sauce.
Cover and cook over medium-low heat for 1 hour. Add V8 juice if desired. Reduce heat to low; cook 20 minutes longer or until rolls are heated through and a thermometer inserted in the filling reads 160°. Yield: 4 servings.

Prep: 30 min. Cook: 1-1/2 hours Yield: 4 Servings

Recipe found here: Classic Cabbage Rolls

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Recipe of the Day: Cheeseburger Biscuit Bake

Cheeseburger Biscuit Bake

Ingredients
1 pound ground beef
1/4 cup chopped onion
1 can (8 ounces) tomato sauce
1/4 cup ketchup
Dash pepper
2 cups (8 ounces) shredded cheddar cheese, divided
1 tube (12 ounces) refrigerated buttermilk biscuits, separated into 10 biscuits

Directions
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, ketchup and pepper. Spoon half into a greased 8-in. square baking dish; sprinkle with half of the cheese. Repeat layers.

Place biscuits around edges of dish. Bake, uncovered, at 400° for 18-22 minutes or until the meat mixture is bubbly and biscuits are golden brown. Yield: 5 servings.

Recipe found here: Cheeseburger Biscuit Bake

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Recipe of the Day: Stuffed Peppers with Ground Beef and Rice *National Peppers Month*

Stuffed Peppers with Ground Beef and Rice

Ingredients
6 green bell peppers
1 tablespoons butter
1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped celery
1 can (14.5 ounces) diced tomatoes
1 can (8 ounces) tomato sauce
1 clove garlic, crushed
1 teaspoon dried leaf oregano
1/2 teaspoon dried leaf basil
2 teaspoons salt, divided
1/2 teaspoon ground black pepper, divided
1 egg, lightly beaten
1 1/2 teaspoons Worcestershire sauce
1 1/2 pounds lean ground beef or chuck
1 1/2 cups cooked long-grain rice
shredded mild Cheddar cheese, about 1/2 to 3/4 cup, optional

Directions
Cut tops off peppers; remove seeds and membranes. Chop edible part of tops and set aside. Rinse peppers under cold water. Place peppers in a large pot; cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside.

Heat olive oil and butter in a large skillet over medium heat until hot. Sauté chopped green pepper (from tops), chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender. Add tomatoes, tomato sauce, crushed garlic, oregano, basil, 1 teaspoon salt, and 1/4 teaspoon of pepper. Simmer for about 10 minutes.

In a large mixing bowl, combine egg with remaining 1 teaspoon salt and 1/4 teaspoon pepper, and Worcestershire sauce. Gently stir to blend; add ground beef, cooked rice, and 1 cup of the tomato mixture. Mix well. Stuff peppers with meat mixture and place in a 3-quart baking dish. Pour remaining tomato mixture over the stuffed peppers. Bake at 350° for 55 to 65 minutes. If desired, top stuffed peppers with a little shredded Cheddar cheese just before peppers are done; bake until cheese is melted.

Recipe for stuffed peppers serves 6.

Recipe found here: Stuffed Peppers with Ground Beef and Rice

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Recipe of the Day: Italian Crescent Casserole

Italian Crescent Casserole

Ingredients
1 lb ground beef, cooked, drained
1 cup basil and garlic tomato pasta sauce (from 16-oz jar)
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1 1/2 cups shredded Italian cheese blend (6 oz)
1/4 teaspoon dried basil leaves

Directions
1 In 10-inch skillet, mix beef and pasta sauce. Heat to boiling over medium-high heat, stirring occasionally.

2 Separate dough into 8 triangles. Place dough in ungreased 9-inch glass pie plate in spoke pattern, with narrow tips overlapping rim of plate about 3 inches. Press dough in side and bottom to form crust; sprinkle with 1 cup of the cheese. Spoon meat mixture evenly over cheese. Bring tips of dough over filling to meet in center; do not overlap. Sprinkle with remaining 1/2 cup cheese and the basil.

3 Bake at 375°F 15 to 20 minutes.

Recipe found here: Italian Crescent Casserole

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Recipe of the Day: Melt-In-Your-Mouth Meat Loaf

Melt-In-Your-Mouth Meat Loaf

Ingredients
2 eggs
3/4 cup milk
2/3 cup seasoned bread crumbs
2 teaspoons dried minced onion
1 teaspoon salt
1/2 teaspoon rubbed sage
1/2 cup sliced fresh mushrooms
1 1/2 pounds ground beef
1/4 cup ketchup
2 tablespoons brown sugar
1 teaspoon ground mustard
1/2 teaspoon Worcestershire sauce

Directions
Combine eggs, milk, bread crumbs, onion, salt, sage, and mushrooms in a large bowl. Crumble ground beef over mixture and stir well to combine. Shape into a round loaf; place in a 5-quart slow cooker. Cover and cook on Low until a meat thermometer reads 160 degrees F (71 degrees C), 5 to 6 hours.

Whisk ketchup, brown sugar, mustard, and Worcestershire sauce in a small bowl; spoon sauce over meat loaf. Return to slow cooker and cook on Low until heated through, about 15 minutes. Let stand 10 minutes before cutting.

Recipe found here: Melt-In-Your-Mouth Meat Loaf

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Recipe of the Day: Beef and Broccoli Wellington

Beef and Broccoli Wellington

Ingredients
1 1/2 pounds ground beef
1 onion, chopped
1 (6 1/2-oz.) can mushroom stems and pieces, drained
1 (20-oz.) pkg. frozen chopped broccoli, thawed
2 (8-oz.) pkgs. shredded mozzarella cheese
1 (8-oz.) container sour cream
2 (8-oz.) tubes refrigerated crescent rolls

Preparation
Brown ground beef with onion and mushrooms in a skillet over medium heat; drain. Stir in broccoli and cheese. When cheese is melted, stir in sour cream.

Line a lightly greased 13″x9″ pan with one tube crescent rolls. Spoon ground beef mixture over rolls; arrange remaining of tube rolls on top.

Bake, uncovered, at 350° for 15 minutes or until golden. Cut into squares to serve.

Recipe found here: Beef and Broccoli Wellington

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Recipe of the Day: Hamburger Hoagie *National Hoagie Day*

Hamburger Hoagie

Ingredients
1-1/2 pounds ground beef
1 can (8 ounces) tomato sauce
3 slices process cheese (Velveeta)
1/4 cup chopped onion
2 beef bouillon cubes
1/2 teaspoon garlic powder
1 loaf (1 pound) French bread or Italian bread
Additional process cheese (Velveeta) slices, optional
1 medium green pepper, thinly sliced
1 medium tomato, thinly sliced

Directions
In a skillet, cook beef over medium heat until no longer pink; drain.

Stir in tomato sauce, cheese, onion, bouillon and garlic powder. Cover and simmer for 10 minutes or until bouillon is dissolved and cheese is melted.

Cut the bread in half widthwise and lengthwise. Carefully hollow out top and bottom of loaf, leaving a 1/2-in. shell (discard removed bread or save for another use).

Spoon meat mixture into bottom halves of bread.

Top with additional cheese if desired, green pepper and tomato. Replace bread tops.

Wrap in heavy-duty foil. Bake at 400° for 15-20 minutes or until heated through. Slice and serve warm. Yield: 6 servings.

Recipe found here: Hamburger Hoagie

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Recipe of the Day: Beef Nacho Casserole

Ingredients

2 tablespoons olive oil
1/2 pound pre-sliced sweet peppers (about 1/2-inch-wide strips)
1 pound lean ground beef
1/2 teaspoon garlic salt 2 tubes (10 ounces each)
refrigerated pizza dough
1 jar (16 ounces) medium-hot salsa
3 cups shredded taco-cheese blend 1 can (2.2 ounces)
sliced black olives, drained (about 1/4 cup)
3 large scallions, trimmed and sliced

Directions
1 Heat oven to 375 degrees. Coat 13 x 9 x 2-inch baking dish with nonstick cooking spray.
2 In large skillet, heat oil over medium-high heat. Add peppers, ground beef and garlic salt; cook, stirring to break up clumps of beef, until the peppers are soft and beef is no longer pink, about 5 minutes. Drain off any excess fat from skillet.
3 Remove pizza dough from tubes. Cut the dough crosswise into 1/2-inch-wide slices, then cut each slice into quarters.
4 In large bowl, toss together dough pieces and salsa. Add cooked meat mixture, 2 cups of the taco-cheese blend and olives. Scrape mixture into baking dish. Sprinkle the remaining 1 cup taco-cheese blend over the top.
5 Bake at 375 degrees for 30 minutes. Sprinkle scallions evenly over the top. Bake an additional 5 minutes.

Recipe found here: Beef Nacho Casserole

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Recipe of the Day: Ground Beef and Rice Stuffed Cabbage Rolls

Ground Beef and Rice Stuffed Cabbage Rolls Recipe

Ingredients:

1 1/2 pound ground beef
3/4 cup raw long grain rice
1 egg, beaten
1 bunch Italian parsley, chopped
4 cloves garlic, minced
1 stick butter, melted
2 tsp Worcestershire sauce
2 tsp salt
1 tsp black pepper
1/4 tsp cayenne pepper
1 large green cabbage, core removed
4 cups beef broth
2 cups water
1 can (28oz) crushed tomatoes
1 yellow onion, sliced

Preparation:

In a large mixing bowl, combine the ground beef, rice, egg, parsley, garlic, salt, black pepper, cayenne pepper, butter, and Worcestershire sauce. Mix very well with your hands, or a wooden spoon, until completely combined. Cover and refrigerate until needed.

Bring a large pot of water to a boil. Carefully lower the head of cabbage into the water. As the cabbage simmers, the leaves will start to loosen and can be pulled off with a pair of tongs. As each cabbage leaf comes loose, remove it from the simmering water, and into a bowl of cold water. You’ll need about 12 large leaves. Reserve the rest of the cabbage.

When the cabbage leaves are ready, divide the beef and rice mixture into 12 logs. Place the meat at the bottom of the cabbage leaf (where the stem is the thickest) and roll up, folding in the sides as you roll. The rice will expand, so don’t roll too tightly. In saucepan, stir together the beef broth, water, and tomato, and bring to a simmer over medium-high heat.

In a large Dutch oven, or other deep roasting pan with a lid, cover the bottom with some of the leftover cabbage leaves. Place in 6 of the cabbage rolls. Top with the onions, and 1/2 of the hot tomato mixture. Top this layer and the last 6 rolls, and the rest of the tomato mixture. Cover with any remaining leftover cabbage leaves. If needed, add water so that the cabbage rolls are covered by about an inch of liquid.

Cover and bake in a 350 degree F. oven for 1 hour 15 minutes. Remove from the oven, and use a fork to test one of the rolls to see if the rice is cooked. If it needs more time, add more water, cover, and cook for another 15-20 minutes, or until the rice is tender. When done, remove, and let rest covered for 30 minutes before serving.

Cooking Time Note: Some reviewers have stated that more cooking time is needed than stated above. 2 hours and 15 minutes was the suggested time.

Recipe found here: Ground Beef and Rice Stuffed Cabbage Rolls Recipe

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