Beef and Mushroom Lasagna

Prep Time: 25 Min
Cook Time: 42 Min
Ready In: 1 Hr 7 Min
Serve: 6 servings

Ingredients

• 1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
• 1/4 cup milk
• 1 pound ground beef
• 2 cups Prego® Fresh Mushroom Italian Sauce
• 9 cooked lasagna noodles
• 1 cup shredded Italian-blend or mozzarella cheese

Directions

1. Heat the oven to 400 degrees F. Stir the soup and milk in a small bowl until the mixture is smooth.
2. Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to separate meat. Pour off any fat. Stir in the Italian sauce.
3. Layer half the beef mixture, 3 lasagna noodles and 1 cup soup mixture in a 2-quart shallow baking dish. Top with 3 lasagna noodles, remaining beef mixture, remaining noodles and remaining soup mixture. Sprinkle with the cheese. Cover the baking dish.
4. Bake for 30 minutes or until the lasagna is hot. Uncover the baking dish.
5. Heat the broiler. Broil 4 inches from the heat for 2 minutes or until the cheese is golden brown. Let stand for 10 minutes.

Recipe taken from:
http://allrecipes.com/Recipe/Beef-and-Mushroom-Lasagna/

Chilli Stuffed Peppers

Preparation time 15 minutes

Cooking time 50 minutes

Oven temperature 180°C, 350°F, gas 4

Calories 375 per portion

Serves 4

Ingredients:

• 4 green peppers, tops reserved and deseeded

For the filling

• 1 onion, chopped
• 1 clove garlic, crushed
• 350 g (12 oz) minced beef
• 1 tablespoon oil
• 100 g (4 oz) mushrooms, sliced
• 2 teaspoons chilli powder
• 1 tablespoon tomato puree
• 150 ml (1/4 pint) beef stock
• salt and pepper
• 425 g (15 oz) can kidney beans

Method:

1. Blanch the peppers in boiling salted water for 1 - 2 minutes and drain.
2. Place in an ovenproof dish.
3. Fry the onion, garlic and minced beef in the oil until browned. Stir in the mushrooms, chilli powder, tomato puree, stock and seasoning and simmer gently for 10 minutes.
4. Drain the kidney beans and add to the meat.
5. Fill the peppers with the chilli mixture, cover the dish and bake in a moderate oven for 30 minutes.

Cook's Tip

If you find a whole pepper too much for 1 serving, then cut 2 peppers in half lengthways to make boat shapes. Place in a baking dish and pile the filling in. Cook as above.

Recipe taken from:

http://www.cookitsimply.com/recipe-0010-01n6502.html

Meatballs and Peanut Sauce

Preparation time 15 minutes,

Cooking time 8 - 10 minutes,

Calories 490 per portion

serves 4 

Ingredients:

• 450 g (1 lb) minced beef
• 1 onion, grated
• salt and pepper
• 50 g (2 oz) fresh white breadcrumbs
• 1 egg, lightly beaten
• 1 tablespoon chopped parsley
• 2 tablespoons plain flour
• 2 tablespoons oil
• 1 clove garlic, crushed
• 2 tablespoons crunchy peanut butter
• 150 ml (1/4 pint) natural yogurt
• 1 teaspoon chilli powder
• pinch of cayenne
• 1 teaspoon chopped parsley to garnish

Method:

1. Mix together the meat, onion, seasoning, breadcrumbs, egg and parsley. Form the mixture into 18 small balls the size of marbles and roll in the flour. Combine the oil and the crushed garlic and brush the mixture over the meatballs.
2. Thread the meatballs on to oiled skewers and grill for 2 - 3 minutes, turn the skewers and grill for a further 2 - 3 minutes.
3. Melt the peanut butter over a gentle heat, add the remaining ingredients and cook gently until hot, but do not let the sauce boil. Serve the meatballs on a bed of mixed salad.
4. Serve the sauce separately, garnished with chopped parsley.

Cook's Tip

A food processor 'minces' meat well. Use lean stewing or braising beef and cut into cubes before placing in machine. A mixture of beef and pork makes an interesting change.

Recipe taken from:

http://www.cookitsimply.com/recipe-0010-0164v83.html