Lean Beef and Vegetable Casserole

I introduced this layered casserole to my family last night. It was a simple casserole recipe to bring together. And I liked that it called for everyday pantry items.  Once out of the oven, the aroma of beef, tomatoes and potato reminded us of meatloaf.  We all had the natural urge to squeeze a little ketchup over our plates.  My 9-year old son and husband went back for seconds, if that means anything to you.

HERE'S ALL IT TAKES

• 2 cups or 2 medium potatoes, peeled and thinly sliced
• 2 cups or 3 stalks celery, chopped
• 1 pound lean ground beef  (85/15)
• 2 tablespoons Worcestershire sauce
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 medium onion, thinly sliced
• 1 normal size red bell pepper, sliced
• 2 cups or 1 can (19oz) kidney beans or pinto, drained & rinsed
• 1 teaspoon dried thyme
• 1 teaspoon oregano
• 1 can (19oz) diced tomatoes

HEAT OVEN to 350ºF

In a greased 13 x 9 x 2-inch casserole dish, arrange the potatoes on the bottom of the dish.  Sprinkle with salt and pepper.

Layer the celery followed by a layer of uncooked ground beef.  Sprinkle with Worcestershire sauce.

Add onions, red pepper and beans in separate layers.  Sprinkle the thyme and oregano.  Top with the tomatoes.  Cover and cook for 1 to 1 1/2 hours.  Serves 6.

FOR MY DIABETIC FRIENDS
Per Serving:

• Protein 21g
• Fat 16g
• Carbohydrates 36g
• Calories 367
• Dietary Fiber 8g

COOK'S NOTES:

• I would like to try this again with a small of can of tomato sauce or a little ketchup poured over the meat layer.  I kept wanting this to be a vegetable loaded meatloaf.
• 2 medium potatoes was not enough potato for my taste.  Next time, 4 medium or 2 large potatoes should make a creamy foundation.
• I didn't actually measure out the Worcestershire sauce.  I dashed it over all the beef to my taste.  I could have been more generous with it.
• The original recipe called for green bell pepper, but I was very glad that I had used a sweet red bell pepper.  Green bell peppers talk back long after dinner.
• It took the full 1 1/2 hours to fully cook the potatoes.  Even though I sliced them au gratin thin, they needed the full time to get tender.

Caesar Chicken Salad

I enjoyed this salad for three days in a row! I changed up the salad dressing and shredded cheese topping each day, so I wouldn't feel like I was eating the same ol'salad.

I used the extra Caesar Chicken fillets from the night before to make this salad filling and keep away the hunger pains until dinner time.

LUNCH FOR 3 DAYS

• 1/2 head of dark green leaf lettuce
• 2 large carrots thinly sliced
• 2 to 3 green onions, thinly sliced
• Parmesan and/or cheddar cheese
• Briannas Homestyle Caesar dressing, Honey Mustard dressing, and/or Blush Wine Vinaigrette
• 3 Caesar Chicken fillets, sliced into bite size pieces.

Wash and prep the veggies; toss them together in a large bowl. Using 3 of your favorite lunch storage containers, pour 2 to 3 tablespoons of one dressing on the bottom of each container. Lay the chicken fillet pieces on top of the dressing. Next add as much shredded cheese as you like and top with tossed salad. Cover with a secure lid. Bag up a few of your favorite crackers, a napkin and a fork while you're in an assembly mood, just to save yourself time later.

You have lunch ready for the next 3 days! YEAH!!! When you're ready to eat, turn the closed container upside down and shake it like an Etch-A-Sketch.

You can mix up any of your favorite veggies to go with the Caesar chicken fillets. Chicken goes with everything!

Mom’s Munchables

I've stopped my kids from begging me for Lunchables packs!

I know it has to be the bright colors and exciting images that draws kids to ask for these over priced, visually unappetizing food items at the grocery store.  The only real taste they have is in the juice drink and the candy bar.  Max will ask me about every other time we pass them in the grocery store, if he can have one.  On two rare occasions, I said yes.  I watched him eat half of it.  It was hardly a "lunch", more like a snack.

Today, I made lunch more festive and turned their ham sandwiches into party appetizers.  When I called them in to lunch, I announced they were having Mom's Munchables.  They loved it!  Max said, "these are a whole lot cooler than the ones at the store!"

Thank you, my work is done here.

HERE'S HOW I MADE LUNCH SPECIAL

• Ritz Wheat crackers
• honey ham lunch meat
• cheddar slices
• cream cheese

Put 2 heaping tablespoons of cream cheese into the corner of a freezer bag, soften in the microwave at 70% power for 30 seconds.  Top the crackers with cheese and meat.  Snip off a very small corner of the bag and pipe the cream cheese over the top.

FOR THE OLDER KID (ME)

I sliced a few garlic stuffed olives and added pastrami to vary my toppings. It was gooood!