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Zesty Spaghetti

Years and years ago, my younger sister made dinner for our family, I’m not even sure if she remembers it. It was supposed to be spaghetti but I thought it tasted more like some sort of tomato alfredo. It tasted good, but I never tried to figure out what it was. I’ve been thinking about that dinner lately and I thought I’d try to recreate it. I know this isn’t quite the same, but it turned out pretty tasty

5 oz uncooked linguini, cooked
1/2 pound extra lean ground beef
1/4 cup garlic, minced
1 cup chopped onions
3 tablespoons low sodium worcestershire sauce
1 cup milk
1 tablespoon butter
2 tablespoons flour
1 can no salt added diced tomatoes
1/2 cup shredded parmesan

Cook the linguini according to the package.
Put the diced tomatoes into a manual food processor for a couple minutes to turn it into a slightly chunky sauce.
In a large skillet, brown the beef, onions, garlic, and one tablespoon of worcestershire sauce. When the meat is completely cooked, set it aside.
Add the butter, flour, and remaining two tablespoons of worcestershire sauce to the pan. Whisk it together until the butter is melted. Add the milk to the pan and let it come to a boil. After it has become thick, add the ground beef mixture and tomatoes to the pan. Let it come to a boil and thickened. Before servings, add the parmesan to the pan and stir until the cheese is melted.
Serve over the pasta.

Nutritional Info
Servings Per Recipe: 6
Amount Per Serving
Calories: 355.6
Total Fat: 10.0 g
Cholesterol: 36.2 mg
Sodium: 269.4 mg
Total Carbs: 21.9 g
Dietary Fiber: 2.2 g
Protein: 13.8 g

Zesty Spaghetti-001


Cheeseburger Empanadas

On one of my Pampered Chef chat boards, someone was looking for a recipe for cheeseburger empanadas. I didn’t find the recipe they were looking for, so I decided to try coming up with a recipe on my own. Besides, I love grab and go meals. The last time I made empanadas I could freeze them and they reheated really well. I don’t see why this ones would be any different.

3/4 pound extra lean ground beef
6 strips bacon, diced
1 cup diced onions
1/4 cup garlic, minced
1 cup shredded cheddar cheese
3/4 cup diced tomatoes (I like using cherry tomatoes)
1/4 cup barbecue dry rub seasoning
20 empananda wraps

Preheat the oven to 350 degrees.
In a large pan, cook the beef, onions, garlic, and bacon until meat is done. In a bowl, combine the diced tomatoes, cheese, dry rub, and meat mix.
Place a heaping tablespoon of the filling in the center of one of the empananda wraps. Fold it in half and crimp the edges with the tines of a fork.
Bake for about 20 minutes, or until the top becomes golden brown.

Nutritional Info
Servings Per Recipe: 20
Amount Per Serving
Calories: 182.6
Total Fat: 7.4 g
Cholesterol: 14.2 mg
Sodium: 275.3 mg
Total Carbs: 23.9 g
Dietary Fiber: 1.2 g
Protein: 7.9 g

Cheeseburger Empanadas-001

Pinterest Wednesday: Creamy Garlic Pasta

Oh my creamy, garlicky goodness! I found this pin from The Cheese Pusher and I knew I just had to make it. The only change I made to the recipe was I added some broccoli and chicken to the pasta to make it a bit more of a complete meal. It was seriously quite amazing, The Man and I both had to have a small second helping! I calculated the nutritional values for her version of Creamy Garlic Pasta.

Nutritional Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 474.8
Total Fat: 24.4 g
Cholesterol: 88.6 mg
Sodium: 1,341.6 mg
Total Carbs: 45.5 g
Dietary Fiber: 1.1 g
Protein: 18.9 g

When I make it next time (and there will definitely be a next time), there are a few changes I’m going to make to lower the fat. In my version I didn’t include meat in the ingredients, because I could easily see adding beef or chicken to it.

1 tablespoon olive oil
4 cloves garlic, minced
1/4 teaspoon salt
1/2 teaspoon pepper
3 cups chicken stock
6 ounces spaghetti or angel hair pasta
3/4 cup grated parmesan cheese
1 10 ounce package frozen broccoli
3/4 cup fat free evaporated milk
2 tbsp chopped fresh parsley

In a pot, bring the olive oil to medium-low heat. Add the garlic and stir, allowing it to cook for 1-2 minutes. Add the salt, pepper and chicken stock. Raise the heat to high and let it come to a boil.
Once it is at a rolling boil, add the pasta and cook for as long as the box’s directions indicate. Reduce the stove to medium heat. Add the broccoli and mix in the parmesan until completely melted. Turn off the heat and stir in the evaporated milk and parsley. Serve immediately.

Nutritional Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 336.0
Total Fat: 9.8 g
Cholesterol: 34.6 mg
Sodium: 1,282.8 mg
Total Carbs: 43.4 g
Dietary Fiber: 3.0 g
Protein: 19.8 g

Creamy Garlic Pasta PW-001

Pinterest Wednesdays: Taco Pasta

Pinterest has been a life saver when it comes to finding easy and tasty dinners.  Taco Pasta from Overworked Super Mom just looked too good to not pin!  It was easy and I had pretty much all of the ingredient in my kitchen.  I did add plain greek yogurt instead of sour cream because I didn’t have any sour cream in the fridge, and I used regular bow tie pasta instead of shells because that’s was I had.  Oh, and I only have 1/2 or 3/4 pound packages of ground beef, so I used a 3/4 pound instead of a full pound.  But I think the results were the same as her’s, just a touch less beef and I don’t think it was missed.

The Man wanted to add some shredded cheese to it.  I just threw a little  in his bowl while it was still hot so I didn’t have to have the extra calories.

Taco Pasta PW

I figured the nutritional values based on four servings since a standard serving of pasta is two ounces, figuring eight ounces in the recipe makes four servings.  The recipe can be found on Overworked Super Mom’s blog.

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 631.1
  • Total Fat: 33.4 g
  • Cholesterol: 133.1 mg
  • Sodium: 532.3 mg
  • Total Carbs: 50.9 g
  • Dietary Fiber: 1.8 g
  • Protein: 31.2 g

Although it was quite delicious the way Overworked Super Mom did it, I think I’d make just a few changes next time I make it.  I’d drop the pasta down to six ounces, and use only half a pound of extra lean ground beef.  I’d also use fat free greek yogurt and cream cheese instead of regular sour cream and cream cheese.  And to give it an extra kick of veggies, I’d add a cup of frozen peas when I add in the pasta.  Plus it helps make the servings a little bigger.  Making those changes cut down the calories and fat a little.

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 377.6
  • Total Fat: 10.6 g
  • Cholesterol: 54.8 mg
  • Sodium: 584.3 mg
  • Total Carbs: 45.9 g
  • Dietary Fiber: 3.1 g
  • Protein: 24.1 g

Baked Stroganoff

I wanted to make some stroganoff the other night, but I didn’t have any sour cream (one of the key ingredients), so I just started playing with the flavors. You can some mushrooms to the pan when you add the onions. We just are big fans of mushrooms in our house, which is why they aren’t in the recipe. I’m sure you could make it without the wine if you really wanted to, but it gives it an extra layer of flavor.

3 cups penne pasta, cooked
1/2 pound extra lean ground beef
1 cup chopped onions
1/4 cup minced garlic
2 cups low sodium beef broth
1/2 cup white wine
2 tablespoon cornstarch
1 cup shredded mozzarella

Preheat the oven to 350 degrees.
Cook the ground beef, onions and garlic in a large oven safe skillet. Add the beef broth and pasta to the skillet. Whisk the cornstarch into the wine and pour that into skillet. Let it come to a boil, then turn down the heat to a simmer. Let it cooked for a few minutes, or until the sauce thickens. Sprinkle the cheese on top and bake for about 15 minutes.

Nutritional Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 368.4
Total Fat: 10.2 g
Cholesterol: 57.0 mg
Sodium: 494.3 mg
Total Carbs: 39.5 g
Dietary Fiber: 1.6 g
Protein: 19.9 g

Baked Stroganoff

Slow Cooked Beef and Tomato Soup with Herbed Bread

There’s something about hot soup when the weather is cold and nasty. A nice chunky soup served with some tasty bread just warms you up like few other things. I love slow cooked soups because they give the ingredients plenty of time to intermingle and brings out all the flavors. The red wine adds an extra layer of flavor. The husband doesn’t normally like soups, but he liked this one so much he was double checking that I took pictures of it to share with all of you! It’s especially good with the Herbed Bread dunked into it. Unfortunately I didn’t get a picture of the bread, but it just looked like white bread machine bread.  I wish there was some way I could share the smell that the combination of these two cooking had.  It was really delicious!

Slow Cooked Beef and Tomato Soup

12 oz beef stew meat
1 cup chopped onions
3 cloves minced garlic
2 cans (14.5 oz) diced, no salt added tomatoes
4 cups low sodium beef broth
1 cup dry red wine

In a saute pan, lightly sear beef. You don’t have to cook it all the way through, just enough to seal in the flavor. Put it in a slow cooker with all the rest of the ingredients. Let it cook on low for eight hours. Serve with Herbed Bread.

Nutritional Info

•Servings Per Recipe: 6
•Amount Per Serving
•Calories: 221.5
•Total Fat: 10.7 g
•Cholesterol: 37.5 mg
•Sodium: 123.9 mg
•Total Carbs: 12.5 g
•Dietary Fiber: 2.8 g
•Protein: 12.2 g

Herbed Bread Machine Bread

1 cup warm water
2 teaspoons sugar
2 1/4 (one packet) yeast
3 cups flour
1/4 cup melted butter
1 teaspoon rosemary
1 teaspoon basil
1 teaspoon oregano
1 teaspoon garlic powder

Put the yeast and sugar in the water and let it sit for a few minutes.  Put the butter, flour and herbs in the bread machine.  Create a small hole in the flour and pour in the yeast (it should be foamy by now).  Set the machine to 1 1/2 pound white (or basic) bread settings.  Let the machine go to work and enjoy.

Nutritional Info
•Servings Per Recipe: 12
•Amount Per Serving
•Calories: 156.2
•Total Fat: 4.2 g
•Cholesterol: 10.3 mg
•Sodium: 1.8 mg
•Total Carbs: 25.8 g
•Dietary Fiber: 1.2 g
•Protein: 3.5 g


Spaghetti Cups

I love easy and tasty recipes, and this is one of them! They’re perfect for grab and go meals, or when everyone needs to eat at different times. Just serve them with some veggies and you’ll have a complete meal. The leftovers can be thrown in the freezer and reheated later.

24 wonton wrappers
1/2 pound ground beef
1 15 oz can no salt chopped tomatoes, undrained
1/2 cup chopped onion
3 cloves of minced garlic
1 teaspoon basil
1 teaspoon oregano
1 teaspoon rosemary
3/4 cup shredded mozzarella

Preheat oven to 350 degrees.
Place two wonton wrappers in each cup of a 12 cup muffin tin, overlapping to make a wonton cup.
In a large saute pan, brown the ground beef with the onions and garlic. Add the tomatoes, basil, oregano, and rosemary to the pan. Cook on high until all of the liquid is gone, about five minutes.
Spoon the meat mixture evenly among the wonton cups. Top with the mozzarella cheese and bake for about 10 minutes.

Nutritional Info•Servings Per Recipe: 12
•Amount Per Serving
•Calories: 109.3
•Total Fat: 3.5 g
•Cholesterol: 15.4 mg
•Sodium: 175.7 mg
•Total Carbs: 12.2 g
•Dietary Fiber: 1.0 g
•Protein: 5.9 g

spaghetti cups

Stuffed Pepper Bowl

The husband and I both like stuffed peppers, I just don’t like the fuss that comes with making them. So I thought I’d try to find an easier way to have the flavors from a stuffed pepper in a easier to make form. This is what I came up with. I could see this being great when you have left over rice or you could make twice the amount of rice called for and use the leftovers the next day to make fried rice. I like to add some garlic powder and onion powder to the rice while it’s cooking. It gives it just a little more flavor without extra calories or sodium.


2 cups cooked rice
1/2 pound extra lean ground beef
3 cloves of garlic
1 cup chopped onions
2 red peppers, diced
1 can no sodium diced tomatoes
1 tablespoon basil


In a large pan, cook the ground beef, onions and garlic. Add the red peppers and cook for three minutes or until slightly softened. Add the can of tomatoes, rice and basil. Cook for a few more minutes, until most of the liquid has been cooked off.

Nutritional Info
•Servings Per Recipe: 4
•Amount Per Serving
•Calories: 316.4
•Total Fat: 12.7 g
•Cholesterol: 40.1 mg
•Sodium: 657.9 mg
•Total Carbs: 35.9 g
•Dietary Fiber: 6.5 g
•Protein: 15.3 g

Stuffed Pepper Bowl

Homemade Chili

It’s been a little chilly and rainy here today, so what better for dinner than chili? I’ve never made it from scratch before, I usually just use the premade chili mix and go from there. Today I decided to give homemade a try. I’m actually pretty impressed with how it turned out.


1/2 pound extra lean ground beef
3/4 cup chopped onions
14.5 oz can of no salt added diced tomatoes
14.5 oz can of chili beans
8 oz can of no salt added tomato sauce
1 1/2 tablespoons chili powder
1 tablespoon garlic
1/2 teaspoon cumin
1 cup of water

Cook the ground beef and onion in a large pan. Add the canned ingredients, water, and spices, mix well. Cook on low for until it reaches the consistancy you prefer, mine cooked for about half an hour.

Nutritional Info
◦Servings Per Recipe: 4
◦Amount Per Serving
◦Calories: 280.7
◦Total Fat: 11.0 g
◦Cholesterol: 38.8 mg
◦Sodium: 608.7 mg
◦Total Carbs: 31.7 g
◦Dietary Fiber: 9.5 g
◦Protein: 18.5 g


Slow Cooked Beef and Beer Open Faced Sandwiches

So I know the last recipe I posted wasn’t the greatest, but I think I’m making it up with this one. This is definitely something most men would enjoy, especially after you tell them it has beer in it. There’s a couple of different ways you can shred meat, I tried something new. It was the Mix and Chop from Pampered Chef. I had some doubts about how it would work, but it did really well. My timeline for finishing this up was I got the rolls in the oven and tossed some veggies in the microwave. Then I shredded up the beef and stirred in the flour. Pulled out the rolls and got the table ready while the veggies finished up. I think it took me maybe ten minutes, at the most, to get this finished up and on the table; making it perfect for busy days.


1 pound roast
1 can of light beer (miller 64 has the fewest calories)
1 cup low sodium beef broth
1/4 cup flour
6 onion rolls
1 cup shredded mozzarella cheese


Place the roast in a slow cooker. Cover with the beer and broth. Cook on low for 8 hours. Remove the roast from the slow cooker and whisk in the flour. Shred the beef using whatever method you like and return it to the slow cooker. Mix everything together, it should form a somewhat thick gravy.

Cut the rolls in half and evenly divide the cheese between them. Broil the rolls at 500 degree for 3 to 5 minutes or until the cheese is golden.

Top the rolls with the beef and enjoy!

Nutritional Info
◦Servings Per Recipe: 6
◦Amount Per Serving
◦Calories: 437.4
◦Total Fat: 17.2 g
◦Cholesterol: 47.9 mg
◦Sodium: 575.5 mg
◦Total Carbs: 35.6 g
◦Dietary Fiber: 2.0 g
◦Protein: 27.8 g

Beef and Beer Open Face Sandwich