Get StartedI love oatmeal and oats. You might know that since this is the second oatmeal-making post (so far). Oats are filling, and they make good fillers to extend meat recipes (like meatloaf). Oats are also good just stirred into things like yogurt and ice cream. I like to start the day with oatmeal but sometimes I just don’t have the time to prepare it, even with microwave cooking. Enter No Cook Oatmeal! I’ve seen this referred to as overnight oats or Summer Oats, because it’s eaten cold. Either way, it makes a good breakfast or even a snack!
What you need:
1/2 cup quick cooking oats
A 6 ounce container of your favorite yogurt
1/4 cup unsweetened Almond Milk
1/2 teaspoon cocoa powder (optional)
1/2 teaspoon ground cinnamon (optional)
1 packet Sun Crystals Sweetener (optional)
PreparationMix all ingredients thoroughly in a bowl. Cover and store in refrigerator overnight (or several hours). When ready to eat it, stir and enjoy!
Makes one serving.
AlternativesYou can use any kind of yogurt you like, even flavored ones for a different taste.
Old Fashioned oats or Steel Cut oats can be used for this recipe as well. It will have a firmer texture.
I used Almond Breeze almond milk because I don’t like regular milk. But you can certainly use regular milk or soy milk if you like. Even chocolate milk!
When you’re ready to eat, add some nuts or dried fruit for extra zing.
Serving IdeasServe as a quick on the go breakfast or as an evening snack.
Make the oatmeal in a travel container or wide mouthed thermos and take it with you!
FYIThe sweetness of this dish depends on the yogurt and the kind of milk you use. I added Sun Crystals sweetener and 1 packet is more than plenty. You may not want any sweetener at all, especially if you add fruit.
If you use cinnamon as shown, keep in mind the cinnamon flavor will intensify overnight!
Nutrition Figures for the recipe as presented (without alterations): 341 calories, 5.33g fat, cholesterol 10mg, 125.5mg sodium, 63g carbs, 10.5g protein, sugars 28g, Figer 1g. 14% fat, 73% carbs, 12% protein.
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Get Started Easy Drop Biscuits Ok, admit it. You’ve had a craving for some kind of hot bread product in the late evening. You don’t want to go to the grocery. You don’t have much in the house. But these easy biscuits take only three ingredients to make! You can jazz them up with spices and cheese if you have it. They’re also good as a side with pasta or even to make a little sandwich!
What you need:
1 cup self rising flour
2 tablespoons reduced fat mayonnaise
1/2 cup 2 percent milk
PreparationMix all the ingredients together well. The dough will be very loose.
Grease a cookie sheet or 13×9 pan well. Drop the dough by spoonfulls into the pan. Bake at 400 for 10 to 15 minutes. Biscuits will be lightly brown and slightly flat.
Makes 7 three-inch biscuits.
AlternativesYou can make these biscuits with full fat olive oil and whole milk.
Add various seasonings like garlic or italian seasoning to make a nice side dish for dinner.
Stir in a little grated parmesan before baking.
Make sweet biscuits by adding a little sugar and cinnamon.
Serving IdeasServe as is for a breakfast side dish.
Serve herbed style biscuits with salad, soup or pasta.
Butter plain biscuits and sprinkle with cinnamon sugar for cinnamon toast.
These biscuits are flat. Use two to make a small sandwich with your favorite filling.
FYIGrease the pan very well. These biscuits like to stick. Lining your pan with tinfoil and then greasing the foil helps. You can then lift out the foil and carefully peel the biscuits off.
Nutrition Figures PER BISCUIT for the recipe as presented (without alterations): 88 calories, 1.55g fat, 255mg sodium, 11.34g carbs, 1.22g protein. 14% fat, 51% carbs, 5% protein.
Tags: biscuits, bread
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Get StartedEverybody says oatmeal is good for you–it can even help lower your cholesterol. But somehow, I don’t think my version is what all the nutrition gurus had in mind. This is more of a treat or dessert than a breakfast food, though I guess in the grand scheme of things it’s still better than loading up on pastries for breakfast! Cooking in the microwave makes it all so easy.
What you need:
1/2 cup quick cooking oats
1 cup water (plus a little extra)
1 banana mashed or chopped fine
1 tablespoon peanut butter (I use chunky)
1/2 teaspoon cocoa
1/2 teaspoon cinnamon
1 teaspoon brown sugar
1 teaspoon white sugar
1/2 cup whipped cream
PreparationPut the oats and 1 cup water into a microwave safe container–at least 4 cup size. Stir and microwave for 2.5 minutes. Keep an eye on it because the oatmeal will puff up and run over if your container is too small. Stir the oats and add some extra water if it seems too thick for you. Return to microwave and cook another minute.
Carefully remove the oats from the microwave. Stir in the peanut butter immediately so it will melt. Next add the cocoa, cinnamon and sugar. Mix well.
Add the bananas and mix well.
Add whipped cream and stir until it’s mixed in.
Makes about 2 cups.
AlternativesYou could add other kinds of fruit to this. Cherries work pretty well. Peaches too. It’s good to have any fruit chopped up fine or mashed.
I like to use chunky peanut butter just for the texture aspect. Plain would work just as well. Almond butter would work well too. Or leave out the peanut butter completely if you don’t like it.
Add finely chopped nuts for extra crunch.
Add chocolate mini morsels instead of cocoa for even more chocolate flavor.
I used Reddi Wip topping, but you can use Cool Whip or homemade whipped cream if you like. You can leave out the whipped cream and use cream or milk if you prefer. The whipped cream adds a little body and sweetness.
FYII’m not kidding about the oatmeal puffing up in the microwave. You must watch it closely or you’ll have a mess in the microwave. It will almost triple in volume while cooking, but it will deflate when you turn off the microwave.
Putting a little dab of butter will help a little with the oatmeal trying to run over, but it still needs supervision and a pretty good sized bowl.
Using low fat or fat free whipped topping in this will change the texture a bit. The low fat/fat free products melt very quickly and it’s more like just adding sweetened milk.
Nutrition Figures for ENTIRE RECIPE as presented (without alterations): 470 calories, 15g fat, 70mg sodium, 70g carbs, 10g protein, 4mg cholesterol. 28% fat, 59% carbs, 8% protein.
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Get Started Pear Cherry Crisp Yes. I said it. A “crisp” in the microwave. One of my favorite desserts (besides anything chocolate of course) is apple crisp. Following that any kind of fruit base with a n oatmeal “crisp” topping really hits the spot. Crisps are ridiculously easy to make to begin with, but making them in the microwave puts them in the category of emergency treat. If you use canned fruit, there’s minimal cooking to be done, and cleanup is a snap. And you won’t even miss that the topping isn’t really “crisp”. Rather it’s ooey and gooey while not being over the top sweet. But if you want it over the top sweet, use more brown sugar and pie filling!
What you need:
3 medium pears, peeled and sliced
1 cup frozen dark sweet cherries, cut into fourths
1/2 stick butter or margarine, melted
3/4 cup brown sugar, packed
1/4 cup flour
3/4 cup quick cooking oats
1 teaspoon cinnamon
Microwave safe bowl or baking dish, about 8 inches diameter
PreparationPeel and core the pears. Quarter and slice about 1/4 inch thick. Cut the cherries into quarters. Add to the baking dish and stir to mix.
In another bowl melt the butter. Stir in the brown sugar until incorporated. Add the cinnamon and oats and stir. Add the flour and stir until well mixed. The topping will be like very wet cookie dough.
Drop the topping by teaspoons full over the fruit until the fruit is mostly covered.
Put the crisp in the microwave and cook on high for 10 to 12 minutes or until the fruit is easily pierced with a fork.
The fruit will bubble up around the edges and the topping in the center should be slightly firm.
Makes about 5 cups.
AlternativesAny kind of fruit will work in this. Apples of course are a traditional flavor to use.
Canned or frozen fruit works just fine if you don’t have fresh fruit.
You can use canned pie filling for this, but the result will be extra sweet.
For a different kind of flavor, use frozen or canned cherries for the base, and add a couple of teaspoons of cocoa to the topping.
Serving IdeasServe hot with ice cream or whipped cream.
This also tastes great cold from the fridge.
FYIIf you like more topping, increase the amount of butter and oats. Just keep the texture pretty moist. The firmer you make the topping, the firmer it will be out of the microwave. If you make it cookie dough consistency, the topping will be like a cookie when you take it out. That’s not necessarily a bad thing!
If you use canned fruit, drain it a little. The moister your fruit, the softer the topping will stay.
The topping isn’t really “crisp”, but it will set up and be firm and chewy.
Nutrition Figures PER CUP for the recipe as presented (without alterations): 387 calories, 9.5g fat, 86mg sodium, 74g carbs, 5g fiber. 18% fat, 76% carbs, 2% protein.
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Get Started Veggie Beef Soup I love vegetable soup. I’ve made it on top of the stove and in the crockpot. I find that even though the overall time is longer in the crock pot, it seems more flavorful and the beef is more tender. Plus you can use a less tender cut of meat if you like. The low, slow cooking in the crockpot makes most any meat tender. With this recipe you end up with extra meat for another meal. Check the FYI tab to see how to maximize your crockpot time to make enough for several meals all at once. I use frozen vegetables in my soup. They take less time and effort and the taste isn’t that much different.
This can be completely vegetarian by cutting out the meat and using vegetable stock or a water/tomato juice mixture in place of the stock.
What you need:
1 beef roast, 2-3 pounds
1 cup frozen chopped onions (or fresh chopped if you like)
1 tablespoon of garlic powder, or one clove garlic minced
1 15oz can peeled diced tomatoes in juice
1-1/2 cup frozen baby lima beans
2 cups frozen mixed vegetables
1 cup frozen whole kernel corn
1 pound potatoes (about 4 medium), peeled and diced
4-1/2 cups water
a 4 quart crockpot or larger
PreparationThis is a two step process. You’ll first cook the roast, then construct the soup.
Put the onions in the bottom of the crockpot and place the roast on top. I cut mine in 3 pieces just to make it fit a little better. Add 3 cups of the water. Add the garlic. Cover. Cook on high 4-5 hours until the roast is falling apart tender.
Once the roast is done, carefully remove it to a plate. Leave the crockpot on with the liquid in it. Take about 8 ounces of the roast (more if you like your soup really meaty, less if you only like a little meat) and shred or chop it into small pieces. The pieces will get smaller as the soup cooks. Portion out the rest of the roast into meal sized pieces and either freeze it or refrigerate for another meal.
Return the chopped meat to the crockpot and add the can of tomatoes. Cover and cook on high for an additonal hour or until the tomato bits are soft.
Stir in the limas, cover and cook for another hour.
Add the corn and mixed vegetables. Stir and cover. Now peel and dice the potatoes. I cut the potatoes into quarters lengthwise and then slice each quarter into 1/8 inch slices. Stir the potatoes into the soup along with the remaining water. Cover and cook another hour or until the potatoes are tender. Add salt or any other seasonings you like now.
Makes about 4 quarts (or 16 cups).
AlternativesUsing frozen vegetables allows you to add most any vegetable mix you like. If you don’t like limas, leave them out. Use different kinds of vegetable mixes. Add more or less of any of them. You’re only limited by the size of your crockpot!
You can also used canned vegetables instead of frozen. If you used canned vegetables, you can just add them all at once with the potatoes and cut out about an hour of cooking time.
Add canned black beans, red beans or kidney beans to make the soup even heartier.
Substitute vegetable juice (V-8 for example) instead of tomato juice.
Instead of the whole kernel corn, you can use a can of creamed corn. It gives the soup a different color and texture but it’s tasty!
You can substitute tomato juice for the canned tomato. If you do, cut out the hour cooking time allotted for the tomatoes. If you like your soup to have more of a tomato style base, add the juice in addition to the tomatoes and reduce the amount of water accordingly.
If you already have some cooked roast on hand, this becomes even easier! Chop up the roast, use canned beef stock instead of water, add all the ingredients at once and cook until the potatoes are done.
Make this soup entirely vegetarian by omitting the meat and using vegetable stock instead of the water.
Omit the roast and use chicken stock instead of water for a different kind of flavor.
Add chili powder and/or cumin for a southwestern flavor. Add hot pepper flakes when you add the potatoes for a little kick.
Serving IdeasCook a pot of elbow macaroni and add a little to each bowl when serving.
Add a little cooked rice to each bowl.
Add a splash of your favorite hot sauce for a spicy treat.
Top with a dollop of sour cream.
Sprinkle on some parmesan or shredded cheese.
Serve with crusty, hearty bread. Or crackers.
FYISince this recipe starts out with a whole roast, you’ll have part of the roast left over for another meal. To maximize this dual meal potential, you can also cook some potatoes for later at the same time. Once the roast has cooked for a few hours and the stock has lightened up, peel and quarter 3 to 4 medium potatos. Place them on top of the roast and cover. Cook for 30 minutes or so, until the potatoes are just fork tender. Remove potatoes to a dish and refrigerate for another meal. Continue cooking the roast and soup as directed.
The cooked roast will freeze well. Just cut it into serving sized portions and put in a freezer container or wrap in aluminum foil. Then when you’re in a hurry you have a nice roast portion to heat up for a quick meal.
This soup will freeze well. The texture of the potatoes will change a bit with freezing. If you are making this soup specifically to freeze, leave out the potatoes if you will be bothered by the texture. Then when you heat up the soup, you can add in some cooked potato at that time.
This soup is really better the next day. Once it’s cooked, allow your crock to cool and set it in the fridge. The next day, you can easily remove any fat from the cooking process because it will be solid on top of the soup. Then heat it up in the microwave.
If you decide to heat the whole crock of soup up again, remove it from the refrigerator and allow it to warm up some before placing it back in the heating unit. The crockery liner is pretty sturdy, but the shock of the heating element on very cold crockery could cause breakage.
Nutrition Figures PER CUP for the recipe as presented (without alterations): 125 calories, 3g fat, 252mg sodium, 16g carbs, 8g protein. 0% fat, 50% carbs, 25% protein.
Tags: soup, vegetables
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If you’re baking something that’s going to be messy or sticky (like ribs or any sweet sugary buttery treats), lining your pan with aluminum foil makes cleanup a whole lot easier. But for the sometimes dexterity challenged (all thumbs to the layperson) lining deep pans results in rips, lumps and sometimes cut fingers.
To make the task quick and easy, flip your pan over and shape your aluminum foil around the bottom and sides of the pan, folding the edges and lightly shaping around the corners. Then lift off your foil, turn over the pan, and drop in the foil. A light smoothing will put the foil in place. If any foil sticks up above the pan, fold it under the edges of the pan to ensure a tight fit.
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Freezing bananas is a new concept for some, and others know them by way of the delightful concoction known as a chocolate dipped frozen banana. Here are a few helpful hints for the perfect frozen banana.
Freezing bananas is a great way to salvage (and sometimes save money) on bananas for baking, cooking and snacking. Sometimes the grocer will have bananas marked down that are beginning to get lots of brown spots on the skin. Brown spots don’t mean the banana is bad. In fact, an under ripe banana can have a brown spotted skin as well. Don’t be afraid to buy these spotted wonders. As long as they don’t feel liquidy, they’re good to use. And when the market has barely ripe bananas on sale, stock up!
I like the bananas I freeze to be quite ripe. Pretty soft to the touch but not totally mushy. You can still peel it and eat it, but it’s easy to mash up with a fork.
One way to freeze bananas for cooking is to mash them into a puree then freeze them in measured amounts. A half cup is a good amount. Measure out your banana puree into small dishes (I save small margarine tubs for just this kind of thing). Once the bananas are frozen, you can leave them in the containers or, to save space, pop them out and put all into a freezer bag. When you need a half cup of banana puree, just pluck out a banana puck and you’re good to go!
This frozen banana puree can be used in banana bread, cake, cookies and even your morning oatmeal.
My favorite way to freeze bananas is sliced. Peel your bananas and slice them into rounds about 1/4 to 1/2 inch thick. Lay the rounds out on a paper plate in a single layer. You can overlap the edges a little if you like. Place the plate in the freezer until the banana rounds are solid. Then gently break them apart and put them into a freezer safe container.
Frozen banana slices are great for making the banana frozen dessert or fruit smoothies. But they’re also tasty just out of the freezer. The bananas don’t get rock hard, so they’re like a little ice cream bon bon when eaten out of the freezer!
No matter how you choose to freeze your bananas, just remember that you MUST peel them before freezing. It’s darn near impossible to get the peel off of a frozen banana!
Tags: banana
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Get Started Turkey Spinach Meatballs I have to confess, until recently I would avoid anything that had even a hint of spinach in it. I still don’t like cooked spinach by itself, but it does really add some flavor to a lot of different foods. Spinach pizza and spinach quesadillas are two of my favorite spinach laden foods. Spinach is also great in lasagna. These turkey meatballs are easy to make and they jazz up the old standard spaghetti and meatballs. Or make it into a meatloaf!
What you need:
1 pound of lean ground turkey
1 box (about 10 ounces) frozen turkey
1/4 cup chopped onion
1 teaspoon Mrs. Dash Garlic and Herb seasoning
PreparationThaw the spinach and then squeeze as much water out of it as you can. with a large knife chop up the spinach a little more so that you don’t get too many big pieces all in one place.
Mix all the ingredients together until the spinach is evenly distributed.
Roll the mixture into meatballs that are about 1 to 1.25 inches in size.
Place the meatballs in a 13×9 baking pan that has been lightly greased. Bake the meatballs at 350 for 20-25 minutes, or until the meatballs are as done as you like them (at least 160 degrees internal temperature)
Makes about 26 meatballs.
AlternativesYou can use ground beef for this if you like. Just make sure it’s very lean.
These can be fried as well. I just find it’s easier to bake them and the grease runs off.
These meatballs are slightly bland as made, but paired with spaghetti sauce they are just right. If you plan to serve them as appetizers, bump up the spices a little bit.
Use whatever spices you like for your application. Just about any kind of seasoning will work: garlic, oregano, Greek Seasoning, Italian seasoning. You can leave out the seasoning completely if you like.
Add some chopped green or red peppers for even more flavor. Make sure any vegetables are chopped up pretty small.
To extend this recipe to make a few more meatballs, add an egg and some oats or crushed up saltine crackers.
Serving IdeasServe with pasta and your favorite spaghetti sauce for a traditional family meal.
After cooking, skewer each little meatball on a toothpick. Serve with a variety of dipping sauces like marinara, salsa, sour cream, yogurt, ketchup, or mustard. These meatballs pair well with most any dipping sauce.
Instead of making meatballs, make the mixture into a loaf for a twist on meatloaf.
Make into patties for a different kind of burger.
FYIWhen mixing the meat, don’t over mix it. The more you mix the tougher the meat will be.
It’s messy, but the best way to mix this is with your hands. If you don’t like touching raw meat, keep some disposable food service gloves on hand!
Line your baking pan with aluminum foil. It saves on clean up.
Turkey is a bit more dense than ground beef in my opinion. These meatballs will be pretty firm. Take care not to over cook or they’ll be much TOO firm!
Nutrition Figures PER MEATBALL for the recipe as presented (without alterations): 27 calories, 1g fat, 29mg sodium, 0.4g carbs, 4g protein, 13mg cholesterol. 35% fat, 5% carbs, 53% protein. The photo shows 3 meatballs, 81 calories worth.
Tags: ground turkey, meatballs
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Get Started Sloppy Joe on Bun Who doesn’t like a Sloppy Joe sandwich with that tangy beef mixture threatening your nice clean shirt. Of course you can buy a can of Sloppy Joe mix at the store, and some of them are really good. But I find that sometimes the mix seems to be too tangy or too sweet or is too much for the amount of hamburger I have. Or as is often my case, I get a craving for them and don’t have the mix in my house. But I do usually have the ingredients to make it myself. This is a versatile little recipe and can be used for more than just the standard sandwich. Think pasta sauce or even taco filling!
What you need:
1 pound of lean ground beef
1 cup of frozen pepper and onion blend
1 can condensed tomato soup
1 tablespoon yellow mustard
1 tablespoon Mrs. Dash Garlic and Herb seasoning
1/4 cup water
PreparationAdd ground beef and pepper blend to skillet and fry, breaking up the hamburger into the smallest pieces possible. Cook until hamburger is completely done. Drain well. Return meat to the skillet and add soup, mustard and seasoning. Simmer for about 3 minutes. At this time if the mixture seems too thick for you, add water and continue to cook until the mixture is the thickness you want.
Serve on toasted hamburger buns.
Makes about 3 cups.
AlternativesAdd hot peppers or your favorite hot sauce to give it a little kick.
Add barbecue sauce for a western flavor or taco seasoning for a southwest taste. Add some Italian seasoning for a pizza style sandwich. Add salsa for a little kick and punch of flavor.
Use fresh peppers and onions if you have them. Use low sodium soup if you’re trying to cut back on your sodium.
Use a flavored tomato soup like bisque or southwestern for a different flavor.
Turn it into a pasta sauce by adding some canned or fresh tomatoes. Add them with the hamburger so they cook down and get soft. Or just add a little tomato juice or tomato paste to make it a sauce.
Serving IdeasServe it the traditional way by toasting a hamburger bun and adding 3/8 cup filling. Add a little cheese for extra body.
Serve over rice or pasta for a quick meal.
Add a dollop of sour cream or greek yogurt and serve over egg noodles for a quick “goulash”.
Add a little bit of this mixture to a beef based soup or another can of tomato soup to “beef” up your lunchtime bowl of soup.
Place a couple spoons of filling and some shredded cheese in a soft tortilla for a fun wrap. Or use in taco shells for a different take on tacos.
FYIIf you keep ground beef pre cooked in the freezer, use about 12 ounces of cooked meat for this recipe.
This freezes well. Portion it out into one cup servings and heat them up when you need a quick meal.
Nutrition Figures per 3/8 CUP for the recipe as presented (without alterations): 146 calories, 6g fat, 287mg sodium, 6g carbs, 16g protein, 49mg cholesterol. 38% fat, 16% carbs, 44% protein. The photo shows 1 serving on a hamburger bun with 1/2 slice of pepper jack soy cheese, 284 calories worth.
Tags: ground beef, hamburger, tomato
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Get Started Tex Mex Pizza Bake I got this recipe from Pillsbury.com and used a few different ingredients and measurements to try and get the calorie count down. The recipe on the Pillsbury site shows that each slice is 550 calories which is a lot. My version has 364 calories for a slice. That’s still a lot but for a treat day it would be fine. Serve it with a green salad and it makes a nice lunch or dinner. It’s kind of like Monkey Bread, only savory.
What you need:
1 lb ground beef
1 can condensed tomato soup (I used Kroger)
1 packet of taco seasoning mix
3/4 cup water
1 can (8 count) of refrigerated biscuits (I used Kroger Jumbo)
3 slices of Soy Cheese, Monterey Jack flavor
13×9 baking pan
PreparationCook hamburger through and drain. Add water, taco seasoning and tomato soup. Bring to a boil then simmer 3 minutes. Remove from heat.
Cut each of the 8 biscuits into eight wedges. Carefully stir the raw biscuits into the soup mixture until well mixed. Pour mixture into an ungreased 13×9 baking pan. Spread the mixture out so that the biscuit pieces are evenly distributed.
Bake at 375 for 18 to 23 minutes or until the biscuits are done. Tear up the soy slices into strips and distribute them over the top of the bake. Bake an additional 3-5 minutes, or until the cheese softens. Be careful with soy cheese because it will get crispy really fast!
Cut pizza into 8 slices.
AlternativesThe original recipe calls for 2 cups of shredded cheddar cheese to be added. I use soy cheese because I happen to like it and it’s lower in calories. Soy cheese also comes in shreds.
Add some salsa instead of part of the water to give this a little more zing.
Top the slices with the usual taco toppings like sliced olives, green onions, chopped tomatos, sour cream and lettuce.
Use ground turkey instead of ground beef. Or replace half of the beef with sausage or chorizo.
You could use this method for different styles of food. For example substitute Italian seasoning and mozzarella cheese for an Italian bake. Or subsitute cream of chicken soup for the tomato soup and season with garlic and onions and leave off the cheese for a stroganoff style.
The stovetop portion of the process can be done in the microwave. Cook hamburger in a microwave safe container, stirring it every 3 minutes until there is no pink left. Drain. Add the soup, taco seasoning and water to the meat and mix well. Microwave on high for 5 minutes. Stir and cook an additional 2 minutes. Proceed with the recipe as before.
FYILine your baking dish with aluminum foil to make clean up easier.
Depending on how evenly you distribute your biscuits, some slices may try to fall apart when you serve them. Use a spatula or egg turner to lift them out. I find a Grip N Flip spatula is idea for this.
I buy ground beef in bulk and fry it, then freeze it in single use containers. I used 12 ounces of pre-cooked hamburger for this.
The sodium content of this recipe is sky high. To cut that down a little bit, use low sodium soup, and the reduced sodium taco seasoning. To cut it further, ditch the taco seasoning and use your own spices like cumin, onion flakes, garlic and dried chiles.
Nutrition Figures PER SLICE for the recipe as presented (without alterations): 364 calories, 16g fat, 1073mg sodium, 32g carbs, 15g protein, 35mg cholesterol. 39% fat, 34% carbs, 16% protein. The photo shows 1 slice, 1/8th of the recipe.
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