Shortcut Lasagna

1 1/2 lbs. lean ground beef
chopped onion (I like to use frozen chopped onion--fast!)
1 jar of your favorite spaghetti sauce
1/2 pkg. uncooked lasagna noodles
1 16 oz. carton cottage cheese
1 pkg. grated Italian style cheese

Brown beef with chopped onion; stir in spaghetti sauce; simmer 15 minutes. Pour a thin layer of sauce in bottom of 13x9 pan; layer with uncooked noodles, 1/2 cottage cheese, 1/2 grated cheese, 1/2 meat sauce. Repeat, ending with layer of meat sauce. Sprinkle remaining cheese if desired. Cover and bake at 350 degrees for 30 minutes; remove cover and continue baking 25-30 minutes.

Let sit 10-15 minutes before serving. Serve with a green salad and garlic bread.

The Lady & Sons Pot Roast

1 3-4 lb. boneless chuck roast
1 tsp. The Lady's House Seasoning
1 tsp. The Lady's Seasoned Salt
1/2 tsp. black pepper
2 T vegetable oil
1 T beef bouillon granules
1 onion, sliced in wedges
3 cloves garlic, crushed
2 bay leaves
1 can cream of mushroom soup (I used Healthy Request version)
1/4 c red wine
2 T Worcestershire sauce

Preheat oven to 350 degrees. Rub roast with House seasoning, Seasoned slat, and pepper. Heat oil in large skillet, brown the roast on all sides. Transfer to roasting pan. Sprinkle roast with bouillon, cover with onions, garlic and bay leaves. Combine the mushroom soup, wine, Worcestershire sauce, and half a soup can of water; pour over roast. Cover and bake 2-21/2 hours, or until tender. Remove and discard bay leaves. To thicken gravy, pour into saucepan; bring to a boil and thicken by adding 2 T cornstarch mixed with 1/4 c cold water, stirring constantly.

Serves 8

Serve with salad, The Lady & Sons mashed potatoes and a green vegetable.

Stuffed Bell Peppers

6 large green bell peppers
1 lb. lean ground beef
1 onion, chopped
1 C cooked rice
1 can diced, stewed tomatoes
1 tsp. salt
1/4 tsp. garlic powder
1 egg
1 C shredded cheese

Cut tops off bell peppers and remove seeds. Brown beef in skillet with chopped onion, until beef is browned and crumbly. Stir in remaining ingredients, except for cheese. Fill peppers with beef mixture and top with cheese. Bake at 350 degrees for 30-40 minutes.

Can be cooked in a crock-pot on high for 3-4 hours or low 6-8 hours. Add cheese during last 30 minutes.

Chunky Beef and Tomato Chili

1 pound lean ground beef
2 (14.5 oz.) cans diced Rotel
1 (10 oz.) can beef broth
2 garlic cloves, pressed
3 T tomato paste
1 T chili powder
1 tsp. ground cumin
1/2 tsp. pepper
1/2 tsp. red pepper
1 (15 0z.) light red kidney beans, drained
1 (15 oz.) dark red kidney beans, drained

toppings: chipotle hot sauce, shredded cheddar cheese, chopped green onions, sour cream

Cook ground beef until browned; drain. Stir both cans of tomatoes and next 7 ingredients ; reduce heat and simmer uncovered, stirring occasionally, 1 hour. Stir in kidney beans and simmer 15 minutes. Serve with corn chips and desired toppings.

From Southern Living Everyday Menus.