A few good recipes

In red is what I changed.

Beef and Bulgar Casserole

1.5 lbs ground hamburger
1 large onion, chopped
1 (15 oz) can petite diced tomatoes,drained
1 clove garlic, minced
1 C uncooked bulgar
2 C water
3 Tbsp fresh parsley (or 1.5 Tbsp. dried)
2 tsp. beef bouillon granules
1.5 tsp salt
1.5 tsp fresh oregano (or 1/2 tsp dried)
1/4 tsp pepper
1/2 C grated Parmesan cheese

Heat oven to 350.
Cook ground beef and onion in 10 inch skillet, stirring frequently, until beef is brown;drain.
Stir in remaining ingredients except cheese. Pour into 2 q. casserole.
Cover and bake about 45 min or until bulgar is tender.
Stir in cheese.
*from weight watchers website



Chocolate Chip Peanut Butter Muffins

2 1/4 cups all purpose flour(1 c whole wheat flour, 1 1/4 C flour)
2 tsp baking powder
1/2 tsp salt
2/3 cup brown sugar
6 tbsp butter, melted and cooled (3 Tbsp. applesauce, 3 butter)
1/2 cup crunchy peanut butter (or smooth,next time i will add more the whole wheat hides the pb flavor)
2 large eggs
1 cup milk (low fat or skim is fine)
3/4 cup milk chocolate chips

Preheat oven to 375F. Line a a standard 12-cup muffin tin with paper liners. In a large bowl, whisk together flour, baking powder, salt and brown sugar. In a medium bowl, whisk together the melted butter, peanut butter, eggs and milk until smooth. Pour into flour mixture and stir until just combined. Stir in chocolate chips. Divide batter into your paper-lined muffin tin. Each cup should be filled to the top, not just half way up, to ensure you get a nice dome on the muffin. Bake for 17-20 minutes, until a tester comes out clean and the top of the muffin springs back when lightly pressed. Cool on a wire rack.
Makes 12.
*from Catching Pennies she has some yummy recipes on her blog.


Cheesey Hashbrown Potato Chili

*1 lb. hamburger
* 1 onion, chopped
* 2 tablespoons chili powder
* 2 teaspoons ground cumin
* 1 small can tomato paste
* 1.5 pound ground beef
* Salt and pepper
* 1 15-ounce can red kidney beans, drained and rinsed (I used black beans)
* 1 15-ounce can diced tomatoes
*small can tomato sauce
* 2 large baking potatoes, shredded (in order to keep the potatoes from turning color be sure to store the potatoes in water until just before adding. drain and pat dry.)
* 2 cup shredded cheddar cheese

Preheat oven to 400 degrees.
Brown ground beef in skillet and drain if necessary. Add in diced onion and seasonings. Cook 5 minutes. Add tomato paste, tomato sauce, kidney beans, and diced tomatoes with the juice. Bring to boil. Lower to simmer and cover loosely with tin foil. Allow to simmer about 20 minutes to soften the beans.
Transfer to a 9 x 13 casserole dish. Top with hash browns, then cheese.
Bake in 400 degree oven for about 30 minutes to cook the potatoes through.
*from ADD housewife

Yippe! 2 days till my birthday, the big 35.