What kind of meal can i make with chopmeat for dinner??

I defrosted a package of chopmeat its about 1.25lbs. I am trying to eat healthy and iam not in the mood for meatloaf or sloppy joes, or hamburgers..lol. Iam willing to try something new.

Any Suggestions what to make??

this is embarrasing but i have to admit i love hamburger helper - the stroganoff kind

but its not healthy

you can make pasta fagoli soup with meat ball dumplings. i saw it on rachel ray yesterday. she used ground pork but ground beef is the same idea (just dont use the fennel seeds)


Pasta e Fagioli with Sausage Dumplings

* 2 tablespoons extra virgin olive oil (EVOO)
* 4 thin slices pancetta, chopped
* 1 medium onion, chopped
* 1 carrot, peeled and chopped
* 2 stalks celery, chopped
* 1 bay leaf
* 3 cloves garlic, finely chopped or grated
* Salt and ground black pepper
* 3 tablespoons tomato paste
* 4 cups chicken stock
* 2 cups water
* 1 can cannellini beans (15 ounces), drained
* 3/4 pound ground pork
* 1 egg
* 1/4 cup breadcrumbs (a handful)
* 1/4 cup grated Parmigiano Reggiano cheese (a handful), plus more for serving
* 1 teaspoon fennel seeds
* 1 cup ditalini-shaped pasta
* 1 loaf crusty bread

Preparation

Place a large saucepot over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the pancetta to the pan and cook until crispy, 3-4 minutes.

Add the onion, carrot, celery, bay leaf and garlic to the pan with some salt and pepper, and cook until the veggies are tender, 5-6 minutes. Add the tomato paste to the pan and cook until aromatic and brick red in color, about 30 seconds. Add the chicken stock, water and beans to the pot, and bring the liquids up to a bubble.

While the soup is heating up, combine the pork, egg, breadcrumbs, cheese, fennel seeds, salt and pepper in a large mixing bowl. Mix everything well with your hands to combine.

When liquids are at a bubble, reduce the heat to medium and form the meat into 1-inch balls, dropping them into the soup as you go. Simmer the dumplings until cooked through, about 8 minutes. Turn the heat back up to medium-high, add the pasta and cook to al dente according to package directions.

Serve the soup with some crusty bread alongside and more grated Parm at the table.

you can make sheapards pie perhaps? I know it may not be too healthy, but if you add lots of veggies to it , it can be good :)

Hmmm, maybe you can make a meat sauce and have it with spaghetti??

I sometimes will take left overs and put them onto quesadillas, or go get pizza dough from the pizzeria and just put sauce and cheese and maybe some meat??? :( Sorry.

Manwich
Tacos
macaroni & beef
hamburgers
chili

Thanks some of these sound delish!!

I hamburger helper

I am making this tonight.. Ground beef, spicey salsa (i prefer not spicey but DH likes it), cut up pitas into small pieces all cooked together. I have the recipe at home though. I dont remember if I baked it or put it in a pan on the stove

Im such a horrible cook

The more I see stuffed peppers the more i want it.

Anyone have a recipe.

Oh ps. I dont eat tomatoes, I cant find one with out them in it. I eat tomato soup though which i read a couple that says to cook in it.

This is making me so hungry..... I saw this recipe on the food network, it is very similar to a recipe that I make but it looks yummy

Ingredients
2 medium eggplants, sliced 1/4-inch thick
1/3 cup olive oil, plus 2 tablespoons
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 pound penne pasta
1 medium onion, diced
1/2 pound ground beef
1/2 pound Italian pork sausage
1/4 cup Marsala wine
1 cup frozen peas, thawed
2 cups store-bought marinara sauce
1 1/2 cups diced smoked mozzarella cheese (about 6 ounces)
3/4 cup grated Pecorino Romano cheese, plus 1/4 cup
1 cup chopped fresh basil leaves
Special equipment: 9-inch springform pan


Directions
Place a grill pan over medium-high heat or pre-heat a gas or charcoal grill. Using a pastry brush, lightly brush the eggplant slices with 1/3 cup olive oil and sprinkle with salt and pepper. Grill the eggplant until tender and colored with grill marks, about 4 minutes per side. Set aside.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

Meanwhile, warm the 2 tablespoons of olive oil in a large skillet. Add the onion and saute until tender, about 3 minutes. Add the beef and pork, and brown the meat, breaking it into bite-sized pieces with a wooden spoon, about 5 minutes. Add the Marsala and cook until the liquid has evaporated, about 3 minutes. Turn off the heat. Add the peas and marinara sauce and stir to combine. Add the cheeses, basil, and cooked pasta. Set aside.

Preheat the oven to 350 degrees F. Line the springform pan with the grilled eggplant. Be sure that the slices overlap and hang over the edge of the pan. Fill the pan with the pasta mixture, pressing down to make sure the pan is filling up evenly. Fold the eggplant slices up over the top of the pasta and add a few more slices on top to completely enclose the timbale. Bake the timbale until warmed through and the cheese has melted, about 30 minutes. Let rest on the counter for 10 minutes to set.

To serve, invert the timbale onto a serving plate and remove the springform pan. Sprinkle the remaining 1/4 cup grated Pecorino Romano cheese over the top. Slice and serve.

---

Posted by Mrs.C 102608

This is making me so hungry..... I saw this recipe on the food network, it is very similar to a recipe that I make but it looks yummy

Ingredients
2 medium eggplants, sliced 1/4-inch thick
1/3 cup olive oil, plus 2 tablespoons
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 pound penne pasta
1 medium onion, diced
1/2 pound ground beef
1/2 pound Italian pork sausage
1/4 cup Marsala wine
1 cup frozen peas, thawed
2 cups store-bought marinara sauce
1 1/2 cups diced smoked mozzarella cheese (about 6 ounces)
3/4 cup grated Pecorino Romano cheese, plus 1/4 cup
1 cup chopped fresh basil leaves
Special equipment: 9-inch springform pan


Directions
Place a grill pan over medium-high heat or pre-heat a gas or charcoal grill. Using a pastry brush, lightly brush the eggplant slices with 1/3 cup olive oil and sprinkle with salt and pepper. Grill the eggplant until tender and colored with grill marks, about 4 minutes per side. Set aside.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

Meanwhile, warm the 2 tablespoons of olive oil in a large skillet. Add the onion and saute until tender, about 3 minutes. Add the beef and pork, and brown the meat, breaking it into bite-sized pieces with a wooden spoon, about 5 minutes. Add the Marsala and cook until the liquid has evaporated, about 3 minutes. Turn off the heat. Add the peas and marinara sauce and stir to combine. Add the cheeses, basil, and cooked pasta. Set aside.

Preheat the oven to 350 degrees F. Line the springform pan with the grilled eggplant. Be sure that the slices overlap and hang over the edge of the pan. Fill the pan with the pasta mixture, pressing down to make sure the pan is filling up evenly. Fold the eggplant slices up over the top of the pasta and add a few more slices on top to completely enclose the timbale. Bake the timbale until warmed through and the cheese has melted, about 30 minutes. Let rest on the counter for 10 minutes to set.

To serve, invert the timbale onto a serving plate and remove the springform pan. Sprinkle the remaining 1/4 cup grated Pecorino Romano cheese over the top. Slice and serve.

---

Oh, that sounds good!