Baked Beef Ziti

12 oz uncooked ziti
2 tsp olive oil
2 medium garlic clove(s), minced (I actually just used garlic powder)
1/3 pound(s) raw lean ground beef
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried rosemary
1/2 tsp table salt
1/2 tsp black pepper
28 oz canned crushed tomatoes
1 cup(s) part-skim mozzarella cheese, shredded

-Preheat oven to 350°F.
-Cook pasta according to package directions; drain and set aside.
-Meanwhile, heat oil in a medium saucepan over medium heat; add garlic and sauté 2 minutes. Add beef and cook until browned, breaking up meat with a spoon as it cooks, about 3 to 5 minutes; drain off any fat and set pan back over medium heat.
-Add oregano, thyme, rosemary, salt and pepper; stir to coat beef. Cook until herbs become fragrant, about 2 minutes. Add tomatoes and bring mixture to a boil; reduce heat and simmer for 5 minutes.
-Spoon a small amount of beef-tomato mixture into bottom of a 4-quart casserole dish (just enough to cover surface); top with half of cooked ziti. Next, layer with half of remaining beef-tomato sauce and half of mozzarella cheese. Layer with remaining ziti and then top with remaining beef-tomato sauce; sprinkle with remaining mozzarella cheese. Bake until cheese is golden and bubbly, about 30 minutes. Serves 8.
5 WW points

Slow Cooker London Broil

2 pounds London Broil
1 can cream of mushroom soup
1 can tomato soup
1 packet onion soup mix
1 Tbsp Worcestershire sauce
1 Tbsp red wine vinegar

-Mix everything together except the London Broil in a bowl

-Place London Broil in the crock pot. 

-Pour mixture over London Broil.  Set slow cooker to low and cook 8-10 hours. 

Taco Soup

-2 pounds ground beef (I used 1 since we aren't major meat people)
-1 1/4 cups onion, diced
-Can of kidney beans, undrained
-Can of black beans, undrained
-Can of pinto beans, undrained
-Can of corn, drained
-Can of Ro-Tel
-1 package of Hidden Valley Ranch seasoning
-1 package of taco seasoning
-Can of tomato sauce

Yes, I am a supporter of Wal-Mart!

Brown ground beef and onion, drain.

Place all ingredients in a slow cooker.  Cook for 3-5 hours on high (I did 10 hours on low) or until heated through.  Top with sour cream, cheese, and/or jalapenos.  Serve with chips if desired. 

This recipe can be frozen as well!  To freeze, let cool; divide into 2 gallon size freezer bags.  Reheat on stove top or microwave 2-3 minutes or until hot. 

I got this recipe from Once A Month Mom...a cool website with a lot of recipes good for freezing!

Country Salisbury Steak

 (This is all that was left after the kids attacked them!  Landon at 1 3/4 patties himself)

1 1/2 pound extra lean ground beef
1 pkg. Stove Top Stuffing Mix for Chicken
1 1/2 cups water, divided
3/4 cup chopped onions
1 pkg. fresh mushroom, sliced (I didn't use these)
1/2 cup Kraft Original Barbecue Sauce

Preheat oven to 375 degrees.  Mix meat, stuffing mix, 1 1/4 cup of the water and the onions until well blended. Shape into six 1/2 inch thick oval patties.  Place on 15x10x1 inch baking pan. 

Bake 25 min. or until cooked through.

Meanwhile, spray large nonstick skillet with cooking spray.  Add mushrooms; cook on medium-high heat 5 min or until lightly browned, stirring occasionally.  Add barbecue sauce and remaining 1/4 cup water.  Reduce heat to low, simmer 1 to 2 min or until sauce is heated through.  Serve over the patties. 

Mini Meatball Sandwiches

I got this recipe originally from the Pioneer Woman.  I changed it a bit by using frozen meatballs and cooking them in the crock pot.  When you have two little boys running around, you are always looking to cut corners!  Head on over to the above link for the recipe!