Vegetable Beef Stew

1 Roast *I used a rump roast
1 packet Lipton Onion Soup
1 can cream of mushroom soup
1 can milk
4 beef bullion cubes
1 tsp. salt
1 tsp. sugar
1 med. onion, chopped
1 tsp. chopped garlic
3 stalks celery chopped
1 15 oz can tomato sauce
4 med. carrots, chopped
3 med. potatoes, chopped
1 16 oz. bag of frozen peas, carrots, green beans, and corn combo
water

In a large crock-pot place roast, Lipton onion soup, cream of mushroom soup and 1 can of milk with 1 to 2 cans of water depending on size of roast.  Let cook for at least 5 hours until able to shred meat.  Then add 2 cans of water and add remaining ingredients.  Let cook/simmer until ready to serve.  My children loved this and my husband said it didn't look good but it sure tasted good.  I served this with the cloud-light refrigerator roll recipe found on this blog.

1 Roast *I used a rump roast
1 packet Lipton Onion Soup
1 can cream of mushroom soup
1 can milk
4 beef bullion cubes
1 tsp. salt
1 tsp. sugar
1 med. onion, chopped
1 tsp. chopped garlic
3 stalks celery chopped
1 15 oz can tomato sauce
4 med. carrots, chopped
3 med. potatoes, chopped
1 16 oz. bag of frozen peas, carrots, green beans, and corn combo
water

In a large crock-pot place roast, Lipton onion soup, cream of mushroom soup and 1 can of milk with 1 to 2 cans of water depending on size of roast.  Let cook for at least 5 hours until able to shred meat.  Then add 2 cans of water and add remaining ingredients.  Let cook/simmer until ready to serve.  My children loved this and my husband said it didn't look good but it sure tasted good.  I served this with the cloud-light refrigerator roll recipe found on this blog.

BBQ Meatballs

1 ½ lbs beef or pork or mixture of both (I only use beef)
1 large slightly beaten egg
½ c Italian or Plain bread crumbs
1 Tbsp minced garlic
1 yellow onion, finely chopped
2 tsp salt
1 tsp pepper
½ cup milk
1 tsp oregano
2 tsp parsley
1 cup Beef Broth
1 1/4 cup BBQ sauce

Mix all ingredients except beef broth and BBQ sauce. Roll into medium sized balls. Cook @ 350 for 25 minutes. Move meatballs to crock pot to keep warm. In the meantime, heat BBQ sauce and beef broth mixture over medium-high heat until hot and slightly bubbling. Pour over cooked meatballs. Serve immediately. You can serve these over rice or serve them with fresh vegetables or as a starter by themselves for parties.


** 1 point per meatball for weight watchers.

1 ½ lbs beef or pork or mixture of both (I only use beef)
1 large slightly beaten egg
½ c Italian or Plain bread crumbs
1 Tbsp minced garlic
1 yellow onion, finely chopped
2 tsp salt
1 tsp pepper
½ cup milk
1 tsp oregano
2 tsp parsley
1 cup Beef Broth
1 1/4 cup BBQ sauce

Mix all ingredients except beef broth and BBQ sauce. Roll into medium sized balls. Cook @ 350 for 25 minutes. Move meatballs to crock pot to keep warm. In the meantime, heat BBQ sauce and beef broth mixture over medium-high heat until hot and slightly bubbling. Pour over cooked meatballs. Serve immediately. You can serve these over rice or serve them with fresh vegetables or as a starter by themselves for parties.


** 1 point per meatball for weight watchers.

Sirloin Steak Stir Fry

2 sm. carrots, sliced thin
2 stalks celery
1/2 lb mushrooms
1 green, yellow, or red pepper
3-4 cloves garlic, minced
1 large onion
8-10 oz sirloin steak
3 tbsp. cooking sherry
3 tbsp. soy sauce
5 tbsp. water
1 1/2 tbsp. cornstarch
Olive oil

Mix sherry, soy sauce, water and cornstarch well. Set aside. Dice garlic and cut all remaining beef and vegetables into very thin slices. Cook beef in wok or skillet until it is done to your liking. Remove steak to serving dish.

Place mushrooms, garlic and splash of cooking oil in wok or skillet. Add soy mixture. Cook over high heat, stirring constantly, for 3 minutes. Add peppers, and onions and cook 2 more minutes. Then add carrot and celery and cook 10 more minutes or until carrots are of a softer texture. Add beef and serve immediately over rice.

**may use any combinations of vegetables as desired
***13 point meal for weight watchers

2 sm. carrots, sliced thin
2 stalks celery
1/2 lb mushrooms
1 green, yellow, or red pepper
3-4 cloves garlic, minced
1 large onion
8-10 oz sirloin steak
3 tbsp. cooking sherry
3 tbsp. soy sauce
5 tbsp. water
1 1/2 tbsp. cornstarch
Olive oil

Mix sherry, soy sauce, water and cornstarch well. Set aside. Dice garlic and cut all remaining beef and vegetables into very thin slices. Cook beef in wok or skillet until it is done to your liking. Remove steak to serving dish.

Place mushrooms, garlic and splash of cooking oil in wok or skillet. Add soy mixture. Cook over high heat, stirring constantly, for 3 minutes. Add peppers, and onions and cook 2 more minutes. Then add carrot and celery and cook 10 more minutes or until carrots are of a softer texture. Add beef and serve immediately over rice.

**may use any combinations of vegetables as desired
***13 point meal for weight watchers

Stuffed Filet Mignon

4 filet mignons, 2-3 oz each and 1.5" thick
4 oz. bleu cheese (use Gorgonzola Bleu cheese for better taste)
1/4 c. heavy cream
4 slices thick pepper bacon
2 to 3 Tbs Olive Oil
toothpicks
Salt and cracked black pepper, to taste

Preparation:

In a medium-sized skillet. Brown each side of filet in 2-3 tbs. olive oil. Don't over cook at this stage. You just need a light brown to retain flavor when cooking in oven. Cut a small pocket in the center of each filet mignon, leaving about 1/4" around the outside. In a small mixing bowl, combine bleu cheese and heavy cream. Fill a large pastry bag with the creamy bleu cheese mixture. Pipe bleu cheese into filet mignon pockets, dividing evenly amongst each of them. Set aside.

In a medium-sized saute pan over medium heat, cook bacon until it's just beginning to brown. Drain and cool slightly. Wrap 1 piece of bacon around the outside of each filet mignon and secure ends with a toothpick. Season with salt and pepper to taste. Broil filet mignons about 6 inches from the broiler for about 6 to 10 minutes each side depending on desired level of "pink." Serve with your favorite side item. Enjoy!!!

4 filet mignons, 2-3 oz each and 1.5" thick
4 oz. bleu cheese (use Gorgonzola Bleu cheese for better taste)
1/4 c. heavy cream
4 slices thick pepper bacon
2 to 3 Tbs Olive Oil
toothpicks
Salt and cracked black pepper, to taste

Preparation:

In a medium-sized skillet. Brown each side of filet in 2-3 tbs. olive oil. Don't over cook at this stage. You just need a light brown to retain flavor when cooking in oven. Cut a small pocket in the center of each filet mignon, leaving about 1/4" around the outside. In a small mixing bowl, combine bleu cheese and heavy cream. Fill a large pastry bag with the creamy bleu cheese mixture. Pipe bleu cheese into filet mignon pockets, dividing evenly amongst each of them. Set aside.

In a medium-sized saute pan over medium heat, cook bacon until it's just beginning to brown. Drain and cool slightly. Wrap 1 piece of bacon around the outside of each filet mignon and secure ends with a toothpick. Season with salt and pepper to taste. Broil filet mignons about 6 inches from the broiler for about 6 to 10 minutes each side depending on desired level of "pink." Serve with your favorite side item. Enjoy!!!

Beef or Pulled Pork Burritos

1 Beef or Pork roast
1 jar salsa
2 cups brown sugar
1 can coke

Brown beef in skillet with small amount of oil on all sides. Place in crock pot and add all other ingredients. Cook on low all day for 6 to 8 hours. Serve with tortillas shells, shredded lettuce, tomatoes, diced green onions, shredded cheese, sour cream, or tomatillo ranch dressing found below. The best!

Tomatillo Ranch Dressing
1 packet Hidden Valley Ranch Buttermilk Dressing
1 c. buttermilk
1 c. plain yogurt or mayonnaise
3 tomatillos
2 cloves of garlic
1 c. fresh cilantro (washed and stemmed)
1/2 t. Cayenne Pepper

Put all ingredients into a blender and puree. Refrigerate and serve with Pork Tacos!

11 point weight watcher meal

1 Beef or Pork roast
1 jar salsa
2 cups brown sugar
1 can coke

Brown beef in skillet with small amount of oil on all sides. Place in crock pot and add all other ingredients. Cook on low all day for 6 to 8 hours. Serve with tortillas shells, shredded lettuce, tomatoes, diced green onions, shredded cheese, sour cream, or tomatillo ranch dressing found below. The best!

Tomatillo Ranch Dressing
1 packet Hidden Valley Ranch Buttermilk Dressing
1 c. buttermilk
1 c. plain yogurt or mayonnaise
3 tomatillos
2 cloves of garlic
1 c. fresh cilantro (washed and stemmed)
1/2 t. Cayenne Pepper

Put all ingredients into a blender and puree. Refrigerate and serve with Pork Tacos!

11 point weight watcher meal

Stuffed Bell Peppers

4 Large Peppers (Any color: Red, Yellow, Orange, or Green)
1.5 lb ground beef
1 small onion chopped
1 (16 oz) can diced tomatoes
1/2 cup water
1/2 cup long grain rice
3 cubes beef bouillon
1 tbsp. Worcestershire sauce
1/2 tsp. dried basil
1/4 cup shredded swiss cheese
1/4 cup shredded cheddar cheese
1/4 cup bread crumbs (plain or Italian seasoned)

Cut tops off peppers creating a hole at top of each pepper. Clean out seeds from middle. Immerse sweet peppers into boiling water for 3-5 minutes to parboil them. Remove peppers from hot water and place in 8" x 8" baking dish with holes at top for stuffing.
In a large skillet brown ground beef and drain excess grease. Add onion and cook until tender. Stir in undrained tomatoes, water, uncooked rice, beef bouillon cubes, Worcestershire sauce, and basil. Bring mixture to a boiling. Reduce heat and simmer covered for about 15-20 minutes or until rice is tender. Stir in bread crumbs and half of each cheese mixture. Fill pepper halves with meat mixture. Sprinkle remaining cheese on top. Place small amount of water in bottom of dish to prevent peppers from burning on bottom of dish. Bake at 375 for 12-15 minutes or until heated through.

4 Large Peppers (Any color: Red, Yellow, Orange, or Green)
1.5 lb ground beef
1 small onion chopped
1 (16 oz) can diced tomatoes
1/2 cup water
1/2 cup long grain rice
3 cubes beef bouillon
1 tbsp. Worcestershire sauce
1/2 tsp. dried basil
1/4 cup shredded swiss cheese
1/4 cup shredded cheddar cheese
1/4 cup bread crumbs (plain or Italian seasoned)

Cut tops off peppers creating a hole at top of each pepper. Clean out seeds from middle. Immerse sweet peppers into boiling water for 3-5 minutes to parboil them. Remove peppers from hot water and place in 8" x 8" baking dish with holes at top for stuffing.
In a large skillet brown ground beef and drain excess grease. Add onion and cook until tender. Stir in undrained tomatoes, water, uncooked rice, beef bouillon cubes, Worcestershire sauce, and basil. Bring mixture to a boiling. Reduce heat and simmer covered for about 15-20 minutes or until rice is tender. Stir in bread crumbs and half of each cheese mixture. Fill pepper halves with meat mixture. Sprinkle remaining cheese on top. Place small amount of water in bottom of dish to prevent peppers from burning on bottom of dish. Bake at 375 for 12-15 minutes or until heated through.

Delicious Hot Dogs

6 hot dogs
1 Tbs butter
1/2 c. chopped onion
1 tsp. paprika
1/2 tsp. pepper
4 tsp. sugar
1 tsp. mustard
4 Tbs Worcestershire sauce
1/4 c. Ketchup
4 Tbs vinegar

Melt butter, cook onion until clear. Add other ingredients. Cut 3" slit in each hot dog, and place in a flat baking dish with slit side up. Pour sauce over all. Bake 20 minutes at 350 degrees. Serve on buns with extra sauce.

6 hot dogs
1 Tbs butter
1/2 c. chopped onion
1 tsp. paprika
1/2 tsp. pepper
4 tsp. sugar
1 tsp. mustard
4 Tbs Worcestershire sauce
1/4 c. Ketchup
4 Tbs vinegar

Melt butter, cook onion until clear. Add other ingredients. Cut 3" slit in each hot dog, and place in a flat baking dish with slit side up. Pour sauce over all. Bake 20 minutes at 350 degrees. Serve on buns with extra sauce.

Beef Pot Pie

1 pound sirloin steak, cubed
salt and pepper to taste
1 (14 oz) can beef broth or beef consume depending on preference
3 large carrots, cubed
3 potatoes, cubed
1 cup frozen green peas, thawed
3 Tbs cornstarch
1/3 cup water
2 (9") refrigerator pie crust. (I use homemade vinegar pie crust recipe instead of store bought)

In a saucepan over medium high heat, brown the pieces of meat in small amount of oil on all sides. Pour in enough water to almost cover the meat. Bring to a boil and reduce heat. Simmer meat until it falls apart easily (about 2 to 3 hours). Place meat in a large bowl. Slightly shred the meat and season with salt and pepper to taste.
In a 2 quart saucepan, combine the beef broth, carrots and potatoes. Cook over medium high heat until almost tender (about 15 to 20 minutes). When the carrots and potatoes are done, transfer to a large mixing bowl and combine with the beef. Reserve the liquid in the saucepan. Mix the peas in with the vegetables and beef. Dissolve the cornstarch in 1/3 cup of water and pour this into the reserved beef broth. Bring to a simmer while stirring constantly; reduce heat. Cook for 5 minutes.
Line a 9" pie plate with one of the pie shells following package directions. Spoon the beef mixture into the pie crust. Pour the gravy on top. Cover with remaining pie crust.
Bake for 25 minutes, or until crust is golden brown. Let cool for 5 minutes before serving.

Variation idea: I use left over roast from Sunday dinner instead of using the sirloin steak and it works great. I always use homemade pie crust though!

1 pound sirloin steak, cubed
salt and pepper to taste
1 (14 oz) can beef broth or beef consume depending on preference
3 large carrots, cubed
3 potatoes, cubed
1 cup frozen green peas, thawed
3 Tbs cornstarch
1/3 cup water
2 (9") refrigerator pie crust. (I use homemade vinegar pie crust recipe instead of store bought)

In a saucepan over medium high heat, brown the pieces of meat in small amount of oil on all sides. Pour in enough water to almost cover the meat. Bring to a boil and reduce heat. Simmer meat until it falls apart easily (about 2 to 3 hours). Place meat in a large bowl. Slightly shred the meat and season with salt and pepper to taste.
In a 2 quart saucepan, combine the beef broth, carrots and potatoes. Cook over medium high heat until almost tender (about 15 to 20 minutes). When the carrots and potatoes are done, transfer to a large mixing bowl and combine with the beef. Reserve the liquid in the saucepan. Mix the peas in with the vegetables and beef. Dissolve the cornstarch in 1/3 cup of water and pour this into the reserved beef broth. Bring to a simmer while stirring constantly; reduce heat. Cook for 5 minutes.
Line a 9" pie plate with one of the pie shells following package directions. Spoon the beef mixture into the pie crust. Pour the gravy on top. Cover with remaining pie crust.
Bake for 25 minutes, or until crust is golden brown. Let cool for 5 minutes before serving.

Variation idea: I use left over roast from Sunday dinner instead of using the sirloin steak and it works great. I always use homemade pie crust though!

Meatloaf:

1 ½ lb ground beef
¼ c chopped onion
¼ tsp pepper
¾ c milk
¾ c rolled oats, uncooked
1 ½ tsp salt
1 egg beaten

Combine all ingredients and mix thoroughly. Pack firmly into loaf pan. Combine all ingredients for sauce and pour over meat loaf. Bake @ 350 degrees for about 1 hour. Let stand 5 min.

Sauce:
3 ketchup
2 tbsp brown sugar 1 t mustard.

Prepare extra sauce for dipping meatloaf into.

1 ½ lb ground beef
¼ c chopped onion
¼ tsp pepper
¾ c milk
¾ c rolled oats, uncooked
1 ½ tsp salt
1 egg beaten

Combine all ingredients and mix thoroughly. Pack firmly into loaf pan. Combine all ingredients for sauce and pour over meat loaf. Bake @ 350 degrees for about 1 hour. Let stand 5 min.

Sauce:
3 ketchup
2 tbsp brown sugar 1 t mustard.

Prepare extra sauce for dipping meatloaf into.

Crock pot Roast:

1 roast
1 pkt. of mesquite or Montreal seasonings
1 pkt. Au's jus seasoning

Brown roast in large skillet with small amount of oil. Place roast in Crock pot and cover with seasonings. Cover with 1-2 cups water. Let cook on low for 5-6 hours. Enjoy.

1 roast
1 pkt. of mesquite or Montreal seasonings
1 pkt. Au's jus seasoning

Brown roast in large skillet with small amount of oil. Place roast in Crock pot and cover with seasonings. Cover with 1-2 cups water. Let cook on low for 5-6 hours. Enjoy.

Chili Baked Potatoes:

1 lb hamburger
1 onion, chopped
1 can diced tom ( 15 oz)
1 can chili beans
1 can kidney beans
1 taco seasoning pkt.

Brown hamburger, add onions and cook for 3 minutes or until onions are soft. Add remaining ingredients. Simmer for 15 min.
Bake potatoes in oven and pour chili over potatoes when done and serve with sour cream or salsa or cheese or your favorite toppings.

Can also top baked potatoes if you don’t want chili with the following sauce:

¼ lb butter, softened
2 c grated cheddar cheese
1 c sour cream
2 tbsp chopped chives or green onions
½ tsp salt

Cream all ingredients together. Split open hot baked potatoes and top with mixture.

1 lb hamburger
1 onion, chopped
1 can diced tom ( 15 oz)
1 can chili beans
1 can kidney beans
1 taco seasoning pkt.

Brown hamburger, add onions and cook for 3 minutes or until onions are soft. Add remaining ingredients. Simmer for 15 min.
Bake potatoes in oven and pour chili over potatoes when done and serve with sour cream or salsa or cheese or your favorite toppings.

Can also top baked potatoes if you don’t want chili with the following sauce:

¼ lb butter, softened
2 c grated cheddar cheese
1 c sour cream
2 tbsp chopped chives or green onions
½ tsp salt

Cream all ingredients together. Split open hot baked potatoes and top with mixture.

Bacon stuffed burgers:

4 slices of bacon
¼ c onions, chopped
1 (4 oz) can mushroom pieces, drained and diced
1.5-2 lb lean ground beef
¼ c grated Parmesan cheese
½ tsp pepper
½ tsp garlic powder
2 tbsp BBQ sauce
½ tbsp to 1 tbsp Montreal seasoning

Cook bacon until crisp. Drain all but 2 tbsp drippings and sauté onions in drippings. Crumble bacon and add with mushrooms to skillet. Crumble bacon, add with mushrooms to skillet. Set aside. Combine beef, cheese, pepper, garlic powder and BBQ sauce in a large bowl. Shape into patties. Divide bacon mixture and place over half of patties. Place second patty over first and seal edges. Grill over medium coals until well done. Serve on buns with toppings of your choice.

4 slices of bacon
¼ c onions, chopped
1 (4 oz) can mushroom pieces, drained and diced
1.5-2 lb lean ground beef
¼ c grated Parmesan cheese
½ tsp pepper
½ tsp garlic powder
2 tbsp BBQ sauce
½ tbsp to 1 tbsp Montreal seasoning

Cook bacon until crisp. Drain all but 2 tbsp drippings and sauté onions in drippings. Crumble bacon and add with mushrooms to skillet. Crumble bacon, add with mushrooms to skillet. Set aside. Combine beef, cheese, pepper, garlic powder and BBQ sauce in a large bowl. Shape into patties. Divide bacon mixture and place over half of patties. Place second patty over first and seal edges. Grill over medium coals until well done. Serve on buns with toppings of your choice.

Meatballs:

1 ½ lbs beef or pork or mixture of both (I only use beef)
¼ cup parmesan
1 large slightly beaten egg
½ c Italian bread crumbs
2 Tbsp minced garlic
1 small onion, finely chopped
2 tsp salt
1 tsp pepper
½ cup milk
1 tsp oregano
2 tsp parsley

Mix all ingredients. Roll into medium sized balls. Cook @ 350 for 25 minutes. Add to spaghetti sauce and simmer.

1 ½ lbs beef or pork or mixture of both (I only use beef)
¼ cup parmesan
1 large slightly beaten egg
½ c Italian bread crumbs
2 Tbsp minced garlic
1 small onion, finely chopped
2 tsp salt
1 tsp pepper
½ cup milk
1 tsp oregano
2 tsp parsley

Mix all ingredients. Roll into medium sized balls. Cook @ 350 for 25 minutes. Add to spaghetti sauce and simmer.

Spaghetti and Meatballs

Sauce:
1 can diced tomatoes (28 oz)
1 can tomato sauce ( 28 oz)
1 small can tomato paste (14 oz)
2 bay leaves
½ tsp garlic salt
½ tsp granulated garlic
½ tbsp minced onion
1 ½ tsp oregano
1 tbsp parsley flakes
1 tsp minced garlic

Add the above ingredients and simmer while preparing meatballs.
½ lb mild Italian sausage (optional)
1 ½ lbs ground beef (optional)
Mushrooms (optional)
½ tsp red pepper flakes (optional)

Meatballs:
1 ½ lbs beef or pork or mixture of both (I only use beef)
¼ cup parmesan
1 large slightly beaten egg
½ c Italian bread crumbs
2 Tbsp minced garlic
2 tsp salt
1 tsp pepper
½ cup milk
1 tsp oregano
2 tsp parsley

Roll into medium sized balls. Cook @ 350 for 25 minutes. Add to sauce and simmer.

Sauce:
1 can diced tomatoes (28 oz)
1 can tomato sauce ( 28 oz)
1 small can tomato paste (14 oz)
2 bay leaves
½ tsp garlic salt
½ tsp granulated garlic
½ tbsp minced onion
1 ½ tsp oregano
1 tbsp parsley flakes
1 tsp minced garlic

Add the above ingredients and simmer while preparing meatballs.
½ lb mild Italian sausage (optional)
1 ½ lbs ground beef (optional)
Mushrooms (optional)
½ tsp red pepper flakes (optional)

Meatballs:
1 ½ lbs beef or pork or mixture of both (I only use beef)
¼ cup parmesan
1 large slightly beaten egg
½ c Italian bread crumbs
2 Tbsp minced garlic
2 tsp salt
1 tsp pepper
½ cup milk
1 tsp oregano
2 tsp parsley

Roll into medium sized balls. Cook @ 350 for 25 minutes. Add to sauce and simmer.

Shredded Beef for Chimichangas/soft shelled burritos:

1 roast
1 can diced green chilies (4 oz)
1 can stewed tomatoes (14.5 oz.)
1 diced onion
1 pkt. taco seasoning
1/2 to 1 whole can coke

Brown roast put in Crockpot cover with ingredients and cook for most of day. Shred beef with fork & knife.
For Chimichangas: stuff tortilla & fold close with tooth pick. Fry in oil until desired crispness. Cover with cheese, sour cream, etc.
For Soft Shelled Burritos: Stuff & fold close. Cover with cheese & place in serving dish. Cover completely with cheese & broil until cheese melts. Serve with sour cream, guacamole, etc.

**11 point meal for weight watchers

1 roast
1 can diced green chilies (4 oz)
1 can stewed tomatoes (14.5 oz.)
1 diced onion
1 pkt. taco seasoning
1/2 to 1 whole can coke

Brown roast put in Crockpot cover with ingredients and cook for most of day. Shred beef with fork & knife.
For Chimichangas: stuff tortilla & fold close with tooth pick. Fry in oil until desired crispness. Cover with cheese, sour cream, etc.
For Soft Shelled Burritos: Stuff & fold close. Cover with cheese & place in serving dish. Cover completely with cheese & broil until cheese melts. Serve with sour cream, guacamole, etc.

**11 point meal for weight watchers

Stroganoff:

1 ½ lbs hamburger
2 can cream of mushroom soup
3/4 of a large tub of sour cream
1 scallion, chopped
5 cloves garlic chopped finely
1 tsp salt
1/8 tsp pepper
*mushrooms, chopped optional

Brown hamburger. Drain grease. Add remaining ingredients. Simmer for 15-20 min. Serve over egg noodles.

**13 points for weight watcher meal

1 ½ lbs hamburger
2 can cream of mushroom soup
3/4 of a large tub of sour cream
1 scallion, chopped
5 cloves garlic chopped finely
1 tsp salt
1/8 tsp pepper
*mushrooms, chopped optional

Brown hamburger. Drain grease. Add remaining ingredients. Simmer for 15-20 min. Serve over egg noodles.

**13 points for weight watcher meal