1 1/2 pounds ground beef
1 onion, chopped
1 red bell pepper, chopped (omitted for our picky eaters)
1 (6 ounce) can tomato paste
1 cup water
3 cloves garlic, minced
1 tablespoon chili powder (I decreased this to 1 teaspoon)
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon white vinegar
3 tablespoons brown sugar
2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground pepper

In a large skillet over medium-high heat, saute the ground beef for five minutes. Add the onion and red bell pepper; saute for five more minutes or until onion is tender and beef is browned. Drain. Mix in tomato paste and water, stirring until paste is dissolved. Stir in garlic, chili powder, paprika, cumin, vinegar, brown sugar, oregano, salt, and pepper. Continue to heat for five to ten minutes or until mixture is thick. Yield: 8 servings.

These are great to make when you need to make a big batch of grilled cheese. They stay nice and toasty when dipped in soups!

Toasted Cheese Sandwiches 

12       slices  bread
6    slices cheddar cheese or American cheese
8     tablespoons butter or margarine

1. Butter each side of the bread slices with 1 t butter or margarine, and place on a baking sheet.
2. Place cheese on each slice of bread.
3. Top with remaining bread.
4. Bake in preheated oven for 6 to 8 minutes at 450.
5. Flip the sandwiches, and bake an additional 6 to 8 minutes, or until golden brown. 

Aldi’s Ham Salad

One Aldi’s turkey ham
1/2 jar pickle relish
about 1/3 jar Miracle Whip (or equivalent product)

Cut turkey ham into chunks and chop in food processor until ground up–but avoid turning it into paste! Stir in relish, add enough Miracle Whip to make creamy. Serve on toast, crackers, bread, etc.

Note: Laura also uses this delicious ham for frying in skillet, adding to omelets, and any recipe that calls for ham.

Chicken-Bacon-Ranch Wraps

3 cups coarsely shredded deli rotisserie chicken (from 2-2 1/2 lb chicken)
1 cup shredded Monterey Jack cheese (4 oz)
8 slices cooked bacon, chopped (about 1/2 cup)
1/4 cup chopped green onions (4 medium)
1 cup ranch dressing
8 (8-inch) flour tortillas
4 cups shredded romaine lettuce

In large bowl, gently mix all ingredients except tortillas and lettuce. Cover; refrigerate up to 3 days. To make one wrap, spread a generous 1/3 cup chicken mixture on tortilla. Top with 1/2 cup shredded lettuce; roll up. Note: Warm the tortillas slightly in the microwave so they are more pliable. The filling can also be heated in the microwave (heat individual portions on High for 30-45 seconds) to make a hot sandwich.

Serve with Shoestring Oven Fries

Sloppy Joe Turnovers

1 lb ground beef (or turkey)
1/4 cup chopped onion (or onion powder)
1/2 cup ketchup
1/4 cup sour cream
1/2 t salt
1/4 t garlic powder
10-oz can of the larger biscuits (should be ten in the can)
Preheat oven to 375º.Brown the ground beef and onion, drain. Add the ketchup, sour cream, salt and garlic powder, stir to combine. Roll out dough to 4” round. Place 1/4 cup (or so) meat mixture in center and fold over top. Seal edges firmly with fork. Bake 15 minutes.

Serve with shoestring oven fries.

1/4 cup spaghetti sauce
2 tablespoons grated parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound ground turkey
4 buns (use leftover buns from when you had the Chicken BBQ)
1/2 cup spaghetti sauce (meatless variety)

In a bowl, combine the first six ingredients. Curmble turkey over mixture and mix well. Shape into four 3/4-in.-thick oval shaped patties. Coat grill rack with nonstick cooking spray before starting the grill. Grill patties, uncovered, over medium heat for six to eight minutes on each side or until meat is no longer pink. Place each patty on a bun and top with spaghetti sauce.

Nutritional Analysis: One serving equals 306 calories, 12 g fat (3 g saturated fat), 92 mg cholesterol, 680 mg sodium, 24 g carbohydrate, 2 g fiber, 25 g protien. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 fat.

(Amy’s Notes- I prepared these on my indoor grill. The patty is very delicate so you have to be careful when flipping these to make sure that they don’t fall apart. If you are worried, you could throw in a handful of bread crumbs to keep them together. These taste like a giant meatball!)

Italian Spiced Oven Fries

Prepare the oven fries as directed, but this time spice them up with 1/2 tsp garlic powder and 1-2 tsp oregano. These could be dipped in the sauce, but we just served them with a generous shake of Parmesan cheese.

Note: Save half of the Chicken BBQ for another night!

Slow Cooker BBQ Chicken
Serves Eight
4 chicken breasts – can be frozen
2 cups ketchup
4 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon vinegar
½ teaspoon garlic powder

Mix together all ingredients (except chicken) in slow cooker. Add the chicken, coating each piece in sauce. Cook on high for four hours. Remove chicken and shred/pull with forks. Return to pot and stir in sauce to coat. Serve on toasted buns.

Nutritional facts per serving (daily value):
Calories 80kcal
Protein 2g (3%)
Total Fat 0g (0%)
Sat. 0g (0%)
Chol. 0g (0%)
Carb. 20g (7%)
Fiber 1g (4%)
Sugars 17g
Calcium 18mg (2%)
Iron 1mg (3%)

Shoestring Oven Fries
Serves 4

Russet potatoes – cut into thin wedges
3 tablespoons extra-virgin olive oil
1 teaspoon dried thyme
1 teaspoon dried oregano

Preheat oven to 500 degrees. Slice potatoes into thin shoestrings and place them on a greased cookie sheet. Pour olive oil over the potatoes and seasonings. Using fingers, toss gently. Cook for fifteen to twenty minutes or until the potatoes are done. We then give them a generous shake of Parmesan cheese.