1 pound ground beef
1/2 cup chopped onions
1 cup chopped carrots
2 cups chopped potatoes
1 cup chopped celery
1 can (15 ounce) tomatoes
4 cups water
1/2 teaspoon oregano, basil or other herb (optional)

1. Brown ground beef in a medium fry pan. Drain fat.
2. Place beef, chopped vegetables, tomatoes and water in slow cooker.
3. Cook on LOW 8 to 10 hours or on HIGH for 4 to 6 hours.

Adapted from:
Montana Extension Nutrition Education Program
Website Recipes
Montana State University Extension Service

1/2 pound ground beef
1/2 cup chopped onion
1 can (15 ounce) tomato sauce
1 1/2 cups water
1/4 teaspoon garlic powder
1/4 teaspoon oregano
1/4 teaspoon basil
3 cups noodles, uncooked, 1/2 inch wide
1 package (10 ounce) spinach, frozen, chopped
1 cup cottage cheese, nonfat
1/2 cup cheese, part-skim mozzarella, shredded

1. Brown ground beef in a large skillet. Drain and rinse to remove fat.
2. Add onion, tomato sauce, water, and spices. Cover and bring to a boil.
3. Add noodles. Cover and simmer for 5 minutes.
4. Defrost spinach in the microwave. Stir spinach into skillet mixture. Cover and simmer for 5 minutes.
5. Stir mixture. Spoon cottage cheese on top and sprinkle with shredded mozzarella. Cover and simmer for 10 minutes. Add water if mixture gets too dry.

Adapted from:
University of New Hampshire Cooperative Extension

1 pound lean ground beef or other ground meat
1/2 cup chopped onions or 1 Tbsp onion powder
1 can (14 ounce) whole corn or any canned vegetable, drained
4 Tablespoon dry taco seasoning mix or dry enchilada sauce
2 cups rice, cooked
1/2 cup grated cheese
1/2 cup sliced mushrooms, olives or any favorite vegetable (optional)

1. Cook meat and onion until onion juices are clear.
2. Drain juice and fat from cooked meat and onions.
3. Add corn, taco seasoning, and rice.
4. Simmer for 10 minutes.
5. Add grated cheese to top; cover and let set for 5 minutes.
6. Refrigerate leftovers within 2 hours.

Adapted from:
Pictoral Recipes
Lynn Myers Steele, 2000
Oregon Family Nutrition Program
Oregon State University Extension Service

1/2 pound ground beef, or ground turkey, or venison
1/8 teaspoon salt (optional)
1/8 teaspoon pepper (optional)
1 – 10 3/4 ounce can ounce tomato soup, condensed
water, one soup can full
6 medium diced or sliced carrots
2 medium diced or sliced potatoes
1 cup diced onion

1. Brown meat. Drain fat, if any. Season lightly with salt and pepper (optional).
2. Add soup and 1 can of water to fry pan. Add vegetables.
3. Bring to a boil, then simmer, covered, about 25 minutes or until tender. Remove from heat, cover for last 10 minutes to thicken.
4. Serve. Refrigerate leftovers.

Adapted from:
Simply Good Eating Recipe Cards: Volume 1, 2000
University of Minnesota Extension Service