Michelle's blog: "Dinner Recipes"

Ingredients 14 oz Ground Lean Beef 1 teaspoon dried Parsley 1 tablespoon dried Basil 1 teaspoon dried Thyme 1 tablespoon uncooked White Long Grain Rice 1 can of Campbell's Mediterranean Low Fat Soup. To Serve: I use freshly cooked Tagliatelle Pasta or Spaghetti. You will need a casserole dish with a lid (either round, oval or square) in which to cook the meatballs. Directions Preheat your oven to 150 degrees. Into a large bowl put your ground minced beef, basil, parsley, thyme. Mix these around with a spoon. Add in 1 tablespoon of your uncooked rice and mix. Open your can of Campbell's soup and add 1 tablespoon of the concentrated soup to your mixture and stir well. Take a heaped tablespoon of the mixture and form it into a meatball. Put it into the casserole dish and continue until you have approximately 10 meatballs. Pour out the remainder of the can of Campbell's soup into the empty bowl, re-fill the can with warm water and add to the soup concentrate. Stir well and pour the soup over the meatballs. Cover with the casserole lid and put into the oven at 150 degrees for 40 minutes. After 40 minutes remove the lid and cook for a further five minutes in the oven. I serve this with either cooked Spaghetti or Tagliatelle. For a really special occasion you can grind some Parmesan Cheese over the meatballs as you serve them. Enjoy ! Number of Servings: 5

RECIPE INGREDIENTS: One half of a 12-ounce box of jumbo pasta shells (about 18 shells) 1 teaspoon salt 1 (15-ounce) container ricotta cheese 2 large eggs 1 cup grated parmesan cheese 2 cups grated mozzarella cheese 2 tablespoon chopped fresh parsley or mint (or 2 teaspoons dried) 1 (26-ounce) jar Italian pasta sauce 1. Preheat oven to 350 degrees. Bring a large pot of water to boil over high heat. Add 1 teaspoon of salt and the pasta shells to the water. Boil the pasta shells until they are tender, but still a little firm (al dente), about 10 minutes. Meanwhile make the filling (step 2). When pasta is done, drain the shells, run under cold water to stop the cooking process and set aside. 2. In a large bowl stir together: the ricotta cheese, eggs, Parmesan cheese, mozzarella cheese, and parsley or mint. Pour about 1 cup of pasta sauce into a 9x12 casserole dish. Spoon about 3 tablespoons of the ricotta filling into each cooked pasta shell. Place the filled shells, side by side, (three lengthwise rows of 6 shells per row), into the casserole dish. At this point, the dish can be made and refrigerated for up to 24 hours. 3. Spoon the remaining pasta sauce on top of the shells and bake uncovered until bubbly, about 30 minutes. If using refrigerated shells, allow 40 minutes baking time.

Ingredients Meat Loaf 2¼lb (1 kg) ground beef (mince meat) 1 onion finely diced ½ can (210ml - 7 fl oz) tomato soup - other half used in sauce 1 tbls worcestershire sauce 2 tbls brown sugar 1 cup bread crumbs ½ tsp salt ¼ tsp pepper 1 egg lightly beaten Sauce ½ can (210ml - 7 fl oz) tomato soup - other half used in meat loaf 1 tbls worcestershire sauce ½ cup water 2 tsp mustard (paste not powder) 2 tbls brown sugar Method 1. Make two long strips of aluminum foil, long enough to sit in the crock pot and overhang at sides. Place them in the crock pot so that they form a cross on the bottom of the pot. When the meat loaf is cooked you will use this to remove it from the crock – so make sure the ends are long enough to gather on top of the loaf. 2. Place all meat loaf ingredients in a very large mixing bowl. 3. Mix with hands (yes – will need to get those hands dirty for this one) until well combined. 4. Shape with hands into a large round meatloaf about ½ an inch smaller than your crock pot. 5. Place loaf into crock pot, on top of the aluminum foil strips. 6. Mix all sauce ingredients together. 7. Pour over top of meat loaf. 8. Cover and cook for 8-9 hours on Low OR 4-6 hours on High. 9. Remove from crock pot using aluminum strips as handles. Cut into slices and enjoy with roast vegetables or steamed vegetables and mashed potato. Notes Serves 4-6 Absolutely delicious Also fantastic served cold the next day