beef macaroni and tomatoes electric skillet

#Beef macaroni and tomatoes electric skillet free

But you’ve got that pound of hamburger meat sitting in the fridge that needs to be used up (from when you where on the “I’m going to make everything from scratch” kick over the weekend).īut what to do? What to make? Grilling off gourmet hamburgers will take up way to much time. You start reaching for your phone to order in a pizza. When’s dinner?” The absolute last thing you want to do is cook. Chores, chores, chores, take care of the kiddos, take care of the significant other, more chores. THE POINT SYSTEM: Calorie Points 3 ½ Protein Points 2 ½ Fat Grams 15 Sodium Points 6 ½ Fiber Points 1 Carbohydrate Points ½ Cholesterol Points 7.Work, work, work. NUTRITIONAL BREAKDOWN PER SERVING: Calories 261 Fat Grams 15 Carbohydrate Grams 0 Protein Grams 21 Cholesterol mg 70 Sodium mg 154. Drain fat drippings.Īdd the tomatoes and tomato sauce, stir until thoroughly combined, reduce to medium-low 175☏ to 200ᵒF, and simmer 15-20 minutes. Cover the pan, open the vent and dry sauté until cooked, about 8 to 10 minutes, stir occasionally. Continue to stir until the liquid has about evaporated.Īdd the ground beef. Add the garlic and sauté for 2 to 3 minutes, then deglaze the pan with the wine. Sauté for 2 to 3 minutes, until the onion begins to caramelize (turn brown). Into the hot, dry pan, add the olive oil, butter (if using) and onions. If the water evaporates, the pan is not hot enough. When the water droplets dance, the pan is ready. Sprinkle a few drops of water in the pan. Preheat the 6-quart Stockpot over medium-high or high heat 375☏ for 2 to 3 minutes (Induction will reach temperature in less than 1 minute). 1 28 ounce (800 g) can plum tomatoes, diced.2 pounds (1 kg) lean ground beef or 1/3 each, ground beef, pork, and veal.1 tablespoon unsalted butter (optional for flavor).PREPARATION TIME: 35 minutes – Makes 8 servings.ĮQUIPMENT: Chef knife, cutting board, kitchen machine food cutter, 6-quart stockpot

Note: if you have the time, peeled, and seeded fresh plum tomatoes are always the better choice. Italian Meat Sauce… the quick & uncomplicated way THE POINT SYSTEM: Calorie Points 4 Protein Points 3 Fat Grams 16 Sodium Points 23 Fiber Points 0 Carbohydrate Points 1 Cholesterol Points 7. NUTRITIONAL BREAKDOWN PER SERVING: Calories 310 Fat Grams 16 Carbohydrate Grams 17 Protein Grams 25 Cholesterol mg 66 Sodium mg 534 (320 with homemade Spaghetti Sauce, see Stocks & Sauces). Remove lasagna with a flexible spatula and place on individual serving plate. To Serve: With a serrated spatula or knife, cut into 16 equal portions being careful not to scratch the pans inside bottom. When cooking the first time you may want to start at a lower temperature. Note: In some instances, 225☏ could be hot enough to burn the lasagna noodles. Remove from heat, uncover, and let stand 10 minutes before serving. Turn heat to medium 275☏ (135☏) for about 3 minutes. Unplug or turnoff, uncover, and let stand for 10 minutes before serving.Ĭover and close the vent. Adjust the temperature setting to 210☏ to 225☏ (99☌ to 110☌) and bake for 35-45 minutes. When the fourth layer of lasagna noodles is on top, cover with meat sauce, a layer mozzarella cheese, and sprinkle with Parmesan cheese.Ĭover the Skillet and close the vent. Mozzarella and Ricotta cheese is also available made from goat or sheep’s milk.Ĭontinue layering in the following order:

#Beef macaroni and tomatoes electric skillet free

Gluten Free Dairy Free: Use a Rice Pasta (Brillia of Italy makes excellent gluten free pasta), and you can substitute a goat cheese like Pecorino Romano for the Parmigiano. To begin cover the bottom of the 12-inch Electric Skillet with Italian meat sauce, and place one layer of uncooked lasagna noodles on top of meat sauce. ½ cup Parmigiano cheese, grated #1 blade.

2 cups skim mozzarella cheese shredded #3 blade.

8-10 ounces, freshly made lasagna pasta, or 8-ounce (230 g) box lasagna pasta, uncooked.

4 cups (1 L) Italian meat sauce* (scroll down for recipe).

REPARATION TIME: 1 hour – Makes 12 servings.ĮQUIPMENT: Chef knife, cutting board, kitchen machine food cutter, 12-inch electric skillet of 13-incg French skillet.