1. Preheat the oven to 350 degrees Fahrenheit. Brown and drain the meat in cooking spray in a large skillet over high heat. Grease a 9×13 pan with cooking spray while the meat is cooking. 1/2 of the cut biscuits should be evenly distributed in the bottom of the pan. Save all of the biscuits for the top instead (see recipe notes)
2. Reduce the heat to medium-high and toss in the mushrooms, onions, and garlic. Cook for 5 minutes or until soft.
3. Toss the meat and vegetables with paprika, salt, pepper, Worcestershire sauce, and tomato paste. Cook for about a minute or until everything is well combined.
4. Add the beef bouillon and water to the pot. Reduce the heat to low and continue to sauté for a few minutes. Remove from heat and set aside to cool for 5 minutes before adding the yoghurt (see recipe notes)
5. Over the biscuits, pour the meat and vegetables into the 9×13 pan. Add the remaining half of the biscuits, or all biscuits, to the top (see recipe notes).
6. Bake for 20 minutes, uncovered. Bake for another 10 minutes after adding the cheese.

1. I am using nonstick cooking spray, coat a big skillet. Cook for about 5-7 minutes, stirring regularly, after adding the lean ground beef and onion salt. Crumble the meat with a fork.
2. Add the Worcestershire sauce and the garlic that has been mined. Stir in the garlic until it is completely integrated. Cook until the meat is no longer pink. Allow cooling after removing from the heat.
3. Measure out 4 ounces of ground beef and divide evenly among the salads using a food scale. Distribute the romaine and tomatoes among the four portions evenly.
4. To make 1 serving, combine the following ingredients in a mixing bowl. Place 4 ounces of meat, 1/4 cup cheese, tomatoes, 2 tablespoons of dressing, and sliced pickles on top of leaves.

Directions for Dressing:

1. Whisk together the light mayonnaise, white vinegar, fat plain or Greek yoghurt, no added sugar ketchup, salt, water, sweet pickle relish, minced white onion, and sugar in a small bowl or food processor. Fill an airtight jar halfway with the mixture. Refrigerate the dressing for at least 30 minutes.
2. Makes 4 generous servings (To serve, place 4 ounces of meat on top of lettuce, 1/4 cup cheese, tomatoes, 2 tablespoons dressing, and chopped pickles on top.)

Per serving*, 4-7 PersonalPointsTM

*This number represents the PersonalPointsTM range. The points will change depending on your strategy.

1. Brown the ground beef and onion in a large skillet until done.
2. Add the black beans, corn, chiles, and tomatoes and mix well. Reduce heat to low and cook for 10 minutes. Stir once in a while.
3. Add the sour cream and mix well. Cook for another 10 minutes. Stir once in a while.
4. Serve with a sprinkling of cheese on top.

1. Preheat the oven to 375 degrees Fahrenheit. Set aside a 9×13 baking dish lightly sprayed with cooking spray.
2. In a large mixing bowl, toss the shredded potatoes with 2 tablespoons of the oil. Stir in the salt and pepper until all ingredients are completely combined. Transfer the potatoes to the baking dish and press them down to make a “crust” along the bottom of the pan, partially up the sides and across the surface. Preheat the oven to 350°F and bake the dish for 35 minutes.
3. While the potatoes are baking, melt the butter in a medium saucepan over medium-low heat. Whisk in the flour a little at a time until it’s completely incorporated with the butter. Whisk the milk into the flour mixture a little until smooth and well blended. Increase the heat to medium for a few minutes to warm the milk. Whisk together the shredded cheese and the remaining ingredients. Continue to cook, occasionally stirring, for another 3-5 minutes, or until the cheese has melted into the sauce. At the same time, completing step 4, set aside to thicken.
4. In a skillet, heat the remaining teaspoon of oil over medium heat. Cook for a few minutes until the onion and bell pepper are softened. Continue to cook the ground beef, breaking it up into small pieces with a frying spoon until it is cooked through. Stir in the Cajun or blackened spice until everything is fully mixed.
5. Remove the potatoes from the oven when they are done (edges will be brown). Fill the potato crust with the meat mixture and smooth it out evenly. Return the dish to the oven for another 15-20 minutes to bake the cheese sauce on top of the meat.

1. Preheat oven to 375 degrees Fahrenheit. I am using a nonstick spray, coat a 2-quart casserole dish.
2. To start, put the oil in a big skillet and heat it to medium-high heat. Cook occasionally, turning until the onion, zucchini, garlic, and red pepper flakes are cooked for about 5 minutes. Place the vegetables in a mixing basin and put them aside. Cook the beef in the pan for 8 to 10 minutes, breaking it up with a spatula as it cooks. Any collected oil should be drained and discarded.
3. Any collected oil should be drained and discarded.
4. Mix the cooked vegetables, penne, and sauce in the pan. Fill the prepared casserole dish halfway with the spaghetti mixture. Cheese should be sprinkled on top.
5. Bake for 20 to 25 minutes, or until the cheese has melted and the filling is hot and bubbling. Fresh basil leaves can be used as a finishing touch.

1. Brown the ground beef in a big, heavy soup saucepan. Add a little salt and pepper to taste. Add minced garlic and onion powder after the beef is about halfway cooked. Remove from pot and drain on a dish lined with paper towels once brown.
2. Toss in the tomatoes and stir to combine. To easily break tomatoes apart into bite-sized pieces, use a spatula (unless they are already pre-diced).
3. Return the meat to the saucepan and the rest of the ingredients (excluding the noodles). Cover and bring to a boil.
4. When the water is boiling, add the uncooked pasta and cook for 10-15 minutes, or until the pasta is done. The soup is ready when the noodles are done.
5. Remove bay leaf and season to taste with salt and pepper. Enjoy!

1. A nonstick skillet should be used to cook the ground beef, and any excess fat should be drained before serving.
2. They are preparing the vegetables while the ground beef cooks is a good idea, too—potatoes, onion, carrot, and celery.
3. Cooked beef, vegetables, seasonings and herbs such as parsley and basil should be placed in a slow-cooker. Simmer on low for six hours with the chicken stock.
4. Mix the waters and cornstarch in a small bowl. Slow cooker: Add it to the crockpot along with the milk and cheese. Add additional 30 minutes to the cooking time.
5. Incorporate your favourite hamburger toppings into your meal.
6. 1 cup is the recommended serving size.

Insanely easy to use

1. Instant Pot’s sauté mode can be used to brown the ground beef.
2. Pour in the paprika and garlic powder and the onions. Stir it up a bit.
3. This is followed by a layer of pasta covered in beef broth and tomato sauce.
4. Pressure valve sealing must be activated. For the 3-minute high-pressure cooking time, they were using a manual preset. Using a quick-release valve, let go of the pressure.
5. Turn off the Instant Pot by removing the lid. Add the optional Greek yoghurt and mix thoroughly when the cheese has melted.

Top of Stove

1. Cook the ground beef in a large skillet when it is no longer pink.
2. Add the garlic powder, paprika, onions, and green chillies to the mixture.
3. Pasta and tomato sauce should be added to a skillet. Make sure the pasta is not submerged in the water.
4. Heat to a simmer and then turn the heat down to medium-low.
5. Cook the pasta until al dente, about 10 to 15 minutes. Re-stir is as necessary.
6. After removing the cover, the (optional) Greek yoghurt and cheese can be added. Toss until all the cheese is incorporated. Serve with a garnish.

Slow Cooker

1. Cook the ground beef in a large pan over medium-high heat, then transfer to a slow cooker with the remaining ingredients.
2. Noodles, beef broth, tomato sauce, paprika, green chillies, and other seasonings are excellent additions.
3. It’s best to use a low-heat setting, which can be done in a slow-cooker for up to five hours.
4. Add in the Greek yoghurt and cheese (optional).

1. The oven should be preheated to 350°F. Set a foil-lined baking sheet aside.
2. Ground beef should be added to a large mixing basin.
3. A blender or food processor is all that’s needed to make bread crumbs. Make crumbs out of the bread by pulverising it in a food processor.
4. Salt and pepper to taste. Combine bread crumbs and onion in the meat mixture. Add egg whites. Combine ketchup. Combine all of the ingredients in a large bowl by hand.
5. Freely shape the meat mixture into a loaf by hand on the baking pan. Ideally, it should be 12″ x 4.”
6. Mix the topping ingredients in a small bowl. Spread evenly over the meatloaf’s surface.
7. 55 minutes in the oven should do it. Before slicing, remove from the oven and cool for at least 10 minutes. Slice into 10 equal pieces.
8. This recipe yields a total of five portions. Two slices per serving.