cheesy beefy supreme wrap (hungry-girl.com)

from Hungry-Girl

1/2 c. frozen ground-beef style soy crumbles (we used lean ground beef, browned and drained)
1/2 wedge The Laughing Cow Light Original Swiss Cheese
1/2 t. dry taco seasoning mix
1 t. taco sauce
1 burrito-sized flour tortilla (she suggests about 110 calories per tortilla)
1/3 c. shredded cheddar cheese (she suggests fat-free)
1 T. sour cream (she suggests fat-free)

Place soy crumbles/browned ground beef, cheese wedge half, and taco seasoning in a micro-safe bowl, breaking cheese into pieces as you add it. micro 1 min. add taco sauce, mix well. set aside.

lay tortilla flat on micro-safe plate, and warm it in micro for about 10 sec. place soy/meat mixture in center of tortilla and top w/ shredded cheese.

return plate to micro, tortilla unfolded, and cook about 40 sec until cheese begins to melt. top cheese w/ sour cream. wrap tortilla up and place seam side down, continue heating 30 sec. (1 serving)

beef penne pasta

a long standing fave

(we 1/2 this recipe--unless, of course, we're sharing!)

1 lb prepared penne pasta
8 oz lean ground beef (we use 1/2 pound)
1 small onion, chopped
2c. water
2 x 6oz can italian tomato paste
1/3 c. red wine or water
1T. beef bouillon
2c. shredded monterey jack cheese

directions:
1. Preheat oven to 350.
2. Prepare pasta. Meanwhile, brown beef and onion in large saucepan. Drain. return to pan.
3. Add water/wine, tomato paste, and bouillon. Stir occasionally over med heat for about 10-15 min.
4. In 9x13 pan (or 8x8 if halving), layer: 1/3 pasta, 1/3 sauce, 1/3 cheese and repeat until done.
5. Bake 20-25 min until heated through and cheese is melty.

Serve with a salad for a complete meal!