2 Tbsp. Olive oil
1/2 med. Onion, diced
1 can rotel
1 cup (1/2 lb.) cheese, grated
1 cup cream
salt
garlic salt
chile powder
1 Tbsp. flour
Saute onions in olive oil in a medium size sauce pan until limp but not brown. Turn heat to low; add rotel, cream, and cheese. Add flour to thicken. Add spices to taste. Stir until cheese is melted.
Serves 4
Est. preparation time: 10 mins
Est. cooking time: 3 hrs, 40 mins
Ingredients:
2/3 cup water (70-80 degrees)
2 teaspoons softened butter\margarine
1 garlic clove, minced
2 cups bread flour
1 tablespoon sugar
1 teaspoon salt
1/4 teaspoon dried rosemary, crushed
1/8 teaspoon dried thyme
1/8 teaspoon dried basil
1 3/4 teaspoons active dry yeast
Directions:
In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting.
Serves 8
Est. preparation time: 10 mins
Est. cooking time: 3 hrs, 10 mins
11 oz warm water
1 tsp lemon juice
1 1/4 Tbsp oil
1/3 cup sugar
1 1/2 tsp salt
2 Tbsp powdered milk
4 cups bread flour
2 tsp yeast
Add ingredients according to bread machine instructions. Set bread machine on normal bread setting. Makes 2 lb loaf.
3/4 cup water
3/8 cup milk
2 1/2 T honey
2 1/2 T oil
1/4 cup powdered milk
1 1/2 tsp salt
1 1/2 T sugar
2 T wheat germ
2 cups wheat flour
1 1/2 cups white flour
1 pkg or 1 T yeast
________________
after the beep add 1/3 cup sunflower seeds
I used the regular cycle to cook it.
1 egg plus enough water to equal 1 cup
1/3 cup honey
3 Tablespoons butter or margarine, softened
3 cups bread flour
1/2 cup cornmeal
2 Tablespoons dry milk
1 teaspoon salt
1 1/4 teaspoons bread machine yeast
Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Select Basic/White cycle. Use Medium or Light crust color. Do not use Delay cycle.
1 1/4 cups water
2 Tablespoons butter or margarine, softened
1 1/3 cups bread flour
1 1/3 cups whole wheat flour
1 cup 7-grain or multigrain hot cereal (uncooked)
3 Tablespoons packed brown sugar
1 1/4 teaspoons salt
2 1/2 teaspoons bread machine yeast
Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Select Basic/White cycle. Use Medium or Light crust color. Note: You'll find 7-grain cereal in the hot-cereal section of your supermarket.
1 cup shortening
3/4 cup sugar
1 T salt
1 cup all bran
Pour 1 cup boiling water over this and let cool.
When cool, add 2 eggs and 2 pkgs yeast which have been dissolved in 1 cup of warm water. Stir in 6 cups flour.
Let rise until double (about 2 hours).
Roll out and cut like biscuits. If you want to freeze them, do it at this point.*
Put in pan and let rise again.
Bake at 400 deg about 10 minutes.
Makes about 3 dozen.
* To defrost frozen rolls, place them on a tray dusted with flour and cover them with lightly greased plastic. The frozen rolls will take a day to thaw in the refrigerator, or several hours at room temperature. Put the rolls in a warm, draft-free place to let them fully rise before baking them. Bread dough will keep in the freezer for up to a month.
4 T. margarine
1 8 1/4 oz can cream style corn
2 C. bisquick
Melt butter in 15 1/2 x 10 1/2 x 1 inch pan. In mixing bowl, combine biscuit mix and corn. Stir till soft dough is formed. Knead about 15 strokes on lightly floured surface. Roll to 6 x 10 rectangle. Cut into 1 x 3 inch strips. Roll in melted butter in pan and arrange in single layer. Bake in hot oven (450 deg) 10-12 minutes.
Makes 20 bite sized cornsticks.
1/2 c. butter
1 c. sugar
2 eggs
3 bananas (very ripe) mashed
1/2 c. chopped nuts
2 c. sifted flour
1 tsp. soda
1/4 tsp salt
Cream butter & sugar. Add unbeaten eggs, flour, soda, salt, bananas and nuts.
Grease and flour loaf pan. Bake at 350 deg 1 hour.
Prep time: 20 mins
Cook time: 50 mins
Ingredients:
1 (16-oz.) package angel food cake mix
1 (5.1-oz.) package instant vanilla pudding mix
3 cups 2% milk
1/2 cup TASTER'S CHOICE(r) 100% Pure Instant Coffee
1 (8-oz.) container of non-dairy whipped topping
Directions:
Prepare angel food cake mix according to package directions.
While cake cools, prepare vanilla pudding, using milk.
Cut cake into 24 equal slices. Place half of them in a shallow rimmed serving dish. Drizzle with half the coffee. Spread half the pudding over cake. Cover with remaining slices of cake. Drizzle remaining coffee on top. Top with remaining pudding and garnish with whipped topping. Chill until served.
Serves 12
Serves 10-14
cake:
1 cup coconut
1 cup chopped pecans
18 1/2 ounce German chocolate cake mix
3 large eggs
1 1/4 cups milk
1/4 cup vegetable oil
topping:
8 ounce package cream cheese
1/2 cup butter or margarine
1 pound powdered sugar
Grease 13x9x2 pan. Line with wax paper and grease wax paper. Sprinkle coconut and pecans in bottom of prepared pan. Combine cake mix, milk, eggs and oil.
Mix according to package directions. Spoon batter over
coconut and pecans.
Combine cream cheese and butter in saucepan; cook over low heat until butter melts and mixture is smooth. Stir often. Stir in powdered sugar; spoon mixture evenly over batter. Bake at 350 degrees for 40-45 minutes. Cool in pan for 10 minutes. Invert cake onto a serving platter. Remove and
discard wax paper.
1 chocolate cake mix made according to package directions (Swiss chocolate is good, can use milk instead of water)
First icing:
1 cup sugar
1 cup evaporated milk
24 large marshmallows (or 2 1/2 cups miniature)
1 7-oz package of coconut
Mix sugar, milk and marshmallows in a medium sauce pan and
bring to a boil. Add coconut and pour over cake while cake
is still hot.
Second icing:
1 stick margarine
12 oz package semi-sweet chocolate chips
1 cup nuts (We use pecans because we have them. Almonds
would be ok. Sometimes I toast the nuts by putting them on
a cookie sheet in the oven when I'm cooking the cake. It
takes about 10 minutes. They should be stirred once or
twice.)
Melt margarine and chips. Add nuts and spread on cake.
1/2 cup margarine (softened)
1 pkg yellow cake mix
1/2 cup coconut
1 can pie sliced apples, drained OR 2 1/2 cups sliced apples
1/2 cup sugar
1 tsp cinnamon
1 cup sour cream
1 egg
2 Tbsp milk
Heat oven to 350 deg. Cut butter into cake mix (dry) until crumbly. Mix in coconut. Pat mixture lightly into ungreased 9 x 13 x 2 pan. Bake 10 min.
Arrange apple slices on warm crust. Mix cinnamon & sugar; sprinkle on apples. Blend sour cream & egg & milk. Drizzle over apples.
Bake 25 min or until edges are light brown. Serve warm.
PEAR KUCHEN -- Substitute 2 16-oz cans sliced pears, drained & 1 pkg chocolate cake mix.
PEACH KUCHEN -- Substitute 1 can (19 oz) sliced peaches & 1 pkg white cake mix.
CRANBERRY KUCHEN -- Substitute 12-oz bag of cranberries.
1 cup butter
3 cups sugar
3 cups flour
1 cup buttermilk or sour cream
1/4 tsp soda
6 eggs (separated)
1 tsp. lemon extract
1 tsp vanilla extract
Spray tube pan or bundt pan with Baker's joy. Separate eggs. Beat whits until stiff; set aside. Cream butter & sugar until smooth. Add egg yolks and continue beating. Mix soda into flour. Add flour alternately w/buttermilk or sour cream. Continue beating. Add extracts and mix in. Fold in egg whites.
Slow oven -- 325 degrees approx 1 hour 15 minutes
1/2 cup water
2 cups sugar
Pinch of salt
1 (7 oz) jar marshmallow cream
1/4 cup chopped nuts
Combine water, sugar and salt
Bring to a rolling boil and boil for two minutes only.
Place marshmallow cream in large bowl and pour hot syrup into marshmallow. Stir until candy loses its gloss. Add nuts.
Drop from spoon onto waxed paper.
Empty contents of jar into medium bowl. Stir in 1 stick butter or margarine, melted; 1 large egg and 1 teaspoon vanilla (substitute 1 teaspoon almond extract in cookies containing almonds) and mix until well combined. Shape into 1-inch balls. Place on baking sheets coated with cooking spray. Bake at 375 degrees for 10-12 minutes or until cookies are light golden brown. Makes 30.
1 pkg (18 1/2 oz) cake mix of choice
2 eggs
1/4 cup oil
1/2 to 1 tsp flavoring extract (opt)
1 cop chocolate chips, chopped nuts, raisins, etc. (opt)
Preheat oven to 375 degrees.
Combine half of mix with eggs, oil and extract until smooth. (Flavorings may amplify or complement the flavor of the mix.)
Stir in remainder of mix plus any additions such as chips or nuts.
Drop dough by teaspoonsful, about two inches apart, on ungreased cookie sheet.
Bake about 10-12 minutes. Centers will be soft.
Allow to cool slightly before removing from cookie sheet.
Makes about three dozen 2 1/2 inch cookies.
Cream together:
1 cup butter
1 cup sugar
1 cup brown sugar
Add:
2 eggs
1 tsp vanilla
Mix together:
2 cups flour
2 1/2 cups oatmeal, ground fine
1/2 tsp salt
1 tsp baking powder
1 tsp soda
Mix all ingredients together.
Add:
12 ounces chocolate chips
4 oz Hersheys Bar (grated)
1-1/2 cups chopped nuts
Bake on ungreased cookie sheet.
Make golf-ball size cookies, place 2" apart. Bake at 350 deg for 8 minutes. Makes 60 cookies.
CREAM TOGETHER:
1/2 cup butter
1 cup sugar
BLEND IN:
1 med whole egg or 2 small egg yolks
SIFT TOGETHER AND ADD TO MIXTURE:
1/2 tsp salt
2 tsp baking powder
2 cups flour
BLEND INTO MIXTURE:
1 tsp vanilla
Bake at 375 deg 6-8 minutes.
For extras sparkle and color, glaze your cookies, using this simple recipe:
Blend together 3/4 cup sifted confectioners sugar and 3 to 4 tsp water. Follow package direction on food coloring for desired color. While cookies are still warm, brush with glaze.
1 cup soft shortening
2 tsp cream of tartar
1-1/2 cups sugar
1 tsp soda
2 eggs
1/4 tsp salt
2-3/4 cups flour
Combine all ingredients. Form into balls. Roll balls in cinnamon mixture (2 T sugar, 2 T cinnamon)
Place on ungreased cookie sheet 2" apart (do not flatten).
Bake 8-10 minutes at 375 degrees.
Ready when light brown but still soft. Make 5 dozen.
Ingredients:
1 brick of white almond bark (24oz)
3/4 cup of your favorite Extra Crispy Peanut Butter
1 package Butterscotch Chips
1 Cup small marshmallows (more or less)
1 jar of Dry Roasted Peanuts (8oz)
1/2 cup shredded coconut (optional)
roughly 3 cups of Rice Crispies
Put almond bark and peanut butter in a mixing bowl. Melt the almond bark and peanut butter together in the microwave -- stir every 2 or 3 minutes (depending on microwave) -- keep the almond bark from burning. Stir until the almond bark is melted and the mix is fairly runny.
Add the butterscotch chips and stir until they are melted. Microwave again if you have to get them to melt.
(Optional) - add coconut and stir
Add peanuts and sprinkle in marshmallows while stirring
While mixing, thicken the mix with Rice Crispies
Lay out a sheet of wax paper and spoon the cookies out to any size you want. Let them cool and harden, then eat about 50 of them.
Makes approx 6 dozen
1 Oreo cookie pie crust
1 1/4 cup skim milk
2 t. instant coffee
1 8 oz. tub fat free Cool Whip
1 package instant chocolate pudding mix (6 serving size)
Mix pudding mix, cold milk, and coffee for 1 1/2 minute with whisk in medium bowl. Stir in Cool Whip. Put mixture in Oreo pie crust and put in freezer for as long as you can stand the wait.
Prep time: 15 mins
Cook time: 20 mins
Ingredients:
1/4 cup water
1/4 cup sugar
3/4 cup red wine
2 teaspoons orange zest
6 black peppercorns
1 cinnamon stick
2 pears, stemmed, halved and seeded
1/2 teaspoon vanilla extract
Directions:
In a large saucepan, combine water, sugar, wine, orange zest, peppercorns and cinnamon. Mix well and bring to a boil over medium-high heat.
Add pear halves to the saucepan and lower heat to a low simmer. Cover and cook until pears are tender, about 10 minutes.
Place pears in serving bowls with a slotted spoon. Strain liquid and place back in saucepan; bring to a boil over high heat. Boil until reduced by half and syrupy, about 10 minutes. Let cool to room temperature; add vanilla and pour over pears.
Serve with vanilla ice cream, if desired.
Serves 4
Estimated Times: Est. preparation time: 5 mins
Est. cooking time: 5 mins
Ingredients
8 cups apple cider
2 cups pineapple juice
1 1/2 cups orange juice
1/2 cup lemon juice
1 cup sugar
2 cinnamon sticks
1 teaspoon whole clove
Directions
Combine apple cider, pineapple juice, orange juice, lemon juice, sugar, cinnamon sticks, and whole cloves. Bring to a boil in a saucepan. Strain before serving.
Servings: 16
1 (6 oz) orange juice, undiluted 1 cup milk
1 cup water
1/2 cup sugar
1 tsp vanilla
Mix in blender with 12 large ice cubes (2 cups crushed ice) for 30 seconds or until blended.
Serves 4
Est. preparation time: 10 mins
Est. cooking time: 20 mins
Ingredients:
1 pound ground beef
1 clove garlic
1/4 cup milk
1/4 cup chopped onion
1 can mushroom soup
1/2 cup sour cream
4 srvgs egg noodles or rice
Directions:
Brown meat, onion and garlic; drain off fat.
Blend soup and milk; add to meat and heat well.
Reduce heat and blend in sour cream.
Serve on noodles or rice.
Serves 4
Est. preparation time: 10 mins
Est. cooking time: 10 mins
Ingredients:
1 pound lean ground beef
1 onion, chopped
1 chipotle peppers w/ adobo
1 can rotel tomatoes (10 oz)
2 cans drained kidney beans (15 oz)
1 can tomato sauce (15 oz)
1 tablespoon salt (to taste)
2 tablespoons ground cumin
3/4 teaspoon garlic powder
1 teaspoon chili powder
1 tablespoon hot pepper sauce
1/4 cup cheddar cheese, shredded
Directions:
In a large saute pan, brown ground beef with onion, chipotle peppers and 3 tablespoons of the adobo sauce; drain well. More chipotle peppers can be used for a spicier chili.
In a large stock pot, combine beef mixture, stewed tomatoes, kidney beans (drained and rinsed), tomato sauce, salt to taste, ground cumin, garlic powder and chili powder. At this point, adjust to taste with hot pepper sauce. Heat through and serve garnished with Cheddar cheese.
Serves 6
Est. preparation time: 10 mins
Est. cooking time: 2 hrs
Ingredients:
1 pound lean hamburger meat
1 large yellow onion
1 large bell pepper
1 can veg-all mixed vegetables
1 can 42 oz vegetable juice
1/2 teaspoon garlic powder
1 tablespoon a-1 steak sauce
1 tablespoon diced parsley
Directions:
In a dutch oven or soup pot, brown hamburger meat. Drain and set aside. Chop onion and pepper, brown slightly in pan hamburger was cooked in. When browned, add all other ingredients and meat. Simmer slowly for 2 hours (4-8 hours in a crockpot on low). Add salt and pepper to taste. (35 minutes @ 375 degrees in microwave convection oven).
Serves 8
Est. preparation time: 12 hrs
Est. cooking time: 2 hrs, 30 mins
Ingredients:
1/2 pound dry pinto beans
1 tablespoon oil
3 tablespoons chili powder
2 pounds ground beef
2 green bell peppers, chopped
2 onions, chopped
2 garlic cloves, crushed
1/3 cup chili powder
1 tablespoon salt
1 teaspoon sugar
1 teaspoon cumin seed
16 ounces whole tomatoes
1 red chili pepper
Directions:
Sort dry pinto beans, place in a kettle, cover with water, and soak overnight.
To the beans, add oil and chili powder. Cover and simmer for 1 hour, or until tender, adding water if necessary.
In a skillet on medium heat, combine ground beef, chopped green bell peppers, chopped onions, and crushed garlic cloves. Cook until the beef is browned, stirring to crumble; drain. Stir into the meat, chili powder, salt, sugar, cumin seed, and whole tomatoes; cover and simmer for 1 hour and 15 minutes.
Add the meat mixture to the pinto beans in the kettle. Add red chili pepper. Continue cooking for 15 minutes. Remove the red chili pepper before serving.
Serves 4
Est. preparation time: 15 mins
Est. cooking time: 35 mins
Ingredients:
1 pound ground beef
1 can cream of chicken soup
1 can tomato sauce
2 jalapeno peppers
8 torn flour tortillas
1 small onion
1 can cream of mushroom soup
1 teaspoon chili powder
1/2 teaspoon garlic powder
6 ounces water or milk
3/4 cup shredded cheese
Directions:
Brown beef; brown onion. Add remaining ingredients. Bake 30-35 minutes at 350 degrees.
1 (8 oz) can crescent rolls
1 lb ground beef
1 (17 oz) can refried beans
1/2 cup chopped onion
1 pkg taco or chili seasoning mix
1 cup (4 oz) shredded Monterey Jack cheese
Preheat oven to 375 deg. Brown ground beef with onion. Add seasoning mix. Stir in refried beans.
Separate crescent dough into 2 rectangles. Place in ungreased 13 x 9 inch pan. Press to seal perforations.
Spoon meat mixture over crust. Top with cheese. Bake 25-30 minutes until golden brown.
1/2 large onion, chopped
1/4 tsp salt
1/2 lb ground beef
dash pepper
1 can (15 1/2 oz) chili, without beans
1/2 lb cheese, grated
tortillas
Heat oven to 350 degrees. Saute' 2 Tbsp onion and ground beef in a little hot fat. Add chili, salt and pepper. Simmer, covered, 10 minutes. Brush tortillas on both sides with melted butter. Place 1 Tbsp chili mixture, 1 tsp onion and 1 tsp grated cheese in the center of each tortilla; roll up. Place filled tortillas in baking dish. Spoon remaining chili mixture over rolled tortillas, being careful to cover each tortilla to keep it soft. Sprinkle remaining chopped onion and cheese over chili. Bake, uncovered, 15 minutes.
TORTILLAS:
Mix 1 cup Bisquick and 1/4 cup water. Knead 1 minute on board dusted with corn meal. Make 8 balls; flatten each ball into a 5" circle. Bake on ungreased griddle until browned on both sides. Keep soft between towels.
Serves 10
Est. preparation time: 12 mins
Est. cooking time: 20 mins
Ingredients:
1 recipe meatballs, (recipe follows)
1 1/2 pounds ground beef
1/2 cup chopped onions
1/2 cup plain bread crumbs
1/2 cup water
1 large egg, lightly beaten
2 tablespoons dry instant nonfat dry milk
1 teaspoon garlic salt
1/4 teaspoon ground nutmeg
1 recipe gravy
1/2 cup vegetable oil
1/2 cup all-purpose flour
2 1/2 cups beef broth
1 cup NESTLÉ(r) CARNATION(r) Evaporated Milk
1/4 teaspoon dried dill weed
1/4 teaspoon ground black pepper
10 (1-pound) cups dry noodles, cooked and drained
Directions:
FOR MEATBALLS PREHEAT oven to 350° F.
MIX all meatball ingredients lightly but thoroughly in medium bowl. Shape into 2-inch balls. Place in jelly-roll pan.
BAKE for 20 to 25 minutes or until no longer pink. Drain; reserve fat drippings. Keep meatballs warm.
FOR GRAVY
COMBINE 1/2 cup fat drippings from meatballs (adding vegetable oil to make 1/2 cup) and flour in large saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil for 1 to 2 minutes. Stir in broth, evaporated milk, dill and pepper. Cook, stirring constantly, until mixture comes to a boil and thickens slightly. Add meatballs to sauce; stir. Serve over noodles.
1 16-oz can refried beans
1 4.5-oz can chopped green chiles, drained
12 tostada shells
1 lb lean ground beef
1 16-oz jar salsa
1 1/2 cups shredded lettuce
3 oz (3/4 cup) shredded Cheddar cheese
3/4 cup diced tomato
Heat oven to 375. In medium bowl, combine beans and chiles; mix well. Spread 2-3 Tbsp bean mixture on each tostada shell; place on ungreased large cookie sheet. Bake at 375 for 5-7 minutes or until hot.
Meanwhile, brown ground beef in large skillet over medium heat until thoroughly cooked, stirring frequently. Drain. Stir in 1 1/2 cups of the salsa. Cook for 2-3 minutes or until thoroughly heated.
Serve tostada shells topped with hot beef mixture, shredded lettuce, cheese, tomato and remaining salsa.
Serves 4
Prep & Cook: 30 min
Beef Mixture
1 lb ground beef round
1 can 14.5 oz zesty diced tomatoes, undrained
1 1/2 tsp bottled minced garlic
1 tsp Caribbean jerk seasoning
salt & pepper to taste
Potatoes
2 large (8-10 oz each) unpeeled baking potatoes, such as russets, scrubbed
3/4 tsp Caribbean jerk seasoning
Topping
1/2 cup plain lowfat yogurt
3/4 tsp bottled minced garlic
1/2 tsp Caribbean jerk seasoning
Garnish
cilantro sprigs
Beef Mixture: Brown beef in a large nonstick skillet over medium heat, breaking clumps into small crumbles, 8-10 minutes until meat is no longer pink. Drain off any fat.
Set aside 1 Tbsp diced tomatoes. Stir remaining tomatoes, the garlic and jerk seasoning into the beef. Bring to a boil, reduce heat, cover and simmer 8 minutes, stirring occasionally. Uncover, and, stirring occasionally, simmer 7 minutes to reduce liquid in pan.
Potatoes: Meanwhile heat broiler and have ready a nonstick rimmed baking sheet. Cut potatoes lengthwise in 1/4 in-thick slices; pierce each slice in several places with a fork. Dip slices in cold water, place in a single layer on baking sheet and sprinkle evenly with jerk seasoning.
Broil 3-6 in. from heat source, turning slices over once, 10-12 minutes or until potatoes are tender and lightly browned.
Combine Topping ingredients and reserved 1 Tbsp diced tomatoes in a small bowl. Spoon beef mixture over potatoes, serve with topping and garnish with cilantro.
Serves 6
Patties:
1 lb extra-lean ground beef
1/2 cup unseasoned dry bread crumbs
1/2 cup milk
1 egg white
1/4 cup finely chopped onion
1 tsp Worcestershire sauce
1/4 tsp salt
1/4 tsp pepper
Gravy:
3/4 cup beef broth
1/4 cup dry red wine or beef broth
1 Tbsp cornstarch
1/4 tsp dried thyme leaves
1 2.5-oz can sliced mushrooms, drained
In medium bowl, combine all patty ingredients; mix gently. Mixture will be moist. Shape into 6 oval patties, about 3/4 inch thick.
Spray large nonstick skillet with nonstick cooking spray. Heat over medium heat until hot. Add patties; cook 3 minutes on each side or until browned. Remove patties from skillet; drain, if necessary.
In small bowl, combine broth, wine, cornstarch and thyme; blend well. Pour into same skillet. Cook over low heat until mixture boils and thickens, stirring constantly. Stir in mushrooms. Return patties to skillet. Cover; simmer about 15 minutes or until patties are no longer pink in center.
200 calories, 10 fat g
Serves 4
1 lb lean ground beef
6 Tbsp salsa
2 Tbsp taco seasoning mix (from 1.25 oz pkg)
4 burger buns, split
4 (1-oz) slices hot pepper Mont Jack cheese
Heat grill. In medium bowl, combine ground beef, 2 Tbsp of the salsa and the taco seasoning mix; mix well. Shape mixture into 4 patties, 1/2 inch thick.
When ready to grill, place patties on gas grill over medium heat or on charcoal grill 4-6 inches from medium coals. Cook 11-13 minutes or until patties are thoroughly cooked, turning once.
Meanwhile, place buns, cut side down, on grill. Cook 1-2 minutes or until buns are lightly toasted. Place 1 slice of cheese on each patty; cook an additional 1 minute or until cheese is melted.
Place patties on bottom halves of buns. Top each with 1 Tbsp salsa and top half of bun.
460 calories, 26 fat g
Serves 4
1 lb lean ground beef
1 16-oz jar salsa
1 11-oz can whole corn with red & green peppers
4 6-in soft corn tortillas, halved, cut crosswise into 1/2 inch strips
4 oz (1 cup) shredded Mont Jack cheese
2 T chopped cilantro (opt)
Brown ground beef in large skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain.
Add salsa, corn and tortilla strips; mix well. Reduce heat to medium; cover and cook 10-16 minutes or until tortilla strips are tender, stirring occasionally. If mixture seems dry, add 2-3 T water.
Sprinkle with cheese. Cover; cook an additional 5 minutes or until cheese is melted. Sprinkle with cilantro.
480 calories; 25 g fat
Serves 6
Est. preparation time: 10 mins
Est. cooking time: 40 mins
Ingredients:
5 ounces chow mein noodles
2 6-oz. cans tuna, drained, water-packed
1 10 3/4-oz. can cream of mushroom soup
1 cup finely chopped celery
1/4 cup water
4 ounces cashews
1/4 cup finely chopped onion
Directions:
Preheat oven to 325°F.
Reserve half cup of chow mein noodles; set aside.
Combine remaining noodles with tuna, soup, celery, water, cashews and onion in a large bowl. Pour into a 1 1/2quart baking dish. Top with reserved noodles; cover.
Bake at 325 degree oven 40 minutes. Serve bubbling hot.
Serves 4
Est. preparation time: 18 mins
Est. cooking time: 20 mins
Ingredients:
8 ounces mostaccioli (penne pasta)
2 cups sliced zucchini
1/2 cup sliced green onion
4 teaspoons cornstarch
1/4 teaspoon dried basil, crushed
1/4 teaspoon dried marjoram, crushed
13 ounces evaporated skim milk
5 ounces fully cooked ham strips
1 1/4 teaspoons pepper
Directions:
Cook pasta according to package directions. Drain well. Set aside.
In a medium saucepan combine zucchini, onion, and 1/4 cup water. Bring to boiling. Reduce heat. Simmer, covered, for 4-5 minutes or until vegetables are crisp-tender. Drain well. Return to saucepan.
Meanwhile, for sauce, in a small saucepan combine cornstarch, basil, majoram, a little of the evaporated milk, and pepper. Stir in remaining milk all at once. Cook and stir until thickened and bubbly. Stir sauce, ham, and pasta into vegetables. Heat through.
Serves 6
Est. preparation time: 20 mins
Est. cooking time: 45 mins
Ingredients:
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon dried thyme
1 teaspoon crushed dried oregano
2 bay leaves
1/4 cup olive oil
3 stalk celery, diced
1 onion, peeled and diced
1 green bell pepper, seeded and diced
1/2 pound smoked ham, diced
1/2 pound smoked sausage, diced
1 1/2 cups long-grain rice
1 (14.5-oz.) can diced tomatoes
1 (14.5-oz.) can chicken stock
1 pound large shrimp, peeled and deveined
Directions:
Combine garlic powder, salt, pepper, cayenne pepper, thyme, oregano and bay leaves in a small bowl; set aside.
Heat oil over medium-high heat in a large pot. Saut� celery, onion, green bell pepper and mixed spices until tender and fragrant, about 5 minutes. Add ham and sausage and continue cooking 4 more minutes. Stir in rice until evenly coated. Add tomatoes (undrained) and stock and bring to a boil, cover and reduce to a simmer. Gently simmer until most of the liquid is absorbed, about 25 minutes.
Stir in shrimp and allow to cook 5 more minutes, until pink. Scoop into large bowls and serve.
Thinly sliced ham and/or thinly sliced turkey
Sliced cheese (Swiss, American, cheddar)
Buns
Spread:
1/2 cup margarine
1/4 cup mustard
1/4 cup chopped onions
1 Tbsp poppy seed
1/8 tsp accent
Spread buns with spread. Place meat and cheese on bun. Wrap in foil and heat in 400 degree oven about 15 minutes.
5 servings
6 oz (2 cups) uncooked bow tie pasta (farfalle)
2 cups frozen broccoli florets
1 (10-oz) container refrigerated Alfredo sauce
2 cups (about 3/4 lb) diced cooked ham
1 (4 oz) can mushroom pieces and stems, drained
Cook pasta to desired done-ness as directed on package, adding broccoli during last 3 minutes of cooking time. Drain; return to saucepan.
Add alfredo sauce, ham and mushrooms; cook over medium-low heat until thoroughly heated, stirring occasionally.
410 calories; 22 fat g
4 servings
1 7.8-oz pkg au gratin potato mix
1 1/2 cups diced cooked ham
1/2 cup shredded carrot
1/4 tsp pepper
3 cups water
2 cups milk
1/4 cup chopped fresh parsley
In large saucepan, combine potato slices, contents of sauce mix packet from potatoes, ham, carrot, pepper, water and milk. Bring to a boil
Reduce heat to medium; cook 15 minutes or until potatoes are tender. Do not drain. Stir in parsley.
340 calories; 7 g fat
4 servings
8 oz (about 2.5 cups) uncooked penne
1 Tbsp margarine or butter
1 cup frozen whole kernel corn
1/2 cup sliced green onions
6 oz cooked ham, cut into 1.5x.25x.25-inch julienne strips
4 italian plum tomatoes, quartered, sliced (2 cups)
1/4 tsp salt
1/8 tsp freshly ground black pepper
1/2 cup half-and-half
1 oz (1/4 cup) fresh Parmesan cheese
Cook penne to desired doneness as directed on package. Drain; cover to keep warm.
Meanwhile, melt margarine in 12-inch nonstick skillet over medium-high heat. Add corn, onions, ham and zucchini; cook and stir 4 to 6 minutes or until vegetables are crisp-tender.
Add cooked penne and all remaining ingredients except cheese. Reduce heat to medium; cook and stir 3-5 minutes or until thoroughly heated. Stir in cheese.
420 calories; 12 g fat
Serves 6
Est. preparation time: 15 mins
Est. cooking time: 1 hr
Est. refrigerating time: 8 hrs
Ingredients:
8 slices white bread, crusts trimmed
12 slices bacon, cooked and crumbled
1 (4-oz.) can sliced mushrooms, drained
2 green onions, thinly sliced
1 1/2 cups shredded cheddar cheese
2 cups 2% milk
4 eggs
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Directions:
Grease an 8-inch square baking dish and line the bottom with half of the bread slices.
Sprinkle bacon, mushrooms and onions over bread. Top with cheese and cover with remaining 4 bread slices.
In a medium bowl whisk together milk, eggs, salt and pepper; pour over bread. Cover. Refrigerate overnight.
Preheat oven to 350°F. Bake casserole, uncovered, for 1 hour or until golden brown and set. Let stand 10 minutes before serving.
Serves 4
Est. preparation time: 10 mins
Est. cooking time: 12 mins
Ingredients:
8 ounces spaghetti pasta
3 cups basil leaves
1 clove garlic, crushed
1/4 cup grated Parmesan cheese
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Directions:
Prepare spaghetti according to package directions. Drain and keep warm.
Place basil into food processor. Add the garlic and blend. Add cheese, oil, salt and pepper, and blend again until it forms a thick paste. Transfer pesto to bowl with spaghetti and mix well with a fork.
Prep time: 8 mins
Cook time: 12 mins
Ingredients:
1 pound vegetables, mixed cut (fresh or frozen)
1 (8-oz.) package BUITONI(r) refrigerated Angel Hair Pasta
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 tablespoon olive oil
1 tablespoon white wine vinegar or cider vinegar
1 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Directions:
Bring a large pot of water to a boil. Add vegetables and cook until almost crisp tender, about 5 minutes. Add pasta and cook and other 5 minutes.
Drain, put back in pot and mix with mozzarella cheese, parmesan cheese, olive oil, vinegar and garlic powder. Season with salt and pepper. Serve immediately.
Serves 4
Est. preparation time: 10 mins
Est. cooking time: 20 mins
Ingredients:
3 cups zucchini squash
1 can corn
1 chipotle pepper
1/4 pound velveeta cheese
Directions:
Peel and slice the squash. Cook in salted water until tender.
Add corn, chopped chipotle pepper (seeded if desired), and velveeta cheese. Stir and cook until cheese melted and mixture is heated through.
Serves 6
Serves 3
Est. preparation time: 15 mins
Est. cooking time: 15 mins
Ingredients:
1 can (14.75) cream-style corn
1 can (11) whole corn w/ pepper
1 teaspoon chopped chipotle chile
1/4 teaspoon adobo sauce
1/8 teaspoon cumin
2 1/4 cups milk
2 tablespoons flour
1/4 teaspoon salt
Directions:
In 2-quart saucepan, combine cream style corn, corn with peppers, chile, adobo sauce and cumin; mix well. Bring to a boil over medium-high heat, stirring frequently. Reduce heat; simmer 5 minutes to blend flavors, stirring frequently.
Meanwhile, in small bowl, combine 1/4 cup of the milk, flour and salt; beat with a wire whisk until smooth.
Stir remaining 2 cups milk into chowder. Add flour mixture; mix well. Cook over medium heat until bubbly and thickened, stirring constantly.
Filling:
200 g ground pork
Cabbage
Nira*: can be substituted by leek or green onion
Leek or Green onion
Garlic
Ginger
Sake*
Soya sauce, salt, and pepper
Sesame oil
Dipping Sauce:
Soya sauce
Vinegar
Filling:
1. Cut some green, outer cabbage leaves, some green onion (or leek), nira, ginger, and garlic in very small pieces. The amount of these ingredients should equal the amount of meat. Do it as you like.
Put some salt on the cabbage, and let it stand for five minutes. Then press the water out of the cabbage pieces.
2. Mix the cabbage, green onion (or leek), nira, ginger, garlic, and the ground pork all together, and add some salt, pepper, soya sauce, sake, and sesame oil. Mix it all very well.
Making and frying the Gyoza:
3. Put some of the filling onto a piece of dough. Remember that the filling should suffice for 30 gyoza pieces.
4. Moisten the edge of the dough with water. Moisten only a semicircle, not all the way around.
5. Close the gyoza. While closing it, fold the edge about 6 times as shown on the image.
6. Put the gyoza on the table as shown in the image.
7. Fry the Gyoza in a little bit of hot oil until the bottom is brownish, then add water so that the gyoza are in the water with about half of their hight.
8. Keep the high heat and wait until all the water has vaporized. Then remove the gyoza from the heat.
9. Dipping sauce: Mix the same amounts of soya sauce and vinegar together.
To boil, add to boiling water and cook for 6 minutes
To steam, arrange one-third of the dumplings in a single layer in a vegetable steamer coated with cooking spray. Steam dumplings, covered, for 15 minutes. Remove from steam, set aside, and keep warm.
Prep time: 15 mins
Cook time: 15 mins
Ingredients
1 (12-oz.) can NESTLÉ(r) CARNATION(r) Evaporated Milk
1 cup crumbled blue cheese
1 (16-oz.) package fusilli or bow-tie pasta, cooked, drained and kept warm
1 1/2 cups frozen peas, thawed
3/4 cup chopped walnuts, toasted
Directions
HEAT evaporated milk in large skillet over medium-high heat, stirring frequently, until hot. Stir in blue cheese. Cook, stirring occasionally, until cheese is partially melted and sauce is slightly thickened.
ADD pasta and peas; cook, stirring frequently, until heated through. Sprinkle with nuts before serving.
Servings: 4
4 servings
2 Tbsp oil
2 garlic cloves, minced
1 cup frozen bell pepper and onion stir-fry
1 1/2 cups frozen whole kernel corn
1/2 lb. cooked kielbasa or Polish sausage, coarsely chopped
1/2 tsp salt
1/4 tsp black and red pepper blend
1/2 tsp dried thyme leaves
1 1/2 cups chopped fresh tomatoes
1 15-oz can black beans, drained, rinsed
Heat oil in large skillet over medium-high heat until hot. Add garlic; cook and stir 1 minute. Add bell pepper and onion mixture; cook and stir 2-3 minutes or until crisp-tender.
Add corn, sausage, salt, pepper blend and thyme; mix well. Cook 3-5 minutes or until corn is tender, stirring occasionally.
Add tomatoes and beans; cook 3-5 minutes or until thoroughly heated, stirring occasionally.
390 calories, 23 g fat
Serves 4
Est. preparation time: 20 mins
Est. cooking time: 45 mins
Ingredients:
1/2 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1/2 pound boneless, skinless chicken thigh cutlets, cut into 1-inch pieces
1/4 cup flour
1 teaspoon salt, divided
1/2 teaspoon ground black pepper, divided
2 tablespoons vegetable oil
1 large onion, peeled and diced
2 (14.5-oz.) cans chicken broth
2 carrots, peeled and sliced into 1-inch rounds
2 stalk celery, cut into 1/2-inch pieces
1 large lemon, juiced
1 bay leaf
1 teaspoon dried thyme
2 1/4 cups baking mix
2/3 cup 2% milk
Directions:
Place chicken in a clean plastic bag. Add flour, half of the salt and half of the pepper and shake well to coat. Shake off excess flour and set aside.
Heat oil in a large pot over medium-high heat. Sauté chicken pieces until golden on all sides, about 5 minutes. Add onion and sauté 3 more minutes. Add broth and scrape to remove any browned bits stuck to the bottom of the pot. Add carrot, celery, lemon juice, bay leaf, thyme and remaining salt and pepper. Bring to a boil, partially cover and reduce heat. Simmer until chicken and vegetables are tender, about 20 minutes.
Meanwhile, combine baking mix and milk; mix until smooth and drop from a tablespoon on top of the stew. Cover and simmer until dumplings spring back to the touch, about 15 minutes. Spoon into bowls and serve.
Cooking Tips:
Some lower fat alternatives include using a low-fat baking mix, nonfat milk and all chicken breast meat.
Ingredients:
2 tablespoons margarine, divided
3/4 pound chicken breasts, diced
1 onion, chopped
1 carrot, chopped
1 cup rice
1 1/2 cups chicken broth
10 3/4 ounces cream of mushroom soup
1/8 teaspoon pepper
1/2 cup frozen peas
Directions:
In a saucepan over medium-high heat, melt 1 tablespoon margarine and cook diced chicken breasts until browned, stirring often. Remove and set aside.
In the same skillet, melt 1 tablespoon margarine and cook chopped onion, chopped carrot, and rice until the rice is browned. Stir in chicken broth, cream of mushroom soup, and pepper. Bring to a boil, reduce heat to low, cover, and cook for 15 minutes. Add frozen peas and chicken. Cover and cook for 5 minutes, or until the chicken is done and the rice is tender.
Prep time: 15 mins
Cook time: 12 mins
Ingredients:
2 tablespoons vegetable oil, divided
1 cup quartered, sliced onion
1 cup green or red bell pepper strips
1 pound boneless, skinless chicken breast halves, cut into thin strips
1 (1.25-oz.) package ORTEGA(r) Fajita Seasoning Mix
1/3 cup water
10 (6-in.) flour tortillas, divided
2 1/2 cups 4 cheese Mexican blend, divided
Directions:
HEAT 1 tablespoon vegetable oil in large skillet over medium-high heat. Add onion and bell pepper; cook, stirring occasionally, for 3 to 4 minutes or until vegetables are tender. Add chicken; cook, stirring occasionally, for 4 to 5 minutes or until chicken is no longer pink. Stir in seasoning mix and water. Bring to a boil. Reduce heat to low; cook for 3 to 4 minutes or until mixture thickens.
SPREAD 1/2 cup fajita mixture on one tortilla; sprinkle with 1/2 cup cheese. Place second tortilla evenly over mixture. Heat remaining oil in large skillet over medium-high heat. Place quesadilla in skillet; cook for 2 to 3 minutes on each side or until golden brown and cheese is melted. Repeat with remaining ingredients.
Serves 5
Preparation time: 5 mins
Cooking time: 13 mins
Ingredients:
1 tablespoon vegetable oil
4 (4-6-oz.) fresh boneless, skinless chicken breasts
1 10.75-oz. can cream of chicken soup
1 1/3 cups water or 2% milk
1 1/2 cups quick-cooking rice, uncooked
Directions:
Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cover. Cook 4 minutes on each side or until cooked thoroughly.
Remove chicken from skillet. Add soup and water; stir to mix and bring to a boil. Stir in rice, then top with chicken; cover. Reduce heat to low and cook 5 minutes.
Optional: Sprinkle with rosemary.
Note: Increase oil to 2 tablespoons if using regular skillet.
Serves 4
Serves 4
Est. preparation time: 10 mins
Est. cooking time: 35 mins
Ingredients:
1 package broccoli (10 oz)
2 cups cooked chicken
1 can cream of chicken soup
1/3 cup mayonnaise
1/2 teaspoon lemon juice
2 ounces shredded cheese
Directions:
Cook broccoli, drain.
Arrange in greased 1 qt. casserole dish. Layer chicken.
Combine chicken soup, mayonnaise, and lemon juice. Pour over chicken.
Sprinkle with cheese. Bake at 350 degrees about 25 minutes.
Prep time: 20 mins
Cook time: 4 mins
Ingredients:
12 (4-6 oz.) fresh boneless, skinless chicken breasts
2 tablespoons salt
1 1/2 teaspoons garlic powder
1 1/2 teaspoons ground black pepper
1 teaspoon ground white pepper
1 teaspoon onion powder
1 teaspoon cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
3/4 pound butter, melted
Directions:
Pound chicken breasts between plastic wrap to about 1/2-inch thick.
In a small bowl, combine salt, garlic powder, black pepper, white pepper, onion powder, cumin, cayenne pepper and paprika; set aside.
Brush chicken with melted butter and evenly coat with spice mixture; place chicken on a large plate or shallow pan to hold before cooking. Reserve remaining butter for cooking.
Preheat a large heavy-bottomed (preferably cast iron) skillet, over high heat until very hot. Place chicken carefully in hot skillet, brushing tops with melted butter; do not crowd pan (may need to do this in 2 batches). Cook uncovered over high heat until a crust forms, about 2 minutes. Turn over, brush chicken again with melted butter and cook until the chicken is just cooked through*, about 2 minutes. Serve immediately.
Serves 12
Serves 2
-- Recipe Provided by Meals.com Est. preparation time: 20 mins
Est. cooking time: 40 mins
Ingredients:
2 (4 to 6-oz) fresh boneless, skinless chicken breasts
2 ounces ham, sliced
2 ounces Swiss cheese, sliced
1/3 cup dry bread crumbs
1/8 teaspoon ground black pepper
1/8 teaspoon tarragon
1/8 teaspoon garlic powder
1 egg, beaten
2 tablespoons 2% milk
Directions:
Preheat oven to 350°F.
Pound boneless chicken breasts until flat. Top with ham and Swiss cheese; roll up and secure with toothpicks.
Combine dry bread crumbs, pepper, tarragon and garlic powder in a small dish. In another small dish add beaten egg and milk.
Dip each chicken roll in the egg mixture, then roll in the bread crumb mixture until evenly coated. Arrange in a shallow baking dish and bake 40 minutes, or until the chicken is tender*. Serve immediately.
2 eggs, beaten
2 Tbsp whipping cream
2 Tbsp milk
2 slices bread, torn up
1 Tbsp dried minced onion
1 1/2 tsp salt
2 tsp prepared horseradish
1/4 tsp black pepper
1/4 tsp dried thyme
1/2 tsp dry mustard
2 lbs lean ground beef
1/2 cup unsalted butter
1/2 cup catsup
Light grill.
Mix eggs with cream & milk then add torn-up bread, onion, salt, horseradish, pepper, thyme, and dry mustard. Stir well, let stand for 10 minutes,then stir well again, until all is well moistened and the bread is no longer in pieces. Add ground beef and mix well.
Melt butter with catsup and keep warm.
Measure out beef in 1/2 cup patties. Grill one side. Turn and brush with butter-catsup mixture. Grill other side. Serve hot.
Makes about 9 patties.
This recipe serves: 4
Preparation time : 20 minutes
Cooking time : 10 minutes
Ingredients
1/2 cup lite coconut milk
2 tablespoons fresh lime juice
1 tablespoon low-sodium soy sauce
1 tablespoon freshly grated ginger root
1 tablespoon brown sugar
20 large shrimp, peeled and deveined
freshly ground black pepper
3 cups cooked rice
1/2 cup cilantro sprigs
4 metal or bamboo (soaked in water) skewers
Instructions
1. Combine the coconut milk, lime juice, soy sauce, ginger and brown sugar in a shallow bowl. Add the shrimp, toss to coat the shrimp evenly and refrigerate for at least 1 hour or overnight.
2. Preheat the grill to medium.
3. Remove the shrimp from the coconut mixture. Season with salt and pepper and place 5 shrimp on each skewer.
4. Place the skewers on the grill and cook until the shrimp are just done, about 3 to 4 minutes per side.
5. To serve, spoon some Basmati Rice on each plate, remove the shrimp from the skewer. Garnish with cilantro and serve.
Serves 4
Prep Time: 1 hr, 14 mins
Cook Time: 26 mins
Ingredients:
1 tablespoon cumin
1/2 cup lime juice
2 tablespoons olive oil
2 garlic cloves, chopped
1/4 teaspoon salt
1/8 teaspoon pepper
4 fresh boneless, skinless chicken breasts
3 ears of corn (whole)
1 teaspoon olive oil
1/2 cup cilantro, chopped
2 cups canned black beans
1/4 teaspoon salt
1/8 teaspoon pepper
Directions:
In a small bowl combine cumin, lime juice, olive oil, garlic cloves, salt, and pepper. Place chicken breasts in a large bowl and pour the marinade on top, coating evenly. Chill for hour. Grill over hot coals until cooked and tender, about 10 to 15 minutes.
Meanwhile, roast ears of corn in the husks on the grill, turning occasionally, until tender, about 15 minutes. Remove from the grill, and when cool, remove the husks and cut the kernels from the cobs. Heat olive oil in a skillet. Add the corn kernels and cilantro; saute for 1 minute. Stir in black beans (drained), salt, and pepper. Heat through and serve with the chicken.
Est. preparation time: 15 mins
Est. cooking time: 15 mins
1 1/2 pounds fresh boneless, skinless chicken breasts, sliced thinly
1 tsp paprika
1 tsp salt
1/4 tsp ground black pepper
1 onion, peeled and chopped
1 green bell pepper, seeded and chopped
1 clove garlic, crushed
2 Tbsp vegetable oil
1 cup chicken broth
1 1/2 cups quick-cooking rice
1 (10-oz.) can diced tomatoes and green chiles, undrained
3/4 cup shredded Monterey Jack cheese
Season sliced chicken with paprika, salt, and pepper.
Combine onion, green bell pepper and garlic with seasoned chicken in a bowl; mix well. Heat a large skillet or paella pan over medium-high heat; add oil and heat until hot but not smoking. Carefully add chicken and vegetable mixture into skillet and saute until everything is golden brown and chicken is cooked, about 8 minutes. Remove from heat, cover to keep warm.
In a medium saucepan add chicken broth and bring to a boil; stir in instant rice and undrained tomatoes. Bring to a boil; boil 10-15 minutes until liquid is absorbed and rice is done. Sprinkle with Monterey Jack cheese and let melt. Serve rice topped with chicken.
Serves 6
Ingredients:
1 Boiler size fryer, cooked and boned
1 can cream of chicken soup
1 can water
1 tsp chili powder
1/2 tsp garlic powder
1 med size onion, chopped
1/2 cup grated cheese
1 4-oz can mild green chilis, chopped
flour tortillas
In a large sauce pan add cream of chicken soup, water, chili powder, garlic, and onion to chicken. Stir in the chilis and half of the cheese until cheese is melted. Let simmer until thickened.
Line casserole dish or pan with tortillas torn into pieces. Add a layer of chicken mixture, then more tortillas, then more mixture. Top with remaining grated cheese. Heat in 350 degree oven about 20-30 minutes until bubbly hot.
8 chicken breast halves, skinned and boned
8 (4") slices Swiss cheese
1 can cream of chicken soup
1 cup stuffing mix
1/2 cup butter or margarine, melted
Arrange chicken in a lightly greased 9x13x2 baking dish. Top with cheese. Pour soup over top and spread evenly. Sprinkle with stuffing mix. Drizzle butter over crumbs and bake at 350° F for 45-55 minutes. Serves 8.
Serves 2
Est. preparation time: 25 mins
Est. cooking time: 20 mins
Ingredients:
2 cups water
1/2 teaspoon salt
10 thin asparagus spears, trimmed and peeled
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 boneless, skinless chicken breast halves
1 tablespoon vegetable oil
1/2 small chopped red onion
1/2 medium chopped tomato
3 ounces lump crab meat
1 recipe lemon-chive sauce, (recipe follows)
1 tablespoon butter
2 tablespoons fresh lemon juice
5 tablespoons whipped cream cheese
1 tablespoon milk
1 tablespoon chopped fresh chives
Directions:
Bring water and 1/2 teaspoon salt to boil in medium saucepan; add asparagus and cook until tender about 3 minutes. Drain. Set aside.
Lay chicken breasts between sheets of plastic wrap and pound to 1/2-inch thickness. Blend flour, salt and pepper in shallow dish; dredge chicken to coat, patting off any excess.
Add vegetable oil to medium, non-stick fry pan over medium heat. Sauté chicken breasts on both sides until browned and firm, about 3 minutes per side or until thermometer inserted into the thickest part measures 160°F. Remove chicken; keep warm until ready to serve. Add onion to skillet and sauté until softened, about 4 minutes. Increase heat to high, add tomato and sauté until most of the moisture has evaporated. Decrease heat to low and add crab meat; toss gently, cooking just until hot.
To serve, set one chicken breast on each plate; arrange 5 asparagus spears on top of each. Spoon some of crab mixture over asparagus and drizzle with Lemon Chive Sauce. Garnish with cherry tomatoes, if desired.
Lemon Chive Sauce
In small saucepan over low heat, melt 1 tablespoon butter with lemon juice to make sauce. Whisk in cream cheese, milk and chives until smooth.
Est. preparation time: 10 mins
Est. cooking time: 45 mins
Ingredients:
2 tablespoons olive oil
3 clove garlic, peeled & minced
2 cups sliced yellow squash
2 cups sliced zucchini
1 cup diced yellow onion
1 cup diced red bell pepper
1 cup cooked white rice
1 can diced rotel tomatoes
1 cup corn
1 cup shredded cheddar cheese
1/2 cup shredded monterrey jack cheese
Directions:
Sauté garlic in olive oil for a few moments. Add squash, zucchini, onion and pepper and sauté for about 10 minutes.
(Sauté until desired doneness - 10 minutes will leave a little "tooth" to the vegetables.) Combine vegetables with rice, tomatoes, corn and Cheddar cheese. Transfer mixture to 11 x 9 x 2" pan. Top with Monterey Jack cheese. Bake in 325 oven for 30 minutes.
Note: This recipe can be doubled. When doubling, however, use only 1 can of RoTel tomatoes.
Serves 8
1 can sweetened condensed milk (I used fat free)
1/4 cup lemon juice
1 can (20 oz.) pineapple, crushed, drained
1 can (16 oz.) whole berry cranberry sauce
2 cups miniature marshmallows
1/2 cup pecans, chopped
1 carton (8 oz.) Cool Whip (I used light)
In a bowl, combine milk and lemon juice; mix well. Stir in
remaining ingredients except Cool Whip and stir until well
mixed. Fold in Cool Whip and pour into a 13x9x2 inch baking dish. Freeze at least 4 hours. Serve frozen. Makes 12
servings.
1 qt. raw cranberries
1-1/2 cups sugar
1 can crushed pineapples
1 pkg miniature marshmallows
1 cup chopped pecans
1 pint whipping cream
Grind cranberries; add sugar; let stand overnight.
Add pineapples, marshmallows, and pecans.
Fold in whipped cream just before serving.
6 oz pkg strawberry gelatin
11/2 boiling water
1 pkg frozen strawberries
1 cup cold water
1 or 2 large bananas, mashed 1 #2 can crushed pineapple
1 carton sour cream
1/2 - 1 cup nuts
Dissolve gelatin in boiling water. Add frozen strawberries, breaking apart with a fork as they melt. Do not mash berries. Add pineapple and bananas. Pour 1/2 of gelatin mixture into long baking dish. Chill until firm. Spread with sour cream; spoon remaining gelatin over sour cream. Chill until firm.
Ingredients
4 (4-ounce) tuna steaks (about 1-1/2 inches thick)
1/4 cup dry white wine
1/4 cup fresh lemon juice
1/4 cup low-sodium soy sauce
1 teaspoon ground chili powder
1 teaspoon grated peeled fresh ginger
1/2 teaspoon coarsely ground pepper
1/2 teaspoon dark sesame oil
1 garlic clove, minced
1/4 teaspoon salt
4 cups trimmed arugula
Cooking spray
Directions
Cut a horizontal slit through one side of each steak to form a deep pocket; set aside.
Combine wine and next 7 ingredients (wine through garlic) in a large shallow dish; stir well.
Add steaks, turning to coat.
Cover and marinate in refrigerator 30 minutes.
Remove steaks from marinade, reserving marinade.
Sprinkle salt into pockets of steaks; set aside.
Add arugula to marinade; toss well.
Remove arugula from marinade; discard marinade.
Stuff about 1/2 cup arugula into each pocket; secure each pocket with a wooden pick.
Prepare grill.
Place tuna steaks on grill rack coated with cooking spray, and grill 5 minutes on each side or until fish flakes easily when tested with a fork.
Makes 4 servings.
Nutrition Information
185 calories, 28 grams protein, 6 grams fat, 5 grams carbohydrate, 43 mg cholesterol, 690 mg sodium.
1. Mix 1 oz. packet Original Ranch Dip Mix with 1 pint fat free sour cream.
2. Add one 10 oz. package frozen spinach, thawed and drained, and one 8 oz. can of water chestnuts, chopped.
3. Mix together and serve.
2 pounds boneless pork roast, cut in 1/2 inch chunks
1/2 cup oil
3 cloves garlic, minced
1/2 onion, minced
13 oz canned whole green chiles, chopped
4 oz canned tomatillos
1/2 TBSP ground cumin
1/2 tsp crushed red chiles
1 chicken bouillon cube
1/2 tsp salt, or to taste
1/2 tsp pepper
1 cup water
Sauté pork in oil over medium heat until gray (not brown).
Add onions and garlic to pork and sauté until onions become transparent.
Add green chilis to pork and sauté 5 minutes.
Add tomatillos to pork and sauté 5 minutes.
Add remaining ingredients to pork and simmer until tender. Add additional water as it cooks if necessary.
Serves 2
Est. preparation time: 20 mins
Est. cooking time: 40 mins
Ingredients:
2 Alaska salmon steaks or fillets, thawed if necessary
1 tablespoon + 1 teaspoon fresh lemon juice
2 2/3 teaspoons firmly packed brown sugar
2 teaspoons soy sauce
Directions:
Arrange salmon in single layer on baking pans. Brush salmon with lemon juice.
In small bowl, blend brown sugar and soy sauce*. Brush sauce evenly over fillets.
Broil or place each salmon portion onto grill for 10 minutes per inch of thickness, about 5 to 6 inches from heat. Brush with any remaining sauce.
*NOTE: For additional flavor, blend in any one of the following, if desired:
2 tablespoons minced shallots or onions
2 tablespoons coarse or Dijon-style mustard
1 teaspoon dried ginger
2 teaspoons chili powder
1 teaspoon pepper blend
1 teaspoon garlic powder
Preparation time: 3 mins
1 banana
1/2 cup 2% milk
1 tablespoon bran
1 teaspoon honey
Combine banana, milk, honey, bran in a blender or food processor. Process until smooth. Pour into a tall glass.
Serving Size: 1
Calories 190
Calories from Fat 25
Total Fat 3 g 4 %