Mexican Casserole~Anjolee

Ingredients

1 lb. ground beef
1 can pinto beans
1 can corn (drained)
1 can Old El Paso green enchilada sauce
sour cream
diced tomatoes
shredded cheese
1 package taco seasoning
tortilla chips

Brown meat and season with taco seasoning.

Spray 9 X 13. Layer: crunched up tortilla chips in bottom, beef, beans, cheese, blops of sour cream, enchilada sauce, and corn in whatever order you prefer. Bake at 375 until cheese bubbles. Top with diced tomatoes and more crunched up tortilla chips. I know the picture looks kind of gross, but we liked it.

Zuppa Toscana Soup~ Anjolee

This is like the one at Olive Garden

Ingredients

1 lb. Italian Sausage
4-5 medium sized potatoes (I like reds)
Diced Ham (can substitute crumbled bacon)
8 oz heavy whipping cream
32 oz. chicken broth
1 1/2 cups fresh kale
1 qt. water
onion
garlic salt

Wash and dice potatoes. Leave skin on. Put potatoes chicken broth and water in large pot on to boil.

Brown sausage with diced onion. When sausage is almost done add diced ham. You can buy a package of small diced ham and I'd use about half of it. I usually dice up about 4 slices of Hormel smoked ham lunch meat. Brown ham just a little. Add sausage and ham to potatoes. When potatoes are almost done, add whipping cream. Garlic salt to taste.

Shred kale. Add at the end. When kale is soft serve soup. Great with breadsticks.

Crunchy Fish~Anjolee

Ingredients

Fish fillets
Salad dressing
Potato chips
Grated Cheese

This meal is very easy and versatile. I used cod fillets, Italian dressing, sour cream and onion chips and colby jack cheese. It turned out good, but I didn't prefer the taste of the cod. We like Tilapia better. Next time I think I'd do Tilapia with ranch and plain chips.

Place thawed fish fillets in 9 X 13 dish. Pour dressing over fish. Make sure they are coated.

Put potato chips in a large ziploc bag and crunch up very small. Place fish in the bag one at a time and coat with chips. Place back in dish.

Cover and bake at 350...doesn't take long for fish to cook. I can't remember how long I baked them.

Top with cheese immediately out of the oven.

Smothered Bacon Chicken~Anjolee

Ingredients

4 chicken breasts
8 pieces of bacon (or more if you love bacon or if you have big chickens)
1 can cream of mushroom soup
some cheese
4 oz. sour cream (half a small container)
1/3 cup of milk
1 tbsp of Ranch dressing seasoning mix
garlic salt
onion (or onion powder)


Cook bacon in a skillet for just a little bit. Just until it starts to bubble up. Remove from heat.

Place thawed chicken breasts in 9 X 13 dish. Place slices of your choice of cheese to cover each chicken breast. I used colby jack. Wrap 2 slices of bacon around each chicken breast covering the cheese. Sprinkle with garlic salt and onion powder or diced onion.

In a bowl mix one can of cream of mushroom soup, half a small container of sour cream and about a tablespoon of ranch seasoning mix. I just put a little pile in there. Pour a little milk in the soup mixture...not so much that you can pour the soup...it should still be thick enough that you have to spoon it out. I am guessing about 1/3 cup.

Spoon soup glop over cheese and bacon wrapped chicken. Cover with foil and bake at 375 for 45 minutes or longer depending on how thick your chicken is. Serve over egg noodles.

We loved this!

Tomato Cream Sauce for Pasta

Ingredients
2 tablespoons olive oil
1 onion, diced
1 clove garlic, minced
1 (14.5 ounce) can Italian-style diced tomatoes, undrained
1 tablespoon dried basil leaves
3/4 teaspoon white sugar
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup heavy cream
1 tablespoon butter
Directions
In a saucepan, saute onion and garlic in olive oil over medium heat. Make sure it doesn't burn. Add tomatoes, basil, sugar, oregano, salt and pepper. Bring to boil and continue to boil 5 minutes or until most of the liquid evaporates. Remove from heat; stir in whipping cream and butter. Reduce heat and simmer 5 more minutes.
Nutrition Information
Servings Per Recipe: 5
Amount Per Serving
Calories: 182 cal Total Fat: 16.6 g Cholesterol: 39 mg
Sodium: 277 mg Carbohydrates: 6.7 g Fiber: 1.2 g
Protein: 1.7 g

Goat Cheese and Arugula over Penne

Ingredients
5 1/2 ounces goat cheese
2 cups coarsely chopped arugula, stems included
1 cup quartered cherry tomatoes
1/4 cup olive oil
2 teaspoons minced garlic
1/2 teaspoon ground black pepper
1/2 teaspoon salt
8 ounces penne pasta
Directions
Cook pasta in a large pot of boiling salted water until al dente.
Crumble goat cheese into a large serving bowl. Add arugula, cherry tomatoes, olive oil, garlic, and salt and pepper.
Drain pasta, and toss with goat cheese mixture.
Nutrition Information
Servings Per Recipe: 6
Amount Per Serving
Calories: 317 cal Total Fat: 17.8 g Cholesterol: 21 mg
Sodium: 334 mg Carbohydrates: 29.7 g Fiber: 1.7 g
Protein: 11 g

Tacos in a Bag

Ingredients
1 pound lean ground beef
1 (1 ounce) package taco seasoning mix
4 (2.5 ounce) packages corn chips
2 cups shredded lettuce
1 chopped fresh tomato
1 cup shredded Cheddar cheese
1/3 cup salsa
1/2 cup sour cream
Directions
Place ground beef in a large skillet. Cook and stir over medium heat until browned. Drain excess oil. Mix in the taco seasoning and prepare according to the directions on the package.
With the bags unopened, gently crush the corn chips. Snip the corners off the bags using scissors and slit open the bags along the side edge. Spoon equal amounts of the beef mixture, lettuce, tomato, Cheddar cheese, salsa and sour cream into the bags on top of the crushed chips. Serve in the bag and eat using a fork.
Nutrition Information
Servings Per Recipe: 4
Amount Per Serving
Calories: 917 cal Total Fat: 64.5 g Cholesterol: 134 mg
Sodium: 1355 mg Carbohydrates: 49.6 g Fiber: 4.5 g
Protein: 35 g

Four Cheese Lasagna

Ingredients
2 cups peeled and diced pumpkin
1 eggplant, sliced into 1/2 inch rounds
5 tomatoes
1 pint ricotta cheese
9 ounces crumbled feta cheese
2/3 cup pesto
2 eggs, beaten
salt and pepper to taste
1 (15 ounce) can tomato sauce
fresh pasta sheets
1 1/3 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place pumpkin on a baking sheet and roast in oven until browned and tender, about 30 minutes. Meanwhile, grill eggplant on a charcoal grill or fry in a skillet, turning once, until charred and tender, 10 to 15 minutes. Halve tomatoes and place on baking sheet in oven for last 15 minutes of pumpkin time; cook until tender and wrinkly.
In a medium bowl, stir together ricotta, feta, pesto, eggs, salt and pepper until well mixed. Fold roasted pumpkin into ricotta mixture.
Spoon half of the tomato sauce into a 9x13 baking dish. Lay two pasta sheets over the sauce. Arrange a single layer of eggplant slices over pasta and top with half the ricotta mixture. Cover with two more pasta sheets. Arrange the roasted tomatoes evenly over the sheets and spoon the remaining half the ricotta mixture over the tomatoes. Sprinkle with half the mozzarella. Top with remaining two sheets of pasta. Pour remaining tomato sauce over all and sprinkle with remaining mozzarella and Parmesan.
Bake in preheated oven 30 to 40 minutes, until golden and bubbly.
Nutrition Information
Servings Per Recipe: 8
Amount Per Serving
Calories: 470 cal Total Fat: 30.4 g Cholesterol: 131 mg
Sodium: 1268 mg Carbohydrates: 21.7 g Fiber: 4.2 g
Protein: 30.2 g

Cheeseburger and Fries/Tater Tots Cass.

Ingredients
2 pounds lean ground beef
1/2 medium onion, chopped
salt and pepper to taste
garlic powder to taste
1 (10.75 ounce) can condensed golden mushroom soup
1 (10.75 ounce) can condensed Cheddar cheese soup
1 (16 ounce) package frozen French fries
2 cups shredded Cheddar cheese
Directions
Preheat the oven to 375 degrees F (190 degrees C).
Combine the ground beef and onion in a skillet over medium-high heat. Cook, stirring occasionally until beef is no longer pink, and the onion is translucent. Drain off excess grease, and season with salt, pepper and garlic powder.
Return to the heat, and stir in the golden mushroom and cheese soups until well blended. Heat through, and remove from stove. Transfer the mixture to a 9x13 inch baking dish. Cover the ground beef mixture with a layer of frozen French fries.
Bake for 25 to 30 minutes in the preheated oven. When the fries are golden brown, remove the casserole from the oven, and sprinkle cheese over the top. Return to the oven, and bake just until cheese has melted.
Nutrition Information
Servings Per Recipe: 8
Amount Per Serving
Calories: 516 cal Total Fat: 32.5 g Cholesterol: 121 mg
Sodium: 858 mg Carbohydrates: 20.9 g Fiber: 2.4 g
Protein: 33.8 g

variations...
I have made this for my family but used tater tots instead. They loved it. from ??

Corn Dog Muffins - Kid friendly

Ingredients
2 (8.5 ounce) packages corn bread mix
2 tablespoons brown sugar
2 eggs
1 1/2 cups milk
9 hot dogs, cut in half
1 cup grated Cheddar cheese
Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin tins.
In a large bowl, stir together cornbread mix and brown sugar. In a small bowl, whisk together eggs and milk, and then stir into dry mixture until moistened. Mix in cheese. Spoon mixture into muffin tins until 2/3 full. Add 1 hot dog half to each muffin.
Bake in a preheated oven 14 to 18 minutes, or until golden brown.
Nutrition Information
Servings Per Recipe: 18
Amount Per Serving
Calories: 242 cal Total Fat: 13.7 g Cholesterol: 50 mg
Sodium: 775 mg Carbohydrates: 20.8 g Fiber: 0.2 g
Protein: 8.5 g

variations...
I've done something similar with packaged biscuit dough. My 5 year old daughter has always loved stretching the dough and then wrapping the half a dog in it. It's like pigs in a blanket - only bigger and better! from ?

Triple Decker Turkey Bacon Sandwich

INGREDIENTS
2 slices white bread
1/4 cup mayonnaise
3 lettuce leaves
1 tomato, thinly sliced
3 slices turkey bacon
3 slices Cheddar cheese

DIRECTIONS
Toast the bread slices.
Spread a thin layer of mayonnaise on each slice. Layer bottom slice with lettuce, tomato, turkey bacon, and cheese. Spread another thin layer of mayonnaise on the cheese; repeat layers twice. Top with second slice of bread. Heat in microwave for 45 seconds to 1 minute, or until cheese is melted.

Easy French Dip Sandwich

INGREDIENTS
1 (10.5 ounce) can beef consomme
1 cup water
1 pound thinly sliced deli roast beef
8 slices provolone cheese
4 hoagie rolls, split lengthwise

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Open the hoagie rolls and lay out on a baking sheet.
Heat beef consomme and water in a medium saucepan over medium-high heat to make a rich beef broth. Place the roast beef in the broth and warm for 3 minutes. Arrange the meat on the hoagie rolls and top each roll with 2 slices of provolone.
Bake the sandwiches in the preheated oven for 5 minutes, or until the cheese just begins to melt. Serve the sandwiches with small bowls of the warm broth for dipping.

AAAHH! Potato Soup

INGREDIENTS
2 Yukon Gold potatoes, cubed
1 (5.5 ounce) package au gratin instant potato mix
1 (10.5 ounce) can condensed chicken broth
1 1/2 cups water
1 cup heavy cream

DIRECTIONS
In a large saucepan or pot, combine potatoes, au gratin potato mix, chicken broth and water. Add more water to cover if necessary. Cook over medium heat, stirring occasionally, until potatoes are tender, about 40 minutes. Stir in cream and heat through. Serve.

Variations....
I did a couple of things differently with this recipe - I did NOT use the potatoes in the au gratin box (somehow it didn't seem right), just cut up a few extra potatoes and threw 'em in. I used half-and-half instead of cream and threw in a bit extra so that it would have the creamy consistency I liked (less fat, too). I also used a bit of leftover Velveeta cheese from the "deluxe macaroni" packages. The verdict? You can't get better than this. I was pleasantly shocked (and VERY filled - this soup WILL fill you up, a bit of bread and this is just right for dinner). Think I'll try adding a bit of diced ham next time. Wonderful soup.

A good recipe! I read through all of the other reviews and incorporated several of their recommendations. This is what I would suggest for improvement: (1) Use Half & Half instead of cream - it was a little too rich with the heavy cream, (2) Add sauteed onions/green onions and bacon for extra flavor, (3) Very lightly mash the potatoes before adding the cream/half & half - this gave the potatoes a more uniform appearance since you're using both an au gratin mix (slices)and Yukon Golds (cubed), (4) Season to taste - I used salt & black pepper, and a little bit of cayenne pepper, (5) Garnish with grated cheese, crumbled bacon, and green onions.

Potato Squash Cakes (fried)

INGREDIENTS
2 cups shredded potatoes
1 cup shredded yellow squash
1/2 cup chopped onion
1 egg
4 tablespoons self-rising flour
1/4 teaspoon garlic salt
salt and pepper to taste
1/4 cup cooking oil

DIRECTIONS
In a large bowl, combine potatoes, squash, onion, egg, flour, garlic salt, salt, and pepper. If the batter is too thin, add more flour; if too thick, add milk. Form batter into 3-inch patties.
Cover the bottom of a large skillet with just enough oil to cover the bottom of the pan, and heat over medium-high heat. Place patties in hot oil, and cook until golden brown on each side; drain on paper towels.

fast and friendly meatballs

INGREDIENTS
2 tablespoons olive oil
1 (20 ounce) package ground turkey
1 egg, beaten
1/3 cup Italian seasoned bread crumbs

DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish with the olive oil, and place it in the oven while preheating.
In a medium bowl, mix together the ground turkey, egg, and bread crumbs using your hands. Using an ice cream scoop if possible, form the meat into golf ball sized meatballs. Place about 1 inch apart in the hot baking dish. Press down to flatten the bottom just slightly.
Bake for 15 minutes in the preheated oven, then turn them over, and continue baking for about 5 more minutes, or until somewhat crispy on the outside. Serve with pasta and sauce or however you'd like.

Bow Tie Pasta w/ Red Pepper Sauce

2 cups red bell pepper, chopped
1/2 cup chicken broth
1 tablespoon chopped fresh oregano
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon tomato paste
1 tablespoon balsamic vinegar
1 teaspoon honey
2 cups bow tie pasta
1 cup blanched green peas
2 tablespoons chopped fresh parsley

DIRECTIONS
Combine bell pepper, broth, oregano, salt, and pepper in 2 quart saucepan. Cover. Cook over medium low heat for 20 minutes, stirring occasionally, until bell pepper is tender.
Stir in tomato paste, vinegar, and honey; remove from heat. Puree mixture in a blender or food processor.
Meanwhile, cook pasta as directed on package. Drain.
Mix together pasta, red pepper sauce, peas, and parsley.

Weight Watchers Rich Brown Sauce - Michawn

2 teaspoons olive oil
1 medium onion, finely chopped
1 small carrot, chopped
1/2 celery stalk, chopped
1 shallot, finely chopped
1 garlic clove, minced
3 cups reduced-sodium beef broth
1 tablespoon tomato paste
3 sprigs fresh parsley
1 sprig fresh thyme, or 1/2 teaspoon dried
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper

1. Heat the oil in a medium saucepan over medium heat. Add the onion, carrot, celery, shallot, and garlic. Cook, stirring frequently, until the vegetables are browned, about 7 minutes. Add the broth, tomato paste, parsley, and thyme; simmer until reduced to 2 1/2 cups, about 25 minutes.
2. Strain the vegetables, then return the sauce to the saucepan. Discard the vegetables. Return the sauce to a simmer and cook until reduced to 1 1/2 cups, 6-7 minutes. Stir in the salt and pepper.

Makes 6 servings.
1 point per 1/4 cup.

**I never "discard" vegetables...you can save and use in something else of course.

Weight Watchers Beef & Veggie Stew - Michawn

1 pound lean top round steak, trimmed of all visible fat and cubed
2 carrots, cut into chunks
2 celery stalks, chopped
1 cup frozen pearl onions
1 parsnip, peeled and cut into chunks
1 1/2 cups reduced-sodium beef broth
1 cup canned crushed tomatoes
1 teaspoon minced fresh rosemary
1 teaspoon minced fresh thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 (10-ounce) box frozen peas

1. Preheat the oven to 325 degrees Fahrenheit. Heat a medium nonstick Dutch oven over medium-high heat. Add the beef and cook, stirring constantly, until browned, about 5 minutes. Stir in the carrots, celery, onions, and parsnip; cook, stirring occasionally, about 5 minutes. Stir in the broth, tomatoes, rosemary, thyme, salt, and pepper.
2. Cover the pot and transfer to the oven. Bake until the beef and vegetables are fork-tender, about 1 1/2 hours. Stir in the peas and bake until heated through, about 15 minutes longer.

Makes 4 servings.
4 points per 1 1/2 cups.

**To speed this along, I just put the vegetables and beef in a pressure cooker with a tiny bit of water (just so it won't stick). Doesn't take long at all for the beef to cook and the veggies to get tender (beef is also very tender this way), then just follow the rest of the recipe...all done on the stove instead of having to use the oven. Besides, I don't have a non-stick pot that can go in the oven.

Weight Watcher Greek Chicken, Spinach, & Rice Soup-Michawn

Greek Chicken, Spinach, and Rice Soup

4 cups reduced-sodium chicken broth
1/2 pound skinless boneless chicken breast, trimmed of all visible fat
2 large eggs
1/4 cup fresh lemon juice
1 (10-ounce) box frozen chopped spinach, thawed and squeezed dry
2 cups hot cooked brown rice
Freshly ground pepper to taste

1. Combine the broth and chicken in a large saucepan or Dutch oven; bring to a boil. Reduce the heat and simmer until the chicken is cooked through, about 6 minutes. Remove the chicken and, when cool enough to handle, shred into bite-size pieces.
2. Meanwhile, whisk the eggs and lemon juice until frothy in a medium bowl. Gradually whisk in 1 cup of the hot broth.
3. Add the spinach to the broth remaining in the saucepan; bring to a boil. Reduce the heat to low and stir in the rice. Slowly add the egg-broth mixture, whisking constantly to avoid curdling. Continue whisking until thickened, about 3 minutes - do not allow the soup to boil. Stir in the chicken and cook until heated through. Season with the pepper and serve at once.

Makes 4 servings.
4 points per 1 3/4 cups.

Weight Watchers Chili Beans and Corn-Michawn

2 teaspoons canola oil
1 large onion, chopped
2 garlic cloves, chopped
3 assorted color bell peppers, seeded and chopped
2 tablespoons chili powder
1 teaspoon ground cumin
1 (28-ounce) can crushed tomatoes
1 (10-ounce) box frozen corn kernels, thawed
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup water
1 (19-ounce) can black beans, rinsed and drained
1 (19-ounce) can red kidney beans, rinsed and drained
1 (19-ounce) can pinto beans, rinsed and drained
2 teaspoons white vinegar

1. Heat the oil in a large nonstick saucepan over medium heat. Add the onion and cook, stirring frequently, about 3 minutes. Add the garlic and cook, stirring constantly, about 1 minute. Add the bell peppers; cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the chili powder and cumin; cook, stirring constantly, about 1 minute.
2. Stir in the tomatoes, corn, salt, pepper, and water; bring to a boil. Reduce the heat and simmer until the flavors are blended, about 30 minutes. Add the beans and vinegar; cook until the beans are heated through, about 15 minutes. Makes 8 1-cup servings.

4 points per serving.

**This is under the side dishes section of the cookbook, but you can also add rice to it and eat it as the main dish (beans + rice = complete protein)...that's what we do.

Weight Watchers Zero Points Garden Veggie Soup-Micahwn

2/3 cup sliced carrot
1/2 cup diced onion
2 garlic cloves, minced
3 cups fat-free broth (beef, chicken, or vegetable)
1 1/2 cups diced green cabbage
1/2 cup green beans
1 tablespoon tomato paste
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/2 cup diced zucchini

1. In large saucepan sprayed with nonstick cooking spray, saute the carrot, onion, and garlic over low heat until softened, about 5 minutes.
2. Add broth, cabbage, beans, tomato paste, basil, oregano, and salt; bring to a boil. Lower heat and simmer, covered, about 15 minutes or until beans are tender.
3. Stir in zucchini and heat 3-4 minutes. Serve hot. Makes four 1-cup servings.

0 points per serving.

**I personally like this better over rice, but it is still good just by itself...esp. considering that it is 0 points...hello!! You can make a big pot and then freeze 1-cup portions for easy access for a mini-meal during the day.

Great Chicken recipe- Amanda

You need:
Oil or cooking spray (for coating the pan to prevent sticking)
Chicken breasts
cream cheese
shredded cheddar (any cheese will do)
milk
Italian-flavored bread crumbs (I used white cheddar Cheese-Its)
garlic salt (optional, I think)

Here's what you do:
Preheat the oven to 350.
Pound the chicken breasts flat.
Spread a layer of cream cheese on the chicken.
Then sprinkle the shredded cheese on top.
Roll the chicken with cheeses inside.
Mix bread crumbs or crackers with garlic salt (if you use it) and dried herb (if you use it) in a shallow bowl.
Pour some milk into another shallow bowl.
Carefully dip chicken in a bowl of milk.
Then dip the chicken in the bread crumb/cracker mixture.
Place chicken breasts in a greased baking pan.
(I put the remainder of my cracker mixture on top of the chicken.)
Bake for 30 minutes at 350 degrees.

My chicken came out perfectly moist inside with a very tasty crust! By the way, I didn't measure anything. This recipe works for however many chicken breasts you use. If you run out of the dips you need, make more. It's easy and yummy! Johan said it was the best think I've ever made. I guess you can't beat the flavors of chicken and cheeses!

Parmesan Crusted Chicken

Ingredients
Cooking spray
1/3 cup all-purpose flour
Salt and ground black pepper
1 pound boneless, skinless chicken breasts cut lengthwise into 1/2-inch wide strips
1/3 cup milk
1/3 cup grated Parmesan
1/2 cup quick-cooking oats
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 cup sour cream, regular or low-fat
2 teaspoons Dijon mustard
2 teaspoons honey
Cooking Instructions
Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray. In a shallow dish, combine flour and 1/2 teaspoon each salt and black pepper. Add chicken to flour mixture and turn to coat. Place milk in a separate shallow dish. In a third shallow dish or resealable plastic bag, combine parmesan, oats, garlic powder, onion powder, and oregano. Dip chicken into flour and turn to coat. Dip flour-coated chicken into milk and then transfer chicken to oat mixture. Turn to coat chicken (or shake bag) until well covered with oat mixture. Place chicken on prepared baking sheet and spray the surface with cooking spray. Bake 15 minutes, until crust is golden brown and chicken is cooked through.

Creamy Honey-Mustard Dip: To make dip, in a small bowl, whisk together sour cream, Dijon mustard and honey. Serve chicken with dip on the side.

Grilled Steak w/ Fresh Corn Salad

Ingredients
1 tablespoon minced garlic
3 teaspoons extra-virgin olive oil
1/2 teaspoon salt
2 boneless strip (top loin) steaks
5 large ears corn
2 medium tomatoes
1 small orange or red bell pepper
2 tablespoons chopped fresh basil
2 tablespoons red-wine vinegar
Cooking Instructions
1. Preheat grill to high.

2. Combine garlic, 1 teaspoon oil and 1/4 teaspoon salt in a small bowl. Rub the mixture on both sides of steaks. Place the steaks and corn on the grill. Grill the steaks 2 to 4 minutes per side for medium-rare. Let them rest while the corn finishes cooking. (The steaks will continue to cook while resting.) Grill the corn, turning to cook all sides, until some of the kernels are slightly charred, 8 minutes total. Let stand until cool enough to handle, about 5 minutes.

3. Remove the kernels from the cobs using a sharp knife. Combine the corn, tomatoes and bell pepper in a medium bowl; stir in basil, vinegar, the remaining 2 teaspoons oil and 1/4 teaspoon salt. Slice the steaks and serve with the corn salad.

football night nachos

Ingredients
1/2 pound ground beef
1/2 cup cheddar cheese, shredded
1/2 cup guacamole dip
1/2 cup sour cream
1/2 cup olives, sliced
1/2 cup jalapeno peppers, diced
Cooking Instructions
In a large skillet, cook ground beef until browned. Remove from heat and drain excess fat. Next spread tortilla rounds to cover a large ovenproof platter. Spoon meat evenly onto tortilla chips. Sprinkle cheeses on top of chips. Bake in 350 degree oven for 5-7 minutes or until cheese melts. Top each with guacamole dip, sour cream, olives and jalapenos. Serve immediately

Healthy Hot Dog Quesadillas

Ingredients
6 low-fat kosher hot dogs
1 tbsp olive oil
4 whole wheat tortillas
1 cup chili beans
1/2 cup low-fat shredded cheddar cheese
Cooking Instructions
Slice hot dogs into 1/4" slices. Heat a large nonstick skillet over medium heat. Place hot dogs in skillet and saute until browned, about 5 minutes. Remove hot dogs. Add oil to skilet. Place 1 tortilla in skillet, heating until lightly browned, about 2 minutes. Using tongs, turn tortilla over. Spread about 1/2 cup of hot dog slices over half of the tortilla. Top with 1/4 cup of beans and 2 Tbsp. of cheese. Fold the untopped half of the tortilla over. Cook until cheese is melted and tortilla is lightly browned on the bottom. Slide onto a plate. Repeat with remaining tortillas and toppings. Serves 4.

Inside-Out Cheeseburgers

Ingredients
1/4 cup shredded Cheddar cheese
1/4 cup shredded Gruyere cheese
1 pound 90%-lean ground beef
1 tablespoon Worcestershire sauce
1 1/2 teaspoons paprika
1/4 teaspoon freshly ground pepper
Cooking Instructions
1. Preheat grill to medium-high or preheat the broiler.

2. Combine Cheddar and Gruyere in a small bowl.

3. Gently mix beef, Worcestershire, paprika and pepper in a large bowl, preferably with your hands, without overworking. Shape into 8 thin, 4-inch-wide patties. Mound 2 tablespoons of the cheese mixture on each of 4 patties, leaving a 1/2-inch border. Cover each with one of the remaining patties. Crimp and seal the edges closed.

4. To grill: Lightly oil the grill rack (see Tip). Grill the stuffed patties over medium-high heat, about 4 minutes per side for medium-well. (Be sure not to press the burgers as they cook or they'll split open and the cheese will ooze out.) To broil: Cover a broiler pan with foil and coat with cooking spray. Broil the stuffed patties in the upper third of the oven, about 4 minutes per side for medium-well. In either case, let the burgers stand for 5 minutes before serving.

Best Chicken Soup Ever

Ingredients
1 (2 to 3 pound) whole chicken
3 stalks celery with leaves, chopped
1 pound baby carrots
2 onions, chopped
2 cubes beef bouillon, crumbled
1 packet chicken noodle soup mix
2 (14.5 ounce) cans low-sodium chicken broth
1 pinch dried thyme
1 pinch poultry seasoning
1 pinch dried basil
5 black peppercorns
2 bay leaves
1 pinch dried parsley
1 (8 ounce) package farfalle (bow tie) pasta
Cooking Instructions
Place chicken in a large pot and cover with water. Place celery leaves in pot and bring to a boil, then reduce heat and simmer until chicken is cooked through, 30 to 40 minutes. Remove chicken from pot and place in a bowl until cool enough to handle.

Meanwhile, place celery, carrots, onion, bouillon, soup mix and chicken broth in pot and let simmer. Season with thyme, poultry seasoning, basil, peppercorns, bay leaves and parsley.

Bone chicken and cut up meat into bite-size pieces. Return meat to pot. Cook until vegetables are tender and flavors are well blended, up to 90 minutes.

Stir pasta into pot and cook 10 to 15 minutes more, until noodles are al dente. Serve hot.

Magic Peanut Butter Middles

Ingredients
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 cup white sugar
1/2 cup packed brown sugar
1/2 cup butter, softened
1/4 cup peanut butter
1 teaspoon vanilla extract
1 egg
3/4 cup confectioners' sugar
3/4 cup peanut butter
Cooking Instructions
In small bowl blend flour, cocoa and baking soda. Mix until well blended.

In large bowl beat sugar, butter or margarine and 1/4 cup peanut butter, until light and fluffy. Add vanilla and egg, beat. Stir in flour mixture until blended. Set aside.

To make Filling: Combine confectioner's sugar and 3/4 cup peanut butter. Blend well.

Roll filling into 30 - 1 inch balls. For each cookie, with floured hands, shape about 1 Tablespoon of dough around 1 peanut butter ball, covering completely. Place 2 inches apart on an ungreased cookie sheet. Flatten with glass dipped in sugar.

Bake at 375 degrees F (190 degrees C) for 7-9 minutes. When cookies are done, they should be set and slightly cracked.

Creamy Ranch Pork Chops and Rice

Ingredients
1 tbsp. vegetable oil
4 boneless pork chops , 3/4" thick
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1/2 soup can milk
1 pkg. (1 oz.) ranch salad dressing mix
paprika
Ranch-Style Rice
Cooking Instructions
HEAT oil in skillet. Add chops and cook until browned.

ADD soup, milk and 1/2 pkg. salad dressing mix. Heat to a boil. Cover and cook over low heat 10 min. or until done. Sprinkle with paprika.

SERVE with Ranch-Style Rice .

TIP: Ranch-Style Rice: Add remaining salad dressing mix to water when making rice.

Serve with your favorite frozen vegetable blend. For dessert, serve chunky applesauce topped with cinnamon.

Porcupine Meatballs

Ingredients
1 lb. ground turkey
2 cups cooked regular brown rice or 2 cups regular long-grain white rice
1 egg
3/4 tsp. dried oregano leaves , crushed
1/2 tsp. garlic powder
1/4 tsp. ground black pepper
1 jar (1 lb. 10 oz.) Prego® Traditional Italian Sauce or 1 jar Prego® Tomato, Basil & Garlic Italian Sauce
Cooking Instructions
MIX turkey, rice, egg, oregano, garlic powder and black pepper thoroughly and shape firmly into 25 meatballs.

HEAT pasta sauce in large skillet over medium heat. Add meatballs in one layer. Heat to a boil. Cover and cook over low heat 10 min. or until meatballs are no longer pink.

One Dish Beef Stoganoff

Ingredients
3/4 lb. boneless beef sirloin steak , 3/4" thick
1 can (14 oz.) Swanson® Seasoned Beef Broth with Onion
2 cups sliced mushrooms
3 cups uncooked medium egg noodles
1/2 cup sour cream
Fresh chopped parsley
Cooking Instructions
SLICE beef into very thin strips.

COOK beef in nonstick skillet 5 min., stirring often.

ADD broth and mushrooms. Heat to a boil. Stir in noodles. Cover and cook over low heat 10 min. or until noodles are done.

STIR in sour cream and heat through. Garnish with parsley.

Quick Pesto Chicken Stuffing Bake

Ingredients
1 1/3 cups boiling water
3 tbsp. margarine or 3 tbsp. butter
1 pkg. (6 ounces) Pepperidge Farm® One Step Stuffing Chicken Mix
4 skinless, boneless chicken breasts (about 1 pound)
2 tbsp. grated Parmesan cheese
1 tbsp. olive oil or 1 tbsp. vegetable oil
1/4 tsp. dried basil leaves , crushed
Cooking Instructions
In large bowl mix water, margarine and vegetable/seasoning mix until margarine is melted. Add stuffing. Mix lightly. Let stand 5 min.

Spoon stuffing into greased 9-inch pie plate. Arrange chicken over stuffing mixture.

Mix cheese, oil and basil. Spread over chicken.

Bake at 400°F. for 25 min. or until chicken is no longer pink. Remove chicken. Stir stuffing.

Magical Chicken and Pasta Bake

Ingredients
1 can (10 3/4 oz.) Campbell's® Condensed Tomato Soup
1 1/3 cups water
1 tsp. dried basil leaves , crushed
2 cups uncooked corkscrew-shaped pasta
4 skinless, boneless chicken breasts
1/2 cup shredded mozzarella cheese
Cooking Instructions
MIX soup, water, basil and pasta in 2-qt. shallow baking dish. Top with chicken. Sprinkle with additional basil and cheese if desired. Cover .

BAKE at 350°F. for 45 min. or until done.

Cajun Chicken Pasta

Ingredients
4 ounces linguine pasta
2 skinless, boneless chicken breast halves
2 teaspoons Cajun seasoning
2 tablespoons butter
1 red bell pepper, sliced
1 green bell pepper, sliced
4 fresh mushrooms, sliced
1 green onion, chopped
1 cup heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
1/4 cup grated Parmesan cheese
Cooking Instructions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat. In a large skillet over medium heat, saute the chicken in butter or margarine until almost tender (5 to 7 minutes).

Add the red bell pepper, green bell pepper, mushrooms and green onion. Saute and stir for 2 to 3 minutes. Reduce heat.

Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through. Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese and serve.

Slow Cooker Pepper Steak

Ingredients
2 pounds beef sirloin, cut into 2 inch strips
garlic powder to taste
3 tablespoons vegetable oil
1 cube beef bouillon
1/4 cup hot water
1 tablespoon cornstarch
1/2 cup chopped onion
2 large green bell peppers, roughly chopped
1 (14.5 ounce) can stewed tomatoes, with liquid
3 tablespoons soy sauce
1 teaspoon white sugar
1 teaspoon salt
Cooking Instructions
Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.

Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.

Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.

easy homemade chicken strips/nuggets

chicken breast cut up in pieces or strips
small bowl of flour
seasoned w/ salt, pepper, garlic salt, onion powder to taste

heat oil in skillet. doesn't have to be a whole lot just enough to almost cover chicken. dredge chicken in seasoned flour, place in hot skillet and cook till browned.

:)brian would rather eat my chicken strips instead of Cane's - fameous for their chicken. i'm going to assume it's b/c mine are really better..hahaha

tip: cut chicken when it's still a little frozen...much easier to cut up & hasn't gotten too slimy.

Skilletini...Johnny Carino style

1lb sausage (not breakfast) or chicken breast cut up
any kind of pasta
i use thin spaghetti noodles & remember it goes a long way
olive oil
italian seasoning
garlic powder
onion powder
salt

slice sausage and brown. cook noodles and add olive oil while boiling as to prevent sticking. after noodles are done add olive oil, italian seasoning and other seasonings to taste. mix in the sausage and let warm. Brian loves this. serve w/ garlic bread.

Loaded Taco Potato

baking potato(s)
1lb lean hamburger
taco seasoning mix
shredded cheese
ro-tel
Optional toppings...
sour cream
salsa
black olives
chopped green onions
can of green chilis

cook your potato in the microwave. brown hamburger meat. add taco seasoning and ro-tel (optional). mix and let warm. after potato is done slice open, add meat, shredded cheese and additional toppings. yum!

Apple Mouse

mix a cup of unsweetened applesauce (50 cal) w/ 3 tbls of fat-free nondairy whipped topping (45 cal) and 1/4 tsp of cinnamon. refrigerate in portable snack cups. haven't tried this...

Confetti Crisp

2 tbls olive oil
1/2 tsp. garlic salt
1/2 tsp. dried dill weed
1/8 tsp. pepper
1 cup each of peeled and thinly sliced red potatoes, carrots, and parsnips

Mix the oil and seasonings together, add the vegetables, and toss to coat. Arrange in a single layer on a baking sheet lightly sprayed w/ olive oil or a non-stick coating. Bake at 350' for 20-25 minutes, or untiil crisp and golden brown

6 servings/95 calories each

Lighten Up Secrets Revealed!!

For more tips on eating healthy click here

Pot Luck Potato Cass

Ingredients
1 1/2 cups fat-free sour cream
1 1/4 cups (5 ounces) finely shredded reduced-fat sharp cheddar cheese
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons minced fresh onion
5 teaspoons butter, melted
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1 (30-ounce) package frozen hash browns, thawed (such as Ore-Ida)
1 (10.75-ounce) can reduced-fat cream of chicken soup (such as Campbell's Healthy Request)
Cooking spray
1 cup coarsely crushed cornflakes
2 tablespoons chopped fresh parsley


Preparation
Preheat oven to 350°.
Combine first 10 ingredients in a large bowl; spread evenly into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle cornflakes over potato mixture.

Bake at 350° for 1 hour or until bubbly. Sprinkle with fresh parsley.

Yield
10 servings

Nutritional Information
CALORIES 194(30% from fat); FAT 6.4g (sat 3.7g,mono 1.8g,poly 0.4g); PROTEIN 7.9g; CHOLESTEROL 21mg; CALCIUM 166mg; SODIUM 283mg; FIBER 1.5g; IRON 1.5mg; CARBOHYDRATE 27.1g

Chicken Broccoli Cass

Ingredients
3 quarts water
1 (12-ounce) package broccoli florets
4 (6-ounce) skinless, boneless chicken breast halves
1 (12-ounce) can evaporated fat-free milk
1/4 cup all-purpose flour (about 1 ounce)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Dash of nutmeg
1 cup fat-free mayonnaise
1/2 cup fat-free sour cream
1/4 cup dry sherry
1 teaspoon Worcestershire sauce
1 (10.75-ounce) can condensed 30% reduced-sodium 98% fat-free cream of mushroom soup, undiluted
1 cup (4 ounces) grated fresh Parmesan cheese, divided
Cooking spray


Preparation
Preheat oven to 400°.
Bring water to a boil in a large Dutch oven over medium-high heat. Add broccoli, and cook 5 minutes or until crisp-tender. Transfer broccoli to a large bowl with a slotted spoon. Add chicken to boiling water; reduce heat, and simmer 15 minutes or until done. Transfer chicken to a cutting board; cool slightly. Cut chicken into bite-sized pieces, and add chicken to bowl with broccoli.

Combine evaporated milk, flour, salt, pepper, and nutmeg in a saucepan, stirring with a whisk until smooth. Bring to a boil over medium-high heat; cook 1 minute, stirring constantly. Remove from heat. Add mayonnaise, next 4 ingredients (through soup), and 1/2 cup cheese, stirring until well combined. Add mayonnaise mixture to broccoli mixture; stir gently until combined.

Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake at 400° for 50 minutes or until mixture bubbles at the edges and cheese begins to brown. Remove from oven; let cool on a wire rack 5 minutes.

Yield
8 servings (serving size: about 1 cup)

Nutritional Information
CALORIES 276(25% from fat); FAT 7.8g (sat 3.5g,mono 1.8g,poly 1.1g); PROTEIN 31.1g; CHOLESTEROL 66mg; CALCIUM 365mg; SODIUM 696mg; FIBER 2.1g; IRON 1.6mg; CARBOHYDRATE 18.9g

Eggplant Parmesan Cass

Ingredients
1/2 cup dry white wine
1 tablespoon dried basil
1 tablespoon dried oregano
4 (8-ounce) cans no-salt-added tomato sauce
1 (28-ounce) can no-salt-added whole tomatoes, undrained and chopped
1 (6-ounce) can tomato paste
2 garlic cloves, minced
2 (1-pound) eggplants, cut crosswise into 1/4-inch slices
1/4 cup water
3 egg whites, lightly beaten
1 1/4 cups Italian-seasoned breadcrumbs
1/4 cup grated Parmesan cheese
Vegetable cooking spray
3 cups (12 ounces) shredded part-skim mozzarella cheese
Fresh oregano sprigs (optional)


Preparation
Combine first 7 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes.
Place eggplant in a large bowl; add water to cover, and let stand 30 minutes. Drain well; blot dry with paper towels. Combine 1/4 cup water and egg whites in a shallow bowl. Combine breadcrumbs and Parmesan cheese; stir well. Dip eggplant in egg white mixture, and dredge in breadcrumb mixture.

Place half of eggplant on a baking sheet coated with cooking spray, and broil 5 minutes on each side or until browned. Repeat procedure with remaining eggplant. Set eggplant aside.

Spread half of tomato mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange half of eggplant over sauce; top with half of mozzarella cheese. Repeat layers with remaining sauce, eggplant, and cheese.

Bake at 350° for 30 minutes or until bubbly. Let stand 5 minutes before serving. Garnish with fresh oregano sprigs, if desired.

Yield
8 servings

Nutritional Information
CALORIES 298(26% from fat); FAT 8.5g (sat 5g,mono 2.2g,poly 0.4g); PROTEIN 19.2g; CHOLESTEROL 27mg; CALCIUM 422mg; SODIUM 818mg; FIBER 2.6g; IRON 2.8mg; CARBOHYDRATE 38.8g

Garden Style Lasagna

Cooking spray
2 cups chopped onion
4 garlic cloves, minced
2 teaspoons olive oil, divided
2 cups chopped zucchini (about 8 ounces)
2 cups chopped yellow squash (about 8 ounces)
2 cups thinly sliced carrot (about 8 ounces)
2 cups chopped broccoli (about 6 ounces)
1 teaspoon salt, divided
1/2 cup all-purpose flour (about 2 1/4 ounces)
3 1/2 cups 1% low-fat milk
1 cup (4 ounces) grated fresh Parmesan cheese, divided
1/4 teaspoon freshly ground black pepper
Dash of nutmeg
1 (10-ounce) package frozen chopped spinach, thawed and drained
1 1/2 cups 1% low-fat cottage cheese
2 cups (8 ounces) preshredded part-skim mozzarella cheese, divided
12 precooked lasagna noodles, divided

PreparationPreheat oven to 375°.
Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 4 minutes or until lightly browned. Add garlic; sauté 1 minute. Spoon onion mixture into a large bowl.
Heat 1 teaspoon oil in pan over medium-high heat. Add zucchini and yellow squash; sauté 4 minutes or until tender and just beginning to brown. Add to onion mixture.
Heat remaining 1 teaspoon oil in pan over medium-high heat. Add sliced carrot; sauté 4 minutes or until tender. Add chopped broccoli; sauté 4 minutes or until crisp-tender. Add to onion mixture. Sprinkle with 1/2 teaspoon salt; toss well to combine.
Place flour in a medium saucepan. Gradually add milk, stirring with a whisk until blended. Bring to a boil over medium heat; cook 2 minutes or until thick, stirring constantly. Remove from heat. Add 1/2 cup Parmesan, remaining 1/2 teaspoon salt, pepper, and nutmeg; stir until smooth. Stir in spinach.
Combine cottage cheese and 1 1/2 cups mozzarella; stir well. Spread 1/2 cup spinach mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 noodles over spinach mixture in dish; top with half of cottage cheese mixture (about 1 1/2 cups), half of vegetable mixture (about 2 1/2 cups), and about 1 cup spinach mixture. Repeat layers, ending with noodles. Spread remaining spinach mixture over noodles; sprinkle with remaining 1/2 cup Parmesan and remaining 1/2 cup mozzarella.
Cover and bake at 375° for 20 minutes. Uncover and bake an additional 20 minutes or until cheese is bubbly and beginning to brown. Let stand 10 minutes before serving.

12 servings

Nutritional Information
CALORIES 272(27% from fat); FAT 8.3g (sat 4.4g,mono 2.5g,poly 0.5g); PROTEIN 18.5g; CHOLESTEROL 20mg; CALCIUM 456mg; SODIUM 589mg; FIBER 3.6g; IRON 1.4mg; CARBOHYDRATE 31.2g

taco casserole - Steph

1lb. ground beef
1/2 c. chopped onion or flakes
1 (8 oz) can tomato sauce
1/3 c. water
1 env. taco seasoning mix
2 eggs
1 c. milk
1 (16 oz) can pinto or kidney beans
1 1/2 c. shredded jack cheese
10 crushed taco shells (2 1/2 c.)
1 c. shredded lettuce
1 large chopped tomato
1/2 c. shredded cheese

cook beef and onions; drain fat. stir in tomato sauce, water, and taco mix; heat through; beat eggs; stir in milk. add a small amount of the tomato sauce mixture to the egg mixture. add beans, jack cheese, and crushed taco shells. mix all ingrediants together; pour into casserole dish; bake at 350' for 30 minutes. top w/ lettuce, chopped tomatoes, and shredded cheese. let stand 5 - 10 minutes.

slow cooked chicken - Mer

Any amount of chicken breasts
1 can Cream of Mushroom Soup
1/4 cup cooking white wine
1/4 cup olive oil or any other cooking oil
Few dashes of Pepper
Few dashes of Onion salt
Few dashes of Rosemary Leaves

Put chicken in slow cooker or corning ware dish for the oven
Add all the other ingredients
Slow cook 6-8 hours in crock pot
If no crock pot, put in corning ware dish with lid on and put in oven at 250 for 6-8 hours
Serve with rice and use liquid from cooked chicken to mix in with the rice

chicken salad - Mer.

Can of Chicken
Hellman's Light Mayonnaise
Salt
Pepper
Red/ Purple Grapes
Celery
Sliced almonds or pecans
Red apple
Lemon Juice

Chop fruit and veggies and add everything together
Add a bit of Lemon Juice to keep the apple from turning brown

Spaghetti Pie-Steph

1 lb. ground beef
1/3 c. chopped onions or flakes
1 (26 oz) jar spaghetti sauce
1 (7 oz) pkg. spaghetti noodles
2 eggs beaten
1/4 c. parmesan cheese
1 (8oz) sour cream (optional)
4 oz shredded mozzarella cheese
salt and pepper to taste

brown meat and onion; drain. stir meat into sauce and simmer for 10 minutes. set aside. break noodles in halves. cook noodles according to package; drain. combine noodles w/ eggs and parm cheese. pour into greased 10 inch pie plate. spoon sour cream over noodles (opt.). pour meat sauce over noodles. bake 350' for 25 minutes. place cheese on top and return to oven until melted.

Tater Tot casserole - steph

1 lb ground beef
1 small onion, chopped or onion flakes
1 can cream of chicken or mushroom soup
1/2 tsp salt
1/2 tsp. pepper
1 c. shredded cheddar cheese or velveeta
1 (32 oz) bag frozen tater tots

brown meat w/ onions, season w/ salt and pepper then drain off fat. layer in bottom of 9x13 casserole dish and cover w/ one can of cream of mushroom soup, undiluted. sprinkle w/ a cup of cheese. top w/ tater tots and bake at 350' for 30 - 40 min. or until the casserole is heated through and the tots are done.

kid friendly and I think Napolean would love this! "are you gonna eat your tots?" "napolean give me your tots" hahahahaha

No Bake Lemonade Pie - Steph

2 prepackaged cookie crumb pie crusts ( vanilla wafer or oreo)
1 (12 oz.) can lemonade, pink lemonade, or limeade, frozen
1 can sweetened condensed milk
1 large tub cool whip

mix partially thawed can of lemonade w/ sweetened cond. milk and about half the tub of cool whip. pour into pie crusts. spread with remaining cool whip. chill in fridge for about an hour before serving. you may wish to garnish the pies w/ lemon or lime slices.

chicken roll-ups - Steph

4 chicken breasts
1 pkg. crescent rolls
velveeta cheese cut up is small pieces or you can use the shredded velveeta
1 can cream of chicken soup
1/2 c. milk

cook chicken. cut breasts into strips or you could shredd them. roll out crescent rolls and lay pieces of chicken and velveeta cheese, then roll up. place in greased 9x13 dish. brown at 400'. warm 1 can of cream of chicken soup and 1/2 cup milk. pour over chicken roll-ups. put back into oven and heat until soup mixture bubbles. serves 4 - 6.

skillet sticky chicken - Steph

2 tbls oil
3 lb fryer, cut up - can use boneless/skinless chicken breast or thighs
1 pouch dry onion soup mix
1/2 c. apricot or peach preserves
1/4 c. b-b-q sauce
1/4 c. water

heat oil in skillet and add chicken pieces. cook until chicken is browned on all sides. pour off fat. combine remaining ingrediants in small bowl. stir into skillet. reduce heat to low. cover and simmer 30 min. or until chicken is tender, stirring occasionally.

jalapeno potatoes - Steph

8 medium potatoes
1/2 c butter
3 tbls flour
2 c milk
1 chopped bell pepper
1 large jar chopped pimentos
1 roll garlic cheese
1 roll jalapeno cheese

layer partially cooked, sliced potatoes in 13x9 inch casserole dish. slightly salt and ppper. melt butter in boiler. add bell pepper and simmer untill bell pepper is clear. add flour to milk and stir until dissolved. add milk and flour to butter and bell pepper mixture, stirring until smooth. add cubed cheeses and simmer until melted. stir constantly. add pimentos. pour sauce mixture over potatoes and bake uncovered at 350'. approximately 40 minutes. pretty casserole.

hint: can microwave potatoes until done and pour sauce over. ready to eat or warm up. if using this method, cut milk to 1 1/2 cups.

Hamburger Skillet - Steph

1-2 lbs of Hamburger
onion flakes
salt & pepper
garlic salt
5-6 cooked potatoes peeled and quartered
i cook them like i was going to fix mashed potatoes...but i do NOT mash them up.

brown hamburger in a large skillet - big enough to be able to add potatoes to the meat later. add onion, salt, pepper, garlic salt to taste. add cooked potatoes to hamburger and mix well. warm if needed. this is quick, easy, and tasty!

please comment if this site is useful to you....

I was just wondering if anyone is benefitting from this blog....let me knowby commenting. Thanks!

Corn Chowder - Steph

2 sticks of butter
sauted green onions
1 pint of half & half
2 cans of cream of potato soup
2 cans of whole kernal corn
1 8 oz pkg of cream cheese

cook over low heat for 30 minutes....do not scorch!

very delicious!

Squash Dressing - Steph

1 pkg Mexican cornbread mix
1 1/2 to 2 lb. yellow squash, sliced
1 c. water
1 c. chopped white onion
1 c chopped celery
1/2 cup chopped green bell pepper
(you could use 2 1/2 cups of "seasoning blend" - it has onion, peppers, and celery already chopped up - freezer section)
1/2 sliced green onions
1 (4.5 oz) chopped green chiles
1 (2 oz) jar dices pimentos, drained
1 can cream of chicken soup
1 c milk
salt and pepper to taste

bake cornbread according to package directions. cool and crumble. combine squash and water in a large saucepan. cook until tender. drain; set aside. Mix white onion, celery, bell pepper, and green onions w/ 1 cup of water. cook in microwave until tender. in a large bowl, mix chicken soup and 1 cup miilk until blended. add cornbread, squash, chiles, onion mixture, and pimentos. mix well. spoon into a lightly greased baking dish. bake at 350' for 40-50 minutes untiil lightly brown on top. yield: 10 servings.

Taco Soup - Steph

2 lb ground meat
onion chopped (fresh or dried)
2 cans tomatoes
2 cans Ro-Tel tomatoes
2 cans whole kernal corn
2 pkg taco seasoning
2 small or 1 large packet of Ranch dressing dry mix
2 cans pinto beans

saute meat and onions. add other ingredients. let simmer. serve over tortilla chips. garnish w/ grated cheese.

Company Chicken - Steph

6 chicken breasts
1 c. bread crumbs
1/2 tsp garlic powder
1 c parmesean cheese

combine bread crumbs, cheese, and garlic powder. coat chicken in mixture. place chicken on a baking dish pan lightly sprayed w/ Pam. bake at 350' for one hour!

Mrs. Em's Buttermilk Pie - Steph

2 c sugar
1 stick butter
3 eggs, beaten
3 tblsp. flour rounded
1 c. buttermilk
1 tsp. vanilla
9 inch unbaked pie shell (pillsbury fold out)

Cream sugar and melted butter; add eggs. beat slightly and sift in flour. beat slightly. add buttermilk and vanilla. mix well. pour into 9 inch pie crust . bake at 350' for 45 - 50 minutes or until top is browned.

yummy!

taking requests

comment here to let us know of an recipes you are interested in finding here!

i'm requesting Connie's "gooey butter cake" recipe - steph

6 steps to easy cheesy cobbler recipe - steph

1 stick of butter cut into pieces
1 yellow/butter cake mix
any variety of canned fruit pie filling

step 1...pre-heat oven to 350'
step 2..spray pam in the bottom of a casserole dish
step 3...pour pie filling in dish
step 4...generously pour dry cake mix over pie filling...the more the better
step 5...drop pieces of butter over cake mix
step 6...bake for 30 - 40 minutes or till cake mix is golden brown and filling is bubbly

Peach Cobbler - Mer

1 stick melted butter
1 cup sugar
1 egg
1 cup milk
1 cup Bisquick
1 large can peaches

Combine and bake at 375-400 degrees for 40 minutes.

Easy Cucumber Salad - Mer

Few Cucumbers
Few Tomatoes
Paul Newman's Basalmic Vinegarette

Cut the tomatoes and cucumbers in small pieces and poor salad dressing on top. Mix it up. Let it marinate outside the fridge for a while, then refrigerate. That's it! Yummy.

Yummy Crawfish Fettucine - Steph

3 sticks of butter
3 chopped onions
2 green bell peppers, chopped
3 stalks of celery, chopped
2 to 3 pks. frozen crawfish tails
3 cloves of garlic, minced
1 tbsp. chopped parsley
1/2 c flour
1 pt half and half
1 lb Velveeta Mexican cheese
12 oz fettucine
salt to taste
Tony's seasoning to taste
White pepper to taste
Tabasco to taste (otional)
onion pwder to taste
garlic pwder to taste

in saucepan, melt butter and saute onion, bell pepper, and celery until tender. add crawfish and simmer 10 minutes, stirring occasionally. add garlic, parsley, flour, and half & half and mix well. simmer on low heat for 30 minutes, stir occasionally. add salt and seasonings to taste during this time. add cheese and stir until melted.

meanwhile, cook noodles; drain. combine noodles and sauce. pour into greased 6 quart casserole dish. bake, uncovered, in 300' oven for 20 minutes!

Chinese Fried Rice - Steph

2 tblsp oil or bacon drippings
2 C chopped cooked shrimp, pork, chicken, or ham
1 egg slightly beaten (i put in 2 - 3 eggs)
1/2 tsp. pepper
3/4 tsp. salt
2 green onions, chopped (otional)
4 c cooked rice
2 tbsp. soy sauce

heat oil in large frying pan. add meat and cook for about 1 minute, stirring constantly. still stirring, add egg, salt, pepper, and onions; cook until egg and meat are well mixed. add rice and soy sauce. cook, stirring until rice is thoroughly heated.

you can also buy the "fried rice" seasoning packet in the asian food section of the grocery store and follow the directions on it....easy!

a variety of scrumptious casseroles - Mer

Baked Carrots Casserole
2 cups mashed carrots (8-12 minutes cooked) I guess you don't have to mash them
1/2 c. margarine - add to carrots while hot
3 eggs, beaten
dash of cinnamon
combine and add last: 1 cup sugar, 3 tbsp. flour, 3 tsp. baking powder

Combine all ingredients. Pour in 2 quart casserole. Bake at 400 degrees for 15 minutes

Cascade Potato Casserole

1 tbsp. butter or margarine
1 (10-3/4 oz) can condensed cream of celery soup
1 (3 oz) package cream cheese at room temperature
4 cups frozen hash brown potatoes (not the thinly sliced, the bigger wedges)
1 cup (4 oz) shredded sharp cheddar cheese
1/2 cup chopped onion
1/4 tsp. pepper
1/2 tsp. salt

In a skillet melt butter, add onion, and cook until onion is tender. In a large bowl, beat undiluted soup and cheese together until smooth; stir in salt, pepper, onion and potatoes. Turn into 1-1/2 quart baking dish. Top with shredded cheese. Bake in 350 degree oven for 1 hour.

Asparagus Casserole

1 can asparagus, drained
2 hard cooked eggs, sliced
cheese
white sauce (recipe below)

White sauce: 3 tbsp. margarine, 1/4 tsp. salt, 1 cup milk, 4 tbsp. flour, dash pepper
Melt margarine over low heat, blend in flour and stir until smooth. Add milk, stirring constantly until thick, add salt and pepper to taste.

Add chopped eggs to sauce. Layer asparagus and white sauce. Top with cheese. Bake in 350 degree oven until cheese melts.

Squash Casserole

3 lbs. squash
2 large carrots
2 med. onions
2 cans cream of chicken soup
1 stick of margarine
1 (8 oz) carton sour cream
1 large jar pimentos
1 pkg. Pepperidge Farm bread stuffing

Cook veggies in salted water, drain. Mix together. Add other ingredients except margarine and crumbs. Grease casserole dish. Melt margarine, add bread crumbs. Put half in mixture, rest on top. Bake at 350 degrees for 45 minutes.

Breakfast Quiche - Steph

1 lb breakfast sausage
6 eggs, stirred w/ a touch of milk
salt and pepper to taste
2 C grated Cheddar cheese, divided
2 pie shells

Brown and drain sausage. Combine other ingrediants, saving some cheese to melt on top. Pour in uncooked pie shells and bake at 350' for 30 to 40 minutes or until egg is set and quiche is lightly browned on top.

This is very east, quick, and yummy

Brown Sugar Meatloaf - Steph

1/2 C packed brown sugar
1/2 C ketchup
1 1/2 lb. lean ground beef
3/4 C milk
2 eggs
1 1/2 tsp. salt
1/4 tsp. ground black pepper
1 small onion or onion flakes
1/4 tsp. ground ginger (optional)
3/4 C. finely crushed saltine crackers

Preheat oven to 350'. lightly grease a 5x9 loaf pan. press the brown sugar in the bottom of the prepared loaf pan and spreak the ketchup over the sugar. In a mixing bowl, mix thoroughly all the remaining ingrediants and shape into a loaf. Place on top of the ketchup. Bake in the preheated oven for 1 hour or until juices are clear. Makes 6 to 8 servings.

I've made this numerous times...let's just say we don't eat meat loaf any other way but like this!

Quick & delicious fruit salad - Mer

1 can peach pie filling
1 can chunk pineapple (drained)
1 sm. pkg. frozen strawberries (thaw)
1/2 lb. pecans, chpd. (1 cup)
1 can mandarin oranges (drained)
2 sliced bananas

Mix all above ingredients together. That simple!
I put the sliced banana on top of the salad.
If I'm in a hurry to take this dish somewhere (shower or whatever) I keep the strawberries frozen and they thaw after a while.

Pork Chops - Mer.

Boneless pork chops
flour
salt
pepper
onion powder
Canola Oil

Put a fairly good amount of oil in skillet and heat to medium
Put seasonings on top of pork chops
Sprinkle flour on top
Do the same on the other side
Cook in skillet until goldish brown on both sides
Turn heat down to medium - low
Continue to cook 15 minutes, flipping occassionally

Fruit Smoothies - Mer.

2 cups of any kind of juice or water or mixture of both
2 cups any frozen fruits

Add liquid first
Slowly add frozen fruits, blending a little at a time
If you want it thicker or more icy, add ice a few pieces at a time

Chocolate Pie - Mer.

Pillsbury ready made crust (in refrigerated section)
1 large box of chocolate jello pudding (the kind that calls for 3 c. milk)(the kind you cook)
3 eggs
1/3 cup of brown sugar (hand full)
Cool Whip or Mirang

Bake pie crust according to directions on box
Cook chocolate jello according to directions on box along with 3 egg (yolks) and hand full of brown sugar
Stir constantly until it has big bubbles
Poor into pie crust
After it cools a bit, add cool whip to the top (or mirang)
Store in fridge (fridge to solidify after it cools quite a bit)

Easy Spinach Dip - Steph

1 pkg frozen chopped spinach
1 pkg of Knorr Leek soup
1 bunch scallions chopped (AKA green onions)
1 C sour cream
1 C mayo
1 round loaf of sour dough bread (optional serving style)

1. defrost chopped spinach - place in strainer and strain out excess water
2. blend spinach along w/ remaining ingredients in bowl.
3. (optional) cut out center round of sour dough loaf and place dip into center of the sour dough bread
4. (optional) cut up center round of bread into chunks and place around dip for dipping or cut up fresh veggies for dipping.

Chicken Enchiladas - Steph

1 chicken, boiled and deboned - chicken breast work just as good
3 cans cream of chicken soup
1 large container of sour cream
8 oz. shredded chedder cheese
8 oz shredded Monterey Jack cheese
1 chopped onion
1 - 2 chopped jalapenos peppers - optional!
1 pkg. flour torillas 10 - 12 count

combine soups, sour cream, and jalapeno(opt.) and heat. in tortillas, place chicken, onion, and cheeses. roll. place in 9X13 inch pan. when all are rolled, pour soup/sourcream mixture over them. Bake at 350' for 25-30 minutes!

i had these about a month ago...wonderful!

Mexican Chicken Chowder - Steph

2 1/2 cups chopped chicken
1 can whole kernal corn - drained
1 can condensed cream of potato soup
4 ounces diced green chiles - undrained
2 tablespoons snipped frest cilantro - optional
1 envelope taco seasonings mix
3 cups chicken broth
8 ounces sour cream
4 ounces cheez whiz processed cheeze

Crock Pot directions....
Combine chicken, corn, potato soup, green chilis, cilantro, taco seasong, and chicken broth. cover, cook on low for 8-10 hours or on high for 4-5 hours.

combine sour cream w/ 1 cup of soup mixture until blended. pour sour cream mixture and cheese into crock pot. cover let heat 5-10 minutes.

This melts in your mouth.....i've had it twice in the past month! yum!

Ravioli Bake. by Connie

I hate the name of this dish but I can't think of anther one. Ravioli makes me think of Chef Boyardee or however you spell it...from a can....you dump it and it all slides out in one big gross glob. This is far from that.

This is kid-friendly, fast and really great.

1 bag of frozen 5-cheese ravioli (Wal-mart brand "great value")
1 normal sized jar of tomato sauce of your choice (you can add 1/2 lb of ground beef if you want)
1 medium container of ricotta cheese, again, I use great value
Mozarella cheese (about 3 cups)
Parmesean cheese (fake or real about 1 cup)

You can double this and you will be eating it forever.

Pre-Heat oven to 375. Spray a medium sized casserole dish with non-stick spray. Pour half of the sauce in the bottom. Layer ravioli and all cheeses reserving some Mozarella for the top. **Hint: scoop all of the Ricotta that you are going to use in one big glob over the pasta then pick it up with your hands, break it up with your fingers, and sprinkle it around).

Pour remaining pasta sauce and top off with remaining Mozarella. At this point you can cover appropriately and freeze for a later date (the ravioli should still be frozen so this should not be a problem) or you can cook it. I think this is a super meal to take to a friend who might be in need in one way or another.

Bake COVERED in oven about 30 minutes then uncovered for 10 more.

You can spruce this up as much as you like. Add spinach, black olives, herbs, ground beef to the sauce but this is my girls' preferred version. I always buy a couple of boxes of great value garlic Texas Toast to go with it and this is a fast great meal. This is also something the kids can help do.

Mango Chicken - Steph

2-3 cups of rice cooked
2-3 Chicken Breasts cut into thin strips
can of pinapple chunks
one cup of frozen corn
one cup of sliced carrots
one cup of diced mango (fresh or in jars found in cooled produce section)

saute' chicken strips in butter, salt and pepper first. set aside. in a pot combine the can of pinapple chunks w/ juice, corn, carrots, and mango. warm the mixture for just a few minutes. you do not want them cooked only warm.

serve the rice topped w/ the fruit/veggie mixture and the chicken strips on top.

just got this recipe....i think i'll try it this weekend!

Steph