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