Sunday, January 19, 2014

Donna's 'To Die For' Banana Bread

• 1 2/3 cups all-purpose flour
• 1 tsp baking soda
• ¼ tsp ground cinnamon
• ½ tsp salt...
• ½ cup white sugar + 2 tbs sugar
• ½ cup brown sugar + additional brown sugar to sprinkle on top
• 2 eggs
• ½ cup vegetable oil
• 3 ½-4 very ripe bananas, mashed
• 2 tbs sour cream
• 1 teaspoon pure vanilla extract*
• 2/3 cups chocolate chips optional
1. Set oven to 350 degrees F. Line the bottom of the loaf pan w/ parchment paper.
2. Sift together the flour, baking soda, cinnamon and salt.
3. Beat brown sugar, white sugar and eggs with electric mixer until like and fluffy (approx. 10 minutes)**
4. At the end of the 10 minutes, drizzle in the oil.
5. Add mashed bananas, sour cream and vanilla.
6. Using a spatula hand fold in the dry ingredients (and chocolate chips if you choose)
7. Coat the top of the “dough” with extra brown sugar
8. Pour into the lined loaf pan and bake for approx. 45 minutes – 1 hour (until toothpick comes out clean)
9. Cool in the pan on a cooling rack.

*Don’t do it! Don’t you dare use imitation vanilla extract!
**Don’t skimp on the time. I promise that once you hit that 10 minute mark you will really see the difference in the texture.

~Allergy concerns: I want to try this with gluten free flour! I will update once I do. For dairy free, sub dairy free alternative for sour cream. Consider subbing applesauce for vegetable oil to lower cholesterol.

Saturday, March 3, 2012

Kate's Pancakes

1 cup flour
2 tablespoons white sugar
2 tablespoons baking powder
1 teaspoon salt
Mix well together.

1 beaten egg
1 cup milk
2 tablespoons veg oil

Mix until combined, stirring gently. There will be lumps, but be careful not to over-stir or you will lose the fluffyness!

Gluten free: sub gluten free flour, watch ingredients of baking powder.

Saturday, December 25, 2010

Easy Caramel Rolls (AKA Pull Aparts)

2 doz Rhodes frozen dinner rolls
1pkg butterscotch pudding - not instant
1/2c. brown sugar
1/2c. butter
Chopped nuts, if desired

Place frozen rolls in layers on greased bundt pan.
Mix remaining ingredients and put on top of rolls.
Let rise overnight.
Bake at 00-25* for 45+ minutes.
Turn upside down on a plate to allow caramel to run down.

~from an old church cookbook

Classic Beef Stroganoff

1lb beef sirloin steak or tenderloin (in a pinch, sub ground beef or ground turkey: consider getting a roast and cutting that up to be more budget friendly. I like to bake the roast before cutting up for this recipe.)
1/2lb fresh mushrooms
1/2c minced onion
2T butter or margarine
10-1/2oz beef consomme
2T catsup
1 small clove minced garlic
1t salt
3T flour
1c sour cream
3-4c hot, cooked noodles (or rice)

Cut meat diagonally in to very thin slices.
Cook and stir mushrooms and onions in butter until tender, then remove from skillet.
In same skillet, brown meat lightly.
Set aside 1/c consumme but combine rest of consumme, catsup, garlic and salt in to skillet.

Cover and simmer 15m.
Blend reserved consumme and flour, stir in to skillet.
Add mushrooms and onion, heat to boiling, boil for 1 minute.
Stir in sour cream, heat through.
Serve over hot noodles or rice.

~from an old church cookbook.

*Watch catsup and sour cream carefully for allergens, sub gluten free flour, and serve over rice for gluten free.

Sloppy Joe's

1lb ground beef (or ground turkey)
1T shortening (could probably omit)
2T flour
2T brown sugar
1T Worcesterchire sauce
1t salt
1/2t chili powder
1-1/2c. tomato juice
1/4c finely chopped onion, celery, or both (optional)

Brown meat in shortening along with celery/onion if desired.
Add flour and remaining ingredients and simmer, stirring occasionally.
Serve over hamburger buns, if desired spread with butter and brown slightly on warm pan or griddle.

~from an old church cookbook

*Sub gluten free flour and serve over gluten free bread, pasta, or rice for gluten free.

Pizza Burgers

2lb browned, drained hamburger (or ground turkey)
3/4lb shredded cheese (for lighter, use half light and half fat free cheese shreds.)
1-1/4tsp oregano
1/2tsp sage
1 can spaghetti sauce
1 pkg 8-10 hamburger buns

Mix all together and simmer for 30m.
Put on open buns and place under broiler until nice and hot. Fills up to 20 bun halves.

~from an old church cookbook

*Watch oregano for allergens, sub home-made spaghetti sauce for canned or watch ingredients carefully. Serve over rice bread for gluten free.

Spaghetti Pie

6oz spaghetti
2T butter or margarine
1/3c. grated parmesan cheese
2 well beaten eggs
1lb ground beef or pork sausage (or ground turkey)
1/2c. chopped onion
1/4c. chopped pepper
8oz can tomatoes, cut up
6oz tomato pasta
1tsp. sugar
1tsp. dried oregano crushed
1/2t garlic salt
1c. cottage cheese (sub low fat for lighter)
1/2c. shredded mozzarella cheese (sub 2% cheese for lighter)

Cook spaghetti and drain.
Combine with butter, cheese and eggs.
Form spaghetti mixture in to a crust in pan.
In skillet, brown and drain meat. Add green pepper, onions, and draim fat.
Stir in undrained tomatoes, tomato paste, sugar, oregano, and heat through.
Spread cottage cheese over spaghetti crust. Fill with tomato mixture.
Bake uncovered at 350* for 20m. Sprinkle motz cheese on top and bake for 5 more minutes.

~from an old church cookbook

Chow Mein Hotdish

1c. celery and 1c. onion, sauteed in oil
2lb. hamburger, browned (or ground turkey)
1lg can bean sprouts, with liquid
1sm can mushrooms, drained
1sm can water chestnuts
1c. instant rice (sub brown rice for lighter)
garlic salt
salt and pepper
4tbs soy sauce
2 cans mushroom soup

Mix togeter and bake 30m uncovered at 350*.
Add 1pkt thawed pea pods on top and bake for another 30m.

~an old church cookbook

*Watch soup and soy sauce for allergens to be gluten free.
*Sub brown rice for lighter/diabetic


2c. riced potatoes, packed lightly
1/2c. half and half cream
1T. margarine
1t. salt
1-1/2c. flour (more or less, add slowly)

Add half and half, salt and margarine to hot potatoes and mash with regular potato masher.
Chill thoroughly.
Add flour and blend thoroughly just before rolling out.
Roll a golf ball sized amount of dough on floured pastry cloth using a lefse rolling pin covered with pastry stockingette.
Turn before completely rolled out and re-sprinkle with flour to prevent sticking to cloth or pin.
Roll very thin. Pick up lefse with lefse stck and place on 475-500* grill, lightly brown both sides.
Stack between cloths to keep steam in and prevent drying out.
Serve with butter and sugar.
Freezes well (if there are any left!)

Makes 1 dozen 15" lefse.

~From an old church cookbook


1-1/4c graham cracker squares
2T sugar
1/2c. melted butter

Combine graham cracker squares, sugar and melted butter.
Remove and reserve 1/4c.of crumb mixture.
Press remainder in to 9" round pie plate.

2T butter
1 8oz package cream cheese
1/3c sugar
1 egg
2T flour
2/3c milk
2T lemon juice
1T grated lemon peel (optional)

Cream butter, cream cheese, and sugar.
Add egg and mix well.
Add flour and milk, blend well.
Stir n lemon juice and peel. Pour in to crust.
Sprinkle reserved crumbs on top.
Bake at 350* for 35m.
Cool and chill before serving.

Lemon Bars

1c flour
1/4c powdered sugar
1/2c. butter

Mix together until crumbly.
Press in to bottom of greased 9x9"pan.
Bake for 15m at 350*.

2 eggs
1T grated lemon rind
1/2c sugar
1/2c. light corn syrup
2T flour
1/2t baking powder

Mix all together, pour over (baked) crust and bake for an additional 20-25m. Cool and frost.

1c. powdered sugar
1/2t. vanilla
2T butter
1/2t lemon juice

Add lemon juice to other ingredients until frosting is spreading consistency.

Caramel Popcorn

1c butter or margarine
2c. light brown sugar
1/2t. cream of tartar
8qts popped popcorn
1/2c. light corn syrup
pinch salt
1/2t. soda

Boil for 5 min together: butter, cory syrup, and sugar.
Remove from heat and add salt, cream of tartar and soda.
Pour syrup mixture over popped corn, stir until mixed.
Bake in 200* oven for 1 hour.
Spread out on to wa paper and break in to desired sized pieces.

~Old church cookbook

Tuesday, December 14, 2010

Chewy Caramels


  • 1 cup butter or margarine
  • 1 pound light brown sugar
  • 1 (14 ounce) can sweetened condensed milk
  • 1 cup light corn syrup
  • 1 pinch salt
  • 1 1/2 teaspoons vanilla extract


  1. In a heavy bottomed saucepan over medium heat, combine the butter, brown sugar, sweetened condensed milk, corn syrup and salt. Bring to a boil, stirring constantly. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Cook for 2 minutes at that temperature. Remove from the heat and stir in vanilla.
  2. Meanwhile, butter a 9x13 inch baking pan. When the caramel is ready, pour into the buttered pan. Allow to cool completely at room temperature. Remove from the pan and cut into squares using scissors. Wrap individual pieces in waxed paper or cellophane.
Works for caramel corn or caramel for candies.

Russian Tea Cakes

1 cup butter or margarine, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups Gold Medal® all-purpose flour
3/4 cup finely chopped nuts
1/4 teaspoon salt
Powdered sugar

Print these coupons...
About Concordance™

  1. Heat oven to 400ºF.
  2. Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together.
  3. Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
  4. Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.
  5. Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.

Monday, November 29, 2010

Homemade Pedialyte

Grape Homemade Pedialyte Recipe:1 liter drinkable water

1 tablespoon salt

2-3 tablespoons sugar

1/2 packet grape kool-aid

Cherry Homemade Pedialyte Recipe:

1 liter drinkable water

1/2 teaspoon baking soda

1 tablespoon salt

3 tablespoons sugar

1/2 packet cherry jello

I found this on - the contributor states not to worry about measuring exactly, and also says that you can use different flavors. She wrote that her kids like the Jello version better.

Sunday, November 28, 2010

Snowman Soup

In a cellophane bag put
1 packet hot cocoa - fancy, flavored ones are fun

3 Hershey kisses
mini marshmallows
a candy cane

Then type poem out and insert in bag:

"Was told you've been real good this year
Always glad to hear it
With freezing weather drawing near
You'll need to warm the spirit
So here's a little Snowman Soup
Complete with stirring stick
Just add hot water, sip it slow
It's sure to do the trick!"

Monday, November 22, 2010

My Favorite Fudge

1 (12-ounce) bag semisweet chocolate morsels
9 ounces (3/4 of a 12-ounce bag) butterscotch morsels
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 (8-ounce) can walnut halves
1/2 cup (a couple of handfuls) currants
8-inch cake pan, lightly greased with softened butter
Candied cherries, red and green, for garnish, optional

Place a heavy pot on the stove and preheat it over low heat. Add chips and milk and stir until chips are melted and milk combined. Save the empty condensed milk can. Stir in vanilla and remove fudge from heat. Add nuts and currants and stir in immediately.

Cover empty condensed milk can with plastic food wrap and center it in the greased cake pan. Spoon fudge into pan around can, making sure to recenter can if it drifts.

The fudge will set up almost immediately. Garnish can only be added in the first minute or 2 the fudge is in the pan, so work quickly. Decorate your wreath with "holly" made from cut candied red and green cherries. A wreath left plain can be garnished with a pretty fabric bow when serving. Chill covered in the refrigerator and slice fudge very thin when ready to serve, a little goes a long way.

Friday, November 19, 2010

Chicken Scampi

from "Diabetic Cookbook for Dummies" 3rd ed., 2010

Serves 4

1/4 t. pepper
2 cloves garlic, minced, divided
1/4 t. salt
2 T. roughly chopped fresh oregano
1/4 c. roughly chopped fresh parsley
3 T. lemon juice
1/4 c. white wine, divided
5 skinless, boneless chicken breast halves, 4 oz. each, cut into 1-inch strips
1 T. olive oil
1/4 c. chicken stock
1 T. butter
1/2 c. Roma tomatoes, diced
salt and pepper to taste
3 T. grated Parmesan cheese

Combine the pepper, half the garlic, the salt, oregano, parsley, lemon juice, and half of the white wine in a resealable plastic bag. Add the chicken. Mix gently to coat the chicken with the marinade. Marinate in the refrigerator for several hours (overnight is best).

When ready to cook the chicken, preheat the broiler, on low if your range has this setting. Remove the chicken from the marinade (save the remaining marinade) and place in a shallow pan. Broil 8 inches from the heat, turning once, until the chicken is no longer pink inside (about 15 minutes).

While the chicken is broiling, heat the olive oil in a saute pan. Saute the remaining garlic, until fragrant but not browned. Add the remainng white wine to the saute pan and scrape to remove any bits on the pan. Add the remaining marinade and chicken stock. Bring to a boil. Reduce the sauce by half. Stir in the butter and tomatoes. Season with salt and pepper, as needed. Pour the sauce over the chicken. Top with the Parmesan cheese.

*Serve with a side salad, and over a small portion of whole wheat buttered egg noodles.

Purple Stuff

2 sm pkgs grape sugar free jello
2 c. boiling water
1 20oz can crushed pineapple-do not drain
1 can light blueberry pie filling 

Dissolve jello in water.
Mix everything together and refrigerate till firm.

8 oz low fat cream cheese, softened 
1 c. low fat sour cream
1/2 c sugar/Splenda
2 tsp. vanilla

Mix and spread over jello when set.

Top with chopped pecans or walnuts if you want.
NOTE: Has been made in strawberry, peach & lemon. All are very good! Even have used a pie filling & different jello to mix things up.

****USE 1/2 For Small Group****

Thursday, November 4, 2010

Cake Mix Cookies

1 package of cake mix (any flavor)
1 large egg
1/4 cup of oil
1/4 cup of water
1 cup of chopped nuts, raisins, oatmeal, coconut, chocolate chips, M&M'S® etc. (anything you like in cookies)

Preheat oven to 350°F.

Combine cake mix, egg, oil, and water. Beat until well blended. Stir in remaining ingredient (s).
Drop by teaspoon about 1 inch apart onto greased cooke sheet.
Bake for 15 minutes or until done.

Makes about 4 dozen. Yummy!


The friend I got this recipe from said she used Germal chocolate cake mix with oats and mini holiday M&M's.
I used a regular chocolate cake mix, oats, and mini chocolate chips.

This recipe is very forgiving - I realized I forgot an egg in one batch with no issues. Also: I increased both the oil and water to 1/3c. as it was a bit dry and crumbly, and I couldn't get it to combine - I do wonder if this was in part to using oats...

Wednesday, November 3, 2010

Emily's Chicken Tortilla Soup

1 cup diced onion
2 celery stalks, diced
1 red pepper, diced
1 green pepper, diced
3 cloves of garlic
1/3 cup salsa - you decide how hot
1 can diced tomatoes
2 cans chicken broth
1/2 tsp cumin
1/2 tsp chili powder
1/8 tsp cayenne
1/3 cup fresh cilatro, chopped
4 TBSP flour
4 TBSP sour cream
2 cups cooked diced chiken

In a stockpot or dutch oven, sautee onion, peppers and celery in a bit of EVOO for 5 minutes or until softened.
Add the garlic and sautee for 1 minute.
Add salsa, tomatoes and one can of broth and stir all together.
In a measuring cup, whisk the flour into the remaining can of broth until smooth and then add to the pot.
Then add the cilantro, chili powder, cayenne and cumin. S
tir in the sour cream until smooth and then add the diced chicken.
Simmer until all veggies are tender, or at least a hour to let the flavors mix.
Serve in a bowl and top with shredded cheese, diced avocado and crushed tortilla chips

Emily's notes: I like to make this a day ahead, the flavor is better. For my chicken I buy the bone-in breast with skin. I put EVOO all over and lots of salt and pepper and roast at 350 for 40 minutes. I pull off the skin and then dice the breast meat. I freeze in 2 cup portions, great for soups and casseroles.

Tuesday, October 19, 2010

Bacon Cheeseburger Pasta

8 ounces uncooked penne pasta
1 pound ground beef
6 bacon strips, diced
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 cup (4 ounces) shredded cheddar cheese
Barbecue sauce and prepared mustard, optional

Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain and set aside.

In the same skillet, cook bacon until crisp; remove with a slotted spoon to paper towels. Discard drippings.
Drain pasta; add to the skillet.
Stir in the soup, beef and bacon; heat through.
Remove from the heat and sprinkle with cheese.
Cover and let stand for 2-3 minutes or until the cheese is melted.
Serve with barbecue sauce and mustard if desired. 

Yield: 4-6 servings.

Meghann's notes: I use more bacon and more cheese than called for, and a squirt each of barbecue sauce and mustard.

Sunday, October 10, 2010

Stuffed Shells

I start with my spaghetti sauce

Otherwise a jar/can of spaghetti sauce will work too, I just add:
garlic and italian seasoning to taste
1 green pepper sliced and sauteed
1 onion sliced and sauteed
Mushrooms sliced and sauteed

Then you'll need:
1lb ground beef, browned and drained (when I prepare my spaghetti sauce to freeze, I don't always include the meat. Obviously your jarred stuff won't have meat either.)
1 box large pasta shells
8oz cheese - cheddar, motz, parmesean, etc. all work

Heat oven to 350*.
Cook pasta according to directions.
Drain pasta and rinse with cool water (so you don't burn your fingers when you stuff the shells!)
Once your ground beef is browned and drained, add your veggies if you are using jarred sauce or your spaghetti sauce if you made it ahead of time.
Heat through.
Take a cooled shell and stuff with approximarely 1/4 cup of sauce/meat mixture.
Place in baking dish.
Repeat for all shells/sauce. If you run out of shells before you run out of sauce, pour the extra over the top.
Cover the top of the shells with the cheese.
Bake at 350* until heated through and cheese is melted.

Baked Ziti

1 pound dry ziti pasta
1 onion, chopped
1 pound lean ground beef
2 (26 ounce) jars spaghetti sauce
6 ounces provolone cheese, sliced
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese

1.Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
2.In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
3.Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
4.Bake for 30 minutes in the preheated oven, or until cheeses are melted.

Poor Man's Lobster

1 piece Cod or torsk fish for each person

Put frozen fish in large pan of cold water with 1 teaspoon salt and 2 teaspoons sugar.
Boil 8 to 10 minutes.
Spread with butter and broil until brown OR serve as-is with melted butter.

Tuesday, October 5, 2010

Milky's Salsa Chicken

1 can cream of mushroom soup

1 jar salsa
1 pound chicken breasts

Put ingredients in crock and cook on low 8-10 hours. Shred chicken and serve over your favorite kind of rice.

Monday, September 27, 2010

Ally's Pumpkin Bars

*4 eggs

*1 2/3 cups granulated sugar
*1 cup vegetable oil
*15-ounce can pumpkin
*3 teaspoon vanilla

Mix well, add next ingrediants.
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
Bake approximately 40 min. at 325*.
Top with Cream Cheese Frosting once cool.

Ally's notes: They are AMAZING! :)

Grandma Mary Beth's Cheesy Chicken Hotdish

1 6-oz. Box of Uncle Bens Wild Rice – cooked 1 cup chopped celery
1 small onion – chopped
1 can Cream of Chicken Mushroom
1 can sliced water chestnuts – drained
1 cup sour cream
2 cups cooked chicken – diced
1 cup cheddar cheese

Mix all together
Bake one hour uncovered at 325

Grandma's notes: use more cheese! And, use a large Pyrex bowl. It just tastes better, though you can bake in a regular baking dish too. :o)

Diabetic friendly: sub brown rice. Serve with side salad and limit potion to 1c.
Gluten free: watch ingredients of sour cream and soup.

Sunday, September 26, 2010

French Onion Soup

From Grandma Reese's kitchen!

2md onions, sliced sliver thin
2T butter
2 cans condensed beef broth (I used 6 buillon cubes and 6c water)
1 can water (I used 1 additional cup of water)
1t Worcester sauce
Sliced french bread, 1 piece for each person
Sliced parmesean cheese per bread slice (motz or provolone would work too.)

Saute the onions in butter until tender (clear, not brown.)
Add broth, water, and Worcester sauce.
Cover and simmer 20m.
Season with salt and pepper.
Dish in to oven-safe bowls for each person.
Add slice of bread and top with cheese.
Broil 4" from heat until cheese begins to melt and turn brown, about 4m.

Chicken with Swiss Cheese Bake

4 boneless chicken breasts 4 to 8 slices Swiss cheese
1 can cream of chicken soup
1/3 c. milk
2 c. seasoned stuffing mix

Lay chicken in bottom of casserole.
Cover with slices of Swiss cheese.
Mix soup and milk.
Pour over chicken and cheese.
Top with stuffing mix.
Cover with foil and bake at 325 degrees for 1 1/2 hours.
Remove foil 10 minutes before to slightly brown the stuffing mix.


I start with the spaghetti sauce recipe, and usually will use half of that batch for lazagna.

Otherwise, if you don't make the spaghetti sauce, for the lazagna sauce you'll need:

1lg bround beef (I often use italian sausage for more flavor.)
1 clove garlic, minced
1T parsley flakes
1T basil
1-1/2t salt
1lb canned tomatoes
2 6-oz cans tomato paste
green pepper, mushrooms and sliced ripe olives, optional

Brown meat, drain fat. Fold in next 6 ingredients. Simmer about 30m in a large pot, stirring frequently.

1pkg lazagna noodles - cook according to package directions and rinse in cold water.
3c small curd cottage cheese, ricotta cheese, or a combo. Low fat/light works fine.
2 eggs slightly beaten
2T parsley flakes
2t salt
1/2t pepper
1/2c grated parmesean cheese
1lb (2 8oz packages) motz cheese, sliced thin

Combine cottage cheese, eggs, parsley flakes, salt, pepper, and parm cheese.
Place half of the cooked noodles in a sprayed 9x13 baking dish.
Spread half of the cheese mixture, then 1/3 of the motz, then half of the meat sauce.
Repeat layers, ending with the meat sauce.
Decorate top with motz cheese, it is best if the whole top is covered.

Bake at 375*, 30-45m. Let stand 10m before serving, serves 8-10p.

*Best if made the day before and stored in the fridge overnight - add 30m to baking time if cold. Can also be frozen - assemble but do not bake, then cover with saran wrap and tin foil tightly. Defrost before baking - 24h in the fridge works well.

Cheese Bread

Cut a loaf of French Bread into individual pieces, almost to the bottom crust.
Combine melted butter and minced garlic or garlic powder to taste (1/2-1T for us.)
Brush both sides of each slice.
Put a piece of motz cheese between each slice.
Wrap in aluminum foil and bake at 350* for about 20m, bread will be crusty and cheese will be melted.

Spaghetti Sauce

1 lg can crushed tomatoes
1 lg can tomato puree
1 lg can diced tomatoes
1 small can tomato paste
1lb ground beef (or italian sausage)
Dash Worcestershire sauce
1lg green pepper, chopped
1lg onion, chopped
1 container mushrooms, chopped
Minced garlic
Italian seasoning

Brown hamburger, drain.
Sautee pepper, onion, and mushrooms in a pad of butter, add to a large pot with hamburger.
Add all other ingredients - garlic and italian seasioning to taste, about 1T  each for us. Fresh garlic can be sauted with the vegetables.
Simmer for 3h, stirring frequently.

We use for spaghetti, lazagna, goulash, etc. Freezes well.

Diabetic friendly: carb free! Serve over whole wheat noodles.
Gluten free: check seasonings for allergens. Serve over rice noodles, or make meatball sandwiches over rice bread.

Ice Palace Wild Rice Soup

Serves 8+, freezes well

1lg can cream of mushroom soup
1lg can cream of chicken soup (diluted by 1/2 cans milk)
1 can chicken broth (for thinning out the soup later)
3-4 chicken breasts, cooked and cubed
6c cooked wild rice (roughly 1 to 1-1/2c. before cooking)
1 sm package mushrooms, chopped and sauted
1 chopped green pepper
1 chopped red pepper
1 chopped large onion
1 sm can chopped black olives, optional
2oz white wine, optional

Cook wild rice and chicken.
Throw all ingredients (except chicken stock) in to a large pot and heat until boiling.
Thin with chicken stock to your preference.

*I've also made this with turkey with Thanksgiving leftovers - yum!

Diabetic friendly: make with 1/2c wild rice.
Gluten free: check soup for allergens. Skip wine, and use homemade chicken broth (boil chicken carcass in 1c water on low for 1-2h. Freezes well in ice cube trays, strain with fine strainer depending on the dishes you will use it in.)

Manda's Taco Junk

1lb lean ground beef browned and drained

1/2 bag frozen corn
1 15oz can kidney, northern or pinto beans drained
1 envelope Hidden Valley Ranch dressing powder
1 envelope taco seasoning
10 oz can Rotel
16oz jar of salsa

Mix all ingredients in the crock and cook on high for 4 hours.
There is some sodium to this so I use the RS taco seasoning. I've also tried it with all the different beans, pinto are my favorite, they make it nice and thick.
I use it for a dip (for football watching lol) but have used it in tacos as well.

When I ran it through the pts calculator it was about $4 per half cup.

Sunday, September 12, 2010

Kevin's Inside Out Pizza

Serves 8

1/2c. ground beef
1sm onion, chopped
1 garlic clove, minced
1c pizza sauce
16oz thawed, frozen bread dough
2c. shredded cheddar cheese

Heat oven to 400*
Brown beef, onion, and garlic - drain.
Add sauce.
Press 1/2 dough in to 11" circle.
Spread beef mixture then cheese on top.
Add 2nd half of bread dough to top, pinching edges to seal.
Fork-pierce center of top.
Cook 20-25m.

Basic Pizza Dough

Serves 12

1-1/2c. warm water
1tsp sugar
1pkg active dry yeast
1tbs olive oil
4-1/2c. flour (sub up to 1-1/4c. whole wheat)

Combine water, yeast, and sugar. Set aside for 5m, until foamy.
Add oil.
In a food processor, combine flour and salt.
Add yeast.
Cover lightly when mixed and let sit 1h - will double in size.

Bake at 500* for 12-15m.

Grandma Rose's Banana Bread

1/2c. canola oil
1c. sugar
2 eggs
1tsp. baking soda
2c. flour
3 smashed bananas

Pre-heat oven to 350*
Cream sugar and oil together.
Beat in eggs.
Add bananas.
Stir in flour and soda.
Pour in to 1 extra large bread pan, 2 md bread pans, or greased/lined muffin tins.

Yields one large loaf - bake 40-45m or until toothpick comes out clean
or 15 muffins, bake 18m.

Cranberry Salad

First layer:
2c. pretzels, not low fat - coarsly chopped
3/4c. butter
3tbs sugar

Combine and spread in bottom of cake pan.
Bake at 400* for 8-10m.

Second layer:
8oz cream cheese, softened
1c sugar
9oz cool whip

Blend cream cheese and sugar, fold in cool whip.
Spread on crust, cool 1h.

Third layer:
1-3/4c. boiling water
6oz raspberry jello
6 oz whole cranberries
20oz crushed pineapple, drained

Dissolve jello in water, add fruit.
Chill until slightly set (20-30m)
Gently spoon mixture on top of cream cheese layer and chill overnight.

Sue's Bean Casserole

2 cans lima beans or butter beans, drained
2 cans kidney beans, undrained
2 cans pork & beans, undrained
1lb bacon, cooked and crumbled
1lb ground beef, cooked
1 onion, chopped and cooked with ground beef
1/2c. ketchup
1tsp vinegar
1tsp dry mustard
1tsp salt
1/2-3/4c. brown sugar

Heat oven to 350*
Mix everything together and bake 30 minutes covered and then 30 minutes more uncovered.

Crock pot: put on high 1h, stirring frequently.
Gluten free: check ingredients of beans for allergens, especially Pork & Beans. Buy HFCS free ketchup.

Fresh Salsa

From the Low Carb Bible

3md plum tomatoes, seeded and chopped
2tbs chopped onion
1sm jalapeno pepper
1tbs chopped fresh cilantro
1tbs lime juice
1tsp salt/pepper

Stir ingredients together and chill until ready to use.

Ham and Cheese "Sushi" Rolls

Serves 8

4 thin slices deli ham
1 pack (8oz) softened cream cheese
1 seedless cucumber, quartered lengthwise and cut in 4" lengths
4 thin slices American/Cheddar slices room temperature
1 red bell pepper cut in 4" strips

Spread cream cheese on cheese or ham, roll around pepper or cucumber and cut to bite sizes.

Seven Layer Taco Dip

Serves 16

On a large platter, layer:
1 can RF refried beans
1 (8 oz) pkg cream cheese mixed with 1 (16 oz) container sour cream and 1 pkg taco seasoning
2c RF shredded cheddar cheese
Top with:
16 oz salsa
1 head chopped lettuce
1 chopped green pepper
1 large chopped tomato
and 1 bunch chopped green onions
Garnish with black or green olives, if desired.

Classic Corn Bread

Non-stick cooking spray
1-1/4c yellow cornmeal
3/4c flour
4tsp sugar
2-1/2tsp baking powder
1/2tsp salt
1c + 2tbs LF buttermilk
1lb egg

Heat oven to 400*
Spray 8" square pan or 12 cup muffin tin with non-stick cooking spray
Combine all ingredients.
Put in pan or cups.
Bake 20-25m or until toothpick comes out clean

Cold Taco Salad

1lb hamburger
2 tomatoes
8oz Doritos/Fritos
1/2pkg onion soup mix
1/2 head lettuce, shredded
1 onion, raw - chopped
5tbs taco sauce
1/2c grated cheese
1 sm can tomato sauce

Brown hamburger and drain.
Add soup, taco sauce, and tomato sauce (some people use French dressing?) Sauce will be thick.
When meat is cool, add onion and lettuce.
Just before serving, toss with cheese and add crushed chips to the top.

Meghann's notes: I add taco seasoning to the meat when I make this, and use less onion or skip it.

Grandma Rose's Caramel Rolls

1c + 2tbs warm water
1 cake yeast
2tsp sugar
3c flour
pinch of salt
3tbs oleo
1 egg
Sugar and cinnamon

Dissolve first 3 ingredients, set aside.
Mix next 3 ingredients until crumbly.
Add egg to yeast mixture.
Mix well with dry ingredients.
Cover with towel - let rise 15 minutes, knead, and set aside 15 minutes. Shape, then spread with oleo and sprinkle with small amounts of cinnamon and sugar.
1c brown sugar
3tbsp Oleo
4tsp water
4tsp Honey

Heat until blended - but in bottom of sprayed pan.

*I roll out the dough as evenly as I can, in a rectangular shape. Spread with butter then sprinkle with cinnamon and sugar, then start on the long side and roll slowly (like a jelly roll.) After you've made the caramel and put it in the bottom of the pan, slice the roll in to approximately 15 buns and set in the pan.

Bake at 350* for 25-30m, until tops are golden brown.
Turn over on wax paper and cool.

Makes about 15 rolls.

Cheeseburger Soup

Serves 8.

Cooking spray
1md chopped garlic clove, minced
1md onion, chopped
1md celery rib, chopped
1lb lean ground beef
2tbs flour
3c chicken broth
1c LF evaporated milk
8oz Velveeta-type cheese
1/2tsp paprika
1/2tsp salt
1/2tsp pepper
24 baked tortilla chips, crumbled

Saute garlic, onion, and celery in cooking spray 5-10m until tender.
Spray a 3-1/2qt crock pot with cooking spray.
Add vegetables.
Brown beef and add.
In a small cup, mix 1/2c. broth with flour.
When lump free, add to ground beef pot then add remaining broth.
Heat to simmer and add to crock pit.
Add remaining ingredients to crock pot except chips.
Heat on low in crock pot for 2 hours, serve with crumbled chips.

Tomato, Basil, and Smoked Motz. Pasta Salad

8 oz. fusili or spiral pasta
1tbs balsamic vinegar to taste
2tsp olive oil
1/2c. fresh chopped basil
1/2 tsp dried oregano
1/2c. smoked diced skim motz
1c. cherry tomatoes
1/8tsp salt/pepper

Cook pasta according to package directions.
Add oil, vinegar, and oregano - toss to coat.
Fold in remaining ingredients.
Serve warm or chilled.

Light Alfredo Sauce

1/2c. skim milk
1/2c. LF cottage
1 tbs cornstarch
1/4tsp salt
1/8 tsp pepper
1/4tsp garlic powder
1/2c parmesean cheese

Combine all ingredients and blend until smooth.
Transfer to sauce pan and heat on md. until smooth.
Serve over fetuccini.

Light Deviled Eggs

Serves 24

12 lg eggs
1/3c. plain FF yogurt
3tbs LF mayonaise
1tbs dijon mustard
1-2tsp hot pepper sauce
1/8tsp salt/pepper
2tbs chopped green onion (optional)

Boil eggs (bring water to a boil, water should be 1" over eggs. Boil 10 minutes, then let stand 15 minutes more off heat. Drain and rinse with cold water.)
Remove shells carefully to keep eggs whole/intact.
Slice eggs in half.
Toss 3 yolks.
Combine remaining yolks with remaining ingredients except onion, salt and pepper.
Replace in eggs.
Garnish with salt, pepper, and onions.
Chill at least 1h prior to serving.

Tex-Mex Black Bean Dip

1 (15 oz) can black beans, drained
1 tsp vegetable oil
1/3c. chopped onion
2 garlic cloves, chopped
1/2c. diced tomato
1/3c. mild picante sauce
1/2tsp. ground cumin
1/2tsp. chili powder
1/4c. shredded RF monterray jack cheese
1/4c. chopped fresh cilantro
1tbs fresh lime juice

Mash beans.
Saute onions and garlic in oil.
Add beans, tomato, sauce and spices.
Cook 5 minutes OR until thick.
Remove from heat.
Add cheese, cilantro, and lime juice.
Serve warm or room temperature.

Chili con Queso Dip

1 (14.5 oz) can diced tomatoes undrained
1 (10 oz) can diced tomatoes with chiles undrained - like Rotel
1 tsp olive oil
1/2c chopped onion
2 garlic cloves, minced
1 (8 oz) block FF cream cheese, softened
1tsp chili powder
60z Velveeta-type cheese, cubed

Drain tomatoes and reserve 1/3c. liquid.
Saute onion and garlic in oil.
Add cream cheese, stir until melted.
Add tomatoes, liquid, and chili powder - bring to a boil.
Add Velveeta cubes, simmer until melted.
Remove from heat.
Garnish with cilantro if desired, serve immediately.


From the Aitkins cookbook

Serves 6

3pc low carb bread
3 plum tomatoes, diced
8 lg basil leaves, thinly sliced
1 md garlic clove, pressed
6 pitted Kalamata olives
1tbs EVOO
1tsp balsamic vinegar
1/4tsp salt/pepper

Heat oven to 350*.
Remove crusts and cut in quarters.
Bake bread 5-6m until golden brown.
Combine remaining ingredients - top bread quarters with 1tbs mixture.

Beer Cheese Soup

Prep Time: 30 Min
Cook Time: 45 Min
Ready In: 1 hour 15 min

Original Recipe Yield 8 servings

1 1/2 cups diced carrots
1 1/2 cups diced onion
1 1/2 cups diced celery
2 cloves garlic, minced
1 teaspoon hot pepper sauce
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cups chicken broth
2 cups beer
1/3 cup butter
1/3 cup flour
4 cups milk or half and half
6 cups shredded sharp Cheddar cheese
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard
popped popcorn, for garnish

1.In a large saucepan over medium heat, stir together carrots, onion, celery, and garlic. Stir in hot pepper sauce, cayenne pepper, salt, and pepper. Pour in chicken broth and beer; simmer until vegetables are tender, about 12 minutes. Remove from heat.
2.Meanwhile, heat butter in a large soup pot over medium-high heat. Stir in flour with a wire whisk; cook, stirring until the flour is light brown, about 3 or 4 minutes. Gradually stir in milk, whisking to prevent scorching, until thickened. Remove from heat, and gradually stir in cheese. Keep warm.
3.Stir beer mixture into cheese mixture. Stir in Dijon mustard, Worcestershire sauce, and dry mustard. Adjust for hot pepper sauce. Bring to a simmer, and cook 10 minutes. Serve topped with popcorn.

Grandma Juanita's Hot Sausage Stuffing/Dressing

This is the best stuff ever! I am not a hot sausage person, so my hubby doesn't always use 2lb hot when he makes it for me. I will say though, the hot is not as hot as you'd think since there is so much bread in the stuffing ot "cool" it down.

The recipe:
14c Brownberry sage stuffing cubes
2lb Jimmy Deal hot sausage (if you can find Tennessee Pride sausage, it's even better!)
1 stick butter
2 onions, chopped
1 clove garlic, minced
2c mushrooms, chopped (optional)
2tbsp parsley (dry)
4-1/2c chicken broth
2 celery stalks, chopped

Fry sausage until no pink remains; drain.
Saute onion, celery, mushrooms, and garlic in butter.
Combine bread cubes, sausage and veggies in large bowl
Add parsely and broth
With very clean hands, mix ingredients together (smash it together to break down cubes.)
Put in to big enough baking dish or stuff turkey.
If in pan, bake at 350* for 45m or until top is nicely browned.

Monday, September 6, 2010

Endless Possibilities Angel Food Cake

Got this from Patsy Black on the Weight Watchers Recipe Review board.

Serves: 12

1 box Betty Crocker (1-Step) angel food cake mix

*see variations below*

Mix the angel food cake mix and desired flavor ingredients together and beat by hand until blended. Pour into ungreased 9x13 pan (or muffin tin) and bake at 350F for 35-40 minutes (muffins bake 15-18 minutes). Cool upside down for best results.

Lemon -- 1 cup + 3 Tbsp water, 2 Tbsp lemon juice and 2 tsp grated lemon peel

Orange Citrus -- 1-1/4 cup water and 2 tsp grated orange peel

Cherry -- 1 can (20 oz) light cherry pie filling

Black Forest -- add 1/2 cup cocoa to Cherry version

Cotton Candy -- 1 small pkg (3.4 oz) sugar free flavored gelatin, any flavor, 1-1/4 cup water.

Margarita -- 1 cup + 2 Tbsp water, 2 Tbsp fresh lime juice and 1-1/2 tsp grated lime rind


Pina Colada -- add 1 Tbsp coconut extract (and 1 Tbsp rum extract) to pineapple directions

Pumpkin -- 1 can (15 oz) pumpkin, 3/4c water, 1T vanilla & 1T pumpkin pie spice (or spices below)

Spiced -- 1-1/4 cup water, 1-1/2 tsp cinnamon, 1/2 tsp ginger, 1/2 tsp nutmeg and 1/4 tsp ground cloves

Carrot - Add 1/2cup finely shredded carrot, 14oz can of pineapple, cinnamon, ginger, nutmeg

Thursday, September 2, 2010

Meghann's "Peanut Butter and Jelly" Nut Mix

1 jar peanuts
1 can cashew halves and pieces
1 bag Craisins
1 box (equal size to Craisins) raisins

Mix it all together in a bowl or a large Ziploc bag. Store in an air-tight container. Yum!

*Sometimes I add sunflower seeds, but they settle at the bottom since they're small so you have to mix it up.

Wednesday, September 1, 2010

Chocolate Scotcheroos

1 cup light corn syrup
1 cup sugar
1 cup peanut butter
6 cups Rice Krispies®
or 6 cups Cocoa Rice Krispies®
1 package (6 oz., 1 cup) semi-sweet chocolate morsels
1 cup butterscotch chips

1. Place corn syrup and sugar into 3-quart saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter. Mix well. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated. Press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Set aside.
2. Melt chocolate and butterscotch chips together in 1-quart saucepan over low heat, stirring constantly. Spread evenly over cereal mixture. Let stand until firm. Cut into 2 x 1-inch bars when cool.

Rice Crispie Bars

3 tablespoons butter or margarine
1 package (10 oz., about 40) regular marshmallows
- OR -
4 cups miniature marshmallows
6 cups Rice Krispies®

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.
3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.

In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.

For best results, use fresh marshmallows.
1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
Diet, reduced calorie or tub margarine is not recommended.
Store no more than two days at room temperature in airtight container. To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.

Gluten free: Rice Krispies now has a Gluten Free variety. Double check marshmallows, they will have a lot of corn syrup but should be gluten free.

Chex Mix

3 cups Corn Chex® cereal
3 cups Rice Chex® cereal
3 cups Wheat Chex® cereal
1 cup mixed nuts
1 cup bite-size pretzels
1 cup garlic-flavor bite-size bagel chips or regular-size bagel chips, broken into 1-inch pieces
6 tablespoons butter or margarine
2 tablespoons Worcestershire sauce
1 1/2 teaspoons seasoned salt
3/4 teaspoon garlic powder
1/2 teaspoon onion powder

1. In large microwavable bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in seasonings. Pour over cereal mixture; stir until evenly coated.
2. Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.
Oven Directions Heat oven to 250°F. In large bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In ungreased large roasting pan, melt butter in oven. Stir in seasonings. Gradually stir in cereal mixture until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.

Gluten free: use all rice chex, skip bagel chips and pretzels. Watch peanuts for allergens - dry roasted will have some corn, so you may want to buy those organic.

Monday, August 30, 2010

Homemade Dog Food

Yep, we're doing it! Our dog has allergies to (we think) corn and wheat, and we just can't afford the dog food that she can eat anymore. Since they are black labs, we are adding some supplements to the food.

We bought Dermaplex vitamins/minerals ($23.95 for 166d supply, $.14/day), brewers yeast and garlic ($11.99 for 133d supply, $.09/day) and glucosamine (10.95 for 88d supply, $.12/day.) According to the package directions, we will add 1-2 scoops of each to the food daily. We bought from - free shipping over $50, super fast delivery!


3 pounds minced chicken meat (we plan to use thighs, wings, breasts, etc. and straining out the bones. I got 2 whole fryers for $6 last week, which will yield about 3#.)
2 1/2 cups frozen vegetable blend (no garlic or onions), minced (Sale price $1)
4 cups rice (Approx $1.50)
6 1/2 cups water

1. Place chicken, vegetables, and rice into a large saucepan or Dutch oven. Stir in water until the mixture is smooth. Place over medium-high heat and bring to a boil, stirring constantly.
2. Reduce heat to medium-low, cover, and simmer until the rice is tender and all of the liquid has been absorbed, about 25 minutes. Cool completely before serving; store covered in the refrigerator.

*In reading reviews on various sites, we will change out liver and chicken as well as rotate potato in for the rice and use different varieties of rice.

Price: $8.50 according to pricing above, makes 12c and you feed 1c daily making this $.71/day, plus the supplements above equals $1.06/day. The dog food we used to feed was at least $1.63/day, not to mention the vet bills as each food didn't work! This will be over $200 savings in a year (per dog.)

Saturday, August 28, 2010

Mock Chow Mein

1lb ground beef
1/2c. onion
1c. uncooked regular rice
1/3c. soy sauce
1 can cr. mushroom soup
2 cans water

Brown ground beef and onion.
Mix remaining ingredients and put into casserole dish.
Bake 1h at 350*.

Peggy's notes: I chopped 2 stalks and added in with the beef and onion. Yum!

Broccoli Cheese Soup

Broccoli Cheese Soup

Adapted from Epicurious
Yield: 6 servings (about 1 2/3 cup each)

6 tablespoons (3/4 stick) butter, room temperature, divided
2 pounds fresh broccoli, stems and florets separated and chopped into bite-size pieces
1 large onion, chopped
2 garlic cloves, minced
1/2 teaspoon dried tarragon
6 1/2 cups vegetable broth
1 cup milk
3 tablespoons all purpose flour
2 cups grated extra-sharp cheddar cheese, divided

Melt 3 tablespoons butter in heavy medium pot over medium-high heat. Add broccoli stems and onion; sauté until onion is translucent, about 6 minutes. Add garlic and tarragon; sauté 1 minute. Add broth; bring to boil. Simmer uncovered until broccoli is tender, about 15 minutes. Stir in milk.
Mix remaining 3 tablespoons butter with flour in small bowl to make paste. Whisk paste into soup. Add broccoli florets. Simmer until soup thickens and florets are tender, stirring frequently, about 7 to 10 minutes. Stir in 1 1/2 cups cheese.
Divide soup into 6 bowls and sprinkle remaining cheddar cheese evenly over the top of each bowl. Enjoy!!

*Great recipe Messy Chef, I can't wait to try it!

Monday, August 16, 2010

Tuna pasta salad with grapes

1lb pasta (any will do, but I like spirals or tube pasta.)
2 cans tuna (I like a lot of tuna.)
handful of grapes, cut in half
1/2-1c mayo
1t. garlic powder
1/2c chopped onion
1/2 c chopped celery
1/2c chopped green pepper

Cook pasta according to package directions. Rinse with cold water and drain well.
Put in bowl.
Add tuna and any veggies you're using.
Add mayo to your desired "creamyness."
Add a dash of garlic powder - approx 1t.
Add halved grapes and incorporate gently.

Serve chilled, toss leftovers after 1 day.

Chicken Stir Fry

This is hardly worth a recipe, but it's a favorite here!

You'll need:
1-2c rice - I always use brown rice
1 bag frozen stir fry mix - I like broccoli stir fry
1 BSCB per person, defrosted
Soy sauce

Start the rice in a seperate pot according to package directions.
In a large fry pan, add the defrosted chicken breasts.
Cook through and chop with spatula.
Add veggies and 1/2c water
Simmer, stirring frequently until vegetables are done.

Serve on top of rice. Season as you like - we just use soy sauce over the top, but you may try marinating the chicken or using other spices for different flavors.

Bacon Cheeseburger Pasta


1 (8 ounce) package uncooked tube or spiral pasta
1 pound ground beef
6 slices bacon, diced (pre-cooked bacon works nice too!)
1 (10.75 ounce) can condensed tomato soup, undiluted (tomato sauce is fine too.)
1 cup shredded Cheddar cheese (I use about 2c cheese)
barbecue sauce and prepared mustard, optional (Adds SUCH good flavor! I start with a squirt of each then taste. Should be a bit sweet, a bit of zing.)

1.Cook pasta according to package directions.
2.Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain and set aside.
3.In the same skillet, cook bacon until crisp; remove with a slotted spoon to paper towels. Discard drippings.
4.Drain pasta; add to the skillet. Add soup, beef and bacon; heat through. Sprinkle with cheese; cover and cook until the cheese is melted. Serve with barbecue sauce and mustard if desired.

Sunday, August 15, 2010

Plaza III Steak Soup

1 stick butter/margarine
1c flour
1/2 gallon water
2c. lean ground beef
1c. chopped onion
1c. chopped carrot
1c. chopped celery
2c. frozen mixed veggies (we did 1c each frozen corn and frozen green beans.)
1 lg can diced tomatoes
1T Accent seasoning (good, but not essential)
2T beef base
1T or less black pepper (2t. is more my taste, 1T is pretty peppery)
1T salt (I use way less.)

Melt the stick of butter in a pan and whip in 1c flour to make a smooth paste.
Stir in 1/2 gal water a little bit at a time - heat for a few minutes to create a thicker soup. Saute seperately 2c. lean ground beef (I used 1lb) and add to soup.
Add remaining ingredients.
Bring to a boil, reduce to simmer and cook until vegetables are done.

Freezes extremely well! Next time I might add some potato, unless I was planning to freeze some.

Saturday, August 14, 2010

Chicken Taco Soup

3 FROZEN chicken breasts
1 envelope ranch dressing mix
1 envelope taco seasoning mix
1 medium onion, diced
1 can rotel tomatoes
1 can black beans ,
1 can cannelli (or any white) beans
1 can kidney beans
1 can vegetarian baked beans
1 can kernel corn

Put everything in crockpot in order listed.
Do NOT rinse or drain beans.
Cook on low for 6 to 8 hours.
Take chicken out and shred with two forks.
Put chicken back in, stir, and eat.

Meghann's notes: I often make this on the stove top also, and have used ground turkey or ground beef instead of the chicken. If making in the crock pot with ground beef or ground turkey, I brown first before putting in crock pot.

Cheaper: buy taco seasoning and ranch seasoning in large containers at Sam's Club. BSCB is also available there for much cheaper than even most grocery store sales. Some of the beans can be purchased dry and reconstituted.

Turkey Meatballs

One pound of ground turkey breast

1/2 cup part skim ricotta cheese (keeps the meat moist)
1/2 cup bread crumbs
1 egg
1/2 cup milk
1/2 teasp salt/pepper
2 Tablsp chopped fresh basil

Mix altogether, form into 18 golf ball sized meatballs then brown them in a non-stick skillet sprayed with PAM. Finish in 375 degree oven for 15 minutes.

Meghann's notes: freezes well!

**When I defrost the ground turkey in a pan of water, it gets really moist - when I made these tonight, I was able to skip the milk entirely. It should be like a meatloaf, so DON'T add the milk right away!

Tomato, Basil, and Motz Pasta Salad

8 oz uncooked fusilli, or other spiral pasta
1 Tbsp balsamic vinegar, or more to taste
2 tsp olive oil
1/2 tsp dried oregano
1 cup cherry tomato(es), or grape tomatoes, halved
1/2 cup basil, fresh, chopped
1/2 cup part-skim mozzarella cheese, smoked, diced
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste

Cook pasta according to package directions; drain and transfer to a large bowl. Add vinegar, oil and oregano; toss to coat.
Fold in tomatoes, basil and mozzarella; season to taste with salt and pepper. Serve warm or chilled. Yields about 1 cup per serving.

Lighter: leave out the pasta and serve as a salad, use a bit more olive oil and vinegar as dressing.

Cheesy Chicken Enchilada Soup

Similar to the soup served at Space Aliens!

2 cans cream of chicken soup
2 cans fiesta nacho cheese soup or cheddar cheese soup
1 (10-oz) can red enchilada sauce
1 soup can milk
3 or 4 cups cubed, cooked chicken (can use canned chunk chicken also)

Mix all together in crockpot and heat on low until everything is mixed and melted together well.

To serve, top with coarsely crushed tortilla chips/Doritos/Taco flavored Doritos and shredded monterey jack cheese, (or other cheese of choice).

Or put crushed tortilla chips in bottom of soup bowl and ladle soup over, then top with shredded cheese of choice.

Meghann's notes: don't use "knock off" enchilada sauce, the color is different and makes the soup look like mud - appetizing, eh? - but tastes fine. We like Old El Paso. Want more spice? Get spicy enchilada sauce! You could add veggies to this to make it a one-dish dinner.

Lighter: sub 98% FF cream of chicken soup for the regular, use skim milk.

Lighter Apple Strudel

4 medium apples -- peeled, cored and thinly sliced

1/2 cup brown sugar -- unpacked
1/2 teaspoon ground cinnamon
2 tablespoons fresh lemon juice
1/4 cup all-purpose flour
1/4 cup old-fashioned rolled oats -- uncooked
3 tablespoons fat-free margarine

Preheat oven to 350°F.
Stir together apples, 1/4 cup of brown sugar, cinnamon and lemon juice; pour into a 1 1/2 quart baking dish.
Cut flour, oatmeal, remaining brown sugar and margarine together with a pastry blender or fork in a medium bowl; sprinkle over apple mixture.
Bake until apples are tender and top is browned, about 45 minutes.

Yields about 1/2 cup per serving.

Meghann's notes: I use an apple corer, slice each chunk in half again, and leave the skins on, unless you are serving to a small child.

Faster: can be done in the microwave, about 5 minutes.

Lighter: skip the flour, use ICBINB spray butter, use Splenda brown sugar.

Santa Fe Rice and Beans

2 cups cooked white rice
1 (15 ounce) can black beans, rinsed and drained
1 cup frozen corn
1 (10 ounce) can of diced Mexican-style tomatoes (like Rotel)
1 cup salsa
1 cup low-fat sour cream
2 cups shredded reduced-fat Mexican cheese blend, divided
1 small red onion, chopped
1 (2 1/4 ounce) can sliced ripe olives, drained

Preheat oven to 350.

In a large bowl, combine beans, corn, tomatoes, salsa, sour cream, 1 cup cheese and cooked rice. Season with salt and pepper.

Transfer to a greased 2 quart baking dish and top with onions and olives.

Bake uncovered for 30 minutes. Sprinkle with remaining 1 cup cheese and bake 5-10 minutes longer until cheese is melted.

Serves 8. Freezer friendly!

Diabetes friendly: use brown rice. Limit serving to 1c.
Gluten free: check sour cream for allergens. Skip corn if need be.

Lighter Sugar Cookies (For Cutouts)

1/2 cup light margarine -- one stick

4 ounces light cream cheese
1 egg
1 teaspoon vanilla extract
2 1/4 cups flour -- save 2 T
1/2 cup sugar
1/2 teaspoon baking powder
Sprinkles -- to decorate

Cream margarine. and cream cheese. Add egg and vanilla. Gradually add dry ingredients and form a dough. Refrigerate a couple of hours or overnight.
Preheat oven to 350 degrees. Roll dough out to about 1/8" thick. Cut with cookie cutters. Place on cookie sheet 1 inch apart. Decorate with sprinkles. Bake 8-10 minutes. Store in airtight containers.

NOTES : Serving = 3 cookies, 12 servings per batch.

105 calories 5 grams fat 0 fiber

Cake Mix Cookies

1 box cake mix -- any flavor
1/2 cup unsweetened applesauce
1/2 cup Egg Beaters® 99% egg substitute

In a large mixing bowl, combine all ingredients; mix well. Drop by Tbsp. on ungreased cookie sheet. Bake about 12 minutes. Remove from oven and allow to cool on cookie sheet for 5 minutes. Transfer to wire rack to cool completely.

Nutrition Information: 36 servings per recipe.

60 Cal., 1 g. fat, 0 g. fiber

Weight Watchers Italian "Zero" Soup

10 oz spinach, baby leaves

2 medium carrot(s), chopped
2 medium stalk celery, chopped
1 large onion(s), chopped
1 medium garlic clove(s), minced
4 cup vegetable broth
28 oz canned diced tomatoes
2 piece bay leaf
1 Tbsp dried basil
1 tsp dried oregano
1/2 tsp red pepper flakes, crushed
Place all ingredients in a slow cooker; cover and cook on high power for 5 hours. Remove bay leaves, stir and serve.

Yields about 1 cup per serving, serves 8.

Kraft Taco Bake

1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner

1 lb. ground beef
1 pkg. (1.25 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Mild Salsa

HEAT oven to 400ºF.
Prepare Dinner as directed on package.
Cook meat with taco seasoning.
LAYER seasoned meat, Dinner and salsa in 8-inch sq. baking dish.
BAKE 20 min.

Lighter: sub ground turkey for ground beef.

Lighter Alfredo Sauce

1 cup Skimmed milk
1/2 cup Low fat cottage cheese
1 Tbsp. Cornstarch
1/4 tsp. Salt 1/8 tsp. Pepper
1/4 tsp. Garlic powder
1/2 cup Parmesan cheese

Place all ingredients in a blender or food processor and blend until smooth.
Pour mixture into a small saucepan and cook over medium heat until heated through and smooth, stirring occasionally.
Serve with hot, cooked fettucini.

Makes 4 servings

PER SERVING: 112.1 Calories, 4.4 g Total Fat, 2.8 g Saturated Fat, 13.3 mg Cholesterol, 524.5 mg Sodium, 6.5 g Total Carbohydrate, 0.1 g Dietary Fiber, 11.2 g Protein, 267.5 mg Calcium.

Crock Pot Steel Cut Oats

1 cup of steel cuts oats

4 cups water
a little vanilla

Let it cook 5-6 hours.

This made about (5) 1 cup servings.

Meghann's notes: I found these in the regular grocery store, in the organic section - Bob's Red Mill was the brand. I made one batch Sunday night and re-heated it each week. Brown sugar, cut apples, or maple sugar are all great additions! I added them the morning I ate it. These are better for you than processed oatmeal since they digest slower in the body so it keeps you full longer, and they generally have more fiber in this form (which also helps to keep you full.) Yum!!

Bubble Up Enchilada Casserole

1 pound lean ground beef

1 can enchilada sauce
1 small can tomato sauce
1 small can sliced black olives
1 can reduced fat refrigerator biscuits
Fat Free Cheddar Cheese, shredded

Heat oven to 350.
Brown ground beef, drain.
Mix in a can of enchilada sauce and a small can of tomato sauce.
Then add a small can of sliced black olives.
Cut up the refrigerated biscuits and stir them in.
Then you just dump it all in a greased casserole and bake until the biscuits are brown - 25 minutes.
Sprinkle with cheese, and bake an additional 10 minutes or until biscuits are done.

Let stand 5 minutes before serving.  6 sevings

Meghann's notes: I skip the olives and use whatever cheese I have on hand. Cut biscuits in quarters. I layer biscuits in bottom then pour other ingredients over the top, vs. mixing all together.

Lighter: sub ground turkey for ground beef.

Bubble Up Pizza Casserole

1 pound 96% lean ground beef

1 onion, chopped
32 oz. tomato sauce
1/2 t. dried basil
3 cloves garlic, minced
1 t. Italian seasoning
17 slices Turkey Pepperoni
15 oz. refrigerated buttermilk biscuits (I use 2 of the 7.5 oz cans)
1 1/4 c. part skim milk mozzarella cheese, shredded
Veggie Topping *(mushrooms, peppers, olives, any of your favorites. BE CREATIVE)

1. Preheat oven to 350 F. In skillet, brown meat over medium heat until browned, stirring to crumble. Stir in onion powder or onion, tomato sauce, basil, garlic and Italian seasoning.
2. Add veggies (mushrooms, peppers, black olives, etc?whatever you like) and pepperoni. Add quartered biscuits; stir gently until biscuits are covered with sauce. Spoon mixture into a 9x13 inch baking dish coated with cooking spray.
3. Bake for 25 minutes. Sprinkle with cheese, and bake an additional 10 minutes or until biscuits are done. Let stand 5 minutes before serving.

Lighter: sub ground turkey for ground beef.

Caramel Apple Salad

1 -20 ounces crushed pineapple in juice

1 package SF/FF instant butterscotch pudding
4 apples -- diced
8 ounces Cool Whip Free
1/3 cup mini chips (optional)
2-3T honey roasted peanuts (optional)

Cut apples in chunks. Do not peel.
Stir into pineapple (don't drain the pineapple). The juice keeps the apples from browning.
Fold pudding into cool whip and gently stir in the apple/pineapple mixture, chips and peanuts if you chose.

Layered Mexican Chicken

1 spray olive oil cooking spray

2 1bs uncooked boneless, skinless, chicken breasts
30 ounces canned black beans, rinsed and drained
3 cups fat free sour cream
2 cups shredded reduced fat Mexican-style cheese, divided
8 ounce chopped green chilies, divided
2 teaspoons ground cumin
1/2 teaspoon black pepper
12 med. corn tortillas cut into 2 inch strips
1 cup salsa, mild, medium or hot

Preheat oven to 350
Place chicken in med saucepan and fill with enough cold water just to cover chicken. Set pan over high heat and bring to a boil. Reduce heat to med. and simmer until chicken is cooked through, about 10 minutes, drain. When chicken is cool enough to handle, cut into 1 inch pieces
Transfer chicken to a large bowl and add beans, sour cream and 1 cup of shredded cheese,chillies, cumin and pepper; mix well, set aside
Arrange half of tortillas in bottom of prepared lasagna pan, overlapping pieces to cover surface. Top tortillas with half of chicken mixture, layer with remaining tortillas and then top with remaining chicken mixture. Sprinkle with remaining cup of cheese.
Bake until filling is bubbly and cheese is melted about 30 minutes. Let stand 5 minutes before slicing into 12 pieces. Serve with salsa on the side.

Nutter Butter Cheesecake

*Recipe from the back of the Nutter Butter Box*

2 12-packs of Nutter Butters
1/2c. melted butter
2 blocks cream cheese, softened.
2c. milk
2c. chunky peanut butter
1/2c. sugar
1c. whipping cream
1 (4oz) package vanilla instant pudding
1t. vanilla

Take 6 twin wrapped nutter butters, unwrap, and chop in blender.
Put in bowl, add 1/2c. melted butter. Stir, press in to bottom of round spring form pan.

In seperate container, whip cream cheese, milk, peanut butter and sugar until smooth.
Add whipping cream, instant pudding, and vanilla. Whip 2 minutes.
While that whips, take remaining 6 twin wrapped nutter butters, unwrap, and cut in half. Line edge of pan with these. When filling is whipped, add to pan. Chill overnight.

Meghann's notes: make it for a crowd - it gets a bit mushy after too long. And, a 30m to a few hours in the fridge would be plenty - again to avoid the mush factor of the nutters around the edges. Next time I make it I think I'll bake the bottom layer for 10 min at like 350 just to dry it out a bit, or reduce the butter amount.

Crock Pot Chicken and Stuffing

6 whole boneless skinless chicken breasts

1 box stove top stuffing mix
1 can 98% fat-free cream of mushroom soup -- or any cream soup
1/2 cup water or chicken bouillon

Spray a 3 1/2 quart crockpot with cooking spray. Add chicken breasts. Combine stuffing, soup, and liquid. Spread over chicken. Cook on low 6 - 8 hours.

Meghann's notes: I might use a bit more chicken bouillon next time, it was good (not dry) but I'd like it just a little but more moist (I hate the word moist...) I served with a salad and mashed potatoes, yum! Also: since we only had 2 people eating, I only used 3 chicken breasts.

Muscle Packing Meatloaf

2/3 cup(s) uncooked old fashioned oats

1/2 cup(s) 1% low-fat milk
1 item(s) egg white(s), lightly beaten
1 1/2 Tbsp Worcestershire sauce
1/2 cup(s) shredded carrots
1/3 cup(s) scallion(s), minced
1/4 cup(s) parsley, finely chopped
3 Tbsp jalapeno pepper(s), seeded, minced
1 clove(s) garlic clove(s), minced
1/2 tsp table salt
1 pound(s) uncooked lean ground beef (with 7% fat)
1/3 cup(s) ketchup

Preheat the oven 350 degrees. Spray a standard (8-1/2 x 4-1/2 x 2-1/2 inch) non-stick loaf pan with spray.
In a medium mixing bowl, combine the milk and the oats. Let them sit for 3 minutes or until the oats are softened. Add the egg whites followed by the Worcestershire, carrots, green onion, parsley, red and green jalapenos, garlic and salt. Mix them well.
Add the beef and mix them until well combined. Transfer the mixture to the prepared pan and spread it so that the top is flat. Spread the ketchup evenly over the top. Bake the meatloaf for 30 minutes or until it is no longer pink inside. Remove it from the oven and let it sit 10 minutes. Slice it into 8 slices and serve immediately. Makes 4 servings.

Each 2-slice serving (4 servings per loaf) has: 239 calories, 27 g protein, 20 g carbohydrates, 6 g fat, 2 g saturated fat, 61 mg cholesterol, 2 g fiber, 694 mg sodium

Crock Pot Brown Sugar Chili

1 lb. extra-lean ground beef

½ c. brown sugar
2 T. prepared mustard
1 medium sized onion, chopped
2 cans (14 oz. each) kidney or red beans
2 c. low-sodium tomato juice
½ t. salt
¼ t. pepper
1 t. chili powder

Brown ground beef and onion in a nonstick skillet over medium heat. Stir in brown sugar and mustard.
Combine all ingredients in slow cooker.
Cover. Cook on HIGH 2-3 hours. If possible, stir several times.

Makes 8 Servings, NI 240 Calories 4 g. Fiber 6 g. Fat

Lighter: sub ground turkey.

Crock Pot Cheeseburger Soup

Cooking spray

1 medium garlic clove, minced
1 medium onion, chopped
1 medium celery rib, chopped
1 lb uncooked lean ground beef (with 7% fat)
2 tablespoons all-purpose flour
3 cups canned chicken broth, divided
1 cup low-fat evaporated milk
8 ounces kraft Velveeta reduced fat cheese product, cubed
1/2 teaspoon paprika
1/4 teaspoon table salt
1/8 teaspoon black pepper
24 baked corn tortilla chips, crumbled

Coat a large nonstick skillet with cooking spray and heat over medium-high heat for about 30 seconds.
Add garlic, onion & celery to skillet; cook, stirring frequently, until vegetables are tender, about 5 to 10 min.
Coat a 3-quart or larger slow cooker with cooking spray; spoon in vegetables.
Place same skillet over medium-high heat & brown beef, breaking up meat with a wooden spoon as it cooks, about 5 to 6 minutes; pour off any liquid and add meat to slow cooker.
In a small cup, combine flour and 1/2 cup of broth; stir until lump-free.
Pour flour mixture into same skillet; add remaining 2 1/2 cups of broth.
Bring to a simmer, scraping up any browned bits in bottom of skillet with a wooden spoon, and then pour into slow cooker; stir in evaporated milk, cheese, paprika, salt and pepper.
Cover slow cooker and cook on low setting for 2 hours.
Serve soup topped with crumbled chips.

Yields about 3/4 cup of soup and 3 tablespoons of chips per serving.

Variation: you could add some mixed veggies to make it a one-dish meal.

Note: If the soup cooks too long, the cheese could separate. If that happens, combine 1 tablespoon of all-purpose flour and 1/4 cup of soup in a cup; stir to a paste. Stir flour mixture back into soup in slow cooker; cover and cook on low setting for 10 to 15 minutes (does not affect POINTS values).

Serving Size 1 (3/4 Cup) with 5 chips, serves 8. NI Calories 207/Fat 9.7g/Fiber 0.4g

Chicken Enchiladas 2

2 1/2 serving(s) cream of chicken soup
1/2 cup(s) fat-free sour cream
1 cup(s) Pace picante sauce
2 tsp chili powder
1 pound(s) uncooked boneless, skinless chicken breast
1/2 cup(s) Weight Watchers Reduced-Fat Shredded Mexican Cheese
6 La Tortilla 6.5" Smart & Delicious Original Whole Wheat tortillas

1. Boil chicken for approximately 20 minutes or until done, let cool, and then shred.
2. Stir the soup (1 can total - Campbell's Healthy Request or 98% fat free), sour cream, picante sauce, and chili powder in a medium bowl.
3. Stir 1 cup picante sauce mixture, chicken, and cheese in a large bowl.
4. Divide the chicken mixture among the tortillas. Roll up the tortillas and place them in an 11x9" shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.
5. Bake at 350 for 40 minutes or until the enchiladas are hot and bubbling. Top with lots of lettuce and tomato.

Chicken Enchiladas 1

2 item chicken breast, cooked, skinless

6 small corn tortilla
12 oz Old El Paso Green Chili Enchilada Sauce
12 oz canned tomatoes with green chilies
11 oz Campbell's 98% Fat-Free Cream Of Chicken Soup
4 oz Cabot Light Cheddar Cheese - 50% Reduced Fat

Heat oven to 350.
Cook chicken, chop and season with fajita seasoning.
Mix sauce, soup and tomatoes and put thin layer on bottom of pan, tear tortillas and lay on top of sauce, mix chicken with remaining sauce and lay on tortillas, top with cheese and in 350 oven for about 15 min. or until bubbles.

Mexican Lazagna

2 tsp olive oil
1 1/2 cups chopped onion
1 lb zucchini diced (about 3 c.)
2 1/2 tsp Cumin
1 can diced tomatoes with chilies
1can black beans, rinsed
1 can corn niblets, drained
1 can (10 0z) mild enchilada sauce
1/2 c. chopped Cilantro
5 (8 inc) whole-wheat flour tortillas
1 1/4 c shredded 2% cheddar
Garnish- R/F sour cream

1. Heat oven to 400F. Coat a 3-qt round baking dish with cooking spray.
2. Heat oil in a large nonstick skillet over medium-hig heat. Add onion and saute 5 mins. Add zucchini and cumin, and saute 5 mins. or until zucchini is a crips- tender. Stir in tomatoes, beans, corn and enchilada sauce and bring to a simmer. Remove from heat and stir in cilantro.
3. Put 1 tortilla in baking dish. Top with 1 1/2 cups zucchini mixture. sprinkle with 1/4 c cheese. Repeat layers 4 times.
4. Cover with foil and bake 20 to 25 minutes until bubbly around edges and cheese is melted. Cool 5 minutes. Cut into wedges and serve with sour cream, if desired.

NI: 339 calories 17 g protein, 64 g car. 11 g fiber, 8 g fat (3.5 sat fat) 17 mg chol

Crock Pot Barbecue Brisket

1 small brisket trimmed of fat
1 c diet coke
1 c ketchup
sliced onion
seasoning (paprika, black pepper, etc.)

Put brisket in crock.
Mix everything else together and pour over top.
Let it cook all day on low - the longer the better.

Homemade Italian Sausage

1 lb ground turkey (Suggestion: Jennie-O Breakfast Lover's sausage, in a frozen roll)

1 1/2 tsp salt

3 1/2 tsp paprika

2/3 tsp garlic powder

1/2 tsp ground fennel seed

1 tsp ground black pepper

1/4 tsp red pepper flakes

Lasagna Soup

1 lb. italian sausage (see Homemade Italian Sausage recipe!)
2 cups onion chopped
1 cup diced carrot
2 cups sliced mushrooms
2 Tbsp. minced garlic
4 cups chicken broth
1 14 1/2 oz italian stewed tomatoes
1 can tomato sauce 10 3/4 oz
1 cup dry pasta
2 cups fresh spinach
1 cup low fat mozzarella, provolone, or ricotta cheese, optional

Brown sausage in large pot.
Add onion and carrot; saute 3 minutes.
Stir in mushrooms and garlic; saute another 3 minutes.
Add broth, tomatoes, and tomatoe sauce and bring to a boil.
Drop in pasta and simmer until cooked, about 10 minutes or according to package directions.
Stir in spinach and cook until wilted.
Place 1/4 cup of cheese in bottom of bowls, and ladle soup on top.

Makes 8 (1 cup) servings. NI: 214 calories, 12 g. fat, 3 g. fiber

Cheesy Chili Mac

1 spray(s) cooking spray
2/3 pound(s) raw extra lean ground beef
2 medium onion(s), chopped
29 oz canned stewed tomatoes, Mexican-style (undrained)
2 1/2 cup(s) canned tomato juice
4 oz canned green chili peppers, diced, drained
2 tsp chili powder
1 1/2 cup(s) uncooked macaroni, elbow
31 oz canned pinto beans, drained and rinsed
1/2 cup(s) low-fat shredded cheddar cheese

Coat a large skillet with cooking spray.
Cook ground beef and onion over medium-high heat until meat is browned, about 10 minutes; drain off fat.
Stir in undrained stewed tomatoes including juice, tomato juice, chili peppers and chili powder; bring mixture to a boil.
Stir in macaroni and beans; return to boiling. Reduce heat, cover and simmer until macaroni is tender, about 15 minutes.
Spoon chili into bowls and sprinkle with cheese.
Yields about 1 cup of chili and 1 tablespoon of cheese per serving.

Lighter: sub ground turkey for ground beef

Cheaper: sub dry, reconstituted beans.

Apple Cake Delight

20 oz Pie Filling Apple No Sugar (suggestion: Comstock Brand)
20 oz Pineapple Crushed In Own Juice
517 g Yellow Cake Mix,1 Box Dry
1 cn Diet Mountain Dew

Spread apple pie filling: across bottom of 9x13 pan
Top with a can of crushed pineapple
Sprinkle on top of that a box of yellow cake mix
On top of that pour a can of diet mt. dew evenly over it
Bake at 350 for 35 minutes til golden brown.

Per Serving (makes 12): 201 Cal (15% from Fat, 3% from Protein, 82% from Carb); 2g Protein; 3 g Tot Fat; 1 g Sat Fat; 0 g Mono Fat; 0 g Poly Fat; 42 g Carb; 1 g Fiber; 23 g Sugar; 69 mg Calcium; 0 mg Iron; 300 mg Sodium; 0mg Cholesterol

Apple or Pear Sauce (Canning)

9 pounds Bartlett pears, peeled, cored and sliced

1 cup water
2 tablespoons lemon juice
1 to 1 1/2 cups sugar (optional)
1 to 2 teaspoons ground cinnamon (optional)

Combine pears and water in a heavy 8 to 10-quart pan. Bring to a boil over medium-high heat, stirring often. Reduce heat, cover, and simmer, stirring often, until pears are soft, about 20 to 30 minutes.
Add lemon juice, and the sugar and cinnamon, if desired; bring to a boil. Simmer sauce, uncovered, until as thick as desired.
Fill hot, sterilized jars with hot sauce, leaving 1/2-inch headspace. Gently run a narrow nonmetallic spatula between sauce and jar sides to release air bubbles. Wipe rims and threads of jars clean; top with scalded lids, then firmly screw on bands.
Place jars, slightly apart, on a rack in a boiling water canner or other deep pan half-full of hot water. Add more hot water to cover jars by 1 to 2-inches.
Bring water to a simmer; then cover and simmer for 15 minutes for pints, 20 minutes for quarts. Lift out jars and let cool on a towel away from drafts. Test seal of each jar by pressing lid; if it pops when pressed, there's no seal. Store unsealed sauce in the refrigerator and use within 1 month.
If you like, you may omit processing and ladle sauce into freezer containers, leaving 1/2-inch headspace for pints, 1-inch headspace for quarts. Apply lids; then freeze for up to 1 year or refrigerate for up to 1 month.

Makes about 6 pints or 3 quarts.

Quick and Easy, Mac and Cheesy

1 lb. box of Macaroni - Cook according to directions on the box

1 1/2 cup chopped onions
1 tblsp minced garlic
½ cup Red peppers chopped
1- 10 oz. can of Rotel Diced Tomatoes and Green Chilies
¼ cup of flour
¼ cup of butter
4 cups of milk
1 tsp. Cayenne Pepper
Salt and Pepper to taste
1 ½ cup of Monterey Jack Cheese
1 ½ cup of Sharp Cheddar Cheese
1 ½ cup of Velveeta Cheese to mellow it all out
Sprinkle with crumbled Doritos or any crunchy topping you desire

Preheat oven to 375.
In a large saucepan cook the onion, the garlic, and the canned Rotel Diced tomatoes and chilies in the butter over moderate low heat, stirring, until the onions are softened.
Stir in the flour, and cook the mixture, stirring, for 3 minutes.
Add the milk and whisk to keep from clumping, bring everything to a boil.
Simmer the mixture for 2 minutes and add the cayenne and salt and pepper to taste.
Cook the macaroni for 6 to 7 minutes according to directions on the package until it is el dente, drain it well, and in a large bowl combine it with the tomato and pepper mixture.
Save ½ cup of the Velveeta Cheese but stir in all the others cheeses and transfer the mixture to a buttered medium 9 x 13 shallow baking dish or pan.
Sprinkle the mixture evenly with the remaining cheeses or Doritos (or whatever crunchy topping you desire) over the macaroni mixture, and bake the macaroni and cheese in the middle of preheated oven.
Bake for 20 to 25 minutes, or until it is golden and bubbling.

Serves 8.

Fresh Corn Chowder

1/2 lb. bacon, chopped
1 c. chopped mild yellow onion
4 ribs celery, chopped
1/2 c. flour
2 qt. chicken stock
4 sm. potatoes
2 tsp. freshly cracked white pepper
1 tsp. dried thyme
2 bay leaves
3 tbsp. chopped parsley
2 cloves garlic, minced
6 sm. ears sweet corn, cut off the cob (3 c. kernels)
2 c. light cream (I used half and half)
Salt and pepper to taste

In a large pot, heat the bacon and sauté until crisp.
Remove the bacon and reserve to use as a garnish for the soup.
Add the onions and celery to the bacon fat and sauté until soft, being careful not to brown.
Sprinkle the vegetables with the flour and continue to cook over low heat, stirring frequently, for about 10 minutes. Be carefull not to brown.

Loaded Baked Potato Soup

1 lb. baking potatoes, cubed *I use about 6-8 small to medium potatoes
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth OR 2c water and 2 chicken bouillon cubes, microwaved for 1 minute.
1 cup milk *I use skim
3 slices OSCAR MAYER Bacon, cooked, crumbled and divided *The Sam's Club real bacon pieces work well too!
1 cup KRAFT Shredded Cheddar Cheese, divided
1 green onion sliced, divided *I omit.
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream

Microwave potatoes in large microwaveable bowl on HIGH 5 min., stirring after 2-1/2 min.
Stir in broth and milk. Microwave 10 min., stirring after 5 min.
Carefully crush potatoes with potato masher.
RESERVE 2 Tbsp. each bacon and cheese and 1 Tbsp. onions for topping.
Stir remaining bacon, cheese and onions into soup.
SERVE topped with reserved bacon, cheese, onions and sour cream.

Boil potatoes, drain.
Mash about half the potatoes - add liquids, and replace remaining potatoes.
Mix in bacon, cheese, and onions; reserve some for toppings.
Serve with reserved toppings and sour cream.

Variation: peel potatoes before cooking (especially if serving to young children.)

Reheats well! I would not recommend freezing.

Gluten free: watch ingredients of sour cream.
Diabetic friendly: serve a side salad with this instead of bread, and this becomes a pretty good meal! Only carbs would be the potatoes, approximately 30g per cup.

Lighter Chicken Cordon Bleu

4 - 4 oz B/S chicken breasts

4 wedges laughing cow cheese (any flavor)
4 servings extra lean ham (maybe Deli Select)
1/2 package shake N bake

Pound each breast to about 1/4 inch thickness.
Spread one wedge of cheese on top of each breast, then put on 2 to 3 slices ham.
Roll up the chicken and secure with toothpicks.
Place on a baking tray and sprinkle with Shake N Bake.
Bake at 400 for about 35 to 40 minutes.

Cheeseburger Pie

1 c tomato sauce

1/4 tsp garlic powder
1/2 c onion, chopped
2 c rice, cooked
1 tsp chili powder
1/2 lb hamburger, browned
l pkg. Sweet N Low
½ c. green pepper, chopped

Preheat oven to 350.
Saute onions and peppers; add tomato sauce, spices and sweetener until heated through.
Add meat, rice and cheese, put in baking dish.
Bake in preheated oven for 30 minutes.
Sprinkle top with cheese.

Lighter: sub ground turkey for ground beef.

Crock Pot Salsa Chicken

4 boneless, skinless chicken breasts
1 cup salsa
1 package reduced sodium taco seasoning
1 can reduced fat cream of mushroom soup (condensed)
1/2 cup reduced fat sour cream

Add chicken to slow cooker.
Sprinkle taco seasoning over chicken.
Pour salsa and soup over chicken.
Cook on low for 6 to 8 hours.
Remove from heat and stir in sour cream.

Serving suggestion: serve with rice.

Turkey Chili

1 tsp canola oil
1 cup chopped onion
2 tbsp chili powder (or to taste)
1 tsp ground cumin
1/2 tsp ground cayenne pepper (optional)
1/2 tsp ground black pepper
1 pound ground turkey (93% lean)
15 oz can black beans
15 oz can pinto beans
15 oz can kidney beans
15 oz can reduced sodium beef broth
15 oz can diced tomato
2 - 8 oz cans tomato sauce
1/2 tsp worchestershire
1/2 tsp hot sauce (optional)
In a large skillet or dutch oven, saute onion in oil, add spices, add ground turkey and cook until browned.
Add remaining ingredients.
Bring to a boil then simmer for 30 minutes.

Serves 8.

Southwest Cheesy Chicken

1 lb. chicken breast cut into pieces

2 Cups water
2 Cups wheat pasta uncooked
1 10 oz. Rotel undrained ( I use Hot because we like it spicy)
8 oz. Light Velveeta
1/2c sour cream

Cook chicken in skillet.
Stir in 2 C of water and bring to a boil.
Add the pasta and cover.
Reduce heat to medium and simmer 15 mins.
Add Velveeta and Rotel.
Cook until Velveeta is melted.
Remove From heat and stir in sour cream.

Suggestions: I like to add some diced red and green bell peppers and a bag of frozen broccoli that has been cooked in the microwave for 5 mins. This adds your WW "extra filling food" and really increases your portion size.

Serves 6.

"Weight Watchers Famous" Taco Soup

1 pound extra lean ground beef

1 large onion, chopped
48 ounces canned pinto beans, drained
3 16-ounce cans corn, undrained
16 ounces canned tomatoes, undrained
16 ounces tomato sauce
1 ½ cups water
4 ½ ounces green chili pepper
1 envelope Hidden Valley Dip Mix **
1 Package of Taco Seasoning **

Brown beef and onion; drain.
Mix in other ingredients in a large pan.
Bring mixture to boil, reduce heat and let simmer for 15 minutes.

NOTES : Per 1c serving, 14 servings per batch: 215.5 cal, 6.7g fat, 6.1g fiber, 748mg, sodium, 3.65 WW points
Suggestions: use black beans or a mixture of black and pinto beans (black beans are higher in fiber and lower in carbs).

Lighter: sub meatless crumbles, ground turkey or chicken in place of ground beef. Cut sodium with ranch and taco seasoning recipes.

Cheaper: use dried, reconstituted beans instead of canned. **Use ranch and taco seasoning recipes instead of buying, or buy in bulk.

Taco Seasoning Mix

2 tsp chili powder
1/2 tsp cumin
1 tsp onion powder
1/4 tsp garlic powder.

Ranch Mix - Dressing, Dip

1 C parsley flakes
1/4 C. minced onion
1 T dill
1/8c onion salt
1/8c garlic salt,
1/8c onion powder
1/8c garlic powder.


Turkey Breakfast Sausage

1 tablespoon olive oil

1/2 cup finely chopped onion
1/2 cup shredded peeled Fuji or Braeburn apple
1 garlic clove, minced
1 tablespoon chopped fresh or 1 teaspoon dried thyme
1 tablespoon chopped fresh or 1 teaspoon dried rubbed sage
1 teaspoon salt
1/2 teaspoon black pepper
2 pounds ground turkey breast
Cooking spray

Heat olive oil in a nonstick skillet over medium-high heat. Add onion and apple; sauté 3 minutes. Add garlic; sauté 30 seconds. Remove onion mixture from pan; cool completely.

Combine onion mixture, thyme, sage, salt, pepper, and turkey, stirring well to combine. Divide mixture into 24 equal portions, shaping each into a 1/2-inch-thick patty.

Heat a large nonstick skillet coated with cooking spray over medium heat. Add half of patties; cook 3 minutes on each side or until done. Keep warm. Repeat procedure with remaining patties.

NI: 3 patties per serving, serves 8. Calories:155 (15% from fat), Fat:2.5g (sat 0.5g,mono 1.4g,poly 0.4g),Protein:28.1g, Carbohydrate:3.4g, Fiber:0.7g, Cholesterol:70mg, Iron:1.5mg, Sodium:349mg, Calcium:23mg