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.

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.

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.

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

Instructions
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

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

Instructions
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.

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
garlic
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.

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.

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
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.

STOVE TOP
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.

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.

Pizza in a Bowl

1 jar Fat Free Pizza Sauce (suggestion: Trader Joe's)

14.5 oz can low sodium diced tomatoes
4 oz. turkey pepperoni slices, cut the slices in half (suggestion: sub Canadian Bacon or cooked turkey sausage for turkey pepperoni)
1 medium box fresh mushrooms, sliced
1 large green pepper, sliced
1 large yellow pepper, sliced
1 large red pepper, sliced
½ red onion, finely chopped
1 cup water
1 Tbsp. Italian seasoning (or use oregano, basil, and thyme)
1 cup whole wheat pasta (I like Ronzoni Smart Taste)

Put everything in the slow cooker and cook on low 5-8 hours.
Top with parmesan cheese before serving.

Serving suggestion: sprinkle with RF mozzerella or shredded blended Italian RF cheeses for the last 5-10 minutes of cooking.

Meghann's Taco Chili

This is my own low carb variation of Taco Soup - I estimate 1 cup is 15g carb. Woot!


1 lb ground turkey
2 large cans diced tomatoes, do not drain
1 can corn, drained
1 can black beans, drained and rinsed
1 packet taco seasoning
1 packet dry ranch seasoning

Brown turkey. Add taco seasoning, tomatoes, corn, black beans, stir. Add ranch seasoning. Bring to a boil, then reduce to simmer approximately 1 hour.

Top with shredded cheese and a dollop of sour cream. Serve with corn bread or taco chips on the side.

*Can also be done in crock pot - throw in pot in AM, cook on low 6-8 hours stirring as you can.

Gluten free: use recipes for ranch seasoning and taco seasoning to avoid allergens. Skip corn if need be. Serve with gluten free crackers for dipping.

Salisbury Steak with Mushroom Gravy

2 cups stuffing mix

1-1/2 lb. ground beef
1 medium onion, finely chopped
1 egg, lightly beaten
1 Tbsp. oil
1 jar (12 oz.) mushroom gravy

Mix together all but oil and gravy. Shape in to 6 patties.

Heat oil in large skillet on medium-high heat. Add patties; cook 5 minutes on each side or until heated through and golden brown on both sides. Drain.

MIX gravy with 1/2 cup water; pour over patties. Bring to boil. Reduce heat to low; cover and cook an additional 5 minutes.