Main Dishes
1-2-3 Chicken Cacciatore
2 Tbsp olive oil
2 lbs chicken legs & thighs
1 jar chunky style pasta sauce
Heat oil in a large skillet and brown chicken. Stir in pasta sauce and bring to a boil. Reduce heat to low and simmer covered for 45 minutes or until chicken is not longer pink. Serve over hot rice or buttered noodles.
Almond Topped Chicken
4 boneless, skinless chicken breast halves
5 T. butter, divided
1/3 cup slivered almonds
3 T. lemon juice
In a skillet, cook chicken in 2 T. of butter until juices run clear, about 20
minutes. Transfer to a serving plate and keep warm. Add almonds and remaining
butter to skillet; cook and stir just until almonds are lightly browned, Stir in
lemon juice; heat through. Spoon over chicken. Yield: 4 servings.
Apple French Toast 'Lasagna'
1 c Sour cream
1/3 c Brown sugar; packed
12 Frozen French toast slices
1/2 lb Boiled ham
2 1/2 c Cheddar cheese; shredded
1 can Apple pie filling
1 c Granola
In small bowl, combine sugar and sour cream; cover and refrigerate. Place 6
slices French toast in bottom of greased 9 x 13 pan. Layer ham, 2 cups
of cheese and remaining 6 slices of French toast in baking pan. Spread pie
filling over top; sprinkle granola over apples. Bake in preheated 350F
oven for 25 minutes. Top with remaining 1/2 cup cheddar cheese; bake another 5
minutes until cheese is melted and casserole is hot. Serve with sour
cream mixture.
Apple Sausage Ring
2 lb pork sausage
2 Large eggs
1 1/2 Cups crushed Ritz crackers
1 apple, peeled & grated
1/2 Cup minced onion
1/4 Cup milk
Combine all ingredients, mix well and press into a ring mold lined with wax
paper or plastic wrap. Chill overnight.
Unmold, removing paper. place onto baking sheet with raised edges. Bake at 300
degrees for 1 hour.
Fill center ring with scrambled eggs before serving.
Awesome Chicken Quesadillas
Oil or cooking spray
2 large round tortillas
1 6-oz. pkg. cheddar and jack cheese, shredded
1 small onion, chopped
1 Roma tomato, chopped
1 small can precooked chicken
Jalapeño peppers (optional)
Salt, pepper & garlic to taste
Heat oil or cooking spray in large skillet. Place one tortilla into skillet.
Keep temperature at medium or the tortilla will burn before the cheese melts.
Place layer of cheese, onion, tomato, chicken and, if you want, jalapeño peppers
on tortilla in skillet. Place another layer of cheese and then put the second
tortilla on top. The second layer of cheese helps everything stick. When bottom
layer of cheese begins to melt, place your hand on top and flip the quesadilla
into your hand and gently place it back into skillet on uncooked side. Repeat
until all cheese is melted. Cut into 6 triangles, and serve with sour cream and
salsa. Add fresh cilantro for extra flavor
Bacon and Cheese Breakfast Pizza
1 9" single-crust pastry
1/2 pound Bacon; cook -- crumble
8 ounces Swiss cheese -- shredded
4 Eggs
12 ounces Sour cream
2 tablespoons Fresh parsley -- chopped
Roll pastry to fit into a 12" pizza pan. Bake at 425~ for 5 minutes. Sprinkle
bacon and cheese evenly over crust. In a bowl, beat eggs, sour
cream and parsley until smooth; pour over pizza. Bake for 20 to 25 minutes or
until pizza is puffy and lightly browned. Yield 6 main-dish or 18 appetizer
servings.
Baked & Stuffed French Toast
4 Slices sourdough bread, crusts removed, cubed
8 oz Cream cheese, cut into cubes
1 large Granny Smith apple, peeled and chopped
6 Eggs
1 c Milk
1 1/2 tsp Ground cinnamon
2 To 3 tbsp powdered sugar
Maple, apricot, blueberry, or raspberry syrup
Preheat the oven to 375F. Place half of the bread cubes in an ungreased 11 x
7-inch baking dish. Cover
with the cream cheese cubes, distributing evenly.
Sprinkle with the chopped apple. Top evenly with the remaining bread cubes.
Serve with syrup.
Basic Goulash
1pound of hamburger or ground turkey
1 box of elbow macaroni
1 can of whole kernel corn
1 can of ranch style beans
1 8 oz can of tomato sauce
While waiting for the water to boil for the noodles, start browning your meat.
When meat and noodles are finished cooking, add the rest of the ingredients. Mix
well and serve. (*freezes well, and is thick enough to simply put in a large
freezer bag.)
BBQ Chicken Burritos
1/2 tsp. seasoning salt
1/3 tsp. pepper
1/2 tsp. garlic powder
1 tbsp. onion flakes
4 chicken breasts
1/2 bottle of barbecue sauce
5 large flour tortillas
2 cups cheddar cheese
In a baking pan, combine seasonings and pat the chicken with them to coat. Pour
barbecue sauce on top and bake at 350 degrees for about 30 minutes, or until
completely cooked through. When chicken is done, set it aside and warm the
tortillas. Shred chicken in sauce and mix well. Spread some of the chicken
mixture in the middle of each tortilla and sprinkle cheese over the chicken.
Roll the tortillas up, top with remaining cheese and bake until cheese is
melted. Top with sour cream, if desired.
Beer Chicken
3 chicken breasts on the bone, cut in half
1/2 package onion soup mix
2 cups regular beer
1 cup sweet dark beer.
Put chicken in pan. Stir soup and beers and pour over chicken. Bring to a
boil. Turn down heat, cover and simmer until chicken is cooked through.
If it starts drying out just add a little chicken broth or water. Serve over
plain rice.
Best Pork Chops
Garlic Marinade:
1/2 cup water
1/3 cup soy sauce
1/4 cup oil
2 tbsp lemon pepper
4 garlic cloves
6 pork chops
Place chops in shallow dish and pour marinade over top & turn until coated.
Cover and refrigerate for at least 45 minutes. Drain, reserving marinade. Boil
marinade in small saucepan for 5 minutes. Preheat BBQ to medium. Place chops on
grill and cook for about 25 minutes turning and brushing with marinade until
pork chops are tender.
Breakfast Pita Pocket
1/3 cup egg whites
1/2 cup mixed bell peppers (red, green & yellow); diced
1/4 medium onion; diced
3 medium mushrooms; diced
2 Tbsp. cheddar or monterey jack cheese; low fat & shredded
1 ww pita pocket
Coat skillet with nonstick cooking spray & place on medium heat. Saute veggies
for 3-4 minutes or until tender. Add eggs and cheese; stir until egg whites are
firm. Salt & pepper to taste. Fill pocket & enjoy
Cheeseburger Pie
*No pre-browning of meat if you use very lean meat (i.e. ground sirloin or
ground turkey/chicken) Can make with or without top crust*
Pastry for 9-inch pie plate (can use frozen, mix from box or from scratch)
1 lb. lean ground beef
1/3 cup chopped onion
1/2 cup water or milk
1/2 cup dry bread crumbs
1/2 cup ketchup
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. oregano
1 cup grated medium Cheddar
Roll out pastry and fit into pie plate. In medium size bowl combine beef, onions
and water. Mix well. Add next five ingredients. Mix and put into pie shell.
Smooth top. Sprinkle cheese over top. Bake covered in 350°F oven for 45 minutes,
or cover with top crust and bake uncovered. Cut into 6 wedges & serve hot. Goes
great with side salad!
Chicken Fajitas
1 cup salsa
1 cup Italian dressing
1 tbsp. chili powder
1 tsp. lime juice
1 lb. chicken
1 onion, sliced
1 green pepper, sliced
1 package tortillas
Marinate the chicken for about an hour in the salsa, lime juice, chili powder
and Italian dressing. The longer you marinate, the better.
Remove the chicken and cut into small pieces. Pour the sauce mixture into
skillet and heat over medium heat. Add the chicken pieces and cook thoroughly.
In another skillet, while chicken is cooking, heat the onion and green pepper in
lime juice until browned. Serve in tortillas with cheese and refried beans.
Chicken Nacho Pie
4 boneless chicken breasts
1 large bag of corn chips or cheese flavored corn chips
1 can tomatoes
2 cans cream of chicken soup
1/2 block of large Velveeta cheese
4 to 6 slices of American cheese
1/2 cup chicken broth
Bring a large pot of water to boil. Place the chicken in the pot and boil until
cooked. Remove the chicken and reserve. Keep 1/2 cup of the cooking liquid. In a
medium-sized pot, combine cream of chicken soup, tomatoes and Velveeta cheese.
Cook over low heat until melted and thoroughly combined. Crush the corn chips.
Arrange a handful of the corn chips on an oven-safe Pour some cheese sauce over
the chips. Heat briefly in a 400 degree oven. Top with the American cheese
slices, return to oven long enough to melt the slices.
Chicken Pizza Roll-ups
4 boneless, skinless chicken breast halves
12 pepperoni slices
8 oz. mozzarella cheese slices, divided
1 can (15 oz.) pizza sauce
Minced fresh parsley, optional
Flatten chicken to 1/4" thickness. Place three slices of pepperoni and one slice
of cheese on each piece of chicken. Roll up tightly; secure with toothpicks.
Place in a greased 11X7X2" baking dish. Spoon pizza sauce over roll-ups. Cover
and bake at 350 degrees for 35-40 minutes. Uncover; top with the remaining
cheese. Bake 5-10 minutes longer or until cheese is melted. Sprinkle with
parsley. Yield: 4 servings.
Chicken Ole'
4 skinless, boneless chicken breasts
1/2 cup salsa
1 cup Colby-jack cheese with peppers (grated)
1 can chopped chilies (I use Old El Paso)
2 eggs, beaten with 1 tbsp. water until frothy
2 cups corn chips (crushed)
SAUCE
1 can cream of chicken soup
1/2 cup salsa
1 cup Mexican cheese blend
Pound out chicken until it is 1/4-inch thick. Set aside. In a bowl, mix together
salsa, cheese and chilies. Place 1 to 2 tablespoons of cheese mix on each
chicken breast and roll up like a crepe. Secure chicken with a toothpick. Dip
chicken in egg and then roll in corn-chip crumbs until thoroughly coated. Place
chicken on a nonstick pan (or one coated with nonstick oil). Bake in a
350-degree oven for about 45 to 60 minutes or until crust is brown and juices
run clear. While chicken is cooking, place soup, salsa and Mexican cheese mix in
saucepan. Heat until smooth, adding water as necessary until desired thickness.
After serving chicken, pour "gravy" over top. Serve with Spanish rice and
refried beans.
Chicken Piccata
4 boneless chicken breasts
Salt and pepper to taste
Flour
1 tbsp. olive oil
2 tbsp. butter
1 chicken bouillon cube
1/4 cup boiling water
2 tbsp. lemon juice
4 lemon slices
With a meat cleaver, pound the chicken breasts until they are very thin.
Sprinkle with salt and pepper, and dredge in flour. In a skillet, heat the oil
and 1 tablespoon of butter; cook the chicken 3 to 4 minutes on each side until
golden brown. Remove the chicken from the skillet. In a saucepan, dissolve the
bouillon in the boiling water. Add the lemon juice and pour this mixture into
the skillet; combine with the pan drippings. Cook until all the browned bits are
dissolved, and add the other tablespoon of butter. Return the chicken to the
skillet and heat. Garnish the top of each chicken breast with a lemon slice.
Chicken Pie
4 T butter or margarine
4 T flour
1/4 t salt
dash pepper
1 cup hot water
1 chicken bouillon cube
1 cup milk
2 cup cooked chicken, cut in cubes
1 cup cooked carrots
1 can green beans, drained
1 potato, cooked, peeled, and cubed
1 can refrigerator biscuits
Melt butter; stir in flour, salt, and pepper. Dissolve bouillon cube in hot
water; stir into flour mixture, add milk, and stir constantly over medium heat
until thickened. Combine sauce with chicken and vegetables; pour into a lightly
greased casserole dish. Arrange biscuits on top. Bake at 450 for 10-15 minutes,
or until bubbly and biscuits are lightly golden. Serve immediately.
Chicken Romanoff
1 lb. boneless, skinless chicken breasts
1 10-oz. pkg. frozen chopped broccoli
1 box Noodle Roni Romanoff Noodles
1 can cream of mushroom or cream of chicken soup
Cook the chicken breasts in boiling water for approximately 15 to 20 minutes,
then cut them into small pieces. Run cold water over the frozen broccoli to thaw
it. Cook Romanoff Noodles according to directions on box, but add an additional
1/2 cup of milk to recipe. Mix all of the ingredients in a 1 1/2-quart casserole
dish and bake for 30 minutes.
Chicken Scampi
butter
Fresh garlic
Boneless chicken breasts
Italian bread crumbs
Ingredient amounts are dependant upon how many servings you wish to make.
Everything is "to taste"
In a saucepan, melt butter and cook slowly with as much garlic as you like (the
more, the better). Refrigerate until ready to use. Wash chicken and cut up in
bite-size pieces. Put chicken and bread crumbs in a bag and shake to coat. Lay
chicken pieces out on a cookie sheet. Warm the butter and garlic mixture.
Meanwhile, put chicken in 325-degree oven for about 20 to 30 minutes, turning
the chicken once halfway through. Pour garlic and butter mixture over the top
and bake for another 15 to 20 minutes. Serve.
Chicken Spinach Bake
6 to 8 boneless breasts
2 boxes Spinach Soufflé, thawed
1 c. parmesan cheese
Garlic powder to taste (optional)
Lay chicken in a 9 x 13 pan. Cover with spinach soufflé. Sprinkle cheese over
top. Bake at 350 for one hour or until cheese melts and it is golden.
Cream Cheese Quiche
1/2 small onion, chopped
8 ounces cream cheese
1/4 pound grated Swiss cheese
5 large eggs
1 cup milk or half & half
Meat of choice (browned sausage, bacon, ham, etc. - enough to cover the bottom
in a single layer. Also very good with sautéed fresh mushrooms and spinach for
those who don't eat meat.)
Preheat oven to 425 degrees. Sauté onion in butter until transparent (or use a
sprinkling of minced dried onion). Cover the bottom of the pie pan with the
cream cheese, cut into small pieces. Add the meat and onion and top with the
grated Swiss cheese. Mix together the milk and eggs and pour over the top. Bake
for 15 minutes, reduce the temperature to 350 degrees, and bake for another 30
minutes. Serves: 6 to 8
Crunchy Topped Swiss Cheese
Chicken
4 chicken legs or thighs
I can cream of chicken soup
8 oz. Swiss cheese
2 C. herb stuffing
1 stick of butter/margarine, melted
Boil chicken for 20 minutes then skin and debone it. Tear meat into pieces and
place in the bottom of a casserole dish. Cover with cheese then pour soup evenly
on top. Mix melted butter with stuffing and spread over chicken & cheese. Bake
at 350F for 35-40 minutes.
Deep Dish Pizza
Quiche (P1/2/3)
4 ounces Cream cheese, softened
4 large eggs
1/3 cup half & half or milk
1/4 cup parmesan cheese
1/2 teaspoon Italian seasoning
2 cups "Pizza" shredded cheese
1/4 teaspoon garlic powder
1/2 cup pizza sauce
1 cup mozzarella cheese
Toppings to taste (lots of fresh veggies, turkey pepperoni, cooked lean ground
beef, BOCA Italian sausage, etc...)
Beat together cream cheese and eggs till smooth. Add cream, parmesan cheese and
spice. Spray 9" or larger glass baking dish with oil, Put 2 cups pizza cheese in
dish and pour egg mixture over it. Bake at 375 degrees for 30 minutes or until
eggs are set. Spread on pizza sauce, mozzarella cheese and favorite toppings.
Bake until bubbly and browning. Let stand 10 minutes, serve.
Double-Stuffed Baked Potatoes: A Double Duty Dinner
8 russet or baking potatoes (about 3/4 lb. each)
8 slices bacon
1 bunch green onions, sliced
4 cups cooked broccoli florets
2/3 cup reduced-fat sour cream
3 Tbs. Butter
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup shredded cheddar cheese
1.Heat oven to 400°F. Prick potatoes several times with fork. Place in microwave
oven, four at a time; cook 18 to 22 minutes. If using a standard oven, bake 60
minutes, or until potatoes are softened and cooked through. Let cool 15 minutes.
2. While potatoes are baking, cook bacon in a large skillet over high heat until
crisp, about 7 minutes. Transfer bacon to paper-towel-lined plate; crumble.
Remove all but 1 Tbs. bacon drippings from skillet. Add onion and cook until
softened, about 1 minute; cool.
3. Slice open skin from each potato; carefully scoop out pulp, leaving shell
intact. Place pulp in large bowl, mash, and stir in bacon, onion, broccoli, sour
cream, butter, salt, and pepper.
4. Stuff potato shells with vegetable mixture. Sprinkle tops of potatoes with
cheese. Place 4 potatoes in oven and bake 15 minutes, or until cheese melts and
potato is heated through. Store remaining potatoes in container with lid and
freeze.
Easy Feta Chicken
Bake (P1/2/3)
6 boneless skinless chicken breast halves
1/2 cup Greek salad dressing
2 Tbsp. lemon juice, divided
1/4 tsp. salt
1/4 tsp. black pepper
1 pkg. (4 oz.) Crumbled Feta Cheese with Basil & Tomato (reduced fat)
1/4 cup finely chopped red pepper
1/4 cup finely chopped fresh parsley
Marinate chicken in Greek dressing for 2-3 hours turning to coat evenly every
hour. Preheat oven to 350°F. Arrange chicken in 13x9-inch baking dish with the
marinade. Drizzle with 1 Tbsp. of the lemon juice. Season with salt and black
pepper. Top with feta cheese; drizzle with remaining 1 Tbsp. lemon juice. Bake
35 to 40 min. or until chicken is cooked through. Sprinkle with red pepper and
parsley.
Easy Sausage & Peppers
2 Tbsp olive oil
1 1/2 lbs sweet Italian sausage, sliced
2 red &/or green bell peppers, thinly sliced
1 jar red pasta sauce
Heat oil in a large skillet over medium-high heat. Cook sausage, stirring occasionally until done. (about 5 minutes). Add peppers and cook another 5 minutes. Stir in pasta sauce & heat through. Serve over hot cooked rigatoni pasta or in Italian rolls.
Eggplant Parmesan 'Lasagna'
1 large eggplant
2 Tbsp. olive oil
Parmesan cheese
low fat mozzarella cheese
spaghetti sauce (any legal brand or homemade)
Pam butter flavored spray
Peel and slice eggplant into rounds. In large skillet fry eggplant in olive oil
until slightly brown on each side. Let drain on paper towel or rack. Layer
eggplant slices in lightly sprayed 8x8 dish.. Spoon small amount of sauce on
eggplant, then sprinkle with Parmesan cheese and place slice of mozzarella
cheese on top. If you have enough eggplant, do one more layer in the same order
Bake for about 20 min. (until cheese is melted).
Eggplant Pizzas
1 medium eggplant, cut into eight 3/4" slices
1 egg white, beaten
1/2 cup seasoned breadcrumbs
1/2 cup marinara sauce
1/2 cup shredded mozzarella
Basil leaves (optional)
1. Heat oven to 400°F. Lightly spray a wire rack with vegetable cooking spray,
and place inside baking pan. Dredge eggplant slices with egg white in shallow
bowl; sprinkle with breadcrumbs, and press firmly to cover. Spray both sides of
slices with vegetable cooking spray, and place on rack. Bake until lightly
brown, about 15 minutes.
2. Remove from oven and top each slice with 2 Tbs. marinara sauce and 2 Tbs.
mozzarella. Bake until cheese melts, about 4 minutes. Top with basil leaves, if
desired. Makes 8 pizzas.
Tip: For heartier pizzas, add some cooked and crumbled sweet or hot
Italian sausage to your favorite marinara sauce, and follow step 2.
Eggplant Rollatini
2 medium eggplant, each peeled and cut lengthwise into 6 slices
2 Tbs. olive oil
1/2 tsp. salt
1 package (10 oz.) frozen chopped spinach, defrosted
1/2 cup shredded mozzarella cheese
1 cup part-skim ricotta cheese
1/3 cup shredded Parmesan cheese
1 garlic clove, minced
1/4 tsp. black pepper
3/4 cup marinara sauce
Heat broiler. Cover broiling pan with aluminum foil. In large bowl, combine
eggplant slices, olive oil, and salt. Place eggplant slices on broiling pan, and
broil until tender, about 7 minutes. Let rest 10 minutes, or until cool enough
to handle. Heat oven to 375°F. Squeeze any excess liquid from spinach, and place in
medium bowl. Add cheeses, garlic, and pepper. Stir to combine. Place 2 Tbs. of spinach mixture onto center of each eggplant slice. Carefully
roll up eggplant slices, and place end-side down in casserole pan. Brush with
marinara sauce, and bake until cheese melts, about 12 minutes. Makes 12 rollatini
Green Bean Stir-Fry
1 lb. green beans, trimmed
2 carrots, peeled and thinly sliced
1 cup reduced-sodium chicken broth
3 Tbs. soy sauce
2 Tbs. hoisin sauce
1 Tbs. Cornstarch
1 Tbs. vegetable oil
1 package (15 oz.) extra-firm tofu, drained and diced
2 cups sliced mushrooms
2 garlic cloves, minced
2 tsp. grated ginger
In large saucepan, bring 4 quarts salted water to a boil. Add green beans and
boil 4 minutes. Add carrots and boil 1 minute longer. Drain well. In small bowl, combine chicken broth, soy sauce, hoisin sauce, and
cornstarch. Set aside. In large nonstick skillet, heat oil over high heat. Add tofu and stir-fry
until golden brown, about 3 minutes. Add mushrooms, garlic, and ginger; cook 3
minutes. Stir broth mixture to blend well, add to skillet, and cook 1 minute.
Stir in green beans and carrots, and toss to coat. Makes 4 servings.
Grilled Lime Chicken
1/2 cup lime juice
1/3 cup olive oil
4 green onions, chopped
3 tbsp. dill
4 garlic cloves, minced
1/4 tsp. pepper
8 boneless, skinless chicken breasts
Use a 1-gallon zip-top plastic bag, set in a large bowl. Put first 6 ingredients
in bag and "mush" to mix. Add chicken, seal bag and mush again to coat chicken
well. Set in bowl and refrigerate for a minimum of 2 to 4 hours--all day is
best. Grill for 12 to 15 minutes, until tender and juices run clear.
Hamburger Casserole
1 lb. Hamburger/ground turkey
1onion
1 can cream of soup
1can corn
1-8oz. cream cheese
10 oz. egg noodles
Cook hamburger with onion. Drain. Mix cream of soup and cream cheese. Cook
noodles. Put hamburger back in pan add drained corn and cream cheese mixture.
Heat hamburger sauce enough so it will be easy to mix with noodles. Pour noodles
and hamburger together & mix well. Heat until bubbly. (serves 4)
Hawaiian Chicken Wings
1 4 to 5 lb. bag frozen small chicken wings (thawed)
1 15-oz.can pineapple tidbits or chunks
2 cups dark brown sugar
1/4 cup oil
In a skillet, brown wings in oil until their juices run clear. Do not use a cast
iron pan. Add pineapple with juice and brown sugar. Simmer on medium to high
heat, stirring the wings to make sure they are thoroughly coated. Keep simmering
them until the juice has turned into a syrup.
Husband Approved Chicken
Enchiladas
4 cups chicken, chopped
16 to 18 oz. cream cheese
3 cups salsa
2 cups shredded cheese (1 cup cheddar cheese and 1 cup Monterey Jack cheese)
8 to 10 tortilla shells
Heat chopped chicken, cream cheese, 1 cup salsa, and 1/2 of the cheese mixture
on medium-high until creamy. Put the mixture into tortilla shells. Top with
remaining salsa. Top the salsa with remaining cheese. Cook at 350 degrees for
about 25 minutes.
Italian Skillet
1 tsp olive oil
1 large onion
1 lb lean ground beef/turkey/Italian sausage (your taste decides!)
1 medium green bell pepper
2 tsp bottled minced garlic (can sub. fresh if you have it)
1 can (14-1/2 oz) chicken broth
2 cups spaghetti sauce from a jar
8 oz elbow macaroni
1/4 cup grated Parmesan cheese
Heat the oil over medium-high heat in an extra-deep, 12-in nonstick skillet that
has a lid. Peel and coarsely chop the onion, adding it the skillet as you chop.
Add the beef and raise the heat to high. Cook, stirring frequently, until it is
brown, about 5 minutes. Meanwhile, rinse and seed the bell pepper. Coarsely
chop, adding it to the pan as you chop. Stir in the garlic. Add the chicken
broth, spaghetti sauce and macaroni. Stir until well-mix. Cover the skillet, and
bring the mixture to a boil. Reduce the heat to medium and continue to cook at a
moderate boil, stirring occasionally, until the macaroni is cooked to personal
preference, about 10 minutes for al dente. (Cook 2 more minutes for softer
macaroni) Serve at once, sprinkling each serving with 1 tbsp Parmesan cheese.
Serves 4
Italian Vegetable
Creamy Fettuccine (P2/3)
1 pkg. (9 oz.) Whole
Wheat Fettuccine, cooked, drained and kept warm
1 tablespoon olive oil
2 cups broccoli florets
1 cup diagonally sliced celery
1 large onion, cut into wedges
2 cloves garlic, finely chopped
3/4 teaspoon crushed, dried basil
1 can (12 fl. oz.) CARNATION Evaporated Fat Free Milk
3 tablespoons grated Parmesan cheese
1/8 teaspoon ground white pepper
2 tablespoons cornstarch
3/4 cup chicken broth
1 cup thinly sliced red bell pepper strips
Grated Parmesan cheese, (optional)
HEAT olive oil in large skillet over medium-high heat. Add broccoli, celery,
onion, garlic and basil; cook, stirring occasionally, for 5 minutes or until
vegetables are tender. Stir in evaporated milk, cheese and pepper; bring just to
a boil. Reduce heat to low; cook, covered, for 5 minutes.
COMBINE cornstarch and small amount of broth in small bowl; add to skillet.
Gradually stir in remaining broth and bell pepper. Cook over medium heat,
stirring constantly, until sauce is thickened and vegetables are tender (do not
boil). Serve over pasta. Sprinkle with cheese
Low Fat 'Chicken-Fried' Chicken
1 1/2 lbs chicken breasts
2 cups plain nonfat yogurt
2 tbsp hot sauce
1 tsp dried thyme
1 1/2 tsp salt & black pepper
2 cups finely crushed corn flakes
Preheat the oven to 425 degrees F. Pound the breasts with a meat tenderizing
mallet until they are very thin. Set aside. In a shallow bowl, whisk the yogurt
with the hot sauce, thyme, salt, and pepper. Spread the crushed cereal on a
large plate. Coat a baking sheet with nonstick spray. Dredge the breasts in the
cereal, dip them in the yogurt mixture and then back in the cereal to coat.
Place on the baking sheet and bake until browned and cooked through, about 8
minutes, turning over after 5 minutes. Serve immediately.
Lucky Beans & Rice
1 Tbsp vegetable or olive oil
2 to 4 garlic cloves, minced
1 diced bell pepper
1 15 oz can diced tomatoes
1 15 oz can your favorite beans
1/2 cup rice
3/4 cup water
1 teas dried thyme
salt and pepper to taste
1/2 cup grated cheddar
Cook oil, garlic & green pepper over med heat until soft, about 5 minutes. Add
everything else except the cheese. Bring to a boil, cover, reduce heat to low &
simmer for 20 minutes. Top with cheese and serve. Note: This freezes
beautifully after it's cooked if you undercook it by a few minutes. Don't add
the cheese until you've reheated it. *You can double or triple this recipe but
just add another 1/2 tsp of the Thyme. If you triple, use 2 tsp. Too much Thyme
can make it taste medicinal.*
Mashed Potato Delight
2 lbs. ground turkey (or ground beef)
1 onion
Salt and pepper
2 cans of cut green beans
2 cans tomato soup
Instant or homemade mashed potatoes
Brown the meat with some onion in a large, deep skillet. Season the meat well
with salt and pepper while it is browning.
Add green beans and the tomato soup to the skillet. Mix. Heat the mixture
through. Pour the mixture into a 9- by 13-inch cake pan and set aside.
Add mashed potatoes to fill the pan to the top. Season the top with salt and
pepper. Bake at 350 degrees for 30 minutes until it is heated through.
Mexican Lasagna
(P2/3)
1 pound extra lean ground beef or turkey breast
1/2 large onion, chopped
1 large clove garlic, minced
1 1/2 cups low-fat cottage cheese
1 cup fat-free sour cream
1 jar (4 ounces) chopped green chile peppers
1/2 cup chopped cilantro (optional)
2 teaspoons ground cumin
1/8 teaspoon salt
2 1/2 cups salsa
4 whole wheat tortillas (6" in diameter), halved
1 1/4 cup (5 ounces) shredded, reduced-fat Monterey Jack cheeses
Preheat the oven to 350°F.
Coat a 13" X 9" baking dish with cooking spray. Coat a large nonstick
skillet with cooking spray, and place over medium heat. Add the ground beef or
turkey and cook, turning several times, for 5 minutes or until no longer pink.
Remove the ground beef or turkey to a medium bowl. Wipe the skillet with a paper
towel. Coat the skillet with cooking spray. Place over medium heat. Add the
onion and garlic. Cover and cook, stirring occasionally, for 7 to 8 minutes, or
until lightly browned. Add to the ground beef or turkey in the bowl. In another
medium bowl, combine the cottage cheese, sour cream, peppers, cilantro (if
using), cumin, and salt. Spread 1 cup of the salsa across the bottom of the
baking dish. Arrange half of the tortillas evenly over the salsa. Spread half of
the cheese over the tortillas. Top with half of the ground beef or turkey
mixture. Top with 1 cup of the remaining salsa and 1/2 cup of the Monterey Jack
cheese. Repeat the layering sequence with the remaining tortillas, cheese, and
ground beef or turkey mixture. Sprinkle with the remaining salsa and 3/4 cup
Monterey Jack cheese.
Bake for 30 minutes, or until heated through. Loosely cover with foil if the
cheese browns too quickly.
Not Just Your Average Chicken
1 large frying chicken
2 tbsp. flour
1 tsp. salt
1/2 tsp. paprika
1/8 tsp. pepper
2 6-oz. jars marinated artichokes
2 tbsp. butter
1 10 1/2-oz. can cream of mushroom soup
Coat chicken with flour, salt, paprika and pepper. Drain marinade from
artichokes into large skillet. Add butter and heat until melted. Arrange chicken
in skillet and fry. Simmer until chicken is almost tender, about 25 minutes. Add
artichoke hearts and cream of mushroom soup. Continue cooking 10 minutes. Serve
with rice.
One Step Chicken Dinner
1 10-oz. can chunk chicken, drained
1 small jar chopped pimentoes, drained
1 medium onion, chopped
1 14-oz. can French-style green beans, drained
1 cup mayonnaise
1 can cream of chicken soup
1 can sliced water chestnuts, drained
1 box Long-Grain and White Rice, cooked according to package
directions
Preheat oven to 400 degrees. Mix all ingredients together in large bowl. Pour
into a greased 8 to 9-inch baking dish. Bake, uncovered, 30 to 40 minutes or
until lightly browned and crisp.
Orange Chicken
3 cups orange juice
1 cup water
1 can mushroom soup
3 or 4 chicken quarters
Soy sauce (optional)
2 cups cooked rice
Mix orange juice, water and soup together in a bowl. Pour over chicken. Bake in
350-degree oven for an hour or until done. Serve with a dab of soy sauce on
rice. It tastes like sweet-and-sour sauce.
(NOTE: Can also bake in microwave on half power for 30 minutes or until rice and
chicken are done--no more than 40 minutes. Remember to cover with plastic wrap
in microwave.)
Philly Cheese Steak Pocket
2 oz. beef tenderloin;
2 pieces sliced 1/2" thin
1/2 green bell pepper; sliced into long strips
1/2 small onion; sliced
1 oz. provolone cheese; low fat
1 Tbsp. olive oil
Heat oil in skillet on med-high heat for 1 minute. Add meat; cook each side for
1 minute. Remove meat from pan on to a plate; top with cheese. Cover plate with
lid of pan or another plate to keep meat warm. Add veggies to same pan; stir
until tender. Salt & pepper to taste. Fill pocket & enjoy!
Poppy Seed Chicken
6 to 8 chicken breasts, cooked
8 oz. sour cream
1 family size can cream of chicken soup
1 teaspoon of poppy seeds
1/2 cup margarine, melted
4 cups Corn Chex (or similar cereal), crushed
Preheat oven to 350 degrees. Debone and dice chicken.
In a bowl, combine diced chicken meat, sour cream, soup and poppy seeds. Spread
this mixture in a lightly greased 9- by 13- by 2-inch pan. Melt margarine in a
small saucepan. Remove from heat, stir in cereal. Quickly spread margarine and
cereal mixture on top before the cereal has time to get soggy. Bake at 350
degrees for 30 minutes.
PoTacos
2 tsp. vegetable oil
1 small onion, chopped
1 lb. ground turkey
1 carrot, peeled and grated
2 garlic cloves, minced
1 cup water
1 can (6 oz.) tomato paste
2 Tbs. mild chili powder
1/2 tsp. salt
8 medium potatoes, baked
1/2 cup shredded cheddar cheese
Shredded lettuce
Diced tomato
1. In large skillet, heat oil over medium-high heat. Add onion and cook until
softened, about 5 minutes. Add ground turkey, and break up with a fork. Stir in
carrot and garlic, and continue cooking until meat is cooked through, about 8
minutes. Stir in water, tomato paste, chili powder, and salt. Heat to boiling,
stirring constantly. Reduce heat to low, and simmer 15 minutes.
2. Meanwhile, cut top off hot potatoes and scoop out some of the flesh. Spoon
taco mixture into potatoes, and top with cheese, lettuce, and tomato.
Makes 8 servings.
Potato, Onion, and Parmesan Frittata
1 Tbs. olive oil
1 lb. red potatoes, thinly sliced
1 medium onion, thinly sliced
6 large eggs, beaten
2 large egg whites
1 Tbs. chopped fresh parsley
1/4 cup grated Parmesan cheese
1/4 tsp. black pepper
1. In a 10" nonstick skillet, heat oil over medium heat. Add potatoes and onion;
cook 5 to 7 minutes, stirring occasionally, or until potatoes are cooked through
and lightly browned.
2. Reduce heat to medium-low. In a medium bowl, whisk together eggs, egg whites,
parsley, Parmesan cheese, and pepper. Pour egg mixture into pan, evenly
spreading to coat bottom. Cover and cook 15 to 20 minutes, or until center is
cooked through.
Pumpkin Pancakes
2 cups flour
2 Tbs granulated sugar
4 tsp baking powder
1 tsp salt
1 tsp cinnamon
1.5 cups milk
1 cup pumpkin puree
4 eggs, separated
1/4 cups melted butter
Sift together dry ingredients. Combine milk, egg yolks, butter and pumpkin
puree. Stir into dry ingredients until just blended. Beat egg whites
until stiff and fold into batter. Pour onto hot, oiled griddle, about
1/3 cup at a time. Cook until tops bubble and turn and cook other side.
Quick Beef and Rice
1 pound ground beef or turkey
2 cups rice
1 package onion soup mix
4 cups water
1 15 oz. can cream of ? soup (whatever type you have on hand will work)
Brown the ground meat and drain if necessary. Add soup mix, rice, soup, and
water and bring to a boil. Cover and simmer for 20 minutes, till rice is done.
Quick Parmesan Chicken Strips
The ingredient amounts are dependant upon how much you want to make. All you
need is mayo, chicken breasts cut into strips, parmesan cheese & S&P. Spray Pam
or lightly coat pan with oil. Spread mayonnaise on chicken breast strips. Cover
with grated Parmesan cheese. Sprinkle with salt and pepper. Bake at 350 till
done, turning once.
Soup Nazi's Mexican
Chicken Chili
4 skinless boneless chicken breast fillets (about 1 pound)
1 tablespoon olive oil
10 cups water
2 cups fat free/low sodium chicken broth
1/2 cup tomato sauce
1 small onion, diced
1 celery stalk, diced
1 bell pepper, diced
1 small zuccini, diced
1 cup canned diced tomatoes
1 15-ounce can red kidney beans, plus liquid
1 15-ounce can white canellini beans, drained
1/4 cup diced canned pimento
1 jalapeno, diced
1/4 cup chopped Italian parsley
1 clove garlic, minced
1 1/2 teaspoons chili powder
1 teaspoon cumin - same as above
1/4 teaspoon salt
dash cayenne pepper
dash basil
dash oregano
Sauté the chicken breasts in the olive oil in a large pot over medium/high heat.
Cook the chicken on both side until done -- about 7-10 minutes per side. Cool
the chicken until it can be handled. Do not rinse the pot.
Shred the chicken by hand into bite-sizes pieces and place the pieces back into
the pot.
Add the remaining ingredients to the pot and turn heat to high. Bring mixture to
a boil, then reduce heat and simmer for 5-6 hours. Stir mixture often so that
many of the chicken pieces shred into much smaller bits. Chili should reduce
substantially to thicken and darken (less orange, more brown) when done.
Combine some chopped Italian parsley with sour cream and serve it on the side
for topping the chili, if desired.
Makes 4-6 servings.
Spanish Chicken & Rice
2 1/2 lbs. chicken, diced
2 1/2 tsp. salt
1/3 tsp. pepper
2 16-oz. cans stewed tomatoes
1 cup water
1 cup uncooked regular rice
1/2 lb. fully cooked ham, cut into strips
2 garlic cloves, crushed
1 9-oz. pkg. frozen artichoke hearts
1/2 tsp. salt
Place chicken pieces in a 12-inch skillet or Dutch oven; sprinkle with 2
teaspoons salt and the pepper. Pour tomatoes and water on chicken; heat to
boiling. Reduce heat, cover and simmer for 30 minutes. Stir in rice, ham strips
and garlic. Heat to boiling, then reduce heat. Cover and simmer 20 minutes.
Rinse artichoke hearts under running cold water to separate them; add to
skillet. Sprinkle artichoke hearts with 1/2 teaspoon salt; heat to boiling, then
reduce heat. Cover and simmer until artichoke hearts are tender, about 10
minutes.
Stir Fry Chicken
2 large whole chicken breasts, skinned, boned and halved
2 tbsp. olive oil
1 to 2 cloves garlic
1 cup celery, thinly sliced
1 medium green pepper, cut in thin strips
1 small onion, sliced
1/2 tsp. salt
1/4 tsp. ground ginger
1 16-oz. can bean sprouts, drained
1 15-oz. can water chestnuts, sliced and drained
1 bouillon cube, chicken
1/2 cup water
2 tsp. cornstarch
2 tbsp. soy sauce
3 cups hot cooked rice
3/4 cup almonds, toasted
Slice chicken breasts in thin strips. In hot olive oil, cook garlic, celery,
pepper, onion, salt and ginger, stirring quickly and frequently. Cook for about
3 minutes, until vegetables are tender crisp. With a slotted spoon, remove
vegetables to a warm plate. To the oil left in skillet, add chicken and stir fry
for about 3 minutes, until chicken turns white. Return vegetables to skillet.
Add bean sprouts, water chestnuts, bouillon and water. In a small bowl,
blend cornstarch smoothly with soy sauce. Gradually stir into hot mixture in
skillet and cook, stirring constantly until thickened. Spoon stir-fried chicken
and vegetables over the hot cooked rice. Sprinkle toasted almonds on top and
serve immediately.
Stuffed Peppers
1 box (5.9 oz.) Parmesan-flavored couscous mix
4 orange or yellow bell peppers
2 Tbs. olive oil
1 small onion, diced
1 medium zucchini, diced
1 garlic clove, minced
Green onion (optional)
1. Prepare couscous according to package directions. Cut tops off peppers.
Remove stems from tops and seeds from peppers. Dice tops.
2. In nonstick skillet, heat olive oil over medium-high heat. Add onion and cook
until soft, about 5 minutes. Add diced pepper tops and zucchini; cook, stirring
frequently, until soft, about 4 minutes. Add garlic and cook 30 seconds more.
Stir cooked vegetables into prepared couscous.
3. Rinse peppers, place in glass baking dish, cover with plastic wrap, and
microwave 9 minutes.
4. Spoon couscous mixture into peppers. Insert green onion for handle of stuffed
pepper, if desired. Makes 4 servings.
Sweet & Spicy Chicken
1 pound boneless, skinless chicken breasts, cut into 1/2 inch cubes
3 T. taco seasoning mix
1-2 T. vegetable oil
1 jar (11 oz.) chunky salsa
1/2 cup peach preserves
Place chicken in a ZipLoc bag; add taco seasoning and toss to coat. In a
skillet, born chicken in oil. Combine salsa and preserves; stir into skillet.
Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until meat
juices run clear. Serve over hot cooked rice. Yield: 4 servings.
Taco Dip Dinner
2 lbs ground beef/turkey
1 pkg. taco seasoning
1 can whole kernel corn (or can use mexi-corn for extra flavor), drained
1 can black beans
1 can Ro-Tel diced tomatoes w/chilies
1 bag shredded taco or cheddar cheese
Tortilla chips
Brown beef. Drain. Add taco seasoning. Add corn, beans and tomatoes. Serve hot
topped with cheese, and eaten with chips. Serves 4-8 depending on how hungry
everyone is!
Taco Stuff
1 lb ground turkey
1pkg of taco seasoning
1 pkg of fat free hidden valley ranch dry dressing seasoning
1 can of kidney beans
1 can of pinto beans
1 1/2 cups of frozen cut carrots
1/2 cup of chopped onions
1 can of diced tomatoes
1 cup salsa
Brown ground beef/turkey with onion and drain. Combine the rest of the
ingredients and cook on stove on low for 30 minutes -or- dump in crock pot on
high for 4 hours. Serve over salad (all Phases) or w/whole wheat tortillas
(P2/3)
Tater Tot ‘role
1 1/2 lbs Ground Beef
1 pkt onion soup mix
1 Egg
1 can French style green beans
1 can Cream of mushroom soup
1 bag Tater Tots
Preheat oven to 375 degrees. Combine ground beef, onion soup mix and egg in
large bowl. Spread mixture evenly into a 13" x 9" x 2" Pyrex baking dish. In
separate bowl, combine green beans and cream of mushroom soup. Spread bean
mixture evenly over top of beef mixture. Uniformly place tater tots over bean
mixture in a single layer. Try to use all of the tater tots. Bake in oven for 45
minutes or until tater tots are golden brown.
Texas Meat Loaf
1 3/4 lbs ground beef
1/4 lb. pork sausage meat
1 c. soft bread crumbs (2 slices)
1 c. catsup
1 lg. onion, chopped (1 c.)
1 egg
2 t. Worcestershire sauce
1 1/2 t. salt
1 T. brown sugar
1/4 t. dry mustard
Mix ground beef and sausage meat with bread crumbs, 1/2 c. of the catsup, onion,
egg, Worcestershire sauce, and salt until blended; shape into a loaf in a
shallow baking pan. Bake at 350 for 45 minutes; remove from oven. Mix the
remaining 1/2 c. catsup, brown sugar, and mustard; spread on top of loaf. Bake,
basting once or twice, 15 minutes, or until top is brown. Makes 8 servings.
Thai Chicken
4-5 boneless/skinless chicken breasts (I use frozen to avoid over cooking)
3/4 cup hot salsa
1/4 cup peanut butter
2 T. soy sauce
1 t. grated gingerroot
1/4 cup chopped peanuts
2 T. chopped fresh cilantro
Place chicken in 3 1/2 to 6-quart slow cooker. Mix remaining ingredients except
peanuts and cilantro; pour over chicken.
Cover and cook on low heat setting 8 to 9 hours or until juice of chicken is no
longer pink when centers of thickest pieces are cut. Remove chicken from cooker,
using slotted spoon; place on serving platter.
Remove sauce from slow cooker; skim fat from sauce. Pour over chicken. Sprinkle
with peanuts and cilantro.
You can serve with your choice of veggies and over brown rice (P2/3), spaghetti
squash(P1), or whole wheat pasta (P2/3)
White Bean Turkey Meatball Chili
Meatballs
1 lb. lean ground turkey
1/4 cup unseasoned dry bread crumbs
1/4 cup chopped onion
1/4 tsp. seasoned salt
1 egg
Chili
1 medium zucchini, cut into 1- by 1/4- by 1/4-inch strips
2 garlic cloves, minced
1 (28-oz.) can whole tomatoes, undrained, cut up
1 (15.5-oz.) can great northern beans, drained
1 (14.5-oz.) can ready-to-serve chicken broth
1 tsp. sugar
1 tsp. cumin
3 tsp. chili powder
1/4 tsp. pepper
1/8 tsp. salt
In medium bowl, combine all meatball ingredients; mix well. Shape into 24 (1 1
1/2-inch) balls.
Spray large skillet with non-stick cooking spray. Heat over medium heat until
hot. Add meatballs. Cook 8 to 10 minutes or until browned on all sides and no
longer pink in center.
In Dutch oven or large saucepan. Combine all chili ingredients. Mix well.
Bring to a boil. Reduce heat. Add meatballs.
Simmer 10 to 15 minutes or until thoroughly heated.