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Savory Pot Roast
12 years ago
Sunday, September 28, 2008
Monday, April 28, 2008
Main Dishes
Garden fresh lasagna
1 1b. lean (at least 80%) ground beef
2 1/2 c. hot water
1/2 c. milk
1 box hamburger helper lasagna
1/2 tsp garlic powder
1 small tomato, coursely chopped
1 small bell pepper, coursely chopped
1 small zucchini, thinly sliced
1 c. shredded mozzarella cheese
In skillet, cook beef over med heat 5-7 min, stirring occasionally, until thoroughly cooked; drain.
Stir in hot water, milk, hamburger helper uncooked pasta and sauce mix, oregano and garlic powder. Heat to boiling, stirring occasionally.
Reduce heat; cover and simmer 5 min. stirring occasionally. Stir in tomato, bell pepper, zucchini and cheese. Cover; simmer 5 min. Remove from heat; uncover and sauce will thicken as it stands. Top with more cheese if desired.
makes 5 servings
1 serving cals 370 - cals from fat 140, total fat 16 g
Zucchini lasagna - great for phase 3
Zucchini thin sliced lengthwise
12 oz container ricotta cheese
1 8 oz. ball of mozzarella cheese
spagehetti sauce (sugar free)
sausage
chopped mushrooms
1 tsp dried basil
pinch of dried oregano
parmesan cheese to taste
salt and pepper to taste
Mix ricotta cheese with dried herbs, parmesan, salt and freshly ground black pepper. Grate the mozzarella and set aside. Layer the zucchini on the bottom of a baking dish. Smooth a layer of the ricotta mixture over the zucchini. Sprinkle with mushrooms and/or sausage, spaghetti sauce, and sprinkle with mozzarella. Repeat this procedure until u have filled the baking dish. Top with spaghetti sauce and additional mozaarella cheese. Bake lasagna in 375 for about 30 min until cheese is brown and bubbly on top. makes multiple servings.
Ham a swiss and cheddar breakfast pizza
2 tsp. dijon or yellow mustard
2 tsp. mayo or salad dressing
2 pillsbury grands frozen buttermilk or southern style biscuits (25 oz. bag)
1/2 tsp butter or margarine
2 eggs
1/4 c. diced ham
1 Tbsp. sliced green onion
shredded swiss cheese
shredded cheddar cheese
Heat oven to 400 spray cookie sheet with cooking spray. In a small bowl, stir mustard and mayo. set aside.
Place biscuits on a plate uncovered in micorwave 30-45 sec., turning over halfway through. (biscuits should still be cold for easier handling) On cookie sheet, press and stretch each biscuit into a 5 inch round. Bake biscuits 6-8 min or until golden brown.
Meanwhile, in a skillet, melt butter, pour eggs into skillet, beat. Sprinkle with ham. As mixture begins to set at bottom adn sides, gently lift cooked portions with the spatula so that thin, uncooked portions can flow to bottom. Avoid constant stirring. Cook 3-4 min or until eggs are thickened throughout but still moist.
Spread mustard mixture on each biscuit. Top each with egg mixture. Sprinkle with onion and cheeses. Bake on 350 3-4 min or until hot and cheese is melted.
makes 2 servings
1 serving: 390 cals
cals frm fat 220 total fat 25g, saturated fat 9g,
Breakfast burritos
4 eggs
2 Tbsp. water
2 tsp. butter
1/2 c. old El paso fat free refried beans
1/4 c. old el paso thick n chunky salsa
2 old el paso flour tortillas ( or whole wheat)
1/2 c. shredded reduced fat cheese
reduced fat sour cream
chopped fresh cilantro
Beat eggs and water with a fork.
In skillet melt butter then pour egg mixture into skillet. Cook until done.
Spread refried beans and salsa on tortillas to or within 1/2 inche of edge. Sprinkle with cheese;. Place on micorwave plate and cook high 45-60 sec or until tortilla and beans are warm and cheese is starting to melt.
Put eggs in center of each tortilla. Fold top and bottom ends 1 inch over filling: fold right and left sides over folded ends, overlapping. Cut each burrito in half. serve with sour cream and cilantro.
makes 4 servings
1 serving: 260 cals
cals from fat 100
total fat 11g
Scrambled egg tacos
4 eggs
1/4 tsp garlic salt
1/4 tsp pepper
1/4 c chopped green or red bell pepper
4 green onions, chopped
1 Tbsp. butter
1/2 cup shredded pepper jack cheese
6 old el paso taco shells
1 c. shredded lettuce
1/4 c old el paso thick and chuncky salsa
In a small bowl, beat eggs, garlic salt and pepper throughly with fork stir in bell pepper and onions. In skillet melt butter pour egg mixture in. CooK 3-4 min until cooked. Stir in cheese
Heat taco shells as directed on pkg. Place lettuce in shells . Spoon eggs onto lettuce top with salsa and more cheese.
Enchilada Lasagna
3 lbs. ground beef
2 cans (14 1/2 oz.) Stewed tomatoes. Undrained
2 cans (10 oz.) enchilada sauce
2 eggs beaten
3 c. cottage cheese (24 oz.)
4 cups shredded cheese
8 corn tortilla’s cut in half
Brown hamburger, Stir in tomatoes, enchilada sauce. Bring to a boil.
In another bowl combine egg and cottage cheese; set aside. Spread a third of the meat sauce in a greased 13x9 pan. Put a layer of cheese, tortillas, cottage cheese, and remaining meat sauce. Repeat layers. Sprinkle with cheese. Cover an bake on 350 for 40 min then 10 min uncovered.
Homemade tortillas
2 c. all-purpose flour ( or wheat)
1/2 tsp. salt
1 c. water
3 tbsp. olive oil
In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead 5-6 times. Divide dough into 8 portions, On a lightly floured surface, roll each portion into a 7-in circle.
In a large nonstick skillet coated with cooking spray, cook tortillas over med. Heat for 1 min. on each side or until lightly browned. Keep warm.
Stacked Tacos
2 lbs. ground beef
2 (8 oz.) cans of tomato sauce
2 (14.5 oz.) diced tomatoes (I like to use the diced tomatoes with stuff in them, I usually use the kind with the onion in them)
2 cups salsa (I use mild, but adjust the spiciness to your liking by using medium or hot)
1 can condensed tomato soup
2 Tbsp taco seasoning
30 fajita sized flour tortillas
grated cheddar cheese
chopped lettuce
sliced olives
sour cream
Brown ground beef in a skillet and drain.
In a large soup pot, add tomato sauce, diced tomatoes, salsa, tomato soup, and taco seasoning. Stir well. Add ground beef, mix in, and allow mixture to simmer for 1 hour to blend flavors. (the mixture will be quite soupy)
Heat a small amount of cooking oil in a skillet. Pan fry each tortilla in hot oil until brown and crisp. Drain on paper towel.
To serve: place a tortilla shell on each plate. add 1/4 cup of saucy meat mixture on each tortilla. Sprinkle with cheese. Place another tortilla on top. Place 1/4 cup sauce and cheese on that tortilla. Repeat one more time. You should now have a stack of 3 layers. Then top with lettuce, olives, and a dollop of sour cream. Makes 10 stacked tacos.
*The saucy meat mixture freezes well. I use half for one meal and freeze the other half for another night.
Skillet Tacos
1 1b. Hamburger
1 can (15 oz.) corn drained
10 corn tortillas, cut into 1-in. pieces
1 8 oz. bottle taco sauce
Shredded cheese
Brown hamburger, add corn, tortillas, taco sauce, and cheese.
Ravioli Casserole
1 jar (28 ounces) spaghetti sauce
1 package (25 ounces) frozen cheese ravioli, cooked and drained
2 cups (16 ounces) small curd cottage cheese
4 cups (16 ounces) shredded mozzarella cheese
¼ cup grated Parmesan cheese
Spread ½ cup of spaghetti sauce in an ungreased 13 x 9 x 2 inch baking dish. Layer with half the ravioli, 1 ¼ cups of sauce, 1 cup cottage cheese, and 2 cups mozzarella cheese. Repeat layers. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 for 30 to 40 minutes or until bubbly. Let stand 5 to 10 minutes before serving. 6 to 8 servings.
Twice Baked Potatoes
8 baking potatoes
2 sticks of butter
1 cup sour cream
1 cup cheddar/jack cheese
1 cup bacon bits (fry up some bacon or I used the Hormel picnic bacon from Sam’s Club)
1/4 tsp. Lawry’s Seasoned Salt
black pepper
milk (if necessary)
green onion (optional)
Wash, then place eight baking potatoes on a cookie sheet. Bake in a 400 degree oven for 1 hour, 15 minutes, making sure they’re sufficiently cooked through. Now begin slicing two sticks of butter into pats. Place them into a large mixing bowl. Then add the bacon and sour cream. Now, the potatoes are all done. The reason you bake them “naked” is so the skin will be nice and firm—and strong enough to hold the filling later. Within a few minutes after you remove the baked potatoes from the oven, you need to begin scraping them out. The potatoes will be hot so make a little cradle with a dish towel, and use it to hold the little hotties. With a sharp serrated knife cut each potato in half lengthwise. Now, with a large spoon, begin scraping out the insides into the bowl. Keep scraping, being careful not to tear the shell. You should leave just a little bit in there for support, but try to remove most of it. Lay the hollowed out potato shells on a cookie sheet. Begin smashing the potatoes with the other ingredients. Measure about 1/4 teaspoon Lawry’s Seasoned Salt and add it to the bowl. Then add the cheese and black pepper and mix it all up. Now is where you can add the green onion. IMPORTANT: If you plan to freeze the twice baked potatoes, do NOT add green onion. Did you know freezing chemically alters the taste of green onions? Now scoop out some of the potato filling and begin filling the shells. Now top each potato with more grated cheddar/jack cheese and pop ‘em in a 350-degree oven for 15 to 20 minutes, or until the potato is warmed through. Or, you could refrigerate them for up to three days until you wanted to serve, OR you could freeze them in Ziploc bags, just as long as you skipped the green onion step.
Baked Oven Omelet
1 loaf of bread
3 cups of grated cheddar cheese (I think the sharper the better)
1/2 pound chopped ham ( I do 2 cups)
1/4 cup chopped green onion
5 eggs beaten
2 1/3 cup milk
1 tsp. salt
1 tsp. paprika
1 Tbsp. prepared mustard
Trim crust off bread. Save crust for another use. As you layer the bread, butter each side of the bread. I just use my tub of margarine for this. Placea layer bread in the bottom of a 9 x 13 pan, just enough buttered slices to cover the bottom of the pan. Then layer 1 cup of the cheese, half the ham, and half the green onion. Place another layer of buttered bread slices. Top with 1 cup cheese, remaining ham, and remaining green onion. Beat egg, milk, salt, paprika, and mustard together. Pour over layers in pan. Top with remaining cheese and refrigerate overnight. Bake at 350 degrees for 45-60 minutes, until knife comes out clean. Serves 9-12
German Apple Pancakes
8 eggs
1 ½ cup flour
1 ½ cup milk
1 tsp salt
¼ cup butter
3 medium apples thinly sliced and pared
½ brown sugar
½ tsp cinnamon
Turn oven on to 400 degrees. Slice up butter in 9×13 pan and place in oven while preparing the Apples. Put apples in warm melted butter, spread them out and sprinkle cinnamon over them…place back in the oven. Beat eggs, flour, milk and salt together for 1 minute. Pour batter over apples. Sprinkle brown sugar and cinnamon (I mixed these together and then sprinkled on)over the entire top, and place in oven for about 20-25 minutes until puffed and golden brown.
Cheesy cauliflower mash ( mash potato alternative) - great for phase 3
steamed cauliflower
1 c. sharp cheddar cheese
1/4 c half and half or sour cream
salt and black pepper to taste
Steam the cauliflower in water until soft. puree in a blender or food processor. Add the half and half and cheddar cheese. pour cauliflower mixture into a saucepan and heat. Add salt and pepper to taste and serve. Makes multiple servings.
Variations: Instead of cheddar, add grilled onions and blue cheese. Or mix in parmesan cheese and italian herbs. use less liquid and squeeze out into mounds on a cookie sheet and bake until brown. layer with other vegetables, mushrooms, and swiss cheese and bake like a pie.
CREAMY CAULIFLOWER MASHED POTATOES -another version
1 bag frozen cauliflower florets
4-6 oz of cream cheese (to taste)
1/4 cup heavy cream
2-4 oz of butter, softened (to taste)
garlic salt, ranch dressing powder, pepper, vege-sal, cheddar cheese, parmesan, etc
Microwave cauliflower in microwave safe container and cover with plastic wrap to keep the steam in (follow instructions on bag for the most part).
Cook until cauliflower is very well done (soft!) approx. 8-10 minutes). Drain.
When cauliflower is cool enough for you to handle, squeeze as much water out of it as possible. (You can drain it right in the plastic wrapper it comes in by poking holes in the bottom).
Next, put the cauliflower into a food processor (s-blade) and whir on high for a few minutes. Add the cream cheese, and butter. Mix well; the whole point of this process is to make the cauliflower creamy and smooth.
Check the consistency. If it is too thick for you, add a tiny bit of cream, mix, and check again. Too much liquid and you will end up with soup (hence the draining!)
Ok, now the fun part. Add seasoning to taste. A few shakes of Ranch dressing powder can really spice it up. Or add garlic, salt and pepper, cheddar cheese, or a dash of chili powder. Serve hot/warm... you may need to heat it quickly in the microwave before serving, but usually it's good to go to the table.
Enjoy!
CAULIFLOWER "MASHED" POTATOES- another version
1 head cauliflower
1/8 skim milk
Salt & pepper
Paprika
Cook cauliflower until fork tender. Place cauliflower (in pieces), skim milk, salt and pepper in blender. Whip until smooth. Pour cauliflower into small baking dish. Sprinkle with paprika and bake in hot oven until bubbly.
Steak, fish and chicken marinade
coconut oil
coconut milk
garlic
Beef Taco Bake
1 pound ground beef
1 can (10 3/4 ounces) Campbell’s Condensed Tomato Soup (regular or 25% Less Sodium)
1 cup salsa OR picante sauce
1/2 cup milk
6 flour tortillas (8-inch) OR 8 corn tortilla (6-inch), cut into 1-inch pieces (I use my pizza cutter to do this)
1 cup shredded Cheddar cheese (about 4 ounces)
Cook the beef in a large skillet over medium-high heat until it’s well browned, stirring often. Pour off any fat.
Stir the soup, salsa, milk, tortillas and half the cheese in the skillet. Spoon the beef mixture into a 2-quart shallow baking dish. Cover the baking dish.
Bake at 400°F. for 30 minutes or until the beef mixture is hot and bubbly. Sprinkle with the remaining cheese. (I put it back in the oven for 5 min to get the cheese nice and melty)
Crustless chicken quich
2 tbsp. olive oil
6 eggs
3/4 c. heavy whipping cream
2 c. cubed cooked rotisserie chicken (skin removed)
2 c. shredded cheese
5 bacon strips, cooked and crumbled
In a large bowl, combine eggs and cream. Stir in the chicken, cheese, bacon. pour into a greased 9 in- pie plate. (if doubled put in greased 13x9 pan)
Bake at 375 for 35-40 min (more if doubled - till knifte inserted comes out clean)
yeild: 6 servings
Bagel Dogs
2 cups water (110° F)
2 packages, active dry yeast
3 tablespoons sugar
3 teaspoons table salt
5 1/2 cups unsifted all-purpose flour (approximately I used 5 1/4)
12 quality all-beef hot dogs
2 teaspoons baking soda
1 egg yolk plus 1 tablespoon water, lightly beaten
Sesame seeds, poppy seeds and/or coarse salt for garnish
Pour the water into the bowl of an electric stand mixer and sprinkle with the yeast. Let the mixture stand about five minutes or until foamy, then stir in 3 tablespoons of sugar and the salt. Using the paddle attachment and with the mixer on medium speed, gradually add flour, beating until well-blended and smooth, until you have a stiff dough. Replace the paddle attachment with the dough hook and knead thoroughly until smooth and elastic in texture. Form the dough into a lump and place it into a lightly greased bowl. Turn the dough over to grease the top. Cover loosely with a kitchen towel and let rise in a warm place for about an hour or until doubled in size.
Once the dough has risen, punch it down and knead briefly to eliminate any air bubbles and turn the dough out onto a lightly floured board. Using a rolling pin, roll the dough out into a 12×9 inch rectangle or until it’s about a 1/4-inch thick, adding flour as necessary to keep the dough from sticking to the rolling pin or the board. Using a pizza cutter or sharp knife, cut 12 1-inch pieces of dough.
Dry the hot dogs thoroughly. Starting at one end of a hot dog, wrap the dough around overlapping slightly as you make your way to the other end. Place seam side down on a parchment lined baking sheet and repeat with remaining hot dogs and strips of dough. Cover loosely with a kitchen towel and let stand in a warm place for about 30 to 45 minutes.
Preheat the over to 400°. Fill a deep, heavy pot with water and add the baking soda. Bring to a gentle boil. Working 2 to 3 bagels at a time, carefully drop the bagel dogs into the boiling water, turning frequently with a slotted spoon or spatula, for about a minute. Lift out of the water and gently dry each bagel well on a kitchen towel and arrange about 2-inches apart on a parchment lined baking sheet, seam side down. Repeat with remaining bagel dogs.
Brush the bagels with the egg glaze and sprinkle on your garnish of choice. Bake for about 35 minutes or until nicely browned and crusty, turning the pan about halfway through (I didn’t turn my pan and I had to bake 3 dogs on another pan. they all wouldn’t fit on one sheet). Serve warm or let cool on a wire rack.
Makes 12 Bagel Dogs
Enchiladas
2 c. cubed cooked chicken
1 pkg. (8 oz.) cream cheese, softened
8 flour tortillas (8 in.)
1 c. (8 oz.) plain yogurt or sour cream
1 c. salsa
2 c. ( 8 oz.) shredded cheddar cheese
1 can (2-1/4) sliced ripe olives, drained
shredded lettuce and chopped tomatoes optional
In a small bowl, combine chicken and cream cheese. Spoon about 1/4 chicken mixture down the center of each tortilla; roll up tightly. Place seam side down in a greased 13-in. x 9-in. baking dish. In a small bowl, combine yogurt and salsa; spread over tortillas. Bake, uncovered, at 350 for 20 min. Sprinkles with cheese and olives. Bake 10-15 min longer or until cheese is melted. Serve with lettuce and tomatoes if desired.
Four Cheese Grilled Cheese
1 green onion, sliced
8 slices Italian bread
4 slices cheddar cheese
4 slices Swiss cheese
4 slices provolone cheese
4 slices Colby-Monterey Jack cheese
8 teaspoons butter, softened or I Can’t Believe It’s Not Butter spread
Sprinkle green onion over four bread slices. Layer with cheese slices; top with remaining bread. Butter outsides of sandwiches.
Toast on a heated griddle for 2-3 minutes on each side or until bread is golden brown and cheese is melted. Yield: 4 servings.
layered taco salad
1 1b. ground beef cooked with taco seasoning
2 c. shredded cheese
1 can (2-1/4 oz.) sliced ripe olives, drained
2 med tomatoes, chopped
4 c. shredded lettuce
1 c. salsa
2 c. sour cream
tortilla chips
Cool beef mixture slightly. In a 3-qt glass trifel bowl (or another dish), layer beef, lettuce, olives, tomatoes, cheese, salsa and sour cream. serve at once with chips.
Mom's Fried Rice
1 tsp. canola oil
1 egg, beaten
8 bacon strips, chopped
1 c. chopped fresh mushrooms
8 green onions, thinly sliced
3 cups leftover cooked rice
1 c. bean sprouts
1 c. frozen peas, thawed
1/4 c. reduced-sodium soy sauce
In a large skillet, heat oil over medium high heat. Pour egg into the pan. As egg sets, lift edges letting uncooked portion flow underneath. When egg is completely cooked, remove to a plate. Set aside.
In the same skillet, cook bacon over medium heat until crisp. using a slotted spoon, remove to paper towels; drain, reserving 2 tbsp. drippings. Saute mushrooms and onions in the drippings. Stir in the rice, bean sprouts, peas, soy sauce and bacon. chop egg into small pieces; stir into the pan and heat through.
Taco quiche
2 1bs. Hamburger
2 packets taco seasoning
4 eggs
3/4 c. milk
1 1/4 c. bisquick
1/2 c. sour cream
2-3 c. chopped lettuce
1/4 c. chopped tomato
1/4. chopped green pepper
2. c. shredded cheese
Brown hamburger; drain add taco seasoning and prepare according to pkg. directions, spoon meat into a greased 13x9x2 pan. In a bowl, beat eggs and milk, add bisquick mix well. Pour over meat. Bake uncovered at 400 for 20-25 min. or until golden brown. Cool for 5-10 min. serve with sour cream, lettuce, tomato, green pepper and cheese. You can make more buy double up on the bisquick and egg mixture then 1 more pound of hamburger.
Mac and cheese taco bake
2 1bs. hamburger browned and drained
24 oz. salsa
2 boxes of macaroni and cheese cooked
1 c. crushed tortilla chips
grated cheese
brown hamburger add salsa warm for a few min.
Put macaroni and cheese on bottom of baking dish then spread the meat mixture on top add tortilla chips then cheese bake 350 for 15-20 min.
BBQ spare ribs
4-6 lbs. bonless pork spare ribs cut into serving size pieces
1 c. sliced onions (optional)
1 c. ketchup
1 c. water
2tsp. salt
2 tbs. worchestershire sauce
1/4 c. brown sugar
2 tsp. dry mustard
1 tsp. paprika
You can double the sauce so you can serve it with baked potatoes.
Brown the ribs puts into greased crock pot. Mix rest of the ingredients and pour over ribs. Cook on Low for 6-8 hrs. or High for 4-6 hrs.
You may also cook in the oven: Put in a large baking dish bake on 350 for 2 hrs then uncovered for 15 min.
Funeral potatoes
2 bags hash brown potatoes thawed
1 large sour cream
15 oz cans cream of chicken soup
Cube of Butter cut into chunks
Corn flakes crushed in a plastic bag
Mix sour cream with the cream of chicken soup add a 1/2 cube butter, spread into a baking pan. Sprinkle crushed corn flakes on top. Cut up a 1/2 cube butter into chunks on top of the corn flakes. Bake 350 for 45 min. note: you may add shredded cheese on top instead of corn flakes. You may also do these in the crockpot for 5 hours.
Cheeseburger cups
1 1b. hamburger
1/2 c. ketchup
2 tbsp. brown sugar
1 tbsp. prepared mustard
1 1/2 tsp. worchestershire sauce
1 tube (12 oz.) refrigerated buttermilk biscuits
1/2 c. cubed velveeta cheese
Brown hamburger; drain. Stir in ketchup, brown sugar, mustard and worcestershire suace. Remove from heat; set aside.
Press each biscuit into the bottom and up the sides of greased muffin cup. Spoon beef mixture into the cups; top with the cheese cubes. Bake at 400 for 14-16 min/ or until golden brown. Makes 5 servings.
Ham and cheese potato casserole
2 cans (10 3/4 ea.) cream of celery soup
2 c. sour cream
1/2 c. water
1/2 tsp. pepper
2 pkg. (28 oz. ea.) Frozen o'brien potatoes
1 pkg. (16 oz.)velveeta cheese, cubed
2 1/2 c. cubed fully cooked ham
combine soup, sour cream, water and pepper. Stir in potatoes, cheese and ham.
Transfer into a greased two 11-inx7in baking pans. Cover and freeze one casserole for up to 3 months. Cover and bak the other one 350 for 40 min. then uncover and bake for 10-15 min longer or until bubbly. Let stand for 10 min. before serving
To use frozen one: Thaw in fridge overnight. Remove from fridge 30 min. before baking. Bake as directed.
yeild: 2 casseroles= 5 servings per casserole.
Easy groundbeef casserole
2 lbs. hamburger browned and drained
2 tbsp. worchestershire sauce
2 cans of cream of celery soup
32 oz. pkg tater tots
grated cheese
Put hamburger is a greased crockpot. Mix worchestershire sauce and soup up and pour over hamburger. Add tater tots. 30 min before done put on cheese.
Cook on Low 3-4 hrs or high 2-3 hrs.
You can cook in oven: 350 for 50 min. add grated cheese bake another 10 min.
Mini Pizzas- with rhodes rolls yummy
Mini pizzas are just the right size made with frozen rolls and your favorite toppings.
Servings: 8
Ingredients
8 Rhodes Texas™ Rolls or 16 Rhodes™ Dinner Rolls, thawed and risenspaghetti sauce or pizza saucegrated mozzarella cheesepizza toppings as desired: pepperoni, sausage, ham, mushrooms, olives, onions, green peppers, etc.
Instructions
Stretch 1 Texas roll or 2 dinner rolls pressed together into a 6 inch to 8 inch circle. Place on a sprayed baking sheet. Spread each roll with sauce and cover with desired toppings. Sprinkle with cheese. Bake at 400° F for 15 minutes.
Easy Homemade Pizza
Start with the convenience of premade bread dough and add your favorite pizza toppings. Dinner in minutes!
Servings: 5
Ingredients
10 Rhodes™ Dinner Rolls, thawed & risen
1/2 cup pizza sauce
2 cups shredded mozzarella cheese
Suggested toppings: sausage (cooked), pepperoni, onions, mushrooms, olives, green peppers, tomatoes
Instructions
Combine rolls into a ball. Roll into a 13-inch circle and place on a 12-inch sprayed pizza pan. Cover with sprayed plastic wrap and let rise 30 minutes. Remove plastic wrap and spread sauce over crust. Add desired toppings and sprinkle with cheese. Bake at 425°F 15 minutes or until crust is golden.
Farm Breakfast Casserole
Breakfast ingredients like bacon, cheese and hash browns make this tasty casserole
Servings: 6
Skills: Intermediate
Bake Time (min):
Prep Time (min):
Ingredients
1 loaf Rhodes™ Bread Dough, baked and cooled
1 pound sliced bacon, diced
1 small yellow onion, chopped
2 1/2 cups chopped fully cooked ham
1 1/2 cups frozen southern style hash browns
3 cups shredded cheddar cheese
8 large eggs
3 cups milk
1 tablespoon Worcestershire sauce
1 teaspoon ground mustard
1/4 teaspoon salt
1/4 teaspoon pepper
Instructions
Slice and cube baked bread. Set aside. In a skillet, cook bacon until crisp; add onion. Cook and stir until onion is tender; drain and add ham. In a sprayed 9x13-inch pan, layer half the bread cubes, potatoes and cheese. Top with all of the bacon mixture. Repeat layers of bread, potatoes and cheese. In a bowl, beat eggs; add milk, Worcestershire sauce, mustard, salt and pepper. Pour over all. Cover and refrigerate overnight or at least 4 hours. Remove from refrigerator 30 minutes before baking. Remove covering and bake at 325°F 65-70 minutes or until a knife inserted near the center comes out clean. Cover with foil last 15-20 minutes of baking, if necessary, to prevent over browning.
make-ahead mashed potatoes
5 1bs. potatoes, cut and peeled
1 pkg. (8oz.) reduced-fat cream cheese, cubed
2 egg whites, beaten
1 cup reduced fat sour cream
2 tsp. onion powder
1 tsp. salt
1/2 tsp. pepper
1 Tbsp. butter, melted
place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat cover and cook for 15-20 min. or until tender. Drain.
In a large bowl, mash potatoes with cream cheese. Combine the egg whites, sour cream, onion powder, salt and pepper; stir into potatoes until blended. Transfer to a greased 3-qt. baking dish. Drizzle with butter. Cover and refrigerate overnight.
Remove from refrigerator 30 min before baking. Cover and bake 350 for 50 min. Uncover; bake 5-10 min longer.
Classic turkey gravy
drippings from 1 roasted turkey
1 to 1 1/2 cups turkey or chicken broth
1/4 c. flour
salt and pepper to taste
put turkey drippings in a 2-cup measuring cup. Skim fat, reserving 2 Tbsp; set aside. Add enough broth to the drippings to measure 2 cups.
In a small saucepan, combine flour and reserved fat until smooth. Gradually stir in the drippings mixture. Bring to a boil; cook and stir for 2 min. or until thickened. Season with salt and pepper to taste.
Tips for the gravy:
Instant mash potatoes work well as a thickener for the gravy- only add after you have cooked the gravy and only a little
Burrito delight
Created by Trista
8 beef or chicken burritos
1 can mild enchilada sauce
1 can diced green chili's (optional)
shredded cheese (cheddar, mozzerella etc.)
shredded lettuce
sliced olives
sour cream
Pre-heat oven to 350 spray a 13x9 pan with cooking spray. lay burritos in pan. Pour enchilada sauce over the burritos, add green chil's then top with lots of cheese. bake for 1 hour.
Serve with lettuce, olives and sour cream.
Easy cheeseburger pie
lb lean ground beef
1 large onion, chopped (1 cup)
1/2 teaspoon salt
1 cup shredded Cheddar cheese (4 oz)
1/2 cup Original Bisquick® mix
1 cup milk
2 eggs
Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in salt. Spread in pie plate. Sprinkle with cheese.
In small bowl, stir remaining ingredients with fork or wire whisk until blended. Pour into pie plate.
Bake about 25 minutes or until knife inserted in center comes out clean.
High Altitude (3500-6500 ft): Bake 30 to 35 minutes.
fork or wire whisk until blended. Pour into pie plate.
Bake about 25 minutes or until knife inserted in center comes out clean.
High Altitude (3500-6500 ft): Bake 30 to 35 minutes
Taco Salad waffles
1 1b. hamburger; browned and drained
1 c. salsa
1 4 oz. can green chilies
1 envelope taco seasoning
8 frozen waffles
shredded cheese, shredded lettuce, chopped tomatoes, salsa and sour cream
add to browned hamburger: salsa, chilies, taco seasoning, bring to a boil reduce heat and simmer for 5 min. Meanwhile toast waffles according to pkg. directions. Spoon about 1/4 c. beef mixture onto each waffle. top with cheese, lettuce, tomatoes, salsa and sour cream.
Veggie Lasagna
18 uncooked lasagna noodles
2 eggs
2 egg whites
2 cartons (15 oz. each) reduced-fat ricotta cheese
4 tsp. dried parsley flakes
2 tsp. dried basil
2 tsp. dried oregano
1 tsp. pepper
8 c. garden-style spagetti sauce
4 c. (16 oz.) shredded part-skim mozzarella cheese
2 pkgs. (16 oz.) frozen cut green beans or 8 cups cut fresh green beans
2/3 c. grated parmesan cheese
Cook noodles according to pkg. directions.
Meanwhile, in a small bowl, whisk the eggs, egg whites, ricotta cheese, parsley, basil, oregano and pepper; set aside. In each of two 13-in. x 9-in. x 2-in.baking dishes coated with cooking spray, spread 1 c. spaghetti sauce. Drain noodles; place three noodles over spagetti sauce in each dish.
Layer each with a quarter of the ricotta mixture, 1 cup spaghetti sauce, 1 c. mozzarella cheese, three lasagna noodles and half of green beans. Top each with the remaining ricotta mixture, 1 c. spaghetti sauce, remaining lasagna noodles, spaghetti sauce and mozzarella cheese. Sprinkle Parmesan cheese over each.
Cover and freeze one casserole for up to 3 months. Bake remaining lasagna, uncovered, at 375 for 40-45 min. or until bubbley and edgeds are lightly browned. Let stand for 10 min. before serving.
To use frozen lasagna: Thaw in refrigerator overnight. Remove from the fridge 30 min. prior to baking. Cover and bake 375 for 1-1/4 to 1-1/2 hrs. Let stand for 10 min. before serving.
yeild: 2 casseroles (9 servings each)
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COOK YOUR SELF THIN RECIPES
Cheezy Chicken Parmesan With Zucchini "Pasta"Make this "Cook Yourself Thin" recipe.
Serves 4
Calories per serving: 350
For the tomato sauce and zucchini pappardelle
2 tablespoons olive oil, divided
1/4 red onion, coarsely chopped
3 cloves garlic, sliced thin
Salt
1 28-ounce can peeled plum tomatoes, preferably San Marzano, in juice, mashed
1 sprig fresh basil
Pepper
1/4 cup fresh parsley leaves
4 zucchini, thinly sliced
For the chicken
1/4 cup freshly grated Parmesan cheese, plus 2 tablespoons extra for serving
1/4 cup dried whole-wheat or white bread crumbs
1 large egg white, lightly beaten with a fork
1 pound boneless, skinless chicken breasts split in half to make 6–8 large, thin cutlets
Pepper
4 teaspoons olive oil, plus 2 teaspoons extra for serving
1/4 cup part-skim ricotta cheese
1. For the sauce, heat 1 tablespoon of the oil in a large skillet over medium-low heat. Add the onion, garlic and 1/2 teaspoon salt. Cook, stirring, 1 minute. Cover, reduce heat to very low and cook until vegetables are softened, about 5 minutes. (Check a few times during cooking; if vegetables begin to brown, add 2 teaspoons water and stir.) Add the tomatoes with juice, basil and another 1/2 teaspoon salt. Bring to a simmer, cover and simmer gently 5 minutes. Then simmer very gently, partially covered, until thickened, about 20 minutes. Season with 1/8 teaspoon pepper.
2. Meanwhile, using a mandoline or vegetable peeler, slice the zucchini lengthwise into 1/8-inch-thick long pappardelle-like strips, turning the zucchini and slicing on 4 sides only until you see the center seeds. Discard the centers.
3. Remove the tomato sauce to a bowl with a rubber spatula; no need to clean the skillet. Heat the remaining 1 tablespoon of oil in the skillet over medium heat. Add the zucchini and 1/4 teaspoon salt. Cover and cook until wilted, tossing often with tongs for even cooking, 8 to 10 minutes. Return the tomato sauce to the pan, add 1 tablespoon of the parsley, and season with 1/8 teaspoon pepper; cover and set aside.
4. On a plate, combine the bread crumbs, 1/4 cup grated Parmesan and the remaining chopped parsley. Place the egg white on a second plate. Sprinkle chicken on both sides with salt and pepper. Dip the chicken into the egg whites, and then into the bread crumb mixture to coat completely; set aside on a large plate or platter.
5. Heat 2 teaspoons oil in each of two nonstick 10-inch skillets over medium-high heat. Add half of the chicken to each skillet and cook until lightly browned on one side, 2 to 3 minutes. Flip, and cook until chicken is firm, and lightly browned on the other side, 1 to 3 more minutes.
6. To serve, re-warm the zucchini in the tomato sauce over medium heat. Use tongs to make a “twist” of zucchini pappardelle on each of 4 plates. Lean chicken cutlets against the side of zucchini. Scoop 1 tablespoon ricotta onto each plate, and spoon remaining tomato sauce on top of the chicken. To garnish each plate, drizzle chicken with 1/2 teaspoon olive oil, and sprinkle with 1 teaspoon Parmesan.
Spinach and Mushroom Veggie Lasagna
Makes 12 servings
Calories per serving: 337
2 tablespoons olive oil
1 1/2 pounds cremini and/or shiitake mushrooms, sliced
1 teaspoon dried thyme
Kosher salt
1 15-ounce container part-skim ricotta
3/4 cup skim milk
2 eggs, lightly beaten
3 cups shredded, part-skim mozzarella cheese, divided evenly
3/4 cup grated Parmesan cheese
1 10-ounce box frozen chopped spinach, defrosted and drained
1/3 cup chopped fresh basil, plus more to garnish
1 teaspoon dried oregano
Freshly ground black pepper
5 cups tomato sauce
12 sheets no-cook lasagna noodles
Nonstick cooking spray
1. Preheat the oven to 375 degrees.
2. Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and thyme and season with salt. Cook until softened, about 10 to 12 minutes.
3. In a medium bowl, combine the ricotta, milk and eggs, and stir. Add 1 cup of mozzarella, Parmesan, spinach, basil and oregano; season with salt and pepper and stir to incorporate.
Recipes From This Episode
Vanilla Cupcakes
Steak With Cauliflower "Mashed" Potatoes
All "Cook Yourself Thin" Recipes
Main "Cook Yourself Thin" Site
4. Spread 1 cup of tomato sauce in the bottom of a 9-x-13-x-2-inch pan. Layer 4 sheets of lasagna on top, slightly overlapping. Spread half the ricotta mixture on the noodles, and cover with half the mushroom mixture. Top with 1 1/2 cups tomato sauce. Repeat with 4 sheets of lasagna pasta, remaining ricotta mixture, remaining mushrooms and 1 1/2 cups tomato sauce. Cover with the remaining 4 sheets of lasagna, the remaining cup of tomato sauce and the remaining mozzarella cheese.
5. Lightly coat a sheet of aluminum foil with nonstick spray and cover the uncooked lasagna, spray-side down. Bake at 375 degrees, covered, until bubbly, about 45 minutes. Remove foil from lasagna and increase the oven temperature to 450 degrees. Cook until cheese browns, about 12 minutes. Remove from the oven and let stand for 15minutes before cutting. Serve warm and garnish with basil.
Steak With Cauliflower "Mashed" PotatoesMake this "Cook Yourself Thin" recipe.
Serves 4
Calories per serving: 389
For the rosemary salt
2 tablespoons chopped fresh rosemary
2 tablespoons coarse salt
1/2 teaspoon coarsely ground black pepper
For the cauliflower mashed potatoes
1/2 large head cauliflower, broken into florets
1/2 cup nonfat buttermilk
1 pound Yukon Gold potatoes, peeled, quartered lengthwise and sliced 1/2-inch thick
1/2–3/4 cup low-fat milk
Salt
Pepper
1 tablespoon butter
2 scallions, chopped
For the steak
1 pound lean steak, preferably flank, about 1 1/4 inches thick
1 tablespoon balsamic vinegar
8 cups shredded romaine lettuce
1 1/2 cups halved cherry tomatoes
1/4 cup chopped fresh mint
1. For the rosemary salt, combine chopped rosemary and salt on a cutting board and chop together. Stir in the pepper; transfer to a small bowl, and set aside.
2. For the cauliflower mashed potatoes, place the cauliflower in a steamer basket, set over boiling water, cover, and steam 15 minutes. Transfer to a food processor, add the buttermilk and 1/4 cup of the milk, and puree until very smooth, about 2 minutes. Meanwhile, place potatoes in a saucepan and add cold salted water to cover by about 2 inches; bring to a boil, reduce heat and simmer until tender, about 15 minutes. Drain, return to the saucepan and heat over medium heat for 1 to 2 minutes to dry. Mash with a potato masher. Add the cauliflower puree, 1/4 cup milk, 1 teaspoon salt and 1/4 teaspoon pepper. Stir to blend, and heat over medium-low heat, adding more milk as needed for a creamy consistency. Stir in the butter and the scallions. Cover, and set aside to keep warm.
3. Heat a grill or grill pan. Sprinkle the steak on both sides generously with the rosemary salt, pressing it into the meat. (Reserve the remainder for another use.) Grill the steak 4 minutes on one side. Turn, and grill to rare, 3 to 4 more minutes. Remove to a plate and let stand 5 minutes. Thinly slice the beef against the grain. Add the vinegar to the pan and stir to incorporate any pan juices.
4. To serve, make a bed of lettuce on each of four plates. Arrange one-quarter of the steak slices on top of the lettuce. Spoon on some of the cauliflower mashed potatoes. Scatter tomatoes over all, drizzle with the balsamic-meat juices, and garnish with the chopped mint.
Southwestern Turkey Burgers With Sweet Potato FriesMake this "Cook Yourself Thin" recipe.
Serves 4
Calories per serving, turkey burger: 342
Calories per serving, sweet potato fries: 89
For the sweet potato fries
2 sweet potatoes
1 tablespoon olive oil
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon salt, plus more for sprinkling
Juice of 1/2 lime
For the turkey burger
1 1/3 pounds lean ground turkey
1 4-ounce can diced green chiles, drained
1/4 teaspoon salt
1/4 teaspoon black pepper
2–3 spritzes canola oil in a mister
3 ounces 50%-reduced-fat pepper-jack cheese, cut into thin slices
4 whole-wheat Kaiser rolls
Romaine lettuce leaves
Tomato, sliced
Red onion, sliced
1/2 avocado, sliced
1. For the sweet potato fries, preheat the oven to 425 degrees.
2. Wash and dry the potatoes and, with the skin on, slice into 1/2-inch-thick rounds; cut the rounds into 1/2-inch-thick finger-shaped pieces. Toss the potatoes in a bowl with the oil, chili powder, garlic powder and salt.
3. On a baking sheet, spread the sweet potato fries in a single layer and roast, stirring every 10 minutes, until brown and tender, 30 to 35 minutes. Remove from the oven, transfer to a platter or bowl and sprinkle with a little more salt.
4. Meanwhile, in a large bowl, mix the lean ground turkey with the diced chiles and season with salt and pepper. Shape into patties and refrigerate until ready to cook.
5. Heat a large grill pan or nonstick skillet on medium heat and spritz with canola oil. Add the turkey patties to the grill pan and cook until browned on one side, about 4 minutes. Flip, reduce the heat to low, cover (if using a skillet) and cook until the juices run pale pink, about 4 more minutes. Top with the reduced-fat pepper-jack cheese during the last minute.
6. Toast the rolls in the oven or in a toaster oven. Alternatively, grill them 1 minute on each side.
7. To assemble: On a platter, place the fries and a burger on a bun and top with lettuce, tomato, onion and avocado slices. Squeeze lime juice over the fries and serve.
1 1b. lean (at least 80%) ground beef
2 1/2 c. hot water
1/2 c. milk
1 box hamburger helper lasagna
1/2 tsp garlic powder
1 small tomato, coursely chopped
1 small bell pepper, coursely chopped
1 small zucchini, thinly sliced
1 c. shredded mozzarella cheese
In skillet, cook beef over med heat 5-7 min, stirring occasionally, until thoroughly cooked; drain.
Stir in hot water, milk, hamburger helper uncooked pasta and sauce mix, oregano and garlic powder. Heat to boiling, stirring occasionally.
Reduce heat; cover and simmer 5 min. stirring occasionally. Stir in tomato, bell pepper, zucchini and cheese. Cover; simmer 5 min. Remove from heat; uncover and sauce will thicken as it stands. Top with more cheese if desired.
makes 5 servings
1 serving cals 370 - cals from fat 140, total fat 16 g
Zucchini lasagna - great for phase 3
Zucchini thin sliced lengthwise
12 oz container ricotta cheese
1 8 oz. ball of mozzarella cheese
spagehetti sauce (sugar free)
sausage
chopped mushrooms
1 tsp dried basil
pinch of dried oregano
parmesan cheese to taste
salt and pepper to taste
Mix ricotta cheese with dried herbs, parmesan, salt and freshly ground black pepper. Grate the mozzarella and set aside. Layer the zucchini on the bottom of a baking dish. Smooth a layer of the ricotta mixture over the zucchini. Sprinkle with mushrooms and/or sausage, spaghetti sauce, and sprinkle with mozzarella. Repeat this procedure until u have filled the baking dish. Top with spaghetti sauce and additional mozaarella cheese. Bake lasagna in 375 for about 30 min until cheese is brown and bubbly on top. makes multiple servings.
Ham a swiss and cheddar breakfast pizza
2 tsp. dijon or yellow mustard
2 tsp. mayo or salad dressing
2 pillsbury grands frozen buttermilk or southern style biscuits (25 oz. bag)
1/2 tsp butter or margarine
2 eggs
1/4 c. diced ham
1 Tbsp. sliced green onion
shredded swiss cheese
shredded cheddar cheese
Heat oven to 400 spray cookie sheet with cooking spray. In a small bowl, stir mustard and mayo. set aside.
Place biscuits on a plate uncovered in micorwave 30-45 sec., turning over halfway through. (biscuits should still be cold for easier handling) On cookie sheet, press and stretch each biscuit into a 5 inch round. Bake biscuits 6-8 min or until golden brown.
Meanwhile, in a skillet, melt butter, pour eggs into skillet, beat. Sprinkle with ham. As mixture begins to set at bottom adn sides, gently lift cooked portions with the spatula so that thin, uncooked portions can flow to bottom. Avoid constant stirring. Cook 3-4 min or until eggs are thickened throughout but still moist.
Spread mustard mixture on each biscuit. Top each with egg mixture. Sprinkle with onion and cheeses. Bake on 350 3-4 min or until hot and cheese is melted.
makes 2 servings
1 serving: 390 cals
cals frm fat 220 total fat 25g, saturated fat 9g,
Breakfast burritos
4 eggs
2 Tbsp. water
2 tsp. butter
1/2 c. old El paso fat free refried beans
1/4 c. old el paso thick n chunky salsa
2 old el paso flour tortillas ( or whole wheat)
1/2 c. shredded reduced fat cheese
reduced fat sour cream
chopped fresh cilantro
Beat eggs and water with a fork.
In skillet melt butter then pour egg mixture into skillet. Cook until done.
Spread refried beans and salsa on tortillas to or within 1/2 inche of edge. Sprinkle with cheese;. Place on micorwave plate and cook high 45-60 sec or until tortilla and beans are warm and cheese is starting to melt.
Put eggs in center of each tortilla. Fold top and bottom ends 1 inch over filling: fold right and left sides over folded ends, overlapping. Cut each burrito in half. serve with sour cream and cilantro.
makes 4 servings
1 serving: 260 cals
cals from fat 100
total fat 11g
Scrambled egg tacos
4 eggs
1/4 tsp garlic salt
1/4 tsp pepper
1/4 c chopped green or red bell pepper
4 green onions, chopped
1 Tbsp. butter
1/2 cup shredded pepper jack cheese
6 old el paso taco shells
1 c. shredded lettuce
1/4 c old el paso thick and chuncky salsa
In a small bowl, beat eggs, garlic salt and pepper throughly with fork stir in bell pepper and onions. In skillet melt butter pour egg mixture in. CooK 3-4 min until cooked. Stir in cheese
Heat taco shells as directed on pkg. Place lettuce in shells . Spoon eggs onto lettuce top with salsa and more cheese.
Enchilada Lasagna
3 lbs. ground beef
2 cans (14 1/2 oz.) Stewed tomatoes. Undrained
2 cans (10 oz.) enchilada sauce
2 eggs beaten
3 c. cottage cheese (24 oz.)
4 cups shredded cheese
8 corn tortilla’s cut in half
Brown hamburger, Stir in tomatoes, enchilada sauce. Bring to a boil.
In another bowl combine egg and cottage cheese; set aside. Spread a third of the meat sauce in a greased 13x9 pan. Put a layer of cheese, tortillas, cottage cheese, and remaining meat sauce. Repeat layers. Sprinkle with cheese. Cover an bake on 350 for 40 min then 10 min uncovered.
Homemade tortillas
2 c. all-purpose flour ( or wheat)
1/2 tsp. salt
1 c. water
3 tbsp. olive oil
In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead 5-6 times. Divide dough into 8 portions, On a lightly floured surface, roll each portion into a 7-in circle.
In a large nonstick skillet coated with cooking spray, cook tortillas over med. Heat for 1 min. on each side or until lightly browned. Keep warm.
Stacked Tacos
2 lbs. ground beef
2 (8 oz.) cans of tomato sauce
2 (14.5 oz.) diced tomatoes (I like to use the diced tomatoes with stuff in them, I usually use the kind with the onion in them)
2 cups salsa (I use mild, but adjust the spiciness to your liking by using medium or hot)
1 can condensed tomato soup
2 Tbsp taco seasoning
30 fajita sized flour tortillas
grated cheddar cheese
chopped lettuce
sliced olives
sour cream
Brown ground beef in a skillet and drain.
In a large soup pot, add tomato sauce, diced tomatoes, salsa, tomato soup, and taco seasoning. Stir well. Add ground beef, mix in, and allow mixture to simmer for 1 hour to blend flavors. (the mixture will be quite soupy)
Heat a small amount of cooking oil in a skillet. Pan fry each tortilla in hot oil until brown and crisp. Drain on paper towel.
To serve: place a tortilla shell on each plate. add 1/4 cup of saucy meat mixture on each tortilla. Sprinkle with cheese. Place another tortilla on top. Place 1/4 cup sauce and cheese on that tortilla. Repeat one more time. You should now have a stack of 3 layers. Then top with lettuce, olives, and a dollop of sour cream. Makes 10 stacked tacos.
*The saucy meat mixture freezes well. I use half for one meal and freeze the other half for another night.
Skillet Tacos
1 1b. Hamburger
1 can (15 oz.) corn drained
10 corn tortillas, cut into 1-in. pieces
1 8 oz. bottle taco sauce
Shredded cheese
Brown hamburger, add corn, tortillas, taco sauce, and cheese.
Ravioli Casserole
1 jar (28 ounces) spaghetti sauce
1 package (25 ounces) frozen cheese ravioli, cooked and drained
2 cups (16 ounces) small curd cottage cheese
4 cups (16 ounces) shredded mozzarella cheese
¼ cup grated Parmesan cheese
Spread ½ cup of spaghetti sauce in an ungreased 13 x 9 x 2 inch baking dish. Layer with half the ravioli, 1 ¼ cups of sauce, 1 cup cottage cheese, and 2 cups mozzarella cheese. Repeat layers. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 for 30 to 40 minutes or until bubbly. Let stand 5 to 10 minutes before serving. 6 to 8 servings.
Twice Baked Potatoes
8 baking potatoes
2 sticks of butter
1 cup sour cream
1 cup cheddar/jack cheese
1 cup bacon bits (fry up some bacon or I used the Hormel picnic bacon from Sam’s Club)
1/4 tsp. Lawry’s Seasoned Salt
black pepper
milk (if necessary)
green onion (optional)
Wash, then place eight baking potatoes on a cookie sheet. Bake in a 400 degree oven for 1 hour, 15 minutes, making sure they’re sufficiently cooked through. Now begin slicing two sticks of butter into pats. Place them into a large mixing bowl. Then add the bacon and sour cream. Now, the potatoes are all done. The reason you bake them “naked” is so the skin will be nice and firm—and strong enough to hold the filling later. Within a few minutes after you remove the baked potatoes from the oven, you need to begin scraping them out. The potatoes will be hot so make a little cradle with a dish towel, and use it to hold the little hotties. With a sharp serrated knife cut each potato in half lengthwise. Now, with a large spoon, begin scraping out the insides into the bowl. Keep scraping, being careful not to tear the shell. You should leave just a little bit in there for support, but try to remove most of it. Lay the hollowed out potato shells on a cookie sheet. Begin smashing the potatoes with the other ingredients. Measure about 1/4 teaspoon Lawry’s Seasoned Salt and add it to the bowl. Then add the cheese and black pepper and mix it all up. Now is where you can add the green onion. IMPORTANT: If you plan to freeze the twice baked potatoes, do NOT add green onion. Did you know freezing chemically alters the taste of green onions? Now scoop out some of the potato filling and begin filling the shells. Now top each potato with more grated cheddar/jack cheese and pop ‘em in a 350-degree oven for 15 to 20 minutes, or until the potato is warmed through. Or, you could refrigerate them for up to three days until you wanted to serve, OR you could freeze them in Ziploc bags, just as long as you skipped the green onion step.
Baked Oven Omelet
1 loaf of bread
3 cups of grated cheddar cheese (I think the sharper the better)
1/2 pound chopped ham ( I do 2 cups)
1/4 cup chopped green onion
5 eggs beaten
2 1/3 cup milk
1 tsp. salt
1 tsp. paprika
1 Tbsp. prepared mustard
Trim crust off bread. Save crust for another use. As you layer the bread, butter each side of the bread. I just use my tub of margarine for this. Placea layer bread in the bottom of a 9 x 13 pan, just enough buttered slices to cover the bottom of the pan. Then layer 1 cup of the cheese, half the ham, and half the green onion. Place another layer of buttered bread slices. Top with 1 cup cheese, remaining ham, and remaining green onion. Beat egg, milk, salt, paprika, and mustard together. Pour over layers in pan. Top with remaining cheese and refrigerate overnight. Bake at 350 degrees for 45-60 minutes, until knife comes out clean. Serves 9-12
German Apple Pancakes
8 eggs
1 ½ cup flour
1 ½ cup milk
1 tsp salt
¼ cup butter
3 medium apples thinly sliced and pared
½ brown sugar
½ tsp cinnamon
Turn oven on to 400 degrees. Slice up butter in 9×13 pan and place in oven while preparing the Apples. Put apples in warm melted butter, spread them out and sprinkle cinnamon over them…place back in the oven. Beat eggs, flour, milk and salt together for 1 minute. Pour batter over apples. Sprinkle brown sugar and cinnamon (I mixed these together and then sprinkled on)over the entire top, and place in oven for about 20-25 minutes until puffed and golden brown.
Cheesy cauliflower mash ( mash potato alternative) - great for phase 3
steamed cauliflower
1 c. sharp cheddar cheese
1/4 c half and half or sour cream
salt and black pepper to taste
Steam the cauliflower in water until soft. puree in a blender or food processor. Add the half and half and cheddar cheese. pour cauliflower mixture into a saucepan and heat. Add salt and pepper to taste and serve. Makes multiple servings.
Variations: Instead of cheddar, add grilled onions and blue cheese. Or mix in parmesan cheese and italian herbs. use less liquid and squeeze out into mounds on a cookie sheet and bake until brown. layer with other vegetables, mushrooms, and swiss cheese and bake like a pie.
CREAMY CAULIFLOWER MASHED POTATOES -another version
1 bag frozen cauliflower florets
4-6 oz of cream cheese (to taste)
1/4 cup heavy cream
2-4 oz of butter, softened (to taste)
garlic salt, ranch dressing powder, pepper, vege-sal, cheddar cheese, parmesan, etc
Microwave cauliflower in microwave safe container and cover with plastic wrap to keep the steam in (follow instructions on bag for the most part).
Cook until cauliflower is very well done (soft!) approx. 8-10 minutes). Drain.
When cauliflower is cool enough for you to handle, squeeze as much water out of it as possible. (You can drain it right in the plastic wrapper it comes in by poking holes in the bottom).
Next, put the cauliflower into a food processor (s-blade) and whir on high for a few minutes. Add the cream cheese, and butter. Mix well; the whole point of this process is to make the cauliflower creamy and smooth.
Check the consistency. If it is too thick for you, add a tiny bit of cream, mix, and check again. Too much liquid and you will end up with soup (hence the draining!)
Ok, now the fun part. Add seasoning to taste. A few shakes of Ranch dressing powder can really spice it up. Or add garlic, salt and pepper, cheddar cheese, or a dash of chili powder. Serve hot/warm... you may need to heat it quickly in the microwave before serving, but usually it's good to go to the table.
Enjoy!
CAULIFLOWER "MASHED" POTATOES- another version
1 head cauliflower
1/8 skim milk
Salt & pepper
Paprika
Cook cauliflower until fork tender. Place cauliflower (in pieces), skim milk, salt and pepper in blender. Whip until smooth. Pour cauliflower into small baking dish. Sprinkle with paprika and bake in hot oven until bubbly.
Steak, fish and chicken marinade
coconut oil
coconut milk
garlic
Beef Taco Bake
1 pound ground beef
1 can (10 3/4 ounces) Campbell’s Condensed Tomato Soup (regular or 25% Less Sodium)
1 cup salsa OR picante sauce
1/2 cup milk
6 flour tortillas (8-inch) OR 8 corn tortilla (6-inch), cut into 1-inch pieces (I use my pizza cutter to do this)
1 cup shredded Cheddar cheese (about 4 ounces)
Cook the beef in a large skillet over medium-high heat until it’s well browned, stirring often. Pour off any fat.
Stir the soup, salsa, milk, tortillas and half the cheese in the skillet. Spoon the beef mixture into a 2-quart shallow baking dish. Cover the baking dish.
Bake at 400°F. for 30 minutes or until the beef mixture is hot and bubbly. Sprinkle with the remaining cheese. (I put it back in the oven for 5 min to get the cheese nice and melty)
Crustless chicken quich
2 tbsp. olive oil
6 eggs
3/4 c. heavy whipping cream
2 c. cubed cooked rotisserie chicken (skin removed)
2 c. shredded cheese
5 bacon strips, cooked and crumbled
In a large bowl, combine eggs and cream. Stir in the chicken, cheese, bacon. pour into a greased 9 in- pie plate. (if doubled put in greased 13x9 pan)
Bake at 375 for 35-40 min (more if doubled - till knifte inserted comes out clean)
yeild: 6 servings
Bagel Dogs
2 cups water (110° F)
2 packages, active dry yeast
3 tablespoons sugar
3 teaspoons table salt
5 1/2 cups unsifted all-purpose flour (approximately I used 5 1/4)
12 quality all-beef hot dogs
2 teaspoons baking soda
1 egg yolk plus 1 tablespoon water, lightly beaten
Sesame seeds, poppy seeds and/or coarse salt for garnish
Pour the water into the bowl of an electric stand mixer and sprinkle with the yeast. Let the mixture stand about five minutes or until foamy, then stir in 3 tablespoons of sugar and the salt. Using the paddle attachment and with the mixer on medium speed, gradually add flour, beating until well-blended and smooth, until you have a stiff dough. Replace the paddle attachment with the dough hook and knead thoroughly until smooth and elastic in texture. Form the dough into a lump and place it into a lightly greased bowl. Turn the dough over to grease the top. Cover loosely with a kitchen towel and let rise in a warm place for about an hour or until doubled in size.
Once the dough has risen, punch it down and knead briefly to eliminate any air bubbles and turn the dough out onto a lightly floured board. Using a rolling pin, roll the dough out into a 12×9 inch rectangle or until it’s about a 1/4-inch thick, adding flour as necessary to keep the dough from sticking to the rolling pin or the board. Using a pizza cutter or sharp knife, cut 12 1-inch pieces of dough.
Dry the hot dogs thoroughly. Starting at one end of a hot dog, wrap the dough around overlapping slightly as you make your way to the other end. Place seam side down on a parchment lined baking sheet and repeat with remaining hot dogs and strips of dough. Cover loosely with a kitchen towel and let stand in a warm place for about 30 to 45 minutes.
Preheat the over to 400°. Fill a deep, heavy pot with water and add the baking soda. Bring to a gentle boil. Working 2 to 3 bagels at a time, carefully drop the bagel dogs into the boiling water, turning frequently with a slotted spoon or spatula, for about a minute. Lift out of the water and gently dry each bagel well on a kitchen towel and arrange about 2-inches apart on a parchment lined baking sheet, seam side down. Repeat with remaining bagel dogs.
Brush the bagels with the egg glaze and sprinkle on your garnish of choice. Bake for about 35 minutes or until nicely browned and crusty, turning the pan about halfway through (I didn’t turn my pan and I had to bake 3 dogs on another pan. they all wouldn’t fit on one sheet). Serve warm or let cool on a wire rack.
Makes 12 Bagel Dogs
Enchiladas
2 c. cubed cooked chicken
1 pkg. (8 oz.) cream cheese, softened
8 flour tortillas (8 in.)
1 c. (8 oz.) plain yogurt or sour cream
1 c. salsa
2 c. ( 8 oz.) shredded cheddar cheese
1 can (2-1/4) sliced ripe olives, drained
shredded lettuce and chopped tomatoes optional
In a small bowl, combine chicken and cream cheese. Spoon about 1/4 chicken mixture down the center of each tortilla; roll up tightly. Place seam side down in a greased 13-in. x 9-in. baking dish. In a small bowl, combine yogurt and salsa; spread over tortillas. Bake, uncovered, at 350 for 20 min. Sprinkles with cheese and olives. Bake 10-15 min longer or until cheese is melted. Serve with lettuce and tomatoes if desired.
Four Cheese Grilled Cheese
1 green onion, sliced
8 slices Italian bread
4 slices cheddar cheese
4 slices Swiss cheese
4 slices provolone cheese
4 slices Colby-Monterey Jack cheese
8 teaspoons butter, softened or I Can’t Believe It’s Not Butter spread
Sprinkle green onion over four bread slices. Layer with cheese slices; top with remaining bread. Butter outsides of sandwiches.
Toast on a heated griddle for 2-3 minutes on each side or until bread is golden brown and cheese is melted. Yield: 4 servings.
layered taco salad
1 1b. ground beef cooked with taco seasoning
2 c. shredded cheese
1 can (2-1/4 oz.) sliced ripe olives, drained
2 med tomatoes, chopped
4 c. shredded lettuce
1 c. salsa
2 c. sour cream
tortilla chips
Cool beef mixture slightly. In a 3-qt glass trifel bowl (or another dish), layer beef, lettuce, olives, tomatoes, cheese, salsa and sour cream. serve at once with chips.
Mom's Fried Rice
1 tsp. canola oil
1 egg, beaten
8 bacon strips, chopped
1 c. chopped fresh mushrooms
8 green onions, thinly sliced
3 cups leftover cooked rice
1 c. bean sprouts
1 c. frozen peas, thawed
1/4 c. reduced-sodium soy sauce
In a large skillet, heat oil over medium high heat. Pour egg into the pan. As egg sets, lift edges letting uncooked portion flow underneath. When egg is completely cooked, remove to a plate. Set aside.
In the same skillet, cook bacon over medium heat until crisp. using a slotted spoon, remove to paper towels; drain, reserving 2 tbsp. drippings. Saute mushrooms and onions in the drippings. Stir in the rice, bean sprouts, peas, soy sauce and bacon. chop egg into small pieces; stir into the pan and heat through.
Taco quiche
2 1bs. Hamburger
2 packets taco seasoning
4 eggs
3/4 c. milk
1 1/4 c. bisquick
1/2 c. sour cream
2-3 c. chopped lettuce
1/4 c. chopped tomato
1/4. chopped green pepper
2. c. shredded cheese
Brown hamburger; drain add taco seasoning and prepare according to pkg. directions, spoon meat into a greased 13x9x2 pan. In a bowl, beat eggs and milk, add bisquick mix well. Pour over meat. Bake uncovered at 400 for 20-25 min. or until golden brown. Cool for 5-10 min. serve with sour cream, lettuce, tomato, green pepper and cheese. You can make more buy double up on the bisquick and egg mixture then 1 more pound of hamburger.
Mac and cheese taco bake
2 1bs. hamburger browned and drained
24 oz. salsa
2 boxes of macaroni and cheese cooked
1 c. crushed tortilla chips
grated cheese
brown hamburger add salsa warm for a few min.
Put macaroni and cheese on bottom of baking dish then spread the meat mixture on top add tortilla chips then cheese bake 350 for 15-20 min.
BBQ spare ribs
4-6 lbs. bonless pork spare ribs cut into serving size pieces
1 c. sliced onions (optional)
1 c. ketchup
1 c. water
2tsp. salt
2 tbs. worchestershire sauce
1/4 c. brown sugar
2 tsp. dry mustard
1 tsp. paprika
You can double the sauce so you can serve it with baked potatoes.
Brown the ribs puts into greased crock pot. Mix rest of the ingredients and pour over ribs. Cook on Low for 6-8 hrs. or High for 4-6 hrs.
You may also cook in the oven: Put in a large baking dish bake on 350 for 2 hrs then uncovered for 15 min.
Funeral potatoes
2 bags hash brown potatoes thawed
1 large sour cream
15 oz cans cream of chicken soup
Cube of Butter cut into chunks
Corn flakes crushed in a plastic bag
Mix sour cream with the cream of chicken soup add a 1/2 cube butter, spread into a baking pan. Sprinkle crushed corn flakes on top. Cut up a 1/2 cube butter into chunks on top of the corn flakes. Bake 350 for 45 min. note: you may add shredded cheese on top instead of corn flakes. You may also do these in the crockpot for 5 hours.
Cheeseburger cups
1 1b. hamburger
1/2 c. ketchup
2 tbsp. brown sugar
1 tbsp. prepared mustard
1 1/2 tsp. worchestershire sauce
1 tube (12 oz.) refrigerated buttermilk biscuits
1/2 c. cubed velveeta cheese
Brown hamburger; drain. Stir in ketchup, brown sugar, mustard and worcestershire suace. Remove from heat; set aside.
Press each biscuit into the bottom and up the sides of greased muffin cup. Spoon beef mixture into the cups; top with the cheese cubes. Bake at 400 for 14-16 min/ or until golden brown. Makes 5 servings.
Ham and cheese potato casserole
2 cans (10 3/4 ea.) cream of celery soup
2 c. sour cream
1/2 c. water
1/2 tsp. pepper
2 pkg. (28 oz. ea.) Frozen o'brien potatoes
1 pkg. (16 oz.)velveeta cheese, cubed
2 1/2 c. cubed fully cooked ham
combine soup, sour cream, water and pepper. Stir in potatoes, cheese and ham.
Transfer into a greased two 11-inx7in baking pans. Cover and freeze one casserole for up to 3 months. Cover and bak the other one 350 for 40 min. then uncover and bake for 10-15 min longer or until bubbly. Let stand for 10 min. before serving
To use frozen one: Thaw in fridge overnight. Remove from fridge 30 min. before baking. Bake as directed.
yeild: 2 casseroles= 5 servings per casserole.
Easy groundbeef casserole
2 lbs. hamburger browned and drained
2 tbsp. worchestershire sauce
2 cans of cream of celery soup
32 oz. pkg tater tots
grated cheese
Put hamburger is a greased crockpot. Mix worchestershire sauce and soup up and pour over hamburger. Add tater tots. 30 min before done put on cheese.
Cook on Low 3-4 hrs or high 2-3 hrs.
You can cook in oven: 350 for 50 min. add grated cheese bake another 10 min.
Mini Pizzas- with rhodes rolls yummy
Mini pizzas are just the right size made with frozen rolls and your favorite toppings.
Servings: 8
Ingredients
8 Rhodes Texas™ Rolls or 16 Rhodes™ Dinner Rolls, thawed and risenspaghetti sauce or pizza saucegrated mozzarella cheesepizza toppings as desired: pepperoni, sausage, ham, mushrooms, olives, onions, green peppers, etc.
Instructions
Stretch 1 Texas roll or 2 dinner rolls pressed together into a 6 inch to 8 inch circle. Place on a sprayed baking sheet. Spread each roll with sauce and cover with desired toppings. Sprinkle with cheese. Bake at 400° F for 15 minutes.
Easy Homemade Pizza
Start with the convenience of premade bread dough and add your favorite pizza toppings. Dinner in minutes!
Servings: 5
Ingredients
10 Rhodes™ Dinner Rolls, thawed & risen
1/2 cup pizza sauce
2 cups shredded mozzarella cheese
Suggested toppings: sausage (cooked), pepperoni, onions, mushrooms, olives, green peppers, tomatoes
Instructions
Combine rolls into a ball. Roll into a 13-inch circle and place on a 12-inch sprayed pizza pan. Cover with sprayed plastic wrap and let rise 30 minutes. Remove plastic wrap and spread sauce over crust. Add desired toppings and sprinkle with cheese. Bake at 425°F 15 minutes or until crust is golden.
Farm Breakfast Casserole
Breakfast ingredients like bacon, cheese and hash browns make this tasty casserole
Servings: 6
Skills: Intermediate
Bake Time (min):
Prep Time (min):
Ingredients
1 loaf Rhodes™ Bread Dough, baked and cooled
1 pound sliced bacon, diced
1 small yellow onion, chopped
2 1/2 cups chopped fully cooked ham
1 1/2 cups frozen southern style hash browns
3 cups shredded cheddar cheese
8 large eggs
3 cups milk
1 tablespoon Worcestershire sauce
1 teaspoon ground mustard
1/4 teaspoon salt
1/4 teaspoon pepper
Instructions
Slice and cube baked bread. Set aside. In a skillet, cook bacon until crisp; add onion. Cook and stir until onion is tender; drain and add ham. In a sprayed 9x13-inch pan, layer half the bread cubes, potatoes and cheese. Top with all of the bacon mixture. Repeat layers of bread, potatoes and cheese. In a bowl, beat eggs; add milk, Worcestershire sauce, mustard, salt and pepper. Pour over all. Cover and refrigerate overnight or at least 4 hours. Remove from refrigerator 30 minutes before baking. Remove covering and bake at 325°F 65-70 minutes or until a knife inserted near the center comes out clean. Cover with foil last 15-20 minutes of baking, if necessary, to prevent over browning.
make-ahead mashed potatoes
5 1bs. potatoes, cut and peeled
1 pkg. (8oz.) reduced-fat cream cheese, cubed
2 egg whites, beaten
1 cup reduced fat sour cream
2 tsp. onion powder
1 tsp. salt
1/2 tsp. pepper
1 Tbsp. butter, melted
place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat cover and cook for 15-20 min. or until tender. Drain.
In a large bowl, mash potatoes with cream cheese. Combine the egg whites, sour cream, onion powder, salt and pepper; stir into potatoes until blended. Transfer to a greased 3-qt. baking dish. Drizzle with butter. Cover and refrigerate overnight.
Remove from refrigerator 30 min before baking. Cover and bake 350 for 50 min. Uncover; bake 5-10 min longer.
Classic turkey gravy
drippings from 1 roasted turkey
1 to 1 1/2 cups turkey or chicken broth
1/4 c. flour
salt and pepper to taste
put turkey drippings in a 2-cup measuring cup. Skim fat, reserving 2 Tbsp; set aside. Add enough broth to the drippings to measure 2 cups.
In a small saucepan, combine flour and reserved fat until smooth. Gradually stir in the drippings mixture. Bring to a boil; cook and stir for 2 min. or until thickened. Season with salt and pepper to taste.
Tips for the gravy:
Instant mash potatoes work well as a thickener for the gravy- only add after you have cooked the gravy and only a little
Burrito delight
Created by Trista
8 beef or chicken burritos
1 can mild enchilada sauce
1 can diced green chili's (optional)
shredded cheese (cheddar, mozzerella etc.)
shredded lettuce
sliced olives
sour cream
Pre-heat oven to 350 spray a 13x9 pan with cooking spray. lay burritos in pan. Pour enchilada sauce over the burritos, add green chil's then top with lots of cheese. bake for 1 hour.
Serve with lettuce, olives and sour cream.
Easy cheeseburger pie
lb lean ground beef
1 large onion, chopped (1 cup)
1/2 teaspoon salt
1 cup shredded Cheddar cheese (4 oz)
1/2 cup Original Bisquick® mix
1 cup milk
2 eggs
Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in salt. Spread in pie plate. Sprinkle with cheese.
In small bowl, stir remaining ingredients with fork or wire whisk until blended. Pour into pie plate.
Bake about 25 minutes or until knife inserted in center comes out clean.
High Altitude (3500-6500 ft): Bake 30 to 35 minutes.
fork or wire whisk until blended. Pour into pie plate.
Bake about 25 minutes or until knife inserted in center comes out clean.
High Altitude (3500-6500 ft): Bake 30 to 35 minutes
Taco Salad waffles
1 1b. hamburger; browned and drained
1 c. salsa
1 4 oz. can green chilies
1 envelope taco seasoning
8 frozen waffles
shredded cheese, shredded lettuce, chopped tomatoes, salsa and sour cream
add to browned hamburger: salsa, chilies, taco seasoning, bring to a boil reduce heat and simmer for 5 min. Meanwhile toast waffles according to pkg. directions. Spoon about 1/4 c. beef mixture onto each waffle. top with cheese, lettuce, tomatoes, salsa and sour cream.
Veggie Lasagna
18 uncooked lasagna noodles
2 eggs
2 egg whites
2 cartons (15 oz. each) reduced-fat ricotta cheese
4 tsp. dried parsley flakes
2 tsp. dried basil
2 tsp. dried oregano
1 tsp. pepper
8 c. garden-style spagetti sauce
4 c. (16 oz.) shredded part-skim mozzarella cheese
2 pkgs. (16 oz.) frozen cut green beans or 8 cups cut fresh green beans
2/3 c. grated parmesan cheese
Cook noodles according to pkg. directions.
Meanwhile, in a small bowl, whisk the eggs, egg whites, ricotta cheese, parsley, basil, oregano and pepper; set aside. In each of two 13-in. x 9-in. x 2-in.baking dishes coated with cooking spray, spread 1 c. spaghetti sauce. Drain noodles; place three noodles over spagetti sauce in each dish.
Layer each with a quarter of the ricotta mixture, 1 cup spaghetti sauce, 1 c. mozzarella cheese, three lasagna noodles and half of green beans. Top each with the remaining ricotta mixture, 1 c. spaghetti sauce, remaining lasagna noodles, spaghetti sauce and mozzarella cheese. Sprinkle Parmesan cheese over each.
Cover and freeze one casserole for up to 3 months. Bake remaining lasagna, uncovered, at 375 for 40-45 min. or until bubbley and edgeds are lightly browned. Let stand for 10 min. before serving.
To use frozen lasagna: Thaw in refrigerator overnight. Remove from the fridge 30 min. prior to baking. Cover and bake 375 for 1-1/4 to 1-1/2 hrs. Let stand for 10 min. before serving.
yeild: 2 casseroles (9 servings each)
Turkey, Bacon and Cheese Sandwiches
Prep Time:10 Min
Total Time:35 Min
Makes:6 sandwiches
1 can (10.1 oz) Big & Flaky refrigerated crescent dinner rolls
2 tablespoons Dijon mustard
6 oz thinly sliced cooked turkey (from deli)
3 oz thinly sliced Swiss cheese (from deli)
6 slices precooked bacon
Heat oven to 350°F.
Unroll dough on work surface; separate into 6 triangles. Spread each triangle with 1 teaspoon mustard. Top each with turkey, cheese and bacon, cutting to fit if necessary. Roll up loosely as directed on can. Place on ungreased cookie sheet; curve into crescent shape.
Bake 21 to 23 minutes or until golden brown and cheese is melted.
High Altitude (3500-6500 ft): No change.
Tomato bacon pie
prep time: 15 min
bake time: 30 min
Bake pastry shell according to pkg. directions; cool.
Place tomatoes in the crust; sprinkle with bacon. In a bowl, combine the cheese and mayo. Spoon over bacon in the center of pie, leaving 1 in. around the edge. Bake at 350 for 30-40 or until golden brown ( cover edges with foil if necessary to prevent over-browning). Yeild 6 servings.
Ham and parmesan rolls
12 rhodes dinner rolls, thawed but still cold
2/3 c. diced ham
2/3 c. grated fresh parmesan cheese
1/2 tsp. salt
1-2 tbsp. butter
Place the ham, cheese and salt in a med. mixing bowl and mix throughlly to combine. With a pair of scissors, cut one roll into small pieces and drop into the ham mixture. Stir to coat all pieces in the mixture. Repeat with remaining rolls, stirring thoroughly after each roll. Knead mixture with your hands to combine the dough with the ham mixture. Divide the mixture into 8 large or 12 smaller pieces and form each piece into a ball. Place on a sprayed baking sheet and cover with sprayed plastic wrap. Let rise until double in size. Remove wrap and bake at 350 for 15-20 min. or until golden brown. Brush with melted butter while still warm.
Skillet mac and cheese
2 c. uncooked elbow macaroni
2 tbsp. butter
2 tbsp. flour
1-1/2 c. half and half cream
3/4 pound velveeta cheese, cubed
Cook macaroni according to the pkg. directions. Meanwhile in a large skillet, melt butter over med heat. Stir for 2 min. or until thickened. Reduce heat. Stir in cheese unitl melted. Drain macaroni; add to cheese mixture. cook and stir 3-4 min. or until heated through.
yeild: 4 servings
Trista’s Savory Meatloaf
1-2 1bs. hamburger
1/2 c oats
1 egg
1 Can tomato sauce
salt and pepper
dried onions
seasoning salt
mash potatoes
grated cheese
Pre-Heat oven to 350. Mix all of the ingredients (except potatoes and cheese) in a large bowl and mix well with hands. Put into a loaf pan and put meat mixture away from the sides till it makes a mountain Put into oven and bake for 1 hour. While Meatloaf is baking, prepare the mash potatoes (you can use some potatoes flakes) and grate cheese. After Meatloaf is done cooking add mash potatoes to the top and spread then add grated cheese. Put back in oven for 15 min. Enjoy!!
Manwich Sloppy Joes
8 oz. can Hunt's tomato sauce
1 cup ketchup
1 Tbls. dried minced onion
1 Tbls. green pepper, diced fine
1 teas. salt
1/2 teas. dried minced garlic
1/4 teas. celery seed
1 teas. prepared mustard
1/2 teas. chili powder
Mix all ingredients in a bowl.
Brown 1 pound ground beef, drain fat, add sauce.
Bring to boil, lower heat, simmer for 10 minutes.
Serve with toasted hamburger buns.
Shepherds Pie
1 lb hamburger
1 can tomato soup
8 servings of mash potatoes
1 pound grated sharp cheddar cheese
1 can of French cut style green beans (can substitute with 1 can of Corn)
Brown hamburger then add tomato soup and green beans simmer for 5 min. Prepare Mash potatoes. Put meat mixture in a 13x9 pan add a layer of cheese, then add all of the potatoes then sprinkle with cheese. Bake on 350 for 20 min or until cheese starts to bubble
Easy Oven Lasagna
1 1b Hamburger
32 oz. Marinara Sauce
1 8 oz. pkg. lasagna noodles
2 3/4 c water
1 tsp salt
1 Large carton cottage cheese
Grated Mozzarella cheese
Brown hamburger add water, marinara sauce and the salt. Bring to a boil. In a 11x13 pan put a layer of the meat sauce, layer of uncooked lasagna noodles then a layer of cottage cheese then another layer of the lasagna noodles. Put the rest of the meat sauce then top with the cheese. Cover with tin foil. Bake 350 for 1 hour and 15 min. Let stand for 10 min.
Mexican Chili
1 1b. Hamburger
3 cans red kidney beans (15 1/2 oz.) drain
1 can (28 oz.) tomatoes cut up
1/2 c chopped celery
1/2 c chopped green pepper
1 c chopped onion (or dried)
1 can (16 oz.) tomato paste
1 can chopped green chili peppers drained
2 tbsp. sugar
1 bay leaf
1 tsp salt
dash of pepper
2 c hot water
While you browning the hamburger get your crock pot out and combine all ingredients ( except hamburger and bay leaf) When hamburger is thoroughly cooked add to crock pot and stir well. Add bay leaf Cook on low for 8 to 10 hours. Skim off excess fat and remove bay leaf before serving. Note: you can prepare this the night before and refrigerate then in morning plug in.
Walking Taco’s
Single serve bag of Doritos
Taco meat prepared
Grated cheese
Tomatoes cut up
Olives
Any other taco topping you would like
Cut a slit in the side of the Doritos bag. Have each guest add their own toppings.
Guest can freely walk around holding their taco and eating it mingling with others.
Taco Salad
2 lbs. hamburger with
Taco seasoning
1 can red kidney beans drained
1 pkg. already salad
Grated cheese
Taco bowls
Tortilla chips
1 can olives sliced
Sour cream
Taco sauce
Tomatoes chopped
Brown hamburger add taco seasoning. Put in taco bowls and garnish as desired with the above ingredients.
Sloppy Joes
2 1/2 lbs. hamburger
chopped onions(may use Dried onions)
chopped celery
1 1/2 tbsp mustard
1 qt.( 32 oz.) Tomatoes thoroughly blended
1/2 c ketchup
1 tbsp Worcestershire sauce
salt and pepper to taste
Brown hamburger with the onions. Add rest of ingredients and simmer for 2 to 4 hours. Serve on hamburger buns. Note: we can put in crock pot low for 4 hrs.
The GrilledCheese Makeover
8 slices whole wheat bread
Cheddar cheese sliced
Swiss cheese sliced
Mozzarella cheese sliced
1 tomato
Bacon cooked crisp
Butter
Top each of 4 slices of bread with each one of the cheese’s. add bacon and tomato. Butter other side of bread. Cook as you would a grilled cheese
Taco Soup
1 lb. hamburger cooked with 1/2 c. green pepper and chopped onions to taste.
1 pkg. taco seasoning
4 cups vegetable juice cocktail
1 c. thick and chunky salsa
1 c. shredded cheese
Add taco seasoning to cooked hamburger mixture, continue to cook for 1 min. Stir in vegetable juice and salsa. Continue cooking , stirring occasionally, until heated through
(3-5 min)
Top with cheese, sour cream, lettuce, sliced green onion, chopped tomato, tortilla chips
Weeknight Lasagna Toss
1 lb. hamburger cooked and drained
2 c chopped green peppers
1 jar (26 oz.) spaghetti sauce
1 2/3 c. water
1/4 c zesty Italian dressing
12 lasagna noodles, broken into quarters
1 c mozzarella cheese
Add to cooked hamburger; peppers, garlic, spaghetti sauce, water and dressing; bring to boil. Stir in noodles.
Cook, stirring occasionally, 10-15 m in. or till noodles are tender. Remover from heat sprinkle with cheese. Cover; let stand for 5 min. or until cheese is melted.
Beef Stroganoff
8 oz. uncooked extra-wide egg noodles.
1 1b. Hamburger
1 c sour cream
3/4 c cottage cheese
1 tsp salt
1/2 tsp pepper
1/4 tsp ground nutmeg
Cook noodles drain. Keep warm, cook hamburger stir in all remaining ingredients. Continue cooking until mixture is heated through and bubbly (3-5 min)
To serve spoon over noodles
Savory Pot Roast
2 tbsp vegetable oil
3 1b. Boneless beef bottom round or rump roast
1 can Swanson seasoned beef broth with onion.
3/4 c v8 100 % vegetable juice
2 c. fresh or frozen baby carrots
3 med. Potatoes, quartered
3 stalks of celery, cut into 1 inch pieces.
2 tbsp. flour 1/4 c. water
Heat oil in a sauce pan. Add roast and cook until browned on all sides. Pour off fat. Add broth and vegetable juice,. Heat to a boil. Cover and cook over low heat for 1 hour and 45 min. add carrots and potatoes cover and cook for 30 min. or until the vegetables are tender. Remove roast and vegetables and keep warm. Mix flour and water. Add to the pan. Cook and stir until mixture boils and thickens.
Tortilla Soup
2 chicken breast
1 (14 oz) chicken broth plus
1 bouillon cube
1 3/4 c water
1-2 tsp. chili powder
1 c salsa
1/2 of a lime juiced and squeezed ( you may add more)
1 can corn (do not drain)
2 carrots chopped into bite size
Garnish with: cilantro, cheese, sour cream, avocado and tortilla chips.
Cook chicken in broth, bouillon cube and water. Take the chicken out and add salsa, lime juice, corn and carrots. Then cut chicken into bite size and put back into the soup. Garnish as desired.
Cheesy Chicken
Rice Bake
1 can (10 3/4 oz.) cream of chicken soup
1 1/3 c water
3/4 c uncooked white rice
1/2 tsp onion powder
1/4 tsp. ground black pepper
4-6 boneless, skinless chicken breast
1 c. shredded cheese
Mix soup, water, rice, onion powder and black pepper in a 2-qt baking dish. Top with chicken. Sprinkle chicken with additional pepper. Cover and bake at 375 for 45 min. or until the chicken is no longer pink and the rice is done. Uncover and sprinkle chicken with cheese.
Chicken Enchiladas
1 cooked and boned chicken
1 large can enchilada sauce
1 large container sour cream
Tons grated Monterey jack cheese
Ingredients for corn tortillas
1 c flour
1/4 tsp salt
1 1/2 c cold water
1//2 c corn meal
1 egg
Directions for homemade corn tortillas:
Mix above ingredients well. Heat Grill (pancake grill) and grease slightly. Pour in thin 6 inch circles. ( you have to spread the batter out a lot to make them thin enough) Fry on both sides.
Makes 12
Directions for Enchiladas
Cube chicken and mix with sour cream add salt and pepper, garlic salt to taste. Dip corn tortillas in enchilada sauce (one side) then put 2 tbsp. of the chicken mix into the tortilla and roll up. Put into a 13x9 pan side by side, spread rest of sauce on the top and sprinkle with cheese. Put foil on and bake on 350 for about 20 min.
Easy BBQ’D Chicken Sandwiches
3 boneless, skinless chicken breast
2/3 c. favorite BBQ sauce
1 tbsp. lemon or orange juice
1 tsp. water
Put all of the ingredients into a crock pot. Cook on low for 6-8 hours. Take chicken out of pot and shred, then put it back into the pot and stir with all the BBQ sauce left at the bottom of the crock pot. Serve hot on a hamburger bun.
Chicken Bacon Bake
4 skinless chicken breast
1-2 cans of cream of chicken soup
Celery salt
parsley
4 slices of bacon or more
16 oz. sour cream
Onion salt
Rice
Cook bacon for about 15 min drain fat. Put on the bottom of a 13x9 pan then add the chicken. In a mixing bowl mix soup, sour cream and pour over the chicken and season with the celery salt, onion salt and parsley. Cover and bake for 1 hour on 375 Makes great gravy for rice. Note: you can double the sauce just use 2 cans of the soup. Also you do not need to cook the bacon but if you do not the recipe will be more fat. Also please note that the chicken will appear pink and do not worry it is done. The color comes from being against the bacon.
Chicken Crescent Rolls
Left over chicken
onion salt
2 pkgs. Crescent rolls
Parsley
1 large cream cheese
bread crumbs
Whip cream cheese till softened and season with onion salt. Mix with the chicken. Put a tbsp. of mixture in center of roll and wrap up. Roll in melted butter and bread crumbs. Bake at 375 for 10-15 min.
Serve with chicken gravy.
Easy Chicken Enchiladas (these taste so homemade your guest will never know they came from a box
1 box Delimex chicken Taquitos with corn tortillas 25 ct.
1 can mild enchilada sauce
1 pkg grated mozzarella cheese
1 c. cheddar cheese grated
1 can green chilies
Sour cream
Preheat oven to 350
Put taquitos in a cake size pan. Pour enchilada sauce over them. Top with both cheeses. Cook for 25-30 min till cheese is melted. Top with sour cream if desired
Velveeta MAC and dogs
2 boxes of Velveeta MAC and cheese
1 pkg. hot dogs
Cook MAC and cheese accordingly to pkg. directions
Cook hot dogs on 350 for 8 min.
Cut up hot dogs into bite size pieces and add to MAC and cheese stir and enjoy.
Ham fried rice
4 c cooked rice
2 eggs, scrambled
1 c ham diced
3 tbsp. soy sauce
3 tbsp. water
Mix all ingredients in a saucepan. Heat thoroughly.
Makes 6 servings
Pizza Hut Original Pan Pizza
1 1/3 cups Warm water (105F)
1/4 cup Non−fat dry milk
1/2 teas. Salt
4 cups Flour
1 Tbls. Sugar
1 pk. Dry yeast
2 Tbls. Vegetable oil (for dough)
9 Oz. Vegetable oil (3 oz. per pan)
Butter flavored Pam
Put yeast, sugar, salt, and dry milk in a large (2 qt.) bowl. Add
water and stir to mix well. Allow to sit for two minutes. Add oil
and stir again. Add flour and stir until dough forms and flour is
absorbed. Turn out on to a flat surface and knead for about 10 minutes.
Divide dough into three balls. In three 9" cake pans, put 3 Oz. of
oil in each making sure it is spread evenly. Using a rolling pin,
roll out each dough ball to about a 9" circle. Place in cake pans.
Spray the outter edge of dough with Pam. Cover with a plate. Place
in warm area and allow to rise for 1 to 1 1/2 hours.
Sauce:
1 8 Ounce Can Tomato Sauce
1 Teaspoon Dry Oregano
1/2 Teaspoon Marjoram
1/2 Teaspoon Dry Basil
1/2 Teaspoon Garlic salt
Combine and let sit for 1 hour.
For Each Nine Inch Pizza:
1. Preheat oven to 475F
2. Spoon 1/3 cup sauce on dough and spread to within 1" of edge.
3. Distribute 1 1/2 Oz. shredded mozzarella cheese on sauce.
4. Place toppings of your choice in this order:
Pepperoni or Ham
Vegetables
Meats (cooked ground sausage or beef)
5. Top with 3 Oz. mozzarella cheese
6. Cook until cheese is bubbling and outer crust is brown. -------------------------------------------------------------------------
BREAKFAST
Scones
1 pkg. Rhodes rolls
Baking oil
Jam
Honey
Butter
Raise rolls according to the pkg. directions. With hands pull on dough till almost 1 inch thick. Put oil in frying pan. Put dough in the pan and fry until golden brown. Serve with warm butter, honey or jam.
German Pancakes
6 Eggs
1 c Milk
1/4 tsp. salt
1 c flour
6 tbsp butter
Mix liquid slowly then add in the flour. Melt butter in a 9x13 pan add the mixture to pan and bake on 375 for 15-20 min or until done.
Pancake puff pan recipies
Classic pancake puff mix
2 egg whites
2 cups flour
2 tsp. baking powder
1 tbsp. sugar
1/2 tsp. baking soda
1/2 tsp. salt
4 tbsp. butter, melted
2 cups buttermilk
1 cup vegetable oil or melted butter for frying ( can substitute crisco)
Beat the whites stiff. Mix together the flour, baking powder, salt, baking soda, sugar, melted butter and buttermilk at one time and beat until smooth. Gently fold in the egg whites last. Put 1 tbsp. oil or melted butter in the bottom of each slot. Fill wells 3/4 with batter. When they get bubbles on top and dry at edges (like pancakes), turn them quickly ( using included stick or a crochet stick) Continue cooking, turning pancake puffs until golden brown. Serve hot with butter, jam, applesauce or cinnamon and sugar.
Basic buttermilk pancake puff mix (you can also use your favorite pancake or waffle mix)
2 c. bisquick mix
1 3/4 cups buttermilk
1 tsp. baking soda
1 egg
Mix bisquick mix, buttermilk, soda and egg in a bowl. Heat pancake puff pan and brush butter into each well. Fill wells 3/4 full of batter. You can add fresh fruit, bacon cut up, or cooked sausage pieces in center. When bubbles form on top and edges dry out, turn. Cook other side unitl golden brown. Drizzle your favorite syrup, jam etc.
Cornbread puffs
(you can use your favorite cornbread mix)
1 c. milk
1/4 c. butter, melted]
1 egg
1 1/4 cups yellow, white or blue cornmeal
1 c. flour
1/2 c. sugar
3 tsp. baking powder
1/2 tsp. salt
Beat milk, butter and egg in a large bowl. Stir in remaining ingredients all at once just until flour is moistened. Heat pancake puff pan and brush melted butter into each slot. Fill wells 3/4 full with batter. When edges get dry and the top becomes bubbly turn. Cook until golden brown on all sides. Serve hot with butter, jam or honey.
For a creamer cornbread us an 8 oz. can of cream style corn in place of the milk. For a little added zest you can add chopped jalapenos to the batter then cook as directed.
Brownie puffs
(you can use your favorite brownie mix)
3/4 c. butter
2 c. packed brown sugar
3 eggs
4 (1 oz.) squares unsweetened chocolate, melted
1 tsp. vanilla extract
1 c. flour
1 c. walnuts, optional
In a large bowl cream together the butter, brown sugar, and eggs until light and fluffy. Stir in unsweetened chocolate and vanilla until well blended. Mix in the flour then the walnuts. Heat pancake puff pan and brush wells lightly with butter. Fill wells 3/4 full and brown. Turn and brown the other side. Roll in nuts and/or candy sprinkles. Sprinkle with powder sugar.
Blueberry muffin puffs
(You can use your favorite blueberry muffin mix)
1 c. milk
1 egg
1/3 c. vegetable oil
2 c. flour
2 tsp. baking powder
1/2 c. sugar
1/2 c. fresh blueberries
In a large bowl, stir together milk, egg and oil. Add flour, baking powder, sugar and blueberries, gently mix the batter with only a few strokes. Heat pancake puff pan and brush wells lightly with butter. Fill wells 3/4 full with mix and brown. Turn and brown other side. Serve hot.
Applesauce Pancake Puffs
3 1/3 c. flour
1 c. applesauce
3/4 c. sugar
2 tbsp. shortening
3 tsp. baking powder
1 tsp. salt
2 eggs
cinnamon-sugar mixture if desired.
Beat 1 1/3 c. flour and remaining ingredients except cinnamon-sugar mixture in a large bowl with electric mixer on low speed, scraping bowl constantly, until blended. Beat on med. speed for 2 min., scraping bowl occasionally. Stir in remaining 2 cups of flour. Heat pancake puff pan and brush wells with butter. Fill wells 3/4 full with mix and brown. Turn and brown other side. Sprinkle with cinnamon-sugar mix, powder sugar or roll in finally chopped nuts. serve warm.
Omelet puffs
4 eggs
1/4 c milk
salt and pepper to taste
4 slices ham, chopped (optional)
1/2 c. shredded cheese
2 tbsp. chopped onion (optional)
2 tbsp. chopped bell pepper (optional)
4 tbsp. chopped fresh tomato (optional)
4 fresh mushrooms, slices (optional)
chopped bacon
sour cream
Mix all ingredients in a bowl. Heat pancake puff pan over med. heat and brush wells lightly with butter. Fill wells 3/4 full with egg mix and brown, turn and brown other side. Serve hot. Garnish with salsa, crumbled bacon, grated cheese or chopped green onions. Top with sour cream and/or ketchup
Crab cakes puffs
1 1b. crab meat (canned crab meat or salmon can be substiuted)
1 egg
1 slice bread (crumbled)
1 tbsp. mayo
1 tbsp. mustard
1 tsp. baking powder
1 tbsp. milk
1/2 tsp. parsley
1 tbsp. old bay seasoning
1 tbsp. worchestershire sauce
Crumble bread in crab meat, beat egg, mustard, mayo and milk. Add baking powder and seasoning. Beat. Add to crab meat and mix well. Heat pancake puff pan and brush wells lightly with butter. Spoon in crab cake batter and brown, turn and brown other side. garnish with grated with grated cheese. Serve with cocktail sauce.
Notes on pancake puffs:
Use on low to med. heat when making puffs or they will turn dark before cooking on the inside.
Also coat pan with vegatable oil after washing with soap and water
Fillings:
jam-honey-jelly-pie filling preserves- pudding-custard-fresh fruit-meat-eggs (use seperated yolks)-cheese-chocolate-whipped cream-nuts
Decorating idea: Sprinkle on powder sugar, cinnamon sugar. Roll in candy sprinkles or finely chopped nuts.
Drizzle with your favorite pancake syrup, fruit, honey, fruit preserves or sliced fresh fruit.
Sausage and biscuits with gravy
1 pkg. precooked sausage
2 pkg. Country Gravy mixes
1 pkg. refrigerate biscuits
Cook sausage and crumble.
Cook gravy per pkg. directions add sausage.
Cook biscuits per pkg. directions break up biscuits on a plate add gravy mixture and enjoy.
Maple Syrup
1/2 c brown sugar
1/2 c water
1/4 c butter
1/2 tsp Vanilla
Serving size is 1 tbsp
Bring brown sugar and water to a boil. Boil for about 5 min. remove from heat; stir in the butter and vanilla
Breakfast sandwiches
1 pkg. English muffins
Eggs
Wal-Mart GV sausage’s
Ready made bacon
American cheese slices
Scramble 1 egg at a time making it in a round shape. Cook sausage as pkg. directs. Toast English muffins add what you desire to the sandwich
Ziploc Omelets
This works great! Good for when all your family is together and no one has to wait for their special omelet.
Have guest write their names on a quart size Ziploc freezer bag with a permanent maker. Crack 2 large eggs into the bag (not more then 2) shake to combine them.
Put out a variety of ingredients such as cheese, ham, onions, green peppers, tomatoes, cooked bacon, sausage etc.
Each guest adds prepared ingredients of choice to their bag and shakes it.
Make sure to get the air out of the bag and zip it up
Place the bag into boiling rolling water for exactly 13 minutes. You can usually cool 6-8 omelets in a large pot. For more make another pot of boiling water.
Open the bag and the omelet will roll out easily. Be prepared for everyone to be amazed.
Nice to serve with fresh fruit and coffee cake
Freezer Breakfast Burritos
12 eggs, beaten
1 lb bulk sausage, cooked (or crumbled links)
2 cups cheddar cheese, shredded
12 flour tortillas (mine were about 8inch in size, you can also use whole wheat)
Scramble eggs in large skillet until done and remove from heat; stir in cooked sausage and shredded cheese (You could mix in 1/2 cup salsa here if you like). Warm tortillas in microwave 20-30 seconds or until warm and flexible. Place 1/2 cup egg mixture into tortilla; roll burrito-style.Freeze burritos in single layer on a cookie sheet. When fully frozen (in about 1 hour) place burritos in large zip-top freezer bag; freeze.TO SERVE: Wrap in a paper towel.Cook in microwave until heated through (about 1 1/2 to 2 minutes).
Freezer Egg and Muffin Sandwiches
12 English Muffins, toasted
1 Dozen Eggs, scrambled (I use a big electric skillet for this)
6 American Cheese Slices, halved
12 Deli Ham Slices
Scramble eggs; while eggs are cooking, split and toast muffins. (I cooked my eggs more like an omelet and then cut them into 12 squares) Once eggs are cooked, set up an assembly line of muffins, eggs, cheese, ham; assemble and allow time to cool, then wrap in plastic wrap. Freeze wrapped egg sandwiches in freezer bags or freezer boxes. I used a gallon size freezer bag to hold 4 sandwiches, these bad can be reused for each time I make them. Makes 12. To heat: wrap in a paper towel and microwave for 45-65 seconds. Be careful it will be nice and hot.
Cinnamon Nut Twists
2 tubes (8 oz. each) crescent rolls
2 tbsp. butter
1/4 C packed brown sugar
1 tbsp ground cinnamon
1/4 c finely chopped walnuts
Unroll both tubes of dough, press perforations and seams together to form 2 rectangles. Spread with butter. Combine brown sugar and cinnamon: sprinkle over dough. Sprinkle with walnuts. Fold each rectangle in half, starting from a short side. Cut each into eight strips. Twist each strip and tie into a knot. Place on a un-greased baking sheet. Bake at 375 10-12 min or until golden brown. Serve warm.
Bisquick
8 Cups Flour
1 1/4 Cups Nonfat Dry Milk Powder
1/4 Cup Baking Powder
1 Tablespoon Salt
2 Cups Shortening
Combine flour, milk, baking powder, and salt in a very large bowl.
Cut in shortening until it resembles coarse cornmeal. Store in tightly
closed covered container in a cool place. Makes about 10 cups.
Burger King Breakfast Sandwiches
For the eggs, you will need to create a ring to make them
perfectly round (same as with an Egg McMuffin). Just cut both
ends off tuna cans, clean thoroughly, and you will have a mold
to use. Be sure to use non−stick spray around the sides that
touch the egg. When they're time to flip over, left the can
up and loosen the egg from the can with a knife.
> For The Biscuit Sandwich:
Use Pillsbury "Grands" Buttermilk Biscuits (Five biscuits per can)
1 Egg per biscuit
2 oz. ground breakfast sausage per biscuit, or two slices bacon
1 slice American cheese per biscuit
Prepare biscuits according to package instructions.
Meanwhile, cook bacon and/or sausage. Flatten the sausage out
to be about the same diameter as your tuna cans, and cook.
Beat each egg individually and fry using the molds. Salt and
pepper to your taste.
To assemble, slice biscuit in half; on the bottom, place the egg,
then sausage/bacon, topped with a cheese slice, and then top half
of biscuit. Microwave for about 30 seconds to melt the cheese.
> For the Croissanwich:
To prepare the large croissants, use 1 − 8 ounce can of Pillsbury
Original Crescent Rolls (normally, 8 rolls). Open the can and
separate the dough into four squares (two rolls per square). Take
one square, separate the pieces and turn one 180 degrees around to
form a large triangle. Pinch the dough in the middle to seal, and
roll up starting with the wide end. Then, take both ends and bring
together to form a tight circle. Repeat with others and cook
according to instructions. Top in the same manner as biscuits.
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Corn Dogs
1 lb. hot dogs
4 cups vegetable oil
1/2 cup flour
1/2 cup cornmeal
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. sugar
1 Tbsp. vegetable shortening
1/3 cup milk
1 egg
8−10 wooden skewers
Bring 3 cups of water to boiling in a large saucepan. Add hot dogs and bring
back to boiling. Remove from heat; cover 20 minutes. Pour enough oil to a
2−inch depth in a skillet and heat to 350 degrees. Combine flour, cornmeal,
baking powder, salt, and sugar in a medium−size bowl and blend with fork.
Add shortening and cut in with fork until the size of small peas. Combine
milk and egg in a 1 cup measure. Stir into flour− cornmeal mixture. Pour
mixture into a tall glass. Remove hot dogs from water and dry with paper
towels. Insert skewer into the hot dog, and be sure to leave about 1 inch
for handle. Dip hot dog into batter; let excess batter drip into glass. Drop
into hot fat fry 2 minutes, or until golden brown.
McDonald's Big Mac
1 regular sized sesame seed bun
1 regular sized plain bun
2 previously frozen regular beef patties
2 tablespoons Big Mac sauce
2−teaspoons reconstituted onions
1 slice real American cheese
2 hamburger pickle slices
1/4 Cup −shredded iceberg lettuce
Discard the crown half of the regular bun, retaining the heel. The cooking
method for the Big Mac is basically the same as the regular burgers, only
the bun toasting method is slightly different. In the Big Mac's case you
toast the bottom (heel) first. Do this along with the extra heel. (this will
be your middle bun.) You can use the crown (top) as the middle bun also,
just cut the rounded side off. However you will have to toast both sides of it.
Cook the two−all−beef−patties just like the regular burgers. After the bun
parts are toasted, put 1 tablespoon of "Mac sauce" on each of the
heels.(toasted side.) Then add 1/8 cup shredded lettuce to each.On the true
bottom bun, place one thin slice of American cheese on top of the lettuce.
On the extra "heel", the middle bun, place two pickle slices on top of the
lettuce. Toast the "crown" (top) of the bun also. When the meat patties are
done, place them one at a time on both prepared buns. Stack the middle bun
on top of the bottom bun, and put the crown on top.
McDonald's Big Mac Sauce
1/2 cup mayonnaise
2 tablespoons French dressing
4 teaspoons sweet pickle relish
1 tablespoon finely minced white onion
1 teaspoon white vinegar
1 teaspoon sugar
1/8 teaspoon salt
1. Combine all of the ingredients in a small bowl. Stir well.
2. Place sauce in a covered container and refrigerate for several hours,
or overnight, so that the flavors blend. Stir the sauce a couple of
times as it chills.
Makes about 3/4 cup.
DEES CEREAL YOU CAN EAT FOR BREAKFAST IN THE MORNING IT IS LIKE A OATMEAL(ADD A LITTLE SUGAR, OR BROWN SUGAR TO IT) AND IT FILLS YOU UP SO MUCH YOUR NOT HUNGRY FOR AWHILE. TONS OF HEALTH BENIFITS GO TO deescereal.net IT IS AVAILABLE AT HARMONS OR PETERSONS MARKET IN A BAG BY THE MILK.
WHOLE GRAIN PANCAKES
½ Cup Whole wheat flour
½ Cup Dee's Cereal
1 Tbsp. Brown sugar or *Sucanat
¼ tsp. Salt or *Sea salt
2 tsp. Baking powder
Dash Cinnamon (optional)
1 Egg, slightly beaten
1 Cup Skim milk
1 Tbsp. Butter or *Coconut Butter
1 tsp. Vanilla extract
Combine flour, cereal, salt, baking powder and cinnamon in a mixing bowl. Set aside. Hint: Melt the margarine in the skillet you intend to use to cook the pancakes. Combine egg and brown sugar. Beat with fork until sugar is mostly dissolved. Add milk and vanilla. Stir. Add melted margarine as you stir the liquid mixture. Add dry ingredients and stir gently until blended. Let stand 3-5 minutes. Ladle onto a preheated non-stick skillet or griddle. Cook until lightly browned on each side, turning only once. Top with syrup, fruit spread or fresh fruit of your choice. Applesauce is especially good.
Servings: 3 or 6 pancakes.
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COOK YOUR SELF THIN RECIPES
Cheezy Chicken Parmesan With Zucchini "Pasta"Make this "Cook Yourself Thin" recipe.
Serves 4
Calories per serving: 350
For the tomato sauce and zucchini pappardelle
2 tablespoons olive oil, divided
1/4 red onion, coarsely chopped
3 cloves garlic, sliced thin
Salt
1 28-ounce can peeled plum tomatoes, preferably San Marzano, in juice, mashed
1 sprig fresh basil
Pepper
1/4 cup fresh parsley leaves
4 zucchini, thinly sliced
For the chicken
1/4 cup freshly grated Parmesan cheese, plus 2 tablespoons extra for serving
1/4 cup dried whole-wheat or white bread crumbs
1 large egg white, lightly beaten with a fork
1 pound boneless, skinless chicken breasts split in half to make 6–8 large, thin cutlets
Pepper
4 teaspoons olive oil, plus 2 teaspoons extra for serving
1/4 cup part-skim ricotta cheese
1. For the sauce, heat 1 tablespoon of the oil in a large skillet over medium-low heat. Add the onion, garlic and 1/2 teaspoon salt. Cook, stirring, 1 minute. Cover, reduce heat to very low and cook until vegetables are softened, about 5 minutes. (Check a few times during cooking; if vegetables begin to brown, add 2 teaspoons water and stir.) Add the tomatoes with juice, basil and another 1/2 teaspoon salt. Bring to a simmer, cover and simmer gently 5 minutes. Then simmer very gently, partially covered, until thickened, about 20 minutes. Season with 1/8 teaspoon pepper.
2. Meanwhile, using a mandoline or vegetable peeler, slice the zucchini lengthwise into 1/8-inch-thick long pappardelle-like strips, turning the zucchini and slicing on 4 sides only until you see the center seeds. Discard the centers.
3. Remove the tomato sauce to a bowl with a rubber spatula; no need to clean the skillet. Heat the remaining 1 tablespoon of oil in the skillet over medium heat. Add the zucchini and 1/4 teaspoon salt. Cover and cook until wilted, tossing often with tongs for even cooking, 8 to 10 minutes. Return the tomato sauce to the pan, add 1 tablespoon of the parsley, and season with 1/8 teaspoon pepper; cover and set aside.
4. On a plate, combine the bread crumbs, 1/4 cup grated Parmesan and the remaining chopped parsley. Place the egg white on a second plate. Sprinkle chicken on both sides with salt and pepper. Dip the chicken into the egg whites, and then into the bread crumb mixture to coat completely; set aside on a large plate or platter.
5. Heat 2 teaspoons oil in each of two nonstick 10-inch skillets over medium-high heat. Add half of the chicken to each skillet and cook until lightly browned on one side, 2 to 3 minutes. Flip, and cook until chicken is firm, and lightly browned on the other side, 1 to 3 more minutes.
6. To serve, re-warm the zucchini in the tomato sauce over medium heat. Use tongs to make a “twist” of zucchini pappardelle on each of 4 plates. Lean chicken cutlets against the side of zucchini. Scoop 1 tablespoon ricotta onto each plate, and spoon remaining tomato sauce on top of the chicken. To garnish each plate, drizzle chicken with 1/2 teaspoon olive oil, and sprinkle with 1 teaspoon Parmesan.
Spinach and Mushroom Veggie Lasagna
Makes 12 servings
Calories per serving: 337
2 tablespoons olive oil
1 1/2 pounds cremini and/or shiitake mushrooms, sliced
1 teaspoon dried thyme
Kosher salt
1 15-ounce container part-skim ricotta
3/4 cup skim milk
2 eggs, lightly beaten
3 cups shredded, part-skim mozzarella cheese, divided evenly
3/4 cup grated Parmesan cheese
1 10-ounce box frozen chopped spinach, defrosted and drained
1/3 cup chopped fresh basil, plus more to garnish
1 teaspoon dried oregano
Freshly ground black pepper
5 cups tomato sauce
12 sheets no-cook lasagna noodles
Nonstick cooking spray
1. Preheat the oven to 375 degrees.
2. Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and thyme and season with salt. Cook until softened, about 10 to 12 minutes.
3. In a medium bowl, combine the ricotta, milk and eggs, and stir. Add 1 cup of mozzarella, Parmesan, spinach, basil and oregano; season with salt and pepper and stir to incorporate.
Recipes From This Episode
Vanilla Cupcakes
Steak With Cauliflower "Mashed" Potatoes
All "Cook Yourself Thin" Recipes
Main "Cook Yourself Thin" Site
4. Spread 1 cup of tomato sauce in the bottom of a 9-x-13-x-2-inch pan. Layer 4 sheets of lasagna on top, slightly overlapping. Spread half the ricotta mixture on the noodles, and cover with half the mushroom mixture. Top with 1 1/2 cups tomato sauce. Repeat with 4 sheets of lasagna pasta, remaining ricotta mixture, remaining mushrooms and 1 1/2 cups tomato sauce. Cover with the remaining 4 sheets of lasagna, the remaining cup of tomato sauce and the remaining mozzarella cheese.
5. Lightly coat a sheet of aluminum foil with nonstick spray and cover the uncooked lasagna, spray-side down. Bake at 375 degrees, covered, until bubbly, about 45 minutes. Remove foil from lasagna and increase the oven temperature to 450 degrees. Cook until cheese browns, about 12 minutes. Remove from the oven and let stand for 15minutes before cutting. Serve warm and garnish with basil.
Steak With Cauliflower "Mashed" PotatoesMake this "Cook Yourself Thin" recipe.
Serves 4
Calories per serving: 389
For the rosemary salt
2 tablespoons chopped fresh rosemary
2 tablespoons coarse salt
1/2 teaspoon coarsely ground black pepper
For the cauliflower mashed potatoes
1/2 large head cauliflower, broken into florets
1/2 cup nonfat buttermilk
1 pound Yukon Gold potatoes, peeled, quartered lengthwise and sliced 1/2-inch thick
1/2–3/4 cup low-fat milk
Salt
Pepper
1 tablespoon butter
2 scallions, chopped
For the steak
1 pound lean steak, preferably flank, about 1 1/4 inches thick
1 tablespoon balsamic vinegar
8 cups shredded romaine lettuce
1 1/2 cups halved cherry tomatoes
1/4 cup chopped fresh mint
1. For the rosemary salt, combine chopped rosemary and salt on a cutting board and chop together. Stir in the pepper; transfer to a small bowl, and set aside.
2. For the cauliflower mashed potatoes, place the cauliflower in a steamer basket, set over boiling water, cover, and steam 15 minutes. Transfer to a food processor, add the buttermilk and 1/4 cup of the milk, and puree until very smooth, about 2 minutes. Meanwhile, place potatoes in a saucepan and add cold salted water to cover by about 2 inches; bring to a boil, reduce heat and simmer until tender, about 15 minutes. Drain, return to the saucepan and heat over medium heat for 1 to 2 minutes to dry. Mash with a potato masher. Add the cauliflower puree, 1/4 cup milk, 1 teaspoon salt and 1/4 teaspoon pepper. Stir to blend, and heat over medium-low heat, adding more milk as needed for a creamy consistency. Stir in the butter and the scallions. Cover, and set aside to keep warm.
3. Heat a grill or grill pan. Sprinkle the steak on both sides generously with the rosemary salt, pressing it into the meat. (Reserve the remainder for another use.) Grill the steak 4 minutes on one side. Turn, and grill to rare, 3 to 4 more minutes. Remove to a plate and let stand 5 minutes. Thinly slice the beef against the grain. Add the vinegar to the pan and stir to incorporate any pan juices.
4. To serve, make a bed of lettuce on each of four plates. Arrange one-quarter of the steak slices on top of the lettuce. Spoon on some of the cauliflower mashed potatoes. Scatter tomatoes over all, drizzle with the balsamic-meat juices, and garnish with the chopped mint.
Southwestern Turkey Burgers With Sweet Potato FriesMake this "Cook Yourself Thin" recipe.
Serves 4
Calories per serving, turkey burger: 342
Calories per serving, sweet potato fries: 89
For the sweet potato fries
2 sweet potatoes
1 tablespoon olive oil
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon salt, plus more for sprinkling
Juice of 1/2 lime
For the turkey burger
1 1/3 pounds lean ground turkey
1 4-ounce can diced green chiles, drained
1/4 teaspoon salt
1/4 teaspoon black pepper
2–3 spritzes canola oil in a mister
3 ounces 50%-reduced-fat pepper-jack cheese, cut into thin slices
4 whole-wheat Kaiser rolls
Romaine lettuce leaves
Tomato, sliced
Red onion, sliced
1/2 avocado, sliced
1. For the sweet potato fries, preheat the oven to 425 degrees.
2. Wash and dry the potatoes and, with the skin on, slice into 1/2-inch-thick rounds; cut the rounds into 1/2-inch-thick finger-shaped pieces. Toss the potatoes in a bowl with the oil, chili powder, garlic powder and salt.
3. On a baking sheet, spread the sweet potato fries in a single layer and roast, stirring every 10 minutes, until brown and tender, 30 to 35 minutes. Remove from the oven, transfer to a platter or bowl and sprinkle with a little more salt.
4. Meanwhile, in a large bowl, mix the lean ground turkey with the diced chiles and season with salt and pepper. Shape into patties and refrigerate until ready to cook.
5. Heat a large grill pan or nonstick skillet on medium heat and spritz with canola oil. Add the turkey patties to the grill pan and cook until browned on one side, about 4 minutes. Flip, reduce the heat to low, cover (if using a skillet) and cook until the juices run pale pink, about 4 more minutes. Top with the reduced-fat pepper-jack cheese during the last minute.
6. Toast the rolls in the oven or in a toaster oven. Alternatively, grill them 1 minute on each side.
7. To assemble: On a platter, place the fries and a burger on a bun and top with lettuce, tomato, onion and avocado slices. Squeeze lime juice over the fries and serve.
Crock pot (my favorite)
Swiss Chicken Supreme
SERVINGS: 4
Ingredients:
4 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon dried minced onion
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
4 slices (1 ounce each) Swiss cheese
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1/2 cup sour cream
1/4 cup water
2 cups crushed butter-flavored crackers (about 50 crackers)
1/2 cup butter, melted
Directions: Place the chicken in a greased 13-in. x 9-in. baking dish. Sprinkle with minced onion, salt, garlic powder and pepper. Top each with a slice of cheese. In a large bowl, combine the soup, sour cream and water; pour over chicken. Toss the cracker crumbs and butter; sprinkle over chicken. Bake, uncovered, at 350° for 30-40 minutes or until chicken juices run clear and crumbs are golden. Yield: 4 servings. (crock pot 6-8 hrs)
One serving:
Calories:
870
Slow cooker sloppy Joe's
3 lbs. hamburger
1/2 c dried onions
1 green pepper chopped
2 8 oz. tomato sauce
3/4 c ketchup
1 tsp chili powder
1/4 tsp pepper
1/4 tsp. garlic powder
Hamburger buns
Brown hamburger for about 15 min. drain off fat. Add to slow cooker add rest of ingredients and cook on low for 8-10 hrs. or high 3-4 hours
Chicken enchilada casserole
3-4 lbs. chicken
1 tbsp. oil
10 oz. cream of Mushroom soup
10 oz. cream of chicken soup
1 c sour cream
10 oz. green enchilada sauce (you can substitute red sauce)
Small can peeled & diced green chilies
20 corn tortilla’s
3 cups shredded cheese
Boil chicken, shred meat. In a saucepan add soups, sour cream, enchilada sauce, and chilies. Heat until warm. Tear tortilla’s into bite size pieces. Layer 1/2 of the sauce, chicken, tortilla’s and cheese in slow cooker, alternating layers. Repeat, ending with cheese and sauce. cook on low for 5-6 hrs. or high 2-3 hrs.
Creamy Italian chicken
4 frozen boneless, skinless chicken breast
1 envelope dry Italian salad dressing
1 can (10 3/4 oz.) cream of chicken soup
Combine all ingredients in greased slow cooker. Cover and cook on high 6-8 hrs. or on low 10-12 hrs.
Makes 4 servings
Serve with a salad stack of sliced tomatoes, mozzarella cheese, topped with favorite dressing
Lasagna
12 lasagna noodles, uncooked
1 1b.. Hamburger, browned & drained
1 tsp Italian seasoning
1 28 oz. jar of spaghetti sauce*
1/4 c water
1 16 oz. cottage cheese
2 c mozzarella cheese, grated
Break noodles in half. Place half of the noodles in bottom of a greased crock pot. Stir Italian seasoning into meat and spread half over the noodles already in slow cooker/ then layer half of the sauce and water. Half of cottage cheese. And half of mozzarella cheese over beef. Repeat layers. Cook on low 3-4 hrs. (do not cook more then 4 hrs.)
**You can substitute with marinara sauce
Shepherds pie
1 lb. hamburger cooked and drained
1 10 3/4 oz tomato soup
1 15 oz. can corn
1 15 oz can French cut green beans
2 cups instant mashed potatoes prepared
2 c grated cheese
1/2 tsp dried basil
Combine hamburger, tomato soup, corn, beans, and basil. Pour mixture into a greased crock pot. Spread mash potatoes on the top. Cook on low for 5-6 hrs. the last hour of cooking, sprinkle the cheese on the top of potatoes.
Makes 4-6 servings
Sweet n sour beef
2 lbs. stew meat, cubed
1 10 oz. bottle sweet n sour sauce
1 c shredded carrots
6 c cooked rice
Combine all ingredients except rice in a greased crock pot. Cook on low for 6-8 hrs.
Serve over hot rice.
Makes 6 servings
Sunday roast
4 lb. rump roast
1 lb. bag of baby carrots
1/4 c dried onions
8-10 red potatoes, quartered.
1 envelope dry onion soup mix
1 c water
Place carrots, onion, and potatoes in greased crock pot. Place meat on top. Dissolve soup mix in water and pour over meat. Cook on low 8-10 hrs. or if using a frozen roast, cook on low 10-14 hrs.
Makes 6-8 servings
Slow cooker roast beef
3 lb. sirloin tip roast
1/2 c flour
1 envelope dry onion soup mix
1 envelope brown gravy mix
2 c ginger ale
Coat roast with flour (reserve remaining flour) place in crock pot. Combine soup mix, gravy mix, remaining flour and ginger ale in a bowl. Mix well. Pour over roast. Cook on low 8-10 hrs.
Barbecued pork chops
6 pork chops
1 16 oz bottle barbecue sauce
Brush each pork chop with sauce and then place in greased crock pot. Pour remaining sauce over the top. Cook on low for 6-8 hrs
Italian pork chops
6 pork chops
1 16 oz. bottle Italian salad dressing
Put chops in greased crock pot. Pour salad dressing over the top. Cook on high for 6-8 hrs or low for 10-12 hrs.
Serve over rice
Makes 6 servings
Easy taco soup
1 15 oz can chili with beans and meat
1 15 oz can corn with liquid
1 14 1/2 oz can diced tomatoes with liquid
1 8 oz can tomato sauce
1 15 oz can black beans with liquid
1 1/2 to 3 tbsp dry taco seasoning mix
Combine all ingredients into a greased crock pot. Cook on low 6-8 hrs.
Makes 4-6 servings
Serve with quesadillas
Vegetable cheese soup
1 15 oz can cream style corn
4 red potatoes quartered
1/2 c shredded carrots
1/4 c dried onion
1/4 tsp pepper
2 14 1/4 oz vegetable broth
1 1/2 c shredded cheese (or 2 cups velveta cheese melted - each person can spoon on top of their soup.
Combine all ingredients except the cheese in a greased crock pot. Cook on high for 4-5 hrs. or low for 6-8 hrs. just before serving stir in cheese until melted.
Makes 4-6 servings
Tortilla soup
4 boneless, skinless chicken breast, cooked and shredded
1/2 tsp minced garlic
2 14 oz cans chicken broth
2 14 oz cans stewed tomatoes, chopped with the liquid
1 c. med salsa
2 tbsp dried cilantro
1 tbsp. ground cumin
3-4 corn tortillas, cut into 1/2 inch strips
Grated cheese
Combine all ingredients except cheese and tortillas in greased crock pot. Cook on high 4-6 hrs. or low 8-10 hrs.
Serve soup in individual bowls over strips of tortillas and top with grated cheese sour cream, tortilla chips, and guacamole
Makes 6-8 servings.
Broccoli cheese soup
2 16 oz. pkgs. Frozen chopped broccoli
2 10 3/4 oz. cheddar cheese soup
2 12 oz cans evaporated milk
1/4 c dried onion
1/2 tsp salt 1/4 tsp pepper
Combine all ingredients into a greased crock pot cook on high for 2-3 hrs. or low 4-5 hrs.
Spoon over a baked potato and garnish with bacon
SOUR CREAM AND ONION CHICKEN
6 boneless, skinless chicken breast thawed
1 12 oz. can cream of mushroom soup
1 c. sour cream
1 3/4 c. water
1 packet of onion soup mix
Put chicken into crock pot. In a med. Bowl, mix all the other ingredients together. Pour mixture of chicken Cook on low 6-8 hrs. or high 4-6 hrs.
SUNDAY CHICKEN
6 boneless, skinless chicken breast
2 cans (10 3/4 oz. ea.) cream of chicken soup
1 envelope dry onion soup mix
1 cup of sour cream
Put chicken into a greased crock pot. Mix remaining ingredients except sour cream and pour over chicken. Cook on high for 4 1/2 hrs. or low 7-8 hrs.
SWEET N SOUR CHICKEN
6 boneless, skinless chicken breast (not frozen)
1 jar (18 oz.) sweet n sour sauce
1 bag (16 oz.) frozen vegetables stir fry
6 c. cooked rice
1/2 tsp. salt
Cut chicken into 1-inch pieces. In a greased slow cooker combine chicken, sour sauce, veggies, and salt. Cook on high for 3 hrs. or on low for 5-6 hrs.
TATER TOT CASSEROLE
1 32 oz. bag frozen tater tots
1 8 oz. can chicken, drained
1/2 tsp salt
1/4 tsp pepper
1 14 1/2 oz. can French cut green beans
1 10 3/4 oz. Cream of mushroom soup
1 tbsp. dried onions
1/2 c milk
1/2 c. Grated cheddar cheese
Pour bag tater tots in greased crock pot. In a bowl combine rest of ingredients except cheese and pour over potatoes. Cook on high 3 hours or low 4 5 hrs. half an hour before serving , sprinkle grated cheese over the top.
** note tuna may be substituted
HAWAIIAN CHICKEN
6 boneless chicken breast
1 8 oz. can crushed pineapple
1 16 oz. bottle BBQ sauce
6 cups rice, cooked
Put meat in greased crock pot. Combine pineapple and BBQ sauce and pour over meat. Cook on high 4 hrs or low 7-8 hrs.
CREAMY CHICKEN SOFT TACOS
5 frozen boneless chicken breast
1 16 oz. jar salsa
1 c sour cream
6-8 flour tortilla’s ( or corn)
Place chicken in greased crock pot. Pour salsa over the top. Cook on high for 6-8 hrs. or low 10-12 hrs. During the last hour of cooking shred chicken by pulling apart with two forks, put back into crock pot and add the sour cream.
Makes 6-8 servings
Fold chicken mix inside of warm tortilla’s with lettuce and grated cheese.
CHEESY CHICKEN
1 pkg. ( 8 oz.) cream cheese
4-5 boneless and skinless chicken
1 pkg. Italian dressing
1 can Cream of chicken soup
(note you can double the sauce with more cream of chicken soup)
Put the chicken in a crock pot. In a mixing bowl combine the rest of the ingredients and mix on low speed. Pour over the chicken and cook on low for 8 hours or on high for 6 hours.
Note: really yummy served over rice or potatoes
CHICKEN ENCHILADAS
1 box chicken taquitos
1 10 oz. can green or red taco sauce
1 tbsp. dried onions
1 10 oz. can cream of mushroom soup
1 4 oz can green chilies, with liquid
2 cups grated cheese
Salt and pepper to taste
In a greased crock pot layer half of each ingredient in order listed above. Repeat with second layer. Cook on high for 30 min. or on low for 3 hrs.
ORANGE CHICKEN & SWEET POTATOES
3 sweet potatoes, peeled and sliced
3 whole chicken breasts, halved
2/3 c. flour
1 tsp salt
1 tsp. nutmeg
1/2 tsp cinnamon
dash pepper
dash garlic
10 oz can cream o celery, or cream of chicken soup
1/2 c. orange juice
2 tsp brown sugar
3 tbsp. flour
Place sweet potatoes in slow cooker, rinse chicken and pat dry. Combine flour, salt, nutmeg, cinnamon, pepper, and garlic powder. Thoroughly coat chicken in flour mixture. Place on top of sweet potatoes. Combine soup with remaining ingredients. Stir well. Pour over chicken. Cook on low 8-10 hrs. or high for 3-4 hours. Serve over rice
Minestrone soup
1 15 oz can navy beans, rinsed and drained
1 c shredded cabbage
1/2 c sliced carrot
1/2 c sliced celery
1 tbsp dried onions
1 14 oz can diced tomatoes with basil, oregano and garlic
1 14 oz can beef broth
3 c water
1/4 tsp salt
1/4 tsp pepper
8 oz green beans
1/2 c tiny shell macaroni
1/2 c finely shredded parmesan cheese
Add to crock pot navy beans, cabbage, carrot, celery, and onions. Stir in un drained tomatoes, beef broth, water, salt and pepper. Cook on low for 8-10 hrs or on high 4-5 hrs.
Stir in green beans, macaroni cook for 30 min more. Serve with parmesan cheese.
Goulash for the crock pot
1 1/2 lbs beef stew meat
2 med carrots sliced
1 1/4 c beef broth
1 6 oz can tomato paste
1/2 tsp salt
1/4 tsp pepper
1 bay leaf
1 red or green sweet pepper, cut into bite size strips
3 c hot cooked noodles
Sour cream
In crock pot combine meat, carrots, beef broth, tomato paste, salt, pepper and bay leaf. Cook on low for 8-9 hrs or on high3-4 hrs.
If using low setting , turn to high setting. Stir in sweet peppers. Cook for 30 min more, Discard bay leaf. Serve with hot cooked noodles. Top with sour cream
Chicken bacon bake
6 skinless chicken breast
2 cans cream of chicken soup
4 slices of bacon or more
16 oz sour cream
Onion salt
Parsley
Celery salt
Rice cooked
Cook bacon for about 15 min. drain fat. Mix together soup, sour cream, onion salt, celery salt. Put chicken in crock pot. Pour soup mixture of it add bacon. Cook on low for 6-8 hrs or high or 4-6 hours. Serve over hot rice.
Sour cream salsa chicken
6 chicken breast skinless
1 pkg. reduced sodium taco seasoning
1 c salsa
2 tbsp cornstarch
1/4 c light sour cream
Spray crock pot with pan or use crock pot liners. Add chicken. Sprinkle with taco seasoning. Top with salsa.
Cook on low 6-8 hrs. when ready to serve remove the chicken from the pot. Place cornstarch in small amount of water, stir well. Stir it into the salsa sauce. Stir in the sour cream.
Holiday wassail
3 sticks cinnamon (3 inch pieces)
2 tsp ground cloves
8 c water
1/4 c. frozen cranberry juice cocktail concentrate
3/4 c. frozen raspberry juice concentrate
3/4 c. apple juice frozen concentrate
1/2 c sugar
1/3 c lemon juice
Orange slices, optional
In crock pot combine all ingredients except orange slices. Cook on high 2-3 hrs or low 5-6 hrs. float orange slices in slow cooker during the last hour of cooking. Makes 12-15 servings
Hot spiced cider
1 can frozen apple juice
3 sticks cinnamon (3 inch pieces)
6 whole cloves
Combine all ingredients in crock pot. Cook on low for 4 hrs. remove cinnamon and cloves before serving.
Apple crumble
6 cups apples, thinly sliced
1 c sugar
1 tbsp flour
1 tsp cinnamon
1 lemon, juiced
2 c soft bread crumbs
1 c brown sugar
Combine apples, sugar and lemon juice. In another bowl, combine butter, bread crumbs and brown sugar. In crock pot layer a third of bread crumb mixture and then half of the apple mixture. Repeat layers till finished with crumb mixture.
Cook on high for 4 hours
Peach cobbler
2 lbs. fresh or canned peaches, sliced
2/3 c oats
2/3 c flour
2/3 c brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
3/4 c softened butter
Put peaches in crock pot
Combine oats, flour, brown sugar, cinnamon and nutmeg then pour over the peaches. Add butter and stir. Cook on low for 3 hours.
Cafe Rio Chicken
CHICKEN--- There are several parts to this recipe so keep scrolling down for all of it
3 1bs. Chicken breast, boneless, skinless
1 small bottle Zesty Italian dressing
1 Tbl. Chili powder
1 Tbl. Cumin
3 cloves of garlic minced
mix all ingredients together in a large crockpot. Cook on high for 5-7 hours. Remove chicken and shred with a fork. Reserve a small amount of juice and pour over shredded chicken to keep moist. Keep warm -- continued
TOMATILLO DRESSING- Cafe Rio Chicken
1 pkg. hidden valley buttermilk ranch dressing mix
1 cup buttermilk
1 cup mayo
1-2 tomatillos
1 clove garlic, minced
1/2 bunch of cilantro, chopped
1/2 tsp. lime juice
1 small jalapeno, seeds removed
blend all together in a blender. Add a little additional buttermilk if dressing is too thick. Keep refrigerated. ---- continued
LIME RICE- Cafe Rio Chicken
In saucepan, saute:
2 tbsp. butter
1 yellow onion, chopped
1 clove garlic, minced
In a large pot, bring to a boil the following:
6 2/3 cups of water
8 tsp. chicken bullion
1/2 bunch cilantro, chopped
2 tbs. cumin
2 small cans diced green chilis
1 tbsp. lime juice
1/2 tsp. salt
Add onion and garlic to boiling water. Add 3 cups of long grain rice. Reduce heat, cover and simmer for 30 minutes. -----continued
PICO DE GALLO
4 fresh tomatoes, chopped
1 white onion, chopped
1/4 bunch of cilantro, chopped
2 cloves garlic, minced
1 tsp. lime juice
1 tsp. salt
1/2 tsp. pepper
Combine ingredients together in a med. bowl. -------continued
serve in the following order:
tortillas
shredded cheese
chicken
black and pinto beans
lime rice
red and green leaf lettuce, shredded
pico de gallo
olives, chopped
fresh cilantro
parmesan cheese
fresh lime slice
tomatillo dressing
Crock pot Creamy Southwestern Chicken Nachos
1 small bag frozen corn
1 can black beans, drained and rinsed
2 large frozen boneless skinless chicken breasts
1 16-oz jar medium salsa (Medium salsa is a must, mild isn’t flavorful enough)
1 8 oz package of cream cheese
tortilla chips
Any other additional toppings you desire such as chopped cilantro, diced avocado, diced green onion, sliced olives, etc.
Pour bag of frozen corn in bottom of crock pot. (Can corn can be used in place of the frozen. Just drain it and put the chicken in first followed by the corn)
Place frozen chicken breasts on top of corn and cover with rinsed and drained black beans and jar of medium salsa.
Cook on high for 1 hour, and then on low for 4 hours.
Shred chicken with forks and mix in cream cheese until melted and creamy.
Serve with tortilla chips and add toppings to individual servings.
SERVINGS: 4
Ingredients:
4 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon dried minced onion
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
4 slices (1 ounce each) Swiss cheese
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1/2 cup sour cream
1/4 cup water
2 cups crushed butter-flavored crackers (about 50 crackers)
1/2 cup butter, melted
Directions: Place the chicken in a greased 13-in. x 9-in. baking dish. Sprinkle with minced onion, salt, garlic powder and pepper. Top each with a slice of cheese. In a large bowl, combine the soup, sour cream and water; pour over chicken. Toss the cracker crumbs and butter; sprinkle over chicken. Bake, uncovered, at 350° for 30-40 minutes or until chicken juices run clear and crumbs are golden. Yield: 4 servings. (crock pot 6-8 hrs)
One serving:
Calories:
870
Slow cooker sloppy Joe's
3 lbs. hamburger
1/2 c dried onions
1 green pepper chopped
2 8 oz. tomato sauce
3/4 c ketchup
1 tsp chili powder
1/4 tsp pepper
1/4 tsp. garlic powder
Hamburger buns
Brown hamburger for about 15 min. drain off fat. Add to slow cooker add rest of ingredients and cook on low for 8-10 hrs. or high 3-4 hours
Chicken enchilada casserole
3-4 lbs. chicken
1 tbsp. oil
10 oz. cream of Mushroom soup
10 oz. cream of chicken soup
1 c sour cream
10 oz. green enchilada sauce (you can substitute red sauce)
Small can peeled & diced green chilies
20 corn tortilla’s
3 cups shredded cheese
Boil chicken, shred meat. In a saucepan add soups, sour cream, enchilada sauce, and chilies. Heat until warm. Tear tortilla’s into bite size pieces. Layer 1/2 of the sauce, chicken, tortilla’s and cheese in slow cooker, alternating layers. Repeat, ending with cheese and sauce. cook on low for 5-6 hrs. or high 2-3 hrs.
Creamy Italian chicken
4 frozen boneless, skinless chicken breast
1 envelope dry Italian salad dressing
1 can (10 3/4 oz.) cream of chicken soup
Combine all ingredients in greased slow cooker. Cover and cook on high 6-8 hrs. or on low 10-12 hrs.
Makes 4 servings
Serve with a salad stack of sliced tomatoes, mozzarella cheese, topped with favorite dressing
Lasagna
12 lasagna noodles, uncooked
1 1b.. Hamburger, browned & drained
1 tsp Italian seasoning
1 28 oz. jar of spaghetti sauce*
1/4 c water
1 16 oz. cottage cheese
2 c mozzarella cheese, grated
Break noodles in half. Place half of the noodles in bottom of a greased crock pot. Stir Italian seasoning into meat and spread half over the noodles already in slow cooker/ then layer half of the sauce and water. Half of cottage cheese. And half of mozzarella cheese over beef. Repeat layers. Cook on low 3-4 hrs. (do not cook more then 4 hrs.)
**You can substitute with marinara sauce
Shepherds pie
1 lb. hamburger cooked and drained
1 10 3/4 oz tomato soup
1 15 oz. can corn
1 15 oz can French cut green beans
2 cups instant mashed potatoes prepared
2 c grated cheese
1/2 tsp dried basil
Combine hamburger, tomato soup, corn, beans, and basil. Pour mixture into a greased crock pot. Spread mash potatoes on the top. Cook on low for 5-6 hrs. the last hour of cooking, sprinkle the cheese on the top of potatoes.
Makes 4-6 servings
Sweet n sour beef
2 lbs. stew meat, cubed
1 10 oz. bottle sweet n sour sauce
1 c shredded carrots
6 c cooked rice
Combine all ingredients except rice in a greased crock pot. Cook on low for 6-8 hrs.
Serve over hot rice.
Makes 6 servings
Sunday roast
4 lb. rump roast
1 lb. bag of baby carrots
1/4 c dried onions
8-10 red potatoes, quartered.
1 envelope dry onion soup mix
1 c water
Place carrots, onion, and potatoes in greased crock pot. Place meat on top. Dissolve soup mix in water and pour over meat. Cook on low 8-10 hrs. or if using a frozen roast, cook on low 10-14 hrs.
Makes 6-8 servings
Slow cooker roast beef
3 lb. sirloin tip roast
1/2 c flour
1 envelope dry onion soup mix
1 envelope brown gravy mix
2 c ginger ale
Coat roast with flour (reserve remaining flour) place in crock pot. Combine soup mix, gravy mix, remaining flour and ginger ale in a bowl. Mix well. Pour over roast. Cook on low 8-10 hrs.
Barbecued pork chops
6 pork chops
1 16 oz bottle barbecue sauce
Brush each pork chop with sauce and then place in greased crock pot. Pour remaining sauce over the top. Cook on low for 6-8 hrs
Italian pork chops
6 pork chops
1 16 oz. bottle Italian salad dressing
Put chops in greased crock pot. Pour salad dressing over the top. Cook on high for 6-8 hrs or low for 10-12 hrs.
Serve over rice
Makes 6 servings
Easy taco soup
1 15 oz can chili with beans and meat
1 15 oz can corn with liquid
1 14 1/2 oz can diced tomatoes with liquid
1 8 oz can tomato sauce
1 15 oz can black beans with liquid
1 1/2 to 3 tbsp dry taco seasoning mix
Combine all ingredients into a greased crock pot. Cook on low 6-8 hrs.
Makes 4-6 servings
Serve with quesadillas
Vegetable cheese soup
1 15 oz can cream style corn
4 red potatoes quartered
1/2 c shredded carrots
1/4 c dried onion
1/4 tsp pepper
2 14 1/4 oz vegetable broth
1 1/2 c shredded cheese (or 2 cups velveta cheese melted - each person can spoon on top of their soup.
Combine all ingredients except the cheese in a greased crock pot. Cook on high for 4-5 hrs. or low for 6-8 hrs. just before serving stir in cheese until melted.
Makes 4-6 servings
Tortilla soup
4 boneless, skinless chicken breast, cooked and shredded
1/2 tsp minced garlic
2 14 oz cans chicken broth
2 14 oz cans stewed tomatoes, chopped with the liquid
1 c. med salsa
2 tbsp dried cilantro
1 tbsp. ground cumin
3-4 corn tortillas, cut into 1/2 inch strips
Grated cheese
Combine all ingredients except cheese and tortillas in greased crock pot. Cook on high 4-6 hrs. or low 8-10 hrs.
Serve soup in individual bowls over strips of tortillas and top with grated cheese sour cream, tortilla chips, and guacamole
Makes 6-8 servings.
Broccoli cheese soup
2 16 oz. pkgs. Frozen chopped broccoli
2 10 3/4 oz. cheddar cheese soup
2 12 oz cans evaporated milk
1/4 c dried onion
1/2 tsp salt 1/4 tsp pepper
Combine all ingredients into a greased crock pot cook on high for 2-3 hrs. or low 4-5 hrs.
Spoon over a baked potato and garnish with bacon
SOUR CREAM AND ONION CHICKEN
6 boneless, skinless chicken breast thawed
1 12 oz. can cream of mushroom soup
1 c. sour cream
1 3/4 c. water
1 packet of onion soup mix
Put chicken into crock pot. In a med. Bowl, mix all the other ingredients together. Pour mixture of chicken Cook on low 6-8 hrs. or high 4-6 hrs.
SUNDAY CHICKEN
6 boneless, skinless chicken breast
2 cans (10 3/4 oz. ea.) cream of chicken soup
1 envelope dry onion soup mix
1 cup of sour cream
Put chicken into a greased crock pot. Mix remaining ingredients except sour cream and pour over chicken. Cook on high for 4 1/2 hrs. or low 7-8 hrs.
SWEET N SOUR CHICKEN
6 boneless, skinless chicken breast (not frozen)
1 jar (18 oz.) sweet n sour sauce
1 bag (16 oz.) frozen vegetables stir fry
6 c. cooked rice
1/2 tsp. salt
Cut chicken into 1-inch pieces. In a greased slow cooker combine chicken, sour sauce, veggies, and salt. Cook on high for 3 hrs. or on low for 5-6 hrs.
TATER TOT CASSEROLE
1 32 oz. bag frozen tater tots
1 8 oz. can chicken, drained
1/2 tsp salt
1/4 tsp pepper
1 14 1/2 oz. can French cut green beans
1 10 3/4 oz. Cream of mushroom soup
1 tbsp. dried onions
1/2 c milk
1/2 c. Grated cheddar cheese
Pour bag tater tots in greased crock pot. In a bowl combine rest of ingredients except cheese and pour over potatoes. Cook on high 3 hours or low 4 5 hrs. half an hour before serving , sprinkle grated cheese over the top.
** note tuna may be substituted
HAWAIIAN CHICKEN
6 boneless chicken breast
1 8 oz. can crushed pineapple
1 16 oz. bottle BBQ sauce
6 cups rice, cooked
Put meat in greased crock pot. Combine pineapple and BBQ sauce and pour over meat. Cook on high 4 hrs or low 7-8 hrs.
CREAMY CHICKEN SOFT TACOS
5 frozen boneless chicken breast
1 16 oz. jar salsa
1 c sour cream
6-8 flour tortilla’s ( or corn)
Place chicken in greased crock pot. Pour salsa over the top. Cook on high for 6-8 hrs. or low 10-12 hrs. During the last hour of cooking shred chicken by pulling apart with two forks, put back into crock pot and add the sour cream.
Makes 6-8 servings
Fold chicken mix inside of warm tortilla’s with lettuce and grated cheese.
CHEESY CHICKEN
1 pkg. ( 8 oz.) cream cheese
4-5 boneless and skinless chicken
1 pkg. Italian dressing
1 can Cream of chicken soup
(note you can double the sauce with more cream of chicken soup)
Put the chicken in a crock pot. In a mixing bowl combine the rest of the ingredients and mix on low speed. Pour over the chicken and cook on low for 8 hours or on high for 6 hours.
Note: really yummy served over rice or potatoes
CHICKEN ENCHILADAS
1 box chicken taquitos
1 10 oz. can green or red taco sauce
1 tbsp. dried onions
1 10 oz. can cream of mushroom soup
1 4 oz can green chilies, with liquid
2 cups grated cheese
Salt and pepper to taste
In a greased crock pot layer half of each ingredient in order listed above. Repeat with second layer. Cook on high for 30 min. or on low for 3 hrs.
ORANGE CHICKEN & SWEET POTATOES
3 sweet potatoes, peeled and sliced
3 whole chicken breasts, halved
2/3 c. flour
1 tsp salt
1 tsp. nutmeg
1/2 tsp cinnamon
dash pepper
dash garlic
10 oz can cream o celery, or cream of chicken soup
1/2 c. orange juice
2 tsp brown sugar
3 tbsp. flour
Place sweet potatoes in slow cooker, rinse chicken and pat dry. Combine flour, salt, nutmeg, cinnamon, pepper, and garlic powder. Thoroughly coat chicken in flour mixture. Place on top of sweet potatoes. Combine soup with remaining ingredients. Stir well. Pour over chicken. Cook on low 8-10 hrs. or high for 3-4 hours. Serve over rice
Minestrone soup
1 15 oz can navy beans, rinsed and drained
1 c shredded cabbage
1/2 c sliced carrot
1/2 c sliced celery
1 tbsp dried onions
1 14 oz can diced tomatoes with basil, oregano and garlic
1 14 oz can beef broth
3 c water
1/4 tsp salt
1/4 tsp pepper
8 oz green beans
1/2 c tiny shell macaroni
1/2 c finely shredded parmesan cheese
Add to crock pot navy beans, cabbage, carrot, celery, and onions. Stir in un drained tomatoes, beef broth, water, salt and pepper. Cook on low for 8-10 hrs or on high 4-5 hrs.
Stir in green beans, macaroni cook for 30 min more. Serve with parmesan cheese.
Goulash for the crock pot
1 1/2 lbs beef stew meat
2 med carrots sliced
1 1/4 c beef broth
1 6 oz can tomato paste
1/2 tsp salt
1/4 tsp pepper
1 bay leaf
1 red or green sweet pepper, cut into bite size strips
3 c hot cooked noodles
Sour cream
In crock pot combine meat, carrots, beef broth, tomato paste, salt, pepper and bay leaf. Cook on low for 8-9 hrs or on high3-4 hrs.
If using low setting , turn to high setting. Stir in sweet peppers. Cook for 30 min more, Discard bay leaf. Serve with hot cooked noodles. Top with sour cream
Chicken bacon bake
6 skinless chicken breast
2 cans cream of chicken soup
4 slices of bacon or more
16 oz sour cream
Onion salt
Parsley
Celery salt
Rice cooked
Cook bacon for about 15 min. drain fat. Mix together soup, sour cream, onion salt, celery salt. Put chicken in crock pot. Pour soup mixture of it add bacon. Cook on low for 6-8 hrs or high or 4-6 hours. Serve over hot rice.
Sour cream salsa chicken
6 chicken breast skinless
1 pkg. reduced sodium taco seasoning
1 c salsa
2 tbsp cornstarch
1/4 c light sour cream
Spray crock pot with pan or use crock pot liners. Add chicken. Sprinkle with taco seasoning. Top with salsa.
Cook on low 6-8 hrs. when ready to serve remove the chicken from the pot. Place cornstarch in small amount of water, stir well. Stir it into the salsa sauce. Stir in the sour cream.
Holiday wassail
3 sticks cinnamon (3 inch pieces)
2 tsp ground cloves
8 c water
1/4 c. frozen cranberry juice cocktail concentrate
3/4 c. frozen raspberry juice concentrate
3/4 c. apple juice frozen concentrate
1/2 c sugar
1/3 c lemon juice
Orange slices, optional
In crock pot combine all ingredients except orange slices. Cook on high 2-3 hrs or low 5-6 hrs. float orange slices in slow cooker during the last hour of cooking. Makes 12-15 servings
Hot spiced cider
1 can frozen apple juice
3 sticks cinnamon (3 inch pieces)
6 whole cloves
Combine all ingredients in crock pot. Cook on low for 4 hrs. remove cinnamon and cloves before serving.
Apple crumble
6 cups apples, thinly sliced
1 c sugar
1 tbsp flour
1 tsp cinnamon
1 lemon, juiced
2 c soft bread crumbs
1 c brown sugar
Combine apples, sugar and lemon juice. In another bowl, combine butter, bread crumbs and brown sugar. In crock pot layer a third of bread crumb mixture and then half of the apple mixture. Repeat layers till finished with crumb mixture.
Cook on high for 4 hours
Peach cobbler
2 lbs. fresh or canned peaches, sliced
2/3 c oats
2/3 c flour
2/3 c brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
3/4 c softened butter
Put peaches in crock pot
Combine oats, flour, brown sugar, cinnamon and nutmeg then pour over the peaches. Add butter and stir. Cook on low for 3 hours.
Cafe Rio Chicken
CHICKEN--- There are several parts to this recipe so keep scrolling down for all of it
3 1bs. Chicken breast, boneless, skinless
1 small bottle Zesty Italian dressing
1 Tbl. Chili powder
1 Tbl. Cumin
3 cloves of garlic minced
mix all ingredients together in a large crockpot. Cook on high for 5-7 hours. Remove chicken and shred with a fork. Reserve a small amount of juice and pour over shredded chicken to keep moist. Keep warm -- continued
TOMATILLO DRESSING- Cafe Rio Chicken
1 pkg. hidden valley buttermilk ranch dressing mix
1 cup buttermilk
1 cup mayo
1-2 tomatillos
1 clove garlic, minced
1/2 bunch of cilantro, chopped
1/2 tsp. lime juice
1 small jalapeno, seeds removed
blend all together in a blender. Add a little additional buttermilk if dressing is too thick. Keep refrigerated. ---- continued
LIME RICE- Cafe Rio Chicken
In saucepan, saute:
2 tbsp. butter
1 yellow onion, chopped
1 clove garlic, minced
In a large pot, bring to a boil the following:
6 2/3 cups of water
8 tsp. chicken bullion
1/2 bunch cilantro, chopped
2 tbs. cumin
2 small cans diced green chilis
1 tbsp. lime juice
1/2 tsp. salt
Add onion and garlic to boiling water. Add 3 cups of long grain rice. Reduce heat, cover and simmer for 30 minutes. -----continued
PICO DE GALLO
4 fresh tomatoes, chopped
1 white onion, chopped
1/4 bunch of cilantro, chopped
2 cloves garlic, minced
1 tsp. lime juice
1 tsp. salt
1/2 tsp. pepper
Combine ingredients together in a med. bowl. -------continued
serve in the following order:
tortillas
shredded cheese
chicken
black and pinto beans
lime rice
red and green leaf lettuce, shredded
pico de gallo
olives, chopped
fresh cilantro
parmesan cheese
fresh lime slice
tomatillo dressing
Crock pot Creamy Southwestern Chicken Nachos
1 small bag frozen corn
1 can black beans, drained and rinsed
2 large frozen boneless skinless chicken breasts
1 16-oz jar medium salsa (Medium salsa is a must, mild isn’t flavorful enough)
1 8 oz package of cream cheese
tortilla chips
Any other additional toppings you desire such as chopped cilantro, diced avocado, diced green onion, sliced olives, etc.
Pour bag of frozen corn in bottom of crock pot. (Can corn can be used in place of the frozen. Just drain it and put the chicken in first followed by the corn)
Place frozen chicken breasts on top of corn and cover with rinsed and drained black beans and jar of medium salsa.
Cook on high for 1 hour, and then on low for 4 hours.
Shred chicken with forks and mix in cream cheese until melted and creamy.
Serve with tortilla chips and add toppings to individual servings.
Salad's
Ranch dressing
3/4 c mayo
1/4 c buttermilk
1/2 t garlic powder
1/4 t cayenne pepper
1/4 t fresh cracked black pepper
1 dash of dried minced garlic
mix all together put in fridge.
Tzatziki sauce
plain, yougurt, drained
cucumber
4 cloves garlic
sea salt
freshly ground black pepper
Shred a cucumber, put in a paper towel, and press out the water. mix everything and u havet the best tzatziki. Refrigerate for at least 1 hour.
Variations: Add a few tablespoons of extra virgin olive oil and some fresh or dry dill to taste.
Mayonnaise
2 large egg yolks
3 T lemon juice
1/4 t sea salt
pinch of white pepper
1 C extra light olive oil
Put yolks, lemon juice, salt and peper into a mixing bowl and whisk until smooth and light. Then whisk the oil, a few drops at a time, into the mixture. Ensure the mixture is smooth and well integrated before pouring the next few drops of oil. The whisking will suspend the oil into the yolk mixture and adding the oil a little at a time will keep the mixture in a state of emuision. After about 1/3 c of oil has been whisked in, u can speed up the pouring a bit.
You can add extras such as: a spoonfull of dijon mustard and extra salt and black pepper if u like. Because mayo is homeade it will have a healthy yellow color. Put in a tight sealed container and put in fridge it will stay fresh for about a week.
Frog Eye Salad
1 cup sugar
2 Tbsp. flour
½ tsp salt
2 ½ cups pineapple juice
2 beaten eggs
1 tsp lemon juice
1 box acini de pepe pasta
1 20oz can pineapple chunks, drained
2 cans mandarin oranges, drained
1 10oz can crushed pineapple
2 8 oz tubs of cool whip
1 cup or more mini marshmallows
Add sugar, flour, salt to sauce pan; add juice and eggs. Stir constantly over medium heat. Broil to boil and cook until thick. Remove from heat. Add lemon juice and cool. In 3 quarts of boiling water, cook pasta for 10 min. Drain and rinse in cold water and drain again. Stir pasta in with cooked mixture in bowl and refrigerate overnight. Before serving add fruit, cool whip and marshmallows. Other things that you can mix in are bananas, coconut, maraschino cherries (slice in half)
Summer fruit salad
2 med. navel oranges, peeled and sectioned
2 med kiwifruit, peeled and sliced
1-1/2 c. halved red seedles grapes
1 c.peeled sliced apple
1 c. sliced strawberries
1 c. blueberries
1/4 c. orange juice
2 tbsp. honey
1 tbsp. lime juice
1-1/2 c. sliced ripe bananas
In a large salad bowl, combine the first six ingredients. In a small bowl, combine the orange juice, honey and lime juice. Drizzle over fruit mixture; toss to coat. Chill until serving. Add bananas just before serving. serve with a slotted spoon. yeild 8 servings
Lori's cookie fruit salad
1 lg pkg instant vanilla pudding
1 1/2 cups cold milk
16 oz container Cool Whip, thawed
2 10 oz. LG. cans mandarin oranges, drained
20 oz can pineapple chunks or tidbits, drained
1 pkg Mothers striped chocolate shortbread cookies, crushed
1-2 bananas, sliced
1. Mix pudding and milk with wire whisk.
2. Add cool whip and mix well.
3. Add canned fruit.
4. Store in fridge till ready to serve.
5. When ready to serve, add cookies and bananas.
6. ENJOY!
Creamy fruit salad - diabetes carb choices 2
Dressing:
6 oz. yoplait orginal 99% fat free lemon burst or french vanilla yogurt
1 tbsp. light mayo
1/4 tsp. grated orange peel
2 tbsp. orange juice
Salad:
2 lg. unpeeled apples, cubed ( about 3 cups)
1 med. orange, peeled, cut into bite size pieces
2 tbsp. golden raisins
4 leaves bibb lettuce
2 tbsp. coarsely chopped walnuts
Mix dressing ingredients until well blended. In a seperate bowl, mix apples, oranges and raisins. Pour dressing over fruit toss gently to coat.
Divide lettuce leaves among 4 serving plates, spoon fruit mixture into lettuce leaves; sprinkle with walnuts
Creamy Jell-o Egg Jigglers
Jell-o egg jigglers egg mold
go to kraftfoods.com to buy about &3.95 a piece
2 pkg. (8-serving size) Jell-o any flavor
1 C. cold milk
1 pkg. (4 serving size) Instant pudding vanilla or chocolate
Wipe inside of both sides of egg mold and along rims lightly with vegetable oil, using paper towel. ( or spray mold lightly with cooking spray.) Close mold, matching up the rims of the egg halves. SNAP each of the 6 individual egg halves together until each of the 6 eggs are firmly sealed. Inspect each egg to make sure it is closed and sealed. Place mold, fill side up, on tray. STIR boiling water into dry gelatin mix in large bowl at least 3 minutes until completely dissolved. Cool at room temp. for 30 min. Pour into measuring cup with pour spout. Immediately pour into mold through fill-holes until each egg is filled just to the top of the egg shape. Refrigerate at least 3 hours or until firm. OPEN mold using a dull flat knife to gently pry between the halves of each egg. ( Do not pull on the handle.) Turn mold over and shake gently to un-mold eggs. DO NOT SWALLOW JIGGLERS WHOLE
Jell-o Beans
Jell-o egg jigglers bean mold
go to kraftfoods.com to buy about &3 a piece
2 pkg. (4-serving size) Jell-o any flavor
1-1/4 C. boiling water or Juice (do not add cold water)
SPRAY inside of bean mold lightly with cooking spray, or dip paper towel in vegetable oil and use to lightly wipe inside of mold. using Place mold, fill side up, on tray. STIR boiling water into dry gelatin mix in large bowl at least 3 minutes until completely dissolved. Pour into measuring cup with pour spout. slowly pour into mold filling each bean completely. Refrigerate at least 30 min or until firm.
To remove: tilt mold on slight angle over plate. Using moist fingertips, gently scoop beans out of mold. Refrigerate until ready to serve.
Jell-o Egg Jigglers
Jell-o egg jigglers egg mold
go to kraftfoods.com to buy about &3.95 a piece
1-1/2 cups boiling water (do not add cold water)
1 pkg. ( 8 serving size) Jell-o any flavor
Wipe inside of both sides of egg mold and along rims lightly with vegetable oil, using paper towel. ( or spray mold lightly with cooking spray.) Close mold, matching up the rims of the egg halves. SNAP each of the 6 individual egg halves together until each of the 6 eggs are firmly sealed. Inspect each egg to make sure it is closed and sealed. Place mold, fill side up, on tray. STIR boiling water into dry gelatin mix in large bowl at least 3 minutes until completely dissolved. Pour into measuring cup with pour spout. Immediately pour into mold through fill-holes until each egg is filled just to the top of the egg shape. Refrigerate at least 3 hours or until firm. OPEN mold using a dull flat knife to gently pry between the halves of each egg. ( Do not pull on the handle.) Turn mold over and shake gently to un-mold eggs. DO NOT SWALLOW JIGGLERS WHOLE
You can also make Jell-o beans with this same recipe but you need a jell-o bean mold. The only difference is use 2 pkg. (4 serving size) Jell-o any brand
Cream cycle Salad
3 small pkg. orange Jell-o
2 small pkg. cook vanilla pudding
5 1/2 cups of water
8 oz. cool whip
2-3 cans Mandarin oranges
Note: you can use Strawberry or Raspberry Jell-o but add raspberries or Strawberries for the fruit.
Combine Jell-o, pudding and water into a Large Sauce pan and bring to a boil. ( watch it close because if it over boils it sure is a mess to clean up) Cool in fridge till partially thickened then beat in the cool whip and add Mandarin oranges then return to the fridge till set up.
Circus peanut gelatin ( like creamcycle salad recipe above)
(made with the candy circus peanuts - the marshmallow ones)
44 circus peanut candies, divides
1 c. boiling water, water
2 pkg. (3 oz. ea) orange gelatin
2 cans (8 oz. ea) crushed pineapple, undrained
1 carton (8 oz.) frozen whipped topping, thawed
Cut 32 candies into small pieces: place in a microwave safe bowl. Add 1/4 c. boiling water. Cover and microwave on high for 45 seconds: stir. Microwave 45 seconds longer. Stir until smooth. In a large bowl, disolve gelatin in remaining boiling water. Stir in the candy mixture and pineapple. Refrigerate until partially set.
Fold in whipped topping. Pour into a 13-in. x 9-in. x 2-in. dish coated with cooking spray. refrigerate until firm. Cut into squares: top each square with a circus peanut.
Kraft Thousand Island Dressing
1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon white vinegar
2 teaspoons sugar
2 teaspoons sweet pickle relish
1 teaspoon finely minced white onion
1/8 teaspoon salt
dash of black pepper
1. Combine all of the ingredients in a small bowl. Stir well.
2. Place dressing in a covered container and refrigerate for
several hours, stirring occasionally, so that the sugar dissolves
and the flavors blend.
3/4 c mayo
1/4 c buttermilk
1/2 t garlic powder
1/4 t cayenne pepper
1/4 t fresh cracked black pepper
1 dash of dried minced garlic
mix all together put in fridge.
Tzatziki sauce
plain, yougurt, drained
cucumber
4 cloves garlic
sea salt
freshly ground black pepper
Shred a cucumber, put in a paper towel, and press out the water. mix everything and u havet the best tzatziki. Refrigerate for at least 1 hour.
Variations: Add a few tablespoons of extra virgin olive oil and some fresh or dry dill to taste.
Mayonnaise
2 large egg yolks
3 T lemon juice
1/4 t sea salt
pinch of white pepper
1 C extra light olive oil
Put yolks, lemon juice, salt and peper into a mixing bowl and whisk until smooth and light. Then whisk the oil, a few drops at a time, into the mixture. Ensure the mixture is smooth and well integrated before pouring the next few drops of oil. The whisking will suspend the oil into the yolk mixture and adding the oil a little at a time will keep the mixture in a state of emuision. After about 1/3 c of oil has been whisked in, u can speed up the pouring a bit.
You can add extras such as: a spoonfull of dijon mustard and extra salt and black pepper if u like. Because mayo is homeade it will have a healthy yellow color. Put in a tight sealed container and put in fridge it will stay fresh for about a week.
Frog Eye Salad
1 cup sugar
2 Tbsp. flour
½ tsp salt
2 ½ cups pineapple juice
2 beaten eggs
1 tsp lemon juice
1 box acini de pepe pasta
1 20oz can pineapple chunks, drained
2 cans mandarin oranges, drained
1 10oz can crushed pineapple
2 8 oz tubs of cool whip
1 cup or more mini marshmallows
Add sugar, flour, salt to sauce pan; add juice and eggs. Stir constantly over medium heat. Broil to boil and cook until thick. Remove from heat. Add lemon juice and cool. In 3 quarts of boiling water, cook pasta for 10 min. Drain and rinse in cold water and drain again. Stir pasta in with cooked mixture in bowl and refrigerate overnight. Before serving add fruit, cool whip and marshmallows. Other things that you can mix in are bananas, coconut, maraschino cherries (slice in half)
Summer fruit salad
2 med. navel oranges, peeled and sectioned
2 med kiwifruit, peeled and sliced
1-1/2 c. halved red seedles grapes
1 c.peeled sliced apple
1 c. sliced strawberries
1 c. blueberries
1/4 c. orange juice
2 tbsp. honey
1 tbsp. lime juice
1-1/2 c. sliced ripe bananas
In a large salad bowl, combine the first six ingredients. In a small bowl, combine the orange juice, honey and lime juice. Drizzle over fruit mixture; toss to coat. Chill until serving. Add bananas just before serving. serve with a slotted spoon. yeild 8 servings
Lori's cookie fruit salad
1 lg pkg instant vanilla pudding
1 1/2 cups cold milk
16 oz container Cool Whip, thawed
2 10 oz. LG. cans mandarin oranges, drained
20 oz can pineapple chunks or tidbits, drained
1 pkg Mothers striped chocolate shortbread cookies, crushed
1-2 bananas, sliced
1. Mix pudding and milk with wire whisk.
2. Add cool whip and mix well.
3. Add canned fruit.
4. Store in fridge till ready to serve.
5. When ready to serve, add cookies and bananas.
6. ENJOY!
Creamy fruit salad - diabetes carb choices 2
Dressing:
6 oz. yoplait orginal 99% fat free lemon burst or french vanilla yogurt
1 tbsp. light mayo
1/4 tsp. grated orange peel
2 tbsp. orange juice
Salad:
2 lg. unpeeled apples, cubed ( about 3 cups)
1 med. orange, peeled, cut into bite size pieces
2 tbsp. golden raisins
4 leaves bibb lettuce
2 tbsp. coarsely chopped walnuts
Mix dressing ingredients until well blended. In a seperate bowl, mix apples, oranges and raisins. Pour dressing over fruit toss gently to coat.
Divide lettuce leaves among 4 serving plates, spoon fruit mixture into lettuce leaves; sprinkle with walnuts
Creamy Jell-o Egg Jigglers
Jell-o egg jigglers egg mold
go to kraftfoods.com to buy about &3.95 a piece
2 pkg. (8-serving size) Jell-o any flavor
1 C. cold milk
1 pkg. (4 serving size) Instant pudding vanilla or chocolate
Wipe inside of both sides of egg mold and along rims lightly with vegetable oil, using paper towel. ( or spray mold lightly with cooking spray.) Close mold, matching up the rims of the egg halves. SNAP each of the 6 individual egg halves together until each of the 6 eggs are firmly sealed. Inspect each egg to make sure it is closed and sealed. Place mold, fill side up, on tray. STIR boiling water into dry gelatin mix in large bowl at least 3 minutes until completely dissolved. Cool at room temp. for 30 min. Pour into measuring cup with pour spout. Immediately pour into mold through fill-holes until each egg is filled just to the top of the egg shape. Refrigerate at least 3 hours or until firm. OPEN mold using a dull flat knife to gently pry between the halves of each egg. ( Do not pull on the handle.) Turn mold over and shake gently to un-mold eggs. DO NOT SWALLOW JIGGLERS WHOLE
Jell-o Beans
Jell-o egg jigglers bean mold
go to kraftfoods.com to buy about &3 a piece
2 pkg. (4-serving size) Jell-o any flavor
1-1/4 C. boiling water or Juice (do not add cold water)
SPRAY inside of bean mold lightly with cooking spray, or dip paper towel in vegetable oil and use to lightly wipe inside of mold. using Place mold, fill side up, on tray. STIR boiling water into dry gelatin mix in large bowl at least 3 minutes until completely dissolved. Pour into measuring cup with pour spout. slowly pour into mold filling each bean completely. Refrigerate at least 30 min or until firm.
To remove: tilt mold on slight angle over plate. Using moist fingertips, gently scoop beans out of mold. Refrigerate until ready to serve.
Jell-o Egg Jigglers
Jell-o egg jigglers egg mold
go to kraftfoods.com to buy about &3.95 a piece
1-1/2 cups boiling water (do not add cold water)
1 pkg. ( 8 serving size) Jell-o any flavor
Wipe inside of both sides of egg mold and along rims lightly with vegetable oil, using paper towel. ( or spray mold lightly with cooking spray.) Close mold, matching up the rims of the egg halves. SNAP each of the 6 individual egg halves together until each of the 6 eggs are firmly sealed. Inspect each egg to make sure it is closed and sealed. Place mold, fill side up, on tray. STIR boiling water into dry gelatin mix in large bowl at least 3 minutes until completely dissolved. Pour into measuring cup with pour spout. Immediately pour into mold through fill-holes until each egg is filled just to the top of the egg shape. Refrigerate at least 3 hours or until firm. OPEN mold using a dull flat knife to gently pry between the halves of each egg. ( Do not pull on the handle.) Turn mold over and shake gently to un-mold eggs. DO NOT SWALLOW JIGGLERS WHOLE
You can also make Jell-o beans with this same recipe but you need a jell-o bean mold. The only difference is use 2 pkg. (4 serving size) Jell-o any brand
Cream cycle Salad
3 small pkg. orange Jell-o
2 small pkg. cook vanilla pudding
5 1/2 cups of water
8 oz. cool whip
2-3 cans Mandarin oranges
Note: you can use Strawberry or Raspberry Jell-o but add raspberries or Strawberries for the fruit.
Combine Jell-o, pudding and water into a Large Sauce pan and bring to a boil. ( watch it close because if it over boils it sure is a mess to clean up) Cool in fridge till partially thickened then beat in the cool whip and add Mandarin oranges then return to the fridge till set up.
Circus peanut gelatin ( like creamcycle salad recipe above)
(made with the candy circus peanuts - the marshmallow ones)
44 circus peanut candies, divides
1 c. boiling water, water
2 pkg. (3 oz. ea) orange gelatin
2 cans (8 oz. ea) crushed pineapple, undrained
1 carton (8 oz.) frozen whipped topping, thawed
Cut 32 candies into small pieces: place in a microwave safe bowl. Add 1/4 c. boiling water. Cover and microwave on high for 45 seconds: stir. Microwave 45 seconds longer. Stir until smooth. In a large bowl, disolve gelatin in remaining boiling water. Stir in the candy mixture and pineapple. Refrigerate until partially set.
Fold in whipped topping. Pour into a 13-in. x 9-in. x 2-in. dish coated with cooking spray. refrigerate until firm. Cut into squares: top each square with a circus peanut.
Kraft Thousand Island Dressing
1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon white vinegar
2 teaspoons sugar
2 teaspoons sweet pickle relish
1 teaspoon finely minced white onion
1/8 teaspoon salt
dash of black pepper
1. Combine all of the ingredients in a small bowl. Stir well.
2. Place dressing in a covered container and refrigerate for
several hours, stirring occasionally, so that the sugar dissolves
and the flavors blend.
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