Pots, Pans, Recipes...... OH MY!!!

Easy Pumpkin Cookies/Muffins

2010-10-28T10:42:00.003-05:00

1 box spice cake mix, 1 (small) can of pumpkin

Mix ingredients with mixer. drop by tbsp. on baking sheet or in mini muffin pan.
350 degrees for 10-12 mins may be longer for mini muffins (baked mine for 15-16 minutes today).

I got this from a friend of mine, Melony Henry. It is very good and easy!

Fall drinks

2010-10-22T11:47:00.003-05:00

Okay so I have a very good friend that does not like coffee; I am not sure how we are friends!LOL I love me some coffee and my friend has introduced me to Chi Tea. I have two recipes for you today one that I found and the other my friend found.

Famous No Coffee Pumpkin Latte

By: RESCUERANGER

"This is a warm and creamy rich pumpkin drink that taste like a Starbucks® pumpkin Latte but with NO caffeine so it is very kid friendly or great at the mid day office Holiday party."

Rate/Review | Read Reviews (16)

1,073 people have saved this | 0 custom versions

Prep Time:
5 Min

Cook Time:
10 Min

Ready In:
15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1 cup pumpkin puree
1 quart milk
1/4 cup white sugar
1 teaspoon ground cinnamon
1 tablespoon vanilla extract

Directions

Combine pumpkin, milk, sugar, cinnamon, and vanilla in a large saucepan over medium heat. Use a whisk to blend well. Heat to a simmer; do not boil.

Nutritional Information

Amount Per Serving Calories: 202 | Total Fat: 5g | Cholesterol: 20mg

http://allrecipes.com/Recipe/Famous-No-Coffee-Pumpkin-Latte/Detail.aspx

Recipe: Chel's Chai
BY: Jessica Olechowski

Ingredients:
2 cups water
3 individual tea bags
2 cinnamon sticks (3-inches)
6 cardamom seeds, crushed
2 whole cloves
1/2 tsp. ground ginger
2 1/2 cups milk
1/4 cup sugar

Preparation/Instructions:
In a small saucepan, combine water, tea bags, cinnamon sticks, cardamom, cloves and ginger. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in milk; return to a boil for 1 minute. Strain; discard tea bags and spices. Stir in sugar until dissolved. Pour into your favorite mug and enjoy! Yield: 4 servings.

Top 30 Crockpot Recipes

2010-10-21T12:07:00.000-05:00

Top 30 Crockpot Recipes

By Diana Rattray, About.com Guide

See More About:

Crockpot Hash Brown Casserole

Diana Rattray

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More Crockpot Favorites

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FreshFromTheFreezer.com

2010-10-21T11:43:00.003-05:00

You're in Charge of This Class!

Hi, this is Shelley from One Roast Vegetable.

I've just created a brand-new cooking for the freezer class called "Fresh From The Freezer: Healthy Meals for Busy People." Short video lessons, showing you step-by-step how to successfully use your freezer to help make meal preparation easy :)

I was originally going to sell this class for $42.

As you probably know, my 14-week Back to Basics Cooking Class sells for $37 and my Fabulous French Desserts class is $29. I could easily sell this new class for $45 or more.

But after more than 4 years of teaching cooking online, this time I want to do something SUPER SPECIAL. I want to give away the new "Fresh From The Freezer" class to ALL of my subscribers.

In fact, YOU are going to determine just how fabulous this class is.

Here's how it works.

1. Enter your first name and your email address on the sign-up form on the right.

2. You get instant access to the lessons!

3. Now send an email to three of your friends (or more) and invite them to sign up here > www.FreshFromTheFreezer.com. (If you're an affiliate, be sure to use your affiliate link.)

4. You can also post a message on Facebook or Twitter and invite your friends to sign up here > www.FreshFromTheFreezer.com.

Then you'll see that something magic will happen. The more people sign up for the class, the more videos I'll release :)

GREAT GRANOLA MIX

2010-02-26T13:48:00.000-06:00

GREAT GRANOLA MIX

Printed from COOKS.COM

□ 1 cup honey
□ 1 cup apple juice
□ mix and set aside,
□ 10 cups oatmeal (uncooked)
□ 1 cup Uncle Sam Whole-wheat Flakes & Flaxseed cereal
□ 1/2 cup sunflower seeds (unsalted)
□ 1/2 cup almonds, sliced or slivered
□ 1/2 cup sesame seeds
□ 1/2 cup brown sugar
□ 4 teaspoons cinnamon

Mix dry ingredients, then add liquid and mix well. Spread on cookie sheets and toast for 25-50 minutes at 375°F, stirring often.

Can add dry fruit.

Store in an airtight container. Enjoy.

Variation: Add dried cranberries and dried bananas - delicious!

Submitted by: MARY

Beef Potpie Wedges

2010-02-25T09:38:00.000-06:00

Marcus Nilsson

By: Rachael Ray

From: 30-Minute Meals

Dig into this warming dish to chase away the last of the season's chill.

Ingredients:

2 tablespoons extra-virgin olive oil (EVOO)
One 2/3-pound piece skirt steak or flat-iron steak, thinly sliced on an angle and cut into pieces
2 tablespoons butter
8 white mushroom caps, sliced
1 small onion, finely chopped
1 clove garlic, finely chopped
1 tablespoon flour
1/2 cup beef stock
1/2 cup frozen peas
2 tablespoons Worcestershire sauce
Salt and pepper
1 package (2 pieces) prepared piecrust
1 egg, lightly beaten

Serve this dish with a green salad.

Directions:

Preheat the oven to 425°. In a medium skillet, heat the EVOO over medium-high heat. Add the steak and cook until browned, 5 minutes. Transfer to a plate. Add the butter to the skillet to melt, then add the mushrooms and cook for 2 minutes. Add the onion and garlic and cook until softened, about 5 minutes. Sprinkle in the flour and cook, stirring, for 1 minute. Stir in the beef stock, peas and Worcestershire sauce. Return the meat to the pan and cook until the sauce thickens and the peas heat through, 2 to 3 minutes. Season with salt and pepper; remove from the heat.
Unroll the piecrusts and halve them. Divide the cooled meat among the 4 piecrust pieces, placing a mound on 1 side of each piece and leaving a small border. Brush the edges of each piecrust piece with some of the egg. Fold the pastry over to enclose the filling, pressing down on the edges; crimp with a fork. Brush the tops of the dough with more of the egg and transfer the pies to a parchment-lined baking sheet. Bake until golden-brown, about 10 minutes.

Bacon Cheeseburger Roll-Up

2010-02-25T09:15:00.002-06:00

prep time

25 min

total time

50 min

makes

6 servings

video by: kraft

recipe by: kraft

sponsored by:

What You Need!

1 lb. lean ground beef

4 slices OSCAR MAYER Bacon, chopped

1 small onion, chopped

1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes

1 pkg. (13.8 oz.) refrigerated pizza crust

Make It!

HEAT oven to 400°F. Brown ground beef with bacon and onions in large skillet on medium-high heat; drain. Return meat mixture to skillet. Add VELVEETA; cook until melted, stirring frequently. Cool 10 min.

UNROLL dough onto baking sheet sprayed with cooking spray. Press into 15x8-inch rectangle; top with meat mixture. Roll up, starting at one of the long sides. Rearrange if necessary so roll is seam-side down.

3BAKE 20 to 25 min. or until golden brown.

Fun Taco Cups

2010-02-25T09:13:00.000-06:00

prep time

20 min

total time

38 min

makes

Makes 5 servings.

photo by:

kraft

recipe by: kraft

What You Need!

1 lb. ground beef

1 pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix

1 can (10 oz.) refrigerated buttermilk biscuits

1/2 cup KRAFT Shredded Cheddar Cheese

Make It!

HEAT oven to 400°F. Cook meat with seasoning mix as directed on package.

PRESS biscuits onto bottoms and up sides of 10 muffin cups; fill with meat mixture.

BAKE 15 min. Sprinkle with cheese; bake 2 to 3 min. or until melted.

Hamburger Pie

2010-02-25T09:05:00.001-06:00

Ingredients

1 lb. ground beef
1/2 medium yellow onion
1 10 oz. can condensed tomato soup
1 15 oz. can cut green beans
4-6 servings of mashed potatoes
1 C. shredded cheese (Colby, cheddar, American, etc.)

Directions

Cook ground beef and onion until beef is browned and onion is tender. Drain off fat. Combine soup and green beans with cooked meat. Heat on medium/low for 10 minutes. Pour beef mixture into very large pie pan. Top with mashed potatoes. Sprinkle with shredded cheese. Bake for 10 minutes at 350 degrees until cheese is melted.

Taco Pie

2010-02-25T09:03:00.000-06:00

Ingredients

1 pkg. crescent rolls
1 lb. hamburger
1 pkg. taco mix
1/2 C. water
2 C. crushed corn chips, divided
1 C. sour cream
1 C. shredded cheddar

Directions

Cook hamburger, taco mix and water according to package directions. Place unrolled crescent dough in ungreased pie plate to form crust. Sprinkle with half of the corn chips and top with hamburger mixture. Spread sour cream on top and cover with cheese and remaining chips. Bake at 375 degrees for 20 minutes or until heated through.

Cheeseburger Pie

2010-02-25T09:01:00.000-06:00

Ingredients

1 lb. lean ground beef
1 1/2 C. chopped onions
1/2 tsp. salt
1/4 tsp. pepper
1 C. shredded Cheddar cheese
3/4 C. biscuit baking mix
3 eggs
1 1/2 C. milk

Directions

Cook beef, onion, salt and pepper in large skillet until meat is done and onion is soft. Drain off fat and pour meat into a 10 inch glass pie plate which has been sprayed with cooking oil; set aside. Combine in blender Cheddar cheese, biscuit mix, eggs and milk; blend until smooth. Pour over meat mixture. Bake in 400 degree oven for 30 minutes. Let stand for 5 minutes before serving.

Yield: 4-5 servings

Poverty Meal

2009-10-15T10:19:00.002-05:00

Poverty Meal

Recipe #27520 | 25 min | 10 min prep |

By: Malriah
May 7, 2002

When I was a child, my family used to eat this at least once a week due to the fact that it is inexpensive and a little goes a long way. We also added fresh herbs or sometimes whole kernel corn. Its even better the next day and it freezes well.

SERVES 4 (change servings and units)

Ingredients

1 large onion, chopped
2 garlic cloves, minced
1 tablespoon olive oil
1 lb ground beef, browned and drained
2 (16 ounce) cans stewed tomatoes
1 (16 ounce) can water
8 ounces elbow macaroni, raw
salt
pepper
parmesan cheese (optional)

Directions

Saute onions and garlic in olive oil until translucent. Brown ground beef and drain. Add ground beef, tomatoes, water, raw macaroni, salt and pepper to the onion and garlic mixture. Cook for 15 to 20 minutes or until macaroni is tender. If desired, top with Parmesan cheese. Serve with crusty bread and a salad.

CASSEROLE OR BEEF (ROUND STEAK CASSEROLE)

2009-05-08T10:52:00.000-05:00


1 lb. top round steak, cut into 1" cubes 1/2 c. vinegar Dash Tabasco 1 c. water Salt & pepper to taste 2 tbsp. Worcestershire sauce 4 tbsp. catsup 2 tbsp. olive oil Place meat in casserole. Pour over it the mixture of other ingredients. Sprinkle well with flour (about 2 tablespoons). Cover and bake in a slow oven until beef is tender, about 2 hours. Serves 4.

Mini Shepherd's Pies Recipe

2009-01-30T12:12:00.001-06:00

Nutrition Facts

One serving:
(2 each)

Calories:
535

Fat:
24 g

Saturated Fat:
13 g

Cholesterol:
82 mg

Sodium:
1310 mg

Carbohydrate:
54 g

Fiber:
1 g

Protein:
25 g

Simple & Delicious - try a FREE ISSUE today!

Using convenient potato flakes and refrigerated biscuits at home in Clarksville, Tennessee, Ellen Osborne makes and freezes an extra batch of these fast mini pies packed with meat-and-potato flavor. “I’m as confident serving them to drop-in company as to my husband and three boys,” she says. ELLEN’S TIP: “If I’m not rushed for time, I’ll sometimes make these with homemade biscuits and mashed potatoes.”

SERVINGS: 5

CATEGORY: Main Dish

METHOD: Freezer

TIME: Prep: 30 min. Bake: 20 min.

Ingredients:

1 pound ground beef
3 tablespoons chopped onion
1/2 teaspoon minced garlic
1/3 cup chili sauce or ketchup
1 tablespoon cider vinegar
1/2 teaspoon salt
1-1/4 cups water
3 tablespoons butter
1-1/4 cups mashed potato flakes
1 package (3 ounces) cream cheese, cubed
1 tube (12 ounces) refrigerated buttermilk biscuits
1/2 cup crushed potato chips
Paprika, optional

Directions:

In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the chili sauce, vinegar and salt; set aside.
In a small saucepan, bring water and butter to a boil. Pour into a small bowl. Whisk in potato flakes until blended. Beat in cream cheese until smooth.
Press biscuits onto the bottom and up the sides of 10 greased muffin cups. Fill with beef mixture. Spread potato mixture over beef. Sprinkle with potato chips; press down lightly.
Bake at 375° for 20-25 minutes or until golden brown. Sprinkle with paprika if desired. Serve immediately, or cool before placing in a single layer in a freezer container. Cover and freeze for up to 2 months.

To use frozen pies: Thaw in the refrigerator for 8 hours. Place on a greased baking sheet. Bake at 375° for 15-18 minutes or until heated through. Yield: 5 servings.

Stuffed Shells

2009-01-25T23:14:00.001-06:00

CROCK POT MAIN DISH

2009-01-23T21:19:00.000-06:00



In your crock pot combine: Stew meat or substitute with hamburger 1 pkg. onion soup mix 1 can cheese soup 1 can mushroom soup Cook at 225 degrees all day in crock pot. Serve over hot rice or potatoes.

APPLE CIDER STEW IN CROCK POT

2009-01-23T21:17:00.000-06:00


1-2 lbs. beef or venison stew meat 8 carrots, sliced thin 6 potatoes, sliced thin 2 apples, chopped 2 tsp. salt 1/2 tsp. thyme 2 tbsp. minced onion 2 c. apple cider Place carrots, potatoes, and apples in crock pot. Add meat and sprinkle with salt, thyme, and onion. Pour cider over meat and cover. Cook on low heat 10-12 hours. Thicken gravy.

All American Cheeseburgers

2009-01-13T13:11:00.000-06:00

lb hamburger brown drain
3 T catsup
2 t mustard
2 c velvetta
10 buns

Place hamburger in crockpot add next 2 Mix Top with cubed cheese Cover Cook Low 4 hours Mix Spoon on buns

January Co-Op Recipes

2009-01-10T14:13:00.002-06:00

Stuffed Shells (adapted from Dream Dinners Recipe)

For an 8x8 pan:

1 package frozen stuffed shells (I used Target brand)
1 1/2 cups spaghetti sauce (I used Ragu Old World Traditional)
3/4 cup alfredo sauce (I used Classicco Alfredo with mushrooms)
@ 2 tbsp Pesto (I used Classicco Pesto)

Place shells in an 8x8 pan cover with spaghetti and alfredo sauces. Sprinkle with pesto and top with shredded Parmesan if desired. Cake at 350 degrees for 30 minutes until hot and bubbly!

Ravioli casserole

ravioli (frozen)-target brand - some are beef and cheese(some are only beef, ran out, but have extra cheese mix in them.)
sauce (spaghetti)--Hunt's traditional style
cottage cheese- Target brand 2 %
mozzarella--Target Brand
Parmesan -Dillon's brand
Colby Jack (just for the top) target brand

Make the ravioli (frozen), then layer the sauce (spaghetti), 1/2 of the ravioli, cottage cheese Parmesan, and mozzarella. Use all the cottage cheese in the middle (I do to taste, but it calls for 2 cups for a 9x13 pan). Top with the rest of the ravioli and sauce and top with the mozzarella. Bake at 350 for 30 minutes until bubbly. It also works great to freeze. Thaw and follow baking instructions.

Recipe from my mommy friend Sara Ann

BBQ CHICKEN PASTA

This recipe comes from Cheri Logan , mother of 10. So for your family this may make 3- 4 freezer meals.

6 cups boneless chicken breast without skins
2 cups onion, chopped
4 tablespoons vinegar
4 tablespoons brown sugar
½ cup lemon juice
6 tablespoons Worcestershire sauce
2 cups catsup
1 tablespoon mustard
2 cups water
1 cup celery, chopped
cooked pasta

Combine all ingredients and pour into freezer bag. Freeze. Thaw, bake uncovered at 350 for 45 minutes. Serve over pasta.

EDITOR'S NOTE: I often boil chicken legs and debone them. This is cheaper than chicken breasts.(I used pre-cooked chicken)

Cherie Logan

The Noble Child Experience

"For mothers raising noble children"

http://noblechild.com

Broccoli Cheese Casserole

3 cups of cooked rice
1/3 loaf of velveeta (or bargin brand) cheese log
1 can cream of celery soup
1 can cream of chicken soup
1/2 lb of chopped broccoli

Mix all ingredients together in a casserole dish. bake in oven at 350 for 45 mins, or until cheese is melted and bubbly

3 Cheese baked ziti

This is SO easy and doesn't require cooking the noodles

Ingridients:
1 (26 oz.) jar Ragu Pasta Sauce
1 1/2 cups water
1 (15 oz container ricotta cheese (I used small curd cottage cheese)
2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
8 ounces uncooked ziti pasta ( I used penne)

Combine sauce and water. Stir in cottage cheese, 1 cup mozzarella and Parmesan, then uncooked ziti. Spoon ziti mixture into a 13 x9 baking dish. Cover with foil.

Thaw completely and bake 55 minutes at 400 ( I usually end up taking it out sooner and I think 55 will burn it

Remove foil and bake uncovered for 5 more minutes.

I would put these pans on a cookie sheet in the oven because they ended up pretty full and I fear they might bubble over a tad

Tuna Casserole

1 12 ounce bag of egg noodles
2 cans of cream of mushroom soup
1 can of peas
1 1/2 cans of milk
2-3 cans of tuna depending on what you want- I used 2 1/2 cans
cheese
potato chips crushed (optional)

Boil the noodles until they are almost done then drain
mix in the rest of the ingredients with the noodles
cover with cheese and put in the oven covered with foil at 350 until bubbling (30 minutes?)

Alternative method- I didn't think this would that very well

Boil the noodles until they are almost done then drain
mix in the rest of the ingredients with the noodles including cheese
cover with crushed potato chips and put in the oven covered with foil at 350 until bubbling (30 minutes?)

I would thaw this completely before cooking and put it on top of a cookie sheet in case it bubbles over a bit- next month I will get deeper pans

Stroganoff-Style Chicken

2008-12-01T10:32:00.000-06:00

ingredients

6 cups water
5 ounces noodles (about 3 cups)
Nonstick spray coating
1/2 cup chopped onion
1 tablespoon cooking oil
12 ounces boned skinless chicken breast halves, cubed
1 8-ounce carton plain low-fat yogurt
2 tablespoons all-purpose flour
1 teaspoon paprika
1/4 teaspoon salt
2 4-ounce cans sliced mushrooms

Directions

Lightly salt the 6 cups water; bring to boiling. Add noodles; cook according to package directions. Drain well; set aside.

Meanwhile, spray a 10-inch skillet with nonstick spray coating. Cook onion in skillet until nearly tender.

Add oil to skillet. Add chicken and cook for 3 to 4 minutes or until chicken is tender and no longer pink.

In a small bowl stir together yogurt, flour, paprika, and salt.

Add undrained mushrooms to skillet. Stir in yogurt mixture. Cook and stir until slightly thickened and bubbly. Cook and stir 1 minute more. Serve over hot noodles. Makes 5 servings.

Nutrition Facts

Calories 321,
Total Fat (g) 10,
Cholesterol (mg) 90,
Sodium (mg) 369,
Carbohydrate (g) 29,
Protein (g) 27,
Percent Daily Values are based on a 2,000 calorie diet

Crockpot Chicken Supreme

2008-12-01T10:27:00.000-06:00

You can substitute different types of cheese and different flavors of condensed soup to change the flavor of this fabulous, easy slow cooker recipe.

Prep Time: 15 minutes

Cook Time: 6 hours,

Ingredients:

3 slices bacon
6 boneless, skinless chicken breast halves
10 oz. can condensed cream of chicken soup OR 10 oz. jar four cheese Alfredo sauce
4 oz. jar sliced mushrooms, drained OR 1 onion, chopped
1/2 cup diced Swiss or Havarti cheese

Preparation:

In large skillet, cook bacon until crisp. Remove bacon from skillet and drain on paper towels. Crumble bacon and set aside in refrigerator.

In bacon drippings in skillet, cook chicken over medium heat 3-5 minutes or until light brown, turning once. Place in 4-6 quart slow cooker. Top with mushrooms. In skillet, heat soup and pour over mushrooms and chicken. Cover and cook on low setting for 4-5 hours, or until chicken registers 165 degrees F on a meat thermometer.

Top chicken with cheese slices and sprinkle with bacon. Cover and cook on high for 10-15 minutes or until cheese is melted. 6 servings

Note: I've recently started cooking this dish using frozen chicken breasts. Brown them, as directed, in the bacon drippings, then cook on low for 6-8 hours, until no longer pink in the center.

Chicken Potato Casserole

2008-12-01T10:24:00.001-06:00

Prep Time: 20 minutes

Cook Time: 60 minutes

Ingredients:

10 oz. can condensed reduced fat and sodium cream of chicken soup
1 cup sour cream
1/4 cup milk
2 cups cubed cooked chicken
1-1/4 cups shredded Cheddar cheese
3-1/2 cups frozen hash brown potatoes, thawed
1-1/2 cups frozen peppers and onions, thawed
1-1/4 cups shredded Cheddar cheese
1-1/2 cups crushed potato chips

Preparation:

Preheat oven to 350 degrees. In a medium bowl, combine soup, sour cream, milk, chicken and 1-1/4 cups cheese. Spread three-quarters of this mixture in a greased 2-quart baking dish.

Sprinkle hash browns and peppers and onions over the top of the casserole and press down lightly, then top vegetables with remaining soup mixture. Sprinkle with remaining cheese and potato chips.

Bake casserole, uncovered, at 350 degrees for 50-60 minutes or until bubbly. Let stand for 5-10 minutes before serving. 8 servings

To freeze, assemble casserole as directed, except do not thaw potatoes, peppers, or onions and do not sprinkle with potato chips. Wrap casserole in freezer wrap or heavy duty foil and freeze. Reserve potato chips in pantry. To thaw and bake, let thaw overnight in refrigerator. Uncover and bake at 350 degrees F for 60-70 minutes until bubbly. Then top with crushed potato chips and bake 5-10 minutes longer.

Sour Cream Chicken Enchiladas

2008-12-01T10:21:00.000-06:00

The nice thing about chicken enchiladas is that just about everyone likes them. Plus, you can make this chicken enchiladas recipe in advance and store it, cooked and tightly wrapped, in the fridge or freezer.

Once you learn how to make these sour cream chicken enchiladas, you can vary the ingredients to suit your taste. Try this recipe with tomato salsa or gruyere cheese for a change of pace.

Ingredients:

1/4 cup canola oil
15 corn tortillas
3 cups shredded cooked chicken
1 cup sour cream
2-1/2 cups green tomatillo salsa from a jar (such as Trader Joe's or Frontera)
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese

Preparation:

Preheat oven to 350 degrees F. Spray a 9 x 13 pan with cooking spray.

Heat canola oil in a medium skillet over medium heat. Line a plate with paper towels.

Once oil is hot, use tongs to dip each tortilla in the oil, holding for about 5 seconds, then flipping on the other side and holding for about 3 seconds to soften. Remove tortillas to paper-towel-lined plate to drain.

Mix shredded chicken and sour cream together in a bowl. Set aside.

Place about 1/2 cup of the salsa in the bottom of the prepared pan. Top with 3-4 tortillas, overlapping if necessary.

Top with shredded chicken mixture. Top with about 1 cup of the salsa, and 1/2-cup of each cheese.

Repeat layers, ending with the cheese.

Cover with aluminum foil, and bake 25 minutes. Remove foil, and bake another 5-10 minutes until the cheese is melted and the casserole is bubbly.

Let the enchiladas rest 10 minutes before serving.

Simply Lasagna (Dinner Is Ready page 164)

2008-12-01T10:19:00.001-06:00

Simply Lasagna

(Dinner Is Ready page 164)

12 lasagna noodles
2 cups cottage cheese
1 egg, slightly beaten
1 T dried chopped parsley
2 T Parmesan cheese
1 cup Mozzarella cheese, shredded
1 1/2 cups Monterey Jack cheese, shredded
3 - 4 cups Spaghetti sauce

Do not cook the lasagna noodles. Combine the cottage cheese, slightly beaten egg, parsley and Parmesan cheese. Grease foil baking pan(s). Cover bottom with thin layer of sauce. Layer noodles (do not cook them, break them to fit), sauce, half the Mozzarella and half the Jack cheeses. Top with another layer of noodles, then the cottage cheese mixture. Top with another layer of noodles, then the rest of the Mozzarella and Jack cheeses and cover with a thick layer of spaghetti sauce. Cover with extra heavy foil. Label and freeze. Makes 1 9x13 or 2 8x8 pans.

To serve: Thaw. Bake covered for 45 to 60 minutes at 375°. Uncover, top with more Mozzarella cheese and bake an additional 5 minutes or until cheese is melted.

Beans and Franks Bake Recipe

2008-11-20T13:39:00.001-06:00

Beans and Franks Bake

Simple & Delicious - try a FREE ISSUE today!

“I have made this casserole several times, and it’s always a hit,” reports Roxanne VanGelder of Rochester, New Hampshire. The kid-pleasing combo has a sweet flavor from the baked beans and the corn bread topping. “The recipe saves on pans to wash if all were cooked separately,” Roxanne adds.

SERVINGS: 8

CATEGORY: Main Dish

METHOD: Freezer

TIME: Prep: 20 min. Bake: 40 min.

Ingredients:

2 packages (8-1/2 ounces each) corn bread/muffin mix
1 can (28 ounces) baked beans
4 hot dogs, halved lengthwise and sliced
1/2 pound sliced bacon, cooked and crumbled
1 cup ketchup
1/2 cup packed brown sugar
1/2 cup chopped onion
2 cups (8 ounces) shredded part-skim mozzarella cheese

Directions:

Prepare corn bread batter according to package directions; set aside. In a large bowl, combine the beans, hot dogs, bacon, ketchup, brown sugar and onion. Transfer to two greased 8-in. square baking dishes. Sprinkle with cheese; top with corn bread batter.
Cover and freeze one casserole for up to 3 months. Bake the second casserole, uncovered, at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean.
To use frozen casserole: Remove from the freezer 30 minutes before baking. Cover and bake at 350° for 40 minutes. Uncover; bake 15-20 minutes longer or until heated through. Yield: 2 casseroles (4 servings each).

Ground Beef Baked Beans Recipe

2008-11-20T13:36:00.001-06:00

Nutrition Facts

One serving:
(1 each)

Calories:
157

Fat:
6 g

Saturated Fat:
2 g

Cholesterol:
28 mg

Sodium:
544 mg

Carbohydrate:
15 g

Fiber:
1 g

Protein:
12 g

Ground Beef Baked Beans

Quick Cooking
Try a FREE ISSUE of Simple & Delicious!

"I serve this hearty ground beef and bean bake with a tossed salad and some crusty bread for a balanced one-pot meal," relates Louann Sherbach of Wantagh, New York. "It's nice to have this casserole in the freezer for those nights when there's no time to cook."

SERVINGS: 20-24

CATEGORY: Main Dish

METHOD: Freezer

TIME: Prep: 15 min. Bake: 45 min.

Ingredients:

3 pounds ground beef
4 cans (15-3/4 ounces each) pork and beans
2 cups ketchup
1 cup water
2 envelopes onion soup mix
1/4 cup packed brown sugar
1/4 cup ground mustard
1/4 cup molasses
1 tablespoon white vinegar
1 teaspoon garlic powder
1/2 teaspoon ground cloves

Directions:

In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients; heat through. Transfer to two greased 2-qt. baking dishes. Cover and freeze one dish for up to 3 months.
Cover and bake the second dish at 400° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly.
To use frozen casserole: Thaw in the refrigerator. Cover and bake at 400° for 40 minutes. Uncover; bake 15-20 minutes longer or until bubbly. Yield: 2 casseroles (10-12 servings each). To use frozen casserole: Thaw in the refrigerator. Cover and bake at 400* for 40 minutes. Uncover; bake 15-20 minutes longer or until bubbly.

Pizza Meat Loaf Cups Recipe

2008-11-20T13:33:00.000-06:00

Nutrition Facts

One serving:
(1 each)

Calories:
167

Fat:
10 g

Saturated Fat:
4 g

Cholesterol:
63 mg

Sodium:
177 mg

Carbohydrate:
3 g

Fiber:
0 g

Protein:
16 g

Pizza Meat Loaf Cups

Quick Cooking
Try a FREE ISSUE of Simple & Delicious!

Susan Wollin of Marshall, Wisconsin fixes and freezes these moist little meat loaves that are packed with pizza flavor. "They're great to reheat for an after-school snack or quick dinner on soccer night," she says. "My family likes to drizzle extra pizza sauce on top." Treat your gang to a few tonight.

SERVINGS: 12

CATEGORY: Main Dish

METHOD: Freezer

TIME: Prep/Total Time: 30 min.

Ingredients:

1 egg, lightly beaten
1/2 cup pizza sauce
1/4 cup seasoned bread crumbs
1/2 teaspoon Italian seasoning
1-1/2 pounds ground beef
1-1/2 cups (6 ounces each) shredded part-skim mozzarella cheese
Additional pizza sauce, optional

Directions:

In a large bowl, combine the egg, pizza sauce, bread crumbs and Italian seasoning. Crumble beef over mixture and mix well. Divide among 12 greased muffin cups; press onto the bottom and up the sides. Fill center with cheese.
Bake at 375° for 15-18 minutes or until meat is no longer pink. Serve immediately with additional pizza sauce if desired. Or cool, place in freezer bags and freeze for up to 3 months.
To use frozen pizza cups: Thaw in the refrigerator for 24 hours. Heat on a microwave-safe plate on high for 2-3 minutes or until heated through. Yield: 1 dozen. To use frozen pizza cups: Thaw in the refrigerator for 24 hours. Heat on a microwave-safe plate on high for 2-3 minutes or until heated through.

Corn Dog Muffins

2008-11-17T11:12:00.001-06:00

makes 24 (large) muffins

* 2 (8.5 ounce) packages cornbread mix like Jiffy
* 2 tablespoons brown sugar
* 2 eggs
* 1 1/2 cups milk
* 1 cup grated Cheddar cheese, american worked great too
* 1 pkg. (9) hot dogs, cut in small pieces and browned

*1/3 cup baking mix (like bisquick), but I used waffle mix (optional, but the batter looked a little thin to me)

1. Preheat oven to 400 degrees F. Lightly grease muffin tins.

2. Stir together the cornbread mix and the brown sugar in a large bowl. Whisk the eggs and milk in a small bowl until smooth. Fold the eggs, cheese and hot dog pieces into the dry mixture until moistened. Spoon mixture into muffin tins until 2/3 full.

3. Bake in a preheated oven 14 to 18 minutes, or until golden brown.

I got this recipe from Kay! Thanks for sharing! They were so good, that some kid stole one off my photo plate, before I could even try them. Good thing it made 2 dozen!

Chicken & Rice Casserole

2008-11-17T11:08:00.002-06:00

In greased large casserole, pour 2 cups white rice, add thawed and lightly browned in butter, chicken breasts. Cover with Family Size can of Cream of Chicken or Cream of Mushroom soup, plus 1 four cup box of Chicken Broth. Cover and Bake in 350 degree oven for 1 hour. Love it with Green Beans and Rhodes Rolls.

Ali’s Crockpot Burritos

2008-11-17T11:05:00.001-06:00

Ali’s Crockpot Burritos

1. Put in crockpot:
4 Chicken breasts
Sprinkle chicken w/ salt & pepper, garlic powder, any other spices
1 can stewed tomatoes

2. Let chicken cook for an hour or so, then add:
1½ cup rice (regular rice, not minute rice)
1 cup salsa
1 can black beans, drained
1 can kidney beans, drained
1 tsp sugar

3. Cook on low for 5-6 hrs.

4. Shred chicken; fill tortillas & add grated cheese, sour cream, lettuce.

** Note: If you like things on the spicy side, add cumin & some chile powder.
** Also: This makes TONS of leftovers for lunches or to freeze for later!

Co-op cooking swap meals

2008-11-17T10:51:00.003-06:00

Feed the Crowd Casserole

2 cups cooked egg noodles

1 lb ground hamburger

1 can cream of mushroom soup

4 oz sour cream

1 can vacuum packed corn

salt & pepper to taste

Sprinkle with breadcrumbs and drizzle with butter.

Bake at 350 for 30 minutes (uncovered)

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Hungarian Goulash Stew

2 tbs shortening (if you use stew meat)
2-4 lbs of Stew meat (I used ground beef this time)
3 Large onions
1 TBS paprika ( I use a little more)
4 TBS Vinegear
1 TBS Caraway seed
6 cups water
1-2 large cans of mashed (or diced) tomatos
2 cans of beef broth (or 3 beef bullion cubs)
3-6 sliced carrots
3-5 diced potatos
1/2 cup of flour
Salt, pepper and tabasco to taste (usually we each individually add this at the table)

Brown the meat in the shortening add onions and sautee. Put some water and flour in a cup and mix is up real good (this is the thickening for the stew). Add everything to a stew pot (or a crock pot) and simmer for 3 hours on medium (or 4-6 hours in a crock pot). Check on it ever so often, if it is not thick enough add more flour. You can also add instant mashed potatoes to thicken it, this is especially good if it is still not thick at the end and the flour won't have time to "cook" properly before you serve the soup. (the stew is a little thinner than I would like it but was out of potato flakes, so if you want a thicker stew you might want to add some when you heat it up)
BTW if for some reason you have grease floating to the top of your soup (I have this problem when I use ground beef) you just lightly lay a paper towel on top soak up the grease and throw it way.
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CROCK POT POTATO SOUP

Ingredients
5-4 potatoes, cut into bite size pieces
¼ cup dried onion (you can also use one onion)
2 tablespoons margarine
3 chicken bouillon cubes
2 tablespoons parsley,
1 tablespoons cilantro
5 cups water
1 stalk celery, chopped
1 tbsp. salt
Pepper to taste, 1 (12 ounce) can
evaporated milk
1/4 cup flour

shredded cheese (optional) or French-fried onions (optional) or crouton (to
garnish) (optional)

Directions:

Place everything but the milk and flour in the crock pot and
Cook on low all day. (You can put in crock pot from frozen, may
Want to let warm water run on bag to soften a little)

******30 minutes to one hour before serving, stir together the flour
and evaporated milk until smooth, then add to soup.(cream colored liquid in small bag) Thaw out in fridge while cooking the rest.
After the soup starts to thicken slightly, it is ready to serve.

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Corn Chowder (from Parents Magazine, August 2007)

3 slices of bacon, diced
1 small onion, diced
1/4 tsp pepper
1/8 tsp nutmeg
1/4 cup flour
1 pkg (32 oz) chicken broth (I used reduced fat and sodium broth)
2 cups cubed frozen hash brown potatoes
3 cups fresh corn, cut from the cob (I used frozen corn for the meal, but did it with fresh corn this summer and it was really good)
1/2 cup heavy cream

1. In a large sauce pan, cook bacon until crisp. Remove from pan and set aside.
2. Discard all but 1 tbsp drippings and add onion, pepper, & nutmeg. Cover and cook over low heat for 10 minutes or until onion is soft. Stir in flour and cook 3 more minutes. Whisk in broth, increase heat, and bring to a boil. Reduce heat and simmer 5 minutes. Stir in potatoes and corn and cook 5 more minutes. Sitr in cream and cooked bacon.

Makes 6 cups.

****My Take
All the same ingredients but dried onion instead of fresh, and didn't cook it at all, just mixed everything together.

When cooking, try to avoid boiling as the cream in already mixed in. I would put it in the crock pot on low for 4 hours. On the stove for 20 minutes on a low heat.

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Sloppy Joe Casserole
Serves 4-6

Ingredients:
8 oz. salad shell macaroni
1 sloppy joe mix envelope
1 ¼ C. ground beef, cooked
8 oz. tomato sauce
6 oz. tomato paste
1 C. water
16 oz. cottage cheese
1 C. cheddar cheese, shredded

Assembly Directions: Cook macaroni half the recommended time. Drain. Combine seasoning mix with the ground beef, tomato sauce, tomato paste, and 1 cup water. In sprayed 2 ½ quart casserole dish or 8x8 baking dish (notice I didn’t use either of these), layer half the macaroni, half the cottage cheese and half the meat sauce; repeat. Top with shredded cheddar cheese. Wrap dish in foil.

Freezing and Cooking Directions: Label and freeze. To serve, thaw and bake uncovered at 350 degrees for 40-50 minutes or until bubbling or place frozen casserole in oven and bake 1 hour 20 minutes.

Comments: In a few of them, I didn’t use the sloppy joe mix, I used a combination of seasoning salt, garlic powder, Worcestershire sauce, celery seed and chili powder. Also, I add peppers this time it was green, red and orange) for added nutrition. And on a few of them, I used regular size macaroni shells.

JACK FROST

2008-11-15T18:21:00.002-06:00

1 part Peppermint Schnapps
1 part Cream
1 part Hot Chocolate

Put ingredients one at a time in coffee cup.
Top with whipped cream if desired.

Spiral Pepperoni Pizza Bake

2008-11-13T16:30:00.000-06:00

1 pkg (16oz) spiral pasta
2 lbs ground beef
1 large onion, chopped
1 tsp salt
1/2 tsp pepper
2 cans (15oz. each) pizza sauce
1/2 tsp garlic salt
1/2 tsp Italian seasoning
2 eggs
2 cups milk
1/2 cup shredded Parmesan cheese
4 cups (16oz.) shredded mozzarella cheese
1 pkg (3-1/2 oz.) sliced pepperoni

Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook the beef, onion, salt and pepper over medium heat until meat in no longer pink; drain. Stir in the pizza sauce, garlic salt and Italian seasoning; remove from the heat and set aside.

In a small bowl, combine the eggs, milk and Parmesan cheese. Drain pasta; toss with egg mixture. Transfer to a greased 3-qt baking dish. Top with beef mixture, mozzarella cheese and pepperoni.

Cover and bake at 350 for 20 minutes. Uncover; bake 20-25 minutes longer or until golden brown. Yield: 12 servings.

HG's Magical Low-Calorie Margarita

2008-11-12T10:00:00.004-06:00

(Entire recipe: 105 calories, 0g fat, 58mg sodium, 2g carbs, 0g fiber, 0.5g sugars, 0g protein = 2 Points)

Ingredients:

6 oz. Sierra Mist Free (or Diet Sprite Zero, or your other fave no-cal lemon-lime soda)

*1.5 oz. tequila

1/2 tsp. Crystal Light powdered drink mix, Lemonade

1 oz. lime juice
Optional: lime slice for garnish and salt or no-calorie sweetener for rim of glass

Directions:

If desired, run some lime juice along the rim of the glass and dip into a dish of salt or sweetener. Mix all ingredients together. Pour over 1 cup of crushed ice. Optional: Garnish with lime slice. Enjoy. Serves 1!

*You can also make your margaritas alcohol-free. Each recipe, without tequila, contains around 10 calories!

Fun Margarita Facts!

The world was introduced to the margarita in the late-1930s, by a bartender named Danny Herrera.

The frozen margarita was invented in Dallas, Texas in the early 70s.

If you want to make your HG margarita frozen, you may want to check out this handy item.

Pumpkin chocolate chip cookies

2008-11-11T12:18:00.003-06:00

1 box spice cake mix, 1 (small) can of pumpkin, 1 pkg chocolate chips

Mix first two ingredients with mixer. Add chocolate chips, drop by tbsp. on baking sheet.
350 degrees for 10-12 mins

I got this from a friend of mine, Melony Henry. It is very good and easy!

Pumpkin chocolate chip cookies

2008-11-11T12:18:00.002-06:00

Hamburger Casserole

2008-11-11T12:12:00.002-06:00

1/2 lb. ground beef, browned	1/2 tsp. garlic powder
6 cups macaroni, cooked	1/2 tsp. onion powder
2 cups American cheese	salt (to taste)
1 can (15 oz.) tomato sauce

In a casserole, mix warm browned ground beef with warm noodles and add cheese; stir until melted. Add tomato sauce, garlic powder, onion powder, and salt. Heat in oven at 350° for 20 minutes. Serves 4.

Here is an easy twist on your Hamburger Casserole recipe:

Brown 1 lb hamburger, drain grease
Prepare 1 box mac n' cheese
When mac n' cheese is done/prepared, add the browned hamburger, a can of drained corn, and a can of tomato sauce. Yummy, kids LOVE it, and so do husbands!! :)

Baked Chicken with Fall Vegetables

2008-11-05T10:08:00.002-06:00

This easy, mouthwatering dish—chicken combined with autumn's harvest of potatoes, parsnips and carrots—has all the wonderful flavors of the season. And, because it freezes and reheats well, you can make a double batch on a Sunday and store the rest for a quick meal on a busy week night.

Total Time : 1 hour 20 minutes
Prep Time : 20 minutes
Cook Time : 1 hour
Servings : 6

ingredients

1 medium onion, peeled and cut into 3/4-inch pieces
1 medium potato, scrubbed and cut into 3/4-inch pieces
1 medium sweet potato, peeled and cut into 3/4-inch pieces
2 parsnips, peeled and cut into 3/4-inch pieces
2 medium carrots, peeled and cut into 3/4-inch pieces
3 Tablespoons extra virgin olive oil, divided
1 1/2 teaspoons salt, divided
1 1/2 teaspoons pepper, divided
1 Tablespoon fresh rosemary leaves, finely chopped (or 1 1/2 teaspoons dried), divided
1 Tablespoon fresh sage leaves, finely chopped, (or 1 1/2 teaspoons dried), divided
1/2 cup low-sodium, low-fat chicken broth
1 teaspoon sweet paprika
3 to 4 pounds chicken pieces on the bone, rinsed and patted dry, room temperature (for a lower-fat version, remove the skin)

directions

step 1 Place baking rack in the upper third of oven and preheat to 400 degrees F.

step 2 In a large bowl or 1 gallon Ziploc® Brand Storage Bag, combine the onion, potato, sweet potato, parsnips and carrots, 2 Tablespoons olive oil, 1 teaspoon salt, 1 teaspoon pepper, 1 1/2 teaspoons rosemary and 1 1/2 teaspoons sage (if using dried herbs, use 3/4 teaspoon each rosemary and sage). Mix well and place on a foil-lined rimmed sheet pan or shallow roasting pan. Pour the chicken broth over the vegetables.

step 3 In a small bowl, mix together remaining 1 Tablespoon olive oil, 1 1/2 teaspoon rosemary, 1 1/2 teaspoon sage and paprika (if using dried herbs, use 3/4 teaspoon each rosemary and sage). Season chicken parts with remaining 1/2 teaspoon salt and 1/2 teaspoon pepper and brush with oil and seasoning mixture from small bowl. Place chicken in pan on top of vegetables.

step 4 Cover pan with aluminum foil and bake for 30 minutes. Remove the foil, baste chicken and vegetables with the pan juices and bake for an additional 30 minutes, or until the chicken is fully cooked. On a meat thermometer, chicken thighs should be 165 degrees F and breasts should read 170 degrees F. Let chicken and vegetables sit for 5 to 10 minutes before serving.

chef’s notes

To bring chicken to room temperature, rinse it, pat dry and then place on a large plate or platter for 30 minutes.

If preparing chicken with the skin on, cook it for an additional 5 minutes (at the end of step 4) under the broiler to make the skin crispy.

You can use two sweet potatoes or two white potatoes instead of one of each if you prefer.

Sugar and Spice Cookies

2008-11-05T09:41:00.002-06:00

Total Time : 35 minutes
Prep Time : 20 minutes
Cook Time : 15 minutes
Servings : Makes 3 1/2 dozen (42) cookies

ingredients

Ingredients for Classic Sugar Cookies :

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup butter, softened (1 stick)
1 large egg
2 teaspoons vanilla extract

plus:

4 teaspoons ground cinnamon, divided
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup dark brown sugar
1 large egg
2 teaspoons powdered sugar for dusting
1 cup dried cranberries, optional

directions

step 1Place the baking rack in the center of the oven and preheat it to 350 degrees F.

step 2In a medium bowl, sift together (or stir with a whisk to combine) 2 teaspoons cinnamon and all the ginger, nutmeg and cloves, flour, baking powder and salt. Set aside.

step 3In a large bowl, add the granulated and brown sugar and butter. With an electric mixer on medium speed, beat together the sugar and butter until the mixture is fluffy, about 2 to 3 minutes, scraping down the sides of the bowl with a rubber spatula when necessary. The mixture should resemble coarse, moist sand.

step 4Add the 2 eggs and the vanilla extract to the sugar and butter mixture from step 3. With the mixer on low speed, beat to combine until the mixture is smooth, about 1 minute. Scrape down the sides of the bowl.

step 5Add the dry ingredients from step 2 to the wet ingredients and beat with the electric mixer on low speed until the mixture is just combined, about 1 minute. Do not overbeat. Stir in the dried cranberries, if desired, with a spoon or spatula. The raw cookie dough, wrapped in Saran™ Premium Wrap, can be frozen for up to 1 month or refrigerated for up to 1 week.

step 6Drop rounded tablespoons of cookie dough 3 inches apart onto an ungreased cookie sheet. Bake 12 to 15 minutes, until the edges of the cookies just begin to turn very light brown. If you are baking two cookie sheets at the same time, switch the top and bottom sheets halfway through baking.

step 7Remove the cookie sheets from the oven and let them rest for 1 minute on a cooling rack. Using a flat spatula, transfer the cookies to the cooling rack to cool completely before storing them.

step 8Lightly sprinkle or dust the cookies with powdered sugar and the remaining 2 teaspoons of cinnamon.

chef's notes

To enhance flavor and create even better texture, try vacuum sealing your cookie dough and letting it rest for 24 to 36 hours.

The baked cookies can be stored in a large Ziploc® Brand Snap 'n Seal Container at room temperature for up to a week, or placed in a Ziploc® Brand Freezer Bag and frozen for up to 1 month.

CROCKPOT CHICKEN AND STUFFING

2008-10-27T09:17:00.001-05:00

CROCKPOT CHICKEN AND STUFFING

4 servings 4 points each

6 ounces chicken breast

2 cups chicken flavored Stove Top Stuffing mix

2 cups frozen mixed vegetables

1 10 ounce can Healthy Request Cream of Mushroom Soup

1/2 cup water

Spray crockpot with non-stick cooking spray. Place chicken breast in bottom of crockpot. Mix remaining ingredients together and put on top of chicken. Cook on low for 6 to 8 hours.

Slow Cooker Steak and Potatoes

2008-08-25T20:24:00.002-05:00

Beef/Pork Dinner Beef/Pork Dinner

Submitted by PETITEBLONDE
500 Minutes to Prepare and Cook

Ingredients

one package of thinly sliced round beeef
5 large potatoes, diced
1 can 98% fat free cream of chicken
1 TBSP onion powder
1 TSP curry powder
1 TSP salt
1 TSP pepper
1 TSP season salt
2 cups water

Directions

mix potatoes, soup and spices together. Add enough water to just cover potatoes. Lay the steaks on top of the potatoes, adding more spices if desired. Cover and let cook for 8 hours on low or 5 hours on high.
Makes 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user PETITEBLONDE.
Number of Servings: 6

Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 379.7

Total Fat: 4.8 g
Cholesterol: 42.4 mg
Sodium: 1,096.3 mg
Total Carbs: 63.3 g
Dietary Fiber: 7.9 g
Protein: 21.7 g

See Full Information

Ingredients Details

Applesauce Oatmeal Muffins

2008-08-25T20:10:00.003-05:00

Submitted by JOJOMKE

A yummy way to start the day with very little fat and lots of flavor!

Ingredients

1 cup old fashion rolled oats (not instant)
1 cup non-fat milk
1 cup whole wheat flour
1/2 cup brown sugar
1/2 cup unsweetened applesauce
2 egg whites
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. sugar
raisins or nuts (optional)

Directions

Soak the oats in milk for about one hour.
Preheat the oven to 400 degrees.
Spray muffin pan with cooking spray.
Combine the oat mixture with the applesauce and egg whites, and mix until combined.
In a separate bowl measure and whisk the dry ingredients together.
Add wet ingredients to dry and mix until just combined. Add nuts or raisins if desired.
Do not over mix the batter or the muffins will be tough. Spoon muffin mixture into muffin pan.
Combine the cinnamon and sugar and top each muffin with some of the mixture.
Bake for 20-25 minutes or until done.
Remove from pan, cool and enjoy.
These can be frozen and reheated in the microwave for a quick breakfast.

Number of Servings: 12

Recipe submitted by SparkPeople user JOJOMKE.
Number of Servings: 12

Nutritional Info

Servings Per Recipe: 12
Amount Per Serving
Calories: 93.5

Total Fat: 0.5 g
Cholesterol: 0.4 mg
Sodium: 196.2 mg
Total Carbs: 20.5 g
Dietary Fiber: 1.7 g
Protein: 2.9 g

CROCK POT GOULASH

2008-08-22T10:31:00.001-05:00


4-5 potatoes, peeled & chopped in bottom of crock pot 1 med. onion, chopped 1-2 sliced carrots Corn Peas 1 lb. hamburger Salt & pepper 1 can tomato soup Starting with potatoes layer vegetables in crock pot. (You may use frozen vegetables but you will need to add about 1/2 cup water.) Place raw hamburger on top of vegetables and top with the tomato soup. Cook on high 4-5 hours or low 6-8 hours.

Deep-Dish Pizza Casserole

2008-08-22T10:08:00.000-05:00

Deep-Dish Pizza Casserole

Recipe By : Cooking Light

6 Points per serving

1 pound ground round

1 15-oz can chunky Italian-style tomato sauce

cooking spray

1 10-oz can refrigerated pizza crust dough

6 1-oz slices part-skim mozzarella cheese -- divided

Cook meat in a medium nonstick skillet over medium-high heat until browned, stirring until it crumbles. Drain, if necessary and return to skillet. Add tomato sauce, and cook until heated. While meat cooks, coat a 13 x 9 x 2-inch baking dish with cooking spray. Unroll pizza crust dough, and press into bottom and halfway up sides of baking dish. Line bottom of pizza crust with 3 slices mozzarella cheese. Top with meat mixture. Bake, uncovered at 425º for 12 minutes. Top with remaining 3 cheese slices, and bake 5 additional minutes or until crust is browned and cheese melts. Cool 5 minutes before serving.

Servings: 6

NOTES: I add spinach, red peppers, and mushrooms to this reciepe and everyone loves it and half of them do not even know it is a weight watchers recipe!-Shared by: Leigh Ann

Nutritional analysis per serving, per recipe: 277 calories; 7.7 g. fat; 1.6 g. fiber; 49 mg. cholesterol; 667 mg. sodium

Shared by Dina on 11/3/99.

BBQ CHICKEN PASTA

2008-06-12T11:24:00.001-05:00

This recipe comes from Cheri Logan , mother of 10. So for your family this may make 3- 4 freezer meals.

6 cups boneless chicken breast without skins
2 cups onion, chopped
4 tablespoons vinegar
4 tablespoons brown sugar
½ cup lemon juice
6 tablespoons Worcestershire sauce
2 cups catsup
1 tablespoon mustard
2 cups water
1 cup celery, chopped
cooked pasta

Combine all ingredients and pour into freezer bag. Freeze. Thaw, bake uncovered at 350 for 45 minutes. Serve over pasta.

EDITOR'S NOTE: I often boil chicken legs and debone them. This is cheaper than chicken breasts.

Cherie Logan

The Noble Child Experience

"For mothers raising noble children"

http://noblechild.com

BBQ MeatBalls

2008-05-27T09:13:00.000-05:00

Meatballs:
1 egg
5oz Evaporated milk
1 Cup Oats
1/2 cup finely chopped onion (white)
1 t. Salt
1 t. chili powder
1/4 t. garlic powder
1/4 t. pepper
1 1/2 lbs ground beef

sauce:
1 Cup Ketchup
3/4 cup packed brown sugar
1/4 cup chopped onion (red/white)
1/2 t. liquid smoke
1/4 t. garlic powder

Combine the ingredients and mix well. Shape into 1" balls.
put in 13x9 baking dish and bake uncovered at 350 for 18-20 minutes
or until meat is no longer pink.
While cooking, combine sauce ingredients in a saucepan, bring to boil.
drain liquid from meatball pan, pour sauce over meatballs, stir.
Bake 10-15 minutes longer.

SPAGHETTI PIE

2008-04-25T12:47:00.000-05:00

4 oz spaghetti

2 beaten eggs

1/3 c grated parmesean cheese

1 tbs margarine or butter

1 c cottage cheese

1/2 lb ground beef or italian sausage

1/2 c chopped onion

1/4 c chopped green pepper

3/4 cup spahetti sauce

1/2 c shredded mozzarella cheese

______________

For crust, cook spahetti. Drain. Combine 1 egg, parmesan cheese and margarine. Stir in hot spaghetti. Press mixture evenly into bottom of casserole dish. In another bowl, mix 1 egg and cottage cheese. Spread over spaghetti crust. Set aside. In large skillet, cook meat, onion, pepper til meat is brown. Drain. Stir in spahetti sauce, heat through. Spoon over spaghetti. Bake in 350 oven for 20 minutes. Sprinkle with mozzarella cheese. Bake for an additional 5 minutes to melt the cheese.

___________________

Taco Pie

2008-04-10T14:08:00.001-05:00

1 can crescent rolls 1 pkg. taco seasoning
2 cups corn chips, crushed (divided) 1 cup sour cream
1 lb. ground beef, browned
4 oz. grated Mexican cheese (or cheddar)

Separate crescent rolls into triangles and press into the bottom of a pie pan.
Sprinkle crushed corn chips over bottom of crust. Mix taco seasoning and
hamburger and spread over corn chips. Spread sour cream on next and
sprinkle cheese on top. Top with 1 cup of corn chips. Bake at 400º for 15-20
minutes.

Sunshine Casserole

2008-04-08T15:40:00.001-05:00

Picture:
Get original file (17KB)

Description:

A cheerful quick and easy casserole of chicken, egg noodles, seasonings and bright vegetables!

Yield: 3-4 servings

Ingredients:

2 1/2 cups of egg noodles (cook according to package instructions)
1 1/2 cups water
1/2 cup diced carrots
1 garlic clove, minced
1/4 cup diced onion
1/2 cup frozen or canned corn
1 1/4 cups milk
1/3 cup flour
1 cup cooked cubed chicken
salt and pepper, to taste
4 ounces (1 cup) shredded cheddar cheese

Instructions:

1. In saucepan, heat water to boiling. Add carrots, garlic, onion, and corn. Return to a boil and cook until vegetables are tender, about 15 minutes.

2. Whisk together milk and flour, to remove lumps. Add to boiled vegetables and return to a boil, stirring constantly. Boil for 1-2 minutes or until thickened. Add cooked chicken and stir. Season with salt and pepper to taste.

3. Grease a 1 or 1.5 quart casserole dish. Spread cooked egg noodles in the bottom and top with the chicken mixture. Sprinkle shredded cheese over chicken mixture and bake at 350 degrees for 30-35 minutes, until bubbly and slightly browned.

Preparation Time: 25-30 minutes

Cooking Time: 30-35 minutes

Tammy's Review:

I created this casserole as a quick and easy use for leftover chicken and/or egg noodles. The carrots and corn, along with the cheese, add bright colors to this dish and make it feel like a little "sunshine" in your meal. ;) The simple seasonings of garlic, onion, salt, and pepper give a great flavor and make this one of our favorite casseroles. My rating: 10/10.

Rice Lasagna

2008-04-08T15:38:00.001-05:00

Picture:
Get original file (19KB)

Description:

Browned ground beef mixed with spaghetti sauce and freshly cooked rice, layered with cottage cheese and topped with cheddar before baking

Yield: 6-8 servings

Ingredients:

1 1/2 cups (uncooked) rice
1 pound ground beef
1/2 onion, chopped
1 clove garlic, minced
1/2 teaspoon salt
1/8 teaspoon pepper
1 teaspoon sugar
3 cups spaghetti sauce
2 cups cottage cheese
8 ounces (2 cups) shredded cheddar or mozzarella cheese*

Instructions:

1. Cook rice according to package instructions.

2. Brown ground beef with onion and garlic in a large skillet. Drain excess grease. Add salt, pepper, sugar, spaghetti sauce, and cooked rice. Stir well to combine.

3. In a medium-large casserole dish (can use a 9x13-inch dish or a casserole dish of equivalent size), put a layer of the rice mixture. Top with a layer of cottage cheese. Continue layering until dish is full. Top with shredded cheese.

4. Bake at 350 degrees for about an hour (baking time depends on depth of dish used), until hot and bubbly.

Additional Notes:

This recipe and photo were submitted by guest chef Emily K. She calls this "Lazy man's lasagna" and says she loves it because "It's easy, cheap, and very yummy!"

*Emily notes, "I have used both mozzarella and cheddar, but you could use anything. I must say though, that I prefer cheddar. It gives an extra zing!"

Preparation Time: 30 minutes

Cooking Time: 60 minutes

Co-Op meals

2008-04-03T20:18:00.000-05:00

STOVE TOP Easy Cheesy Chicken Bake (Jen L.)

Prep Time:
10 min
Total Time:
40 min
Makes:
6 servings, about 1-1/3 cups each
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1 bag (14 oz.) frozen broccoli florets, thawed, drained ( I use frozen mixed veggies )
1 can (10-3/4 oz.) condensed cream of chicken soup
1/2 cup milk
1-1/2 cups KRAFT Shredded Cheddar Cheese

PREHEAT oven to 400°F. Prepare stuffing mix as directed on package; set aside.

MIX chicken and broccoli in 13x9-inch baking dish. Stir in soup, milk and cheese; top with the prepared stuffing.

BAKE 30 min. or until heated through. If frozen bake for 1 hour or so.

Taco Bake (MissMel)

Prep Time:15 min
Total Time: 35 min
Makes: 6 servings, 1 cup each
1 pkg. (14 oz.) Macaroni & Cheese Dinner
1 lb. ground beef
1 pkg. (1-1/4 oz.) Taco Seasoning Packet
3/4 cup water
3/4 cup Sour Cream
1-1/2 cups Shredded Cheddar Cheese, divided (1 cup and 1/2 cup)
1 cup Thick 'N Chunky Salsa

PREHEAT oven to 400°F. Prepare Dinner as directed on package. While Macaroni is cooking, brown meat; drain. Add taco seasoning mix and water to meat; simmer 5 min.

STIR sour cream into prepared Dinner. Spoon half of the Dinner mixture into 8-inch square or 9-inch round baking dish; top with layers of the meat mixture, 1 cup of the cheese and remaining Dinner mixture. Cover.

BAKE 15 min.

Top with salsa and remaining 1/2 cup cheese. Bake, uncovered, an additional 5 min. or until cheese is melted.

Per Serving Nutrition Info:
Calories 550 Total fat 30 g Saturated fat 17 g Cholesterol 115 mg Sodium 1560 mg Carbohydrate 39 g Dietary fiber 2 g Sugars 7 g Protein 31 g

Megan

1 package of crescent rolls (I like getting the Big & Flaky ones--easier to stretch and cover whole pan)
1 lb hamburger
1 1/2 cups shredded cheese (I like cheese)
1/2 onion, chopped or minced
1 can green beans, drained
6-8 oz can mushroom slices/pieces, drained
1 egg ( I left egg out of this one for freezing & because Terrie is allergic)
Salt, pepper, garlic to taste preferences

You'll want a larger skillet/pan big enough to cook everything in it.

Brown hamburger. When it's cooked about halfway through, I go ahead and add onion, shake some salt/pepper, pinch garlic. Drain.
Add tomato sauce, green beans, mushrooms. Stir and taste to see if you want more seasoning. Just turn off burner and leave on stove.

Use 9" pie pan or 8x8 square pan and use cresent rolls on bottom and sides ( I usually use a glass pan and don't spray or grease it because rolls won't stick)--I leave a little extra around edges for a crust.

Beat egg and about 1/2 cup cheese and spread on bottom. Add meat mixture. Top with remaining cheese. Bake at 350 for about 30-35 min. Let stand about 5 min before cutting.

If you're using a pan that browns things faster, you may want to loosely cover with foil and remove the last 5-10 min of baking.

I usually serve with mashed potatoes--so you can get about 8 servings. It's good as leftovers too! I have also doubled this recipe using a 9x13 pan.

EDITED FOR THAW/COOK Directions: Move to fridge about 36-48 hours prior to baking at 350 for 35-45 minutes (depends on your oven); let stand for 5 minutes before cooking.

Lasagna recipe (Diane)
Ingredients
2lbs ground beef
½ tbs minced garlic
¼ c minced onion
1tbs salt (basically to taste)
20oz spaghetti sauce
1 box lasagna noodles
12-16 oz Ricotta cheese
2c shredded mozzarella Cheese
2 c shredded mixed blend of cheese your choice (I use a cheddar/jack) Mix with the moz cheese
Grated Parmesan cheese

Okay this is how I do it…I mostly go by what’s in my head so I hope this is good enough.

Brown the beef with garlic, onion and salt. Add spaghetti sauce after browned and drained. Save about 4 oz of sauce

Par cook lasagna noodles. Don’t fully cook or noodles will be mushy. Some people don’t cook them at all. I prefer to cook them about half way.

Put a little spaghetti sauce in bottom of baking dish. Add a layer of noodles, I make each noodle overlap just a little. Then add some of the beef/sauce mixture to cover noodles. Next add ricotta cheese, it’s best to let the cheese warm up so it’s easier to spread, cold ricotta is not very spread able. Sprinkle a layer of the shredded cheese on top of ricotta and sprinkle with parmesan cheese. Add another layer of lasagna noodles and continue with the steps above. Depending on how thick you layer stuff as to how many layers you have. I usually end with a layer of the noodles on top a little sauce on those and sprinkle with a good layer of cheese.

I bake in a preheated 375 degree oven for about 30 mins covered with foil, remove foil and bake another 10 minutes. Allow to sit out for about 10 minutes before cutting, to allow juices to absorb. Cut and enjoy. Even the cooked lasagna freezes well. You can use a 13X9 or an 8X8. A 13X9 will easily feed 8 people. BTW everyone my baking time is from thawed.

Chick'peas pasta bake.

meat:
7 boneless/skinless chicken tenderloins, cubed. (enough to cover a 10" skillet)
1T butter
2T minced garlic
salt/pepper to taste (pinch of salt, light dusting of death pepper on one side.)

Sauce:
2T butter
2T flour
3/4C chicken broth
1 1/4 C milk
2T garlic powder
1/2 t pepper
1C ~ 1/2 jar Ragu Cheesy Roasted Garlic Parmesan

Pasta:
6C boiling water, salted
2C pasta (penne+ bowtie)

Extras:
1 - 1 1/2 C frozen peas.

Cube chicken, place in skillet with 1T butter & minced garlic. Salt/pepper to taste. Cook over medium high heat until
cooked through / lightly browned.

Melt 2T butter in saucepan, wisk in 2T flour, cook over medium heat 3-5minutes, until right before browning. (or basic roux)
(we are actually going for a modified/basic Crème Béchamel sauce, and adding in the parma for flavor, because by itself the ragu is a very heavy sauce....)
Add milk&chicken stock (cold) to the roux, whisk in the garlic powder and pepper, heat until boiling.
Add 1C Ragu parmesan sauce, whisk in.
reduce heat, cover and stir periodically.

Boil water, add pasta, cook for 9 minutes, (or slightly less than the pakcage directions, given that we are re-heating this later, we really want pre-al dente).
If you are eating/serving directly, cook the pasta as per box directions. (usually somewhere between 9 and 11minutes).
Drain, and place in 9x11 baking dish.

Pour sauce into skillet with chicken, and stir. Add frozen peas.
Place contents of skillet in baking dish.
Stir the entire thing together.
Stir in parmesan chease.
Cover.
Freeze.

Re-heat instructions.
Cover pan (seal) with foil. Set oven for 350. place (frozen) pan in oven while pre-heating.
Heat for 1 hour. stir after about 30 minutes.
Serve with bread sticks, or other garlic bread.

-TLotB

Grandma’s Baked Steak (Jess)

**YOUR BAKED STEAK HAS ALREADY BEEN COOKED. TAKE IT OUT FROM THE FREEZER THE NIGHT BEFORE YOU WANT TO EAT IT AND JUST REHEAT IN THE OVEN UNTIL WARM. REMOVE THE FOIL AND THEN THE PLASTIC WRAP AND THEN REPLACE THE FOIL BEFORE REHEATING.**

Grandma’s Baked Steak

· 4-6 round steaks cut up (each about the size of a quarter pounder)
· ¼ cup flour
· 1 tsp Nature’s Seasoning Seasoned Blend
· 1-2 Tablespoons oil
· 2 package brown/beef or mushroom gravy
· 3 stalks of celery, chopped
· 1 medium onion, chopped

Trim off any visible fat from the meat. Combine flour with Nature’s Seasoning Seasoned blend. Coat each piece of meat with flour mixture. Brown both sides of flour-coated meat in small amount of oil.

Cover the bottom of an 8”x8” pan with a layer of gravy (use a little more than if you were doing tomato sauce for lasagna), put a layer of meat, cover with chopped celery and onions, then top with remaining gravy. Cover and bake at 300-325 for 3 hours. The longer and slower this bakes, the more tender the meat will be, which means you need to make sure that there’s plenty of gravy, because it will dry out and thicken as it bakes. Once it starts to smell good, if you had the temp at 325, you can lower it to 300 if you have time to let it cook slower. If you look at the meat and the gravy is bubbling, you can turn the temp down 25 degrees.

Serve with rice or mashed potatoes.

Pasties

2008-03-25T12:15:00.001-05:00

Filling
1 1/2 cups carrots, chopped
1 Tbsp. water
4 Tbsp. butter or margarine
2 chicken bouillon cubes
4 medium potatoes, peeled and diced
1/2 onion, chopped
1/2-1 lb. ground beef, turkey or chicken, cooked
salt and pepper (to taste)

Dough
Use leftover pie crust or use the following recipe:

1 cup shortening
1/4 tsp. salt
3 cups flour
6 Tbsp. water

In a saucepan, simmer the carrots in the water, butter, and chicken bouillon cubes. Add potatoes, onion, meat and salt and pepper. Divide into fourths. Mix dough ingredients and roll into four 10- inch circles. Put the meat mixture on one side of the dough. Fold the other half of the dough over and seal with fingers or a fork. Bake 1 hour at 375°. Serves 4-6.
You can also add other vegetables. This is a good way to use those leftovers, so be creative!

Cheeseburger Rolls

2008-03-25T12:11:00.000-05:00

1 batch ninety minute roll dough
1/4 lb. hamburger
1/2 tsp. onion salt
1/2 tsp. garlic salt
salt and pepper (to taste)
cheddar cheese, grated

Make ninety minute roll dough. Roll into twelve 3 inch circles. In a saucepan, brown hamburger. Drain. Add onion salt, garlic salt, salt and pepper. Put 1 tablespoon hamburger mixture and 1 tablespoon of cheese in the center of the 6 circles. Then press another circle on top and seal the edges. Bake at 350° for 10-15 minutes (until golden brown).

Ninety Minute Rolls

2008-03-25T12:10:00.001-05:00

2-2 1/2 cups flour	1/2 cup milk
1/2 tsp. salt	1/4 cup water
2 Tbsp. sugar	2 Tbsp. margarine
1 pkg. or 1 Tbsp. yeast

Mix 3/4 cup flour with sugar, yeast, and salt. Heat milk, water and margarine until very warm (120°-130°). Add to dry ingredients and beat 2 minutes on medium speed. Add 1/4 cup flour. Beat 2 minutes on high. Stir in enough flour to make a stiff dough. Knead 2-3 minutes. Place in greased bowl and let rise 15 minutes. Divide dough into 12 pieces and shape into balls. Place in 8-inch round cake pan. Let rise 15 minutes. Bake at 375° for 20-25 minutes.

To make cinnamon rolls: Roll dough out after rising the first time and spread with 2 tablespoons margarine. Combine 1 teaspoon cinnamon and 1/4 cup sugar and sprinkle on dough. Roll jelly-roll style and cut into 1 inch pieces. Place in pan and bake as usual.

Cheeseburger Casserole

2008-03-24T10:15:00.001-05:00

1 pound hamburger
1 clove garlic, minced
1/4 cup chopped onion
Salt and pepper
1/4 cup catsup
1 (8 oz.) can tomato sauce
1 cup cheddar cheese, grated
1 can refrigerated biscuits
Brown hamburger, garlic, and onion in skillet until browned. Drain fat, add salt and pepper. Stir in catsup
and tomato sauce; heat thoroughly. Pour hamburger mixture into a 8-inch square baking dish. Sprinkle
grated cheese on top. Top with refrigerated biscuits. Bake at 425 degrees for 20 to 25 minutes, until
biscuits are browned.

Baked Round Steak

2008-03-24T10:12:00.000-05:00

2 cans cream of mushroom soup
1/2 pkg. dry onion soup mix
1 large round steak
1/2 cup beef broth
Preheat oven to 300 degrees. In a medium-sized bowl, mix together soup, onion soup mix, and beef broth.
Place round steak in a casserole dish and pour soup mixture over the steak. Bake for about 3 hours.
Serve with rice, noodles, or mashed potatoes.

Swiss Steak

2008-03-21T15:00:00.001-05:00

1 round steak, cut into serving-size pieces
1 tsp. oregano
1/4 tsp. red pepper flakes
1/4 tsp. pepper
1 (15 oz. can) tomato sauce
1 onion, sliced
Flour meat, blend remaining ingredients, except onion. Put meat in crock pot, top with sliced onion, pour
on sauce. Cover, cook on low 6-8 hours.

Tortilla Stack

2008-03-21T14:59:00.001-05:00

1 lb. ground beef, lean
5 corn tortillas, cut into 6 wedges
2/3 can of undiluted cheddar cheese soup
2/3 package taco seasoning mix
2 med. tomatoes, chopped
1/4 c. sour cream
1 1/3 c. lettuce, shredded
Any other desired toppings
Crumble 1/4 of ground beef into bottom of slow cooker. Top with 1/4 of tortilla wedges. In a small bowl
mix soup and taco mix. Spread 1/4 of soup over tortillas. Sprinkle with 1/4 of tomatoes. Repeat layering
until all ingredients are used. Cover and cook on low 4-5 hours. Spoon onto individual plates. Top each
serving with sour cream, lettuce, etc.

Lazy Man’s Beef Sandwiches

2008-03-21T14:58:00.001-05:00

3 lbs. pot roast meat
1 lg. jar of spaghetti sauce (16 and 24 oz size both work)
1 (8 oz.) jar Picante sauce
Place ingredients in crock pot and cook on high for 6 hours or low for 8 hours. Then take the lid off the
pot and stir the meat around until it falls apart. Serve it ladled over toasted English muffins.

Simple Roast Beef

2008-03-21T14:56:00.000-05:00

1 beef roast
8 ounces of mushrooms
2 potatoes
4 carrots
Parsley
1 can French onion soup
Mix all the ingredients together in the morning, cook on low in the crock pot all day, and you’ve got one
tender roast with gravy too.

Ground Beef & Vegetable Casserole

2008-03-21T14:54:00.000-05:00

2 lg. potatoes, sliced
2 to 3 med. carrots, sliced
1 can of peas, well drained
3 med. onions
1 1/2 lbs. ground beef, browned
2 stalks of celery, sliced
1 can of cream of tomato soup
1 soup can water
Place layers of the vegetables in the order given in crock pot. Season each layer with salt and pepper. Put
the lightly browned ground beef on top of the celery. Mix the tomato soup with the water and pour over
the layers. Cover and set on low for 6 to 8 hours, stirring occasionally. Serves 4 to 5.

Chicken Enchiladas

2008-03-21T14:32:00.001-05:00

1 can cream of mushroom soup
1/2 cup onion, chopped
1 package flour tortillas
3 cloves garlic, minced
3 cups chicken, cooked and diced
1 can black olives (optional)
1/2 cup milk
2 cups cheddar cheese, grated
Oil
Preheat oven to 350 degrees. In a skillet, fry the tortillas quickly in hot oil until soft. In a medium-sized
bowl, mix chicken, soup, milk, onions, garlic, and olives. Layer tortillas in a greased 13x9x2-inch pan with
chicken mixture and cheese, ending with a layer of cheese on top. Bake until mixture starts to bubble
(about 25 minutes). Serve with sour cream.

Cheeseburger Casserole

2008-03-21T14:20:00.001-05:00

2008-03-10T10:40:00.001-05:00

Fresh or Frozen: Which is More Nutritious?

Artical from Everyday Cheapskate

I’ll bet I am the first to wish you Happy Frozen Food Month! No kidding. And why should we even care about such a thing? Because during March, all kinds of frozen foods are on sale to celebrate Frozen Food Month. Might be a good time to stock up.

Even though there’s evidence that the process of freezing food to extend its useful life can be traced back to the 1600s, it wasn’t until 1927 that a guy named Clarence Birdseye developed a way to make flash-freezing both economical and commercial.

As you wander the frozen food aisle this month, you’ll surely see Birds Eye on many of the items. And now you know the connection.

So, you may be wondering, just how nutritious are commercially-frozen vegetables compared to fresh vegetables? You’re going to be surprised. In many aspects, frozen are actually more nutritious than fresh.

Here’s the deal: Most vitamins will keep well in frozen vegetables. Carotene (a compound that is converted to vitamin A in the body) may actually be better preserved in frozen produce because packaging keeps the vegetables away from light, which destroys carotene. For example, frozen peas (one of your columnist’s all-time favorite foods) typically have about 60 percent more carotene than fresh peas, which have been exposed to light during their trip to the market and while waiting to be purchased.

Some losses of vitamin C and folic acid occur during commercial freezing; however the vitamin losses associated with blanching and the thawing/cooking process are similar to those that occur during the normal cooking of fresh vegetables. This means that, provided they have been stored and then cooked properly, frozen vegetables provide similar levels of nutrition to fresh vegetables.

So let’s offer a hearty round of applause to Clarence Birdseye for figuring out how to freeze food fast and keep it frozen all the way to our grocery carts.

*Parmesan Chicken

2008-03-06T11:39:00.001-06:00

I got this from the

Living On A Dime Newsletter

1/2 cup instant potato flakes (garlic ones are great)
1/2 cup grated Parmesan cheese
1/4 cup margarine, melted
6 pieces of chicken - thighs, drumsticks or breasts
Salt and pepper to taste

Melt margarine in a baking pan, 9x13 or jelly roll. Place potato flakes and Parmesan cheese on sheet of wax paper. Roll chicken in melted margarine, then into potato flake mix. Lay the coated chicken back into the pan that you used to melt the margarine. Season and bake at 350° for 1 hour.

You Can Make THAT in a Slow Cooker?

2008-03-04T10:22:00.001-06:00

Article provided by everydaycheapskate.com

If I were to name my best friend in the kitchen it would undoubtedly be my slow cooker. And I will admit to being quite handy with turning out slow cooked stew, pot roast and a variety of chicken dishes. But lasagna, enchiladas or an awesome dessert? That was my reaction, too, until I did a little research and experimenting.

The results are in and the news is all good!

Slow Cooker Lasagna

1 pound bulk Italian sausage
1 medium onion, chopped (1/2 cup)
3 15-ounce cans Italian-style tomato sauce
2 teaspoons dried basil leaves
1/2 teaspoon salt
8 ounces mozzarella cheese, shredded (2 cups)
1 15-ounce container part-skim ricotta cheese
1 cup grated Parmesan cheese
15 uncooked lasagna noodles

Cook sausage and onion in a skillet over medium heat stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt.

Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. Set remaining mozzarella cheese aside in refrigerator.

Spoon one-fourth of the sausage mixture into 6-quart slow cooker; top with five noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the sausage mixture. Top with five noodles, remaining cheese mixture and one-fourth of the sausage mixture. Top with remaining five noodles and remaining sausage mixture.

Cover and cook on Low 4 to 6 hours or until noodles are tender. Sprinkle top of lasagna with remaining one cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces.

Slow Cooker Enchiladas

1 19-ounce can enchilada sauce
6 boneless chicken breast halves
2 cans cream of chicken soup
1 small can sliced black olives
1/2 cup chopped onion
1 4-ounce can chopped mild chilies
16 to 20 corn tortillas
16 ounces sharp Cheddar cheese, shredded

Cook chicken in simmering water or in the oven until no longer pink. Cool and shred. Place soup, olives, chilies and onions in a medium bowl. Mix until incorporated. Cut tortillas in wedges. Layer slow cooker with enchilada sauce, tortillas, soup mix, chicken and cheese all the way to top, ending with cheese on top. Cover and cook on Low for 5 to 7 hours.

Servings: 8 to 10.

Slow Cooker Bananas Foster

4 bananas, peeled and sliced
4 tablespoons butter, melted
1 cup packed brown sugar
1/4 cup rum
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 cup chopped walnuts
1/4 cup shredded coconut

Layer sliced bananas in the bottom of a slow cooker. In a small bowl, combine butter, brown sugar, rum, vanilla and cinnamon. Pour over bananas. Cover and cook on Low for 2 hours. Top bananas with walnuts and coconut during the last 30 minutes of cooking. Servings: 4.

Note: All slow cookers cook a little differently, so check part way through to see that these dishes are not getting overdone. Enjoy!

Looking for more of Mary’s slow cooker recipes? Check these out:
“The Many Faces of Barbecue”
“The Return of the Slow Cooker” (DPL Members)
“Haul Out the Crock Pot” (DPL Members)

Crock pot Pizza

2008-03-04T10:12:00.000-06:00

Saturday, Feb 16, 2008

One bag of wide egg noodles
1 lb hamburger
2 cans pizza sauce
16 oz mozzarella cheese
1 can cream of mushroom soup
Pizza ingredients (olives, Mushrooms, pepperoni whatever you like)

Cook the egg noodles according to the package. Brown the hamburger. Then you layer the all then ingredients in the crock pot and top with a little cheese. Cook on low for 3 to 4 hours or until heated through.

To make clean up a little easier I also lightly coat my crock pot with oil. - New Hampshire

Links I snagged from Kraft.com

2008-03-04T10:11:00.002-06:00

Saturday, Feb 16, 2008

Jumbo Meatballs

RITZ® Parmesan Chicken

STOVE TOP Easy Cheesy Chicken Bake

Updated Shepherd's Pie

Chicken & Cheese Enchiladas

Chicken Casserole

2008-03-04T10:11:00.001-06:00

Saturday, Feb 16, 2008

1 can chicken
1 can cream of chicken soup
1/2 tsp poultry seasoning
3-4 cups cooked instant rice
salt and pepper to taste

Mix all ingredients in a casserole dish and bake at 350 degrees for 20 minutes

Crockpot Brown Sugar Chicken

2008-03-04T10:10:00.000-06:00

Saturday, Feb 16, 2008

Very easy and super yummy:

3 or 4 large boneless, skinless chix breasts (could also use chicken parts)

1C brown sugar

2/3 C vinegar

1/4C sprite or 7-up

2-3T minced garlic

2T soy sauce

1 tsp pepper

Mix ingredients and pour over chicken in crock pot. Cook 6-8 hours on low. Thicken juice with a bit of cornstarch if you like. I serve with rice or noodles. I also double the recipe on the sauce - I like sauce, lol!!

Football Casserole

2008-03-04T10:09:00.000-06:00

Saturday, Feb 16, 2008

Ingredients:

1-2 pounds Ground Beef
1-2 jars/cans of Cheese soup or Cheese Whiz
1 bag Frozen French Fries
Salt and Pepper to Taste

Directions:
Brown beef and drain. Put 1/3 of French fries in bottom of casserole pan. Place 1/3 of hamburger, then 1/3 of cheese, salt and pepper. Repeat layers until finished.

Heat oven to 350 degrees and cook for about 20 to 35 minutes.

Serve with a salad. Use lean ground beef for low fat.

Prep time: 15 to 20 mins.

Serves 6- 8 people

Biscuit-Topped Tomato-Beef Bake

2008-03-04T10:05:00.002-06:00

Biscuit-Topped Tomato-Beef Bake

Saturday, Feb 16, 2008

Prep Time:
25 min

Total Time:
1 hr

Makes:
4 servings, 2 cups each

1 lb. lean ground beef

1 cup chopped onions (about 1 medium)

1 can (10-3/4 oz.) condensed tomato soup

1 egg

3/4 cup milk

1 cup KRAFT Shredded Mozzarella Cheese

1/2 cup chopped green onions (about 2 medium)

1-1/2 cups all-purpose baking mix

PREHEAT oven to 400°F. Brown meat in large nonstick skillet on medium-high heat; drain. Return meat to skillet. Add onions; cook and stir 5 min. Stir in soup; cook 3 min. or until heated through. Spoon into 2-qt. baking dish.

BEAT egg and milk with wire whisk in medium bowl. Add cheese and onions; mix well. Add baking mix; stir just until moistened. Drop by spoonfuls over meat mixture.

BAKE 35 min. or until biscuit topping is golden brown and cooked through.

Quick & Easy Chicken Pot Pie Recipe

2008-03-04T10:05:00.001-06:00

Saturday, Feb 16, 2008

Ingredients:

2 cups diced cooked chicken
1 can (10-3/4 oz. size) condensed cream of chicken or mushroom soup
1/4 cup milk or water
1 can (14-1/2 oz. size) peas & carrots, drained
1 can (14-1/2 oz. size) diced potatoes, drained
1 prepared pie crust (9-inch size)

Directions:

Preheat oven to 425F. Combine chicken, soup and milk in bowl; mix well. Add vegetables.

Spoon into 10-inch deep-dish pie plate or shallow casserole. Top with crust; fold edge under.

Bake 15 to 20 minutes or until golden brown.

Ravioli casserole

2008-03-04T10:03:00.000-06:00

Saturday, Feb 16, 2008

Make the ravioli (frozen), then layer the sauce (spaghetti), 1/2 of the ravioli, cottage cheese and mozzarella. Use all the cottage cheese in the middle (I do to taste, but it calls for 2 cups for a 9x13 pan). Top with the rest of the ravioli and sauce and top with the mozzarella. Back at 350 for 30 minutes until bubbly. It also works great to freeze (I made if for my freezer meals group and it was awesome!).

Recipe from my mommy friend Sara Ann

Chicken mozzarella

2008-03-04T10:02:00.002-06:00

Saturday, Feb 16, 2008

It's super simple...it sounds so much more complicated than it really is...so here ya go!

4 Chicken Breasts
1 Can Tomato Soup
1/2 t. Italian Seasoning
1/2t. Garlic Powder
1/4c. Shredded Mozz Cheese
4C Hot cooked corkscrew pasta

Preheat oven to 400

Place chicken in shallow dish.

Mix soup, italian seasoning, and garlic powder together and spoon over the top of the chicken.

Bake for 20-25 minutes or until Chicken is done.

Sprinkle cheese on top last 5 mintues to melt...serve over warm pasta!

Chicken Casserole

2008-03-04T10:02:00.001-06:00

Saturday, Feb 16, 2008

1 can chicken

1 can cream of chicken soup
1/2 tsp poultry seasoning
3-4 cups cooked instant rice
salt and pepper to taste

Mix all ingredients in a casserole dish and bake at 350 degrees for 20 minutes

I got this recipe from one of my Ivillage groups

Beef and Pasta (8 Points)

2008-03-04T10:01:00.000-06:00

Saturday, Feb 16, 2008

Makes 8 (1 cup) servings

2 (14 oz.) cans tomatoes with juice, broken up

1 1/2 cups water

1 tsp. parsley flakes

1/4 tsp. garlic powder

1/4 tsp. onion powder

1 tsp. Salt

1/ tsp. Pepper

1 tsp. liquid gravy browner

1 1/2 lbs. lean ground beef

8 oz. Rotini pasta (scant 4 cups)

Combine first 8 ingredients in a large bowl. Stir well. Add ground beef. Mix. Turn into 3 1/2 qt. slow cooker. Cover. Cook on LOW for 6 to 8 hrs. or HIGH for 3 to 4 hrs. Add pasta. Stir. Cook on HIGH for 15 to 20 min. until tender.

Per serving: 322 cal , 13.6 g fat, 584 mg sod, 21 g prot, 28g carb Points: 8

Apple Dumplings

2008-03-04T10:00:00.000-06:00

Monday, Feb 18, 2008

2 green apples- sliced into eight pieces each
2 containers crescent rolls
1 stick butter- melted
1 cup sugar

***and the secret ingredient: 10 oz Mt. Dew***

Open the crescent rolls and separate them into triangles. You should have 16 wedges of apple. Roll up each wedge in a triangle of crescent roll. Place them in a glass 9X13 baking dish.

Mix the melted butter with the sugar. Pour over the dumplings. Then pour the secret ingredient over the dumplings.

Bake at 350 for 35-40 minutes or until golden brown on top. Serve hot.

Makes 16 dumplings.

So, head over to It Coulda' Been Worse for more recipes or to add one of your own!

Chicken-Biscuit Casserole

2008-03-04T09:59:00.000-06:00

Thursday, Feb 21, 2008

Posted September 11th, 2007 by Cynthia Townley Ewer

chicken

Summary

Yield
Source	Dorothy Swain
Prep Time	20 minutes
recipes	chicken

Description

My childrens' grandmother, Dorothy Swain, shared this recipe with me when I was a new bride.

It's a great way to use up cooked chicken leftovers--and is still a favorite in our house.

Freeze before topping with biscuits for a hearty freezer meal.

Ingredients

3 c chicken, cooked and chopped
3 c chicken broth
4 carrots, peeled and sliced 1-inch thick
1 onion, chopped
4 celery stalks, sliced 1/2-inch thick
8 oz mushrooms, fresh
2 garlic cloves, sliced
1 c peas, canned or frozen
3 T cornstarch
1⁄3 c cold water
10 biscuits, uncooked (home-made or canned)

Instructions

Bring chicken broth to a boil; add carrots, onions, celery, mushrooms and garlic; simmer 10 minutes. Add cubed chicken meat and peas; simmer 5 minutes more. Mix cornstarch with cold water in measuring cup; add slowly until chicken mixture has consistency of gravy. Remove from heat; cool.

To freeze: pour into round casserole dish (2-qt capacity). Cover with aluminum foil; flash freeze, then wrap in jumbo freezer bag.

To prepare: thaw casserole before cooking. Place in 400-degree oven for 25 minutes. Remove from oven and place uncooked biscuits (either from "tube" or scratch--my family enjoys their "chicken biscuits" cut with a chicken-shaped cookie cutter) in slightly-overlapping circles on top of casserole. Return to oven and bake 20 to 25 minutes more, until mixture is bubbling and biscuits are golden brown.

Notes

Whole Baked Chicken In A Crock

2008-03-04T09:58:00.000-06:00

Sunday, Feb 24, 2008

The Recipe

1 (3 to 3 1/2 lb.) whole chicken
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon pepper
1 teaspoon olive oil
1 large onion, sliced
1 medium bulb garlic (about 20 cloves)

Remove giblets from chicken; remove as much fat as possible. Rinse and drain chicken; pat dry inside and out with paper towels.

In a small bowl, combine salt, paprika, pepper, and oil; mix to form paste. Spread evenly over chicken. Place onion in Crock-Pot. Place chicken, breast side up, over onion. Separate garlic into cloves; do not peel cloves. Place garlic cloves in and around chicken. Cover; cook on low setting for at least 7 hours or until chicken is tender and juices run clear.

Crockpot meal recipes

2008-03-04T09:56:00.000-06:00

Sunday, Mar 2, 2008

Some are theses are duplicates

Ok I have a bunch for you all, so here goes! And here is a link to more http://www.cookingcache.com/cat/crockpot_recipes

CHICKEN POTATO MUSHROOM SOUP

1 pound of chicken breasts with skin (remove skin if you are on a low-fat diet)
2 cans of cream of mushroom soup (I use lowfat version) + 2 cans milk (I use skim)
2-3 medium diced potatoes
salt and pepper

Dump it all in and cook it all day. When dishing it up, remove skin.

Potato chowder

I love potato soup. Husband says it is my Irish coming out. Got this recipe from a friend for potato chowder. Have changed it a bit for my tastes.

One package of box scalloped potatoes – can be cheesy, or whatever you like best.
One cup of diced ham. I like a bit more.
Four cups chicken broth.
One or two stalks of diced celery.
One diced onion – whatever size you like.
1/8 teaspoon pepper
2 cups half and half
1/3 cup flour

Mix potatoes, sauce mix, ham, broth, celery, onion, pepper in crock pot. Cover and cook on low heat 7 hours. Mix half and half with the flour, gradually stir flour mixture into chowder until blended. Cover and cook on low one more hour stirring occasionally until thick.

I think this is too thick, so use the big can of chicken broth, maybe 42 ounces – not sure on that. And instead of half and half, I use regular milk, 2 % at our house.

Love it! usually fix muffins, or garlic bread, or some kind of bread with it, whatever suits your fancy and time that day.

Sloppy Joes

3 lbs ground beef
1 cup chopped onion
2 cloves garlic, minced
1 1/2 cup ketchup
1/2 cup water
1/4 cup brown sugar
1/4 cup prepared mustard
4 TBS vinegar
4 TBS Worcestershire sauce
3 tsp chili powder
hamburger buns

Cook ground beef, onion, and garlic, drain.

Combine ketchup, water, brown sugar, mustard, vinegar, Worcestershire sauce and chili powder in crock pot, stir in meat.

Cover and cook on high 3-4 hours or low 6-8 hours.

I get it ready the night before and refrigerate in the removable pot then just start it up in morning. I freeze half for another meal, freezes well. My kids love this, if this is in the crock pot they don't even beg to stop at McDonalds!!

Best Meatloaf You'll Ever Eat!

Take 2 pounds of hamburger (ground chuck keeps the fat down), put into a mixing bowl, and add 1/2 to 1 cup of Progresso Italian bread crumbs. Crack 2 eggs into the bowl, and sprinkle with app. 1 tsp. of oregano, 1 tsp. of thyme, and 1 tbsp. of Worcestershire sauce. If desired, add up to 1/4 cup red wine to make the mixture moist enough; otherwise, use water. Now the key ingredient: put in 1/2 pkg. of Pioneer Brown Gravy mix -- the kind that makes a 2-cup batch. If Pioneer isn't available where you live, use another brown gravy mix. Moosh it all together (the part my kids love to do), and pat it into a round, bowl shape -- basically the shape of the crockpot, less 1" on each side. Pat it firmly, so it doesn't fall apart.

Put into the crockpot. Now: take the other half of the gravy mix, put into another, small mixing bowl, and add 1 cup tap water, along with app. 1/2 tsp. of oregano & thyme each, and 1 tbsp. (plus or minus) of Worcestershire. You can add a splash if red wine to this, if so inclined. Mix it all up well, then pour over the meatloaf in the crockpot.

Cover it, set to High, cook about 4 hours (or 8 hours on low, if you're going out for the day).

Serve with rice (our choice), mashed potatoes, or whatever starch you guys love.

CROCKPOT LASAGNA

8 uncooked lasagna noodles
1 pound ground beef (or substitute w/ ground turkey)
1 tsp. Italian seasoning
28-ounce jar spaghetti sauce
1/3 cup water
4-oz. can sliced mushrooms, optional
15 oz. low-fat ricotta cheese
2 cups shredded mozzarella cheese

Brown ground beef in skillet. Drain. Stir in Italian seasoning.

Break noodles into thirds. Place half in bottom of greased crockpot. Spread half of ground beef mixture over noodles in crockpot.

On top of beef, layer 1/2 of sauce, 1/2 of water, 1/2 of mushrooms (opt.), 1/2 of ricotta, and 1/2 of mozzarella cheese. Repeat all layers.

Cover. Cook for 5 hours on low.

Easiest Swiss Steak (crock pot recipe)

Cut up round steak into pieces about the size of a deck of cards and place in the crock pot. Then add a couple of cans of stewed tomatoes. Put on the lid, set on high and let it cook all day. The round steak is very tender and practically falls apart on your fork. If you wish, you can add some potatoes and let them cook all day as well. Great comfort food for a cold evening.

Stay In Bed Stew

My family loves this recipe. When my girls were in college, this was the dinner they asked for when they would come home for a visit. - from the Chicago suburbs

Serves 6

2-2 1/2 lbs stew meat (I buy a boneless chuck roast & cut it myself-much cheaper)
Medium onion, chopped
5 potatoes, peeled and cut into small chunks
1 pkg of carrots, peeled and sliced
Can of tomato soup
15 oz. can of green beans with juice
Salt & pepper to taste

Place all ingredient into Dutch oven.
Bake @ 300 for 3 hours.
or @ 250 for 4 hours.

STEAK WITH MUSHROOMS

1 lb round steak cut into serving sizes
1 large onion, sliced
1 large can sliced mushrooms
4-5 medium potatoes, peeled and cubed
1 15 oz. jar beef gravy
1/4 cup apple juice or red wine

Brown meat lightly on each side (not necessary but I like it this way). Combine beef gravy and apple juice (or wine) in small bowl. Place onion slices, mushrooms, and potatoes in crock pot. Add meat to crock pot. Pour gravy over meat. Cook on low approximately 7 hours or on high approximately 4 hours.

My oldest daughter is not a big fan of potatoes but she went back for seconds because she said the gravy was SO good! Instead of potatoes I'm sure this would be good served over rice or noodles.

Cola Roast

I make this every other week and have my husband boil some carrots and potatoes when he gets home from work (before I do).

1 small frozen roast (1.5 -3 pound beef round tip is what I normally use)
1 packet of onion soup mix (any variety you like)
1 small jar of sliced mushrooms, undrained
1 can cola (diet or regular, name brand or generic)
salt
pepper

Place frozen roast in crockpot. Sprinkle with salt and pepper. Mix cola and onion soup mix until dissolved. Pour over roast, add mushrooms. Cook on low for 6-8 hours.

Be careful when you remove the roast - it is so tender it will fall apart! I mix the "juice" with a jar beef gravy and mash the boiled potatoes.

SUNDAY DINNER IN A POT

Hi Girls! I use this all the time, whether it's holiday time, pot luck time or just need to have something ready when I get home from work time! It's yummy, quick and I never get any complaints!

1 beef rump roast (size depends on how many you are feeding)
1-3 cans of Cream of Something Soup (Experiment with different flavors...Mushroom's my favorite. I use 2 cans for a 6 pound roast)
1 pkg. peeled baby carrots
2 large onions, quartered
6 peeled potatoes, halved
Any other root veggies you like

Place contents of 1 can of soup in the bottom of your crock pot. Place roast on top of soup and surround with veggies. Place contents of remaining cans of soup on top of meat and veggies. Season to taste with salt and pepper. Set crock pot to low to cook all day (7-8 hours) or med/high for a shorter cooking time. The beautiful thing about this dish is it makes its own gravy!

Chicken Spaghetti

Hi FlyCrew, This is the easiest crockpot recipe ever. My family all loves it and no one can believe how easy it is.

Take 4-6 boneless skinless chicken breasts. Put them in your crockpot and add 1 large jar of spaghetti sauce. (Not the kind with meat in it). Let cook on slow all day till chicken is tender and pulls apart. Cook pasta and serve over. Add a salad and rolls and you have a complete meal. Unbelievably good.

Cheesy Crockpot Chicken

4-6 chicken breast (boneless, skinless)
2 cans of condensed cr of ckn soup
1 can cheddar cheese soup
1/4 tsp salt, pepper, & garlic powder each

Throw all in crockpot on Low 6-8 hours. Serve on bed of rice or noodles.

Roast Apple Chicken

Chicken: Put a whole chicken, fresh in the crockpot - put an apple or onion in the cavity. Low 8-10 hours. Done. That means you come in from work and your house smells like roast chicken. Make a veggie and rice and you're all set for dinner.

Slow Cooker Apples

Here is a simple little crock pot idea for holiday meals. I simply peel and slice some apples (our favorites are Fuji). I have one of the apple cutters that cuts out the core and cuts the rest of the apple into 6 or 8 slices, but whatever works is fine. I fill the crockpot with apples, add some water (1/2 cup is plenty) and cook on low overnight, or all day. We had a huge family gathering this weekend, and my mother-in-law is on a sugar-free diet so I made the apples especially for her. When I make them for my dad, I add some sugar and red hot cinnamon candies.

Crock Pot Candy - From Flora M's kitchen

When you've had a taste of this delectable confection you won't believe how simple it is. You'll be amazed how it always comes out & never fails.

1 - One pound jar of Planters Lightly Salted Dry Roasted Peanuts
1 - One pound jar of Planters Unsalted Dry Roasted Peanuts
1 - 12 oz. Pack Nestles Semi-Sweet Chocolate Chips
1 - 12 oz. Pack Nestles White Chocolate Chips
1 - One pound pack of Vanilla Bark (find with Chocolate Chips aisle).

Directions: Pour peanuts into large Crock-pot; add chips and chocolate bark. Cover and turn on low setting. Now, go polish your car, or read a book. Come back in an hour or so. Stir with a large spoon; coating all the peanuts. Spoon onto waxed paper - whatever size is appropriate for you and let harden.

Keep crock-pot on until all candy has been spooned out - no big rush. This is a generous recipe and you will have a gracious plenty. Keeps fresh in plastic bag or container, but don't expect it to last very long because each morsel is filled with a wonderful taste of chocolate and is chocked full of peanuts. Enjoy!

Cowboy-Crock Pot

3 medium potatoes, sliced
3 carrots, sliced
1 small onion, sliced
2 T dry rice
1 t. salt
1/2 t. pepper
1 lb. Ground beef, browned and drained
1 1/2-2 C. tomato juice* as needed to keep dish from getting too dry

1. Combine all ingredients in slow cooker.
2. Cover. Cook on Low 6-8 hours.
* lg can tomato sauce (15 oz) can be substituted

Pot Roast (crock-pot) My specialty I made it up

2008-03-04T09:55:00.000-06:00

What you need:

beef or pork pot roast

potatos cut up (your call on how many)

carrots cut up (your call on how many)

Can of green beans (juice from can too)

onion (your call on how many)

celery (your call on how many)

2Tbl of white viniger (I know sounds yummy, NOT. But a Must have)

2 Beef boulon cubes

Spices to use:

A pench of each

Basil

Celery Salt

Cilantro

Minced Garlic

Garlic Salt

Ground Marjoram

Ground Oregano

Ground Rosemary

I use whatever spices I grab. So it is your call once again.

Mix all ingredants togeter in crockpot. You will need to add enough hot water to cover the roast and veggies. Cover and cook on high all day (6-8 hr.) SHOULD BE FALLING A PART WHEN YOU TAKE OUT.

Stove Top Swiss Steak

2008-03-04T09:54:00.000-06:00

From: Campbell's Kitchen
Prep Time: 10 minutes
Cook Time: 20 minutes

Serves: 6

Ingredients:

1/2 cup Idahoan® Original Mashed Potatoes potato flakes
1/4 tsp. ground black pepper
6 beef cubed steaks (about 1 1/2 lb.)
3 tbsp. olive or vegetable oil
1 large onion, sliced (about 1 cup)
1 can (14 1/2 oz.) Campbell's® Beef Gravy
1 can (14 1/2 oz.) diced tomatoes with garlic and olive oil

Directions:

MIX potato flakes and black pepper on plate. Coat steaks with potato mixture.

HEAT 2 tbsp. oil in large skillet over high heat. Add steaks and cook 5 min. or until browned. Remove steaks and keep warm.

ADD remaining oil and heat over medium-high heat. Add onion. Cook until lightly browned and tender.

ADD gravy and tomatoes. Heat to a boil. Return steaks to skillet. Cook over low heat 10 min. or until steaks are tender.

Swiss Steak Stew

2008-03-04T09:53:00.000-06:00

"This stew is easy to prepare and as it cooks your whole house smells wonderful."
Original recipe yield: 6 servings.
Prep Time:
15 Minutes
Cook Time:
8 Hours 20 Minutes
Ready In:
8 Hours 35 Minutes
Servings:
6 (change)

--------------------------------------------------------------------------------

INGREDIENTS:
1/4 cup all-purpose flour
1/2 teaspoon salt
1 1/2 pounds boneless round steak, cut into bite size pieces
1 (14.5 ounce) can Italian-style diced tomatoes
3/4 cup water
3 cups peeled and quartered new red potatoes
1 onion, diced
1 cup sweet corn

--------------------------------------------------------------------------------

DIRECTIONS:
In medium bowl combine flour and salt mix well. Add beef and coat well.
Coat a nonstick skillet with cooking spray and heat over medium heat. Add beef and cook until browned.
In a slow cooker layer potatoes, beef and onion. Stir tomatoes with juice, water and any remaining flour mixture together. Pour over top. Cover and cook on low setting for 7 to 8 hours or until beef is tender. Add corn, cover and cook an additional 25 minutes.

Crock-pot Whole Chicken

2008-03-04T09:41:00.001-06:00

(Ok so this is not exactly the way I make mine But it is close!! I just add more spices-whatever I grab most of the time and I inject the chicken with liquid smoke or b-b-q sauce) I serve with rive and veggies.

Baked Slow Cooker Chicken

"Baked chicken in a slow cooker for busy people! Put the chicken on in the morning, and have golden brown baked chicken for dinner."
Original recipe yield: 6 servings.
Prep Time:
20 Minutes
Cook Time:
10 Hours
Ready In:
10 Hours 20 Minutes
Servings:
6 (change)

INGREDIENTS:
1 (2 to 3 pound) whole chicken
salt and pepper to taste
1 teaspoon paprika

--------------------------------------------------------------------------------

DIRECTIONS:
Wad three pieces of aluminum foil into 3 to 4 inch balls, and place them in the bottom of the slow cooker.
Rinse the chicken, inside and out, under cold running water. Pat dry with paper towels. Season the chicken with the salt, pepper and paprika, and place in the slow cooker on top of the crumbled aluminum foil.
Set the slow cooker to High for 1 hour, then turn down to Low for about 8 to 10 hours, or until the chicken is no longer pink and the juices run clear.

Chicken Or Beef & Cheese Enchiladas

2008-03-04T09:40:00.000-06:00

From: Campbell's Kitchen
Prep Time: 15 minutes
Cook Time: 35 minutes

Serves: 4

Ingredients:

1 can (10 3/4 oz.) Campbell's® Condensed Cheddar Cheese Soup
1/2 cup milk
2 cups diced cooked chicken or a lb of hamberger meat
1/2 cup Pace® Chunky Salsa
1 can (about 4 oz.) chopped green chiles
1 tsp. chili powder
8 flour tortillas (8'')

Directions:

MIX soup and milk.

MIX 2 tbsp. soup mixture, chicken, salsa, chiles and chili powder.

SPREAD about 1/3 cup chicken mixture down center of each tortilla. Roll tortillas around filling and place seam-side down in greased 3-quart shallow baking dish.

POUR remaining soup mixture over enchiladas. Cover.

BAKE at 375°F. for 35 min. or until hot.

CROCKPOT BARBECUED CHICKEN

2008-03-04T09:39:00.000-06:00

4-6 pieces chicken (I use boneless breasts)
1 bottle BBQ sauce
1/2 cup white vinegar
1/2 cup brown sugar
1 tsp. mesquite seasoning
1/2 tsp. garlic powder
1/2-1 tsp. red pepper flakes

Mix BBQ sauce with all ingredients listed under it. Place chicken in crockpot. Pour sauce over all.

Cook slowly in crockpot about 4-6 hours. Serve with baked beans, potato salad and coleslaw.

NOTE: Since this didn't specify whether it should be on high or low, the first time I cooked on high for 5 hours. The chicken was dry as dirt The 2nd time, dh cooked it on low for 4 1/2 hours and it was perfect.

Beef and noodles

2008-03-04T09:38:00.002-06:00

Prepare pkg of egg noodles according to directions. Grill two steaks to preferred doneness. Slice warm steaks into thin slices. Add steak pieces to noodles. Add beef gravy, either from a jar or pkg. mix prepared. Toss gently to coat. Heat through and serve.

Southwest Chicken

2008-03-04T09:38:00.001-06:00

2 cups MINUTE Brown Rice, uncooked
1-3/4 cups warm water
4 small boneless skinless chicken breast halves (1 lb.)
1/4 cup KRAFT LIGHT DONE RIGHT! Ranch Reduced Fat Dressing
1-1/2 tsp. chili powder
1/2 cup KRAFT 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese
4 cups small broccoli florets
1 medium red pepper, chopped

PREHEAT oven to 400°F. Combine rice and water; let stand 5 min. Spoon evenly onto centers of four large sheets of heavy-duty foil; top each with 1 chicken breast half. Sprinkle evenly with chili powder. Drizzle with dressing; top with cheese and vegetables.
BRING up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in single layer in 15x10x1-inch baking pan.
BAKE 25 to 30 min. or until chicken is cooked through (170°F). Place one packet on each of four dinner plates. Cut slits in foil with sharp knife to release steam before opening.

Crock-pot pork chops

2008-03-04T09:37:00.000-06:00

1 1/2 cups Small bite size pieces of carrot
2 1/2 cups Small bite size pieces of potato
1 cup Small bite size pieces of onion
1 cup small bite size pieces of parsnip
6 pork loin chops, trimmed pf fat
1 tsp liquid gravy browner
10 oz can Condensed cream of mushroom soup
1/2 cup water

Put carrot in 5 qt slow cooker. Layer potato, onion and parsnip over top.
Brush both sides of pork chops with gravy browner. Lay over parsnip.
Stir soup with water together in bowl. Pour over all. Cover. Cook on Low for 9 to 10 hours or High for 4 1/2 to 5 hours. Serves 6.

Tuna casserole

2008-03-04T09:36:00.000-06:00

Cheese sauce-
2Tbl Butter (Melted)
2Tbl Flour

Slowly add:
1c. Milk (ster constantly)

Melt in:
8 to 10 slices of Velveta Cheese

Mix with:
1can Cream of mushroom Soup
1 can Tuna

boil:
3/4 a bag of egg noodles

Mix all together in a big baking dish and cook in the oven for 30min. on 400*

Week 3

2008-03-04T08:52:00.001-06:00

Sunday, March 2, 2008

Menu Plan Monday

Sunday	Breakfast for dinner






Monday	Crockpot Brown Sugar Chicken






Tuesday	That darn Tuna casserole I never made yet!!! LOL






Wednesday	Leftovers





	Never made last week
Thursday	RITZ® Parmesan Chicken





	Never made last week
Friday	Football casserole






Saturday	Leftovers

Week 2 menu

2008-02-25T11:50:00.000-06:00

Monday: Whole Baked Chicken In A Crock
Tuesday: Tuna Casserole
Wednesday: Leftovers
Thursday: Chicken mozzarella
Friday: Baked Potatos & Salad
Saturday: RITZ® Parmesan Chicken
Sunday: Breakfast for Dinner

...AND For more Menu Plan Monday participants jump on over to visit Laura at I'm an Organizing Junkie! Lots of good eats over there... :)

Pots, Pans, Recipes...... OH MY!!!

Easy Pumpkin Cookies/Muffins

Fall drinks

Famous No Coffee Pumpkin Latte

Prep Time: 5 Min

Cook Time: 10 Min

Ready In: 15 Min

Servings (Help)

Ingredients

Directions

Nutritional Information

Top 30 Crockpot Recipes

Top 30 Crockpot Recipes

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