1 lb. pork sausage
1/4 C. chopped onion
1/2 C. chopped green pepper
1 C. uncooked macaroni
2 T. sugar
1 tsp. salt
1 tsp. chili powder
1 – 1 lb. can tomatoes
1/2 C. dairy sour cream
grated cheese
Lightly brown the meat. Drain off fat. Add onions and green pepper. Cook until tender. Stir in next six ingredients. Cover and simmer 20 minutes. Check macaroni to make sure it is cooked throughout. Stir in sour cream – heat throughout. Pass grated cheddar with this hot dish.
2 C. canned yellow or white hominy, drained and patted dry
2 C. fresh corn kernels, preferably, or 2 C. frozen and thawed corn kernels
1 garlic clove, minced
8 ounces sharp cheddar cheese, shredded
2 C. milk
4 eggs, beaten
1 tsp. salt
1/4 tsp. cayenne pepper
Preheat the oven to 350 degrees F. Lightly oil or butter a baking dish or casserole. In the baking dish, stir together the hominy and corn leveling off the top of the mixture with a rubber spatula. Top with the garlic and cheddar. Whisk together the milk, eggs, salt, and cayenne in medium bowl, and pour this mixture over the top. Bake for 50 to 60 minutes, or until the casserole is set and the top is bubbling. Remove from the oven, let rest for 5 to 10 minutes, and serve hot.
Yield:
Calories:
Fat:
Fiber:
1/2 to 1 C. shredded Parmesan cheese
1/3 C. mayonnaise
1/4 C. milk
3/4 C. finely diced onions
1 (10-3/4 oz.) can condensed cream of chicken soup, undiluted
2 or 3 dashes of Tabasco, optional
1 lb. boneless & skinless chicken breast, cooked & cut into strips
1 (14 oz.) can quartered artichokes, drained & sliced
1 (2 oz.) jar sliced pimentos, drained
1 C. dried bread crumbs or crushed seasoned croutons
1 T. butter, melted
Preheat oven to 375 degrees. Spray a 2-quart casserole with no-stick cooking spray. Combine cheese, mayonnaise, milk, onion, soup, and Tabasco in a large bowl and mix well. Gently stir in chicken, artichokes, and pimentos. Transfer mixture to prepared baking dish. Combine breadcrumbs and butter in a small bowl. Sprinkle mixture over chicken and artichoke mixture. Bake for 30 to 40 minutes, or until mixture is bubbling hot and topping is golden brown.
Yield:
Calories:
Fat:
Fiber:
Meat Lover’s Pizza Hot Dish
1 pound ground beef
1 pound bulk Italian sausage
1 medium onion, chopped
1 cup sliced fresh mushrooms
4 cans (8 ounces each) no-salt-added tomato sauce
2 cans (15 ounces each) pizza sauce
1 package (16 ounces) penne pasta
1 cup water
1 can (6 ounces) tomato paste
1 package (3-1/2 ounces) sliced pepperoni
1 teaspoon Italian seasoning
2 cups shredded part-skim mozzarella cheese, divided
2 cups shredded cheddar cheese, divided
In a large skillet, cook beef, sausage, onion and mushrooms over medium heat until meat is no longer pink and vegetables are tender, breaking up meat into crumbles, 10-12 minutes; drain. Transfer meat mixture to a greased 6-qt. slow cooker. Stir in tomato sauce, pizza sauce, pasta, water, tomato paste, pepperoni and Italian seasoning. Cook, covered, on low until pasta is tender, 3-4 hours. Stir thoroughly; mix in 1 cup mozzarella cheese and 1 cup cheddar cheese. Sprinkle remaining cheese over top. Cook, covered, until cheese is melted, 15-20 minutes longer.
Serving Size: 1 1/3 C.
Calories: 653
Fat: 35g
Fiber: 6g
3 1/2 cups large elbow macaroni
12 ounces Velveeta cheese, cut into 1-inch squares
10 ounces white Vermont cheddar cheese, cut into 1-inch squares
15 ounces Gruyere cheese, shredded
1 to 2 cups Jack and cheddar cheese (combined), shredded
4 ounces cream cheese, at room temperature
2/3 cup sour cream
1 1/3 cups heavy cream
1 1/3 cups half-and-half
1 egg
2 2/3 tablespoons flour
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dry mustard
1/8 to 1/4 teaspoon cayenne pepper
1/8 teaspoon nutmeg (fresh if you have it)
1 teaspoon kosher salt
1/8 teaspoon pepper
A pinch of paprika
1 tablespoon fresh chives, for garnish
Â
Hit it: Smile. Know that you are about to prepare the best mac and cheese ever!  Preheat oven to 350 degrees F. Grease a 13×9-inch nonstick metal baking pan with 2 tablespoons of butter. Prepare the macaroni according to package directions, but make sure it’s al dente. (Huh? It should still be a little firm.) Be sure to add a pinch of salt and a dash of olive oil to the boiling water while cooking. Drain pasta well and pour into the baking pan.  In a large mixing bowl, add the heavy cream, half-and-half and sour cream; break up the cream cheese into little bits with your (clean!) fingers as you add it to the bowl. Add the eggs, flour, Worcestershire sauce, garlic and onion powder, nutmeg, salt and pepper. Combine very well with a wire whisk to break up the cream cheese. It will look lumpy, but that’s OK.  Starting at the corners of the pasta dish, place and push down the Velveeta and white Vermont cheddar cubes. Work your way around and toward the middle (they won’t push down completely, but just smoosh them down a bit). Now, sprinkle the fabulous Gruyere cheese evenly over the top – gently and evenly pour the artery-clogging mixture on it, covering all areas. Gently shake the pan afterwards for a second to make sure the liquid is even. I know it sounds gross, but push down and make little holes into areas of the mixture with your fingers. (You’re just getting some of that Gruyere down deeper below the surface, and bringing some of that liquid up to the surface.) Wash your hands!  Sprinkle the jack-and-cheddar combo over this mixture and sprinkle the paprika on top. Put this baby in the oven (make sure your oven rack is right in the middle) and bake for approximately 30 minutes, or until it starts to get brownish and bubbly all over. It will be creamy in the center and more crusty on the top and edges. Chop some fresh chives and get those taste buds ready. When it’s done, garnish with the chives (but try not to eat part of the crusty top before you serve it. I’m watching you!).   Get out of town! This is actually a one-way ticket to paradise. Serves 10.
Â
3 potatoes, peeled and sliced
3 carrots, peeled and sliced
1/2 cup uncooked rice
1 onion, sliced
1 pound ground beef or turkey
1 quart canned tomatoes
Salt and pepper to taste
1 T. brown sugar
Â
Layer the ingredients as listed, ending with salt and pepper. If desired, sprinkle with brown sugar. Â Bake at 300 degrees for 3 hours.
3/4 C. part-skim ricotta cheese
1/4 C. fresh basil, thinly sliced
1/2 C. (2 ounces) grated reduced-fat mozzarella, divided
2 T. (1/2 ounce) grated parmesan cheese
1 egg, lightly beaten
3 C. basic tomato sauce
1 package (16 ounces) potato gnocchi
2 C. spinach leaves, thinly sliced
Â
Preheat the oven to 400ºF. Lightly coat a 1 1/2-quart casserole or gratin dish with vegetable oil spray and set aside. In a small bowl, combine the ricotta, basil, 1/4 C. of the mozzarella, Parmesan, and egg. Stir until blended. Set aside. Spread a thin layer of the tomato sauce in the reserved dish. On top of the sauce, layer half of the gnocchi and spinach. Using half of the ricotta mixture, place small dollops on top of the spinach. Cover with another thin layer of sauce. Repeat the process, ending with sauce. Sprinkle on the remaining 1/4 C. mozzarella. Bake for 40 minutes, or until the top is bubbly and the cheese is lightly browned. Let stand for 15 minutes before serving.
Â
Yield: 6 servings
Calories: 250
Fat: 12g
Fiber: 4g
Â
1 lb of Rigatoni Pasta
1 lb of ground beef
1 jar of seasoned spaghetti sauce
1 T. Parsley
1 C. sour cream
1 C. softened cream cheese
salt and pepper to taste
1 egg
1 T. olive oil
2 C. of shredded mozzarella cheese
Â
Preheat oven to 375. Cook pasta according to directions on package or until al dente; drain. Brown beef in skillet. Cook over medium-high heat until evenly brown. Season with salt. Reduce heat to low, and simmer for 10 minutes. If you like, you may add onion or garlic if to suite your palette. In a bowl, mix together sour cream, egg and cream cheese. I prefer to use my Kitchen Aid because it makes it nice and fluffy. Stir in spaghetti sauce with the cheese mixture. (You will want to use as seasoned spaghetti sauce. I used a garlic, basil, oregano. If you are using a plain marinara, you can season it) Do not use mixed for this, hand stir. Add in 1 C. of the shredded mozzarella. Stir in ground beef. Mix together. Place pasta in casserole in dish. Mix cheese/sauce mixture in casserole dish with pasta. Sprinkle cheese on top and sprinkle parsley on top. Cook for 25-35 in preheated oven until cheese is bubbly.
Baked Two-Cheese & Bacon Grits
6 thick-sliced bacon strips, chopped
3 C. water
3 C. chicken stock
1 tsp. garlic powder
1/2 tsp. pepper
2 C. quick-cooking grits
12 ounces Velveeta, cubed (about 2-1/3 cups)
1/2 C. butter, cubed
1/2 C. 2% milk
4 large eggs, room temperature, lightly beaten
2 C. shredded white cheddar cheese
Preheat oven to 350°. In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove pan from heat. Remove bacon with a slotted spoon; drain on paper towels. Add water, stock, garlic powder and pepper to bacon drippings; bring to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, 5-7 minutes or until thickened, stirring occasionally. Remove from heat. Add Velveeta and butter; stir until melted. Stir in milk. Slowly stir in eggs until blended. Transfer to a greased 13×9-in. baking dish. Sprinkle with bacon and shredded cheese. Bake, uncovered, 40-45 minutes or until edges are golden brown and cheese is melted. Let stand 10 minutes before serving. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove casserole from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake grits as directed, increasing time to 50-60 minutes or until heated through and a thermometer inserted in center reads 165°.
Nutrition Facts: 12 servings, 3/4 cup: 466 calories, 34g fat (18g saturated fat), 143mg cholesterol, 840mg sodium, 23g carbohydrate (3g sugars, 1g fiber), 17g protein.
1/2 pound lean ground beef
1/4 C. chopped onion
1/2 C. water
1/2 C. tomato sauce
1/4 C. tomato paste
1/8 tsp. pepper
1 C. frozen mixed vegetables, thawed
1/2 C. shredded part-skim mozzarella cheese, divided
1 tube (6 ounces) refrigerated flaky buttermilk biscuits
1 tsp. butter, melted
1/4 tsp. dried oregano
Â
In a small saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the water, tomato sauce, tomato paste and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Remove from the heat; stir in vegetables and 1/4 C. cheese. Transfer to a 1-qt. baking dish coated with cooking spray (dish will be full). Separate each biscuit horizontally in half; arrange around edge of dish. Brush with butter; sprinkle with oregano. Sprinkle remaining cheese over beef filling. Bake, uncovered, at 375° for 18-22 minutes or until heated through and biscuits are golden brown.
2 large eggs, beaten
1 C. low-fat sour cream
1/2 C. yellow cornmeal
6 T. butter, melted
1 tsp. salt
2 C. whole kernel corn, fresh or frozen
8 oz. Monterey jack, cubed or shredded
1 (4 oz.) can diced green chiles
Â
Preheat oven to 350 degrees F. In bowl, mix eggs, sour cream, cornmeal, butter and salt. Stir in corn, cheese and chiles. Turn into a greased 2-quart casserole. Bake for 1 hour.
1/4 C. butter or margarine, melted
8 C. plain bagels cut into bite size pieces (4 to 6 bagel)
1 8-oz. package thinly sliced lox cut into small pieces
8 oz. Swiss cheese or Monterey Jack or combo (2 C.)
1/4 snipped fresh chives
8 beaten eggs
2 C. milk
1 C. cottage cheese
1/4 tsp. pepper
Â
Spread melted butter evenly over bottom of 3-quart rectangular baking dish.  Evenly spread bagels pieces in dish. Sprinkle lox, cheese, and chives evenly over bagel.  Combine eggs, milk, cottage cheese, and pepper in bowl and then pour over layers in dish.  With a wooden spoon, press down ingredients gently to moisten all of the ingredients. Cover and refrigerate for 4 to 24 hours.  Bake uncovered in a preheated 350°F oven for about 45 minutes or until set and edges are puffed and golden. Let stand about 10 minutes before serving.
4 eggs
1 14-1/2-oz. can reduced-sodium chicken broth
1/4 C. thinly sliced green onion
2 cloves garlic, minced
1 T. snipped fresh dillweed or 3/4 tsp. dried dillweed, crushed
4 onion bagels, split, or 10 mini bagels (8 to 10 oz. total)
1Â 7-1/2-oz. can red salmon, drained, skin and bones removed and broken into chunks
4 oz. Havarti cheese, shredded (1 C.)
Â
Preheat oven to 350 degrees F. In a medium bowl beat together eggs and broth. Stir in green onion, garlic, and dillweed; set aside. Cut split bagels in two or three pieces. In a greased 2-quart baking dish place bagel bottom pieces cut side up. Spoon salmon and cheese onto bottoms. Arrange bagel top pieces on the stack cut side down. Gradually pour egg mixture over all. Bake, uncovered, for 35 to 40 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before serving.
12 oz. ground beef, ground pork, ground lamb, or bulk pork sausage
1/3 C. chopped onion (1 small)
1 C. canned diced tomatoes, undrained
1/2 C. water
1/3 C. uncooked long grain rice
1/2 tsp. dried oregano or thyme, crushed
1/4 tsp. black pepper
8 medium to large cabbage leaves
1/4 C. shredded Swiss cheese (1 oz.)
1 15-oz. can tomato sauce
1 tsp. sugar
1/2 tsp. dried oregano or thyme, crushed
1/4 C. shredded Swiss cheese (1 oz.)
Â
In a large skillet cook meat and onion until meat is brown and onion is tender. Drain off fat. Stir in undrained tomatoes, water, uncooked rice, 1/2 tsp. oregano, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes or until the rice is tender.  Meanwhile, trim veins from the back side of the cabbage leaves.  Immerse leaves, four at a time, into boiling water for 2 to 3 minutes or until just limp. Stir the 1/4 C. cheese into the meat mixture. Place about 1/3 C. of the meat mixture on each cabbage leaf. Fold in sides. Starting at an unfolded edge, carefully roll up each leaf, making sure folded sides are included in the roll. For sauce, in a small bowl stir together tomato sauce, sugar, and 1/2 tsp. oregano. Pour half of the tomato mixture into a 2-quart square baking dish. Arrange cabbage rolls on the tomato mixture. Spoon remaining tomato mixture over cabbage rolls. Bake, covered, in a 350 degree F oven for 35 to 40 minutes or until heated through. Sprinkle with remaining 1/4 C. cheese. Let stand about 2 minutes or until cheese is melted. Makes 4 servings
1 lb Ground beef
1 can Cream of mushroom soup; condensed
8 oz Sour cream
1 can (small) black olives; sliced
1 can (small) mushroom stems and pieces
12 oz Egg noodles
Â
Cook egg noodles according to directions and set aside. Cook ground beef until it is no longer pink. Drain off grease. Add soup, sour cream, olives, mushrooms, and noodles and cook until heated through.
Sauce:
3/4 C. Butter
3/4 C. Flour
1 Quart Rich Chicken Stock
3/4 C. Half and Half
1T Chopped Pimientos
1T Green Chilies
1T Cilantro
2 tsp. Salt
1/4 tsp. White Pepper
Â
Filling:
1T Chopped Onion
3 Oz Cooking Oil
1 Lb Cooked Chopped Chicken
4 Oz Cream Cheese
4 OZ Sour Cream
1T Green Chilies
Â
12 Soft Tortillas
8 Oz Monterrey Jack Cheese
Â
Sauce: Melt butter over low heat. Mix in flour very slowly until flour and butter are blended well. Do not let this mixture brown. Remove from heat and add warm (not boiling) chicken stock. Stir over low heat until sauce is smooth and thickened. Stir in warm cream. Do not allow to boil. Add pimientos, chilies, cilantro, salt and pepper. Stir and keep warm. Filling: Cook chopped onions in oil until soft. Add chopped chicken. Add salt and pepper to taste and stir until ingredients are mixed well. Remove from heat. In a mixing bowl, cream the cream cheese with enough sour cream to make a nice creamy base. Add chicken mixture, chopped peppers. Stir and mix ingredients. Roll filling in soft tortillas. Cover enchiladas with sauce, and top with shredded cheese and extra chilies. Bake in a 350 degree oven until sauce and cheese are bubbling.
Squash and Potato Topping:
1 medium-size butternut squash (about 1-1/2 pounds), pared, seeded, cut into 1-inch cubes
3 large baking potatoes (about 1-1/2 pounds), pared and cut into 1-inch cubes
3/4 C. low-fat milk (1 percent)
1-1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. ground nutmeg
1/8 tsp. ground hot red pepper
Filling:
3 medium-size onions, chopped
2 T. vegetable oil
2 cloves garlic, finely chopped
1-1/2 pounds lean ground beef
1 T. dried basil
1 T. dried oregano
1 tsp. ground cumin
1 tsp. salt
1/2 tsp. dried thyme
1/4 tsp. pepper
2 T. all-purpose flour
1 can (28 oz.) Italian-style plum tomatoes, drained and cut up
1 pound green beans, trimmed and cut into 1/2-inch lengths
1 egg
Paprika, for garnish
Â
Prepare topping: Cook squash and potatoes in boiling water until tender, about 15 minutes. Drain squash and potatoes; return to pot. Add milk, salt, black pepper, nutmeg and red pepper. Mash with potato masher until fluffy. Set aside to cool slightly. Preheat oven to 375 degrees F. Prepare Filling: Sauté onion in oil in large skillet until softened, for about 5 minutes. Add garlic; sauté 1 minute. Remove to a plate. Crumble beef into skillet; cook until browned, about 3 minutes. Stir in basil, oregano, cumin, salt, thyme, pepper, reserved onion mixture and flour. Add tomatoes and green beans. Bring to boiling. Lower heat; cover and cook 10 minutes. Spoon into 13 x 9 x 2-inch glass baking dish. Beat egg into squash mixture. Spread over filling, making decorative swirls. Sprinkle with paprika. Bake in 375 degree F oven 40 minutes or until bubbly and top is golden brown. Transfer baking dish to wire rack to cool for 20 minutes before serving.
2 pounds lean ground beef
1 10-3/4-oz. can condensed golden mushroom soup
1 10-3/4-oz. can condensed cheddar cheese soup
1 20-oz. package frozen, fried crinkle-cut potatoes
Hamburger toppings (choose from catsup, pickles, mustard and chopped tomato)
Â
In a large skillet, cook the ground beef, half at a time, until brown. Drain off fat. Place the cooked meat in the bottom of a 13x9x2-inch baking dish. In a medium mixing bowl, combine the condensed golden mushroom soup and the condensed cheddar cheese soup. Spread over the meat in the casserole. Sprinkle the frozen crinkle-cut potatoes over the top of the casserole. Bake in a 350 degree F oven for 45 to 55 minutes or until the fries are golden. Garnish with suggested hamburger toppings, if you like.
Â
Polenta Casserole
Cooking spray
1 tsp. olive oil
2 C. chopped onion (about 2 onions)
3 C. (12 ounces) coarsely chopped shiitake mushrooms
2 garlic cloves, minced
1½ tsp. salt
â…“ C. red wine
1 T. tomato paste
1 T. chopped fresh thyme
1 (15-ounce) can diced tomatoes
1 C. polenta
½ C. shredded Asiago cheese (2 ounces)
¼ tsp. freshly ground black pepper
½ C. fresh goat cheese
1½ tsp. unsalted butter, cut into small pieces
Preheat the oven to 400°F. Spray a 9 × 13-inch casserole dish with cooking spray. Heat the oil in a medium sauté pan set over medium-high heat. Add the onions and cook for 8 minutes, until they start to brown. Add the mushrooms, garlic, and ½ tsp. of the salt, and cook, stirring, for 4 minutes. Add the wine, tomato paste, and thyme and cook for 3 minutes. Stir in the tomatoes, reduce heat to medium, and cook for 10 minutes, or until thick. Bring 4 C. of water to a boil in a medium saucepan. Stir in the polenta and the remaining 1 tsp. of the salt. Reduce the heat to low and cook, stirring, for 20 to 30 minutes, or until thick. Spread a third of the polenta into the prepared casserole dish. Spread half of the tomato sauce over the polenta and sprinkle with 2 T. of the Asiago cheese and ⅛ tsp. of the pepper. Crumble and sprinkle half of the goat cheese across the casserole. Repeat the layers, ending with the last third of the polenta. Top with the remaining ¼ C. of the Asiago cheese and top with the butter. 5 Bake for 25 minutes, or until bubbly.
Baked Sausages, Fennel, and Potatoes with Fontina
2 T. cooking oil
1 pound mild Italian sausages
1 onion, cut into thin slices
1 fennel bulb, cored and cut into thin slices
2 cloves garlic, minced
3/4 tsp. fennel seeds
1 pound baking potatoes (about 2), peeled and cut into 3/4-inch cubes
1/2 tsp. salt
1/3 C. dry white wine
3 1/2 C. canned tomatoes (one 28-ounce can), drained and chopped
6 ounces fontina, grated (about 1 1/2 C.)
Heat the oven to 450°. In a large deep frying pan, heat 1 T. of the oil over moderate heat. Add the sausages and cook until browned and cooked through, about 10 minutes. Remove. When the sausages are cool enough to handle, cut them into 1/4-inch slices. Add the remaining 1 T. oil to the pan and heat over moderately low heat. Add the onion, fennel bulb, garlic, and fennel seeds and cook, covered, for 5 minutes. Stir in the potatoes and salt and cook, covered, until the vegetables start to soften, about 5 minutes. Stir in the wine and simmer until evaporated. Stir in the tomatoes. Raise the heat to moderately high and simmer until no liquid remains in the pan, 2 to 3 minutes longer. Stir in the sausages and transfer the mixture to a 9-by-13-inch baking dish. Bake the sausage mixture for 10 minutes. Remove from the oven and top with the fontina. Bake until the vegetables are tender and the cheese is melted, about 10 minutes longer.
Olive Oil
1 (9 oz) pkg. frozen artichoke hearts (can substitute non-marinated canned)
1 (6 oz) jar marinated artichoke hearts
4 1/2 cups spicy purchased pasta sauce
9 no boil lasagna noodles (from an 8oz pkg such as Barilla or Delverti brands)
1 (15oz) container of ricotta cheese
2 cups grated mozzarellas cheese
1 1/2 cup of grated fine Parmesan (not Kraft grated but fresh)
1/2 cup chopped fresh basil
Heavy foil
Preheat oven to 375. Brush a 9x9x2 baking pan with olive oil. Cook frozen artichokes in pkg. in microwave on high approximately 5 minutes; cool. Chop coarsely; place in bowl. Mix in marinated artichokes. Spread some of the tomato sauce on the baking pan so bottom is covered. Top with 3 uncooked noodles, 3/4 cup tomato sauce to cover the noodles, 1/2 ricotta cheese, 1/2 basil, 1/2 mozzarella, 1/2 artichokes, 1/2 of the Parmesan cheese and 1/2 cup tomato sauce to cover. Then continue layering as before starting again with the 3 lasagna noodles. End up with 3 noodles on top covered with remaining tomato sauce and sprinkle with Parmesan. Place pan on extra long piece of heavy foil. Fold up ends and sides to enclose pan. Bake lasagna until heated through about 1 hour. Uncover let stand 30 minutes and serve with salad and crusty garlic bread.
Yield:
Calories:
Fat:
Fiber:
1 lb. ground beef
1 green pepper
1 C. celery, chopped
1 can mushrooms
1/2 pkg. slivered almonds
1 can mushroom soup
4 C. canned chicken broth
1 C. wild rice, washed
1 T. soy sauce
Pinch of rosemary
Handful of cranberries (preferably fresh, although dried will work, too)
Â
Brown first four ingredients in a pan. Add the rest of the ingredients. Bake at 375 degrees for 1 1/2 hours. Rice will soak up the broth and pop open. After 1 hour, put the cranberries on the top of the hot dish. This will give the dish a surprisingly tart flavor when the berries are mixed in with the rest of the hot dish.
1 lb. elbow macaroni
1 medium onion, chopped
1 lb. ground beef, cooked and drained
1 28 oz. can Italian tomatoes with liquid, broken up (may want to add 1 smaller can, too…drain and reserve liquid, in case it is needed)
Salt and pepper
2 C. shredded cheddar or mozzarella
Â
Cook macaroni until just tender. Brown beef with onions and drain. Mix macaroni, meat and tomatoes, season. Pour half into a lightly buttered casserole and top with half of cheese. Add remainder of mixture and top with remainder of cheese. Bake at 350 degrees for 30 minutes.
VARIATIONS: You can add oregano, chopped garlic, Italian seasoning, etc.
2 lbs. ground beef
1 large chopped onion
1 large chopped green bell pepper
1 C. tomato sauce
1 can chopped black olives
1 1/2 C. yellow corn meal
3/4 lbs. shredded cheddar cheese
1 tsp. ground cumin or 2 tsp. chili powder
1/2 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. salt (once again)
Â
To a large skillet add ground beef, onion, green pepper, cumin, salt and pepper. Saute until beef is browned and veggies are soft. Drain fat from pan. Add tomato sauce and stir until boiling. In medium sauce pan, stir 2 1/2 C. water, corn meal and 1/2 tsp. salt. Bring mixture to boil until thickened. Grease huge casserole (hot dish) dish, coat bottom of casserole (hot dish) dish with half the corn meal mixture, pour beef mixture into casserole (hot dish), cover top with chopped or sliced black olives. Layer cheddar cheese over top of that. Spoon remainder of hot corn meal mixture over entire top. If need be, make another batch of corn meal mixture for top. Bake at 350 degrees until top is golden brown and bubbly.
3-4 strips bacon (more if you use center cut)
1 C. diced celery
1 C. diced green pepper
1 C. diced onion
1 lb. lean ground beef
3 C. cooked rice
1 can tomato soup
salt & pepper to taste
Â
Dice bacon and cook over low heat to render most of the fat without overcooking — you want it a bit short of crumbly. Remove to large mixing bowl. Leave a T. or so of fat in pan. Raise heat to medium high and add vegetables and salt and pepper to taste. Sauté vegetables until tender. Don’t brown. I start with the celery and give it an extra minute or two. Add vegetables to bacon in mixing bowl. Brown ground beef, breaking into fairly small pieces. Drain and add to bacon and vegetables. Add rice and mix thoroughly. Add soup and mix again. Taste and adjust seasoning. Put in casserole (hot dish) dish and bake covered at 350 degrees for 45 minutes to an hour. Bacon never tasted so good!
3 pounds russet (baking) potatoes (about 6)
½ stick (¼ cup) unsalted butter
¾ cup chicken broth
2 tablespoons cider vinegar
2 ½ pounds kale, coarse stems discarded and the leaves washed well
½ pound Münster, grated coarse (about 2 cups)
1 pound smoked kielbasa, cut crosswise into ¼-inch-thick pieces
2 large onions, halved lengthwise and sliced thing crosswise
Â
Preheat oven to 400°F. In a kettle combine the potatoes, peeled and quartered, with enough water to cover them by 2 inches, bring the water to a boil, and boil the potatoes for 15 minutes, or until they are tender. Transfer the potatoes with a slotted spoon to a colander, reserving the cooking liquid, and force them through a ricer into a bowl. Add the butter, ½ cup of the broth, the vinegar, and salt and pepper to taste and combine the mixture well. Bring the reserved cooking liquid to a boil, add the kale, and boil it for 20 minutes, or until it is crisp-tender. Drain the kale in the colander, refresh it under cold water, and press out the excess water. Stir the kale and 1 cup of the Münster into the potato mixture and spread the mixture in a buttered 13- by 9-inch baking dish. In a large skillet brown the kielbasa over moderate heat and transfer it to a bowl with the slotted spoon. In the fat remaining in the skillet cook the onions over moderate heat, stirring, until they are golden and stir them into the kielbasa. Scatter the kielbasa mixture on top of the potato mixture, sprinkle it with the remaining Münster, and pour the remaining ¼ cup broth on top. The casserole may be prepared up to this point 1 day in advance and kept covered and chilled. Bake the casserole in the middle of the oven for 20 minutes, or until it is heated through.
1lb beef keilbasa cut into rings about a 1/2 inch thick (I use Hillshire Farms)
4 med. red skin potatoes, sliced about 1/4 inch thick
1 large yellow or white onion, sliced 1/4 inch thick
Basic white sauce, using butter, flour, milk and some dillweed
Â
Make white sauce first and set aside (make it on the thick side). Layer a 9 X 13 cake pan with the sliced potatoes. Cover with one third of the white sauce. Place onion slices on top of potatoes. Place sliced keilbasa on top of onions and add more sauce. Do this until all the potatoes, onions and keilbasa are used up. Bake uncovered at 350 degrees for about 45 minutes. When the potatoes are tender, it is done. Helpful Hint: If you line your pan with aluminum foil, the clean-up is easy.
1 lb. lean ground beef
12 oz. egg noodles
8 oz. sour cream
8 oz. cream cheese
4 oz. grated sharp cheddar cheese
2 cans tomato sauce
1 bunch green onions
Â
Brown ground beef, season to taste with garlic salt and/or pepper, and drain fat. Add tomato sauce and simmer while you cook the noodles according to package instructions. Mix the sour cream and cream cheese. Chop up onion and add all chopped onion minus a handful of green top to the sour cream/cream cheese mixture. Rinse and dry noodles. Layer a 13×9 pan with half of each: noodles, hamburger, & then sour cream/cream cheese/onion mixture. Repeat. Top off the layers with the grated cheddar cheese and for style and color, sprinkle the handful of chopped green onion top. Cover & bake to heat through and melt cheddar at 350 degrees. Serve with salad/bread/cold beverage. And a dish from Aunt Sunny would not be complete without parsley garnish.
1 lb. bacon Â
1 bag egg noodles
1 can undrained sauerkraut
Â
Cut bacon up into small pieces and then fry to a crisp. Cook egg noodles according to the directions on the bag, drain and then mix, along with the bacon and all of the bacon grease, with the can of undrained sauerkraut. Bake in a casserole (hot dish) dish at 350 degrees until thoroughly heated.
Honey-Chile Chicken on Coconut Rice
Nonstick cooking spray
2 cups water
1 14 ounce can unsweetened light coconut milk
1 ¼ cups uncooked jasmine rice
½ teaspoon salt
2 teaspoons olive oil
¾ cup chopped onion
¾ cup chopped yellow and/or red sweet pepper
2 teaspoons grated fresh ginger
2 cloves garlic, minced
1 ½ cups frozen peas
2 T. honey
2 T. Asian chili paste (sambal oelek)
1 T. lime juice
2 teaspoons reduced-sodium soy sauce
3 cups chopped cooked chicken breast
Raw chip coconut, toasted (optional)
¼ cup snipped fresh cilantro
Lime wedges
Preheat oven to 350°F. Coat a 3-quart rectangular baking dish with cooking spray. In a small saucepan bring the water and coconut milk to boiling; pour into prepared baking dish. Stir in rice and salt. Bake, covered, 30 minutes. Meanwhile, in a large nonstick skillet heat oil over medium heat. Add onion and sweet pepper; cook 5 minutes or just until tender, stirring occasionally. Add ginger and garlic; cook and stir 1 minute more. Stir onion mixture and peas into partially cooked rice. In a medium bowl combine the next four ingredients (through soy sauce); stir in chicken. Spoon chicken mixture over rice mixture. Bake, covered, 15 to 20 minutes more or until heated through and rice is tender. Sprinkle with coconut (if desired) and cilantro. Serve with lime wedges and/or additional chili paste.
8 servings
283 calories, (3 g saturated fat, 1 g polyunsaturated fat, 2 g monounsaturated fat), 45 mg cholesterol, 369 mg sodium, 36 g carbohydrates, 2 g fiber, 8 g sugar, 21 g protein.
Boursin and Bacon Scalloped Potatoes
4 T. butter
5 T. flour
3 C. 1% milk
4 cloves garlic, minced or pressed
2 5.2 oz packages Boursin cheese, crumbled
1/2 tsp. ground nutmeg
1/4 tsp. cayenne pepper
1 tsp. fresh thyme, chopped
Salt & pepper, to taste
1/4 C. fresh parsley, chopped
4 lb. russet potatoes, peeled, thinly sliced and patted dry
2 oz grated parmesan
6 strips bacon, cooked and chopped
In a small sauce pan, make your roux: Melt the butter and whisk in the flour. Cook mixture over low heat for a few minutes, so the raw flour taste is gone but the roux is still a pale yellow. Slowly whisk in the milk, and add the garlic and Boursin. Keep whisking until bubbly and thickened, about 10 minutes. The mixture should be the consistency of cheese sauce or warm queso. Add nutmeg, thyme, cayenne, parsley and salt & pepper to taste. Set aside. Preheat oven to 375°F. In a buttered 9×13 baking dish, layer about 1/4 of the potato slices slightly overlapping one another. Top with a pinch of salt, pepper, and 1/4 of the grated parmesan. Ladle over about 1/4 of the cream sauce & spread evenly over potatoes, top with 1/4 of the crumbled bacon. Repeat layers until you have used all your ingredients, making sure that you have enough cream sauce to cover the top layer. Finish with the last of the parmesan cheese and crumbled bacon. Bake for 45-60 minutes, until potatoes are tender and top is brown and bubbly. Allow pan to sit for about 15 minutes to set up, so you can cut the potatoes into pieces.
4 C. uncooked wagon wheel pasta (8 oz.)
1/2 pound bulk Italian sausage
1 jar (28 oz.) pasta sauce
1 can (4 oz.) mushroom pieces and stems, drained
1/4 C. sliced ripe olives
1 C. shredded mozzarella cheese (4 oz.)
Â
Heat oven to 350ºF. Cook and drain pasta as directed on package. While pasta is cooking; cook sausage in 10-inch skillet over medium-heat, stirring occasionally, until no longer pink; drain. Mix pasta, sausage and remaining ingredients except cheese in ungreased 2 1/2-quart casserole. Cover and bake about 30 minutes or until hot and bubbly. Sprinkle with cheese. Bake uncovered about 5 minutes or until cheese is melted.
Pepperoni Rigatoni Bake
1 package(s) (16-ounce) rigatoni or penne pasta
2 large eggs
1 cup(s) whole milk
1 cup(s) (4 ounces ) shredded part skim mozzarella cheese
1 cup(s) (3 ounces ) grated Parmesan cheese
1 container(s) (15-ounce) part-skim ricotta cheese
4 ounce(s) (1 cup) sliced pepperoni, cut into slivers
1 package(s) (10-ounce) frozen peas
1/2 teaspoon(s) salt
1/4 teaspoon(s) ground black pepper
Heat large covered saucepot of salted water to boiling over high heat. Add rigatoni and cook as label directs. Meanwhile, preheat oven to 375 degrees F. Grease 3- to 3 1/2-quart casserole (about 2 inches deep) or 13- by 9-inch glass baking dish. In large bowl, with wire whisk, lightly beat eggs. Stir in milk, mozzarella, Parmesan, ricotta, pepperoni, frozen peas, salt, and pepper until well combined. Drain rigatoni. Add rigatoni to cheese mixture and toss to coat. Transfer rigatoni mixture to prepared casserole. Bake, uncovered, 20 to 25 minutes or until edges are golden and center is almost set. Let stand 5 minutes before serving.
Yield: 6 servings
Calories: 675
Fat: 26g
Fiber:
Butter, for greasing casserole
2 1/2 C. large-diced cooked chicken
3 C. cooked rice
1 C. sliced celery
1 C. sliced green bell pepper
1 C. sliced onion
1/2 C. mayonnaise
1/2 C. sour cream
2 T. freshly squeezed lemon juice
1 T. chili powder
2 tsp. fine salt
1/2 tsp. garlic powder
1/2 tsp. hot sauce
3 tomatoes, cut into wedges
1 1/2 C. corn chips, crushed
Â
Preheat the oven to 350 degrees F. Butter a 2-quart casserole dish. In a bowl, combine all the ingredients except the chips and mix well. Transfer the mixture to the buttered dish, top with the chips, and bake until hot and bubbling, about 30 to 35 minutes. Serve immediately
1 lb. pasta, fully cooked and drained (I used small shells.)
1/2 lb. boneless, skinless chicken breasts or thighs, cooked and cubed
1/2 bag frozen spinach, thawed
1 15 oz. can artichoke hearts, drained and chopped
1 C. mayonnaise
1/3 C. sour cream
1 6 oz. bag shredded Parmesan cheese
1 T. horseradish, optional
1/2 t. each salt, black pepper, garlic powder
1/4 t. each nutmeg and cayenne pepper
1/2 C. grated Parmesan cheese, optional
Â
Place all of the ingredients, except pasta, in a large bowl and stir until combined. Add pasta and toss to coat. Pour into a 13×9 inch casserole dish. Sprinkle with grated Parmesan if desired. Bake at 350 degrees for 25-30 minutes, until bubbly. (For Stolen Moments style, simply cover the casserole dish with foil and refrigerate. Place in a preheated oven 30 minutes before dinner time.)
1 lb chicken breast, diced
1 medium onion, chopped
1 tablespoon vegetable oil
8 (8 inch) flour tortillas, softened
1 1/2 cups grated Monterey jack cheese or Mexican blend cheese, divided
1/4 cup butter
1/4 cup flour
1 (15 ounce) can chicken broth
1 cup sour cream
1 (4 ounce) can chopped green chilies
Â
In frying pan, cook chicken and onion together in oil over medium-high heat until chicken is just done. Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla. Roll enchiladas and place seam-side down in 9×13″ baking dish that has been lightly sprayed with no-stick cooking spray. Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently. Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas. Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400° for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.
1 lb. pork sausage
1/4 C. chopped onion
1/2 C. chopped green pepper
1 C. uncooked macaroni
2 Tsp.. sugar
1 tsp. salt
1 tsp. chili powder
1 – 1 lb. can tomatoes
1/2 C. dairy sour cream
grated cheese
Â
Lightly brown the meat. Drain off fat. Add onions and green pepper. Cook until tender. Stir in next six ingredients. Cover and simmer 20 minutes. Check macaroni to make sure it is cooked throughout. Stir in sour cream – heat throughout. Pass grated cheddar with this hot dish.
2 C chopped, grilled chicken
1 can (15 oz) black beans, rinsed and drained
1 jar (8 oz) chile peppers, drained
1/2 C old el paso enchilada sauce
3/4 C crumbled baked tostitos
1/2 C shredded reduced fat jack cheese
Â
Stir together the chicken, beans, peppers, and enchilada sauce. Place it all in a 9” x 9” baking dish. Top with chips and bake at 400°F for half an hour. Sprinkle cheese over the dish and bake an additional 5 minutes
8 ounces broccoli florets, cut into bitesize chunks
2 eggs
2 egg whites
2 C. fat-free milk
2 tsp. salt-free seasoning blend
1/4 tsp. salt
4 slices (5 ounces) 7-grain sourdough or whole wheat bread, cut into 1/2″ cubes
1/4 C. minced scallions or onion
1/2 C. (2 ounces) shredded swiss or gruyere cheese
Â
Preheat the oven to 325°F. Coat a 12″ x 8″ baking dish with vegetable oil spray. Fill a skillet with 1/2″ water. Cover and bring to a boil. Add the broccoli. Cover and cook for 1 to 2 minutes, or until crisp-tender. Drain. In the baking dish, combine the eggs and egg whites. Beat with a fork until smooth. Add the milk, seasoning blend, and salt. Stir to blend. Add the bread, scallions or onion, and broccoli. Press with the back of a fork to submerge. Let stand for 5 minutes, or until the bread is soaked. Sprinkle on the cheese. Bake for about 45 minutes, or until puffed and golden.
Â
Yield: 6 servings
Calories: 169
Fat: 5g
Fiber: 3g
2 bags (9 to 10 oz. each) fresh spinach leaves
6 oz. (3/4 of 8-oz. pkg.) Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
1/4 C. fat free milk
3/4 tsp. lemon pepper seasoning
Preheat oven to 350°F. Empty spinach into a large colander. Pour boiling water over the spinach until wilted. Squeeze the spinach to remove excess moisture; place on cutting board and coarsely chop. Mix remaining ingredients in large bowl. Stir in spinach. Spoon into greased 1-quart baking dish. Bake 25 to 30 min. or until heated through.
Yield: 6 servings
Calories: 90
Fat: 7g
Fiber: 2g