Please share your favorite recipes!

cmw&tdm · January 2009

I'm in a rut of making the same things over and over. What are some of your family's favorite meals?

Thanks!!

Sweet&Spicy · January 2009

seriously check out bettycrocker.com some awesome recipes are on there- best beef stroganoff ever!

cmw&tdm · January 2009

mmm, I love beef stroganoff. I'll have to check it out.

Alexandra*sMom · January 2009

I am on a healthy cooking kick.

Here is a link to the recent magazine

https://www.tasteofhome.com/Healthy-Cooking-Magazine

The slow cooker meatloaf is awesome, as is the veggie cheese soup.

White Chicken Chili is a favorite

2 cans navy beans (I did do this)
1 onion, chopped (I used that too)
1/2 butter (light margerine)
1/2 c flour (more or less.... I just dumped from the bag)
16 oz half & half (used about 3/4 of a pint of whipping cream)
1 t salt (omitted)
2 cans mild green chiles (used 1)
1 tsp tabasco (just dropped some in)
1 1/2 t chili powder (sprinkled some in)
1 t cumin (sprinkled...)
3/4 c chicken broth (I used a tsp of the powder, but did not add the water, I like my soups thick)
1 t pepper (sprinkled)
1 1/2 c monteray jack cheese (used most of a bag of mexican shredded)
1/2 c sour cream (tried to dump about that much in)
5 chicken breast, cooked and cubed. (I used 2)
I almost forgot, I also added corn. I filled a cereal bowl and nuked the corn to warm it - them mixed it in.

Cook onion in 2 T butter until soft. In a pan mix butter and flour. Stir in onion, half and half and chicken broth. Stir 5 min or so until thick. Stir in Tabasco, chili powder, cumin, salt and pepper. Add beans, chilies, chicken and cheese. Cook over low heat 20 min. Stir in sour cream and serve.

Alexandra*sMom · January 2009

Italian Casserole

main meals
POINTS? Value: 8
Servings: 8

If you don't want to buy a container of Ricotta for a mere 1/2 cup usage in this recipe, just use a full cup of sour cream and skip the Ricotta. I did the second time around & thought it was still very good.

Ingredients:

4 oz low-fat Swiss cheese
4 oz light sour cream
4 oz part-skim ricotta cheese
26 oz bottled pasta sauce
2 tbsp grated Parmesan cheese
1/4 cup(s) onion(s)
1/2 tsp ground oregano
1/2 tsp garlic salt
1 tsp dried parsley
8 oz reduced-fat crescent roll dough
1 pound(s) cooked extra lean ground beef
1 tbsp Fleischmann's Light Soft Spread

Instructions:

Brown ground beef with onion, garlic salt and oregano. Add pasta sauce and cook 5-7 minutes or until thickened. Mix ricotta, sour cream, parsley flakes and swiss cheese. Spray a 9x13 pan with PAM, pour meat mixture into the bottom. Top with the ricotta mixture. Unroll crescent roll dough and place on top stretching to fit as needed. Melt margarine and brush on top of roll dough. Sprinkle with parmesan cheese and bake at 375 for 20-25 minutes or until lightly browned.

Dec/16/08, 7:29 pm

Alexandra*sMom · January 2009

Olive Garden Zuppa Toscana

Ingredients:

8 small spicy sausage links (We always get the Hormel hot & spicy links. They give the soup awesome flavor. I have been meaning to try the Jimmy Dean spicy sausage but I haven't done it yet.)
2 medium russet potatoes, thinly slices (scrub & leave skins on)
3/4 cup onions, diced
4 slices bacon
1 1/2 teaspoon minced garlic
2 cups kale leaves, cut in half, then sliced
2 tablespoons chicken base
1 quart water
1/3 cup heavy whipping cream

Directions:
Preheat oven to 300 degrees. Place sausage links onto a sheet pan and bake for 25 minutes, or until done; cut in half length-wise, then cut at an angle into 1/2 inch slices. I let the sausage drain on a papertowel while I prep the rest of the soup.

Place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear. Remove bacon and crumble. (At this point I usually drain off some of the bacon grease so I don't have a heart attack at 30). Add garlic to the onions and cook an additional 1-minute. Add chicken base, water, and potatoes, simmer 15 minutes. Add crumbled bacon, sausage, kale and cream. Simmer 4 minutes and serve.

Alexandra*sMom · January 2009

Crock Pot Mac & Cheese
INGREDIENTS
? 2 cups evaporated milk
? 1/2 teaspoon paprika
? 1 teaspoon salt
? 1 egg, beaten
? 2 tablespoons butter
? 3 1/2 cups cubed Cheddar cheese
? 1 (8 ounce) package macaroni
DIRECTIONS
1. Combine in slow cooker: evaporated milk, paprika, salt, egg, butter and cheese; stir. Cook on high for 1 hour.
2. Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
3. Stir cooked macaroni into cheese sauce, reduce temperature to low and cook for 3 to 5 hours.
(Allrecipes.com)

Alexandra*sMom · January 2009

My sister (Mom of 6 under 9) swears by this recipe.

1 lb ground beef browned
4-5 C Spaghetti sauce depending how juciy you want it
24 oz container of Cottage Cheese
1 egg
8-10 lasagna noodles uncooked
2-3 C mozzarella cheese
Combine spaghetti sauce & ground beefCombine egg & cottage cheese
Layer half ground beef mixture, dry noodles, cottage cheese mixture & mozzarella in slow cooker. Repeat Layers cover & cook on high 4-5 hours or low 6-8

Alexandra*sMom · January 2009

Easy Cheesy Chicken

POINTS? Value: 7
Servings: 6 Huge servings-approx 1 1/3 cup

Ingredients
1 1/2 pound uncooked boneless, skinless chicken breast
1 tsp garlic powder
3/4 oz Good Seasons Fat-Free Italian Dressing mix
10 3/4 oz Campbell's 98% Fat-Free Cream Of Chicken Soup
10 3/4 oz Campbell's 98% Fat-Free Cream Of Mushroom Soup
10 3/4 oz canned condensed cheese soup
8 oz reduced-fat sour cream
1 pound frozen broccoli spears (I used California blend)
1/4 tsp table salt
1/4 tsp black pepper
Instructions

Rinse chicken, and pat dry. Spritz slow cooker with non-stick cooking spray.
Cube chicken. Place in slow cooker. Sprinkle with salt, pepper , garlic powder, and italian dressing mix.
In a medium bowl, mix together cream of chicken soup, cream of mushroom soup and cream of Cheddar cheese soup. Combine with chicken in slow cooker. Mix in veggies.
Cook on Low for 6 to 8 hours. Stir in sour cream just before serving.
Good served over rice or noodles.

This turned out pretty good. I got the recipe from allrecipes.com but I ended up changing it so much it hardly resembles the orig. at all anymore. I served it over rice & it was very good. Tony got home late & thought it was soup- he said it was good that way too. I think it would also be good with Velveeta Light used in place of the cheddar cheese soup...

Alexandra*sMom · January 2009

Crockpot Cheesy Chicken Spaghetti

12 (1 cup each)Serves - 12 (1 cup each)
Points - 6

16 oz. dry spaghetti, cooked
1 lb. Velveeta Light cheese
12.5 oz. can chicken breast, drained and flaked
10 3/4 oz. can 98% fat free cream of mushroom soup, undiluted
10 3/4 oz. can 98% fat free cream of chicken soup, undiluted
10 oz. can diced tomatoes and green chilies (Rotel)
4 oz. can mushroom stems and pieces, drained
1/2 cup water
1 small onion, diced
1 medium green pepper, diced
salt & pepper, to taste
Methods/steps
Spray slow cooker with non-stick cooking spray.

Combine all ingredients in slow cooker and stir to mix well.

Cook on LOW for 2-3 hours. Stir again just before serving.

Nutrition Information:
286 cal., 5.7 g. fat, 2.7 g. fiber

Recipe from the website Halfmysize.com