Tuna Casserole

Posted by on October 13, 2011 No comments

Ingredients

  • 1 large bag of egg noodles
  • 1/2 cup of frozen peas (or 1/2 cup of frozen peas and carrots)
  • 2 cans of tuna
  • 1 cup shredded cheese
  • 2 cans cream of mushroom (or 1 can of cream of mushroom and 1 can of cream of celery)

Preparation

  1. Bring on large pot to a boil. Pour the egg noodles in and let sit until tender, stirring occasionally
  2. Preheat over to 400 degrees
  3. In a large bowl mix together frozen peas, tuna, and cans of cream of mushroom.
  4. Once noodles are tender drain and add to mixture in the large bowl. Mix until noodles and thoroughly coated.
  5. Pour noodles into a 9×13 casserole dish and cover with cheese.
  6. Place in oven for 15-20 minutes, serve hot
Note
- serves 6
- you can also take lays original chips and crunch them into fine pieces then sprinkle them on top. This give a slight crunch and slightly salty taste.

 

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Hearty Ham Casserole

Posted by on October 13, 2011 No comments

Ingredients

  • 2 cups potatoes, cubed
  • 2 cups cooked ham, cubed
  • 1  can whole kernel corn, drained
  • 2 tablespoons finely minced fresh parley
  • 1/4 cup butter
  • 1 tablespoon chopped onions
  • 1/3 cup all purpose flour
  • 1 3/4 cups milk
  • 1/8 teaspoon ground black pepper
  • 4 ounces processed cheese food, shredded

Preparations

  1. Preheat oven to 350 degrees
  2. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes drain and cool
  3. Combine potatoes, ham, corn, and parsley, set aside
  4. In a sauce pan saute onion in butter for 2 minutes, stir in flour until blended well. Gradually add milk and pepper. Bring to a boil. Cook and stir for 2 minutes. Remove from heat and pour over the ham mixture. Stir to mix well.
  5. Pour into greased 11×7 baking dish. Cover and bake for 25 minutes. Uncover sprinkle with cheese and bake 5-10 minutes longer until cheese melts.
Note -Serves 4-6

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Hamburger Buddy

Posted by on October 12, 2011 No comments

Ingredients

  • 3 cloves garlic, crushed and peeled
  • 2 medium carrots, cut into 2 inch pieces
  • 8 ounces white mushrooms, large ones cut in half
  • 1 half onion, cut into 2 inch pieces
  • 1 pound 90% lean ground beef
  • 2 teaspoons dried thyme
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 cups water
  • 1 (14 ounce) can reduced sodium beef broth
  • 8 ounces whole wheat elbow noddles
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons all purpose flour
  • 1/2 cup reduced fat sour cream

Preparation

  1. Fit a food processor with the steel blade attachment. Drop in garlic and process until minced, then add carrots and mushrooms and process until finely chopped. Add onion and pulse until roughly chopped.
  2. Cook beef in a large straight-sided skillet, breaking it up with wooden spoon until no longer pink. Stir in chopped vegetables, thyme, salt and pepper and cook stirring often, until vegetables start to soften and mushrooms release there juices, 5 to 7 minutes.
  3. Stir in water 1  1/2 cup broth, noodles and sauce, bring to a boil. Cover reduce heat to medium and cook, stirring occasionally, until pasta is tender, 8 to 10 minutes.
  4. Whisk flour with the remaining 1/4 cup broth in a small bowl until smooth, stir into the hamburger mixture stir in sour cream, simmer, stirring often until sauce thickens about 2 minutes.
Note – serve 4

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Baked Mac and Cheese

Posted by on October 12, 2011 No comments

Ingredients

  • 3 tablespoons plain dry breadcrumbs
  • 1 teaspoon extra-virgin olive oil
  • 1/4 teaspoon paprika
  • 1 (10 ounce) package frozen spinach, thawed
  • 1 3/4 cups low fat milk divided
  • 3 tablespoons all purpose flour
  • 2 cups shredded extra sharp cheddar cheese
  • 1 cup low fat cottage cheese
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 8 ounces whole wheat elbow macaroni
Preparation
  1. Put a large pot of water on to boil. Preheat oven to 450 degrees. Coat a 8 inch square baking dish with cooking spray
  2. Mix breadcrumbs, oil and paprika in a small bowl. Place spinach in a fine mesh strainer and press out excess moisture.
  3. Heat 1 1/2 cups of milk in a large heavy saucepan over medium heat until steaming.
  4. Whisk remaining 1/4 cups milk and flour in a small bowl until smooth, add to the hot milk and cook, whisking constantly until the sauce simmers and thickens, 2 to 3 minutes.
  5. Remove from heat and stir in cheddar until melted. Stir in cottage cheese, nutmeg, and salt.
  6. Cook pasta for 4 minutes or until tender. Drain and add to the cheese sauce, mix well. Spread half the mixture in the prepared dish.
  7.  Spoon the spinach on top. Top with the remaining pasta. Sprinkle with breadcrumb mixture
  8. Bake casserole until bubbly and golden 25 to 30 minutes.
Notes – Serves 4

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Tacos

Posted by on October 12, 2011 No comments

Ingredients for the tacos

  • 12 crispy taco shells
  • 3 cups shredded romaine lettuce
  • 3/4 cup shredded reduced fat cheddar cheese
  • 3/4 cup diced tomatoes
  • 3/4 cup papered salsa
  • 1/4 cup diced red onion
  • 8 ounces 93% lean ground beef
  • 8 ounces 99% lean ground turkey breast
  • 1/2 cup chopped pnion
  • 1 1/4 cup petite died tomato
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground chipotle chili

Preparation

  1. Place beef, turkey and onion in a large skillet over medium heat. Cook, breaking up the meat with a wooden spoon, until cooked thoroughly, about 10 minutes.
  2. Drain the fat and return to pan. Add tomatoes, cumin, oregano and chili. Cook over medium heat, stirring, until most of the liquid has evaporated, 3 to 6 minutes.
  3. Add meat to your taco shells. Add desired amount of shredded romaine lettuce, shredded cheddar cheese, tomatoes and salsa.

Notes- Serves 6

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Ham and Beans

Posted by on October 12, 2011 No comments

 

Ingredients

  • 1 pound dry great northern beans
  • 1/2 pound cooked ham, diced
  • 1 small onion, diced
  • 1/2 cup brown sugar
  • salt and pepper to taste
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon dried parsley

 

Preparations

  1. Rinse the beans in a large pot, discard shriveled beans and any small stones.  Add 8 cups of cold water. Let stand overnight or at least 8 hours. Drain and rinse beans
  2. Return beans to pot and add ham, onion, brown sugar, salt, pepper, cayenne, and parsley and water to cover. Bring to boil, reduce heat and simmer 1 1/2 to 2 hours, until beans are tender.  Add more water if necessary during cooking time
Note – Serves 6

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Pepperoni Pizza

Posted by on October 12, 2011 No comments

Sauce

  • 1 (15 ounce) can of tomato sauce
  • 1 (6 ounce) can of tomato paste
  • 1 tablespoon ground oregano
  • 1 1/2 teaspoon dried minced garlic
  • 1 teaspoon ground paprika

Pizza

  • 3 cups all purpose flour
  • 1 (.25 ounce) package active dry yeast or 1 tablespoon active dry yeast
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 1 cup warm water
  • mozzarella cheese
  • parmesan cheese
  • pepperoni

Preparation

  1. Combine flour, salt, sugar, and yeast in a large bowl. Mix in oil and warm water. Need the dough. Spread or roll out on a large pizza pan.
  2. Mix tomato sauce, paste, until smooth. Stir in oregano, garlic, and paprika
  3. Spread a thin layer of sauce on the pizza dough. Its easiest if you pour the sauce in the middle and use the back side of the spoon to smooth out in circles across the dough.
  4. Add mozzarella, parmesan and pepperoni as desired
  5. Cook at 375 for 20-25 minutes
Note
- The dough will rise quite a bit so you will want to roll it pretty thin unless you like thick crust
-Feel free to add other ingredients to the pizza. This should not affect the cook time
-Have fun with the pizza. I started experimenting with making stuffed crust. I would roll the dough out much farther, add a thick amount of mozzarella cheese and then roll the dough back over it. I haven’t mastered it yet. The dough keeps unrolling. I think I will need to add cuts along the crust to let it breath. It was still very tasty though
- Serves 6

 

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Stuffed Manicotti

Posted by on October 12, 2011 No comments

 

Ingredients

  • 7 manicotti noddles (normally a pack comes with 14)
  • 1 lb philadelphia cream cheese
  • 1 lb ground beef
  • 1/2 – 2/3 cup of shredded cheese
  • 1/2 cup of vegetable oil
Preparation
  1. Heat a large pot of water until it comes to a boil
  2. Heat oven to 350
  3. Place 7 manicotti noddle in the boiling pot of water. Add vegetable oil on top and stir occasionally so the noodles get coated and non sticky. Heat for 5-10 minutes or until semi-soft. Set aside to cool
  4. In a skillet cook your 1 lb ground beef until fully cooked. Drain
  5. Place your 1 lb philadelphia cream cheese in your skillet with your ground beef.  Heat on medium and mix your meat until it is well coated, let cool when done
  6. stuff your manicotti noddles and place in a glass casserole dish, sprinkle the top with desired amount of shredded cheese
  7. Heat in oven for 10-15 minutes or until the cheese is melted and the dish is hot

 

 

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Golden Baked Pork Cutlets

Posted by on October 12, 2011 No comments

 

Ingredients

  • 1 pound pork tenderloin, trimmed
  • 3 pieces of bread
  • 3 teaspoons of sugar
  • 1 1/2 teaspoons paprika
  • 1 1/2 teaspoons salt
  • 3 tablespoons canola oil
  • 3 large eggs white
  • 3 tablespoons cornstarch
  • 1 teaspoon onion powder
Preparation
  1. Heat oven to 250 degrees
  2. Hold a chefs knife at a 45 degree angle and perpendicular to the tenderloin, slice the pork into 4 long thin fillets
  3. Take 3 pieces of bread, tear them into pieces, place them in a blender and finely chop them into crumbs
  4. Put the breadcrumbs on a ungreased baking sheet and place them in the oven for 15 minutes or until lightly golden
  5. Once the breadcrumbs are done heat your oven to 400 degrees
  6. Mix in a shallow dish your breadcrumbs, sugar, paprika, onion powder and salt. Drizzle with oil and mash with a fork until the oil is thoroughly incorporated.
  7. Break your eggs and place only the egg whites in a dish
  8. Sprinkle your cornstarch over the pork slices and pat to coat evenly on both sides. Dip the pork into the egg then press into the bread mixture until evenly coated on both sides (repeat for all slices)
  9. Place the pork on a ungreased baking sheet. Bake until just barely pink in the center about 14-16 minutes
Note
- You don’t have to add the onion powder. It tastes good either way. The onion powder just gives it a slight taste of onion rings. (which I have to say I like best)
-Serves 4
-

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