Aunt Annimae's Enchiladas
Baked Linguine with Meat Sauce
Barbecue Beef and Bean Casserole
Beef Enchilada Rice
Camp Cook's Casserole
Cheesy Spaghetti
Chicken and Fresh Vegetable Lasagna
Chicken Casserole
Chicken Enchiladas
Easy Chicken Pot Pie
Everything Jambalaya
Grandma Hazel's Meat and Vegetable Pie
Grandma's Texas Hash
Grilled Steak & Colorful Peppers
Low Carb Beef and Cabbage Stroganoff
Lumbercamp Falls Skillet
Macaroni Cheddar Beef Bake
Manicotti
Mexican Chicken
Mexican Skillet Chicken Deliscioso
Moroccan Beef Kabobs
Pasta Alla Puttanesca
Pizza Pie
Pork Chop 'N Potato Bake
Pork Chops, Green Beans and Potatoes.
Rigatoni and Chicken Dijon
Salamagundy
Savory Chicken and Biscuits
Shipwreck
Spaghetti and Meatballs
Stroganoff over Rice
Sydney's Easy Three-Cheese Lasagne
Tacos al Carbon
Tater Tot Casserole
Texas Style Burritos
Todd's Favorite Pork Chop Meal
Tortilla Rollups
Yellow Squash Casserole
| 1/4 | cup vegetable oil |
| 1/4 | cup flour |
| 2 | teaspoons chili powder |
| 1/4 | cup tomato sauce |
| 1/4 | teaspoon barbecue seasoning |
| 1/4 | teaspoon seasoned salt |
| 4 | cups water |
| 2 | teaspoons salt, or a little less |
| 1/2 | teaspoon garlic salt |
| 1/2 | teaspoon cumin seeds |
| 12 | corn tortillas |
| 1/2 | pound roast beef, shredded |
| 1 | cup reduced-fat Monterey jack cheese, grated |
| 1 | medium onion, chopped |
| 2 | cups lowfat cheddar cheese, grated |
Melt 1/4 cup shortening; blend in flour. Add chili powder, tomato sauce, water, salt, cumin seed, garlic salt, and other seasonings. Cook until thick and smooth.
One at a time dip tortillas into sauce, counting to ten. Transfer quickly onto platter. Sprinkle each tortilla with 2 teaspoons of beef, onion, and jack cheese. Then roll and place seam side down in baking dish. Place in hot oven 300° to keep hot.
When all enchiladas are rolled, sprinkle with cheddar and pour rest of sauce over top. Heat for 20 minutes.
Nutrition Facts
Amount Per Serving:
Calories 526 - Calories from Fat 214
Percent Total Calories From: Fat 41%, Protein 27%, Carbohydrate 33%
Totals and Percent Daily Values (2000 calories): Fat 24g, Saturated Fat 7g, Cholesterol 48mg, Sodium 2009mg, Total Carbohydrate 43g, Dietary Fiber 3g, Sugars 0g, Protein 35g, Vitamin A 515 units, Vitamin C 7 units, Calcium 0 units, Iron 5 units
| 2 | pounds lean ground beef |
| 2 | cloves garlic, minced |
| 1 | 28 oz. can crushed tomato |
| 1 | 8 oz. can tomato sauce |
| 1 | 6 oz. can tomato paste |
| 1 | teaspoon salt |
| 2 | teaspoons sugar |
| 8 | ounces linguine, uncooked |
| 1 | 16 oz. package sour cream |
| 1 | 8 oz. package cream cheese, softened |
| 1 | bunch green onion, chopped |
| 2 | cups shredded sharp cheddar cheese |
Cook beef and garlic in Dutch oven, stirring until beef crumbles and is no longer pink. Stir in tomatoes and next 4 ingredients; simmer 30 minutes. Set mixture aside.
Cook pasta according to package directions; drain. Place pasta in a lightly greased 13x9x2-inch baking dish.
Stir together sour cream, cream cheese, and green onions. Spread over pasta. Top with meat sauce.
Bake at 350° for 20 to 25 minutes or until thoroughly heated. Sprinkle with Cheddar Cheese, and bake 5 more minutes or until cheese melts. Let stand 5 minutes.
Nutrition Facts
Amount Per Serving:
Calories 744 - Calories from Fat 441
Percent Total Calories From: Fat 59%, Protein 21%, Carbohydrate 20%
Totals and Percent Daily Values (2000 calories): Fat 49g, Saturated Fat 23g, Cholesterol 162mg, Sodium 840mg, Total Carbohydrate 37g, Dietary Fiber 1g, Sugars 0g, Protein 39g, Vitamin A 2385 units, Vitamin C 39 units, Calcium 0 units, Iron 4 units
| 1 | pound ground beef |
| 1 | 14 oz. can pork and beans in tomato sauce |
| 3/4 | cup barbecue sauce |
| 1/2 | onion, chopped |
| 3 | tablespoons brown sugar |
| 1 | cup cheddar cheese, grated |
| 1 | 10 3/4 ounce can biscuit, refrigerated-not butter |
| | |
| |
Brown beef and onion; season with salt and pepper. Drain. Add pork and beans, barbecue sauce, and brown sugar; pour in round casserole dish. Cut biscuits in halves and place around the top of the meat mixture (on edge). Cook 45 minutes to 1 hour at 350°. Sprinkle with cheese in the last few minutes.
Nutrition Facts
Amount Per Serving:
Calories 386 - Calories from Fat 153
Percent Total Calories From: Fat 40%, Protein 12%, Carbohydrate 48%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 10g, Cholesterol 28mg, Sodium 1049mg, Total Carbohydrate 46g, Dietary Fiber 1g, Sugars 0g, Protein 12g, Vitamin A 656 units, Vitamin C 5 units, Calcium 0 units, Iron 3 units
| 1/2 | pound beef, or pork, diced |
| 1 | tablespoon vegetable oil |
| 1/3 | cup onion, diced |
| 1 | clove garlic, minced |
| 2 | teaspoons chili powder |
| 1/2 | teaspoon oregano |
| 1/2 | teaspoon salt |
| 1 | 4 oz. can green chiles, diced |
| 1 | 8 oz. can tomato, in juice |
| 3/4 | cup water |
| 1 1/2 | cups dry minute rice |
| 2 | teaspoons fresh parsley, chopped |
Brown beef in oil. Add onions, garlic, saute until tender. Add chili powder, oregano, salt, green chiles, tomatoes, and water. Bring to a boil, breaking tomatoes into pieces. Stir in rice, cover and remove from heat. Let stand 5 minutes. Sprinkle with parsley. Cover until ready to serve.
Nutrition Facts
Amount Per Serving:
Calories 457 - Calories from Fat 141
Percent Total Calories From: Fat 31%, Protein 14%, Carbohydrate 55%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 5g, Cholesterol 39mg, Sodium 333mg, Total Carbohydrate 63g, Dietary Fiber 1g, Sugars 0g, Protein 16g, Vitamin A 749 units, Vitamin C 17 units, Calcium 0 units, Iron 5 units
| 1 1/4 | pounds lean ground beef, crumbled |
| 1/2 | cup chopped onion |
| 3 | tablespoons dry taco seasoning mix |
| 1 | can Mexican-style tomatoes, (14 1/2 os.)(discard 2 Tbsp liquid) chopped |
| 2 | cans pinto beans, (15 oz each) |
| 1/3 | cup ripe olives, sliced |
| 3 | tablespoons Chopped fresh parsley |
| 4 | ounces shredded Monterey Jack Cheese |
| 1 | can refrigerated cornbread twists |
| 1 | egg yolk, slightly beaten |
| 1 | tablespoon water |
| |
Saute beef and onion in a 12" cast-iron skillet over medium heat; drain. Add taco seasoning, tomatoes, beans, olives and parsley. Sprinkle with cheese.
Twist cornbread strips while shaping in lattice pattern over mixture, making sure strips adhere to sides of dish.Brush twists with mixture of egg and water.
Bake at 350 F for 15 minutes, or until lightly browned.
Nutrition Facts
Amount Per Serving:
Calories 267 - Calories from Fat 170
Percent Total Calories From: Fat 64%, Protein 35%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 19g, Saturated Fat 7g, Cholesterol 120mg, Sodium 205mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 23g, Vitamin A 104 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units
| 1 | 8 oz. package spaghetti |
| 2 | tablespoons butter |
| 2 | tablespoons vegetable oil |
| 1 | onion, large, chopped |
| 1 | pound ground beef |
| 1 | 10 3/4 ounce can cond. cream of mushroom soup |
| 1 | 10 3/4 ounce can tomato soup |
| 1 | 4 oz. can mushroom |
| 1/2 | pound American cheese |
| 1/2 | pound Velveeta |
| salt | |
| pepper | |
| paprika | |
| |
Fry onions and meat in fat, add mushrooms. Cook 15 minutes. Add tomato and mushroom soup and cook 15 minutes. Add cheeses and seasonings(to taste). Stir frequently. Cook spaghetti according to package directions, the pour sauce over spaghetti and toss to coat noodles.
Nutrition Facts
Amount Per Serving:
Calories 337 - Calories from Fat 156
Percent Total Calories From: Fat 46%, Protein 13%, Carbohydrate 41%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 8g, Cholesterol 26mg, Sodium 1206mg, Total Carbohydrate 34g, Dietary Fiber 1g, Sugars 0g, Protein 11g, Vitamin A 656 units, Vitamin C 23 units, Calcium 0 units, Iron 2 units
| 6 | lasagna noodles, uncooked |
| 1 | tablespoon olive oil |
| 1 | pound skinless boneless chicken breast, cut into 1/2-inch pieces |
| 1 | cup carrot, chopped |
| 1/2 | cup onion, chopped |
| 2 1/2 | cups alfredo sauce |
| 1 | cup mushroom, chopped |
| 1 | cup zucchini, chopped |
| 1 | cup yellow squash, chopped |
| 8 | ounces mozzarella cheese, shredded |
| 1/4 | cup chopped fresh parsley |
Cook lasagna noodles to desired doneness as directed on package. Drain; place in cold water.
Heat oil in large skillet over medium-high heat. Add chicken; cook 3 to 5 minutes or until chicken is browned on all sides. Stir in carrots, onion, remaining vegetables and sauce. Bring to a boil. Reduce heat ; cover and simmer 8 to 12 minutes or until vegetables are crisp-tender. Cover; simmer an additional 5 to 6 minutes.
Heat oven to 350 degrees. Spray 13x9-inch baking dish with nonstick cooking spray. Drain noodles. Arrange 3 noodles in bottom of spray-coated dish; top with half of the chicken mixture, half of the mozzarella cheese and half of the parsley. Repeat layers.
Bake uncovered at 350 for 30 to 40 minutes or until bubbly. Let stand, uncovered 10 to 15 minutes before serving. 8 servings.
Nutrition Facts
Amount Per Serving:
Calories 193 - Calories from Fat 89
Percent Total Calories From: Fat 46%, Protein 43%, Carbohydrate 11%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 4g, Cholesterol 61mg, Sodium 149mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 21g, Vitamin A 4358 units, Vitamin C 6 units, Calcium 0 units, Iron 2 units
| 6 | boneless chicken breasts |
| 6 | slices bacon, uncooked |
| 1 | 2 ounce jar dried beef |
| 1 | 10 3/4 ounce can cond. cream of mushroom soup |
| 1 | pint sour cream |
| |
Soak dried beef in warm water, change out at least 2 times, this deletes some of the salt. Roll one piece of bacon around each chicken breast, securing with a toothpick. Line casserole with dried beef. Place chicken rolls in casserole. Mix soup and sour cream and pour over chicken. Bake uncovered at 250° for 3 hours.
I serve this with rice.
Nutrition Facts
Amount Per Serving:
Calories 629 - Calories from Fat 352
Percent Total Calories From: Fat 56%, Protein 39%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 39g, Saturated Fat 13g, Cholesterol 197mg, Sodium 707mg, Total Carbohydrate 7g, Dietary Fiber 0g, Sugars 0g, Protein 62g, Vitamin A 534 units, Vitamin C 4 units, Calcium 0 units, Iron 2 units
| cooking oil | |
| 2 | 4 oz. cans green chili, diced |
| 1 | clove garlic, minced |
| 1 | 28 oz. can tomato |
| 2 | cups onions, chopped |
| 2 | teaspoons salt |
| 1/2 | teaspoon oregano |
| 3 | cups cooked chicken, shredded |
| 2 | cups sour cream |
| 2 | cups cheddar cheese, grated |
| 15 | corn tortillas |
| |
Preheat oil in skillet. Chop chilies after removing seeds; saute with minced garlic in oil.
Drain and break up tomatoes; reserve 1/2 cup liquid. To chilies and garlic add tomatoes, onion, 1 teaspoon salt, oregano, and reserved tomato liquid. Simmer uncovered until thick, about 30 minutes. Remove from skillet and set aside.
Combine chicken with sour cream, grated cheese and other teaspoon of salt. Heat 1/3 cup oil; dip tortillas in oil until they become limp. Drain on paper towels.
Fill tortillas with chicken mixture; roll up and arrange side by side, seam down, in a 9x13 baking dish. Pour chili sauce over enchiladas and bake at 250° until heated through. about 20 minutes.
Nutrition Facts
Amount Per Serving:
Calories 564 - Calories from Fat 260
Percent Total Calories From: Fat 46%, Protein 21%, Carbohydrate 33%
Totals and Percent Daily Values (2000 calories): Fat 29g, Saturated Fat 11g, Cholesterol 92mg, Sodium 952mg, Total Carbohydrate 46g, Dietary Fiber 4g, Sugars 0g, Protein 30g, Vitamin A 4260 units, Vitamin C 98 units, Calcium 0 units, Iron 5 units
| Bottom Crust | |
| 2 | tablespoons butter |
| 1 | cup Bisquick |
| 2 | tablespoons milk |
| Filling | |
| 1/4 | cup margarine |
| 1/4 | cup Bisquick |
| 2 | tablespoons onions, chopped |
| 1/8 | teaspoon pepper |
| 1 1/4 | cups chicken broth |
| 1 | cup frozen mixed vegetables |
| 1 1/2 | cups cooked chicken, cut up |
| 1/2 | cup Bisquick |
| 1/3 | cup milk |
| 1 | tablespoon margarine, melted |
| |
Heat oven to 400°. Prepare Bottom Crust: Cut margarine into baking mix until mixture resembles fine crumbs. Stir in milk until mixture begins to form a ball and cleans side of bowl. Pat on bottom and up to rim of ungreased pie plate, 9 x 1 1/4 inches. Bake 5 minutes.
Heat margarine in 2-quart saucepan until melted. Stir in 1/4 cup baking mix, the onion and the pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and vegetables. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken; heat through.
Pour chicken mixture into crust. Mix remaining ingredients until smooth. Pour evenly over chicken mixture; spread gently to edge.
Bake about 25 minutes or until golden brown. Let stand 10 minutes before serving.
Nutrition Facts
Amount Per Serving:
Calories 209 - Calories from Fat 141
Percent Total Calories From: Fat 67%, Protein 22%, Carbohydrate 11%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 5g, Cholesterol 39mg, Sodium 492mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 11g, Vitamin A 1874 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units
| 2 | cups enriched white rice |
| 1 | tablespoon extra-virgin olive oil, once around the pan |
| 1 | tablespoon butter |
| 1 pound boneless skinless chicken breast | |
| 3/4 | pound andouille, casing removed and diced |
| 1 | medium onion, chopped |
| 2 | ribs celery, chopped |
| 1 | green bell pepper, chopped |
| 1 | bay leaf, fresh or dried |
| 3 | drops Louisiana-style hot sauce, or more to taste |
| 3 to 2 | tablespoons all-purpose flour, (a handful) |
| 1 | 14 oz. can tomato, dicec in juice |
| 1 | 14 oz. can chicken broth |
| 1 | teaspoon cumin, (1/3 palmful) |
| 1 | teaspoon dark chili powder, (1/2 palmful) |
| 1 | teaspoon poultry seasoning, (1/3 palmful) |
| 1 | teaspoon Worcestershire sauce |
| 1 | pound medium shrimp, (ask for easy peel at fish counter) raw, deveined and peeled |
| salt and pepper to taste | |
| scallions, chopped, for garnish | |
| fresh thyme, chopped for garnish |
Cook rice to package directions. Place a large, deep skillet over medium high heat. Add oil and butter to the pan. Cube chicken and place in hot oil and butter. Brown chicken 3 minutes, add sausage, and cook 2 minutes more. Add onion, celery, pepper, bay, and cayenne. Saute vegetables 5 minutes, sprinkle flour over the pan and cook 1 or 2 minutes more. Stir in tomatoes and broth and season with cumin, chili, poultry seasoning, and Worcestershire. Bring liquids to a boil and add shrimp.
Simmer shrimp 5 minutes until pink and firm. Remove the pot from the heat and place on a trivet. Ladle jambalaya into shallow bowls. Using an ice cream scoop, place a scoop of rice on to the center of the bowlfuls of jambalaya. Sprinkle dishes with salt, pepper, chopped scallions, and thyme leaves
Nutrition Facts
Amount Per Serving:
Calories 333 - Calories from Fat 226
Percent Total Calories From: Fat 68%, Protein 19%, Carbohydrate 13%
Totals and Percent Daily Values (2000 calories): Fat 25g, Saturated Fat 10g, Cholesterol 57mg, Sodium 1331mg, Total Carbohydrate 11g, Dietary Fiber 1g, Sugars 0g, Protein 16g, Vitamin A 908 units, Vitamin C 43 units, Calcium 0 units, Iron 2 units
| 2/3 | cup carrot, cubed |
| 2/3 | cup potato |
| 1 | onion, sliced (small) |
| Meat Gravy, from the cooked meat | |
| 1 | cup cooked beef, such as roast or chicken |
| 1/2 recipe of rich biscuit dough | |
| |
Cook vegetables in boiling salted water until most tender. Drain.
Add some of the cooking liquid to the gravy if needed to make about 1 1/2 cups.
Mix vegetables, meat, and gravy together. Heat thoroughly and pour into a baking pan.
Cut biscuits and arrange on top of meat mixture.
Bake at 425°. (hot oven) about 15 minutes or until biscuits are brown.
Nutrition Facts
Amount Per Serving:
Calories 105 - Calories from Fat 18
Percent Total Calories From: Fat 17%, Protein 36%, Carbohydrate 47%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 1g, Cholesterol 23mg, Sodium 27mg, Total Carbohydrate 12g, Dietary Fiber 1g, Sugars 0g, Protein 9g, Vitamin A 5160 units, Vitamin C 9 units, Calcium 0 units, Iron 1 units
| 1 | pound ground beef |
| 3 | onions, chopped |
| 1 | green bell pepper, chopped |
| 1 | 16 oz. can tomato, chopped |
| 1/2 | cup rice, uncooked |
| 1/2 | teaspoon chili powder |
| 1/2 | teaspoon salt |
| 1/8 | teaspoon pepper |
| |
Heat oven to 350°. Cook and stir beef until light brown; drain fat.and add rest of ingredients, heat through. Pour in ungreased 2 quart casserole. Cover and bake 1 hour.
(Can use pan on stove with tight fitting lid.)
Nutrition Facts
Amount Per Serving:
Calories 121 - Calories from Fat 5
Percent Total Calories From: Fat 4%, Protein 10%, Carbohydrate 86%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 206mg, Total Carbohydrate 26g, Dietary Fiber 1g, Sugars 0g, Protein 3g, Vitamin A 608 units, Vitamin C 37 units, Calcium 0 units, Iron 1 units
| 2 | porterhouse steaks, (approximately 1 pound each) cut 1 inch thick |
| 2 | red bell peppers, yellow or green bell peppers, quartered |
| salt, to taste | |
| Pepper to taste | |
| Seasoning: | |
| Parsley Pesto | |
| 1/2 | cup Italian parsley leaf |
| 4 | cloves garlic, crushed |
| 3 | tablespoons olive oil |
| |
1. In small bowl of food processor fitted with steel blade, combine pesto ingredients. Cover and process until parsley is finely chopped; scrape bowl frequently.2. Generously spread pesto on both sides of beef steaks and peppers. Place on grid over medium, ash-covered coals. Grill, uncovered, 14 to 16 minutes or until steaks are medium rare to medium doneness and peppers are tender; turn occasionally.
3. Remove bone; carve steaks crosswise into slices. Season with salt and pepper, as desired. Makes 4 servings
Nutrition Facts
Amount Per Serving:
Calories 125 - Calories from Fat 106
Percent Total Calories From: Fat 85%, Protein 3%, Carbohydrate 13%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 2g, Cholesterol 0mg, Sodium 295mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 2506 units, Vitamin C 78 units, Calcium 0 units, Iron 1 units
| 1 | pound ground beef |
| 3 | cloves garlic, minced |
| 2 | tablespoons butter |
| 1 | head cabbage, chopped |
| 1/4 | cup soy sauce, Kikkoman |
| 1 | cup sour cream |
| 1/4 | teaspoon black pepper |
Brown beef, drain off fat. Add garlic, butter, cabbage and soy sauce. Cook on Medium-High until cabbage is almost done. Add sour cream and pepper, stir well. Cook until well heated and not too liquidy.
Nutrition Facts
Amount Per Serving:
Calories 259 - Calories from Fat 168
Percent Total Calories From: Fat 65%, Protein 9%, Carbohydrate 26%
Totals and Percent Daily Values (2000 calories): Fat 19g, Saturated Fat 8g, Cholesterol 38mg, Sodium 1153mg, Total Carbohydrate 17g, Dietary Fiber 2g, Sugars 0g, Protein 6g, Vitamin A 773 units, Vitamin C 109 units, Calcium 0 units, Iron 2 units
| 3 | cups red potatoes, scrubbed and sliced in 1/4 inch slices |
| 1 | cup sliced bell peppers |
| 1 | cup chopped onion |
| 2 | cups whole kernel corn, (fresh, frozen or canned) |
| 1 | Lb. smoked andouille sausage, (precooked) sliced in 1/2 inch slices |
| 2 | Strips bacon |
| salt, pepper and cayenne pepper | |
| |
* Fry bacon in large pan until crisp and remove from pan, leavingbacon drippings
* Add potatoes, peppers and onions and stir-fry over medium-low heat until potatoes start to soften
* Add corn and andouille sausage and continue to stir fry until potatoes are done and mixture is heated through
* Add crumbled bacon strips
* Season to taste. (Olive oil may be substituted for bacon drippings)
Nutrition Facts
Amount Per Serving:
Calories 386 - Calories from Fat 19
Percent Total Calories From: Fat 5%, Protein 10%, Carbohydrate 85%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 1175mg, Total Carbohydrate 82g, Dietary Fiber 3g, Sugars 0g, Protein 10g, Vitamin A 1012 units, Vitamin C 34 units, Calcium 0 units, Iron 2 units
| 1 | package macaroni and cheese |
| 1 | pound ground beef |
| 2 | tablespoons onions, chopped |
| 1 | 10 3/4 ounce can cond. cream of mushroom soup |
| 1/2 | cup milk |
Prepare macaroni and cheese according to package directions. Brown ground beef and onion in frying pan, drain off excess fat. Combine throughly remaining ingredients with beef mixture and macaroni diner. Season to taste and place in 2 quart buttered casserole. Bake uncovered in modertae oven (350°) for 25 minutes.
Nutrition Facts
Amount Per Serving:
Calories 100 - Calories from Fat 61
Percent Total Calories From: Fat 61%, Protein 9%, Carbohydrate 30%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 2g, Cholesterol 5mg, Sodium 633mg, Total Carbohydrate 8g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 39 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units
| 8 | ounces manicotti |
| 1 | pound ground beef |
| 2 | cups mozzarella cheese, shredded, divided use |
| 3 | eggs, slightly beaten |
| 1/4 | cup grated Parmesan cheese |
| 2 | cups ricotta cheese |
| 40 | ounces spaghetti sauce |
| oregano | |
| parsley | |
| seasoned salt, to taste | |
| |
Cook pasta according to package directions. Cool in single layer on foil or wax paper. Heat oven to 350°. In skillet, brown meat; drain. Stir together meat, 1 cup Mozzarella cheese, eggs, Parmesan cheese, Ricotta cheese, and seasonings. Spread a thin layer of spaghetti sauce on bottom of 13x9-inch glass baking dish. Place prepared pasta *stuffed with filling* in dish. Cover with remaining sauce and Parmesan/Mozzarella cheese. Bake until hot and bubbly
Nutrition Facts
Amount Per Serving:
Calories 506 - Calories from Fat 228
Percent Total Calories From: Fat 45%, Protein 20%, Carbohydrate 35%
Totals and Percent Daily Values (2000 calories): Fat 25g, Saturated Fat 12g, Cholesterol 155mg, Sodium 1597mg, Total Carbohydrate 44g, Dietary Fiber 1g, Sugars 0g, Protein 25g, Vitamin A 2364 units, Vitamin C 21 units, Calcium 0 units, Iron 3 units
| 1 | whole chicken, boiled, and deboned |
| 1 | package tortilla chips, Nacho Cheese Doritoes, the large bag |
| 1 | pound Velveeta |
| Combine in Saucepan.. | |
| 1 | 10 3/4 ounce can cond. cream of chicken soup |
| 1 | 10 3/4 ounce can cond. cream of mushroom soup |
| 1 | 14 oz. can Rotel |
| 1 | onion, diced |
| |
In casserole dish layer as follows....
layer of chips
layer of cheese
layer of chicken
then sauce
layer to top finishing with chips.
Bake 350° for 30 minutes or until cheese melts.
1 1/2 pounds ground beef may be used instead of chicken.
Nutrition Facts
Amount Per Serving:
Calories 309 - Calories from Fat 164
Percent Total Calories From: Fat 53%, Protein 37%, Carbohydrate 10%
Totals and Percent Daily Values (2000 calories): Fat 18g, Saturated Fat 5g, Cholesterol 108mg, Sodium 689mg, Total Carbohydrate 8g, Dietary Fiber 0g, Sugars 0g, Protein 28g, Vitamin A 794 units, Vitamin C 2 units, Calcium 0 units, Iron 2 units
| 1 | cup sour cream |
| 1 | 10 3/4 ounce can cond. cream of chicken soup, undiluted |
| 1 | 4 oz. can diced and peeled green chiles |
| 1 | onion, chopped |
| 2 1/2 | cups chicken breasts, cooked and diced |
| 2 | 6 oz. packages cornbread mix, Martha White Yellow |
| milk | |
| 1 | cup grated cheddar cheese |
| 2 | cups corn tortilla chips, slightly broken |
| 1 | cup grated Monterey Jack cheese with jalapeños |
| |
Heat oven to 400º. Grease large cast-iron skillet.(I used a 13x9x2-inch pan.) Combine sour cream, soup, chilies, onions and chicken.
Make cornbread batter (with milk) following the instructions on the packages. Add grated Cheddar cheese to the batter.
Cover the bottom of the skillet with the broken tortilla chips.
Sprinkle the grated Monterey Jack Cheese over the chips.
Spread your sour cream and chicken mixture over the cheese and chips.
Carefully spread your cornbread batter over the chicken layer.
Bake at 400º for 25 to 30 minutes or until golden brown.
Makes 6-8 servings.
Nutrition Facts
Amount Per Serving:
Calories 360 - Calories from Fat 150
Percent Total Calories From: Fat 42%, Protein 18%, Carbohydrate 41%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 5g, Cholesterol 73mg, Sodium 830mg, Total Carbohydrate 36g, Dietary Fiber 0g, Sugars 0g, Protein 16g, Vitamin A 474 units, Vitamin C 2 units, Calcium 0 units, Iron 2 units
| 1 1/4 | pounds boneless beef top sirloin steak, cut 1 inch thick |
| 1 | red bell pepper, cut into 1 inch pieces |
| 1 | medium onion, cut into 1 inch pieces |
| 2 | cups hot cooked couscous |
| fresh cilantro, chopped | |
| Seasoning: | |
| 2 | tablespoons fresh cilantro, chopped |
| 2 | tablespoons olive oil |
| 3 | cloves garlic, crushed |
| 2 | teaspoons ground cumin |
| 1 | teaspoon paprika |
| 1/4 | teaspoon ground red pepper |
| |
In medium bowl, combine seasoning ingredients. Trim fat from beef steak. Cut steak into 1-1/4 inch pieces. Add beef, bell pepper and onion to seasoning, tossing to coat.
Alternately thread beef and vegetable pieces onto four 12-inch metal skewers.
Place skewers on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 8 to 10 minutes for medium rare to medium doneness, turning once. Season with 1/2 teaspoon salt. Arrange kabobs on top of couscous. Garnish with cilantro
Nutrition Facts
Amount Per Serving:
Calories 622 - Calories from Fat 147
Percent Total Calories From: Fat 24%, Protein 29%, Carbohydrate 48%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 4g, Cholesterol 95mg, Sodium 83mg, Total Carbohydrate 74g, Dietary Fiber 1g, Sugars 0g, Protein 45g, Vitamin A 1539 units, Vitamin C 36 units, Calcium 0 units, Iron 6 units
| 4 | quarts water, for boiling pasta |
| 7 | tablespoons olive oil |
| 1 | large onion, medium dice |
| 2 | garlic cloves, (make it at least 5 if you're Italian!) minced |
| 4 | tablespoons tomato paste |
| 1 | cup water |
| 6 | Roma tomatoes, peeled, seeded and diced |
| 20 | Italian OR Greek oil-cured olives, pitted and sliced |
| 1 1/2 | tablespoons capers, drained |
| 1 | tablespoon fresh oregano |
| 2 | tablespoons fresh basil |
| 1 to 1/2 | teaspoon dried red pepper flakes |
| salt and pepper to taste | |
| 3 | slices good Italian or white bread |
| 1 pound spaghettini, or your favorite pasta | |
| fresh parsley, minced | |
| |
Heat water for pasta. Put 4 tablespoons olive oil in a saucepan and sautee onions and garlic over medium heat until onions wilt. Add tomato paste, 1 cup water, olives, oregano, basil and red pepper. Bring to a boil, reduce heat, and simmer 10 minutes. Season to taste with salt and pepper. Heat remaining 3 tablespoons olive oil in a skillet and sautee bread cubes over medium heat, tossing until crisp and golden. Lift onto paper towels and sprinkle with salt; keep warm.
Cook pasta until al dente; drain and toss with sauce. Divide into serving portions and sprinkle with croutons and parsley. Sprinkle with Parmesan cheese if desired. Makes 4 servings.
"Also note that, aside from the possibility of eggs in the bread, this is a completely vegan dish. Whores couldn't afford meat, get it?"
Nutrition Facts
Amount Per Serving:
Calories 708 - Calories from Fat 263
Percent Total Calories From: Fat 37%, Protein 9%, Carbohydrate 54%
Totals and Percent Daily Values (2000 calories): Fat 29g, Saturated Fat 4g, Cholesterol 0mg, Sodium 66mg, Total Carbohydrate 95g, Dietary Fiber 1g, Sugars 0g, Protein 16g, Vitamin A 413 units, Vitamin C 13 units, Calcium 0 units, Iron 5 units
| 2 | pounds ground beef |
| 1 | 8 oz. can tomato sauce |
| 2 | 4 oz. cans mushrooms |
| 2 | tablespoons Italian seasoning |
| 2 | teaspoons garlic powder |
| salt and pepper | |
| 12 | ounces mozzarella cheese, shredded |
| 1 | 8 oz. package pepperoni |
| 1 | 8 oz. package Canadian bacon |
| 1/4 | cup onion, chopped |
Mix tomato sauce with 1 T. of Italian seasoning, 1 teaspoon of garlic powder. Mix remaining seasonings into the hamburger and then in a 11.5" x 8" pan, press hamburger flat in the pan, and slightly raised at the edges.
Bake at 325°for 30 minutes or until no longer pink. Remove juices from pan, and pat meat dry with a paper towel. Spread tomato sauce over the hamburger. Cover layer ingredients:
Pepperoni
canadian bacon
cheese
onion
mushrooms
pepperoni
canadian bacon
cheese
continuously layering until ending with cheese. Return to oven until cheese is melted all the way through.
Nutrition Facts
Amount Per Serving:
Calories 319 - Calories from Fat 212
Percent Total Calories From: Fat 66%, Protein 25%, Carbohydrate 9%
Totals and Percent Daily Values (2000 calories): Fat 24g, Saturated Fat 11g, Cholesterol 67mg, Sodium 1343mg, Total Carbohydrate 7g, Dietary Fiber 1g, Sugars 0g, Protein 20g, Vitamin A 689 units, Vitamin C 9 units, Calcium 0 units, Iron 2 units
| 6 | pork chops |
| vegetable oil | |
| seasoned salt | |
| 1 | 10 3/4 ounce can cond. cream of mushroom soup |
| 1/2 | cup milk |
| 1/2 | cup sour cream |
| 1/4 | teaspoon pepper |
| 24 | ounces hash brown potatoes, thawed |
| 1 | cup shredded cheddar cheese |
| 1 | 8 oz. container french fried onions |
Brown pork chops in lightly greased skillet. Sprinkle with seasoned salt and set aside. Combine soup, milk, sour cream, pepper, and 1/2 teaspoon seasoned salt. Stir in potatoes, 1/2 cup cheese, and 1/2 can onions. Spoon mixture into 9 x 13-inch baking dish. Arrange pork chops over potatoes. Bake, covered at 350° for 40 minutes. Top with remaining cheese and onions; bake, uncovered, five minutes longer
Nutrition Facts
Amount Per Serving:
Calories 556 - Calories from Fat 294
Percent Total Calories From: Fat 53%, Protein 25%, Carbohydrate 23%
Totals and Percent Daily Values (2000 calories): Fat 33g, Saturated Fat 13g, Cholesterol 100mg, Sodium 1299mg, Total Carbohydrate 31g, Dietary Fiber 1g, Sugars 0g, Protein 34g, Vitamin A 150 units, Vitamin C 10 units, Calcium 0 units, Iron 2 units
| 2 to 1 1/2 | pounds pork chops |
| 1 1/2 | pounds white potatoes |
| 2 | 16 oz. cans or 2 cans of green beans |
| |
Season each layer with salt and pepper. Brown pork chops in a small amount of oil in a large pot with a lid. Remove and pour out oil. Pour green beans , undrained into pot. Then layer potatoes, peeled and sliced about 1/4 in. thick. On top of that ,layer pork chops. I sometimes add a bit of sliced raw onion as well. Turn on high to boiling, then cover and simmer on medium low for an hour or hour and a half until done. Add water if you need more liquid. Delicious and an entire meal all in one pot !
Nutrition Facts
Amount Per Serving:
Calories 431 - Calories from Fat 91
Percent Total Calories From: Fat 21%, Protein 41%, Carbohydrate 38%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 4g, Cholesterol 102mg, Sodium 97mg, Total Carbohydrate 41g, Dietary Fiber 1g, Sugars 0g, Protein 44g, Vitamin A 9 units, Vitamin C 26 units, Calcium 0 units, Iron 3 units
| 2 | cups rigatoni, uncooked |
| 2 | tablespoons butter |
| 1 | pound skinless boneless chicken breast, sliced into strips |
| 1 | 10 oz. package frozen French style green beans |
| 3/4 | cup chicken broth |
| 1 | cup light cream |
| 2 | tablespoons Dijon mustard |
| 1 | tablespoon all-purpose flour |
| 1 | 2 ounce tin french fried onions |
Cook rigatoni according to package directions; drain. Meanwhile, in large skillet melt butter over medium high heat. Add chicken; brown until almost done. Add beans. In small bowl combine broth, light cream, mustard and flour until smooth; stir into chicken and beans. Stir in hot rigatoni. Cover; simmer 10-15 minutes or until chicken is tender and flavors are blended. Season with salt and pepper to taste. Sprinkle with onions.
Nutrition Facts
Amount Per Serving:
Calories 450 - Calories from Fat 177
Percent Total Calories From: Fat 39%, Protein 25%, Carbohydrate 36%
Totals and Percent Daily Values (2000 calories): Fat 20g, Saturated Fat 11g, Cholesterol 106mg, Sodium 523mg, Total Carbohydrate 40g, Dietary Fiber 1g, Sugars 0g, Protein 28g, Vitamin A 612 units, Vitamin C 1 units, Calcium 0 units, Iron 2 units
| 1/2 | pound ground beef, browned and drained |
| 1 | 15 oz. can tomato, * |
| 1 | 15 oz. can whole kernel corn |
| 3 to 2 | carrots, grated* |
| 1/4 | cup green bell pepper, chopped* |
| 1/2 | cup onion, chopped* |
| 1/2 | cup celery, chopped* |
| 1/2 | teaspoon chili powder |
| Salt & Pepper to taste | |
| 1 to 1/2 | package small macaroni, (cooked al dente) |
| Grated cheese , (optional) | |
| |
Brown hamburger and drain. Mix with other ingredients and place in a casserole dish. Top with grated cheese. " Bake 350 degrees F. for 25 to 30 minutes.
Serve with french bread.
*These items may be mixed in the blender
Nutrition Facts
Amount Per Serving:
Calories 104 - Calories from Fat 6
Percent Total Calories From: Fat 6%, Protein 11%, Carbohydrate 83%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 28mg, Total Carbohydrate 21g, Dietary Fiber 1g, Sugars 0g, Protein 3g, Vitamin A 7472 units, Vitamin C 32 units, Calcium 0 units, Iron 1 units
| 1 | pound skinless boneless chicken breast, cut into 1 inch pieces |
| 1 | potato, cut into 1 inch pieces |
| 1 | onion, cut into 1 inch pieces |
| 8 | ounces fresh mushrooms, quartered |
| 1 | cup baby carrot |
| 1 | cup celery, chopped |
| 1 | 14 oz. can chicken broth |
| 3 | cloves garlic, minced |
| 1 | teaspoon dried rosemary |
| 1 | teaspoon salt |
| 1 | teaspoon black pepper |
| 3 | tablespoons cornstarch |
| 1 | cup frozen peas, thawed |
| 1 | package frozen buttermilk biscuits |
| |
Preheat oven to 375 degrees. Combine chicken, potato, onion, mushrooms, carrots, celery, broth, garlic, rosemary, salt, and pepper in large saucepan. Bring to a boil over high heat. Reduce heat to low and simmer, uncovered, 5 minutes. Stir in cornstarch mixture; cook 2 minutes. Stir in peas and return to a boil. Transfer chicken to 2-quart casserole dish; arrange frozen biscuit on top. Bake 30 to 35 minutes or until biscuits are golden brown. Refrigerate leftovers.
Nutrition Facts
Amount Per Serving:
Calories 318 - Calories from Fat 39
Percent Total Calories From: Fat 12%, Protein 43%, Carbohydrate 44%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 77mg, Sodium 1338mg, Total Carbohydrate 35g, Dietary Fiber 3g, Sugars 0g, Protein 34g, Vitamin A 8082 units, Vitamin C 25 units, Calcium 0 units, Iron 4 units
| 1 | pound ground beef |
| 1 | onion, chopped |
| 1 | green bell pepper, chopped (optional) |
| 1 | 14 oz. can creamstyle corn |
| 1 | 10 3/4 ounce can cond. cream of mushroom soup |
| 1 | 10 3/4 ounce can cond. cream of chicken soup |
| 1 | 8 oz. package narrow egg noodles |
| 1/4 | pound Velveeta, grated |
Brown meat, onion, and pepper. Cook and drain noodles; add all ingredients except cheese. Bake at 350° for 45 minutes. Sprinkle cheese over top and return to oven just long enough to melt cheese.
Nutrition Facts
Amount Per Serving:
Calories 196 - Calories from Fat 57
Percent Total Calories From: Fat 29%, Protein 12%, Carbohydrate 58%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 2g, Cholesterol 30mg, Sodium 616mg, Total Carbohydrate 29g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 246 units, Vitamin C 10 units, Calcium 0 units, Iron 2 units
| Sauce: | |
| 3/4 | cup onion, chopped |
| 1 | clove garlic, minced |
| 3 | tablespoons salad oil |
| 2 | 16 oz. cans tomatoes, cut up (4 cups) |
| 2 | 6 1/2 oz. can tomato paste |
| 2 | cups water |
| 1 | teaspoon sugar |
| 1 1/2 | teaspoons salt |
| 1/2 | teaspoon pepper |
| 1 1/2 | teaspoons dried oregano, crushed |
| 1 | bay leaf |
| Italian Meatballs: | |
| 4 | slices bread |
| 1/2 | cup water |
| 2 | eggs |
| 1 | pound ground beef |
| 1/4 | cup grated Parmesan cheese |
| 2 | tablespoons snipped parsely |
| 1 | teaspoon salt |
| 1/4 | teaspoon dried oregano, crushed |
| 1 | dash pepper |
| 2 | tablespoons cooking oil |
| Pasta: | |
| 1 | 16 oz. package spaghetti |
Sauce:
Cook onion and garlic in oil till tender but not brown. Stir in next 8 ingredients. Simmer uncovered 30 minutes; remove bay leaf. Add meatballs. Loosely cover and cook 30 minutes. Serve over spaghetti and pass the Parmesan.
Italian Meatballs:
Soak bread in water 2 to 3 minutes; add 2 eggs and mix well. Mix with remaining ingredients.
With wet hands, form meat mixture into small balls (about 24). Brown slowly in 2 T. hot salad oil. Add meatballs to sauce, simmer loosely covered for 30 minutes as directed for Spaghetti and Meatballs.
Nutrition Facts
Amount Per Serving:
Calories 437 - Calories from Fat 116
Percent Total Calories From: Fat 27%, Protein 13%, Carbohydrate 60%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 2g, Cholesterol 56mg, Sodium 918mg, Total Carbohydrate 66g, Dietary Fiber 2g, Sugars 0g, Protein 14g, Vitamin A 1986 units, Vitamin C 50 units, Calcium 0 units, Iron 5 units
| 1 | pound ground beef |
| 1/2 | cup chopped onion |
| 1/4 | cup oil |
| 1 | teaspoon salt |
| 1/2 | teaspoon garlic powder |
| 1/4 | teaspoon pepper |
| 1 | 4 oz. can mushroom stems and pieces, drained |
| 1 | 10 3/4 ounce can cond. cream of chicken soup |
| 1/2 | cup water |
| 1 | cup sour cream |
| |
In large skillet, cook and stir ground beef and onion in oil until tender and meat is brown. Stir in seasonings and mushrooms. Cook, stirring constantly, for 5 minutes.
Blend together soup and water add to mixture. Reduce heat; and simmer for 10 minutes. Stir in sour cream and heat through. Serve over rice with parsley sprinkled on top.
Nutrition Facts
Amount Per Serving:
Calories 228 - Calories from Fat 185
Percent Total Calories From: Fat 81%, Protein 6%, Carbohydrate 14%
Totals and Percent Daily Values (2000 calories): Fat 21g, Saturated Fat 4g, Cholesterol 19mg, Sodium 805mg, Total Carbohydrate 8g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 407 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units
| 1 | 16 oz. package ricotta cheese |
| 1/4 | cup fresh parsley, snipped, or 2 tablespoons dried |
| 2 | tablespoons grated Parmesan cheese |
| 1 | teaspoon dried basil |
| 1/2 | teaspoon garlic powder |
| 4 | cups spaghetti sauce |
| 8 | lasagna noodles |
| 2 | cups mozzarella cheese |
Mix ricotta, parsley, Parmesan, basil, and garlic powder together in medium bowl.
Spread 1 1/3 cup spaghetti sauce evenly over bottom of 12x7-1/2x2-inch baking dish.
Arrange 4 noodles over sauce. Top with 1 cup of ricotta mixture and 1 cup shredded mozzarella cheese. Spread 1 1/3 cup spaghetti sauce over mozzarella, and then layer:
4 noodles, 1 cup ricotta cheese mixture, and then 1 1/3 cup spaghetti sauce. (Be sure spaghetti sauce completely covers noodles.)
Sprinkle with 1 cup of Mozzarella.
Bake uncovered 40 to 45 minutes at 350° or until noodles are done.
Let cool for 15 minutes before serving.
Nutrition Facts
Amount Per Serving:
Calories 287 - Calories from Fat 163
Percent Total Calories From: Fat 57%, Protein 21%, Carbohydrate 23%
Totals and Percent Daily Values (2000 calories): Fat 18g, Saturated Fat 9g, Cholesterol 52mg, Sodium 966mg, Total Carbohydrate 16g, Dietary Fiber 1g, Sugars 0g, Protein 15g, Vitamin A 1825 units, Vitamin C 18 units, Calcium 0 units, Iron 2 units
| 1 | package flour tortilla |
| 24 | ounces sirloin steak |
| 2 | cups onions, strips |
| 2 | cups green bell peppers, strips |
| MARINADE | |
| 1/4 | cup soy sauce |
| 1/4 | cup steak sauce |
| 1/2 | cup red wine vinegar |
| 1 | cup pineapple juice |
| 1/4 | teaspoon garlic powder |
| 1/4 | cup sugar |
| 6 | tablespoons cheddar cheese, shredded |
| 6 | tablespoons salsa |
| 6 | tablespoons sour cream |
| |
Marinade:
Combine dry ingredients, add in liquid ingredients and mix well. Pour over steak and marinate 4-5 ours in the refrigerator.
Tacos:
Grill steak. Wrap vegies in foil and place on grill. Cook vegies to desired tenderness. Unwrap vegies and place directly on grill for 2-3 minutes to enhance the flavor. Slice grilled steak into strips. Warm tortillas directly on grill, flipping often. Place steak and vegies evenly down center of tortillas, roll and serve.
Nutrition Facts
Amount Per Serving:
Calories 401 - Calories from Fat 108
Percent Total Calories From: Fat 27%, Protein 9%, Carbohydrate 57%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 5g, Cholesterol 26mg, Sodium 2138mg, Total Carbohydrate 57g, Dietary Fiber 1g, Sugars 0g, Protein 9g, Vitamin A 876 units, Vitamin C 79 units, Calcium 0 units, Iron 2 units
| 2 | 10 3/4 ounce can cond. cream of mushroom soup |
| 1 | 16 oz. package sour cream |
| 1/4 | cup butter |
| 2 | pounds ground beef, browned |
| 1 | package TATER TOTS frozen shredded hash brown potatoes |
| 2 | cups cheddar cheese, shredded |
| salt and pepper to taste | |
| |
Mix soup, sour cream, butter, and 1 cup cheese together. Stir in hamburger meat. Pour into 9 x 13-inch pan; top with tater tots and cheese. Bake at 350° for 30 minutes
Nutrition Facts
Amount Per Serving:
Calories 492 - Calories from Fat 394
Percent Total Calories From: Fat 80%, Protein 11%, Carbohydrate 9%
Totals and Percent Daily Values (2000 calories): Fat 44g, Saturated Fat 20g, Cholesterol 90mg, Sodium 1167mg, Total Carbohydrate 11g, Dietary Fiber 0g, Sugars 0g, Protein 13g, Vitamin A 1031 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units
| 1 | pound lean ground round |
| 1 | onion, chopped |
| 1/2 | teaspoon cumin |
| 1 | teaspoon garlic powder |
| 1 | tablespoon chili powder |
| 1 | teaspoon pepper |
| 1 | 16 oz. can canned stewed tomatoes, low salt |
| 1 | 4 oz. can mild green chiles |
| 1 | package flour tortilla |
| 1 | 16 oz. can refried beans |
| 1 1/2 | cups lowfat cheddar cheese, grated |
| 1 | 14 oz. can Rotel |
| 1 | pound Velveeta |
| 1 | cup sour cream |
| 1 | 12 ounce tortilla chips |
| |
Brown beef in skillet. Combine beef, onion, spices, tomatoes, green chiles, and simmer until beef is done. Drain all the grease off. Heat tortillas in dry skillet, briefly on both sides. Spread with heated beans, beef mixture, and sour cream as desired. Roll up and keep warm in shallow baking dish in oven till ready to serve. Make Ro-tel cheese dip. When ready to serve top with either grated cheese or Ro-tel cheese dip. Serve with tortilla chips.
Nutrition Facts
Amount Per Serving:
Calories 760 - Calories from Fat 361
Percent Total Calories From: Fat 47%, Protein 18%, Carbohydrate 35%
Totals and Percent Daily Values (2000 calories): Fat 40g, Saturated Fat 10g, Cholesterol 82mg, Sodium 1002mg, Total Carbohydrate 66g, Dietary Fiber 3g, Sugars 0g, Protein 34g, Vitamin A 1007 units, Vitamin C 26 units, Calcium 0 units, Iron 4 units
| 4 | pork chops |
| 1 | cup rice, don't wash |
| 1 | 10 3/4 ounce can cond. cream of mushroom soup |
| 1 | 10 3/4 ounce can water |
| 1 | onion, sliced thin |
| 4 | small carrots, scraped |
| |
Select skillet with tight fitting lid. Place on large unit of range. Brown pork chops on one side. Turn chops, add dry rice and cover with soup. Fill can with water and add to skillet. Place quartered carrots and onion on top on rice. Cover, turn heat to high until steam begins to escape around lid (4-5) minutes. Turn control to lowest heat on your range and steam for 45 minutes. Do not peep at cooking food.
Nutrition Facts
Amount Per Serving:
Calories 465 - Calories from Fat 121
Percent Total Calories From: Fat 26%, Protein 30%, Carbohydrate 44%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 4g, Cholesterol 75mg, Sodium 691mg, Total Carbohydrate 52g, Dietary Fiber 1g, Sugars 0g, Protein 34g, Vitamin A 8445 units, Vitamin C 7 units, Calcium 0 units, Iron 3 units
| 12 | ounces bulk Italian sausage |
| 1 | cup creamstyle cottage cheese |
| 1 | tablespoon flour |
| 1/2 | teaspoon dried oregano, crushed |
| 1/2 | teaspoon dried basil, crushed |
| 1/8 | teaspoon garlic powder |
| 1 | 16 oz. jar spaghetti sauce |
| 8 | 6-inch flour tortillas |
| 3/4 | cup mozzarella cheese, shredded |
| |
In skillet cook the sausage until browned; drain off fat. Stir in cottage cheese and flour. Add oregano, basil, and garlic powder to the spaghetti sauce. Stir 1/2 cup of the spaghetti sauce into the sausage mixture. Cook and stir till mixture bubbles. Spoon about 1/3 cup meat mixture onto each tortilla; roll up jelly roll style. Place filled tortillas, seam side down, in a 12x171/2x2" baking pan. Pour remaining sauce over tortilla rolls. Bake for 30-35 minutes at 350°. Uncover and sprinkle mozzarella cheese atop. Bake 3 minutes more or until cheese melts. Omit oregano, basil, and garlic if using zesty spaghetti sauce.
Nutrition Facts
Amount Per Serving:
Calories 618 - Calories from Fat 264
Percent Total Calories From: Fat 43%, Protein 21%, Carbohydrate 36%
Totals and Percent Daily Values (2000 calories): Fat 29g, Saturated Fat 11g, Cholesterol 68mg, Sodium 1790mg, Total Carbohydrate 56g, Dietary Fiber 1g, Sugars 0g, Protein 32g, Vitamin A 1376 units, Vitamin C 16 units, Calcium 0 units, Iron 2 units
| 6 | cups yellow squash, diced |
| 1/2 | cup onion, diced |
| 1 | pound ground beef |
| 1 | 8 oz. can tomato sauce |
| 1 | cup cheddar cheese, shredded |
| | |
| |
Cook squash until tender in small amount of water and 1 teaspoon salt. Add hamburger, fry until crumbly. add tomato sauce and cover with 1 cup shredded cheese. Place in oven for 10 minutes or until cheese melts.
Nutrition Facts
Amount Per Serving:
Calories 185 - Calories from Fat 90
Percent Total Calories From: Fat 48%, Protein 21%, Carbohydrate 30%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 6g, Cholesterol 30mg, Sodium 523mg, Total Carbohydrate 14g, Dietary Fiber 2g, Sugars 0g, Protein 10g, Vitamin A 1514 units, Vitamin C 25 units, Calcium 0 units, Iron 2 units
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