Creamy Three-Cheese Macaroni
recipe by Steph
3 cups uncooked elbow macaroni
1/3 cup flour
2-2/3 cups lowfat 1% milk
1-1/2 cups shredded reduced fat sharp Cheddar cheese, (6 ounces) *see note
3 oz. Velveeta Light
2 Tbsp. fat-free Parmesan cheese
1/4 tsp. salt
1/4 tsp. dry mustard
1/8 tsp. pepper
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Heat oven to 375ºF. Spray a 2-quart casserole dish with cooking spray. Cook macaroni according to package directions for 6 minutes. Sprinkle flour into a large saucepan. Gradually whisk in milk; cook and stir over medium heat until thick and bubbly. Reduce heat to medium-low; stir in cheeses and cook and stir for 2 more minutes, until cheeses are melted and sauce is creamy. Remove from heat and stir in salt, mustard and pepper. Stir in macaroni. Pour into prepared casserole dish. Bake for 30 minutes, until hot and bubbly. Yield: 8 servings, 6 WW points/serving.
Steph’s Notes: I use Kraft naturally reduced fat
Per serving (excluding unknown items): 282 Calories; 5g Fat (16.5% calories from fat); 17g Protein; 41g Carbohydrate; 2g Dietary Fiber; 16mg Cholesterol; 538mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
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Creamy Tuna Corn Casserole
1 egg, beaten
1 cup milk
15-oz. can cream-style corn
12 oz. tuna, drained and flaked
1/2 cup fine saltine crumbs
1/4 cup chopped scallions
2 Tbsp. butter, melted
1/2 cup coarse saltine crumbs
salt and pepper to taste
Preheat oven to 350ºF. Combine egg and milk in medium saucepan. Add corn and heat over medium heat until hot and bubbly. Stir in tuna, fine cracker crumbs, scallions, salt and pepper. Pour into buttered 1-quart casserole. Toss melted butter with coarse cracker crumbs and sprinkle over all. Bake 20 minutes. Serves 4.
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Crockpot Beef & Potato Casserole
from Carrie
1 lb. lean ground beef
5-6 oz. pkg. scalloped potatoes
16 oz. can tomatoes
10 oz. pizza sauce
1/2 cup water
1/2 tsp. salt
1/2 tsp. oregano leaves
1/4 tsp. basil leaves
1/8 tsp. garlic powder
1 cup mozzarella cheese, cut into small cubes
1/4 cup grated Parmesan cheese
In skillet, brown ground beef, drain. In slow cooker, combine beef with dry sauce mix from package of scalloped potatoes, tomatoes, pizza sauce, water, salt, oregano, basil, and garlic powder. Stir in dry potato slices. Cover and cook on low 4 to 5 hours. Turn control to high. Stir in cubes of mozzarella cheese. Top with Parmesan. Cover and cook on high for last 10 to 15 minutes.
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Crockpot Beef Fettuccine Alfredo
1-1/2 lbs. top round steak, 1” thick
103/4-oz. can condensed cheddar cheese soup
1/4 cup dried minced onion
3 Tbsp. tomato paste
1/2 tsp. lemon pepper seasoning
2 cups small mushrooms, halved
9 oz. frozen Italian green beans
1/2 cup buttermilk
9 oz. fettuccine
Trim fat from steak; cut into 1” pieces. Spray pan with Pam; heat over medium heat. Cook steak, half at a time, until brown. Place in 3-1/2-4 quart crockpot. Combine soup, onion, tomato paste and lemon pepper in medium bowl. Pour over meat. Add mushrooms. Cook on low setting 8-10 hours (or high for 4-5 hours). Turn heat to high. Add frozen green beans and buttermilk. Stir, cover and cook 30 minutes more. Meanwhile, cook fettuccine. Serve meat over noodles. Serves 4.
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Crockpot Beef Boogie-Woogie
recipe by Gail
1 can cream of mushroom soup
1/2 cup red wine
1 packet beefy onion soup mix
1/2 tsp. dried thyme
2 pounds stew meat
8 oz. fresh mushroom, sliced
8 oz. baby carrots
Mix sauce ingredients in crockpot. Add meat, carrots, and mushrooms, and stir. Cook on HIGH 4-6 hours or LOW for about 8 hours. Before serving add in 1 Tbsp. cornstarch mixed with 1/4 cup water. Serves 6
Per serving (excluding unknown items): 520 Calories; 33g Fat (59.7% calories from fat); 44g Protein; 7g Carbohydrate; 1g Dietary Fiber; 152mg Cholesterol; 644mg Sodium. Exchanges: 0 Grain(Starch); 6 Lean Meat; 1 Vegetable; 2 1/2 Fat.
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Crockpot Cheesy Chicken Casserole
from Carrie
1 pkg. cream cheese
1/2 lb. Cheddar cheese, shredded
1 pkg. frozen broccoli
1 cup milk
1 can Cheddar cheese or chicken soup
1 cup water
1 tsp. garlic salt
1 tsp. poultry seasoning
1/2-1 lb. chicken cut up
1/2 cup white wine
1 pkg. noodles
In a crockpot, place broccoli, milk, soup and water; stir. Add cheeses and spices; stir. Add chicken. Cook about 2-3 hours on high or 3-5 hours on low. Add wine during last 1/2 hour. Cook noodles as directed. Serve chicken casserole over noodles when done. Makes 6-8 servings.
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Crockpot Cheesy Italian Tortellini
1/2 lb. ground beef
1/2 lb. Italian sausage
15 oz. refrigerated marinara sauce
1 cup sliced fresh mushrooms
14-1/2 oz. can diced tomatoes with Italian seasonings, undrained
9 oz. pkg. refrigerated cheese tortellini
1 cup (4 oz.) shredded mozzarella cheese
Break beef and sausage into large pieces in 10” skillet. Cook over medium heat about 10 minutes, stirring occasionally, or until brown. Spray inside of 4-5 qt slow cooker with cooking spray. Mix beef mixture, marinara sauce, mushrooms and tomatoes in slow cooker. Cover and cook on low heat setting 7 to 8 hours. Stir in tortellini; sprinkle with cheese. Cover and cook on low heat setting about 15 minutes longer or until tortellini is tender. 4-6 servings.
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Crockpot Chicken Friccassee
from Pam
1 can reduced fat cream of chicken soup
1/2 soup can water
1/2 cup chopped onions
1 tsp. paprika
1 tsp. lemon juice
1 tsp. rosemary
1 tsp. thyme
1 tsp. salt
1/4 tsp. pepper
4 skinless boneless whole chicken breasts (frozen)
non-stick cooking spray
Spray crockpot with non-stick cooking spray. Place frozen chicken in crockpot. Mix remaining ingredients together and pour over chicken. Cover and cook on low 6-8 hours. One hour before serving, prepare chive dumplings:
3 Tbsp. shortening
1 1/2 cups flour
2 tsp. baking powder
3/4 tsp. salt
3 Tbsp. fresh, chopped chives, or 2 Tbsp. dried chives
3/4 cup skim milk
Mix dry ingredients and shortening. Add chives and milk, combine well. Drop by teaspoonfuls onto hot chicken and gravy. Cover and cook on high for 45-60 minutes. Serve with mashed potatoes and vegetables, or over hot, cooked noodles.
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Crockpot Ground Beef Dinner
from Carrie
2 lbs. ground beef, browned and drained
1 pkg. Lipton Onion Soup
2 cans Chinese vegetables
1 can water chestnuts, sliced and drained
1 can cream of mushroom soup
1 can cream of chicken soup
2 Tbsp. soy sauce
Put all ingredients into crockpot. Cook on low for 8-9 hours. Serve over chow mein noodles.
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Crockpot Hamburger Casserole
from Carrie
4 large potatoes, peeled and sliced
3 stalks celery, sliced
3 lbs lean ground beef, browned and drained
6 medium carrots, sliced
20 oz. green peas
20 oz. tomato soup
3 onions, sliced
1 cup water
salt
pepper
Place the vegetables into the slow cooker in layers in the sequence in which they are listed in the ingredients. Season each layer with salt and pepper. Make a layer of the beef on top of the layer of celery. Mix the tomato soup with the water. Pour over. Cover. Cook on LOW for 7 to 9 hours, stirring occasionally. Serves 10.
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Crockpot Hashbrown Dinner
from Lisa
1 to 1-1/2 pounds ground chuck, browned and drained
1 medium onion, chopped
1 envelope brown gravy
16 oz. can cream corn
1-1/2 cups shredded cheddar cheese
16 oz. pkg. frozen hash browns, slightly thawed
1 can cream of celery, mushroom, or chicken soup
1/2 cup evaporated milk
salt and pepper to taste
Place ground beef and onion in Crock Pot; toss with gravy mix. Pour cream corn over ground beef mixture, then add half the cheese. Top with hash browns, and remaining cheese. Mix the soup with evaporated milk and pour evenly over the hash browns. Cook on low for 6 to 8 hours, or on high for 3 1/2 to 4 1/2 hours. If using a 5-quart or larger pot, you may use 2 pounds of ground beef and 32 oz. hash browns.
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Crockpot Lasagna
from Lisa
8 lasagna noodles
1-1/2 lbs. lean ground beef
3/4 cup onion, finely chopped
(28 oz. can tomatoes, with juice, broken up
24 oz. can tomato sauce
1 cup creamed cottage cheese
2 cups mozzarella cheese, grated
2 tsp. granulated sugar
1 tsp. parsley flakes
1/2 tsp. dried oregano
1/4 tsp. garlic powder
1/4 tsp. dried basil
1-1/4 tsp. salt
1/2 tsp. pepper
Break lasagna noodles into bite size pieces and cook in boiling water until tender but firm (14 to 16 minutes). Drain. Scramble-fry ground beef in non-stick frying pan until browned. Drain well. Turn into a 3-1/2 quart Crock Pot. Add remaining 12 ingredients and stir well. Add lasagna noodles, stir. Cook on LOW for 7 to 9 hours or on HIGH for 3-1/2 to 4-1/2 hours.
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Crockpot Mac 'n' Cheese
from Lisa
8 oz. macaroni, cooked and drained (6 cups cooked)
2 Tbsp. oil
13 oz. can evaporated milk
1-1/2 cups milk
1 tsp. salt
3 cups shredded sharp processed cheese
1/4 cup melted butter
2 Tbsp. minced onion
Toss cooked macaroni in 2 tbsp. of oil. Add all remaining ingredients. Pour into lightly greased crockpot. Stir well, cover and cook on Low 3-4 hours, Stirring occasionally.
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Crockpot Pizza
from Dawn
1-1/2 lb. hamburger (or sausage), browned and drained
16 oz. mozzarella cheese
1 chopped onion
3 oz. pepperoni
2/3 box rigatoni, cooked and drained (I use Penne pasta)
1 can cream of mushroom soup
2 cans pizza sauce
1 can mushrooms, drained
Layer in crockpot: 1/2 hamburger, 1/2rigatoni, 1/2 cheese, 1/2 soup, 1/2 mushrooms, 1/2 sauce, 1/2 onions, 1/2 pepperoni. Repeat layers. Heat 4 hours on low.
Dawn’s Notes: I have a 3.5 quart crock. This doesn't all fit in it, so I usually put 1/2 the mixture into a 9x9 baking dish and freeze for another meal. (I have a small family of 3.)
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Crockpot Pizza Sauce
from Rachael
one 16 oz. can tomato sauce
4 cloves garlic, crushed or minced (use less if you're not a big garlic fan or use 2 Tbsp. garlic powder if you don't have fresh)
1 Tbsp. dried basil
2 Tbsp. dried oregano
1 tsp. salt
1/2 tsp. pepper
2-4 Tbsp. dried parsley flakes
1-2 Tbsp. granulated sugar
water (just enough to smooth out the sauce, maybe 1/4 cup)
3 Tbsp. olive oil
2-3 Tbsp. grated Italian cheese (Parmesan or Romano or Asiago or a mix)
Not real good on the measurements here, but it makes a great sauce. Put everything except cheese in the crockpot and stir it together really well. Set on LOW for 10-12 hours or HIGH for 6-8 hours (you should probably cook this on low for 12 hours, maybe 14 to get the flavors to mingle just right. Sometimes I put it in overnight from about 9pm till 6am on LOW). Stir every few hours and sample to test flavor, adding more of any ingredient you desire (might need some more sugar). The last couple of hours, add the cheese. The pizza sauce should be smooth, dark red in color and fairly thick, thicker than spaghetti sauce. My grandmother used to also throw a couple of pieces of diced pepperoni in the sauce. Very tasty. Yield: about 2-1/2 quarts
Recipe Notes: You can double this recipe in a 6 quart crockpot. This freezes AND cans nicely for future use.
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Crockpot Potato Casserole
from Carrie
10 large potatoes, peeled, sliced or cubed
1 pound sausage links or 2 pkgs. smokey-links, cut into bite size pieces
2-1/2 cups Colby or mild cheddar cheese, shredded or cubed
1 can cream of mushroom soup
1 cup milk
In crockpot, layer potatoes, sausage and cheese. Season with salt and black ground pepper to taste. Repeat for 2 more layers. Combine soup and milk and pour all over top. Cook 6 to 8 hours on low or until tender.
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Crockpot Spaghetti
15-oz. can tomato sauce
15-oz. can garlic diced tomatoes
15-oz. can tomato paste
1-1/2 pounds ground beef, browned
1 onion, chopped
dried oregano
dried basil
Lawry's seasoned salt
dried crushed red pepper
1/4 cup red wine
Brown ground beef and onion with the seasoned salt, black pepper and some garlic powder until meat is no longer pink. Put into crockpot and add all other ingredients, play with the spices to suit your taste, and cook on low all day removing the cover and cooking an hour longer.
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Crockpot Stuffed Shells
1 lb. lean ground beef
1 onion, chopped
1 clove garlic, minced
2 cups shredded mozzarella cheese
1/2 cup seasoned bread crumbs
1 Tbsp. parsley flakes
1 egg, beaten
18 jumbo pasta shells, cooked and drained
two 151/2-oz. jars meatless spaghetti sauce
1/2 cup grated Parmesan cheese
Brown ground beef, onion and garlic in skillet; drain. Add cheese, bread crumbs, parsley and egg. Gently stuff shells with mixture; set aside. Pour 1 jar sauce into crockpot. Arrange shells in sauce. Top with other jar of sauce and Parmesan cheese. Cover and cook on low 5-7 hours. Serves 6.
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Crockpot Supper
Layer in crock pot according to family size:
sliced potatoes
sliced carrots
frozen peas
sliced onions
chopped celery
1 lb ground meat browned and drained
Mix together, then pour over all:
one or two 10-oz. cans tomato soup
1/2 cup water
Cook on low 8 to 10 hours. Can also be baked at 350ºF for 1-1/2 hours.
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Crockpot Taco Bake
from www.justcrockpotrecipes.com
1 lb. ground beef
1 onion, chopped
1/2 to 3/4 cup water
1-1/4 oz. taco seasoning
15 oz. can tomato sauce
16 oz. tomato paste
8 oz. shell macaroni, uncooked
4 oz. can chopped mild green chilies
2 cups shredded cheddar cheese
Brown ground beef and onion in skillet. Drain fat. Add the water, taco seasoning, tomato sauce, and tomato paste; mix. Simmer for 20 minutes. Transfer to crockpot. Stir in macaroni and chopped green chilies. Cover and cook on low for 6-8 hours or high 3-4 hours. In the last 30 minutes of cooking, top with cheddar cheese. Serves 6-8.
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Deep-Dish Chicken Pie
Crust:
one refrigerated pie crust (from 15-oz. pkg.)
Filling:
2 tablespoons margarine or butter
1/4 cup chopped celery
1/4 cup chopped onion
10-3/4 oz. can condensed cream of chicken soup
1 cup milk
1/2 teaspoon poultry seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups cubed cooked chicken
1-lb. pkg. Green Giant Select Frozen Broccoli, Carrots and Cauliflower, thawed and drained
Let pie crust pouch stand at room temperature for 15 to 20 minutes. Meanwhile, heat oven to 400ºF. Melt margarine in large saucepan or Dutch oven over medium heat. Add celery and onion; cook and stir until tender. Add soup, milk, poultry seasoning, salt and pepper; cook until thoroughly heated. Gently stir in chicken and thawed vegetables. Pour mixture into ungreased 2-quart casserole or 10-inch quiche pan. Remove pie crust from pouch. Unfold crust; remove plastic sheets. Place crust over chicken mixture. Roll up edges of crust to fit top of casserole; flute edges. Cut slits in several places. Bake 40 to 50 minutes or until golden brown. Let stand 10 minutes before serving.
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Deep-Dish Pizza Casserole
from “The Best of Mr. Food Cookin’ Quickies”
1 lb. ground round
15-oz. can chunky Italian-style tomato sauce
10-oz. can refrigerated pizza dough
six 1-oz. slices mozzarella cheese
1/4 cup grated Parmesan cheese
Preheat oven to 425ºF. Cook meat in medium-sized nonstick skillet over medium-high heat, stirring until meat crumbles and is no longer pink. Drain, if necessary, and return to skillet. Add tomato sauce; cook until heated. Meanwhile, unroll pizza dough and press into bottom and halfway up sides of lightly greased 9x13” baking dish. Line bottom of pizza crust with 3 slices of mozzarella cheese. Top with meat mixture. Bake, uncovered, 12 minutes. Top with remaining 3 cheese slices and sprinkle with Parmesan cheese. Bake 5 more minutes or until crust is browned and cheese melts. Cool 5 minutes before serving. Serves 6.
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Deep-Dish Spinach Pizza
16-oz. loaf frozen bread dough, thawed
two 10-oz. packages frozen chopped spinach
1/4 cup chopped onion
1 Tbsp. butter or margarine
1 beaten egg
15 oz. ricotta cheese
2/3 cup grated Parmesan cheese
8 oz. can pizza sauce
1-1/2 cups shredded Swiss or mozzarella cheese (6 oz.)
Let dough rise according to package directions; punch down. Cover; let rest 5 minutes. Line 13x9” baking pan with heavy-duty foil. Grease foil on bottom and 1” up sides. Roll dough into 14x10” rectangle. Pat onto bottom and 1” up sides of pan. Prick bottom and sides of dough. Bake at 425ºF. about 10 minutes or until dough starts to brown; cool. Meanwhile, cook spinach according to package directions; drain well. In small skillet, cook onion in butter until tender. Combine egg, ricotta, Parmesan, spinach and onion mixture. Spread over pizza crust. Pour pizza sauce over all. Freeze for 1-1/2 to 2 hours or until firm. Lift pizza out of pan. Cover top with clear plastic wrap. Seal in heavy-duty foil, label and freeze.
To serve: Place frozen pizza on baking sheet. Remove top foil and plastic wrap. Fold back bottom foil, leaving sides covered. Bake at 375ºF. for 60-65 minutes or until heated through. Top with Swiss or mozzarella cheese; bake about 10 minutes more or until cheese melts. Let stand 5 minutes; remove foil.
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Dot's Cabin Casserole
from Nancy
6 boneless center cut pork chops
30 oz. tomato sauce
2 large onions, sliced thin
1-1/2 tsp. curry powder
1 clove garlic, pressed
salt and pepper, to taste
In a nonstick skillet brown chops on both sides. In a casserole dish layer 1/2 chops, 1/2 onion slices, repeat. In a large bowl mix together the tomato sauce, garlic, curry powder and salt and pepper. Pour over chops and onions Bake at 350ºF. for 45 minutes, covered.
Per serving : 45 Calories (kcal); trace Total Fat; (5% calories from fat); 2g Protein; 11g Carbohydrate; 0mg Cholesterol; 858mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
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Easy Baked Mostaccioli
1 lb. Italian sausage, cut into 1/4” slices
15 oz. jar spaghetti sauce
8 oz. mostaccioli, cooked and drained according to package
1/3 cup shredded parmesan cheese
4 oz. shredded mozzarella cheese
In a skillet, brown sausage. Drain. In a greased 2 quart baking dish, combine sausage, sauce, mostaccioli and parmesan cheese. Top with mozzarella cheese. Bake at 350ºF for 15-20 minutes or until heated through. Serves 4-6.
NOTE: Beef can be used instead of sausage if desired.
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Easy Beefy Casserole
from “The Best of Mr. Food Cookin’ Quickies”
1 lb. ground chuck
1/4 tsp. salt
half of a 16-oz. pkg. frozen mixed vegetables
10-3/4 oz. can cream of chicken soup
1 cup (4 oz.) shredded Cheddar cheese
half of a 32-oz. pkg. frozen seasoned potato nuggets
Preheat oven to 400ºF. Cook meat and salt in large nonstick skillet over medium heat, stirring until meat crumbles and is no longer pink; drain. Spoon into lightly greased 2-1/2 quart shallow baking dish. Layer frozen vegetables, soup and cheese over meat. Top with frozen potato nuggets. Bake uncovered for 30 minutes or until potatoes are golden. Serves 4-6.
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Easy Cheesy Lasagna
from Carol
28 oz. spaghetti sauce
6 uncooked lasagna noodles
15 oz. fat free ricotta cheese
12 cups sliced or chopped raw vegetables, such as mushrooms, broccoli and bell pepper
8 oz. shredded low fat mozzarella cheese
Preheat oven to 375ºF. Spray 11x7 inch baking dish with nonstick cooking spray. Spread 1/3 of the sauce on bottom of dish; arrange 3 noodles in a single layer over sauce. Top with another 1/3 of the sauce, all of the ricotta cheese and vegetables and 1/2 of the mozzarella cheese, then remaining noodles in a single layer. Spread evenly with remaining sauce. Cover dish with foil; bake until noodles are tender and mixtures is piping hot, about 1 hour. Sprinkle with remaining mozzarella cheese; bake uncovered 5 minutes longer. Let stand 5 minutes before cutting.
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Easy Chicken & Cheese Casserole
1 onion, chopped
2 ribs celery, chopped
2 Tbsp. butter
1 large jar Cheez Whiz
2 cups cooked rice
16 oz. frozen chopped broccoli
4 cups cooked diced chicken or turkey
Preheat oven to 375ºF. Sauté onion and celery in butter until tender. Remove jar top and place Cheez Whiz in microwave 60 seconds at medium power until melted. Blend all ingredients together and put into greased casserole dish. Bake 30 minutes or till hot. Serves 4.
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Easy Chicken Pot Pie
1 cup cut-up cooked chicken
16-oz. bag frozen peas and carrots, thawed
103/4-oz. can condensed cream of chicken soup
1 cup Bisquick
1/2 cup milk
1 egg
Heat oven to 400ºF. Stir chicken, vegetables and soup in ungreased 2-quart casserole. Stir remaining ingredients until blended. Pour over chicken mixture. Bake uncovered about 30 minutes or until crust is golden brown. Serves 6.
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Easy Chicken Vegetable Pasta
8 oz. uncooked pasta ( such as spirals, penne or macaroni)
3 skinless, boneless chicken breast halves, cut into strips
1 medium onion, chopped
14-1/2 oz. can diced tomatoes with basil, garlic and oregano
14-1/2 oz. can mixed vegetables, drained
Cook pasta according to package directions: drain. Cook chicken and onion in 1 Tbsp. oil in skillet until chicken is almost done, about 4 minutes. Add tomatoes and vegetables; simmer 5 minutes. Toss with pasta and garnish with Parmesan cheese, if desired.
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Easy Clam Linguine
8 scallions, sliced
2 garlic cloves, minced
1/4 tsp. crushed red pepper flakes
two 6-1/2-oz. cans chopped clams, drained (reserve liquid)
14-1/2-oz. can stewed tomatoes
1/4 cup dry white wine
2 Tbsp. minced fresh basil OR 2 tsp. dried basil
1 tsp. dried oregano
4 cups hot cooked linguine
2 Tbsp. grated Parmesan cheese
Spray large nonstick skillet with Pam; heat. Add scallions, garlic and pepper flakes; cook until softened, 2-3 minutes. Add clams, reserved clam liquid, tomatoes, wine, basil and oregano. Bring to a boil. Reduce heat and simmer until liquid is reduced by one-third, 10-12 minutes. Place linguine in large serving bowl. Add clam sauce and toss to coat. Sprinkle with Parmesan cheese before serving. Serves 4.
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Easy Frito Casserole
from Peggysue
1 small bag Fritos
16 oz. can chili and beans
1 pound ground beef, cooked and drained
1 cup shredded cheddar cheese
1 small carton sour cream
Taco Sauce for topping
Cook ground beef and drain. Mix meat with canned beans. Put 1-1/2 cups Fritos in bottom of 9x13” casserole dish. Top with meat and bean mixture. Spread shredded cheese over top. Bake at 350ºF. for 25 minutes.
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Easy Grilled Shrimp & Feta Pizza
1 loaf frozen bread dough
24 medium-large shrimp, peeled and deveined
2 Tbsp. olive oil
15-oz. can chunky pizza sauce
4 oz. feta cheese, crumbled
In the morning, spray a cookie sheet with Pam. Place frozen loaf on it and spray that. Cover loosely with large piece of plastic wrap. Allow to sit at room temperature all day. It will defrost, then rise to double or triple its volume. Adjust grill so it is 4” above the coals; light grill. Skewer shrimp on 4 long metal skewers; cook over coals a few minutes on each side, until cooked. Remove from skewers; set aside. Meanwhile, punch dough down, divide into two pieces and gently stretch into two rectangles on the cookie sheet. Carefully place each piece on the grill. It will quickly begin to rise. Rotate pizzas so bottoms cook evenly. This will take just a couple of minutes. Flip pizzas over so cooked side is up. Brush with olive oil. Spoon on pizza sauce, sprinkle with feta cheese and top with cooked shrimp and any optional herbs and seasonings. Cover lightly with foil to help heat toppings. Do NOT walk away or they could burn. Rotate pizzas so again so bottoms cook evenly. Serve immediately. Serves 4.
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Ham & Potato Hash
from "The Best Little Slow Cooker Cookbook Ever"
32 oz. pkg frozen hash browns, partially thawed
3/4 cup chopped green bell pepper
3/4 cup chopped red bell pepper
3 cups chopped cooked ham
8 oz. pkg cream cheese, softened
1-1/2 cups milk
2-1/2 Tbsp. Dijon mustard
1-1/2 cups chopped scallions, divided
1/2 tsp. garlic powder
1/2 tsp. garlic pepper
In a 4 quart crockpot, combine the hash browns with the peppers and ham. Stir to mix well. In a 1-qt glass measure, blend the cream cheese and milk. Microwave on high for 1 minutes or until smooth when whisked together. Stir in the mustard, 1 cup of the scallions, the garlic powder and pepper until blended. Pour the mixture over the potatoes and ham; do not mix. Cover and cook on the low heat setting for 5-6 hours or until the potatoes are tender. Stir gently. Sprinkle the remaining 1/2 cup scallions over the top and serve.
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Easy Hamburger Stroganoff
1 lb. hamburger
2 cans cream of mushroom or cream of chicken soup
1 onion
1 pint sour cream
Brown ground beef. Mix with soup, onion, and sour cream. Saute until heated through. Serve over noodles.
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Easy Meatball Stroganoff
1-1/2 lbs. hamburger
1 envelope mushroom onion soup mix
3/4 cup water
4 oz. can sliced mushrooms, drained
1 cup sour cream
2 Tbsp. butter
hot buttered noodles
Combine hamburger with 4 tsp. of the soup mix. Mix lightly but well. Form into 1" balls and brown in butter. Drain off fat. Combine remaining soup mix with water and pour over balls. Bring to a boil. Cover; reduce heat and simmer 15 minutes. Add mushrooms and sour cream. Heat thoroughly, but DO NOT BOIL. Serve over noodles. Serves 6.
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Easy Pasta Bake
from "Recipe Hall of Fame Quick and Easy Cookbook"
1 lb. ground beef
8-oz. pkg. mostacciolli, cooked
30-oz. jar spaghetti sauce
1/2 cup Parmesan cheese
8-oz. pkg. shredded mozzarella
Brown ground beef in large skillet; drain. Stir in cooked pasta, spaghetti sauce and Parmesan. Spoon into 9x13” baking dish. Top with mozzarella. Bake at 375ºF. for 20 minutes. Serves 8-10.
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Easy Pasta Skillet
1 lb. ground beef
3 cups mostaccioli, uncooked
28 oz. jar spaghetti sauce
8 oz. shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Brown meat in large skillet; drain. Add 2-1/2 cups water. Bring to boil; reduce heat to medium-low. Stir in pasta; cover. Simmer 15 minutes or until pasta is tender. Stir in spaghetti sauce and 1 cup of the mozzarella cheese. Sprinkle with remaining cheese; cover. Heat 3 minutes or until cheese is melted. Serves 6.
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Easy Potato Beef Casserole
1 lb. ground beef
1 cup minced onion
3/4 cup A-1 steak sauce
1-1/2 lbs. potatoes, peeled, boiled and drained
1/2 cup butter
1/4 cup milk
Cook and stir beef and onions in large skillet 4-5 minutes or until beef is no longer pink; drain. Add steak sauce; heat to a boil. Reduce heat and simmer 5-7 minutes. Spoon into 1-1/2-qt. casserole. Mash potatoes with butter and milk until smooth. Spread evenly over beef mixture. Bake at 350ºF for 15 minutes or until heated through. Serves 4.
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Easy Scalloped Potatoes & Ham
by Hormel Foods
1 bag refrigerated sliced potatoes - (20 oz)
2 cups diced CURE 81 ham
1 yellow onion, thinly sliced
1 jar diced pimentos - (2 oz)
8 oz. garden vegetable flavored cream cheese
1 can evaporated skim milk - (12 oz)
2 Tbsp. flour
1/2 tsp. ground nutmeg
1/4 cup Hormel real bacon pieces
1/2 cup corn flake crumbs
1 green onion - (to 2), sliced
In 4-quart electric slow cooker, combine the potatoes, ham, onion, and pimentos. Meanwhile, in microwaveable bowl, place the cream cheese, evaporated milk, flour, and nutmeg. Heat on HIGH (100% power) 1 to 1-1/2 minutes or until smooth and slightly thickened. Pour cheese mixture over the potatoes and ham. Cover and cook on the LOW heat setting 5 to 6 hours or until potatoes are tender. Before serving, stir in bacon pieces and sprinkle with corn flakes and green onion. This recipe yields 6 servings.
Nutritional Information Per serving: Calories 337; Fat 15 g; Protein 19 g; Cholesterol 66 mg; Carbohydrates 32 g; Sodium 833 mg.
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Easy Sherpherd's Pie
eight servings mashed potatoes
1 lb. ground round
one jar onion-beef gravy
one can cream of mushroon soup
one can mixed veggies
Cover bottom of deep casaerole with half of potatoes. Cook meat, drain and mix in gravy, spread over potatoes. Add veggies then soup. Cover with remaining potatoes. Heat and serve.
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Easy Spaghetti Carbonara
1 lb. spaghetti, cooked and chilled
1/4 lb. lean bacon
3 Tbsp. heavy cream
1/2 cup grated Parmesan cheese
3 egg yolks
chopped parsley for garnish
pepper, optional
Cut bacon into short strips and fry in large skillet until golden. Drain; set aside. Place spaghetti in same skillet. Over low heat, mix in cream. Add Parmesan cheese and mix. Add egg yolks and mix; add bacon and mix. Garnish with sprinkling of chopped parsley and season lightly with pepper, if desired. Serves 4.
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Easy Taco Bake
1 lb. ground beef
2 cups shredded cheese
1 cup milk
1 bottle salsa
2 eggs
2 cups Bisquick
1 can corn
Brown, cook, drain beef. Mix with salsa and corn in roasting pan. In another bowl, mix all other ingredients. Pour over beef mixture. Cook at 350ºF for 35-45 minutes.
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Egg Noodle Lasagna
from Quick Cooking magazine
6-1/2 cups uncooked wide egg noodles
3 tbsp. butter or margarine
1 1/2 lbs. ground beef
2-1/4 cup spaghetti sauce
6 oz. Velveeta, cubed
3 cup shredded mozzarella cheese
Cook noodles according to package directions; drain. Add butter and toss to coat. In a skillet, cook beef over medium heat until no longer pink; drain. Spread 1/4 of the spaghetti sauce in an ungreased 5-qt. slow cooker. Layer with 1/3 of the noodles, 1/3 of the beef, 1/3 of the remaining sauce and 1/3 of the cheeses. Repeat layers twice. Cover and cook on low for 4 hours or until cheese is melted and lasagna is heated through. Yield: 12 servings.
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Extra-Easy Lasagna
1/2 pound lean ground beef
1 can (27 ounces) spaghetti sauce (or homemade spaghetti sauce)
6 uncooked lasagna noodles
1 container (15 ounces) Ricotta cheese
2 cups shredded Mozzarella cheese
1 cup shredded Cheddar cheese
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1/4 cup water
In a 10-inch skillet over medium-high heat, cook beef until browned. Drain off fat. Add spaghetti sauce; heat through, stirring occasionally. In 2-quart oblong baking dish, spread 1-1/2 cups sauce mixture. Top with three uncooked lasagna noodles, half of the Ricotta cheese, half of the Mozzarella cheese, half of the Cheddar cheese, half of the Parmesan cheese and half of the parsley. Repeat layers. Top with remaining sauce mixture. Slowly pour water around inside edges of baking dish. Cover tightly with aluminum foil. Bake at 375º for 45 minutes. Uncover; bake 10 minutes more. Let stand 10 minutes before serving. Yield: 6 servings.
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