Lemon Cream Pasta with Chicken & Asparagus
from Julia
2 Tbsp. unsalted butter
1 boned and skinned chicken breast, cut in 1/4" strips
1 pound asparagus, cut in 1/2" pieces
3 Tbsp. fresh lemon juice
2 Tbsp. chopped parsley
2 tsp. grated lemon rind
1/4 cup heavy cream
3/4 tsp. salt
1/2 tsp. pepper
8 oz. bow tie pasta, cooked (warm)
1/4 cup chicken broth
In a large skillet over medium heat, melt butter. Sauté chicken for 5 minutes. Remove to a plate. To juices in skillet, add asparagus, broth, and lemon juice; reduce heat. Cover partially; cook 5 minutes or until asparagus is tender. Add chicken and all other ingredients except pasta. Boil 3 minutes to reduce liquid. Add pasta and toss.
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Lemon-Parsley Rice
recipe by Linda W.
1/2 cup white rice
3/4 cup water
2 Tbsp lemon juice, or a bit less and add more water to compensate
1 Tbsp butter or margarine
1/4 tsp. salt
2 Tbsp chopped fresh parsley, or 1 Tbsp. dried
In a small saucepan with lid, bring to a boil the water, lemon juice, butter or margarine, and salt. Add rice and stir to mix well. Turn heat down to simmer and cover. Simmer for 20 minutes, stirring occasionally, or until rice is done. Stir in parsley and serve.
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Lemony Angel Hair Pasta
from Pieri
6 oz. angel hair pasta
2 tsp olive oil
1 large garlic clove, crushed
1/4 cup minced fresh parsley
2 tbsp fresh lemon juice
1/4 tsp salt
ground pepper to taste
In a large boiling pot, cook the angel hair pasta for about 3 minutes, or until tender. Drain it and set aside. In a medium skillet, heat oil, add the garlic. Cook over low heat for about 2minutes until tender. Add the cooked angel hair, parsley, lemon juice and salt. Toss to coat, sprinkle with pepper.
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Light Alfredo Sauce
from Beverly
1-1/2 tbsp butter, melted
3 garlic cloves, pressed
1-1/2 tbsp all purpose flour
2 cups skim milk
3 tbsp light cream cheese
1/2 cup grated parmesan cheese
2 tbsp chopped fresh parsley
In large saucepan, melt butter over low heat. Add garlic, cook and stir 30 seconds. Blend in flour; cook and stir one minute. Gradually whisk in milk. Cook and stir until mixture comes to a boil and thickens. Remove from heat; stir in cheeses and parsley until cheeses melt. Toss with already prepared pasta.
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Light Tomato Sauce
from Nan
6-8 plum tomatoes, diced
2 small cans diced tomatoes, with liquid - these can be seasoned diced tomatoes
6-8 cloves garlic, minced
20 basil leaves, cut up (layer them on top of one another and cut into strips all at once)
1/4 cup olive oil - add more or less to your taste - I prefer a little more
salt and pepper to taste
1/4 tsp. hot pepper flakes, optional
In a large frying or sauté pan, heat the oil on medium heat and add the minced garlic and sauté it for a minute or two making sure it doesn't brown - then add the tomatoes and basil, salt and pepper and cook for about 1/2 hr till it cooks down and then toss over hot pasta.
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Lighter Fettuccine Alfredo
from "Cooking Light Five-Star Recipes"
1 tbsp margarine
2 small cloves garlic, minced
1 tbsp flour
1-1/3 cups skim milk
2 tbsp light cream cheese
1-1/4 cups freshly grated Parmesan cheese, divided
4 cup hot cooked fettuccine
2 tsp chopped fresh parsley
Dash salt - optional
Freshly ground pepper
Melt margarine in a saucepan over medium heat. Add minced garlic and sauté 1 minute. Stir in flour. Gradually add skim milk, stirring with a wire whisk until mixture is blended. Cook, stirring constantly, 8 minutes or until mixture is thickened and bubbly. Stir in cream cheese and cook 2 minutes. Add 1 cup Parmesan cheese, stirring constantly until Parmesan cheese melts. Pour sauce over hot cooked fettuccine, and toss well to coat. Top fettuccine with remaining 1/4 cup Parmesan cheese, chopped parsley, and pepper. Makes 4 servings (serving size = 1 cup).
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Lighter Macaroni & Cheese
from "1,000 Lowfat Recipes"
1 tbsp unsalted butter
3 tbsp flour
1 tsp. dry mustard
1/2 tsp. paprika
1/2 tsp. Morton's salt substitute
1/2 tsp. cracked black pepper, opt
1-1/2 cups skim milk
1 cup sour cream, light
1 egg, lightly beaten
2 cups reduced fat extra-sharp cheddar cheese, NOT fat free
4 dried elbow macaroni, cooked and drained
1/4 cup cornflake crumbs, or dried bread crumbs
Spray a 2 quart nonstick casserole dish with PAM. Preheat oven to 350ºF. Melt butter in a medium sauce pan. Stir in flour, mustard, paprika, salt and pepper. Slowly pour in milk, whisking all the while until there are no lumps of flour. Continue to stir with the whisk, raise the heat and cook until the milk bubbles and thickens. Remove from stovetop and stir in sour cream, egg and cheese. Toss cooked macaroni and cheese mixture in a bowl (I use the same pot I cooked my macaroni in) and pour into prepared casserole dish. Top with cornflake crumbs. Bake in preheated oven for 20 minutes or until bubbly around edges. Serves 6, 6 WW points/serving.
Per serving (excluding unknown items): 289 Calories; 7g Fat (21.7% calories from fat); 18g Protein; 38g Carbohydrate; 2g Dietary Fiber; 48mg Cholesterol; 321mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
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Linguine with Asparagus & Pesto
1 pound fresh asparagus
3 fresh basil leaves (or dash of dry)
1/4 cup grated parmesan cheese
1/4 cup chopped pecans or walnuts
1 small clove raw garlic
1/4 tsp. salt
3 tbsp. olive oil
8 oz. linguini
Cook spaghetti al dente and drain. Add one tbsp. olive oil to hot drained linguini. Place remaining oil and asparagus and all other ingredients in blender. Blend smooth and serve over linguini.
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Linguine with Clam Sauce
from Lisa
1 lb. linguini
about 1/4 cup or less olive oil
2 cans clams with juice
2 tbsp. minced garlic
2 tbsp. dried oregano
salt and pepper to taste
Begin boiling your linguini according to package directions. While it's boiling, heat olive oil in large skillet. Sauté the garlic until it's soft, but not brown (it'll taste nasty). Add the clams with their juice along with the oregano, salt and pepper. Simmer slowly until linguini is ready. Drain linguini and then mix it into the skillet with the clam sauce. For company, pour the whole thing into a large flat serving dish or bowl and garnish with a sprinkle of oregano or sprigs of fresh parsley. This whole dish should take no more than 20 minutes!
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Linguine with Fresh Tomato Sauce
from "The All New Good Housekeeping Cookbook"
1 Tbsp. olive oil
1 small onion, chopped
2 lbs. ripe plum tomatoes or beefsteak tomatoes, peeled and coarsely chopped
1/2 tsp. salt
3 Tbsp. butter, cut into pieces, or olive oil
2 Tbsp. chopped fresh sage or 1/2 cup chopped fresh basil
16 oz. linguine or penne
In 10” nonstick skillet, heat oil over medium heat. Add onion and cook until tender and golden, about 10 minutes. Add tomatoes with their juice and salt; heat to boiling over high heat. Reduce heat; cover and simmer, stirring and breaking up tomatoes with side of spoon, until sauce has thickened, 15-20 minutes. Stir in butter and sage. Meanwhile, in large saucepot, cook pasta as label directs; drain. In warm serving bowl, toss pasta with sauce. Serves 6.
Each serving: 388 calories, 11g protein, 65g carbohydrate, 10g total fat (4g saturated), 16mg cholesterol, 334mg sodium
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Linguine with Red Clam Sauce
recipe by Lori
3 cloves garlic, finely chopped
1/3 cup olive oil
two 6-1/2 oz. cans clams, drained, chopped or minced, reserving liquid
14-1/2 oz. can tomatoes, undrained and broken up *see notes
12 oz. tomato paste, *see notes
8 oz. bottle clam juice
3 tbsp chopped parsley
1 tbsp sugar
1 tsp. oregano
1/2 tsp. basil
1/2 tsp. salt
1/8 tsp. pepper
Linguine, cooked and kept warm
In a medium saucepan cook garlic in oil until tender. Add reserved clam liquid and remaining ingredient except clams. Simmer uncovered 30 minutes, stir occasionally. Add clams, and heat through. Do not overcook - clams will become tough. Serve over hot cooked linguine top with grated Parmesan cheese. Makes about 5 cups.
Lynda's Notes: I use diced choice tomatoes and only ONE 6 oz. can of tomato paste.
Per serving (1/2 cup sauce): 133 Calories; 8 g Fat (53.3% calories from fat); 9 g Protein; 7 g Carbohydrate; 1 g Dietary Fiber; 21 mg Cholesterol; 260 mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.
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Linguine with Roasted Garlic & Clam Sauce
from the After-Hours Recipe Gallery
1 dozen little neck clams, scrubbed clean
2 T. of olive oil
4 cloves of garlic
1/4 tsp. red pepper flakes
3 Tbsp. chopped parsley
1 cup of white wine
12 oz. fresh linguine, cooked and drained
Heat oil in a large pot and stir in garlic. Add pepper flakes and parsley. Pour in wine and bring to a simmer. Add clams and cover pot. Cook about 8 minutes or until clams are all open. Discard unopened clams. Stir in linguine and toss to coat. Serve immediately.
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Linguine with Seafood Sauce
12 oz. uncooked linguine
4 Tbsp. butter
4 green onions, sliced
1 garlic clove, minced
12-oz. pkg. frozen uncooked shrimp, thawed, drained
6.5-oz. can minced clams, undrained
1 cup chicken broth
1/2 cup dry white wine
2 Tbsp. lemon juice
1/4 cup chopped fresh parsley
1 tsp. dried basil leaves
1 tsp. dried oregano leaves
1/4 tsp. pepper
2 Tbsp. cold water
2 Tbsp. cornstarch
1/4 cup light sour cream
In large saucepan or Dutch oven, cook linguine to desired doneness as directed on package. Drain; rinse with hot water. Return to saucepan. Meanwhile, melt 2 Tbsp. butter in large skillet over medium heat. Add onions and garlic; cook until onions are tender. Stir in shrimp, clams, broth, wine, lemon juice, parsley, basil, oregano and pepper. Bring to a boil. Reduce heat; simmer 5 minutes. In small bowl, combine water and cornstarch; blend well. Slowly stir into seafood mixture. Cook until mixture boils and thickens, stirring constantly. To serve, toss cooked linguine with sour cream and remaining 2 Tbsp. butte. Serve sauce over linguine. Serves 8.
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Low-Fat Creamy Herbed White Sauce Over Spaghetti
1-1/2 cups low-fat (1%) milk
1 cup fat-free chicken broth
1 clove garlic
1 bay leaf
1/4 tsp. dried thyme
3 whole black peppercorns
1 Tbsp. margarine
2 Tbsp. unbleached flour
1/8 tsp. freshly ground black pepper
8 oz. spaghetti cooked
Bring milk, broth, garlic, bay leaf, thyme and peppercorns to a boil. Remove from heat. Cover and let stand for 15 minutes. Strain and discard spices. Melt margarine in a saucepan. Stir in flour and pepper; cook, stirring constantly, until mixture is bubbly, about one minute. Add milk mixture, whisking constantly. Remove from heat. Cover and let stand for two minutes. Return pan to medium-high heat and bring to a boil, whisking constantly. Reduce heat to medium-low. Simmer, stirring often, until the sauce has thickened and is smooth, 8 to 10 minutes. Serve over hot spaghetti. Makes 4 servings.
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Low-Fat Fettuccine Alfredo
1 cup milk
1/4 cup evaporated milk or heavy cream
2 tsp. cornstarch
1 Tbsp. butter
1/2 cup grated parmesan
Combine the milks with the cornstarch. In a heavy pan, melt the butter and add milk. Use low heat when making this. Don't want to rush this. Add the cheese and stir slowly and then quickly add the pasta.
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Lynda's Macaroni & Cheese
from Lynda
1/4 cup all-purpose flour
2-1/2 cups skim milk
1 cup reduced fat extra-sharp cheddar cheese, (4 oz) divided
6 oz. Velveeta Light, cubed
6 cups cooked elbow macaroni, (about 3 cups uncooked) kept warm
1/4 tsp. Morton's salt substitute
vegetable cooking spray
Preheat oven to 375º F. Lightly spoon flour into a dry measuring cup, and level with a knife. Heat a large saucepan over medium heat; add flour. Gradually add milk, stirring with a whisk until blended. Cook until thick (about 8 minutes), stirring frequently. Remove from heat; stir in macaroni and salt. Spoon the mixture into a 2-quart casserole dish coated with cooking spray. Sprinkle with 1/3 cup cheddar cheese. Bake 25 minutes or until bubbly. Yield: 9 servings size 2/3 cup, 5 WW points/serving
Per serving (excluding unknown items): 261 Calories; 5g Fat (18.3% calories from fat); 16g Protein; 36g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 621mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.
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Macaroni & Cheese
from Abbie
8 oz. macaroni, cooked and drained
1 can evaporated milk
1-1/2 cup milk
2 eggs, beaten
salt, pepper
2 cups shredded cheddar
Spray crockpot with cooking spray. Add all ingredients to the crockpot. Cook on low 5-6 hours. Do not stir.
Abbie’s Note: Okay, I admit it; I always stir. I just can't help myself!
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Macaroni Casserole
from Chris
1-1/2 cups elbow macaroni
3/4 lbs Italian sausage, hot or sweet
1/3 cup onion, chopped
1/4 cup green pepper, chopped
1 large clove garlic, minced ( I use dried)
1/2 tsp. dried oregano leaves
1/4 tsp. dried basil leaves
1/4 tsp. each salt and pepper
8 oz. tomato sauce
2 Tbsp. chopped parsley, optional
1 cup grated mozzarella cheese
1/2 cup Parmesan cheese
Cook macaroni according to package directions, being careful not to over cook. In the meantime, crumble the sausage into a large, heavy skillet. Cook over medium heat until browned, about 10 minutes. Pour off some of the fat, leaving 1 to 2 tablespoons. Stir in the onion, green pepper and garlic. Sauté for 5 minutes until onion is soft. Add oregano, basil, salt, pepper, tomato sauce, parsley if used, cooked macaroni, mozzarella cheese and 1/4 cup parmesan cheese. Mix well. Spoon mixture into a 2-quart casserole. Sprinkle with remaining parmesan cheese. Bake at 350ºF. for 20 to 25 minutes until hot.
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Manicotti
Red Sauce, below
two 10-oz. pkgs. frozen chopped spinach, thawed
2 cups small curd creamed cottage cheese
1/3 cup grated Parmesan cheese
1/4 tsp. ground nutmeg
1/4 tsp. pepper
14 uncooked manicotti shells
2 Tbsp. grated Parmesan cheese
Make Red Sauce. Heat oven to 350ºF. Squeeze spinach to drain; spread on paper towels and pat dry. Mix spinach, cottage cheese, 1/3 cup Parmesan cheese, the nutmeg and pepper. Spread about one-third of the sauce in ungreased 13x9” rectangular baking dish. Fill uncooked manicotti shells with spinach mixture. Place shells in sauce in dish. Pout remaining sauce evenly over shells, covering shells completely. Sprinkle with 2 tablespoons Parmesan cheese. Cover and bake about 1 hour 30 minutes or until shells are tender.
Red Sauce
1 lb. lean ground beef
1 large onion, chopped (1 cup)
2 large cloves garlic, finely chopped
28-oz. can whole tomatoes, undrained
8-oz. can mushroom pieces and stems, drained
1/4 cup chopped fresh parsley
1 Tbsp. chopped fresh or 1 tsp. dried basil leaves
1 tsp. salt
Cook beef, onion and garlic in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in remaining ingredients, breaking up tomatoes with a fork or snipping with kitchen scissors. Heat to boiling; reduce heat. Cover and simmer 10 minutes.
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Marinara Sauce
from Ronnie
3 Tbsp. olive oil
4 cloves garlic, minced
29-oz. can tomato sauce
8-oz. can tomato paste
1 Tbsp. basil
1/4 tsp. pepper
2 bay leaves
1/2 cup minced onions, optional
Sauté garlic and onion in olive oil then add the rest of ingredients and cook in crock pot overnight. Makes enough for spaghetti, lasagna, or 2 pizzas.
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Mary's Noodle Bake
from "Gooseberry Patch: A Pinch of This, A Dash of That"
Mary Baker, Bayonet Point, FL
16-oz. pkg. wide noodles
1-1/2 lb. ground beef
4 large onions, chopped
1 lb. mushrooms, sliced
4 stalks celery, chopped
1 green bell pepper, chopped
2 Tbsp. butter
three 10-3/4 oz. cans tomato soup
juice of half a lemon
1 lb. sharp Cheddar cheese, grated
Cook noodles according to package directions, set aside. Brown ground beef and drain. Sauté onions, mushrooms, celery and green pepper in butter. Combine remaining ingredients and fold in noodles. Bake at 350ºF. for one hour or until bubbly. Serves 10.
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Meatball Stroganoff
Meatballs:
1-1/2 lb. ground beef
3/4 cup Quaker oats, uncooked
1 tsp. salt
1/4 tsp. pepper
1/2 cup milk
Sauce:
10-1/2 oz cream of mushroom soup
1 cup water
4 oz mushroom stems and pieces with liquid
2 Tbsp. tomato paste
1 Tbsp. flour
1/3 cup sour cream
For meat balls, combine all ingredients thoroughly. Shape to form 24 meatballs. Brown in small amount of shortening in large skillet. For sauce, combine soup, water, mushrooms with liquid and tomato paste. Pour over browned meat balls. Cover and simmer about 30 minutes. Combine flour with 2 tablespoons cold water; add to sauce; blend well. Simmer about 5 minutes or until thickened. Just before serving, stir in sour cream. Serve over hot buttered rice or prepared egg noodles.
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Meatza Pie
1 lb. ground beef
2/3 cup evaporated milk
1/2 cup fine dry bread crumbs
1 tsp. garlic salt
1 small can of tomato paste
1 cup shredded sharp cheddar cheese
1/4 tsp. oregano
2 Tbsp. parmesan cheese
1 small can mushrooms, drained
Mix together meat, milk, bread crumbs, garlic salt. Pat evenly on bottom and sides of pie plate to form crust. Spread tomato paste over meat. Sprinkle mushrooms over. Top with cheeses and oregano. Bake at 375ºF for 25 minutes. Drain off grease; cut in wedges and serve.
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Meaty Spinach Manicotti
from Stacy
two 8 oz. boxes manicotti shells
1/4 cup butter
1/4 flour
1-1/2 cups milk
3/4 cup grated parmesan
1 lb. bulk Italian sausage
4 cups diced cooked chicken or turkey
two 10 oz. pkg. frozen chopped spinach, thawed and squeezed dry
2 eggs, beaten
1 cup ( 4 oz. ) shredded mozzarella cheese
two 26 oz. cans/jars spaghetti sauce
1/4 cup minced fresh parsley
Cook manicotti according to package directions. Meanwhile, melt butter in saucepan. Stir in the flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in Parmesan cheese until melted; set aside. Drain manicotti; set aside. In a skillet, cook the sausage over med heat until no longer pink; drain. Add the chicken, spinach, eggs, mozzarella and 3/4 cup white sauce. Stuff into manicotti shells. Spread 1/2 cup spaghetti sauce each in two ungreased 13x9” baking dishes. Top with manicotti. Pour remaining spaghetti sauce over the top. Reheat remaining white sauce, stirring constantly. Pour over spaghetti sauce. Bake, uncovered, at 350ºF. for 45-50 minutes. Sprinkle with parsley. 14-16 servings.
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Mexicali Casserole
from “Casseroles,” by Christie Katona and Thomas Katona
1 lb. lean ground beef
1 onion, chopped
1 clove garlic, minced
15 oz. can tomato sauce
1/2 cup water
2 Tbsp. chili powder
1/2 tsp. dried oregano
1/4 tsp. ground cumin
16 oz. can red kidney beans, rinsed and drained
8 oz. bag corn chips
1/2 cup shredded cheddar cheese
Garnishes: shredded cheese, crisp shredded lettuce, salsa, chopped onion and jalapenos
Heat oven to 350ºF. Spray 3-quart casserole with nonstick cooking spray. In large skillet over medium-high heat, brown beef with onion and garlic. Drain off any excess juices. Add tomato sauce, water and seasonings. In casserole, make alternate layers of meat sauce, beans and corn chips. Cover and bake 30 minutes. Top with cheese and bake 10 minutes more. Garnish as desired. Serves 6-8.
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Mexican Pizza
from "The Last Suppers," by Diane Mott Davidson
two 1/4-oz. envelopes (5 tsp.) active dry yeast
2 cups warm water
1 tsp. sugar
1 tsp. salt
4 tsp. olive oil
5-6 cups flour
olive oil and cornmeal for pans
1-1/3 cups picante sauce
6 cups grated cheddar cheese
In large mixing bowl, sprinkle yeast over warm water. Add sugar. Stir and set aside for 10 minutes, until mixture is bubbly. Stir in salt and olive oil. Beat in 5 cups of the flour, then add as much extra flour as needed to make a dough that is not too sticky to knead. Knead on floured surface until the dough is smooth and satiny, 5-10 minutes. (Or place in bowl of electric mixer and knead with dough hook until dough clean sides of bowl, approximately 5 minutes.) Place dough in oiled bowl, turn to oil the top. Cover with kitchen towel and let rise in warm place until doubled in bulk, about 1 hour. Preheat oven to 425ºF. Brush a little olive oil over bottom and sides of four 9 or 10" springform pans. Sprinkle cornmeal over oiled bottoms and sides. Punch dough down and divide into quarters. Press each piece of dough out to fit bottom of pan, making a small collar around the edges. Spread 1/3 cup picante sauce on top of dough circles; top each with 1-1/2 cups cheese. Bake 10-20 minutes or until dough is cooked through and cheese is completely melted.
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Microwaved Ham & Broccoli Casserole
two 10-oz. pkg. frozen broccoli spears
2 cups cubed ham
3 oz. French fried onion rings
1 cup shredded Cheddar cheese
1 can of mushroom soup
1/4 cup milk
1/2 tsp. Greek seasoning or favorite spice, optional
Place broccoli in microwavable dish and defrost at 50% power for 4-6 min. Drain well arrange broccoli flowerettes toward center in a round baking dish. Top with ham and 1/2 can of onion rings. Sprinkle with cheese. Blend soup and milk with spice. Pour over the other ingredients. Microwave covered with waxed paper for 8-10 min. at 100% power. Sprinkle with remaining onion rings and microwave uncovered for 5-6 minutes at 100% until heated through.
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Mixed-Up Lasagna
16 oz. pasta, cooked and drained
1 jar favorite spaghetti sauce
8 oz. tomato sauce
1 lb. Italian sausage cooked, drained, and crumbled (can also use ground beef etc)
1 cup of cottage cheese
3/4 cup of shredded Italian blend cheese, divided
1/4 cup parmesan cheese (the Kraft kind in the canister)
I combine all the above ingredients except for 1/4 cup of the shredded Italian cheese. I then put the mixture in a 13x9” casserole dish. Sprinkle the 1/4 cup of cheese on top of the mixture. Put into a preheated 350ºF. oven for 20-30 minutes until cheese is melted and mixture is heated through.
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Mix-n-Match Skillet Meals
from Joan
Choose ONE food from each of the following groups:
BREADS/CEREALS
1 cup uncooked | SAUCE
1 can soup + 1-1/2 cans milk, water or broth | PROTEIN
1 lb. or 1-1/2 cups cooked | VEGETABLES
1-1/2 to 2 cups canned, cooked or raw |
| macaroni | cream of potato | chopped beef | carrots |
| spaghetti | cream of chicken | chopped pork or ham | peas |
| rice (white or brown) | cream of celery | ground beef | corn |
| noodles | cream of mushroom | ground turkey | green beans |
| bulgar | tomato | tofu | lima beans |
| any pasta | French Onion | chicken | broccoli |
|
| turkey | spinach |
|
| tuna | mixed veggies | >
|
| salmon | celery |
|
| mackerel | green pepper |
|
| dry beans, cooked |
|
|
| frankfurters |
|
|
| kielbasa |
|
1/2 to 1 cup cheese (any kind) can be stirred into sauce at the end of the cooking time.
Choose one food from each of the four groups above. Stir together in skillet. Season to taste with salt, pepper, soy sauce, onion flakes, garlic, or whatever spices you enjoy. Bring to a boil. Reduce heat to lowest setting. Cover pan and simmer 30 minutes until pasta or rice is tender. Stir occasionally to prevent rice and pasta from sticking. Stir in cheese, if desired. Makes 4 to 6 servings.
To bake: Mix all ingredients in casserole dish and cover tightly. Bake at 350ºF. for about 1 hour.
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Mom's Chicken Casserole
from Teri
6 to 8 pieces of chicken*
Salt and pepper, to taste
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery soup
1 can beef consommé'
1 4-ounce can sliced mushrooms, drained, optional
1/2 cup milk (I use a bit more)
1 cup regular raw rice (not instant)
French fried onion rings or chow mien noodles for topping, if desired.
Arrange chicken pieces in a greased 13x9" casserole dish or pan. Season with salt and pepper. In a large bowl, whisk together the soups, mushrooms, milk and rice. Pour over chicken. Bake at 350ºF. for one hour. (*I use any kind of chicken...with bones and skin, or boneless breasts, and sometimes 4 cups cooked and diced chicken, which makes eating easier if serving to company buffet-style.)
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Mom's Hot Dish
from Carrie
Layer in a sprayed crock in the following order:
Sliced or chunked potatoes, peeled or not, to cover the bottom
One bag of baby carrots or several large ones sliced
One pound of hamburger, ground turkey or chicken, crumbled
1 large onion, sliced or chopped
One can of cream of mushroom soup
One can vegetable soup
Salt and pepper each layer if you wish
Cook on low 6-8 hours or till potatoes and carrots are done. This tastes a lot like an old fashioned beef stew, the soups make a nice thick gravy for the vegetables.
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Mom's Lazy Lasagna
from "Gooseberry Patch: A Pinch of This, A Dash of That"
Kimberly Nuttall, San Marcos, CA
1 lb. ground beef
two 28-oz. cans tomatoes
8-oz. can tomato sauce
1/4 tsp. garlic salt
1 envelope spaghetti sauce mix
1 cup ricotta or cottage cheese
1 egg
1/2 cup Parmesan cheese, grated
8-oz. pkg. lasagna noodles
6-oz. pkg. mozzarella cheese, shredded
Brown meat in large saucepan; drain. Add tomatoes, tomato sauce, garlic salt and sauce mix. Bring to a boil and simmer 10 minutes. In small bowl, mix ricotta or cottage cheese, egg and Parmesan cheese. Put a little of the meat sauce in bottom of 13x9” baking dish and alternate layers as follows: noodles, 1/3 of meat sauce, half of cheese mixture. Repeat and then top with remaining meat sauce. Sprinkle mozzarella cheese on top and cover with foil. Bake at 350ºF. for one hour or until noodles are tender. Let stand 10 minutes before cutting. Serves 8-10.
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Mushrooms & Pasta in Garlic Parmesan Sauce
from Lynda
16 oz. rotelle (corkscrew) pasta
1 Tbsp. minced garlic
2 Tbsp. butter
1 pound fresh mushrooms, sliced (about 5 cups)
13-3/4 oz. can ready-to-serve chicken broth
2 Tbsp. cornstarch
1/2 tsp. salt
1/4 tsp. ground black pepper
2 cups zucchini, cut in 1×1/4-inch pieces
8 oz. cooked ham, cut in 1-1/2x1/2” strips (about 1-1/2 cups)
1 cup cherry tomato halves
1/4 cup grated Parmesan cheese
Cook pasta according to manufacturer's directions; drain and put in a large serving bowl. Meanwhile, in a 12×8×2" microwaveable baking pan, place garlic and butter. Microwave on high (100% power) until garlic is softened, about 2 minutes. Stir mushrooms into butter; microwave uncovered on high until mushrooms are nearly tender, about 8 minutes, stirring once. In a cup combine chicken broth, cornstarch, salt and black pepper until smooth; stir into mushrooms. Microwave uncovered on high until hot, about 8 minutes, stirring once. Add zucchini, ham and cherry tomatoes; microwave uncovered on high until mixture thickens and boils, about 9 minutes, stirring twice. Stir in Parmesan cheese; pour over reserved pasta; toss gently. Serve with additional Parmesan cheese if desired. Yield: 4 to 6 portions
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Nancy's Marinara Sauce
from Nancy
45 oz. tomato sauce
1/4 cup parmesan cheese, grated
2 cloves garlic, pressed
2 tsp. basil
1 Tbsp. parsley, chopped
salt and pepper, to taste
1 pinch sugar
1/4 cup onions, chopped fine
Place all ingredients in a large deep nonstick kettle or in a slow cooker without the lid. Cook over a low heat for at least 45 minutes If using the slow cooker cook at least 1 1/2 hours on high setting. serve on pasta.
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Nancy's Rice-a-Roni
from Nancy
1 cup long grain white rice, uncooked
1 cup thin spaghetti, broken into 1/2" pieces
1/4 cup butter
2-1/2 cups broth, beef or chicken
parsley
1-1/4 tsp. salt
freshly ground black pepper
Melt butter in a skillet, add uncooked rice and pasta pieces and stir about 5 minutes until pasta is lightly browned. Add remaining ingredients except parsley. Heat to boiling, reduce heat, cover and simmer for 14 minutes. Do not lift lid. Remove from heat, fluff with a fork, cover and let steam an additional 5-10 minutes. Sprinkle with parsley and serve.
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No-Bake Pesto Chicken Pizza
1 Tbsp. olive or vegetable oil
1 medium stalk celery, chopped (1/2 cup)
1 cup cut-up cooked chicken
1/3 cup pesto
8 oz. pkg. 6" Italian bread shells
2 Tbsp. freshly shredded Parmesan cheese
1/2 cup shredded lettuce
Heat oil in 10" skillet over medium-high heat. Cook celery in oil 4-5 minutes, stirring occasionally, until crisp-tender; reduce heat. Stir in chicken and pesto. Cook, stirring occasionally, until hot. Spoon chicken mixture onto bread shells. Mix cheese and lettuce; sprinkle over chicken mixture. Cut each bread shell in half. Serves 4.
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No-Cook Tomato Sauce
6 tomatoes
1 cup fresh basil leaves
2 tsp. olive oil
1t red wine vinegar
1t salt
1/4 tsp. black pepper
1/2 lb. fresh mozzarella cheese
Chop tomatoes into small chunks and cut basil leaves into strips. Mix together with the oil, vinegar, salt and pepper. Let the mixture stand anywhere from 15-60 minutes. Chop cheese into cubes. Boil 1 pound of pasta. Drain pasta and pour tomato mixture on. Toss in cheese. Serves about 4 people.
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Noodle Casserole with Cherry Tomatoes
from “Casseroles,” by Sebastian Dickhaut
1 lb. elbow macaroni
salt
6 oz. cherry tomatoes
1/2 lb. smoked bacon, sliced
2 Tbsp. chopped fresh parsley
5 oz. freshly grated Gouda
1/2 cup sour cream
4 eggs
pepper
oil for casserole dish
Cook macaroni according to directions. Wash and halve tomatoes. Cut bacon into 1” wide strips. Preheat oven to 400ºF. Combine macaroni, tomatoes, bacon and parsley. Alternate layers of this mixture with the cheese in an oiled 2-quart casserole dish. Whisk sour cream and eggs; season with salt and pepper. Pour over casserole and bake 30-40 minutes. Serves 6.
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Olive Garden's Penne Romana
from Pam
Romana Sauce:
1/2 cup extra virgin olive oil
3/4 cup yellow onion, chopped in 1/4 inch pieces
1/2 tsp. crushed red pepper
1/2 tsp. garlic, minced
2 cups white wine
2 tsp. rosemary, chopped
1 Tbsp. parsley, chopped
1/2 tsp. salt
1-1/2 Tbsp. cornstarch
2 cups chicken broth
Pasta:
2 cups green beans, blanched
1 cup tomato, diced
4 cups Romana Sauce (see above)
4 cups penne pasta (cooked)
3 Tbsp. Romano cheese
3 Tbsp. Parmesan cheese
To make sauce: Heat oil in a small saucepan at medium heat. Add onions and crushed red pepper. Cook until soft, about 5 minutes, stirring frequently. Add minced garlic and cook for one minute. Whisk in wine, rosemary, parsley and salt. In a separate bowl, whisk cornstarch and chicken broth. Add mixture to sauce and stir well. Bring to a boil and set aside. Heat sauté pan over medium heat. Add green beans and tomato and cook for one minute. Add Romana sauce and hot, drained penne pasta. Add Romano and Parmesan cheeses. Stir well with a spoon, making sure that pasta is well coated. Serve hot.
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One-Dish Meal
from Pieri
1 lb. hamburger
2 cups diced potatoes
1 cup diced celery
1 cup diced carrots
diced green peppers
1 cup chopped onion
1/2 cup water
1 can cream of mushroom soup
Brown hamburger, drain fat. Combine potatoes, celery, carrots, peppers and onion. Add water and boil 10minutes. Add hamburger and place in casserole dish. Add soup. Top with butter and bread crumbs. Bake at 300ºF. for 1 hour.
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One-Pot Chicken & Noodles Parmesan
1 Tbsp. vegetable oil
3/4 lb. boneless, skinless chicken breasts, cut into 1" chunks
1-3/4 cups (14-oz. can) chicken broth
3-3/4 cups (6 oz.) wide egg noodles, uncooked
6 oz. frozen broccoli, carrot and cauliflower mix
1/4 tsp. pepper
10-3/4 oz. can condensed cream of chicken soup
3/4 cup milk
3/4 cup grated Parmesan cheese
In 5-quart saucepan over medium heat, heat oil; add chicken. Cook and stir 5 minutes or until no longer pink. Add broth; heat to boiling. Add uncooked noodles, vegetables and pepper, stirring to coat noodles with liquid. Heat to boiling; reduce heat. Cover; simmer 10 minutes, stirring every 2 minutes. Meanwhile, in medium bowl, stir together soup, milk and1/2 cup of the cheese until smooth. Stir into chicken mixture. Heat through; sprinkle with remaining cheese. Serves 4-6.
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One-Pot Crockpot Mac 'n' Cheese
recipe by Teri
Cooking spray
1-1/2 cups skim milk
15-ounce can skim or regular evaporated milk
1 egg
1/4 tsp. salt
1/8 tsp. pepper
1-1/2 cups shredded sharp cheddar cheese
2 cups (8 oz.) uncooked elbow macaroni
Spray the crockpot with cooking spray. In a large bowl, combine skim milk, evaporated milk, egg, salt and pepper. Whisk together well. Pour mixture into crockpot. Add cheese and macaroni. Stir gently to mix. Cook on LOW for 3-1/2 to 4 hours, or until the custard in the middle is set and the macaroni is tender. Do not cook longer or bottom will blacken. Serve at once. Serves 4 as main dish, or 6 as side dish.
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One-Pot Supper
from "Gooseberry Patch: A Pinch of This, A Dash of That"
Wendy Lee Paffenroth, Pine Island, NY
8-oz. pkg. egg noodles
1-1/2 lb. ground beef
1/2 cup onion, chopped
10-1/2 oz. can cream of mushroom soup
3/4 cup milk
1/8 tsp. pepper
1 tsp. parsley, chopped
8-oz. light cream cheese, cut up in pieces
16-oz. can whole kernel corn, rinsed and drained
Cook egg noodles according to package directions; set aside. In heavy Dutch oven, brown meat and onion. Drain off any grease. Mix in mushroom soup and milk. Stir well until blended. Add pepper, parsley and cream cheese. Keep stirring until cream cheese is melted. Add corn. When ready to serve, spoon over egg noodles. Serves 4.
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One-Skillet Dinner
1 lb. ground beef
1/2 cup or a small onion, chopped
1 cup cooked macaroni
2 cups tomato sauce
12 oz corn
2 Tsp. chili powder
salt and pepper
1/2 cup diced cheddar cheese
Brown beef and onions in large skillet; drain. Stir in the rest of the ingredients omitting the cheese. Simmer, stirring occasionally, till heated through. Stir in the cheese and serve immediately.
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Orange-Cran-Pistachio Couscous
from Steph
1 cup fat free chicken broth
1/2 cup orange juice
1/2 cup water
1/3 cup sweetened dried cranberries
1 tbsp. dehydrated onion
1/2 tsp. garlic powder
1/2 tsp. salt
1/8 tsp. white pepper
Pinch ground cinnamon
1 cup uncooked couscous
1/4 cup chopped pistachio nuts
In a large saucepan over medium-high heat, bring broth, orange juice, water, cranberries, onion, garlic powder, salt, pepper and cinnamon to a boil. Gradually stir in couscous and nuts. Remove from heat; cover and let stand 5 minutes. Fluff with a fork before serving. Yield: 4 to 6 servings.
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