Recipes from What's For Dinner Threads

[Jashobeam]

Recipes from What’s For Dinner Threads 2007

January & February

Originally Posted by AnnieC

For me, tonight I'm making spaghetti. We bought Newman's Own Italian Sausage sauce and I added a bunch of stuff to it (tomato paste, diced tomatoes, hamburger, Lea & Perrins, seasonings, onion, etc.).

Originally Posted by KaryAnca

Kind of a 'fusion' dish tonight : a 'stir-fry' (using water instead of oil) of skinless chicken breast pieces, zucchini and onion with a non-fat yoghurt and Thai red curry paste sauce poured over broken whole wheat lasagne noodles. Sounds weird, but tastes OK.

Originally Posted by KaryAnca

Chickpea and Lentil Soup - lentils, chickpeas, stewed tomatoes, cauliflower, carrot, onion, olive oil, ginger, cinnamon, salt and black pepper - and water, of course.

Originally Posted by Kristina921

Tonight I'm making Chicken & Veggie Bake...
Skinless chicken tossed with broccoli, carrots, onion and celery and covered with lipton's onion soup mix. Bake and serve!

Originally Posted by kpants

i've been doing this lately for a snack:
1 tablespoon of fat free mayo
1 tablespoon of low fat sour cream
mix together w/dried onion flakes and dried dill weed to taste
eat with carrot sticks, celery sticks .. or stone ground wheat crackers. it's delicious and you always have these ingredients in the kitchen, etc. .. if you want to make it really good and are serving it at say, a party .. i serve it in a breadbowl and add chopped hard salami to it. but for a single serving snack, this takes 5 seconds and really fixes my salty cravings. i didn't even want dinner after having it.

Originally Posted by kpants

tonight i'm making whole what linguine w/shrimp.
i saute garlic, red pepper flakes & oil in a pan .. add the shrimp & saute for a few mins.. then toss with the pasta & finish it off with lemon slices and lemon zest.
it's spicey, delicious and delicious. super easy too.

Originally Posted by kpants

i often order from freshdirect.com -- they have the best whole wheat pizzas they make themselves. otherwise .. try this:
1 teaspoon sugar (or honey would be yum)
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
1 tablespoon olive oil
1 teaspoon salt
2 cups whole wheat flour
1 1/2 cups all-purpose flour (or u can try all whole wheat flour)
In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
prebake at about 500 or so before adding the toppings .. u might have to experiment
found this originally on allrecipes.com .. i always love their recipes

Originally Posted by Jashobeam

Salmon cakes: I debone a can of salmon and mix in 2 eggs, some SF mayo, salt, pepper, whole wheat flour, 1/2 a fried chopped onion (sometimes) then drop spoonfulls of the mix into a frying pan with olive oil. Since cooking onion takes so long to get soft, i sometimes cook the onion first in oilve oil, then when it's done scoop the onions out (with as little oil as possible) and put them right into the fish mix. Mix well and spoon nice sized portions into the frying pan. Today I also added Mrs. Dash and it was good! If I don't use flour, I add more mayo and they usually stick together pretty well. You have to have the oil hot though, or they fall to pieces.

Originally Posted by KaryAnca

Today is a stew of chickpeas, barley, tomatoes and bok choy.

Originally Posted by KaryAnca

Beef strips, red pepper, onion and garlic stir-fry and a baked yam.

Originally Posted by *~Smiles

I'll give you the original recipe, but I usually don't use the bacon or the tenderizer. There are also a lot of substitutions you can make, like using baby carrots and regular onion. You can also slow cook this in a crockpot, that's what I did yesterday....took about 6hrs on high.

BEEF BURGANDY (serves 6-8)
2 1/2 lbs boneless chuck beef (or stew meat)
1 tsp instant tenderizer
4 strips bacon
1/4 cup flour
2 cups burgandy wine
1 10oz can beef broth
4 stalks parsley
3 tsp tomato paste
1 1/4 tsp salt
3/4 tsp pepper
1 garlic clove, crushed
1 bay leaf
1/2 tsp thyme
1/2 tsp marjoram
1 lb carrots, cut diagonally into chunks
18 silverskin (pearl) onions
18 mushroom caps
2 tbsp butter
> Cut meat into 2" by 2" pieces
> Tenderize meat according to label directions.
> Fry Bacon in dutch oven until crisp & remove
> Brown beef in remaining fat (I use olive or canola oil instead)
> Sprinkle with 1/4 cup flour and stir until flour is browned
> Add burgandy wine, beef broth, parsley, tomato paste, salt, pepper, garlic,bay leaf, thyme, and marjoram.
> Bring to a boil, then simmer covered for 1 hour
> Add carrots and peeled onions (*Can also add red potatoe here if desired)
> Simmer another 45 min or longer until vegetables are tender
> Meanwhile, sautee the mushroom caps in butter until tender and add to stew
*Since this makes such a huge batch of stew, if I'm just making it for the 3 of us, I don't put the potatoe in because they don't freeze well. Instead I just boil small red potatoes seperately, break them up on the plate a bit, and serve the stew on top. They do pick up a better flavor though if you throw them in.
Enjoy!

Originally Posted by kpants

i get some really good recipes from foodnetwork.com.
Last night I made winter vegetable soup by chopping about 10 kinds of root vegetables (from parsnips to celery root, sweet potatoes & fennel, etc) and simmering them in water for hours. it came out thick and creamy without adding anything to it! finished it off with a spoon of yogurt and chopped chives.. served with 7 grain baked rolls & spinach salad. yumm.

Originally Posted by kpants

whole wheat taco shells with various fillings .. making a spicey ground beef w/tomatoes, jalapenos, onions, etc..
i crush whole black beans in the food processor with garlic to make 'refried beans' .. serve up diff kinda of peppers & veg, lettuce & make my own guacamole with avos, tomatoes, peppers, lime and cilantro. smush it all together.

Originally Posted by kpants

i made a sort of lower fat chicken paprikash.
bought a rotisserie chicken from the grocery store. sauteed onions and mushrooms with garlic.. added a cup of chicken stock .. brought it to a boil. stirred in (slowly) 2 spoonfulls of low fat sour cream. 1 tsp of paprika, 1 tsp of curry powder and salt & pepper. shredded the chicken into the sauce and served over yolkless dutch egg noodles & side of salad with red wine vinagrette. yum!

Originally Posted by PerfeCtlyOptomiStic

So my supper tonight was juiced in a juicer :
5 carrots,
1 cucumber,
1 beet,
2 apples,
2 stalks celery
Actually pretty good and I'm about ready to drink another one with just carrots and apples!
How's that for fine dining! LOL

Originally Posted by kpants

whole wheat thin crust pizzas w/low fat shredded sharp cheddar and jalapeno peppers & vegetables on one pizza .. roasted red peppers and goat cheese on the other one.

March 2007

Originally Posted by KlassicalKat

Honey Hoisin Chicken over white Japanese rice with some stir fry mix veggies that I bought at Trader Joes.
Here's the recipe for the chicken! It's so good. From the book, Healthy Crockery Cookery by Mable Hoffman
I have doubled the sauce ingredients because I cook up a whole big flat of chicken pieces. It fills the Crock Pot so we have leftovers, too. Tonight it's chicken legs as there was a good sale on them.

Honey Hoisin Chicken (Crock Pot)
2 1/2 to 3 pounds chicken pcs.
4 Tablespoons soy sauce
4 Tablespoons Hoisin sauce (the plum sauce you can find in the Asian food section of your supermarket)
4 Tablespoons honey
4 Tablespoons white wine
1 to 2 Tablespoons grated ginger root
1/2 tsp. black pepper
to add later:
2 Tablespoons cornstartch
2 Tablespoons water
Toasted Sesame seeds for garnish
Saute chicken pieces for about 20 minutes in fry pan. In a bowl, combine soy sauce, hoisin sauce, honey, wine, ginger, pepper. Layer chicken pieces in Crock pot, pouring sauce in between each layer. Pour remaining sauce on top.
Cook on Low 5 hours
Then turn to HIGH, remove chicken and in a measuring cup, dissolve cornstarch in water. Stir into Crock Pot juices to thicken into sauce, cook on High 15-20 minutes. Spoon sauce over chicken and sprinkle with sesame seeds.
I serve with rice and stir fry. The extra sauce is good on the rice!
Happy eating!

Originally Posted by KlassicalKat

Oh, and we had another Trader Joe's inspired meal last night, baked Mahi Mahi fish (I'd gotten the filets in the frozen section) and some of their "Soycatash" steamed (it's like succotash which is beans or peas and corn and sweet peppers, but they use fresh soybeans instead of the beans or peas) I also cooked up some lemon/spinach cous cous from a boxed mix for on the side. Yummy and easy!

Originally Posted by Jashobeam

Wings: DH's version is to take a bag of fresh or frozen wings and put one layer on the bottom of a large shallow casserole dish. He pours over about a cup of white vinegar, Louisana hot sauce to taste, a few tablespoons of olive oil or 1/4 stick of butter, salt and Splenda to taste. He bakes them in a preheated 500 degree oven for about 40 minutes. He turns them, adds more hotsauce and splenda and puts them back in till they are fall off the bone tender (about 30 to 45 more minutes).

Originally Posted by Julius

shrimp stirfry (shrimp, green/orange/yellow peppers, broccoli, carrots with olive oil, garlic, lemon juice, red pepper flakes) over basmati rice.

Originally Posted by KlassicalKat

We had this really good and simple Crock Pot bean soup with oven toasted garlic bread.
My sister in law gave me the recipe, it's pretty much just open up cans and dunk it in!
NORMA'S CROCK POT BEAN SOUP
This makes a lot...fills the crock pot pretty near to the top, but it freezes well.
Turkey Kielbasa sausage (the kind in a loop, like HIllshire farms makes)
One onion, diced
garlic, diced (however many cloves you like)
can black olives with their liquid, cut in half (or just smash the olives between your fingers to break up...it's easier and faster!)
can of corn
Can each of:
Kidney beans
Garbanzo beans
Black beans
White beans
lg. can diced tomatoes
Sometimes I add a small 8 oz. can of tomato sauce
Basil to season
Slice turkey kielbasa and brown with diced onion and garlic. Put in Crock Pot. Put a large colander in the sink and open and drain all the beans into it. Put the beans in the Crock Pot and add the can of olives and corn with their juices. Add the big can of diced tomatoes and Basil to taste.
Cook on low to heat it up, maybe about 5 or 6 hours or so. It tastes so good and even better the second day. Freezes well, too.

Originally Posted by beejcee

we had boneless chicken breasts, wrapped in a slice of bacon, baked in the oven with a sauce made of cream of celery soup and milk poured over it.

while that was cooking, i made some brown rice with chopped fresh parsely in it.
i also sauteed baby carrots in olive oil and cooked some peas and baby pearl onions together.
then i served the chicken and the sauce over the rice (sprinkling toasted slivered almonds over the top), with the veggies on the side.
dessert was chilled mandarin oranges.

Originally Posted by KlassicalKat

Since my son had a guest over here today, I made a big batch of fajitas out of cut up boneless chicken breast meat, sliced red and green bell peppers, and onion slices. I fried it up in a frying pan with lots of chile powder, cumin, oregano, a bit of marjoram and salt. Then we heated up big flour tortillas in the microwave just a bit to soften them and rolled the chicken mixture up into them....YUM!

Originally Posted by KlassicalKat

OK, I found the Crock Pot Turkey Meat Loaf recipe! It was tacked up on my fridge with a Pepe Le Pew kitchen magnet, buried under other recipes and magnets on the fridge!
Crock Pot Turkey Meat Loaf (this can also be made with ground beef)
2 lbs. ground turkey
1/2 cup chopped green bell pepper (or more according to your taste)
small onion, chopped
1 and 1/2 teaspoons salt
dash pepper
1 cup cracker crumbs or dried bread crumbs (I use the dried bread crumbs in a can)
1 egg
1 envelope brown gravy mix (or turkey gravy mix), dry
1 cup milk
6 small unpeeled, cup up potatoes to place around it, although we usually have mashed potatoes and I make some more of the envelope gravy on the side.
Mix all ingredients except potatoes in a huge bowl. Spray the crock pot with a non stick spray. Shape the meat into a loaf and place in Crock Pot. If desired, place potatoes at the sides of the loaf to cook alongside it.
Cover and cook on LOW 8 -10 hours...OR...HIGH 4 - 6 hours.

April 2007

Originally Posted by Wendy M.

* Tonight I had Grilled Chicken Salad, I grilled a piece of chicken on the GFG and then after it was done dipped it in a bowl of Hot Sauce and sliced it up into strips and shredded some lettuce, red cabbage, carrots and had cucumbers and cherry tomatoes in it, and dressing was Fat Free Ranch.

Originally Posted by kirvygerl

We had vegetarian vegetable lasagne made with ww noodles, a reduced fat white sauce and tons of vegies (finely shredded carrots, brocolli, spinach, yellow squash and zuchini).

Originally Posted by Jashobeam

DH’s tuna casserole:
whole wheat noodles, cream of mushroom soup, butter, tuna, salt, pepper, & sharp cheddar cheese.

Originally Posted by Wendy M.

Tonight will be hamburgers on the BBQ grill. I am going to put portabella mushrooms, onions, peppers & cheese and no bun on mine. Just meat & toppings for mine. I gonna make a salad with our meal (lettuce, cucumbers, tomatoes, shredded carrots, cheese, black olives)

May 2007

Originally Posted by Jashobeam

One dish chicken recipe with chicken breast, cream of chicken (or mushroom) soup, milk and wheat noodles.

Originally Posted by AshleysMom1

Tonight Im making this

Taco Casserole- by mary mcdougall
1 onion, chopped
1 bell pepper, chopped
1 15 ounce can black beans, drained and rinsed
1 15 ounce can pinto beans, drained and rinsed
2 cups frozen corn kernels
1 ½ cups salsa, mild
mexican seasoning mix
Preheat oven to 350 degrees.
Combine all ingredients in a casserole dish. Cover and bake for 30 minutes, uncover and bake for an additional 15 minutes.

July 2007

Originally Posted by Wendy M.

I made a soup and it was very cheap, quick and easy and also healthy, it was really good, DH & Kids loved it, they had there's with bread sticks. Here is the recipe if anyone wants to give it a try.

1lb of ground beef
2 cans of pinto beans
1 can of corn ( I used frozen corn)
2 cans of stewed tomatoes
1pkg. Hidden Valley Ranch Mix
1pkg. taco mix ( I bought the reduced sodium packet)
3 cups of water
*Brown meat and drain, add all the ingredients & simmer.
** I bought lean ground beef or you could even use ground turkey meat in this recipe, I also put more ground beef in it and more corn, kinda eyeballed the amount of water. But, it was pretty good. Cheap & Easy to make.
To the ladies who are on Weight Watchers this is 3-points for one cup.

Originally Posted by Wendy M.

Tonight we had pork tenderlion and I made BBQ Sandwiches out of it.
I put the pork tenderlion in the crockpot with some BBQ Sauce and a little water, let it cook most of the day. Took it out and pulled it apart with 2 forks and then baked some Garlic Toast in the oven and made coleslaw and put the meat on the garlic toast & some coleslaw and drizzed a little more BBQ sauce on top.
Here is the recipe for the coleslaw:
1tsp. apple cider vinegar (I used Braggs)
2cups coleslaw mix (the one in the bag from the store)
3tbsp mayo (I bought reduced-calorie mayo)
3tsp scallions
1/8tsp. ground pepper ( I also added a little salt & hot sauce to mine & Dh's)
For dessert it will be something I am trying new so I am not sure if it is good or not, just got the recipe for it today, if any of you want to try it out here it is:

Mock Wendy's Frosty
1 cup skim milk
2 Tsp. Fat Free Sugar Free Instant Chocolate Pudding Mix
1 Tsp. Vanilla
2 Tsp. Fat Free Cool Whip
8 Ice Cubes
Put all the ingredients in a blender. Blend until ice chunks are all broken up. For a thicker shake, place in the freezer for 5-10 minutes.
*So, if any of you ladies Love the Wendy's Frosty at the Resturaunt, this is suppose to be a Mock version and alot less calories and taste like the one at Wendy's Rest. I will be trying the recipe out here within the next hour so I will tell you how it turns out.

Originally Posted by AnnieC

Crock pot spaghetti is awesome. It makes a lot and it gets better each day. Here's what I do:

1 jar Newman's Own Italian Sausage spaghetti sauce (or just any jar of your favorite sauce)
1 can diced tomatoes with Italian seasonings
3 small cans Contadina tomato paste (I use one regular, two with Italian seasonings)
1 can regular tomato sauce (just plain, I use Contadina)
lean ground beef, browned in olive oil (I use 1.5 lbs, Laura's Lean ground beef)
One onion, chopped (I cut big pieces for my veggies, makes a chunky sauce)
One pepper, chopped
Sautee the onion and pepper in the same skillet as the beef (if it all fits, I usually end up doing the meat first, then the veggies).
When I brown the beef I add a lot of pepper and Italian seasoning (I think McCormick). I also add onion powder and garlic powder, even though I use onions in the recipe. I also season the onion and pepper with salt and pepper. Sometimes I might chop a few cloves of garlic and add those in to sautee with the other veggies. We also get the hot Italian sausages and add those in (brown them then chop them up into medallions), but I don't eat those.

I put all this in the crock pot and stir. I also add in several shots of Lea and Perrins worchestershire. I love that stuff. I probably use about 1/3 cup. I also add more pepper and Italian seasoning. I put it on low to cook for 8 hours and it's done. It's pretty tasty. I hope it's not too confusing, but I never really do exact measurements when I cook.

Originally Posted by CarlyCaitlin

One stalk of celery with onion and chive cream cheese (about two table spoons)
Chicken cooked on the stove with olive oil and Mrs. Dash southwest chipotle seasoning. I spooned a little bit of fresh salsa from my local grocery store over the top of the chicken when it was finished... so delicious.
5 baby carrots

Originally Posted by lil annie

Tonight is stew from the crockpot made with lean sirloin steak, diced seasoned tomatoes, green beans, hominy, lima beans, diced potatoes and fresh baby carrots. It's been cooking for 6 hours and smells wonderful.

Originally Posted by Wendy M.

Tonight is skinless, boneless chicken breast with grilled veggies(zuchinni, squash, red bell peppers)

Here is the recipe for the chicken I am cooking. If anyone wants to give it a try. It is easy!
Crunchy Ranch Chicken
1/3 cup Corn Flakes (make crumbs)
1/4 cup reduced fat Parmesan Cheese
1 packet of Hidden Valley Ranch Dressing Mix
4 boneless, skinless chicken breast
Pre-heat oven to 350 F. Spray a 9x13 inch pan with nonstick cooking spray. Combine corn flakes crumbs, cheese and dressing mix. Spray chicken with butter flavored pam then roll the chicken into the corn flakes mixture to coat. Place chicken in prepared pan and bake for 45 minutes or until done.

Originally Posted by Jashobeam

I had a 4 pound rack of spare ribs in the freezer. I put them in my roasting pan, covered them with BBQ sauce and covered them. I didn't baste them as the directions called for but they still came out tender. It took 2 and 1/2 hours on 350.

Originally Posted by Wendy M.

Last night I had a Chef Salad with Ranch Dressing.

Here is a recipe I got, I haven't tried it yet, but wanted to share with all of you.

Broccoli Chedder Nuggets

1pkg. Frozen Broccoli, cooked,drained,chopped
1/2 cup seasoned bread crumbs
3/4 cup Fat Free shredded chedder cheese
1 large egg
salt, pepper, seasonings to taste

Preheat oven to 375
Coat a baking sheet with Pam. Set aside. In a large bowl combine all ingredients. Shape mixture into 15 nuggets. Place on baking sheet 3" apart. Bake 10 minutes, turning nuggets after 10 minutes. Serve warm.

Originally Posted by Wendy M.

Here is another recipe I found, thought I would share, this is for everyone that likes hot & spicy foods.

Buffalo Chicken Dip
8oz. light cream cheese
1/2 cup wing sauce (Frank's)
1/2 cup fat free blue cheese or ranch dressing
4oz. roasted chicken diced

Combine all ingredients in a small crockpot, cook on high and serve.
*I haven't tried it, but I noticed that alot of people wrote that it was really good. I love hot & spicy foods so I will defintley be trying this one out!

[rahrah75]

Here's another!
Sicilian Macaroni
I thought I'd share one of our favorite recipies - good for this time of year - especially if you have a garden with the ingredients! I actually updated this recipe from a 1960s cookbook (what exactly are 4 medium carrots anyway) - because I think medium doesn't have a definition as far as carrots are concerned and probably not a lot of people have Sherry sitting around their house...at least we don't.
Sicilian Macaroni
*Best if made at least a day in advance
1 ½ pounds lean ground beef
2 – 3 cups carrots, diced
1 medium – large onion chopped
12 oz. of tomato paste
1 lb. chopped tomatoes
1 -2 cups small elbow macaroni OR 2 – 3 cups whole wheat macaroni
1 package (10 – 12 oz) of frozen chopped spinach
⅔ cup water (or sherry- see optional items)
Olive Oil
Salt, pepper, sugar, basil leaves, oregano leaves, garlic powder
Pam or other “greasing” agent
Optional Items:
* ¼ pound fresh mushrooms, sliced (optional)
* 1 ½ cups shredded cheese (optional)
* ⅔ cup sherry (optional)
Prepare ahead: Chop/Dice carrots and onion (and *sliced mushrooms). Grease a 9 x 13” baking casserole dish. Get all spices, pans, measuring cups, etc. out and ready.
Heat LARGE skillet to medium heat, add olive oil and 1 teaspoon of salt, basil, oregano and pepper (let flavors meld while getting ground beef out).
Add ground beef and cook until well browned and in small pieces. Carefully, drain some of the oil/grease (leave some to keep it from getting too dry).
Add ⅓ cup water or sherry. Add carrot/onion to skillet – sauté, stirring often for about 5 minutes.
Add tomato paste, tomatoes (and their liquid), *mushrooms, ⅓ cup water or sherry and ½ teaspoon of salt, pepper, sugar, basil, oregano and garlic powder.
Simmer on low heat for 30 minutes stirring often.
While this is cooking, thaw spinach and cook macaroni according to package directions. Drain macaroni and spinach well; mix the two together.
Put half the macaroni/spinach mixture in the casserole dish; top with meat sauce and (optional) ½ cup cheese.
Repeat layers of macaroni and meat sauce, then (optional) sprinkle remaining 1 cup cheese on top. Cover and refrigerate overnight.
When ready to serve, get casserole out and let it come to room temperature (about an hour), preheat oven to 375° and bake for about 30 minutes or until heated through (45 – 50 minutes if directly from refrigerator). Makes approx. 8 servings.
(I haven’t tested the “freezability” of this yet – if you do, let me know how it works!)

[rahrah75]

This isn't exactly a lettuce based salad, but it's still a salad and great for summer time and/or pot lucks!

Marinated Vegetable Salad

1 lg. can LeSuer Peas (~15 oz. can)
1 can Shoe Peg corn (~11 oz. can)
1 can French Style green beans (~14.5 oz. Can)
1 small jar diced pimentos (~2 oz)
1 Cup finely chopped celery
1 Cup finely chopped onion red and/or yellow
1 Cup finely chopped green and/or red/yellow/orange bell pepper

Drain vegetables and mix them (Add pimentos and red peppers last so they won’t distribute their red too much)

Then mix the following ingredients well in a separate bowl before pouring over the vegetables…

¾ Cup sugar
1/3 Cup Vegetable/Canola Oil/Olive Oil (If you double the recipe use ¾ cup)
1 tsp. Salt
1 tsp. Pepper
¾ Cup White Vinegar

Stir/fold several times then marinate overnight for best flavor

[a7xnsl98d]

Here's one that I know off the top of my head...my family makes it a lot. It's great for potlucks and places that you need to bring something to. It's really close to Cracker Barrel's Hashbrown Casserole.

DeeDee's Hashbrown Casserole

1 bag frozen shredded hashbrowns
2 cans of either cream of chicken or cream of mushroom soup (the chicken soup gives it a richer taste)
1 pint of sour cream
2-4 cups of shredded cheese (any variety that suits your taste, I use sharp, use as much cheese as you desire.)
Garlic powder to taste
Diced onion if desired

In a VERY large bowl, mix all ingredients together, reserving 1/2 c. cheese. Spread mixture in a large greased baking dish (13x9 works, but it is a tight fit), cover with foil. Bake at 375 for 45-60 mins, sprinkling remaing cheese on top with 15 mins left of cooking time, remove foil at this time also.
*If using thawed hasbrowns, adjust baking time to 30-45 mins.
~~~~~~~
Like I said, it's a wonderful dish that goes well with ham, chicken or beef and carrys well to wherever you need to take a dish to.

You can also add ground beef or diced ham to make it an all in one dish casserole.

My mom first made it around 12 years ago, and it makes an apperance on the table a lot, and now that I'm married and on my own, it still does. It's a great kid-friendly dish, too. My step-children always loved it, Elijah dubbed it "DeeDee's Hashbrowns".

[Jashobeam]

AUGUST

kdmichelle

Beef Roast (I tried a cut that is new to me- tip roast?) with a dry rub of seasonings on it

Twice baked potatoes- I normally use sour cream but I was out so I used cream cheese, cheddar cheese, salt and pepper. . .

I used the left over beef to make a delicious veggie beef soup. I added onion, frozen mixed veggies, onion soup mix, can of tomatoes, broth, potatoes, and spices. Served it with a homemade pizza- only put sauce, olive oil and mozzerella on the pizza. . .

"pasta bake"- spaghetti sauce (store bought but I add my goodies to it- ground beef, garlic, onion, spices and let it simmer for a few hours), elbow pasta, shredded cheese- baked together until bubbly.

Kris07035

A couple of nights ago I discovered a great simple and tasty low carb meal while watching the food network. Perfect for 1 or more people! So I thought I'd share. I found this to be a fantastic way to prepare white fish (btw, the cook claimed this is the only way her husband would eat fish!!). Season the fish to your liking, dip it into some scrambled egg mixture, and fry in olive oil just like that!! The fish came out nice and crispy and tasty!! I paired it up with some wilted spinach with garlic.

Also recommended was to add a white wine, lemon juice, capers, and olive oil mixture to the fish for the last 5 min of frying. I did that to half the fish just to try it, and that came out great as well....however the fish was even good without the sauce.

Originally Posted by AnnieC

Tonight I tried a new recipe, which I kind of adapted from Self magazine:

I bought some spicy brown mustard and mixed it with skim milk (to thin it out a bit), and then I crushed some sourdough pretzel nuggets in my food processor. I took boneless, skinless chicken breasts and rolled them in the mustard mixture, then rolled them in the crushed pretzels. Then I took the remainder of the mustard/milk mixture and added a little honey and some more mustard to get a sauce, which I then drizzled on top of the chicken breasts.

Originally Posted by CarlyCaitlin

Tonight is a turkey burger: ground turkey, sliced almonds, pepper, mushrooms, garlic, onion powder, and bit of Italian dressing mixed up and cooked on the stove.

Will have spinach w/vinegar with it.

Originally Posted by Jashobeam

Oven baked pork chops- I just put 4 in a pie dish and poured some light olive oil over them then added Mrs. Dash and sea salt. They are boneless and pretty thin, so I cooked them at 375 for about 30 minutes.

SEPTEMBER

Originally Posted by mla06

I made a creation tonight. Nothing fancy by any means, but better than the usuals. I cooked Campanelle pasta al dente & browned some ground turkey. Then I took the pasta, ground turkey, organic pasta sauce & Monterey jack cheese & layered it in a Pyrex dish. Baked at 400 for 15 minutes & voilà! It was tasty & better than if I'd done just the pasta alone. It only took about 30 minutes total & DH acted as if I'd made a feast.

Originally Posted by Naymarie

For those of you who don't like fish much...like me! I found that I like Tilapia breaded in whole wheat crumbs and low fat parm cheese. You just put a tiny bit of olive oil in the pan first. And I'm a veggie lover but with that I usually do steamed broc and either wild rice or wheat noodles w/ some home made spaghetti sauce.

Originally Posted by Wendy M.

I love zucchini, I usually grill it on the grill with some Olive Oil and some Lawry's Seasoning Salt. I also cut it lengthwise and scoop out the middle and then I brown some ground turkey meat and put it inside the zucchini and put a spoonful of maranara sauce over them and sprinkle some shredded chedder cheese and parmesean cheese and bake on 350. They come out great it is a whole meal. I bet your soup will be great!

Originally Posted by zosohoorah

Tuna macaroni salad. Tuna, egg, pasta noodles, mayo and onions

Originally Posted by Jashobeam

Roast chicken- Get some stuffing and stuff the bird, rub olive oil and salt over the bird and cut small slits in the breast and put small pieces of fresh garlic in them (2 to 4 pieces is pleanty or the whole bird will taste only like garlic, lol). Bake as you usually would a stuffed chicken.

Originally Posted by bells4her

tonight was tacos... ground turkey spiced up, lettuce, tomato, and low-fat cheese on white corn taco shells. i ate 3... comes to about 490 calories, but i stayed full all night.

Originally Posted by sarabara

We had Chicken Parmesean Bundles...chicken breast filled with spinach and cheese, rolled in egg and cracker crumbs. They were really good!

Originally Posted by Tensei

Michelle - This isn't the healthiest meal ever, but it's DH's favorite.

I place the pork chops on the bottom of a baking dish. Then I core some apples (usually one for every pork chop) and peel a strip of the skin around the side. Place the apples on top of the pork chops and stuff them with brown sugar. Put a pat of butter on top of each apple and bake.

The time depends on how thick the chops are. The part directly under the apple will take a couple extra minutes to cook.

I like to make mashed potatoes, then I make a gravy out of the juices from the pork chops and apples.

Like I said, not very healthy, but VERY yummy.

[Jashobeam]

OCTOBER

Originally Posted by liciwieder83

This is what we had tonight, and DH loved it! Let me know what ya'll think!

Chicken in Onion Cream Gravy

4 servings
Ingredients:
1 pound boneless chicken breasts cut into halves
olive oil
1/2 stick butter
one large onion
large can chicken broth
poultry seasoning
salt and pepper
one pint table or heavy cream


Preparation Method:

1
rinse chicken and pat dry sprinkle with poultry seasoning heat enough olive oil and butter to coat the bottom of a large skillet over medium heat add chicken to pan and turn to cook just until browned, seasoning with salt, pepper and more poultry seasoning to cover both sides add enough broth that chicken pieces are almost covered slice one large onion in rings- place over chicken. no need to stir intitially! cover and cook over low heat for an hour, turning several times remove chicken from broth turn up heat and cook broth until it begins to reduce and thicken lower heat to medium, add cream until gravy thickens and becomes nice and creamy
2
pour over chicken pieces and enjoy! It's sp simple. yet soooo delicious.
3
Please try it once and you'll be hooked!

Originally Posted by Wendy M.

DH was home so he cooked Brats cooked in Beer...toppings were onions,yellow,green,red bell peppers. French Fries & Chili Cream Cheese Dip with Tostitos scoops.

Originally Posted by kdmichelle

Here is the pork tenderloin recipe if you want it: (to make it more low carb friendly I use the sugar free jam and whole wheat flour)

Apricot Glazed Pork Tenderloin

Roll a pork tenderloin in seasoned flour. Heat oil in a skillet and brown the tenderloin in the oil. Put it in a baking pan.

In a bowl mix apricot jam (I used about 1/4-1/2 of a jar), honey, orange juice, salt. mustard and a little garlic powder. (if the jam is cold you will have to heat it for a few seconds in the microwave in order to mix this well). You want it to be somewhat runny.

Pour the jam mixture over the tenderloin. Bake at 350. It usually takes 30-40 minutes. Every 15 mins or so go in and spoon the jam mixture that is on the bottom of the pan on the top of the tenderloin. Slice and eat!

Originally Posted by arpmom

tonight's dinner will be homemade augratin potatoes, broccoli, brussel sprouts, spinach, and sesame ginger pork chops.

here's the potato recipe i use (mind you i made it up myself over years until it became like i wanted it to be)

3 lbs red potatoes diced (about 1/2 inch cubes)
vidalia (white will work) onion sliced thin
24 oz bag lowfat cheddar cheese (shredded)
1 block nufatechel (lowfat) cream cheese
chicken broth and milk mixed (this depends on how creamy you want your potatoes. my mixture is mostly milk.


mix all ingredients but the broth/milk into a 13x9 pan. add broth/milk to cover only half of mixture. bake at 350 for two hours. let sit in oven until ready to serve.

Originally Posted by gstump7694

I have dinner in the crockpot for tonight. We are having Chicken and brown basmati rice cooked in a sauce of chicken broth, water, cream of mushroom soup and onion soup mix. May have either a salad or broccoli with that as well.

Originally Posted by Jashobeam

I put 1 and 1/2 cans of Campbells cream of chicken and herb soup over a chicken and am baking it for close to an hour at 375. I think it's probably a 3 or 4 pound bird.

NOVEMBER

Originally Posted by arpmom

Here is a really good jello salad.

1 jar cranberry sauce, i jar crushed pineapple 1 bag walmuts (hopeed or halves that you chop) 2 big boxes of sf jello strawberrry flavor. dissolve the jello in the recommended water then add everything else. do not add the cold water. my family loves this and it is really really good.

instead of sweet potato casserole, just bake whole sweet potatoes and add spray butter and a little splenda/cinnamon.

Originally Posted by LandonsMommy

There is a good recipe for the sweet potatoes using mashed bananas and honey for sweetness instead of sugar. They are mashed and then whipped together. You can add an egg white and make a light souffle. Very filling and still sweet, but not so naughty.

DECEMBER

Originally Posted by nikbeehubby

roasted chicken and acorn squash:

1 whole chicken
1 orange
1 stalk lemongrass
1/2 stick butter
1/4 cup zatar (can sub. thyme okay)
1 Tbs ground fresh ginger
1Tbs salt
Pam or like nonstick spray

soften butter and to that add zatar, ginger, salt..make a paste.
work this paste underneath the skin all over the chicken. work yer fingers all around under there, yeah i kno its messy.
cut up orange in thin slices. cut lemongrass into pieces of a few inches each.
spray Pam in roaster and over chicken. put a few slices of orange and lemongrass under chicken in roaster and a few inside bird too. cook at 350 till thermometer in white meat shows 170 degrees.

2 acorn squash
1/4 cup brown sugar
1 stick butter
1 Tbs of 5 spice powder, (can sub pumpkin pie spice okay)
1 tsp salt
1 Tbs bourbon (or vanilla extract)

cut squash in half, scoop out seeds, nuke in microwave for about ten mins till flesh is tender. scoop out with a spoon and set aside.
melt butter in pan and add rest of ingredients stirring well. add squash, mash up with a potato masher.

Originally Posted by nikbeehubby

Pav Bhaji, a medium hot tomato based curry. Pakistani in origin. best served with Naan bread but we ate it with rice.

1 Tbs red curry powder (or orange, or hell even purple, just not yellow)
1 Tbs red pepper flakes
1 Tbs lemon juice
2 Tbs fresh grated ginger
1 stick butter
2 normal sized cans diced tomatoes with juice
1 handful cilantro leaves
1 big double handful chicken meat
1/4 cup minced garlic
2 Tbs garam masala
1 pint water

mix all together and simmer for 30 minutes.

********* PLEASE
if any of you try any of our recipies... PLEASE seek out and find ANY curry powder that IS NOT that stuff you find by spice islands brand you see in most grocery stores. that same brand has a "red" curry powder, aka "madras" curry powder which is marginally okay, but the common stuff... ugh. its awful and not like "real" curry. yuck, way way way way too much tumeric in it. even the 2 dollar a pound cheapo curry powder at the asian markets is better than that stuff you pay five bucks a tiny jar for.

for my fellow "foodies" try a google for "penzeys" spices. you name it... they gots it.

Originally Posted by nikbeehubby

naan, the staple bread of middle eastern and indian cuisine. flat, round, and quite flavorful. a pita bread is comparable but not the same. naan is better. IMHO.

naan:

• 1 (.25 ounce) package active dry yeast
• 1 cup warm water
• 1/4 cup white sugar
• 3 tablespoons milk
• 1 egg, beaten
• 2 teaspoons salt
• 4 1/2 cups bread flour
• 2 teaspoons minced garlic (optional)
• 1/4 cup butter, melted

mix all to make a dough, knead ten minutes, allow to rise an hour, punch it down. pinch off balls of dough about the size of golf balls and put on a baking sheet. allow to rise another hour. flatten out to half an inch thick and fry on an oiled griddle pan or large frying pan on high heat.

i got this ingred list from allrecipes, virtually identical to every naan recipe ive seen other places.

Originally Posted by megissassy

i had a baked chicken breast seasoned with olive oil, a pinch of lemon pepper and lemon juice baked with onions and mushrooms on top and i hade the best salad ever, i used leafy green lettuce, iceburg lettuce, and fresh baby spinach with homemade olive oil and balsamic vinager with lemon juice dressing topped with onions, mushrooms and olives!

Originally Posted by KlassicalKat

I am making those wonderful, legendary
Easy for Summer Chicken Enchiladas...but putting going to put them into taco shells with all the taco trimmings instead, which is wonderful
Here's the recipe, originally posted by rahrah75 in a previous thread about Crock Pot Recipes:
P.S. I love these because you don't have to thaw the chicken out first...just dump it all into the Crock Pot and cook on High all day. I add lots of fresh chopped garlic, 'cause I'm a garlic fiend! Also I add a can of chopped mild chiles

Easy for summer Chicken enchiladas
5-6 frozen boneless skinless chicken breasts
2 jars of your favorite salsa ( I use salsa Lisa for this)
Tortilla shells
Lettuce
tomatoes
Cheese

Place your boneless chicken breast and both jars of salsa in the crockpot on high in the am and cook all day about 1/2 before your ready to eat, take a form and shred the chicken in the salsa keep in crockpot until ready to serve. Once you break up the chicken in soaks up the extra salsa

PLace on tortillas and add your favorite toppings.
(Kelli2, The chicken enchilada meat came out just delicious. I used one jar of salsa that I had in the pantry, and used a can of diced tomatoes, some chopped slices of jalapeno in the jar, fresh garlic crushed, onion powder, and fresh chopped cilantro that I added after shredding the meat. We had 5 frozen chicken breasts...the sixth one wouldn't fit in my crock pot. The shredded meat took up all the juices as you said.
For condiments, we added sliced black olives, shredded sharp cheddar, sour cream, chopped red onion, and more chopped cilantro. I had a jar of enchilada sauce, and we added a bit of that too. I used frozen tortillas and they worked great. I sizzled them in an olive oil sprayed fry pan It was absolutely delish, a great summer recipe.)

[ChristinaNichols]

Roman Style Chicken


4 skinless chicken breast halves, with ribs
2 skinless chicken thighs, with bones
1/2 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 ounces prosciutto, chopped
2 cloves garlic, chopped
1 (15-ounce) can diced tomatoes
1/2 cup white wine
1 tablespoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1/2 cup chicken stock
2 tablespoons capers
1/4 cup chopped fresh flat-leaf parsley leaves

Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.
Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.

If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.

[Jashobeam]

2008

January

Originally Posted by mlinn

Brown up a pot roast (you can add onions,garlic,bell peppers etc if wanted) then cut up and throw in the crock pot with 3/4-1 cup salsa ( I make my own salsa out of rotel,onions,jalepenos,lime juice,salt,pepper,cumin and cilantro and blend together) Cook in crock pot on low 10-12 hours or on high for 5-6. Shred the meat and you have some tasty tasty tacos. I throw mine on some low carb tortillas( I suggest mission low carb wheat tortillas) with diced onions and cilantro and some wedges of lime and salsa and cream to top it off.

Here is another idea for pot roast - put in a browned pot roast with 1 family size can of cream of mushroom soup and 1 packet of lipton onion soup mix and cook 10-12 hours on low.

Originally Posted by Wendy M.

Tonight will be Turkey Tacos soft & hard shell. Toppings will be cheese,tomatoes,broccoli slaw,black olives(kids love them)and salsa.

Originally Posted by AnnieC

Last night was filet mignon with garlic mashed potatoes and mushroom sauce.

The mushroom sauce was awesome. Here's the recipe I made up:

6 tbs butter
1/4 red onion, diced (probably 1/3 cup)
1/2 container sliced portabella mushrooms
freshly ground black pepper (to taste)
kosher salt (to taste)
3-4 tbs flour (depending on how thick you like your sauce)
1 can low sodium beef broth
1/2 to 1 cup red wine (don't cook with anything you wouldn't drink!)

Over medium heat, saute diced onions in 3 tbs butter until they become soft (about 6 minutes). Add mushrooms and saute 2 minutes more. Add beef broth and wine and bring to a boil. Make a paste from the remaining butter and flour and add to the boiling mixture. Making a paste will prevent lumps from forming in your sauce. Whisk the mixture rapidly until the sauce thickens and mushrooms are soft (about 5 minutes or so). Serve over steak or mashed potatoes. As a side note, if you wanted more wine flavor, you could add more wine or replace half the beef broth with wine. We just added in what was left over from our bottle.

For the garlic mashed potatoes, I roasted 5 cloves of garlic (coat peeled cloves with olive oil and roast at 400 for about 25 minutes) and mashed them into some red potatoes I had boiled. To that I added some 2% milk and about 2 tbs butter, black pepper and salt. Pretty yummy with the mushroom sauce.

For the filets, we coated them with a mixture of butter and olive oil, then seasoned with kosher salt and black pepper. Then we broiled them for about 7 minutes on each side (we got HUGE filets from Costco...you can get 4 for 20-35 dollars, depending on the weight). It was a pretty good dinner if I do say so myself.

Originally Posted by nikbeehubby

asparagus chicken:

2 of those boneless, skinless, tasteless chicken breasts boiled and cubed.
in resulting liquid boil a pound of bowtie pasta. drain and set aside.

in the pot add 1 can cream of chick soup,
1/2 a soup can full of milk
1 can of asparagus pieces and tips, juice and all
1/4 cup diced feta cheese
1/2 tsp cayenne pepper
1 Tbs zatar (can sub thyme)
2 tsp salt

put everything back into the pot, stir it up, let sit ten mins before serving.
sprinkle on top of each portion a pinch of finely minced sun dried tomatoes.

February 2008

Originally Posted by mlinn

I cut up 1 potato,threw some onions and bell pepper in.....some cavenders,pinch of cinammon,southwest seasoning and a granny smith apple....fried it all up until they were almost done threw in a tomotoes and cooked up up at the end. YUMMO.....next time I will nix the potatoes to make it low carb but I wasn't sure about how the apples would "fry" up so I tossed them into the mix...since it was breakfast I scrambled some eggs in and ate it on tortillas.

The potatoes with onions,jalepeno,and tomatoes are something I picked up from my hispanic friends...and they are toooo die for.

Originally Posted by sheflyslow

It's super easy to make! DH and I love it.

3 cups cubed cooked turkey
2 cups frozen mixed vegetables
2 cups frozen broccoli florets
1 can condensed cream of chicken soup
1 can condensed cream of mushroom soup
1/2 cup chopped onion (optional)
1/4 teaspoon garlic powder

In a large bowl, combine all ingredients. Transfer to a greased 11 x 7 baking dish. Bake, uncovered, at 350 degrees for 30-35 minutes or until heated through.

Sometimes I change it up and moisten some Stovetop stuffing mix and spread it on top before I put it in the oven. It makes a wonderful topping. I learned that trick from my mom!

Originally Posted by nikbeehubby

crock pot goodies:
pork tenderloin for her
ribeye steak for me
2 cups red wine
1 huge onion cut up
1/4 cup minced garlic
1 tsp jerk paste
about 2 cups water
1 Tbs cajun seasoning

all day on low.. yummy
served with saute'd artichoke hearts
cooked in olive oil, garlic, and parm cheese

Originally Posted by Navi

Jashobeam, my mother used to do onions with burgers whenever we would have them (or ground beef for tacos or whatever). She dices the onions small and then adds the beef to the pan after a few minutes. I was just remembering yesterday that she used to put ground beef in Kraft macaroni and cheese, too. (Not gonna lie, for some reason, I was missing that orange junk!)

Originally Posted by brenzg

Well, its not really for dinner, but it is a side for lunch and dinner for myself: mixed bean salad with balsamic vinegar, olive oil, italian spices and splenda to sweeten.

Originally Posted by Wendy M.

Bec- Here is the recipe I got from the WW board. I gotta give this a try, maybe this weekend it does sound like it will turn out pretty darn tasty!


Crockpot Rotisserie Chicken

1 whole chicken
Pam Olive Oil Spray
Lawry's Seasoning Salt
Aluminum Foil

Clean Chicken Inside and Out. Spray with Pam Olive Oil spray. Sprinkle Lawry's Seasoning Salt all over chicken. Spray inside of the crockpot w/ Pam. Do not put any WATER OR LIQUID in crockpot. Roll 3 or 4 wads of Foil into 2"-3" balls. Put them in the bottom of your crockpot. The chicken is going to lie down on these balls. Cook on HIGH. (Will not come out the same if you cook it on Low). 4-6 hours on HIGH. (A 3lb chicken took 4 hours) You have to use aluminum to get the deli taste.

Note: Wrap potatoes in the aluminum foil and place them on the bottom of your crockpot and lie your chicken on the wrapped foil potatoes and cook together now you will have tasty potatoes to go with your Rotisserie Chicken. A whole meal in one pot!

Originally Posted by Laura32

Tonight I am making chicken n dumplings using flour tortillas as the dumplings. I just cook up a couple boneless chkn breasts in broth with onions, celery, and carrots, a couple hours or until the chicken just falls apart, season with salt, pepper, and a pinch of thyme, then right before dinner, I throw in three large flour tortillas, cut into 2 inch squares. It's a "one pot wonder", which are my favorite meals to make. Oh! Boil the tortillas for five minutes.

Originally Posted by AnnieC

Okay about the grill. I tried it again last night and it was good. The first time I used it (last week), I took the chicken breasts out of the package and put them right on the grill. They cooked unevenly and I wasn't very happy with the results. They were Perdue breasts so they were thick and bulky. Well yesterday I pounded them out so they were all of even thickness. Then I marinated them in A1 Teriyaki sauce and Montreal Chicken Seasoning from McCormick.

The grill says to preheat on medium high and then cook on medium, but I left it on medium high and it worked well. The marinade, because of the sugars, burned onto the grill, but it didn't damage the grill or affect the taste of the chicken. Oh yeah, you're supposed to use liquid in the flavor ring (I use water), and to that I also added some liquid smoke (you can find it with the BBQ sauces and marinades) for that "grill" taste.

The chicken was really moist!

[Jashobeam]

March 2008

Originally Posted by MWpuravida

Grilled chicken, and grilled veggies!!! Onions, celery, spinach, and tomatoes on a grill pan with margarine, italian dressing (fatfree light)salt, pepper, and garlic powder.

April 2008

Originally Posted by Mindijean

We buy the low carb premade wheat pizza crusts. I make my own sauce with low sodium tomato paste, the drained liquid from low sodium diced tomatoes, and a couple onions in the food processor. Spread that on the two premades that come in a package. Slice up some black olives, add them. Add the drained diced tomatoes. Add some sliced portabella. Put some low fat shredded cheese on top. VOILA!!

Originally Posted by KlassicalKat

Tonight it is "North African Chicken" This is chicken breast strips with sliced bell peppers, red onion, zuccini and baby carrots seasoned with curry and cinnamon over curry seasoned cous cous.

My favorite "Ranger Cookies" for dessert! (cookes made with Oatmeal with coconut, rice krispies and nuts and chocolate chips)

Originally Posted by Jashobeam

This morning I'm putting a pot roast in the crock pot to slow cook all day. I'm putting in white corn, carrots, peas and sweet onion, salt and pepper. I'm thinking of soaking beans today, so tomorrow night will be homemade pintoes, store bought slaw and maybe pork chops, if I get to the store today.

[Jashobeam]

January 2009

Originally Posted by CocoRumGirl

Another yummy soup we make is vegetable soup with chicken. Use white meat chicken, throw in some frozen mixed veggies and some tomato sauce. I like to dilute the tomato sauce with either water or a little of the chicken broth from boiling the chicken so it's not too rich. Add in a dash of hot sauce and it is so yummy.

Originally Posted by meggowiggle

I figured I should provide a recipe. It is really, really yummy!

1 lb top round steak or other very lean beef, cubed
1 onion, finely diced
3 garlic cloves, finely diced
1 tablespoon canola oil
3 cartons low-sodium, low fat beef broth
1 carton low-sodium, low fat chicken broth
5 carrots, peeled and sliced
2 celery stalks, sliced
1 bay leaf
1 heaping pinch of thyme
1/2 cup pearl barley
salt and pepper to taste

Pour all 4 cartons of broth in a big soup pot, and bring to a boil. Add barley and bayleaf, and reduce heat to simmer.

Meanwhile, add beef, onion, garlic, salt, and pepper to a large skillet on medium heat. Saute until beef is done and a rich brown color. Add contents of skillet to the big soup pot.

Add carrots, celery, and thyme to soup pot. Simmer for a least 30 minutes. It is very yummy as leftovers!

Originally Posted by Mindijean

Tonight we had chicken breast cut up with spring veggies....pea pods, broccoli, carrots, mushrooms, onions, peppers, zucchini....with a sauce made out of lime juice, soy sauce and peanut butter. Sounds icky, tastes great!

February 2009

Originally Posted by meggowiggle

Tonight we had naked chicken strips (chkn breast strips seasoned w/ dijon mustard, black pepper, poultry seasoning, and a dash of seasoning salt. I made zucchini and carrot fries baked in the oven (cut the veggies in strips, seasoned with salt & pepper, and baked @ 400 on cookie sheet sprayed w/ non-stick stuff), green peas, new potatoes, and strawberries.

[rahrah75]

Jash - congratulations on the expecting! I went to click on the Jan. link above and it doesn't do anything - is it supposed to? LOL Maybe it's just too early in the a.m. and I'm not getting it! LOL

[Jashobeam]

Originally Posted by rahrah75

Jash - congratulations on the expecting! I went to click on the Jan. link above and it doesn't do anything - is it supposed to? LOL Maybe it's just too early in the a.m. and I'm not getting it! LOL

Thanks
It's not a link, but a heading for the list of recipes hopefully people will share on the What's For Dinner in January thread. I would make the heading a link to the other thread, but I have forgotten how to do that, lol.

What's for dinner in January '09?

[Jashobeam]

March 2009

Originally Posted by meggowiggle

Last night we had naked chicken strips, mashed cauliflower, peas, salad, and homemade ranch dressing--->blend a tub of fat-free/low-fat cottage cheese in a blender until smooth and creamy, add a few dashes of skim milk to thin it, and then add a packet of Ranch dressing mix... I add less than a packet to keep the sodium down TA DA! It tastes just like the real thing.

Originally Posted by meggowiggle

We are having grilled lemon yogurt chicken (chicken marinated in 1 C yogurt, 1 clove garlic, 1 tablespoon lemon juice, 1 teaspoon lemon zest, salt and pepper), roasted broccoli, red new potatoes, and salad.

Originally Posted by mommy1

Tonight we're having Chicken Pizza Wrap! Never tried it but it should be yum (got it from the lastest Shape magazine)! It's basically cooked chicken, some spaghetti sauce, shredded mozzarella cheese, rolled in to a whole wheat tortilla, served with salad. Nice quick dinner for a Saturday night!

Originally Posted by meggowiggle

VEGETABLE SPLIT PEA SOUP
3 qts. water
10 oz. canadian bacon, cut in small pieces
1 lb. (16 oz pkg) dry split peas
1 tsp. salt
1/4 tsp. pepper
3 carrots, chopped
3 celery stalks, chopped
3 c. canned tomatoes
1/4 tsp. cumin seasoning
1/4 tsp. garlic salt
1 med. onion, chopped

Throw it all in a slow cooker. Cook for 6-8 hours. Very hearty and filling!

I'm going to add shredded cabbage to it next time.

Originally Posted by abbiedarlin1

Tonight I made thai soup which went down a treat (even dh loved it...wasn't expecting that!)
recipe for anyone interested : (serves six)
- 100g chicken breast shredded
-100g peeled prawns
-1.5 litres of water
-2 bok choy torn up
-2 stalks of shallots (sliced)
- 1 large onion (sliced chunky)
-1 capsicum (pepper) sliced finely
-1 cup of mushrooms sliced finely
- 2 tbs fish sauce
-2 tbs soy sauce
-2 tbs chicken stock powder
- 1tsp crushed garlic
-1tsp crushed ginger
-3 chillies

Saute the chicken with the garlic and ginger with a spray of oil until browned. Add all of the vegetables and cook for 1 minute. Add the chicken stock powder, fish sauce and soy sauce and water. Add prawns. Let simmer until all the ingredients are cooked. Add finely chopped chili to taste. Yum yum (tip: use salt-reduced products otherwise it has a very salty taste)

Originally Posted by Chantakg

Were having arroz con pollo kinda caserole
layer of brown rice
black beans
frozen corn
chicken breast
salsa & cheese