Skillet Supper
1 lb. ground beef 1/4 c chopped onion 1 c cooked macaroni 2 - 8oz. cans tomato sauce 1 - 12oz. can whole kernal corn 2 tsp chili powder
1/2 tsp seasoned salt 1/2 c shredded cheddar cheese
Brown beef and onions in a large skillet. Pour off any fat and stir in cooked macaroni, tomato sauce, corn chili powder and seasoned salt. Simmer, stirring occasionally for 5-10 minutes. Stir in cheese and serve immediately. Makes 4 servings.
Tasty Pasta and Tuna Salad
1 1/2 c medium shell pasta 1 c cut red bell pepper 1/2 c sliced carrots
1/2 c frozen peas, thawed 1/4 c thinly sliced green onions 1 can chunky ligh tuna in water, drained 1/2 c Italian dressing
Cook pasta according to package, omiting salt and fat. Rinse pasta under cool water, drain. Combine pasta and all ingredients except dressing. Toss gently. Add dressing, toss well. Serves 4.
Corn/Egg Fritta
1 1/2 c frozen corn, thawed and drained red and green pepper
2 - 8oz. cartons fatfree egg product dash of pepper
Preheat oven 350F. Lightly spray nonstick skillet and heat over medium heat. Pour corn mixture into bowl, stir in egg and pepper. Pour in corn-egg mixture into skillet. As egg cooks, continue stirring and shaking skillet back and forth, until it's firm on bottom and almost set on top. Bake 3-5 minutes and serve with salsa.
Pasta and Beef Stir
3/4 lb. lean ground beef 1 lb. pasta accents garden herb 3/4 c spaghetti sauce
1oz. fatfree mozzarella cheese
Heat nonstick skillet over medium heat. Add beef and cook 4-5 minutes, stirring often until brown. Drain excess fat. Add veggies and pasta to pan. Reduce heat to low and cover pan and simmer 8-10 minutes until veggies are crisp and tender - stirring often. Stir in sauce and simmer 2 minutes or until hot. Sprinkle with cheese before serving.
Healthy Choice Recipes
Potato Casserole
1 (2lb.) pkg frozen hash browns, thawed 12oz. sour cream 2 c cheddar cheese
1 can cream of chicken soup 1 stick melted butter 1/2 c chopped onion
Preheat oven 350F. Place potatos in greased 9x13" dish. Season with salt and pepper. Mix sour cream, butter, onion and soup. Pour over potatos; sprinkle with cheese. Bake for 35 minutes.
Fried Rice
1/4 c chopped onion 2 c cooked rice 2 Tbs green pepper chopped 1/2 c canned mushrooms, drained 2 Tbs vegetable oil 2 Tbs soy sauce
3 eggs, beaten
In large frying pan, cook and stir onion and pepper in oil until onion is tender. Stir in rice, mushrooms, and soy sauce. Cooks over low heat for 10 minutes. Stir in beaten eggs and cook 2-3 minutes longer.
Recipes for Young Adults
Salmon Noodle Casserole
1 lb. wide egg noodles 1 - 10oz. can cream of celery or mushroom soup 1 c milk
1 - 10oz. pkg frozen peas 1 - 15oz. can pink salmon
Cook the egg noodles according to package directions in plenty of salted, boiling water. When done, drain and return them to pan. Stir in soup, milk, and peas. Bring to a boil. Reduce heat and let mixture simmer for 3-4 minutes until sauce has thickened a bit. Drain salmon and add it to the mixture. Stir gently from keeping the salmon from turning to mush and to avoid breaking up the noodles. Heat throughly and serve immediately.
Cook Your Meals: The Lazy Way
Green Chile Chicken
6 chicken breasts 1 can cream of chicken soup 1 can chopped green chiles
2/3 c grated cheese
Place chicken breasts in a casserole. Mix the soup and chiles; then pour the mixture over the chicken. Bake for 40 minutes at 350F. Sprinkle cheese over chicken and return it to oven when cheese is melted. Add a salad and steamed rice for a great meal in fast-food time:)
Joyce Newman