Posted by Jeanne
Made this dish for Easter, it was very yummy!
The sweet potatoes and apples really compliment one another:
1/2 tsp. butter for baking dish
2 cups cold, boiled sweet potatoes
in 1/4 in. slices, divided
( I made these the day B4)
2 cups thinly sliced tart apples, divided
1/2 cup brown sugar or less to taste
4 tsp. butter, cut into small pieces
1 tsp. salt, divided
2 Tbs. red cinnamon drops ( I didn't add these and it was still good)
Preheat oven to 350 degrees.
Butter a 1 1/2- qt. baking dish and set aside.
Place half of the potato slices on the bottom of the baking dish.
Cover with half the apple slices.
Sprinkle 1/4 cup or less of the brown sugar on top of the apples.
Dot with 2 tsp. of butter and 1/2 tsp. salt.
Repeat the layering with the remaining potato
and apple slices, brown sugar, butter and salt.
Sprinkle the top with the candies and bake for 1 hour.
Remove from oven and serve.
Make approx. 8-10 side dish servings.

Pasta Meatball Stew

1T oil
2 chopped onions
2T flour
1 minced garlic
1 can beef broth
1 big can diced tomatoes
1 can tomato paste
1/2 T thyme
1 bay leaf
4 carrots chopped ( or equivalent amount of baby carrots)
1 green pepper, chopped
11/2 c Rotini noodles
Pepper
Meatballs
1 lb. lean ground beef
1 egg
1/2 c fine bread crumbs
3 T milk
1 t salt
1/2 t paprika
1/4 t pepper
Mix together all ingredients.
Shape into medium size balls and arrange on two microwave safe plates.
Cover with wax paper.
Microwave at high 4 minutes, turn, microwave another 3 to 4 minutes.
Drain.
Stew
In Dutch oven, cook onions in oil, stirring often, 5 - 10 minutes.
Add flour and garlic, cook 30 seconds.
Stir in beef broth, bring to a boil.
Add tomatoes, tomato paste, thyme,
bay leaf, carrots, green pepper, and meatballs.
Cover and simmer until carrots are el dente.
Remove bay leaf.
Cook Rotini until el dente, drain and stir into the stew.
Heat and serve.
Bon appetite!
Kelly

Taco Chilli

Posted by Bev
1 1/2 pounds lean ground beef - (to 2 Lbs)
1 medium onion -- chopped
1 package taco seasoning mix - (1 1/4 oz)
2 cans diced tomatoes - (14 1/2 oz ea.)
1 can diced tomatoes with green chillies - (10 oz)
1 can chilli beans in sauce - (15 oz)
1 cup frozen whole kernel corn
Shredded cheese (mozzarella, Monterey Jack, or cheddar)
Slightly crushed tortilla chips
In a large skillet, cook ground beef and onion,
one-half at a time, till meat is browned and onion is tender.
Drain off fat. Transfer to a 3 1/2- to 5-quart crockery cooker.
Stir in dry taco seasoning mix, diced tomatoes,
diced tomatoes with green chillies, pinto beans,
chilli beans in chilli sauce, and corn.
Cover; cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours.
Sprinkle each serving with some cheese and chips.

GLORIFIED RICE

Posted by Skylight putting feet up... yawns
2 C. BOILED RICE
1 C. CRUSHED PINEAPPLE
24 MARSHMALLOWS CUT IN QUARTERS
PINCH OF SALT
1 C. WHIPPING CREAM
1 C. GOOD EATING APPLES, CHOPPED
1/2 C. SUGAR
COOK RICE UNTIL SOFT. LET STAND UNTIL COLD.
MIX ALL INGREDIENTS, LET STAND ONE HOUR.
FOLD IN THE WHIPPED CREAM BEFORE SERVING.
GARNISH WITH RED/GREEN CHEERIES OR OTHER FRUITS.
FROM A COOKBOOK DATED 1951 FROM BENNINGTON, MICHIGAN

Steak and Spinach Romano Cheese Salad

Posted by Martha
Prep Time: 10 min.
Ready In: 25 min.
Serves: 4
Ingredients:
1 beef sirloin steak, 1/2 inch thick (1 lb.)
1 pkg. (10 oz.) torn spinach
1 large tomato, cut into wedges
1/2 cup California whole pitted ripe olives
1 clove garlic , minced
1/3 cup COLAVITA Extra Virgin Olive Oil
1/2 cup (2 oz.) DI GIORNO Shredded Romano or Parmesan Cheese
Preparation:
GRILL or broil steak to desired doneness. Cut steak across grain into slices.
TOSS spinach, tomato, olives, garlic and oil. Place on serving platter.
ARRANGE steak slices over spinach mixture. Sprinkle with cheese.

Tropical Fruit Punch

BING CHERRY SALAD

Posted by ncgirl(Carol)
1 BOX CHERRY JELLO
1 BOX BLACK CHERRY JELLO
1 CAN DARK BING CHERRIES
2 CUPS COCA-COLA
1 8oz. BLOCK CREAM CHEESE (cut into cubes)
1 CAN CRUSHED PINEAPPLE
1 CUP CHOPPED NUTS
DRAIN CHERRIES & PINEAPPLE (save juices)
HEAT JUICES AND COKE TO A BOIL.
DISSOLVE JELLO INTO MIXTURE.
CHILL UNTIL SLIGHTLY SET.
STIR IN CHERRIES, PINEAPPLE, NUTS, & CREAM CHEESE...
I cut cherries into small pieces and also cream cheese into small pieces.
CHILL OVERNIGHT

Crockpot Chicken Stroganoff

Posted by Maggie with another NO BAKE recipe *LOL*

6 Boneless Chicken Breasts
1 large Container Sour Cream -
(I use 1 sm. Low-Fat & 1 sm. No-Fat)
1 can Cream of Mushroom soup
(again.. low fat.. and can use any cream soups i.e. cr. of chicken)
1 pkg. Lipton's dry Onion Soup mix (or any brand)
Mix all together and put into crockpot.
Cook on low for 4 -6 hours or until chicken is tender.
Serve over cooked noodles or rice.

Campbell's No Guilt Chicken PotPie

Posted by MaiTai
This recipe is a low calorie one.
I have made this several times and have really enjoyed it.
1 can (10/34 oz.)Campbell's Condensed 98% Fat Free Cream of Chicken Soup
1 pkg. (about 9 oz.) frozen mixed vegetables, thawed
1 cup cubed cooked chicken
1/2 cup milk (I use skim milk)
1 egg (I use substitute egg scramblers)
1 cup Bisquick Reduced Fat Baking Mix
Preheat oven to 400 degrees
In 9 inch pie plate mix soup, vegetables and chicken
(I mix in a bowl first then transfer to the pie plate).
Mix milk, egg and baking mix. Pour over chicken mixture.
Bake 30 minutes or until golden. Serves 4.
That's It!! Good Luck and Bon Appetite!

Over-the-Rainbow Macaroni and Cheese

Posted by Ladyhawk
Makes 4 to 6 servings
1 tablespoon vegetable oil
1 pound elbow macaroni
8 tablespoons (1 stick) plus 1 tablespoon butter
1/2 cup (2 ounces) shredded Muenster cheese
1/2 cup (2 ounces) shredded mild Cheddar cheese
1/2 cup (2 ounces) shredded sharp Cheddar cheese
1/2 cup (2 ounces) shredded Monterey Jack
2 cups half-and-half
1 cup (8 ounces) Velveta cut into small cubes
2 large eggs, lightly beaten
1/4 teaspoon seasoned salt
1/8 teaspoon freshly ground black pepper
Step 1
Preheat the oven to 350ƒ F.
Lightly butter a deep 2 1/2-quart casserole.
Step 2
Bring the large pot of salted water to a boil over high heat.
Add the oil, then the elbow macaroni,
and cook until the macaroni is just tender,
about 7 minutes. Do not overcook.
Drain well. Return to the cooking pot.
Step 3
In a small saucepan, melt eight tablespoons of the butter.
Stir into the macaroni.
In a large bowl, mix the Muenster,
mild and sharp Cheddar, and Monterey Jack cheeses.
To the macaroni, add the half-and-half,
1 1/2 cups of the shredded cheese,
the cubed Velveta, and the eggs.
Season with salt and pepper.
Transfer to the buttered casserole.
Sprinkle with the remaining 1/2-cup of shredded cheese
and dot with the remaining one-tablespoon of butter.
Step 4
Bake until it's bubbling around the edges, about 35 minutes.
Serve hot.

Enchilada Casserole

Posted by Sheri
(Can you tell that I'm on a Mexican food kick? lol)
Ingredients:
2 green peppers, chopped
2 medium onions, chopped
3 tbs. olive or canola oil
1 lb. ground beef
1/4 cup chilli powder (or less, to taste)
1 tbs. flour
1 16-oz can diced tomatoes
12 large corn tortillas
24 oz grated Monterey jack cheese
1 large can fat-free refried beans
Directions:
Sauté peppers and onion in 2 tablespoons oil until tender; set aside.
Brown meat; crumble thoroughly while cooking.
Mix half the chilli powder with meat while cooking.
Stir in half the onions and peppers; set mixture aside to cool.
Heat 1-tablespoon oil in skillet; mix in flour.
Add tomatoes and remaining chilli powder.
Stir until thickened. Stir in remaining onions and peppers.
Preheat oven to 350 degrees.
Heat tortillas lightly in a skillet or microwave oven.
One at a time, lay a tortilla flat;
put some refried beans, grated cheese,
and meat mixture in the centre; and roll up.
Arrange filled tortillas in a 9-inch x 13-inch baking dish.
Pour tomato sauce over; sprinkle with remaining cheese.
Bake half an hour, until cheese is thoroughly melted.
Let sit 10 minutes before serving.
This hearty Mexican dish does very well
if prepared a day ahead of time
and reheated for a meal.
The recipe calls for a lot of chilli powder,
so you may want to start by using less
and then adjust the quantity to suit your taste buds'
ability to withstand heat.
Serves 6.
Per serving: 826 cal, 49.8 g fat, 161 mg cholesterol, 48.2 g
carbohydrates, 8.1 g fibre, 49.1 g protein, 1265 mg sodium.

Cherry Pear Cobbler

Posted by Siobhan
Ingredients:
3-4 med.-sized ripe pears (I used bosc or Anjou)
2 cans cherry pie filling any brand
1 1/4 cups all purpose flour
1/4 cup sugar plus 1 Tablespoon more
1 1/2 teaspoons baking powder
1/8 teaspoon salt
1 cup heavy cream (this can be substituted- read explanation at bottom)
Peel, core and dice pears.
Place in large (2 1/2 quart) casserole bowl.
Add cherries and mix.
Put fruit in preheated 400* oven for 15 minutes.
Meanwhile, mix flour, 1/4-cup sugar, the baking powder
and salt in a sm. to med. bowl.
Gradually stir in cream, using a fork, until it forms a thick, sticky batter.
When fruit is done, remove dish from oven
and drop spoonfuls of batter over the top, covering the fruit.
Sprinkle with remaining sugar and
if you want add some sliced almonds at this time.
(I don't due to allergy problems.)
Bake 40 minutes longer or until pick inserted in centre of dough comes out clean.
Let cool about 1/2 an hour: serve in bowls.
Add whipped topping/cream/ice cream if you wish.
(Not all three! *g)
Note:
when the store was out of heavy cream
I had to substitute light cream, which is runnier.
This made the dough sort of runny too,
so I added another tablespoon or two of flour.
You don't want it as thick as cookie dough, but more like pudding.

Appleby's Lowfat Asian Chicken Salad

Posted by Lori
As the seasons change so does the menu,
at this popular 1064-unit casual restaurant chain.
You'll find this item in the "Low-Fat and fabulous" column
during the summer months where it's been a favourite since 1997.
As with any salad, the waistline violator is
the traditionally fat-filled dressing that's drizzled
in gobs over the top of very healthy greens
(a tablespoon of dressing is usually around 10-12 grams of fat each).
So if we can just figure out a cool way
to make the dressing fat-free,
we're well on our way to making huge salad
– four of them to be exact –
with only 12 grams of fat on the entire plate.
Most of those grams come from the chicken breast,
while the crunchy chow mein noodles pick up the rest.
Just be sure to plan ahead when you make this one.
The chicken should marinate for a few hours
if you want it to taste like the original.
Get ready for some big, meal-size salads.
1-cup teriyaki marinade
4 chicken breast fillets
Fat-Free Asian Dressing
2 cups water
1/2 cup granulated sugar
3 tablespoons dry pectin
1-tablespoon white vinegar
1/2 teaspoon soy sauce
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
8 cups chopped romaine lettuce
8 cups chopped iceberg lettuce
3 cups shredded red cabbage
3 cups shredded green cabbage
2 cups shredded carrots
1 cup chopped green onion
1 1/3 cups crispy chow mein noodles
1. Combine teriyaki marinade and chicken breasts in a medium bowl
or resealable plastic bag.
Marinate chicken for 3-4 hours.
2. Prepare the dressing by combining
all of the ingredients in a small saucepan over medium heat.
Bring mixture to a rolling boil while stirring often with a whisk,
then remove the pan from the heat to cool.
When dressing has cooled, pour it into a covered container and chill.
3. When chicken breasts have marinated,
preheat barbecue grill to high heat.
Grill chicken for 3-4 minutes per side, or until done.
4. Combine the romaine and iceberg lettuce,
red and green cabbage and
1 cup of shredded carrots in a large bowl with the dressing. Toss well.
5. Divide the tossed greens among four plates.
Sprinkle 1/4 cup of green onions over each salad,
followed by 1/3 cup of crispy chow mein noodles.
6. When the chicken breasts are done,
slice each one, widthways, into bite-size pieces.
Sprinkle the sliced chicken breasts over each salad.
7. Place a 1/4 cup pile of shredded carrots
in the centre of each salad.
Nutrition Facts
Serving size – 1 salad
Total servings – 4
Fat (per serving) – 12g
Calories (per serving) – 575

Atlantic Corn Chowder

Posted by Lady Sunny
1 ham steak
1 lg. onion - diced
1 T margarine
6 medium potatoes - diced in 1" pieces
1 Can Cream Style Corn
1 Can Niblet corn.
Milk to taste
Salt & Pepper to taste
Simmer ham steak in 3 Cups of water until cooked.
Set aside water and ham.
Sauté onions in margarine until translucent.
Add water from ham and potatoes and cook until potatoes are done.
Dice up ham and add to potato mixture.
Add both cans of corn.
Add milk to suit your taste.
Believe it or not, this is one recipe that powdered milk works well with.
Add salt & pepper to taste.
This is rich, thick chowder.
Sooooooooo good.

Taco Pie

Posted by Kristine (Steeny)
1 lb. ground beef
1 pkg. Taco seasoning mix
1 can refried beans (any variety)
1 small can tomato sauce
(the smallest at the store, don't know how many oz.)
1 to 2 16-oz. containers sour cream
Grated cheese
Tortilla chips
Heat oven to 350 degrees.
Cook ground beef in large skillet until done. Drain and let cool.
Add taco seasoning and mix well.
Add refried beans and tomato sauce and mix well.
Spread mixture on the bottom of a 9 x 13-inch glass baking pan.
Cover with sour cream. You can use more or less to your taste.
I usually use no more than one, but my neighbour uses two.
Cover sour cream with cheese. You can use whatever blend you like.
I use half taco cheese (with the seasoning mixed in)
and half-4 cheese blend.
We use a LOT of cheese in this. We LOVE cheese.
:)
Bake in oven until cheese is melted. Serve with tortilla chips.
Serves a hungry family of 4!

Elephant Soup

Posted by Selena
1 elephant (not too old)
15 gallons of brown gravy
10 lbs. of pepper
12 lbs.salt
1 rabbit
Cut elephant into small bite-sized pieces.
That will take about 4 - 6 months.
add salt and pepper and cover with brown gravy.
Place concoction in a very large oven
and cook aat 700º for one week until tender.
This recipe will serve 3800 to 4,500 persons.
if more quests are expected, add the rabbit.
Do that only if necessary,
as most folks don't like a hare in their soup!

Posted by Slowpoke

2 bags (16 ounces each) frozen mixed vegetables
1 can (28 ounces) Italian-style crushed tomatoes
1 pound lean stew beef, cut into bite-size pieces
1 envelope (1 ounce) dry onion soup mix
2 cubes reduced-sodium beef bouillon
1 1/2 cups water
Place all ingredients in a Crock-Pot and stir to combine.
Cover and cook on high for 4 hours.
Stir once halfway through, being careful to stir
and replace the lid quickly to prevent heat loss.
Preparation time: 15 minutes
Cooking time: 4 hours
Yield: 10 1/2 cups
Per serving:
Calories: 167 Carbohydrate: 15 g Protein: 20 g Fat: 3 g
Saturated fat: 1 g Sodium: 328 mg Fiber: 2 g Serving size: 1 cup