Posted by Starr
This only takes a couple of minutes to put together, and it's so good!
2 lb. stew meat or rump roast cut into chunks
1 package of taco seasoning
1-15 oz. can diced tomatoes, Mexican style
1 small can of green chillies
1-8 oz. can of tomato sauce
1 onion, chopped
two beef bouillon cubes
2-15 oz. cans red kidney beans; rinsed and drained
Shredded cheddar cheese
Place taco seasoning in a bag.
Add meat and shake until coated;
dump entire contents into the crock-pot.
Then add the tomatoes, chillies, tomato sauce,
onion and bouillon cubes.
Cover and cook on low 6 hours or until meat is tender.
Add the drained beans and cook until the beans are heated through;
around 30 minutes.
Serve topped with the cheese, and/or other toppings that you like.
(We use cheese, low-fow sour cream and black olives! YUM!)
Lotsa Love and *HUGS* on this hump day and every day!

Herb Marinated Beef Roast

Marinade
½ cup red wine or beef broth
¼ cup oil
1 T chopped fresh thyme or 1 t dried thyme leaves
1 T chopped fresh parsley or 1 t dried parsley flakes
1 T chopped fresh rosemary or 1 t dried rosemary leaves, crushed
2 garlic cloves, crushed
½ t salt
¼ t pepper
Roast
1 (3 to 31/2 lb.) beef round tip roast
In small bowl, combine all marinade ingredients and blend well
Place roast in non-metal bowl or plastic bag and pour marinade over roast
Cover bowl or seal bag and refrigerate
Marinate 8 to 10 hours, turning roast several times
The flavours from the marinade will become more robust
and the meat more tender the longer
you marinate this lean cut of meat.
Heat oven to 350F
Drain roast, saving marinade
Place roast on rack in shallow roasting pan
Insert meat thermometer
Roast uncovered until meat thermometer registers 160F
(medium doneness), 140F (rare) 170F (well done)
– about 1 ½ to 2 ½ hours, basting occasionally with the marinade.
Let stand 10 minutes before slicing.
1/10th of recipe: Calories 200, Protein 29g, Carbohydrate 0g,
Fat 8 g, Cholesterol 81mg, Sodium 95 mg, Potassium 390mg
Personally I don't own a meat thermometer,
so I did it almost 2 ½ hours and kept an eye on it.
Enjoy!
Kelly

~* Party Salad or Layered Salad *~

Posted by MaiTai
I got this recipe out of a cookbook from the church
and low and behold it's my sister's recipe entry.
She usually has to make two when she brings it over here,
one for the party and a smaller one for my husband.
Hope you enjoy as much as we do.

1 pkg. fresh spinach
1 small head of lettuce
1 pkg. frozen peas (uncooked)
1 lb. of sliced ham
6 hard boiled eggs
8 oz. sour cream
8 oz. mayonnaise
1 small pkg. of fancy shredded Swiss cheese
bacon bits
In a large salad bowl, layer spinach. Sprinkle with salt and pepper.
Next, layer chopped eggs, cut up lettuce, salt and pepper,
thawed peas, and sliced ham, cut into strips.
Combine sour cream with mayonnaise; pour over top.
Sprinkle shredded Swiss cheese over top,
then top with bacon bits.
Best made the day before.
Note: I use a deep glass bowl,
something you would use for a trifle.
It makes it look real pretty :o)
That's it! Good Luck and Bon Appetite!

PORK CHOPS DIJON

Posted by Martha
Makes 2 Servings
Ingredients:
1/2 cup hot water
1/2 teaspoon low-sodium chicken broth
2 Tablespoons honey
4 teaspoons Dijon mustard
1 Tablespoon Mrs. Dash Garlic & Herb Blend
2 pork loin chops
Instructions:
Preheat oven to 350°F.
Combine all ingredients, except pork chops, in baking dish; mix well.
Add pork chops. Bake, covered 25 minutes.
Uncover and cook an additional 10 minutes.
Preparation Time: Approximately 5 minutes
Cooking Time: 35 minutes
Nutrition Information
Per Serving: Calories: 200 Fat: 6 g Cholesterol: 47 mg
Sodium: 169 mg Carbohydrates: 18 g Protein: 20 g Fibre: 1 g

STRAWBERRY DIP

This recipe is almost ridiculous because
there is so little to it,
but it tastes really good with strawberries.
1 (8 oz) package of cream cheese
1 (7 oz) jar of marshmallow creme
Beat together until smooth
Enjoy Love Jeanne =^..^=

Pineapple Yogurt Desert

Posted by Lady Sunny
2 Cups No Fat plain yogurt
1 pkg. Weight Watchers vanilla pudding mix.
1 Can crushed pineapple.
Mix in dry pudding powder into the yogurt until well blended.
Stir in pineapple, juice and all.
Let set in refrigerator for a couple of hours.
Sure helps with the sweet tooth.

Posted by Melissa/RwnMayfair

This pasta salad is *fabulous! Really easy to make too, and it's still good as leftovers!
Usually when I make this, we have it with something else for dinner
and there are leftovers to take to work for several days, which is wonderful. :)
2 16oz cans mixed veggies
1 cups elbow macaroni
8 strips of bacon
(or approx. half a small jar or package of real bacon pieces)
1 can French fried onions (3 oz)
1 cup mayonnaise
1 tsp. seasoned salt
dried parsley (optional)
Tip: If adding bacon (as opposed to the pre-cooked bacon pieces),
cook bacon and crumble beforehand.
I always use the pre-cooked pieces you can buy in a jar
or in packages though because cooking it
and crumbling it is kind of gross I think.
Plus that's easier.
Cook elbow macaroni until tender. Drain.
(You can run it under cool water if you want to be able to eat the salad soon.)
Mix macaroni with veggies, mayonnaise, seasoned salt, bacon,
and parsley until blended.
Stir in French fried onions.
Serve.

HAMBURGER CORNMEAL SHEPHERD'S PIE

Posted by Slowpoke
I havent had this one but it sounds good
I also left the food exchange info for WW
or anyone who is doing food changes.
Its a diebetic recipie but not low in salt
Yield: 8 servings
1/2 c Green pepper; chopped finely
1/2 c Flour;
3/4 c Yellow cornmeal;
1/4 c Onion, minced finely
2 c Ground round;
5 tb Oil;(far to much by today's -standard)
1 c Tomato sauce;
2 tb Tomato catup;
2 ts Salt;(far to much by today's -standard)
Dash lemon pepper;
1 ts Chili powder;
Sugar sub equlivalent to -1 tb sugar
2 ts Baking powder;
1/2 ts Thyme;
1/4 c Egg;(1 med)
1/2 c Skim milk;
Preheat oven to 400F.
Saute pepper, onion, beef in 2 tablespoons of oil in skillet,
until beef is well browned.
Stir in tomato sauce, catup, 1 ts salt(ugh), lemon pepper, add chili powder.
Put into 1 1/2 quart casserole.
Stir flour, cornmeal, sweetener, baking powder,
remaining salt (ugh) and thyme together in a bowl;
then add egg milk, and rest of oil.
Stir until smooth.
Top the first mixture with second and bake, uncovered,
or until the cornmeal is sightly brown and firm to touch (about 1 hour).
Loosen cornmeal with a knife around edges, turn on serving plate with top side down.
I think that this could be make in the a Crockpot,
as this was before the days of the crockpot!!!
Food Exchange per serving: 1/2 STARCH/BREAD EXCHANGE + 2 FAT EXCHANGES +
1 1/2 MEAT EXHANGES + 1/2 VEGETABLE EXCHANGE

Pasta Pesto and Potatoes

Posted by Skylight
3 medium red potatoes, unpeeled, cut into chunks
8 ounces linguine
1c. Frozen peas, cooked according to package directions
3 T. olive oil
1 container (about 7 ounces) prepared pesto sauce
1/4 c. grated Parmesan cheese
salt and pepper
1. Bring 4 quarts of water to a boil in large pot.
Add potatoes; cook uncovered over medium high heat 5 minutes.
Add linguine, cook uncovered about 10 minutes
or until potatoes are tender and linguine is tender but still firm.
Drain
2. Return potatoes and linguine to cooking pot;
stir in peas and olive oil. Transfer to large bowl or platter.
3. Top with pesto sauce, sprinkle with cheese.
Toss just before serving. Add salt and pepper to taste.
Serve with grilled or smoked sausage.

Farfalle with Tomatoes and Basil

Posted by Kristine (Steeny)
This recipe has a lot of chopping but its SO worth it...
so simple and good!
1 16 oz package farfalle (bow tie) pasta
or other shaped pasta (you can use Rotini, etc.)
4 cloves garlic, chopped
8 - 10 Roma tomatoes, coarsely chopped
1 cup basil leaves, coarsely chopped or torn, firmly packed
3 tbs. olive oil
Salt and pepper to taste
Cook pasta according to package directions; drain.
Cook garlic, stirring, in olive oil over medium high heat just until brown,
approximately 5-7 minutes.
Add tomatoes and cook, stirring, until soft, about 5 minutes.
Add tomato mixture to pasta and mix well. Add basil and mix.
Season with salt and pepper to taste.