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Main Dishes
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Ingredients
* 6 ounces garlic-flavored croutons
* 1 teaspoon dried thyme
* 1/2 onion, roughly chopped
* 3 whole cloves garlic
* 16 ounces hamburger
* 16 ounces sausage (regular
* 1 1/2 teaspoon salt
* 1 egg
For the glaze:
* 1/2 cup catsup
* 1 teaspoon ground cumin
* Dash Worcestershire sauce
* Dash hot pepper sauce
* 1 tablespoon honey
Directions
Heat oven to 350 degrees F.
In a food processor bowl, combine croutons and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion and garlic in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the hamburger, and Sausage with the bread crumb mixture. Season the meat mixture with the salt. Add the egg and combine thoroughly, but avoid squeezing the meat.
Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees.
Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes. Bake for 45 minutes.
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2 LBS GROUND BEEF
1 LB SAUSAGE
GARLIC POWDER
ONION POWDER
SALT
PEPPER
3 EGGS
1/8 CUP MUSTARD
I/4 CUP CATSUP
3 SLICES BREAD
MIX THROUGHLY MIX, PLACE IN LOAF PAN, BAKE AT 350* 1 hour or until done. DAD SOMETIMES ADDS
WORCHESTERSHIRE SAUCE.
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8 ounces sour cream (do not use non-fat)
2 cups milk fat free
1 cup grated Parmesan cheese
4 tablespoon butter
pepper and parsley and garlic to taste
thin with extra milk and add shredded cheese for flavor
Directions:
Melt butter in saucepan and add sour cream slowly, stirring constantly add milk, spices and cheese. Shake in Parmesan cheese while stirring until sauce thickens.
Pour over pasta & serve immediately.
I used shrimp and chicken to round out the dish.
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DESCRIPTION:
Jazz up that box of mac and cheese with a Southwest flair
INGREDIENTS:
1 pound Ground beef OR ground turkey
1 Bell pepper -- chopped
1 Onion -- chopped
1/2 cup Mushroom -- sliced
1 can Tomato paste
1/2 cup Water
1 can Whole kernel corn --Undrained
Salt, pepper -- seasonings --As desired
1 package Macaroni and cheese
OR Velveeta and Shells
DIRECTIONS:
In large skillet, brown the ground beef or turkey with the chopped pepper, onion and mushrooms. Stir in the tomato paste and water and corn.
Cook the macaroni and cheese according to package directions, adding milk and margarine if required. Add the macaroni and cheese to the beef mixture.
Mix well and serve.
SHOPPING LIST :
1 pound Ground beef OR ground turkey
1 Bell pepper
1 Onion
1 pkg Mushrooms -- sliced
1 can Tomato paste
1 can Whole kernel corn
Salt, pepper, seasonings
1 package Macaroni and cheese OR Velveeta and Shells
Enjoy!
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The Cadillac of hotdishes is tator tot hotdish, and here's how you go about making it.
Step 1: Panic.
You may want to skip this step. I did, and it worked out fine.
Step 2: Learn how to peel an onion.
I did not know this going in. Valuable minutes were wasted as tears welled up in my eyes from the onion essence.
Step 3: Collect ingredients and supplies
These should include:
1.5 pounds beef, ground
1 onion, chopped
2 cans of Campbell's cream soup (mushroom, celery, chicken, pick two)
1 soup can-worth of milk
1 can french cut green beans
1 package tator tots
1 pound cheddar cheese, grated
1 9"x13" baking pan
You can find all of these items at your local grocery store and/or in your kitchen cupboard. This task is immensely easier in rural Wisconsin than in, say, Greenwich Village; they practically sell all these items together in a blister-packed kit back home while locating the french cut green beans at D'Agostino's was a bit touch and go.
Step 4: Assemble the hotdish
Chop the onions. Grate the cheese. In a largish pot, brown the ground beef and onions. Into the pot goes the soups, the milk, and the green beans. Stir and cook until warmish/hot. Cover the bottom of the 9x13 baking pan with the tator tots, pour the hamburger/soup mixture over them, and cover liberally with the grated cheese. Bake at 375°F for 45 minutes. Let stand for 5 minutes. Serve.
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Pound thawed chicken breast flat. Add whatever spices and vegetables you want. roll and secure with toothpicks.
Example:
after pounding chicken breast lightly sprinkle with dried mustard and cummin. I also added a little lemon pepper seasoning and a clove of Garlic (minced). Roll and pin with tooth picks and sprinkle on a little garlic herb medley for flavor.
Place the chicken in a shallow casserole dish and bake for 30-40 minutes in a 400° oven.
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48oz Great Northern beans (precooked and drained) (16oz dry)
4 chicken breasts (1 lb cooked)
1 - 14oz can chicken broth
1 - 14oz can stewed tomatoes
1 - 28oz can tomato puree
1 medium onion finely chopped
2-4 cloves garlic or the equivelant garlic powder
2 tbs cumin
2 tbs chili powder
2 tbs cilantro
1 tbs mint
salt and pepper
Preparation:
1. Saute onion in cooking spray with garlic
2. Add chicken and brown with salt and pepper.
3. Add tomatoes, beans, spices and chicken broth.
Cook for 30-40 minutes.
makes 13 cups.
1.5 points per 1 cup serving (weight watchers)
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| Lemon-Garlic Rubbed Sirlion Steaks
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4 palm - sized portions of steak
3 cloves of fresh garlic, finely minced
2 teaspoons of ketchup
1 teaspoon of black pepper
1/2 teaspoon of salt
2 Tablespoons of lemon juice
1 Tablespoon of olive oil
nonfat cooking spray.
Coat the Foreman Grill with cooking spray and preheat for 5 minutes. Remove any visible fat from the beef and combine the rest of the ingredients into a paste. rub onto steaks and grill for 7 to 9 minutes.
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2-3 slices of bacon
3-4 Boneless Skinless chicken breasts, thawed.
1 can Campbells cream of Mushroom soup
1 clove of Garlic minced or pressed
1 tsp dried Basil leaves, crushed
1 medium onion sliced into rings
Hot cooked rice
In a 10" skillet over medium heat, cook bacon until crisp. Transfer to paper towel reserving drippings in pan. Crumble bacon and set aside.
Over medium heat, in hot drippings, cook chicken 10 minutes or until brown. Spoon off fat.
Add soup, garlic and Basil; stir until smooth. Heat to boiling. Reduce heat to low. Cover; cook 20 minutes.
Add onion. Cover; cook 15 minutes more or until chicken is no longer pink and juices run clear.
Serve over rice and sprinkle crumbled bacon on top.
Adjust number of chicken breasts for desired servings.
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3 large boneless skinless chicken breasts (frozen is ok)
1 medium onion
3 cloves of fresh garlic (garlic powder is way too strong)
3 tablespons of butter
1 can of campbells cream of mushroom soup (10 3/4 oz)
1 teaspoon of Basil
1 1/2 teaspoon of paprika
1/3 to 1/2 cup of evaporated milk.
1 cup of sour cream
1 small can of mushrooms (7 oz)
1 tbs mint (optional) adds a fresh flavor
3 to 4 cups of cooked egg noodles
Start by boiling chicken breasts until they start to soften then remove them one at a time and cut into 1/2" by 1" chunks and return to the boiling water. Boil until they are cooked on the outside all around, but don't worry about them being cooked thru.
Slice onion and separate rings. Drain chicken, and in a large skillet saute chicken, onion, butter and garlic until the onions start to soften. Stir often. Add Mushroom soup, Basil, Paprika, and mint, and half of the evaporated milk. Simmer for 15 to 20 minutes Stirring often. Add the evaporated milk as needed to keep the sauce the consistancy of egg nogg.
Stir in cooked egg noodles, and mix in sour cream.
Keep in mind that this is not intended to be a thick sauce so keep it thin.
Serve with steamed vegetables. Enjoy.
Serves 4- 5 adults large portions.
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| Provencial Chicken Strips
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Makes 4 servings:
3 tablespoons of olive oil.
3 large boneless skinless chicken breasts cut into 1" or 2 inch strips.
1/2 medium onion diced into large chunks.
2 garlic cloves, minced or put thru a press.
1 - 14.5 oz can of stewed tomatoes.
2 tbs of parsley.
1 teaspoon red-wine vinegar.
1/4 teaspoon dried rosemary.
3 cups hot cooked wide egg noodles, boiled in chicken broth instead of water.
In a large non-stick skillet, heat oil. Saute' the chicken strips, stirring constantly, 4 minutes. Add the onion and garlic, cook stirring frequently until the chicken is cooked thru, 2-4 minutes.
Stir in the tomatoes, parsley, vinegar and rosemary. Reduce the heat and simmer until the liquid evaporates; about 10 minutes. Serve the chicken over the noodles.
The original recipe used less oil (2 teaspoons) and was 5 points per serving (weight watchers).
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| Sour cream Potato & Ham soup ala Tim & Lori
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Ingredients:
4 cups chicken broth
8 or 10 medium potatoes, diced
4 cups milk
4 T butter (optional)
1/4 cup chopped celery leaves
32 oz. Sour cream
1 oz. Bacon Bits
2 cups diced Ham
2 T mint
1 T cilantro
1 T Garlic powder
12 oz. Of the cheese of your choice (mozzarella or sharp Cheddar)
salt & pepper to taste
Boil the diced potatoes in the chicken broth until tender. Remove about 4 cups of diced potato?s. Add the milk, butter and celery leaves to the potatoes and broth. Use potato masher to puree potato?s left in the pot. Add the rest of the ingredients except for the cheese and stir till mixed. Add the 4 cups of diced potato?s back in. Heat to a warm simmer and melt in the cheese. Salt and pepper to taste.
Makes about 1 ½ Gallons.
Excellent!!!
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The Original recipe off of the internet.
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Chicken Wings
Drunken Wings
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Ingrediences
2 1/2 pounds wings trimmed and separated
2 1/2 tablespoons garlic powder
1 medium sized onion (finely minced)
2 tablespoons soy sauce
2 teaspoons Worchestershire sauce
4 tablespoons olive oil
sweetener (splenda) to substitute 3 tb sugar
2 teaspoons hot sauce
1/2 cup light rum
Preparing
Mix all ingredients in a a bowl. Marinade for at least two hours at room temperature.
Saving marinade, put wings on broiling rack and broil until browned and cooked through, (about 20 minutes) basting wings with marinade about every 10 minutes.
Transfer to platter and serve.
Makes 4 servings with 6 carbs.
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I did it a little different:
instead of wings I used 4-6 chicken breasts boiled till cooked and cut into strips 1 1/2" x 1/2".
instead of 2 teaspons of hot sauce I used 5 teaspoons of Red Hot.
Instead of 2 tablespoons of soy sauce I used 4 Tablespoons.
Preparing
start boiling the chicken breasts. Mix all the rest of the ingredients into a sauce pan and bring to a boil. Continue to simmer the matrinade at a low boil for about 10-15 minutes. After the first 5 minutes add the boiled and cut Chicken. Transfer to bowl and serve!
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