2 lbs. Hamburger
2 Big Onions
2 cans Beef Consume + 2 cans water
1 quart Tomato Juice or 1 large can + 1 pint of water
6 Sticks Carrots, approximately
6 Sticks Celery, “
4 or 5 potatoes or desired amount, cubed or maccaroni (1 cup)
1 Tbsp thyme
Brown hamburger & onions seasoned to taste.
Add beef consume, water, tomato juice. Cut in carrots
and celery. Add potatoes and thyme and cook
covered until vegetables are done.
Contributed by: Doris Shaw
Barbeque Meatballs over Brown Rice
Meatballs:
2 eggs beaten 1 8oz can tomato sauce
2 T dried onion 1 t salt
1 T Worcestershire ¼ t sage
¼ t oregano ¼ t marjoram
¼ t celery salt 2 lbs extra lean ground beef
½ c break crumbs ½ c oatmeal
½ c wheat berries
In a large bowl combine eggs tomato sauce, onion, salt, Worcestershire sauce and spices. Stir in ground beef, oatmeal and wheat berries. Form into balls about 2 inches in diameter and place in casserole dish.
Meatball Sauce:
½ c brown sugar ½ c barbeque sauce
½ c catsup 1 can tomato soup
½ t Worcestershire ½ t salt
½ t chili powder 1 t. dry onion
Combine all ingredients and blend thoroughly. Heat and pour over meatballs.
Bake at 350 degrees for 45 minutes. Serve over brown rice. 6-8 servings of 2 meatballs each.
Contributed by Pam Jensen
2 eggs beaten 1 8oz can tomato sauce
2 T dried onion 1 t salt
1 T Worcestershire ¼ t sage
¼ t oregano ¼ t marjoram
¼ t celery salt 2 lbs extra lean ground beef
½ c break crumbs ½ c oatmeal
½ c wheat berries
In a large bowl combine eggs tomato sauce, onion, salt, Worcestershire sauce and spices. Stir in ground beef, oatmeal and wheat berries. Form into balls about 2 inches in diameter and place in casserole dish.
Meatball Sauce:
½ c brown sugar ½ c barbeque sauce
½ c catsup 1 can tomato soup
½ t Worcestershire ½ t salt
½ t chili powder 1 t. dry onion
Combine all ingredients and blend thoroughly. Heat and pour over meatballs.
Bake at 350 degrees for 45 minutes. Serve over brown rice. 6-8 servings of 2 meatballs each.
Contributed by Pam Jensen
Low Fat Chicken Enchiladas
4 C Chicken, diced or shredded
1 can diced green chilies
8 oz light cream cheese
1 T water
Mix the above ingredients to make filling. Roll into a tortilla.
1 C light sour cream
1 can cream of chicken soup
½ c skim milk
¼ c mild picante sauce
Mix together to make sauce. Pour over tortillas. Sprinkle with
mozzarella cheese. Bake at 350° for 25 minutes or until bubbly.
Makes 13 x 9.
Contributed by Michelle Peterson
1 can diced green chilies
8 oz light cream cheese
1 T water
Mix the above ingredients to make filling. Roll into a tortilla.
1 C light sour cream
1 can cream of chicken soup
½ c skim milk
¼ c mild picante sauce
Mix together to make sauce. Pour over tortillas. Sprinkle with
mozzarella cheese. Bake at 350° for 25 minutes or until bubbly.
Makes 13 x 9.
Contributed by Michelle Peterson
Tiny Spicy Chicken
3 lbs boneless skinless chicken breasts, cut into bite size pieces
1 (16 oz) box cornstarch
3 eggs, lightly beaten
garlic salt
Sauce
1-2 t chili paste
1 ½ c sugar
¾ c ketchup
6 T brown sugar
3 T soy sauce
¾ c chicken broth
¾ c white vinegar
1 dash salt
3-4 T olive oil
Place all cut up chicken into 9x13 pan and sprinkle with garlic salt. Let sit at least 1 hour. Mix the eggs in a bowl and pour the cornstarch on a large plate. The pieces get dipped in the egg and then the cornstarch. Fry them in a pan over medium heat in batches with a little olive oil. After frying, place them in a 9x13 pan. Mix all of the ingredients in the sauce pan and heat until sugar dissolves only. Pour this over the breaded chicken in the pan. Cook at 325ยบ stirring every 15 minutes for 1 hour.
Contributed by Laura Bischoff
1 (16 oz) box cornstarch
3 eggs, lightly beaten
garlic salt
Sauce
1-2 t chili paste
1 ½ c sugar
¾ c ketchup
6 T brown sugar
3 T soy sauce
¾ c chicken broth
¾ c white vinegar
1 dash salt
3-4 T olive oil
Place all cut up chicken into 9x13 pan and sprinkle with garlic salt. Let sit at least 1 hour. Mix the eggs in a bowl and pour the cornstarch on a large plate. The pieces get dipped in the egg and then the cornstarch. Fry them in a pan over medium heat in batches with a little olive oil. After frying, place them in a 9x13 pan. Mix all of the ingredients in the sauce pan and heat until sugar dissolves only. Pour this over the breaded chicken in the pan. Cook at 325ยบ stirring every 15 minutes for 1 hour.
Contributed by Laura Bischoff
Chicken Alfredo
Chicken Alfredo
8oz. of alfredo noodles
1-2 Jars of Ragu Alfredo Sauce
2 heads of broccoli
1 tomato
1 can of medium olives. chopped
4 cloves of garlic minced
1 1/2 TBSP of olive oil
1-2 lbs of chicken (depends on how much you want) chopped in cubes
Directions
1. Chop up raw chicken into cubes. Heat olive oil, chopped olives and minced garlic in large skillet over medium heat. When heated, add chopped chicken and cook until almost fully cooked. When it is about 3/4 the way cooked add chopped up broccoli and cook until desired tenderness. Then you can add the chopped tomato, and Ragu sauce and heat until warm. (you may only use 1- 1/2 jars of sauce, depends on how creamy you want it)
2. While all this is cooking you should be boiling the water and cooking the alfredo noodles. Follow instructions on the package of noodles. When the noodles are cooked, drain and put back in large pot and add the stuff from the skillet and mix together!! Enjoy!"
Contributed by: Vanessa Price
8oz. of alfredo noodles
1-2 Jars of Ragu Alfredo Sauce
2 heads of broccoli
1 tomato
1 can of medium olives. chopped
4 cloves of garlic minced
1 1/2 TBSP of olive oil
1-2 lbs of chicken (depends on how much you want) chopped in cubes
Directions
1. Chop up raw chicken into cubes. Heat olive oil, chopped olives and minced garlic in large skillet over medium heat. When heated, add chopped chicken and cook until almost fully cooked. When it is about 3/4 the way cooked add chopped up broccoli and cook until desired tenderness. Then you can add the chopped tomato, and Ragu sauce and heat until warm. (you may only use 1- 1/2 jars of sauce, depends on how creamy you want it)
2. While all this is cooking you should be boiling the water and cooking the alfredo noodles. Follow instructions on the package of noodles. When the noodles are cooked, drain and put back in large pot and add the stuff from the skillet and mix together!! Enjoy!"
Contributed by: Vanessa Price
Orange Roasted Asparagus with Almonds
Ingredients:
Asparagus (1 bunch)
Orange Juice (1 cup)
Walnuts (1/2 cup crushed)
Parmesean cheese
Salt and Pepper
Directions:
Spray a 9X13 pan. Cut ends off asparagus and lay in pan, one layer thick. Poor orange juice over the asparagus. Srinkle the tops of the asparagus with salt and pepper, parmesean cheese and crushed walnuts. Roast 350 degree oven for 10-15 minutes. (I like them a little crunchy!)
Contributed by Amanda Cammack
Asparagus (1 bunch)
Orange Juice (1 cup)
Walnuts (1/2 cup crushed)
Parmesean cheese
Salt and Pepper
Directions:
Spray a 9X13 pan. Cut ends off asparagus and lay in pan, one layer thick. Poor orange juice over the asparagus. Srinkle the tops of the asparagus with salt and pepper, parmesean cheese and crushed walnuts. Roast 350 degree oven for 10-15 minutes. (I like them a little crunchy!)
Contributed by Amanda Cammack
Lasagne in a Crockpot
Ingredients:
1 1/2 pound lean ground beef (up to 2 lbs)
28 ounces spagetti sauce
1 cup water or 1 can diced tomatoes or homemade canned tomatoes
1 pkg lasagna noodles (wheat works fine)
16 ounces fat free cottage cheese
1 can fat free cream of chicken soup
2 cups shredded cheese
1 tbsp dried parsley
Directions:
Brown ground beef, drain (rinse if you really want to be healthy!) Add spagetti sauce and water or tomatoes. Mix together in a lagre bowl the cottage cheese, soup, cheese, and parsley. Spread 1/3 of the meat on bottom of slow cooker. Arrange a layer of noodles over the meat. Break some noodles into pieces to fit into the corners. Drop cheese mixture by spoonfuls over the noodles. Repeat layers twice more. Cover and cook 3-4 hours on high.
Contributed by Amanda Cammack
1 1/2 pound lean ground beef (up to 2 lbs)
28 ounces spagetti sauce
1 cup water or 1 can diced tomatoes or homemade canned tomatoes
1 pkg lasagna noodles (wheat works fine)
16 ounces fat free cottage cheese
1 can fat free cream of chicken soup
2 cups shredded cheese
1 tbsp dried parsley
Directions:
Brown ground beef, drain (rinse if you really want to be healthy!) Add spagetti sauce and water or tomatoes. Mix together in a lagre bowl the cottage cheese, soup, cheese, and parsley. Spread 1/3 of the meat on bottom of slow cooker. Arrange a layer of noodles over the meat. Break some noodles into pieces to fit into the corners. Drop cheese mixture by spoonfuls over the noodles. Repeat layers twice more. Cover and cook 3-4 hours on high.
Contributed by Amanda Cammack
Beans and Rice
Ingredients:
2 cups Beans
1 cup Rice
Fresh Garlic
Olive oil
Salt
Tomato paste
2 cups Chicken broth (or water + bullion)
1 Onion
3-4 Green onions
Avocado
Cheese
Lettuce
Tomato
Tortillas
Sour Cream
Directions:
Chop onion. Place in crock-pot with beans and cover with water. Cook on low until beans have smooth texture when tasted (all day) adding water as needed. Brown rice in 1 tbsp olive oil and 1 clove pressed garlic. Add chicken broth, 2-3 tbsp tomato paste, and 1 tsp salt. Bring to boil then cover and reduce heat. Simmer 20 minutes. Add chopped green onions during last 5 minutes of cook time. Heat 12" skillet with 2 tbsp olive oil and 2-3 cloves of pressed garlic over medium heat. Add beans including liquid to pan 1-2 ladles at a time mashing with a potato masher as you go. Add salt to taste, usually about 3 tsp total as you mash. Serve with tortillas, guacamole , and toppings.
Contributed by: Angelie Winward
2 cups Beans
1 cup Rice
Fresh Garlic
Olive oil
Salt
Tomato paste
2 cups Chicken broth (or water + bullion)
1 Onion
3-4 Green onions
Avocado
Cheese
Lettuce
Tomato
Tortillas
Sour Cream
Directions:
Chop onion. Place in crock-pot with beans and cover with water. Cook on low until beans have smooth texture when tasted (all day) adding water as needed. Brown rice in 1 tbsp olive oil and 1 clove pressed garlic. Add chicken broth, 2-3 tbsp tomato paste, and 1 tsp salt. Bring to boil then cover and reduce heat. Simmer 20 minutes. Add chopped green onions during last 5 minutes of cook time. Heat 12" skillet with 2 tbsp olive oil and 2-3 cloves of pressed garlic over medium heat. Add beans including liquid to pan 1-2 ladles at a time mashing with a potato masher as you go. Add salt to taste, usually about 3 tsp total as you mash. Serve with tortillas, guacamole , and toppings.
Contributed by: Angelie Winward
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