Dinner
INGREDIENTS:
1 lb ground beef
1 1/4 tsp salt
1/4 tsp ground black pepper
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 egg lightly beaten
8 oz canned diced tomatoes with juice
1/2 cup quick-cooking oats
Topping:
1/3 cup ketchup
2 Tbsp brown sugar
1 Tbsp prepared mustard
DIRECTIONS:
Preheat oven to 375 degrees.
Mix all meatloaf ingredients well and place in a baking dish. Shape into a loaf.
Mix ingredients for topping and spread on loaf.
Bake for 1 hour.
*Found on Food Network.com. Courtesy of Paula Dean*
Tags: Foodnetwork.com, Paula Dean
INGREDIENTS:
2 medium onions, sliced thin
2 cloves garlic, minced
1 (15 oz) can diced tomatoes
1 (8 oz) can tomato sauce
1 tsp salt
1/4 tsp pepper
2 tsp oregano
1/2 tsp basil
1/2 tsp celery seed
1 bay leaf
1/4 c. white wine
6 boned chicken breasts
Pasta or rice
DIRECTIONS:
Mix together onions, garlic, tomatoes, tomato sauce, salt, pepper, herbs and wine. Place mixture with chicken breasts in crock pot and cook on low 6-8 hours or on high 2 1/2-4 hours. Serve over pasta or rice.
**This meal can be frozen raw in a Ziploc freezer bag. When ready to cook, defrost or place frozen meal in crock pot (if frozen into a shape that will fit).
Makes 6 servings.
*Found in Don’t Panic–Dinner’s in the Freezer*
INGREDIENTS:
1/2 tsp olive oil
2 pounds boneless skinless chicken breasts
2 cups thinly sliced yellow onions
1 Tbsp minced peeled fresh ginger (I’ve used fresh and powder and I think the powder made the taste in the end stronger, so I recommend that)
1 tsp ground cumin
1/2 tsp salt
1/2 tsp ground coriander
1/2 tsp ground cinnamon
1/2 tsp freshly ground black pepper
4 garlic cloves, minced
1 1/2 cups fat free, less sodium chicken broth
1 (15 12/ ounce) can of chickpeas (garbanzo beans) drained and rinsed
1 (7 ounce) package of dried apricots (about 1 1/2 cups) halved (I used these once and not the second time; it’s just as good without them!)
DIRECTIONS:
I recommend getting EVERYTHING ready to add to the pot cause it goes fast – so prepare everything first.
Heat olive oil in a large dutch oven over medium high heat. Add half of chicken to pan; cook 5 minutes, browning on all sides. Remove chicken from pan. Repeat procedure with remaining chicken.
Add onions to pan; sauté for 3 minutes or until tender. Add ginger and next 6 ingredients (through garlic); sauté for 30 seconds or until fragrant. Stir in broth, scraping pan to loosen browned bits. Return chicken to pan; bring to a simmer. Cover, reduce heat, and simmer 1 hour or until chicken is tender.
Remove chicken from pan with a slotted spoon; cool slightly. Cut chicken into bite sized pieces (I generally just shred it with a fork, it’s so tender). Add chicken, chickpeas, and apricots to pan. Cover and simmer 10 minutes or until thoroughly heated.
I make this with couscous. Instead of water for the couscous I use chicken broth and then I cut up a cup or so of seedless grapes (halved) that I add to the couscous right before serving. It is sooooooo good together with the chicken!
*Found in Cooking Light*
Tags: Chicken, Cooking Light
INGREDIENTS:
1 pound lean ground beef
1 (16 ounce) can refried beans
2 tsp dried oregano
1 tsp ground cumin
1 tsp garlic powder
12 uncooked lasagna noodles
2 cups water
2 1/2 cups picante sauce
2 cups sour cream
2 (2 ounce) cans sliced black olives
1 1/2 cups shredded Monterrey Jack cheese
1/2 cup shredded Cheddar cheese
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine beef, beans, oregano, cumin and garlic powder.
Place 4 uncooked noodles in bottom of a 9×13 inch pan. Spread half of beef mixture over noodles. Top with 4 noodles. Spread with remaining mixture, and top with remaining noodles.
In a medium bowl, mix water and picante sauce. Pour evenly over layers. Cover tightly with foil.
Bake 1 1/2 hours in the preheated oven, or until noodles are tender.
Blend sour cream and olives in a medium bowl. Spoon over lasagna, and top with Jack and Cheddar cheese. Bake uncovered until cheese melts, about 5 to 10 minutes.
*Found on Allreciepes.com*
Tags: Allrecipes.com, Lasagna
INGREDIENTS:
6 ounces uncooked ziti (short tube-shaped pasta)
2 cups Basic Marinara
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
1/4 cup (1 ounce) shredded Asiago cheese, divided
1/8 tsp salt
1/8 tsp hot pepper sauce (such as Tabasco)
6 ounces ground turkey breast
Cooking spray
DIRECTIONS:
Preheat oven to 350°.
Cook pasta according to package directions, omitting salt and fat. Drain.
Combine pasta, Basic Marinara, 1/2 cup mozzarella, 2 tablespoons Asiago, salt, pepper sauce, and turkey in a large bowl. Spoon into an 8-inch square baking dish coated with cooking spray; sprinkle with remaining 1/2 cup mozzarella and remaining 2 tablespoons Asiago. Bake at 350° for 30 minutes or until cheese is lightly browned. Let stand 5 minutes before serving.
Serves 4
Calories:362 (26% from fat)
Fat:10.5g (sat 5.5g,mono 3.4g,poly 0.4g)
Protein:26.3g
Carbohydrate:41g
Fiber:3.5g
Cholesterol:39mg
Iron:2.3mg
Sodium:546mg
Calcium:311mg
*Found in Cooking Light*
Tags: Cooking Light, Pasta
INGREDIENTS:
1 1/2 pounds ground beef
2/3 cup cracker crumbs (about 16 Saltines)
1/3 cup minced onion
1 egg
1 1/2 tsp salt
1/4 tsp ginger
1/4 cup milk
1 Tbsp shortening
2 Tbsp cornstarch (I use 3 Tbsp because I also add 1/2 cup water)
1/2 cup brown sugar (packed)
1 can (13.5 oz.) pineapple tidbits or chunks, drained (reserve syrup)
1/2 cup water (not in original recipe–I added this to make sauce a little less sweet)
1/3 cup vinegar
1 Tbsp soy sauce
1/3 cup chopped green pepper (I use a whole green pepper)
DIRECTIONS:
Mix thoroughly beef, crumbs, onion, egg, salt, ginger and milk. Shape mixture by rounded tablespoonfuls into balls. Melt shortening in large skillet; brown and cook meatballs. Remove meatballs; keep warm. Pour fat from skillet.
Mix cornstarch and sugar. Stir in reserved pineapple syrup, water, vinegar and soy sauce until smooth. Pour into skillet; cook over medium heat, stirring constantly until mixture thickens and boils (about 10-15 minutes). Boil and stir 1 minute.
Add meatballs, pineapple and green pepper; heat through. Serve over rice.
Serves 4-6
*Found in Betty Crocker’s Cookbook (1972)*
Tags: Betty Crocker
INGREDIENTS:
2 Tbsp olive oil, divided
1 large onion, halved and thinly sliced
4 pork loin chops, 1 inch thick
Salt to taste
Black pepper to taste
Garlic powder to taste
1/2 pint red grape tomatoes, halved
1/2 pint yellow grape tomatoes, halved
3 cloves garlic, diced
1 Tbsp dried basil
2 1/2 tsp balsamic vinegar
4 ounces feta cheese, crumbled
DIRECTIONS:
Heat 1 Tbsp oil in a skillet over medium heat. Stir in the onion and cook until golden brown. Set aside.
Heat 1/2 Tbsp oil in the skillet. Season pork chops with sale, pepper, and garlic powder, and place in the skillet. Cook to desired doneness. Set aside and keep warm.
Heat remaining oil in skillet. Return onions to skillet, and stir in tomatoes, garlic, and basil. Cook and stir about 3 minutes, until tomatoes are tender. Mix in balsamic vinegar, and season with salt and pepper. Top chops with the onion and tomato mixture, and sprinkle with feat cheese to serve.
Serves 4
*Found on Allrecipes.com*
Tags: Allrecipes.com, Pork Chops
INGREDIENTS:
1 (16 ounce) package lasagna noodles
1 pound andouille sausage, quartered lengthwise and sliced
1 pound skinless, boneless chicken breast halves – cut into chunks
2 tsp cajun seasoning
1 tsp dried sage
1/2 cup chopped onion 1/2 cup chopped celery
1/4 cup chopped red bell pepper
1 Tbsp finely chopped garlic
2 (10 ounce) containers alfredo sauce, divided
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
DIRECTIONS:
Preheat oven to 325 degrees F (165 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.
In a large skillet over medium-high heat, combine sausage, chicken, Cajun seasoning and sage. Cook until chicken is no longer pink and juices run clear, about 8 minutes. Remove meat from skillet with a slotted spoon, and set aside. Saute onion, celery, bell pepper and garlic until tender. Remove from heat, and stir in cooked meat and one container Alfredo sauce.
Lightly grease a 9×13 inch baking dish. Cover bottom with 4 lasagna noodles. Spread with 1/2 of the meat mixture. Repeat layers, and cover with a layer of noodles. Spread remaining Alfredo sauce over top. Top with mozzarella cheese and sprinkle with Parmesan cheese.
Bake in preheated oven for 1 hour. Let stand 15 minutes before serving.
*Found on Allrecipes.com*
Tags: Allrecipes.com, Lasagna
INGREDIENTS:
9 lasagna noodles
2 1/2 cups ricotta cheese
1 1/2 cups mozzarella cheese, shredded
1/4 cup grated Parmesan cheese
2 eggs, beaten
1/2 pound lean ground beef
2 1/2 tsp dried oregano
1 1/2 tsp dried basil
1/2 tsp garlic powder
2 tsp white sugar
salt and pepper to taste
3 (6.5 ounce) cans tomato sauce
DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
Preheat oven to 350 degrees F (175 degrees C).
To make filling- Combine in a bowl: ricotta cheese, mozzarella, parmesan and eggs.
To make sauce- In a skillet, brown the ground beef until cooked through; drain grease. Combine in skillet, browned ground beef, oregano, basil, garlic powder, sugar, salt, pepper and tomato sauce. Heat through and stir.
In a 9×13 inch pan, alternate layers of cooked lasagna noodles, sauce, and filling, making 3 layers total. If desired, top with more mozzarella cheese. Bake for 40 minutes. Let stand 10 minutes before cutting.
*Found on Allrecipes.com*
Tags: Allrecipes.com, Lasagna