Write Theresa if you have any questions. She knows how to contact the submitters.
Theresa Richard [mailto: Careese-Forever@hotmail.com ]
Sent: Wednesday, May 31, 2017 7:14 PM
Subject: May 30th Recipe Round Robin 2017
{1} Low Carb Key Lime Cheesecake, submitted by Theresa in Bardstown, Kentucky, careese-forever@hotmail.com
prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes
Crust:
1-1/4 cup almond flour
3 tablespoons butter, melted
1-1/2 teaspoons sugar substitute
Filling:
8 ounces cream cheese, softened
1/2 teaspoon vanilla extract, optional
1-1/2 cups heavy whipping cream
3 ounce packet sugar free lime Jell-O
1 teaspoon key lime or lemon zest
Preheat oven to 350 degrees. Generously spray an 8 inch
springform pan with cooking spray.
Mix almond flour, butter and sugar until mixture is crumbly.
Press into the bottom of pan and bake for about 8 to 10 minutes
until golden brown.
Cool completely.
Using an electric mixer with the whisk attachment mix cream cheese
until smooth and creamy.
Stir in vanilla extract.
Add heavy cream and whisk on high until mixture thickens and soft
peaks forms.
Reduce speed to low and mix in Jell-O packet and zest and mix until
blended.
Spread mixture evenly with a spatula over cooled crust.
Cover and chill in refrigerator until set, about 2 to 3 hours or overnight.
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Homemade no carb no sugar maple syrup, submitted by Theresa,
1 cup Water
1 cup Powdered erythritol (or favorite powdered sugar substitute)
1 1/2 tbsp Maple extract
1/2 tsp Xanthan gum
Whisk together the water, erythritol, and maple extract in a small saucepan.
Bring the mixture to a gentle boil. Simmer for about 5 minutes, stirring occasionally, until the erythritol dissolves.
Pour the liquid into a blender.
Sprinkle half of the xanthan gum on top (don't dump, just sprinkle lightly and evenly).
Puree immediately, until no lumps remain.
Repeat with the remaining xantham gum.Wait a few minutes to allow the syrup to thicken further.
If it's still thinner than you'd like, add a little more xanthan gum, just a tiny bit at a time (1/16 teaspoon at a time, sprinkled lightly and pureed again).
*Recipe has 0 calories and 0 grams carbohydrates, excluding erythritol, which has 0 net carbs.
**Syrup may crystallize over time if you store it, and is smoothest when warm. If crystallization occurs, heat it again (either on the stove or in the microwave), then either shake or whisk vigorously until smooth. You can reduce crystallization by using powdered (rather than granulated) sweetener.
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Pumpkin Ricotta Cream, submitted by Theresa,
2 cups ricotta cheese
1 cup pumpkin puree
1/2 cup Trim Healthy Mama Gentle Sweet (or my sweetener blend)
1 tsp cinnamon
1 tsp vanilla
Combine all the ingredients until smooth.
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{2} Easy Zucchini Casserole, submitted by John in New York
1 cup Bisquick
1⁄2 cup chopped onion
1⁄2 cup grated cheese
1⁄2 teaspoon salt
1⁄2 cup vegetable oil
4 eggs
3 cups thinly sliced zucchini
Mix all ingredients and pour into greased 9 X 13 pan.
Bake at 350 degrees for 30 minutes.
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{3} Loaded Chicken & Potatoes, submitted by Pam in Kentucky
1 kg boneless chicken breasts, cubed (1″) 1 kg- 2.20 lbs.
6-8 medium skin on red potatoes, cut in 1/2″ cubes
1/3 cup olive oil
1 1/2 tsp salt
1 tsp black pepper
1 Tbsp paprika
2 Tbsp garlic powder
2 Tbsp hot sauce (more if you like it HOT)
Topping:
2 cups 4 cheese blend pre mix
1 cup crumbled bacon
1 cup diced spring onion
Preheat oven to 400 degrees. Spray a 9 X 13″ baking dish with cooking spray.
In a large bowl, mix together the olive oil, salt, pepper, paprika, garlic powder, and hot sauce. Add the cubed potatoes and chicken and stir to coat. Carefully scoop the potatoes and chicken into the prepared baking dish..
Bake the potatoes and chicken for 55-60 minutes, stirring every 20 minutes, until cooked through, crispy, and browned on the outside. While the potatoes are cooking, fry your bacon (about half a pound).
Once the potatoes and chicken are fully cooked, remove from the oven. Top the cooked potatoes with the cheese, bacon, and green onion. Return the casserole to the oven and bake for 5 minutes or until cheese is melted.
Serve With: extra hot sauce and/or ranch dressing or sour cream! For the hot sauce I used Tabasco but next time going to try with a chili sauce and add some capsicum
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{4} Fresh Pasta Salad, submitted by Angie in Kentucky
1 lb. Mueller's Cut Macaroni
1 large cucumber, peeled and cut in small chunks
2 cups diced fresh tomato
5-6 chopped green onion scallions
8 pieces bacon, cooked crisp and crumbled
1 cup mayonnaise or Miracle Whip
1 package Hidden Valley Ranch dry mix
1.5 cups traditional cut shredded cheddar cheese
Cook pasta according to package directions.
Drain in colander and cold water.
Place drained pasta in large bowl.
Combine mayonnaise and dry ranch mix and gently stir into
pasta coating well.
Add cucumber, tomatoes and scallions and gently blend.
Add bacon and cheese and blend all well.
Refrigerate until chilled.
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{5} Chicken and Biscuit Bake, submitted by Claudette in CA
This is, basically, a cross between chicken and dumplings and a pot pie.
In any case, it's fabulously good and comes together in a convenient casserole!
3 cups (approximately) of cooked, shredded chicken (I used 2 breasts for this)...
1 1/2 cups chicken stock or broth
1/4 cup (half of a stick) butter, melted
2 cups Bisquick
1 1/2 cups milk
1 can cream of chicken soup
1 1/2 cups frozen mixed veggies (allow to thaw for about 30 minutes before adding to recipe)
3 chicken bouillon cubes
Pepper
Preheat oven to 350 degrees.
Warm chicken stock in a small sauce pan and add in the bouillon cubes to dissolve. Keep warm until ready to use.
Lightly coat with non-stick spray a 9 x 13 casserole dish or large, round casserole dish (mine was a 12" round). Pour in the melted butter.
Layer the shredded chicken on top of the butter.
Sprinkle on the veggies.
In a small mixing bowl, combine the milk and Bisquick. (It's okay if there are a few lumps remaining.)
Pour over the chicken and vegetables. DO NOT MIX!
Sprinkle on a little black pepper, if desired.
Combine the cream of chicken soup with the warmed stock in a small mixing bowl.
Once blended, slowly pour over the Bisquick layer. Again, DO NOT MIX! Yep, it looks like a mess, but bake for 45-50 minutes and the magic happens!
Remove when top is evenly browned and allow to sit for 5-10 minutes before serving.
This is absolutely delicious!
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{6} Mexican Tortilla Casserole, submitted by Sam in Colorado
1 lb. ground beef
1/2 cup diced onion
1 pack taco seasoning mix
2 cups shredded cheddar cheese
1 can refried beans (that spread easier if you warm them in microwave)
1 cup prepared rice (I used Minute Rice)
1 can Mexican blend corn (DRAINED) will only use about 1/2 can
4-5 large flour tortillas
8 oz of thick chunky salsa (your choice mild or hot)
Spray a spring form, round cake pan or casserole with cooking spray
Brown ground beef ,and onion and drain
Add taco seasonings and cook according to package direction
Lay 1 tortilla in bottom of baking dish and spread 1/3 of bean on it ,top with 1/3 of the meat and sprinkle on some cheese .
2nd layer tortilla, 1/2 the rice, 1/2 salsa, 1/2 the corn and cheese
3rd layer tortilla, 1/3 beans ,1/3 meat, cheese
4 layer tortilla . beans ,meat, corn, rice, salsa and cheese
Bake covered with foil at 350 for about 40 minutes uncover and bake 10-15 minutes longer. let sit 5 minutes before cutting. After baking top with sour cream, diced onion and shredded lettuce if desired
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{7} Broccoli Chicken Divan, submitted by Harold in New York
http://www.mathsisfun.com/metric-imperial-conversion-charts.html
455 g chopped fresh broccoli
210 g cubed, cooked chicken meat
1 (10.75 ounce) can condensed cream of broccoli soup
80 ml milk
55 g shredded Cheddar cheese
15 g butter, melted
15 g dried bread crumbs
Preheat oven to 450 degrees F (230 degrees C).
Place the broccoli in a saucepan with enough water to cover.
Bring to a boil, and cook 5 minutes, or until tender. Drain.
Place the cooked broccoli in a 9 inch pie plate. Top with the chicken.
In a bowl, mix the soup and milk, and pour over the chicken.
Sprinkle with Cheddar cheese.
Mix the melted butter with the bread crumbs, and sprinkle over the cheese.
Bake in the preheated oven for 15 minutes, or until bubbly and lightly brown.
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{8} Watergate Salad, submitted by Betty Richling, lrischling@hotmail.com
1 20 oz can crushed pineapple in juice, undrained
1 3.4 oz Jell-o Pistachio Flavor Instant Pudding
1 c miniature marshmallows
1/2 cup chopped pecans
1 1/2 cups thawed Cool Whip Whipped Topping
Combine first 4 ingredients in large bowl.
Stir in Cool Whip. Refrigerate 1 hour.
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{9} Thai Braised Beef with Coconut Milk and Ginger, submitted by Vicki in Sarasota, vw13@comcast.net
How do they do comfort food in other countries? Add coconut milk.
INGREDIENTS FOR 6 SERVINGS:
1 (2-1/2-pound) boneless chuck roast
1 teaspoon salt
2 teaspoons ground coriander
1 teaspoon ground cardamom
1 teaspoon ground cumin
1 teaspoon ground red pepper
1 teaspoon ground turmeric
1 teaspoon freshly ground black pepper
2 teaspoons vegetable oil, divided
3 cups chopped onion
1 cup diced carrot
2 tablespoons minced peeled fresh ginger
4 garlic cloves, minced
1 (16-ounce) can fat-free, less-sodium chicken broth
1-1/2 cups light coconut milk
2 tablespoons sliced peeled fresh lemon grass or 1 tablespoon thinly sliced lime rind
3 bay leaves
6 cups hot cooked Chinese-style egg noodles (about 12 ounces uncooked)
1 cup chopped fresh cilantro
INSTRUCTIONS:
Trim fat from beef. Cut beef into 2-inch pieces. Combine salt and next 6 ingredients (salt through black pepper) in a small bowl. Sprinkle 2 tablespoons of spice mixture over beef, and toss to coat; reserve remaining spice mixture.
Preheat oven to 325 degrees.
Heat 1 teaspoon oil in a large Dutch oven over medium-high heat.
Add beef; cook 5 minutes, browning on all sides.
Remove from pan. Heat 1 teaspoon oil in pan.
Add onion, carrot, ginger, and garlic; sauté 8 minutes or until tender.
Stir in broth, scraping pan to loosen browned bits.
Return beef to pan. Add remaining spice mixture, coconut milk, lemon grass, and bay leaves. Bring to a boil. Cover and bake at 325 degrees for 2 hours.
Remove beef from pan using a slotted spoon; shred with 2 forks, set aside, and keep warm. Bring vegetable mixture to a boil over medium-high heat.
Cook 10 minutes or until slightly thick. Discard bay leaves.
Serve beef and vegetable mixture over noodles.
Sprinkle with cilantro.
Yield: 6 servings (serving size: 3 ounces beef, 3/4 cup vegetable mixture, and 1 cup noodles).
Note: You can find light coconut milk in the Asian or Mexican section of most supermarkets. If yours does not carry it, ask your grocer to order it for you.
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{10} Triple Ginger Layer Cake, submitted by Gary Birdsall in San Antonio, Texas, gary.birdsall@att.net
Serves 8-10
Ingredients:
2-1/4 cups All-purpose Flour
2 tsp Baking Powder
1 tsp Ground Ginger
3/4 cup Butter
2 cups Sugar
1 cup Ginger Ale
4 Large Egg Whites
Ginger Frosting:
8 oz Block-style Cream Cheese
1/3 cup Butter
2 cups Powdered Sugar
1/2 cup Crystallized Ginger, minced
Garnish:
1/4 cup Finely Chopped Crystallized Ginger
Directions:
Mix flour, baking powder, and ground ginger.
In a bowl, beat butter and sugar until fluffy.
Add flour mixture and ginger ale; stir until evenly moistened.
In a deep bowl, whip whites on high speed unit they hold stiff, moist peaks.
Gently fold whites into batter.
Divide batter between 2 greased and flour-dusted 9 inch round cake pans.
Bake in a 350 degree oven until cake springs back when lightly pressed in
center, about 35 minutes.
Invert onto racks to cool.
Spread layer tops with frosting.
Set 1 layer on the other; sprinkle with chopped ginger.
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Chicken Spinach and Artichoke Rigatoni, submitted by Gary Birdsall in San Antonio, Texas, gary.birdsall@att.net
Source: Aundrea Christopher Michielutte shared Delish's video on Facebook.
About: Total Time: 0:25 minutes
Prep: 0:10 minutes
Level: Easy, Serves: 4
Ingredients
12 oz. pasta
1 Tbsp. extra-virgin olive oil
2 cloves garlic, minced
3 cups baby spinach
1 15-oz. can artichoke hearts, quartered
1 lb. boneless skinless chicken breasts
kosher salt
Freshly ground black pepper
3 tbsp. butter
2 tbsp. all-purpose flour
1/2 cup low-sodium chicken broth
1/2 cup milk
1 cup shredded mozzarella
1/4 cup shredded Parmesan, plus more for garnish. Even fresh bacon bits & tomatoes.
Directions
In a large pot of salted boiling water, cook pasta.
Drain, reserving 1 cup pasta water, and return to pot.
Meanwhile, in a large skillet over medium heat, heat oil.
Add garlic and spinach and cook until wilted, 3 minutes, then add artichokes and cook until heated through. Set aside.
Add chicken to skillet and season with salt and pepper.
Cook until golden and cooked through, 6 minutes per side. Set aside.
To skillet, add butter and let melt.
Add flour and whisk until combined, then add chicken broth, milk, and cheese.
Season with salt and pepper.
Return cooked pasta to skillet and toss with sauce until coated, then add spinach and artichokes and toss until combined. Garnish with Parmesan and serve.
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{11} Molly's Mouthwatering Tzatziki Cucumber Sauce, submitted by Sally in Idaho, grandmasal@gmail.com
Allrecipes.com
"I whipped this up the other night after a fierce craving for a gyro struck me and I was finding a lot of recipes that weren't quite what I was looking for.
I wanted a creamier version of tzatziki.
I put it on a tortilla with shredded chicken, cheddar, green leaf lettuce and lots of tomatoes and feta.
It was sooo good I was eating it by the spoonful!
You can play around with adding a little more mayo or sour cream, as my measurements may not have been exact."
1 large cucumber, peeled and cut into chunks
1 1/2 cups plain Greek yogurt
2 cloves garlic, minced
1/2 cup sour cream
1/4 cup mayonnaise
salt and pepper to taste
Chop the cucumber in a food processor until nearly liquefied; strain through a piece of cheesecloth to remove excess moisture, being careful to not over-drain and lose too much of the fresh flavor.
Mix the cucumber, yogurt, garlic, sour cream, and mayonnaise together in a bowl; season with salt and pepper.
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{12} Italian Sausage, Peppers and Onions, submitted by Muriel,
Ingredients:
6 4 ounce Italian sweet Sausage Links, I used Johnsonville Italian
1 large red bell pepper
1 large green bell pepper, I used 2 red, don't like green
2 tablespoons butter
1 yellow onion, sliced
1/2 red onion, sliced
4 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 cup white wine
Directions:
She suggested for an extra kick, use half sweet sausage and half hot sausage.
Place the sausage in a large skillet over medium heat, and brown on all sides.
Remove from skillet, and slice.
Melt butter in skillet.
Stir in the yellow onion, red onion, and garlic, and cook 2 to 3 minutes.
Mix in red bell pepper and green bell pepper. Season with basil, and oregano.
Stir in white wine.
Continue to cook and stir until peppers and onions are tender.
Return sausage slices to skillet with the vegetables.
Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through.
I cooked this longer. I was generous with the onion too, it kinda disappears and I love onion.
I wanted my onion a bit more caramelized. That is not too much garlic.
I added a bit of extra wine too. I might even use chicken stock next time.
I served this plain, but over rice would be great. This is delicious and super easy.
We both said this is a keeper.
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{13} Chocolate Hazelnut Dessert Cake, submitted by Laurel in Australia, tomee@ozemail.com.au
A twist on the flourless chocolate cake usually made with almonds, this decadent dessert cake is flavored with hazelnut meal and Frangelico, a hazelnut liqueur. Serve with fresh strawberries and cream.
Ingredients (serves 8-10):
200g dark chocolate (70 per cent cocoa solids), chopped (see conversion chart above)
2 tablespoons Frangelico (hazelnut liqueur)
150g (2/3 cup) caster sugar - superfine sugar
150g unsalted butter
100g (3/4 cup) hazelnut meal
5 eggs
To serve: icing sugar, fresh strawberries and cream (confectioner's sugar)
Equipment:
Electric Mixer
24cm spring-form cake tin, greased and lined with baking paper
Method (20 minutes + 40 minutes cooking time):
Preheat oven to 175°C. (350ºF)
Place the chocolate, Frangelico, sugar and butter in a heatproof bowl over a saucepan of simmering water, ensuring that the bowl does not touch the water. Cook, stirring until the chocolate and butter melt, about 5 minutes. Remove from the heat and stir until the mixture is smooth and well combined. Add the hazelnut meal and mix well.
Separate the eggs. Lightly beat the yolks in a bowl with a fork. Beat the egg whites in a separate bowl with the electric mixer until soft peaks form.
Gradually add the egg yolks to the chocolate mixture using the electric mixer and then gradually add the beaten egg whites, ensuring the mixture is well combined.
Pour the mixture into the prepared cake tin and bake in the preheated oven for 40 minutes or until a skewer inserted in the centre comes out clean.
Cool cake in tin before removing, then store in an airtight container until ready to serve.
Dust the cake with icing sugar, slice and serve with fresh strawberries and cream.
Note: These little lovelies take just 6-8 minutes in the microwave… they're truly delicious
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{14} The Best Mexican Beef Casserole Ever, submitted by Karen G. in Markleville, IN, gustin28@frontier.com
Ingredients
1 lb extra lean ground beef
1 medium onion chopped
1 can kernel corn drained
1 can black beans rinsed and drained
1 package taco seasonings mix
8 to 12 corn tortillas
3/4 cup nonfat sour cream
2 cans Rotel tomatoes with green Chiles drained
1/3 cup Mexican blend or taco cheese shredded
Sliced jalapeno peppers
Directions:
Brown ground beef and onions together for about 10 to 12 minutes, drain.
Add corn, beans, tomatoes and taco seasonings mix well and simmer for 5 minutes.
Spray baking dish 2 quart 8 x 12 inches.
Place half of tortillas in bottom.
Spoon half of beef mixture on top, place sour cream over beef.
Then layer last tortillas and then beef mixture.
Place in heated 350 degree F.
Oven and bake for 25 minutes remove from oven and sprinkle with cheese and add sliced jalapeno peppers on top.
Cook for another 5 minutes or till cheese is melted.
Let stand for 5 minutes and serve.
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{15} Slow Cooker Sesame-Garlic Chicken, submitted by Linda Wright on Long Island, New York, lwright46@hotmail.com
3/4 cup rice wine
1/3 cup soy sauce
1/3 cup sesame oil
1 tbsp brown sugar
2 lb boneless, skinless chicken breasts
8 cloves garlic, minced
1 inch piece fresh ginger, grated
4 cup cooked white rice
1 lb broccoli florets
sliced green onions and red chiles, optional toppings
In a small bowl, combine rice vinegar, soy sauce, sesame oil, and brown sugar.
in a 6 quart slow cooker, layer chicken with soy mixture, garlic and ginger.
Cover the bowl with the lid and cook 5-6 hours on low until the chicken is cooked and tender. Shred with 2 forks and return to the slow cooker bowl.
Add the broccoli and cook until tender. Serve over rice.
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{16} Bled Cream Cake, submitted by Pat, pplummer@carolina.rr.com
If you tell a Slovenian that you are going to visit Lake Bled, he will tell you to first try the cream cake because it is so delicious, and second, take a stroll around the Lake, which is very near to many cafes. After enjoying the special dessert, a walk may be welcome. Many Slovenian visitors to the Lake Bled area look forward to sampling the Bled Cream Cake, which is a specialty of that area. For those who like desserts, save you calories for this luscious cream cake. It is made with wholesome ingredients like eggs, cream and milk with a small amount of sugar. This dish is also known in parts of Austria and Germany.
Bled Cream Cake Blejska kremna rezina
Makes 10 slices
1 lb puff pastry
1 1/4 cups milk
strips of lemon rind
3 egg yolks
4 Tbsp. fine sugar (caster)
1/4 cup plain flour
1 egg white
2 cups heavy cream
1 Tbsp. rum
1 tsp vanilla extract
3 Tbsp. confectioners sugar
Remove the pastry from the refrigerator and leave it still wrapped at room temperature for 20 minutes. Roll out on a lightly floured surface to an oblong 12 x 15 inches. Trim the pastry edges neatly, then prick all over with a fork. Cut into two rectangles, each one 6 x 15 inches.
Place the pastry on a large baking sheet lined with baking paper and mark one rectangle into ten 3 inch squares, carefully cutting no more than halfway through the pastry. Chill in the refrigerator for at least 30 minutes.
While the pastry is chilling, start making the pastry cream. Put the milk and lemon rind in a small heavy pan and slowly bring to the boil. Whisk the egg yolks and 1 Tbsp. fine sugar in a bowl until thick and pale. Sift the flour and stir in.
Remove the lemon rind from the milk and whisk the hot milk into the egg and flour mixture. Pour back into the pan. Thicken the custard by stirring over a low heat. Pour into a bowl, then cover. Leave until just cool, but not firmly set.
Whisk the egg white until stiff and whisk in the remaining caster sugar. Whip 2/3 . cup of the cream until thick. Stir the rum into the custard. . Gently fold the egg white mixture into the custard, followed by the whipped cream. Cover with wax paper and chill for 30 minutes.
Preheat the oven to 425°F. Dampen the baking sheets around the pastry with cold water. Bake for 25 minutes, until nicely golden and light. Cool.
Pour 1 1/4 cups cream into a chilled bowl. Add the vanilla extract and sift over 1/1 Tbsp. confectioners sugar. Whip the remaining cream.
Place the unmarked pastry sheet on a board and spread with the pastry cream, then the whipped cream. Put the marked pastry sheet on top. Dust with icing sugar
Per serving: 435 calories. Protein 5.8 grams. Fat: 37.4 grams (14.3 saturated). Carbohydrate 26.8 grams (8.1 from sugar).
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{17} Millions of Meatballs, submitted by Karen Gardner in Sheridan, Wyoming, varieze@actaccess.net
(this makes a lot — at least four dozen, depending on size)
12-ounces tomato sauce
1 1/2 cups dry bread crumbs
4 eggs, lightly beaten
1/2 cup onion, finely chopped
1/4 cup green pepper, finely chopped
1 teaspoons salt, optional
1/8 teaspoon dried thyme, crushed
1/8 teaspoon dried marjoram, crushed
4 pounds ground beef
In a large mixing bowl, combine first eight ingredients. Add ground beef and mix well. Shape into meatballs (use a small cookie scoop if available) and place on broiler pan so grease can drain while cooking. Bake uncovered in 350 degree oven for 30 minutes. Divide into meal-sized portions. To prevent from freezing into a solid meatball-mass, freeze individually on cookie sheets and then place in freezer bags. Label and freeze.
To serve meatballs, thaw completely, and reheat with your choice of sauces (six sample sauce recipes follow):
SWEET-N-SOUR MEATBALLS (5 servings)
1 (14-oz) can pineapple tidbits or chunks, undrained
1/4 cup brown sugar
2 tablespoons cornstarch
1/2 cup water
1/4 cup cider vinegar
1 teaspoon soy sauce (or more to taste)
1 family meal-sized portion of freezer meatballs
1 (5-oz) can water chestnuts, drained and thinly sliced
1 green pepper, cut in strips
Drain pineapple tidbits, reserving syrup. In medium saucepan, combine brown sugar and cornstarch. Blend in reserved syrup, water, cider vinegar and soy sauce. Cook and stir over low heat until thick and bubbly. Carefully stir in meatballs, water chestnuts, green pepper strips and pineapple. Heat to a boiling. Serve over hot cooked rice.
CHILI-DAY MEATBALLS (5 servings)This recipe sounds a little strange (chili sauce and grape jelly?), but it tastes like burgundy sauce (only it's made without the wine)
1 (12-oz) jar chili sauce
11-oz. Jar grape jelly
2 tablespoons lemon juice
1 cube beef bouillon dissolved in 1/2 cup water
1 family meal-sized portion of freezer meatballs
Whisk together chili sauce, grape jelly, lemon juice and bouillon, breaking up all clumps. Simmer on low heat until sauce starts to thicken. Add freezer meatballs; cook in sauce until meatballs are fully thawed and heated through. Serve over hot cooked noodles or rice.
MEATBALL SANDWICHES (6 servings)
1 family meal-sized portion of freezer meatballs (approximately 4-5 meatballs per person)
6 hot dog buns (or hoagie rolls)
6 thin slices mozzarella cheese
2 cups prepared spaghetti sauce
Thaw meatballs and spaghetti sauce (if using frozen). Place both in medium saucepan. Heat until hot. Place meatballs into warmed buns. Ladle small amount of spaghetti sauce onto each sandwich; place mozzarella slice onto each sandwich.
TOMATO-SAUCED MEATBALLS (5 servings)
1 (10 3/4-oz) can condensed tomato soup
1/2 cup water
1 teaspoon Worcestershire sauce
1 family meal-sized portion of freezer meatballs
Mix together soup, water and Worcestershire sauce. Place meatballs in a medium sized saucepan; pour soup mixture over meatballs. Simmer until meatballs are heated through. Serve over hot cooked rice.
MEATBALL STROGANOFF (5 servings)
1 (10 3/4-oz) can condensed cream of mushroom soup
1/2 cup sour cream or plain yogurt
1 cup mushrooms, sliced and cooked in butter until soft
1 family meal-sized portion of freezer meatballs
In medium saucepan, mix together mushroom soup and sour cream. Gently stir in mushrooms and meatballs. Simmer until meatballs are heated through. Serve over hot cooked rice or over egg noodles tossed with melted butter and chopped
Parsley.
CATALINA MEATBALLS (5 servings)
1 medium onion, thinly sliced
2 teaspoons olive oil
1 bottle Catalina salad dressing
1 family meal-sized portion of freezer meatballs
Sauté' onion slices in olive oil until softened. Place frozen meatballs in medium skillet. Pour dressing over meatballs. Cover skillet and cook over low heat until dressing caramelizes on meatballs and onion, and the meatballs are fully thawed and heated through. Serve over rice.
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{18} Home Fries, submitted by Diane in Bucks County, PA,
2 lbs Yukon gold or red potatoes, cubed
2 1/2 Tbsp canola oil
3 cups chopped onion
2 cups chopped green or red bell pepper, optional
6 cloves garlic, minced
2 Tbsp butter
1/2 tsp kosher salt, optional
1/2 tsp ground black pepper, optional (can substitute cayenne pepper)
1/4 cup coarsely chopped flat-leaf parsley
Place the potatoes in a microwave-safe dish, and cover with plastic wrap. Microwave at high for 5 minutes. Uncover and cool slightly. Heat a large skillet over medium heat. Add 1 1/2 Tbsp oil to pan. Add onions and peppers; cook 20 minutes or until onions are golden and peppers are tender; stirring occasionally. Add garlic; cook 1 minute, stirring constantly. Remove vegetables to a bowl and wipe the pan clean with paper towels. Place skillet on medium-high heat and add remaining Tbsp of oil and butter, swirling to coat. Add potatoes and cook for four minutes, without stirring. Turn potatoes over. Cook 6 minutes or until browned, without stirring. Reduce heat to medium-low; cook 10 minutes or until tender and golden brown, stirring occasionally. Remove from heat. Stir in vegetables. Can season with salt and pepper, tossing well. Sprinkle with parsley.
Serves 6.
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{19} Marinate Asparagus, submitted by Lin in Piney Woods of East Texas, apollo@consolidated.net
2 cans asparagus spears, drained.
Sprinkle 1/2 tsp. poppy seeds over asparagus.
Pour 1/2 cup Italian dressing over asparagus.
Marinate in fridge several hours.
Serve from bowl or on lettuce leaves.
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{20} Greek Salad Sandwiches, submitted by Sherril Gerard in Santa Ana, CA, billnsherril@earthlink.com
1 tomato, chopped
1 small cucumber, halved lengthwise, seeded, and thinly sliced
1/2 onion, thinly sliced
12 Greek olives, pitted and coarsely chopped
2 Tbsp. (30 ml) olive oil
1/2 tsp (2 ml) dried oregano
Salt and freshly ground pepper to taste
2 pita breads, split
Combine all ingredients except the bread in a bowl and toss to
combine. Spoon into the pita pockets.
Serves 2
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{21} Slow Cooker Chicken & Stuffing, submitted by Freddie in San Antonio, Texas, freddiebjohnson@prodigy.net
I made this last Sunday and felt really lazy.
This is very good!
I only used 3 chicken breasts but the full amount of ingredients for the rest of the recipe.
yield: 4 servings
4 boneless skinless chicken breasts
1 cup chicken broth
1 can cream of chicken soup
1 box stuffing mix
1/2 cup water
Put chicken breasts in the slow cooker, then pour the broth on top.
Next, place your soup, stuffing mix and water into a bowl and mix it together, then spoon it on top of the chicken.
Cook on low for seven hours. When you come back you'll have a tasty moist chicken and stuffing dish.
*I made this 5-28=17. It's too easy to be this good. I did cook it seven hours in my most accurate slow cooker (Wolfgang Puck's).
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{22} Chocolate Chip Cookies, submitted by Pam in Clifton, New Jersey, pamschwartz@hotmail.com
Prep time: 10 minutes
Cooking time: 10 minutes
Total time: 20 minutes
Ingredients
1/3 cup stick butter or margarine, softened
1 egg
1 tsp vanilla
1/3 cup artificial sweetener
1/3 cup firmly packed light brown sugar
3/4 cup all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup semi-sweet chocolate chips or mini chocolate chips
Directions
Beat butter with electric mixer until fluffy.
Beat in egg and vanilla until blended.
Mix in sweetener and brown sugar until combined.
Combine flour, baking soda, and salt.
Mix into butter mixture until well blended.
Stir in chocolate chips.
Drop dough by rounded teaspoons on ungreased baking sheet.
Bake in preheated 350°F oven 8 to 10 minutes or until light golden color.
Remove from baking sheet and cool completely on wire rack.
Makes 24 Servings
Portion size: 1 cookie
Calculate Ingredients for x 24 servings
Nutrition Per Serving
Calories: 67.0
Carbohydrates: 8.0g
Protein: 1.0g
Fat: 4.0g
Cholesterol: 16.0mg
Sodium: 80.0mg
Posted by: "Jodi Thompson" <tigger63755@charter.net>
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