Baked Mexican Rice

Baked Mexican Rice

1 onion, finely chopped
1 clove garlic, finely chopped
1/3 cup olive oil
1 cup rice
1 teaspoon freshly ground black pepper
1 tablespoon chili powder
1 4-ounce jar button mushrooms
8-12 slices garlic sausage or chorizoStock (about 1 1/2 cups)
Grated Parmesan cheese

Sauté the onion and garlic in hot olive oil until justsoft. Add the rice and seasonings and brown lightly.Add the mushrooms and sausage and enough boiling stockto come 1" above the rice. Cover with a tight lid andbake in a 350°F. oven until the liquid is completelyabsorbed, about 35 minutes. Sprinkle with grated Parmesan cheese and serve.

Chicken Enchiladas

Chicken Enchiladas

1 can cream of chicken soup
½ C. sour cream
1 T. butter or margarine
1 t. chili powder
2 C. chopped cooked chicken
1 can chopped green chilies
8 flour tortillas (8”)

Mix soup and sour cream. Heat butter in saucepan. Add onion and chili powder and cook until tender. Add chicken, chilies and 2 T. soup mixture. Spread ½ C. soup mixture in 2 qt. shallow baking dish. Spoon about ¼ C. chicken mixture down center of each tortilla. Roll up and place seam-side down in dish. Spoon remaining soup mixture on top. Sprinkle with cheese. Bake at 350 for 25 minutes or until hot.

Ultimate Ranch Cheeseburgers

Ultimate Ranch Cheeseburgers

1 packet Ranch Salad Dressing
1 pound of ground beef


Combine dressing mix with beef. Shape into patties; cook until no longer pink in center.

Ranch Bacon Smashed Red Potatoes

Ranch Bacon Smashed Red Potatoes

2-3 lbs red potatoes
1/2 c Kraft 3 Cheese Ranch Dressing
1/2 t butter
1 clove garlic, minced
6 slices bacon, fried and crumbed
1/2 c parmesan cheese
1/2 c Italian seasoned breadcrumbs

Boil potatoes until tender. Drain. Add ranch dressing,garlic and butter. Mash until it's the consistency youlike. Stir in bacon. Place in a casserole dish and topwith parmesan cheese and bread crumbs. Bake or broiljust until the top is lightly brown.

Cornmeal- Crusted Tilapia

Cornmeal-Crusted Tilapia

1/2 t. paprika
1/2 c. cornmeal
1/3 cup flour
1 egg, lightly beaten
tilapia fillets
2 TBS. vegetable oil

Combine paprika, cornmeal. and flour on a plate. Place a bowl with the lightly beaten egg. Dredge the fillets firt in egg, then the cornmeal mixture. Heat the oil in a large, skillet over medium heat. Add the fish and cook until golden brown, about 4 minutes on each side.

Calories: 266
Fat: 3g

Cheddar Broiled Tomatoes

Cheddar Broiled Tomatoes

3 large tomatoes - sliced or cut in half
salt & pepper
1 1/2 c. bread crumbs
3/4 c. shredded Kraft Cheddar Cheese
1/4 c. butter - melted
paprika

Cut thin slice from bottom of each tomato half; season with salt and pepper. Mix crumbs, cheese and butter; spoon over tomatoes. Sprinkle with paprika. Broil until cheese is melted.

Pork Chop Foil Meal

Pork Chop Foil Meal

1 Boneless Pork Chop
1 Potato, sliced
1 Carrot, sliced
1 Yellow Onion, sliced
1 Tablespoon Butter
Salt and Pepper to taste

Fat: 23.6g
Carbohydrates: 41.4g
Calories:488.9
Protein: 28.1g

1. Preheat an outdoor grill for high heat. Lightly grease one side of a large piece of heavy foil. 2. Place pork chop in the center of the foil's prepared side. Arrange potato, carrot and onion around the pork chop. Top with butter. Salt and pepper to taste. Tightly seal the foil around the pork chop and vegetables. 3. Place the sealed foil packet on the prepared grill. Turning frequently, cook approximately 30 minutes, or to desired doneness. *These meals can also be cooked in the oven on 350* F for the same amount of time.*

Sweet Balsamic -Glazed Sirloin Kebabs

Sweet Balsamic - Glazed Sirloin Kebabs

8 oz. boneless sirloin steak, cubed
1 small bell peper, cubed
8 cubes fresh pineapple
4 fresh mushrooms
4 wedges of onion
1/4 cup packed brown sugar
1/4 cup balsamic vinegar

Heat grill. Thread steak, bell pepper, pineapple, mushrooms, and onion onto 2 metal or wodden skewers. Combine brown sugar and vinegar in small bowl; reserve half of the mixture. Brush remaining half over kebabs. Grill kebabs over medium heat for 7-10 minutes. Brush reserved vinegar mixture over kebabas before serving.

Calories: 295
Fat: 4g

Vegetable Trio

Vegetable Trio

4 large carrots, julienned
1/2 pound fresh green beans, cut into 2-inch pieces
1-1/2 c. sliced fresh mushrooms
1/2 tsp. dried thyme
2 TBS. butter

In a baking dish mix everything in. Cover and put in oven 350 degrees for 30 minutes.

3/4 cup serving = 79 calories, 3 g fats

Italian Stuffed Meat Loaf

Italian Stuffed Meat Loaf

1 lb lean ground beef
1/2 cup liquid
1 egg
1/4 tsp garlic powder
1/2 c. dry bread crumbs mixed with 2 tbs. Parmesan cheese
1/2 c. onion
1 tsp dried parsley
1/2 tsp dried thyme
1/2 tsp dreid basil
3/4 shreeded mozzarella
1 - 16 oz. can tomato sauce

In a bowl combine first five ingredients. Mix thoroughly. On a sheet of aluminum foil pat mixture into a 10 x 14 inch rectangle. Sprinkle rectangle evenly with crumbs, dried spices, onions, mushrooms, and cheese. Roll the meat like a jelly roll. Seal the ends and joining by pinching and patting, so that no filling shows. Place loaf in a 13x9x2 in. baking dish. Pour tomato sauce over. Cover with your piece of foil and bake 50-60 min. on 350 degrees.

Tuna Puff Sandwiches

Tuna Puff Sandwiches

3/4 cup mayonnaise, divided
2 TBS. chopped green pepper
1 tsp. grated onion
1 tsp. prepared mustard
1/4 tsp. Worcestershire sauce
1 can tuna, drained and flake
3 hamburger buns, split
6 tomato slices
3/4 shredded cheddar cheese

In a small bowl, combine 1/4 cup mayonnaise, green pepper, onion, mustard and Worcestershire sauce; stir in tuna. Spread over each bun; top each with a tomato slice. Arrange sandwiches on a baking sheet. In a small, combine cheese and remaining mayonnaise; spoon cheese mixture over tomato. Bake at 400 degrees for 11-13 minutes or until the toppings is puffy and golden brown.

Baked Mushroom Chicken

Baked Mushroom Chicken

boneless skinless chicken breat or thighs
flour
3 TBS. butter, divided
1 cup sliced mushrooms
1/2 cup chicken broth
pepper
1/3 shredded mozzarella cheese
1/3 cup grated Parmesan cheese
1/4 cup sliced green onions

Place flour in a resealable plastic bag; add chicken. Seal and shake to coat. In a large skillet, brown chicken in 2 TBS butter on both sides. Transfer to a greased baking dish. In the same skillet, saute mushrooms in the remaining butter util tender. Add the broth and pepper. Bring to a boil; cook for 5 minutes or util liquid is reduced to 1/2 cup. Spoon over chicken. Bake uncovered, at 375 degrees for 15 minutes. Sprinkle with the cheeses and green onions. Bake 5 minutes longer or until the chicken juices run clear.