Garlic Butter Green Beans

Garlic Butter Green Beans

1 pound green beans
1 garlic clove, minced
2 tsp lemon juice
1/2 tsp sugar
1/8 tsp black pepper

Place beans in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 7-9 minutes or until crisp-tender. Meanwhile, in a small nonstick saucepan, cook garlic in butter until tender. Remove from the heat; stir in the lemon juice, sugar and pepper. Transfer the beans to a serving bowl; add garlic butter and stir to coat.

Number of Servings: 4

Fat: 3.0g
Carbohydrates: 8.9g
Calories:63.5
Protein: 2.1g

* Came from Sparkpeople.com

Meatloaf

Meatloaf

1 lb ground chuck
1/2 c italian bread crumbs
1/8 c worcestershire sauce
1 Tbsp A1 steak sauce
1 egg

Combine ingredients by hand. Shape into a loaf and bake at 400 degrees until cooked through.
Number of Servings: 8


Fat: 7.3g
Carbohydrates: 6.2g
Calories:153.1
Protein: 11.7g

*Came from Sparkpeople.com

Tangy Tuna Tetrazzini

Tangy Tuna Tetrazzini

8 oz whole wheat pasta (any shape but I like either thin spaghetti or egg noodles)
1 cup shredded 2% cheddar cheese
one can tuna
one 10 oz box frozen, chopped broccoli
one can Healthy Request cream of celery soup
Italian seasoned bread crumbs for topping

Fat: 6.1g
Carbohydrates: 37.8g
Calories:262.0
Protein: 14.4g

Makes 6-8 servings

Preheat oven to 350 degreesCook pasta according to package directions. Thaw broccoli. Mix tuna together with the cream of celery soup. I usually add seasonings to the tuna mixture, such as garlic powder, chili powder, cumin and salt and pepper. Use whatever seasonings you like.In a round casserole dish, put about 1/3 of the pasta in the bottom of the dish. Cover with the thawed broccoli and 1/3 cup of the cheese.Then put the rest of the pasta over the broccoli. Spoon tuna mixture over the pasta. Sprinkle the rest of the cheese over the tuna mixture and top with bread crumbs. Bake in 350 degree oven for about 30 minutes or until browned on top and bubbly.

Greek Potatoes

Greek Potatoes

6 c. diced potatoes
1 c. raw onion
2 cloves garlic, crushed
2 TBsp. Olive oil

Heat oil in skillet. Add garlic. Combine potato and onions before adding to then add, stirring thoroughly. Cook covered. I check mine every 5 minutes to scrape the bottom of the pan as the potatoes brown and flip them.

Fat: 4.8g
Carb: 29.8g
Calories: 171.2
Protein: 3.6g

Serving size: 1 cup

Portobello Burgers

Portobello Burgers

mushrooms, sliced
2 cloves garlic, sliced
rosemary
thyme
1 1/2 Tbsp. olive oil
3 TBsp. balsamic vinegar

Sliced mushrooms and put in pan with rest of ingredients. Saute in pan.

Fat 5.5g
Carb: 4.5 g
Calories: 71.6
Protein: 3.2 g

Beef Fajitas

Beef Fajitas

1 lb. steak cut into strips
1/2 c. green pepper
1 medium onion
1 tsp. cumin
1 tsp. red pepper flakes
1/4 c. lemon juice
1/2 c. lime juice
8 tortillas

Combine lime juice, lemon juice, cumin, and red pepper flake in resealable bag, add meat strips and marinate for 1 hour.

In a nonstick skillet brwon marinated meat strips for 3 minutes. Add peppers and onion and saute for additional 3 minutes.

Serve with tortillas.

Number of servings: 8

Nutritional Info.

Fat 6.8g
Carb. 35.6g
Calories 288.2
Protein 20.7 g

Fried Rice with Green Onions

1 cup long grain rice
1 can beef broth (10.5 oz.)
1 T. teriyaki marinade or soy sauce
1 cup water
pepper to taste
2 T. butter

When rice is cooked add:

1/2 c. finely chopped green onions
1 egg, scrambled and cooked in 1 T. butter
1/4 c. toasted slivered almonds
6 strips bacon, cooked


Directions:
Combine all the ingredients in a pan. Cover and simmer mixture until rice is tender and liquid is absorbed. Toss everything together until nicely blended. Place rice in a porcelain baker and serve with pork and apples if desired.

Onion-Herb Pork Chops

1 teaspoon plus 2 tablespoons butter, divided
1 medium onion, chopped
3 tablespoons chicken broth
1/4 teaspoon dried tarragon
1/8 teaspoon dried thyme
2 boneless pork loin chops (3/4 inch thick and 5 ounces each)
1/8 teaspoon pepper
3 tablespoons dry bread crumbs
3 tablespoons grated Parmesan cheese

Cooking Directions:

In a small skillet, melt 1 teaspoon butter over medium heat. Stir in the onion, broth, tarragon and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until onion is tender. Meanwhile, sprinkle pork chops with pepper. In another skillet, brown chops over medium heat in 1 tablespoon butter. Spoon half of the onion mixture into a baking dish coated with nonstick cooking spray; top with pork and remaining onion mixture. Combine bread crumbs and Parmesan cheese; sprinkle over top. Melt remaining butter; drizzle over crumbs. Bake, uncovered, at 400° for 20-25 minutes or until meat juices run clear.

Cheddar Ranch Chicken

Cheddar Ranch Chicken

1/2 c. ranch salad dressing
1 TBS. flour
4 boneless chicken breasts
1/4 c. shredded sharp cheddar cheese
1/4 c. grated parmesan cheese

Directions:

1. Combine dressing with flour in a shallow bowl.

2. Coat each chicken breast with dressing mixture.

3. Place on ungreased baking pan.

4. Combine cheddar and Parmesan cheeses ; sprinkle on chicken.

5. Bake at 375 F for 25 minutes or until chicken is no longer pink in center and juices run clear.

Creamy Broccoli-Stuffed Chicken Breasts

Creamy Broccoli-Stuffed Chicken Breasts

1 pkg. Stuffing
1 c. water
boneless chicken breast
frozen chopped broccoli
1 can cream of chicken soup
1/2 c. milk
1 tsp. paprika
2 TBS. Grated Parmesan Cheese

Preheat oven to 400 degrees. Combine stuffing and water in large bowl. Let stand for 5 min. Add broccoli to stuffing and mix. Spread stuffing evenly onto chicken breast. Roll up the chicken breast enclosing the stuffing mixture.

Place chicken, seam-sides down in baking dish. Mix soup and milk and pour over chicken. Sprinkle with paprika and Parmesan cheese.

Bake 30 min. of until chicken is cooked through

*Instead of stuffing mix I mad my own stuffing and instead of using cream of chicken soup I used cream of celery.

Italian Chicken & Vegetables

Italian Chicken & Vegetables

sheets of Reynolds Wrap
2 boneless skinless chicken breast halves
2 1/3 c. Italian dressing
dried basil
2 c. frozen broccoli, cauliflower and carrots
2 TBS. grated Parmesan cheese

Directions:

Preheat oven to 450 F or turn grill on medium-high. Center one chicken breast half on each sheet of Reynolds Wrap. Pour Italian dressing over chicken, sprinkle with basil. Arrange vegetables on top of chicken. Fold foil to close good. Bake 20 to 22 minutes on a cookie sheet in oven or on grill for 12 to 14 minutes. Sprinkle with Parmesan cheese.

Cheesy Brat Stew

Got from the slowcooker mailing list from Christi Hicks. This recipe was very good. For green beans I used frozen green beans. I did not have a pepper on hand so did not put in. Instead of mushroom soup I used cream of celery soup. Very delicious.


Cheesy Brat Stew for the Slow Cooker

6 bratwurst links, browned and cut into 1/2 inch slices
4 medium potatoes, peeled and cubed
chopped onion
1 (15 ounce) can green beans
1 small red bell pepper, seeded and chopped
2 cups shredded Cheddar cheese
1 (10.75 ounce) can cream of mushroom soup
2/3 cup water

DIRECTIONS:
1. Place the bratwurst, potatoes, minced onion, green beans, red pepper, Cheddar cheese, mushroom soup and water into a slow cooker.
2. Cover, and cook on medium for 3 hours, or until potatoes are fork-tender.

Pizza Burger

This came from Vicky. This was very good. I did change a couple things. I didn't add the sausage. I also in a bowl combine the hamburger and oregano and garlic salt together and made hamburger patties. Then on top of the hamburger patty I put the tomato sauce, mushrooms, and the cheese. Very good. This was added to my recipe blog.



Pizza Burgers
1 lb. Sausage
1 lb. hamburger
15 oz. Tomato Sauce
1 can sliced Mushrooms
2 tsp. Oregano
1/2 tsp. Garlic Salt
1/2 C. grated Cheese

Brown meat and drain well. Add other ingredients and mix well. Put on buns or English muffins. Sprinkle cheese on top and bake until bubbly.more cheese can be added to desired taste. I especially likeMozzarella on top. These can be frozen before baking, and baked later.

Hobo Dinners

This was shared by Sharon. This was very good. Instead of using pork chops I used steak. I have also had this with hamburger patties. The best thing is you can add any vegetable to this and it is good. Very good and added to my recipe blog.


Hobo dinners

1 large potato
2 Tbsp Extra Virgin Olive Oil
1 Center Cut Pork Chop approx 1/2 inch thick
1/2 onion sliced
1/2 green pepper sliced
dash of worchestershire sauce
dash of onion salt
dash of garlic salt
pepper to taste
pat of butter

Brown pork chop in skillet with a little bit of extra virgin olive
oil. Set aside. Place sliced potatoe, onion, and green pepper in the
middle of a generous sheet of aluminum foil. Place the Pork chop on
top of the potatoes. Sprinkle entire pkg with dry seasonings and
worchestershire sauce. Top with a pat of butter. Fold aluminum foil
over and crimp to make air and liquid tight. Cook in oven at 350 F for an hour.

Garlicky Green Beans With Mushrooms

Garlicky Green Beans With Mushrooms

2-1/2 pounds fresh green beans, trimmed
2 c. sliced fresh mushrooms
2 to 3 garlic cloves, minced
4 tsp. butter
1/2 tsp. onion powder
1/4 tsp. pepper

Place beans in a large sucepan and cover with water, bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Meanwhile, in a large nonstick skillet, saute mushrooms and garlic in butter until tender. Drain beans; add to skillet. Stir in onion powder and pepper, heat through.

Orange Glazed Carrots

Orange Glazed Carrots

3c. sliced carrots
3TBS. butter
2c. water
3 TBS. orange marmalade
2 TBS chopped pecans

Combine carrots and water in slow cooker or can be used on stove in saucepan. For slow cooker cover and cook on high for 2 to 3 hours or until carrots done. Drain, stir in remaining ingredients. Cover and cook on high for 20-30 minutes.

For stovetop, combine carrots and water and bring to a boil until carrots are done. Drain, stir in remaining ingredients. Cook for several more minutes.

Bacon and Cheddar Mashed Potatoes
Source: Cooking Light magazine8 servings (serving size: 3/4 cup)

RECIPE INGREDIENTS
2 1/2 pounds cubed peeled baking potato
1 cup (4 ounces) shredded extra-sharp cheddar cheese
1 cup 2% reduced-fat milk
1/2 cup chopped green onions
2 tablespoons reduced-fat sour cream
1/2 teaspoon freshly ground black pepper
4 bacon slices, cooked and crumbled (drained)

RECIPE METHOD
Place potato in a saucepan, and cover with water. Bring to a boil.Reduce heat; simmer 15 minutes or until tender.Drain and return potato to pan. Add cheese and milk; mash to desiredconsistency. Cook 2 minutes or until thoroughly heated, stirringconstantly. Add onions and remaining ingredients, stirring to combine.

Country Scalloped Potatoes

Country Scalloped Potatoes

1 1/2 pounds small red potatoes
6TBS. butter, divided
3 TBS. all purpose flour
1/4 tsp. white pepper
1 1/2 c. milk
1 c. shredded Cheddar cheese
4 green onions, sliced
3/4 c. cracker crumbs

Preheat oven to 350 F. Place potatoes in a saucepan and add water to cover. Bring to boil. Cook until partially done, about 10 mintues. Drain and rinse in cold water until cool.
Melt 4 TBS. of butter in medium saucepan. Add flour and white pepper. Stir until smooth. Gradually add milk, stirring until the sauce is thickened. Add the Cheddar cheese until melted.
Cut the potatoes into 1/4 inch thick slices. Layer the potatoes in prepared dish. Top with green onions, and cheese sauce. Repeat layers twice ending with sauce.
Melt remaining butter. Combine cracker crumbs and butter in small bowl. Sprinkle evely over the casserole.
Bake, uncovered until hot and bubbly and potatoes are tender, about 35 to 40 minutes.

dill and honey pork chops

Dill and Honey Pork Chops

INGREDIENTS
6 (3/4 inch) thick bone-in pork chops
2 tablespoons honey
1 tablespoon dried dill weed

DIRECTIONS
Heat a skillet over medium heat. Spread 1/2 teaspoon of honey onto one side of each pork chop. Sprinkle a pinch of dill over the honey.
Place the pork chops honey side down in the skillet, and coat the top sides of the chops with remaining honey and dill. Cook for 5 minutes on each side, or until browned on the outside, and chops have reached your desired degree of doneness.

*Pizza Meatballs for Slowcooker*

1 1/2 pounds ground beef
1 teaspoon onion powder
1 egg
1 cup panko bread crumbs (Japanese bread crumbs)
1 1/2 teaspoons freshly chopped garlic
1 teaspoon Worcestershire sauce
salt and pepper
Italian seasoning (marjoram, thyme, rosemary,savory, sage, oregano, and basil)
8 ounces mozzarella cheese -- cut into 1/4-inch cubes

Sauce:
2 15-ounce cans tomato sauce --
(2 to 3)1 15-ounce can crushed tomatoes
Italian seasoning
1 medium onion -- chopped
1 1/2 teaspoons fresh chopped garlic

Preheat oven to 350°F. Line a flat baking sheet with parchment paper. In alarge bowl add ground beef, onion powder, egg, panko crumbs, garlic,Worcestershire, salt, pepper, couple dashes of Italian seasoning. Mixthoroughly. Shape into 1-inch balls. Push in to the mixture a cube ofcheese. Reshape the meatball. Place on lined baking sheet. Do this until allof the meatballs have been formed. Bake in the oven until browned, about 15to 20 minutes. If the cheese cube that was used is too big it will melt outof the meatball.In a slow cooker, on medium heat add the tomato sauce, crushed tomatoes,Italian seasonings (to taste) onion, and garlic. Keep hot while themeatballs cook. Add the meatballs once they are done cooking. Serve withtoothpicks. The sauce can be heated on stove top.

Source:"Calling All Cooks"Copyright:"Food TV Network"