Chicken Noodle Soup
5c. hot water
2tbsp. chicken boullion granuales, or 2 chicken cubes
46oz. can of chicken broth
2c. cooked chicken
4c. "homestyle" noodles, un-cooked (I have no clue what that means, but my Mom says use any kind of noodles you please!)
1/3c. thinly sliced celery, lightly pre-cooked (in microwave or stove-top)
1/3c. shredded or chopped carrots
Dissolve boullion in water. Pour into slow cooker. Add remaining ingredients. Mix well. Cover. Cook on low 4-6hrs. So easy. Serve with fresh Italian/French Bread. Yum.
Soft Chocolate Chip Cookies
4 1/2c. all-purpose flour
2tsp. baking soda
2c. butter, softened
1 1/2c. packed brown sugar
1/2c. white sugar (granulated sugar)
2pkgs. instant vanilla pudding mix
2tsp. vanilla extract
3c. semi-sweet chocolate chips
Pre-heat oven to 325 degrees. Sift together flour and baking soda. Cream together butter, brown sugar and white sugar. Beat in pudding mix. Stir in eggs and vanilla. Blend in the flour mixture, then chocolate chips. Round into balls and place on baking sheet. Bake for 10-12mins. Edges should be golden brown.
Makes about 72 cookies, medium sized. Yum!
Serves: Lots! Or you can 1/2 this recipe. But, it also freezes well
5-6 lbs Beef Roast (fat removed)
2 Pkgs. Dry Italian Seasoning Mix
Garlic Powder to taste
2 Cans of Beer
6 Beef Bouillon Cubes
Submarine or other such buns
Condiments of your choice
Put all ingredients (except buns/condiments) in a crock pot / slow cooker and cook covered over night on low heat; about 12 hours. Shred the beef (should be very tender) and serve on buns.
Optional: Au Jus can be served in small dishes for dipping (similar to French Dip) and/or provide condiments (mayo, butter, horse radish, onion, pickle, etc.).
Hint: Beef can be made ahead of time and frozen.
Last edited by ChristaM; 08-10-2009 at 12:53 PM.
Easy No Boiling of Noodles - Lasagna
Makes: 9x13 pan
- 1 pd ground beef or sausage
- 32oz (Large) jar Ragu Spaghetti Sauce any flavor (or make your own)
- 1 cup water
- 15oz Rigotta or cottage cheese
- 12oz Mozzarella or Monteray Jack Cheese
- 1/2 cup Parmesan Cheese
- 2 eggs (room temperature)
- 1/4 tsp pepper
- 1 tsp salt
- 1/4 cup chopped parsley
- 8oz lasagna noodles
- 1 pkg Sliced Pepperoni (optional)Directions
Add to 9x13 pan as follows:
- Brown the beef and drain any fat
- Add Sauce & Water to a pot; simmer
- In seperate bowl, combine rigotta, parmesan, eggs, pepper, salt, & parsley
- Combine the beef & sauce/water mixture
- Pour 1-2 cups of sauce mixture into bottom of 9x13 pan (just enough to cover the bottom).
- Next, Layer 3-4 pieces of lasagna noodles on top of sauce. (slight over laps is okay; but avoid overlapping the noodles)
- Cover noodles with about 2 cups meat sauce
- Spread 1/2 the cheese mixture on top
- Top with a single layer of sliced pepperoni (optional)
- Top with 1/2 the mozzarella
- Repeat the layers starting with more noodles.
- Cover with foil and Bake at 350 degrees for 55 minutes
- Remove foil and continue to bake for 10-15 minutes more
- Can be cooked and then frozen for reheating OR
- Prepare as directed omiting the cooking; freeze and allow to partially thaw before cooking.
Last edited by ChristaM; 08-10-2009 at 12:53 PM.
Makes: 12 eggs
- 12 hard boiled eggs
- 2 rolls Jimmy Dean Sausage (regular or Italian flavor)
- 1 Container, Stove Top Chicken StuffingDirections:
- Boil and peel the eggs
- Divide sausage tubes into 6 pieces each (12 total pieces)
- Flatten the sausage into pancake type pieces. Wrap one piece of sausage around each egg (you will have to work with it; I find it best to just sort of roll/pat the egg in my cupped hand)
- Take 1-2 cups of stove top (dried mixture - not cooked) and place inside a plastic bag. Roll/crush the mixture until it is like bread crumbs. Pour into a bowl.
- Roll each egg/sausage combo in the crushed stove top mixture.
- Bake on a cookie sheet for 20-25 minutes at 400 degrees
- Can be frozen and reheated
Broccoli Chicken Casserole
Makes: 9x13 dish
- 3 cups cooked chicken (I use breasts)
- 2 cups uncooked macaroni noodles
- 16oz package frozen broccoli florets
- 1/2 cup velvetta cheese (or more depending on your tastes)
- 1 Tbsp chopped dry onion
- 1 cup milk
- 1 cup chicken broth
- 2 (4oz size) cans of chopped mushrooms; drained
- 1/2 stick of butter melted
- 1-2 tubes of Town House CrackersDirections:
- Cook the chicken breasts and then chop into dice size pieces
- Let the broccoli thaw to room temperature; I also chop up the big pieces since this is how my family likes it best
- Mix** all the ingredients together (except the crackers) and then pour into 9x13 pan.
- Let stand, covered, in refrigerator over night or 4-6 hours
- Preheat oven to 350 degrees
- Crush the crackers (inside a bag) and then sprinkle the crumbs on top of the casserole.
- Bake in preheated oven for 1 hour
- can bake and then freeze to reheat (if freezing; omit the crackers until you reheat the dish).** If it's only going to sit for 4-6 hours, I find it best to put the noodles on the bottom of the pan, pour on the liquids and then layer the remaining ingredients on top. I let it set in the refrigerator like this and then stir to combine just before baking. If it sets all night, then it's okay to combine right away.
Cinnamon Pumpkin Muffins
Makes: about 24 regular size muffins
2 pts each for anyone who does WW
- 1 Yellow Cake Mix (or spice/carrot cake mix)
- 1 - 15oz can of pumpkin
- 1/2 cup water
- 3/4 cup cinnamon baking chips (just like choc. chips but cinnamon flavor -- hard to find, so you can substitute 3 TBSP or so of ground cinnamon)Directions:
- Combine the cake mix, pumpkin, and water. Mix until creamy
- Stir in the chips/cinnamon
- Place batter into sprayed or lined muffin tins; about 1/2 to 3/4 full
- Preheat oven to 350 degrees
- Bake for 18-20 minutes
- Note: these will be dense muffins (not fluffy like a regular muffin).
- Can be prepared and then frozen
Chicken or Turkey Pot Pie
1/4 of the pie is 5 points for those on WW
- 2 Tbsp light margarine
- 1-1/2 cups sliced mushrooms (I just use the canned/sliced mushrooms to save time)
- 1-1/2 cups (16oz pkg) frozen broccoli florets; thawed (I chop them up some)
- 1/2 cup sliced/shredded carrots (I use store bought shredded carrots to save time)
- 1/2 cup chopped onion
- 8 oz cooked skinless turkey/chicken breasts; cubed/diced
- I use jennie-o cooked turkey breast and just chop it up
- 2 tsp all-purpose flour
- 2 tsp dry mustard
- 1 tsp thyme
- 1/2 cup chicken broth
- 1/4 cup skim milk
- 1 egg white
- 2 tsp dijon-style mustard
- 3/4 cup buttermilk baking mixDirections:
- Place large non-stick skillet over medium heat for about 30 seconds. Melt the margarine. Add mushrooms, broccoli, carrots, & onion. Cook; stirring frequently, cook until just tender. Add the cooked turkey/chicken, stir to combine.
- Sprinkle flour, dry mustard, and thyme over turkey mixture. Cook for 1-2 minutes. Wisk in the broth. Bring to a boil. Reduce heat and simmer until the liquid is cooked down/thickens
- Preheat oven to 350 degrees.
- In a seperate bowl, combine, the milk, egg white, dijon mustard and baking mix. Mix until batter is thoroughly combined
- Spary an 8 inch pie plate with non-stick cooking spray. Spoon the turkey mixture into plate, spread evenly. Top with batter.
- Bake at least 20 minutes; until golden brown. (I find it needs to cook about 40 minutes or so).Tips:
- I usually mix everything up the night before. But, I don't add the batter to the top until just before baking (although I do mix up the batter the night before too).
- Can make the turkey mixture and freeze for later use. Thaw thoroughly, place in dish and then top with batter to bake.
Mock Low-Calorie Frosting
Makes: enough for 9x13 pan
- 1 pkg sugar free / fat free pudding (any flavor you want)
- 1 cup of fat free milk
- 1 small tub of fat free cool whipDirections:
- Combine the pudding mix and milk
- Stir in the cool whip
- Refrigerate to set up (just like when you make pudding)
- Top a cooled 9x13 cake with the "frosting"
- Store cake in refrigerator after frosting
Diet Soda Cake
- 1 package store bought cake mix (any flavor you want)
- 1 can diet soda (any flavor you want)Directions:
- Combine the cake mix and diet soda until creamy. Be sure to mix well - this is important
- Prepare a 9x13 cake pan -- spray with non-stick cooking spray and lightly flour
- Pour cake batter into prepared pan
- Bake according to cake package directions. Although you may need to bake it a bit longer. Cake is done when tooth pick inserted into center comes out clean.Tips:
You can get creative with this using different flavors of soda/cake mix. I've done diet cherry 7-up and a white/yellow mix. I've heard people do chocolate with root beer. Have fun!