2 lbs lean ground beef
1 onion (diced)
5 large potatoes (I use about 2/3 of a 5 lb bag of potatoes)
1/2 stick of butter (for mashed potatoes)
3/4 cups of milk (for mashed potatoes)
1 small can of Campbell's Vegetable Beef Soup
1 large can of Campbell's Vegetable Beef Soup
1-2 cups shredded cheese
Make mashed potatoes like you normally would and set aside. In a large skillet combine ground beef and onion and cook until browned. Add both cans of soup (if it's super thick add just a little bit of water) and heat until hot. Transfer meat and soup mixture to a 9x13 baking dish. Top with mashed potatoes then sprinkle the potatoes with shredded cheese. Place in a 350 degree oven until cheese is melted or about 10 mins.
Thursday, August 6, 2009
Low Fat Fruit Dip
4 cups low fat or fat free vanilla yogurt
1 tub of orange/strawberry/banana crystal light (or any crystal light flavor you pick)
Mix the tub of crystal light into the yogurt and serve with fresh fruit.
1 tub of orange/strawberry/banana crystal light (or any crystal light flavor you pick)
Mix the tub of crystal light into the yogurt and serve with fresh fruit.
Black Bean Salsa
1 can black beans drained and rinsed
2 cans mexican corn drained
3 small cans of chopped green chilis
2 cans of mexican rotel
4 green onions chopped
1/4 cup red onion chopped
1 tomato chopped
Mix together and refrigerate over night. Serve with tortilla chips.
2 cans mexican corn drained
3 small cans of chopped green chilis
2 cans of mexican rotel
4 green onions chopped
1/4 cup red onion chopped
1 tomato chopped
Mix together and refrigerate over night. Serve with tortilla chips.
Sunday, June 28, 2009
Homemade BBQ Sauce
1 large bottle of ketchup
same amount of water
2 cups sugar
1 1/2 bottles of BBQ spice
1/4 cup worcestershire sauce
1/2 cup vinegar
3 tsps mustard
6-8 drops of liquid smoke
Louisiana hot sauce to taste
Combine all ingredients and let simmer. Keep stored in refrigerator.
same amount of water
2 cups sugar
1 1/2 bottles of BBQ spice
1/4 cup worcestershire sauce
1/2 cup vinegar
3 tsps mustard
6-8 drops of liquid smoke
Louisiana hot sauce to taste
Combine all ingredients and let simmer. Keep stored in refrigerator.
Monday, May 25, 2009
Easy Cherry Delight
1 large box of fat free/sugar free instant vanilla pudding
3 cups fat free milk (to make pudding)
1 box of honey graham crackers (you won't use the whole box)
1/2 small tub of fat free cool whip (thawed)
1 can of no sugar added cherry pie filling (20 oz.)
In an extra large bowl follow the directions for the instant pudding by whisking in 3 cups of milk and letting it set for at least 5 mins. Combine thawed cool whip with pudding and mix until incorporated. In a 9x13 glass baking dish layer the bottom of the dish with one layer of graham crackers. (You'll have to break some in 1/2 to make a solid layer). Add half of the pudding/cool whip mixture and smooth out. Add another layer of graham crackers. Add remaining pudding/cool whip and smooth it out. Spoon the cherries from the can evenly over the top. Refrigerate for at least 2 hrs before serving. Keep refrigerated.
*This is another recipe I use a ton. I make this anytime we have a party to go to. It's super easy, super fast and it's also low fat since I use all fat free ingredients except the graham crackers. It's very light and delicious! You have to try it!
Monday, May 11, 2009
Ranch Snack Crackers
1 package oyster saltine crackers (crackers that you top soup with)
1 packet of Hidden Valley Ranch Seasoning mix
2/3 cups of canola oil
1 teaspoon dried pepper flakes (or one packet you get from the local pizza place)
In a large bowl mix the ranch seasoning mix, pepper flakes & canola oil. Once that is mixed well add the crackers and stir again, making sure to coat the crackers with the oil. Stir every hour for a couple of hours to ensure that the oil is soaked into each cracker. Enjoy!
These crackers are sooooo addicting. I could sit down and eat the whole bowl full. They are always a big hit at parties and kids love them too!
1 packet of Hidden Valley Ranch Seasoning mix
2/3 cups of canola oil
1 teaspoon dried pepper flakes (or one packet you get from the local pizza place)
In a large bowl mix the ranch seasoning mix, pepper flakes & canola oil. Once that is mixed well add the crackers and stir again, making sure to coat the crackers with the oil. Stir every hour for a couple of hours to ensure that the oil is soaked into each cracker. Enjoy!
These crackers are sooooo addicting. I could sit down and eat the whole bowl full. They are always a big hit at parties and kids love them too!
Monday, May 4, 2009
Black Eyed Pea Salsa
Dressing:
1/2 cup olive oil
1/3 cup white wine (or regular) vinegar
2 to 3 tablespoons sugar
1 teaspoon celery seed
1/2 teaspoon dry mustard
1/2 teaspoon salt
Freshly ground pepper
Veggies:
3 stalks celery, finely chopped
3 green onions, sliced
1 red bell pepper, chopped
1 cucumber, peeled, seeded, and chopped
1 jalapeno (optional), seeded and chopped
1 cup (more if desired) chopped cilantro
2 cans black eyed peas, drained.
Mix together dressing ingredients. Set aside. Combine all vegetables (except cilantro) with black eyed peas. Pour dressing over the top and gently stir together. Add cilantro and stir gently. Cover and refrigerate for at least an hour. Serve with tortilla chips.
1/2 cup olive oil
1/3 cup white wine (or regular) vinegar
2 to 3 tablespoons sugar
1 teaspoon celery seed
1/2 teaspoon dry mustard
1/2 teaspoon salt
Freshly ground pepper
Veggies:
3 stalks celery, finely chopped
3 green onions, sliced
1 red bell pepper, chopped
1 cucumber, peeled, seeded, and chopped
1 jalapeno (optional), seeded and chopped
1 cup (more if desired) chopped cilantro
2 cans black eyed peas, drained.
Mix together dressing ingredients. Set aside. Combine all vegetables (except cilantro) with black eyed peas. Pour dressing over the top and gently stir together. Add cilantro and stir gently. Cover and refrigerate for at least an hour. Serve with tortilla chips.
Saturday, January 24, 2009
Beef Tips & Rice (My Personal Favorite!)
2 lbs steak (we use thick cut top sirloin)
2 cans of Campbell's french onion soup
2 cans of Campbell's golden mushroom soup
4 cups of cooked min. rice
Chop steak into 1 in. cubes. Brown outside of steak in a skillet. (not cooking all the way through.) In a 9x13 in. baking dish combine steak, and all cans of soup. Stir. Cover with foil and bake at 275 degrees for 2 1/2 hrs. Stirring once 1/2 way through. Serve steak mixture over cooked rice.
The local newspaper interviewed Alec at his fire station because they were doing an article on fire house foods. This is one of the recipes that was featured in the article. This is by far my favorite thing that Alec cooks!
2 cans of Campbell's french onion soup
2 cans of Campbell's golden mushroom soup
4 cups of cooked min. rice
Chop steak into 1 in. cubes. Brown outside of steak in a skillet. (not cooking all the way through.) In a 9x13 in. baking dish combine steak, and all cans of soup. Stir. Cover with foil and bake at 275 degrees for 2 1/2 hrs. Stirring once 1/2 way through. Serve steak mixture over cooked rice.
The local newspaper interviewed Alec at his fire station because they were doing an article on fire house foods. This is one of the recipes that was featured in the article. This is by far my favorite thing that Alec cooks!
Onion Burgers
1 lb. hamburger meat
1 can of rotel
8 oz. velveeta
1 can of Campbell's french onion soup
4 hamburger buns
Brown hamburger meat. Drain. Add soup and simmer 10 mins. Combine rotel and velveeta in separate pot. Cook how you normally would if making rotel dip. Place one bun open faced on a plate. Top with hamburger meat mixture then top with rotel. Eat opened faced. Makes 4 servings.
1 can of rotel
8 oz. velveeta
1 can of Campbell's french onion soup
4 hamburger buns
Brown hamburger meat. Drain. Add soup and simmer 10 mins. Combine rotel and velveeta in separate pot. Cook how you normally would if making rotel dip. Place one bun open faced on a plate. Top with hamburger meat mixture then top with rotel. Eat opened faced. Makes 4 servings.
Friday, January 23, 2009
Baggie Omelets
Makes 1 omelet-
1 Ziploc brand freezer bag (quart size)
2 eggs
2 tbs grated cheese
1 tbs bacon bits
1 tsp chopped onion
1 tsp chopped bell pepper
1 tbs salsa (for topping after cooked)
*Note- you can use any ingredients that you would normally put in an omelet
Fill large pot 2/3 full of water. Bring to a boil. While water is heating take one baggie and crack two eggs into it. Gently squeeze the outside of the baggie to break the yolk. Add other ingredients and gently squeeze the baggie with your hands to mix the ingredients together. Squeeze air out and zip close. Repeat steps if making omelets for more than one person. Place baggie(s) into boiling water for 12-15 mins. Remove baggie from water then open and the omelet should just roll out onto your plate.
I go to semi-annual scrapbook retreats and these were introduced to me there. They are so simple and come out perfect every time. You can make several at one time which is good for big crowds. Another good thing about this is that you can add whatever you want to the omelet. If you make more than one at a time simply write each person's name on the baggie with a permanent marker.
1 Ziploc brand freezer bag (quart size)
2 eggs
2 tbs grated cheese
1 tbs bacon bits
1 tsp chopped onion
1 tsp chopped bell pepper
1 tbs salsa (for topping after cooked)
*Note- you can use any ingredients that you would normally put in an omelet
Fill large pot 2/3 full of water. Bring to a boil. While water is heating take one baggie and crack two eggs into it. Gently squeeze the outside of the baggie to break the yolk. Add other ingredients and gently squeeze the baggie with your hands to mix the ingredients together. Squeeze air out and zip close. Repeat steps if making omelets for more than one person. Place baggie(s) into boiling water for 12-15 mins. Remove baggie from water then open and the omelet should just roll out onto your plate.
I go to semi-annual scrapbook retreats and these were introduced to me there. They are so simple and come out perfect every time. You can make several at one time which is good for big crowds. Another good thing about this is that you can add whatever you want to the omelet. If you make more than one at a time simply write each person's name on the baggie with a permanent marker.
Chicken Santa Fe
1 lb. chopped chicken breast
1-2 tbs EVOO (extra virgin olive oil)
2 cans of chicken broth
2 cans of rotel (or mild rotel)
1 box of minute rice (you won't use the whole box)
2 cups shredded cheese
*note- keep empty broth and rotel cans and set aside.
Cook chopped chicken breast in EVOO. In a large pot combine cooked chicken, broth, and rotel. Heat until boiling. Pour dry minute rice into each empty can until almost full. Once boiling add cans of rice. Cover and remove from heat. Let stand 5 mins. Uncover and add shredded cheese. Cover until cheese is melted. Serve.
As I am typing these recipes not only do I notice a pattern of almost all of them having cheese but a lot of them have rotel too. My husband is a big fan of rotel as well. The kids think the regular rotel is too spicy so we often use the mild rotel.
1-2 tbs EVOO (extra virgin olive oil)
2 cans of chicken broth
2 cans of rotel (or mild rotel)
1 box of minute rice (you won't use the whole box)
2 cups shredded cheese
*note- keep empty broth and rotel cans and set aside.
Cook chopped chicken breast in EVOO. In a large pot combine cooked chicken, broth, and rotel. Heat until boiling. Pour dry minute rice into each empty can until almost full. Once boiling add cans of rice. Cover and remove from heat. Let stand 5 mins. Uncover and add shredded cheese. Cover until cheese is melted. Serve.
As I am typing these recipes not only do I notice a pattern of almost all of them having cheese but a lot of them have rotel too. My husband is a big fan of rotel as well. The kids think the regular rotel is too spicy so we often use the mild rotel.
White Chili
1 lb. ground turkey
1 cup salsa
1 cup frozen corn
1/4 cup chopped onion
1 cup water
2- 14 oz. cans great northern beans (drained & rinsed)
8 oz. shredded mexican cheese
1-2 tbs chopped jalapeno pepper (add as much as you'd like)
In large pot brown ground turkey and onion. Drain fat. Add remaining ingredients and simmer over low heat for 30 mins or until cheese has melted.
1 cup salsa
1 cup frozen corn
1/4 cup chopped onion
1 cup water
2- 14 oz. cans great northern beans (drained & rinsed)
8 oz. shredded mexican cheese
1-2 tbs chopped jalapeno pepper (add as much as you'd like)
In large pot brown ground turkey and onion. Drain fat. Add remaining ingredients and simmer over low heat for 30 mins or until cheese has melted.
Cheesy Chicken Spaghetti
1 can of cream of mushroom soup
10 oz. spaghetti noodles (cooked)
1 can rotel or mild rotel
16 oz. velveeta cheese (finely cubed)
1 small can of sliced black olives
1 cup italian bread crumbs
2 large cans of canned chicken breast- drained (in the tuna section of the store)
Mix all ingredients together except bread crumbs and spread into a 9x13 in. greased baking dish. Top with bread crumbs then cover with foil and bake at 350 degrees for 30-45 mins.
This is one of my husband's favorite dishes. If you'll notice almost all of my dinner recipes have velveeta or some sort of cheese in them. He is a big cheese fan.
10 oz. spaghetti noodles (cooked)
1 can rotel or mild rotel
16 oz. velveeta cheese (finely cubed)
1 small can of sliced black olives
1 cup italian bread crumbs
2 large cans of canned chicken breast- drained (in the tuna section of the store)
Mix all ingredients together except bread crumbs and spread into a 9x13 in. greased baking dish. Top with bread crumbs then cover with foil and bake at 350 degrees for 30-45 mins.
This is one of my husband's favorite dishes. If you'll notice almost all of my dinner recipes have velveeta or some sort of cheese in them. He is a big cheese fan.
Easy Cheesy Potato Soup
3 stalks of finely chopped celery
2 grated carrots (I use the cheese grater)
3 chopped green onions
2 tbs butter
2 cans of chicken broth
8 oz. sour cream
8 oz. cheese whiz
3 cans of Campbell's baked potato w/ cheddar and bacon soup
In a big stalk pot saute celery, carrots and green onions in the butter. Add the chicken broth, cover and simmer for 30 mins. After 30 mins. add sour cream, cheese whiz and Campbell's soup. Cook until heated through.
This is a semi-homemade soup with all of the flavors of a homemade soup. This soup is so good on a cold winter day. This soup offers an excellent way of sneaking in those veggies that your kids hate. My son doesn't like onions or celery but he's never even noticed them in this yummy soup. Enjoy!
2 grated carrots (I use the cheese grater)
3 chopped green onions
2 tbs butter
2 cans of chicken broth
8 oz. sour cream
8 oz. cheese whiz
3 cans of Campbell's baked potato w/ cheddar and bacon soup
In a big stalk pot saute celery, carrots and green onions in the butter. Add the chicken broth, cover and simmer for 30 mins. After 30 mins. add sour cream, cheese whiz and Campbell's soup. Cook until heated through.
This is a semi-homemade soup with all of the flavors of a homemade soup. This soup is so good on a cold winter day. This soup offers an excellent way of sneaking in those veggies that your kids hate. My son doesn't like onions or celery but he's never even noticed them in this yummy soup. Enjoy!
Orange Supreme Cake
1 box of orange cake mix (I have a hard time finding orange so I use pineapple)
12 oz. diet orange soda
4 oz. fat-free cool whip
1 small can of crushed pineapple (undrained)
1 small can of mandarin oranges (drained and smashed)
1 box of sugar-free/fat-free instant vanilla pudding powder
Pre-head over to 350 degrees. Mix orange soda and cake mix. Pour into a greased 9x13 in. baking dish. Bake according to the directions on the cake mix box.
Mix cool whip, pineapple, mandarins and pudding powder. Use this to top the cooled cake.
Keep refrigerated.
This is another VERY low fat recipe that I use a lot. It is very tasty and it isn't as fattening as making it with eggs and oil. If you are using Weight Watcher's points it makes 12 servings at 3 points each.
12 oz. diet orange soda
4 oz. fat-free cool whip
1 small can of crushed pineapple (undrained)
1 small can of mandarin oranges (drained and smashed)
1 box of sugar-free/fat-free instant vanilla pudding powder
Pre-head over to 350 degrees. Mix orange soda and cake mix. Pour into a greased 9x13 in. baking dish. Bake according to the directions on the cake mix box.
Mix cool whip, pineapple, mandarins and pudding powder. Use this to top the cooled cake.
Keep refrigerated.
This is another VERY low fat recipe that I use a lot. It is very tasty and it isn't as fattening as making it with eggs and oil. If you are using Weight Watcher's points it makes 12 servings at 3 points each.
Taco Soup
1 lb. lean ground beef
1 onion
3- 16 oz. cans of chili beans (undrained)
1- 16 oz. can corn (undrained)
1- can of rotel (or mild rotel)
1- 15 oz. can tomato sauce
1/2 cup water
1 pkg. taco seasoning mix
1 pkg. hidden valley ranch dressing/dip mix
Brown beef and onion. Drain. Mix all ingredients and bring to a boil. Reduce heat and simmer 15 mins.
The taco soup actually kinda taste like a low fat chili. This is another recipe that I used a lot while attending Weight Watchers. I would serve this with fat free crackers and sprinkle fat free shredded cheese on top.
1 onion
3- 16 oz. cans of chili beans (undrained)
1- 16 oz. can corn (undrained)
1- can of rotel (or mild rotel)
1- 15 oz. can tomato sauce
1/2 cup water
1 pkg. taco seasoning mix
1 pkg. hidden valley ranch dressing/dip mix
Brown beef and onion. Drain. Mix all ingredients and bring to a boil. Reduce heat and simmer 15 mins.
The taco soup actually kinda taste like a low fat chili. This is another recipe that I used a lot while attending Weight Watchers. I would serve this with fat free crackers and sprinkle fat free shredded cheese on top.
Cheesy Hashbrown Casserole
1/2 cup butter (melted)
32 oz. Ore-Ida Southern Style frozen hash browns (these are not shredded but they are cubed)
1 chopped onion (sauteed)
1 can of cream of chicken soup
12 oz. Velveeta cheese (cubed very small)
8 oz. sour cream
2 cups cornflakes (lightly crushed)
Add melted butter to a 9x13 in. baking dish. Add thawed hash browns. Mix together the soup, cheese, sour cream & onion and pour over the hash browns. Sprinkle with crushed cornflakes and bake at 350 degrees for 45 mins.
My other name for this recipe is "Funeral Casserole". I know it sounds crazy but let me explain... I have attended several funerals over the past 2 years. They have all been at the same church. Every time we had a funeral the church would serve this casserole. I finally asked for the recipe this is why I call it "Funeral Casserole".
32 oz. Ore-Ida Southern Style frozen hash browns (these are not shredded but they are cubed)
1 chopped onion (sauteed)
1 can of cream of chicken soup
12 oz. Velveeta cheese (cubed very small)
8 oz. sour cream
2 cups cornflakes (lightly crushed)
Add melted butter to a 9x13 in. baking dish. Add thawed hash browns. Mix together the soup, cheese, sour cream & onion and pour over the hash browns. Sprinkle with crushed cornflakes and bake at 350 degrees for 45 mins.
My other name for this recipe is "Funeral Casserole". I know it sounds crazy but let me explain... I have attended several funerals over the past 2 years. They have all been at the same church. Every time we had a funeral the church would serve this casserole. I finally asked for the recipe this is why I call it "Funeral Casserole".
Cabbage UNroll Casserole
1 lb. breakfast sausage
1 chopped onion
1 chopped green bell pepper
4 cups shredded cabbage
1 can rotel (or mild rotel if the kids are eating it)
1 28 oz. can of canned diced tomatoes
1/2 cup minute rice (dry)
Brown meat, onion and bell pepper. Drain the fat. Combine all other ingredients together in a sprayed 9x13 in. baking dish and cover with foil. Bake at 325 degrees for 1 1/2 hrs.
This is a recipe that I got when I was going to Weight Watchers. It is pretty low fat and very tasty. You can top this with canned spaghetti sauce if you'd like. That would give it more of a cabbage roll taste.
1 chopped onion
1 chopped green bell pepper
4 cups shredded cabbage
1 can rotel (or mild rotel if the kids are eating it)
1 28 oz. can of canned diced tomatoes
1/2 cup minute rice (dry)
Brown meat, onion and bell pepper. Drain the fat. Combine all other ingredients together in a sprayed 9x13 in. baking dish and cover with foil. Bake at 325 degrees for 1 1/2 hrs.
This is a recipe that I got when I was going to Weight Watchers. It is pretty low fat and very tasty. You can top this with canned spaghetti sauce if you'd like. That would give it more of a cabbage roll taste.
Blueberry Turnovers
3 cans (8 oz.) refrigerated crescent rolls
1 can of blueberry pie filling (or your favorite canned pie filling)
1 beaten egg
Sugar for topping
Preheat oven to 350 degrees. Grease a couple of cookie sheets. Separate crescent rolls. Place one heaping tablespoon of pie filling on the larger end of each crescent roll and roll up. Brush the tops with the beaten egg, then sprinkle with sugar. Bake for 10-14 mins or until brown.
1 can of blueberry pie filling (or your favorite canned pie filling)
1 beaten egg
Sugar for topping
Preheat oven to 350 degrees. Grease a couple of cookie sheets. Separate crescent rolls. Place one heaping tablespoon of pie filling on the larger end of each crescent roll and roll up. Brush the tops with the beaten egg, then sprinkle with sugar. Bake for 10-14 mins or until brown.
Why I created this recipe blog....
I decided to create this site for a few different reasons. First and foremost is that I am really unorganized and can't keep track of the recipe hard copies. I tend to shove them in a drawer or throw them in my BIG pile of printed out recipes and end up having to search for several minutes trying to find the one I'm looking for. The other reason was to share some of the yummy recipes that me and my husband (mostly my husband) cooks at home. I am fortunate enough to have a hubby that LOVES to cook. I always help him, or as he would probably tell you I boss him, in the kitchen. I'm truly not a great cook, just ask my kids, but most of the recipes that I am going to post are easy enough for beginners to make. Another reason is that me & a couple of neighbors of mine were talking about what we were having for dinner. We were all saying "Oh, that sounds good!" I thought it would be neat if me and some of my neighbors and close friends could post our favorite recipes for each other to share.
Happy Cooking!!!
Happy Cooking!!!
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