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Jan 28, 2010

Creamy Potato Green Onion Soup

Creamy Potato & Green Onion Soup

1 1/2 cups water

6 Medium potatoes, peeled & cubed

2 Stalks celery, sliced (1 cup)

1/4 cup water

1 cup skim milk

3/4 tsp. salt

1/4 tsp. white pepper

2 green onions with tops (sliced finely)

1. Bring 1 1/2 cups water to boiling, add potatoes & celery, cover and bring to boil again. Reduce heat and simmer until potatoes are tender. 20 minutes or so.

2. Drain liquid into blender and 3 cups of cooked vegetables, add 1/4 cup of water. Cover and blend until smooth (1 minute)

3. Place pureed vegetables back into sauce pan with remaining potatoes & celery. Stir in remaining ingredients, heat, stirring occasionally, until hot.

4. Garnish with garlic toast!

Slow Cooker French Chicken Stew

Slow Cooker French Chicken Stew

1/2 cup dry navy beans, soaked overnight and drained

2 cups water

4-6 chicken breasts, skinned, boned, and cut into chunks

1 (16 oz.) can low sodium tomatoes

1/2 cup thinly sliced celery

1/2 cup diced carrot

1/2 cup chopped onion

1/8 tsp. garlic powder

1 crushed bay leaf

1/2 tsp. crushed dry basil

1/8 tsp. powdered sage

1/4 tsp. paprika

1/2 tsp. crushed, dried oregano

1 tsp. instant chicken or beef bouillon (low sodium)

Place beans, 2 cups of water, and other ingredients in crockpot; cover and cook on low for 8-10 hours. Discard bay leaf before serving. Yield: 4 to 6 servings.

Layered Mexican Cornbread

Layered Mexican Cornbread

Butter or non-stick cooking spray, for greasing pan

1 cup all-purpose cornmeal

1/2 cup all-purpose flour

2 tablespoons baking powder

2/3 cup milk

2 eggs

1/2 teaspoon salt

1/3 cup vegetable oil

1/2 cup chopped onion

1 (14-ounce) can creamed corn

1 cup grated Cheddar

1 cup chopped jalape�o peppers

Preheat oven to 350 degrees F.

Grease an 8 by 8-inch or 9 by 9-inch square pan with softened butter or nonstick cooking spray. Set aside.

In a large bowl, mix together cornmeal, flour, baking powder, milk, eggs, salt, and oil. Stir in onion and creamed corn. Pour half of batter into prepared pan. Top with cheese and peppers, spreading onto batter. Pour remaining batter on top of cheese and peppers. Bake for about 35 minutes or until golden on top and a toothpick inserted into the center comes out clean. Let cool slightly before cutting into squares.

Yield: 1 (8 by 8-inch) square cornbread; about 8 servings

Spicy Pinto Beans

Spicy Pinto Beans

Serve these pinto beans with cornbread and slaw for a great meatless dinner.

16 ounces dried pinto beans, rinsed and picked over, soaked overnight

1 cup chopped onion

1/2 cup chopped green bell pepper

2 medium cloves garlic, minced

6 cups water, or to cover

1 tablespoon chili powder

1/2 teaspoon ground cumin

1 1/2 teaspoons salt

1/2 teaspoon pepper

Cover rinsed and sorted beans with water; cover bowl and let soak overnight. Drain beans; combine all

ingredients in slow cooker. Cover and cook on HIGH for 6 to 10 hours, or until beans are tender.

Seafood Lasagna

Seafood Lasagna

Seafood Lasagna

1 green onion, finely chopped

2 tablespoons vegetable oil

2 tablespoons plus 1/2 cup butter or margarine, divided

1/2 cup chicken broth

1 bottle (8 ounces) clam juice

1 pound bay scallops

1 pound uncooked small shrimp, peeled and deveined

1 package (8 ounces) imitation crabmeat, chopped

1/4 teaspoon white pepper, divided

1/2 cup all-purpose flour

1-1/2 cups milk

1/2 teaspoon salt

1 cup whipping cream

1/2 cup shredded Parmesan cheese, divided

9 lasagna noodles, cooked and drained

In a large skillet, saute onion in oil and 2 tablespoons butter until tender. Stir in broth and clam juice; bring to a boil. Add the scallops, shrimp, crab and 1/8 teaspoon pepper; return to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until shrimp turn pink and scallops are firm and opaque, stirring gently. Drain, reserving cooking liquid; set seafood mixture aside.

In a saucepan, melt the remaining butter; stir in flour until smooth. Combine milk and reserved cooking liquid; gradually add to the saucepan. Add salt and remaining pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cream and 1/4 cup Parmesan cheese. Stir 3/4 cup white sauce into the seafood mixture.

Spread 1/2 cup white sauce in a greased 13-in. x 9-in. x 2-in. baking dish. Top with three noodles; spread with half of the seafood mixture and 1-1/4 cups sauce. Repeat layers. Top with remaining noodles, sauce and Parmesan. Bake, uncovered, at 350 for 35-40 minutes or until golden brown. Let stand for 15 minutes before cutting. Yield: 12 servings.



Your choice of chopped seafood gives you options for some surfin� fun on a bun!

Prep: 10 min

1 1/2 cups chopped cooked seafood, (crabmeat, shrimp or lobster)

1/2 cup mayonnaise or salad dressing

1/4 teaspoon salt

1/4 teaspoon pepper

1 medium celery stalk, chopped (1/2 cup)

1 small onion, chopped (1/4 cup)

4 hot dog buns, split

1. Mix all ingredients except buns.

2. Fill buns with seafood mixture.

Makes 4 servings

Tuna Salad Filling:

Substitute 1 can (9 ounces) tuna, drained, for the seafood. Stir in 1 teaspoon lemon juice.

Chicken Salad Filling:

Substitute 1 1/2 cups chopped cooked chicken or turkey for the seafood

Special Delivery Chicken

Special Delivery Chicken

2 cups (16 ounces) sour cream

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

2 teaspoons poppy seeds

2-1/2 cups cubed cooked chicken

1-3/4 cups butter-flavored cracker crumbs (about 36 crackers)

1/2 cup butter or margarine, melted

In a bowl, combine the sour cream, soup and poppy seeds. Stir in chicken. Pour into a greased 11-in. x 7-in. x 2-in. baking dish. Combine the cracker crumbs and butter; sprinkle over top. Bake, uncovered, at 350� for 25-30 minutes or until heated through. Yield: 4 servings.

Crispy Onion Chicken

Crispy Onion Chicken

1/2 cup butter or margarine, melted

1 tablespoon Worcestershire sauce

1 teaspoon ground mustard

1/2 teaspoon garlic salt

1/4 teaspoon pepper

4 boneless skinless chicken breast halves

1 can (6 ounces) cheddar or original French-fried onions, crushed

In a shallow bowl, combine the butter, Worcestershire sauce, mustard, garlic salt and pepper. Dip chicken in the butter mixture, then coat with onions. Place in a greased 9-in. square baking pan. Top with any remaining onions; drizzle with any remaining butter mixture. Bake, uncovered, at 350� for 30-35 minutes or until chicken juices run clear. Yield: 4 servings.



A light dressing with just a hint of sweetness is served over a crunchy combination of colorful salad fixings in this easy side dish.

1/4 cup olive or vegetable oil

2 tablespoons cider vinegar

4 teaspoons sugar

1/2 teaspoon salt

1/4 teaspoon pepper

4 cups torn salad greens

3/4 cup sliced zucchini

2 medium carrots, sliced

2 celery ribs, sliced

2 green onions, sliced

1/4 cup seasoned croutons

1 tablespoon whole almonds, toasted

1 tablespoon sesame seeds, toasted

In a jar with tight-fitting lid, combine the first five ingredients and shake well. In a large salad bowl, combine greens, zucchini, carrots, celery and onions. Just before serving, add dressing and toss to coat. Top with croutons, almonds and sesame seeds. Yield: 4 servings.



1/2 pound ground meat

1/3 cup chopped onion

15-oz. can tomato sauce

1/2 teaspoon salt

1/2 teaspoon oregano

1/4 teaspoon basil

1/8 teaspoon pepper

4 medium zucchini

8-oz. carton ricotta cheese

1 egg

2 tablespoons flour

1/4 lb. mozzarella cheese, shredded

Brown meat and onion over medium heat in large skillet. Drain excess fat. Add tomato sauce, salt, oregano, basil and pepper and bring to a boil. Reduce heat to low and simmer for 5 minutes. Slice zucchini lengthwise into 1/4-inch thick slices. In a small bowl combine ricotta cheese and egg. Arrange 1/3 of zucchini in bottom of greased 8x12-inch baking pan. Sprinkle with 1 tablespoon flour. Top with all of ricotta cheese mixture and 1/3 of meat mixture. Repeat layers with remaining zucchini and flour. Sprinkle with mozzarella cheese and remaining meat mixture. Bake at 375� for 40 minutes or until hot and bubbly. Let stand 10 minutes before serving. Makes 6 servings.

Creole Zucchini

Creole Zucchini

Creole Zucchini

2 pounds zucchini

1 small green pepper -- chopped

1 small onion -- chopped

1 clove garlic -- minced

1 teaspoon salt

1/4 pepper

4 tomatoes -- peeled and chopped

2 tablespoons butter

2 tablespoons minced parsley

Cut zucchini into 1/4-inch slices. In slow-cooking pot, combine zucchini with green pepper, onion, garlic, salt, and pepper. Top with chopped tomatoes, then butter. Cover and cook on high for about 2 hours or until tender. Sprinkle with chopped parsley.

Chocolate and Vanilla Swirl Pudding

Chocolate and Vanilla Swirl Pudding

Can't decide which pudding flavor - chocolate or vanilla - you

like best? Then this rich and creamy pudding is for you!

Prep: 5 min - Microwave: 4 min

2 tablespoons sugar

1 tablespoon cornstarch

1 cup milk

2 tablespoons fat-free cholesterol-free egg product or 2 tablespoons

beaten egg

1 1/2 teaspoons butter or margarine

1/2 teaspoon vanilla

2 tablespoons semisweet chocolate chips

1. Mix sugar and cornstarch in 4-cup microwavable measuring

cup. Stir in milk and egg product. Microwave uncovered on High

3 minutes 30 seconds to 4 minutes; stirring after 2 minutes,

until mixture thickens and boils. Stir in butter and vanilla.

2. Stir chocolate chips into 1 cup of the pudding until melted.

Layer vanilla and chocolate puddings alternately in parfait

glasses or swirl in serving dishes.

Makes 2 servings



1 lg. onion, chopped

1 tsp. salad oil

1 lb. ground beef

1 can tomatoes

1 can (1 lb.) red kidney beans

1 can (15 oz.) chili con carne without beans

2 tsp. salt

1/4 tsp. pepper, ground

1 (11 oz.) tortillas

1 c. grated cheddar cheese (4 oz.)

1. Saute onion and garlic in salad oil until soft in large frying

pan, remove with slotted spoon and set aside.

2. Brown ground beef 5 minutes. Stir in onion mixture, pepper,

tomatoes, beans, chili con carne, salt and heat to boiling.

3. Place 3 tortillas, overlapping if necessary in a 12 cup baking

dish - top with about 1 cup of sauce. Repeat to make 5 more layers of

each, ending with sauce. Sprinkle with cheese.

4. Bake in hot oven (400 degrees) for 30 minutes or until bubbly hot.

Add 1/2 cup water, if desired.



1 c. mayonnaise

1/3 c. skim milk

2 tsp. instant chopped onion

1 tsp. salt

1 tsp. chili powder

1/8 tsp. garlic powder

6 drops hot pepper sauce

1 (8 oz.) pkg. elbow macaroni, cooked & drained

1 (16 oz.) can red kidney beans, well drained

1 c. diced mozzarella cheese

In large bowl stir together first 7 ingredients. Add remaining

ingredients, toss to coat well. Cover, chill at least 2 hours.

Makes 8 (1 cup) servings.

Parmesan Corn on the Cob

If you don't own a microwave, wrap corn in

aluminum foil, and bake at 500 degrees for 20 minutes.

Servings: 4


1/4 cup butter or margarine, melted

1/4 cup grated Parmesan cheese

1/2 teaspoon dried Italian seasoning

4 ears fresh corn, husks and silks removed


1. COMBINE the first 3 ingredients in a small


2. WRAP each ear of corn in heavy-duty plastic

wrap. Microwave at HIGH 10 to 13 minutes or until

tender, turning twice. Unwrap corn, and brush

evenly with butter mixture.

Mountain Dew Salad

1 large box lemon gelatinJell-O Sugar-Free Gelatin Dessert, Lemon, 0.3-Ounce Boxes (Pack of 24)

2 cups hot water

2 cups Mountain Dew beverage

2 cups pineapple juice

1 large can
pineappleNative Forest Organic Pineapple Slices, 15-Ounce Cans (Pack of 6)
2 bananas, sliced, optional

2 cups miniature marshmallows

1 (8 ounce) carton frozen whipped topping, thawed

1 can lemon pie fillingComstock Quick&easy Lemon Cream Pie Filling 15.75 Oz - 6 Unit Pack

Dissolve gelatin in hot water; cool. Add Mountain Dew and pineapple juice. Set aside until mixture begins to set. Fold in fruit and marshmallows.Elyon Marshmallows, 7-Ounce Package (Pack of 6) Pour into a large oblong dish. Fold whipped topping in lemon pie filling until thoroughly mixed. Spread on top of set gelatin. Chill well.

Mountain Dew - 36/12 oz. cans