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Apr 2, 2010

Pasta and Bean Skillet

Servings: 4


1 cup salsa

2/3 cup uncooked elbow macaroni

3/4 cup water

2 teaspoons chili powder

1 15 to 16-ounce can kidney beans -- rinsed and drained

1 8-ounce can tomato sauce

1/2 cup shredded Cheddar cheese


Heat all ingredients except cheese to boiling in 10-inch nonstick skillet; reduce heat to low.

Cover and simmer about 15 minutes, stirring frequently, until macaroni is just tender. Sprinkle with cheese.

Southern Sausage Biscuits

Servings: 6


1/2 lb mild pork sausage

1/3 cup chopped green onions

1 1/2 cup Bisquick

1 1/2 tsp brown sugar

1/2 tsp dry mustard

1/4 tsp cayenne pepper

2/3 cup milk

1/2 cup finely grated cheddar cheese


Heat oven to 400 degrees.

Grease bottoms of 12 medium muffin cups.

Cook and stir sausage and onions til browned.

Drain well.

Combine sausage, onions and next 6 ingredients.

Mix and fill muffin tins.

Bake til nicely browned.

Skillet Chicken with Tomatoes

Servings: 4


1 lb. skinless, boneless chicken breast, cut into bite size pieces

1 small onion, thinly sliced

1 celery stalk, sliced

1 carrot, sliced

2 tsp. chopped garlic

1 tsp. dried oregano

1/2 tsp. dried parsley

1/4 tsp. salt (optional)

1 can (16 oz.) stewed tomatoes, not drained

1 1/2 cups chicken broth, fat removed

2 cups sliced potatoes


Spray a skillet with non-stick cooking spray.

Saute chicken until browned.

Add remaining ingredients to skillet and simmer over medium heat until potatoes are tender.

Fish Roll-Ups

3 1/2 ounces smoked fish

1 cup milk

6 slices of bread, buttered

1/4 cup cheese, grated

3 tablespoons butter

3 tablespoons flour

1 teaspoon lemon juice

1 teaspoon parsley

1/2 teaspoon Worcestershire sauce

1/4 teaspoon salt

1/4 teaspoon pepper


Flake smoked fish. Melt butter in a sauce pan and add flour, salt, pepper and parsley.

Cook until it begins to boil.

Slowly add milk and cook for two minutes.

Add Worcestershire sauce, cheese, lemon juice and fish. Mix well.

Spread mixture on unbuttered side of the bread and roll up.

Secure with a tooth pick. Place on preheated grill and cook for 2-3 minutes, turning once.

Crockpot Beef Roll-Ups


2 pounds beef round

1 1/2 pounds bacon

2 teaspoons oil

1 package onion soup mix

2 cups water

2 teaspoons cornstarch

1/2 cup water


Cut round 1/2" thick. Trim separable fat and remove bone. Pound with meat mallet or saucer; slice into strips 1" wide and 4" long.

Place bacon slices on steak strips and roll up, securing with small wooden picks.

Brown roll-ups slowly in hot oil in large frying-pan.

Remove roll-ups to crockpot.

Add soup-mix and 2 cups of water to frying-pan and simmer 3 minutes, scraping particles from pan. Pour liquid over roll-ups.

Cook until done.

Remove roll-ups to warm serving dish.

Combine cornstarch and 1/2 cup water, mixing until smooth.

Add to liquid from crockpot and simmer, stirring constantly, 3-4 minutes or until thickened.

Pour gravy over roll-ups; garnish with parsley and cherry tomatoes.

Italian Mac and Cheese


1 can tomato soup

1/2 cup water

1 1/2 cups Monterey jack cheese, shredded

3 Tbsp Parmesan cheese

2 tsp oregano

1 tsp sweet basil

1 tsp garlic powder

1/2 tsp salt

1 tsp onion powder

2 cups cooked elbow macaroni


Preheat oven to 400.

In a mixing bowl, stir all ingredients together until well blended.

Place in a greased baking dish and top with buttered Italian style bread crumbs and 3 green pepper


Bake for 25 - 30 minutes.

Quick Macaroni Casserole

Servings: 6


1 8 oz. pkg. elbow macaroni

1 tablespoon vegetable oil

1 pound ground beef

2 cups spaghetti sauce

2 teaspoons salt

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon Italian seasoning

1/2 teaspoon black pepper


Preheat oven to 350 degrees. Coat a 2-quart casserole dish with nonstick cooking spray.

Cook macaroni according to package directions. Drain and set aside in

a large bowl.

Meanwhile, in a large skillet, heat oil over medium-high heat.

Add beef and cook until no longer pink, stirring to break up; drain.

Reduce heat to low and add spaghetti sauce, salt, onion powder,

Italian seasoning, and black pepper; mix well.

Add the beef mixture to the macaroni and mix well.

Pour into the casserole dish and bake 1 hour, or until top is golden and crispy.

Barbecue Bacon Meatloaf

2 pounds ground turkey

12 slices turkey bacon, diced

1 cup quick-cooking oats, uncooked

1/2 cup barbecue sauce

2 large egg whites

1 tablespoon Worcestershire sauce

Mix all ingredients in a large bowl. Press mixture into

ungreased 9 x 5 loaf pan. Top with additional barbecue sauce, if

desired. Bake at 375f  for 1 hour 15 minutes. Allow to stand

10 minutes before serving.
Macaroni and Cheese

1 1/2 cups elbow macaroni -- uncooked

1/4 cup chopped onion

2 tablespoons reduced-calorie margarine

2 tablespoons all-purpose flour

1/8 teaspoon pepper

1 1/2 cups skim milk

4 ounces fat-free cheddar cheese -- shredded

4 ounces reduced fat Monterey Jack cheese -- shredded

1/4 cup chopped parsley

Cook elbow macaroni according to package directions, omitting salt;

drain. Rinse macaroni under cold running water, and drain again. Set

macaroni aside.

Saute onion in margarine in a medium saucepan until tender. add flour

and pepper, stirring until smooth. Cook 1 min, stirring constantly.

Gradually add milk, cook mixture over medium heat until thickened and

bubbly. Stir in cheeses, reduce heat and cook until cheeses melt.

Remove from heat, and stir in reserved macaroni, and parsley. Spoon

mixture into a 1 1/2 quart casserole. Bake at 350 F for 30 minutes.
Chicken Rolls

Servings: 6


1 can (8 count) crescent rolls

1 can cream of chicken soup

1 cup grated cheese

2 cups chopped chicken

1/2 cup milk

3 ounce package cream cheese

3 tablespoons butter, melted

1 tablespoon onion, chopped


Mix milk, 1/2 cup cheese and soup in saucepan.

Heat until cheese melts (do not boil).

Put part of soup mixture on bottom of casserole dish.

Mix cream cheese and butter together until smooth.

Add chicken and onion; mix well.

Roll up a spoonful of this mixture in the crescent rolls and place seam side down on soup in casserole dish.

Pour remaining sauce on top and sprinkle with cheese.

Bake at 325 for 30 minutes.
Bacon Wrapped Shrimp


20 large shrimp

10 slices lean bacon, cut in half


Have the grill on a medium heat.

Wrap the shrimp in the bacon and secure with toothpicks or several on a skewer.

Lightly oil the grill.

Cook for 3-4 minutes turning once.

Shrimp are done when the bacon is fully cooked.