Cheeseburger Chowder
½ lb. Ground beef
1 onion, chopped
2 tablespoons flour
2 cans (14.5 oz. Each) fat-free reduced-sodium chicken broth
1 can (14.5 oz) diced tomatoes, undrained
¾ lb. Velveeta, cut into 1/2” cubes
4 teaspoons sweet pickle relish
40 saltine crackers
Brown meat with onions in large saucepan; drain. Stir in flour; cook and stir two minutes. Add broth and tomatoes; cook on medium-low heat 5 minutes or until heated through, stirring occasionally. Stir in Velveeta; cook and stir 8-10 minutes or until cheese is melted and soup is heated through. Spoon into soup bowls; top with relish and serve with crackers.
Oatmeal Cranberry White Chocolate Chunk Cookies
Oatmeal Cranberry White Chocolate Chunk Cookies
2/3 cup margarine, softened
2/3 cup brown sugar
2 large eggs
1 ½ cups old-fashioned oats
1 ½ cups flour
1 teaspoon baking soda
½ teaspoon salt
6 oz. Dried cranberries (craisins)
2/3 cup white chocolate chunks or chips
Preheat oven to 375. Use a mixer to beat margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter in several additions, mixing well after addition. Stir in dried cranberries and white chocolate chunks. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake 10-12 minutes or until golden brown. Cool on wire rack.
2/3 cup margarine, softened
2/3 cup brown sugar
2 large eggs
1 ½ cups old-fashioned oats
1 ½ cups flour
1 teaspoon baking soda
½ teaspoon salt
6 oz. Dried cranberries (craisins)
2/3 cup white chocolate chunks or chips
Preheat oven to 375. Use a mixer to beat margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter in several additions, mixing well after addition. Stir in dried cranberries and white chocolate chunks. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake 10-12 minutes or until golden brown. Cool on wire rack.
Mexican Black Bean Lasagna
Mexican Black Bean Lasagna
15 ounce can black beans, drained and rinsed
15 ounce can whole kernel corn, drained and rinsed
2 10-ounce cans diced tomatoes with green chilis, drained
1 cup ricotta cheese
½ cup sour cream
½ teaspoon ground cumin
8 6” corn tortillas
1 cup Mexican-style cheese blend
Preheat oven to 375. Spray a 9x5” loaf pan with nonstick cooking spray. In a large bowl, combine beans, corn and tomatoes. In a small bowl, stir together ricotta, sour cream, and cumin. Place 2 tortillas on the bottom of prepared loaf pan. Spread about 1/3 cup ricotta mixture over tortillas. Top with about ½ cup black bean mixture. Sprinkle with ¼ cup cheese. Repeat layers 3 times. Bake 20 minutes or until heated through and cheese is melted.
15 ounce can black beans, drained and rinsed
15 ounce can whole kernel corn, drained and rinsed
2 10-ounce cans diced tomatoes with green chilis, drained
1 cup ricotta cheese
½ cup sour cream
½ teaspoon ground cumin
8 6” corn tortillas
1 cup Mexican-style cheese blend
Preheat oven to 375. Spray a 9x5” loaf pan with nonstick cooking spray. In a large bowl, combine beans, corn and tomatoes. In a small bowl, stir together ricotta, sour cream, and cumin. Place 2 tortillas on the bottom of prepared loaf pan. Spread about 1/3 cup ricotta mixture over tortillas. Top with about ½ cup black bean mixture. Sprinkle with ¼ cup cheese. Repeat layers 3 times. Bake 20 minutes or until heated through and cheese is melted.
Cheesy Beef & Corn Chip Skillet
Cheesy Beef & Corn Chip Skillet
1 lb. Ground beef
1 small onion, chopped
¾ cup water
1 pkg. Taco seasoning
2 cups corn chips
¼ lb. Velveeta, cubed
2 cups shredded lettuce
2 tomatoes, chopped
Brown meat and onions in large skillet; drain. Add water and seasoning mix to meat and onions; cook per directions on taco seasoning package. Cover meat mixture with chips and Velveeta; cover and cook on low heat 5 minutes or until Velveeta is melted. Top with lettuce and tomatoes to serve.
1 lb. Ground beef
1 small onion, chopped
¾ cup water
1 pkg. Taco seasoning
2 cups corn chips
¼ lb. Velveeta, cubed
2 cups shredded lettuce
2 tomatoes, chopped
Brown meat and onions in large skillet; drain. Add water and seasoning mix to meat and onions; cook per directions on taco seasoning package. Cover meat mixture with chips and Velveeta; cover and cook on low heat 5 minutes or until Velveeta is melted. Top with lettuce and tomatoes to serve.
Sweet Potato Shepherd's Pie
Sweet Potato Shepherd's Pie
½ pound sweet potato, peeled and cut into 2” pieces
2 tablespoons chive & onion cream cheese
½ pound extra lean ground beef
1 cup sliced fresh mushrooms
1 green onion, chopped
2 tablespoons light balsamic vinaigrette dressing
2 teaspoons flour
¼ cup water
1 cup frozen green beans
Preheat oven to 375. Microwave potatoes in small bowl on high 4 minutes or until tender. Mash until smooth; add cream cheese and mix well. Brown meat with mushrooms and onions in dressing in large skillet; drain. Mix flour and water; add to meat mixture and cook 2 minutes or until slightly thickened, stirring constantly. Stir in beans. Spoon into two 2-cup ramekins sprayed with cooking spray. Top with potato mixture. Bake 15 minutes or until heated through.
½ pound sweet potato, peeled and cut into 2” pieces
2 tablespoons chive & onion cream cheese
½ pound extra lean ground beef
1 cup sliced fresh mushrooms
1 green onion, chopped
2 tablespoons light balsamic vinaigrette dressing
2 teaspoons flour
¼ cup water
1 cup frozen green beans
Preheat oven to 375. Microwave potatoes in small bowl on high 4 minutes or until tender. Mash until smooth; add cream cheese and mix well. Brown meat with mushrooms and onions in dressing in large skillet; drain. Mix flour and water; add to meat mixture and cook 2 minutes or until slightly thickened, stirring constantly. Stir in beans. Spoon into two 2-cup ramekins sprayed with cooking spray. Top with potato mixture. Bake 15 minutes or until heated through.
Subscribe to:
Posts (Atom)