What's for dinner/supper tonight? - RECIPES

[caglewis]

LAYERED MEXICAN CASSEROLE - based on Favorite Brand Name Cookbook - 4 servings
1 lb ground beef
1 med green and/or banana pepper, diced
1 med onion, diced
1-2 Tbsp chopped jalapeno pepper [fresh or canned] - optional
1 can [15 oz] corn, drained
1 jar [16 oz] salsa
1 can [2 1/4 oz] sliced pitted ripe olives, drained - divided
1 cup [8 oz] cream style cottage cheese - low fat
1 cup [8 oz] sour cream - low fat
5 cups [7-8 oz] tortilla chips
2 cups [8 oz] shredded cheese - cheddar, Mexican, or pizza mix
Chopped tomato and shredded lettuce for garnish

Brown ground beef, onion, and pepper in a skillet; drain
Add corn and salsa and half the olives; cook til thoroughly heated
Stir together the cottage cheese and sour cream in a small bowl
In a 2-qt casserole dish, layer: 2 cups of the chips, half the meat mixture, 1/3 of the shredded cheese, and half the cottage cheese mixture. Repeat the layers.
Bake in a 350 degree oven for 30 minutes.
Sprinkle remaining cheese and olives on top and place remaining cup of chips around outer edge.
Return to oven and bake a few minutes longer to melt cheese.
Garnish with shredded lettuce and chopped tomato.

This is delicious! My grandson chose to up the "heat" by adding the jalapeno peppers and a healthy shake of hot sauce to the meat. I doubled the "garnish" to "salad" proportions.

[caglewis]

SWEET-SOUR MEATBALLS - based on a Taste of Home recipe - 4 servings
1 lb ground beef/chuck
1 egg - beaten
4 Tbsp cornstarch [divided]
2 Tbsp finely diced onion
1 tsp seasoned salt/steak seasoning
1 Tbsp vegetable oil
1/4 cup vinegar
1/4 cup brown sugar
2 Tbsp soy sauce
1 16/oz can pineapple chunks, drained + water to = 1 1/2 cups liquid
1 med green bell pepper, cored and chopped/sliced

In a bowl combine the beef, egg, 1 Tbsp cornstarch, onion, and seasoning.
Shape into approx 12 small walnut-sized balls.
Brown in hot oil in a large skillet - drain - then reduce heat and simmer til no longer pink.
Whisk together vinegar, soy sauce, brown sugar, and remaining 3 Tbsp cornstarch til smooth.
Whisk the combined 1 1/2 cups pineapple juice/water into the vinegar mixture
Pour all into the skillet with the meatballs. Bring to a boil and stir until thickened.
Add reserved pineapple chunks and green pepper to skillet. Stir
Reduce heat to med, cover, and simmer 10-15 minutes till heated through and pepper is tender.
Serve over cooked rice or noodles if you choose.

This is really good - eating "low-carb" I omit the rice/noodles for myself.
And I reduced the amount of sugar [orig recipe called for 1/2 cup].

[caglewis]

PUMPKIN, SAUSAGE, AND SAGE PASTA - based on Rachael Ray

Ingredients
1 pound penne pasta with lines - I used a 12-oz box of rainbow rotini
1 tablespoon extra-virgin olive oil (EVOO)
1 pound bulk sweet Italian sausage - I used 1 lb sage flavored sausage
1 medium onion, finely chopped - I used a 16-oz pkg of frozen pepper stir-fry + 8 baby carrots chopped finely in my food processor
4 cloves garlic, chopped - I used 1/2 tsp garlic powder
1/2 cup dry white wine - I omitted this and used more chicken stock
1 cup chicken stock - I used a whole 14-oz can
1/3 cup heavy cream - I used a 5-oz can of evaporated milk
10 leaves sage, cut into thin slivers - I used 1 tsp of poultry seasoning
1 14-ounce can solid pack pumpkin puree [not "pie-filling"]
1 cup shredded Pecorino Romano cheese - I used shredded Parmesan/Romano cheese
1/4 teaspoon freshly grated nutmeg (eyeball it)
1 bunch chives, chopped - I used dried parsley flakes
Salt and freshly ground pepper
Yields: 4-6 servings

Preparation
Heat a medium non-stick skillet over medium-high heat. Add EVOO and brown the sausage, breaking it up with the back of a spoon.

While the sausage cooks, place a large pot of water over high heat and bring to a boil for the pasta. Once boiling, add salt and the pasta and cook to firm al dente according to package directions.

Transfer sausage to a paper towel-lined plate to drain, and add the onion and garlic to the skillet. Cook over moderate heat until tender but not brown. Add the wine and return the sausage to the skillet, continue to cook a couple of minutes.

Add the chicken stock, heavy cream, sage and pumpkin. Bring up to a bubble and simmer until thick, a couple of minutes. Add the pasta and cheese and season with the nutmeg. Toss to coat the pasta with the sauce and simmer another couple of minutes.

Taste and check seasoning, add salt and pepper to taste. Serve the pasta garnished with a sprinkle of parmesan cheese.

My neighbors had a Halloween party and invited me over. I figured a pasta dish would go with anything and the pumpkin sauce was appropriate to the holiday so I took this to their party. It was a big hit!!

[caglewis]

PUMPKIN BLACK-BEAN CHICKEN CHILI - based on Fix-It-And-Forget-It
3-4 boneless/skinless chicken breasts [1 - 1 1/2 lbs] diced or cut into strips
1 med sz onion} diced up along with the seeded green pepper OR
1 green pepper} 1 16-oz pkg frozen pepper stir-fry chopped/diced
2-3 garlic cloves, minced
2 Tbsp oil
1 Tbsp chili powder
1 1/2 tsp ground cumin
1 1/2 tsp dried oregano
1 tsp seasoned salt
2 cans [15 oz] black beans - drained and rinsed
2 cans [15 oz] chicken broth
1 can [16 oz] solid pack pumpkin
1 can [15 oz] diced tomatoes - undrained

Brown seasoned chicken and vegetables in oil in a 4-5 qt skillet or pot
Cook and stir til chicken is no longer pink and vegetables are tender
Add remaining ingredients and bring to a boil
Simmer, covered, stirring occcasionally, on low for 30-60 minutes
[Or put in a crock-pot, cover and cook on low for 4-6 hrs]

I am re-posting a recipe using canned pumpkin that is not a "desert" recipe. Canned pumpkin is good stuff - high fiber, low carb - that adds great body, flavor, and texture to all kinds of dishes/sauces.
It's frequently on sale at this time of year, and it's not just for pies and bread!!

[caglewis]

SPICY APPLE BARS

PAN: 9" x 13" - OVEN AT 375 DEGREES

1/2 c. shortening
1 c. granulated sugar
2 eggs
1 c. flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1 Tbsp cocoa powder
1 c. dry rolled oats
1 1/2 c. diced peeled apples [about 2 med]
1/2 c. chopped walnuts

Cream shortening and sugar together til fluffy.
Beat in eggs one at a time.
Mix dry ingredients together; add to creamed mixture.
Fold in rolled oats, apples, and walnuts.
Spread into a greased 9" X 13" pan.
Bake at 375 degrees for 25 - 30 minutes.
Dust top with powdered sugar when cool

[BubbleGumTiger]

Easy Sloppy Joes

ice down 6 cold ones

chop up a little green pepper

chop up a little onion

saute in a little butter

add 1 lb ground chuck

salt and pepper to taste

drain off grease

add 1 can Del Monte Original Sloppy Joe mix

cover and stir frequently

serve on hamburger buns with chips

dont forget the cold ones in the fridge

[Black Panther]

Easy Sloppy Joes

ice down 6 cold ones

chop up a little green pepper

chop up a little onion

saute in a little butter

add 1 lb ground chuck

salt and pepper to taste

drain off grease

add 1 can Del Monte Original Sloppy Joe mix

cover and stir frequently

serve on hamburger buns with chips

dont forget the cold ones in the fridge

Sounds like you are a regular chef in at now TTT....Did you get that recipe form RRR? lol

[BubbleGumTiger]

Easy Sloppy Joes

ice down 6 cold ones

chop up a little green pepper

chop up a little onion

saute in a little butter

add 1 lb ground chuck

salt and pepper to taste

drain off grease

add 1 can Del Monte Original Sloppy Joe mix

cover and stir frequently

serve on hamburger buns with chips

dont forget the cold ones in the fridge

Sounds like you are a regular chef in at now TTT....Did you get that recipe form RRR? lol

RRR does not know how to turn the stove on, in fact he doesn't even own a stove........

[caglewis]

AUTUMN HARVEST PORK LOIN ROAST - based on Fix-It-And-Forget-It Slow Cooker

2 - 3 lb pork loin roast - trimmed of excess fat
S & P to taste
1 C apple cider or apple juice
2 - 3 lg apples, peeled, cored, and cubed
1 - 2 butternut squashes, peeled and cubed
1/2 C brown sugar - [or less if counting carbs]
1 Tbsp cornstarch - add more later if needed
1 tsp dry poultry seasoning or sage
1/2 tsp cinnamon
1/4 tsp nutmeg

In a skillet, heat the cider/juice and sear the pork loin on all sides in the liquid
Meanwhile, in a lg bowl, combine the squash and apple chunks
Toss together with the combined sugar, cornstarch, and seasonings to coat thoroughly
Remove pork roast from the skillet, season with S & P, and place in a slow cooker
Add the squash/apple mixture over/around it, and pour skillet liquid over all
Cover, and cook on LOW for 5-6 hrs.
Lift out the roast and allow to rest for a few minutes before slicing.
If needed, turn heat to HIGH and add more cornstarch to further thicken the gravy/juice.

This is a delicious alternative or addition to the standard Thanksgiving season menu. Peel squashes like you serve a canteloupe - not like a potato. Cut them in half vertically; scoop out the seeds; slice into wedges; lay those on their sides and run a knife around the inside of the outer rind of each slice.

[orange-n-brown 365]

Yum Yum Brownie Muffins
1 Muffin, or 3 minis – 200calories 2.5 grams fat 43 grams of carbs 6 grams of fiber
3 WW points!
This super-simple 2-ingredient recipe is a Weight Watchers Fave!

1 box devil’s food cake mix
1 can solid pack pumpkin (15 oz.)

Directions:
Mix the two ingredients together. Don't add anything else that may be mentioned on the box, such as eggs, oil, or water. The mixture will be very thick and you will be tempted to add in other things to make the batter smoother. DO NOT DO THIS AS IT WILL RUIN EVERYTHING! Place batter into muffin tins (or mini muffin tins) lined with paper, or sprayed with non-stick spray. Bake at 400 degrees for 20 minutes. Makes 12 regular or 36 mini muffins



You cannot even taste the pumpkin I hate pumpkin and I loved these!!!

[caglewis]

SPICY SAUSAGE MUFFINS - based on Taste of Home - makes 12-24
1 lb hot [or any other flavor] pork sausage
1/2 cup finely diced onion [or green onion]
1/2 cup finely diced green/red pepper
1 1/2 cup flour
1/2 cup cornmeal
1/4 cup oat bran [OR: additional cornmeal]
1/4 cup wheat germ [OR: additional cornmeal]
1 tsp salt & pepper as desired
1 tsp dry mustard - [OR: 1 Tbsp prepared mustard]
2 tsp baking soda
2 tsp dry cilantro flakes
2 tsp dry parsley flakes
1/2 tsp dry thyme
1/2 tsp dry basil
2 eggs, beaten
2 cups buttermilk [OR: add 2 Tbsp vinegar to enough milk to make 2 cups total sour milk]
1 1/2 cups shredded cheddar cheese

In a skillet, brown sausage, onions, and peppers until meat is no longer pink - drain and set aside
In a large bowl, combine all dry ingredients
Whisk together the eggs and buttermilk/sour milk; then stir into dry ingredients until moistened
Fold the reserved sausage mixture and the cheese into that batter to incorporate thoroughly
Fill greased or paper-lined muffin cups 2/3 full
Bake at 375 degrees for 25-30 minutes til browned. Cool in pan on a wire rack for 5 minutes.
Refrigerate to store extras - Best served warm, but they're also fine to eat cold.

A MEAL IN A MUFFIN!! I call these my "train muffins". I cook them in my "Rocco" 4-pocket electric appliance rather than a muffin pan in the oven, though, and it makes 12 X-LG muffins.
Yes, they're better warm; but they carry very well cold. I take them along on long train rides; and I think they'd work for hunters and fishermen to pack along, too. Satisfyingly easy to carry and eat.

[caglewis]

SOUTHWESTERN BEAN SOUP WITH CORNMEAL DUMPLINGS - based on Fix-It and Forget-It
1 lb ground beef
1 med sz onion} chopped up with the seeded green pepper ----
1 green pepper} OR 1 16-oz pkg frozen pepper stir-fry, chopped
1 cup sliced carrots
1 can [15 oz] red kidney beans - drained and rinsed
1 can [15 oz] black beans - drained and rinsed
1 can [15 oz] chili beans in chili gravy - undrained
1 can [15 oz] whole kernel corn - undrained
1 can [4 oz] green chilis - undrained
1 can [15 oz] diced tomatoes - undrained
1 can [15 oz] tomato sauce
1 can [14 oz] beef broth
1 Tbsp instant beef bouillon granules
1 Tbsp chili powder
1 tsp garlic powder
1 tsp seasoned salt
1/2 cup dry rice - white or brown

Brown beef, onions, peppers, and carrots in a large dutch oven or stock pot; drain
Add all remaining soup ingredients to the pot; stir to combine and bring to a boil
Reduce heat, cover, and simmer/occ stir 30-40 minutes before adding dumplings

DUMPLINGS
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
2 tsp baking powder
1/2 tsp salt
1/4 tsp crushed red pepper flakes
1 Tbsp dried parsley flakes
1 lg egg, beaten
1/3 cup milk
2 Tbsp oil

Stir dry ingredients together; whisk in milk, egg, and oil til well moistened
Drop by teaspoonsful onto boiling liquid; reduce heat.
Cover tightly and simmer for 10 minutes - no peeking - no stirring
Uncover and continue simmering for 10 more minutes til tops look "dry"
If desired, serve garnished with shredded Mexican cheese blend.

I also make this soup with ALBONDIGAS MEATBALLS instead of the Dumplings -
Omit ground beef from soup - otherwise put together as directed and bring to a boil

ALBONDIGAS MEATBALLS
1 lb ground beef
1 egg
1/4 cup milk
1/2 tsp seasoned salt
1/2 cup cornmeal

Mix all together and form into small walnut-sized balls
Drop onto boiling liquid; reduce heat, cover and simmer for 1 hour
Again - serve garnished with shredded Mexican cheese blend

[caglewis]

AUTUMN HARVEST PORK LOIN ROAST - based on Fix-It-And-Forget-It Slow Cooker

2 - 3 lb pork loin roast - trimmed of excess fat
S & P to taste
1 C apple cider or apple juice
2 - 3 lg apples, peeled, cored, and cubed
1 - 2 butternut squashes, peeled and cubed
1/2 C brown sugar - [or less if counting carbs]
1 Tbsp cornstarch - add more later if needed
1 tsp dry poultry seasoning or sage
1/2 tsp cinnamon
1/4 tsp nutmeg

In a skillet, heat the cider/juice and sear the pork loin on all sides in the liquid
Meanwhile, in a lg bowl, combine the squash and apple chunks
Toss together with the combined sugar, cornstarch, and seasonings to coat thoroughly
Remove pork roast from the skillet, season with S & P, and place in a slow cooker
Add the squash/apple mixture over/around it, and pour skillet liquid over all
Cover, and cook on LOW for 5-6 hrs.
Lift out the roast and allow to rest for a few minutes before slicing.
If needed, turn heat to HIGH and add more cornstarch to further thicken the gravy/juice.

This is a delicious alternative or addition to the standard Thanksgiving season menu. Peel squashes like you serve a canteloupe - not like a potato. Cut them in half vertically; scoop out the seeds; slice into wedges; lay those on their sides and run a knife around the inside of the outer rind of each slice.

I made this today but I used an acorn squash instead of butternut and I added a couple of sweet potatoes, peeled and cubed [microwave the slices of both the squash and the sweet potato for half the recommended potato time and they peel much more easily] as well as the apples. I also added a pkg of pork gravy mix instead of the cornstarch for thickening. Boy was it good!! I got my last couple of errands run this afternoon and came home to this done in my crockpot. Delicious!!! My granddaughter said she used the apple juice and squash idea to fix a turkey breast instead of a pork roast, and loved the sweetness of the gravy produced. This is a perfect winter evening meal!

[Raiderball]

We are having Lorobi's Pizza tonight... 8)

[Raiderball]

This is a great thread. Definitely will try some of these recipes.

[caglewis]

PINEAPPLE CHICKEN AND SWEET POTATOES

4-6 [1 1/2 - 2 lb] chicken pieces - skinned, with or without bone
1/2 c flour
1 tsp seasoned salt
1 tsp poultry seasoning
1/4 tsp pepper
2 Tbsp oil
2 sweet potatoes, peeled [or not] and sliced/chunked thinly
1 can condensed cream of chicken [or celery] soup, undiluted
1 8-oz can crushed [or tidbits] pineapple, undrained
1 Tbsp brown sugar
1 Tbsp cornstarch
1 tsp cinnamon
1 tsp nutmeg

Dredge chicken pieces in flour, salt, and pepper and brown in oil in a skillet
Place sliced sweet potatoes in the bottom of a lightly greased slow cooker
Whisk together the soup, pineapple, brown sugar, cornstarch, and spices
Pour over the sweet potatoes and place the browned chicken pieces on top
Cover, and cook on LOW for 6 - 8 hours or on HIGH for 3 - 4 hours

[4thgoal]

MEXICAN SPAGHETTI
A small change to regular baked spaghetti, but it is something different...

Cook spaghetti per directions on box, drain. Return to pot where you boiled it.
Add 1 pkg. of taco seasoning to 1.5 lbs. ground beef while browning (prepare just as if you were making tacos).
Once taco meat is done, add 1 jar of your favorite spaghetti sauce to ground beef and simmer for 5 minutes.
Place sauce/meat mixture into pot with the spaghetti and mix well then place into casserole pan.
Completely cover the top of the spaghetti/sauce with your favorite tortilla chips
Cover tortilla chips with taco/mexican cheese.
Place in 350 degree oven for 10-15 minutes, until cheese is melted.

[Big Red]

Any Good Seafood recipes! -Crab boils!

[Tiger Lady]

Last miniute dumplings..........

1 Tbsp. water
1 egg
3/4 Tbsp. salt
2/3 cup flour

Mix together water and egg. Add flour and salt, drop in chicken broth, cover and cook 10 minutes.

[BubbleGumTiger]

chicken nuggets


Ingredients
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-1/2-inch pieces
1 cup buttermilk
1/2 cup Italian-flavored bread crumbs
1 (1-ounce) package dry ranch dressing mix
1/4 teaspoon ground red pepper, optional
1 egg
Cooking spray
Instructions
Preheat oven to 425°F.

In a large bowl, combine chicken and the buttermilk; mix well.

In a resealable plastic storage bag, combine the bread crumbs, dressing mix, and ground red pepper; seal bag and shake to mix well.

In a shallow dish, beat the egg well. Drain chicken and add to egg, turning to coat. Place chicken in storage bag; seal bag and shake to coat chicken.

Place breaded chicken on a rimmed baking sheet and coat lightly with cooking spray. Bake 15 minutes, or until no pink remains and juices run clear.