What's for dinner/supper tonight? - RECIPES

[caglewis]

Here's another great recipe and nutrition website:
http://www.bettycrocker.com/recipes.asp ... 2009&MLE=0

I love Taste of Home recipes - both their magazines and their cookbooks. Their website is free, [but it has a few more hoops and promotions to jump through] and isn't, in my opinion, quite as easily navigated as allrecipes.com is; but it's still a good site with nutritional info and diabetic exchanges included with the recipes. http://www.tasteofhome.com/Recipes

[caglewis]

GARLIC BEEF ENCHILADAS- from Taste of Home
[and I think diced chicken would work just as well to make this]
13" X 9" baking pan - oven at 350 degrees - 4-6 servings

1 lb ground beef
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
1-2 Tbsp flour
1 pkg dry enchilada or taco seasoning mix
1 tsp chili powder
1 tsp season salt
1 tsp ground cumin
1 tsp powdered sage
1 can [15 oz] stewed or diced tomatoes, undrained

SAUCE
1 Tbsp minced garlic [4-6 cloves]
1/3 cup margarine/butter
1/3 - 1/2 cup all-purpose flour
1 Tbsp chili powder
1 tsp ground cumin
1 tsp season salt
1 can [15 oz] beef broth
1 can [15 oz] tomato sauce
8-10 flour tortillas [7 inch]
2 cups [8 oz] shredded Mexican or Colby-Jack cheese

In a skillet, thoroughly brown beef, onions, and peppers - drain off fat
Stir in the flour and seasonings til well combined with the meat
Add tomatoes; bring to boil; reduce heat and simmer for 15 minutes
[add additional flour if needed to thicken and reduce "wateriness"]

In another sauce pan, melt the margarine and saute garlic till tender
Whisk in flour and seasonings til well-blended
Gradually add broth, and cook and stir for a few minutes til thickened
Then add tomato sauce and simmer 15 minutes to continue thickening

Pour about 2/3 of the sauce into the bottom of the ungreased baking pan
Spread approx 1/4 cup meat mixture down the center of each tortilla
Top each with 1-2 Tbsp of the cheese
Roll up tightly and place, seam-side down, in the sauce in the pan
Pour the remaining sauce over all, and top with the remaining cheese.
Bake, uncovered at 350 degrees for 20-30 minutes till bubbling and cheese is melted.

These were really good. We ate them with shredded lettuce and a dollop of sour cream on top.
I know this recipe doesn't fit the requirements of all of you trying to lose weight or restrict your dietary intake for other health reasons, but they really are good!

[caglewis]

It's fall and getting colder. Here are a couple of great soup recipes.

SPICY CHEESY CHICKEN NOODLE SOUP - based on Favorite Brand Names
3-4 boneless/skinless chicken breasts [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 Tbsp oil
1 Tbsp chili powder
1 1/2 tsp ground cumin
1 1/2 tsp dried oregano
1 tsp seasoned salt
1 can [10 oz] condensed cream of chicken soup - undiluted
1 can [15 oz] diced tomatoes - undrained
2-3 cans [15 oz] chicken broth
6-8 oz dry Kluski or other egg type noodles
8 oz Velveeta cheese - cut up in chunks
1 can [15 oz] black beans - drained and rinsed [optional]
1 can [4 1/2 oz] mushrooms - undrained [optional]
1 can [4 1/2 oz] green chilies - undrained [optional]

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 soup, tomatoes, and broth; stir well and bring to boil for 10-15 minutes
Add dry noodles to boiling liquid and cook til barely tender - 10-15 minutes
Add cheese; and then beans, mushrooms, and chilies [if desired]
Simmer and stir til cheese is melted and well combined
Serve with additional grated cheese [any variety] if desired.

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *

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, stir and simmer, covered, on low for 30-60 minutes
[Or put in a crock-pot, cover and cook on low for 4-6 hrs]

These soups start with similar ingredients, but end up very different in taste and texture.
Both are very good! Both serve about 4 - maybe more.

[Devilhorse]

Brown beans, cornbread, green onions, and fried potatoes.

[OZZIEOHIO]

Brown beans, cornbread, green onions, and fried potatoes.

What times dinner going to be ready???

[F-4 Phantom]

Brown beans, cornbread, green onions, and fried potatoes.

That sounds very explosive! But me likes!

[caglewis]

Roast in the Crock Pot

1 can cream of mushroom
1 can cream of celery
1 can french onion
I use generic brands for the mushroom and celery but can only find the french onion in Campbells brand.
1 good size roast ( I don't even brown it )
I stir all the soups together before i put them in the crock pot.
Cook all day on low when at work or 4 hours on high.

Makes a great gravy to serve with mashed potatoes. The second day I boil some egg noodles and cut up the roast and have beef and noodles. On day we have greenbeans or peas and the next carrots.

I fixed this yesterday using only the 1 can of cream of celery soup mixed with the 1 can of French onion soup and poured over browned round steak pieces in an electric skillet. I added sliced raw potatoes and carrots on top, covered it, and let it simmer on low for a couple of hours to get tender.

[osumufan]

Roast in the Crock Pot

1 can cream of mushroom
1 can cream of celery
1 can french onion
I use generic brands for the mushroom and celery but can only find the french onion in Campbells brand.
1 good size roast ( I don't even brown it )
I stir all the soups together before i put them in the crock pot.
Cook all day on low when at work or 4 hours on high.

Makes a great gravy to serve with mashed potatoes. The second day I boil some egg noodles and cut up the roast and have beef and noodles. On day we have greenbeans or peas and the next carrots.

I fixed this yesterday using only the 1 can of cream of celery soup mixed with the 1 can of French onion soup and poured over browned round steak pieces in an electric skillet. I added sliced raw potatoes and carrots on top, covered it, and let it simmer on low for a couple of hours. VERY GOOD!!!!

glad you liked it

[osumufan]

This is appropriately called Stuff

1-1 1/2 pd.ground beef browned in electric skillet then on top of that put:
layer of sliced potatoes
layer of sliced carrots
layer of sliced onions
layer of bagged cabbage
one can of cream of mushroom
one can cream of celery

I mix the two soups together with a little bit of water and add to the top. Place a lid on it and cook at about 250 until the potatoes and carrots are done. This is usually about an hour. I serve with cornbread. You can omit a vegetable if you have picky kids. My son who's 12 absolutely loved it this weekend and asked what it was called and when I said "Stuff" he said that is what he would have named it. He didn't even notice the onions so I got that by him!

[caglewis]

There are a couple of people in my extended family who really are allergic [or otherwise seriously adversely affected] by onions so I have had to omit any hint of onions [raw, salt, powder, etc] when cooking for my extended family for years. But onions and onion seasoning are very easy to "leave out" of a recipe without really changing it. I don't ever try to include or "get onions by" if I'm cooking for my extended [brother/brother-in-law] family with known sensitivities, but I love them myself! And when my kids were young, I did try to expose them and encourage them to try all different kinds of foods, flavors and tastes. My kids were not and are not "picky" eaters, but my grandkids sure are!
Cooking for picky people while managing to provide nutritionally balanced meals is a tricky job!!

[caglewis]

Pick-N-Save had a one-day meat sale that included whole frying chickens for $0.79/lb. That makes a 4 lb bird just over $3.00!
I got 2 - I did one in my pressure cooker - skinned and de-boned, the meat fit in a qt-sz zip-lock bag for my freezer plus making an addtional qt of broth.
The other one I did in that George Foreman contact roaster I so rarely use - boy was it good!! I've got to pull that appliance out more often!

[caglewis]

This is the best meat loaf recipe I have ever tried and is now the only one I use.
It holds together neatly and slices well both hot and cold.

COTTAGE CHEESE MEAT LOAF - from Taste of Home
1 cup small-curd cottage cheese
1 egg - lightly beaten
1/4 cup ketchup
1 Tbsp prepared mustard - either yellow or brown
1 Tbsp Worchestershire sauce
2 Tbsp finely chopped onion
1/2 cup dry oatmeal - [or dry bread crumbs]
1 tsp seasoned salt - [or steak seasoning]
1 lb lean ground beef
1/3 cup grated Parmesan [or blend] cheese

Combine first eight ingredients and mix well.
Add ground beef and thoroughly combine all.
Press into ungreased 8" X 8" or 9" X 5" pan
Bake at 350 degrees for 30-40 minutes [longer if thicker/deeper]
Sprinkle cheese on top for the final 10-15 minutes

[The Instructor]

Cottage cheese in meatloaf?

It sounds disgusting!

[caglewis]

Trust me - it provides great texture and makes for a solid, moist [holds together] rather than a loose [falls-apart] loaf - delicious!!!

[orange-n-brown 365]

Pick-N-Save had a one-day meat sale that included whole frying chickens for $0.79/lb. That makes a 4 lb bird just over $3.00!
I got 2 - I did one in my pressure cooker - skinned and de-boned, the meat fit in a qt-sz zip-lock bag for my freezer plus making an addtional qt of broth.
The other one I did in that George Foreman contact roaster I so rarely use - boy was it good!! I've got to pull that appliance out more often!

I love that roaster = ) also a small turkey breast in the roaster is awesome... I also throw a turkey breast in the crock pot on occasion and it is yummy... did chili in the crock pot last week that worked out great!

[caglewis]

Thanksgiving is coming up - any favorite recipes?
There are some in my family who are either not fond of turkey or who go to several different Thanksgiving gatherings and get tired of the same menu. Usually my sister fixes one meat and I bring another. We gather at her house so I need something that will travel for over an hour well - which generally means something in a slow-cooker. One year I brought ribs to our Thanksgiving Dinner, and they are now a "requested" menu item!
Here are 2 different slow cooker Rib Recipes from Fix-It and Forget-It which just called for use of a slow cooker, but which I have modified a little. Cooking times are based on doing this pre-cooking.
In both cases, I pre-cook the ribs for 20 minutes in my pressure cooker to tenderize them and render out some of the excess fat. While doing that, I also pre-cook the sauce to thoroughly combine the flavors and reduce and thicken it a little bit. Then I combine the drained and trimmed ribs with the sauce in a slow cooker or an electric roaster or in a covered pan in the oven to finish it. Additional thickening [if needed or desired] can be done by adding 1-3 tsp of cornstarch disolved in 1/4 c water.

BARBECUED RIBS
4 lbs country-style pork ribs
1/2 cup brown sugar
12-oz jar of chili sauce
2 Tbsp lemon juice
2 Tbsp cider vinegar
2 Tbsp Worchestershire sauce
2 Tbsp brown mustard
1 tsp hot sauce
2 tsp chili powder
2 tsp cajun or barbecue spice mix
2 tsp steak seasoning
1/2 cup grated or finely diced onion if desired
Crock pot - low for 6- 8 hrs
Roaster - low 250-300 degrees for 4-6 hrs
Oven - 300-325 degrees covered for 2 hrs and uncovered for an additional 1 hr.

SWEET AND SOUR RIBS
4 lbs country style pork ribs
1 20-oz can of pineapple tidbits - undrained
1 15-oz can tomato sauce
1 6-oz can tomato paste
1/2 cup finely diced onions {you know I use a 16-oz pkg of chopped
1/2 cup diced green pepper {frozen pepper stir-fry for these 2 items
1/2 cup brown sugar
2 Tbsp lemon juice
2 Tbsp cider vinegar
2 tsp seasoned salt or steak seasoning
2 tsp garlic and herb seasoning [Mrs Dash]
Crock pot - low for 6- 8 hrs
Roaster - low 250-300 degrees for 4-6 hrs
Oven - 300-325 degrees covered for 2 hrs and uncovered for an additional 1 hr

[The Instructor]

I used to have a recipe for a cheese and sausage dip.

It called for velveeta cheese.

Does anyone have it?

[caglewis]

PUMPKIN CAKE -
1 pkg cake mix - spice or yellow
3 eggs
1/3 cup orange juice
1/3 cup oil
1 15-oz can solid pack pumpkin
1 tsp pumpkin pie spice
Add some nuts and/or raisins if desired
Heat oven to 350 degrees. Grease and flour a bundt pan.
Beat all ingredients together thoroughly and pour into prepared pan.
Bake for 40-50 minutes til brown and pulling away from edges of pan.

[caglewis]

Since I have my slow cooker Fix-It and Forget-It cook book lying right here in front of me, I looked up your ingredients and found this.

SAUSAGE CHEESE DIP
1 lb sausage - browned and drained
1 med onion - chopped
1 green pepper - chopped
1 16-oz jar medium salsa
2 lbs Velveeta cheese, cubed
Combine all in a slow cooker, stir well, cover, and cook on low 2-4 hrs

There is also a very similar recipe listed that calls for ground beef instead of sausage, 1 can diced tomatoes with green chilies instead of the salsa, and the addition of 1 can cream of mushroom soup along with the Velveeta cheese.
Do either of these sound like what you're looking for? I confess I've never fixed either one so I don't know from experience, but they sound good.

[The Instructor]

Yes, thank you!