1/2 pound boneless pork chops
1/2 can Campbell's Cream of Mushroom Soup, Condensed
1/4 cup 2% low-fat milk
1/4 cup light sour cream
10 ounces potatoes, shredded
1/2 cup cheddar cheese, shredded
2 tablespoons dehydrated onion flakes
1.Preheat oven to 350. Spray skillet with cooking spray. Add pork chops and brown. Drain on paper towels.
2. In medium bowl, combine soup, milk, sour cream, and salt and pepper to taste. Stir in potatoes, ½ cup cheese, and onion. Spread in bottom of 9X13 pan. Arrange pork chops over mixture. Cover pan and bake for 40 minutes. Remove cover and top with remaining cheese. Bake uncovered 5 more minutes or until cheese is melted.
Wednesday, October 21, 2009
Salisbury Steak
We all LOVE this one... it's just so good.
Salisbury Steak
1 pound ground beef, 95% lean
1 envelope Lipton Onion soup mix
1/4 cup seasoned bread crumbs
2 tablespoons 1% low-fat milk
2 tablespoons all-purpose flour
cooking spray
1 can Campbell's Cream of Mushroom Soup, Condensed
1 package Brown Gravy mix
3/8 cup water
1. In a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using your hands. Shape into 4 patties.
2. Heat the oil in a large skillet over medium-high heat. Dredge the patties in flour just to coat, and quickly brown on both sides in the hot skillet. Place browned patties into the slow cooker stacking alternately like a pyramid. In a medium bowl, mix together the cream of mushroom soup, brown gravy mix, and water. Pour over the meat. Cook on the Low setting for 4 or 5 hours, until ground beef is well done.
**Note: If you want to prepare this in the oven, place meat into 9"x9" casserole dish and pour gravy over the top. Cover with foil and bake at 350 for 30 minutes.
Salisbury Steak
1 pound ground beef, 95% lean
1 envelope Lipton Onion soup mix
1/4 cup seasoned bread crumbs
2 tablespoons 1% low-fat milk
2 tablespoons all-purpose flour
cooking spray
1 can Campbell's Cream of Mushroom Soup, Condensed
1 package Brown Gravy mix
3/8 cup water
1. In a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using your hands. Shape into 4 patties.
2. Heat the oil in a large skillet over medium-high heat. Dredge the patties in flour just to coat, and quickly brown on both sides in the hot skillet. Place browned patties into the slow cooker stacking alternately like a pyramid. In a medium bowl, mix together the cream of mushroom soup, brown gravy mix, and water. Pour over the meat. Cook on the Low setting for 4 or 5 hours, until ground beef is well done.
**Note: If you want to prepare this in the oven, place meat into 9"x9" casserole dish and pour gravy over the top. Cover with foil and bake at 350 for 30 minutes.
Baked Swiss Chicken
1 lb boneless skinless chicken breasts, in 4 pieces
4 slices swiss cheese
1 can cream of chicken soup
¼ cup milk
1 cup stuffing mix
½ stick butter, melted
1. In a 9x 9 GREASED PAN.
2. Top each chicken w/slice of cheese.
3. Mix soup & milk together. Pour over chicken.
4. Sprinkle stuffing mix over soup and drizzle w/butter.
5. 350 degree oven – uncovered – 50 to 55 minutes
4 slices swiss cheese
1 can cream of chicken soup
¼ cup milk
1 cup stuffing mix
½ stick butter, melted
1. In a 9x 9 GREASED PAN.
2. Top each chicken w/slice of cheese.
3. Mix soup & milk together. Pour over chicken.
4. Sprinkle stuffing mix over soup and drizzle w/butter.
5. 350 degree oven – uncovered – 50 to 55 minutes
Monday, September 28, 2009
Raspberry Cream Cheese Coffee Cake
Raspberry Cream Cheese Coffee Cake
Base:
2 1/4 c white whole wheat flour
3/4 c sugar
3/4 c cold butter/marg
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt (i omit)
3/4 c sour cream (light or yogurt)
1 egg beaten until lightly fluffy
1 1/2 tsp almond extract
FILLING:
1 light cream cheese (8oz)
1/2 c sugar
1 egg
1 tsp almond extract
1/2 c raspberry jam
1/2 cup fresh raspberries (optional) (1/2 to 1)
1/2 c slivered or sliced almonds
1.
Directions
Use a 9-in. spring form pan, lightly greased w/non-stick spray. Pre heat oven to 350*.
2. Base:
In large mixing bowl, combine flour and sugar. Cut in butter until mixture is crumbly. Remove 1 cup and set aside. To remaining crumbs, add baking powder, soda, salt, STIR, add sour cream, egg, and almond extract; mix well; spread in the bottom and 2 in. up sides of prepared pan.
3. FILLING:
In small bowl, beat cream cheese, sugar and egg, mix in almond extract; spread raspberry jam over base, sprinkle fresh raspberries over jam, pour cream cheese mixture over jam/berries. Sprinkle with set aside crumbs and sliced almonds.
4. Bake at 350 degrees for 55-60 min. Let stand 15 min., carefully run a thin knife around edges to loosen from pan. Remove pan side and let cool.
If keeping for several days, store in refrigerator due to the cream cheese.
Base:
2 1/4 c white whole wheat flour
3/4 c sugar
3/4 c cold butter/marg
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt (i omit)
3/4 c sour cream (light or yogurt)
1 egg beaten until lightly fluffy
1 1/2 tsp almond extract
FILLING:
1 light cream cheese (8oz)
1/2 c sugar
1 egg
1 tsp almond extract
1/2 c raspberry jam
1/2 cup fresh raspberries (optional) (1/2 to 1)
1/2 c slivered or sliced almonds
1.
Directions
Use a 9-in. spring form pan, lightly greased w/non-stick spray. Pre heat oven to 350*.
2. Base:
In large mixing bowl, combine flour and sugar. Cut in butter until mixture is crumbly. Remove 1 cup and set aside. To remaining crumbs, add baking powder, soda, salt, STIR, add sour cream, egg, and almond extract; mix well; spread in the bottom and 2 in. up sides of prepared pan.
3. FILLING:
In small bowl, beat cream cheese, sugar and egg, mix in almond extract; spread raspberry jam over base, sprinkle fresh raspberries over jam, pour cream cheese mixture over jam/berries. Sprinkle with set aside crumbs and sliced almonds.
4. Bake at 350 degrees for 55-60 min. Let stand 15 min., carefully run a thin knife around edges to loosen from pan. Remove pan side and let cool.
If keeping for several days, store in refrigerator due to the cream cheese.
Chicken Posole
Chicken Posole
2 Cans hominy (14 1/2 oz.) drained
4 ounces chopped green chiles, undrained
1 Medium dehydrated onion flakes
2 Cloves Garlic, minced
1 pound boneless skinless chicken breasts, skinless chicken breasts cut into 1 inch pieces
1 can tomatoes (14 1/2 oz.) undrained and cut up
2 can fat-free chicken broth (14 1/2 oz.)
1 tsp dried Oregano, crushed
½ tsp Ground cumin
2 tbsp Fresh cilantro, snipped - I omit
1. Place hominy, chili peppers, onion, garlic, chicken, tomatoes, chicken broth, oregano, and cumin in slow cooker. Cover and cook on low setting for 5 to 6 hours or on high setting for 2-1/2 to 3 hours. Stir in Cilantro. Garnish each serving with the fat-free sour cream, if desired.
Per serving: 142 calories, 2 g fat, 2 g fiber
2 Cans hominy (14 1/2 oz.) drained
4 ounces chopped green chiles, undrained
1 Medium dehydrated onion flakes
2 Cloves Garlic, minced
1 pound boneless skinless chicken breasts, skinless chicken breasts cut into 1 inch pieces
1 can tomatoes (14 1/2 oz.) undrained and cut up
2 can fat-free chicken broth (14 1/2 oz.)
1 tsp dried Oregano, crushed
½ tsp Ground cumin
2 tbsp Fresh cilantro, snipped - I omit
1. Place hominy, chili peppers, onion, garlic, chicken, tomatoes, chicken broth, oregano, and cumin in slow cooker. Cover and cook on low setting for 5 to 6 hours or on high setting for 2-1/2 to 3 hours. Stir in Cilantro. Garnish each serving with the fat-free sour cream, if desired.
Per serving: 142 calories, 2 g fat, 2 g fiber
Beef & Barley Soup
Yep. Another Crockpot recipe :)
Beefy and Barley Soup
1 1/4 pounds chuck roast, cubed
3 T vegetable oil
1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons garlic powder
3 cans beef broth (10.5 ounce)
6 cups water
4 stalks celery, chopped
6 carrots, chopped
6 green onions, chopped - I omit
1/4 cup dried parsley
1 cup barley
1 teaspoon dried thyme
In a skillet over medium heat, saute the beef in the oil for 5 minutes, or until browned. Stir in the salt, pepper and garlic powder and place seasoned meat in a slow cooker. Add a little water to the skillet and stir to pick up the browned bits. Add to the slow cooker.
Add the broth, water, celery, carrots, green onions, parsley and barley. Cover and cook on low setting for 6 to 8 hours, or until the vegetables and barley are tender. Add the thyme just before serving.
Makes 10 servings at 229 calories, 9 g fat, 5 g fiber.
Beefy and Barley Soup
1 1/4 pounds chuck roast, cubed
3 T vegetable oil
1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons garlic powder
3 cans beef broth (10.5 ounce)
6 cups water
4 stalks celery, chopped
6 carrots, chopped
6 green onions, chopped - I omit
1/4 cup dried parsley
1 cup barley
1 teaspoon dried thyme
In a skillet over medium heat, saute the beef in the oil for 5 minutes, or until browned. Stir in the salt, pepper and garlic powder and place seasoned meat in a slow cooker. Add a little water to the skillet and stir to pick up the browned bits. Add to the slow cooker.
Add the broth, water, celery, carrots, green onions, parsley and barley. Cover and cook on low setting for 6 to 8 hours, or until the vegetables and barley are tender. Add the thyme just before serving.
Makes 10 servings at 229 calories, 9 g fat, 5 g fiber.
Cranberry Dream Pie
I made this last year for Thanksgiving, and it was gone FAST. Can't wait to make it again this year.
Cranberry Dream Pie
Cranberry Dream Pie
- 3/4 cup sugar
- 2 teaspoons cornstarch
- 1/4 cup cold water
- 2 cups fresh or frozen cranberries
- 2 (3 ounce) packages cream cheese, softened
- 1 cup confectioners' sugar
- 1 teaspoon vanilla extract
- 1 cup whipping cream, whipped
- 1 (9 inch) baked pie shell or graham cracker crumb crust
- In a saucepan, combine sugar, cornstarch and water until smooth. Add cranberries. bring to a boil; boil and stir for 2 minutes. Reduce heat; cook until berries pop, about 5 minutes. Set aside. In a mixing bowl, beat cream cheese, confectioners' sugar and vanilla until fluffy. Fold in whipped cream. Spread evenly into pie shell. Top with the cranberry mixture. Chill for at least 4 hours. Store in the refrigerator.
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