1 package stroganoff mix
8 oz light sour cream
1/2 tsp parsley flakes (optional)
1 cup water
1 lb lean ground beef
Heat a large skillet over medium-high heat. Add beef and
cook stirring until browned and no longer pink.
Stir in sauce mix and water. Bring
to boil, cover and reduce heat and simmer for 10 minutes, stirring occasionally.
Remove from heat. Stir in sour cream. Sprinkle
parsley flakes, if desired and serve.
2 lbs white potatoes, peeled
3 cloves garlic
1/2 cup low sodium chicken broth
2 tbsps Land O'Lakes light butter with canola
1/4 tsp black pepper
1/4 tsp Mrs. Dash
1/2 tsp ranch dry dips mix
1/2 tsp salt
1 Laughing Cow Light Swiss cheese wedge
Cut peeled potatoes into large chunks. Add potatoes and garlic to a large pot filled with water. Boil 18-20 minutes or until tender. Drain. Place the potatoes and garlic back into the empty pot. Add chicken broth, butter, cheese, salt, pepper, dry ranch mix and seasoning to the pot. Mash until desired consistency. Serve.
The garlic toast is from a frozen box. There are 8 slices of bread in the box and I'll just ask who wants a slice and use my toaster oven to bake that number of slices. The rest go back into the freezer. I used to make a whole loaf of garlic bread but then would have a lot left over and it's too tempting to eat way too much garlic bread.
For the green beans, they are the frozen ones. You can steam them right in the bag. Just follow the directions on the package. Once they are done, I'll pour them into a mixing bowl. Add 1/2 tsp. butter, Mrs. Dash, pepper, crushed red pepper, and the juice from 1 wedge of lemon. Then toss to coat and serve.
4-5 oz tilapia fillets
1/2 tsp. salt
1/4 tsp. pepper
1 tbsp. fresh lemon juice
2 tsp. garlic herb seasoning (I used Mrs. Dash)
Preheat broiler. Coat a shallow roasting pan with cooking spray. Season both sides of fish with salt and pepper. Transfer fish to prepared pan and drizzle with lemon juice; sprinkle garlic herb seasoning over top. Broil until fish is fork-tender, about 5 minutes. Serve.
The recipe for coleslaw is 1 1/2 cups of tricolor coleslaw mix, with 1 tbsp. Kraft Creamy Poppy Seed dressing and the juice of one lemon or lime wedge.
Today I bough fresh asparagus. I have Ziploc steamer bags and they are fabulous. They have instructions on how to steam veggies and certain proteins right on the bag. So I just followed the directions for steaming asparagus and when it was done I tossed them with lemon juice, pepper, crushed red pepper, and Mrs. Dash.
4 lg. pork chops
salt
pepper
1 tbsp. canola oil
In a large nonstick skillet, heat oil over medium heat. Season the pork chops on both sides with salt and pepper. Add the pork chops to the skillet and cook for 10 minutes, turning halfway through cook time.
4 cups water
1 cup quick cooking grits
1/4 tsp. salt
1/4 tsp. pepper
1/4 cup Land o Lakes Light Canola Butter
1/2 cup 2% cheddar cheese
4 slices bacon, cooked and crumbled (I use fully cooked bacon so that way I can just get the amount I'm going to use and not be tempted by a whole pan filled with bacon)
In a medium saucepan, bring the water to a boil over medium high heat. Add grits, salt, pepper, and butter. Cook and stir frequently, until the grits are soft. Stir in cheese and bacon.
For the mixed vegetables, they are the frozen ones, that include broccoli, cauliflower, and carrots. You can steam them right in the bag. Just follow the directions on the package. Once they are done, I'll pour them into a mixing bowl. Add 1/2 tsp. butter, Mrs. Dash, and pepper. Then toss to coat and serve.
1 (8.5 oz.) box corn muffin mix
1 (14.75 oz.) can sweet corn cream style (no salt added)
2 large egg, lightly beaten
1/2 cup 1% milk
1 tsp chili powder
1/4 tsp cumin
1 cup shredded mozzarella (part skim milk, low moisture)
1 (10 oz.) can mild enchilada sauce
3 cups cooked, diced skinless chicken breast
Preheat oven to 400. Lightly spray a 13X9 inch baking dish with Pam. Set aside. In a large bowl combine the corn muffin mix, cream-style corn, eggs, milk, chili powder, cumin, and 1/2 cup cheese. Stir till combined then pour into baking dish. Bake 20 minutes. Remove from oven and use a knife to pierce the cornbread mixture several times all over. Pour the enchilada sauce all over the top. Then top with the chicken and remaining cheese. Bake for an additional 20 minutes. Let cool for 10 minutes before slicing into pieces and serving with optional toppings: diced tomato, sour cream, shredded lettuce, sliced black olives, chopped green onions, finely chopped cilantro, and/or salsa.
For the green beans, they are the frozen ones. You can steam them right in the bag. Just follow the directions on the package. Once they are done, I'll pour them into a mixing bowl. Add 1/2 tsp. butter, Mrs. Dash, pepper, crushed red pepper, and the juice from 1 wedge of lemon. Then toss to coat and serve.
Meat and Potato Casserole
1 lb 93/7 lean ground beef
1 medium onion, chopped
1 1/2 tsp. Italian seasoning
1 (10.5 oz) can Campbell's
98% fat free condensed cream of mushroom soup
1/2 tsp. Mrs. Dash
4 medium potatoes, peeled and thinly sliced
1/4 tsp black pepper
1/3 cup water
Preheat oven to 350. Spray a 9x13 inch baking dish with Pam. In a frying pan, brown beef and onion
together until beef is done. Stir Italian seasoning into beef mixture. Lay a third of the potatoes on bottom of the
baking dish. Sprinkle potatoes with some of the Mrs. Dash and some pepper. Spread
half the beef mixture on top. Repeat
layers, ending with potato layer.
Combine soup and water. Spread soup mixture over top. Cover and back 1
hour.
For the mixed vegetables, they are the frozen ones. It's blend of green beans, wax beans, and carrots. It's not my usual steam in the bag kind, But follow the directions on the
package. Once they are done, I'll pour them into a mixing bowl. Add
1/2 tsp. butter, Mrs. Dash, pepper, crushed red pepper, and the juice
from 1 wedge of lemon. Then toss to coat and serve.
1/4 cup hoisin sauce
2 tsp. sriracha sauce
1/4 tsp. Chinese five spice blend
1 1/2 lb. boneless skinless chicken breast
1 tbsp. toasted sesame seeds
2 tbsp. fresh lime juice
3 cloves garlic, minced
3 tsp. fresh ginger, minced or grated
4 stalks green onions (greens: thinly sliced and whites:minced),
separated
Preheat oven to 400. Spray a 9X13 baking dish with Pam and
set aside. In a large bowl, whisk
together the minced whites of the green onions, hoisin sauce, ginger, garlic,
lime juice, sriracha, and seasoning.
Working with one piece at a time, place chicken breast in the bowl and
coat with sauce (the sauce is pretty thick). Place chicken breast in baking
dish and repeat with remaining chicken. Pour any of the remaining sauce over
the chicken. Cover baking dish with foil.
Bake 35-40 minutes or until chicken is thoroughly cooked. Place chicken on a
serving dish and top with green onion greens and toasted sesame seeds.
Brown rice is a boil in the bag kind. Just make it according to package
directions. I like to toss a cube of chicken broth into the water to
flavor the rice. When it's done, I season the rice with Mrs. Dash, a
splash of less sodium soy sauce, and 1/2 tsp. Land O'Lakes Light Butter
with Canola.
The spring rolls are frozen ones. I make them in my toaster oven. I'll just ask who wants spring rolls and make that amount. The rest go back to the freezer for another time.
The vegetable mix is an Asian stir fry style and is the frozen kind. They are not the kind that you steam in the bag. I just followed the directions on the bag on how to microwave them. Once they are done I pour them into a mixing bowl, add 1/2 tbsp. sriracha, 1/2 tbsp. less sodium soy sauce, and 1 tsp. light canola butter. Stir well to combine and serve.
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