Main Dishes

[judyb57]

Broccoli and Ham Brunch Bake


INGREDIENTS

1 tablespoon margarine or butter
1 1/2 cups Green Giant® frozen chopped broccoli, thawed
1/4 cup chopped onion
1 package (3 oz) cream cheese, softened
6 eggs
1/4 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 cup diced cooked ham (4 oz)
1/2 cup shredded Cheddar cheese (2 oz)
2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls


Steps

1 Heat oven to 375°F. Spray large cookie sheet or 14-inch pizza pan with cooking spray. In 12-inch nonstick skillet, melt margarine over medium heat. Add broccoli and onion; cook 2 to 3 minutes, stirring frequently, until tender.
2 In medium bowl, beat cream cheese until smooth. Add eggs, milk, salt and pepper; beat well. Add egg mixture to vegetable mixture in skillet. Reduce heat to medium; cook, stirring occasionally from outside edge to center. Cook until eggs are set but still moist. Stir in ham and Cheddar cheese.
3 Unroll both cans of dough; separate into 16 triangles. Arrange triangles on sprayed cookie sheet with short sides of triangles toward center, overlapping into wreath shape and leaving 4-inch round opening in center. Lightly press short sides of dough to flatten slightly.
4 Spoon egg mixture onto widest part of dough. Pull end points of triangles over filling and tuck under dough to form ring. (Filling will be visible.)
5 Bake 25 to 30 minutes or until deep golden brown.

 

[CareyG]

That looks really good Judy!

 

[judyb57]

Always Perfect Meatloaf


Recipe Ingredients:

2 pounds lean ground beef
1 (12-ounce) can evaporated milk
1 (2.4-ounce) package dry onion soup mix
1 large egg
Ketchup for topping, amount as desired

Cooking Directions:

Preheat oven to 350°F (175°C).
Mix all ingredients together in bowl. (consistency will seem soupy but do not worry, it will come out perfect) Pour mixture into loaf pan.
Bake 1 to 1 1/2 hours draining fat every 30 minutes.
Top with ketchup last 20 minutes of cook time.
Let cool 5 minutes and slice. Never falls apart, perfect every time.
Makes 6 servings.

 

[dani3839]

Thanks Judy!

 

[dani3839]

Crockpot Beef and Broccoli



Ingredients:
1 pound boneless beef chuck roast, sliced into thin strips
1 cup beef consumme
½ cup soy sauce
⅓ cup brown sugar or honey
1 tablespoon sesame oil
3 garlic cloves, minced
2 tablespoons cornstarch
2 tablespoons cooled sauce from the crock pot after being cooked

Fresh broccoli florets (as many as desired)
Hot cooked rice (brown rice, or riced cauliflower)

Instructions:

Place beef in a crock pot.
In a small bowl, combine consomme, soy sauce, brown sugar/honey, oil, and garlic. Pour over beef. Cook on low for 6-8 hours.
In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine. (If your sauce is not thickening, try bringing your sauce to a boil on the stovetop with the corn starch mixture. Boil until your desired consistency is reached).
Add broccoli to the crock pot. Stir to combine.
Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken).
Serve over hot cooked rice.

 

[CareyG]

I really have to start using my crock pot. I see so many good recipes for things and I always say I want to start using it but never do!

 

[judyb57]

I go through stages. I will use it a lot and then not again for quite a while

 

[dani3839]

I use my crockpot all the time, that and my george foreman grill are my 2 main ways of cooking, lol

 

[dani3839]

These were so easy and were very tasty! Can't ever have enough easy crock pot recipes!

Slowcooker Pork Chops

Ingredients:
4 thick-cut pork chops, bone in or boneless
1 can cream of chicken soup
1 pkg. dry ranch dressing mix
4 cloves garlic, minced
1/2 c. chicken broth
pepper

Instructions:

Combine soup, dressing mix, garlic, and broth. Sprinkle chops with pepper (do not salt). Place chops in slow cooker and pour soup mixture over top. Cover and cook on high 4 hours or low 6-7 hours. Serve over rice.

 

[judyb57]

Yum, those look good!

 

[dani3839]

Weight Watchers Cheesy Chicken Enchiladas
Servings: 6

Ingredients:
cooking spray, 1 spray
8 ounces Velveeta reduced fat cheese product, reduced-fat processed cheese product
1/2 cup nonfat sour cream
1/4 cup fat-free evaporated milk
1/4 cup scallion, green part only, minced
1/4 teaspoon crushed red pepper flakes
3 cups cooked chicken breasts, chopped
6 medium whole wheat tortillas, 7-inches each
1/4 cup shredded low-fat cheddar cheese, sharp variety
6 medium olives, black, pitted, sliced
1/4 cup salsa

Instructions:
Preheat oven to 350ºF.
Coat a 9-inch glass baking dish with cooking spray.
In a microwave-safe bowl, combine cheese product and sour cream; cover and microwave on high power until cheese melts, about 1 1/2 to 2 minutes. Remove half of melted cheese to a small bowl and stir in evaporated milk; set aside.
Add scallions, red pepper flakes and chicken to remaining cheese mixture; stir to coat.
Spoon about 2/3 cup of chicken mixture down center of each tortilla; fold in sides of tortilla to cover filling and place tortillas in a single layer in prepared dish; spoon remaining cheese sauce over top and then sprinkle with shredded cheddar cheese and olives.
Bake until cheese topping is bubbly, about 20 to 25 minutes.
Serve with salsa.

 

[judyb57]

Seafood Enchiladas


3 c. chicken broth
1/3 c. all-purpose flour
14-1/2 oz. can diced tomatoes
3 green chiles, chopped
1/2 c. onion, chopped
1/2 t. garlic, minced
1 t. sugar
1 t. ground cumin
1/2 t. dried basil
1/2 t. dried oregano
salt and pepper to taste
1 lb. crabmeat
1/2 lb. cooked shrimp
12-oz. pkg. shredded Monterey Jack cheese
12-10-inch flour tortillas
3/4 c. sour cream


Combine broth with flour in a saucepan. Cook over medium heat until thickened, stirring constantly. Add tomatoes with juice, chiles, onion, garlic, sugar and seasonings. Bring to a simmer, stirring frequently. Remove from heat. Divide seafood and half of cheese evenly among tortillas; roll up and arrange seam-side down in a greased 15"x10" baking pan. Blend sour cream into tomato mixture. Spoon tomato mixture over enchiladas; sprinkle with remaining cheese. Bake, uncovered, at 400 degrees for 15 minutes, or until cheese melts. Serves 12.

 

[judyb57]

DOWN HOME PULLED PORK BARBECUE

4 or 5 lb pork shoulder or butt roast
2 tablespoons Kosher salt
2 tablespoons freshly cracked black pepper
2 tablespoons paprika
1/2 teaspoon garlic powder
2 tablespoons brown sugar
1 tablespoon ground cumin
1 teaspoon chile powder
1 packet Sazon Goya (optional)
1 teaspoon cayenne pepper

Combine spices and mix thoroughly. Rub spices on pork roast generously.
Set up a grill with hot white coals to one side; place pork on the side of the grill without the coals and grill over indirect heat for about 4 hours, replacing coals as needed, every half hour or so to keep the grill hot (keep grill covered).

Transfer the roast to a preheated 240°F degree oven. At this point, the roast will be cooked, but for pulled pork, which should be "falling off the bone tender", the roast should be cooked for at least another few hours in a low, slow oven to finish up.

When the roast is tender, prepare the sauce.

Down Home Sauce:

1/2 cup white vinegar
1/2 cup cider vinegar
3 cloves garlic, minced
1 tablespoon sugar
1/2 teaspoon red pepper flakes
1 teaspoon red or green pepper sauce or Tabasco
salt and pepper, to taste

Bring the sauce ingredients to a boil in a saucepan and boil for 5 minutes. Reduce heat and simmer to desired consistency.
When pork is tender, cut from bone and chop with a cleaver or shred into bite-sized portions. Stir in sauce. Serve on hamburger buns, topped with thick circles of onions which have been browned in butter and a side dish of extra sauce.

 

[dani3839]

Thanks Judy!

 

[dani3839]

Shrimp Quesadillas

Ingredients:
2 tablespoons vegetable oil
1 onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon chili powder
1 pound uncooked medium shrimp, peeled and deveined
1 jalapeno pepper, seeded and minced
1 lime, juiced
1 teaspoon vegetable oil, or as needed
6 large flour tortillas
3 cups shredded Mexican cheese blend, divided

Instructions:

Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Cook and stir onion, red bell pepper, and green bell pepper in the hot oil, stirring frequently, until onion is translucent and peppers are soft, 6 to 8 minutes.
Stir salt, cumin, and chili powder into onion and bell peppers.
Stir shrimp into onion and bell peppers and cook until shrimp are opaque and no longer pink in the center, 3 to 5 minutes.
Remove skillet from heat; stir jalapeno pepper and lime juice into shrimp mixture.
Heat a skillet over medium heat and brush with about 1 teaspoon vegetable oil.
Place a tortilla in the hot oil. Spoon about 1/6 shrimp filling and 1/2 cup Mexican cheese blend on one side of tortilla. Fold tortilla in half.
Cook until bottom of tortilla is lightly browned, about 5 minutes; flip and cook other side until lightly browned, 3 to 5 minutes. Repeat with remaining tortillas and filling.

 

[judyb57]

Mini Shrimp Casseroles

1/2 pound mushrooms, sliced
1/4 pound butter
4 green onions, chopped
2 medium tomatoes, diced
1/2 bell pepper, chopped
2 tablespoons flour
1 cup cream
1/3 cup cooking sherry
1 tablespoon Worcestershire sauce
2 pounds boiled, peeled shrimp
Salt and pepper to taste
Seasoned bread crumbs

In a large skillet, melt butter; add mushrooms and saute; add onions, tomatoes and pepper, simmer 10 minutes.

Stir flour into cream and add sherry and Worcestershire sauce; pour over vegetables. Add shrimp. Pour mixture into 8 (6 ounce) custard cups and top with bread crumbs.

Bake at 350 degrees F for 20 minutes or until brown.

Makes 8 mini casseroles.

 

[dani3839]

Thanks Judy, I may have to try this one!!

 

[dani3839]

This is out of a Weight Watchers cookbook called "Take-Out Tonight!" This is an excellent low fat chimchangas recipe. It is baked, instead of deep-fried. The burrito comes out crispy with a moist and flavorful filling. This has 4 points per serving. You can top these chimichangas with your favorite salsa and, for an extra 1 point per serving, 2 tablespoons fat-free sour cream.

Ww Skinny Chimichangas


recipe from Food.com

Servings:4

Ingredients:
1/2 lb ground turkey breast
1 onion, finely chopped
1 garlic clove, minced
2 teaspoons chili powder
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1 (8 ounce) can tomato sauce
2 tablespoons mild green chilies, chopped
1/3 cup reduced-fat cheddar cheese, shredded
4 (8 inch) fat free tortillas, flour

Instructions:
Preheat the oven to 400 degrees F.
Spray a nonstick baking sheet with nonstick spray; set aside.
Spray a medium nonstick skillet with nonstick spray; set over medium-high heat.
Add the turkey, onion, garlic, chili powder, oregano, and cumin.
Cook, breaking up the turkey with a wooden spoon until browned, about 6 miuntes.
Stir in the tomato sauce and the chiles; bring to a boil.
Reduce the heat and simmer, uncovered, until the flavors are blended and the mixture thickens, slightly, about 5 minutes.
Remove from the heat and stir in the cheddar cheese.
Meanwhile, wrap the tortillas in foil and place in the oven to warm for 10 minutes.
Spoon about 1/2 cup of the filling into the center of each tortilla.
Fold in the sides, then roll to enclose the filling.
Place the chimichangas, seam-side down, on the baking sheet.
Lightly spray the tops of the tortillas with nonstick spray.
Bake until golden and crisp, about 20 miuntes.
Do not turn.

 

[CareyG]

Yummy those look so good Dani and lowfat!!

 

[judyb57]

Oh yeah, they do look good!