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judyb57

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Feb 20, 2008
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Main Course -- Stuffed Zucchini


4 large zucchini
1 pound lean ground beef
1 large onion, chopped
1 cup cooked rice
One quarter cup fresh parsley, chopped
One half tsp. paprika
Dash of ground nutmeg
1 Tbsp. lemon juice
Salt and pepper to taste
1 cup cheddar cheese, shredded

Cut each zucchini in half lengthwise. Par boil zucchini in water for about 10 minutes and set aside to cool. Scoop out pulp and set aside. Brown ground beef and onion in a skillet. Drain off any excess fat. Add zucchini pulp and cook for several minutes. Add rice, parsley, paprika, nutmeg, lemon juice and salt and pepper and cook several minutes more. Stuff each zucchini with ground beef mixture and sprinkle with cheese. Bake at 350 degrees for about 20 - 25 minutes. If you don’t want to use ground beef, you may substitute pork, lamb, or chicken. You may also leave out the meat all together and substitute 1 cup of bread crumbs.
 

judyb57

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Feb 20, 2008
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Crock Pot Scalloped Potatoes And Chicken Recipe

Ingredients

* 3 whole boneless, skinless chicken breasts
* 1/4 cup chopped green peppers
* 1/2 cup chopped onions
* 1 1/2 cup diced Velveeta Light cheese
* 7 medium potatoes, unpeeled, sliced
* 1 can (10 3/4 oz. size) cream of celery soup
* 1 soup can fat-free milk
* salt to taste

Directions

1. Place layers of green peppers, onion, cheese, and potatoes in crock
pot.
2. Sprinkle salt over chicken breasts and lay on top of potatoes.
3. Combine soup and milk and pour into crock pot, pushing meat down into
liquid.
4. Cover crock pot and cook on high 1-1/2 hours.
5. Reduce temperature to low and cook 2 to 4 hours.
6. Test that potatoes are soft. If not, continue cooking on low another
hour and test again, continuing to cook until potatoes are done.
serves 8
 

judyb57

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Feb 20, 2008
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Mom’s Menu-Slow Cooker Beef Stew


4 large Potatoes peeled and cubed
1 large onion peeled and chopped
2 pounds lean stew beef cubed
6 carrots scrubbed and sliced in 1 inch pieces
1 or 2 red topped turnips,peeled and cubed
4 stalks celery washed trimmed and cut into 1 inch pieces
1 cup fresh green beans, washed trimmed and broken into 1 inch
long pieces
1 26 oz.can Italian style tomatoes
2 tablespoons Worcestershire sauce
2 tablespoons beef bullion granules or 2 beef bullion cubes or 1
16 oz. can beef broth
2 tablespoons olive oil
1/3 cup flour
1 teaspoon sweet basil
2 bay leaves
1 teaspoon rosemary
salt and pepper to taste

Dredge beef cubes in flour and season with salt and pepper, place
in skillet with olive oil that has been heated , brown beef on
all sides and remove from heat. Place vegetables in large stock
pot or large slow cooker (crock pot), add bullion or broth,
Worcestershire and spices and enough water to cover vegetables.
Bring to a boil and reduce heat let cook about 20 minutes and add
meat. Deglaze the skillet with 1/2 cup of Burgundy wine or water
and add to pot. Cook another 20 minutes.

Optional: Add dumplings - recipe below.

Serves 6-8.

Dumplings

1 1/2 cups flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
3 Tablespoons shortening
1 Tablespoon parsley flakes
3/4 cup milk

Cut shortening into flour, parsley,baking powder,salt with pastry
blender or fork, add milk and drop by tablespoonfuls into hot
stew, be careful not to splash. Cover and cook for 18 minutes
without lifting cover. Serve immediately.
 

CareyG

Owner
Staff member
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Jan 8, 2008
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66,529
These look so good! I am going to try the stuffed zucchini, I LOVE zucchini! :woohoo
 

judyb57

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Feb 20, 2008
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MEAL IN A BAG

1 lg. (14x20 inch) oven cooking bag
1/2 c. flour
1 can tomato sauce
1/2 c. water
1 tsp. instant beef bouillon
1 tsp. salt
1/4 tsp. pepper
4 lb. rump roast, boneless
3 med. carrots
2 med. onions
3 stalks celery, cut in 1-inch pieces
1 red or green pepper
8 new potatoes, whole

Preheat oven to 350 degrees. Shake flour in bag, place in 9x13 inch
baking pan. Roll down top of bag and add tomato sauce, water, instant
bouillon, salt and pepper. Squeeze bag gently to mix. Place roast in
bag, peel and quarter carrots and onions. Add to bag with all other
vegetables. Turn bag gently to coat ingredients with sauce.
Close bag with nylon tie, make 6 (1/2 inch) slits in top. Bake 1 3/4 to
2 1/4 hours or until tender. To serve, spoon gravy over roast and
vegetables. Serves 6 to 8.
 

CareyG

Owner
Staff member
Joined
Jan 8, 2008
Messages
66,529
That meal in a bag looks interesting, I bet it comes delicious! :clap
 

judyb57

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Feb 20, 2008
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All In One Spaghetti

1 pound ground beef
1 large onion, chopped
2 garlic cloves, minced
1 (8-ounce) can tomato sauce
1 (6-ounce) can tomato paste
3 cups tomato juice
1 cup water
1 teaspoon salt
1 teaspoon sugar
2 to 3 teaspoons chili powder
1 teaspoon dried oregano
Dash of pepper
1 (7-ounce) package spaghetti, uncooked
Grated Parmesan cheese
Garnish: fresh Italian parsley sprigs

Cook first 3 ingredients in a Dutch oven, stirring until beef crumbles
and is no longer pink; drain well. Return beef mixture to pan. Stir in
tomato sauce and next 8 ingredients; bring to a boil. Cover, reduce
heat, and simmer, stirring often, 30 minutes.

Add pasta; cover and simmer, stirring often, 20 minutes or until pasta
is tender. Serve with cheese, and garnish, if desired. Makes 6 servings.
 

judyb57

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Feb 20, 2008
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Al's Oasis Restaurant Sausage Stuffing Casserole

In: 30-60 minutes

Ingredients:
1 pound bulk pork sausage (not links)
1/2 cup chopped onion
1 medium chopped green or red sweet pepper
2 tablespoons melted butter or margarine
2 1/2 cups herb seasoned stuffing mix
2 cans (15 oz size) cream style corn
1 teaspoon parsley flakes or snipped parsley

Directions:
In a skillet, cook sausage, onion and green or red sweet pepper till
vegetables are tender and meat no longer is pink. Drain off excess fat.
Stir melted butter or margarine into 1/2 cup of the stuffing mix; set
aside to use as a topper.
In a bowl, combine the cream-style corn with sausage, onion, pepper and
parsley. Stir in remaining stuffing mix.
Spoon into a 2-quart casserole. Spoon the 1/2 cup reserved stuffing mix
over the corn.
Bake the casserole, uncovered, at 375 degrees for about 35 minutes or
till bubbly and browned.
 

judyb57

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Feb 20, 2008
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Olive Garden's Healthy Chicken With Pasta
Serving Size: 4

Ingredients:

8 ounces fresh pasta shells
(or 6 oz dry pasta shells)
1 1/4 pounds fresh spinach
1 pound boneless skinless chicken breast -- grilled, and
cut into 1" cubes
4 medium garlic cloves -- chopped fine
1 teaspoon olive oil or vegetable spray
1 cup chicken broth
1/2 teaspoon nutmeg or mace
Salt -- to taste
Freshly-ground black pepper -- to taste
1/2 cup grated Parmesan cheese

Cooking Directions:

Cook the spinach in the broth until tender. Drain and reserve broth.
Mash out excess liquid. Cook pasta.

Preheat a sauté pan or heavy skillet over medium heat, add the oil
or
vegetable spray and sauté the garlic, stirring constantly, until it
is
white. Don't allow it to brown. Add the spinach and nutmeg or mace, salt
and pepper. Add the chicken pieces to the spinach, stir and turn and add
a small amount of the reserved cooking broth. Stir and turn the spinach
until it is hot, adding broth as necessary.
Remove pasta and immediately drain. Add the shells into the spinach
mixture and blend well. Serve immediately with Parmesan.

This recipe yields 4 servings.
 

judyb57

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Feb 20, 2008
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Crockpot Cheeseburger Sammies


1 1/2 lbs lean ground beef (or ground turkey)
1/2 tsp garlic-pepper seasoning
1 (8 oz) pkg Velveeta, cubed (2 C)
2 TBS milk
1 green pepper (optional)
1 tomato seeded and diced (optional)
mushrooms (optional)
1 onion, chopped
2 garlic cloves, minced
8 sandwich buns

In large skillet, brown meat and garlic-pepper seasoning until well cooked. Drain.

In 3 1/2 to 4 quart crockpot, combine cooked meat and all remaining ingredients except buns; mix well.

Cover, and cook on low heat for 4-5 hours. Spoon onto buns.
 

judyb57

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Feb 20, 2008
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EASY MEAT LOAF


INGREDIENTS

2 LBS. OF GROUND BEEF
1 PACKAGE OF LIPTON ONION SOUP MIX
1 CAN EVAPORATED MILK
KETCHUP (ABOUT A CUP)

DIRECTIONS

MIX HAMBURGER, SOUP MIX, AND EVAPORATED MILK INTO A LARGE BOWL
MIX COMPLETELY AND FORM INTO LOAF
PLACE INTO LOAF PAN AND COOK IN PRE HEATED OVEN(325 DEGREES) FOR APPROX. 1 HOUR DRAINING OFF ANY EXCESS GREASE ABOUT EVERY 15 MINS.
LASTLY, ABOUT 15 MINS BEFORE THE LOAF HAS FINISHED COOKING ADD KETCHUP TO TOP AND FINISH BAKING.
 

judyb57

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Feb 20, 2008
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Burger Cups


1 pound lean ground beef
1 medium onion, chopped
1/2 cup brown sugar
1/2 cup favorite barbecue sauce
1 can (10 oz.) refrigerated biscuits
1 cup shredded cheddar cheese

Preheat oven to 350 degrees; lightly oil muffin tins with non-stick spray.
In a skillet, cook ground beef and onion; drain.
Add brown sugar and barbecue sauce; simmer 5-10 minutes.
Flatten biscuits and place into muffin tins, pressing down so as to line each one.
Spoon beef mixture into biscuits; top with cheddar cheese.
Bake 15 minutes and serve hot.

Makes 10 burger cups
 

judyb57

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Feb 20, 2008
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Three Envelope Pot Roast

3-5 lb roast (can use beef or pork)
1 envelope onion soup mix
1 envelope dry ranch dressing mix
1 envelope brown gravy mix
1 cup water
Cut veggies--carrots, potatoes and onions, etc.

Put vegetables, then roast in slow cooker, sprinkle envelope contents over roast. Pour water on top, cover and cook for 8-10 hours on low. Thicken juices if needed.
 

judyb57

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Feb 20, 2008
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Lasagna


1 box of lasagna noodles
1 carton of mushrooms
1 bag of fresh spinach
5 c pizza cheese
2 c of cottage cheese
6 c of your favorite marinera or pasta sauce
1 c pepperoni
1 c of Italian Sausage
1 t Oregano
1 T Olive oil

Preheat oven to 425 degrees. Spray a 9 X 14 rectangle casserole dish
with a non stick spray.

Generously coat the bottom of the pan with sauce and then neatly
position 1 row of 3 or 4 uncooked lasagna noodles; cover completely in
sauce and then sprinkle with cheese.

Layer spinach, mushrooms, pepperoni to cover noodles. Sprinkle with more
cheese and take ¼ cup of cottage cheese and dollop it in the center of
the layer.

Make another dollop of the same in the corners of the pan and gently
spread cottage cheese as far as you can. Do not worry about spreading it
far because it will spread out completely as it cooks.

Layer with sauce and stack with another row of uncooked noodles. Sauce
noodles completely again. Begin another layer until you reach the top of
your casserole dish.

For the top layer, finish top layer with pasta noodles covered in sauce
then cheese.

Neatly place pepperoni side by side until it covers the entire dish.
Take fresh cut mushrooms and make two rows of mushrooms on the top of
the pepperoni. In between the rows of mushrooms place nice chunks of
fresh Italian sausage.

Drizzle 1 tablespoon of Olive Oil and lightly sprinkle with oregano.
Bake for 45 minutes to an hour covered with aluminum foil that has been
sprayed with a non stick spray.

Remove the top during the last 15 minutes of cooking to allow the cheese
to brown on top. Let the dish rest for at least ½ hour.
 

judyb57

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Feb 20, 2008
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Grilled Lemon and Honey Boneless Chicken Breasts


6 skinless boneless chicken breast halves
3 tablespoons vegetable oil
3 tablespoons honey
2 tablespoons soy sauce
1 medium onion, finely chopped
1/2 cup fresh lemon juice
salt to taste
freshly ground black pepper to taste

1. Place the chicken breasts in shallow glass dish. Mix together the
onion, lemon juice, oil, honey and soy sauce in small bowl.
2. Pour 1/2 cup marinade over the chicken breasts; turn and coat the
other side. Cover the dish and marinate for 1 hour in the refrigerator.
3. Pour remaining marinade into small saucepan. Boil until slightly
reduced and thickened, about 2 minutes; reserve for glaze. Set aside.
4. Pre-heat grill to medium-high heat.
5. Brush grill rack with oil. Remove chicken from marinade, drain well.
Season chicken with salt and pepper.
6. Grill the chicken breasts halves until cooked through, brushing
occasionally with reserved marinade glaze, about 8 minutes per side.
Makes 4 to 6 servings
 

judyb57

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Feb 20, 2008
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Pizza Bubble Ring

6-8 Tbsp. butter or margarine, melted
1 tsp. Italian seasoning
1/2 tsp. garlic powder
2 cans (12 oz. each) Pillsbury Golden Layers refrigerated flaky biscuits
40 small slices pepperoni (about 3 oz.)
8 oz. mozzarella cheese, cut into 20 pieces
1/4 cup grated Parmesan cheese
1 1/4 cups pizza sauce, heated

--Heat oven to 350 degrees F. Spray 12-cup fluted tube cake pan with cooking spray. In small bowl, mix melted butter, Italian seasoning and garlic powder. Separate 1 can of dough into 10 biscuits; press or roll each into 3-inch round. Place 2 pepperoni slices in center of each biscuit round. Top each with piece of mozzarella cheese. Bring dough up around filling; press edge to seal and shape each into ball. Roll in butter mixture; place 10 balls in pan. Sprinkle dough balls with Parmesan cheese. Repeat with remaining can biscuit rounds, placing balls over balls in pan. Pour remaining butter mixture over top. Bake 33 to 38 minutes or until deep golden brown. Cool 5 minutes. Gently loosen bread from sides of pan. Place large heatproof plate upside down over pan; turn plate and pan over. Remove pan. Serve warm with warm pizza sauce for dipping.
 

judyb57

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Feb 20, 2008
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Meat Filled Jumbo Shells
---

1 pkg. (12 oz.) Jumbo Shells, uncooked

1 lb. ground beef

1 lb. ground pork

4 eggs, slightly beaten

3/4 cup flavored dry bread crumbs

1 cup (4 oz.) shredded mozzarella cheese (optional)

3/4 cup finely chopped onion

3/4 teaspoon dried oregano leaves

1/2 teaspoon salt

1/8 teaspoon ground black pepper

3 cups (about 28 oz. jar) spaghetti sauce

Grated Parmesan cheese (optional)

---

Cook pasta according to package directions; drain. Cool
in single layer on foil.

Heat oven to 350°F. Meanwhile, in large skillet, brown meat; drain. In
large bowl, stir together meat, eggs, bread crumbs, mozzarella cheese
(if desired), onion,

oregano, salt and pepper.

---

Fill each shell with about 2 tablespoons meat filling. Spread thin layer
of sauce on

bottom of 13x9x2-inch baking dish. Place filled shells in prepared
baking dish; cover

with remaining sauce. Sprinkle with Parmesan cheese, if desired.
Cover with foil.

Bake 45 minutes or until hot and bubbly. 10 to 12 servings.

---

MAKE AHEAD DIRECTIONS: Prepare as directed above. Do not
bake.

Cover baking dish tightly with plastic wrap, then foil. Freeze up to 2
months.

Remove foil and plastic wrap; replace foil. Bake at 350°F. 1 hour 45
minutes or

until hot and bubbly. If thawed in refrigerator overnight, bake at
350°F.

1 hour 15 minutes or until hot.
 

CareyG

Owner
Staff member
Joined
Jan 8, 2008
Messages
66,529
All these recipes make me soooo hungry!! I think I should stop coming in here! :crazy
 

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