SAUSAGE & KRAUT SKILLET MEAL

2 tbsp canola oil

1/4 cup diced onion

1/4 cup diced green bell pepper

3 cups Deli-Fresh Sauerkraut

1 cup diced apples

2 lbs smoked sausage

In a large heavy saucepan, heat the canola oil.  Add the onion and bell pepper and saute about 5 minutes until tender.  Add the sauerkraut and apples to the skillet.  Cover and cook over low heat for 25 to 30 minutes or until the apples are tender, stirring occasionally. 

Meanwhile, saute sausage until browned.  Top the hot sauerkraut mixture with sausage and serve while hot.

Yield: 6 servings

 

 

CHILE CON QUESO

1 lb ground beef

1 can kidney beans

1 can (8-oz) tomato sauce

1 tsp salt

1/2 cup chopped onion

1 can (16-oz) diced tomatoes, chili ready

chili powder to taste

dash of red pepper

shredded cheddar cheese

In a large deep skillet, brown the ground beef with the onion.  Pour mixture into a colander and drain well.  Rinse with hot water and drain.  Wipe excess drippings from pan with a paper towel.  Return mixture to skillet and add the beans, tomato sauce, salt, tomatoes, chili powder, and red pepper.  Stir to blend ingredients well.  Cover skillet and simmer for 30 minutes, stirring occasionally.  Top individual servings with the cheese and serve with baked tortilla chips.

 

 

GOLD'S CHICKEN ENCHILADA CASSEROLE

2 chicken breasts

2 tbsp vegetable oil

1 onion, chopped

1 can (28-oz) diced tomatoes with green chilies

1 can (8-oz) tomato sauce

1 pkg enchilada seasoning mix

1/2 tsp garlic powder

1/4 cup fresh chopped parsley

1 pkg (6-oz) corn tortillas

1 can (3.8-oz) sliced black olives

2 cups shredded Monterey Jack cheese

Preheat oven to 350 degrees.  Cook chicken breast in a skillet with a small amount of water, until tender.  This takes about 15 minutes.  Allow chicken to cool before shredding.  Heat the oil in a large skillet and add the onion; saute until tender.  Add the tomatoes, tomato sauce, enchilada seasoning, garlic powder and parsley, stirring to blend together.  Bring to a boil, reduce heat to simmer, and cook, uncovered, for 15 minutes.  Place a third of the corn tortillas in the bottome of a 9 x 13 x 2-inch baking dish that has been lightly sprayed with nonstick cooking spray.  Pour a third of the meat mixture over the tortillas and layer with a third of the olives and a third of the cheese.  Repeat layers two more times, ending with cheese.  Bake uncovered for 30 to 40 minutes.

Yield: 8 servings of 1 cup each.  Per serving: 320 calories, 25 g carbs, 21 g protein

 

 

SHREDDED CHICKEN MEXICAN LASAGNA

1 1/2 tsp chili powder

1 tsp ground cumin

1/2 tsp salt

1/2 tsp ground red pepper

1 can (28-oz) crushed tomatoes

16-oz nonfat sour cream

6 scallions, chopped

1 can (4-oz) chopped green chiles, drained

6 to 7 (8-inch) flour tortillas

3 cups shredded cooked chicken

1 can (15.5-oz) corn, drained

8-oz shredded cheddar cheese

Sliced black olives for garnish

sliced scallions for garnish

Heat oven to 350 degrees.  Mix chili powder, cumin, salt, pepper, and tomatoes in a bowl.  Mix sour cream, scallions, and chilies in another bowl. 

Spread 1/2 cup tomato mixture in a 13 x 9 x 2-inch baking dish.  Arrange 2 tortillas to cover the bottom of the dish.  Use pieces from another tortilla in the corners.  Top with half the sour cream mixture, half the chicken, half the corn, 1 cup of the tomato mixture, and one-third of the cheese.  Repeat the layers, then top with tortillas and remaining tomatoes.  Sprinkle remaining cheese around the edges of the casserole. Bake in a 350 degree oven for 35 minutes or until bubbly.  Let stand 15 minutes before cutting.  Garnish with the olives and scallions.

Yield: 12 servings at 327 calories, 31 g carbs, 21 g protein per serving.

 

 

CHICKEN-BROCCOLI BAKE

2 pkg. (10-oz ea) frozen broccoli

1 cup cooked brown rice

2 tbsp butter

2 tbsp flour

1/2 tsp salt

2 cups milk

1/2 cup shredded Swiss cheese

2 cups diced, cooked chicken

3/4 cup bread crumbs

1/4 cup grated Parmesan cheese

1 tbsp butter

Cook broccoli and drain thoroughly.  Combine broccoli and rice; place in an 8-inch square baking dish that has been sprayed with nonstick cooking spray.  Melt 2 tablespoons butter and blend in the flour and salt.  Add milk to the butter mixture and cook, stirring, until thick.  Remove mixture from the heat; stir in the Swiss cheese and chicken.  Spoon the chicken mixture over the broccoli mixture.  Combine the bread crumbs, Parmesan cheese, and 1 tablespoon butter.  Sprinkle crumb mixture over the chicken mixture.  Bake uncovered at 350 degrees for 30 minutes.

 

 

AMISH HAMBURGER CASSEROLE

2 lbs ground beef

2 tbsp cooking oil

1 1/2 cups chopped, fresh onion

1 1/2 cups chopped celery

1 can drained bean sprouts

2 cans (10 1/2-oz each) cream of mushroom soup

1 1/2 cups warm water

1/2 cup rice (not instant)

1/4 cup soy sauce

Brown the ground beef in the oil.  Drain excess fat from the beef.  Combine the beef in a large bowl with the other ingredients.  Mix well to combine.  Pour into a 9 x 13-inch baking dish or pan.  Cover and bake at 350 degrees for one hour or until vegetables are tender.

 

 

BEEF AND BELL PEPPER CASSEROLE

1/2 lb lean ground beef

nonstick cooking spray

3 medium bell peppers, finely chopped

2 medium onions, finely chopped

2 tbsps chopped green onions

1/4 tsp garlic powder

1 egg, beaten

2 tbsps minced fresh parsley

1/2 tsp dried thyme

1/2 tsp fresh ground black pepper

1/8 tsp ground cloves

1/8 tsp ground allspice

In a large skillet, cook the ground beef until browned.  Drain beef in a colander and rinse with hot water.  Allow to drain while preparing the peppers and onions.

To prepare the peppers and onions:  Wipe the skillet with a paper towel to remove any meat grease.  Spray with the nonstick cooking spray.  Over low heat, saute the bell peppers and onions for about 5 minutes until tender.  Return the meat to the skillet and stir in the garlic powder.   Add the egg, parsley, thyme, black pepper, cloves, and allspice.  Stir the mixture to combine well.  Spray a 2-quart shallow casserole dish with the nonstick cooking spray and spoon the mixture into the dish.  Bake at 375 for 20 minutes or until the casserole is set.

 

 

 

QUICK AND EASY TURKEY MANICOTTI

2 slices bread, preferably whole-wheat

1 1/2 lb lean ground turkey

1/4 cup chopped onion

2 garlic cloves, minced

1/2 tsp salt

1/4 tsp pepper

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

8 oz manicotti shells, cooked and drained

1 jar (30 oz) spaghetti sauce

Soak bread in some water to soften; squeeze to remove excess water.  Tear bread into small pieces; set aside.  In a medium skillet, over medium heat, cook the turkey, onion, garlic, salt and pepper until meat is no longer pink and onion is tender; drain.  Return meat to skillet and stir in the bread and the mozzarella and Parmesan cheeses; mix together well.  Spoon mixture into the manicotti shells.  Pour half of the sauce into the bottom of a 9 x 13 x 2-inch pan.  Arrange the manicotti shells over the top of the sauce and pour the remaining sauce over the shells.  Cover and bake at 350 degrees for 25 to 30 minutes or until heated through.

Yield: 6 to 8 servings

 

IMPOSSIBLE TURKEY (OR CHICKEN) PIE

2 cups cooked turkey or chicken, shredded or cut-up

1 jar (4 1/2 oz) sliced mushrooms, drained

1/2 cup sliced green onions

1/2 tsp salt

1 cup shredded natural Swiss cheese

1 1/2 cups milk

3/4 cup baking mix (such as Bisquick)

3 eggs

Heat oven to 400 degrees.  Lightly spray a 10-inch pie plate with nonstick cooking spray.  Sprinkle turkey, mushrooms, onions, salt and cheese in the pie plate. Beat milk, baking mix and eggs together until smooth.  Pour into pie plate.  Bake at 400 degrees until golden brown and a knife inserted halfway between the center and the edge comes out clean.  This should take 30 to 35 minutes.  Let stand 5 minutes before cutting.  Garnish with some fresh parsley if desired.  Leftovers should be refrigerated.

Yield: 6 to 8 servings.

 

 

SAUSAGE SKILLET STEW

1 lb smoked sausage, cut into chunks

6 small red potatoes, quartered

1 small onion, cut into 8 wedges

14 1/2 oz can of diced tomatoes with green chilis, do not drain

1/2 tsp fresh ground black pepper

1/2 head medium cabbage cut into 6 wedges

Combine all ingredients except cabbage and mix well.  Put into a 12-inch skillet.  Arrange cabbage over top of the other ingredients.  Bring to a boil then reduce heat to low.  Cover and cook 15  to 20 minutes until the potatoes and cabbage are tender.  Spoon mixture over the cabbage before serving.

 

 

SHIPWRECK CASSEROLE

5 medium potatoes, peeled and thinly sliced

1 lb lean ground beef, lightly browned and drained

1 small onion, chopped

1 stalk celery, chopped

1 can kidney beans

1 1/2 tsp salt

1/2 tsp black pepper

1 can (10 2/3 oz) tomato soup, undiluted

Preheat oven to 350 degrees.

Spray a 2-quart casserole dish with nonstick cooking spray.  Layer half of the following in the order listed, sprinkling with half the salt and pepper, potatoes, ground beef, onion, celery, and beans.  Repeat the process.  Spoon the tomato soup over the top of the layers.  Cover and bake for 1 hour or until potatoes and celery are tender and casserole is bubbly.

Yield: 6 servings

 

 

BEEF AND MACARONI CASSEROLE WITH FETA CHEESE

12 oz pkg whole grain elbow macaroni

1 tbsp olive oil

1 med onion, peeled, finely chopped

1/4 tsp turmeric

1/4 tsp ground corriander

1/4 tsp pepper

1 lb lean ground beef

2 tbsp lemon juice

1/2 cup chopped parsley

1 cup crumbled feta cheese

2 tbsp bread crumbs

2 tbsp grated Parmesan cheese

Preheat oven to 400 degrees.

Cook macaroni according to package directions until just tender.  Drain .  Heat the oil in a non-stick pan and cook onion over low heat until softened.  Stir in the spices.  Crumble in the beef and cook until no longer pink.  Stir in the lemon juice.  Remove from heat and stir in parsley.  Spray a large baking dish with nonstick cooking spray.  Mix with macaroni with the meat mixture and half of the feta cheese.  Place mixture into prepared pan.  Top with the remaining feta cheese.  Sprinkle the bread crumbs and Parmesan cheese over the top.  Bake 30 to 40 minutes until bubble and hot through.

Six servings.  Per serving:  371 calories, 28 g carbs, 29 g protein

 

 

 

MICROWAVE GAUCHO CASSEROLE

1 lb lean ground beef

1 medium onion, chopped

1 small bell pepper, chopped

1 can (16 oz) kidney beans, rinsed and drained

1 can (14 1/2 oz) diced Mexican flavored tomatoes, do not drain

1 can (8 oz) tomato sauce

1/4 cup water

1 envelope taco-seasoning mix

1 tsp chili powder

1 1/3 cup uncooked instant brown rice

1 cup shredded reduced-fat Mexican cheese blend

Crumble meat into an ungreased 2 1/2-quart microwave-safe dish.  Add onion and bell pepper, mixing well.  Cover and microwave on high for 6 minutes or until the meat is brown with no pink remaining, stirring every two minutes; drain well.  Stir in beans, tomatoes, tomato sauce, water, taco seasoning, and chili powder.  Cover and microwave on high for 5 to 6 minutes or until bubbly, stirring every couple of minutes.  Stir in rice. 

Transfer mixture to a shallow 2 1/2-quart microwave-safe dish, coated with nonstick cooking spray.  Cover and let stand for 6 to 8 minutes or until liquid is absorbed.  Sprinkle with cheese.  Cover and microwave on high 1 to 2 minutes or until cheese is melted.

 

  

  

 

COLORFUL CHICKEN RICE CASSEROLE

1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted

1 cup sour cream

1/2 cup small-curd cottage cheese

1 pkg (3 oz) low-fat cream cheese, cubed

3 cups cubed cooked chicken

3 cups cooked brown rice

1 1/2 cups (6 oz) shredded Monterey Jack cheese

1 can (4 oz) chopped green chilies

1 can (2 1/4 oz) sliced ripe olives, drained

1/8 tsp garlic powder

1/2 to 3/4 cup crushed corn chips

2 cups shredded lettuce

2 medium tomatoes, chopped

In a blender or food processor, combine the soup, sour cream, cottage cheese, and cream cheese; cover and process until smooth.  Transfer to a large mixing bowl.  Stir in the chicken, rice, cheese, chilies, olives, and garlic salt.  Spray a 2-quart baking dish with nonstick cooking spray.  Transfer mixture into prepared dish.  Bake, uncovered, for 25 to 30 minutes, or until bubbly, at 350 degrees.  Remove from oven and just before serving, sprinkle top with corn chips, lettuce and tomatoes in that order.

Yield 6 to 8 servings.

Note:  I adapted this recipe from one I found in an old Taste of Home's Quick Cooking magazine.

 

 

 

CHICKEN AND HAM CASSEROLE

1 pkg (6 oz) long grain and wild rice mix

2 cups cubed cooked chicken

1 cup cubed fully cooked ham

1 can (10 3/4 oz) low-sodium cream of chicken soup, undiluted

1 can (12 oz) evaporated skim milk

1 cup shredded Colby or Cheddar cheese

1/8 tsp pepper

1/4 cup grated Parmesan cheese

Cook rice mix according to package directions.  Transfer to a greased 2-quart baking dish.  Top with chicken and ham.  In a bowl, combine the soup, milk, cheese, and pepper; pour over chicken mixture.  Sprinkle with the Parmesan.  Bake, uncovered, at 350 degrees for 25 to 30 minutes or until bubbly.

Serves 6

 

 

TACO-STYLE LASAGNA

1 lb lean ground beef

1/2 cup chopped green bell pepper

1/2 cup chopped onion

2/3 cup water

1 pkg taco seasoning mix

1 can (15-oz) black beans, rinsed and drained

1 can (14 1/2-oz) Mexican-style diced tomatoes, do not drain

6 (8") flour tortillas

1 can (16-oz) refried beans

3 cups (12-oz pkg) shredded Mexican cheese blend

In a large skillet, cook the beef, pepper, and onion over medium heat until meat is no longer pink; drain well and rinse with hot water.  Return to skillet, add water and taco seasoning mix; bring to a boil.  Reduce heat; simmer uncovered for two minutes.  Stir in the black beans and tomatoes.  Simmer, uncovered, for 10 minutes.

Grease a 13 x 9 x 2-inch baking dish or pan.  Place two tortillas in greased pan and spread half of the refried beans and beef mixture over the tortillas.  Sprinkle 1 cup of cheese over beef mixture.  Repeat layers.  Top with remaining tortillas and cheese.  Cover and bake at 350 degrees for 25 to 30 minutes or until bubbly and cheese is melted.

9 servings 

 

 

 

TEX-MEX BEEF CASSEROLE

1 bag Dorito chips

1 lb ground beef

1 can Spanish rice

1 can refried beans

1 medium onion

1 small can mushrooms, drained

1 can tomato soup

1/2 jar taco sauce

1 cup shredded Mexican-style cheese (more if desired)

Cover the bottom of a 9 x 13-inch baking pan with chips.  In a 10-inch skillet, over medium heat, cook beef and onion until beef is no longer red and onion is tender.  Drain and rinse with hot water, draining well.  In a medium mixing bowl, mix together rice, beans, soup, and taco sauce.  Pour mixture over beef and cover with shredded Mexican-style cheese.  Bake at 350 degrees 20-25 minutes or until cheese melts and casserole is bubbly.

 

 

TURKEY AND BROCCOLI SUPREME

4 cups cubed cooked turkey

1 can (10 3/4 oz) low-fat condensed cream of chicken soup, undiluted

1 pkg (10-oz) frozen broccoli florets, thawed and drained

1 pkg (6.9-oz) chicken-flavored rice mix

1 1/3 cups low-fat milk

1 cup chicken broth

1 cup chopped celery

1 can (8-oz) sliced water chestnuts, drained

3/4 cup mayonnaise

1/2 cup chopped onion

Preheat oven to 325 degrees.

In a large mixing bowl, combine all the ingredients.  Mix well.  Transfer mixture to a 3-quart casserole dish that has been sprayed with non-stick cooking spray.  Cover and bake 1 hour.  Uncover; bake 15-20 minutes longer or until rice is tender.

8 servings;  Per serving, 268 calories, 32 g carbs, 28 g protein 

 

 

 

LAYERED CASSEROLE DINNER

1 lb lean ground beef

4 med red potatoes, peeled & cut into 1/4-inch slices

2 large carrots, peeled and cut into 1/4-inch pieces

1 large onion, sliced

1 med green bell pepper, sliced

1 can (15-16 oz) italian-style diced tomatoes, undrained

1/4 tsp black pepper

1/8 tsp basil

1 cup shredded low-fat cheddar cheese

Crumble ground beef into large skillet and cook until all pink is removed.  Drain well.  In a large casserole dish, layer ingredients in order listed above, omiting the cheese.  Cover and bake at 350 degrees for 40 minutes.  Remove lid and sprinkle with the cheddar cheese.  Bake 5 minutes more.

 

 

 

MOM'S ENCHILADAS

1 1/4 lb lean ground beef

1 can mild chili beans

1 dozen flour tortillas

1 medium onion, chopped

3/4 lb grated cheddar cheese, divided

1 can enchilada sauce, your "heat" preference as desired

Brown ground beef in a large skillet over medium heat.  Pour into a colander and drain well.  Rinse with hot water to remove fat.  Return beef to skillet and add chili beans.  Heat to simmer and cook 5-10 minutes.  Divide the meat/bean mixture evenly among the 12 tortillas centering mixture in the center of the tortillas.  Divide the onion evenly among the tortillas adding atop the meat/bean mixture.  Top with approximately 1 tablespoon of the cheese per tortilla.  Roll tortilla tightly around mixture and hold together with a toothpick.  Place close together in a baking dish.  Spoon the enchilada sauce over the tortillas, covering each.  Sprinkle the remaining cheese over the top of the sauce.  Add lid to casserole dish or cover with foil if lid is not available.  Bake in a 350 degree oven for 15-20 minutes until bubbly and cheese is melted.  Remove from oven and place on individual plates or a serving platter.  Garnish with shredded lettuce and diced tomatoes.  Serve with sour cream, guacamole and salsa, if desired.

NOTE:  BE SURE TO REMOVE TOOTHPICKS BEFORE SERVING!!

 

 

 

 

 

GROUND BEEF SPAGHETTI CASSEROLE

12 oz whole-wheat spaghetti, cooked according to package directions, drained

1 small can black olives, drained and chopped

1 small jar of sliced mushrooms, drained and chopped

1 (28 oz) can whole tomatoes, drained and chopped

1 medium onion, chopped

1 tbsp olive oil

2 lbs lean ground beef

2 tsp oregano

1 tsp basil

2 cups shredded mozzarella cheese

1 can fat-free cream of mushroom soup

1/4 cup water

Saute onion in butter.  Remove from pan and cook ground beef until browned.  Drain and rinse with hot water.  Return to skillet and add onion, ollives, mushrooms, tomatoes and spices.  Spray a large casserole dish with non-stick cooking spray.  Layer into casserole as follows:  1/2 the spaghetti, 1/2 the meat mixture, 1 cup mozzarella; repeat with the remaining halves.  Mix soup and water together until smooth; pour over casserole.  Sprinkle top with parmesan cheese if desired.  Bake at 350 degrees about 1/2 hour until heated through and cheese melts.

 

 

 

 

BEEF AND NOODLE CASSEROLE

1 package (8 oz) no-yolk noodles

2 lbs lean ground beef

1 can (8 oz) tomato sauce

2 tbsp flour

2 cups low-fat cottage cheese

1 cup sour cream

1/2 cup chopped onion

1/3 cup chopped green bell pepper

1 tsp garlic salt

1/4 tsp oregano

1/2 tsp basil

1/2 cup low-fat Mozzarella cheese, shredded

Preheat oven to 350 degrees.  Cook noodles according to package directions.  Remove from heat and drain in a colander.  Spray a large skillet with non-stick cooking spray; add meat and cook until browned.  Drain meat in a large colander and rinse with hot water to remove any fat.  Return meat to skillet and stir in the tomato sauce and flour.  Simmer for 10 minutes.  In a bowl, combine cottage cheese, sour cream, onion, bell pepper and spices.  Spray an oblong casserole dish with non-stick vegetable spray.  Put half of the noodles in the bottom of the casserole dish.  Spread the cottage cheese mixture of the noodles.  Top the cottage cheese mixture with the remaining noodles.  Cover with the meat mixture.  Bake for 30 minutes.  Remove from oven and sprinkle shredded cheese over the top.  Let set at least 10 minutes before serving.

 

 

 

AMISH BEEF & CABBAGE CASSEROLE

1 lb ground beef, browned and drained

3 cups fresh cabbage, shredded

3/4 cup onion, diced

1 tsp salt

1/2 tsp black pepper

1/4 tsp garlic powder

1 can tomato soup

1 soup can of water

1 cup cooked rice

1 tbsp brown sugar (can be omitted)

1 tbsp lemon juice

1 cup shredded Cheddar cheese

Preheat oven to 350 degrees.

Grease (for health purposes, it is better to use a non-stick vegetable spray) a 2-quart casserole dish.  Placed cabbage in dish.  Stir in the hamburger and onion.  Add remaining ingredients, except cheese, and mix all together.  Cover casserole dish and bake for 1 hour.  Remove from oven and sprinkle cheese over the top.  Ready to serve.

 

 

CORNED BEEF AND CABBAGE CASSEROLE

2 cups mashed potatoes

1/4 cup chopped parsley

2 cups finely shredded or chopped cabbage

1 1/2 cups finely chopped cooked corned beef

1 cup shredded process cheese food

1/2 cup shredded carrot

1/4 cup chopped onion

1 tsp caraway seed, optional

Preheat oven to 350 degrees.  Mix parsley with potatoes and spoon into a 2-qt casserole dish that has been sprayed with vegetable cooking spray.  Mix remaining ingredients together and spoon over potatoes.  Bake 35-40 minutes or until heated through.

 

 

SMOKED SAUSAGE SKILLET MEAL

1 lb. Smoked Sausage

1 can sauerkraut, rinsed and drained

3 tbsp bacon drippings or canola oil

1 small onion, thinly sliced

1 medium apple, peeled and thinly sliced

1/4 tsp salt

1/2 tsp celery seed

1/2 tsp dill seed

1 tbsp SPLENDA

1/2 cup water

1/8 tsp black pepper

In a heavy medium-size pan, heat bacon drippings or oil and add onion to saute.  Add the remaining ingredients except the sausage.  Cover and cook slowly for 15 minutes until apple slices are soft.  Cut sausage into wedges and add to pan.  Continue cooking until sausage is heated through.