Recipe Swap

[Kevlar281]

Blue Cheese Jalapeno Burgers

Ingredients:
- 1 lb. Ground Beef
- 3 large Jalapenos
- 4 oz. Crumbled Blue Cheese
- 1 tbs. Onion Powder
- 1 tbs. Garlic Powder
- 1 tbs. Salt
- Cheese Slices
- Hamburger Buns
- Assorted Condiments

Directions:
1. Dice the jalapenos (seeds optional) and throw into mixing bowl
2. Place ground beef into mixing bowl
3. Place the blue cheese crumbles into mixing bowl
4. Place 1 tbs. of Onion Powder into mixing bowl
5. Place 1 tbs. of Garlic Powder into mixing bowl
6. Place 1 tbs. of Salt into mixing bowl
7. Mix/Knead all the ingredients together
8. Form patties
9. Cook patties
10. Throw on some cheese slices
11. Adorn with desired condiments

[KunjaPrincess]

A moist, slightly sweet dish; a cross between corn bread dressing and creamed corn.

1 cup fat-free sour cream
3 tablespoons stick margarine, melted
1 large egg
1/2 cup chopped onion
1 (15.25-ounce) can no-salt-added whole-kernel corn, undrained
1 (14 3/4-ounce) can no-salt-added cream-style corn
1 (81/2-ounce) package corn muffin mix
Cooking spray

Preheat oven to 350°F.

Combine first 3 ingredients in a large bowl; stir well with a whisk. Stir in onion, corns, and muffin mix. Pour into an 8" square baking dish coated with cooking spray. Bake at 350°F for 1 hour or until pudding is set and lightly browned

[LucyKKG]

Dijon Chicken
¼ C melted butter 2 T grated parmesan
¼ C Dijon mustard ½ T minced parsley
2 cloves garlic 8 boneless, skinless chicken breasts
½ c bread crumbs

In bowl, whisk together butter, mustard, and garlic. In another bowl, mix bread crumbs, parmesan, and parsley. Turn chicken in butter mixture – coat completely. Lift out and dip top side in crumbs.

Place breasts in a single layer, crumb-side up in a 10x15 inch baking pan. Bake at 500 degrees until crumbs are golden and breasts are white in center of thickest part. (cut to test) About 15 minutes. Serve whole or cut crosswise in thick slices. Accompany with Dijon sauce.

Dijon sauce: mix ½ C mayo, ½ C Dijon mustard.

[ForeverRoses]

I found this recipe on allrecipes and it is now my son's favorite meal

Crock Pot Stroganoff

1 lb cubed beef stew meat
1 can golden mushroom soup
1/4 can of water
worstershire sauce (I have subed in A1 in a pinch) about 1/4 cup
1/2 diced onion (more or less depending on how much you like onions), I have also added the minced onion to this in a pinch

cook on low all day, when you get home add in 1/2brick of cream cheese (lowfat works fine), stir and turn to high for about 1/2 hour or until cream cheese is encorporated

while cheese is melting, make your favorite noodles- I like the the standard egg noodles.

serve over the noodles with a vegitable of your choice.

Since my kids aren't big meat eaters, I usually double everything but the meat to make extra gravy and then have enough leftovers for dinner the next night as well!

[Tom Earp]

Salmon Pattys.

1 can of pink salomon drained.

1 egg

crumble up saltines.

Mix thourghly

Fry in skillet lightly with olive oil.

Brown and turn.

Side dish, fried potatoe slices in onion.

[Tom Earp]

Shrimp Soup.

2 tbls flour
2 tbls butter
1 cup milk

add cream of mushroom or cream of celery

boil shrimp and cut into small peices

add onion, salt, and pepper to taste.

simmer and serve.

Portions depend on the amount of people to serve.

[summer_gphib]

This is a baked potato soup recipe I make a lot-- I make it in big batches and then freeze it.

INGREDIENTS
12 slices bacon
2/3 cup margarine
2/3 cup all-purpose flour
7 cups milk
6 large baked potatoes, peeled and cubed
4 green onions, chopped
1 1/4 cups shredded Cheddar cheese
1 cup sour cream
1 tsp salt
1 tsp ground black pepper


DIRECTIONS
Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.
In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.
Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.

[jess_pom]

Microwave a sweet potato or yam for 10 minutes. Cut it open and add 1/2 a container of vanilla yogurt and then sprinkle with cinnamon and/or brown sugar (optional). Yummy!

[aephi alum]

I found this recipe on another board. So quick and easy, but it looks like you slaved away for hours.

3-Step Chicken Pot Pie

2 cups cooked chicken, cut into small pieces
frozen veggies (carrots, peas, potatoes, and/or pearl onions work very well)
3/4 cup milk
2 pie crusts (store bought or homemade your choice)
black pepper and salt to taste (you could add other things too, like Italian seasoning)
3 tbsp butter
1/2 cup flour

Step 1: Microwave butter, flour, and milk until butter is melted (or just about melted). Add seasonings. Whisk until creamy and thick, it usually does not take too much whisking to achieve the right consistency.

Step 2: Thaw the veggies. Combine all the ingredients into the sauce and stir so everything gets nice and coated. Line a 9" pie plate with one pie crust. Pour other ingredients into pie crust. Top with the other pie crust.

Step 3: Bake at 350 for 1/2 hour. (This was the recommendation - I find it takes more like 35-40 minutes.)

This recipe made enough for dinner for DH and me for two nights.

[honeychile]

A little less fattening version of the above:

Quick & Easy Chicken Bake

1 - package Tyson's precooked chicken (diced or sliced, but dice it)
1 - can Campbell's low fat Cream of Chicken Soup
1 - can skim milk
1 - pound frozen veggies
1 - tube low fat Pillsbury biscuits (the flaky ones don't work very well)
1 - small can mushrooms (optional)


-Preheat oven to 400 degrees.
-In a 9X13 pan, mix the chicken soup & milk until very well blended.
-Add the veggies & chicken (and optional mushrooms), making sure that the chicken is well distributed.
-Bake for roughly 30 minutes (you shouldn't be able to see any white from the milk). If you do see milk, give it another 10 minutes.
-Remove from oven, and evenly place the biscuits on top (I usually stretch them a little, so they make almost a complete top).
-Bake according to instructions on biscuits.
-Remove from oven, let sit for about 5 minutes prior to serving.
-Serves 6-8.

[aephi alum]

Originally Posted by honeychile

A little less fattening version of the above:
<snip>

I ran the chicken pot pie recipe by my nutritionist, who emphasizes low-fat and portion control. She suggested eliminating the bottom crust... instead, you pour the pie contents straight into the pie plate, then place a pie crust on top. You get the flavor of the crust, but you're eating only a top crust, so you're eating less fat and calories.

I'm planning on trying this tomorrow night.

[honeychile]

Originally Posted by aephi alum

I ran the chicken pot pie recipe by my nutritionist, who emphasizes low-fat and portion control. She suggested eliminating the bottom crust... instead, you pour the pie contents straight into the pie plate, then place a pie crust on top. You get the flavor of the crust, but you're eating only a top crust, so you're eating less fat and calories.

I'm planning on trying this tomorrow night.

Yes, that was basically my reasoning for using biscuits, instead of an upper and lower pie crust. Well, that and I don't know how to make a pie crust without using crisco!

[paulam]

Originally Posted by honeychile

A little less fattening version of the above:

Quick & Easy Chicken Bake

1 - package Tyson's precooked chicken (diced or sliced, but dice it)
1 - can Campbell's low fat Cream of Chicken Soup
1 - can skim milk
1 - pound frozen veggies
1 - tube low fat Pillsbury biscuits (the flaky ones don't work very well)
1 - small can mushrooms (optional)


-Preheat oven to 400 degrees.
-In a 9X13 pan, mix the chicken soup & milk until very well blended.
-Add the veggies & chicken (and optional mushrooms), making sure that the chicken is well distributed.
-Bake for roughly 30 minutes (you shouldn't be able to see any white from the milk). If you do see milk, give it another 10 minutes.
-Remove from oven, and evenly place the biscuits on top (I usually stretch them a little, so they make almost a complete top).
-Bake according to instructions on biscuits.
-Remove from oven, let sit for about 5 minutes prior to serving.
-Serves 6-8.

I make something similar except instead of Cream of Mushroom soup and biscuits, I prepare a package of Lipton/Knorr Parmesan Noodles and mix it in with sauteed onion, mushrooms, mixed veggies and chicken. I bake it at 350 degrees for about 18 minutes, then sprinkkle with shredded cheese and bake another 7-8 minutes or so to melt the cheese. I let it sit for a few minutes to firm up and serve it with sweet muffins. Never any leftovers!

Paula M.
Sigma Delta Tau
ΣΔTPatriae Multi Spes Una One Hope of Many People

[SWTXBelle]

I've been very impressed with the new Reynold's Quic Vac - for $10, I have been able to freeze meat with no freezer burn. Heretofore I've avoided using the freezer because it always seemed to "burn" the meat.

[SWTXBelle]

SO GOOD! BE SURE TO GET FRENCH BREAD TO SOP UP THE SAUCE


1 - tablespoon olive oil
1 1/4 lb. sirloin steak, cut into 1 inch pieces
Kosher salt and pepper
1 - 10 oz. package sliced mushrooms
1 - 16 oz. package frozen pearl onions (I used fresh)
2 cups red wine
1 - 10.75 oz. can Campbell's Golden Mushroom soup
1/2 cup flat-leaf parsley, chopped (optional)

HEAT the oil in a large saucepan over med-high heat. Season the steak with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until browned. Transfer the steak to a bowl and set aside.

ADD the mushrooms and the onions to the pan and cook until the liquid has evaporated. Add the wine and simmer until reduced by half.

STIR in the soup and 1/4 cup water and bring to a boil. Add the steak and juices from the bowl and simmer.

DIVIDE into individual bowls and sprinkle with the parsley, if using.