This blog is a "cookbook" of my families favorite recipes. They are a culmination of recipes from my mom, family members, friends, cookbooks and other online sources. I don't know where they have all come from but if I do know the source I will let you know. I hope you will enjoy these recipes as much as we do.

Happy Cooking!!!!

Tuesday, May 18, 2010

Meatloaf Muffins

I made this recipe and froze them, so I haven't tasted them yet!

1# lean ground beef
4 oz. zucchini, unpeeled & shredded (I didn't use this ingredient)
1 egg
1 c. frozen hash browns
1/2 c. shredded cheddar cheese
1/2 pkg. stove top stuffing mix
1/4 c. parmesan cheese
1/2 tsp. minced garlic
1 tsp. worcestershire sauce
1/4 c. ketchup
1/4 c. chopped onions

Preheat oven to 350 degrees. Mix all ingredients together. Divide evenly into 12 muffin cups (I used 1/2 measuring cup to divide the mixture evenly). Bake 30-40 minutes or until done.

I put the mixture into the muffin tins and then frozen them, when they were solid I put them in freezer bags. So when I want to cook them I can take out the exact number I need.

I also made a double batch of this and made one into a meatloaf.

Beef Taco Bake

This is so simple but so yummy!

1# lean ground beef
1 can tomato soup
1 c. salsa
1/2 c. milk
6 - 8 inch flout tortillas (Cut into 1 inch cubes using pizza cutter)
1 c. shredded cheddar cheese

Brown ground beef and drain. Stir in soup, salsa, milk, tortillas, and 1/2 c. cheese. Spoon the mixture into a 9x13 pan, cover and bake for 30 minutes at 400 degrees. Uncover, sprinkle with remaining 1/2 c. cheese and bake an additional 5 minutes.

Monday, May 17, 2010

Macaroni and Beef

This is another freezer meal!

1 # lean ground beef
1 c. chopped onions
1 c. chopped red bell pepper
1 c. tomato sauce
1/2 tsp. dried basil
1/2 tsp. dried thyme
1/4 tsp. pepper
6 oz. dry elbow macaroni, cooked and cooled
4 oz. reduced fat mozzarella cheese, shredded

Cook the ground beef, onion and bell pepper in a large skillet over medium heat until the beef is no longer pink and veggies are softened. Add the tomato sauce, basil, thyme and pepper. Cook, stirring frequently, until heated through. Remove from the heat. Add the macaroni and stir to combine. Cool. Spoon into a freezer bag. Place the shredded mozzarella cheese in a small freezer bag. Attach the two bags. Label them and freeze.

To Serve
Thaw the meat and cheese in the refrigerator at least 24 hrs. before serving. Preheat oven to 350 degrees. Spoon the mixture into a 1 qt. baking dish, and sprinkle evenly with the cheese. Bake for 20-30 minutes or until bubbly and lightly browned.
Serves 6.
1 serving = 292 cal and 10 g fat

Creamed Chicken and Vegetables

This is a good freezer meal!

3 c. frozen mixed veggies
8 oz. cooked diced chicken meat
10 oz. can reduced fat cream of chicken soup
1/2 c. canned mushrooms, drained
1/3 c. water or reduced sodium chicken stock
1/2 tsp. dried tarragon, crumbled
1/4 tsp. freshly ground pepper

In a medium saucepan, combine all ingredients. Cook, covered over medium heat for 20 minutes or until veggies are tender and mixture is thoroughly heated, stirring occasionally.
Serves 4.
1 c. serving = 128 cal and 2 g fat

When I served this I put the chicken mixture into a 9x9 pan, made a package of Stove Top Stuffing put it on top and baked it till the stuffing was golden brown.

Cookie Dough Cheeseball

This is fantastic!!!!!!!!!

8 oz. fat free cream cheese, softened
1/2 c. light margarine, melted
1/4 tsp. vanilla extract
1/2 c. powdered sugar
3 TBLS. brown sugar, packed
1 c. mini chocolate chips
1 c. pecans, finely chopped

Blend together with electric beater first three ingredients until creamy; add powdered sugar and brown sugar, blending well. Fold in chocolate chips; cover and refrigerate 3-4 hours. Shape dough into a ball; wrap in plastic wrap and refrigerate until firm. Roll in pecans before serving. Makes 3 cups.
Serve with animal crackers, vanilla wafers and graham crackers.

Caramel Apple Cake

I just made this tonight so I will let you know how it tastes!

1 1/2 c. Reduced fat bisquick
1/2 c. Splenda granular (I used 9 packs of Truvia cause I can't have Splenda)
1/2 c. skim milk (I used 1% milk)
1 tsp. vanilla
2 1/2 c. peeled & diced apples
1 TBLS. lemon juice
2/3 c. brown sugar
3/4 tsp. cinnamon
1/3 oz. finely chopped pecans
1 c. boiling water

Preheat oven to 350 degrees. Combine the bisquick, splenda, milk & vanilla. Spray a 9x9 pan with nonstick cooking spray and place dough mixture into pan. Spray your hand with nonstick spray and pat the dough evenly into the pan. Combine the apples, lemon juice, brown sugar, cinnamon and pecans in a bowl. Spread on top of the dough mixture. Pour the boiling water over the top. Bake for 50-60 minutes. A caramel sauce will form at the bottom. Let the cake cool for 5 minutes, loosen the sides and flip the cake upside down onto a plate. Cut into 8 pieces. This is good served warm with fat free cool whip or fat free vanilla ice cream.
Serves 8.
1 piece (plain) = 181 cal and 2 g fat (3 ww points)


This is very addictive!!

1 c. sour cream
1 c. Hellman's mayo
1 # bacon, cooked, cooled and crumbled
1 tomato, diced
1 box crackers (Toasteds work well)

Mix sour cream and mayo, add bacon and mix well. Place mixture in fridge to chill. Just before serving add tomato and stir. Serve with crackers.

Small Fry Frittatas

These are so fun for the whole family!

4 large eggs
1/4 c. half and half
1/2 tsp. salt
Assorted mix-ins (such as shredded cheese, diced veggies and cooked, chopped bacon, ham or sausage)
Grated Parmesan cheese (optional)

Heat oven to 350 degrees and coat a 6-cup muffin pan with nonstick cooking spray. Whisk together the eggs, half and half and salt in a medium bowl, then evenly distribute egg mixture between the muffin cups. Add about 2 TB:S. of mix-ins to each cup, then sprinkle on a bit of Parmesan cheese. Bake the frittatas until they are puffy and the edges are golden brown about 20-25 minutes.

Bubble Pizza

This is quick & easy!

1 1/2 # lean ground beef
1 (15 oz) can pizza sauce
2 tubes (12 oz. each) refrigerated buttermilk biscuits
1 1/2 c. shredded mozzarella cheese
1 c. shredded cheddar cheese

Brown ground beef and drain. Stir in pizza sauce and heat till warm. Quarter the biscuits; place in a greased 13x9 pan. Top with the meat mixture and bake uncovered at 400 degrees for 20-25 minutes. Sprinkle with cheeses and bake an additional 5-10 minutes or until cheese is melted. Let stand 5-10 minutes before serving.
Yield: 6-8 servings

Chicken Penne Cacciatore

This is a great freezer meal!

1 small green pepper, thinly sliced
8 oz. whole mushrooms, cut in half
2 (14.5 oz) cans diced tomatoes w/Italian seasonings, undrained
1 c. reduced fat chicken broth
2 c. cooked, cubed chicken breast
2 c. dried penne pasta, cooked & drained

Combine the broth, green pepper, mushrooms and tomatoes in a large skillet and cook over med. heat until pepper is tender & the mushrooms are cooked through. Remove from heat. Stir in the chicken & pasta. Sprinkle w/Parmesan cheese & serve.

6 servings - 320 calories, 3.3 g fat, 26 g protein per serving

Crunchy Biscuit Chicken Casserole

This is one of our favorite comfort foods!

2 c. cubed cooked chicken
1 can cream of chicken soup
2 c. frozen mixed veggies
1 c. shredded cheddar cheese
1 tsp. lemon juice
1 can Pillsbury Grands Biscuits
1 to 2 TBLS. margarine or butter, melted
1/4 to 1/2 c. crushed cheddar cheese flavor or seasoned croutons, crushed

Heat oven to 375 degrees. In medium saucepan, combine chicken, soup, veggies, cheese, mayo and lemon juice. Bring to a boil, stirring occasionally. Pour hot chicken mixture into ungreased 13x9 pan. Separate biscuits and arrange over mixture. Brush each biscuit with melted margarine; sprinkle with crushed croutons. Bake for 23-27 minutes or until biscuits are done and golden brown.

3 Envelope Pot Roast

I served this over egg noodles and had hot french bread & corn. Yummy!!

1 Envelope of each: Ranch Dressing, Italian Dressing & Brown Gravy Mix (These are the dry mixes)
Pot Roast
Carrots, cut into chunks
Onions, cut into chunks
Potatoes, cut into small chucks

Add pot roast, carrots, onions & potatoes to crock pot. Dump contents of 3 packets on top and fill crock pot 1/2 way with water. Cook on low 8-10 hours.

Zesty French Dip

This was outstanding!!

4# beef roast
10 1/2 oz. can beef broth (I use low sodium & fat free)
10 1/2 oz. can condensed french onion soup
12 oz. bottle of beer
6-8 French rolls or Baguettes

Pat roast dry and place in crock pot. In a mixing bowl, combine broth, soup and beer. Pour over meat, cover and cook on low 8 hours. Split rolls and warm in oven. Remove meat from crock pot and allow to rest 10 minutes. Shred with 2 forks or cut on a diagonal into thin strips and plac eon rolls. Serve with dipping sauce.

I shred this right in the crock pot then put on rolls top with mozzarella cheese and broil until cheeses is melted & golden brown.

Tender Texas-Style Steaks

This was very good but we thought it was too sweet so I will probably cut the brown sugar in half next time I make it!

4-6 steaks or pork chops
1 c. brown sugar
1 c. ketchup
Salt & pepper to taste
Few dashes Worcestershire Sauce

Lay steaks in bottom of slow cooker. Combine brown sugar & ketchup. Pour over steaks. If you need to layer steaks, make sure each one is covered w/sauce. Sprinkle with Worcestershire sauce. Cover and cook on high for 3 hours or on low for 6 hours.

Beef Taco Bake

I love 1 pot meals!

1 # lean ground beef
1 can tomato soup
1 c. salsa
1/2 c. milk
6 - 8inch flour tortillas (cut into 1 inch strips using your pizza cutter)
1 c. shredded cheddar cheese

Brown beef and drain. Stir in soup, salsa, milk, tortillas and 1/2 c. cheese. Spoon the mixture into a 2 qt. shallow baking dish coated with non-stick spray. Cover and bake at 400 degrees for 30 minutes. Sprinkle with other 1/2 c. cheese and bake another 5 minutes.

Italian Pork Chops

This was a big hit and super easy to make!

6 Pork Chops
2 tsp. olive oil
1 lg. onion
1/2 # fresh mushrooms, sliced (I used canned)
1 clove garlic, minced
1 (14 1/2 oz) can diced tomatoes w/basil & oregano seasonings
1 tsp. salt
1/8 tsp. pepper
1 lr. green pepper, julienned (I used red & green pepper)

Brown chops in olive oil until browned, remove from pan. Add onions, garlic, mushrooms and peppers, saute over medium heat about 5 minutes or until tender. Add tomatoes, salt and pepper; mix well. Return chops to pan, cover and cook for 30 minutes.

1 chop with 1/2 c. veggies = 237 cal. and 9 g fat