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