Haystack Supper

1 3/4 c. crushed saltine crackers        2 c. cooked rice
3 lb. ground beef                                1 lg. onion, chopped
1 1/2 c. tomato juice                          3/4 c. water
3 T. taco season                                 Salt and Pepper to taste
4 c. shredded lettuce                         3 medium tomatoes, diced
1/2 c. butter or margarine                 1/2 c. flour
4 c. milk                                            1 lb. cheese cubes
3 c. shredded share cheese                1 jar stuffed olives
1 package tortilla chips

Divide crackers between two engrossed 13x9x2 baking dishes.  Top with rice.  In a skillet cook beef and onion.  Add tomato juice, water, and taco season.  Simmer 15-20 minutes.  Spoon over rice.  Sprinkle with lettuce and tomatoes.  In a saucepan melt butter.  Stir in flour until smooth.  Gradually add milk.  Bring to a boil.  Cook and stir for 2 minutes.  Reduce heat.  Stir in cheese cubes.  Melt.  Pour over tomatoes.  Top with sharp cheddar cheese and olives.  Serve with chips.

Beef Stir Fry

2 lb. steak (I use sirloin)

1 c. water

4 carrots, sliced

1 bag frozen broccoli (can use fresh broccoli)

1 package mushrooms, sliced (can substitute canned)

1 package onion soup or gravy mix

Rice

Fry steak until cooked through.  Slice into thin pieces.  Replace in skillet.  Add water and carrots.  Place lid on skillet.  Cook for 5 minutes.  Add mushrooms and broccoli.  Replace lid.  Simmer 5 additional minutes.  Remove lid, add soup mix.  Whisking to prevent lumps.  Simmer until thickened.  Serve over rice.

Easy Slow Cooker Pulled Pork

2 Yellow Onions Chopped
4 Medium Garlic Cloves, Minced
1 Tablespoon Packed Brown Sugar
1 Tablespoon Chili Powder
1 Tablespoon Salt
1/2 Teaspoon Cumin
1/4 Teaspoon Cinnamon
4-5 lb. Pork Roast
2 Cups Barbecue Sauce

Place all ingredients into a slow cooker.  Cook on low 8-10 hours or 6-8 on high.  Serve on Rolls with Coleslaw.

Skillet Chicken Stew

1 c. chopped carrots
1 c. celery, chopped
1 c. chopped onion
2 Tbsp. tomato paste
1 can tomatoes
1 bay leaf
1 tsp. thyme
1 lb.  chicken breasts
2 c. chicken broth
1 can kidney beans
1 c. frozen peas

Saute carrots, celery, and onions for five minutes.   Add tomato paste, tomatoes, thyme, and bay leave.   Add chicken breasts and chicken broth.  Simmer 25 minutes with the lid on.  Add 1 can kidney beans or other beans.  Cook 5 minutes.  Add frozen peas.  Cook 5 more minutes.  Serve.

Crock Pot Chicken Stroganoff

1 can cream of mushroom soup (fat-free is fine)
16 oz sour cream (fat free is fine)
1 envelop Lipton onion soup mix
1-4 lb. frozen skinless boneless chicken breasts

1. Spray crockpot with nonstick cooking spray.  Put chicken breasts in crockpot.  Cover with other ingredients.  
2. Cook on low for 7 hours.
3. Shred the chicken with forks and stir back into sauce.
4. Serve over noodles if desired. 

*4 Weight Watchers POINTS per serving if you use all fat free ingredients

Beef and Broccoli

Sirloin Steak cut into thin strips
1 c. rice

1 cup  beef broth

1/2 cup soy sauce

1/3 cup brown sugar

3 garlic cloves, minced

2 TBS cornstarch

2 TBS water

Broccoli Florets

Cook steak until tender.  Start the rice cooking as directed.  Add Broth and Broccoli to the steak when it has cooked until tender.  Place a lid on the pan and let the broccoli steam until cooked.  Add  broth, soy sauce, brown sugar, garlic, corn starch, and water.   Cook until thick, stirring with a whisk.  Serve over Rice.

Chicken Alfredo

2 packets Alfredo Sauce Mix
Linguini Noodles
Chicken Breasts
Raspberry Vinagrete Salad Dressing

Marinade chicken in salad dressing at least 4 hours.  Cook in frying pan on medium low heat.
Cook noodles as directed.  Mix Alfredo Sauce according to instructions.

Italiano Meatloaf

1 c. chopped onion
1 c. chopped green pepper
3/4 c. Italian seasoned bread crumbs
1/4 c. parmesan cheese
2 tsp. basil
1/2 tsp. salt
1.4 tsp. pepper
1 8 oz. can tomato sauce
3 large eggs slightly beaten
2 garlic cloves
1 lb. ground beef
3 c. Ragu or other spaghetti sauce
1 c. cooked orzo noodles (or other pasta)
                                                                                    basil sprigs-optional

•Combine everything except noodles, spaghetti sauce, and basil sprig.  Mix well.  Place in 9/4.5 inch loaf pan (I use a large casserole dish).  Put pan in oven.  Bake at 375º for 1 hour.  Top each slice with orzo noodles and spaghetti sauce.  Serve.

Easy Pulled Pork

1 pork tenderloin
1 12 oz. root beer
1 18 oz. bottle of BBQ sauce
8 hamburger buns
Place pork tenderloin in a slow cooker.  Pour root
beer over meat.  Cook 6 to 7 hours.  Drain well.  Stir in BBQ sauce.  Serve over hamburger buns.

Italien Pasta Bake

1 lb ground beef
1onion chopped
1 jar spaghetti sauce
3/4 c. grated parmesan cheese
8 oz. broken spaghetti or 3 c. penne pasta cooked and drained
1 pkg. grated mozzerella cheese

Brown onion and meat.  Drain.  Stir in noodles and sauce.  Add 1/2 of parmesan cheese.  Spoon into 9/13 pan.

Pulled Pork Sandwich

BBQ Sauce:
1 cup ketchup
1/3 cup brown sugar
1/3 cup apple cider vinegar
2 teaspoons Worcestershire sauce
1/4 teaspoon cayenne
1/4 teaspoon red pepper flakes
Pinch salt and freshly ground black pepper



Spice Rub:
2 tablespoons paprika
1 tablespoon dried oregano
1 tablespoon freshly ground black pepper
1 tablespoon brown sugar
2 teaspoons salt
1/2 teaspoon cayenne
One 2 1/2-pound boneless pork shoulder, excess fat trimmed

For the BBQ sauce: Combine the ketchup, brown sugar, vinegar, Worcestershire, cayenne, red pepper flakes and salt and black pepper in a small bowl.

For the spice rub: Combine the paprika, oregano, black pepper, brown sugar, salt and cayenne in a medium bowl and toss with your fingers to mix. Rub the spice mixture onto the pork on all sides.

Place the pork in a slow cooker insert. Add 1/2 cup BBQ sauce and cover the slow cooker. Cook on high until the pork is fork-tender, 4 to 5 hours, or on low, 8 to 10 hours. Transfer the pork to a carving board. Let the pork stand, about 5 minutes.

Meanwhile add 2 tablespoons of the simmering pork liquids to the remaining BBQ sauce. Bring the BBQ sauce to a simmer in a small saucepan over low heat, about 10 minutes.

Read more at: http://www.foodnetwork.com/recipes/melissa-darabian/bbq-pulled-pork-sandwich-recipe/index.html?oc=linkback

No Guilt Chicken Pot Pie

1 can low fat cream of chicken soup
1 package frozen mixed vegetables
2 boneless, skinless, chicken breasts cooked and cubed
1/2 c. milk
1 egg
1 c. reduced fat bisquick

Preheat oven to 400º.  Stir together soup, chicken and vegetables in a large bowl.  Put cooked and cubed chicken and thawed vegetables in a 9x9 baking dish sprayed with cooking spray.  Mix milk, egg, and bisquick.  Pour over chicken mixture.  Bake for 15-20 minutes or until golden brown.

Cafe' Rio Lime Rice

1 T. butter
1/2 yellow onion chopped
4 cloves garlic
1 t. cumin
1 small can diced green chilies
Juice from 1 lime
3 1/3 c. water
1/4 t. salt
4 t. salt
4 t. chicken bouillon
1 1/2 c. long grain white rice, uncooked
1/4 bunch cilantro chopped

Saute the butter, onion, and garlic.  Add the water, bouillon, cilantro, cumin, green chilies, lime juice, and salt.  Bring to boil and add teh rice.  Reduce the heat.  Cover and simmer for 30 minutes.

Mexican Fiesta Platter

1 lb. hamburger
2 lg. onions chopped
2 cans kidney beans drained and rinsed
2 cans tomato Sauce
1 envelope chili seasoning
3 c. hot cooked rice
2 c. shredded cheese
1 package corn chips
chopped lettuce
chopped tomatoes
sliced olives


Brown ground beef and onion.  Add tomato sauce, beans, chili seasoning.  Top with cheese.  Melt in 350º oven.

Layer onto 2 platters: corn chips, rice, meat, cheese, lettuce, tomato and olives.

Make Ahead Cheese and Hamburger Casserole

1 lb. hamburger
1 c. chopped onion
3 crushed garlic cloves
1 8 oz. container sliced mushrooms
6 Tbsp. tomato paste
1 tsp. sugar
1 tsp. dried thyme
1 tsp. dried oregano
1/4 tsp. pepper
28 oz. can whole tomatoes
1/3 c. flour
2 1/2 c. milk
1 c. feta cheese
3/4 c. mozzarella cheese
1 tsp. parsley
4 c. penne noodles (any pasta)

Combine Hamburger, onion and garlic.  Brown.  Add mushrooms.  Cook 5 minutes.  Add tomato paste, sugar, thyme, oregano, pepper, and tomatoes.  Simmer 20 minutes.

Place flour in medium saucepan.  Add milk.  Whisk.  Cook 10 minutes until thick.  Stir in cheese.  Reserve 1/2 of cheese sauce.  Add 1/2 of cheese sauce to burger.  Put in cake pan.  Drizzle with remaining cheese sauce.  Cook in oven 350º for 1 hour covered.  Sprinkle with parsley.  Serve

Makes 8 servings
412 calories
10 g fat

10 gram fat

Thai Chicken Enchiladas

Thai Chicken Enchiladas

Ingredients:

• 8 flour tortillas
• 2 boneless, skinless chicken breasts, cooked and shredded
• 1 tablespoons canola oil
• 1/2 sweet onion, chopped
• 1/3 cup chopped/shredded carrots
• 1/2 cup chopped/shredded cabbage
• 4 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 4 green onions, sliced
• 1/3 cup chopped + crushed peanuts + more for garnish
• 1/4 cup chopped fresh cilantro + more for garnish
• 2 1/2 cups light coconut milk
• 1/3 cup + 1/2 cup sweet chili sauce

Method:

serves 2-4
Preheat oven to 350 degrees F.
Heat a large skillet over medium heat and add canola oil. Throw in onions, cabbage, carrots, garlic and 1/4 teaspoon salt, stirring to mix. Let cool until vegetables are soft, about 6-8 minutes, stirring occasionally. Add in chicken, green onions, peanuts, cilantro, remaining salt and pepper, tossing to coat, and let cook for 1-2 minutes. Add in 3/4 cup coconut milk and 1/3 cup sweet chili sauce, mixing thoroughly to combine. Turn off heat.
Spray a 9×13 baking dish with nonstick spray. Whisk together remaining coconut milk and sweet chili sauce. Pour about 1/2 a cup or so on the bottom of the dish. Slightly warm tortillas if desired to make them more pliable, then place a few spoonfuls of the chicken mixture in each, rolling up tightly and placing in the dish. Cover with remaining coconut milk and chili sauce mix. I usually take a spoon and cover every inch of the tortilla with the sauce, just to make sure it's coated.
Bake for 20 minutes, then remove and top with additional peanuts and cilantro. Since sauce is not as thick as traditional enchilada sauce, when you remove them from the oven, spoon sauce from the bottom of the dish all over the tortillas. Additionally this can be done halfway through cooking too.

Thai Chicken Enchiladas with Michelle's Suggestions

Ingredients:

• 8 flour tortillas
• 2 boneless, skinless chicken breasts, cooked and shredded
• 1 tablespoons canola oil
• 1/2 sweet onion, chopped
• 1/3 cup chopped/shredded carrots (I use closer to ½ cup)
• 1/2 cup chopped/shredded cabbage (I use a full cup)
• 1/2 cup chopped red peppers
• 4 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 4 green onions, sliced
• 1/3 cup chopped + crushed peanuts + more for garnish
• 1/4 cup chopped fresh cilantro + more for garnish
• 2 1/2 cups light coconut milk
• 1/3 cup + 1/2 cup sweet chili sauce

Method:

serves 2-4
Preheat oven to 350 degrees F.
Heat a large skillet over medium heat and add canola oil. Throw in onions, cabbage, red peppers, carrots, garlic and 1/4 teaspoon salt, stirring to mix. Let cool until vegetables are soft, about 6-8 minutes, stirring occasionally. Add in chicken, green onions, peanuts, cilantro, remaining salt and pepper, tossing to coat, and let cook for 1-2 minutes. Add in 3/4 cup coconut milk and 1/3 cup sweet chili sauce, mixing thoroughly to combine. Turn off heat.
Spray a 9×13 baking dish with nonstick spray. Whisk together remaining coconut milk and sweet chili sauce. Pour about 1/2 a cup or so on the bottom of the dish. Slightly warm tortillas if desired to make them more pliable, then place a few spoonfuls of the chicken mixture in each, rolling up tightly and placing in the dish. Cover with remaining coconut milk and chili sauce mix. I usually take a spoon and cover every inch of the tortilla with the sauce, just to make sure it's coated.
Bake for 20 minutes, then remove and top with additional peanuts and cilantro. Since sauce is not as thick as traditional enchilada sauce, when you remove them from the oven, spoon sauce from the bottom of the dish all over the tortillas. Serve with rice. Notes: I use A Taste of Thai sweet red chili sauce. It can be found in the Asian section of most local grocery stores. Sometimes I play with the ingredients of this recipe depending upon what I have on-hand. We have added celery and water chestnuts to give additional crunch. When we are avoiding carbs, the filling is excellent in lettuce wraps. This is one of those meals you can look forward to eating as leftover—it's just as good the second day. I have also found that this recipe freezes well—so I often make two pans and save the second pan for a busy day. 

Orange Chicken

Sauce and Marinade:
1-1/2 cups water
2 TBS orange juice
1/4 cup lemon juice
1/3 cup rice vinegar (or white vinegar)
2-1/2 TBS soy sauce
1 TBS grated orange zest
1 cup brown sugar
1/2 tsp. minced fresh ginger
1/2 tsp. minced fresh garlic
2 TBS chopped green onion
1/4 tsp. red pepper flakes
3 TBS cornstarch
2 TBS water

Chicken:
2 lbs. boneless skinless chicken breasts or thighs, cut into bite size cubes
1 egg
1-1/2 tsp. salt
1/2 tsp. pepper
1 TBS oil
1/2 cup cornstarch
1/4 cup flour
oil for frying

1.  Pour 1-1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat.  Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes.  Bring to a boil.  Remove from heat and allow to cool for 10- 15 minutes.

2.  Place chicken cubes into a resealable plastic bag.  When sauce is cool, pour 1 cup of it into the bag, reserving the remainder.  Seal the bag and place in fridge for at least 2 hours or overnight.  Refrigerate remaining marinade in separate container.

3.  Using a slotted spoon, remove chicken cubes from marinade to a large bowl.  Throw used marinade away.  Stir in the egg, salt, pepper and 1 TBS of oil.  Mix well.  In a separate large shallow bowl, mix the cornstarch and flour together until well blended.  Add the chicken a few at a time to the cornstarch/flour mixture.  Stir to coat evenly and tap off excess.

4.  Pour about 1 inch of oil in a wok or deep heavy skillet and heat to 375℉.  If you do not have a thermometer, heat the oil until it starts to ripple in the pan.  Add the chicken cubes, a small handful at a time and fry until golden and crisp, about 3-4 minutes.  Remove the chicken with a slotted spoon onto a paper towel lined plate.When cooking the remainder batches, you may need to turn down the heat a little to keep the chicken from cooking too fast and possibly add a little more oil.

5.   Once all the chicken is cooked, return to the reserved sauce.  Put the sauce in a skillet and bring to a boil over medium- high heat.  Mix together the 3 TBS cornstarch and 2 TBS water, stir into the sauce.  Reduce heat to medium- low, add the chicken pieces, and simmer, about 5 minutes, stirring every once in a while.  Remove from heat and serve over sticky rice.  Garnish with sesame seeds and sliced green onions if desired.

Navajo Taco Meat

1 lb. ground beef
1 onion diced
Brown burger and onion.

Add:

1 can brown gravy (I use a brown gravy packet and water)
1 can kidney beans
2 Tbsp. chili powder
2 Tbsp. ketchup
1/8 tsp. garlic powder



Simmer for 15 minute.
Serve over Navajo Fry Bread (see Breads and Rolls)

Chicken Bacon Ranch Pasta

1 pound mostaccioli or other short pasta 

6 strips of bacon, diced

1 TBS butter

2 boneless skinless chicken breast halves, cut into bite-size pieces

2 TBS all-purpose flour

1 packet ranch dressing mix

2 cups milk

1 cup shredded cheddar cheese

Salt and pepper to taste

green onions, optional

1. Cook pasta according to package directions in boiling salted water; drain, return to pot, and keep warm.

2. Meanwhile, cook bacon in a large skillet over medium heat until crisp. Drain on paper towels. Drain all but one tablespoon of bacon drippings from the pan.

3. Season the chicken with salt and pepper. Add the butter to the reserved bacon drippings, then add the chicken to the same skillet. Cook until tender, no longer pink, and slightly browned.

4. Sprinkle the flour and ranch dressing mix over the chicken, stirring to coat evenly. Stir in the milk, and cook, stirring occasionally, until thickened and bubbly. Stir in the cheddar cheese and half of the reserved bacon; cook and stir until the cheese is melted. Taste for seasoning and adjust as needed.

5. Add the cheese sauce to the reserved pasta and stir to combine. Serve each plate of pasta with more bacon sprinkled over the top and green onions if desired.

Football Pizza

1 package pizza crust or make your own

1 can tomato sauce

1 tsp. garlic

1 tsp. pizza seasoning

Mozerella cheese

erella cheese

Pepperoni

One string cheese

Mix the pizza crust according to directions.  Add the garlic, pizza seasoning, and tomato sauce.

Spread sauce on dough.  Cover with cheese.  Put pepperoni onto pizza in shape of football.  Use pieces of string cheese to make the laces.  Bake according to directions on dough package.