ITALIAN MEATY CASSEROLE

Delicious and healthy!          Found this recipe online.                      

Ingredients:
    4 oz Cheese, Ricotta, Part-Skim
    2 tbsp Egg Substitute, Egg Beaters
    6 oz Cheese, mozzarella, reduced fat
    1 1/2 cup crushed Raw Tomatoes, OR
one 14.5 oz. can diced tomatoes gently blended
    10 oz Beef, ground, 95-97% lean
    3 tbsp Parmesan Cheese
    1/4 tsp Ground Black Pepper
    1/2 tsp Garlic Salt
    1/2 tsp Italian Seasonings

Preparation:
1. Preheat oven to 350 degrees.
2. Cook ground beef.
3. Add tomatoes, ¼ tsp. garlic salt and 1/8 tsp. pepper. Simmer for 5 minutes,

stirring constantly. Remove from heat and set aside.
4. Mix ricotta cheese, 3/4 cup (3 oz) of mozzarella, Parmesan cheese,

egg substitute, Italian seasoning, and remaining garlic salt and pepper

in a separate bowl.

5. Fill the bottom of a medium-sized (2 qt.) baking dish with the meat mixture
and top with the cheese filling.

6. Sprinkle the remaining 3/4 cup mozzarella cheese on top.
7. Bake for 35 minutes and let cool 10 minutes before slicing.

4 servings
One Serving Provides: ~1 Lean, 3/4 green, 1-3/4 condiments

RICE PILAF

This recipe was given to me by my friend, Janet, from Montana, and we used it at our restaurant.

Mix together in baking pan:

     3 cups converted rice

     4 cups chicken stock

     3 cups water

     1/4 lb. margarine or corn oil

     1 cup chopped onions

     1 cup chopped celery

     1 cup chopped green bell pepper

     1/2 cup red pimento or red bell pepper

     1 cup chopped mushrooms

     1/2 tsp. allspice

     1 tsp. curry powder

     Dash pepper

Bake covered at 400^o for about 1 1/2 hours, until liquid is absorbed and rice is fluffy.

Let stand 15 minutes before serving.

TUNA NOODLE CASSEROLE

   

Makes 6-8 servings

Prepare: 

          2 cups dry egg noodles 

            (or bowtie noodles, or similar) according to

            package directions.  Drain.

Heat oven to 375 degrees F.

While noodles are cooking, combine in bowl and set aside:

        1 can (10 3/4 oz.) cream of mushroom soup

        1/2 cup milk

        2 cans (about 5 oz. each) tuna, drained

Combine in small bowl and set aside:

        1/4 cup dry bread crumbs

        1 Tbsp. butter, melted

Heat fry pan on medium-high (on my electric stove, 

I turn it to 8.)

When hot, add about 2 Tbsp. olive oil or your favorite cooking oil to lightly cover bottom of pan.

Add and cook 1 minute:

       1 cup chopped onions

Add: 2/3-1 cup chopped mushrooms and continue cooking until onions are lightly caramelized – about   1-2 minutes more (don't overcook.)

Remove from heat.

Add soup mixture and noodles; mix thoroughly.

Spray 1 1/2 to 2 qt. baking dish with pan spray.

Add mixture.

Sprinkle bread crumb mixture on top.

Bake about 20-30 minutes until top is golden brown and casserole is heated through.

MINI POT PIES

I found this recipe on Facebook, but cannot seem to find it again, so don't know who to give credit to. They are VERY delicious, and are quick and easy to make.









INGREDIENTS:
   2 cups frozen mixed vegetables, thawed

   1 cup diced cooked chicken
   1 can (10 3/4 oz) condensed cream of chicken soup
   1 can (16.3 oz) Pillsbury Grands! Flaky Layers 

      refrigerated biscuits

DIRECTIONS:
1) Heat oven to 375°F. In medium bowl, combine 

    vegetables, chicken and soup; mix well.

2) Press each biscuit into 5 1/2-inch round. 

    Place 1 round in each of 8 greased regular-size 

    muffin cups.

    Firmly press in bottom and up side, 

    forming 3/4-inch rim. 

3) Spoon a generous 1/3 cup chicken mixture into each. 

    Pull edges of dough over filling toward center; 

    pleat and pinch dough gently to hold in place.

4) Bake at 375°F 20 to 22 minutes or until biscuits are

    golden brown.  Cool 1 minute; remove from pan.

MOUSSAKA

It has been so long ago, I don't remember where I got this Greek recipe - maybe from a newspaper.

Brown in 3 Tbsp. Olive oil:

        1 med-large onion, chopped

        1 lb. chopped beef or lamb

Add: 1 cup tomato paste

        2 Tbsp. parsley

        1 cup vinegar

        1 cup water

        2 Tbsp. nutmeg

        Salt and pepper to taste

Cover and cook slowly for one hour.

Peel and cut into 1/4” slices:

        2 medium eggplant

Brown in oil, place in 10 x 13 baking dish and set aside.

WHITE SAUCE

Melt:  1/4 cup butter

Add:  1 cup flour

         4 cups milk (add slowly)

Cook until thickened.

Slowly Add:

2 eggs, slightly beaten

Do Not Boil and add no seasoning.

Grate cheese to make 2-3 cups (about 1-1/2 lbs.)

Mix together and add to meat mixture:

        1 cup grated cheese

        1/4 cup bread crumbs

Sprinkle onto eggplant:

        1/4 bread crumbs

Add in layers on top of eggplant:

        cheese

        meat mixture

        cheese

        sauce

REPEAT then top with cheese

Bake 350° for 1/2 hour.  Let sit 10 minutes before cutting into servings.

For freezing, cut and freeze in separate packages.

FRITO CASSEROLE

I learned this recipe from two Latina roommates when I was living in Provo, UT many many years ago.  It has been a family favorite.

Brown: 1 lb. Hamburger and salt to taste– drain and (rinse – optional)

Lightly crush one 9 oz. bag of Fritos and spread in the bottom of a 9 x 13 pan. (May not take whole bag).

Combine in cooking pot:

        1 can (2 cups approx) whole kernel corn, drained

        1 can tomato paste

        2 cans chili con carne

Simmer together a few minutes then stir in:

        8 oz. Shredded Monteray jack cheese (optional: use colby/jack cheese)

Pour mixture into 9 x 13 pan on top of crushed Fritos.

Lightly crush another bag of Fritos and spread over mixture.

Top with 6-8 oz. shredded cheddar cheese.

Bake a 250^o for 30 min. to melt cheese.