Mushroom Barely Soup
1 can (49 ounces) reduced sodium chicken broth
2 carrots, thinly sliced
1 medium onion chopped
2 cloves garlic minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1 1/2 cups medium pearl barely
2 cups reduced sodium tomato juice
1 can no salt added diced tomatoes -undrained
1/2 lb. fresh mushrooms thinly sliced
1. In a soup kettle, combine broth, carrots, onion, garlic and spices. Bring to a boil. Add barley. Reduce heat, cover and simmer for 45-55 minutes or until barley is tender.
2. Add the tomato juice, tomatoes and mushrooms. Cook for 10-15 minutes or until mushrooms are tender.
136 calories per serving
Trace fat
WAY TASTY! Enjoy!
Tex-Mex Lasagna
1 lb lean ground beef
1 can refried black beans
1 can black beans, rinsed and drained
1/2 cup frozen corn, thawed
1 jalapeno pepper, seeded and chopped ( I didnt use- too hot for kids)
envelope taco seasoning (i used low sodium)
1 can tomato sause- divided
2 1/2 cups salsa
12 no cook lasagna noodles (I used the flat barilla ones)
1 1/2 cup reduced fat shredded Mexican blend cheese
1 1/2 cups shredded reduced fat cheddar
1 cup lowfat (or fat free) sour cream
1 medium avacado - peeled and cubed
4 green onions, thinly sliced
1. In a large nonstick skillet, cook beef over medium heat and drain. Stir in the beans, corn, taco seasoning, and 3/4 cup tomato sauce.
2. Combine salsa and remaining tomato sauce. Spread 1/4 cup into the bottom of a 13x9 baking dish coated with cooking spray. Layer with 4 noodles, half the meat sauce, 1 cup salsa mixture, 1/2 cup mexican cheese, and 1/2 cup cheddar. Repeat layers. Top with th remaining noodles, salsa minture, and cheeses.
3. Cover and bake at 350 for 45-50 minutes or until edges are bubbly and the cheese is melted. Let stand for 10 minutes. Serve with sour cream, acocado and onions.
Crab Cakes
1 egg slightly beaten
1/4 cup fat free mayo
1/2 cup soft bread crumbs
2 green onions, finely chopped
1 tablespoon minced parsley
1 teaspoon ground mustard
1/4 teaspoon salt
1/4 teaspoon pepper
4 cans of crabmeat (I used the imitation crab legs- 2 packages)
1 tablespoon light butter
1 tablespoon canola oil
6 tablespoons seafood sauce
In a bowl, combine the egg, mayo, bread crumbs, green onions, parsley, mustard, salt and pepper. Add the crab; mix gently. Shape rounded tablespoons into 2 in, patties (I did a little bit bigger)
In a large nonstick skillet, cook patties in butter and oil over medium heat for 3-4 minutes or until golden brown. Serve with sauce.
6 cups no yolk egg noodles
1 can reduced fat/ healthy choice cream of celery soup
1-2 cups of cooked/cubed ham
2/3 to 1 cup of cubed 2% velvetta
1/2 cup fat free milk
1/4 cup green onions (I used white onion)
1/2 teaspoon curry powder (optional)
1. Cook noodles according to package. (I cooked the entire bag and had a little extra for my picky little man) Drain and put in a large bowl. Stir in the remaining ingredients. I microwaved it a little bit to make sure the cheese melted.
2. Transfer to a 2 1/2 Qt. baking dish coated with cooking spray. Cover and bake at 375 for 20-30 minutes or until heated through.
Tortilla Pie
1/2 lb. ground beef
1/4 cup chopped onion
1 clove garlic- minced
1 can mexican diced tomatoes
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
3/4 cup part-skim ricotta cheese
1/4 cup part-skim mozzerella cheese
3 tablespoons fresh cilantro
4 tortillas
1/2 cup reduced fat cheddar cheese
1. In a large skillet, cook the beef, onion, and garlic over medium heat until meat is no longer pink. Drain. Stir in the tomatoes, chili powder, and cumin. Bring to a boil, remove from heat. In a small bowl, combine the ricotta cheese, mozzerella cheese and 2 tablespoons cilantro.
2. Place one tortilla in a 9 in round baking pan coated with cooking spray. Layer with half of the meat sauce, one tortilla, all of the ricitta mixture, another tortilla, and the remaining meat sauce. Top with the remaining tortilla and sprinkle with cheddar cheese, and remaining cilantro. Cover and bake at 400 for 15 minutes or until heated through and cheese is melted.
** I used a whole pound of meat and doubled the recipe. It ended up making 3 pies. Love leftovers!!!!
Zucchini Bread
1/2 cup orange juice
1/2 cup canola oil
1/2 cup unsweetened applesauce
3 eggs, lightly beaten
2 teaspoons vanilla extract
3 cups all-purpose flour
2 cups sugar
4 1/2 teaspoons ground cinnamon
1 1/4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 cups shredded zucchini
1 cup chopped pecans (optional) I didn't use them
1. In a bowl, combine the OJ, oil, applesauce, eggs and vanilla. In a large bowl, combine the flour, sugar, cinnamon, baking powder, salt, and baking soda; mix well. Add the orange juice mixture. Stir just until combined. Fold in the zucchini and pecans.
2. Pour the batter into two loaf pans coated with cooking spray. Bake at 350 for 60-65 minutes. Cool for 10 minutes in pan before removing.
Delish! :)
Broccoli Rice Hot Dish
2 cups hot cooked rice
3/4 cup shredded reduced-fat cheddar cheese
1/2 cup Egg Beaters
3/4 teaspoon garlic salt
Filling:
1 package frozen chopped broccoli, thawed (10 oz)
4 ounces chopped fresh mushrooms
1/2 cup chopped red pepper
1/2 medium onion, chopped ( I used red)
1 cup Egg Beaters
1/2 cup skim milk
1/2 teaspoon onion salt
1/2 teaspoon pepper
1 cup shredded reduced fat cheddar cheese.
1. In a large bowl, combine the rice, cheese,Egg Beaters and garlic salt. Press into a 2 qt. baking dish coated with cooking spray- bake at 375 degrees for 10 minutes or so
2. meanwhile, saute the broccoli, mushrooms, red pepper, and onion
3. in a large bowl, combine the Egg Beaters, milk, onion, salt and pepper, stir in veggies. Pour over crust. Sprinkle with cheese. Bake uncovered at 375 for 25-30 minutes.
ENJOY
Peanut Butter Chocolate Pudding
2 cups cold skim milk
2 tablespoons peanut butter
1 cup reduced fat cool whip
1 package instant chocolate pudding
1. In a small bowl, mix 2 tablespoons of the milk with peanut butter until smooth. Fold in 3/4 cup whipped topping- set aside. In a mixing bowl; beat pudding mix and remaining milk until blended, about 2 minutes. Let stand for 5 minutes. ( I put in fridge )
2. Spoon half of the pudding into 4-6 parfait glasses or bowls (or whatever!) Top with peanut butter mixture and remaining pudding. Garnish with remaining Cool Whip.
Delish!!!
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