Monday, December 28, 2009
1/2 pound lean ground beef
1/2 cup chopped onion
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 15-ounce can pinto beans,drained & rinsed
1 4-ounce can diced green chili peppers
1 8-ounce carton dairy sour cream or light dairy sour cream
2 tablespoons all-purpose flour
1/4 teaspoon garlic powder
8 6-inch corn tortillas
1 10-ounce can enchilada sauce or one 101/2-ounce can tomato puree
1 cup shredded cheddar cheese (4 ounces)
1.In a large skillet cook the ground beef, onion, chili powder,& cumin until onion is tender & meat is no longer pink; drain. Stir pinto beans & undrained chili peppers into meat mixture;set aside.
2. In a small mixing bowl stir together sour cream, flour,& garlic powder until combined;set aside.
3. Place half of the tortillas in the bottom of a lightly greased 2-quart rectangular baking dish, cutting to fit if necessary. Top with half of the meat mixture, half of the sour cream mixture,& half of the enchilada sauce. Repeat layers.Cover dish with plastic wrap; chill in refrigerator for up to 24 hours.
4. To serve:Preheat oven to 350F. Remove plastic wrap; cover dish with foil. Bake in preheated oven for 35 to 40 minutes or until bubbly.Uncover;sprinkle with cheese & bake 5 minutes more.Makes 6 to 8 servings.
2 pkg. (8 oz. each) PHILADELPHIA Fat Free Cream Cheese,softened
1/2 cup sugar
1/2 tsp. vanilla
1/2 cup canned pumpkin
1/4 tsp. ground cinnamon
Dash ground nutmeg
1/3 cup Graham Cracker Crumbs
1/2 cup thawed COOL WHIP Sugar Free Whipped Topping
1. Heat oven to 325
2. BEAT cream cheese,sugar & vanilla with mixer until well blended. Beat in eggs, 1 at a time, just until blended.Remove 1 cup batter; place in medium bowl. Stir in pumpkin and spices.
3. SPRAY 9-inch pie plate with cooking spray; sprinkle bottom with crumbs.
4. TOP with layers of plain and pumpkin batters. Bake 40 min. or until center is almost set. Cool completely. Refrigerate 3 hours. Serve with COOL WHIP.
I used low fat graham crackers & did not serve with cool whip which cut the fat even lower then the 150 cal/3 grams of fat it had.
Monday, December 14, 2009
1 8-ounce package cream cheese, softened
1/2 cup canned pumpkin
1/4 cup sugar
3/4 teaspoon pumpkin pie spice
1/2 teaspoon vanilla
Beat all ingredients in a medium mixing bowl with an electric mixer on medium speed until smooth. Cover and refrigerate for at least 1 hour or up to 24 hours. Makes 1-1/2 cups (24, 1-tablespoon servings).
If you use fat free cream cheese and Splenda on the sugar you are good to go!
Friday, December 11, 2009
1 lb. ground beef
1 jar (26 oz.) spaghetti sauce
1 cup water
1 15 oz. container Ricotta Cheese
1 pkg. (7 oz.) KRAFT 2% Milk Shredded Mozzarella Cheese, divided
1/4 cup KRAFT Grated Parmesan Cheese, divided
2 Tbsp. chopped fresh parsley
6 lasagna noodles, uncooked
BROWN meat in large skillet; drain. Stir in spaghetti sauce and water. Mix ricotta, 1-1/2 cups mozzarella, 2 Tbsp. Parmesan, egg and parsley.
SPOON 1 cup meat sauce into slow cooker; top with layers of half each of the noodles, broken to fit; and cheese mixture. Cover with 2 cups meat sauce. Top with remaining noodles, broken to fit; cheese mixture and meat sauce. Cover with lid.
COOK on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted.
OK so this was my first attempt at lasagna and it was yummy if I don't say so myself. I added fresh spinach and mushrooms to mine and switched the ground beef for hot Italian sausage. I also switched the 1 cup water for 3/4 red wine and the rest water. Cooked fresh garlic with the sausage and added some Italian seasoning.
Thursday, December 10, 2009
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 (1 ounce) package dry onion soup mix
1/2 cup and 2 tablespoons water
2-3/4 pounds pot roast
1. In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
2. Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.
We added some potatoes and celery after it had been cooking about an hour. I also did the whole package of dry onion mix. As for the water I switched that with broth.
Also added a little flour to the sauce at the end to thicken it to make the gravy.Will be making over and over. I love dinner from a crock pot.
Tuesday, December 8, 2009
Ingredients1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)
DirectionsPlace the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.
This was good. I did buy diced tomatoes with habanero chilies instead of green so it was a little hot but other then that it was good.A lot like the chicken fajita soup.