EASY TACO DINNER

This was on an old newspaper clipping in my mother’s recipe box. I have no idea where she got it. But it is good and easy, as the name states.1 lb ground beef1 large onion, chopped1 envelope (1 1/4 oz) taco seasoning mix1 cup water1 pkg (12 oz) tortilla chips1/2 head lettuce, shredded2 med tomatoes, chopped1 can (2 1/4 oz) sliced ripe olives, drained1 cup shredded Cheddar or Monterey Jack cheese (about 4 oz)2/3 cup sour creamCook and stir ground beef and onion in a 10-inch skillet until beef is light brown, drain well. Stir in seasoning mix and water. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally, 10 minutes. Spoon beef mixture onto the chips. Top with the remaining ingredients.

Serves 6.

CORN STUFFED GOLDEN BAKED PEPPERS

I believe this is another recipe from an old 1970s “The Workbasket” magazine.3 green bell peppers, cut in half vertically1 jar (5-oz) sharp pasteurized process cheese spread1 3/4 cups whole kernel corn, drained1 tomato, chopped1 cup soft bread crumbs2 tbsp butter, meltedRemove seeds from peppers then parboil for 5 minutes. Drain. Heat cheese spread in a saucepan over low heat; stir in the corn and tomato. Divide corn filling between the 6 pepper halves. Toss bread crumbs with butter and use to top the corn filling. Bake at 350 degrees for 30-35 minutes.

CARMEL APPLE WALNUT SQUARES

I believe this recipe was cut from a magazine advertisement for Borden’s Eagle Brand Milk.1 3/4 cups unsifted flour1 cup quick cooking oats1/2 cup firmly packed brown sugar1/2 tsp baking soda1/2 tsp salt1 cup cold margarine or butter1 cup chopped walnuts20 caramels, unwrapped1 (14-oz) can Borden’s Eagle Brand Sweetened Condensed Milk1 (21-oz) can apple pie fillingPreheat oven to 375 degrees. In large bowl, combine flour, oats, sugar, baking soda, and salt; cut in margarine until crumbly. Reserving 1 1/2 cups of crumb mixture, press remainder on bottom of 13×9-inch baking pan. Bake 15 minutes. Add walnuts to remaining crumb mixture. In a heavy saucepan, over low heat, melt caramels with milk; stirring until smooth. Spoon apple filling over prepared crust; top with caramel mixture then reserved crumb mixture. Bake 20 minutes or until set. Cool. Best served warm with ice cream!

Enjoy! 

BAKED EGG AND TOAST CUPS

6 slices whole-wheat bread, crusts removed

1/4 cup melted unsalted butter

6 eggs

1/2 cup low-fat shredded Cheddar cheese

Salt and Pepper to taste

Preheat oven to 350 degrees.

Lightly spray 6 muffin cups with nonstick cooking spray.

Brush both sides of the bread slices with the melted butter. Press one slice of bread into each muffin cup so that the edges come up over the edges of the muffin cup. Bake at 350 degrees for 15 minutes or until lightly browned. Remove from oven. Break one egg into each toast cup and sprinkle with salt and pepper. Sprinkle the cheese evenly over the 6 cups. Bake 15 to 20 minutes or until the eggs are set.

Serves 6

IMPOSSIBLE TURKEY (OR CHICKEN) PIE

2 cups cooked turkey or chicken, shredded or cut-up

1 jar (4 1/2 oz) sliced mushrooms, drained

1/2 cup sliced green onions

1/2 tsp salt

1 cup shredded natural Swiss cheese

1 1/2 cups milk

3/4 cup baking mix (such as Bisquick)

3 eggs

Heat oven to 400 degrees. Lightly spray a 10-inch pie plate with nonstick cooking spray. Sprinkle turkey, mushrooms, onions, salt and cheese in the pie plate. Beat milk, baking mix and eggs together until smooth. Pour into pie plate. Bake at 400 degrees until golden brown and a knife inserted halfway between the center and the edge comes out clean. This should take 30 to 35 minutes. Let stand 5 minutes before cutting. Garnish with some fresh parsley if desired. Leftovers should be refrigerated.

Yield: 6 to 8 servings

HAM CREAM CHEESE BAGEL SPREAD

8-oz low-fat cream cheese

1 cup sour cream

1/4 tsp garlic powder

2 pkgs (2 1/2-oz each) deli ham, chopped

2 to 3 green onions, depending on size, chopped

Miniature whole wheat bagels, split

In a small mixing bowl, combine the cream cheese, sour cream, and garlic powder. Blend until smooth. Stir in ham and onions. Spread on the split side of bagel halves.

Enjoy!

SPICE COOKIES

6 tbsp vegetable shortening

6 tbsp unsalted butter

1 cup Splenda granular

1/4 cup egg substitute

1/4 cup molasses

2 cups all-purpose flour, sifted

3/4 tsp ground ginger

1 tsp ground cinnamon

1/2 tsp ground cloves

In a large mixing bowl, mix together shortening, butter, sugar substitute, egg substitute and molasses.  Put flour and spices into a flour sifter and sift into shortening mixture.  Stir to form dough.  Wrap dough in plastic wrap and chill in refrigerator until firm, approximately 2 hours.

Preheat oven to 350 degrees.  Remove dough from refrigerator.  For dough, roll 1 heaping teaspoon at a time, into balls.  Place balls on an ungreased cookie sheet and pat down gently with a fork, making a criss-cross pattern as you would for peanut butter cookies.  Bake for 10-12 minutes.  Do not overbake.  These cookies will look chewy but will crisp up as they cool.  Cool on a wire rack.

Enjoy!

FRENCH BREAD LASAGNA

1 lb lean ground beef

1/3 cup chopped onion

1/3 cup chopped celery

2 garlic cloves, minced

14 slices french bread (about 1/2″ thick)

4 large tomatoes, sliced about 1/2″ thick

1 tsp dried basil

1 tsp dried parsley flakes

1 tsp dried oregano

1 tsp dried crushed rosemary

1 tsp garlic powder

3/4 tsp salt

1/2 tsp fresh ground black pepper

2 tsps olive oil, divided

3 tbsps butter

3 tbsps all-purpose flour

1 1/2 cups milk

1/3 cup grated Parmesan cheese

2 cups shredded mozzarella cheese

In a skillet, brown the beef with the onion, celery, and garlic; drain well and set aside.  Toast bread and line the bottom of an ungreased 13x9x2-inch baking pan or dish with 10 of the slices.  Top slices with half of the meat mixture and half of the tomatoes.  Combine the basil, parsley, oregano, rosemary, garlic powder, salt, and pepper; sprinkle half of the mixture over the tomatoes.  Drizzle with 1 teaspoon of the oil.  Crumble remaining bread slices over the top of the spices and oil.  In a saucepan over medium heat, melt the butter and stir in the flour until smooth.  Gradually stir in milk and bring to a boil.  Cook and stir until thickened and bubbly, about 2 minutes.  Remove from the heat, stir in Parmesan cheese.  Pour over the casserole.  Top with the mozzarella cheese.  Bake, uncovered, at 350 degrees for 40 to 45 minutes or until bubbly and cheese is golden brown.

Yield: 8 to 10 servings.

Enjoy!

TURKEY AND COUNTRY SAUSAGE CORN BREAD STUFFING

2 cups celery slices1 cup chopped onion1/4 cup butter or margarine, melted1 8 or 9-inch square pan of cornbread, crumbled6 cups soft bread cubes1 lb pork sausage, crumbled, cooked, drained1/2 to 1 tsp sage, according to taste10 1/2 oz can condensed chicken broth3/4 cup water2 eggs, beaten12 to 16 lb turkey, if desiredIn small skillet, saute celery and onion in butter until tender. In a large mixing bowl, combine celery mixture, cornbread, bread cubes, sausage and sage; mix together well. Add broth, water and eggs; toss lightly until bread is thoroughly moistened. Add 1/2 cup more water if you desire a more moist dressing. Lightly spoon stuffing into body cavity and neck region of turkey. Truss and roast according to turkey roasting directions. Makes enough stuffing for one 12 to 16 lb turkey. Place any leftover stuffing in a buttered casserole dish. Cover and bake the last 35 to 40 minutes of the turkey roasting. If you do not want to stuff a turkey, put the stuffing into a large baking dish and bake 35 to 4o minutes at 350 degrees.Enjoy!

OLD SANTA FE SOUP

8-oz cubed low-fat cheddar cheese

1 lb. lean ground beef, browned and drained

1 can whole-kernel corn, undrained

1 can kidney beans, undrained

1 can diced tomatoes with green chilies

1 can no-salt-added stewed tomatoes

2 tbsp Taco seasoning mix

Combine all ingredients in slow-cooker or crock pot.  Cover and cook on low for 6-7 hours or high for 3 hours.  This is good served with corn chips or softened tortillas.

CHOCOLATE PIE

1 cup Equal Sugar-Lite

1/2 cup baking cocoa

5 tbsp cornstarch

3 cups milk

3 egg yolks, beaten

1 tsp vanilla extract

1 tsp butter

1 baked 9-inch pie shell

Whipped cream for garnish, if desired

Mix together Equal, cocoa and cornstarch.  Set aside.  Pour milk into a medium-sized heavy saucepan and heat until warm.  Remove 1/2 cup milk and add the yolks; beat until smooth.  Add mixture back into milk and stir constantly.  Stir in cocoa mixture and continue stirring.  Cook, stirring frequently, until thickened.  Remove from heat and add vanilla and margarine.  Stir until mixed well.  Pour into pie shell.  Before serving, top with whipped cream.  (For diabetics, use Sugar-Free Whipped Topping.)  Garnish with dark chocolate curls, if desired.

Enjoy!

BANANA APPLE BREAD

1/2 cup butter or margarine

1 cup Splenda granular

2 tbsp sugar

2 eggs

1 3/4 cups all-purpose flour

2 3/4 tsp baking powder

3 med bananas, chopped

1 cup peeled, coarsely chopped apple

Vegetable cooking spray

Preheat oven to 350 degrees.  Spray a loaf pan with cooking spray and set aside.

Cream butter in a large mixing bowl.  Gradually add the Splenda and sugar to the butter, beating at medium speed of an electric mixer until light and fluffy.  Add eggs and beat until thick and lemon colored.

Combine the flour and baking powder; add to the butter mixture, mixing well.  Fold in the bananas and apple.  Spoon batter into the prepared loaf pan.  Bake at 350 degrees for 1 hour and 5 minutes to 1 hour and 10 minutes or until a wooden toothpick inserted in the center comes out clean.  Cool in the pan 10 minutes.  Remove from the pan and cool completely on a wire rack.

Enjoy!

HOMEMADE VEGETABLE BEEF SOUP IN 30 MINUTES

1 tbsp olive oil

1 medium yellow onion, chopped

2 garlic cloves, minced

3/4 lb. beef sirloin, thinly sliced

32 oz frozen vegetable blend of broccoli, cauliflower and carrots

1 can black-eyed peas*

1 can (14.5 oz) low-sodium beef broth

1 1/4 cups water

1 tsp dried oregano

Heat olive oil in a large saucepan over medium-high heaat.  Add the onion and garlic, saute 1 minute.  Add beef and continue cooking until browned.  Transfer beef to a plate and keep warm.  Return the saucepan to heat and add the vegetables, black-eyed peas, broth, water and oregano  Bring to a boil, reduce heat to medium and simmer, covered, 8-10 minutes.  Add the other ingredients back in and heat through for 4-5 minutes.

*Use a can of any type bean you choose.

Note:  This soup has an equal amount of carbs and protein.

CHEESY CORN MUFFINS

1/4 cup chopped onion

1 tbsp butter

2 pkgs (8 1/2 oz each) unsweetened corn muffin mix

1/2 cup sour cream

1/2 cup shredded cheddar cheese

In a small skillet, saute onion in butter until tender; set aside.  Prepare muffin mixes according to the package directions; fold in onion.  Fill greased muffin tins two-thirds full.  Combine sour cream and cheese; drop by rounded teaspoonfuls onto each muffin.  Bake at 400 degrees for 15 to 20 minutes or until done.  Cool in pan for five minutes before removing.

HEAVENLY PEACH AMBROSIA

3 cups fresh sliced peaches

2 cups blueberries

1 1/3 cups flaked unsweetened coconut

Arrange half of the peaches in the bottom of a clear glass bowl; sprinkle with half the coconut.  Add the blueberries and sprinkle with the remaining coconut.  Top with the remaining peaches.  Chill.  Before serving garnish with a little additional coconut, if desired. 

Enjoy!