My Favorite Salmon Recipe - easy
Put an inch and a half of water in a skillet.
Add 5 peppercorns and 1 bayleaf.
Bring to a boil and add as many pieces of salmon as you like. Simmer for 10 minutes per inch of thickness. Don't cover.
Make a sauce using half a cup of sour cream (lowfat is fine), a tablespoon of mayo, a couple of tablespoons of chopped green onion (or regular), and as much dill as you want. You can easily increase the recipe.
This recipe is an ad for Crisco Oil. I use Penny FL's sauce recipe too. It is good. I also use turkey instead of chicken.
3 cups enchilada sauce
2 cups shredded cooked chicken
1/2 c. thinly sliced green onions
3/4 c. shredded cheddar
3/4 c shredded Monterey Jack
1/4 c. sour cream
1 4 oz. can diced green chiles
1/4 c chopped fresh cilantro
salt & pepper to taste
12 6" corn tortillas (I use larger flour totillas. We like the flour ones instead of the corn. But because they are bigger, I use fewer tortillas)
Heat oven to 350 degrees. Prepare the enchilada sauce below. In a medium bowl, mix chicken, green onions, 1/2 c cheddar, 1/2 c Monterey Jack, sour cream, chiles & cilantro. Stir in 1/3 c enchilada sauce. Season with salt & pepper. Set aside. Heat oil in pan and fry tortillas, one at a time until soft (10 seconds per side) (I don't do this step since I use flour tortillas). Drain on paper towels. Spray 9 X 13 baking dish with oil. Spread small amount of sauce in bottom of dish. Spread 2 heaping tablespoons of chicken mixture in each tortilla & roll up. Place seam side down, side by side in prepared dish. Pour remaining sauce over top with remaining cheese & bake until bubbling, 15-20 minutes. Garnish with extra sour cream, sliced green onions & chopped cilantro.
Penny's Enchilada Sauce:
3 T. vegetable oil
1/2 t. oregano
2 T. flour
1/2 t. cumin
1/8 c. chili powder (2 Tbsp.)
1/2 t. garlic powder
1 15 oz can of tomato sauce
1-1/2 c beef broth
Heat oil and flour in saucepan for 1 minute. Ad remaining ingredients and simmer at least 15 minutes.
1-1/2 lbs lean beef, cut in 1-1/2" cubes (chuck, round or sirloin) (I use round steak)
2 tsp. salt
1/2 tsp. dried basil
1/4 tsp pepper
2 stalks celery, cut in diagonal slices
4 carrots, cut in halves
2 onions, cut in 1/2 inch slices
1 (10-1/2 oz) can condensed tomato soup
1/2 soup can water
3 potatoes, peeled & cubed
Place beef (no need to brown it) in 3 qt. casserole. Sprinkle with salt, basil and pepper. Top with celery, carrots and onions. Combine soup and water. Pour over meat & vegetables, coating all pieces. Cover tightly and bake in slow (300*) oven for 3 hours. Add potatoes and bake 45 minures longer. Serve with slaw and crusty bread.
1 med. onion
6 garlic cloves, minced
5 Tbsp. butter or margarine, divided
3 c. chicken broth
2 cans (15 oz) tomato sauce
2 c. chopped green onions
2 Tbsp. Worcestershire sauce
2 tsp. dried thyme
1-1/2 tsp. cayenne pepper
1/2 tsp hot pepper sauce
1 Tbsp. salt
1-1/2 tsp garlic powder
1-1/2 tsp. pepper
1 tsp. dried basil 1/4 tsp ground cumin
2 lbs. boneless skinless chicken breasts, cubed
16 oz. angel hair pasta (we serve it over rice)
1/2 c. sour cream (this is very important LOL)
In a large sauce pan or Dutch oven, sauté the onion and garlic in 2 Tbsp. butter until tender. Stir in the broth, tomato sauce, green onions, Worcestershire sauce, thyme, cayenne, and hot pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Meanwhile, in a large resalable plastic bag, combine the salt, garlic powder, pepper, basil and cumin; mix well. Add chicken and toss to coat.
In a skillet, sauté chicken in remaining butter until juices run clear. Add chicken to tomato sauce; simmer for 10 minutes. Cook pasta according to package directions; drain. Top with chicken mixture. Garnish with sour cream. Yield: 8 servings. From Taste of Home.
Moroccan Chicken Stew
Prep Time: 15 minutes Cook Time: 40 Minutes
Yield: 6 servings
From Family Circle Magazine an Food Network
2 Tbsp. all-purpose flour
1-1/2 lbs. skinless chicken thighs (I use breasts)
1 Tbsp. olive oil
2 red onions, quartered lengthwise, sliced crosswise
2 cloves garlic, finely chopped
1 tsp. cinnamon
1 tsp. ground ginger
1 tsp ground cumin
1/4 tsp. cayenne pepper
1 (16 oz) can tomato puree (no salt added)
1/4 c. honey
1-1/2 tsp salt
2 sweet green peppers, cut in 1/2-inch squares
1/3 c. golden raisins
1 can (15 oz) chickpeas, rinsed and drained
12 oz. orzo pasta, cooked (I think we used rice)
1/2 cup slivered almonds, toasted
3 Tbsp. chopped parsley leaves
Toss flour and chicken in bag to coat. Cook chicken in oil in nonstick skillet 6 minutes, until browned, turning once. Transfer to plate.
Cook onion in skillet 7 minutes. Add garlic, cinnamon, ginger, cumin, cayenne: cook 1 minute. Stir in tomato, honey and salt. Add chicken; simmer, covered, 10 minutes. Stir in peppers, raisins and chickpeas; simmer, stirring, 15 minutes, until peppers are tender and chicken is no longer pink near the bone.
Serve over orzo. Sprinkle with almonds and parsley.
I served this with 1/2 slices of navel oranges and rice. The oranges were so good with this. Don't know why.
This is a low-fat casserole. You can do several things to reduce the calorie count--substitute reduced fat cheese, skip the cheese on top, use skim milk, skip the bread cubes or substitute crushed low-fat potato chips, etc.
Turkey Casserole--No Noodles!
2 cups cubed turkey
One 10 ounce package (or about 1 cup) frozen peas
1 cup chopped celery
One 8 ounce can sliced water chestnuts, drained (optional)
2 tablespoons chopped bell pepper (green or any color)
1 tablespoon chopped onion
1 can cream of chicken soup, undiluted
1/2 cup milk
1 cup (4 ounces) shredded cheddar or jack cheese, divided
2 tablespoons white wine or chicken broth
1 tablespoon lemon juice
1/2 teaspoon salt
2 slices white bread, cubed (see note above)
Combine the turkey, frozen peas, celery, water chestnuts, bell pepper and onion in a large bowl. In a small saucepan, combine the soup, milk, 1/2 cup cheese, wine or broth, lemon juice and salt. Cook and stir over low heat until smooth and heated through. Pour over turkey mixture and toss to coat.
Transfer to a 2 quart baking dish coated with nonstick spray. Top with bread cubes, if desired. Bake uncovered at 375 degrees for 25 minutes. Sprinkle with remaining cheese (if desired) and bake for 5 minutes longer, until cheese is melted. If using potato chips for topping, sprinkle them over the top for the last 5 minutes.
This says 6 servings but better serves 3-4 adults. If I were making it for the freezer, I'd freeze it before baking.
How to Make Chicken Fried (country fried) Steak with Country Gravy
May 28 2006, 8:32 AM
Use round or sirloin steak. If it's on sale, top sirloin isn't that much more expensive...and it is that much better! "Petite sirloin" is bottom sirloin, and it's fine. Recipe from my inlaws, who owned The Hilander Restaurant, Burns, Oregon, 1957-64. Chicken fried steak and mashed potatoes, with soup or salad, coffee AND a piece of pie, sold for $1.25. Chicken Fried Steak with Country Gravy
Tenderized round or sirloin steak, cut into serving size pieces
Flour for dredging
1 egg, beaten slightly
1 cup water
Dried bread crumbs or crushed saltines
Salt and pepper to taste (I use seasoned salt)
Oil and margarine
Dredge all of the steak in flour, shaking off the excess. Wash your hands. Mix egg and water together to make egg wash. Dip floured steak in egg wash, then dredge in bread crumbs or cracker meal. Preheat a heavy skillet over medium heat. Add oil to heated skillet and then melt about 1 tablespoon of margarine in skillet. Fry steaks in oil and butter until golden brown on one side. Turn, season with salt and pepper, and fry until done. Transfer to an ovenproof plate or pan and keep warm in oven until all of the steaks are cooked. Add oil and butter to pan as needed.
COUNTRY GRAVY--Gravy is an art, not a science. The success of your gravy will depend on the pan drippings. If you have more than a tablespoon or so of grease left in the skillet, pour off the excess. If you don't have enough grease, melt a little butter in the bottom of the pan. Add about 2 tablespoons of flour and stir until smooth to make a roux. Cook for a minute or two to eliminate the "raw" taste from the flour. Using an egg whisk (one of those spring-y type things), stir the roux while you add about 1-1/2 cups of milk. Stir until thickened. If it got thick right away, you probably have too much flour in it and will end up with "pudding gravy." If so, add more milk and continue stirring until it boils and is the right consistency. If it is too thin, just keep cooking and stirring until it thickens up. Season with salt (seasoned salt) and pepper. Stir in a chicken bouillion cube or about 1/2 teaspoon chicken soup base...this is the secret ingredient. Country gravy is usually on the salty side.
Edited to add this note--It is usually cheaper to buy round or sirloin steak on sale and have the meatcutter tenderize it for you than to buy pre-packaged cube steak...which is over-tenderized and tends to fall apart when you work with it. Have the meatcutter put it through the tenderizing machine twice. I have never been charged extra for this service.
This message has been edited by MaxineS on May 28, 2006 8:48 AM This message has been edited by MaxineS on May 28, 2006 8:46 AM
Baby Back Ribs
1 or more racks of baby back ribs
salt & pepper
minced garlic or garlic powder
dry wine - any kind
BBQ sauce - any kind
Line a roasting pan with foil and lay ribs in pan. Pepper ribs well. Bake at 400 degrees for 45 min - 1 hour.
Remove from oven, salt the meat and top with garlic and sliced onion. Pour 2 cups dry wine over the ribs. Cover with foil and return to oven at 250 degrees. Bake for about 5 hrs., basting occasionally. If necessary, add a little water to pan drippings.)
Remove from oven, discard onions. Pour off any pan drippings. Baste with BBQ sauce and return to oven for 30 min. Do not cover.
Turn meat over, baste again with BBQ sauce and bake another 30 min. If necessary, turn meat again, baste and continue baking until ready to serve.
Comments from Max--You can use any kind of wine or barbecue sauce. I usually use white or rose wine. I am not a barbecue sauce purist--I usually doctor up Kraft Original Barbecue Sauce with more garlic and a little brown sugar. I have also speeded this up to about 6 hours by baking at 275 degrees. You do want long, slow cooking.
This message has been edited by MaxineS on Jul 17, 2006 7:13 AM This message has been edited by MaxineS on May 28, 2006 1:10 PM
Posted by lili in CO, moved by forum owner to this thread Chicken Broccoli Skillet
May 28 2006 at 2:23 PM lili In CO Okay, ...Miracle Whip makes me gag... but for this recipe only, I break down and buy the disgusting stuff. Its a good way to get kids to eat broccoli.
1/2 cup Miracle Whip
1 lb. chicken breasts, cubed
2 cups water
2 cups chopped broccoli (fresh or frozen)
1/2 pound Velveeta, cubed
2 cups Minute Rice, uncooked
Heat Miracle Whip in large skillet. Add chicken and cook until done - about 8 minutes.
Add water, broccoli and Velveeta. Bring to a boil. Stir in rice; cover. Remove from heat and let stand 5 minutes.
Vinegar Basting Sauce
2/3 cup water
1/3 cup red wine vinegar
1 cup ketchup
1 cup water
½ cup cider vinegar
1 tsp. hot sauce
1/3 cup Worcestershire sauce
¼ cup prepared mustard
¼ cup butter or margarine
½ cup firmly packed brown sugar
1/8 tsp. salt
Combine all barbecue sauce ingredients in saucepan. Bring to boil; cover, reduce heat and simmer while ribs are basting in the oven.
Place ribs in a shallow roasting pan. Pour vinegar basting sauce over ribs. Cover with aluminum foil and bake at 300 degrees for 30 minutes for baby loin back ribs or 1 hour for spareribs or country-style ribs. Baste with vinegar mixture halfway through cooking time.
Drain ribs, discarding basting sauce. Grill ribs over low coals for 15 minutes, turning after 8 minutes. Baste ribs generously with the barbecue sauce before putting on grill and when turning.
***I got this recipe out of a Southern Living Magazine years ago. It is really good.
3 C cottage cheese
2 beaten eggs
2 tsp. salt
1/2 tsp. pepper
2 TBS. parsley flakes
1/2 C parmesan
Also need 1 lb. of sliced mozzarella and 10 oz. cooked lasagne noodles.
Simmer meat mixture ingredients uncovered for 1/2 hour. To assemble, put 1/2 noodles in pan, then 1/2 cheese mixture, 1/2 mozzarella and 1/2 meat mixture. Repeat layers but make mozzarella the top layer. Bake at 375 for 30 minutes. I usually keep mine covered with aluminum foil for most if not all of the baking time.
Super Easy What-Am-I-Gonna-Take-to-That-Potluck Meatballs
June 1 2006, 4:32 AM
I buy Armour original or caramel meatballs (not Italian) when they are b1g1, which makes them $1.29 a pound. I HATE rolling meatballs! I make this for all our graduation parties and other get-togethers, and it's always a hit.
Three or four pounds of meatballs fit in my large crock pot. Adjust as you need to for your crock pot or baking dish.
For every 3-4 pounds of meatballs, add 32 oz Grape Jam (has to be jam, not jelly) and two bottles of Chili Sauce (found near the ketchup). I know it sounds crazy, but it is SOOO good. Kind of a tangy, almost sweet-n-sour flavor.
I have no idea how many points this is on WW, and I'm not checking! They're worth the spurge!
My brother made this for us last summer and we LOVE it!
This is good for the farmed salmon. It is way easy!
Take a salmon steak cover the meat with mayo (we use light)
make sure the meat all has some mayo on it. Then put a few
peppers on top of the mayo. We have this jar of little green
peppers in vinegar that we use. Maybe 2-3 depending on if you
like it spicy! Wrap in foil and cook on the bar-b-que. Its done
when it flakes with a fork.
The meat is SO moist and tastes really good! It is sooo
easy to make too!
¾ c. red wine vinegar 1-1/2 t. dried parsley flakes
¼ c. margarine, cubed 1-1/2 t dried oregano
2 T Worcestershire sauce 1 t. garlic powder
2 t. seasoned salt ¼ t. pepper
2 pork tenderloins (about ¾ pound each)
In a saucepan, combine the first eight ingredients. Cook for 3 minutes or until butter is melted. Grill pork tenderloins, covered, over medium heat for 18-20 minutes or until a meat thermometer reads 160º, basting with herb sauce and burning occasionally. Let stand for 5 minutes before cutting. Yield: 6 servings.
I think this must be easy to make. I bought the stuff & dd#2 made it while we were at a meeting. She sliced it before grilling (she looked at the picture instead of reading the directions) & it was delicious.
This came off the macaroni box and it is my family's favorite.
Mueller's Baked Macaroni and Cheese
2 Tbsp. corn starch
1 tsp. salt
1/2 tsp. dry mustard (optional)
1/4 tsp. pepper
2-1/2 c. milk
2 Tbsp. butter
2 cups (8 oz) shredded American or Cheddar cheese, divided
8 oz. elbow macaroni, cooked 7 minutes and drained
In medium saucepan combine first 4 ingredients; stir in milk. Add butter; stirring constantly, bring to a boil over medium-high heat and boil 1 minute. Remove from heat.
Stir in 1-3/4 cups cheese until melted. Add elbows. Pour into greased 1-quart casserole. Sprinkle with reserved cheese.
Bake uncovered in 375 degree oven 25 minutes or until lightly browned.
Makes 4 to 6 servings.
I make buttered bread crumbs for the top by buttering a slice of bread and then just pinching off little pieces. They come out crunchy and yummy.
Also, I have tried slightly undercooking the macaroni because it will cook more in the oven. Don't do this as it makes the sauce dry. Fully cook the macaroni until tender or al dente. Then you get the right consistency with the sauce.
Sheila says--I usually make 4 tins at once and freeze 3, and it keeps really well for at least up to 6 months. I made lots of it before I had the baby because I knew it was mild, and good--and we all like it.
From the Farm Journal Freezing and Canning cook book 1978 edition
Macaroni and cheese (single recipe)
1-1/2 cups of uncooked macaroni
1/2 - 1 teaspoon salt (or to taste)
2 Tblsp butter
2 Tblsp flour
1/4 tsp pepper
3 c milk
2 c grated cheese (they call for sharp cheddar but I have used all sorts)
1/2 Tblsp fine grated onion
1 tsp Worcestershire sauce
1/2 c buttered bread or cracker crumbs (but if freezing, not needed till you are going to serve it).
Cook macaroni in salted water aobut 2 minutes less then for normal doneness. Drain and rinse.
Make a white sauce of butter, flour, salt, pepper, and milk. After made stir in cheese. Add macaroni, onion and Worcestershire sauce.
Cool, place in greased 8 x 8 pan. Label, freeze.
To serve, thaw well and bake 350 degrees for 25 mins. Remove foil then add crumbs bake 15 minutes more.
Meat and potato pie - (my version of traditional Lancashire dish)
Make in deep dish for preference. Pre boil lots of potatoes and cook a very small amount of mince (hamburger) with onion.
Mix the whole lot together with as good a gravy as you can manage at the time and season well. NO HERBS but plenty of pepper. Top with pastry brushed with beaten egg. Serve with a veg - carrots or cabbage go well.
This is a winter dish - nobody can move far afterwards!
I usually use coley with a few prawns thrown in because coley is very cheap and the dull colour doesn't show up in a fish pie.
My favourite is to mix white fish with a little(a third of the amount?) smoked cod or haddock - then a few prawns mmaybe.
I make it like this
Make about half a pint to a pint (depending on size of pie)of white sauce. If I have cream or creme fraiche I will add a dollop.Add plenty of parsley or herb of choice/salt/pepper.
Pour over fish in oven proof dish and mix so integrated.
Cover with enough mashed potato to cover, then top with grated cheese or leave plain. Cook in oven or whizz under grill to brown if everything is still hot from preparation.
You can also heat in microwave then brown under the grill
¼ cup butter or oil
1/2 cup spelt flour or gf flour mix (or regular flour)
1 small onion, finely chopped
½ tsp sea salt
¼ tsp freshly ground pepper
1 ¾ cups water
4 chicken bouillon cubes (Herb Ox brand is msg-free)
(See note below.)
2/3 cup milk or milk substitute (this is good with rice milk)
2 cups cut-up cooked chicken
Place butter, flour, onion, salt, and pepper in saucepan. Cook on low, whisking constantly, until butter is melted and mixture has formed a thick paste. Pour in broth and milk gradually, continuing to whisk or stir constantly, scraping bottom of pan to keep mixture from sticking. Bring to a full boil. Boil and whisk for one minute. Add chicken and heat through. Serve over bread or biscuits, or use in another recipe.
Note: Use 1 3/4 cups homemade chicken broth and omit water and bouillon cubes if desired, or if safe bouillon cubes are not available. See recipe.
I have found the virtues of homemade fried rice, and thought I'd post the recipe and encourage other gotta-make-the-food-dollar-stretch-ers to consider this as a really great way to feed a family on next to nothing!
Here's the Betty Crocker recipe word for word. At the end I'll tell you what I do to cut even more corners.
1 small onion, chopped (about 1/4 cup)
2 tablespoons chopped green pepper
2 tablespoons vegetable oil
2 cups cooked rice
1 can (8 1/2 ounces) water chestnuts, drained
1 can (4 ounces) mushroom stems and pieces, drained
2 tablespoons soy sauce
3 eggs, beaten
Cook and stir onion and green pepper in oil in 10-inch skillet until onion is tender, about 3 minutes. Sitr in rice, water chestnuts, mushrooms and soy sauce. Cook over low heat, stirring frequently, 5 to 7 minutes. Stir in eggs; cook and stir until eggs are done, 4 to 5 minutes longer.
Bethann's recipe changes: First of all, this is a meal I usually throw together when I'm not sure what else to make. It's a great throw together meal, and many leftovers can be incorporated into it. I often make extra rice when I'm making some for another dish, just so I have some on hand for this or that throw together meal.
Today's lunch was chicken fried rice. I just used what I had on hand. I used the onion, omitted the pepper, omitted the water chestnuts (I just don't buy them--but sometimes I'll use a bag of stir fry veggies from Aldi, and they have water chestnuts in the bag), and we don't eat mushrooms, so I omit those. Today I had about two cups of fresh broccoli and cauliflower on hand leftover from Abby's baby shower Sunday. I just chopped that up and tossed it in with the rice. I also had about 3/4 of a cooked chicken breast that I chopped and added. When I add the eggs, I pull all the rice/veggie mixture to one side of the pan, scrape the pan well, then spray with some cooking spray, then pour in the eggs. I let them just start to set up, and then mix in with the rice mixture.
I also add a tablespoon or two of teriyaki sauce.
We absolutely love this dish. If you're doing low carb, use 2-3 cups of shredded cabbage or cole slaw mix instead of rice. If you don't have the listed veggies on hand, use others. Broccoli, cauliflower, peppers, onion, water chestnuts, even shoestring carrots all go well in fried rice. Add chicken or shredded pork or even beef if you have just a little left over. It's a great way to stretch a few leftovers into an all-new meal. We like it really well with the frozen stir fry veggies, but I've added frozen chopped broccoli as the only veggie besides the onion and had rave reviews, too.
Eggs are such a cheap protein source. This is a great way to toss together a full meal in no time at all, for darn near close to nothin'.
This was published in the Spokane Spokesman-Review and originally came from Martha Stewart's Everyday Food magazine--
1-1/4 lbs. salmon fillet
Coarse salt and freshly ground black pepper
2 tablespoons lime juice, divided
4 scallions (green onions), thinly sliced on the diagonal
1 cup packed fresh cilantro, coarsely chopped, divided
1/2 cup reduced fat sour cream
Eight 6 inch whole wheat tacos
4 cups shredded romaine lettuce
2 medium carrots, peeled into thin strips
Place the salmon in a shallow 2-1/2 quart microwave-safe dish with a lid. Season the salmon with salt and pepper, then drizzle with one tablespoon of the lime juice. Sprinkle the fish with scallions (green onions where I come from) and 1/4 cup of the cilantro.
Cover and microwave on High for 7 minutes, or until the fish is cooked. Pour off any liquid and flake with a fork.
Meanwhile, in a small bowl, stir together sour cream and the remaining lime juice and cilantro. Season with salt and pepper. Set aside.
When the fish has cooked, stack the tortillas between white paper towels. Microwave on High for 45 seconds, or until warmed through. Arrange lettuce and carrots down the center of each tortilla, then top with salmon and drizzle lightly with sauce. Fold in half.
Makes 4 servings (two tacos per serving). Per serving: 434 calories, 17 grams total fat, 37 grams protein, 32 grams carbs, 18 grams dietary fiber.
My recipe card is from high school which means the recipe is at least 35 years old. I'm not sure of the source. It is very good and easy. I made it for my family when I was in high school (or before).
1/2 c minced onion
1 clove garlic, minced
1/4 c. butter
1 lb. ground beef
2 Tbsp. flour
1 tsp. salt
1/4 tsp. pepper
1 can cream of chicken soup
1 c. sour cream
Hot boiled noodles (5-6 oz uncooked)
Saute` onion & garlic in butter over med. heat. Add meat and brown. Add flour, salt & pepper. Cook 5 minutes. Add soup. Simmer uncovered 10 min. Stir in sour cream. Heat through. Serve with noodles. Makes 4-6 servings.
I am trying the Friday Night Bistro Chicken right now. It is in the oven. I'll let you know how it is. It was raved about on a cooking BB and everyone had great things to say about it. One person said she added mushrooms to it and floured the chicken before browning it.
This was originally posted by Nancy NJ. And these are the comments of someone who tried it.:
This definitely needs another posting for those who have not tried it. It is so easy and so so delicious. I actually added about 1 1/2 cups sliced mushrooms when I sauted the shallots. I also floured the chicken before pan frying.
Friday Night Bistro Chicken
Posted by Nancy_NJ
2 tablespoons butter
1 tablespoon olive oil
6 boneless, skinless chicken breast halves
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup chopped shallots (or onion)
1-14.5 ounce can diced tomatoes, with their juices
1 ½ teaspoons dried thyme
1 can Campbell's condensed French Onion Soup
1 cup grated Swiss cheese (optional)
Preheat the oven to 375ºF.
In a 12-inch ovenproof skillet, melt the butter in the olive oil over medium-high heat. Sprinkle the chicken breasts with half the salt and pepper, reserving the rest for the sauce. Pan-fry the chicken until both sides are golden but the chicken is not cooked through.
Remove the chicken from the skillet, add the shallots or onion, and cook stirring, until they are softened, 3 to 4 minutes. Add the tomatoes and thyme and cook until the sauce has reduced a bit, 4 to 5 minutes. Add the soup and cook another 4 minutes, seasoning with the remaining salt and pepper.
Return the chicken to the skillet, cover with the cheese, and bake until the cheese is melted and the chicken is cooked through, about 20 minutes.
You may find that 1 teaspoon salt is too much. Recommend that you start with about 1/2 tsp., sprinkled on the chicken, and taste it before you add any more. Great chicken breast recipe, good enough for company.
8 boneless chicken breasts ¾ cup water
1/3 cup flour 1 T. flour
1 t. salt ½ t. cinnamon
1/8 t. pepper ¼ t. salt
3 T. butter ¼ t. allspice
1 ½ cups whole cranberries (fresh) ¼ t. cloves
1 cup packed brown sugar 2 T. cider vinegar (I used white vinegar)
Rinse chicken and dip in a dish that has flour, salt and pepper mixed. Coat the chicken with flour . In a large nonstick pan melt butter over medium heat. Add chicken. Cook, turning once to brown both sides (about 10 min.). Remove chicken from pan and set aside. Add cranberries, brown sugar and water to pan drippings. Cook over medium until mixture comes to a full boil. In a small bowl, combine remaining ingredients. Slowly stir into cranberry mixture. Continue cook, stirring constantly until sauce thickens and comes back to a full boil. Boil 1 minute then reduce heat to low. Return chicken to skillet and simmer, turning once, until chicken is done (10-15 minutes)
This is from a post, circa 1999, from Tammy! I can see why she was a prize for this. It is absolutely delicious and I get all kinds of compliments when I make it! Thanks Tammy!
8 oz lasagne noodles
1/2 cup chopped onion
1/2 cup chopped green pepper
1 10-3/4 oz can condensed cream of chicken soup
1 4 oz can sliced mushrooms, drained
1/2 cup chopped pimiento
1/3 cup skim milk
1/2 tsp dried basil, crushed
1-1/2 cups low-fat cottage cheese
2 cups chopped cooked chicken or turkey
1-1/2 cups shredded American cheese (6 oz)
1/2 cup grated Parmesan cheese
Cook lasagna noodles in boiling water according to package directions; drain well. In saucepan cook onion and green pepper in a small amount of water till tender; drain. Add soup, mushrooms, pimiento, milk and basil to vegetables in saucepan. Lay half the noodles in a 13X9 pan; top with half each of the soup mixture, cottage cheese, chopped chicken, American Cheese and Parmesan cheese. Repeat layers of noodles, soup mixture, cottage cheese and chicken.
May be frozen at this point.
***Unthaw and bake, covered, in a 350 degree oven for 45 minutes. Top with remaining American and Parmesan cheese; bake uncovered 2 minutes more or till cheeses are melted.
Makes 10 servings at 287 calories each and 11 grams of fat.
1 boneless pork loin roast (3 to 3-1/2 lbs)
1/2 c chopped green onions
2-1/4 c chicken broth, divided
1/4 c cider or red wine vinegar
2 Tbsp olive or vegetable oil
4 garlic cloves, minced
1 Tbsp minced fresh rosemary or 1 tsp dried rosemary, crushed
1/4 tsp pepper
1 tsp salt, optional
2 Tbsp cornstarch
1/4 c cold water
Place roast in a large resealable plastic bag or glass container. Combine onions, 1/4 c broth, vinegar, oil, garlic, rosemary and pepper; pour over roast. Cover and refrigerate for 4-8 hours, turning occasionally. Remove roast and place with fat side up in an ungrased shallow roasting pan. Combine marinade with remaining broth; pour over roast. Sprinkle with salt if desired. Bake, uncovered, at 350 degrees for 2 to 2-1/2 hours or until a meat thermometer reads 160-170 degrees. Remove roast to a warm serving platter; let stand for 10 minutes before slicing. Meanwhile, skim fat from pan juices. Combine cornstarch and water until smooth; stir into juices. Bring to a boil over medium heat; boil and stir for 2 minutes. Servie with the roast.
NOTE: I have made the "gravy" and really didn't care for it.
3 lb. boneless pork loin
5 Granny Smith apples
1/2 cup (1 stick) butter
1/2 cup brown sugar, packed
1/8 teaspoon nutmeg
1/2 teaspoon cinnamon
salt and pepper
Peel, core and slice apples thinly. Set aside.
Melt butter in a heavy skillet over low heat. Add brown sugar, cinnamon and nutmeg and heat, stirring, until brown sugar melts.
Spray a roasting pan with nonstick spray. Salt and pepper pork roast and place in pan, fat side up. Arrange apple slices on top of roast and surround it with the remaining apple slices. Pour butter-brown sugar mixture over the top. Cover pan and roast meat at 350 degrees for about 2 hours, until meat tests 170 degrees. Slice meat and serve surrounded by apples.
This message has been edited by MaxineS on Nov 3, 2008 3:50 PM
This recipe was originally posted by Adrienne in 10/03. She said she got it from a website somewhere, but did not know where.
1 broiler/fryer chicken cut up (3 1/2 - 4 lbs) or 6 boneless, skinless chicken breasts
1 cup packed brown sugar
2/3 cup vinegar
1/4 cup lemon lime soda
2-3 TBSP minced garlic
2 TBSP soy sauce
1 tsp pepper
Place chicken in large ziplock bag. Combine remaining ingredients, pour in bag and seal. Refrigerate 2-4 hours. Transfer chicken and marinade into large skillet, boring to a boil. Reduce heat and simmer 45 minutes, or until juices run clear.
**My note: We have used this for when we do chicken on the grill, and it's really good. I usually let it marinate all day.
Baked Whitefish with Parmesan Crumb Topping
4 whitefish fillets (any firm variety of fish, such as cod, halibut, flounder, etc.)--about 1-1/2 to 2 lbs. total
Salt and pepper to taste
4 tablespoons unsalted butter
1/2 cup fresh bread crumbs
3/4 cup grated fresh Parmesan cheese
Lemon zest or slices (optional)
Thinly sliced fresh basil leaves (optional)
Preheat oven to 425 degrees. Line a baking dish or rimmed cookie sheet with foil.
Pat the fish dry. Place the fillets in the baking dish and season to taste with salt and pepper. Set aside.
In a small skillet over low heat (or in a microwave-safe bowl), melt the butter. Add the bread crumbs and Parmesan cheese. Mix gently until evenly combined. Sprinkle the mixture over the fillets.
Bake the fillets until they are cooked through and the topping is golden, about 15 minutes. Let stand for 5 minutes. If desired, sprinkle with lemon zest and/or basil. Serve with lemon slices if desired. Serve hot.
NOTE: Buy fillets that are all about the same thickness--about 1/2 inch thick or so.
This message has been edited by MaxineS on Oct 7, 2008 11:44 AM This message has been edited by MaxineS on Oct 7, 2008 11:43 AM
1 cut-up frying chicken or equivalent in chicken parts
1/4 cup butter or margarine
1/2 small onion, diced
2 cloves minced garlic
1 tablespoon dried basil
1/8 to 1/4 teaspoon crushed red pepper
1 package frozen chopped spinach
2 cups (before cooking) fettucine or flat noodles
1/4 cup parmesan cheese
1 whole orange
Preheat oven to 400 degrees. While oven is heating, melt butter in 13x9 inch baking pan. Remove from oven and stir onion, garlic, basil and pepper into butter. Place chicken, skin side down, in butter mixture; turn over, making sure chicken is coated. Bake uncovered for about 45 minutes, or until chicken is done.
While chicken bakes, thaw spinach in oven or microwave. Do not add water. Place thawed spinach in a colander to drain and squeeze out liquid. Set aside. Cut 2 or 3 slices from middle of orange for garnish and squeeze juice from remaining orange. Set aside. Ten minutes before chicken is done, cook pasta until al dente (7 to 9 minutes). Drain.
When chicken is done, remove from pan and keep warm. Stir orange juice into pan. Add spinach and stir to break browned bits free. Add pasta and parmesan and toss lightly. Remove pasta to platter, arrange chicken on top and garnish with orange slices.
In a bowl, combine the butter, mustard, onion and poppy seeds (I don't usually use the poppy seeds). Spread over cut sides of buns. Layer ham and cheese on bottom halves; replace tops. Wrap each sandwich in foil; place on a baking sheet. Bake at 350 degrees for 25-30 minutes or until cheese is melted.
Yield: 4 servings
*NOTE: As a substitute for horseradish mustard, combine 1 Tbsp. spicy brown mustard with 1 Tbsp. prepared horseradish.
When we have kids, I usually ask them if they want them plain or not. I will just make them with ham and cheese. I usually make the foil look different on the plain sandwiches so we know which are which.
I love this new (to me) recipe; it's the first one I've seen without egg in the "crust" and is made in a rectangular pan rather than a pie plate. I omit the meat altogether. I also make it in two 8x8 glass pans and freeze one after assembling.
Description: If you like lasagna, but are not up to the challenge, try this fun recipe that even the kids will love.
1 Pkg. Spaghetti
1 Jar Spaghetti Sauce
1 lb Hamburger
8 oz package of Cream Cheese
8 oz sour cream
2 cups Shredded Cheddar Cheese
PREHEAT oven to 350 degrees
PREP: Cook spaghetti. Cook hamburger, drain, then add spaghetti sauce. Mix softened cream cheese with sour cream.
In 13X9 inch pan, dump drained spaghetti into pan. Cover with sour cream/cream cheese mixture, then cover that with the hamburger/spaghetti sauce mixture.
Cook for 15 minutes, then sprinkle with cheddar cheese. Cook another 15 minutes or until cheese is melted.
Pork Chops and Squash...from Saving Dinner the Low-Carb Way by Leanne Ely
2 Tablespoons whole-wheat flour
1 teaspoon garlic powder
salt and pepper to taste
4 boneless pork chops, about 1/2 inch thick
2 Tablespoons olive oil, divided
1 onion, chopped
2 yellow squash, sliced
2 zucchini, sliced
1 tomato, diced
1 teaspoon basil
1 cup chicken broth
1 Tablespoon butter
On a dinner plate, mix together the flour, garlic, and salt and pepper. Dredge the chops both sides in this mixture. In a skillet, heat half the olive oil over medium-high heat. Add the pork and cook about 5 minutes each side or until cooked through. Remove from the skillet and keep warm. Add the remaining oil to the skillet, and then add the onion, squashes, tomato, basil and salt and pepper. Sauté till veggies are crisp-tender. Remove from pan and keep warm. Add the chicken broth into the skillet and, with a wire whisk, whisk up the browned bits. Turn up the heat and allow the broth to reduce by about half. Add the butter now and whisk to blend. Add the veggies and the pork chops back to the skillet and warm. When everything is nice and hot, place chop first on the plate, then some veggies and finally spoon a little sauce over the top. Serve.
Per serving: 304 calories; 17 g Fat; 26 g protein; 13 g carbohydrates; 4 g dietary fiber
Recipe fills 4 or 5, 8 inch flour tortillas or 6-7 corn tortillas.
Warm tortillas in 300 degree oven while you prepare the filling.
1 tablespoon olive oil (or other cooking oil)
1/2 cup chopped onion
2 cups cooked pulled or shredded pork
2 to 3 teaspoons smoked paprika (can sub sweet paprika)
Salt and pepper to taste
Spray frying pan with nonstick spray and preheat to medium-low heat. Add oil and onions and saute until soft, about 5 minutes. Add cooked pork and seasonings and cook until hot, stirring frequently. Add a little water if necessary.
Remove tortillas from oven. Divide meat and spoon down the center of each tortilla. At the table, pass the following:
Shredded jack cheese
Salsa or pico de gallo
Chopped lettuce (optional)
Chopped tomatoes (optional)
This message has been edited by MaxineS on Aug 22, 2010 6:45 AM
Crab Quiche (just substitute other shell fish or tuna etc)
8 oz. crab, fake crab or whatever
3/4 cu. light shredded cheese (try Mexican cheese)
4 oz. fat free cream cheese (cut in 1/4" cubes)
1/4 c green onions sliced
1/2 t. salt
1/2 t. basil
1/2 c. reduced fat Bisquick
1 c. skim milk
1/2 c. egg beaters
Mix crab, shredded cheese, cream cheese, onions, salt and basil in a medium bowl. Spread
mixture into a 9" pie plate sprayed with Pam. Beat remaining ingredients with a mixer for
1 min. Pour over crab mix and Bake at 375* for about 40 - 45 minutes.
Kind of a long post. I usually just wing it with a lot of cooking. Changing things depending on what I feel like adding, what kind of pasta I have, what veggies need used up, etc.
Tuna Casserole is comfort food. These recipes probably all came from the net at one time, sorry I don't have the proper attribution. I made a note after most of them.
I tend to not use mushroom soup or any canned soups these days, but I used to always use it, it's fast and it tastes like something! That is my one usual complaint: It has everything but taste. I cook for my Mom, who needs less salt/sodium, quite often, and the soups have plenty of salt/sodium content. It's just easier and cheaper for me to make a white sauce.
If you are a newer cook, you may want to stick with the recipe the first time or two. Then expand, if you want to. These recipes are all quite easy and fast, and very forgiving. Several of the recipes would be suitable for a potluck or to take to a sick friend, etc. I'm not sure if you had a reason to want a tuna casserole recipe other than for yourself...
Easy Tuna Noodle Casserole
2 cans tuna fish
2 cans cream of mushroom soup concentrate
Mix together drained tuna, cream of mushroom soup concentrate and boiled noodles.
Transfer into an oven-safe dish.
Bake in a preheated 350°F oven, for 45 minutes.
Serve with a green veggie or salad.
HH Note: Quick, easy, I don't usually have mushroom soup though, so make a quick white sauce and add a few sliced mushrooms or a small can of mushrooms.
Best Tuna Casserole
The potato chips give the casserole a crunchy topping.
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Ready In: 35 Minutes
Servings: 6 (or more)
1 (12 ounce) package egg noodles
1/4 cup chopped onion
2 cups shredded Cheddar cheese
1 cup frozen green peas
2 (6 ounce) cans tuna, drained
2 (10.75 ounce) cans condensed cream of mushroom soup
1/2 (4.5 ounce) can sliced mushrooms
1 cup crushed potato chips
1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
2. Preheat oven to 425 degrees F.
3. In a large bowl, thoroughly mix noodles, onion, 1 cup cheese, peas, tuna, soup and mushrooms. Transfer to a 9x13 inch baking dish, and top with potato chip crumbs and remaining 1 cup cheese.
4. Bake for 15 to 20 minutes in the preheated oven, or until cheese is bubbly.
HH Note: I use more onion, less cheese, more peas, and again make a white sauce.
Tuna Noodle Casserole
6 T. butter or margarine, divided
2 lrg. celery stalks, thinly sliced
2 green onions chopped
1/4 cup all-purpose flour
1 1/2 teaspoons salt
1/4 tsp. cracked pepper
3 cups of milk
1 3 oz. package cream cheese, cut up
1 8 oz. package thin egg noodles
1/4 cup dried bread crumbs
1 can tuna (6 1/2 oz.) drained and flaked
1. Preheat oven to 350 degrees F.
2. In 4-quart saucepan over medium heat, in 4 Tbl. of hot butter, cook celery and green onions until tender, stirring frequently.
3. Stir in flour, salt and pepper until blended.
4. Cook 1 minute.
5. Gradually stir in milk.
6. Cook, stiring constantly until mixture thickens slightly and boils.
(HH Note: 2 through 6 above here is how to make the white sauce.)
7. Stir in cream cheese until melted.
8. Remove from heat.
9. Prepare noodles as directed on label and drain.
10. Melt 2 Tbl. butter in a small sauce pan.
11. Stir bread crumbs into melted butter.
12. Stir tuna and noodles gently into cheese sauce.
13. Pour mixture into a 12" by 8" baking dish.
14. Sprinkle with bread crumb mixture.
15. Bake 20 minutes or until hot and bubbly.
HH Note: The above tells you how to make the white sauce, but they don't call it a white sauce. I usually have medium yellow onions, and use a whole one, might or might not use the cream cheese, probably add frozen peas and mushrooms, and probably 2 cans of tuna.
8 oz. egg noodles
1 10-oz. pkg. Frozen peas
1 8-oz. can cream of mushroom soup
1 cup milk
1 12-1/2-oz. can tuna, drained
1/2 cup plain or seasoned breadcrumbs tossed with
3 Tbsp. melted butter
1/2 cup crushed Ritz crackers tossed with 3 Tbs. melted butter or margarine
Heat the oven to 375 degrees with the rack in the center position. Grease or spray non-stick vegetable cooking spray on 1 medium to large ovenproof baking dish, or two smaller dishes.
Cook the noodles according to the directions on the package, but shorten the cooking time by 2 minutes (al dente). Drain the noodles and combine with the peas, soup and milk. Mash the tuna with a fork to break it up and add it to the noodles. Mix gently and spoon into prepared pan.
Sprinkle the crumbs over the top and bake for 35 minutes, until hot.
Variations: Add salt (taste first, as soup may be salted enough); freshly grated black pepper; white pepper; snipped fresh herbs, such as tarragon, or dried herbs. Also, if you're not an avid fan of bread crumbs, 1/2 cup may be too much. Toss 1/4 to 1/3 cup with 1 tablespoon melted butter or margarine for a light sprinkling.
HH Note: I usually have the smaller cans of tuna on hand, and again, a white sauce is easy, IMO, and probably more healthy than the soup, but the soup is so very easy.
Tuna Noodle Casserole
Casseroles became popular during the Great Depression because they were economical. Their appeal continued into the 1940s because they were convenient. With more women working outside the home during World War II, a one-dish meal that could be prepared ahead of time and reheated for supper was indeed a blessing. Serves: 6
8 ounces no-yolk noodles
1 tablespoon butter or margarine
4 ounces mushrooms, thinly sliced
1 can (10-3/4 ounces) fat-free, reduced-sodium condensed cream of mushroom soup
1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese
8 ounces fat-free plain yogurt
1/2 cup sliced scallions
1/2 teaspoon ground black pepper
1/4 teaspoon celery seeds
1/4 teaspoon crushed red-pepper flakes
1 package (16 ounces) frozen broccoli florets, thawed
1 can (12 ounces) water-packed chunk light tuna, rinsed,drained, and flaked
1/2 cup crushed reduced-fat snack crackers
1/4 cup (1 ounce) grated Parmesan cheese
1. Preheat the oven to 350 F. Coat a 2-1/2 quart or 13" x 9" baking dish with nonstick spray. Set aside.
2. In a large covered pot, bring water to a boil over high heat. Add the noodles and cook according to the package directions. Set aside.
3. Meanwhile, melt the butter or margarine in a large skillet over medium heat. Add the mushrooms and cook, stirring frequently, for about 4 minutes, or until tender. Add the soup, Monterey Jack, yogurt, scallions, black pepper, celery seeds, and red-pepper flakes. Mix well. Add the broccoli, tuna, and noodles. Fold to coat with the sauce. Spoon into the prepared baking dish.
4. In a small bowl, combine the crackers and Parmesan. Sprinkle evenly over the noodle mixture. Bake for 30 to 35 minutes, or until bubbly and lightly browned.
HH Note: this is a yummy one, but again, I usually substitute things I have for some of what is called for. Celery seeds are a good addition to tuna casserole if you don't add celery.
Creamy Tuna Noodle Casserole
1 bag egg noodles
2 cups of shredded sharp cheese
1 1/2 cups of crushed potato chips (onion or plain)
2 cans tuna in water (do not drain)
1 16 oz can of early peas (drain)
2 cans of cream of chicken soup (not mushroom)
2-3 cups milk
1 TB. onion powder
1 TB. Mrs Dash
Pre-heat oven to 350
In a large pan cook noodles until firm, remove and set aside.
In the same lrg. pan combine :
cream of chicken, tuna, peas, 1/2 of cheddar cheese, 1 cup milk, onion powder and Mrs.Dash.
Mix together and cook on med. heat until smooth. Add noodles then just enough milk to cover the noodles. Stir. Put ingredients into a baking dish, top with crushed potato chips and remaining cheddar cheese.
Cover and bake for 30 minutes at 350.
Serve with hot dinner rolls and Apple Cherry Crisp w/vanila ice cream
Prep time: 25 minutes
HH Note: Yummy, but I would use less cheese, frozen peas, white sauce made with the milk and some salt-free chicken bouillon.
From a newspaper: Tuna casserole, one that involves layers of vegetables, cheese and a mayo-based sauce. Then I proceeded to change it, adding chopped celery, switching to green onions and using petite peas instead of zucchini. I switched to light mayonnaise and use a lot less, replacing the lost mayo with some fat-free sour cream. I also used reduced fat sharp cheddar and water-packed albacore tuna instead of regular cheddar and oil-packed tuna. Chopped tomatoes top off this casserole for a nice, fresh finish.
(Editor's note: Recent news about the mercury content of albacore or white tuna suggests that children and pregnant or lactating women should limit their intake. Water-packed chunk light tuna is recommended instead.)
Contemporary Tuna Casserole
6 cups cooked egg noodles or fettuccine (about 9 ounces fresh)
2 (6-ounce) cans solid white tuna canned in water, drained and broken into small chunks with fork
1 cup chopped celery
1/2 cup chopped green onions
1/2 cup petite peas
1/2 cup plus 2 tablespoons fat-free sour cream
2 teaspoons prepared mustard
1/4 cup light mayonnaise
1 cup shredded reduced-fat sharp cheddar cheese, divided
1/2 teaspoon dried thyme
1/4 teaspoon salt
1 large tomato, chopped
Preheat oven to 350 degrees. Coat a 2-quart casserole dish or similar with canola cooking spray.
In a mixing bowl, toss together the cooked noodles, tuna, celery, green onion, and peas. Stir in the sour cream, mustard, light mayonnaise, and half of the cheese. Season with salt and thyme.
Spoon the mixture into the prepared casserole dish. Sprinkle the top with remaining cheese.
Bake for 30 minutes (until hot and bubbly). Sprinkle tomatoes over the top before dishing it up.
Makes 6 servings.
Per serving: 396 calories, 24 g protein, 50 g carbohydrate, 10 g fat (4 g saturated fat, 1.6 g monounsaturated fat, 2 g polyunsaturated fat), 83 mg cholesterol, 3.5 g fiber, 545 mg sodium. Calories from fat: 25 percent. Omega-3 fatty acids, 0.3 g. Omega-6 fatty acids, 1.4 g. Weight Watchers, 8 points.
The original recipe had 621 calories, 39 grams of fat, 9 grams of saturated fat, and 103 mg of cholesterol per serving.
HH Note: Copied from somewhere, and again, my subs - yellow onion for green onion unless I happen to have green onion, frozen peas. Nice to see the color of the tomato in this one. I have also made one similar using zucchini as mentioned in the paragraph above the recipe.
Tuna, Broccoli and Brie Casserole
1/2 lb. penne or fusilli pasta
1 cup broccoli florets, cooked
1 small onion, minced, cooked
6 oz. Brie cheese, rind removed
1-1/2 cups milk
1/2 tsp. Dijon mustard
4 scallions, sliced
1/2 cup bottled roasted red bell peppers, diced
7 oz. white tuna in water, drained and flaked
1 plum tomato, raw, finely diced
Preheat oven to temperature 350°F. Cook pasta in a flameproof casserole of boiling water 7-10 minutes, or until al dente. Add broccoli to water during last 5 minutes of cooking time. Drain well and return pasta mixture to casserole. While mixture is hot, add onion and cheese, stirring lightly to melt cheese. Whisk together milk and mustard, add to other ingredients and stir to blend. Mix in scallions, roasted pepper, tuna and salt and pepper to taste. Transfer to oven and bake about 30 minutes, or until mixture is bubbly, stirring once halfway through. Stir in tomato just before serving.
HH Note: I have not used the brie cheese, but have added my own roasted red bell peppers, very colorful. I like the penne or fusilli pasta for tuna casserole. Mustard gives a little zing. Tomato is nice too, for the color!
3 cups medium pasta (multicolored spirals are nice)
1/2 cup celery
1/2 cup onion
1 can cheddar cheese soup
1/2 cup mayo (I use Miracle whip... it gives it that extra little flavor!)
3/4 cup wine (I use a dry white)
1 Tbl dill weed
2 - 6oz cans tuna packed in water, drained
1/4 cup pimento
1/2 cup sliced black olives
1/2 cup sharp cheddar cheese, shredded
French Fried Onions
Cook pasta. (of course I'm sure you knew this part! lol) Drain, set aside.
Slice celery, and chop onion. Saute in water til just tender. Add soup, wine, dill weed & mayo. Fold in pasta, tuna, pimento, olives & cheese.
Bake in a 2 Qt casserole dish at 350°F for 25 minutes or until bubbly around edges. Add French fried onions to top, bake another 5 minutes, or until crisp.
Of course there are many variations for Tuna Casserole, including making it a salmon, crab or shrimp casserole. This is one of DH's favorite meals. I serve this with salad, and garlic toast.
Somtimes I also put a fresh veggie on the side.
HH Note: Again, I sub what I have. Instead of the wine I use some chicken stock or water with salt free chicken bouillon, white sauce with some cheese added for the cheddar cheese soup, cracker crumbs or potato chips for the french fried onions.
Skillet Tuna and Pasta Casserole
9 oz. fresh spinach fettuccine, or plain
2 tsps. olive oil
2 cloves garlic, minced
1 cup evaporated skim milk
3/4 cup skim milk
1-1/2 tsps. dried basil
7 oz. canned water-packed albacore tuna, flaked
1/4 cup plus 2 Tbsps. shredded Parmesan cheese
2 Tbsps. breadcrumbs
Turn on broiler. Cook pasta in a large pan of boiling water 3 minutes, or until just cooked through. Drain well. Heat oil in a nonstick ovenproof pan over medium high heat. Sauté garlic 1 minute. Add evaporated milk, raise heat to high and cook 4-6 minutes, until reduced to about 3/4 cup. Stir in milk, basil and salt and pepper to taste. Cook 1 minute, until hot. Add cooked pasta and toss to combine. Stir in tuna. Combine cheese and breadcrumbs in a bowl and sprinkle evenly over pasta. Broil 4 inches from heat source 1-2 minutes, until crumbs are browned. Serve from skillet.
HH Note: I don't usually have the fresh pasta or spend the extra to buy it, so cook pasta until al dente. Basil is nice in the dish. I usually have the evaporated milk on hand. Sometimes use it to make a white sauce, sometimes fresh milk, sometimes powdered milk.
Skillet Tuna and Pasta Casserole with Spinach
9 oz. fresh fettuccine
2 tsps. olive oil
2 cloves garlic, minced
1 lb. fresh spinach, shredded, cooked
1 cup heavy cream
3/4 cup milk
1-1/2 tsps. dried basil
7 oz. canned water-packed albacore tuna, flaked
1/4 cup plus 2 Tbsps. grated Parmesan cheese
2 Tbsps. breadcrumbs
Turn on broiler. Cook pasta in a large pan of boiling water 3 minutes, or until just cooked through. Drain well. Heat oil in a nonstick ovenproof skillet over medium high heat. Sauté garlic and spinach about 2 minutes. Add cream, raise heat to high and cook 4-6 minutes, until reduced to about 3/4 cup. Stir in milk, basil and salt and pepper to taste. Cook 1 minute, until hot. Add cooked pasta and toss to combine. Stir in tuna. Combine cheese and breadcrumbs in a bowl and sprinkle evenly over pasta. Broil 4 inches from heat source 1-2 minutes, until crumbs are browned. Serve from skillet, cut into wedges.
HH Note: Spinach is wonderful (if you like it)! I usually use evaporated milk instead of the cream because I have the evap milk on hand.
Tuna Cashew Casserole
1 cup celery, chopped, cooked
1/2 cup onion, chopped, cooked
1/2 lb. cashews, chopped
7 oz. canned tuna
11 oz. cream of mushroom soup
1/4 cup milk
10 oz. crispy Chinese noodles
Preheat oven to temperature 350°F. Combine first 4 ingredients in a casserole. Combine milk and soup in a bowl. Add to casserole and mix in just to moisten. Cover with noodles and bake 30 minutes.
HH Note: Pretty good. I used more celery and onion, and an almost clear "white" sauce made from chicken broth with chopped mushrooms and corn starch. That made it closer to what I thought it needed to look like. Also I baked the noodles separately so they were crisp, then spooned the sauce over! Yummmm.
Easy Tuna Casserole
1/2 lb. wide egg noodles
6 oz. canned tuna, drained
1/2 cup canned sweet peas
1-1/3 cups cream of mushroom soup
1 cup potato chips, crushed
Preheat oven to temperature 350°F. Cook noodles in a large pan of boiling water 5-7 minutes, or until almost tender. Drain and transfer to a casserole dish. Stir in tuna and peas. Heat soup in a saucepan over medium heat until just heated through. Thoroughly stir into noodle mixture. Top with crushed potato chips and bake 15-20 minutes.
HH Note: Similar to some of the other recipes with similar substitutions made by me.
Quick Tuna Casserole
3/4 cup milk
2 tsps. all purpose flour
1 bag frozen mixed vegetables
1 lb. pasta accents creamy cheddar
9 oz. canned water-packed albacore tuna, drained
1/3 cup seasoned croutons, crushed
Combine milk and flour in a heavy nonstick pan over medium high heat. Mix well. Add frozen vegetables and pasta. Bring to a boil, stirring occasionally. Cover pan, reduce heat to low and simmer 3-5 minutes, or until vegetables are crisp-tender and sauce is slightly thickened, stirring occasionally. Stir in tuna.
Cover and cook over low heat 1 minute or until thoroughly heated. Sprinkle with croutons before serving.
HH Note: I tried this one and it was good but I substituted cooked penne pasta and a cheesy white sauce for the pasta accents creamy cheddar, and my own seasoned croutons for store bought. I liked it with more veggies.
mix the meat egg and stuffing mix. make 16 meatballs. brown in skillet, add 1/4 - 1/2 cup water, cover, reduce heat and simmer 15 minutes till done through. add a bit of the hot broth to the sourcream. stir, then stir back into the pan and bring to serving temp.
**I use more water and let the meatballs steep in the water for a while after they're done. and then use more sour cream too, that way i get a bit extra of the sauce. I take the meatballs out of the pan while i make the sauce. I've experimented with crushed flavored croutons or regular stuffing mix. the cornbread stuffing mix tastes best though.
OK, I know that recipe sounds really, really dated, lol!!! This is from an old co operative extensions booklet called "Money Saving Main dishes", published in 1979!
2 c Celery, sliced thin
1/2 c onion sliced
1 lb ground beef
1 TB oil (I use olive oil)
2 TB cornstarch
1 1.2 C water
1 Beef Bouillon cube
1/4 C soy sauce ( I use lower salt or Braggs aminos usually but have done it with regular soy sauce too)
4 C chopped cabbage
Cooked rice to serve it over.
I always add garlic (fresh/crushed) and ginger, either powdered or fresh, to this.
Cook celery, onion and ground beef in hot (olive) oil in a large frying pan until meat is mostly brown.
Mix corn starch into cool water and stir into beef mixture. Add Bouillon cube and soy sauce.
Cook, stirring constantly until sauce is thickened and clear.
Stir in cabbage and cook, covered about 5-10 mins until cabbage is tender but still firm.
Serve on rice. Serves 6, 3/4 cup each serving. If served on 2/3 cup of rice = 370 calories.
Enjoy! We really like this, even my picky kids. I have substituted ground turkey and that was OK, but I still used the beef bouillon in that.
1/4 c ketchup
1 tsp dry mustard
1/2 tsp ground nutmeg
1 TB brown sugar
dash of tabasco
*sometimes I add 1/2 tsp of garlic powder, but not always, it is not in my moms recipe
Mix all ingredients, spread on top of uncooked Meatloaf and cook as per recipe. This makes enough for when you make one in a loaf pan, if you cook the meatloaf in a larger pan, like a 9 x 13, you might want to double it. Enjoy!
2-4 TB olive oil
Large clove or 2 of garlic, crushed or minced (I used from a jar)
1 onion minced
1/4 cup minced celery
2 TB+ tomato paste ( I used a whole little can)
red pepper flakes
1 cup raw ditalini
1 TB butter
Parsley 1 TB dried or 2 if fresh
Parmesan or Romano cheese (I have the blend of the 2, from Aldi)
* I used 2 Bouillon cubes
5 cups of water or broth/stock (more if you want it more soupy )
Salt and Pepper
Heat oil, cook garlic, onions and celery together until soft.
Add in 1 cup of the water or stock to your onions,and then put in the tomato
paste. I started out with the 2 TB but then kept adding and used the whole
can. Then add the Parsley, red pepper flakes, salt and pepper. Stir all well
till the tomato paste is mixed in. Then add the rest of the water,2 Bouillon
cubes, and the beans. Bring to a low boil and simmer 20 mins. Lower heat,
add ditalini and simmer till tender- about 14 mins. You have to watch that
the pasta does not burn- it wants to sink to the bottom and then it will
burn. The other way to do this is to cook the pasta separately then add it
in. If you do it that way, use 1 cup less water. When the Ditalin is soft
add in 1 TB butter (optional, but I did it) and several GOOD shakes of
1 cup evaporated milk
1-1/2 cups graham cracker crumbs (about 22 squares)
1-1/4 pounds ground fully cooked ham
1-1/4 pounds bulk pork sausage
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 cup plus 2 tablespoons packed brown sugar
1/3 cup vinegar
1 teaspoon ground mustard
In a bowl, combine eggs, milk and cracker crumbs; mix well. Add ham and sausage. Shape 1/2 cupfuls
into individual loaves. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Combine the soup, brown sugar, vinegar and mustard; mix well Pour over loaves. Bake, uncovered, at 350 for 1 hour, basting after 30 minutes. Yield:12-14 servings.