Recipes

In a large preheated pot.

2 Tbsp. of olive oil
1 one quart box of chicken broth
Fill the box with water and add that along with
2 packets of Goya chicken bouillon
2 cups of sliced celery
1 cup of frozen mixed diced peppers and onions
2 cups of diced cooked chicken breast
1 one pound bag of frozen mixed vegetable
6 red skin potatoes cubed
1 Tbsp. dried parsley
1 tsp. garlic pepper

Bring to a boil.

Reduce heat, cover, and simmer for 20 minutes, stir, cover, and simmer an additional 20 minutes. Turn the burner off, stir and cover. Now just let it sit another 20 minutes before serving to allow the potatoes to absorb more of the flavor from the broth.

1 eggplant peeled and sliced 1/2 inch thick
1/2 cup of flour in a gallon size plastic bag
Combine in a shallow bowl:
1 large egg
1/2 cup milk
Combine in another gallon size plastic bag:
1/2 cup parmesan cheese
1/2 cup seasoned bread crumbs
1 tsp. garlic pepper
1/4 cup olive oil
Squeeze mixture in bag until blended.
Place slices one at a time in flour and shake to lightly coat.
Then dip it in the egg mixture and coat both sides.
Next place it in the second bag and shake to coat evenly.
Place slices on a cookie sheet that has been sprayed with non stick spray.
Bake at 350 for 30 minutes
Remove from oven and flip the pieces.
Now top them with a generous spoon full of your favorite spaghetti sauce and some shredded mozzarella cheese.
Sprinkle on a little oregano (optional).
Bake another 10 minutes at 350 or until the cheese is melted.

In large pot or deep pan heat 2 Tbsp of olive oil.
Add to that and brown 1 1/2 lb. lean beef cubes sliced into smaller pieces.
Add the following:
1 to 2 cups of sliced celery
1 to 2 cups of sliced carrots
5 or 6 red skin potatoes cut into cubes
1 15 oz. can of diced tomatoes
1 cup of chopped onion
1 cup of chopped bell pepper
1 one pound bag of frozen soup vegetables
1/2 cup of cooking wine
1 Tbsp dried parsley flakes
Garlic Pepper
2 packets of Goya beef bouillon
Bring to a boil, reduce heat to medium low, cover and cook for a half hour.
Mix together:
2 cups of cold water
1/4 cup of fat free brown gravy mix
Increase heat to medium high, add that and stir until it comes to a boil.
Reduce heat to low, cover, and simmer until done to your liking.

INGREDIENTS:
2 Tbsp. olive oil
1 pkg. (5 links) Roasted Red Pepper/Spinach Chicken Sausage sliced
1 to 2 cups sliced celery
1/2 small package matchstick carrots
1 16 oz. bag frozen mixed vegetables
1 quart box beef broth
3/4 cup lentil trio (Costco)
1/2 cup brown rice
1 can 14 oz. diced tomatoes
4 cans of water (use tomato can)
4 packets Goya Beef Bouillon
1 Tbsp. dried parsley flakes
1 Tbsp. dried onion flakes
1 tsp. garlic pepper
1 tsp. Italian seasoning
1 10 oz. box frozen chopped spinach

Add all ingredients to large pot and bring to a boil.
Reduce heat, cover, and simmer for 45 minutes stirring every 15 minutes.

Makes 12 servings - 450 calories per serving

INGREDIENTS:
15 Lasagna Noodles
1 medium sized Eggplant Peeled and Cubed Raw
1 Diced Sweet Onion
1 14 oz. Can of Diced Tomatoes
1 cup Celery (Sliced)
1/2 of a small bag of fresh Matchstick Carrots
2 medium Bell Peppers diced
1/2 tsp. Italian Seasoning
1/2 tsp. Garlic Pepper Seasoning
1 jar (24 to 28 oz.) Marinara Sauce
10 oz. box frozen chopped Spinach
4 cups Shredded Mozzarella Cheese
32 oz. container of ricotta cheese
2 tsp. dried parsley flakes
1/2 tsp dried oregano flakes

DIRECTIONS:

1. Put all of the vegetables, the sauce, italian seasoning, and garlic pepper into a crock pot on high and cook for 5 to 6 hours or until the vegetables are done.

2. When that is finished cook the pasta according to the package directions.

3. In a large bowl combine all of the ricotta cheese, 2 cups of the mozzarella, parsley, and oregano.

4. In a 9 x 13 baking pan layer the following:

1 cup of the vegetables and sauce (spread it around)
Overlap 5 of the noodles.
2/3 of the remaining vegetable mixture.
5 more noodles
Evenly spread out the cheese mixture.
5 more noodles
Top with the remaining vegetable mixture and the other 2 cups of Mozzarella cheese.

BAKE at 350 for 30 to 40 minutes.

Remove from oven and let it rest for 30 minutes before cutting.

BARBS VEGETABLE BEANS AND MEAT CHILI

A low calorie recipe.

Increase - decrease - add - or eliminate the vegetables used to suit your individual liking. For me it changes constantly depending on what I currently have on hand.

Brown in 1 Tbsp of Olive Oil
1 lb of 93% lean ground turkey and
1 lb of 90% lean ground beef - sprinkle on 1 tsp. garlic pepper
Add
1 cup of chopped celery,
1 cup diced carrots,
1 cup chopped green bell peppers,
1 cup chopped onions,
1 - 10 oz box frozen chopped broccoli,
1 - 10 oz box frozen chopped spinach,
1 - 14.5 oz can of diced tomatoes with garlic and onions,
Do not drain the beans.
Add
1 - 15.5 oz can red kidney beans,
1 - 15.5 oz can of white cannalini beans,
1 - 28 oz can Bush's Fat Free Vegetarian Baked Beans,
1 packet of Goya Beef Bouillon,
2 packets of Ortega Taco Seasoning Mix,
1 small can of tomato paste,
1 tsp chili powder,
If you like it spicy add some cayenne pepper or hot sauce to your individual liking. I personally like it mild for every day eating and spicy for parties. Simmer for about an hour stirring every 15 to 20 minutes. I like to always have this handy ... fill a 12 oz coffee mug and for me that's a great meal for either lunch or supper.
-------------------------------------------------
When I want to give it a spicy kick I add:
1 tsp chili powder
1/4 tsp cayenne pepper
1 tsp crushed red pepper

Barbs Fat Free Vegetable Pasta Salad

A low calorie recipe.

For a complete meal I add 4 oz. of chicken breast to a 2 cup portion.

A vegetarian protein option is to add kidney beans or garbanzo beans

RECIPE: Combine all ingredients in a very large bowl.

DO NOT THAW THE FROZEN VEGETABLES

1 - 2 lb. (32 oz.) bag of frozen california blend vegetables (brocolli, cauliflower, and carrots)
1 - 1 lb. (16 oz.) bag of frozen mixed pepper strips (red, yellow, and green peppers)
1 fresh cucumber quartered lengthwise and sliced
2 tomatoes cubed
2 cups of sliced celery
1/2 of a 16 oz. bag of fresh matchstick carrots
1 - 12 oz. box of Ronzoni Garden Delight pasta (follow cooking directions on package)
1 - 16 oz. bottle of Kraft Zesty Italian Fat Free salad dressing
1 teaspoon of coarse sea salt
McCormicks California Style garlic pepper - I use about 1 Tbsp.
Dried Onion Flakes - 1 Tablespoons
Dried Parsley Flakes - 2 Tablespoons
Combine all ingredients and stir occassionally until the vegetables thaw. Refrigerate.

BARB'S BROCCOLI QUICHE

A low calorie recipe.

Calories per serving:

Makes 6 servings ... 1 serving = 274 calories (shown in the photo)

Fill the dish you are going to make it in with fresh broccoli florets.

This is to get an idea of how much you need.

Put them in a casserole with 2 Tbsp. of water and cook until half done in the microwave.

Spray your baking dish and then place the hot broccoli in that dish and distribute evenly.

In a mixing bowl:

4 jumbo eggs

1 cup bisquick

1 cup shredded mozzarella cheese

1 cup skim milk

1 tsp (approx.) of McCormicks California Style Garlic Pepper

Salt

Mix with a fork and pour over broccoli

Bake 30 to 35 minutes at 350°.

Cut into 6 pieces and serve.

BARBS SPINACH LASAGNA

A low calorie recipe.

9 servings ... 462 calories per serving

10 Lasagna Noodles Cooked

32 oz. container of part skim ricotta cheese

3 cups Mozzarella

45 oz jar Old Country Ragu Sauce (original)

half a bag of fresh spinach

1/2 cup parmesan cheese

garlic powder

parsley

oregano

DIRECTIONS:

Spray a 9 x 13 inch pan.

Put 1 cup of sauce in the bottom of the pan.

Spread half of the spinach over the sauce (I just grabbed a couple good handfuls)

Layer 5 cooked noodles overlapping them.

Combine ricotta, half of mozzarella, with some parsley, oregano, and garlic powder.

Spread that over the noodles.

Top that with the rest of the spinach (a couple more handfuls)

Next layer the last 5 noodles overlapping them.

Pour the sauce over the noodles.

Top with remaining mozzarella, parmesan, and more parsley, oregano, and garlic powder if desired.

Bake at 350 for 45 minutes.

Remove from oven, cover with foil wrap, place a clean dish towel folded in half over the foil to hold in the heat, and let rest for 15 to 30 minutes before cutting to give the noodles time to absorb more of the juices.

OPTIONAL: I made a batch that I added a layer of Casual Gourmet chicken sausage with red peppers and spinach (5 links cut into cubes) on top of the cheese layer ... this ups the calorie count to 529 for a 9 piece cut ... or ... 397 calories per serving if you cut it in 12 pieces. My husband told me that this is the best thing he has ever eaten.

Barbs Hamburger Vegetable Soup

A low calorie recipe.

I started by browning 1 pound of lean ground beef in 2 Tbsp. Olive oil.

Then I added:

1 cup mixed frozen green peppers and onions

1 entire bunch of celery sliced

½ of a 10 oz. bag of matchstick carrots

1 - 32 oz. bag of frozen mixed vegetables.

1 - 10 oz. box frozen chopped broccoli

1 - 10 oz. box froxen chopped spinach

1 - 15 oz. can diced tomatoes with garlic and onion

4 cans full of hot tap water

4 packets of Goya Beef Bouillon (each packet of Goya makes 2 cups of broth - I add 1 packet for every can full of water)

1 tsp. garlic pepper

2 Tbsp. dried parsley

1 tsp. Italian Seasoning

1 or 2 Tbsp. Kitchen Bouquet browning sauce

3/4 of a cup wild blend rice uncooked

Bring it all to a boil, reduce heat and simmer until the rice of completely cooked.

Barbs Galumpkis

A low calorie recipe.

Ingredients:

Keep in mind that all measurements are guess work on my part.

There really is no written recipe for this.

1 medium to large head of cabbage

2 1/2 to 3 pounds of 92% lean ground beef

2/3 cup uncooked white rice

1 large jar Ragu Original Spaghetti Sauce

1 packet beef bouillion disolved in 1 cup warm water

1 teaspoon McCormicks California Style Garlic Pepper

1 Tablespoon Dried Onion Flakes

DO NOT ADD SALT - there is plenty in the bouillion

Directions:

Cut the core out of the cabbage and steam the head of cabbage in 1 inch of boiling water: I use a large pasta pot. It keeps the cabbage above the boiling water and makes it easy to lift the inner strainer out of the pot to put it under the cold water. You can then return the strainer to the pot without burning your hands on the steam. Remove the strainer from the pan every 5 minutes and put it under cold running water while you peel off the slightly limp outer leafs - you should get about 5 leafs off. Put the strainer back in the pot to steam 5 more minutes. Repeat this process until you have enough leafs. You can usually get about 15 to 20 decent sized leafs off of a head of cabbage. You will be using the center of the head in with the meat.

While your cabbage is steaming put the ground beef, rice, 1/2 cup of the Ragu, disolved beef bouillion, garlic pepper, and onion flakes in a large bowl. When you are finished steaming your cabbage and you have all your leafs put aside, chop what is left of the cabbage head up into small pieces and add it to the meat mixture. Moosh this all together until it is all combined.

Lay out one leaf put a gob of your meat mixture in the hollow at the thick end of the leaf. Fold both sides in and roll it up.

Put about a half cup of the sauce in the bottom of a large baking dish.

Layer your cabbage rolls in the pan.

Pour the remaining sauce over the top.

Add 1/4 cup of water to the jar to rinse it out and pour the water over the top.

Cover and bake for about one hour at 400, reduce the heat to 325 and bake for 2 more hours or until done. Remove from oven and let them rest for at least 30 minutes so the rice can absorb more of the liquid.

BARBS CREAMY POTATO

MUSHROOM VEGETABLE SOUP

A low calorie recipe.

I started with 1/2 of a stick of butter and 2 huge portabella mushrooms diced into small cubes,

I had a bunch of red skin potatoes that needed to be used up now so I cubed them and threw all of them into the pot.

Next I sliced up approx. 2 cups of celery and threw that in.

4 carrots were the next thing sliced and added to the pot.

I then poured in a 1 quart box of low sodium store brand chicken broth.

I found a portion of left over peas in the fridge and threw them in too.

Added some garlic pepper, dried parsley, and dried onion flakes, plus 2 packets of goya chicken bouillon.

Covered and now simmering ... AS SEEN IN THIS PHOTO.

When that's ready I will add a quart of skim milk thickened with some flour.

IT AIN'T DONE YET ..........

I added 1 quart of skim milk that I thickened with 1/4 cup of flour. (to do this I put 3 cups of the milk into the soup and then put 1 cup of the milk in a shaker with the flour and shake it up really good to blend it and then slowly pour that into the soup while stirring).

I also cubed and stirred in 8 oz. of Velveeta Cheese.

Barbs Creamed Chipped Beef

on Oat Bran Toast

A low calorie recipe.

MAKES 2 SERVINGS

Toast 4 slices of Arnolds Oat Bran Bread - 2 per serving

In a large frying pan at medium high heat:

Melt 2 pats of butter and add

1 - 3 oz. packet of Esskay 98% fat free - lower sodium - Chipped Beef torn into small pieces.

In a shaker mix together

12 oz. of skim milk

2 Tbsp. flour

1/2 tsp. garlic pepper

Pour over meat and stir until it thickens.

Place one piece of toast on your plate and top with 1/2 cup of creamed chip beef.

Put the 2nd piece of toast on top of that and top with another 1/2 cup.

Each serving has total of 391 calories.

Click on image to view full size.

BARBS SPINACH QUICHE

A low calorie recipe.

Calories per serving:

If cut into 4 pieces 1 serving = 411 calories

If cut into 6 pieces 1 serving = 274 calories (shown in the photo)

Spray either a 10 inch round or 8 x 11 baking dish.

Fill the dish to the top with fresh spinach (loose do not pack).

Sprinkle over the top

1 cup shredded mozzarella cheese

Combine with fork:

1 cup of Bisquick baking mix

1 cup skim milk

4 Jumbo Eggs

1/2 tsp garlic pepper

2 Tbsp melted butter

Salt

Slowly pour batter over the spinach letting it work it's way down through. It will puff a little as it bakes and fill in any gaps you have.

Bake at 325° for 30 - 35 minutes depending on your oven.

Cut into 4 or 6 pieces.

Refrigerate leftover portions. Great reheated in microwave.

BARBS SHEPHARDS PIE

A low calorie recipe.

Makes 6 servings ... 430 calories per serving

The calories were calculated on MyFitnessPal.com

Ingredients:

1½ pounds 93% lean ground beef

garlic pepper

dried onion flakes

1 cup McCormicks brown gravy mix (prepared)

3 cups frozen green beans

1 cup water

2 cups skim milk

2 Tbsp butter

salt

2 cups instant mashed potato flakes

Directions:

1. brown ground beef with garlic pepper and onion flakes

2. add brown gravy mix and enough water to make 1 cup.

3. stir until gravy is thick and dump this into the bottom of a large casserole.

4. partially cook green beans in microwave and add them on top of the meat.

5. heat water, milk, butter, and salt in micorwave on high for 5 minutes.

6. stir in potato flakes.

7. spread potatoes over green beans and press deep fork prints into top.

7. bake 30 to 40 minutes at 350° or until top is golden brown.

BARBS BONELESS SKINLESS

PAN SEARED CHICKEN BREAST

A low calorie recipe.

Heat 1 Tbsp. of olive oil in a non stick pan

Arrange 4 pieces of chicken in the pan.

... I buy the big bag of frozen chicken breast at Costco

Sprinkle with McCormicks California Style garlic pepper

and drizzle with Zesty Italian dressing.

Cover, leave lid cracked slightly to let steam escape.

Reduce heat to medium and set timer for 10 minutes.

When the timer rings flip the chicken, cover the same way, and set the time for 7 minutes.

If you think it needs more time flip it again and cook for 5 minutes.

That's it ... you're done.

BARBS BREADED CHICKEN BREAST

A low calorie recipe.

Makes 4 portions ... 207 calories per portion

(calculated by MyFitnessPal.com)

Ingredients:

1 pound boneless skinless chicken breast

1/3 cup seasoned breadcrumbs

1/4 cup grated parmesan cheese

1 Tbsp flax seeds

sea salt

garlic pepper

Olive Oil Cooking Spray

Directions:

Cut chicken into 4 pieces

Combine next 5 ingredients

Spray large skillet with cooking spray.

Heat Pan.

Pat pieces of chicken in crumb mixture to coat evenly on all sides.

Place chicken pieces in skillet and spray top of pieces with cooking spray.

Put the lid on the pan but tilt it to let the steam out.

Reduce the heat to medium low (4 on my stove) and cook for 20 minutes flipping the chicken every 5 minutes.

Remove the lid, turn off the heat, flip the chicken, and leave in pan for a few minutes before serving.

Barbs Potato Soup / Lobster Chowder

A low calorie recipe.

______________________________________

One 12 oz. mug yields

281 calories for the potato soup

308 calories for the Lobster Chowder

I prefer just the soup ... don't forget to add extra calories if you add crackers.

______________________________________

Keep in mind that I do not measure anything so this is guess work on my part.

In a large dutch oven pot melt 1/2 stick of butter.

Add to that:

2 to 3 cups of celery sliced

1 to 2 cups of chopped carrots

1 - 1 pound bag of either frozen vegetables for soup or mixed vegetables

6 large diced red skinned potatoes with the skin on

2 packets of Goya chicken bouillon disolved in 4 cups of hot tap water

1 teaspoon of garlic pepper

1 Tablespoon of dried onion flakes

1 Tablespoon of dried parsley flakes

______________________________________

TO MAKE THE LOBSTER CHOWDER VERSION:

You now add in 1 pound of Langostino (baby lobster tails ... I buy them precooked at Costco)

______________________________________

Bring to a boil, reduce heat, simmer stirring every 15 minutes until the potatoes start to break down.

When the potatoes start to thicken the soup add:

½ pound of light Velveeta cheese cut into cubes

2 cups of whole milk

PLUS in a shaker ... an additional cup of milk with 2 Tbsp. of flour.

Shake it well to blend in the flour and stir it into the soup to help thicken it.

All done ... enjoy!!!

BARBS QUICHE FOR ONE

A low calorie recipe.

Preheat your oven to 350° - I use a large toaster oven.

Spray a single serving size casserole with non-stick spray.

In a small mixing bowl, using a fork, combine:

1/4 cup Bisquick baking mix
1/4 cup fat free skim milk
1 jumbo egg
1/4 cup shredded mozzarella cheese
1/2 cup steamed broccoli cuts (leftovers)
1 oz. black foresst ham lunchmeat (cut into small pieces)
A sprinkle of garlic pepper
A sprinkle of salt

Pour batter into baking dish and bake for 30 minutes.

ENJOY - great for any meal.

You can add any vegetable you prefer ... I also love this made with fresh spinach, mushrooms, bell peppers & onions ... mix and match any combination you prefer.

Barbs Portabella Mushroom Omelet

A low calorie recipe.

Spray a large non-stick frying pan and heat on medium high.
Slice 4 oz of Baby Portabella Mushrooms (approx. 4 mushrooms) and arrange in pan.
Put 1 pat of butter on top of the mushroom.
Sprinkle lightly with garlic pepper.
...

Cover - reduce heat to medium low, and let cook for 3 minutes.
While that cooks - whip 2 Jumbo Eggs with 2 Tbsp. of water.
Pour over the mushrooms and sprinkle with 1/4 cup of
Shredded Reduced Fat Part-Skim Mozzarella Cheese.
Cover and cook for 5 minutes or until eggs are done and cheese is melted.
Fold over and slide it onto your plate.
Enjoy ... only 313 calories ... and yes this is only 1 serving ... you get the whole thing.

EASY CHEESE LASAGNA

A low calorie recipe.

6 oz uncooked lasagna noodles

Combine and set aside:

2 c Lite Ricotta Cheese & 2 oz mozzarella
seasoned w/oregano, basil, & parsley

For top: 2 oz. mozzarella

2 c your favorite jar of spaghetti sauce

Cook noodles according to directions.

Layer in baking dish:

1/2 c sauce
1/2 of the cooked noodles
all of the cheese filling
1/2 c sauce
remaining noodles
1 c sauce
mozzarella topper

Cover & bake 30 minutes at 350 degrees. Uncover & bake a additional 5 - 10 minutes. Serve.

TACO SALAD

A low calorie recipe.

Meat topper:

Brown 2 lb lean ground meat

Add:

1 15 oz can crushed tomatoes
1/2 can water
garlic powder
salt & pepper
1 pkt Taco Seasoning
chili powder (optional)
crushed red pepper (optional)

Simmer uncovered to reduce liquid.

Cheese sauce:

4 oz. Velveeta light
1/4 c skim milk

Microwave 2 minutes and stir until smooth. Microwave more if needed and stir again.

Layer in individual salad bowls:

shredded lettuce
diced tomatoes
any other salad vegetables you prefer
Crushed tortilla chips
Meat topper
cheese sauce

Enjoy!

Combine 1/2 of the the sauce and all other ingredients. Form into a loaf and place in casserole. Top with remaining sauce. Bake 350 degrees for 1 1/2 hours. Serve.

VEGETABLE LASAGNA

A low calorie recipe.

Cook, drain, rinse, & set aside:

12 lasagna noodles

Saute in dutch oven sprayed with pam, until tender:

1 c chopped onion
2/3 c chopped green bell pepper
2 cloves minced garlic

Stir in, reduce heat and simmer for 30 minutes:

1 1/2 cups diced zucchini
1 1/2 cups chopped tomatoes
1 cup sliced mushrooms
1/2 cup shredded carrots
1/2 cup chopped celery
1 8 oz. can tomato sauce
1 6 oz can tomato paste
1 1/2 Tbsp. red wine vinegar
2 tsp. italian seasoning
salt & pepper
1/8 tsp. fennel seeds

Remove from heat and set aside.

Cheese filling: combine all of the following:

2 15 oz containers of part-skim Ricotta cheese
3/4 c mozzarella cheese
1/2 tsp oregano
1 tsp parsley

Topping

3/4 cup Mozzarella cheese
2 Tbsp. Parmesan cheese

Layer in 13 x 9 x 2 pan:

1 cup vegetable mix
4 noodles
2 cups vegetable mix
4 noodles
cheese filling
4 noodles
remaining vegetable mix
topping

Bake at 350 degrees for 35 minutes covered. Uncover and bake another 10 minutes.

UNFRIED CHICKEN

A low calorie recipe.

400 degree oven

12 pieces (skinned)

Spray large cookie sheet

Place chicken in ice water.

1 c plain non-fat yogurt - put in wide shallow bowl.

Combine in another wide shallow bowl:

1 c italian bread crumbs
1 c flour
1 Tbsp old bay seasoning
1/2 tsp garlic powder
1/2 tsp creole seasoning
1/8 tsp black pepper
dash cayenne pepper
1/2 tsp thyme
1/2 tsp basil
1/2 tsp oregano

Coat chicken pieces with yogurt and then crumbs. Place on sprayed cookie sheet. Lightly spray top of pieces with cooking spray (I prefer the butter flavored sprays). Bake 20 minutes. Turn over and bake another 20 minutes, turn again and bake another 20 minutes. Serve.

BEEF BURGUNDY

A low calorie recipe.

Heat sprayed dutch oven over medium heat until hot.

Add:

1 1/2 lb lean beef cut into strips and brown

Add:

l large onion, sliced and seperated into rings
1/2 tsp salt
1/2 tsp oregano
1/2 tsp pepper
1/4 tsp garlic powder
1/4 tsp thyme
2 bay leaves
1 can beef broth
1 1/4 c red cooking wine

Cover and simmer 20 minutes on low.

Add:

1 1/2 cups sliced mushrooms, cover and simmer 5 minutes

Combine in a 1 cup measuring cup:

1/2 cup cold water
3 Tbsp cornstarch
1/4 tsp browning & seasoning sauce

Add stirring constantly. Bring to a boil and boil 1 minute.

Cook 1 12 oz. pkg egg noodles.

Combine with beef mixture and serve.

VEGETABLE SOUP

A low calorie recipe.

Brown in sprayed dutch oven:

1 lb lean beef cubes cut into small pieces

Add:

1 small head of cabbage diced
1 green bell pepper diced
3 stalks celery diced
2 or 3 carrots sliced
1 medium onion diced
1 32 oz. bag frozen Hanover soup vegetables
1 28 oz. jar of your favorite spaghetti sauce
2-3 jars water
3 packets beef bouillon
garlic powder
salt & pepper
italian seasoning

(I usually add any leftover vegetables, rice, or whatever to my soup. It makes every batch unique!)

Bring to a boil and simmer for 30-45 minutes.

Serve.

MANHATTEN CLAM CHOWDER

A low calorie recipe.

In dutch oven over high heat.

2 c water
6 cups chopped cabbage
2 cups sliced celery
2 cups sliced carrots
1 cup diced bell pepper
1 Tbsp dried onion flakes
4 cups diced zucchini
3 cups red potatoes w/skin diced
2 cups frozen green beans
1 15 oz can crushed tomatoes
2 cans of water
1 can Progresso red clam sauce
1 can diced clams
1 tsp Adobo seasoning
1 tsp italian seasoning
4 pkts beef bouillon

Bring to a boil. Stir well & reduce heat. Simmer 30 minutes. Serve.

CHEATERS GALUMPKIS

A low calorie recipe.

I personally enjoy the process of making the real thing, but in a pinch you can still enjoy all the good eating without all the work.

Brown in dutch oven.

1 - 2 lbs lean ground beef

Add:

salt & pepper
dried onion flakes
garlic powder
1 envelope beef bouillon
1/2 c uncooked long grain rice
1 small head of cabbage diced
1 28 oz jar of your favorite spaghetti sauce
1 cup water

Heat to boiling, reduce to medium low and simmer for 1 hour or until rice is done and cabbage is tender. Serve.

ONION SOUP

A low calorie recipe.

In large saucepan Saute for 2-3 minutes:

1 Tbsp margarine
2 c sliced onions

Add:

4 cups of prepared beef bouillon
2 tsp worcestershire sauce
dash pepper

Heat to boiling. Reduce & simmer 30 minutes partially covered.

Place in bowls and top with croutons and grated cheese if desired.

Serve. Makes 4 servings.

HERBED EGG NOODLES

A low calorie recipe.

1 12 oz pkg Light & Fluffy egg noodles

Cook 5 minutes, drain & rinse.

In wok or large fry pan over medium-low heat. Start when you put the water for the noodles on to boil. Simmer on medium low until noodles are done.

1/4 c olive oil
1/4 c water
2 cloves minced garlic
1 Tbsp dried parsley
1/4 tsp italian seasoning
1/8 tsp dried dill weed
fresh ground black pepper
2 Tbsp margarine

Toss cooked noodles in with the herbs. Lightly salt, toss until noodles are coated, and serve.

BARBS MAC AND CHEESE:

Definitely NOT a low calorie recipe.

1 - one pound box of pasta cooked according to directions ... I use Cavatappi ... any brand.

Drain the pasta in a colander, rinse with cold water, shake out excess water, and place in a large casserole that has been sprayed with non-stick spray.

Preheat oven to 350 degrees.

SAUCE

In a large pot, over medium high heat, stirring constantly until everything is melted and creamy: (I shop at Giant and buy the store brand bags of cheese that are already shredded).

If you have a large enough microwave safe casserole you can make the sauce in the microwave. I do it at about 70% power for 9 minutes ... take it out stir it every 3 minutes and then on high for 3-4 minutes to totally melt all the cheese. Stir again and pour over the noodles.

¼ cup (½ of a stick) butter

1 quart of whole milk (put 1 cup aside)

1 pound of Velveeta cheese (½ of a large block) cut into cubes

1½ cups of shredded cheddar cheese

1½ cups of shredded mozzarella cheese

Place the cup of milk that you put aside in a shaker and add 2 Tbsp. of flour. Shake well and pour into the pot with the other ingredients. Keep stirring until everything is melted and you have a creamy mixture.

Pour the sauce over the pasta. It will look like you have a lot of sauce but the noodles will absorb it.

TOPPING

1½ cup shredded cheddar cheese

1½ cup shredded mozzarella cheese

Sprinkle the cheese evenly over the top. Bake at 350 for 30-45 minutes or until the top is golden brown.

Place your casserole on a cookie sheet covered with aluminum foil when baking, just in case the sauce bubble over. This will prevent you from having a big mess to clean up later.

Cole Slaw

Grate in food processor:

1 small to medium size head of cabbage
1 large carrot or 8 baby carrots

Dump into a large bowl and stir in:

1 cup of mayonnaise (approximate)

1 to 2 Tbsp vinegar (I use raspberry wine vinegar)

1/2 cup of sugar

Garlic Pepper

Dehydrated Onion Flakes

Salt

Parsley (optional)

Refrigerate for at least an hour. It takes awhile for the juices from the cabbage to mix with the mayo and create the sauce.

Stir and taste. Decide if it needs more mayo or any other seasonings and add them. Stir again and refrigerate.

CROWD PLEASER CHILI

Brown & drain:

3 lbs lean ground meat
1 chopped medium to large onions

Add & stir: (do not drain)

1 28 oz can tomatoes (diced)
1 27 oz. can kidney beans
1 16 oz. can vegetarian baked beans
1 12 oz can tomato paste

Stir in:

1/2 tsp garlic powder
2 tsp chili powder
1/2 tsp cayenne pepper
1 1/2 tsp crushed red pepper
1 tsp salt

Bring to a boil. Reduce heat and simmer for 1 hour, stir occasionally. Serve. For spicier chili slightly increase the chili powder, cayenne pepper, and crushed red pepper.

SHEPHARDS PIE

Brown in skillet:

1 - 2 lb lean ground meat
salt & pepper
dried onion flakes
garlic powder
1 envelope of beef bouillon

Combine and pour over meat. Stir constantly over medium high until thickened.:

1/2 c cold water
2 Tbsp corn starch

Spoon into bottom of deep casserole.

Evenly distribute 2 - 3 cups frozen corn over meat.

Make fresh or remake left over mashed potatoes.

Some people like a lot of potatoes some don't. Personally, I do. Make to your own liking.

Fold 1 cup grated cheddar cheese into hot mashed potatoes.

Spoon potatoes over corn.

Dot with butter or margarine.

Bake in 375 degree oven 30 - 45 minutes or until top is golden brown and casserole is heated through. Serve.

THANKSGIVING TURKEY

STUFFING

Sautee until tender:

1 - 2 cups of sliced celery &
1 medium chopped onion in
1 stick of butter/margarine

Brown:

1 lb. tube of mild sausage (do not drain)

While that is cooking, get a LARGE bowl and put in

1 bag fresh bread cubes &
1 bag seasoned dried stuffing mix

Sprinkle in some

salt, pepper, garlic powder, &
poutry seasoning.

Don't worry about it if you don't have the poutry seasoning. There is already some in the seasoned stuffing mix.

In another bowl mix together

4 to 6 eggs (depending on size)
1 1/2 cups of milk.

Pour this over the bread mixture and stir. Now dump the 2 pans of stuff into the bowl and stir it all together. You are now ready to

"Go stuff your bird!"

Stuff both ends of the bird (make sure you remove the giblet bag and neck first). You will have left over stuffing. Put it in the fridge for now. Later on you will boil some potatoes and add them to the stuffing mixture along with some more butter & a little bit of milk.

Roast the turkey according to manufacturers directions for the size of the bird + at least 1 more hour to ensure that the stuffing is cooked all the way through.

POTATO FILLING

Peel, cube, and boil enough potatoes to mix in with your remaining stuffing and make your potato filling.
Drain the cooked potatoes and dump them in the bowl with the remaining stuffing.
Mash it all together with an electric mixer adding more butter and milk, the amount depends on how much potato filling you are making.
Then mix in 2 raw eggs.
Put this in a casserole that has been sprayed with non-stick spray.
Make it peaky on top and bake it uncovered at 375 degrees for 30-45 minutes or until it puffs and the top is golden brown.

You will put the potato filling in the oven when you take the turkey out. This gives the turkey some time to rest so the juices can settle before you have to unstuff it and carve it.

Gravy

Pour the dripping into a saucepan.
I mix up 2 cups of chicken bouillon and add it to the dripping.
Now mix 3/4 of cup of cold water with 1/4 cup of corn starch.
Bring the drippings/bouillon to a boil.
Slowly stir in the corn starch/water stirring constantly until you get the thickness you desire.
If you want thicker gravy make another batch of corn starch water and proceed a previously instructed.