There’s nothing fancy about this but it makes a tasty dish served with a side salad, if you wanted to you could add in some frozen veggies

Servings 6-8

Ingredients:

1-1/2 pounds ground beef

3 tablespoons oil (or use butter or bacon grease)

1 medium onion, chopped

1 small jalapeno pepper, seeded and finely chopped, optional

1 green bell pepper, seeded and chopped

4 large garlic cloves, minced

1/2 teaspoon crushed chili flakes (or adjust to taste)

2 tablespoon Worcestershire sauce

1 teaspoon seasoned salt

1/2 teaspoon fresh ground black pepper, or to taste

2 (10-3/4 ounce) cans condensed tomato soup, undiluted

1 (10-3/4 ounce) can condensed cream of mushroom soup, undiluted

6 cups wide uncooked egg noodles, cooked and drained (measure 6 cups dry)

1 cup shredded cheddar cheese

Instructions:————————————-

In a large skillet cook the ground beef until no longer pink; drain fat then continue cooking until the meat is browned (this may take about 10-12 minutes to brown the beef) remove the beef to a bowl.

Add in the oil,  onion and jalapeno pepper; cook over medium-high for about 3 minutes.

Add in garlic and chili flakes; and cook stirring for 1 minute.

Stir the beef back to the skillet along with the Worcestershire sauce, salt, pepper, all the canned soup; bring to a boil stirring constantly, then mix in the cooked noodles.

Transfer to baking dish, then sprinkle with shredded cheese.

Bake uncovered in a preheated 350 degree F oven for about 45 minutes or until heated through.

1. In a medium bowl toss together chicken with celery, onions and cranberries.
2. In another bowl mix all dressing ingredients until well blended; add to the chicken mixture and toss to combine.
3. Cover and chill for a minimum of 4 or more hours before serving.
   
4. Just before serving mix in grape halves then season with black pepper.

A thick hearty soup that is big on flavor but without a lot of fat, all amounts may be adjusted

Servings 6

INGREDIENTS:

2 tablespoons olive oil

1 medium onion, chopped

1 large celery rib, diced

1 carrot, peeled and diced

3 garlic cloves, minced (can use more)

1/4 cup all-purpose flour

1/2 teaspoon dried oregano (rubbed between fingers to release the flavor, do the same with the thyme)

1/4 dried thyme

1/4 teaspoon cayenne pepper

1/4 teaspoon poultry seasoning

6 cups reduced-sodium chicken broth

2 medium potatoes, peeled and diced

2 to 3 cups cooked chopped chicken breast (or use as much as desired)

2-1/2 cups uncooked no yolk wide noodles

1 cup fat-free evaporated milk ‘

salt and fresh ground black pepper, to taste

INSTRUCTIONS:————————————————-

Heat oil in a medium pot over medium-high heat.

Add in onion, carrots and celery; saute until softened (about 4 minutes.

Add in garlic; cook stirring for about 1 minute.

Stir in flour and the next 4 spices until blended (about 1 minute).

Slowly add in the chicken broth mixing constantly, then add in the potatoes; bring to a boil.

Reduce heat, cover and simmer for 20-22 minutes or until the potatoes are tender.

Stir in the chicken and uncooked noodles; continue simmering until the noodles are tender.

At the end of cooking stir in the evaporated milk until heated through (do not allow to boil) then season with salt and pepper to taste.

You will also find this recipe on Recipezazz.com

Nutritional facts for one 3/4-cup serving; Calories 147/ Fat 1 gram (saturated trace) Cholesterol 3 grams/Sodium 439 ml/ Carbohydrate 30 grams

INGREDIENTS:

2-1/4 pounds baby red potatoes, peeled

2 tablespoons white vinegar

3/4 cup chopped green bell pepper

1 small onion (about 1/2 cup)

6 tablespoons finely chopped dill pickles

2 hard-cooked egg whites, chopped

1 teaspoon salt-free seasoning (such as Mrs Dash)

1/2 teaspoon fresh ground black pepper

1 cup fat-free mayonnaise

1/3 cup fat-free honey-Dijon salad dressing

3 tablespoons Dijon mustard

INSTRUCTIONS:———————————

Cook the small whole potatoes in boiling water until fork-tender, drain and cool.

Cube the potatoes and place in a large bowl; sprinkle with vinegar.

Add in green bell pepper, onion and chopped pickles and chopped egg white; toss to combine.

In a small bowl whisk mayonnaise with honey-Dijon salad dressing, mustard, salt-free seasoning and black pepper; pour over the salad and toss to combine.

Cover and chill for at least 2 hours before serving.

Notes from our test kitchen; this dish does not double well I recommend to double in two separate baking dishes,  oil may be replaced for the melted butter or use a healthy butter alternative such as Smart Balance

Servings 4

Ingredients:

1-3/4 cups warm water

1 tablespoon chicken bouillon granules

1/2 teaspoon garlic powder

1/2 teaspoon fresh ground black pepper

3/4 cup uncooked long grain white rice

3 tablespoons finely chopped yellow onion

1 small carrot, peeled and coarsely shredded (about 1 cup)

1 celery rib finely diced

2 tablespoons melted butter

3 tablespoons minced fresh parsley, optional

Instructions:———————————

Preheat oven to 375 degrees F.

set oven rack to second-lowest position.

Grease an 8-inch square baking pan.

In a bowl combine the warm water with bouillon powder, garlic powder and black pepper; pour into the baking pan.

Add in all remaining ingredients and mix to combine.

Cover and bake in a preheated oven for 40-45 minutes or until the rice is tender, stirring after 30 minutes of baking time.

Taken from my “Favorites” folder!..

Make certain to hand squeeze out all excess moisture from the chicken pieces before coating, if you are a lover of curry you may increase to 1-1/2 teaspoons

Servings 4-6

Ingredients:

1/2 cup all-purpose flour

1 teaspoon garlic powder

1/4 teaspoon cayenne pepper, or adjust to taste

1 teaspoon seasoned salt or white salt

1/2 teaspoon fresh ground black pepper

1 whole chicken, cut into pieces (or use whatever you like I like to use skin on thighs)

1/2 cup melted butter. divided

1/4 cup packed brown sugar

1/4 cup honey

1/4 cup lemon juice

1 tablespoon soy sauce

1/2 to 1 teaspoon curry powder

Instructions:————————————

Preheat oven to 350 degrees F.

Set oven rack lowest position.

Spray a 13 x 9-inch baking dish with cooking spray, then coat the bottom of the baking dish with 1/4 cup melted butter.

In a shallow bowl combine the flour with the next 4 spices.

Coate the chicken on all sides in the flour mixture then transfer to the baking dish skin side facing up.

Bake uncovered for 25 minutes.

Meanwhile in a bowl combine the brown sugar with honey, lemon juice, soy sauce, curry powder and remaining 1/4 cup melted butter.

Remove the chicken from the oven pour the honey glaze over the chicken and turn the chicken over once to coat in the sauce placing the chicken skin side up.

Return to oven and bake uncovered for another 30-40 minutes or until the chicken is cooked through, basting once during cooking with the pan juices.