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.

Servings 8

Nutritional Facts based on 3/4-cup serving;  147 calories/ 1 gram fat (trace saturated) 3 grams cholesterol/ 439 mg sodium/ 30 grams carbohydrate/ 4 grams fiber/ 4 grams protein/ Diabetic Exchange, 2 starch, 1 vegetable

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.