Tuna may be replaced for the chicken and fat-free cream of celery may be replaced for the mushroom soup, 1 cup shredded low-fat cheddar cheese may also be added into the pasta mixture if so desired, 1 tablespoon Mrs. Dash seasoning may be used in place of the seasoned salt or white salt, I also like to add in a diced celery stalk for extra crunch

Servings 6-8

Ingredients:

2 cups whole wheat dry penne pasta or fusilli pasta

1 small onion, finely chopped

1 (10-ounce) can sliced mushrooms, well drained (squeeze out excess moisture using hands)

2 large chicken breasts, cooked and chopped (or use two 10-ounce cans solid white tuna, packed in water)

2 (10-ounce) cans fat-free low-sodium cream of mushrooms soup (or fat-free low-sodium cream of celery soup)

1/2 cup low-fat mayonnaise

1 cup fat-free half and half cream (or low-fat milk or fat-free evaporated milk)

1 teaspoon garlic powder

seasoned or white salt and fresh ground black pepper

1 cup reduced-fat shredded cheddar cheese (can use more)

Instructions:

Set oven to 350 degrees F.

Spray a casserole dish with cooking spray (or grease as desired, use a casserole dish large enough to hold the mixture).

Cook the pasta in boiling water until just al dente,  leave  slightly undercooked; drain and transfer to a large bowl.

Mix in the onion, mushrooms and cooked chopped chicken.

In a saucepan heat the both cans of soup with fat free half and half or milk mixing until heated through and smooth.

Stir in the garlic powder, then pour over the pasta mixture; toss to combine.

Season with salt and black pepper to taste.

Transfer to casserole dish.

Bake for 30 minutes.

Remove from oven and sprinkle the cheddar cheese on top, then return to oven and allow to melt.

You will also find this recipe on Recipezazz.com

This is easy to put together and a great way to use up leftover chicken, and also wonderful without the addition of the chicken

Small shell pasta will also work well for this, cooked turkey may be used in place if chicken, for a more creamier dish then add in a little more table cream or milk, add in a chopped celery rib for some extra crunch

Servings 4-6

INGREDIENTS:

1-3/4 cups uncooked macaroni
1 (10-3/4 ounce) can condensed cream of mushroom soup
1 cup half and half cream or milk
1/2 to 1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon fresh ground black pepper
4 cups shredded cheddar cheese
2 cups cooked cubed chicken
salt to taste (I use seasoned salt)
1/2 cup fresh grated Parmesan cheese

INSTRUCTIONS:—————————————–

Preheat oven to 350 degrees F.

Grease an 11 x 7-inch baking dish or a medium casserole dish.

Cook the macaroni in boiling salted water until just tender (try to under cook slightly) .

In the mean time in a large bowl whisk the soup with milk and the next five ingredients until smooth and combined.

Mix in the shredded cheddar cheese and chicken.

Drain the macaroni; add and mix.

Transfer to prepared casserole dish.

Sprinkle the top with Parmesan cheese.

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Cover and bake for about 45 minutes, or until hot and bubbly.

This works best in a minimum 5-quart slow cooker

Substitute wheat, spelt or Kamut berries for the barley if desired, all ingredients may be adjusted to taste.

Servings 6-8

INGREDIENTS:

6-8 slices bacon
1/4 cup all-purpose flour
1 teaspoon seasoned salt or white salt
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper
2 pounds stewing beef (cut into about 1-inch cubes)
2 medium onions, chopped
1 large rib, diced
2 carrots, peeled and diced
6 garlic cloves, finely chopped (use more if desired)
2 bay leaves
grated zest and juice of 1 orange
1-1/2 cups barley (rinsed and drained)
3 cups canned beef broth
1 cup red wine
1 (5-1/2 ounce) can tomato paste
fresh ground black pepper

INSTRUCTIONS:——————————————————- (more…)

Photo courtesy of Andrea

Plan ahead the beef mixture needs to be chilled for at least 6-24 hours before shaping and cooking, or you may shape into meatballs and then refrigerate which ever works the best for you

Servings 6-8

INGREDIENTS:

1 pound ground beef

1/2 pound ground pork (or use all beef)

2 large eggs, slightly beaten

1/2 cup freshly grated Parmesan cheese

1/3 cup dry breadcrumbs —–  don’t have dry breadcrumbs?  soak 3 slices white sandwhich bread in the 1/3 cup of  milk until soft

4 large garlic cloves, finely chopped (garlic lovers can use more)

1/3 cup milk

1 teaspoon dried oregano (optional)

3 tablespoons dried parsley

1-1/2 to 2 teaspoons seasoned salt

1 teaspoon fresh ground black pepper (can use more or less)

INSTRUCTIONS:—————————————————-

In a bowl mix all ingredients together using clean hands until well combined adding in a little more bread crumbs if needed to hold together; cover and refrigerate for at least 6 hours or 24 hours.

Shape into small balls.

Drop the balls into simmering pasta sauce and do not stir for at least 20 minutes or you will risk breaking apart.

Continue cooking the meatballs in the sauce for at least 40 minutes or more.

NOTE: you may also bake the meatballs in a 350 degree F oven for 25 minutes.

Make this as spicy as you desire by adjusting the crushed red chili flakes, use your own favorite meatball recipe for this, a 5-quart crockpot is needed for this.

Servings 6

INGREDIENTS:

1 pound lean ground beef (prepared with your favorite meatball recipe, or use my Italian meatball recipe posted on this site)

3 tablespoons cornstarch

3 teaspoons sugar

1 cup canned beef broth

2 (28 ounce) cans crushed tomatoes

2 large carrots, peeled and diced

1 (6-ounce) can tomato paste

1 envelope dry onion soup mix

1 teaspoon dried basil

3-4 cloves garlic, minced

1/2 teaspoon crushed red chili flakes

1/2 teaspoon fresh ground black pepper (or to taste)

INSTRUCTIONS:—————————————–

In a bowl season the ground beef using you favorite recipe, then shape into 1-inch balls.

Place the meatballs into a 5-quart crockpot.

In a large bowl combine the cornstarch with sugar and broth until smooth.

Stir in the crushed tomatoes, diced carrots, tomato paste, dry soup mix, garlic, basil and red pepper flakes; mix to combine then season with black pepper (since the dry soup mix already has a high sodium content I would advise to omit the addition of salt until after cooking).

Pour the sauce over the meatballs (do not move/mix the meatballs or they will break apart).

Cover and cook on low setting for about 5-6 hours.

Serve with cooked pasta

Servings 6-8

INGREDIENTS:

6 large eggs (or extra large eggs)
2 cups heavy whipping cream
1 cup freshly  grated Parmesan cheese, divided
3 tablespoons all-purpose flour
2 teaspoons baking powder
1/2 cup butter
6 medium sweet onions, thinly sliced
2 teaspoons brown sugar or white sugar
4 large garlic cloves, finely chopped (can use more or less)
pinch cayenne pepper (optional)
seasoned salt or white salt and fresh ground black pepper

INSTRUCTIONS:————————————————–

Preheat oven to 350 degrees F.

Grease a 13 x 9-inch baking pan.

In a bowl combine eggs, cream and 1/2 cup Parmesan cheese, then mix in the flour and baking powder; set aside.

Melt the butter in a large skillet over medium-high heat; add in sliced onions with 2 teaspoons sugar; cook stirring for about 25 minutes or until a light golden color.

Add in garlic and cayenne pepper and continue cooking for another 3 minutes; cool slightly then mix into the egg mixture.

Season with seasoned salt and fresh ground black pepper.

Transfer to prepared casserole dish.

Sprinkle the top with 1/2 cup grated Parmesan cheese.

Bake for about 30-35 minutes or until set.

You will also find this recipe on Recipezazz.com

Make an everyday pizza into something special, feel free to substitute with other favorite toppings  (Note: 8 ounces of bulk mozzarella cheese cut into 4-inch x 1/2-inch sticks may be used in place of the string cheese.)

Servings: 8

Ingredients:

3 teaspoons cornmeal
2 (13.9 ounce) tubes refrigerated pizza crust (such as Pillsbury)
8 ounces string mozzarella cheese
1 tablespoon olive oil or melted butter
1 (8-ounce) can pizza sauce (or use favorite homemade pizza sauce)
sliced pepperoni or salami (use amount desired)
sliced olives (use amount desired)
1 (10 ounce) can sliced mushrooms, well drained
2 cups shredded mozzarella cheese
1/3 cup fresh grated Parmesan cheese (optional)

Instructions:

Sprinkle the cornmeal evenly over a greased 15 x 10-inch baking sheet.

Unroll the pizza dough and place onto the pan allowing the dough edges to drape over 1-inch of the edge of the pan.

Pinch the center seam to seal.

Place pieces of the string cheese around edges of the pan then fold the pizza dough over the cheese; pinch to seal.

Brush the top of the dough with olive oil or melted butter.

Bake at 400 degrees F for 6 minutes.

Remove from oven then spread the pizza sauce over the partially baked dough.

Layer enough pepperoni slices in a single layer over the sauce, then sprinkle with mushrooms, olives and all of the shredded mozzarella cheese.

Top with more pepperoni slices.

Sprinkle with Parmesan cheese if desired.

Bake for 10-12 minutes or until the crust and cheese is lightly browned.

You will also find this recipe on www.recipezazz.com