adapted from Bon Appetit 2 cups milk 1 cup water 3/4 cup yellow cornmeal 3 garlic cloves, minced 1/2 teaspoon salt 1/2 cup freshly grated Parmesan cheese 2 4-ounce cans […]
Rotini and Cheese with Broccoli and Ham
Serving Size : 6 4 quarts water 2 cups rotini — about 8 ozs. pasta 1 package frozen chopped broccoli — (10-ounce) 1/4 cup all-purpose flour 2 cups skim milk […]
Broccoli Chicken Supreme
adapted from Taste Of Home Feb/Mar 08 4 cups fresh broccoli, or frozen, thawed2 cups sliced fresh mushrooms1 tablespoon butter4 cups cubed, cooked chicken2 (8 oz) cans sliced water chestnuts, […]
Baked Sesame Chicken Noodles
a Cooking Light recipe This can certainly be made into a vegetarian version by omitting the chicken breast and using veggie or mushroom broth instead of the chicken broth. I […]
Crock Pot Macaroni and Cheese
8 oz. uncooked macaroni2 eggs1 1/4 cup milk1 (12 oz) can evaporated milk4 cups shredded sharp cheddar cheese-dividedsalt and pepper to taste In a large bowl, beat the eggs and […]
Cabbage Patch Stew
recipe from Carolyn 1 pound extra lean ground meat2 medium onions, thinly sliced1 1/2 cups cabbage, thinly sliced or shredded1/2 cup celery, diced2 cloves garlic, minced2 cups kidney beans, undrained2 […]
Mob Potatoes
1 2 pound package frozen hash browns, thawed1 can reduced fat cream of chicken soup*1 pint reduced fat sour cream1/2 cup chopped onion2 cups shredded cheddar cheese1/2 teaspoon salt1/4 teaspoon […]
Tater Tot Pizza-Role
1 pound ground beef1/2 cup chopped onion1/4 teaspoon dried basil1/2 teaspoon garlic powder1/4 teaspoon dried oregano1/4 teaspoon black pepper1 can 98% fat-free cream of mushroom soup8 ounces pizza sauce2 ounces […]