preheat oven to 350*.
place on cookie sheet several sheets of foil, spray each with pam spray before placing a serving of boneless, skinless chicken breast (season to taste), top with (in order) sliced carrots, potato wedges, and onion slices. fold foil into tight closed pouch. you may have to use 2 sheets unless you use the heavy duty foil.
make several. these make good lunches to carry to work. bake about 1.5 hours at 350*, but check to see if it's done after 1 hour. if not, re-wrap and continue cooking.
you can also make these hobo dinners using tenderized round steak or lean ground beef. if you use ground beef, you might want to include a handful of shredded cabbage on top.
just got this off bcb. i'm going to make it this week for sure. i will omit the mushrooms, though, cuz i'm allergic to them.
Pot of Pizza
8 ounces extra lean ground beef or turkey
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup (one 2.5 ounce jar) sliced mushrooms, drained
1 3/4 cup (one 15-ounce can) Hunt's Tomato Sauce
1 teaspoon Italian Seasoning
1 teaspoon pourable Splenda
3 cups cooked whole wheat noodles, rinsed and drained
1/4 cup shredded fat free Cheddar cheese
1/4 cup shredded fat free Mozzarella cheese
In a large skillet, sprayed with olive-oil-flavored cooking spray, brown meat, onion and green pepper. Stir in mushrooms, tomato sauce, Italian seasoning and Splenda. Pour mixture into a slow cooker sprayed with butter-flavored cooking spray. Spread noodles over meat mixture. Layer cheddar and mozzarella cheeses evenly over the top. Cover and cook on LOW for 6-8 hours/ Mix well before serving
Serves 6 (1 cup)
1 lb very lean ground beef
2 cloves garlic minced
2 onions chopped
3/4 cup brown rice
28 oz can tomato sauce
1/3 cup cider vinegar (not sure if Core or not?)
1 tbsp worcestershire sauce
8 cups coarsely chopped cabbage
Fry ground beef in a little water, add garlic, and onion, till all cooked. Stir in rice and set aside. In bowl stir together sauce, vinegarand worcestershire. Layer 1/3 of cabbage in large oven proof pot. Arrange 1/2 of beef mixture. Drizzle with 1/3 sauce. Repeat above. Cover and bake at 350 degrees for 1 and a half hours without stirring. Makes 6 servings.
People who dont like cabbage rolls love this recipe...I usually make it with white rice but for Core use brown.
3-4 chicken breasts
4 sundried tomatos (soaked in boiling water , then drained)
2 cloves garlic
1 tsp dried oregano (more if you like)
Put everything in food processor and whiz away. Get a non-stick fry pan and scoop mixture and plop into frypan. (sort of like making pancakes) Spread mixture into circle shapes,,thin. Fry till golden brown on bottom and flip. cook other side.
When finished , take patty out and I have it on a WW bun with tomato, lettuce and a little ff mayo. Count the points for the bun..
I recently went thru my recipe box and found out some of my T&T favourite recipes were Core! I was so excited...(dosnt take much does it)
Boil potatoes, (enough for your family amount dosnt matter) drain and add skim milk to mash.
1 lb ground beef cooked with onion and garlic. drain any fat away.
Layer cooked ground beef in a baking dish, top with 1 can of corn niblets.
Top with the Core mashed potatoes. Put in oven at 350 degrees for about 15 mins. Enjoy
Macaroni and Cheese casserole
1 small box of ww macaroni , cooked untill soft.
Drain and put into a lg oven proof pot.
To macaroni , add 1 tin of diced tomatoes, 4-5 slices of ff cheese slices cut up. Mix mixture all together and put in 350 degree oven untill cheese is melted. Great comfort food...
Im adding this one as well but Im not sure if cornstarch is Core??
1/2 cup cornstarch
1/2 cup of skim milk (maybe more if needed)
1/3 cup corn meal
2 tbsp oil (good kind)
mix well and keep mixtured stirred , cornmeal tends to sink. Heat a non-stick small fry pan -do not add any more oil- pour in mixture and tip pan to coat bottom. When bottom of taco is cooked (dry looking) flip over and cook other side.
To each taco add taco meat filling, tomatoes, lettuce, salsa, ff cheese,,,ff sour cream....whatever you want thats core.
We made these for a church fundraiser and people loved them.
1 sirloin steak, cut into 3-4 pieces
pound the steak pieces till they are about 1/4 inch thick.
Take small non stick fry pan , and add a little water, garlic, onion, diced carrots and celery. Cook till soft.
Take the pounded steak piece and scoop some veggies and place on the steak. Roll up and secure with a toothpick. Finish rest of rouladen.
Take the rolls and brown in non-stick pan, no oil added, till all sides are browned.
Place rolls in same fry pan (or casserole dish) and put lid on..VERY IMPORTANT to put lid on or they dry out! Add 1-2 cans of beef bouillion/ stock.
If you have used a fry pan, cook on medium-low heat for a hour to hour and a half. If you have placed in a casserole dish , heat oven to 350 degrees and cook for hour or hour and a half. I take my roll out that Im eating now,,,,and for rest of family I add gravy thickener and make a gravy with the beef broth for them. If you want to use the points for the gravy go ahead and enjoy.
Campbell's® Healthy Request® Chili & Rice
from: Campbell's Kitchen
Prep/Cook Time: 25 min.
3/4 lb. lean ground beef
1 medium onion, chopped
1 tbsp. chili powder
1 can (10 3/4 oz.) Campbell's® Healthy Request® Tomato Soup
1/4 cup water
1 tsp. vinegar
1 can (15 oz.) kidney beans, rinsed and drained
4 cups hot cooked rice, cooked without salt (brown for core)
COOK beef, onion and chili powder in skillet until beef is browned. Pour off fat.
ADD soup, water, vinegar and beans. Heat to a boil. Cook over low heat 10 min. Serve over rice. Serves 4.
Calories 523, Total Fat 13g, Saturated Fat 5g, Cholesterol 53mg, Sodium 517mg, Total Carbohydrate 73g, Dietary Fiber 7g, Protein 26g, Vitamin A 18%DV, Vitamin C 12%DV, Calcium 7%DV, Iron 33%DV
Last edited by septembersgoal : 06-02-2006 at 04:15 PM.
1 3/4 cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)
1 tsp. garlic powder
2 cans (14 1/2 oz. each) diced Italian-style tomatoes
4 cups mushrooms, cut in half (about 12 oz.)
2 large onions, chopped (about 2 cups)
3 lb. chicken parts, skin removed
10 cups hot cooked spaghetti, cooked without salt (whole wheat for core)
MIX broth, garlic powder, tomatoes, mushrooms, onions in 3 1/2-qt. slow cooker. Add chicken and turn to coat.
COVER and cook on LOW 7 to 8 hr.* or until done. Serve over spaghetti. Serves 6.
With Chicken Broth: Nutritional Values Per Serving: Calories 530, Total Fat 7g, Saturated Fat 2g, Cholesterol 67mg, Sodium 484mg, Total Carbohydrate 79g, Dietary Fiber 7g, Protein 36g, Vitamin A 17%DV, Vitamin C 40%DV, Calcium 8%DV, Iron 31%DV With Natural Goodness Chicken Broth: Nutritional Values Per Serving: Calories 530, Total Fat 7g, Saturated Fat 2g, Cholesterol 65mg, Sodium 424mg, Total Carbohydrate 79g, Dietary Fiber 7g, Protein 37g, Vitamin A 17%DV, Vitamin C 40%DV, Calcium 8%DV, Iron 31%DV
I haven't made this yet but it sounds fabulous. I'll let you know how I like it. Since many of us like mexican food, I thought I'd post it before trying it.
3 tablespoons chopped onion
2 tablespoons vegetable oil or margarine
1 (16 ounce) can diced tomatoes
1 cup yellow cornmeal
1 pound browned ground beef or turkey
3/4 cup whole kernel corn, canned or frozen and thawed
2 eggs, well beaten
2 tablespoons salt
1/8 teaspoon pepper
1 teaspoon paprika
1 teaspoon chili powder
Preheat oven to 350 degrees F. Grease a 9 x 3 x 5-inch loaf pan and set aside.
In a skillet saute the onions in the oil until lightly browned. Add the tomatoes and bring mixture to a boil. Add the cornmeal gradually; cook, stirring occasionally, for about 10 minutes.
Remove mixture from heat and add the ground beef, corn, eggs, salt, pepper, paprika and chili powder. Mix thoroughly. Pat mixture into prepared loaf pan and bake for 45 to 55 minutes. Let set for 10 minutes before removing from pan.
1 lb box whole-wheat pasta shape of your choice, cooked
8 tsp olive oil
3 cloves garlic, minced
1 c chicken broth
1 crown of broccoli, cut up (10 oz of frozen, thawed broccoli works just as well)
4 TBS fresh basil, chopped OR 1 TBS dried basil
1 TBS fresh parsley, chopped (optional)
¼ tsp black pepper
¼ tsp salt
Chopped cooked chicken breasts
Soy or FF parmesan to taste
Heat oil in a large skillet. Gently saute garlic until golden. Add broccoli to garlic oil, tossing to coat. Add chicken broth, cover tightly, and simmer until garlic is tender. Add half of basil and drained, cooked pasta to skillet, mixing thoroughly. Sprinkle with parsley, salt, pepper, parmesan, and remaining basil.
Serve 4; gets your entire healthy oil requirement in.
Bellpepper Chicken (This is one serving: multiply as needed)
1 garlic clove
1/4 teaspoon black pepper
4 ounces chicken breasts, boneless/skinless, raw
2 teaspoons olive oil, extra virgin
1 bell pepper, green, whole
1 bell pepper, red, whole
1 fluid ounce chicken stock, fat free, low sodium
1/2 cup tomatoes, diced, canned
Peel and crush garlic clove.
Cut chicken into strips. Mix the minced garlic and pepper, add chicken and coat. Heat 1 tsp. of the olive oil over high heat. Add the chicken and stir-fry for 2 to 3 minutes, or until lightly browned and cooked through; remove from pan. Add the remaining 1 tsp. of oil to the skillet and heat over medium-high heat.
Add bell peppers to skillet and saute for 3 to 4 minutes, or until peppers start to soften and brown. Add tomatoes and broth, bring to a boil. Reduce heat, cover and simmer, stirring occasionally, for 3 to 4 minutes, or until peppers are very tender. Return the chicken to the skillet. Cover and simmer for 3 minutes.
Black Beans and Rice (This is one serving: multiply as needed)
1/2 cup uncooked brown rice
4 fluid ounces FF chicken broth
1 garlic clove
1/4 yellow onion
1/4 red bell pepper
1 teaspoon olive oil
1/2 cup beans, black (cooked from dry or canned)
1/4 teaspoon ground cumin
1/8 teaspoon oregano
1/4 teaspoon black pepper
1 ounce FF cheddar cheese
1 tablespoon FF sour cream
Cook rice according to package directions, substituting chicken broth for 1/2 cup of the water.
Wash and peel garlic and onion; wash bell pepper and remove membrane. Mince garlic, chop onion and bell pepper. Heat olive oil in a medium skillet over medium-high heat. Add garlic, onion and bell pepper and stir-fry until tender. Add beans, spices, and 1-2 tbsp. of water to prevent sticking. Stir and continue to cook.
Serve beans with brown rice.