BTW: The Chicken Orecchiette is awesome!
Beef Burgundy Simplified serves 4
2 T. Oil
18 pearl onions
3-5 lbs beef chuck, cut into cubes
2 T whole wheat flour
½ tsp. Salt
¼ tsp. Pepper
1-2 c. Burgundy cooking wine
2 cloves garlic, crushed
¾ cup beef stock
1- 8oz. Can tomato sauce
2 T. chopped parsley
1 bay leaf
1 tsp. Thyme
¾ pound fresh mushrooms
2 T. butter
Lightly brown the onions in the oil and remove with a slotted spoon and reserve. Pat meat dry between paper towels and brown it on all sides in the same pot without crowding. Sprinkle browned meat with flour, salt, and pepper. Add wine, garlic, stock, tomato sauce and herbs. Over heat bring the mixture to a simmer and then cook it, tightly covered for two or more hours or until the meat is fork tender. Add the onions after one hour.
Cheeseburger Pizza
WW Pizza crust
1 lb. ground beef
1/4 tsp. salt
1/8 tsp. pepper
8 oz. pizza sauce
1 Tbsp. yellow mustard
1/2 cup chopped red onion (optional)
1-1/2 cups shredded cheddar cheese
Shredded lettuce
Chopped or sliced tomatoes
Combine pizza sauce and mustard and spread on crust. Top with beef, cheese, and onions. Bake for 10 minutes at 450° or until crust is done and toppings are hot. Top with lettuce and tomatoes before serving.
Easy Beef and Pasta Supper
1 lb. ground beef, browned (from freezer)
1 onion, chopped and sauteed (from freezer)
28 oz. jar no sugar pasta sauce
1/2 tsp. salt
1/8 tsp. pepper
16 oz. WW elbows
1/2 shredded cheddar cheese
Combine first five ingredients over medium heat and heat until simmering. Add pasta and stir. Sprinkle with cheese before serving
Potato Salad
3 lbs. new potatoes, cooked and cooled
1/3 cup red onion, finely chopped
1/3 cup olive oil
1/3 cup red wine vinegar
1/4 cup stone-ground mustard
2 tsp. splenda
1/2 tsp. salt
1/2 tsp. pepper
1/2 lb. bacon, cooked and crumbled
2 Tbsp. dried parsley
Cut cooked potatoes into bite-size cubes and put into a large bowl with onion. Combine remaining ingredients and pour over potatoes and onion, mixing well. Refrigerate until ready to serve. Garnish with fresh parsley, if desired.
Broccoli Casserole
1 16 oz. bag frozen chopped broccoli, cooked
1 T. dried minced onion
1/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. dry mustard
1/2 tsp. marjoram
2 T. butter
2 T. WW flour
1 1/2 cups no fat milk
1 tsp. chicken bouillon
1/2 cup Parmesan cheese
Melt butter in large sauce pan. Add flour and stir for one minute. Add milk slowly and beat with a whisk. Add chicken bouillon, spices, onion, and Parmesan cheese. Mix with cooked broccoli and put in a greased casserole dish. Bake for 30 minutes at 350°.
Tex-Mex Pasta Skillet
8 oz. WW spiral pasta
1 lb. ground beef , cooked
1 can corn, drained
1 can diced tomatoes, with juice
1 cup shredded cheddar cheese
2 Tbsp. parsley
1 tsp. salt
Cook pasta according to directions. Do not overcook, leave slightly firm. While pasta is cooking, combine remaining ingredients except cheese in a large saucepan. Stir gently over medium heat until heated through. Drain pasta. Add cheese and pasta to skillet, mix thoroughly, and serve warm
Stuffed Pork Chops
4-6 boneless thick pork loin chops
8 oz. crumbled blue cheese
8 slices bacon, cooked and crumbled
2 tsp. dried chives
adobo seasoning (to taste)
black pepper (to taste)
Using a sharp knife, cut a slit into each pork chop to make a pocket, taking care not to cut all the way through. Mix together cheese, bacon, and chives. Divide cheese filling into loose balls equal to the number of pork chops you are cooking. Stuff each pork chop with the ball of cheese filling and secure opening with a toothpick. Sprinkle lightly with adobo and pepper on both sides of chops. Bake at 350 degrees for 20-30 minutes or until done.
Spaghetti Pie
6 oz. WW spaghetti, cooked and still warm
2 tbsp. butter
1 well beaten egg
1/3 c. grated Parmesan cheese
1 c. cottage cheese
1 c. Mozzarella cheese, shredded
1-1/2 cups homemade spaghetti sauce
Combine hot cooked spaghetti with butter until butter is melted. Add egg and Parmesan cheese. Place in pie dish and form a "crust" with a well in the center. Spread cottage cheese over spaghetti in pie dish. Cover with spaghetti sauce and sprinkle with mozzarella cheese. Bake 30 minutes at 350° or until bubbly. Cut into slices and serve.
Easy Chicken Parmesan
frozen breaded chicken tenders or breasts, or fresh boned chicken breasts that have been breaded and baked
1 jar SF spaghetti sauce
2 cups Mozzarella cheese
1/2 cup Parmesan cheese
Place chicken on a flat baking pan (I prefer stoneware). Spoon spaghetti sauce on top until each individual piece of chicken is covered. Sprinkle with Mozzarella cheese, then top with Parmesan cheese. Bake at 350° until bubbly
Peach Burritos
2 lg peaches, thinly sliced
4 (8-inch) ww flour tortillas
2 Tbsp preferred butter subsitute
cinnamon (to taste)
2 Tbsp Splenda
Steam tortillas or heat for 10-15 seconds in microwave to soften. Place 1/2 sliced peach down the center of each tortilla. Melt butter in a skillet. Fold up tortillas burrito-style (bottom first, then each side) and cook gently for 4-5 minutes, turning halfway through cooking. Remove from pan and sprinkle with cinnamon and Splenda.
Grilled Chicken
4 lbs. chicken parts of your choice
1/2 cup red wine vinegar
1 cup soy sauce
1/2 cup vegetable oil
2 tsp. oregano
1 tsp. basil
1 tsp. garlic salt or Adobo
1/2 tsp. pepper
Place marinade with chicken in a zipper bag and marinate overnight. Grill chicken until it reaches 160° at the thickest part, or until white all the way through and juices run clear.
Peppy Pizza Pasta
1 lb. hot Italian sausage
1 bag sauteed onion
12 oz. whole wheat rotini, cooked
3-1/2 oz. sliced pepperoni
28 oz. can SF spaghetti sauce
8 oz. can tomato sauce
4 oz. sliced mushrooms, drained
2 cups mozzarella cheese
9x9 foil pan for freezer dish
Brown sausage. Pour into a colander and drain. Rinse with very hot water to get the extra fat off. Drain well and pour back into a large mixing bowl. Add all other ingredients except cheese and mix well. Spray foil pans with cooking spray. Evenly divide mixture between pans. Sprinkle cheese on top. Cover one pan with heavy duty foil and freeze (mark with cooking instructions) and bake the other at 350° for 45 minutes.
Chicken Orecchiette
1 (16 oz) package medium ww shells
1/2 cup extra virgin olive oil
1/2 cup balsamic vinegar
1 can diced tomatoes, drained
1 cup yellow pepper, diced
1/2 cup green onions
3 cups cooked and cubed chicken meat
1/4 cup fresh basil, chopped (or 2-3 tsp. dried)
Salt and pepper to taste
4 oz. feta cheese (the kind that is flavored with basil works great)
1/4 cup Parmesan cheese
Cook pasta according to package directions. Drain and place hot pasta in mixing bowl. Pour olive oil and balsamic vinegar over pasta. Add tomatoes, bell peppers, scallions, and chicken. Toss well. Add basil, salt, pepper, feta, and Parmesan cheese. Toss well and serve immediately.
Spanish Rice
1 chopped onion, sauteed
black pepper
chili powder
cumin
Adobo seasoning
1 1/2 cups uncooked brown rice
Olive oil
1 can (15 oz.) chicken broth
1 cup water
Saute onion in olive oil in a Dutch oven until tender; remove from pan. Add 2 T. olive oil to pan and brown the uncooked rice. Do not burn! Add chicken broth and water (this will sizzle loudly when the liquid meets the hot oil), add seasonings to taste, and bring to a boil. Cover and cook on low for 20 minutes; do not open. When cooked, add onions and any other warmed items you may have on hand that would be good in rice (corn, salsa, Rotel, etc.). Stir gently and serve.
Fried Rice
Calrose rice, cooked (about 2-3 cups)
peanut oil
1 egg
1 onion, chopped
frozen peas and carrots, thawed
corn if you like it
1/2 lb. sliced raw pork, chicken or beef
soy sauce or tamari
salt
pepper
Cook calrose rice according to directions. Heat some oil in wok or deep fry pan (I use about a tablespoon) and cook meat until done. Remove meat from pan and scramble one egg in any remaining oil. Remove egg and add some more oil (I add about 3 tbsp) to the pan, heating. Add chopped onion, some thawed peas & carrots (and corn if you like), and anything else you like in your rice. When the onions are tender, add the rice and add soy sauce to taste and stir with a big flat wooden spoon or large cooking chopsticks, if you have them (mine are about 18" long). Add the cooked egg and meat near the end of the cooking time and stir well. Season with salt and pepper to taste. When the rice is heated through and a bit crispy, it is ready
Pork Tenderloin with Champagne Beurre Sauce
2 lb. pork tenderloin
baby carrots
2 stalks celery thinly sliced
1 can chicken broth
Adobo
basil
Herbs de Provence ( or other herb combination)
brown sugar - Splenda version?
butter substitute
WW flour
1/2 cup champagne or white wine
Layer the bottom of the slow cooker with the vegetables. Put the pork tenderloin over that and season it with Adobo, basil, Herbs de Provence and about a tablespoon of brown sugar. Pour the chicken broth over it and turn the slow cooker to low. Cook for the amount of time recommended on the meat packaging,.For the sauce, put about a tablespoon of butter in a skillet to melt, added about an equal amount of flour and made a light roux. Transfer all of the juices from the slow cooker to the skillet, add about 1/2 a cup of champagne, white wine, or chicken broth and simmer until the sauce is slightly thickened. Just before serving add a large spoonful of sour cream and mix well. Serve meat and vegetables over rice with gravy on top.
