BEEF ROAST WITH VEGETABLES
Makes 6-7 servings
Ingredients:
3 lbs. Beef roast
6 potatoes, peeled and cut up
About 1 lb. carrots, cut up
1 large onion, cut up
2 cans condensed golden mushroom soup
Directions:
Add all ingredients to roasting pot and cover with lid. Bake 400° F., for 1 ½ hours, or to desired doneness.
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BEEF STROGANOFF
Makes 4 servings
Ingredients:
1 lb beef steak, cut into strips
1 medium onion, sliced
1 clove garlic, minced
1 TBS olive oil
1 (10.5 oz) can condensed cream of mushroom soup
1 cup sour cream
1 (3 oz) can of broiled, sliced mushrooms
2 TBS catsup
2 tsp Worcestershire sauce
½ of an 8 oz box of noodles, cooked
Directions:
Cook meat in olive oil. While meat is cooking, put water on to boil the noodles as per package directions. When meat is cooked, add onion and garlic and continue cooking until onion is translucent. Combine all other ingredients, except for noodles. Add to meat and heat through. Serve over cooked noodles.
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CHEESY RICE AND CHICKEN
Makes 4 servings
Ingredients:
2 cups Minute rice, uncooked
2 (6 oz) cans of chunk chicken (or substitute tuna)
1 (10.75 oz) can of condensed cream of celery soup
(or substitute cream of mushroom)
1 ½ cups of milk
1 cup frozen peas and carrots
4 oz Velveeta, diced
Directions:
Combine soup and milk in a saucepan and bring to a boil, stirring often. Add meat and peas, and bring to a boil again. Stir in rice and cheese. Cover and cook on low heat for about 5 minutes, or until cheese is melted.
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CHICKEN AND DUMPLINGS
Makes 4 servings
Ingredients:
2 whole boneless and skinless chicken breasts
1 clove of garlic, minced
One small onion, chopped finely
4 stalks celery, diced
4 large carrots, diced
1 cup sifted all-purpose flour
½ cup milk
2 TBS vegetable oil
2 tsp baking powder
½ tsp salt
½ cup fresh parsley, chopped fine
Salt and pepper to taste
Directions:
Put chicken, garlic, onion, celery and carrots in 2 quarts of water in a large saucepan. Bring to boil, then turn down heat to simmer. Cover pot and allow to simmer until chicken is cooked. When chicken is no longer pink, lift out onto a cutting board, and cut into bite-sized pieces. Return to simmering broth. Add a little water if necessary. Sift together flour, baking powder and salt. Put milk and oil together, then stir into dry mixture. Add parsley and stir together. Mixture should be just moist, not overly sticky. If too sticky, add a little more flour. If powdery, add a little more milk. Turn up the heat on the broth and get it boiling. Drop dumplings by rounded tablespoons into broth. Lower heat, and cover tightly. Allow to simmer 15 minutes, covered. Add salt and pepper to taste.
Hint: If you dip your spoon into the broth after each dumpling, the mixture will not stick to the spoon, but will drop off readily.
Hint: To take shortcuts with this recipe, use pre-sifted flour, replace fresh vegetables with 1 cup frozen chopped onion, and one small package of frozen peas and carrots or frozen mixed vegetables. Use 3 TBS dried parsley flakes in place of fresh.
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SUPER FAST CHICKEN AND DUMPLINGS
Makes about 4 servings
Ingredients:
2 cans of chunk cooked chicken
3 cans of chicken broth + 3 cans of water
(or chicken bouillon to make 6 cups)
1 can of refrigerated biscuit dough (to make 10 biscuits)
Parsley flakes, garlic powder, salt and pepper to taste
Optional: can or small bag of frozen mixed vegetables
Directions:
Heat broth until boiling. Add chicken and seasonings, and mixed veggies, if desired. Open can of dough and break biscuits apart, into 3-4 pieces for each biscuit. Drop biscuit pieces into boiling broth, then turn down the heat. Simmer for about 15 minutes, stirring to dunk dumplings occasionally.
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GREEN BEAN MASH
Makes 4-6 servings
Ingredients:
1 lb ground turkey or hamburger or 1 pkg. tofu crumbles
1 can French style green beans
8 medium to large potatoes (or 4-6 cups prepared mashed potatoes from instant)
1 can chopped tomatoes
1 can tomato sauce
1 tsp garlic powder
Salt and pepper to taste
Directions:
Preheat oven to 325° F. Peel and chop potatoes and boil in salted water until tender. Drain potatoes, then mash them. You can use instant mashed potato mix for this if you want. While potatoes are cooking, fry meat in a skillet. Drain meat, and put into a bowl with the tomatoes, sauce, green beans and seasonings. Mix well and pour into a casserole dish. Spoon mashed potatoes over top, covering all areas. Bake at 325° F., for 25-30 minutes, or until golden.
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STUFFED GREEN PEPPERS
Makes 6 servings
Ingredients:
6 large green peppers
3 cups white rice
1 ½ cups of diced, cooked turkey ham
1 small onion, diced
1 ½ - 2 cups shredded sharp cheddar cheese
Directions:
Combine rice, onions and water in a pot. Bring to a boil, stir lightly, cover and turn down heat. Cook on low until rice is cooked (according to package directions). While rice is cooking, cut off the tops of the peppers (reserve tops), and scoop out seeds with a spoon. Place in a baking dish, open sides up. When rice is cooked, stir in ham and cheese until well blended, and stuff rice mixture into peppers. Replace pepper tops, and bake at 400°F., for about 30 minutes, or until peppers are tender when pierced with a fork.
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MAC & CHEESE STUFF
Makes about 4 servings
Ingredients:
8 oz box of elbow (or other shapes) macaroni
1 1/2 cups Velveeta (or another brand) of cheese
can of tuna or 2 cups of chopped cooked chicken or other meat
1 cup frozen peas
1 carrot, diced
Directions:
Toss macaroni, peas, and carrots into a saucepan of boiling salted water. Boil about 7 minutes, or until macaroni and carrots are tender. Drain. After draining, mix in meat and cheese. Stir until cheese is melted and serve.
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MEATLESS LASAGNA
Makes 4 servings.
Ingredients:
6 ounces of lasagna noodles
1 (15 oz) can of spaghetti sauce
1 cup 4% cottage cheese
1 (6 oz) package of mozzarella slices
garlic powder, dried oregano, salt & pepper as desired
Directions:
Preheat oven to 375° F. Boil noodles and drain. Rinse with cold water to cool quickly and be able to handle them fast. Stir in a few shakes of seasonings (oregano, garlic powder) to spaghetti sauce if desired. In a buttered baking dish, layer half the noodles, then half the cottage cheese, then half the mozzarella (reserve a small amount of mozzarella for topping), then half the spaghetti sauce. Repeat to make a second layer. Top with reserved mozzarella. Bake at 375° F., for 30 minutes. Let stand 10 minutes before serving, so it will hold together when sliced.
Hint: If you need to double, triple, the recipe, bake each batch in a separate small (10" x 6" x 1.5") dish to keep cooking time short.
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ONE POT SPAGHETTI
Makes about 4 servings
Ingredients:
1 lb ground turkey or hamburger
1 (6 oz) can tomato paste
1 (18 oz) can tomato juice
3 cups water
2 tsp chili powder
1 tsp garlic salt
1 tsp sugar
1 tsp oregano
4 TBS frozen chopped onion
1 (8 oz) box of spaghetti
Optional: Grated Parmesan cheese
Directions:
In a large skillet, break up and brown meat. Add remaining ingredients, except for spaghetti. Cover and bring to a boil. Reduce heat and simmer 30 minutes, stirring occasionally. Add spaghetti, and stir. Re-cover and simmer for 30 more minutes, stirring often. Serve with grated cheese, if desired.
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OLIVE SPAGHETTI
Makes about 8 servings
Ingredients:
1 lb. spaghetti
2-4 (16 oz) cans of pitted black olives, drained and chopped
2 cups of salted and roasted sunflower seeds
½ bunch of fresh parsley, chopped finely
3 cloves of garlic, minced
¾ cup olive oil
Directions:
Boil spaghetti as usual. Drain, rinse with hot water, and set aside. In the large pot that you cooked the spaghetti in, heat olive oil and garlic together until garlic just begins to get golden. Don't let it brown, or it gets bitter. Remove from heat and add cooked spaghetti. Toss until spaghetti is coated with oil. Add olives, seeds, and parsley and mix well. Serve with a side of fresh sliced tomatoes, if desired.
Hint: This is good hot or cold.
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SOUP AND RICE
Makes 2 servings
Ingredients:
1 can chunky soup (beef, vegetable, minestrone, etc.)
2 cups prepared rice
Directions:
Pour soup over rice. Heat and eat.
Hint: This is a good use of leftover rice.
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THAT MEAT STUFF WITH THE CORN IN IT
Makes about 4 servings
Ingredients:
1 lb of ground turkey or hamburger or 1 pkg. crumbled tofu
1 onion, diced
2 (15 oz) cans of tomato sauce
2 (15 oz) cans of whole kernel corn
1 TBS olive oil
Directions:
Cook meat and onions in oil in a large saucepan. Drain. Add remaining ingredients. Continue cooking, stirring occasionally, until heated through.
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TUNA NOODLE CASSEROLE
Makes 2-4 servings
Ingredients:
1 large can of tuna, drained
8 oz wide egg noodles
1 can cream of celery soup (do not add water)
1 small pkg. frozen peas and carrots
4 slices bread, cut into cubes
¾ -1 stick of butter or margarine
1 tsp. Garlic powder
Salt and pepper to taste
Directions:
Add frozen vegetables and noodles to a pan of boiling water. Boil until noodles are al dente (tender but firm), about 5 minutes. While noodles and vegetables are boiling, butter a loaf pan. Then heat the remaining butter in a large skillet, and sprinkle with the garlic powder. Add bread to the melted butter, and stir, coating the bread pieces. Take skillet off heat. Drain water from noodles and vegetables. In a mixing bowl, or in the saucepan that you boiled the water in, combine cooked noodles, vegetables, tuna, and soup. Top with bread. Bake at 350° F., for about 25 minutes, or until bread is brown and dry.
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