Mouthwatering Monday is here again....Casseroles
Good Monday morning all you fine cooks. I can't believe how fast this week end went by. Time certainly does just fly by the older you get.
I trust that you have all gotten your casseroles recipes together and are now just waiting with bated breath to post them for our cookbook. I still haven't thought of one. I will hunt some down this morning. I have most of my recipes together for the church cookbook that I am putting together. I need to go through the box that they are all in. I will do that this morning and post mine later on.
Have a good time with this weeks thread and it will be just another chapter in the OFF family cookbook.
Please remember that most any recipe should be able to be made wls friendly. Just a bit of tweaking with the ingredients. So girls and boys let's post away.
It's not what you gather, but what you scatter
that tells what kind of life you have lived.
English Pea( Sweet Pea) Casserole
1- 15oz. can of Young Early Sweet Peas (nosalt or less salt)drained
1- Large can of Mushrooms, drained
1- can of Cream of Mushroom Soup (98%fat free)
1-small onion, chopped
1/2 pound of ExtraLean Ground Beef (4% Fat)
1/2 Cup Shredded 2% Cheddar Cheese
Salt & pepper to taste. I also add a sprinkle of garlic powder.
Brown ground beef and onion together. Then drain off any fat. Add salt, pepper and garlic powder.
Add cream of mushroom soup. Do Not dilute. And mix well.
Add Peas and Mushrooms to mixture.
Pour in to an 8X8 in. casserole dish that has been sprayed with pam.
Sprinkle cheese over the top.
Bake for 15 to 20 mins. Or till cheese is melted and browned.
Sometimes I use different cheeses it's according what I have in the fridge.
I hope you enjoy this, I do. It's quick and easy and it taste good. I have also substituted Chicken for the ground beef for a different taste. Teresa M.
Oops I forgot to put the temperature to bake it's 400 degrees.
MEXICAN CHICKEN CASSEROLE
BOIL CHICKEN WITH CHOPPED ONION
TAKE CHICKEN OFF BONE SAVE BROTH WATER
COOK DREAMFIELDS PASTA IN THE BROTH (MAKE SURE IT IS DREAMFIELDS IT IS HIGH IN PORTEIN AND LOW CARBS
WHEN PASTA IS DONE DO NOT DRAIN UNLESS YOU HAVE LOTS AND LOTS OF WATER BUT JUST SMALL AMOUNT IN BOTTOM OF PAN IS FINE WANT TO BE ABLE TO DILUTE AND STIR IN
CAN OF MUSHROOM SOUP
CAN OF CREAM OF CHICKEN SOUP
CAN OF ROTEL
ADD CHICKEN...
POUR INTO BAKING DISH AND SPRINKLE CHEDDAR CHEESE THICKLY OVER THE TOP
BAKE IN OVEN AT 350 TILL CHEESE IS MELTED AND BUBBLY
SERVE WITH JALAPENIOS AND TORITIA CHIPS
http://community.webshots.com/user/mimicook?vhost=community
GOD BLESS YOU TODAY
JAN COOK
Eggplant Lasagna
In place of pasta use verical slices of eggplant that have been grilled halfway on the gf grill or outdoor grill.
Enough low sugar,low salt spaghetti sauce to just cover bottom of baking dish
Layer eggplant slices same as you would lasagna pasta
Cover eggplant with shredded low fat cheeses of your choice and low fat ricotta cheese and some sauce
Repeat layers as desired, add extra garlic, onion, basil as you like directly on the eggplant
Bake at about 350 degrees for one hour.
You can use zucchini as well....grilling takes some of the moisture out of the eggplant and zucchini and adds nice flavor. use small amounts sauce cuz this will be very moist with the vegetable in there.
This is very flexible, can be tweeked many ways. For added protein add browned ground beef or turkey.
Alice
I love Spring!!!!!!
morning brenda...here is my recipe for this week...
EASY CHICKEN CASSEROLE
4 chicken breasts, cooked and diced
1 can cream mushroom soup
1 pint sour cream
1 box stove top stuffing mix
combine the chicken, sour cream and soup. prepare the stuffing mix and spread over the top. bake 30 minutes at 350 degrees.
