Recipes by Mary:
Cheese Potato Pie
1 large or 2 medium russet potatoes, unpeeled
2/3 cup powdered milk
1 and 3/4 cups cottage cheese
8 oz. shredded cheddar cheese
4 eggs, slightly beaten
1 T. dried onion
1 T. dried parsley
1/2 t. garlic powder
1/2 t. salt
Grate potatoes with skin on. Dry well by pressing through a sieve or squeezing in paper towels (I grate them into a bowl of cold, salted water to keep them white).
Spray 9-inch pie pan with Pam. Spread potatoes in bottom of pan and up sides to form crust. Sprinkle powdered milk over potatoes.
Mix remaining ingredients in large bowl and pour into prepared potato crust. Bake at 350 for 40 minutes or until center is set.
Remove from oven and let stand for 5 minutes before cutting.
Crockpot Chicken and Noodles
2 stalks celery,thinly sliced
2 carrots, thinly sliced
1 large onion, thinly sliced
2 t. salt
1/2 t. pepper
1 t. dried basil
1 chicken cut up or 2 pounds chicken parts or 1 pound boneless, skinless chicken breasts, cut into 2" cubes
3 cups chicken broth
4 cups uncooked noodles
Place veggies in bottom of crockpot, put chicken on top followed by seasonings. Pour chicken broth over all and cook on low for 8-10 hours or high for 5-6 hours. If using bone-in chicken, carefully remove chicken from pot. Add noodles to pot and cook on high for 45 minutes. Meanwhile remove chicken from bones and return meat to pot.
Easy Beef Stew
2 pounds lean stew meat cut into 1 inch cubes
1 envelope dry onion soup mix
1/2 cup beef broth
1 can cream of mushroom soup
1 can sliced mushrooms
Combine all ingredients in crockpot. Cook on low for 10-12 hours or high for 6-7 hours. Serve over cooked noodles.
Pasta Salad
Thin spaghetti, broken into thirds and cooked
salad shrimp
english cucumber, unpeeled, cut into bite size pieces
celery, thinly sliced
walnuts, toasted
black olives, sliced
cherry tomatos, halved
asparagus, cooked crisp
artichoke hearts
dressing: start with low-fat bottled italian dressing and add red-wine vinegar, olive oil, garlic powder, onion salt, oregano, parsley, pepper, etc.
Skillet Mac and Cheese with Tomatoes
2 cups skim milk
2 T. cornstarch
1 t. dijon mustard
1/4 t. salt
1/4 t. hot pepper sauce
4 oz. reduced-fat processes cheese (such as Velveeta Light) cut into small chunks
2 t. grated parmesan cheese
8 oz. (2 cups) elbow macaroni, cooked and drained
1 cup cherry tomato halves or coarsely chopped tomato
1/4 cup sliced green onions
Whisk milk and cornstarch in medium size nonstick saucepan until blended.
Bring to a boil over medium heat stirring often.
Stir in mustard, salt and hot pepper sauce until blended. Reduce heat to medium-low and simmer uncovered for 1 minute or until thickened.
Stir in cheeses until melted. Stir in macaroni, tomatoes and green onions and heat through.
Catch-of-the-day Fish
1 box (5 oz.) cheesy scalloped potatoes with skins
4 fresh or frozen fish fillets (about 1 lb.), thawed
16 lime wedges
2 lemon slices, halved
4 ripe olive slices
8 pimiento pieces
Prepare scalloped potatos according to the package directions for stovetop method. Place fish in an ungreased 13 x 9 baking dish. Using tongs, arrange potatoes on fish to look like scales. Cover and bake at 450 degrees for 8-10 minutes or until the fish flakes easily with a fork. Carefully transfer to serving plates. Garnish with lime for tails and fins, lemon for heads, olives for eyes, and pimeientos for mouth.
Southwestern Chicken in a Crockpot
2 cans (15-1/4 oz. each) whole kernel corn, drained
1 can (15 oz.) black beans, rinsed and drained
1 jar (16 oz.) chunky salsa, divided
6 boneless skinless chicken breast halves
1 cup (4 oz.) shredded cheddar cheese
Combine the corn, black beans and 1/2 cup salsa in a slow cooker. Top with chicken; pour the remaining salsa over chicken. Cover and cook on high for 3-4 hours or on low for 7-8 hours or until meat juices run clear. Sprinkle with cheese; cover until cheese is melted - aobut 5 minutes.
Grilled Pork Chops
3/4 cup soy sauce
1/4 cup lemon juice
1 T. chili sauce
1 T. brown sugar
1/4 t. garlic powder
6 rib or loin pork chops (3/4 inch or thicker)
In large resealable plastic bag or shallow glass dish, combine the first 5 ingredients; mix well. Remove 1/4 cup for basting and refrigerate. Add pork chops to remaining marinade; turn to coat. Cover and refrigerate for 3 hours or overnight; turning occasionally. Drain chops and discard marinade. Grill, covered, over medium-hot heat for 4 minutes. Turn; baste with reserved marinade. Grill 4-7 minutes longer or until juices run clear.
Mexican Pie
1 cup chopped onions
1 15 oz can kidney beans, rinsed and drained
1 16 oz can whole tomatoes
2 cups frozen corn
2 cups chopped green pepper
2-3 t. chili powder
1 t. ground cumin
1 T. Worcestershire sauce
8 corn tortillas
Preheat oven to 400 degrees. Place chopped onion in a small bowl and cover with water while chopping remaining veggies. Combine the remaining veggies in a large mixing bowl, slicing the tomatoes as they are added; add the chili powder, cumin and worcestershire sauce. Drain the onions and add them to the mixture.
Place two tortillas in the bottom of a 2-quart casserole. Top with about 1/5 of veggie mixture. Repeat alternating layers of tortillas and veggies, ending with veggies on top.
Cover and bake at 400 degrees for 25 to 30 minutes. Top each serving with 2 tablespoons of salsa and fat free sour cream.
Makes 4 servings. Each serving contains 380 calories and 5 grams of fat.
Balsamic Chicken and Artichokes
2 large skinless, boneless chicken breast halves (about 1 pound)
1/4 t. pepper
all-purpose flour
salt
1 9-oz package frozen artichoke hearts
1 T olive oil
2 T. balsamic vinegar
1 10-oz package forzen peas
Cut chicken into 2-inch chunks. On wax paper, mix pepper, 2 T. flour, and 1/2 t. salt; use to coat chicken chunks.
Prepare frozen artichoke hearts as label directs.
In nonstick 12-inch skillet over medium-high heat, in hot olive oil, cook chicken until golden browan and it just loses its pink color.
In cup, mix balsamic vinegar, 1 t. flour, 1/2 t. salt, and 1/2 cup water. Stir balsamic vinegar mixture, artichoke hearts, and frozen peas into skillet with chicken. Heat through to serve.
Cream Cheese Shrimp Cocktail
Take an 8 oz. block of cream cheese slightly softened. Put it on a medium sized plate and spread out slightly. Sprinkle with garlic powder. Spread shrimp cocktail sauce over cream cheese and top with tiny salad shrimp that have been thawed and drained (canned work too, but I prefer frozen). Serve with crackers or bagel chips.
Cream Cheese Salsa Dip
Put a block of cream cheese in a dish and cover with salsa to be served with tortilla chips - simple and good.
Butter and Parmesan Rice
3 cups water
1-1/2 cups uncooked long grain rice
1/2 cup butter (can use margarine, but butter is MUCH better)
1-1/2 cups grated parmesan cheese
1 tbls. minced fresh parsley or 1 teas. dried parsley
Bring water to boil in large saucepan; stir in rice. Reduce heat to low; cover and cook for 20 minutes or until tender. Meanwhile, in skillet over medium heat, melt butter until browned. Place rice in serving dish and sprinkle with parmesan cheese. Pour butter over rice; cover and let stand for 3 minutes. Sprinkle with parsley.
Mozzerella a la caprese
Fresh tomatoes, sliced 1/4 inch thik
Fresh mozzerella (sold in specialty stores or some grocery store delis)
Fresh basil, minced
Olive oil
Balsamic vinegar
Place tomato slices on a serving plate. Cover each tomato slice with a 1/4" slice of mozzerella cheese. Combine equal parts olive oil and balsamic vinegar (about 1 T. of each for 3 tomatos). Drizzle oil/vinegar combination over tomatos and cheese and sprinkle with fresh basil and a little salt if desired.
Seafood Fettucine
3/4 pound fresh or frozen shrimp, cooked, peeled and deveined
1 can (4 oz) sliced mushrooms
1/2 t. garlic powder
1/8 t. salt
1/8 t. pepper
1/4 cup butter or margarine
1 package (8 oz.) fettuccine, cooked and drained
1/2 cup grated parmesan cheese
1/2 cup milk
1/2 cup sour cream
Fresh or dried parsley, minced
In large saucepan, saute shrimp, mushrooms, gralic powder, salt and pepper in butter for 3-5 minutes. Stir in fettuccine, Parmesan cheese, milk and sour cream. Cook over medium heat for 3-5 minutes or until heated through (do not boil). Garnish with parsley if desired.
Note: scallops, crab or lobster meat may be substituted for 1/2 the shrimp.
Creamy Fruit Dip
1 package cream cheese (8 oz.), softened
3/4 cup brown sugar
1/4 cup white sugar
1 t. vanilla extract
With mixer, combine softened cream cheese with sugars and vanilla. Chill until ready to use. Serve with sliced fruit - bananas, apples, pears, strawberries, grapes, etc.
Almond Topped Chicken
4 boneless skinless chicken breast halves
5 T. butter or margarine, divided
1/3 cup slivered almonds
3 T. lemon juice
In a skillet, cook chicken in 2 T. of butter until juices run clear, about 20 minutes. Transfer to serving plate and keep warm. Add almonds and remaining butter to skillet; cook and stir just until almonds are lightly browned. Stir in lemon juice; heat through. Spoon over chicken and serve.
Brunch Casserole
8 frozen hash brown patties
4 cups (16 oz.) shredded cheddar cheese
1 pound fully cooked ham, cubed (2 cups)
7 eggs
1 cup milk
1/2 t. salt
1/2 t. ground dried mustard
Place hash brown patties in single layer in greased 9x13x2 inch baking dish. Sprinkle with cheese and ham. In a bowl, beat eggs, milk, salt and mustard. Pour over ham. Cover and bake at 350 degrees for 1 hour.
Uncover; bake 15 minutes longer or until edges are light brown and kinfe inserted in center comes out clean.
Sloppy Joe Under a Bun
1.5 pounds ground beef
1 15 oz. can sloppy joe mix (I used Manwich)
2 cups shredded cheddar cheese
2 cups baking mix (Bisquick)
2 eggs, beaten
1 cup milk
1 T. sesame seeds
Brown ground beef and add can of sloppy joe mix. Spread ground beef mixture in 13 x 9" pan. Sprinkle cheese over beef. Mix baking mix, eggs and milk; pour over cheese. Sprinkle with sesame seeds. Bake uncovered at 400 degrees for 25 minutes or until lightly browned.
Grilled Potatoes
Enough new red potatos to feed diners
3-4 strips of raw bacon
1 small onion chopped
fresh or dried parsley
salt and pepper
Scrub and quarter potatos. Place on a double thickness of foil or use one of those Reynolds Foil grilling bags. Cut bacon into small pieces and sprinkle over potatos. Sprinkle onion, parlsey, salt and pepper, and any other spices you would like over potatos and bacon. Seal foil packet by folding around edges. Grill on over medium heat for 20-25 minutes, turning once or twice.
Easy Peach Cobbler
3 large peaches, peeled and sliced
1 cup of sugar, divided
1/4 cup butter or margarine, melted
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
Dash ground nutmeg
3/4 cup milk
In a bowl, combine peaches and 1/2 cup sugar; set aside. Pour butter into an 8-inch square baking pan. In a bowl, combine flour, baking powder, salt, nutmeg and remaining 1/2 cup sugar; stir in milk just until combined. Pour flour mixture over butter. Top with peaches. Bake at 375 degrees for 45-50 minutes or until golden brown. Serve with whipped topping or ice cream.
Broiled Tomatoes
4 tomatos, halved
1/2 cup plain bread crumbs
2 Tbsp. melted butter
1/4 t. pepper
1/4 t. salt
1/8 t. garlic powder
1/8 t. basil or oregano
1/4 cup shredded paremsan cheese
Combine bread crumbs, butter, salt, pepper, garlic powder, basil or oregano, and parmesan cheese. Spoon mixture over cut side of tomato halves. Broil for 2-3 minutes until golden brown and warm.
Low Fat Pumpkin Squares
2 cups all purpose flout
1/2 t. salt
1 t. baking posder
1 t. baking soda
2 t. cinnamon
1/2 t. nutmeg
1/2 t. ground cloves
1 whole egg plus 4 egg whites
1 16-oz can pumpkin
1 c. sugar
3/4 cup apple sauce
1/4 cup vegetable oil
1 t. vanilla extract
Preheat oven to 350. In small bowl, combine flour, salt, baking powder, baking soda, cinnamon, nutmeg and cloves. In large bowl beat together egg, egg whites, pumpkin, sugar, applesauce, oil and vanilla extract. Gradually add the flour mixture to the pumpkin mixture and beat well. Pour batter into a 9x13" prepared pan. Bake for 30-35 minutes or until toothpick inserted in center comes out clean. Cool completely in pan and cut into squares to serve. Makes 18 large squares with 135 calories and 3 grams of fat per square.
Magic Cookie Bars
1/2 cup margarine or butter
1-1/2 cups graham cracker crumbs
1 14-oz can Eagle Brand Sweetened Condensed Milk (NOT evaported milk)
1 cup (6 oz.) semi-sweet chocolate chips
1 cup (6 oz.) butterscotch chips
1 3-1/2 oz can flaked coconut (1-1/3 cups)
1 cup chopped walnuts
Preheat oven to 350 (325 for glass pan). In 13x9 inch baking pan, melt margarine in oven. Sprinkle crumbs over margarine; pour sweetened condensed milk evenly over crumbs. Top with remaining ingredients; press down firmly. Bake 25-30 minutes or until lightly browned. Cool. Cut into bars and try not to eat them all in one sitting . . .
Rosemary Roast Chicken
1 whole chicken (about 3 1/4 lbs.)
4 onions, quartered, divided
8 cloves garlic, divided
1 lemon, quartered, divided
5 sprigs fresh rosemary
1 1/2 tablespoons olive oil, divided
Salt
Freshly ground pepper
1 1/2 cups chicken broth, divided
Mashed potatoes (optional)
1. Heat oven to 450 degrees. Stuff chicken with 4 onion quarters, 4 cloves garlic, 2 lemon quarters and rosemary; rub with 1/2 tablespoon oil and sprinkle with salt and pepper. Squeeze 1 lemon quarter over chicken.
2. Toss remaining onions, garlic and oil in 13 x 9-inch baking dish. Place chicken, breast side down, over onion mixture. Roast chicken 30 minutes. Turn chicken over, add 1/2 cup broth and roast 30 minutes more until chicken registers 180 degrees. on meat thermometer.
3. Transfer chicken to platter. Puree onion mixture with remaining broth in blender. Pour into saucepan. Stir in 1/8 teaspoon each salt and pepper; squeeze juice from remaining lemon quarter into gravy.
4. Serve chicken with gravy and mashed potatoes, if desired. Makes 4 serving
London Broil
1 tablespoon vegetable oil
1 teaspoon lemon juice
2 teaspoons dried parsley
1/4 teaspoon garlic powder
1/8 teaspoon pepper
3/4 teaspoon salt
1 flank steak (1-2 pounds)
Mix first six ingredients in small dish. Brush mixture on one side of flank steak. Broil 4 inches from heat for 5 minutes. Turn steak over, brush with remaining mixture and broil an additional 4-5 minutes. Remove from oven and let sit 5 minutes before slicing thinly against the grain.
Note: This makes it medium rare - if you like it a little more well done, broil for an additional 2-3 minutes. Do not cook too long or meat will be tough.
Favorite Pot Roast
2.5 - 3 pound beef arm or boneless pot roast
1/4 cup flour
2 t. salt
1/4 t. pepper
3 carrots, cut into sticks
3 potatos, peeled and quartered
2 small onions, sliced
2 stalks celery, diced
1 small can sliced mushrooms
2 T. corn starch
1/4 cup water
Combine flour, salt and pepper; coat meat with flour mixture. Place all veggies except mushrooms in crock-pot and top with roast. Spread mushrooms over top of roast. Cover and cook on low for 8-10 hours.
During the last hour turn to high setting to soften veggies and make gravy. To thicken gravy, remove roast and veggies and keep warm. Combine 1/4 cup water and corn starch and stir into crock pot; cook on high for 10 minutes. Season gravy to taste with salt and pepper and serve over meat and veggies.
Asian Crockpot Chicken
4 each chicken drumsticks and thighs, skin removed
1 15 oz. can whole baby corn
1 8 oz. can sliced water chestnuts
1 large red bell pepper, cored and sliced
3/4 cup bottled Korean-style stir-fry sauce
1/2 cup chopped onion
4 strips (3" x 1" each) fresh orange peel
1 tsp. fresh grated ginger
Optional garnish: sliced scallions and chopped roasted cashews
Mix all ingredients in slow cooker. Cover and cook on high for 4 hours or low for 7-9 hours.
Carefully lift chicken out onto serving platter with slotted spoon. Top with sauce and veggies. Sprinkle with scallions and cashews if desired.
Orzo with Chicken and Asiago
1 cup water
1 can chicken broth (garlic or herb flavored)
1 1/4 cup uncooked orzo
12 ounces uncooked chicken breasts cut up bite size
1 cup frozen peas, thawed
1/2 cup grated Asiago cheese
fresh cracked pepper to taste
Combine water and broth in a dutch oven; bring to a boil.
Add chicken and orzo; bring to a boil.
Reduce heat; simmer 12 minutes, stirring occasionally.
Remove from heat.
Stir in peas, cheese and pepper.
Top each serving with more cheese.