By: Breezermom (food.com) modified by J. Valentine
Prep Time: 10 mins
Cook Time: 4-6 hours
Sat. Fat: 2.7
- 25 ounces of Chicken Breast (2 12.5 oz cans of chicken for ease)
- 1 (10 ¾) can of low fat cream of mushroom
- 1 (10 ¾) can of low fat cream of chicken
- 2 (10 ¾) soup cans of water
- 4 teaspoons of all purpose flour
- 2 teaspoons of chicken bouillon granules
- 1 ½ Cups of Frozen Peas and Carrots
- 1 Cup of Onion
- 10 Pillsbury Grand Biscuits (low fat version)
- ½ teaspoon of black pepper
- ½ teaspoon of salt
- 1 teaspoon of Oregano
- Mix all ingredients except biscuits in the Crockpot.
- Cut biscuits into quarters and gently stir in mixture.
- Cover; cook on low 4 to 6 hours.
- If you wish for it to be thicker at the end of the cooking process, take the lid off the and let it cook uncovered for 10-30 minutes to your thickness preference.
- For more awesomeness, add a nice side of mashed potatoes. Comfort like Grandma used to make!
Name: Crocker Macaroni and Cheese
By: Cynthia Crocker
Prep Time: 20 min
Cook Time: 35 to 40 min
Servings: 4 to 5
- 1 ½ cups of elbow macaroni
- ¼ box of Velveeta (2 lb box)
- 4 oz mild cheddar
- 1 ½ cup milk
- 2 tablespoons margarine or butter
- 1 large egg
- ½ teaspoon of salt
- 1 teaspoon pepper
- Preheat oven to 400° Fahrenheit.
- Prepare elbow macaroni according to package directions in salted water. Drain.
- In a glass baking dish, combine prepared elbow macaroni, Velveeta, and cheddar cheese.
- Beat egg in a small bowl and add to elbow macaroni.
- Add the salt and pepper and stir thoroughly. It will be a little watery.
- Bake at 400° 35 to 40 minutes or until brown.
- This is a great family dish so make sure to double the recipe for family!
- For some extra spice, add red pepper flakes
- For extra cheese, you can add some on top ten minutes before baking until it melts.
Prep Time: 20 minutes
Bake Time: 60 minues
- 2 lb fresh, ground spicy pork sausage
- 1 cup uncooked long-grain rice (I used instant with no problem)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 (28 ounce) can whole peeled tomatoes, crushed (can also use crushed tomatoes)
- 1 cup chicken broth
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon cayenne pepper
- Preheat oven to 350 degrees
- In a large skillet, brown sausage and drain grease.
- Stir in rice, onion, garlic and peppers. Cook 5 minutes.
- Stir in tomatoes, chicken broth, salt, pepper and cayenne pepper. Pour into 9×13 inch pan.
- Bake for 1 hour or until rice is tender and most of the liquid is absorbed. Or, at this step, you can cover and freeze it.
* If you don’t want it too spicy, you can either cut back on the cayenne pepper or you can get less spicy sausage
Bake Time: 15 min
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- ¼ teaspoon pepper
- 3/4 soft bread crumbs
- 1/2 cup grated Parmesan cheese
- 1/2 tablespoon rubbed sage
- 1/2 teaspoon grated lemon peel
- 2 egg, lightly beaten
- 4 bone-in pork loin chops
- 2 tablespoons olive or vegetable oil
- 2 tablespoons butter or margarine
- In a shallow dish, combine the flour, salt and pepper. In another shallow dish, combine the bread crumbs, Parmesan cheese, sage and lemon peel. Place egg in shallow bowl. Coat pork chops with flour mixture, dip in egg, then coat with bread crumb mixture. Let stand for 5 minutes.
- In a skillet, brown chops in oil and butter for 2 minutes on each side. Transfer to an appropriate sized baking dish so all the chops are in one layer. Bake, uncovered, at 425 degrees F for 10-15 minutes or until juices run clear and a meat thermometer reads 160 degrees F.
I was intrigued when I found a recipe for Lasagna Cupcakes. People were confused by the name so I just changed it to Lasagna Cups. The first batch I made had three layers and that way too much. The second batch had two layers was perfect so that’s what I recommend. These are so good and perfect for individual lunches and freezing for later.
- Cooking Spray
- 1 lb lean hamburger meat (can substitute ground turkey if desired)
- 18 wonton wrappers
- 2 cups mozzarella cheese , grated
- 3/4 cup parmesan cheese , grated
- 2/3 cup part skim milk ricotta cheese
- One cup of your favorite pasta sauce
- Italian Seasoning
- Black Pepper
- Preheat oven to 375 degrees and spray 9 cups of a 12 serving muffin tin with the cooking spray
- Cook hamburger meat, season to taste, drain
- Reserve 8 tablespoons of Parmesan and 8 tablespoons of mozzarella—this will be the topping. The remaining cheese will be used in the lasagnas (note you can vary the amount of cheese to taste keeping in mind that the parmesan is salty, the mozzarella is sweet as well as salty and helps to hold the lasagnas together, and the ricotta is sweet and creamy).
- Start assembling the lasagnas. Line each cupcake mold with a round wonton wrapper. Put a little Parmesan, a little mozzarella, and a little ricotta into each mold. Add a sprinkle of Italian seasoning and black pepper. Top with a little meat and a spoonful of sauce. Repeat layers of wonton wrappers, cheeses, spices, meat and sauce, creating 2 layers in all, and ending with sauce. Sprinkle each lasagna with reserved Parmesan and mozzarella.
- Bake until the lasagnas are nicely browned, about 20 minutes.
- Let cool in the pan for about 5 minutes, then run a knife around the edges and remove from pan.