I am still working on this- have a ton more to add--Genna
Zesty Chicken and Vegetable Medley
Shrimp in Green Mayonnaise
Upside-Down Pizza
Veggie Beef Bundles
Foil-Pack Chicken & Mushroom Dinner
Shrimp & Broccoli Bake
Saucy Pork Chops
Mushroom Soup
Tangy Broccoli Salad
Garlic Spinach
Warm Spinach & Bacon Salad
Garlic Potato Tapa
Sausage and Cheese Stuffed Mushrooms
Zesty Chicken and Vegetable Medley:
4 small boneless skinless chicken breast halves (about 1 lb)
1 tbsp oil
1/4 cup chicken broth
1/4 cup Zesty Italian dressing
1 tsp Italian seasoning
1 red onion, chopped
2 cups broccoli florets
1/4 cup Italian shredded cheese
Cook chicken in hot oil in large covered skillet on med-high heat 5 minutes on each side or until browned. Stir in 1/4 cup Italian dressing, broth, red onion and Italian seasoning until well blended. Bring to simmer; cook an additional 3 minutes. Add broccoli florets and 1/4 cup Italian cheese; stir to combine. Cook 2 to 4 minutes or until vegs are tender. I will serve with the Garlic Potato Tapa and another veg and probably bread.
Shrimp in Green Mayonnaise:
1/2 cup Miracle Whip dressing or a real mayonnaise
1/4 cup parsley, minced
2 tsp capers, finely chopped
1/4 tsp dried oregano leaves
1 lb medium shrimp (31-40) cooked, peeled and deveined
Mix dressing or mayo, parsley, capers and oregano in medium bowl. Add shrimp to bowl and gently stir until completely mixed. Refrigerate until ready to serve. I will serve with some of the cheap frozen vegs.
Upside-Down Pizza:
1 lb ground beef (or turkey)
1 medium onion, chopped
1 jar (14 oz) spaghetti sauce
2 cups (8 oz) shredded mozzarella cheese
1 cup milk
2 eggs
1 tsp veg oil
1 cup all-purpose flour
1/2 tsp salt
Preheat to 400. In a large skillet, cook beef and onion over med heat until the meat is no longer pink; drain. Add spaghetti sauce. Cover and simmer until heated through. Pour into a greased 13 x 9-in baking dish. Sprinkle with cheese.
In a blender or food processor, combine the milk, eggs, oil, flour and salt; cover and process until smooth. Pour over the cheese. Bake, uncovered for 25-30 minutes or until golden brown. I will serve with the Tangy Broccoli Salad.
Veggie Beef Bundles:
2 cups julienned uncooked potatoes (thin sliced)
1 lb lean ground beef
1 envelope onion soup mix
1/4 cup water
1 cup sliced fresh mushrooms
1 pkg (9 oz) frozen cut green beans, thawed
Preheat to 375. Coat four pieces of heavy duty foil (about 12 inch square) with nonstick cooking spray. Place 1/2 cup potatoes on each square. Shae beef into four patties; place over the potatoes. Combine soup mix and water; spoon half over patties. Top with mushrooms, green beans and remaining soup mixture. Fold foil around meat and veg and tightly seal edges up. Place on a baking sheet (I use the bottom of the broiler pan set). Bake for 25-30 minutes or until meat is no longer pind and the potatoes are tender. I will serve with some of the cheap frozen vegs and salad.
Foil-Pack Chicken & Mushroom Dinner:
1 can (10.75) condensed cream of mushrrom soup
1 3/4 cups water, divided
1 pkg Stove Top stuffing mix for chicken
6 small boneless skinless chicken breast halves (about 1.5 lbs)
4 slices thin sliced smoked ham, chopped
1 1/2 cups sliced fresh mushrooms
1 1/2 cups frozen peas
Preheat to 400. Mix soup and 1/4 cup of the water; set aside. Combine stuffing mix and remaining 1 1/2 cups water; spoon evely onto center of each of six large sheets of heavy-duty foil (I spray ea with nonstick cooking spray). Top each with one chicken breast. Cover evenly with the ham, mushrooms, peas and soup mixture. Bring up foil sides. Double-fold top and both ends to seal each packet, leaving room for heat circulation inside. Place packets in single layer on 15 x 10-in baking pan. (I use the bottom of the broiler pan set) Bake 30 to 35 minutes or until chicken is cooked through (170 degrees). Remove packets from oven; let stand 5 minutes. Place one packet on each dinner plate and cut a slit in foil with sharp knife to release steam before opening. I will serve with rice and the Garlic Spinach.
Shrimp & Broccoli Bake:
1 lb shrimp, peeled
1 bunch broccoli florets
1/3 cup Italian salad dressing
1/4 cup ketchup
2 tbsp parsley
1/4 cup onion, chopped fine
1/2 cup shredded swiss cheese
3/4 cup mayo
1 tbsp lemon juice
3 hard boiled eggs, sliced
1/2 lb grated mozzarella cheese
Preheat to 350. Combine all the ingredients and bake in a casserole dish for 30 minutes.
Saucy Pork Chops:
1 tbsp veg oil
4 bone-in pork chops, 1/2 inch thick
1 can (10.75 oz) condensed cream of onion soup
1/4 cup water
Heat the oil in a 10-inch skillet over med-high heat. Add the pork chops and cook until the chops are well browned on both sides. Stir the soup and water into the skillet. Heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the chops are cooked through but slightly pink in the center. I will serve with lots of the cheap vegs and some of the cheap biscuits.
Mushroom Soup:
1 lb mushrooms
1/4 cup butter
10 oz Campbell's double strength beef broth or veg broth
1/3 cup red wine
1/2 cup heavy cream per serving
Wash, trim, and thick slice the mushrooms, then simmer (very low) with 1/2 stick of butter for a half hour or so until the liquid is reduced to about 1/2 cup. (It is amazing how much water is in a mushroom). Then add a can of broth and about 3 glugs (1/3 cup) of a nice dry inexpensive red wine such as Sutter Home Cabernet Sauvignon. the alcohol will leave very quickly. Salt to taste. This is the part that I put into the refrigerator. Then, to serve, I place about a cup of the mushroom soup and about 1/2 cup heavy cream into a bowl and heat until warm in the micro. It is thick, creamy and very good. I eat alone with bread and butter.
Tangy Broccoli Salad:
3/4 cup light mayo (miracle whip recommended but I used what I had)
2 tbsp sugar
2 tbsp vinegar
1 bunch broccoli, cut into florets (about 6 cups)
6 slices bacon, crisply cooked drained and crumbled (I also used diced ham)
1 small red onion
Mix dressing, sugar and vinegar in large bowl. Add remaining ingredients; mix lightly. Cover. Refrigerate at least 1 hour before serving.
Garlic Spinach:
bag of fresh spinach
1 garlic clove sliced or diced
1-2 tbsp of oil
This is super simple. Heat oil in med pan. Add the garlic and saute a minute or so. Add the spinach and saute until wilted.
Warm Spinach & Bacon Salad:
1/3 cup Red Wine Vinaigrette salad dressing (I will use something similar that I already have on hand)
6 cups packed torn fresh spinach leaves
1 cup sliced mushrooms
1/4 cup thinly sliced red onion rings
2 tbsp real bacon pieces/bits
Micro dressing on high for 30 to 50 seconds or until hot. Pour over combined spinach, mushrooms and onion in a large bowl; toss to coat. Sprinkle with bacon. Makes 4 servings, each serving 1 Weight Watcher point
Garlic Potato Tapa:
1 tbsp Grey Poupon Dijon mustard (I will use French's Spicy Brown)
1/3 cup Miracle Whip or Light Mayo
2 garlic cloves, finely chopped
1 tsp ground black pepper
3 lb potatoes, peeled and cut into 1-in pieces, cooked and cooled
1/4 cup green onions, finely chopped
Mix mustard, dressing, garlic and pepper in large bowl. Stir in potatoes and onions. Mix lightly. Refrigerate for at least 1 hour before serving.
Sausage and Cheese Stuffed Mushrooms:
1 lb medium fresh mushrooms, cleaned
1/4 cup Zesty Italian dressing (or reg)
1/2 cup hot Italian sausage, cooked and crumbled (look for the meats that the butcher marks down because I have been seeing alot of Italian sausage for CHEAP)
1/2 cup mozzarella cheese
Remove stems from mushrooms. Brush mushrooms with dressing and place on broiler pan. Broil for 5 minutes. Press sausage evely into mushroom caps; using about 1/2 tsp sausage in each cap. Sprinkle evely with cheese. Broil an additional 5 minutes or until cheese is melted. Serve hot.
To easily crumble sausage, cut off the tip and squeeze meat out and into frying pan.
