Tuna Casserole
1 can of tuna (in water) drained
1/2 cup of milk
1 can of cream of mushroom soup and
1/2 bag of elbow macaroni
1. Cook the macaroni till it becomes soft.
2. Add the other ingredients, then put them in a casserole dish and microwave for about 5 minutes.
Saturday, September 29, 2007
Beef Stew with Vegetables 092607
Beef Stew with Vegetables
3 lbs of stewing beef, cubed
1 cup of water
1 cup of red wine
1 oz envelope of beef mushroom soup mix
2 cups of diced potatoes
1 cup of thinly sliced carrots and
1 10 oz pkg. of frozen peas and onions
1. Layer all the ingredients in order in the slow cooker and cover it.
2. Cook on low for 8-10 hours.
3 lbs of stewing beef, cubed
1 cup of water
1 cup of red wine
1 oz envelope of beef mushroom soup mix
2 cups of diced potatoes
1 cup of thinly sliced carrots and
1 10 oz pkg. of frozen peas and onions
1. Layer all the ingredients in order in the slow cooker and cover it.
2. Cook on low for 8-10 hours.
Greek Chicken 092507
Greek Chicken
Serves: 4
Prep Time: 1:00
4 skinned chicken breasts
2 tsps. of olive oil
1/2 medium onion, minced
1 clove of garlic, minced
14 1/2 oz. can of diced tomatoes, un-drained
1/2 tsp. of ground cinnamon
1/4 tsp. of cayenne pepper
Salt and pepper to taste
1/2 cup of Greek olives, halved and pitted
1 tbsp. of fresh lemon juice and
1/4 cup of minced fresh parsley
1. In a large skillet, brown the chicken in olive oil over medium heat then add the onion and garlic and cook for 2 minutes.
2. Add the tomatoes, cinnamon, cayenne, salt, pepper and olives cover and simmer for 15 minutes.
3. Turn the chicken and continue cooking for 10-15 minutes until cooked through then remove the chicken from the skillet and keep warm.
4. Bring the tomato mixture to a boil, add the lemon juice and parsley to the pan and simmer until it's slightly thickened and pour the sauce over the chicken.
Serves: 4
Prep Time: 1:00
4 skinned chicken breasts
2 tsps. of olive oil
1/2 medium onion, minced
1 clove of garlic, minced
14 1/2 oz. can of diced tomatoes, un-drained
1/2 tsp. of ground cinnamon
1/4 tsp. of cayenne pepper
Salt and pepper to taste
1/2 cup of Greek olives, halved and pitted
1 tbsp. of fresh lemon juice and
1/4 cup of minced fresh parsley
1. In a large skillet, brown the chicken in olive oil over medium heat then add the onion and garlic and cook for 2 minutes.
2. Add the tomatoes, cinnamon, cayenne, salt, pepper and olives cover and simmer for 15 minutes.
3. Turn the chicken and continue cooking for 10-15 minutes until cooked through then remove the chicken from the skillet and keep warm.
4. Bring the tomato mixture to a boil, add the lemon juice and parsley to the pan and simmer until it's slightly thickened and pour the sauce over the chicken.
Easy Chicken Parmigiana 092407
Easy Chicken Parmigiana
Prep Time:10 minutes
Total Time: 45 minutes
Makes: 6 servings
1 jar (14 oz.) of spaghetti sauce (about 1-1/2 cups)
1-1/2 cups of Kraft Finely Shredded Italian Style Five Cheese Blend, divided
1/3 cup of seasoned dry bread crumbs
6 small boneless, skinless chicken breast halves (1-1/2 lb.)
1/4 cup (1/2 stick) of butter or margarine, melted and
6 cups of hot cooked spaghetti
1. Preheat the oven to 375°F. Pour the spaghetti sauce into a 13x9-inch baking dish and set aside.
2. Mix 1/2 cup of the cheese and the bread crumbs in a separate shallow dish. Dip the chicken in butter then in the cheese mixture, turning to evenly coat both sides. Place over the spaghetti sauce in the baking dish.
3. Bake for 30 minutes or until the chicken is cooked through. Sprinkle with the remaining 1 cup of cheese. Bake an additional 5 minutes or until the cheese is melted. Serve over spaghetti.
Prep Time:10 minutes
Total Time: 45 minutes
Makes: 6 servings
1 jar (14 oz.) of spaghetti sauce (about 1-1/2 cups)
1-1/2 cups of Kraft Finely Shredded Italian Style Five Cheese Blend, divided
1/3 cup of seasoned dry bread crumbs
6 small boneless, skinless chicken breast halves (1-1/2 lb.)
1/4 cup (1/2 stick) of butter or margarine, melted and
6 cups of hot cooked spaghetti
1. Preheat the oven to 375°F. Pour the spaghetti sauce into a 13x9-inch baking dish and set aside.
2. Mix 1/2 cup of the cheese and the bread crumbs in a separate shallow dish. Dip the chicken in butter then in the cheese mixture, turning to evenly coat both sides. Place over the spaghetti sauce in the baking dish.
3. Bake for 30 minutes or until the chicken is cooked through. Sprinkle with the remaining 1 cup of cheese. Bake an additional 5 minutes or until the cheese is melted. Serve over spaghetti.
Chocolate Strawberry and Cookie Parfait 092107
Chocolate Strawberry and Cookie Parfait
2 cups of cold skin milk
1 package of Jell-O pudding chocolate
1 cup of sliced fresh strawberries
6 Oreo cookies and
¼ cup of thawed Cool Whip topping
1. Mix the pudding in a bowl then beat with a whisk until it's blended well and refrigerated for five minutes.
2. Spoon 1/3 of pudding mix evenly into glasses and add some strawberries and cookies then more pudding then repeat layers till near the top.
3. Top with Cool Whip and a strawberry then serve and enjoy.
2 cups of cold skin milk
1 package of Jell-O pudding chocolate
1 cup of sliced fresh strawberries
6 Oreo cookies and
¼ cup of thawed Cool Whip topping
1. Mix the pudding in a bowl then beat with a whisk until it's blended well and refrigerated for five minutes.
2. Spoon 1/3 of pudding mix evenly into glasses and add some strawberries and cookies then more pudding then repeat layers till near the top.
3. Top with Cool Whip and a strawberry then serve and enjoy.
Stuffed Mushrooms 092007
Stuffed Mushrooms
10 - 12 large white mushrooms (washed and patted dry)
1 package of fresh spinach
1 cup of grated cheddar cheese
3 - 4 tbsps. of bacon bits
Garlic butter and
Salt and pepper
1. Chop the spinach and place in a bowl in cold water to make soft then drain the spinach and mix the cheese, melted garlic butter (enough to moisten mixture).
2. Add the bacon bits and a pinch each of salt and pepper. Continue stirring until all is mixed good.
Heat the oven to 350 degrees and place the washed mushrooms into an oven safe dish.
3. Fill each mushroom cap with the mixture and bake for 20 - 25 minutes.
10 - 12 large white mushrooms (washed and patted dry)
1 package of fresh spinach
1 cup of grated cheddar cheese
3 - 4 tbsps. of bacon bits
Garlic butter and
Salt and pepper
1. Chop the spinach and place in a bowl in cold water to make soft then drain the spinach and mix the cheese, melted garlic butter (enough to moisten mixture).
2. Add the bacon bits and a pinch each of salt and pepper. Continue stirring until all is mixed good.
Heat the oven to 350 degrees and place the washed mushrooms into an oven safe dish.
3. Fill each mushroom cap with the mixture and bake for 20 - 25 minutes.
Easy Crock Pot Chili 091907
Easy Crock Pot Chili
1pkg of extra lean ground beef
1 green pepper, chopped
1 medium sized onion, chopped
Any other veggies you have on hand and
1 large clove of garlic
1. Start with a pkg. of thawed ground beef and start to cook it up on your stove top in a pan. About halfway though cooking it, add it to the veggies and garlic, also season it up with some salt and pepper.
2. Add this mixture to your crock-pot. Open a can each of kidney beans, a can of pork and beans, diced tomatoes and tomato sauce.
3. Add the spices at this point, some good ones are cumin and chili powder. Also some hot sauce for a kick is great.
4. Cook on low for 6-8 hours or high for 3-4 hours and top with sour cream and grated cheese.
1pkg of extra lean ground beef
1 green pepper, chopped
1 medium sized onion, chopped
Any other veggies you have on hand and
1 large clove of garlic
1. Start with a pkg. of thawed ground beef and start to cook it up on your stove top in a pan. About halfway though cooking it, add it to the veggies and garlic, also season it up with some salt and pepper.
2. Add this mixture to your crock-pot. Open a can each of kidney beans, a can of pork and beans, diced tomatoes and tomato sauce.
3. Add the spices at this point, some good ones are cumin and chili powder. Also some hot sauce for a kick is great.
4. Cook on low for 6-8 hours or high for 3-4 hours and top with sour cream and grated cheese.
Lyne's Easiest Ever Dip 091807
Lyne's Easiest Ever Dip
1 - 250g container of low fat cream cheese (the lower the fat the better)
1 - 213g can of Sockeye Salmon (low sodium) and
2 - teaspoons of lemon juice and parsley
1. Mix well together then refrigerate about 1 hour.
Serve with crackers and fresh veggie sticks.
1 - 250g container of low fat cream cheese (the lower the fat the better)
1 - 213g can of Sockeye Salmon (low sodium) and
2 - teaspoons of lemon juice and parsley
1. Mix well together then refrigerate about 1 hour.
Serve with crackers and fresh veggie sticks.
Chicken with Olives and Green Onion 091707
Chicken with Olives and Green Onion
4 boneless chicken breasts
Salt and pepper
6 thinly sliced green onions
1/2 cup of water
1/2 cup of dry white wine
1 cup of chopped tomato and
1/2 cup of sliced olives (any type)
1. Sprinkle the chicken with salt and pepper and sauté for approx. 10-15 minutes turning to brown evenly.
2. Remove from the heat and keep warm. Add the green onion, water and wine to the fry pan and bring to a boil.
3. Reduce the heat to medium low and simmer for 10 minutes stirring occasionally. Return the chicken to the pan and stir in the tomato and olives and continue to simmer for a further 10 minutes, stirring occasionally. Serve over hot linguine.
4 boneless chicken breasts
Salt and pepper
6 thinly sliced green onions
1/2 cup of water
1/2 cup of dry white wine
1 cup of chopped tomato and
1/2 cup of sliced olives (any type)
1. Sprinkle the chicken with salt and pepper and sauté for approx. 10-15 minutes turning to brown evenly.
2. Remove from the heat and keep warm. Add the green onion, water and wine to the fry pan and bring to a boil.
3. Reduce the heat to medium low and simmer for 10 minutes stirring occasionally. Return the chicken to the pan and stir in the tomato and olives and continue to simmer for a further 10 minutes, stirring occasionally. Serve over hot linguine.
Melt in Your Mouth Fudge 091407
Melt in Your Mouth Fudge
½ lb. of butter
2 cups of brown sugar
1 tin of condensed milk
6 squares of white chocolate (chopped) and
1 teaspoon of vanilla
1. Microwave the first three ingredients on high for 10 minutes, stopping to stir every two minutes.
2. When done, add the chocolate and vanilla. Beat for two minutes and pour into a 9x9" pan and refrigerate.
½ lb. of butter
2 cups of brown sugar
1 tin of condensed milk
6 squares of white chocolate (chopped) and
1 teaspoon of vanilla
1. Microwave the first three ingredients on high for 10 minutes, stopping to stir every two minutes.
2. When done, add the chocolate and vanilla. Beat for two minutes and pour into a 9x9" pan and refrigerate.
Macaroni Broccoli Bake 091307
Macaroni Broccoli Bake
1 pkg. of macaroni and cheese
1 lb. of ground beef
1 can of mushroom soup
1 cup of broccoli, frozen or fresh
1/2 cup of crackers crushed or bread crumbs and
1/2 cup of cheese shredded
1. Make the macaroni according to the directions on the box. In the last 3 minutes of cooking the noodles add the broccoli.
2. Brown the ground beef at the same time then add the mushroom soup to the macaroni.
3. In a large casserole dish mix the macaroni mixture with the ground beef and top with the crackers and shredded cheese. Bake at 350 degrees for 20 minutes.
1 pkg. of macaroni and cheese
1 lb. of ground beef
1 can of mushroom soup
1 cup of broccoli, frozen or fresh
1/2 cup of crackers crushed or bread crumbs and
1/2 cup of cheese shredded
1. Make the macaroni according to the directions on the box. In the last 3 minutes of cooking the noodles add the broccoli.
2. Brown the ground beef at the same time then add the mushroom soup to the macaroni.
3. In a large casserole dish mix the macaroni mixture with the ground beef and top with the crackers and shredded cheese. Bake at 350 degrees for 20 minutes.
Slow Cooker Stew 091207
Slow Cooker Stew
1 lb. of stewing beef, chopped
2 medium potatoes, uncooked
1/2 lb. of carrots, chopped
2-3 celery stalks, chopped
1 small onion, chopped
1 can of mushrooms, drained
2 garlic cloves
8 oz. of beef broth
8 oz. of beer (optional) - replace 8 oz. with beef broth if not using
1/4 cup of evaporated milk
2 tbsps. of corn starch and
2 tsps. of paprika
1. Put all the ingredients into the slow cooker and turn on the low heat for the day (6-8 hours). Minimum cook time is 4 hours.
1 lb. of stewing beef, chopped
2 medium potatoes, uncooked
1/2 lb. of carrots, chopped
2-3 celery stalks, chopped
1 small onion, chopped
1 can of mushrooms, drained
2 garlic cloves
8 oz. of beef broth
8 oz. of beer (optional) - replace 8 oz. with beef broth if not using
1/4 cup of evaporated milk
2 tbsps. of corn starch and
2 tsps. of paprika
1. Put all the ingredients into the slow cooker and turn on the low heat for the day (6-8 hours). Minimum cook time is 4 hours.
Rigatoni with Ham and Peas 091107
Rigatoni with Ham and Peas
12 oz (375g) of rigatoni
2 tbsps. (25mL) of olive oil
3 green onions, chopped
4 oz (125g) of smoked ham, diced
1 cup (250mL) of frozen green peas, thawed
1 jar (26oz/700mL) of Classico di Parma Four Cheese pasta sauce
3 tbsps. (45mL) of chopped fresh parsley or basil leaves and
Salt and pepper to add taste
1. Cook the rigatoni according to the package directions.
2. In a large skillet, heat the olive oil over medium heat. Add the green onions and cook until it's softened, about 1 to 2 minutes.
3. Add the ham, peas and pasta sauce then simmer, stirring occasionally about 4 to 5 minutes.
4. Toss the rigatoni with sauce and parsley. Season with salt and pepper to taste.
12 oz (375g) of rigatoni
2 tbsps. (25mL) of olive oil
3 green onions, chopped
4 oz (125g) of smoked ham, diced
1 cup (250mL) of frozen green peas, thawed
1 jar (26oz/700mL) of Classico di Parma Four Cheese pasta sauce
3 tbsps. (45mL) of chopped fresh parsley or basil leaves and
Salt and pepper to add taste
1. Cook the rigatoni according to the package directions.
2. In a large skillet, heat the olive oil over medium heat. Add the green onions and cook until it's softened, about 1 to 2 minutes.
3. Add the ham, peas and pasta sauce then simmer, stirring occasionally about 4 to 5 minutes.
4. Toss the rigatoni with sauce and parsley. Season with salt and pepper to taste.
Cheesy Crab Dip 091007
Cheesy Crab Dip
1 (8 ounce/250 g) package of cream cheese, softened
1 (8 ounce/250 ml) jar of cocktail sauce and
3/4 pound (350 g) of imitation crabmeat
1. In a medium bowl, blend the cream cheese and cocktail sauce.
2. Cut the imitation crabmeat into small pieces and combine it with the mixture.
3. Refrigerate for 3 hours before serving. Serve with various crackers or breads.
1 (8 ounce/250 g) package of cream cheese, softened
1 (8 ounce/250 ml) jar of cocktail sauce and
3/4 pound (350 g) of imitation crabmeat
1. In a medium bowl, blend the cream cheese and cocktail sauce.
2. Cut the imitation crabmeat into small pieces and combine it with the mixture.
3. Refrigerate for 3 hours before serving. Serve with various crackers or breads.
Chicken Pot Pie 090607
Chicken Pot Pie
1/3 cup of butter
1/3 cup of flour
½ tsp. of onion powder
¼ tsp. of pepper
1 ¾ cups of chicken broth
2/3 cup of milk
3 cups of cooked chicken or turkey
2 cups of frozen vegetables and
Pastry to cover the pie
1. Heat the oven to 375 degrees and melt the butter in a large saucepan over medium heat.
2. Stir in the flour, onion powder and pepper then cook stirring constantly until the mixture is bubbly.
3. Remove from the heat and whisk in the broth and milk. Heat till it boils but stirring constantly. Boil and stir for 1 minute.
4. Stir in the chicken and vegetables and remove from the heat then roll out the pastry.
5. Cover with the pastry, slit the top and bake for 35 minutes or until the pastry is brown.
1/3 cup of butter
1/3 cup of flour
½ tsp. of onion powder
¼ tsp. of pepper
1 ¾ cups of chicken broth
2/3 cup of milk
3 cups of cooked chicken or turkey
2 cups of frozen vegetables and
Pastry to cover the pie
1. Heat the oven to 375 degrees and melt the butter in a large saucepan over medium heat.
2. Stir in the flour, onion powder and pepper then cook stirring constantly until the mixture is bubbly.
3. Remove from the heat and whisk in the broth and milk. Heat till it boils but stirring constantly. Boil and stir for 1 minute.
4. Stir in the chicken and vegetables and remove from the heat then roll out the pastry.
5. Cover with the pastry, slit the top and bake for 35 minutes or until the pastry is brown.
Bacon Chicken 090507
Bacon Chicken
6 slices of bacon
1 tbsp. of butter
1 tbsp. of olive oil
5 boneless, skinless chicken breast halves
1 finely chopped onion
5 cloves of garlic, minced
1/8 tsp. of pepper
1/2 cup of chopped parsley (if desired) and
1 cup of shredded cheddar cheese
# Preheat the oven to 350 degrees and cook the bacon in a 12" skillet until crisp, about 4 - 6 minutes. Meanwhile, season the chicken breasts with your favourite seasonings (ie. salt, pepper, garlic power, oregano, etc.).
# Crumble the bacon and set aside. Pour the bacon grease out of the skillet but don't wash or wipe it.
# Add the butter and olive oil to the same skillet. Sauté the chicken breasts in this mixture over medium heat, turning once until the chicken is cooked.
# Place the chicken in un-greased 12 X 8" baking dish. Cook the onion and garlic in drippings remaining in the skillet. Cook until the onion is softened, then stir in the pepper and cooked bacon. Spoon over the chicken breasts and sprinkle with parsley and cheese.
6 slices of bacon
1 tbsp. of butter
1 tbsp. of olive oil
5 boneless, skinless chicken breast halves
1 finely chopped onion
5 cloves of garlic, minced
1/8 tsp. of pepper
1/2 cup of chopped parsley (if desired) and
1 cup of shredded cheddar cheese
# Preheat the oven to 350 degrees and cook the bacon in a 12" skillet until crisp, about 4 - 6 minutes. Meanwhile, season the chicken breasts with your favourite seasonings (ie. salt, pepper, garlic power, oregano, etc.).
# Crumble the bacon and set aside. Pour the bacon grease out of the skillet but don't wash or wipe it.
# Add the butter and olive oil to the same skillet. Sauté the chicken breasts in this mixture over medium heat, turning once until the chicken is cooked.
# Place the chicken in un-greased 12 X 8" baking dish. Cook the onion and garlic in drippings remaining in the skillet. Cook until the onion is softened, then stir in the pepper and cooked bacon. Spoon over the chicken breasts and sprinkle with parsley and cheese.
Home Pan-Fries with Onions and Mushrooms 090407
Home Pan-Fries with Onions and Mushrooms
Total time 20-25 minutes
5 large potatoes
1 onion
1 1/2 lbs. box of white mushrooms
3 tbsps. of vegetable oil
1 tbsp. of butter
3 tbsps. of sour cream (optional) and
3-5 cloves of garlic (can use garlic powder instead)
1. Wash the potatoes and dry them then cut them like fries.
2. Put them in the pan with heated oil. Do not use the lid! Turn them over 2-3 times only after they are crispy (let them cook 4-5 minutes on high each time). If you turn them over too often, they will be soft and white.
3. Chop an onion and add to the fries. Continue to cook for another 2-3 minutes and cut the mushrooms and add to the fries.
Mash the garlic and add to the fries and mushrooms. Put the butter in then cook 3-5 minutes, turning the fries over a few times. Add the salt and sour cream.
Total time 20-25 minutes
5 large potatoes
1 onion
1 1/2 lbs. box of white mushrooms
3 tbsps. of vegetable oil
1 tbsp. of butter
3 tbsps. of sour cream (optional) and
3-5 cloves of garlic (can use garlic powder instead)
1. Wash the potatoes and dry them then cut them like fries.
2. Put them in the pan with heated oil. Do not use the lid! Turn them over 2-3 times only after they are crispy (let them cook 4-5 minutes on high each time). If you turn them over too often, they will be soft and white.
3. Chop an onion and add to the fries. Continue to cook for another 2-3 minutes and cut the mushrooms and add to the fries.
Mash the garlic and add to the fries and mushrooms. Put the butter in then cook 3-5 minutes, turning the fries over a few times. Add the salt and sour cream.
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