Veggie Mash

Ingredients:

3 medium potatoes (1 lb), peeled and cubed
1 cup coarsely chopped cauliflower
1/2 cup sliced carrots
1/4 cup light sour cream
1/4 tsp. salt
2 T. finely shredded Parmesan cheese

Directions:

1. In a medium pan cook potatoes, carrots, and cauliflower in enough water to keep covered for 15-20 min or until tender.

2. Drain vegetables and mash with a potato masher.

3. Add sour cream and salt. Continue to mash until well combined.

4. Season to taste with addition salt and pepper.

5. Top each serving with shredded Parmesan cheese. Serve.

Beef Nacho Casserole

Ingredients:

1 lb. lean ground beef
1 1/2 - 2 cups medium salsa
1 can (10 oz.) whole kernel corn, drained
1 cup fat free sour cream
1 packet taco seasoning
2 cups crushed tortilla chips
2 cups shredded cheese, Mexican blend

Directions:

Preheat the oven to 350 degrees F. Grease a 9 x 13 glass casserole pan.

In a large frying pan, cook ground beef until brown. Drain any grease from the pan.

Cook beef with taco seasoning, following package directions.

Add salsa, sour cream, and corn to the beef in the frying pan. Stir to combine.

Put one half of the beef mixture into the bottom of the prepared casserole pan. Put half of the tortilla chips and cheese on top. Add the second half of the beef mixture and top with remaining chips and cheese.

Bake uncovered at 350 degrees F for 20 minutes, or until cheese is bubbly and casserole is heated throughout.

VEGETARIAN option:

Instead of beef:

1 can black beans, drained
1 can white beans, drained

And:

1 1/2 - 2 cups medium salsa
1 (4 oz) can diced green chilies
1 can creamed corn, Do Not drain
1 cup fat free sour cream
1 packet taco seasoning
2 cups crushed tortilla chips
2 cups shredded cheese, Mexican blend

Porcupine Meatballs

Ingredients:

1 can Campbells Tomato Soup (10 3/4 ounce size)
2 soup cans of water
1/4 cup uncooked rice
1 to 1 1/2 lbs quality ground beef
1/3 cup finely chopped onion
salt & pepper to taste

Directions:

1. Mix meat, rice, onion, salt & pepper in a large bowl.
2. Form ping pong ball sized meatballs. Approx. 2 dozen.
3. In a large pan, mix soup and water over low heat.
4. Gently add meatballs to the soup.
5. Cook on low heat. Keep an eye on them because the soup and any stray rice will want to stick to the bottom of the pan.
6. When you stir, stir gently.

Note: After about 1 1/2 hours the mixture will thicken up and the rice will be cooked.

Stella's Cauliflower

Ingredient:

1 head of cauliflower
5 garlic cloves
1 T. vegetable oil
1 cup water
2 T. soy sauce

Directions:

1. Wash and trim any bad parts of the cauliflower and set aside.
2. Smash up some garlic cloves and saute them in the vegetable oil until golden.
3. Put the whole cauliflower into the pot with about a cup of water.
4. Add soy sauce.
5. Cover and simmer until tender.

Note: You can add the cauliflower head whole or you can trim it into florets.

Creamy Spaghetti Casserole

Ingredients:

1 lb lean ground beef
1 8 oz can tomato sauce
2 tsp salt
3 cups penne pasta
4 oz fat free cream cheese (softened)
1 tsp sugar
2 cloves garlic (minced)
1 cup reduced fat sour cream
1-2 cups grated cheese (parmesan, mozzarella, etc.)

Directions:

Brown ground beef while noodles cook.

Mix all ingredients together in casserole pan and top with grated cheese. Sometimes I mix 1 cup of cheese into the casserole and top with the other cup of cheese.

Bake at 350 degrees for 35 minutes, or until cheese is bubbly.

Note: You can mix the cream cheese and sour cream with the browned meat in the pan, that way the cream cheese melts more evenly.

Lewis' Awesome Chili

Ingredients:

1 cans black beans
1 can kidney beans
1 can garbanzo beans
1 can white beans
1-2 cans petite cut tomatoes (they make some with jalapenos or other flavors)
1 large onion, chopped
1 T chili powder
2 T cumin
1 tsp pepper
4 cloves garlic, chopped (or 2 heaping tablespoons minced garlic)


Directions:

1. Drain and/or rinse beans and add to crockpot.
2. Add tomatoes, spices, and garlic.
3. Cook on Low for 7-8 hrs. OR High for 4-6 hrs.

Note: If you do not use a crockpot, saute onions and garlic before adding them to the pot.

Tuna Noodle Casserole

Ingredients:
1 can Albacore tuna
12 oz bow tie noodles
1/2 cup slices olives
1 can cream of mushroom soup
1/4 cup non-fat milk
2 cups shredded swiss cheese

Directions:

1. Preheat oven to 350 degrees.
2. Cook noodles according to package. I prefer them al dente.
3. Combine soup and milk in a small bowl.
4. Drain water from tuna. Using a fork break up the tuna into smaller pieces. (You can do this while it is still in the can.)
5. Drain water from olives and measure out 1/2 cup.
6. Add tuna and olives to the soup mixture, stir until combined.
7. Once noodles are cooked, drain and put them into casserole pan.
8. Pour soup mixture over noodles and mix to evenly coat.
9. Add one cup swiss cheese and mix.
10. Sprinkle remaining cup of swiss cheese over top.
11. Bake until cheese is melted and bubbly. Approximately 20 minutes.