adapted from Better Homes and Gardens Fast Fix Family Food cookbook
This is like a McGriddle, but a little healthier and in a baking dish.
6 frozen low-fat waffles, toasted, then cut into cubes
1 lb. reduced-fat pork sausage, browned and drained
2 c skim milk
6 eggs (use egg substitute to make it even lower fat)
1/8 tsp ground black pepper
1 tsp dry ground mustard
1 c reduced-fat shredded cheddar cheese
Pure maple syrup
Layer half of the waffle squares on the bottom of a greased 8x8 baking dish. Top with half of the sausage, then 1/2 c cheese. Repeat layers. Whisk together milk, eggs, pepper and dry mustard. Pour over sausage layers. Cover and refrigerate 4-24 hours.
Remove dish from refrigerator, and let sit 30 minutes. Then bake at 350 degrees for 50-60 minutes, until egg is set and a toothpick inserted in the center of the casserole comes out clean. Let rest 10 minutes before serving. Top individual servings with maple syrup.
Friday, August 7, 2009
Cheesy Enchilada Casserole
Cheesy Chicken Enchilada Bake
8 corn tortillas, torn
1 lb. boneless skinless chicken breasts, diced
2 tbsp butter
1 packet Sazon Goya without Annato
8 oz. Velveeta
1 can diced green chilies
1 c shredded cheddar cheese
Spray a baking dish with Pam. Layer half of the tortilla pieces on bottom of dish.
Saute chicken with seasoning in butter until cooked through. Meanwhile, melt Velveeta. Add diced chilies and the melted Velveeta to chicken. Mix well. Pour over tortilla pieces. Top with remaining tortilla pieces. Sprinkle with 1 c cheddar. Bake at 350 degrees for 15-20 minutes.
*Next time that I make this I'm going to get a can of enchilada sauce, and let it warm on the stove while the dish bakes, then spoon it over individual servings.
8 corn tortillas, torn
1 lb. boneless skinless chicken breasts, diced
2 tbsp butter
1 packet Sazon Goya without Annato
8 oz. Velveeta
1 can diced green chilies
1 c shredded cheddar cheese
Spray a baking dish with Pam. Layer half of the tortilla pieces on bottom of dish.
Saute chicken with seasoning in butter until cooked through. Meanwhile, melt Velveeta. Add diced chilies and the melted Velveeta to chicken. Mix well. Pour over tortilla pieces. Top with remaining tortilla pieces. Sprinkle with 1 c cheddar. Bake at 350 degrees for 15-20 minutes.
*Next time that I make this I'm going to get a can of enchilada sauce, and let it warm on the stove while the dish bakes, then spoon it over individual servings.
Hamburger Casserole, Lemon Chicken & Pasta
The hamburger casserole reminded me of Hamburger Helper, but not as salty, and my husband said that it's better. :) I'm not a Hamburger Helper fan. We had the lemon chicken the night before last, and we all really liked it.
Hamburger Casserole
1 lb. lean ground beef
Salt & pepper
1/2 c onion, diced
1/2 c celery, diced
1 can cream of mushroom soup
1 small can tomato sauce
1 package Kraft Macaroni & Cheese mix
Shredded cheddar
Brown beef with onion and celery. Drain; return to skillet. Add salt and pepper to taste, soup and tomato sauce. Simmer. Cook pasta; drain. Add pasta and cheese mix to meat mixture. Stir well. Pour into a greased 2-quart baking dish. Top with shredded cheddar. Bake at 350 degrees until bubbly and cheese is melted, about 15 minutes.
Lemon Chicken and Pasta
adapted from $5 dinners
3 tbsp olive oil
1/4 c lemon juice
2 pinches salt & pepper
1/4 tsp garlic powder
1 lb. boneless skinless chicken breasts
1 lb. penne pasta
Mix together olive oil, lemon juice, salt, pepper and garlic powder. Pour over chicken in a gallon-sized Ziploc bag. Refrigerate 2 hours. Pour into a baking dish. Bake at 350 degrees for 45-60 minutes, until chicken is cooked through. Meanwhile, cook pasta. Slice or dice chicken, and toss with hot pasta and remaining marinade.
*I added 1 tbsp butter, 2 tbsp flour, and couple of tbsp of milk to the marinade before I mixed it in with the chicken and pasta.
Hamburger Casserole
1 lb. lean ground beef
Salt & pepper
1/2 c onion, diced
1/2 c celery, diced
1 can cream of mushroom soup
1 small can tomato sauce
1 package Kraft Macaroni & Cheese mix
Shredded cheddar
Brown beef with onion and celery. Drain; return to skillet. Add salt and pepper to taste, soup and tomato sauce. Simmer. Cook pasta; drain. Add pasta and cheese mix to meat mixture. Stir well. Pour into a greased 2-quart baking dish. Top with shredded cheddar. Bake at 350 degrees until bubbly and cheese is melted, about 15 minutes.
Lemon Chicken and Pasta
adapted from $5 dinners
3 tbsp olive oil
1/4 c lemon juice
2 pinches salt & pepper
1/4 tsp garlic powder
1 lb. boneless skinless chicken breasts
1 lb. penne pasta
Mix together olive oil, lemon juice, salt, pepper and garlic powder. Pour over chicken in a gallon-sized Ziploc bag. Refrigerate 2 hours. Pour into a baking dish. Bake at 350 degrees for 45-60 minutes, until chicken is cooked through. Meanwhile, cook pasta. Slice or dice chicken, and toss with hot pasta and remaining marinade.
*I added 1 tbsp butter, 2 tbsp flour, and couple of tbsp of milk to the marinade before I mixed it in with the chicken and pasta.
Tuesday, August 4, 2009
Cranberry Pork Tenderloin
adapted from allrecipes.com
2 lbs. pork tenderloin
1/2 onion, sliced or diced
1/3 c French dressing
1 can cranberry sauce
1-2 tbsp flour
Place onion in the bottom of a crockpot. Place pork on top. Mix together dressing and cranberry sauce. Pour over pork. Cook on low 8 hours. Remove pork. Whisk flour into sauce in crockpot. Return pork to crockpot. Serve over rice.
2 lbs. pork tenderloin
1/2 onion, sliced or diced
1/3 c French dressing
1 can cranberry sauce
1-2 tbsp flour
Place onion in the bottom of a crockpot. Place pork on top. Mix together dressing and cranberry sauce. Pour over pork. Cook on low 8 hours. Remove pork. Whisk flour into sauce in crockpot. Return pork to crockpot. Serve over rice.
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