Dinner Recipes for the next two weeks

California Medley soup

1 Gallon water
12 Chicken flavored Boullion Cubes
1 envelope dry onion soup mix
4 large boneless skinless chicken breasts, cut into bite size pieces
2 lbs frozed California- blend vegetables ( broccoli, cauliflower and carrots)

In large soup pot bring the water to a boil and add boullion cubes and soup mix.
Add chicken and vegetables.
Bring to a boil again
Reduce heat, cover and simmer fo 6 minutes
Remove 2 cups worth of vegetables and mash with a potato masher and return to the sauce pan. simmer for another minute.
Serve hot.


Quick Sloppy joes

1 lb Lean ground beef
1 sm onion, chopped
1/2 c Green pepper, chopped
3/4 C BBQ sauce
1/2 C frozen corn, defrosted
1/4 tso salt
1/8 tsp pepper
6 buns

Brown ground beef, onion and green pepper in large skillet. Drain ff fat. Add BBQ sauce, corn, salt and pepper and heat thoroughly. Simmer 5 to 10 minutes. Serve on buns.

Porcupine Meatballs

10 3/4 oz can tomato soup
1 lb Lean ground beef (or turkey)
1/4 C long grain rice, uncooked
1 egg, slightly beaten
1/4 C onion, chopped
2 tbsp parsley, chopped
1 tsp salt
1 tbsp margarine
1 small clove garlic, minced
1 c water

Combine 1/4 C soup and all beef, rice, egg onion, parsley and salt in large bowl. Shape into 12 balls. Melt margarine in large skillet. Add garlic. Brown meatballs in skillet. Drain excess fat. Combine remaining soup and water. Pour over browned meatballs. Cover and simmer for 30 to 40 minutes until rice is tender.

BBQ chicken and rice

1 lb chicken breasts, boneless, skinless
2 tbsp vegetable oil
1 1/2 C BBQ sauce
1 C water
11 oz can whole kernel corn, drained
1 sm green and red pepper, chopped
2 C instant rice

Slice chicken into strips or chunks. Heat oil in large skillet and brown chicken. Stire in sauce, water, corn and peppers. Bring to boil. Reduce hea. Cover and simmer 5 minutes. Remove from heat. Add rice and cover. Let stand 5 minutes until rice is fluffy.

Golden Baked Fish Fillet

1/2 C Skim milk
1 tsp salt
1 1/2 C slightly crushed cornflakes
1 lb Fish fillets
2 tbsp Margarine melted

Preheat oven to 400 degrees. Pour milk in small bowl. add salt. in another small bowl pour in cornflake crumbs. Dip fish in milk and then into crumbs. Place in baking dish and dot ith margarine.
Bake for 20 minutes until fish flakes easily with a fork.


Western Beef Casserole

1 lb lean groun beef
1 onion, chopped
1/2 gren pepper, chopped
6 oz can tomato sauce
6 oz can tomato paste
1 C water
2 Cups noodles, cooked
8 oz can nibblet corn, drained
1/2 C parmesan cheese

Brown beef, drain fat and remove from skillet.
Saute onion and green peppers until tender. Add tomato sauce, paste and water. Bring to boil. Add meat. Simmer for 20 min. Prepare noodles.
Layer half noodles, half of meat and half of corn in casserole dish. repeat layers. Top with Parmesan.

Chicken Tostadas
8 8 inch tortillas
2 Chicken breasts, boneless and skinless, cut into thin strips
1/4 C green onion sliced
1 tbsp vegetable oil
8 oz can tomato sauce
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp ground cumin
2 C stredded lettuce
3/4 C shredded cheese
Salsa (optional)

Heat tortillas in oven
In large skillet over medium high heat, saute chicken strips and onion in oil until chicken is no longer pink. Add tomato sauce, garlic powder, salt and cumin. Reduce heat and simmer 20 min.
To assemble tostada, place a warm torilla on serving plate, spoon chicken mixture, then lettuce, cheese and salsa.

Chick'n Pepper Stir-fry

1 tbsp Vegetable oil
3 chicken breasts, boneless skinless, sliced in strips
1 Red, yellow and green pepper, thinly sliced
2 cloves garlic, minced
1 tbsp soy sauce

heat oil in large skillet or wok over medium-high heat. add chicken and saute 2-3 minutes until cooked through. Ad dpeppers and garlic. Saute an additional 5 minutes until peppers are tender. Remove from heat. Stir in soy sauce. Serve over rice.



Mexican Goulash

1 (15 oz) can fat free chili
1 (16 oz) can fat free refied beans
1 (12 oz) can whole kernel corn, drained
1 1/2 cups salsa
4 oz fat free shredded cheese
5 flour tortillas


mix chili, beans, salsa and cheese together until well blended.
Spray a 2 1/2 quart casserole dish with a lid with cooking spray
lay one tortilla on the bottom of the casserole dish
top with 1/5 of the chili mixture
Continue layering the tortillas and chili mixture until ingredients are used
over and cook in oven at 350 for 15-20 minutes.
When heated through, cut through all layers, making a checker board design on top.
with a large spoon stir entire dish to mix the cut-up tortilla pieces. serve in soup bowls.
Sprinkle with cheese if desired.

Beef Stroganoff

1 lb eye of round, cut into 1/2 inch cubes
2 med onions, chopped
1 (4 oz) can sliced mushroom stems and pieces, not drained
2 tsp minced garlic
3 cups beef broth
4 C medium size egg noodles
1 C fat free sour cream
salt and pepper

Spray large skillet with cooking spray
Cook meat, onion, mushrooms, and garlic together. Stir occasionally.
Once the meat is fully cooked, add the broth, egg noodles and sour cream. turn the heat to high.
Once boiling, turn heat down to low, do not cover. Cook on low for 5 to 7 minutes until pasta is to desired doneness. Stir occasionally.
Remove from heat. Let sit for 4-5 minutes before serving.

Honey mustard chicken

8 Boneless skinless chicken breasts
2 C fat free Honey Dijon salad dressing

Marinate chicken in salad dressing overnight or up to 2 days
cook chicken in skillet until no longer pink, turning occasionally.
In order to use salad dressing used to marinate as dipping sauce, bring to boil and boil for 1 minute. turn off heat and let cool.
Serve with Recipe to follow

Mashed potatoes and Carrots

5 med Potatoes, cooked and skins removed
2 cups diced carrots, steamed
1/3 C butter
1/3 C fat free chicken broth
1/2 tsp celery salt

In Med bowl break up potatoes
Add carrots butter, broth and salt to potatoes
With mixer on low, beat for 3 to 4 minutes or until creamy smooth. If neede, add more broth.


Chicken and Green Bean Casserole

1 Lb Boneless Skinless chicken breasts
2 (15 oz) cans green beans
1 Chicken Boullion Cube
1 C instant Rice
1 C fresh sliced mushrooms
1 (10 3/4 oz) can 98% fat free Cream of mushroom soup (add 1/2 can water)
12 Reduced fat crackres, crushed
Light soy sauce, optional

Spray skillet with cooking spray
In skillet cook chicken until golden brown on both sides and cooked through
Removed from skillet
Pour 1 C of liquid from the beans into the skillet, dissolve boullion cube in the bean juice (that sounds funny)
Add rice and arrange mushrooms on top of the rice.
Drain the rest of the beans and arrange on top of the mushroms
Put cooked chicken on top of the beans. Pout the can of soup, mixed with 1/2 can water, over top of the casserole. Cover, turn off the heat and let stand for 5 minutes
Gently stir. turn heat backon to low and cook additional 5 minutes. Sprinkle crushed crackers on top of the casserole.


Mexican Casserole

1 packet taco seasoning mix
2 C hot water
1 box macaroni and cheese (not prepared)
1 C salsa
1 (15 oz) can whole kernel corn, drained
1 lb ground beef cooked
3/4 C fat free sour cream

Pre heat oven to 350 degrees
In 2 quart casserole dish mix taco seasoning, hot water, macaroni, cheese sauce powder, salsa, corn adn ground beef until mixed well.
Cover and bake for 15-20 min or until macaroni is cooked. Stir occasionally
When cooked stir in sour cream and let stand for 2-3 min before serving.