I know totally off the wall title. But I saw this recipe on the back of the Aunt Jemima Pancake Mix box. The picture looked so good and I had to try it. Of course like the title says bargain shopping. So I had gotten the pancake mix on a Albertson's Bonus Buy, and I thought well I have a well stocked pantry and everything I need. Why not. Now here's the recipe with the changes I made to it, and approximately what it cost me to make it all from my restocked pantry.
Taco Casserole
filling:
* 1 lb. 85% lean ground beef (Fred Meyer sale $1.99)
* 1 cup onion, chopped (about half a small onion)(30 cents)
* 1/2 cup green bell pepper, chopped
* 1/2 cup red bell pepper, chopped( we don't care for bell peppers so it's not worth keeping it around so some home dehydrated bell peppers it what I used)(50cents)
* 1 can (11 oz.) whole kernel corn, drained (1cup and a half of frozen)($1)
* 1 can (8 oz.) tomato sauce (used a can of dice tomatoes)(37cents)
* 1 package (1.25 oz.) taco seasoning mix (my own homemade mix)(25cents)
* 1 cup shredded cheddar cheese (deli markdown with coupons)(about 25cents)
topping:
* 1/2 cup Aunt Jemima® Original, Buttermilk Original, Complete or Buttermilk Complete Pancake & Waffle Mix (out of a $2 box I'm pretty sure at least 25 cents)
* 2/3 cup 2% milk (free with cereal promo)
* 1 egg, slightly beaten (markdown and then coupon)(10 cents?)
* 2 tsp. vegetable oil (Olive Oil 10 cents?)
1.Preheat oven to 350° F.
2.For filling, combine ground beef and onion in large skillet. Cook until meat is no longer pink.
3.Add peppers and corn, cook 2 minutes over medium heat, stirring occasionally.
4.Add tomato sauce and taco seasoning; cook 2-3 minutes or until heated through.
5.Pour hot beef mixture into 8" x 8" or 9" x 9" square baking dish. Sprinkle with cheese; set aside.
6.For topping, combine pancake mix, milk, egg and oil; stir with wire whisk until large lumps disappear. Pour over ground beef mixture; spread evenly.
7.Bake 30-35 minutes or until topping is golden brown.
8.Sprinkle top with additional cheese, if desired.
Recipe Yield: 8 servings (that's adults or get it before the 2 teenage hockey players in the house get to it. LOL!)
Serving Size: 1/8 of recipe
Nutrition Information:
Calories: 270, Calories from Fat: 120, Total Fat: 13g, Saturated Fat: 6g, Cholesterol: 75mg, Sodium: 760mg, Total Carbohydrates: 20g, Dietary Fiber: 2g, Sugars: 7g, Protein: 18g
Nutrition wise not bad. Low enough in carbs I wonder if I took too much insulin. hmmm
Cost wise $5.11 just a few cents over the $5 mark. The $5 dinner mom would be proud of me.
The boys loved it and even left enough for Phil to take for his lunch.
Showing posts with label Casserole. Show all posts
Showing posts with label Casserole. Show all posts
Tuesday, March 15, 2011
Tuesday, November 4, 2008
Souper Easy Mac-N-Cheese
MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]
Title: Super Easy Mac And Cheese
Categories:
Yield: 3 servings
1 cn chicken broth; 14 1/2 ounce
1 c macaroni; dry
2 tbsps macaroni; dry
3/4 c evaporated milk; or soy milk
2 tbsps butter; cut up
2 tsps flour
salt and pepper; to taste
4 servings
oven=350
Spray a medium size (about 8" x 10") baking dish with Pam. Combine all the
above ingredients in the pan and stir. Cover with foil, and bake 15
minutes at 350. Take pan out and stir. Cover back up with foil again, and
bake 25 more minutes. Remove from oven, and stir in 1 1/2 cups shredded
cheese until melted. Serve immediately.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 318 Calories; 14g Fat (38.5%
calories from fat); 11g Protein; 37g Carbohydrate; 1g Dietary Fiber; 39mg
Cholesterol; 402mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2
Non-Fat Milk; 2 1/2 Fat.
NOTES : Seems soupy at first. Just keep stiring and it will get creamy.
Nutr. Assoc. : 0 0 0 0 0 0 0
Preparation Time: 0:00
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000
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Title: Super Easy Mac And Cheese
Categories:
Yield: 3 servings
1 cn chicken broth; 14 1/2 ounce
1 c macaroni; dry
2 tbsps macaroni; dry
3/4 c evaporated milk; or soy milk
2 tbsps butter; cut up
2 tsps flour
salt and pepper; to taste
4 servings
oven=350
Spray a medium size (about 8" x 10") baking dish with Pam. Combine all the
above ingredients in the pan and stir. Cover with foil, and bake 15
minutes at 350. Take pan out and stir. Cover back up with foil again, and
bake 25 more minutes. Remove from oven, and stir in 1 1/2 cups shredded
cheese until melted. Serve immediately.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 318 Calories; 14g Fat (38.5%
calories from fat); 11g Protein; 37g Carbohydrate; 1g Dietary Fiber; 39mg
Cholesterol; 402mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2
Non-Fat Milk; 2 1/2 Fat.
NOTES : Seems soupy at first. Just keep stiring and it will get creamy.
Nutr. Assoc. : 0 0 0 0 0 0 0
Preparation Time: 0:00
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000
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Sunday, August 24, 2008
Calabacitas Casserole With Polenta And Cheese
One of my favorites. Great for this time of year when the squash plants are cranking.
MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]
Title: Calabacitas Casserole With Polenta And Cheese
Categories: vegetables
Yield: 6 servings
3 tb extra-virgin olive oil
2 c corn kernels; defrosted
4 garlic cloves; smashed
1 green chile pepper; seeded,
-chopped
= (or 2 seeded and chopped
-jalapeño
2 sm to medium zucchini; diced
1 sm to medium yellow squash
1 lg yellow skinned onion;
-chopped
1 cn stewed tomatoes - (14 oz)
2 ts dark chili powder
Salt; to taste
Freshly-ground black pepper;
- to taste
1 tube prepared polenta - (16
-oz)
2 c shredded Monterey Jack - (10
- oz)
3 scallions; chopped
2 tb chopped cilantro leaves
= (or flat-leaf parsley)
Preheat oven to 500 degrees.
Heat a large skillet over medium-high heat. Add remaining 2 tablespoons
extra-virgin olive oil, corn, garlic and chiles. Saute 3 minutes, add
zucchini and yellow squash and onions, season with salt and pepper, chili
powder; cook 7 to 8 minutes. Add stewed tomatoes and heat through.
Transfer to baking dish.
Cut 1 tube of polenta in 1/2-inch slices lengthwise. Top vegetables with
polenta and cheese. Place in hot oven to melt cheese and warm polenta, 8
to 10 minutes. Garnish with chopped scallions and cilantro or flat-leaf
parsley.
This recipe yields 6 servings.
Source:
"30 MINUTE MEALS with Rachael Ray - (Show # TM-1D12) - from the TV FOOD
NETWORK"
S(Formatted for MC7):
"05-14-2004 by Joe Comiskey - Mad's Recipe Emporium"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 109 Calories; 7g Fat (53.5% calories
from fat); 2g Protein; 12g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 4mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Vegetable; 1 1/2
Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: Rachael Ray
Preparation Time: 0:00
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000
MMMMM
MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]
Title: Calabacitas Casserole With Polenta And Cheese
Categories: vegetables
Yield: 6 servings
3 tb extra-virgin olive oil
2 c corn kernels; defrosted
4 garlic cloves; smashed
1 green chile pepper; seeded,
-chopped
= (or 2 seeded and chopped
-jalapeño
2 sm to medium zucchini; diced
1 sm to medium yellow squash
1 lg yellow skinned onion;
-chopped
1 cn stewed tomatoes - (14 oz)
2 ts dark chili powder
Salt; to taste
Freshly-ground black pepper;
- to taste
1 tube prepared polenta - (16
-oz)
2 c shredded Monterey Jack - (10
- oz)
3 scallions; chopped
2 tb chopped cilantro leaves
= (or flat-leaf parsley)
Preheat oven to 500 degrees.
Heat a large skillet over medium-high heat. Add remaining 2 tablespoons
extra-virgin olive oil, corn, garlic and chiles. Saute 3 minutes, add
zucchini and yellow squash and onions, season with salt and pepper, chili
powder; cook 7 to 8 minutes. Add stewed tomatoes and heat through.
Transfer to baking dish.
Cut 1 tube of polenta in 1/2-inch slices lengthwise. Top vegetables with
polenta and cheese. Place in hot oven to melt cheese and warm polenta, 8
to 10 minutes. Garnish with chopped scallions and cilantro or flat-leaf
parsley.
This recipe yields 6 servings.
Source:
"30 MINUTE MEALS with Rachael Ray - (Show # TM-1D12) - from the TV FOOD
NETWORK"
S(Formatted for MC7):
"05-14-2004 by Joe Comiskey - Mad's Recipe Emporium"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 109 Calories; 7g Fat (53.5% calories
from fat); 2g Protein; 12g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 4mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Vegetable; 1 1/2
Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: Rachael Ray
Preparation Time: 0:00
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000
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Wednesday, July 23, 2008
Cracker Barrel Old Country Store's Hash Brown Casserole
MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]
Title: Cracker Barrel Old Country Store's Hash Brown Casserole
Categories: side dish
Yield: 0 servings
1 pk frozen hash browns - (2 lbs)
Salt; to taste
Freshly-ground black pepper;
- to taste
16 oz sour cream
1 cn cream of chicken soup
1 stick butter
1/2 c chopped onion
2 c grated sharp Cheddar cheese
Place potatoes in a greased 9- by 13-inch pan. Season with salt and
pepper. In a bowl add minced onions, and mix together with sour cream and
cream of chicken soup. Pour soup mixture over potatoes; sprinkle with
Cheddar cheese and butter, that you have cut into cubes. Bake at 350
degrees for 45 minutes, or until all is completely warm, and the cheese
begins to melt.
This recipe yields ?? servings.
Source:
"CopyKat Recipes at http://www.copykat.com"
S(Formatted for MC5):
"08-20-1999 by Joe Comiskey - joecomiskey@netzero.net"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1932 Calories; 195g Fat (88.8%
calories from fat); 20g Protein; 36g Carbohydrate; 2g Dietary Fiber; 459mg
Cholesterol; 2167mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Vegetable; 1
1/2 Non-Fat Milk; 39 Fat.
NOTES : Cracker Barrel does not use sour cream, you might want to try some
chicken broth to bind everything together. I would keep two cans in mind,
starting with one, and then trying another. You would also want to use the
shredded and not the cubed hash browns. Oh yes, I would also omit the
cream of chicken soup. I would add just enough broth to make sure
everything is moistened, but do not soak the potatoes.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Contributor: n/a
Preparation Time: 0:00
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
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Title: Cracker Barrel Old Country Store's Hash Brown Casserole
Categories: side dish
Yield: 0 servings
1 pk frozen hash browns - (2 lbs)
Salt; to taste
Freshly-ground black pepper;
- to taste
16 oz sour cream
1 cn cream of chicken soup
1 stick butter
1/2 c chopped onion
2 c grated sharp Cheddar cheese
Place potatoes in a greased 9- by 13-inch pan. Season with salt and
pepper. In a bowl add minced onions, and mix together with sour cream and
cream of chicken soup. Pour soup mixture over potatoes; sprinkle with
Cheddar cheese and butter, that you have cut into cubes. Bake at 350
degrees for 45 minutes, or until all is completely warm, and the cheese
begins to melt.
This recipe yields ?? servings.
Source:
"CopyKat Recipes at http://www.copykat.com"
S(Formatted for MC5):
"08-20-1999 by Joe Comiskey - joecomiskey@netzero.net"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1932 Calories; 195g Fat (88.8%
calories from fat); 20g Protein; 36g Carbohydrate; 2g Dietary Fiber; 459mg
Cholesterol; 2167mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Vegetable; 1
1/2 Non-Fat Milk; 39 Fat.
NOTES : Cracker Barrel does not use sour cream, you might want to try some
chicken broth to bind everything together. I would keep two cans in mind,
starting with one, and then trying another. You would also want to use the
shredded and not the cubed hash browns. Oh yes, I would also omit the
cream of chicken soup. I would add just enough broth to make sure
everything is moistened, but do not soak the potatoes.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Contributor: n/a
Preparation Time: 0:00
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
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Potato And Salmon Casserole
MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]
Title: Potato And Salmon Casserole
Categories: fish (ocean), casseroles
Yield: 6 servings
Nonstick vegetable oil spray
1 cn pink salmon with bones - (14
- 3/4 oz; drained
2 1/2 lb russet potatoes; peeled, and
cut into 1" pieces
1 c low-fat (1%) milk
4 oz soft fresh goat cheese (such
- as
Montrachet)
3 tb freshly-grated Parmesan
-cheese - (p
Salt; to taste
Freshly-ground black pepper;
- to taste
2 lg eggs
1/2 c chopped green onions
Preheat oven to 400 degrees. Spray 10-inch-diameter glass pie dish with
oil spray. Separate salmon into chunks, leaving bones intact (bones are
very soft and will blend into potato mixture). Remove black pieces of
skin; discard. Set salmon aside.
Cook potatoes in large pot of boiling salted water until very tender, about
20 minutes. Drain. Transfer potatoes to large bowl. Add milk, goat
cheese and 2 tablespoons Parmesan cheese. Using electric mixer, beat until
almost smooth. Season with salt and pepper. Beat in eggs. Stir in
salmon and green onions.
Transfer mixture to prepared dish. Sprinkle with remaining 1 tablespoon
Parmesan cheese. Bake casserole until golden and heated through, about 45
minutes.
This recipe yields 6 servings.
Per serving: calories, 330; total fat, 11 g; saturated fat, 5 g;
cholesterol, 150 mg.
Comments: Canned salmon (with soft, edible bones) and potatoes are good
sources of calcium.
Source:
"Bon Appétit, January 2000"
S(Formatted for MC6):
"03-13-2001 by Joe Comiskey - jcomiskey@krypto.net"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 177 Calories; 2g Fat (9.2% calories
from fat); 6g Protein; 35g Carbohydrate; 3g Dietary Fiber; 71mg
Cholesterol; 36mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0
Vegetable; 0 Fat.
NOTES : Recipe from the article "Cooking For Health: Got Calcium?" by Marie
Simmons
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: n/a
Preparation Time: 0:00
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
MMMMM
Title: Potato And Salmon Casserole
Categories: fish (ocean), casseroles
Yield: 6 servings
Nonstick vegetable oil spray
1 cn pink salmon with bones - (14
- 3/4 oz; drained
2 1/2 lb russet potatoes; peeled, and
cut into 1" pieces
1 c low-fat (1%) milk
4 oz soft fresh goat cheese (such
- as
Montrachet)
3 tb freshly-grated Parmesan
-cheese - (p
Salt; to taste
Freshly-ground black pepper;
- to taste
2 lg eggs
1/2 c chopped green onions
Preheat oven to 400 degrees. Spray 10-inch-diameter glass pie dish with
oil spray. Separate salmon into chunks, leaving bones intact (bones are
very soft and will blend into potato mixture). Remove black pieces of
skin; discard. Set salmon aside.
Cook potatoes in large pot of boiling salted water until very tender, about
20 minutes. Drain. Transfer potatoes to large bowl. Add milk, goat
cheese and 2 tablespoons Parmesan cheese. Using electric mixer, beat until
almost smooth. Season with salt and pepper. Beat in eggs. Stir in
salmon and green onions.
Transfer mixture to prepared dish. Sprinkle with remaining 1 tablespoon
Parmesan cheese. Bake casserole until golden and heated through, about 45
minutes.
This recipe yields 6 servings.
Per serving: calories, 330; total fat, 11 g; saturated fat, 5 g;
cholesterol, 150 mg.
Comments: Canned salmon (with soft, edible bones) and potatoes are good
sources of calcium.
Source:
"Bon Appétit, January 2000"
S(Formatted for MC6):
"03-13-2001 by Joe Comiskey - jcomiskey@krypto.net"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 177 Calories; 2g Fat (9.2% calories
from fat); 6g Protein; 35g Carbohydrate; 3g Dietary Fiber; 71mg
Cholesterol; 36mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0
Vegetable; 0 Fat.
NOTES : Recipe from the article "Cooking For Health: Got Calcium?" by Marie
Simmons
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: n/a
Preparation Time: 0:00
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
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Taco Casserole
MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]
Title: Taco Casserole
Categories: main dish
Yield: 6 servings
1 1/2 lb lean ground beef or turkey
1 pk McCormick taco seasoning -
-(1.25 oz
2 cn tomato sauce - (8 oz ea)
1 cn Mexican corn mixture - (11
-oz); drained
= (or whole kernel corn)
1 c shredded Cheddar cheese
1 c coarsely-crushed tortilla
-chips
Preheat oven to 400 degrees. Brown meat in a large skillet over
medium-high heat; drain.
Stir in Taco Seasoning, tomato sauce, and corn. Simmer 5 minutes.
Spoon mixture into a 2-quart baking dish. Top with cheese and tortilla
chips. Bake until cheese is melted, about 5 to 10 minutes.
This recipe yields 6 servings.
Serving suggestion: Garnish casserole with sour cream and sliced green
onions, and serve with shredded lettuce and chopped tomatoes.
Description:
"A quick and easy one-dish meal. All of the great flavor of tacos in one
delicious dish."
Source:
"Back of the Box Recipes at http://www.backofthebox.com"
S(Formatted for MC7):
"09-19-2003 by Joe Comiskey - Mad's Recipe Emporium"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 76 Calories; 6g Fat (74.0% calories
from fat); 5g Protein; trace Carbohydrate; 0g Dietary Fiber; 20mg
Cholesterol; 117mg Sodium. Exchanges: 1/2 Lean Meat; 1 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0
Contributor: Created by McCormick, Inc.
Preparation Time: 0:00
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000
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Title: Taco Casserole
Categories: main dish
Yield: 6 servings
1 1/2 lb lean ground beef or turkey
1 pk McCormick taco seasoning -
-(1.25 oz
2 cn tomato sauce - (8 oz ea)
1 cn Mexican corn mixture - (11
-oz); drained
= (or whole kernel corn)
1 c shredded Cheddar cheese
1 c coarsely-crushed tortilla
-chips
Preheat oven to 400 degrees. Brown meat in a large skillet over
medium-high heat; drain.
Stir in Taco Seasoning, tomato sauce, and corn. Simmer 5 minutes.
Spoon mixture into a 2-quart baking dish. Top with cheese and tortilla
chips. Bake until cheese is melted, about 5 to 10 minutes.
This recipe yields 6 servings.
Serving suggestion: Garnish casserole with sour cream and sliced green
onions, and serve with shredded lettuce and chopped tomatoes.
Description:
"A quick and easy one-dish meal. All of the great flavor of tacos in one
delicious dish."
Source:
"Back of the Box Recipes at http://www.backofthebox.com"
S(Formatted for MC7):
"09-19-2003 by Joe Comiskey - Mad's Recipe Emporium"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 76 Calories; 6g Fat (74.0% calories
from fat); 5g Protein; trace Carbohydrate; 0g Dietary Fiber; 20mg
Cholesterol; 117mg Sodium. Exchanges: 1/2 Lean Meat; 1 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0
Contributor: Created by McCormick, Inc.
Preparation Time: 0:00
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000
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Stuffed Pepper Casserole
MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]
Title: Stuffed Pepper Casserole
Categories: main dish
Yield: 4 servings
2 1/2 c Pepperidge Farm herb
-seasoned stuff
1 tb margarine or butter; melted
1 lb ground beef
1 md onion; chopped (1/2 cup)
1 cn whole peeled tomatoes - (14
-1/2 oz); cut up
1 cn whole kernel corn - (8 oz);
-drained
2 md green peppers; cut
-lengthwise into
quarters
Mix 1/4 cup stuffing and margarine. Set aside.
In medium skillet over medium-high heat, cook beef and onion until beef is
browned, stirring to separate meat. Pour off fat. Stir in tomatoes and
corn. Add remaining stuffing. Mix lightly.
Arrange peppers in 2-quart casserole. Spoon beef mixture over peppers.
Cover and bake at 400 degrees for 25 minutes. Sprinkle with reserved
stuffing mixture. Bake 5 minutes more or until peppers are tender.
This recipe yields 4 servings.
TIP: To melt margarine, remove wrapper and place in microwave-safe cup.
Cover and microwave on HIGH 30 seconds.
Source:
"Back of the Box Recipes at http://www.backofthebox.com"
S(Formatted for MC7):
"09-19-2003 by Joe Comiskey - Mad's Recipe Emporium"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 404 Calories; 33g Fat (74.2%
calories from fat); 20g Protein; 6g Carbohydrate; 2g Dietary Fiber; 104mg
Cholesterol; 108mg Sodium. Exchanges: 2 1/2 Lean Meat; 1 Vegetable; 5 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Contributor: Created by Campbell's
Preparation Time: 0:00
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
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Title: Stuffed Pepper Casserole
Categories: main dish
Yield: 4 servings
2 1/2 c Pepperidge Farm herb
-seasoned stuff
1 tb margarine or butter; melted
1 lb ground beef
1 md onion; chopped (1/2 cup)
1 cn whole peeled tomatoes - (14
-1/2 oz); cut up
1 cn whole kernel corn - (8 oz);
-drained
2 md green peppers; cut
-lengthwise into
quarters
Mix 1/4 cup stuffing and margarine. Set aside.
In medium skillet over medium-high heat, cook beef and onion until beef is
browned, stirring to separate meat. Pour off fat. Stir in tomatoes and
corn. Add remaining stuffing. Mix lightly.
Arrange peppers in 2-quart casserole. Spoon beef mixture over peppers.
Cover and bake at 400 degrees for 25 minutes. Sprinkle with reserved
stuffing mixture. Bake 5 minutes more or until peppers are tender.
This recipe yields 4 servings.
TIP: To melt margarine, remove wrapper and place in microwave-safe cup.
Cover and microwave on HIGH 30 seconds.
Source:
"Back of the Box Recipes at http://www.backofthebox.com"
S(Formatted for MC7):
"09-19-2003 by Joe Comiskey - Mad's Recipe Emporium"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 404 Calories; 33g Fat (74.2%
calories from fat); 20g Protein; 6g Carbohydrate; 2g Dietary Fiber; 104mg
Cholesterol; 108mg Sodium. Exchanges: 2 1/2 Lean Meat; 1 Vegetable; 5 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Contributor: Created by Campbell's
Preparation Time: 0:00
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
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Tuesday, July 22, 2008
Chile Relleno Casserole
MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]
Title: Chile Relleno Casserole
Categories: casseroles
Yield: 8 servings
1 1/2 c Sargento Fancy Shredded
-Monterey Ja
Chef-Style Shredded Mild
-Cheddar Ch; divided
1/2 c Ortega Diced Green Chiles -
-(4 oz c
2 tb all-purpose flour
1 1/2 c milk
3 eggs; lightly beaten
Ortega Thick & Chunky Salsa
=== TOPPINGS ===
Sour cream
Sliced ripe olives
Chopped green onions
Preheat oven to 325 degrees.
Sprinkle 3/4 cup cheese onto bottom of lightly greased 8-inch square baking
dish. Top with chiles and remaining cheese. Place flour in medium bowl.
Gradually add milk, stirring until smooth. Stir in eggs; pour mixture
over cheese.
Bake for 45 to 50 minutes or until knife inserted in center comes out
clean. Cool in pan for 10 minutes.
Serve with salsa and desired toppings.
This recipe yields 8 servings.
Comments: Love Chiles Rellenos but are short on time? This casserole has
all of the taste with very little of the work! It is delicious with a
salad as a hearty dinner, or as brunch, with plenty of juice and fresh
tortillas.
Source:
"Back of the Box Recipes at www.backofthebox.com"
S(Formatted for MC6):
"11-28-2000 by Joe Comiskey - jcomiskey@krypto.net"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 63 Calories; 3g Fat (49.5% calories
from fat); 4g Protein; 4g Carbohydrate; trace Dietary Fiber; 86mg
Cholesterol; 49mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0
Non-Fat Milk; 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Contributor: Created by Nestle
Preparation Time: 0:00
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000
MMMMM
Title: Chile Relleno Casserole
Categories: casseroles
Yield: 8 servings
1 1/2 c Sargento Fancy Shredded
-Monterey Ja
Chef-Style Shredded Mild
-Cheddar Ch; divided
1/2 c Ortega Diced Green Chiles -
-(4 oz c
2 tb all-purpose flour
1 1/2 c milk
3 eggs; lightly beaten
Ortega Thick & Chunky Salsa
=== TOPPINGS ===
Sour cream
Sliced ripe olives
Chopped green onions
Preheat oven to 325 degrees.
Sprinkle 3/4 cup cheese onto bottom of lightly greased 8-inch square baking
dish. Top with chiles and remaining cheese. Place flour in medium bowl.
Gradually add milk, stirring until smooth. Stir in eggs; pour mixture
over cheese.
Bake for 45 to 50 minutes or until knife inserted in center comes out
clean. Cool in pan for 10 minutes.
Serve with salsa and desired toppings.
This recipe yields 8 servings.
Comments: Love Chiles Rellenos but are short on time? This casserole has
all of the taste with very little of the work! It is delicious with a
salad as a hearty dinner, or as brunch, with plenty of juice and fresh
tortillas.
Source:
"Back of the Box Recipes at www.backofthebox.com"
S(Formatted for MC6):
"11-28-2000 by Joe Comiskey - jcomiskey@krypto.net"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 63 Calories; 3g Fat (49.5% calories
from fat); 4g Protein; 4g Carbohydrate; trace Dietary Fiber; 86mg
Cholesterol; 49mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0
Non-Fat Milk; 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Contributor: Created by Nestle
Preparation Time: 0:00
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000
MMMMM
Beef Stroganoff Casserole
MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]
Title: Beef Stroganoff Casserole
Categories: main dish, beef
Yield: 6 servings
1 lb ground beef
1/3 c chopped onion
1 pk mushroom gravy mix - (3/4
-oz)
3/4 c water
1 jar sliced mushrooms - (2
-1/2 oz); drained
1 c sour cream
1 c Original Bisquick
1/4 c milk
1 egg
1 sm bell pepper; cut into rings
Heat oven to 400 degrees. Grease rectangular baking dish, 11 by 7 by 1 1/2
inches.
Cook beef and onion in 10-inch skillet over medium heat, stirring
occasionally, until beef is brown; drain. Stir in gravy mix (dry), water
and mushrooms. Cook 1 to 2 minutes, stirring constantly, until thickened;
remove from heat. Stir in sour cream. Spoon mixture into baking dish.
Stir Bisquick, milk and egg until blended. Spread evenly over beef
mixture. Top with bell pepper rings.
Bake 18 to 22 minutes or until topping is light golden brown. Let stand 5
minutes before cutting.
This recipe yields 6 servings.
Nutritional Info Per Serving: Calories 345 (Calories from Fat 200); Fat
22g (Saturated 10g); Cholesterol 105mg; Sodium 620mg; Potassium 350mg;
Carbohydrate 19g (Dietary Fiber 1g); Protein 19g.
Diet Exchanges: 1 Starch; 2 High-Fat Meat; 1 Fat.
High Altitude (3500-6500 ft): Bake 22 to 26 minutes
Description:
"Savor the taste of a classic! Enjoy the rich slow-simmered taste of beef
stroganoff in an easy casserole."
Source:
"Back of the Box Recipes at http://www.backofthebox.com"
S(Formatted for MC7):
"09-17-2003 by Joe Comiskey - Mad's Recipe Emporium"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 344 Calories; 29g Fat (77.1%
calories from fat); 15g Protein; 4g Carbohydrate; 1g Dietary Fiber; 118mg
Cholesterol; 90mg Sodium. Exchanges: 2 Lean Meat; 1/2 Vegetable; 0 Non-Fat
Milk; 5 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Contributor: Created by General Mills, Inc.
Preparation Time: 0:00
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000
MMMMM
Title: Beef Stroganoff Casserole
Categories: main dish, beef
Yield: 6 servings
1 lb ground beef
1/3 c chopped onion
1 pk mushroom gravy mix - (3/4
-oz)
3/4 c water
1 jar sliced mushrooms - (2
-1/2 oz); drained
1 c sour cream
1 c Original Bisquick
1/4 c milk
1 egg
1 sm bell pepper; cut into rings
Heat oven to 400 degrees. Grease rectangular baking dish, 11 by 7 by 1 1/2
inches.
Cook beef and onion in 10-inch skillet over medium heat, stirring
occasionally, until beef is brown; drain. Stir in gravy mix (dry), water
and mushrooms. Cook 1 to 2 minutes, stirring constantly, until thickened;
remove from heat. Stir in sour cream. Spoon mixture into baking dish.
Stir Bisquick, milk and egg until blended. Spread evenly over beef
mixture. Top with bell pepper rings.
Bake 18 to 22 minutes or until topping is light golden brown. Let stand 5
minutes before cutting.
This recipe yields 6 servings.
Nutritional Info Per Serving: Calories 345 (Calories from Fat 200); Fat
22g (Saturated 10g); Cholesterol 105mg; Sodium 620mg; Potassium 350mg;
Carbohydrate 19g (Dietary Fiber 1g); Protein 19g.
Diet Exchanges: 1 Starch; 2 High-Fat Meat; 1 Fat.
High Altitude (3500-6500 ft): Bake 22 to 26 minutes
Description:
"Savor the taste of a classic! Enjoy the rich slow-simmered taste of beef
stroganoff in an easy casserole."
Source:
"Back of the Box Recipes at http://www.backofthebox.com"
S(Formatted for MC7):
"09-17-2003 by Joe Comiskey - Mad's Recipe Emporium"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 344 Calories; 29g Fat (77.1%
calories from fat); 15g Protein; 4g Carbohydrate; 1g Dietary Fiber; 118mg
Cholesterol; 90mg Sodium. Exchanges: 2 Lean Meat; 1/2 Vegetable; 0 Non-Fat
Milk; 5 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Contributor: Created by General Mills, Inc.
Preparation Time: 0:00
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000
MMMMM
Thai Chicken Casserole
MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]
Title: Thai Chicken Casserole - {gai Kaeng}
Categories: poultry, thai, chicken
Yield: 0 servings
4 c chicken in bite sized pieces
=== MARINADE ===
1 tb crushed garlic
1 tb grated fresh root ginger
1 tb thinly-sliced shallots
1 tb peanut oil
1 pn turmeric
Salt; to taste
Freshly-ground black pepper;
- to taste
=== SAUCE ===
1 ts cumin seeds
1 ts coriander seeds
1 ts cardamom pods
1 tb fermented shrimp paste
1 c finely-sliced shallots
(or use red onions)
2 tb thinly-sliced Thai chile
-peppers
1 c coconut milk
Mix the ingredients of the marinade, and marinate the chicken in a cool
place for about 3 hours. Toast the cumin, coriander, and cardamom in a dry
heavy skillet or wok, until aromatic, and grind to a fine powder. Blend
the ingredients of the sauce together. Transfer the chicken and marinade
to a wok or saute pan and stir-fry until the chicken just starts to change
color.
Transfer to a slow-crock cooker, and add the sauce, and then simmer,
covered on low heat for one to one and a half hours (until the chicken is
cooked, tender, and the pieces fall apart at the pressure of a chopstick).
Serve with Thai jasmine rice.
This recipe yields ?? servings.
Comments: This is a "Thai-ised" version of a recipe from Delia Smith's
cooking course, called Chicken with Whole Spice, which is a mild pastiche
on Indian food. This version is set up for a slow-crock cooker, but it
could be prepared as a conventional casserole by simmering it on the stove
top for about 30 minutes or in an oven at about 350 degrees for 30 minutes
or so.
Source:
"Thai Recipes Kitchen at http://www.importfood.com/recipes.html"
S(Formatted for MC5):
"04-11-2000 by Joe Comiskey - jcomiskey@krypto.net"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 684 Calories; 71g Fat (88.3%
calories from fat); 6g Protein; 15g Carbohydrate; 6g Dietary Fiber; 0mg
Cholesterol; 40mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2
Fruit; 14 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: n/a
Preparation Time: 0:00
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000
MMMMM
Title: Thai Chicken Casserole - {gai Kaeng}
Categories: poultry, thai, chicken
Yield: 0 servings
4 c chicken in bite sized pieces
=== MARINADE ===
1 tb crushed garlic
1 tb grated fresh root ginger
1 tb thinly-sliced shallots
1 tb peanut oil
1 pn turmeric
Salt; to taste
Freshly-ground black pepper;
- to taste
=== SAUCE ===
1 ts cumin seeds
1 ts coriander seeds
1 ts cardamom pods
1 tb fermented shrimp paste
1 c finely-sliced shallots
(or use red onions)
2 tb thinly-sliced Thai chile
-peppers
1 c coconut milk
Mix the ingredients of the marinade, and marinate the chicken in a cool
place for about 3 hours. Toast the cumin, coriander, and cardamom in a dry
heavy skillet or wok, until aromatic, and grind to a fine powder. Blend
the ingredients of the sauce together. Transfer the chicken and marinade
to a wok or saute pan and stir-fry until the chicken just starts to change
color.
Transfer to a slow-crock cooker, and add the sauce, and then simmer,
covered on low heat for one to one and a half hours (until the chicken is
cooked, tender, and the pieces fall apart at the pressure of a chopstick).
Serve with Thai jasmine rice.
This recipe yields ?? servings.
Comments: This is a "Thai-ised" version of a recipe from Delia Smith's
cooking course, called Chicken with Whole Spice, which is a mild pastiche
on Indian food. This version is set up for a slow-crock cooker, but it
could be prepared as a conventional casserole by simmering it on the stove
top for about 30 minutes or in an oven at about 350 degrees for 30 minutes
or so.
Source:
"Thai Recipes Kitchen at http://www.importfood.com/recipes.html"
S(Formatted for MC5):
"04-11-2000 by Joe Comiskey - jcomiskey@krypto.net"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 684 Calories; 71g Fat (88.3%
calories from fat); 6g Protein; 15g Carbohydrate; 6g Dietary Fiber; 0mg
Cholesterol; 40mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2
Fruit; 14 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: n/a
Preparation Time: 0:00
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000
MMMMM
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