Beef Burgundy

Makes 6 servings

Prep Time: 20 min.
Baking Time: 2 to 3 hrs.

Ingredients:
1-1/2 pounds beef top round
1/3 cup flour
1-1/2 teaspoons salt
1/2 teaspoon pepper
2 Tablespoons vegetable oil, divided
2 cups chopped onions
1/4pound fresh mushrooms, sliced
1-1/2 cups peeled and chopped carrots
15 ounces low-fat beef broth
1/2 teaspoon thyme
8 ounces tomato sauce
1 cup Burgundy
2 Tablespoon flour (optional)
1 cup cherry tomatoes (optional)

Beef Main Dish Directions:
Preheat oven to 300-degrees F. Trim any visible fat from met and cut into 1-inch cubes.
1) In a plastic bag, mix flour, salt, and pepper.
2) add meat and toss until meat is well coated.
3) Heat 1 Tablespoon oil in a large nonstick skillet or Dutch oven and add meat.
4) Cook over medium heat until brown on all sides.
5) In a separate medium skillet, heat 1-Tablesppon oil. Add onions can cook over medium heat until clear.
6) Add mushrooms and carrots and cook until mushrooms are soft. Remove from heat and set aside.
7) When meat is brown in the Dutch oven, add beef broth. Stir to deglaze (loosen the brown flour in the bottom of the pan).
8) Add thyme, tomato sauce, and Burgundy. Add vegetables to the pan.
9) Cover tightly and bake for 2 to 3 hours or until meat is tender. (Check occasionally and add extra broth or water if it gets too dry.)
10) Remove from oven. If juice is too thin, combine 2-Tablespoons of flour with 1/2 cup water in a shaker.
11) Add to pan and cook on top of the stove, stirring constantly, until mixture boils and thickens to the desired constancy.
12) Add tomatoes 2 minutes before serving.
13) A great ideas is too serve with cooked noodles.

Chicken Cashew Casserole

Makes 6 servings

Prep Time: 15 min.
Baking Time: 30 min.

Ingredients:
1 Tablespoon butter or margarine
4 bones and skinned chicken breast halves
2 medium onion, finely chopped
1 stalk celery, finely chopped
1/2 pound mushrooms, sliced
1/2 cup low-fat chicken broth
1 can (10-3/4 ounces) reduce-fat cream of mushroom soup
1 cup frozen green peas
1/4 teaspoon white pepper
1/4 teaspoon salt
3 cups chow mein noodles, divided
1/3 cup chopped cashews

Casserole Directions:
Preheat oven to 350-degrees F. and butter a 1 1/2-quart casserole dish.
1) In a large nonstick skillet, melt butter.
2) Cut chicken into bite-size pieces and cook over medium heat until brown and thoroughly cooked.
3) Add onions and cook until clear. Add celery and mushrooms and cook until tender.
4) Add chicken broth and stir to deglaze the pan.
5) Add soup, peas, white pepper, salt, and 2 cups of the dhow mein noodles.
6) Spoon into casserole. Top with 1 cup chow mein noodles and cashews.
7) Place casserole in oven and bake for 30 minutes.

Golden Garden Vegetable Casserole

Make 6 servings

Prep Time: 15 min.
Baking Time: 45 min.

Ingredients:
5 cups mixed fresh or frozen vegetables
1 cup shredded reduced-fat Cheddar cheese
1 cup shredded reduced-fat mozzarella cheese
4 eggs
1 cup fat-free milk
1 teaspoon Italian seasoning
1/4 cup chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 Tablespoon paprika

Cooking Directions:
Preheat oven to 30-degrees F. and grease a 2-quart casserole dish.
1) In a large saucepan, blanch he vegetables in boiling water for 2 to 3 minutes. Drain well.
2) In a large bowl, combine vegetables, Cheddar cheese, and mozzarella cheese.
3) In a small bowl, combine eggs, milk, Italian seasoning, parsley, salt, and pepper. Beat well.
4) Pour egg mixture into bowl with vegetables. Stir until mixed.
5) Pour into casserole dish. Sprinkle with paprika.
Bake for 45 minutes or until knife inserted in the middle comes out clean.

Kitchen Tip:
If you want, top with extra shredded cheese.

Corn Chowder

Makes 6 servings

Prep Time: 15 min.
Cooking Time: 15 min.

Ingredients:
2 Tablespoons butter or margarine
1 small onion, finely chopped
2 Tablespoons all-purpose flour
2 cups fat-free milk
3 cups canned or frozen corn
1 cup fat-free half-and-half
1/8 teaspoon nutmeg
1/2 cup finely chopped roasted chilies, optional
Salt (to taste)
Pepper (to taste)

Soup Directions:
1) In a large saucepan, melt butter. Add onions and cook over medium heat until clear.
2) Add flour, stirring constantly for 2 minutes.
3) Add milk and bring to a boil, stirring constantly until mixture thickens. Add corn.
4) Pour mixture into a food processor and process until partially smooth.
5) Pour mixture back into saucepan.
6) Add half-and-half, nutmeg, and chilies (if desired).
7) Add additional milk if soup if too thick. Heat through.
8) Add salt and pepper to taste.
Kitchen Tip:
Choose mild or hot chili peppers to suit your taste.

Chipped Beef on Toast

Makes 8 servings

Prep Time: 15 min.
Baking Time: 10 min.

Ingredients:
1/2 Tablespoon butter or margarine
1 small onion, finely chopped
1/4 medium green pepper, finely chopped
8 ounces fat-free or low-fat cream cheese
1/2 cup fat-free sour scream
1/4 teaspoon white pepper
1/2 teaspoon dill weed
Dash red pepper flakes, optional
3 ounces dried beef
1/4 cup chopped pecans
4 bread slices, toasted

Cooking Directions:
Preheat oven to 300-degrees F.
1) In a small nonstick skillet, heat butter.
2) Add onion and green peppers. Cook over medium heat onions are clear.
3) Add cream cheese and stir over low heat until it softens. Remove from heat.
4) Add sour cream, white pepper, dill weed, and red pepper flakes.
5) Tear dried beef into small pieces and add to cream cheese mixture.
6) Spoon mixture into an 8-inch pie pan. Top with nuts.
7) Heat in oven for 10 minutes or just until heated through.
8) Serve with toast bread cut in quarters or with crackers.

Kitchen Tip:
As a good addition to this recipe, you can used chopped olives.

Creamy Coleslaw

Makes 8 servings

Prep Time: 15 min.
Chilling Time: at least 1 hr.

Ingredients:
6 cups shredded cabbage
1 cup shredded carrots
Dressing:
1/2 cup fat-free or low-fat mayonnaise
1/2 cup fat-free sour cream
3 Tablespoons sugar
3 Tablespoons cider vinegar
1 Tablespoon Dijon mustard
1/4 teaspoon salt
Freshly ground pepper (to taste)

Kitchen Directions:
1) In a large bowl, combine cabbage and carrots.
2) In a small bowl, combine mayonnaise, sour cream, sugar, vinegar, mustard, and salt.
3) You want to Taste the dressing and add additional sugar or vinegar to suide your taste.
4) Mix dressing with cabbage and carrots.
5) Cover and refrigerate until ready to serve.
6) Add pepper to taste.

Bread Pudding with Brandy Sauce

Makes 12 servings

Prep Time: 15 min.
Baking Time: 1 hr.

Ingredients:
3 eggs, lightly beaten
12 ounces evaporated fat-free milk
1 cup fat-free milk
3/4 cup brown sugar
3/4 cup sugar
1 teaspoon cinnamon
1/2 nutmeg
1 Tablespoon vanilla
2 Tablespoons butter or margarine, melted
10 slices day-old or slightly dry white bread, cut in cubes
1/2 cup chopped pecans, optional
1 cup raisins, optional
Sauce
2 cups fat-free half-and-half
1/3 cup sugar
3 Tablespoons cornstarch
1 Tablespoon vanilla
3 Tablespoon brandy

Cooking Directions:
Preheat oven to 325-degrees F. and butter a 9x13-inch baking pan or a 1-/2 quart casserole.
1) In a large bowl, combine eggs, evaporated milk, milk, brown sugar, sugar, cinnamon, nutmeg, vanilla, and butter. Beat until well mixed.
2) Add bread and gently stir.
3) Add nuts and raisins, if desired.
4) Pour into pan or casserole.
5) Place baking pan in a larger pan of warm water in the oven.
6) Bake for 1 hour or until lightly browned and a toothpick inserted in the middle comes out clean.
7) In a small saucepan, combine heal-and half, sugar, and cornstarch. Stir until well mixed.
8) Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens.
9) Remove from heat. Stir in vanilla and brandy.
10) Serve warm sauce over the warm bead pudding.