Sweet Potato Casserole

5 Sweet potatoes
1/3 to 1/2 cup white sugar
3 eggs
1 tsp salt
3 T butter softened
3/4 cup milk or evaporated milk
1 tsp vanilla
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves 

Topping:
1 cup brown sugar 
2/3 cup flour
6 T butter
1 cup chopped pecans

1. Cut the ends off of each sweet potato.
2. On a large baking sheet covered with tin foil bake the sweet potatoes for about 1 hour at 400 degrees. 
3. Scoop out the potatoes into a large bowl and mash with a potato masher. Add remaining non-topping ingredients and mix until smooth. Transfer to a 9x13 inch baking dish or a large casserole dish. 
4. In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture. 
5. Bake at 350 degrees for 40 minutes or until topping is lightly brown. 

Admittedly this isn't a healthy recipe, but it is a very hard recipe to screw up -- it is one of the most flexible options for Thanksgiving Day when it comes to timing everything right. You can get away with cooking the casserole for 30 minutes -- but it is safe to keep cooking up to an hour without adversely affecting your final product.

Chicken Tamale Casserole

Ty and I really liked this. The girls, on the other hand, are not fond of cornbread.
I used a sweet cornbread mix. Next time I will use the regular mix.


1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
1/3 cup fat-free milk
1/4 cup egg substitute or 1 egg
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 (14 3/4-ounce) can cream-style corn
1 (8.5-ounce) box corn muffin mix (such as Martha White)
1 (4-ounce) can chopped green chiles, drained
Cooking spray
1 (10-ounce) can red enchilada sauce (such as Old El Paso)
2 cups shredded cooked chicken breast
1/2 cup fat-free sour cream

Preparation

1. Preheat oven to 400°.

2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.

3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.
Nutritional Information

Calories:
354 (36% from fat)
Fat:
14.1g (sat 7.1g,mono 3.3g,poly 1.2g)
Protein:
18.9g
Carbohydrate:
36.3g
Fiber:
2.5g
Cholesterol:
58mg
Iron:
1.7mg
Sodium:
620mg
Calcium:
179mg

Yield: 8 servings

Chicken Penne Primavera

From: Campbell's Kitchen
Prep: 10 minutes
Cook: 25 minutes
Serves: 8

2-3 cups uncooked tube-shaped pasta, cooked and drained
2 cups fresh or frozen broccoli florets
2 cups sliced carrots
1 can mushrooms
8 oz cooked diced chicken breast or 2 cans Premium white chunk chicken breast in water, drained
2 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 cup milk
1/2 cup grated Parmesan cheese
1/8 teaspoon ground black pepper

Directions:

Heat the soup, milk, cheese and vegetables in a 3-quart saucepan over medium heat to a boil. Reduce the heat to low. Cover and cook until the vegetables are tender-crisp, stirring occasionally.
Stir in the pasta and chicken and cook until the mixture is hot and bubbling.

Tuna Casserole

1 can cream of celery soup
1 can 98% fat free cream of chicken soup
1 cup frozen peas
1 can mushrooms
10-12 oz water packed tuna,drained
1/2 cup fat free sour cream
1/2 cup 1% milk
14 oz box Whole grain Penne, Cooked
4 oz low fat sharp cheddar cheese, grated

Combine first eight ingredients in a large casserole dish. Top with Cheddar.
Bake at 425 for 20 minute's or until bubbly.

Serves 6
8 Points per serving

Slow Cooker Chicken and Rice

2 cans Healthy Choice Cream of Chicken soup
1 can Cream of Mushroom soup
1/2 can chicken broth or water
1 small can mushrooms
1 cup white rice
2 T dried onions
1 tsp dried Thyme
1/2 tsp sage
Dash garlic powder
5 4oz boneless skinless chicken breasts
Season salt
Pepper
Frozen Pea's

In a large bowl combine soups, chicken broth or water, rice, mushrooms, dried onions, Thyme, Sage and Garlic powder.
Pour into the slow cooker. Place chicken breasts on top of the soup mixture, season with season salt and pepper. Press down and cover with soup mixture.

Cook on low for 4 hours. Turn off slow cooker. Add desired amount of frozen pea's, let sit for 15-30 minutes more.

Serve with a garden salad and enjoy!
Serves 5
8 Points each

Chicken and Rice

3-4 Chicken breasts
2 cans Healthy Request Cream of Chicken soup
1 1/2 C Rice
2 2/3 C Low sodium Chicken Broth
2 cloves minced garlic
1 T dried onions
Ground sage
Crushed thyme
1 C frozen peas

Season chicken with salt, ground sage and Thyme. Brown in a large skilled, do not cook through.
In a large casserole dish combine soup, chicken broth, garlic, dried onions and a sprinkle of sage and thyme.
Add rice and frozen peas, stir.
Top with browned chicken. Cover.
Bake at 375* for 45 minutes

Shepperd's Pie

I tend to call this recipe Hamburger Pie. This is a lightened up version.

1 lb of extra-lean ground beef
1 C beef broth
1 tsp pepper
2 bay leaves
2 whole cloves
Dash of dried thyme
2 C sliced carrots
1 C diced onions
1 4oz can mushrooms
1 C diced celery
1 can corn
1 C peas or 1 can green beans

1/4 C + 1T flour
2 1/2 to 3 C beef broth

8 servings of prepared flake potato's

Spray a casserole dish and preheat oven to 375*

Brown beef and onion, drain. Add 1 C beef broth, bay leaves, cloves thyme, pepper, carrots, and celery. Simmer for 30 minutes or until the liquid is absorbed.
Add mushrooms, corn, peas or green beans simmer for 5 minutes.

Put flour into a bowl and gradually add broth whisking constantly. Add to beef mixture. Simmer for 3-5 minutes until thickened. Remove bay leaves.

Transfer mixture to prepared casserole dish. Evenly spread prepared mashed potato's over beef mixture.

Bake for 10-15 minutes
Serves 8
7 Points each

Macaroni Casserole

1/2 lb extra-lean ground beef
2 clove garlic clove(s)
1/2 cup onion(s)
15 large olive(s)
4 oz canned mushrooms
2 28 oz cans Spaghetti Sauce
16oz of any small pasta
1 cup part-skim mozzarella Cheese

Instructions:
Brown hamburger with onions and garlic, drain. Add spaghetti sauce, olives and mushrooms and simmer. Cook macaroni then add it to the sauce.
Pour the mixture into a 9x13 pan and bake at 350 for 15 minutes. Sprinkle cheese on top and bake for 5 more minutes.
Serves 8
9 points each serving

Baked Ziti with Vegetables and Mushrooms

1 tsp vegetable oil with cooking spray
1 cup chopped onion
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1 1/2 cups chopped portobello, cremini, or button mushrooms
4 garlic cloves, chopped
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (14 1/2-ounce) can stewed tomatoes, undrained and chopped
1 (8-ounce) can tomato sauce
7 cups torn spinach (about 1/2 pound)
3 cups hot cooked ziti (about 2 1/4 cups uncooked short tube-shaped pasta)
Cooking spray
1 cup low fat cottage cheese
1/4 cup (1 ounce) grated fresh Parmesan cheese

Preheat oven to 375°.
Heat oil in a large nonstick skillet over medium-high heat. Add onion and bell peppers, and sauté 5 minutes. Add mushrooms and garlic; sauté 2 minutes. Stir in basil, salt, black pepper, tomatoes, and tomato sauce, and bring to a boil. Reduce heat; simmer 5 minutes or until slightly thick. Stir in spinach; cook 1 minute or until spinach wilts. Stir in pasta. Spoon into a 13 x 9-inch baking dish coated with cooking spray. Dollop with ricotta.
Cover and bake at 375° for 20 minutes. Uncover; sprinkle with Parmesan. Bake an additional 5 minutes or until lightly browned.
Note: To make ahead, assemble casserole as directed. Cover and refrigerate overnight. Let stand 30 minutes at room temperature, and bake as directed.


Yield: 8 servings (serving size: 1 cup)
5 points each

NUTRITION PER SERVING
CALORIES 237(24% from fat); FAT 6.3g (sat 2.5g,mono 2.4g,poly 0.8g); PROTEIN 11.6g; CHOLESTEROL 12mg; CALCIUM 213mg; SODIUM 588mg; FIBER 4.5g; IRON 3.8mg; CARBOHYDRATE 35g

The Best Homemade Lasagna

Meat Sauce:
1/2 to 3/4lb Hamburger
1 small onion chopped
2 cloves garlic minced
1 can olives (optional)
1 can mushrooms (optional)
2 32oz cans of Hunts Spaghetti sauce
(Four cheese or Mushroom flavors are best)

1 lb Mozzarella cheese

Cheese Mixture:
5oz grated Parmesan cheese
24 oz (large container) cottage cheese
1T Parsley
2 tsp basil
1 tsp oregano
1 egg


Preheat oven to 375 degrees

In a large skillet brown hamburger, onion and garlic. Add the cans of sauce, olives and mushrooms. Simmer on a very low heat while continuing to prepare the cheese mixture.
To prepare cheese mixture, combine Parmesan cheese, cottage cheese, egg and spices in a large bowl. Grate mozzarella cheese and set aside.
Cook 10 Lasagna noodles in a large pot of boiling water for 10 min. Drain, leaving an inch or two of water at the bottom of pan to keep noodles moist while preparing.

On the bottom of a 13x9 pan add 1/3 of meat sauce. On top of the meat sauce put 4 noodles side by side and one noodle across the top. Then add another 1/3 of meat sauce. On top of that add ½ of the cheese mixture and half the grated mozzarella. Then repeat the process.
Cover with tinfoil and cook for 20 min. Uncover and cook for another 20 min. Remove from the oven and let stand for at least 10 minutes and serve.

Serves 12
8 Points each

Heather’s Enchiladas

1 16oz can refried beans
1 cup salsa
1 15oz can black beans, rinsed
12 oz cooked chicken breast, shredded
1 tsp salt
½ tsp dried oregano
8 Mission life balance soft taco size tortilla's
6 0z shredded cheddar cheese
1 small can of Enchilada Sauce

Boil chicken in frying pan and shredded
Combine beans, salsa, black beans, chicken, salt and oregano.
Spread about ½ cup of mixture on each tortilla sprinkle with cheese and 1 tbsp enchilada sauce.
Fold right and left ends in and roll.
Spread a thin layer of enchilada sauce on the bottom of a Large Casserole dish. Place rolled tortillas in dish.
Spoon desired amount of sauces over enchiladas and bake, covered, at 350 degrees for 20 min. Uncover and sprinkle with remaining cheese and bake 5 more min.

Alternative cooking method:
Sprinkle the enchiladas with cheese and cover the casserole dish.
Cook in the microwave on high for 10 minutes or until the cheese in melted.

Serves 8
8 Points each