For those looking for other recipes, the links are on the left hand side of this page.

Saturday, May 31, 2008

*Taco Casserole With Tater Tots*

Hello everyone! Today is a casserole day. Taco fixings and Tater Tots. Kids really like this one. If you don't have cheese soup, you can use about 1 cup of Cheddar cheese. Well enjoy!

*Taco Casserole With Tater Tots*

Servings: 8

4 Cups Tater Tots
1 Lb Lean Ground Beef
1 Pkg Taco Seasoning
1½ Cups Frozen Corn, Thawed
1 Can Nacho Cheese Soup, 11 Oz. can
½ Cup Salsa
Sour Cream (Optional)

Preheat oven to 375°F. In a medium skillet, cook the beef over medium heat until browned. Drain the fat off.
Stir in the taco seasoning mix (add water as directed on the seasoning pkg).
Spoon mixture into an ungreased 2 qt casserole dish.
Spoon the corn over the beef mixture, then spread undiluted soup over the corn,and spread salsa over the cheese soup. Arrange tater tots in a single layer on top of the soup.
Bake for 40-50 minutes or until bubbly and the potatoes are lightly browned. If desired, serve with additional salsa and sour cream.

Per Serving: 260 Cal (34% from Fat, 29% from Protein, 37% from Carb); 19 g Protein; 10 g Tot Fat; 4 g Sat Fat; 4 g Mono Fat; 24 g Carb; 2 g Fiber; 3 g Sugar; 19 mg Calcium; 2 mg Iron; 678 mg Sodium; 53 mg Cholesterol.

Friday, May 30, 2008

*Peanut Butter Cookies*(Diabetic)

Hello, I wanted to share this cookie recipe with you today. There is no flour in these cookies and they still taste just the same as the ones with flour in them. Actually, I think they are better. I don't use low-carb peanut butter, because I think its not really necessary to spend more money on peanut butter that is only 1 carb less than regular peanut butter.Its up to you on what you want. This recipe really works too.

*Peanut Butter Cookies*

Servings: 14

1 Cup Low-Carb Peanut Butter
1 Cup Splenda Sugar Blend
1 Egg

Preheat oven to 350°F.
Spray cookie sheet with cooking spray.
In large bowl mix the peanut butter, splenda, and egg.
Roll dough into balls about the size of a candy truffle and
place them on the prepared cookie sheet.
Use a fork and press the balls flat, making a criss-cross
on the tops. Makes: 14 cookies.

Per serving: 120 calories, 5 g protein, 5 g carbs, 10 g fat,
1 g sat. fat, 15 mg cholesterol, 89 mg sodium, 1 g fiber.

Thursday, May 29, 2008

*Maple Cake (Sponge)*

Hello everyone! Today was a nice day here. Not to hot or cold.
I thought I would post a cake today. This has maple syrup in it. I like maple in and on things. I even put maple syrup in my coffee with a little cinnamon and cream. Its tastes better than it sounds. Anyways, here is the recipe.

*Maple Cake (Sponge)*

Servings: 6
1¼ Cups flour, Sifted
¾ Cups Maple syrup
½ Tsp. Baking powder
¼ Tsp Salt
6 Eggs, separated
1 Tbls. Cream of tartar
1½ Tsp. Vanilla

Sift together flour, baking powder and salt.
Beat egg whites until foamy in a mixing bowl.
Add cream of tartar and 1/4 cup of maple syrup.
Beat until stiff peaks form.
Mix together egg yolks, ½ cup maple syrup, vanilla and sifted dry ingredients in a smaller bowl.
Beat at medium speed for 5 minutes.
Fold egg mixture gently into beaten egg whites.
Pour into greased 10 inch tube pan and bake at 350°F. for 45 minutes.
Invert to cool.

Per Serving: 289 Cal (19% from Fat, 14% from Protein, 68% from Carb); 10 g Protein; 6 g Tot Fat; 2 g Sat Fat; 2 g Mono Fat; 48 g Carb; 1 g Fiber; 25 g Sugar; 81 mg Calcium; 2 mg Iron; 225 mg Sodium; 245 mg Cholesterol.

Wednesday, May 28, 2008

*Chops And Cabbage* (Diabetic Recipe)

Hello, I dug out a recipe for those that get to eat pork chops. I hope you like this recipe. I haven't tried this one because I collected this before I couldn't eat this kind of meat. I'm just going to have to have a friend over for lunch someday and make this. I like cabbage and pork chops. Here it is.

*Chops And Cabbage* (Diabetic Recipe)

Servings: 4

4 Pork Chops, 4 oz. each, Trimmed Of Fat
4 Tsp. Dijon Mustard
½ Head (16 Oz.) Green Or Red Cabbage Cored And Thinly Sliced
2 Apples (granny Smith), Peeled And Grated + Slices
1/8 Tsp. Salt
1 Tbls. Canola Oil + A touch More
2 Tsp. Ginger, Grated Fresh
½ Tsp. Ground Cinnamon
1/8 Tsp. Ground Cloves
1 Tbls. Maple Syrup
2 Tsp. Cider Vinegar

Brush both sides of pork chops with mustard and put aside.
Mix cabbage, grated apple, and salt in a large bowl.
In a skillet with a lid, warm about a tsp. of oil over med-low heat.
Add the ginger, cinnamon, and cloves.
Stir about 15 seconds until you can smell a fragrant.
Add cabbage mixture and maple syrup.
Stir and reduce heat to low, cover and let cook until mixture is cooked through, about 30 minutes.
In the meantime heat 1 tbls. oil in a heavy skillet over med-high heat.
Place pork chops in a single layer.
Cook, turning halfway through and the juices run clear.
Uncover cabbage, stir in the vinegar, and turn heat up to medium.
Cook until liquid is mostly evaporated, about 3 to 5 minutes.
Serve each pork chop with even amounts of cabbage.
Garnish with slices of apple.

per serving; 280 cal, 27 g pro, 20 g carb, 11 g fat, 2.5 g sat fat, 70 mg chol, 4 g fiber, 368 mg sodium.

Tuesday, May 27, 2008

*Chicken And Nectorine Salad*

Today I thought you might want a recipe that's easy and great for those really hot days. Salad! This is so good and you wont be heating up the kitchen. You can whip this out in no time. This is a good one for those watching there carbs and calories. Its definitely a diabetic meal too.

*Chicken And Nectarine Salad*

Servings: 4

1 10 Oz. Bag Mixed Salad Greens
2 6 0z. Nectarines, Rinsed
¼ Cup Sweet Onion, Thinly Sliced Or Red Onion
¼ Cups Fresh Cilantro, Coarsely Chopped
¼ Cup Sesame Ginger Vinaigrette
Salt And Pepper To Taste
4 Chicken Breasts, Skinless, Boneless, Breast Halves
¼ Cup Macadamia Nuts, Roasted Chopped

Place mixed salad greens in a large bowl.
Remove pit from nectarines and cut thin slices on the salad greens.
Add onion, cilantro,and vinaigrette and mix.
Salt and pepper and add more vinaigrette dressing if you like.
Divide salad between 4 plates.
Cut cooked Chicken into bite size pieces.
Place equal amounts on each salad.
Sprinkle with nuts.

Per serving: 441 cal. 33%(145 cal.) from fat, 56 g protien, 16 g fat(31 g sat.), 17 g carbs. 2.2 g fiber,
319 mg sodium, 145 mg cholesterol.

Sunday, May 25, 2008

(Diabetic Friendly) *Low-Fat Chicken Pot Pie*

Hello everyone! Today is a *Low-Fat Chicken Pot Pie* day. This is really good. Part of what makes this recipe low fat is the baking mix recipe I got from Recipezaar on line. It calls for sugar and I use Splenda, witch also lowers the carbs. The nutrition facts are calculated with the splenda in this recipe.I hope you enjoy this and I put a link to Recipezaar with the recipe. It will take you right to the page you need.

*Low-Fat Chicken Pot Pie* (Diabetic Friendly)

Servings: 6

Find E-Z Low-Fat Baking Mix recipe at

1 Cup cooked chicken, Cut Into Bite Size Pieces
1 1 Lb. Bag Frozen Vegetables, Your Choice
1 Can 10 ¾ Oz. Cream Of Chicken Soup,98% Fat-Free
½ Cup fat-free (skim) milk
1 Cup Baking mix All-Purpose, Or Bisquick, Low-Fat
or recipe from recipezaar
½ Cup + 2 Tbls. fat-free (skim) milk
1 egg

Preheat oven to 400°F.
In ungreased 2-quart casserole dish, mix chicken, vegetables, soup, and milk.
place in microwave on High for 4 minutes and stir.
In small bowl, stir in baking mix, milk, and the egg with fork until blended.
Pour over the top of vegetable mixture.
Bake uncovered about 30 minutes or until golden brown.

Per Serving: 264 Cal (21% from Fat, 24% from Protein, 55% from Carb); 17 g Protein; 6 g Tot Fat; 2 g Sat Fat; 14 g Mono Fat; 38 g Carb; 7 g Fiber; 4 g Sugar; 253 mg Calcium; 2 mg Iron; 715 mg Sodium; 58 mg Cholesterol.

*Reuben Casserole*

Hi everyone! If you like Reuben sandwiches, Your going to like this casserole. I was given this recipe a few years ago and I don't remember who gave it to me. This is so good, I hope you enjoy this recipe. I have a lot of fun picking out recipes for you. So far the only ones asking for a certen recipes are my friends and family. So, make a request if you like and I will try to find and get it for you.

*Reuben Casserole*

Servings: 6

Mustard Sauce:
1 1 Oz. Pkg. White Sauce Mix
1¼ Cups 2% Milk
2½ Tbls. Brown Mustard, Spicy
1 Tsp. Caraway Seeds
For The Casserole:
1 8 Oz. Can Sauerkraut, Rinsed And Drained
2 tbls. sweet Pickle Relish
8 Slices Rye Bread, Cut Into Small Squares
½ Cup Thousand Island Dressing
8 Oz. Corned Beef, Chopped Coarsely
3 Oz. Swiss Cheese, Grated
Cooking Spray, To Keep Casserole From Sticking

Mix white sauce according to package instructions, using the milk.
Add brown mustard and caraway seeds, Mixing well.
Preheat oven at 359°F. In a small bowl, mix sauerkraut and relish.
Now in a medium bowl mix rye bread squares and thousand Island dressing together.
Spray a medium (about 9"x13") casserole dish with cooking spray.
Layer bread mixture and sauerkraut mixture in the casserole dish, and mustard sauce. Using ½ of each.
Add the corned beef and the Swiss cheese.
Layer with the remainder sauerkraut mixture and mustard sauce. Top it off with the remainder bread mixture.
Bake about 35 minutes or until top is golden brown and filling bubbles.

Per Serving: 405 Cal (66% from Fat, 8% from Protein, 27% from Carb); 16 g Protein; 60 g Tot Fat; 13 g Sat Fat; 16 g Mono Fat; 55 g Carb; 6 g Fiber; 24 g Sugar; 311 mg Calcium; 4 mg Iron; 2418 mg Sodium; 65 mg Cholesterol.

Saturday, May 24, 2008

*Frozen Fudge with Pineapple* (Diabetic Recipe)

Hello everyone. Today is for the diabetics.Those of you that are not, please try this too. You could use sugar instead of splenda. You would use the same amount of sugar as whats called for in the recipe, in place of splenda. This is a good one for this time of year. Enjoy!

*Frozen Fudge With Pineapple* (Diabetic Recipe)

Servings: 4
Makes 4 ¼ cup servings.

2/3 Cup Nonfat Dry Milk
1½ Tbls. Unsweetened cocoa powder
¼ Cup Splenda
1 Cup Unsweetened Crushed Pineapple, Canned

Mix together dry milk, cocoa, and splenda in a medium bowl.
Stir in pineapple until mixed well.
Pour into dessert cups or ice cube trays and freeze until firm, about 3 hours.

Per Serving: 83 Cal (4% from Fat, 19% from Protein, 78% from Carb); 5 g Protein; 0 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 19 g Carb; 1 g Fiber; 15 g Sugar; 151 mg Calcium; 0 mg Iron; 63 mg Sodium; 2 mg Cholesterol.

Friday, May 23, 2008

*Pork Chops with Cabbage*

For those that are looking for other recipes, the links to them are on the right side of this page.
Hello everyone. Today is *Pork Chops with Cabbage*. This one is a good one. It's been a long time since I've made this, but its really good. I like fruit mixed in with various ingredients. Well, here is the recipe.

*Pork Chops With Cabbage*

Servings: 4

4 pork chops, trimmed
4 Tsp. Dijon mustard
3 Cups cabbage, cored and sliced
2 granny smith apples, peeled and grated
1/8 Tsp. salt
1 Tsp. Olive oil
1 Tbls. Olive oil
1 Tbls. fresh ginger,Chopped Fine
½ Tsp. ground cinnamon
¼ Tsp. ground cloves
1 Tbls. maple syrup
2 Tsp. cider vinegar

Brush both sides of pork chops with mustard and set aside. Toss cabbage, grated apples, and salt in large bowl.
In skillet with lid, warm 1 tsp. of olive oil over medium-low heat. Add ginger, cinnamon, and cloves. Stir 10-15 seconds until the smell rises.
Add cabbage-apple mixture and maple syrup. Stir, reduce heat to low, cover, and cook until ingredients are soft and cooked through, about 30 minutes. Meanwhile, heat remaining 1 tbls. oil in heavy skillet over medium-high heat.
Arrange pork in single layer. Cook, flipping halfway through, until no longer pink in the center, about 10 minutes.
Remove cover from cabbage, stir in vinegar, and raise heat to medium.
Cook until liquid mostly evaporates, 5 minutes. Serve each chop with a pile of cabbage. Garnish with apple slices, if desired.

Per Serving: 338 Cal (52% from Fat, 29% from Protein, 19% from Carb); 24 g Protein; 20 g Tot Fat; 6 g Sat Fat; 10 g Mono Fat; 16 g Carb; 3 g Fiber; 12 g Sugar; 68 mg Calcium; 2 mg Iron; 145 mg Sodium; 74 mg Cholesterol.

Thursday, May 22, 2008

*Apple Cran Glazed Chicken Breasts* Diabetic Recipe

Hello to everyone! Today I decided to make a diabetic meal. *Apple Cran Glazed Chicken Breasts*, The original recipe came from a cookbook for diabetics, that I bought from Avon. I changed a lot in this recipe. The carbs. didn't change much. My fiance wont eat pork unless its bacon or sausage. Go Figure! It doesn't make sense to me either. Any way, we eat a lot of chicken. I will Still try to get pork recipes posted for you lucky people. You can Use Pork chops for this recipe instead of Chicken breasts.

*Apple Cran Glazed Chicken Breasts*

Servings: 2

½ Tsp. Dried Thyme Leaves
1/8 Tsp.Salt
1/8 Tsp. Black Pepper
2 4 Oz. Chicken Breast
2/3 Cup Apple Juice, Unsweetened
½ Small Apple, Cored And Cut Into 6 Slices
2 Tbls. Green Onion, Chopped
2 Tbls. Dried Cranberries, Unsweetened
1 Tsp. Cornstarch
1 Tbls. Water

Stir together thyme, salt, and pepper. Rub on both sides of chicken breasts.
Spray skillet with cooking spray. Add chicken breasts.
Cook over medium heat 3 to 5 minutes or until there is no more pink in the center, turning once.
Remove breasts from skillet; keep warm.
Add apple juice, apple slices, green onion and cranberries to same skillet.
Simmer uncovered, 2 to 3 minutes or until apple and onion are tender.
Combine cornstarch and water. Stir into skillet. Bring to a boil; cook and stir until thickened.
Spoon over chicken breasts.

Per Serving: 245 Cal (16% from Fat, 47% from Protein, 37% from Carb); 29 g Protein; 4 g Tot Fat; 1 g Sat Fat; 1 g Mono Fat; 22 g Carb; 1 g Fiber; 8 g Sugar; 32 mg Calcium; 2 mg Iron; 219 mg Sodium; 77 mg Cholesterol.

Wednesday, May 21, 2008

Recipe: *Moms Potato Pancakes*

Today we had *Moms Potato Pancakes for dinner. They are really good. We also had a beef round tip roast cap off. We rolled it in onion soup mix and cooked it in the oven at 325 Degrees for 2 hours. You should know that the potatoes turn red during the process of mixing the ingredients.That's the starch in them. I strained out as much of the liquid as I could and proceeded anyway. The white comes back as you fry them in the oil.This recipe came from my fiances mother. one of his favorite meals from mom.

*Moms Potato Pancake's*

Servings: 16

These pancakes are eaten at dinner at our house, because that's when my Finance prefers to eat them. Usually eaten with roast.

14 Potatoes, pealed
1/8 Tsp. pepper
3 Tbls. flour
1 small onion, Peeled
2 egg's
2 Tsp. salt
1 Tsp garlic Powder

In a food processor chop potato's course & onion but the onion is chopped fine.
Add rest of ingredients and mix well.
Fry in hot oil.
You can put sour cream,gravy, or apple sauce on top of them.
Per Serving: 123 Cal (6% from Fat, 11% from Protein, 83% from Carb); 3 g Protein; 1 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 26 g Carb; 2 g Fiber; 2 g Sugar; 12 mg Calcium; 1 mg Iron; 310 mg Sodium; 31 mg Cholesterol.

Tuesday, May 20, 2008

Recipe:*Home Made Maple Bars*

Hi Everyone! I have been making these :*Home Made Maple Bars* for Years. A friend of mine gave me this recipe when my boys where young and still living at home. I never had a maple bar go to waste. I have had many requests for this recipe. Now everyone can enjoy them.

*Home Made Maple Bars*

Servings: 32

1 Cup mashed potatoes
2 compressed yeast cakes
1 1/2 Tsp salt
1 Cup sugar
1 1/2 Cups water
vegetable oil, for deep fat frying
5 1/2-7 cups flour

2 Cup powdered sugar
2 Tbls.cream
1/2-1 tbls. maple flavoring

Mix mashed potatoes, yeast, water,salt, and sugar all together and let stand 20 minutes. In the mean time mix shortening and eggs together with a mixer till well blended. add to mix. Add flour to mixture till dough is smooth and work for 20 minutes. let rise till double in size. Roll out and cut into bar shapes and let rise for the last time, for About 1 to 1 1/2 hours. Preheat oil to 375 degrees F. and cook in oil (both sides) for 2 to 4 minutes, a few at a time, turning only once. Drain on paper towels and cool for frosting with maple icing.
Mix ingredients for Icing together till spreadable. Frost bars and enjoy.

Oil for frying is not included in Nutrition Facts.

Per Serving: 234 Cal (2% from Fat, 9% from Protein, 89% from Carb); 5 g Protein; 0 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 51 g Carb; 2 g Fiber; 15 g Sugar; 2 mg Calcium; 0 mg Iron; 132 mg Sodium; 1 mg Cholesterol.

Sunday, May 18, 2008

*Ginger Glazed Carrots*

Hi everyone I thought I would post a side dish today.
*Ginger Glazed Carrots*, I really like these and kids are more likely to eat there vegetables. I have always liked my veggies. I know, I'm all grown up. I'm a kid at heart, but aren't we all? Enjoy!

*Ginger Glazed Carrots*

Serves: 4

2 Cups carrots,peeled and sliced
3 Tbls. butter
1/2 Tsp ginger,minced
3 Tbls. honey
1 Tbls.+1 Tsp. sesame seeds, toasted, see directions
1/8 Tsp. salt
1/8 Tsp. pepper

Peel and slice carrots. Boil about 10 minutes until cooked. Strain and set aside, Keeping the carrots warm. Add the sesame seeds to a hot non-stick fry pan. No oil needed. Toss sesame seeds until toasted. Remove seeds from fry pan and set aside. Melt butter in the hot fry pan. Add the ginger and cook for one minute. Remove from heat. Add the honey, sesame seeds, salt, and pepper. Stir to soften. Pour the glaze over the cooked carrots.

Per Serving: 168 Cal (52% from Fat, 3% from Protein, 45% from Carb); 1 g Protein; 10 g Tot Fat; 6 g Sat Fat; 3 g Mono Fat; 20 g Carb; 2 g Fiber; 16 g Sugar; 54 mg Calcium; 1 mg Iron; 180 mg Sodium; 23 mg Cholesterol.

Saturday, May 17, 2008

*Potato Skins (diabetic Friendly)*

Hi every one! I have decided to post another diabetic friendly recipe and I will be doing this twice a week. Today will be an appetiser called *Potato Skins*. I like these they are very good. They are low in carbs too.This is the best part of the potato, The skin is where all the vitamins are. This is an appetiser that everyone can enjoy.

*Potato Skins (diabetic Friendly)*

Appetisers: 24

6 Large Baking Potatoes, cleaned

2 Tsp. Olive Oil

1½ Tsp. Chili Powder

1/8 Tsp.Sea Salt

¼ Tsp. Tabasco Sauce, Or Any Hot Sauce

2/3 Cup Low-Fat Cooked Boneless Ham, Chopped

2/3 Cup Tomato, Seeded & Well Chopped

3Tbls. Green Onion, Well Chopped

1 Cup Low-Fat Cheddar Cheese, Shredded

½ Cup Light Sour Cream, Optional

Wash potatoes and poke with a fork. Bake in an oven at 425°F for 45 minutes or till you can easily insert a fork; cool. Cut each potato into 4 wedges, lengthwise. Remove the inside of each potato wedge. Cover and refrigerate the insides of the potato wedges for another use. In a small bowl mix together olive oil, chili powder,salt, and the Tabasco sauce. Take a pastry brush and brush the inside of the potato wedges with the oil mixture. Place the wedges on a large baking sheet in a row. Sprinkle the wedges with next 3 ingredients and top with cheese. Bake about 12 minutes or till potato wedges are heated all the way through. Serve with sour cream, if it is desired.

Nutrition Facts: 48 calories, 1g total fat, 1g saturated fat, 5mg cholesterol, 97mg sodium, 8g carbohydrates, 1g fiber, 2g protein.

Exchange: 1/2 Starch

Fiendship Cake and Starter

Hi all! I made this yesterday and I have been faithfully taking care of the starter. I also wanted to let you know that I usually try the recipes before I post them, so I can let you know of anything that you may need to know. If I haven't explained any thing that you need to know please let me know.Thanks, here it is.

*Friendship Cake And Starter*

Serves: 16
makes: 2 cakes

Note: If the cake browns to quickly, cover with foil. You can get more servings if you make smaller slices. That will also lower the nutrition value. You can use ant type of nuts and raisins instead of dried cranberries.

1 Cup flour
1 Cup water
1/2 Cup sugar
1 Tbls. yeast

For feeding:
1 Cup flour,As Needed
1 Cup milk, As Needed
1 Cup sugar, As Needed

Coffee Cake:
2/3 Cup, oil
1 Tsp vanilla
1 Cup sugar
2 Cups flour
1/2 Tsp. baking soda
1 1/4 Tsp. baking powder
1/2 Tsp. salt
3 eggs
1 Tsp. cinnamon
1/2 Cup Pecans, Optional
1/2 Cup Dried Cranberries

Streusel Topping:
1/3 Cup butter, Melted
1/2 Cup sugar
1/2 Cup brown sugar, packed
2 Tsp. cinnamon
1/2 Cup Oats, Quick-Cooking
1/2 Cup Pecans, Optional

Mix all Starter ingredients (flour, water, sugar, yeast) in a bowl or a zip-lock bag; if using a bowl cover loosely with a lid or plate. Place the bowl of starter in a warm place and stir each day (or squeeze the bag). On the 5 Th and 10 Th days add 1 cup flour, 1 cup milk and 1 cup sugar. On the 10 Th day wait a couple hours after feeding and then remove 2 cups starter for restarting. Keep 1 cup for yourself and give 1 cup to a friend. The remainder of the starter add all Coffee Cake batter ingredients; mix well. Place half the batter into two greased and floured loaf pans. Now mix streusel topping and sprinkle half of it over the batter. Add the remaining batter, then the remaining streusel topping and bake at 350°F for 1 hour or until the cake tests done.

502 Cal (34% from Fat, 6% from Protein, 59% from Carb); 8 g Protein; 19 g Tot Fat; 5 g Sat Fat; 6 g Mono Fat; 76 g Carb; 3 g Fiber; 48 g Sugar; 76 mg Calcium; 1 mg Iron; 217 mg Sodium; 57 mg Cholesterol.

Friday, May 16, 2008

Ranch Eggs w/bacon (Diabetic friendly)

I thought I would post something for Diabetics today. I'm also diabetic. I just love cooking and shearing with every one. This is a healthy recipe,even for the rest of us. I got this recipe from a diabetic friend. Enjoy!

Ranch Eggs With Bacon (Diabetic Friendly)

Servings: 6
For the Diabetic:

6 Slices Canadian Bacon, Chopped
1 Medium Onion, Thinly Sliced
1 14 Oz. Can Diced Tomatoes,Drained
1 Jalapeno, Fresh,Seeded & Chopped
½ Tsp. Chili Powder
6 Eggs
1/8 Tsp. Salt
Dash Pepper, Black
1/3 Cup Monterey Jack Cheese, Shredded And Reduced Fat
1½ Tbls. Cilantro, Fresh And Finley Chopped
6 Corn Tortillas, Warmed, Optional

Coat a large ovenproof skillet with nonstick cooking spray. Preheat the skillet over medium-high heat. Add the onion to the hot skillet and cook until soft, for about 5 minutes. Stirring to keep from burning. Remove from the heat. In a small bowl, mix tomatoes,chili pepper, garlic, Canadian bacon and the chili powder. Pour the mixture over the onion in the skillet, Spread it out evenly. Now scramble the eggs and gently slide and spread the eggs over the mixture evenly. Sprinkle salt and pepper over the eggs. Bake in the oven at 400°F. for 20 minutes or till done. Remove from the oven and spread cheese over the top. Let cool for 5 minutes. Serve with warm tortillas if you like.

Per Serving: 255 Cal (40% from Fat, 32% from Protein, 27% from Carb); 21 g Protein; 12 g Tot Fat;
4 g Sat Fat; 4 g Mono Fat; 18 g Carb; 2 g Fiber; 2 g Sugar; 134 mg Calcium; 2 mg Iron; 782 mg Sodium;

Wednesday, May 14, 2008

BBQ Chicken with Lemon

Hi everyone, I picked BBQ Chicken with Lemons for today. This is one of those recipes that you can adjust the amounts of everything to your liking.My mom came up with this recipe when I was a little girl and we have been enjoying this recipe every since. I don't know where she got it though. I'll just shut up and give you the recipe.

*BBQ Chicken With Lemon*

Servings: 2

2 Tbls. Olive Oil
2 Chicken Breasts, No Bones
¼ Cup Brown Sugar, Packed
1 Cup BBQ Sauce, Your Choice Of Flavor
2 Small Lemons, Sliced Any Size

Place olive oil in electric fry pan and heat at 350° when oil is hot place chicken in fry pan and braise on both sides. Turn heat down to simmer and add brown sugar, BBQ sauce, and place lemon slices all over the top of chicken and place the lid on and simmer for about 2 hours. While its cooking baste the chicken with the sauce. The chicken should be very tender and almost fall apart when its done. I serve this with mashed potatoes and a vegetable.

Per Serving: 424 Cal (35% from Fat, 18% from Protein, 47% from Carb); 20g Protein; 18g Tot Fat;

3g Sat Fat; 12g Mono Fat; 54g Carb; 7g Fiber; 37g Sugar; 121mg Calcium; 3mg Iron; 1069mg Sodium; 44mg Cholesterol.

Monday, May 12, 2008

Cranberry Cream Cheese Bars

Today is *Cranberry Cream Cheese Bars*. These are so good! They are great for the holidays. These are easy to make too. I was only able to get 20 bars in my batch, you might be able to get more than that if you make them smaller. They are quite fattening, but desserts usually are. You can probably use Splenda brown sugar blend in place of the brown sugar if you want to lower the carbs. Here is the recipe.

*Cranberry Cream Cheese Bars*

Servings: 20

2 Cups flour

1 1/2 Cups oats

3/4 Cup brown sugar, Packed, Plus

1 Tbl brown sugar, Packed

1 Cup butter, softened

8 Oz. cream cheese, softened

1 14 Oz. can sweetened condensed milk

1/4 Cup Real Lemon juice

1 16 Oz. can whole berry cranberry Sauce

2 Tbls. Cornstarch

Preheat oven to 350.

Using a mixer beat flour, oats, 3/4 cup brown sugar & butter until crumbly. Reserve 1 1/2 cups of mixture and Press remaining crumbs into a greased 13x9-inch pan.

Bake for 15 minutes until lightly brown.

Beat cream cheese until fluffy and add condensed milk and beat some more until smooth.

Stir in the lemon juice and spread over the hot mixture in pan.

Mix together the cranberry, cornstarch and the 1 tablespoon brown sugar.

Spoon over the cream cheese layer.

Top with the reserved crumbs.

Bake for 45 minutes, until golden brown.

Let cool and cut into bars.

Per Serving: 346 Cal (39% from Fat, 7% from Protein, 55% from Carb); 6g Protein; 15g Tot Fat; 9g Sat Fat; 4g Mono Fat; 48g Carb; 2g Fiber; 30g Sugar; 86mg Calcium; 1mg Iron; 180mg Sodium; 42mg Cholesterol

Sunday, May 11, 2008

Italion Bread Sticks, Soft

Hi you all. Today's recipe is *Italian Bread Sticks*. I made these to go with our Spaghetti dinner. At my house spaghetti is simple, (I have a pickie fiance) that comes out of a jar. I use my meatballs and cooked Italian Sausage links, cut up and of course spaghetti noodles. When you make these, make sure you use the shredded Parmesan cheese, not the can stuff. As you can see in the pic. I used the can. Its not as pretty. It still tastes really good. Well, here it is.

* Italian Bread Sticks*

Serves: 24

1 Cup warm water, 70° To 80°
3Tbls. butter, Softened1 1/2 Tsp. salt
3 Cups bread flour
3 Tbls. sugar
1½ Tsp. Italian seasoning
1½ Tsp. garlic powder
2 1/4 Tsp. active dry yeast


3 Tbls. butter, Melted
3 Tbls. Parmesan cheese, Grated
3 Tbls. Cheddar Cheese, Grated

Place all dough ingredients in the bread machine pan according to manufacturers direction. Select dough setting. When dough cycle is complete, turn out onto very lightly floured board and divide dough in half. Cut each half into 12 pieces and roll each piece into a 4 to 6" rope. If you want to get fancy, you can take two ropes and bread together. If you do, the nutrition value will be doubled.Place 2" apart onto greased baking sheets. You can also use parchment paper on baking sheet instead of a greased baking sheet.Cover and let rise in a warm place for about 20 minutes or until doubled. Bake at 350°F. for 15 minutes or until golden brown. Immediately brush with butter and sprinkle with the two cheeses. Place them back in the oven for about 2 minutes to melt the cheese better.

Per Serving: 100 Cal (34% from Fat, 11% from Protein, 55% from Carb); 3g Protein; 4g Tot Fat; 2g Sat Fat; 1g Mono Fat; 14g Carb; 1g Fiber; 1g Sugar;
21mg Calcium; 1mg Iron; 187mg Sodium; 9mg Cholesterol

Saturday, May 10, 2008

Home Made Cream Cheese Danish

The Recipe for the day is *Home Made Cream Cheese Danish*. If you like cream cheese pastries, you will love these. They are really rich though. So don't eat to many in one sitting. These are worth the work you put into them. If you ever have any questions to ask about any of the recipes feel free to ask me. just click comments and ask away. also, if you have a recipe you would like to share, feel free to do so. I'll Post it here for every one to see, along with your name if that's all right with you.

*Home Made Cream Cheese Danish*

Servings: 18

Note: When the dough rises they look like a cone. Also I use more filling than called for, so I double the mixture.

3¾-4¼ Cups flour
3/4 Cup sugar, divided
2 1/4 Oz. packages active dry yeast, or use 2 1/2 tsp.bread machine yeast
1 1/4 Tsp. salt
3/4 Cup milk
1/2 Cup water
1/2 cup butter
1 egg

1 8 Oz. pkg. cream cheese, softened
1 egg yolk
1/2 Tsp. vanilla

1 Cup powdered sugar
1/2 Tsp. vanilla
3 tsp. water, More if needed

In a large bowl, mix 1 cup of the flour, 1/2 cup sugar, yeast and salt. Using a saucepan, heat the milk, water and butter to 120*F-130*F. Add liquid mixture to dry ingredients; beat on medium speed for 2 minutes. Add the egg and 1/2 cup flour; beat on high for 2 minutes. Stir in enough remaining flour to make a stiff dough. Cover and refrigerate the dough for about 2 hours. Now turn the dough onto a lightly floured surface; divide into 18 pieces. Form each piece into a ball; roll each into a 15" rope. Holding one end of the rope, loosely wrap dough around, forming a coil. Tuck the end under; pinch to seal. Place the coils about 1½ inches apart on greased baking sheets. Cover and let rise until doubled, for about 1 hour.

In a small mixing bowl, Mix together the cream cheese, egg yolk, vanilla and remaining sugar; beat until smooth. Use the back of a spoon, to make a 1" wide indentation in the center of each coil, Carefully. Spoon a rounded tablespoon of cream cheese mixture into each indentation. Bake at 400*F. for 10-12 minutes or until lightly browned. Remove from baking sheets to wire racks to cool. In a small bowl, mix together the powdered sugar, vanilla and enough water to get a drizzling consistency. Drizzle over cooled rolls. Store in the fridge, and enjoy!

Per Serving: 324 Cal (46% from Fat, 8% from Protein, 46% from Carb); 6g Protein; 17g Tot Fat; 9g Sat Fat; 6g Mono Fat; 37g Carb; 2g Fiber; 16g Sugar; 33mg Calcium; 1mg Iron; 288mg Sodium; 58mg Cholesterol

Chapatti (Flat Bread)

The recipe for today is Chapatti. This is really easy to make. Its even a little fun, but then again, I love to cook. This bread only has 3 ingredients. I'm thinking about trying something with this recipe. I'll let you know if I come up with something good. Well here you go.

*Chapatti (Flat Bread*

Servings: 8

2 1/8 Cups Whole Wheat Flour, Or Flour Of Choice
2 Tsp. Salt
1 Cup Warm Water

Mix the flour and the salt in a medium bowl. Make a well in the middle and add water. Mix until you can gather dough into a ball. Add more water if needed. Turn out onto floured surface and kneed for about 8-10 minutes. Cover with plastic (so it don't get dry) for about 30 minutes to 2 hours. Divide dough into eight balls and flatten each ball into an 8" round, using a rolling pin. Don't turn the chapatti round over to the other side when rolling them out.Don't stack the uncooked rounds on top of each other and keep each round covered in plastic. Heat on tava or a cast iron griddle or skillet on medium heat. When griddle is hot, place a chapatti round on griddle top side down. Cook for 10 seconds, gently flip over. Cook on the other side for about one minute. Turn chapatti back to the other side and cook for one minute longer. At this time the chapatti should start to balloon. You can help the bubble along by gently pressing the bubble.Use a cloth or paper towel, wadded up to protect your fingers from burning. Remove chapatti when it is browned a little. Its OK if it has some darker spots. Each one will have its own design on it. Place each one on top of the other and keep them warm in a towel. I have a tortilla warmer that will keep them warm. you can eat these any way you like.

Per Serving: 108 Cal (5% from Fat, 15% from Protein, 80% from Carb); 4g Protein; 1g Tot Fat; 0g Sat Fat; 0g Mono Fat; 23g Carb; 4 g Fiber; 0g Sugar; 11mg Calcium; 1mg Iron; 591mg Sodium; 0mg Cholesterol

Friday, May 9, 2008

Banana Bread

Hi again, today I made Banana Bread. I didn't follow the instructions about turning down the oven if it was browning to quickly, so as you will see in the pic. with the recipe. Next time I will do as it says. I should have checked it sooner. It still tastes really good. I didn't have enough honey so I used half honey and half molasses. I got this recipe from a book that teaches you how to survive in the country. It has a lot of recipes for cooking things that you grow from your own garden. Also how to grow these varies veggies. One good thing about this recipe. the bread is still really moist, even if I did get it a little to brown.I hope you enjoy this recipe too.

P.S. I added a pic. of the soft white Bread.

*Banana Bread*

Servings: 16

3 Eggs

2/3 Cup Honey

½ Cup Oil

3 Ripe Bananas, Mashed

1/8 Tsp. Salt

2 Cups Whole Wheat Pastry Flour, Or

Unbleached Flour

1 Tsp. Baking Soda

1 tsp. Baking powder

1/8 Tsp.Vanilla

½ Cup Pecans, Or Walnuts, Optional

Preheat oven at 350°F.

Beat eggs, honey, and oil together.

Add mashed banana, salt, and vanilla; Mix


Sift flour and baking soda together.

Gradually add flour mixture to banana mixture, until


Now add the nuts if you desire to have them in your


Grease 1 large bread pan, pour the batter into pan and bake at 350°F. For 1 hour.

Lower oven temperature if bread is browning to quickly.

Per Serving: 219 Cal (42% from Fat, 7% from Protein, 51% from Carb); 4g Protein; 11g Tot Fat; 1g Sat Fat;

4g Mono Fat; 30g Carb; 3g Fiber; 15g Sugar; 16mg Calcium; 1 mg Iron; 75mg Sodium; 46mg Cholesterol

Wednesday, May 7, 2008

Bisquit Recipe and Pot Roast Recipe

Hi all! I made Pot Roast last night and decided to share with you. I only had one complaint and that was because I didn't make biscuits. So if you don't want any complaints about that you might want to make those too. Or you can buy pre made biscuits for less work.Sometimes even I cheat. I am only human, I get a little lazy.Her are the recipes.

*Baking Powder Biscuits*

Servings: 12

If you don't have a biscuit cutter, use the top of a
glass. Size is your choice. Don't forget to dip glass
or biscuit cutter in flour, to keep the dough from

2 Cup Flour
3 Tbl Baking Powder
1 ½ Tsp Salt
4 Tbls. Shortening
3/4 Cup Milk

Mix first 3 ingredient's together. Cut in the
shortening until mixture resembles course crumbs.
Then Add, Milk, mixing well.
Knead for 1 minute and roll out to about 1-1/2
inches in thickness.
Cut with a Biscuit cutter. Place the biscuits 1 inch apart on a greased baking sheet. Now brush with Milk and bake in 450°F degree oven 10-12 minutes, or till golden brown.

One biscuit may be Exchanged for:
1 bread exchange or
1 fat exchange.

Per Serving: 122 Cal (34% from Fat, 9% from Protein,57% from Carb); 3g Protein; 5g Tot Fat; 1g Sat Fat; 2g
Mono Fat; 17g Carb; 1g Fiber; 1g Sugar; 225mg Calcium;
0mg Iron; 571mg Sodium; 1mg Cholesterol~


*Pot Roast*

Main Dish
Pot Roast
Servings: 8

1 3 lb. Boneless Beef Chuck Roast, Or Any
Inexpensive Cut Roast
2 Tbls. Olive Oil
1 10 Oz. Pkg. Onion Soup Mix
2 Whole Bay Leaves
½ Tsp. Salt, Or To Taste
¼ Tsp. Pepper,Or To Taste
6 Small Potatoes, Sliced Into Wedges
6 Small Onions, Optional
1½ Cups Baby Carrots
1 14 Oz. Can Beef Broth

Salt and pepper the roast to taste,Heat the olive oil
in a large Dutch oven over high heat. Brown Roast on
all sides, to keep the natural juices in. Add ½ can
of beef broth,the 2 bay leaves (to be removed
before eating) and cover with lid. Reduce heat to
medium low or you can preheat oven to 325°F. and
braise for one hour.
In the mean time clean and prepare potatoes, carrots,
and onions (onions optional).
Add vegetables, the other ½ of beef broth and
sprinkle onion soup mix over roast and vegetables.
Braise for 2 more hours.
Remove juices from dutch oven and put in medium sauce
pan. Discard bay leaves.
set pan on medium high and bring to boil.
Make a paste with about 3 tbls. flour and enough cold
water to make paste.
Slowly add paste to juice and whisk till you have the
desired thickness for gravy.
Cook for about 1 minute.
Serve roast vegetables, and gravy on the side. Enjoy!

Per Serving: 536 Cal (35% from Fat, 37% from Protein,
28% from Carb); 49g Protein; 21g Tot Fat; 6g Sat Fat;
10g Mono Fat; 37g Carb; 4g Fiber; 6g Sugar; 63mg
Calcium; 6mg Iron; 1198mg Sodium; 136mg Cholesterol

Tuesday, May 6, 2008

Soft White Bread

Today I'm posting a recipe for "Soft White Bread". I really like this one because its so soft and it tastes really good.This one doesn't fall apart when you slice it like other bread recipes do. I have tried many bread recipes, this one seems to be the best. I also have a bread slicer board. I love it, you get perfect slices every time. I hope you enjoy this as much as we do.

*Soft White Bread*

Servings: 16

Note: you can substitute 1/3 cup potato flakes with ¼
cup of potato flour.

3 Cups Bread Flour
2 Tsp. Yeast
1 Tsp. Salt
4 Tbls. Sugar
4 tbls. Butter, Softened
1cup +2 Tbls. Milk, Lukewarm
1/3 Cup Potato Flakes

Add ingredients in the order suggested by the bread machine manufacturer.
Hold out ½ cup bread flour and add 1 tbls. at a time until a soft smooth dough is formed.
You will add the bread flour on the second cycle for kneading.
Follow baking instructions provided in the manual.
I use a light crust setting because if I use a darker setting it's to dark.
I like mine a golden brown color.

Per Serving: 125 Cal (11% from Fat, 13% from Protein, 76% from Carb); 4g Protein; 2g Tot Fat; 1g Sat Fat; 0g Mono Fat; 24g Carb; 1g Fiber; 4g Sugar; 29mg Calcium;
1mg Iron; 165mg Sodium; 3mg Cholesterol.

Sunday, May 4, 2008

Italian Meatballs

Today I am posting a meatball recipe that I think is really good. They are really good an tender. I have tried other recipes and I think this one is the best. When I make these I only use enough for one meal(I'm only cooking for 2)and I freeze the rest.I use a freezer bag. This way I don't have to make them every time I make spaghetti. I just pull them from the freezer and add to my sauce. I hope you enjoy these as much as we do. I don't have a picture, but I don't think you really need one for these.

*Italian Meatballs*

Servings: 12

SERVES 12 ,makes 46 meatballs Note: Its much easier to bake them in an oven, you may need to turn them a few times. I didn't and they turned out great.

1 Lb Ground Hamburger
1 Lb sweet Italian sausage, ground
1 Cup bread crumbs, Italian
1½ Tsp. garlic, Finley chopped
1/2 Cup onions, minced
1 Tbls. fresh parsley, chopped
2 Tsp. basil
1 Tsp. salt
1/2 Tsp. black pepper
1/2 Cup water
1 Cup parmesan cheese grated, Or From A Jar

Mix all ingredients in a large bowl.
The less you handle the more tender they will be.
Role into 1-inch size balls.
Fry in Skillet or bake on a broiler pan for about 20 minutes in 375° F oven.

Per Serving: 303 Cal (63% from Fat, 26% from Protein, 11% from Carb); 20g Protein; 21g Tot Fat; 8g Sat Fat;
9g Mono Fat; 8g Carb; 1g Fiber; 1g Sugar; 124mg Calcium; 2mg Iron; 693mg Sodium; 68mg Cholesterol

Nut and Caramel Flavored Cookies

Today I wanted to put something sweet on the menue. These cookies are really good, I really have a hard time limitting myself with these.My oldest son and grandoughter always want to take some home with them.Thats a good thing for me. I really don't want to gain a bunch of weight. My oldest son likes to cook, so he now has the recipe. He does'nt always have the time to bake.I don't have a picture of these either, but I will start taking them to Share with you as soon as my love of my life has time. He's the picture taker.

*Nut And Caramel Flavored Cookies

Servings: 48

Note: These are really good, they have a bit of a
caramel flavor to them. Really good warm.

1 Cup butter, softened
1 Cup vegetable oil
1 Cup granulated sugar
1 Cup brown sugar, Packed
1 egg
1 Cup corn flakes,crushed,About 1¾ Cups Before Crushed
1 Cup WalnutsOr Pecans, Chopped
1 Cup quick-cooking oatmeal
4 Cup flour, Decrease To 3½ Cups For A Chewier Cookie
1 Tbls baking soda
1/2 Tsp salt
2 Tsp vanilla extract

Preheat oven to 325°.F
Cream butter, sugars and egg in a large bowl
Add oil and vanilla extract, set aside.
Mix dry ingredients in a seperate bowl.
now back to bowl with wet ingredients.
Add dry ingreddientts to wet ones a little at a time,
until you have all ingredients combined.
Form dough into walnut sized balls.
Place on cookie sheet and flatten with a fork dipped
in water.
Bake for 10-12 minutes.
Cool on pan for about 2 minutes, then transfer to a rack to cool.

Per Serving: 163 Cal (56% from Fat, 6% from Protein, 37% from Carb); 3g
Protein; 10g Tot Fat; 3g Sat Fat; 3g Mono Fat; 15g Carb; 1g Fiber;
5g Sugar; 16mg Calcium; 0mg Iron; 13mg Sodium;
15mg Cholesterol

Saturday, May 3, 2008

Tuna Chip Casserole

Today I'm sharing a casserole that my mother use to make me as a child. when my children where growing up I would make this for them.They really loved this dish. We very seldom had left overs. If we had left overs, they didn't last for very long. The only Thing bad about left over "Tuna Chip Casserole" is the chips don't stay crunchy. The taste is still great.
If you have any comments on any of the recipes I have posted,Please comment. Thanks from lovetocook

*Tuna Chip Casserole*

Serving size: 8-10

Note: Kids really like this recipe, us big kids

2 Cups Potato Chips, Crushed
8-10 Eggs, Scrambled
2 Cans Cream Of Mushroom Soup
2 Small Cans Tuna, Drained

Preheat oven at 350° F
you will need a 2 quart casserole dish.
Start with a layer of potato chips, then add a layer of each of the last three ingredients.
Repeat layers, ending with potato chips on top.
Bake for 30 minutes. Serve with a salad and a vegetable. you have a great meal!

Per Serving: 827 Cal (56% from Fat, 13% from Protein, 32% from Carb); 27 g Protein; 52 g Tot Fat; 10 g Sat Fat; 24 g Mono Fat; 66 g Carb; 6 g Fiber; 1 g Sugar; 92 mg Calcium; 4 mg Iron; 1452 mg Sodium; 265 mg Cholesterol!

Friday, May 2, 2008

Chicken Fricassee in a Crockpot

Today I am posting a recipe for Chicken Fricassee. This is a really good Main dish. It smells really good while it is cooking. I have tried it with Thyme but it tastes so much better with the poultry seasoning.You can also use more or less water, depending on how thick you like your gravy.I like mine a medium thickness, so I use the whole can of water. I don't have a picture to share with you, so its just the recipe.I hope you enjoy this as much as we do.

Chicken Fricassee in a Crockpot
Servings: 4
1 Can cream of chicken soup
1 Soup Can Water
½ Cup chopped onions
1 Tsp. paprika
1 Tsp lemon juice
1 Tsp rosemary
¾ Tsp Poultry Seasoning
1 Tsp salt
¼ Tsp pepper
4 skinless boneless chicken breasts
Non-stick cooking spray, Optional

3 Tbls Shortening
1½ Cups Flour
2 Tsp Baking Powder
¾ Tsp Salt
3 Tbls Fresh, Chopped Chives
Or 2 Tbls Dried Chives
¾ Cup Skim Milk
Spray crock pot with non-stick cooking spray or use a crockpot insert, for easy cleanup. Place chicken in crock pot. Mix remaining ingredients together and pour over chicken. Cover and cook on low for about 5-6 hours. About 1 hour before serving, prepare dumplings and drop into crockpot with chicken and gravy. Cover and cook on high for about 1 hour Serve over mashed potatoes ,or over hot, cooked noodles. Add a vegetable side dish and you have a delicious meal.

Mix flour, baking powder, and salt. Cut shortening into dry mix. Add chives and milk, combine well. Drop by teaspoonfuls onto hot chicken and gravy.

Per Serving: 354 Cal (17% from Fat, 29% from Protein, 54% from Carb); 25g Protein; 7g Tot Fat; 2g Sat Fat; 3g Mono Fat; 46g Carb; 2g Fiber; 3g Sugar; 243mg Calcium; 2mg Iron; 1941mg Sodium; 51mg Cholesterol

Thursday, May 1, 2008

Chinese Hamburger Casserole

Today I am posting a recipe tha I came up with. When I was in my early 20's I got this recipe from my mother, I liked it really well, but lost it. My mother has passed away since then, so I had to experiment until I came up with the right taste. this is called "Chinese Hamburger Casserole". Please try it and let me know what you think.

Chinese Hamburger Casseroles

Servings: 8

Note: you may want to let casserole cool about 10
minutes or more after removing from oven. very hot!

1½ Pounds Hamburger
1 Cup Celery, Diced
1 Cup Onion, Diced
1 14 Ounce Can Bean Sprouts, Reserve Juice
1 8 Oz. Can Water Chestnuts, Sliced
1 10¾ Oz. Can Cream Of Mushroom Soup
1 10¾ Oz. Can Cream Of Chicken Soup
1 ½ Cups Water, Use reserved Juice & Add
Water To Make 1 ½ Cups
1/2 cup Long Grain Rice
1 12 Oz. Bag Birds Eye Steam Fresh Frozen
Vegetables, Asian Medley
1 12 Oz. Bag Chow Mein Noodles For Top Of Casserole

Preheat oven at 350°F
Brown hamburger. Add rest of ingredients, except for chow mien noodles.
Bake in large casserole dish for 1 hour. Add chow mein noodles to casserole the last 15 minutes of bake time. Enjoy!

Per Serving: 687 Cal (53% from Fat, 13% from Protein, 33% from Carb); 23 g Protein; 41 g Tot Fat; 12 g Sat Fat; 15 g Mono Fat; 58 g Carb; 6 g Fiber; 4 g Sugar; 72 mg Calcium; 5 mg Iron; 852 mg Sodium; 76 mg Cholesterol