*Creamy Ham & Noodles*

Hello, today I'm posting Creamy Ham & Noodles. This recipe has been in our family for as long as I can remember. My grandmother use to make this sometimes. The original recipe didn't call for whipping cream or Parmesan cheese, I added that from looking on line at different Ham and noodle recipes. If you want to make it the old fashioned way, use 1 cup milk and no cream and omit the Parmesan cheese. Follow the rest of the recipe as is. This is very good and fits in the low budget categories. Also, I'm not sure about the amount of flour. You may need more. I usually just guesstimate:) Enjoy!


*Creamy Ham & Noodles*

Servings: 6

5 Cup wide egg noodles
1/4 Cup butter, Or Margarine
3 Tbls. Flour
½ Cup whipping cream
½ Cup Milk
1 1/2 Cups Ham,Cooked & Chopped
1/2 Cup Parmesan cheese, Grated
1/4 Cup green onions, Thinly Sliced
1/4 Tsp. salt, or to taste
1/8 Tsp. pepper, or to taste

Cook noodles according to package directions. In the mean time, using a large skillet over medium heat, melt butter. Stir in flour and slowly add whipping cream and milk, mixing well. Bring to a boil; cook and stir for 2 minutes. Add ham, cheese, onions, salt and pepper; heat through. Drain the noodles, add to ham mixture and heat through. If you want it to look a little fancy at the table, add 1 to 2 tablespoons of chives on the center top. Enjoy!

Per Serving: 395 Cal (42% from Fat, 19% from Protein, 39% from Carb); 18 g Protein; 18 g Tot Fat; 10 g Sat Fat; 6 g Mono Fat; 1 g Poly Fat; 38 g Carb; 2 g Fiber; 2 g Sugar; 152 mg Calcium; 3 mg Iron; 679 mg Sodium; 99 mg Cholesterol.

*Sweet And Sour Meatloaf*

Hello, I'm posting Sweet And Sour Meatloaf today. This is really good and very easy to make. If you are out of vinegar, you could add more mustard and still get that sour taste. It will taste a little different though. Most of the time I use crackers. If you use saltine crackers, you should use less salt. Sometimes I use milk instead of tomato sauce. its good that way too.Well enjoy!




*Sweet And Sour Meatloaf*

Servings: 6

Meatloaf:
1 1/2 Lb. ground beef
1 Cup dry breadcrumbs, Or Crackers
¼ Tsp. salt
1/4 Tsp pepper
2 eggs
¼ Cup onions, Chopped
1 15 Oz. Can Tomato sauce, divided
Topping:
¾ Of 15 Oz. Can Tomato sauce
¼ Cup brown sugar
3 Tbls. mustard
3 Tbls. vinegar
¼ Cup Sugar

Pre heat oven at 350°F. Combine ground beef, bread crumbs, salt, pepper, and eggs. Add the onion and 1/4 of the can of tomato sauce. Put into a loaf pan and bake for 50 minutes. In the mean time in a sauce pan mix all of the topping ingredients. Bring to a boil and pour over meatloaf. Bake an additional 15 minutes.

Per Serving: 512 Cal (39% from Fat, 28% from Protein, 33% from Carb); 36 Jg Protein; 22 g Tot Fat; 8 g Sat Fat; 9 g Mono Fat; 1 g Poly Fat; 43 g JCarb; 3 g Fiber; 25 g Sugar; 85 mg Calcium; 6 mg Iron; 1127 mg Sodium; 174 mg Cholesterol.

*Little Meatloafs* (Diabetic Recipe)

Hello everyone! Today's diabetic recipe is Little Meatloaves. These are really fun to make and the kids will like them too. The Melba toast in this recipe should probably be salt free and you can probably use a different type of a healthy oil. If buy any chance you are out of Worcestershire sauce you can replace that with an A1 steak sauce.When I make meatloaf I always use A1 or Heinz 57 sauce. I have never had any complaints. You can cut out the salt completely if you like. Well enjoy!


*little Meatloaves*

Servings: 4

2 Tsp. Olive Oil
¼ Cup Onion, Chopped Finely
2 Tsp. Fresh Thyme, Chopped
1 Lb. Extra Lean Ground Beef (5% fat)
2 Egg Whites
1 Cup Tomato Sauce, Sugar Free, Divided
2 Tbls. Tomato paste, Sugar Free
2 Tsp. Worcestershire Sauce
¾Cups Melba Toasts, Plain & Crushed
1/8 Tsp. Salt
1/8 Tsp. Black Pepper
¼ Cup Ketchup

Preheat the oven at 400° F.
Using a small nonstick fry pan heat the olive oil. Saute' the onion in the fry pan, over medium-high heat. Add thyme and cook for 1 minute. Combine onion mixture and beef together in a large bowl. Add egg whites, 1/2 cup tomato sauce, tomato paste, Worcestershire sauce, Melba toast, salt, and pepper, mix well. Divide mixture into 4 equal portions. Mold each into small loafs and place in a lightly greased baking pan. Bake for 35 minutes. Mix the remaining tomato sauce and ketchup in a bowl. Spread this mixture over each meatloaf. Bake 5 more minutes until heated.

Per Serving: 375 Cal (47% from Fat, 36% from Protein, 16% from Carb); 36 g Protein; 21 g Tot Fat; 8 g Sat Fat; 10 g Mono Fat; 1 g Poly Fat; 16 g Carb; 2 g Fiber; 7 g Sugar; 42 mg Calcium; 5 mg Iron; 822 mg Sodium; 105 mg Cholesterol.

*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.

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.