1 loaf (1 pound) French bread, cubed
6 egg whites
1-3/4 cups low-fat milk
1 teaspoon sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon salt
1 package (12 ounces) frozen unsweetened mixed berries
2 tablespoons cold butter
1/3 cup packed brown sugar
Place bread cubes in a 13-in. x 9-in. baking dish coated with cooking spray. In a large bowl, combine the egg whites, eggs, milk, sugar, cinnamon, vanilla and salt; pour over bread. Cover and refrigerate for 8 hours or overnight.
Thirty minutes before baking, remove the berries from the freezer and set aside, and remove the baking dish from the refrigerator. Bake, covered, at 350° for 30 minutes.
In a small bowl, cut butter into brown sugar until crumbly. Sprinkle berries and brown sugar mixture over French toast. Bake, uncovered, for 15-20 minutes or until a knife inserted near the center comes out clean. Yield: 8 servings.
8 medium Irish or white potatoes, thinly sliced
1 tsp. salt
1/2 tsp. pepper
1 onion, sliced
1 10 3/4 oz. can cream of mushroom soup, undiluted
1 1/2 cups milk
Place half of potatoes in lightly greased 12×8 inch glass baking dish. Sprinkle with salt and pepper; add half the sliced onions. Combine soup and milk; pour over onion and potatoes. Top with remaining onion and potatoes; cover with remaining soup mixture. Cover with waxed paper. Microwave at high temperature for 20-25 minutes. Rotate dish 1/2 turn after 10 minutes. Let stand, covered, 3-5 minutes.
1 16 oz. can crushed pineapple, drained but reserve some liquid
6-8 pork chops
Salt and pepper to taste
2-3 potatoes, sliced
8-10 strips of bacon or slices of Canadian bacon
Spray casserole dish with non-stick cooking spray. Spread bottom of casserole with crushed pineapple, then distribute the pork chops over the pineapple and season with salt and pepper. Layer slices of raw potato, covering the pork chops, then slices of bacon. Cover with lid and bake for 1 hour at 350 degrees. Check dish a few times while cooking and if the casserole starts to dry out then add some of the reserved pineapple juice.
2 lbs. pork, cut in bite-sized pieces (I use pork steaks, but you can use pork roast or pork chops)
1 green pepper, chopped
2 onions, chopped
1 cup celery, chopped
1 can water chestnuts, sliced
1 can sliced mushrooms
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 cup uncooked long grain rice
4 Tbs. soy sauce
Brown meat in small amount of oil. Add green pepper, onion, celery- sauté until onion is translucent. Mix all ingredients, place in casserole dish, and bake, uncovered, at 325 degrees for 2 hours
1 (8-oz.) pkg. egg noodles
3/4 lb. ground lean pork
1 large onion, chopped
2 cups diced celery
1 small green pepper, chopped
salt & pepper to taste
1 (11-oz.) can condensed tomato soup
1/8 tsp. Worcestershire sauce
1/2 cup grated Cheddar or Jack cheese
Preheat oven to 325 degrees. Cook noodles in boiling, salted water. Drain and rinse. Brown meat in hot fat. Add onion, celery and green pepper. Cook until tender. Season to taste.
Alternate meat and noodles in greased casserole dish. Mix the soup with Worcestershire sauce and pour over noodles. Sprinkle with cheese. Bake in oven for 45 minutes.
8 oz. spaghetti, broken up
3 Tbs. butter
4 oz. mushrooms, sliced
1 clove garlic, minced
3 cups shredded Cheddar cheese
1 1/2 cups milk
1 cup diced cooked chicken
1 tsp. Worcestershire sauce
Cook spaghetti according to package directions and drain. Melt butter in a large saucepan over medium-low heat. Add mushrooms and cook until tender, then reduce heat to low. Add garlic and cheese. Continue to cook mixture until cheese is melted, then blend in milk. Add chicken, Worcestershire, and spaghetti, then mix ingredients and place in a baking dish sprayed with non-stick cooking spray. Bake for 30 to 40 minutes at 350, or until hot and bubbly.
1 1/2 lbs. ground beef
1/2 cup chopped onion
3 stalks celery, chopped
1 (15 oz.) can chili
1 (14.5 oz.) can peeled and diced tomatoes with juice
1/4 cup taco sauce
1 (15 oz.) can corn
1 (8 oz.) package egg noodles
1/4 cup shredded Cheddar cheese
Preheat oven to 350 degrees. In a large skillet over medium high heat, sauté the beef and onion for 5 to 10 minutes, or until meat is browned and onion is tender; drain fat. Add the celery, chili, tomatoes, taco sauce and corn. Heat thoroughly, reduce heat to low and allow to simmer.
Meanwhile, prepare the noodles according to package directions. When cooked, place them in a 9×13 inch baking dish. Pour the meat mixture over the noodles, stirring well. Top with the cheese. Bake at 350 degrees F (175 degrees C) for 20 minutes, or until cheese is completely melted and bubbly.
10-oz. container refrigerated Alfredo sauce
1/2 cup milk
2 1/2 cups wild rice, cooked per package instructions
2 cups cooked chicken, cubed
1 cup frozen peas
1/3 cup roasted red sweet peppers, chopped
1 Tbs. fresh basil
1 cup soft bread crumbs
1 Tbs. melted butter
Preheat oven to 350 degrees. Combine Alfredo sauce and milk in a bowl, then stir in rice, chicken, peppers, peas, and basil. Transfer to 1 1/2-quart baking dish. Cover and bake for 30 minutes, then uncover and stir. Combine bread crumbs and melted butter and sprinkle on top of casserole. Bake, uncovered, for another 25 minutes or until heated through and golden.
3/4 cups all-purpose flour
1 tsp. salt
1/2 tsp. pepper
6 pork chops, fat removed
2 Tbs. oil
10.75 oz. can cream of mushroom soup, undiluted
2/3 cup chicken broth
1/2 tsp. ground pepper
1/4 tsp. dried thyme
1 cup (8 ounces) sour cream, divided
2.8 oz. can French-fried onions, divided
In a shallow bowl, combine the flour, salt and pepper; dredge pork chops in mixture. Heat oil in a large skillet; cook pork chops for 4-5 minutes per side or until browned. Place pork chops in a single layer in an ungreased 13×9 inch baking dish. Combine soup, broth, pepper, thyme and 1/2 C. sour cream; pour over chops. Sprinkle with half of the onions. Cover and bake at 350° for 45-50 minutes. Stir remaining sour cream into sauce. Top chops with remaining onions. Return to the oven, uncovered, for 10 minutes.
10-oz. package frozen spinach, thawed
3 small yellow summer squash, thinly sliced
1 red bell pepper, cut into 1/2-inch pieces
1 yellow onion, thinly sliced
2 Tbs. peanut oil
3 cups cooked chicken, cubed or shredded
12 small corn tortillas, cut into pieces
10 3/4-oz. can cream of celery soup, undiluted
8-oz. container sour cream
8-oz. jar picante sauce
4.5-oz. can chopped green chiles (do not drain)
one packet of fajita seasoning
2 cups shredded Cheddar cheese
Preheat oven to 350 degrees. Drain chopped spinach and pat dry with paper towels. Heat oil in a large skillet over medium-high heat. Sauté squash, bell pepper, and onion for 6 minutes or until tender, then remove from heat. Stir in spinach, chicken, next 6 ingredients, and 1 1/2 cups cheese. Transfer to a lightly greased 9×13 baking dish. Bake for 30 minutes. Sprinkle with remaining cheese, then bake for 5 more minutes.