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The Virginia Chef Diet Recipes!

Beef Stroganoff

 1 top round steak -- 1 inch thick
1 cup chopped onion
8 ounces sliced fresh mushrooms
1 tablespoon Dijon mustard
2 teaspoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon dried dill
1/4 teaspoon pepper
1 clove garlic -- minced
1/3 cup all-purpose flour
1 cup fat-free beef broth
3/4 cup fat-free sour cream
4 cups hot cooked egg noodles

 Trim fat from steak. Wrap steak in heavy-duty plastic wrap; freeze 30 minutes. Unwrap steak; cut steak diagonally across grain into 1/8-inch thick slices. Place steak, onion, and next 7 ingredients in a 3-quart electric slow cooker.
Combine flour and broth in a bowl; stir with a whisk until blended. Add broth mixture to cooker; stir well. Cover; cook on low-heat setting for 8 hours or until tender. Turn slow cooker off; remove lid. Let stand 10 minutes. Stir in sour cream. Serve stroganoff over noodles.
Yield:4 servings.
Per serving: Calories 463 (14% from fat); fat 7.3 g
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 2 potatoes (10 oz each) -- sliced paper-thin
1 cup broccoli stems and florets -- chopped
1 cup nonfat ricotta cheese
1 teaspoon dried parsley
1 teaspoon dried oregano
3 3/4 ounces mozzarella cheese, part skim milk -- shredded
3/4 ounce Parmesan cheese -- grated

 Preheat oven to 400 oF. Spray an 8x8" baking dish with nonstick cooking spray. Place potatoes in a large bowl of cold water and set aside.
In large bowl, combine the broccoli, ricotta cheese, parsley and oregano; stir until well blended. Thoroughly drain the potatoes in colander; arrange one third of the potatoes in a single layer in prepared baking dish.
Top with half of the ricotta cheese mixture, then sprinkle evenly with half of the mozzarella cheese. Repeat with another third of the potatoes; sprinkle evenly with the Parmesan cheese.
Cover with foil and bake 1 hour; uncover and continue baking for another 15 minutes or until crisp-edged and bubbly. Let stand 5 minutes before slicing. Serving (one 2 1/2 x 3" portion) Per serving: 177 cal, 4 g fat.
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 6 green bell pepper
8 ounces ground turkey -- or beef (90 % Lean)
1/2 cup onion -- chopped
1 cup rice -- cooked
1/2 teaspoon garlic -- minced
1 teaspoon Italian seasoning
1 3/4 cups tomato sauce -- with tomato bits
3 ounces mozzarella cheese -- reduced fat (3/4 C)

 Cut a thin slice from stem end of each pepper. Remove seeds & membranes. Rinse peppers. Place pepper cut side up in 8 X 10 microwave baking dish.
Cover & vent. Cook on HIGH 3 min. Remove from microwave. In large bowl combine uncooked meat, onion, rice, garlic, Italian Seasoning & 1 C. tomato sauce.
Stuff each pepper with about 1/2 C. meat mixture. Pour remaining sauce evenly over top of peppers. Cover & vent. Cook on HIGH for 12 min., turning every 4 min. Sprinkle cheese evenly over top & cook on HIGH, uncovered 30 to 45 sec. or until cheese starts to melt.
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 1 can refrigerated pizza crust dough --10 ounces
6 turkey bacon slices -- chopped
1/3 cup sliced green onions
1 cup shredded reduced-fat Swiss cheese -- divided
1 1/4 cups 1% low-fat milk
1 tablespoon Dijon mustard
1/8 teaspoon salt
3 large eggs
3 large egg whites

 Preheat oven to 375*. Unroll pizza dough; fit into a 9-inch pie plate coated with cooking spray. Fold under excess dough; prick bottom and sides of dough with a fork. Bake at 375 oF for 5 minutes. Set aside.
Reduce oven temperature to 350 *. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add bacon; saute 5 minutes or until lightly browned. Add green onions; saute 2 minutes or until tender. Remove from heat; set aside.
Sprinkle 1/2 cup cheese into prepared crust; top with bacon mixture. Combine milk, mustard, salt, eggs, and egg whites; stir well with a whisk. Pour over bacon mixture; sprinkle with remaining 1/2 cup cheese. Shield edges of crust with foil, leaving egg mixture exposed. Bake at 350 oF for 40 minutes or until a knife inserted near center comes out clean. Let stand 10 minutes before serving. Cut into wedges with a serrated knife. Yield: 6 servings.
Per serving: CAL 289 FAT 11.4 g (sat 3.8 g)
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 1/2 cup Nonfat Dressing - Miracle Whip Free
1/4 cup Grated Parmesan Cheese (1oz)
1 teaspoon Italian seasoning
4 Chicken breast halves - boneless -- skinless

 Stir dressing, parmesan cheese and seasoning. Place chicken on grill or rack of broiler pan. Grill or broil 8 to 10 minutes, brush with half of sauce during last 3 minutes; turn and continue grilling or broiling 8 to 10 minutes or until tender. Brush with remaining sauce during last 3 minutes. Makes 4 servings.
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 1 5 pound roasting chicken -- skinned
2 5 inch sprig rosemary
2 stalks celery with leaves --each cut into 4 pieces
2 small onions -- quartered
16 garlic cloves
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
rosemary sprigs -- optional

 Remove and discard giblets and neck from chicken. Rinse chicken under cold water; pat dry. Trim excess fat. Place rosemary, celery, 4 onion wedges, and 4 garlic cloves in cavity of chicken; tie legs together with twine.
Place chicken, breast side up, in a 4-quart electric slow cooker; add remaining onion and garlic to cooker. Drizzle lemon juice over chicken; sprinkle with next 3 ingredients.
Cover; cook on low-heat for 8 hour. Discard rosemary. Serve chicken with vegetables and garlic. Garnish with additional rosemary and lemons, if desired.
Per serving: Calories 184 (28% from fat); fat 5.8 g.
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1 tablespoon olive oil
1 1/2 cup chopped mushrooms
1 cup diced celery
1 cup chopped onion
1 garlic clove -- minced
12 Oz. lean ground beef
12 Oz. ground turkey
1 egg
2 egg whites
3/4 cup bread crumbs
1 cup tomato sauce
1/4 cup chopped parsley
1/2 tablespoon crumbled dried basil
1/4 tablespoon salt
1/2 tablespoon black pepper

 Preheat oven to 325. Spray a 9 x 5 x 3" loaf pan with nonstick vegetable cooking spray. Line with aluminum foil so it extends an inch upward along two sides. Lightly spray the foil.
In large skillet, heat olive oil over med-high heat. Add mushrooms, celery, onion and garlic. Saute, stirring frequently; if vegetables seem dry, add 1 - 2 T. of water. Cook vegetables until lightly browned and softened, 10 - 15 minutes. Remove to plate and let cool almost to room temperature.;BR> In large bowl, place beef, turkey, egg, egg whites, bread crumbs, half of the tomato sauce, parsley, basil, salt, pepper and cooled sauteed vegetables. Mix with large spoon until evenly blended. Pat into prepared pan and smooth to level off. Cover with remaining tomato sauce.
Bake in center of oven until cooked through, about 1 hour. Let stand 10 - 15 minutes before lifting out of pan with aluminum foil. Cut into 12 slices.
Per serving: 310 calories, 15g fat.
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 1/2 pound dried great northern beans
4 bacon slices
1 1/2 cups sliced carrot
1 cup chopped onion
1/2 cup chopped green onions
1 garlic clove -- minced
2 cups water
1/4 teaspoon crushed red pepper
1/8 tespoon black pepper
29 ounces vegetable broth
1/4 cup chopped fresh parsley
1 teaspoon brown sugar
1/2 teaspoon grated lemon rind

 Sort and wash beans; place in a large ovenproof Dutch oven. Cover with water to 2 inches above beans; bring to a boil, and cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans in a colander; set aside.
Cook bacon in Dutch oven over medium heat until crisp. Remove bacon from pan, reserving 2 tablespoons bacon fat in pan. Crumble bacon ; set aside. Add carrot, onion, green onions, and garlic to bacon fat in pan; saute 3 minutes.
Add beans, 2 cups water, red pepper, black pepper, and broth; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until beans are tender.
Combine crumbled bacon, parsley, brown sugar, and lemon rind; stir well. Sprinkle over soup.
Yield: 4 (1 1/2 cup) servings.
CAL 290 FAT 5.2 g.
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Hot Fudge Cake

 1 cup all-purpose flour
3/4 cup granulated sugar
3 tablespoons unsweetened cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup fat-free milk
1 teaspoon vanilla extract
1 cup packed brown sugar
3 tablespoons unsweetened cocoa
1 1/2 cups hot water

 Preheat oven to 350°F. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine the first 5 ingredients in a medium bowl. Stir in milk and vanilla extract. Spoon the batter into a 9-inch square baking pan.
Combine brown sugar and 3 tablespoons cocoa, and sprinkle over cake batter. Pour water over batter (do not stir). Bake at 350°F for 40 minutes or until cake springs back when lightly touched in center. Serve warm. Yield: 12 servings.
Calories 172 fat 0.5g.
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 3 cups sugar
3/4 cup margarine -- softened
1 1/3 cups egg substitute
1 1/2 cups low fat sour cream
1 teaspoon baking soda
4 1/2 cups sifted cake flour
1/4 teaspoon salt
2 teaspoons vanilla
cooking spray

 Preheat oven to 325. Beat sugar and margarine at medium speed of a mixer until well blended (about 5 minutes). Gradually add egg substitute, beating well.
Combine sour cream and baking soda. Stir well; set aside. Combine flour and salt. Add flour mixture to creamed mixture alternately with sour cream mixture, beginning and ending with flour mixture.
Stir in vanilla. Pour batter into a 10-inch tube pan coated with cooking spray. Bake at 325 for 1 hour and 35 minutes or until a wooden pick inserted in the center comes out clean.
Cool in pan 10 minutes; remove from pan. Let cool completely on a wire rack.
Per serving: Cals - 250 Fat - 7.7g.
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 6 tablespoons stick margarine -- softened
2/3 cup sugar
1/4 cup molasses
1 large egg
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground mace
3 tablespoons sugar
nonstick cooking spray

 Cream margarine; gradually add 2/3 cup sugar, beating at medium speed of a mixer until light and fluffy. Add molasses and egg; beat well.
Combine flour and next 4 ingredients; gradually add to creamed mixture, stirring until well blended. Divide dough in half; wrap each portion in plastic wrap. Freeze for 30 minutes.
Preheat oven to 350*. Shape each portion of dough into 26 (1-inch) balls; roll in remaining 3 tablespoons sugar. Place balls 2 inches apart on baking sheets coated with cooking spray. Bake at 350* for 12 minutes or until lightly browned. Remove from baking sheets; let cool on wire racks.
Yield: 52 servings (serving size:1 cookie).
Per serving: Calories 46 fat 1.5 g.
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 2 cups cooked green split peas
2 tbs. chopped onion
2 tbs. lime juice
2 tsp. minced garlic
1 tomato chopped and seeded
1 can chopped green chilies -- (4 oz) drained
1/2 cup picante sauce
1/2 tsp. garlic powder
1/2 tsp. ground cumin
1/4 cup fat free mayo or Miracle Whip

 Cook peas as per package directions; drain; chill in refrigerator. Place all ingredients in blender. Blend until smooth. You may want to add a little more picante if more heat desired.
You may also add another tomato, chopped, after blended, if you desire chunks of tomato in your dip.
Makes eight 1/4-cup servings. Per serving: 0.30 g fat, 77 calories.
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 1 package spice cake mix {Duncan Hines Moist Deluxe}
1 cup water
1 large egg -- lightly beaten
--or 1/4 cup egg substitute
1 cup shredded carrots
3/4 cup raisins
nonstick cooking spray
1/2 cup chopped walnuts

 Preheat oven to 350*. Combine first 3 ingredients in a bowl; stir with a whisk until blended. Add carrot and raisins; stir well. Pour into a 13 x 9 inch baking pan coated with cooking spray; sprinkle walnuts over batter.
Bake at 350 oF for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Yield: 12 servings.
Per serving: CAL 249 FAT 7.5 g.
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 1 cup boiling water
1 tablespoon instant coffee granules
1 3/4 cups all-purpose flour
2 cups sugar
3/4 cup unsweetened cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup low-fat buttermilk
1/2 cup egg substitute
1/3 cup vegetable oil
1 teaspoon vanilla extract
nonstick cooking spray
8 ounces frozen reduced-calorie whipped topping -- thawed
2 cups sliced strawberries

 Preheat oven to 350°F. Combine water and instant coffee in a bowl. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a large bowl. Combine coffee mixture, buttermilk, egg substitute, oil, and vanilla; add to sugar mixture, beating at medium speed of a mixer until well blended (batter will be thin).
Pour batter into 2 (9-inch) round cake pans coated with baking spray. Bake at 350°F for 45 minutes or until a wooden pick inserted in center comes out clean. Cool layers in pans 10 minutes, and remove from pans. Cool layers completely on wire racks.
Place 1 cake layer on a plate; spread with 1 cup whipped topping, and top with other cake layer. Spread remaining whipped topping over top of cake. Arrange strawberries on top of cake. Store cake loosely covered in refrigerator.
Yield: 16 servings (serving size: 1 slice).
Calories 250 ; fat 7.4 g.
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 1 1/3 cups low-fat cottage cheese
1 1/2 ounces shredded cheddar cheese
1 1/2 ounces shredded American or Swiss cheese
1/4 cup reduced calorie margarine -- softened
1 1/2 cups frozen spinach -- cooked and drained well
4 eggs -- beaten
4 Tablespoons all purpose flour

 Preheat oven to 350 degrees. Combine cheeses and reduced calorie margarine. Add spinach and eggs which have been beaten with flour. Mix well and pour into 1 1/2 quart baking casserole. Bake 1 1/2 hours.
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 cooking spray
3/4 cup graham cracker crumbs
2 tablespoons sugar
2 tablespoons reduced-calorie stick margarine -- melted
2/3 cup sugar
1/3 cup all-purpose flour
1 tablespoon cornstarch
1 teaspoon vanilla extract
8 ounces 1/3 less-fat cream cheese
1 8 ounces tub fat-free cream cheese
2 large eggs
1/2 cup fat-free milk
1/3 cup fat-free sour cream
3 large egg whites
1/4 cup sugar
20 ounces light cherry pie filling

 Preheat oven to 300°. Coat a 9-inch springform pan with cooking spray. Combine crumbs, 2 tablespoons sugar, and margarine. Firmly press crumb mixture into bottom and 2 inches up sides of pan.
Combine 2/3 cup sugar, flour, and next 5 ingredients (flour through eggs) in a large bowl; beat at high speed of a mixer until smooth. Add milk and sour cream to cheese mixture; beat until smooth.
Beat egg whites (at room temperature) at high speed of a mixer until soft peaks form. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form using clean, dry beaters. Gently fold egg white mixture into cheese mixture.
Pour into prepared pan. Bake at 300° for 55 minutes or until almost set. Remove from oven; cover and chill 8 hours. Top with pie filling.
Calories 230 ; fat 7.1g.
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 cooking spray
1/3 cup chocolate wafer crumbs--about 6 cookies
1 cup 1% low-fat cottage cheese
1 cup sugar
1 1/2 cups light cream cheese
6 tablespoons unsweetened cocoa
1/3 cup amaretto
1/4 cup all-purpose flour
1 teaspoon vanilla extract
1 large egg
2 tablespoons semisweet chocolate minichips
chocolate curls -- optional

 Preheat oven to 300°F. Coat bottom of an 8-inch springform pan with cooking spray. Sprinkle crumbs over bottom of pan. Place cottage cheese in a food processor; process until smooth. Add sugar and next 5 ingredients; process until smooth. Add egg; process just until blended. Fold in minichips.
Pour cheese mixture over crumbs in pan. Bake at 300°F for 55 minutes or until almost set (center will be very soft but will firm up when chilled). Remove from oven; run a knife around edge of cheesecake. Let cool on rack. Cover and chill at least 8 hours. Remove sides from pan; garnish with chocolate curls, if desired.
Yield: 12 servings (serving size: 1 slice).
Per serving: CAL 199 FAT 6.8g
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 2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup packed brown sugar
2 tablespoons light butter
1 teaspoon vanilla extract
4 large egg whites -- at room temperature
1/2 cup granulated sugar
1/3 cup light-colored corn syrup
1 1/4 cups semisweet chocolate chips
cooking spray

 Preheat oven to 375°F. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking soda, and salt. Beat brown sugar, butter, and vanilla extract at medium speed of a mixer until well blended (about 5 minutes).
Beat egg whites until foamy using clean, dry beaters. Gradually add granulated sugar, 1 tablespoon at a time; beat until soft peaks form. Add corn syrup; beat until stiff peaks form. Fold brown sugar mixture into egg white mixture. Add flour mixture; stir in chocolate chips.
Drop by level tablespoons 1 inch apart onto baking sheets coated with cooking spray. Bake at 375° for 10 minutes or until golden. Remove from oven, and let stand 5 minutes. Remove cookies from pans, and cool on wire racks. Store loosely covered.
Yield: 4 dozen (serving size: 1 cookie).
Calories 71; fat 1.9g.
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 1/2 pound pasta ( I used half plain penne and half -- sun-dried tomato)
2 small zucchini -- sliced lengthwise -- paper thin
2 carrot -- sliced lengthwise -- paper thin
2 tomatoes -- peeled and chopped
10 small black olives -- quartered
1 tablespoon olive oil
2 teaspoons Parmesan cheese -- grated
1 teaspoon minced hot red pepper
1 garlic clove -- minced
pepper to taste
2 cups bean sprouts (optional)

 Cook the pasta according to package directions. After about 8 minutes, add the zucchini and carrots: cook until pasta and the vegetables are tender. Combine the tomatoes, olives. oil, cheese, red pepper, garlic and ground pepper in a serving bowl. Drain the pasta and vegetables, then add to the sauce, tossing to coat.
Note: I usually pour the boiling water from the pasta over the bean sprouts and add them too! They have no points and that way you can have a nice big plate-ful of pasta.
Points per serving: 5
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 2 cups Kellogg's Bran Flakes
1 1/4 cups all purpose flour
1/2 cup sugar
1 teaspoons cinnamon
1 Tablespoons baking powder
1/2 teaspoons salt
1/4 cup raisins
1 1/4 cups skim milk
1/2 cup applesauce
1/2 cup egg substitute (equal to 2 eggs)

 Combine cereal and milk in a large bowl and set aside for 5 minutes to soften. Meanwhile, combine flour, cinnamon, sugar, baking powder, and salt in a medium bowl. Add raisins and set aside. Combine applesauce and egg substitute and stir into the cereal mixture. Stir in dry ingredients just until moistened. Divide into 12 muffin cups which have been sprayed with nonstick spray. Bake at 400* about 25 minutes, till lightly browned.
Makes 12 muffins.
Points per muffin = 2
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 2 cups all-purpose flour
3/4 cup granulated sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup semisweet chocolate chips -- mini
2 large eggs
2 large egg whites
2 teaspoons grated orange peel
1 teaspoon vanilla extract
1 teaspoon instant coffee powder
1/2 cup hazelnuts -- toasted and skinned
GLAZE:
1 large egg white -- Beaten with
1 teaspoon water

 Preheat oven to 350º. Lightly coat large baking sheet with cooking spray. In large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt, until blended. Stir in chocolate chips. In a medium bowl, whisk together whole eggs, egg whites, zest, extract, and coffee powder, until powder dissolves. Add to flour mixture along with nuts.
With wooden spoon, work wet ingredients into dry ingredients until combined (dough will be sticky). Divide dough in half. With lightly floured hands and on lightly floured surface, roll one half of dough into 14 inch long rope, then transfer to prepared baking sheet. Flatten rope to 2 1/2 inch width. Roll remaining dough into another 14 inch rope, place 3 to 4 inches away from first rope, and then flatten. Brush ropes with glaze. Bake in 350º oven until firm to the touch, 24 to 26 minutes. Remove from oven and let cool 2 minutes on baking sheet.
Leave oven on. Slide loaves onto cutting board. With serrated knife, cut loaves diagonally into 1/2-3/4 inch thick slices. Discard ends.((I eat them)) Place slices, cut sides down, back on baking sheet (they can touch). Bake until dry, another 15 minutes, turning biscotti over after 7 minutes. Let cool completely on wire rack. Store in airtight container at room temperature for up to several days.
Makes 4 1/2 dozen cookies; 1 Point per biscotti
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 4 chicken breasts (3 oz each)
2 tablespoons Soy sauce
1 minced garlic clove
Place soya sauce and garlic in a bowl add chicken turning once
remove chicken from soy sauce.
1 In a large zip lock bag -- add:
3 tablespoons sesame seeds
3 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon pepper

 Add chicken and shake until coated. Place chicken in a baking dish, well sprayed with cooking oil. Place 1 tsp. whipped butter (optional) on each chicken breast and bake at 400 for 30 minutes, or until done.
4 points per breast (without the butter used )
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Vegetable oil cooking spray
4 tablespoons Dijon mustard
2 teaspoons Paprika
1 teaspoon Ground Cumin
1 teaspoon Chili Powder
1/8 teaspoon Cayenne Pepper
16 Red potatoes

 Preheat the oven to 400 degrees. Spray a roasting pan 3 times to coat with the vegetable oil. Put the mustard, paprika, cumin, chili powder and cayenne pepper in a large bowl. Whisk to blend.
Prick the potatoes several times with the tines of a fork and add them to the bowl. Toss to coat the potatoes evenly. Pour the coated potatoes in the prepared roasting pan, leaving a little space between them. Bake for 45 minutes to 1 hour, until the potatoes are fork tender.
Fat per serving = 1.7 grams, Calories per serving = 137, Points per potato= 3
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Chicken and Mushroom Casserole

4 boneless -- skinless chicken breast halves
2 tablespoons butter
2 tablespoons flour
1 med. red onion -- chopped
8 oz. fresh mushrooms -- quartered
1 1/2 cups chicken broth
2 tablespoons coarse mustard
1/2 cup sour cream
3 tablespoons chopped fresh parsley
Salt and pepper to taste
2 cups cooked noodles
In large nonstick skillet, melt butter over high heat (add 1/2 t. oil if desired). Place flour in pie pan; dredge chicken in flour to coat well; shake off excess. Saute, turning after about 5 min., to lightly brown both sides. Stir in onion, mushrooms and any unused flour from pan. Reduce heat to med. and cook, stirring, until onion is golden brown, about 5 min. In small bowl, whisk together chicken broth and mustard; pour into skillet and stir. Bring to a boil; reduce heat to simmer; cook about 5 min. Stir in sour cream and parsley; simmer a minute. Season with salt and pepper and serve over noodles.
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1/2 cup chopped onion
2 tablespoons cooking oil
1/2 cup Mexican style tomatoes
1/4 teaspoon tumeric
1/2 teaspoon salt
2 cups water
1/4 cup chopped bell pepper
1 cup rice (uncooked)
1 teaspoon ground cumin
1/4 teaspoon garlic powder
In a skillet saute onion and pepper in cooking oil for about 2 minutes. Add rice and stir until coated with oil. Brown slightly. Add tomatoes, spices, and water; bring to a boil. Reduce heat and cook according to the rice package.
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4 large potatoes
1/4 pound white chedder cheese
1/2 box lasagna noodles
butter
milk
2 large onions
Cook the potatoes, then mash. Add the cheese. Cook the lasagna noodles and drain. Grease an oblong pan with butter. Fry the onions in butter. Layer noodles and potatoes. Top with onions. Bake at 350* for 35 minutes.
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1 pound ground beef
3 garlic cloves -- minced
2 onions -- chopped
3/4 cup rice
2 cans tomato sauce -- (398-ml)
1/3 cup vinegar
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 Dash Tabasco sauce
8 cups chopped cabbage

 Cook beef with garlic and onions, stir in rice and set aside. In bowl, combine next 6 ingredients. Stir well. Layer 1/3 of the cabbage in the bottom of a 4 quart casserole dish. Arrange 1/2 the rice-beef mixture on top and drizzle 1/3 of the tomato mixture. Repeat, ending with cabbage and remaining tomato mixture.
Cover and bake at 350'F for 1 3/4 hours.
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 1 cup sour cream
1 can cream of mushroom soup
1/4 cup butter
1/2 cup green onions -- sliced
1 1/2 cups cheddar cheese -- shredded
3 pounds potatoes cooked -- peeled and cubed
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup bread crumbs

 Mix sour cream, soup, butter, green onions and 1 cup cheese in a greased deep 3-quart casserole. Gently stir in potatoes, salt and pepper.
Top with remaining cheese and the bread crumbs. Bake in a 350* oven for 1 hour, or until bubbling hot.

 NOTES : You can put this together the day before and heat just before your dinner!
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 1 tablespoon olive oil
1 tablespoon butter
2 large garlic cloves -- finely chopped
1 frozen package of spinach or fresh bunch
freshly ground pepper
5 large potatoes -- (5 to 6)
2 cups medium cheddar cheese -- shredded
2 ounces feta cheese -- crumbled (optional)
1 tablespoon sweet paprika

 Boil the potatoes and mash using milk, butter and salt to your taste. Preheat oven to 350 degrees. In a large skillet heat oil and butter. Add garlic and saute until just fragrant.
Add the frozen/fresh spinach and saute until just wilted, but not soft. Stir in lots of fresh ground pepper.
Spread potatoes in a lightly greased 9x12" baking dish. Cover with the sauteed spinach and cheddar cheese, then sprinkle the feta and top with paprika.
Bake 20-25 minutes until hot and cheeses have melted.
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Baked Turnip Puff

 1 1/2 cups hot mashed white potatoes
1 1/2 cups hot mashed turnips or rutabagas
1 1/2 teaspoons salt
2 tablespoons butter
1/8 teaspoon pepper
1 egg -- well beaten
2 tablespoons minced onion

 Heat oven to 400 degrees. Combine all ingredients. Bake in greased 1 qt. casserole for 30 minutes.
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 2 pounds white navy beans
1 teaspoon baking soda
1 pound salt pork
1 medium onion
8 tablespoons sugar
2/3 cup molasses
2 teaspoons dry mustard
4 teaspoons salt
1/2 teaspoon pepper

 Soak beans overnight. In morning parboil them for ten minutes with a teaspoon of baking soda. Then run cold water through the beans in a colander or strainer.
Dice rind of salt pork in inch squares, cut in half. Put half on bottom of bean pot with whole onion. Put beans in pot. Put the rest of the pork on top. Mix other ingredients with hot water. Pour over beans. Put in 300-degree oven for six hours.

 NOTES : You've got to add water as necessary to keep the beans moist.
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 2 tablespoons butter
1 cup onion -- chopped
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon basil
2 cups bread crumbs
4 large tomatoes
2 tablespoons butter

 Melt butter, add onion and saute 3 minutes. Add sugar, salt, pepper, basil and half of the bread crumbs. Stir until well mixed. Place a layer of tomatoes in a greased dish. Sprinkle with bread crumb mixture. Repeat layers ending with tomatoes. Melt remaining butter. Toss with rest of bread crumbs and sprinkle over tomatoes. Bake at 350* for 30 minutes. You can also sprinkle parmesan cheese on top.
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1 pound lean ground beef
Garlic powder to taste
Dried basil to taste
Salt and pepper to taste
4 potatoes, sliced 1/4-inch thick
2 medium onions, sliced 1/4-inch thick
1-1/2 cups fresh or frozen corn kernels
1 green pepper, diced
8 ounces mushrooms, sliced
1 pound canned tomatoes, crushed
1 tablespoon chopped fresh parsley

 Preheat oven to 350° F. Butter or spray a 3-quart casserole. Thoroughly mix together the ground beef, garlic, basil, salt and pepper.Assemble the casserole in the following order:
half of the ground beef, half of the potatoes, half of the corn, half of the tomatoes and parsley,half of the onions and peppers, all mushrooms, remaining potatoes, remaining corn, remaining onions and peppers, remaining ground beef,remaining tomatoes and parsley.
Cover casserole and bake for 1 hour. Remove cover and bake for 1/2 hour more.
Note: Any seasoning can be used with the ground beef.
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 2 cups mashed potatoes--leftovers
1 egg
3 green onions -- sliced
3 cups turkey -- cooked and cubed
3/4 cup carrots -- cooked and sliced
3/4 cup frozen peas
3/4 cup leftover gravey
1 pie crust for top

 Grease a deep pie dish. Mix potatoes, onions and egg well. Pat into pie dish and up the sides. Mix remaining ingredients together and put into potato lined pie dish.
Top with a pie crust. Bake at 350 for about 1 hour or until pastry is golden brown.
Notes:
Ever wonder what to do with all the leftover turker and vegetables, try this casserole and they will love you for it!
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 Crust:
1 1/2 cups skim milk
3/4 cup low-fat baking mix
2 eggs

 Filling:
1/2 teaspoon olive oil
1 pound ground chicken breast, skinless -- cooked
1/2 cup onions -- chopped
1/2 cup bell peppers -- chopped
1/8 teaspoon black pepper
2 tablespoons low-fat baking mix
1 tablespoon worcestershire sauce
1 cup fat-free cottage cheese
1 cup fat-free cheddar cheese -- grated

 Preheat oven to 375°F. Prepare a 8" square baking pan with cooking spray and flour; set aside. To prepare crust, combine milk, 3/4 cups baking mix, and eggs until soft dough forms; beat vigorously. Gently smooth dough into a ball on floured surface. Knead 5 times. Roll dough 2" larger than pie pan. Ease into pie pan and flute edges; set aside.
To prepare filling, heat oil over over medium heat in a skillet. Add chicken, onions, and bell peppers. Cook until chicken is no longer pink and vegetables are tender. Stir in black pepper, remaining baking mix, and worcestershire sauce. Spoon into pie crust. Pour cottage cheese over chicken mixture. Sprinkle with cheddar cheese. Bake for 30 minutes.
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 6 lasagna noodles
1 can Italian-style tomato sauce -- (15 oz.)

 Filling
1 8 oz.pkg. crab meat
1 cup ricotta cheese
1/4 cup Parmesan cheese -- grated
1 egg
1 tablespoon parsley flakes
1/4 teaspoon onion powder

 Cook noodles according to package directions. Rinse in cold water; drain well. Thoroughly combine filling ingredients with fork. Spread 1/3 cup filling on each noodle. Roll tightly; place seam-side down in a 9-inch square baking pan. Pour sauce over roll ups. Bake covered in 375°F oven 30 minutes.
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 Filling
2 teaspoons vegetable oil
10 ounces potatoes -- pared and diced
8 ounces lean ground beef
1 large garlic clove -- minced
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon salt
1 pinch freshly ground black pepper

 Tacos
8 taco shells
1 cup tomatoes -- diced
1 cup shredded lettuce
1 1/2 ounces sharp cheddar cheese -- shredded
1/4 cup nonfat sour cream
1/2 cup chopped cilantro

 To prepare filling, place medium nonstick skillet over medium-high heat 30 seconds. Add oil; heat 30 seconds more. Add potatoes, tossing to coat. cook until golden brown on bottom (do not stir), about 5 minutes. Add 1/4 cup water; bring to a boil. Reduce heat to low; simmer, covered, until potatoes are tender, 2-3 minutes. Uncover and cook 1 minute longer.
Add beef, garlic, oregano, cumin, salt and pepper to potatoes; cook, stirring to break up meat, until beef is no longer pink, 4-5 minutes. Add 1/4 cup water; bring to a boil. Remove from heat.
To prepare tacos, microwave taco shells on high until warm 45-60 seconds. Divide filling, tomatoes, lettuce, cheese, sour cream and cilantro evenly among warm taco shells.
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 2 large potatoes (10 oz each) -- sliced paper-thin
1 cup broccoli stems and florets -- chopped
1 cup nonfat ricotta cheese
1 teaspoon dried parsley
1 teaspoon dried oregano
3 3/4 ounces mozzarella cheese, part skim milk -- shredded
3/4 ounce Parmesan cheese -- grated

 Preheat oven to 400 oF. Spray an 8x8" baking dish with nonstick cooking spray. Place potatoes in a large bowl of cold water and set aside. In large bowl, combine the broccoli, ricotta cheese, parsley and oregano; stir until well blended. Thoroughly drain the potatoes in colander; arrange one third of the potatoes in a single layer in prepared baking dish. Top with half of the ricotta cheese mixture, then sprinkle evenly with half of the mozzarella cheese. Repeat with another third of the potatoes; sprinkle evenly with the Parmesan cheese. Cover with foil and bake 1 hour; uncover and continue baking for another 15 minutes or until crisp-edged and bubbly. Let stand 5 minutes before slicing.
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 1 pound ground beef
1/2 cup onion -- chopped
1 can stewed tomatoes -- 16 oz. can
1 large green pepper -- chopped
1/2 cup long-grain rice -- uncooked
1/2 cup water
2 teaspoons worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup cheddar cheese -- shredded

 In a skillet, brown beef; drain. Transfer to a greased 2 quart casserole. Add the next 8 ingredients. Cover and bake at 350 for 1 hour or until rice is tender. Uncover and sprinkle with the cheese; return to the oven until cheese melts, about 5 minutes.
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 1/2 pound great northern beans -- rinsed and soaked overnight
1 cup boiling water
2 ounces kielbasa -- chorizo or other sausage -- cut into 1/2" slice
1 cup chopped onion
1/2 cup chopped carrot
2 large garlic cloves -- minced
Two 6-ounce chicken thighs -- skinned
2 cups stewed tomatoes
1/4 cup chopped celery
1/2 teaspoon dried marjoram leaves
1/2 teaspoon black pepper
1/4 teaspoon dried leaf sage
1 bay leaf
1/8 teaspoon ground cloves
1/4 cup minced parsley
1/2 teaspoon salt

 In slow cooker, combine beans and boiling water. Cover and set aside. Place medium nonstick skillet over medium heat. Add sausage and saute until lightly browned, 4-5 minutes. Add onion, carrot and garlic; saute until garlic is golden, about 4 minutes.
Combine sausage mixture, chicken, tomatoes, celery, marjoram, pepper, sage, bay leaf and cloves with beans in the cooker; set on low and cook 10-12 hours. Stir in parsley and salt just before serving.
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