4 cups apples, sliced & peeled
2 tbsp. flour
1/8 tsp. Nutmeg
1/2 tsp. Cinnamon
1 box “In Your Oven” for Pork
1/3 C. sugar
4 lean pork chops
Place apples in a well greased 9×9 dish. Mix sugar, flour, cinnamon and nutmeg. Sprinkle evenly on apples. Prepare pork chops as directed on package (shake with seasoning in bag). Arrange pork chops over apples and bake, uncovered for 45 mins at 375.
To freeze: Line baking dish with foil. Prepare as directed (but do not bake). Secure another sheet of foil and fold all sides. Freeze and then remove baking dish. Thaw for 24 hours in fridge. Bake uncovered for 45 minutes at 375.
Cooking instructions: Everything in the dish is fully cooked, so you just need to defrost and heat covered at 375 for about 1 hour (unitl bubbly). Uncover and turn the broiler on for the last few minutes to brown the topping.
1 lb egg noodles cooked and drained
1.25ish lbs ground beef browned and drained. (I use 85/15 so it’s still
1 lb once drained)
2 cans Campbell’s Cream of Mushroom soup
2 cans Campbell’s Cream of Chicken soup
1.5 – 2 cups Sour Cream (depending on your tastes)
1 can (15 oz?) corn drained, or frozen equivalent.
Combine all ingredients and spread in large casserole dish and sprinkle with topping:
1 stick melted butter
about 2 cups Progresso Italian bread crumbs (enough to make moist and crumbley)
Bake at 375 till bubbly, and broil to brown topping.
Burrito size tortillas
1 cn. of cr. of chicken soup
1 cn. of rotelle tomatoes
8 0z. of sour cream
Ground beef or shredded chicken
Pkg. of taco seasonings
2 cps of cheddar or Mexican cheese (i used a combo of both)
Mix soup, tomatoes, sour cream together in a large bowl. Mix taco seasonings w/ cooked meat. Layer a 9×13 pan w/ tortillas, sour cream mixture, meat and cheese (similar to a lasagna). Bake @ 350 for about 30 minutes or until golden brown.
I serve it w/ shredded lettuce and sour cream. I also serve chips and salsa & Mexican rice.
1.5c uncooked ziti
1 pkg. (9oz.) spinach leaves
1 lb. chicken cut into pcs.
1tsp. basil leaves
1 jar (14.5oz.) spaghetti sauce
1 can (14.5oz.) diced tomatoes, drained
2 oz (1/4 of 8oz. pkg.) cream cheese
1c. mozarella cheese
2 TB. parmsesan cheese
Cook pasta – 1 min before it’s done, add spinach leaves. Drain.
Cook chicken and basil in skillet until done
Add pasta sauce and tomatoes – bring to boil
Simmer 3 mins.
Stir in cream cheese. Toss into pasta & spinach.
Toss in 1/2c. mozarella
Pack into baking dish
Bake 20 mins
Sprinkle in parmesan and remaining mozarella
Bake at 375 – covered lightly – for 15 minutes. Remove foil for last 5 minutes.
2 cups chopped onion (about 1 large)
2 tablespoons dried thyme
1 to 2 teaspoons black pepper
10 garlic cloves, minced (I could cut this down if it is too much.)
6 cups (1/2-inch) cubed red potato (about 2 pounds)
2 cups (1-inch) cut green beans (about 1/2 pound)
1/4 cup water
2 tablespoons finely chopped olives
2 (14.5-ounce) cans no-salt-added diced tomatoes, undrained
8 skinned, boned chicken thighs (about 1 pound)
1/2 cup (2 ounces) crumbled feta cheese
Preheat oven to 375°.
Heat olive oil in a large Dutch oven over medium heat. Add the onion, and sauté for 3 minutes. Add the thyme, pepper, and garlic; sauté 1 minute. Increase heat to medium-high. Add potato; sauté 8 minutes or until potato begins to brown. Stir in green beans, water, anchovy paste, and tomatoes. Remove mixture from heat. Nestle chicken thighs into potato mixture. Top with feta cheese. Cover and bake at 375° for 45 minutes.
1 (7.5oz) can Pillsbury buttermilk biscuits
1 (5oz) can valley fresh 98% fat free white chicken in water
1 can campbell’s healthy request 98% fat free cream of chicken soup
1 can no salt added Veg-All, drained
½ cup 2% milk kraft shredded cheddar cheese
1 tsp dried parsley flakes
½ tsp black pepper
Preheat oven to 400 degree. Spray a large bundt pan with cooking spray and place biscuits evenly along the bottom.
Combine all other ingredients in a medium mixing bowl and spoon over top of the biscuits.
Bake for 15 minutes, let stand 2-3 minutes before serving.
This casserole can be prepared ahead, covered and refrigerated overnight. Bake as directed except increase the covered baking time to 1 hour.
12 ounces rotini pasta, uncooked
2 medium zucchini, coarsely chopped (about 2 cups)
2 garlic cloves, pressed
1 jar (48 ounces) spaghetti sauce
1 t. dried basil leaves
2 ounces (1/2 cup) fresh parmesan cheese, grated
2 cups (8 ounces) shredded mozzarella cheese
Preheat oven to 375.
Cook Pasta according to package directions, drain.
Chop zucchini, press garlic, and mix together with spaghetti sauce and basil.
Grate the parmesan cheese.
In a 9X13 pan, layer one third of the spaghetti sauce mixture, half of the pasta, one third of the spaghetti sauce mixture and half of each of the cheeses. Repeat layers with the remaining pasta, sauce and cheeses; cover with aluminum foil.
Bake 45 minutes, uncover and continue baking 5 minutes.