RED BEAN TOSS 2 cups cooked red beans 1 cup thinly sliced celery 1/3 c. chopped pickle 1/4 c. chopped onion 4 oz. (1 cup) shredded cheese 1/2 t. salt 1/2 t. chili powder 1/2 t. Worchestershire sauce Few drops hot pepper sauce 1/2 c. mayonnaise 1 cup coarsly crushed corn chips Blend seasonings with mayonnaise and add to other ingredients, except chips. Place into a shallow 1-qt. baking dish; sprinkle with corn chips. Bake at 450 about 10 minutes. ENCHILADAS [a lower fat alternative] sauce: 1 T. chili powder 1/2 c. water 1 8 oz, can tomato sauce 1 t. vinegar 1/2 t. garlic powder 1/2 t. onion powder 1/2 t. salt 1/4 t. oregano 2 T. flour filling: 1/8 lb. lean ground beef 1 medium onion, chopped 1/2 c. cottage cheese 3/4 c. refried beans 1 c. grated mozarella cheese 8-10 corn tortillas Mix first eight ingredients in a pan large enough to dip tortillas; mix in flour with a wire whisk and cook until boiling for one minute, stirring constantly. In another pan, fry meat and onions, turn off heat and then add 3/4 c. mozarella cheese, cottage cheese and beans. Dip tortillas in sauce, stuff with cheesy mixture, place in an ovenproof casserole. Pour remaining sauce over, and top with remaining 1/4 c. mozarella cheese. Bake at 350 for 20 minutes. Serve with a low-fat sour cream substitute such as yogurt, or cottage cheese which has been blended to a semi-smooth consistency (with a squirt of lemon juice). BEEF ABD VEGGIE SKILLET [very easy dish with everything in it] 8 oz. lean ground beef 1 med. onion, chopped 3-1/4 c. water 2 beef boullion cubes 1 10 oz. can low-fat beef or mushroom gravy 1/4 t. thyme 1/2 t. garlic powder 8 oz. (4 cups) medium noodles 16 oz. frozen mixed vegetables 1/2 c. fat-free yogurt 1. Cook beef and onions well. 2. Add water, cubes, gravy and spices and bring to boil. Stir in noodles and vegetables. Bring to a boil, reduce heat, cover and simmer 10 minutes or until noodles are done. 3. Remove from heat and stir in yogurt. YORKIE BEEF PIE [one of Julia's favorites] 1 small onion, chopped 3 T. margarine 1/3 c. leftover beef, cubed 3/4 c leftover vegetables (green beans, carrots, corn) 1-1/4 c. brown sauce 2 eggs 1 c. milk 1 c. flour 1/2 t. salt Preheat oven to 425o. Place 2 T. margarine in a pie pan and place in oven until melted. Pour batter into pie pan with melted butter; sprinkle filling evenly over batter within 1" of side. Bake for 30 minutes and serve with remaining brown sauce. Filling: saute onion in remaining 1 T. margarine; add beef, vegetables and 1/4 c. of brown sauce. Crust batter: with wire whisk, beat eggs, then add milk, flour and salt. TURKEY/STUFFING CASSEROLE [to use up all those dry, yucky leftovers] 1/2 c. chopped onion 1/2 c. chopped celery 2 T. margarine 1/2 c. cooked rice 2 c. stale bread chunks (as for stuffing) 1 egg 1/2 t. basil 1/2 t. thyme 1/2 t. sage 1/2 t. garlic powder 1/2 t. salt 2 c. chopped cooked turkey 1 c. chicken broth 1 can cream of celery soup (or equivalent) Combine all ingredients in 9" square pan and bake at 325o for 30-40 minutes. Serve with gravy or brown sauce. TORTILLA DELIGHT 1/2 lb. hamburger (or 1 cup cubed turkey or chicken) 1 pkg. flour tortillas 1 small onion, chopped 3/4 c. grated cheese 1 c. sour cream 1 can cream of mushroom soup 1/2 c. milk Chop onion, cook with meat. Grate cheese. Mix soup with 1/2 c. milk. Make four layers: first tortilla, then meat and sour cream, with soup and cheese on top. On the top layer, use no meat and push sides of tortillas down slightly. Bake for 350o for 30 minutes. ACAPULCO BEAN CASSEROLE 1/2 c. choped onion 1/2 c. chopped celery 1 t. margarine 1 can (1-3/4 c.) chili with beans 1 can refried beans 1 c. frozen corn 1/4 c. taco sauce 6 corn tortillas 1/2 c. grated cheese Assemble casserole in two layers in 7 x 10" glass pan. Bake 350o for 45 min; put on cheese until melted. [Actually, I used frozen chili and refried beans, recipes elsewhere in this collection.] LENTIL SKILLET 1 c. uncooked lentils 2 slices bacon, in 1/2" pieces 1 c. chopped onion 1 clove garlic, minced 2 c. water 1 (8 oz.) can tomato sauce 1 or 2 T. brown sugar 1/2 t. dry mustard Rinse lentils. Cook bacon, onion, garlic and drain fat. Add lentils and remaining ingredients. Heat to boiling. Reduce heat, cover and simmer 35-40 minutes. MACARONI AND CHEESY PIZZA 1 pkg. macaroni and cheese dinner 2 eggs 1 (8 oz.) can tomato sauce 1 c. sliced mushrooms 1/4 c. chopped onion 1/4 c. chopped green pepper 1 t. oregano leaves 1 t. basil leaves 1 c. pepperoni slices 1 c. shredded mozarella Prepare mac'n'cheese dinner as directed; add eggs. Spread into well-greased 13 x 9" baking pan. Bake at 375o for 10 minutes. Add tomato sauce, toppings and bake about 10 minutes more, until cheese is melted. CHILI-MAC CASSEROLE 1/4 c. chopped onion 1/4 c. chopped green pepper 1/3 lb. hamburger 1 c. cooked pinto beans 1 c. uncooked macaroni 1/2 t. garlic salt 1-1/2 t. chili powder 1/2 t. cumin 1 (15 oz.) can tomato sauce Cook macaroni. Cook hamburger, onions and green pepper. Combine all ingeredients; place in microwave-safe dish and microwave 8-9 minutes on high. Garnish with cheese and corn chips. [In reality, I keep ziploc bags in the freezer with a mixture of cooked ground beef and onion/pepper, a cup of beans, and cooked macaroni. So it is really a matter of dumping the contents of three bags into the casserole dish, with spices and sauce--fifteen minutes from opening the can to eating dinner.] BROCCOLI WITH RICE 2 onions, chopped 2 stalks celery, chopped 1 T. margarine 2 boxes chopped frozen broccoli 2 cans cream of celery soup 1/4 c. grated Parmesan cheese 5 c. cooked rice 4 drops Tabasco sauce 1 can (8 oz.) sliced water chesnuts, drained Preheat oven to 350o. In large skillet, saute the onions and celery in margarine until clear. Cook broccoli until barely tender and drain well. Mix all ingredients except bread crumbs; place in casserole and top with bread crumbs. Bake 20-30 minutes. MACARONI AND CHEESE 6 cups macaroni 4 cups milk 6 T. flour 1/4 c. margarine 2 cups cheddar cheese 2 cups mozarella cheese Cook macaroni; drain. Melt margarine, blend in flour, gradually add milk. Cook over heat until thickened. Turn off heat and stir in cheese. Divide macaroni among four microwaveable casseroles; pour cheese sauce over each. Freeze until needed. To cook, thaw and then cook 11 minutes on medium, or until heated through. HASH BROWN PIE 1/4 c. chopped onion 1 t. margarine about 2 c. shredded, cooked potatoes 2 eggs 1 c. cottage cheese 2 T. chopped parsley 1/4 t. pepper Saute onions until clear; add remaining ingredients and place in a greased 9" pie plate. Bake at 350o for 35-40 minutes. SPINACH QUICHE 1 unbaked pie crust 1 10-oz. frozen chopped spinach 1/2 c. chopped onions 1 clove garlic, minced 1 T. margarine 1 c. mozarella cheese 3 beaten eggs 3/4 c. milk 1/4 t. salt 1/2 t. celery salt 1 t. leaf basil Cook spinach; drain well. Saute onions and garlic; add spinach, cook until moisture evaporates. Combine remaining ingredients; place in pie shell. Bake in hot 425ooven for 15 minutes; lower temperature to 350o and bake 20 minutes longer. Let stand 10 minutes before serving. PASTA PRIMAVERA 1 chicken breast, cut in 1" pieces 1 t. oil 1/4 c. chopped onion 1 clove garlic, minced 1/2 c. sliced mushrooms 2 c. vegetables: snow peas yellow squash broccoli flowerettes carrot slices 2 T. water 5 oz. spaghetti, cooked 1 c. white sauce 1/2 t. basil 1/2 t. summer savory Cook chicken in oil; add onion and garlic and saute; add mushrooms and cook slightly. In microwave-safe casserole, place cut vegetables with 2 T water. Cover with plastic wrap and pierce several times; cook at high for 6-7 minutes; drain off excess water. Add cooked pasta, meat mixture, spices and sauce; heat through in microwave on high for a few minutes. CHILi (mild) 1/2 pound ground beef 1 large onion, chopped (1 c.) 1 green pepper, chopped (3/4 c.) 2 c. cooked pinto beans 1 (8 oz.) can tomato sauce 1 (16 oz.) can tomatoes 1/2 t. salt 1/2 t. garlic powder 1-1/2 t. chili powder 1/2 t. cumin 1 bay leaf Cook meat, onion and pepper. Drain fat, add remaining ingredients. Cover and simmer for one hour. BROCCOLI LASAGNE ROLLS sauce: 1 t. olive oil 1/4 c. chopped green pepper 1 t. finely chopped fresh parsley 1/2 t. marjoram 1/2 t. thyme 1 t. oregano leaves 1 t. basil leaves 1 bay leaf 2 cans (8 oz. each) tomato sauce 1/4 c. water 6 spinach or plain lasagne noodles filling 3 c. finely chopped cooked broccoli 1/4 c. grated Parmesan cheese 1/2 c. cottage cheese 1/2 c. ricotta cheese 1/2 t. nutmeg 1 t. cayenne pepper Heat olive oil in medium-sized pan. Add green peppers, parsley, spices and bay leaf. Saute over very low heat, being careful not to burn spices. Add tomato sauce and water, simmer 2-3 hours. Cook lasagne noodles according to package directions. Preheat oven to 350o. Spread filling over cooked noodles; roll up and place in baking dish. Cover with sauce and bake for 20 minutes. MEATZA PIE 1/2 pound lean ground beef 1/4 c. finely chopped onion 1 c. mashed pinto beans 1/2 c. milk 1/2 c. bread crumbs 1/2 t. garlic salt 1 (8 oz.) can tomato sauce 1/2 c. sliced mushrooms 1/2 c. shredded cheddar cheese 1/4 t. oregano 2 T. parmesan cheese Heat oven to 350o. Mix first six ingredients and pat firmly in a 9" pie pan. Bake about 15 minutes, pour off any fat. Pour sauce over meat; top with remaining ingredients and bake 15 minutes more. LASAGNE sauce: 1/2 pound lean ground beef 2 cloves garlic, minced 1/2 c. chopped onion 1 T. dried basil 1 t. salt 1 (1-pound) can tomatoes 1 (12-oz) can tomato paste filling: 3 cups small-curd cottage cheese 1/2 c. grated Parmesan cheese 2 T. parsley flakes 1 beaten egg 1/2 t. salt 1/2 t. pepper also: 1 10 oz. lasagne noodles 8 oz. thinly sliced mozarella cheese Brown meat, spoon off fat and add onions and garlic and saute. Add remaining sauce ingredients and simmer uncovered for 30 minutes. Cook lasagne noodles. Layer half noodles, half filling, half cheese, and half sauce--then repeat. Bake at 375o for 30 minutes. Let stand 10 mnutes before cutting. BROCCOLI PUFF 4 cups broccoli cuts 1 can cream of mushroom soup 1 egg 1 c. grated cheddar cheese Put broccoli in microwaveable casserole with 2 T. water and cover with plastic wrap, piercing several times. Cook on high for 7 minutes. Drain water and add remaining ingredients. If desired, top with bread crumbs. Bake at 350o till bubbly, 25 minutes. RED SAUCE FOR SPAGHETTI AND PIZZA 2 large onions, chopped 2 cloves garlic, minced 1 green pepper, chopped 3 T. salad oil 2 (16 oz.) cans tomatoes 1 (12 oz.) can tomato paste 2 c. water 1 t. salt 1/2 t. pepper 1 bay leaf 1 t. basil 1 t. oregano Saute onion and garlic in hot oil. Add green pepper and cook until barely softened. Add remaining ingredients; simmer uncovered over lowest heat for 1 hour. BEANS AND RICE 1/8 lb. lean ground beef 3/4 c. chopped onion 1/3 c. chopped green pepper 1-1/2 c. water 1-1/2 c. cooked pinto beans 1/2 c. salsa 1/2 c. tomatoes or tomato sauce 1/2 t. cumin 3/4 c. rice Cook beef; add onions and then green pepper. Drain fat. Add water and boullion; bring to a boil. Add rice; bring to a boil. Add remaining ingredients and simmer for 45 minutes. POT PIE 3-1/2 T. flour 1/4 t. paprika 3 T. milk 1-1/2 c. broth (or 2 boullion cubes dissolved in 1-1/2 c. water) 1 c. chopped cooked meat (turkey?) 1 onion, chopped 1/2 c. chopped celery 1 large cooked potato, peeled and cubed in 1" chunks 2-3 c. vegetables (corn, carrots, green beans, etc) 1/2 t. sage 1/2 t. thyme 1 t. parsley an unrolled, unbaked pie crust Make a white sauce of flour, paprika, milk and broth. Place remaining ingredients in pie pan; pour sauce over. Top with pie crust. Bake at 450o for 30-35 minutes. In reality, I often use 4 sheets of phyllo dough layered with cooking sprafor the pie dough. CHICKEN A LA KING 3 chicken leg quarters 6 c. water 6 peppercorns 1 t. basil 1 t. sage 1 t. thyme 1/2 t. salt 2 cloves garlic 1 onion, sliced 1 green pepper, sliced 1 c. sliced celery 1-2 fresh tomatoes, chopped 1 c. sliced mushrooms 3 T. flour Cook chicken in water with basil, sage, thyme and salt. Reserve broth and chill to drain fat. Pull meat from bones. Return meat to 2 c. broth with garlic, onion, celery and pepper. Coook until vegetables are tender (15 minutes?) Thicken with flour and add tomatoes and mushrooms; heat through. Serve over cooked rice. OVEN-FRIED CHICKEN Preheat oven to 425o. Place 1/4 c. shortening and 3 T. margarine in a 13 x 9" pan; put in oven until melted. In a lidded bowl or ziploc bag, mix 1 c. flour, 1 t. basil, 1 t. thyme, 1 t. sage, 1 t. garlic salt, 1/2 t. rosemary, and 1/2 t. paprika. Place one or two pieces of chicken in the flour mixture at a time, and shake to coat. Place in the greased pan and cook for 60 minutes, turning once. BEEF STEW 1 pound beef chuck, cut in 1-inch cubes 1 t. Worchestershire sauce 1 clove garlic, minced 1 medium onion, coarsely chopped 1 bay leaf 1 t. salt 1 t. sugar 1/2 t. paprika 1/4 t. pepper Dash cloves 5-6 carrots, pared and sliced 6 potatoes, peeled and cut in 1" cubes Brown meat, add onion and garlic, add spices and 3-4 cups water. Cook for 1-1/2 hours. Add vegetables and cook an additional 30-45 minutes. Remove 1 cup liquid; blend with 2 T. flour and returen to stew, stirring to prevent lumps. BLACK BEANS 12 oz. dried black beans, soaked overnight and then drained 2" ham hock 1/2 c. chopped onion 2 cloves garlic, minced fine 1 bay leaf Add all ingredients to crock pot and cook on medium 6-8 hours. Serve over yellow rice, with fat-free Italian dressing, freshly chopped onions and green pepper. SPINACH CALZONES 1 (1 pound) loaf commercial frozen white bread dough 1 (10 ounce) package frozen chopped spinach, thawed and drained Vegetable cooking spray 1/2 cup chopped onion 1/2 cup lite ricotta cheese 1/2 cup (4 ounces) Neufchatel- style cheese with herbs and spices. 1/8 teaspoon pepper 1 egg, lightly beaten Thaw bread dough. Press spinach between paper towels until barely moist; set aside. Coat a medium skillet with cooking spray; place over medium heat until hot. Add onion; saute 3 minutes or until tender. Remove from heat; add ricotta cheese and next 3 ingredients, stirring well. Add spinach, stirring well; remove from heat. Divide dough into 8 equal portions. Working with one portion at a time (cover remaining portions to keep dough from drying out), roll each portion to 1/8 inch thickness. Place on a large baking sheet coated with cooking spray, and pat each portion into a 6 inch circle; moisten edges of dough with water. Fold dough over filling; press edges together with a fork to seal. Lightly coat with cooking spray Bake at 375 for 20 minutes or untill golden. Remove from oven, and lightly coat again with cooking spray; keep calzones warm. Serve with spaghetti sauce. And yes, you can use your own bread dough to save money. SHEPHERD'S PIE 4-1/2 cups peeled, cubed baking potato (about 2 pounds) 1/3 cup skim milk 1/4 cup grated parmesan cheese 2 T. reduced calorie margarine 1/8 teaspoon salt 1 pound ground round 1 c. pinto beans, mashed Vegetable cooking spray 1 c. sliced carrot 1 c. coarsely chopped onion. 1/2 c. chopped green bell pepper 1 large clove garlic, minced 2 teaspoons Worcestershire sauce 1 teaspoon dried whole basil 1/2 teaspoon salt 1/2 teaspoon dried whole oregano 1/4 teaspoon pepper 1 (14-1/2 ounce) can no salt added whole tomatoes, chopped 1 bay leaf 2 tablespoons all-purpose flour 2 tablespoons water 1 cup frozen green peas, thawed Cook the potatoes and mash with milk, cheese, salt and margarine; set aside. Cook beef and beens; remove from pan. Saute vegetables until crisp-tender. Return beef to pan, add spices and tomatoes and simmer for 30 minutes. Thicken with water and flour. Remove from heat and add peas; place in a casserole and top with mashed potatoes. (At this point it ca be refrigerated.) Bake at 375 for half an hour or so. A good dish to take to potlucks because it retains it's heat for quite a while.