Two-For-One Deal!

     At this time of year, who doesn't love a two-for-one deal? Ha! Well, you're getting one because I was too lazy to post one yesterday (and the power cord of my laptop is temperamental and has chosen not to work for the past few days.) 

     The two recipes tonight are Cheesy Broccoli Rice Casserole and Weekday Lasagna, both received a thumbs up by my test audience (however, I had to give Christopher the casserole without the broccoli!)

Cheesy Broccoli Rice Casserole - Slow CookerFrom the Fix It And Forget It Big Cookbook - by Phyllis Pellman Good

Makes 8 servings, 200 calories each
Points Plus Values: 4

Ingredients:

1 c long-grain rice, uncooked

3 c water

2 tsp. low sodium chicken bullion granules 

10 3/4 oz can fat-free, low sodium cream of chicken soup
2 c chopped, cooked chicken breast

2 tsp garlic powder

1 tsp onion salt

1 c shredded, fat-free cheddar cheese

16 oz bag of frozen broccoli, thawed

I boiled my chicken with garlic and parsley for extra flavor.

1. Combine all ingredients in the slow cooker, except the broccoli.

2. One hour before end of cooking time, stir in the broccoli.

3. Cook on high for a total of 3-4 hours, or on low for a total of 6-7 hours.

Tip: If the casserole is too runny as the end of cooking time nears, remove lid from slow cooker for 15 minutes while continuing to cook on high.

Leftovers!

Weekday Lasagna - From the Comfort Food Diet Cookbook
Makes 9 servings, 280 calories each
Points Plus Values: 7

Ingredients:

1 lb lean ground beef

1 small onion, chopped (I just added onion powder, family not a big fan of onions!)

1 can (28 oz) crushed tomatoes

1 3/4 c water (I forgot to add this, it was perfect without...)

1 can (6 oz) tomato paste

1 envelope spaghetti sauce mix *

1 egg, beaten

2 c fat free cottage cheese

2 tbsp shredded Parmesan cheese

6 uncooked lasagna noodles

1 c shredded mozzarella cheese

* Spaghetti Sauce Mix: I could NOT find this in the store. My mom and I decided that it was probably a mix of spices for sauce, so we figured regular spaghetti sauce spices would be cool, I used:

Oregano, Parsley, Basil, Onion Salt, Garlic Powder

I just added to taste, and I would have used onion powder if I hadn't run out!

     In a large sauce pan, cook the beef and onion over medium  heat until meat is no longer pink. Stir in the tomatoes, water (remember, I forgot this!), tomato paste and spaghetti sauce mix.Bring to a boil. Reduce heat, cover and simmer 15-20 minutes, stirring occasionally. 

Cheese mixture

meat sauce

     In a small bowl, combine the egg, cottage cheese and Parmesan cheese. Coat a 9x13 baking dish with cooking spray. Spread 2 cups of the meat sauce on the bottom. Layer with three noodles (I thought this was a small amount, but it works!) half of the cottage cheese mixture and half of the meat sauce. Repeat layers.

Almost done with layers!

Ready to go!

     Cover and bake at 350 degrees for 50 minutes. Uncover, sprinkle with mozzarella cheese. Bake 10-15 minutes or until bubbly and the cheese is melted. Let stand for 15 minutes before cutting.

Delicious dinner for TWO nights!

I served this with a salad (getting in my 2 tsp of healthy oil!) and a piece of regular wheat bread with butter and garlic powder, toasted in the toaster oven! Yum!

     I hope you all like these recipes, they have been great here at home! 

Steak & Cheese Wraps

     A slightly healthier (note that I said "slightly") version of the favorite sandwich. My kids LOVE these, I was looking for a way to eliminate some of the bread in our diets. I use the spinach tortillas, but I tell the kids that they're just green and I don't know why! They are 13 and 14 and believe me!

Steak and Cheese Wraps

Ingredients:

steak-umms or other frozen steak

mozzarella cheese

burrito or wrap style tortillas

Optional Ingredients:

mayo

lettuce

onions

mushrooms

peppers

tomato

...anything else you like!

I start by cooking the onions in a few sprays of cooking spray. Half way through I add a tiny bit of water.

I move to cooking the steaks. I like to break them up, but that is a preference!

While cooking the steaks, I prepare the tortillas. Usually we use the salad plates, but these are big so we pull out the big boys! I get them ready per family preference. Yes, that is a lot of cheese.

     I top the cheese with the steak because it seems to melt better. You may have also noticed that I cook the onions in a different pan, this is because some of my family members do not like them.These are another quick and easy dinner. We do not do these kind often, so it is a big treat for everyone! I serve this with tater-tots or french fries. 

Enjoy!

Creamy Swiss Steak in the slow cooker & Whole Wheat Bread

     Okay... I have a confession! Tonight's dinner was so good, I didn't have time to take a picture of the plate, all that we had left was this:

     However, this does tell you that it is going to be great! It is a crock pot meal, which I usually make the night before, place in the fridge and in the morning I put it in the pot. Today I woke up and made it before church, since it is Sunday! It was a great, hearty, Sunday dinner for the winter!

     I also decided, last minute, to bake some bread. I wanted to use my wheat flour and I had some rapid rise yeast (which I didn't know what to do with!) So, I baked bread. I was looking on the Fleischmann's site for a recipe, and it took me forever. I find a good one, and what do you know, its on the back of the yeast package!

     So here it is folks, the bread recipe and the delicious Swiss steak!

100% Whole Wheat Bread (from the yeast packet!)
Makes 2 loaves
Points Plus Values: 3 per slice (1/37th of the recipe, apparently!)

Ingredients:

8-81/2 cups whole wheat flour

2 envelopes Fleischmann's Rapid Rise Yeast

2 1/2 tsp salt

1 1/2 c water

1 1/2 c milk

1/4 c vegetable oil

1/4 c honey

-Combine 3 1/2 c flour, undissolved yeast and salt in a large bowl. 

-Heat water, milk, oil and honey until very warm (mine was about to boil - they say 120-130 degrees.)

-Gradually add to flour mixture and beat for 2 minutes on medium speed with an electric mixer (I used my Kitchen Aid with the dough hook.) Scrape the bowl occasionally.

-Add 1 c flour and beat for 2 minutes on high speed, scraping the bowl occasionally.

-With a spoon, stir in remaining flour until you have a soft dough (I used a wooden spoon at this point.)

-Knead on a lightly floured surface until smooth and elastic. I had to add a bit more flour.

This should take about 6-8 minutes.

-Cover kneaded dough and let rest on floured surface for 10 minutes.

Dough ball.

Shh, its sleeping.

-Divide dough in half. Roll each half into a 12x7 inch rectangle (just think of a sheet of paper, its about that size.) Beginning at a short end, roll up tightly as in a jelly roll. Pinch seams and ends to seal. Place seam side down in a greased loaf pan.

-Cover and let rise in a warm, draft free place (aka my microwave) for 30-60 minutes. My loaves were good at 45. They should double in size. 

-Pre-heat oven to 375 degrees. Bake 35-45 minutes or until done. Remove from pans and cool on wire racks.

Now, I didn't have two loaf pans, so I have a loaf and a flat-ish bread that I rolled and placed in a baking dish. It was good for dinner bread.

The Loaf

Flatty McFlaterson

     The flat loaf was great for dinner and the regular loaf was used to make sandwiches for our lunches tomorrow! Again, I LOVE to make as much of the things in our lunch as possible. We have home made cookies all of the time and fruit. I try to keep things as healthy and natural as possible!

Creamy Swiss Steak (from Taste of Home, Comfort Food Diet)

Makes 8 servings

1 serving without noodles = 243 calories

Points Plus Values: 4

Ingredients:

3/4 c all-purpose flour

1 tsp salt (I just sprinkled)

1/2 tsp pepper (again, just sprinkled)

2 lbs boneless, beef round steak - cut into serving size portions (however, it will fall apart)

2 tbsp butter

1/2 c chopped onions (I cut them large so that Christopher and Mariah can pick them out)

2 cans of condensed cream of mushroom soup (I use cream of chicken, I'm the only mushroom fan)

1 c water

Hot cooked noodles

     In a shallow bowl (I use a pie pan,) combine flour, salt and pepper, dredge beef. In a large skillet, brown beef in butter on both sides. 

    Transfer to a 3 qt slow cooker, top with onion. Combine soup and water, pour over onion. Cover and cook on low for 8-9 hours, or until meat is tender. Serve with noodles.

     We also had Green Giant green beans with almonds, only 1ppv per serving! The dinner was delicious!