Casserole Recipes: Shoepeg Corn Casserole

1/2 cup chopped onion1/2 cup chopped celery1/4 cup chopped green bell pepper1/2 cup shredded mild Cheddar cheese1 (11 ounce) can white corn, drained1 (14.5 ounce) can French cut green beans, drained1 (10.75 ounce) can condensed cream of celery soup1 (8 ounce) container sour cream1/4 (16 ounce) package buttery round crackers, crushed1/2 cup butter, meltedPreheat oven to 350 degrees F (175 degrees C). In a large bowl, combine onion, celery, green pepper, cheese, corn, green beans, soup and sour cream. Spoon into a 2-quart casserole dish. Combine crushed crackers with melted butter and sprinkle on top of vegetables. Bake in preheated oven for 45 minutes. Amount Per Serving  Calories: 277 | Total Fat: 20.6g | Cholesterol: 44mg Powered by ESHA Nutrient Database

Servings Per Recipe: 10

Amount Per Serving

Calories: 277

Total Fat: 20.6gCholesterol: 44mgSodium: 674mgTotal Carbs: 18.8g    Dietary Fiber: 1.4gProtein: 4.6g VIEW DETAILED NUTRITION
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Tacos, Burritos, and Enchiladas: Tex-Mex Beef and Cheese Enchiladas

2 pounds ground beef3 tablespoons chili powder2 tablespoons paprika1 tablespoon ground cumin1 tablespoon garlic powder1 teaspoon salt1 (8 ounce) can tomato sauce4 cups water1/2 cup all-purpose flour, divided1 1/2 teaspoons sugar2 tablespoons cooking oil12 (6 inch) corn tortillas4 cups shredded American cheesePreheat the oven to 350 degrees F (175 degrees C). Heat the ground beef in a large skillet over medium heat. Cook, stirring to crumble, until no longer pink. Drain off grease and season with chili powder, paprika, cumin, garlic powder, and salt. Mix in the tomato sauce and 2 cups of the water. Simmer over low heat. Mix the remaining water with the flour and sugar until flour is dissolved; stir into the simmering meat sauce. Simmer until thickened, about 10 minutes. While the sauce is cooking, heat oil in another skillet over medium-high heat. Warm tortillas in the hot oil until pliable. Fill each tortilla with a little bit of cheese, and place in a 9x13 inch baking dish, reserving some of the cheese to sprinkle on top. Pour the meat sauce evenly over the rolled tortillas. Top with remaining cheese. Bake for 25 minutes in the preheated oven, until cheese is melted and lightly browned. Amount Per Serving  Calories: 794 | Total Fat: 49.1g | Cholesterol: 172mg Powered by ESHA Nutrient Database

Tex-Mex Beef and Cheese Enchiladas

Servings Per Recipe: 6

Amount Per Serving

Calories: 794

Total Fat: 49.1gCholesterol: 172mgSodium: 1915mgTotal Carbs: 40.4g    Dietary Fiber: 6.5gProtein: 47.1g VIEW DETAILED NUTRITION
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Deep Fried: Twisted Chicken Salad with Tostadas

vegetable oil for frying10 corn tortillas1 (10 ounce) can chunk chicken, drained and flaked1/2 cup mayonnaise2 1/2 tablespoons canned jalapeno pepper slices, undrained1 tablespoon jalapeno juicesalt and pepper to tasteHeat oil in a large heavy skillet over medium-high heat. One at a time, slip a tortilla into the hot oil. If the tortilla starts to puff up, press it down with a fork. When crisp and brown, remove to paper towels. Repeat with remaining tortillas. Place the chicken in a bowl, and separate with a fork. Stir in the mayonnaise. Dice the jalapenos (reserving the liquid), and stir them into chicken salad. Pour in 1 tablespoon jalapeno juice, season with salt and pepper, and stir well. To serve, spread the chicken salad on the tostadas. Amount Per Serving  Calories: 369 | Total Fat: 26.9g | Cholesterol: 36mg Powered by ESHA Nutrient Database

Twisted Chicken Salad with Tostadas

Servings Per Recipe: 6

Amount Per Serving

Calories: 369

Total Fat: 26.9gCholesterol: 36mgSodium: 483mgTotal Carbs: 20.1g    Dietary Fiber: 2.8gProtein: 12.8g VIEW DETAILED NUTRITION
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Pizza Recipes: Portobello Mushroom, Fresh Peppers and Goat Cheese Pizza

1 (10 ounce) can refrigerated pizza crust dough1 tablespoon olive oil2 cloves garlic, minced1 red bell pepper, sliced1 yellow bell pepper, sliced2 portobello mushrooms, thinly sliced1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped4 ounces goat cheese, crumbled3 tablespoons balsamic vinegarPreheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet, or round pizza pan. Spread pizza dough out evenly on the prepared pan. Drizzle with olive oil. Sprinkle the garlic over the crust. Arrange red and yellow bell peppers, mushrooms and artichoke hearts on top, then dot with pieces of goat cheese. Drizzle balsamic vinegar over the top. Bake for 15 to 20 minutes in the preheated oven, until the edges are golden brown. Amount Per Serving  Calories: 200 | Total Fat: 8.5g | Cholesterol: 11mg Powered by ESHA Nutrient Database

Portobello Mushroom, Fresh Peppers and Goat Cheese Pizza

Servings Per Recipe: 8

Amount Per Serving

Calories: 200

Total Fat: 8.5gCholesterol: 11mgSodium: 396mgTotal Carbs: 23.8g    Dietary Fiber: 2.1gProtein: 8g VIEW DETAILED NUTRITION
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Pesto Recipes: Cream of Tomato Soup with Pesto

1 (32 fluid ounce) container chicken broth1 (14.5 ounce) can diced tomatoes with juice1 (14.5 ounce) can diced tomatoes with garlic and onion1 cup half-and-half creamsalt and pepper to taste2 tablespoons basil pestoPour chicken broth into a large saucepan, and bring to a boil. Boil until reduced by about 1/3. Pour in both cans of the tomatoes, and return to a simmer. Pour in the half-and-half, and turn heat to low. Simmer for 15 minutes. Puree in batches in a blender, or use an immersion blender in the pan. Season with salt and pepper to taste. Ladle into bowls, and swirl in a spoonful of pesto before serving. Amount Per Serving  Calories: 125 | Total Fat: 7.9g | Cholesterol: 20mg Powered by ESHA Nutrient Database

Cream of Tomato Soup with Pesto

Servings Per Recipe: 6

Amount Per Serving

Calories: 125

Total Fat: 7.9gCholesterol: 20mgSodium: 1274mgTotal Carbs: 9.4g    Dietary Fiber: 1.3gProtein: 4.5g VIEW DETAILED NUTRITION
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Roast: Roast Pork with Maple and Mustard Glaze

2 1/2 pounds boneless pork loin roast1 cup real maple syrup4 tablespoons prepared Dijon-style mustard2 1/2 tablespoons cider vinegar2 1/2 tablespoons soy saucesalt to tasteground black pepper to tastePreheat the oven to 350 degrees F (175 degrees C). Stir together the maple syrup, mustard, vinegar, soy sauce, salt, and pepper in a small bowl. Place pork roast in a shallow roasting pan. Spread glaze evenly over pork roast. Roast pork in the preheated oven uncovered, until internal temperature measured with a meat thermometer reaches 145 degrees F (63 degrees C), about 1 hour. Remove from oven, and let rest about 10 minutes before slicing to serve. Amount Per Serving  Calories: 290 | Total Fat: 8.2g | Cholesterol: 68mg Powered by ESHA Nutrient Database

Roast Pork with Maple and Mustard Glaze

Servings Per Recipe: 8

Amount Per Serving

Calories: 290

Total Fat: 8.2gCholesterol: 68mgSodium: 522mgTotal Carbs: 28.4g    Dietary Fiber: 0gProtein: 24.4g VIEW DETAILED NUTRITION
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Sandwiches: Pork Apple Burgers

2 pounds ground pork1 Granny Smith apple - peeled, cored and chopped1 sweet onion, finely chopped3 cloves garlic, minced1/4 cup teriyaki sauce1 egg8 hamburger buns1 (20 ounce) can sliced pineapple, drainedPreheat grill for medium-high heat. In a large bowl, mix together ground pork, apple, onion, garlic, teriyaki sauce, and egg. If too dry, add some juice from the can of pineapple slices. Form into eight patties. Lightly oil grill grate. Grill pork burgers for 10 minutes, or until well done. Toast buns on grill. Serve burgers on toasted buns topped with pineapple slices. Amount Per Serving  Calories: 532 | Total Fat: 30.2g | Cholesterol: 108mg Powered by ESHA Nutrient Database

Servings Per Recipe: 8

Amount Per Serving

Calories: 532

Total Fat: 30.2gCholesterol: 108mgSodium: 663mgTotal Carbs: 40.6g    Dietary Fiber: 2.4gProtein: 23.2g VIEW DETAILED NUTRITION
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Stuffed Peppers: Stuffed Peppers with Turkey and Vegetables

4 green bell peppers, tops removed, seeded1 pound ground turkey2 tablespoons olive oil1/2 onion, chopped1 cup sliced mushrooms1 zucchini, chopped1/2 red bell pepper, chopped1/2 yellow bell pepper, chopped1 cup fresh spinach1 (14.5 ounce) can diced tomatoes, drained1 tablespoon tomato pasteItalian seasoning to tastegarlic powder to tastesalt and pepper to tastePreheat oven to 350 degrees F (175 degrees C). Wrap the green bell peppers in aluminum foil, and place in a baking dish. Bake 15 minutes in the preheated oven. Remove from heat. In a skillet over medium heat, cook the turkey until evenly brown. Set aside. Heat oil in the skillet, and cook onion, mushrooms, zucchini, red bell pepper, yellow bell pepper, and spinach until tender. Return turkey to the skillet. Mix in the tomatoes and tomato paste, and season with Italian seasoning, garlic powder, salt, and pepper. Stuff the green peppers with the skillet mixture. Return peppers to the oven, and continue cooking 15 minutes. Amount Per Serving  Calories: 280 | Total Fat: 15.6g | Cholesterol: 84mg Powered by ESHA Nutrient Database

Stuffed Peppers with Turkey and Vegetables

Servings Per Recipe: 4

Amount Per Serving

Calories: 280

Total Fat: 15.6gCholesterol: 84mgSodium: 530mgTotal Carbs: 10.2g    Dietary Fiber: 3.2gProtein: 25.4g VIEW DETAILED NUTRITION
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Main Dish Salads: Where's the Tuna Salad

1 (6 ounce) can tuna, drained1/2 cup mayonnaise1/4 cup finely chopped red onion1/4 cup finely chopped celery1/4 cup chopped dill pickle1/4 cup chopped sweet pickle1 tablespoon chopped fresh parsleyMix together the tuna, mayonnaise, red onion, celery, dill pickle, sweet pickle, and parsley; chill in refrigerator at least 1 hour before serving. Amount Per Serving  Calories: 263 | Total Fat: 22.3g | Cholesterol: 23mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 263

Total Fat: 22.3gCholesterol: 23mgSodium: 345mgTotal Carbs: 4.6g    Dietary Fiber: 0.5gProtein: 11.3g VIEW DETAILED NUTRITION
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Meatless Main Dishes: Eggy Veggie Bake

1 tablespoon olive oil1 cup sliced halved zucchini3 green onions, chopped1/2 sweet onion, thinly sliced2 roma (plum) tomatoes, chopped1/2 cup chopped fresh mushrooms3 cups chopped baby spinach1/2 lemon, juicedWorcestershire sauce to tastehot sauce to tastegarlic powder to tastesalt and ground black pepper to taste1 1/2 cups liquid egg substitute1/4 cup shredded Cheddar cheesePreheat oven to 350 degrees F (175 degrees C). Spray an 8x8 inch baking dish with cooking spray. Heat the olive oil in a skillet over medium-high heat. Place zucchini, green onions, onion, tomatoes, mushrooms, and spinach in the skillet. Sprinkle with lemon juice, Worcestershire sauce, and hot sauce. Season with garlic powder, salt, and pepper. Cook until tender. Transfer to the prepared baking dish. Pour egg substitute over the vegetables in the dish. Top with cheese. Bake 20 minutes in the preheated oven, or until egg substitute is set and cheese is melted. Cut with a spatula and enjoy! Amount Per Serving  Calories: 175 | Total Fat: 9.7g | Cholesterol: 10mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 175

Total Fat: 9.7gCholesterol: 10mgSodium: 365mgTotal Carbs: 8.1g    Dietary Fiber: 2.5gProtein: 15.7g VIEW DETAILED NUTRITION
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Quiche and Savory Pies: Hot Dog Pie

1 pound lean ground beef4 hot dogs , cut into 1/4-inch slices1 (15 ounce) can vegetarian baked beans1/2 cup ketchup2 tablespoons brown sugar2 tablespoons prepared yellow mustard2 ounces Cheddar cheese, cubed1 (1.25 ounce) package taco seasoning mix4 slices processed American cheese1 (9 inch) deep dish pie shellPreheat oven to 400 degrees F (200 degrees C). Bake empty pie shell for 10 minutes. In a large skillet over medium heat, cook ground beef until browned, stirring occasionally to crumble; drain fat. Stir in hot dogs, beans, ketchup, brown sugar, mustard, taco seasoning, and cheese cubes. Cook for 2 to 3 minutes. Spread beef mixture into baked pie shell. Cut American cheese slices into strips, and make a lattice on top of pie. Bake for 5 to 10 minute, or until cheese is slightly melted. Amount Per Serving  Calories: 479 | Total Fat: 29.1g | Cholesterol: 67mg Powered by ESHA Nutrient Database

Servings Per Recipe: 8

Amount Per Serving

Calories: 479

Total Fat: 29.1gCholesterol: 67mgSodium: 1405mgTotal Carbs: 33.9g    Dietary Fiber: 2.6gProtein: 21.2g VIEW DETAILED NUTRITION
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Slow Cooker Main Dishes: Slow Cooker Lasagna

1 pound lean ground beef1 onion, chopped2 teaspoons minced garlic1 (29 ounce) can tomato sauce1 (6 ounce) can tomato paste1 1/2 teaspoons salt1 teaspoon dried oregano1 (12 ounce) package lasagna noodles12 ounces cottage cheese1/2 cup grated Parmesan cheese16 ounces shredded mozzarella cheeseIn a large skillet over medium heat cook the ground beef, onion, and garlic until brown. Add the tomato sauce, tomato paste, salt, and oregano and stir until well incorporated. Cook until heated through. In a large bowl mix together the cottage cheese, grated Parmesan cheese, and shredded mozzarella cheese. Spoon a layer of the meat mixture onto the bottom of the slow cooker. Add a double layer of the uncooked lasagna noodles. Break to fit noodles into slow cooker. Top noodles with a portion of the cheese mixture. Repeat the layering of sauce, noodles, and cheese until all the ingredients are used. Cover, and cook on LOW setting for 4 to 6 hours. Amount Per Serving  Calories: 446 | Total Fat: 20.3g | Cholesterol: 72mg Powered by ESHA Nutrient Database

Servings Per Recipe: 10

Amount Per Serving

Calories: 446

Total Fat: 20.3gCholesterol: 72mgSodium: 1420mgTotal Carbs: 35.7g    Dietary Fiber: 3.2gProtein: 31.2g VIEW DETAILED NUTRITION
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Stir Fry: Caribbean Jerk Stir-Fry

1 tablespoon vegetable oil1 green bell pepper, seeded and cubed1 red bell pepper, seeded and cubed1/4 cup sliced sweet onions3/4 pound skinless, boneless chicken breast, cut into strips2 1/2 teaspoons Caribbean jerk seasoning1/2 cup plum sauce1 tablespoon soy sauce1/4 cup chopped roasted peanutsHeat the oil in a large skillet over medium-high heat. Cook and stir the bell pepper and onion in the oil until slightly tender, 5 to 7 minutes. Remove pepper and onion from the skillet and set aside. Add the chicken to the skillet; season with jerk seasoning; cook and stir chicken until no longer pink inside. Pour the plum sauce in with the chicken; add the bell peppers and onions; toss to combine. Cook until the peppers and onions are heated completely, 3 to 5 minutes. Sprinkle with soy sauce and chopped peanuts to serve. Amount Per Serving  Calories: 549 | Total Fat: 21.4g | Cholesterol: 104mg Powered by ESHA Nutrient Database

Servings Per Recipe: 2

Amount Per Serving

Calories: 549

Total Fat: 21.4gCholesterol: 104mgSodium: 1621mgTotal Carbs: 41g    Dietary Fiber: 4.7gProtein: 44.3g VIEW DETAILED NUTRITION
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