Glazed Carrots

from Rachael Ray http://www.rachaelray.com/recipe.php?recipe_id=742

3 to 4 tablespoons butter
1/2 cup water
2 28-ounce bags (the large ones) of frozen carrots
1/2 cup honey
Dash of curry powder

Remove carrots from freezer and let them come to room temperature. Place a large skillet over medium-high heat. Add butter to the skillet and let melt. Add the water, thawed carrots, honey and curry powder to the butter and stir to coat the carrots in the butter. When they're heated through, they are ready to serve. Serves 6.

Keri's note: There is no way that this only serves 6 people. I fed 12 with far less carrots. The result was too sweet. I think I dumped in too much honey.

Layered Taco Salad

Light & Tasty 2004 p. 54

1 cup salsa
1 tablespoon lime juice
1 pound lean ground beef
2 tablespoons reduced-sodium taco seasoning
6 ounced baked tortilla chips (about 60 chips)
12 cups sliced iceberg lettuce
6 plum tomatoes, seeded and chopped
1 can (15 oz) black beans, rinsed and drained
1 1/2 cups (6 oz) shredded reduced-fat Mexican cheese blend
1 large sweet yellow or red peper, thinly sliced
1 medium red onion, thinly sliced
1/3 cup fat-free sour cream

In a small bowl, combine the salsa and lime juice; set aside. In a large nonstick skillet, cook beef over medium heat until no longer pink; drain. Sprinkle with taco seasoning; stir to coat. Remove from the heat. Divide tortilla chips among six plates. Layer with the lettuce, tomatoes, beans, cheese, yellow pepper, beef mixture, onion, salsa mixture and sour cream. Serve immediately. 6 servings.

Italian Chicken and Penne

Light & Tasty 2004 pg. 126

8 ounces uncooked penne
1 pound boneless skinless chicken breasts, cut into 1/2 inch pieces
1 small green pepper, julienned
1/2 cup chopped onion
1 garlic clove, minced
1 tablespoon olive or canola oil
1 cup sliced fresh mushrooms
1 cup halved cherry or grape tomatoes
1 can (8 ounces) pizza sauce
1/2 teaspoon Italian seasoning
1/3 cup shredded reduced-fat mozzarella cheese

Cook pasta according to package directions; drain. In a nonstick wok, stir-fry the chicken, pepper, onion and garlic in oil until chicken is no longer pink. Add the pasta, mushrooms, tomatoes, sauce and seasoning; heat through. Remove from heat. Sprinkle with cheese; let stand until melted. 6 servings.

Cashew Snow Pea Salad

3 cups fresh snow peas, halved
2 cups chopped cauliflower
1 cup chopped celery
1/4 cup chopped green onions
1/2 cup reduced-fat sour cream
1/2 cup reduced-fat ranch salad dressing
leaf lettuce, optional
3 bacon strips, cooked and crumbled
1/3 cup chopped cashews
In a bowl, combine the peas, cauliflower, celery, and onions. Combine the sour cream and salad dressing; pour over the vegetables and toss to coat. Serve in a lettuce-lined bowl if desired. Sprinkle with the bacon and cashews before serving. Yield: 5 (1 cup) servings.

Tuna Casserole

2 cups uncooked macaroni
1 can tuna, drained
1 can cream of mushroom
1 cup cheese
1/4 c milk
2 spoonfull mayo
peas

Cook macaroni. Drain. Add other ingredients.

Beef Stroganoff

1 lb hamburger
2 cans cream of mushroom
2 cups sour cream (or less to taste)
1 Tbs ketchup
1 Tbs Worcestershire sauce
1 beef boullion cube

Potatoes or egg noodles

Brown hamburger. Add next 5 ingredients. Serve over baked potatoes or egg noodles.

Peanut Butter Oatmeal

http://kalynskitchen.blogspot.com/2006/10/great-breakfast-on-south-beach-diet.html

Keri's note: Basically, you cook oatmeal then throw a spoonful of peanut butter in. The result was palatable, but not what I'd call delicious. If I'm starving, I'll eat it.

Mexican Lasagna

1 pound lean ground beef
1 can (16 ounces) fat-free refried beans
2 teaspoons dried oregano
1 teaspoon ground cumin
3/4 teaspoon garlic powder
9 uncooked lasagna noodles
1 jar (16 ounces) salsa
2 cups water
2 cups (16 ounces) reduced-fat sour cream
1 can (2 1/4 ounces) sliced ripe olives, drained
1 cup (4 ounces) shredded reduced-fat Mexican-blend cheese
1/2 cup thinly sliced green onions

In a nonstick skillet, cook beef over medium heat ntil no longer pink; drain. Add the refried beans, oregano, cumin and garlic powder; heat through.

Place three noodles in a 13X9 baking dish coated with nonstick cooking spray; cover with half of the meat mixture. Repeat layers. top with remaining noodles. Combine salsa and water; pour over noodles.

Cover and bake at 350 for 60-70 minutes or until noodles are tender. Spread with sour cream. Sprinkle with olives, cheese and onions. Yield: 9 servings.

Frozen Cherry Salad

1 can cherry pie filling
1 can crushed pineapple, drained (tidbits are okay too)
1 container Cool Whip (8 oz size)
1 Eagle Brand Sweetened Condensed Milk

Mix and freeze.

Chicken Pot Pie

From Safetygatheredin.blogspot.com



http://safelygatheredin.blogspot.com/2008/07/food-storage-friday-chicken-pot-pie.html

Crockpot oatmeal

From safelygatheredin.blogspot.com

8 cups of water
2 cups of powdered milk
2 cups of oats
1 cup brown sugar
1 Tbsp cinnamon
1 Tsp nutmeg
1 Tsp salt
1 cup raisins/dried cranberries
1 cup dried apricots, chopped
Nuts, optional

Combine all ingredients, except nuts, in the crockpot. Cook on low heat overnight or for 8 hours.

http://safelygatheredin.blogspot.com/2008/08/food-storage-friday-crockpot-oatmeal.html

Keri's note: This one did not turn out for me. Way too much nutmeg. I also cut the recipe in half and I think I cooked it too long. The result was burnt oatmeal. I have hopes that it could still be a good recipe. It's staying on the "to try" list for now.

Peanut butter fudge

Melt one stick of butter and one cup of peanut butter over medium heat, stirring constantly. Gradually add in two cups of powdered sugar. Spread in an 8X8 baking pan and let cool. Can be doubled easily and put in a 9X13. Tastes delicious layered with chocolate fudge.

Creamy Italian Chicken

2 lbs chicken, cut into small pieces
1 1/2 cups uncooked rice
8 oz cream cheese, softened
1 can cream of chicken soup
1 packet of Italian dressing mix
1 can chicken broth

Put the chicken into a 9X13 pan coated with nonstick spray. Pour rice on top. Beat cream cheese until soft. Add soup and dressing mix. Beat for a minute or two. Add the broth whisk into the cheese mixture. Pour the sauce over the chicken and rice and bake, covered, at 400 degrees until the chicken is cooked and the rice is soft (about 30-45 minutes).

Alternately, put 1-3 pounds of chicken in the crockpot. Dump chicken soup, chicken broth, and the packet over the chicken. Cook on low until the chicken breaks apart (6-8 hours probably) or is cooked through (thighs tend to break apart more than breasts. There is no need for cutting the chicken when you use the crockpot). An hour before the food is done, cut the cream cheese into chunks and stir into the pot. Serve over rice.