Marvelous Recipes

My husband was the inspiration for creating this meatloaf recipe. He was never a big fan of meatloaf because he didn’t like the ketchup taste, so I came up with this recipe. It was an instant success, not only with my husband, but my “I don’t like meatloaf” daughter-in-law as well. Try it, you just might like it!

3 pounds ground beef chuck
2 eggs, well beaten
2 (10 oz.) cans diced tomatoes and green chilies, undrained*
1 teaspoon salt
1/2 teaspoon coarse ground black pepper
1 package meatloaf seasoning
1/2 cup diced onion
1/2 cup diced celery
3/4 cup grated Parmesan cheese

1. In a large bowl combine all the ingredients until well blended ( I find that using my hand is a faster, easier way to do this). However, you may use a large spoon if you prefer.

2. Press meat mixture in bottom of a 2 quart casserole dish. Make a ridge around outside edges of meat mixture. This will allow space to contain the drippings.

3. Bake in 350 degree F oven for about 1 hour. Drain the drippings twice during cooking. Cut into squares to serve.

Makes 8 servings, each with 4 net carbohydrates. If using the tomato sauce, the net carbohydrate count per serving will increase to 6.

Get ready for some mouth-watering flavor with this wonderful casserole. Your family is sure to request a repeat of this delicious dinner.

2 tablespoons butter or margarine
4 boneless, skinless chicken breast halves, cut into bite size chunks
1-(6.5 oz.) can sliced mushrooms, drained
1-(4 oz.) can pimentos
1 medium onion, chopped
1/4 cup green bell pepper, chopped
1 (12 oz.) can evaporated milk
1-(10.5 oz.) can cream of chicken soup
2 cups cheddar cheese, grated
1 cup grated Parmesan cheese, divided
1 (8 oz) box spaghetti, cooked.

1. Cook spaghetti according to package directions; drain and set aside.

2. In a large skillet over medium heat, melt butter. Add chicken and cook until no longer pink. Add mushrooms, pimentos, onion and green peppers. Cook until onions and green peppers are tender.

3. In a separate bowl, combine evaporated milk, soup, 1-1/2 cups of the cheddar cheese and 1/2 cup of the Parmesan cheese. Add to the chicken mixture and blend well.

4. Stir in cooked spaghetti. Transfer mixture to a 13×9-inch (3-quart) casserole. Sprinkle with the remaining 1/2 cup cheddar cheese and 1/2 cup  Parmesan cheese. Bake uncovered at 325 degrees F for 25 minutes. Makes 6 servings.

If your family likes potatoes as much as mine does, these are sure to “hit the spot” at your dinner table. Don’t be surprised if they ask for seconds!

2 pounds small red potatoes, unpeeled and quartered
1- 8 ounce package cream cheese, softened
1-(10-3/4 oz.) can condensed cream of potato soup, undiluted
1 envelope ranch salad dressing mix
1/2 teaspoon pepper

1. Place quartered, unpeeled potatoes in bottom of a 3 quart slow cooker. In a small mixing bowl, beat cream cheese, soup, salad dressing mix and pepper until well blended. Stir into potatoes; mix well.

2. Cover and cook on Low for 8 hours or until potatoes are tender. Makes 4-6 servings.

Say “good morning” to your family with these light and fluffy biscuits, fresh and hot from the oven. You won’t believe how quickly they disappear!

2 cups sifted self-rising flour*
1 teaspoon sugar
1/4 teaspoon baking soda
1/3 cup vegetable shortening
1 cup buttermilk
melted butter

Preheat oven to 425 degrees F. In a large bowl, sift together flour, sugar and baking soda. With a pastry cutter, cut shortening into flour mixture until mixture resembles coarse crumbs. Stir in buttermilk to form a soft dough. Transfer dough to a floured board and knead until smooth, about 10 times. Roll dough to 1/2 inch thickness and cut out biscuits using a 2 inch biscuit cutter.

Place biscuits, with sides touching, on an ungreased baking sheet. Bake for 12 to 15 minutes or until biscuits are golden brown. Brush with melted butter immediately after removing from oven. Makes 8 to 10 biscuits.

* If using all-purpose flour, sift 1 tablespoon baking powder and 1/2 teaspoon salt with the dry ingredients.