Marvelous Recipes

A delicious change-of-pace from traditional baked potatoes!

4 baking potatoes
1 can (10-3/4 ounces) Campbell’s Condensed Cream of Mushroom Soup
(Regular or 98% Fat-Free)
1/2 cup milk
2 cups frozen chopped broccoli, thawed
1 cup shredded Cheddar cheese (4 ounces)

1. Bake the potatoes in a 400 degree F. oven for 45 minutes or until the potatoes are fork-tender. Cut the potatoes lengthwise into quarters.

2. Arrange the potato pieces in a 13×9x2-inch shallow baking dish. Stir the soup, milk, broccoli and 1/2 cup of the cheese in a medium bowl. Pour the soup mixture over the potatoes. Cover the dish with foil.

3. Bake at 400 degrees F. for 30 minutes or until hot and bubbly. Top with the remaining cheese. Makes 8 servings.

Recipe and photo are from Campbell’s.

Chalupa is a corn tortilla dough formed into a boat shape. It is typically filled with chicken, beans, vegetables and cheese. This Weight Watcher’s recipe makes a quick vegetarian chalupa using store-bought taco shells.

Two 3/4 ounce rectangular taco shells
1/2 cup fat-free refried beans
3 tablespoons shredded nonfat cheddar cheese
1 tomato, chopped
1/2 cup shredded lettuce
2 tablespoons nonfat sour cream
2 tablespoons salsa
1 tablespoon rinsed, drained, canned chopped green chilies, (optional)

1. Preheat the oven to 350 degrees F.

2. Place the taco shells on a baking sheet; spread the beans evenly in the bottoms of the shells. Top each with half of the cheese. Bake until hot and the cheese is melted, about 8 minutes.

3. Top each chalupa with half of the tomato, lettuce, sour cream, salsa and chiles (if using) Makes 2 servings.

Per Serving: 200 Calories, 5 g Total Fat, 1 g Saturated Fat, 1 mg Cholesterol, 510 mg Sodium, 30 g Total Carbohydrate, 6 g Dietary Fiber, 10 g Protein, 191 mg Calcium.

Serving Provides: 1 Bread, 1 Fruit/Vegetable, 1 Protein/Milk.

Points Per Serving: 3

Creamy, cold weather comfort in every delicious bite!

2 cups uncooked wide egg noodles
4 (4 ounces each) boneless, skinless chicken breasts cut into 1/2-inch cubes
1/2 cup chopped celery
1/2 cup chopped onion
3 tablespoons butter
3 tablespoons cornstarch
1 cup milk
2 cups chicken broth
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 cups shredded cheddar cheese, divided

1. Cook the egg noodles according to package directions; drain. Meanwhile, in a large skillet over medium-high heat, cook the chicken, celery and onion in the butter until the meat is no longer pink and the vegetables are tender.

2. In a medium bowl, combine the milk, chicken broth, garlic powder, salt and pepper until smooth; add to the meat mixture in skillet. Cook, stirring constantly until slightly thickened; stir in the cooked noodles and 1 cup of the cheese.

3. Pour into an 11×7-inch casserole; top with the remaining 1 cup cheddar cheese. Bake at 350 degrees F for 20 to 25 minutes or until bubbly and cheese is melted. Makes 6 to 8 servings.

1 can (10-3/4 ounces) Campbell’s Condensed Cheddar Cheese Soup
1/4 cup milk
1 tablespoon butter, melted
Dash ground red pepper
1 bag (16 ounces) frozen whole kernel corn, thawed* (about 3 cups)
1 can (4 ounces) Pace Diced Green Chiles
1 can (2.8 ounces) French fried onions (1-1/3 cups)

1. Stir the soup, milk, butter, pepper, corn, chilies and 2/3 cup onions in a 1-1/2-quart casserole.
2. Bake at 350 degrees F. for 25 minutes. Stir the vegetable mixture.
3. Sprinkle the remaining onions over the vegetable mixture. Bake for 5 minutes more or until the onions are golden brown. Makes 6 servings.

* To thaw the corn quickly, cut off 1 corner on bag, microwave on HIGH for 3 minutes.

Recipe and photo are from Campbell’s.

These simple and easy-to-make burritos are not only delicious but healthy as well!

8 (8-inch) flour tortillas
12 ounces uncooked ground turkey
1 cup chopped onion (2 medium)
2 cloves garlic, minced
1 (15 ounce) can black beans or pinto beans, rinsed and drained
1/2 cup salsa
2 teaspoons chili powder
1/2 cup shredded cheddar cheese
1/2 cup shredded lettuce
Salsa (optional)
Dairy sour cream (optional)

1. Preheat oven to 350 degrees F. Stack tortillas; wrap in foil. Heat in the oven for 10 minutes to soften.

2. Meanwhile, for filling, in a large skillet, cook turkey, onion and garlic over medium heat until meat is brown and onion is tender. Drain off fat. Stir in beans, the 1/2 cup salsa and the chili powder. Heat through.

3. Spoon about 1/3 cup of the filling onto each tortilla and top each with 1 tablespoon cheese and 1 tablespoon lettuce. Fold bottom edge up and over filling, just until covered. Roll up, tucking in sides. If desired, serve burritos with additional salsa and sour cream. Makes 8 burritos.

Recipe and photo are from Better Homes and Gardens magazine.

A delicious way to use up leftover turkey or chicken! A hearty and satisfying dinner that gets you out of the kitchen fast!!

2 cups uncooked wide egg noodles
1/2 cup chopped celery
1/2 cup chopped onion
1 tablespoon butter
3 tablespoons cornstarch
1 cup milk
1 (14 oz) can chicken broth
2 cups cubed cooked turkey or chicken
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1/4 teaspoon coarse ground black pepper
1 cup shredded cheddar cheese

1. Cook the egg noodles according to the package directions; drain and set aside.

2. In a large skillet over medium-high heat, saute celery and onions in butter until tender; about 4 minutes. In a medium bowl, combine cornstarch, milk and chicken broth until smooth; stir into the vegetable mixture. Bring to a boil over medium heat, stirring constantly until slightly thickened; about 1 minute.

3. Stir in all the remaining ingredients except the cheese. Pour mixture into a 3-quart baking dish; top with the cheddar cheese.

4. Bake, uncovered at 375 degrees F for 25 to 30 minutes or until hot and bubbly and cheese is melted. Makes 6 to 8 servings.

I started throwing ingredients together and this is what I came up with. My family liked it so much, they ate the whole casserole–no leftovers!

2 cups uncooked radiatore pasta
1/2 cup chopped onion
1/2 cup chopped celery
1 tablespoon butter or margarine
2 (10-3/4 oz) cans condensed cream of chicken soup
1 cup sour cream
2 (4.5 oz) cans chopped green chilies, undrained
1/4 teaspoon ground black pepper
4 cups chopped cooked chicken
1-1/2 cups shredded Mexican blend or cheddar cheese

1. Cook the pasta according to the package directions; drain and set aside. In a medium skillet over medium-high heat, cook the onion and celery in butter until tender; about 4 minutes.

2. In a large bowl, combine the soup, sour cream, chilies, pepper and chicken. Stir in the cooked pasta. Pour mixture into a 3-quart casserole sprayed with cooking spray. Top with the cheese.

3. Bake, uncovered, at 350 degrees F for 25 to 30 minutes or until hot and bubbly and cheese is melted. Makes 6 to 8 servings.

I love how easy this recipe is to make! The delicious spicy taste of tacos all in one dish!

2 pounds lean ground beef
2 (1.25 oz) packages taco seasoning
4 eggs
3/4 cup milk
1-1/4 cups all-purpose baking mix (Bisquick)
1/4 teaspoon black pepper
1/2 cup sour cream
2 to 3 cups chopped lettuce
3/4 cup chopped tomato
1/4 cup chopped green bell pepper
1/4 cup chopped onion
2 cups shredded cheddar cheese

In a large skillet over medium heat, cook the beef until the meat is no longer pink; drain. Add the taco seasoning and blend well. Spoon meat mixture into a greased 13×9-inch baking dish.

In a large bowl, beat the eggs and milk until well blended. Stir in the baking mix and pepper;mix well. Pour mixture over the meat.

Bake uncovered at 400 degrees F for 20 to 25 minutes. Spread sour cream over the top; sprinkle with the remaining ingredients. Makes 8 servings.