A delicious way to enjoy the healthy benefits of spinach and it is so easy-to-make!
Vegetable cooking spray
1 (10-3/4 ounces) can condensed Cream of Mushroom soup
1 (10 ounce) package frozen chopped spinach, thawed and well drained
1-1/2 cups shredded Swiss cheese
1/2 teaspoon ground black pepper
1. Heat the oven to 375 degrees F. Spray a 12x8x2-inch baking dish with cooking spray and set aside.
2. With a wire whisk, beat the eggs in a large bowl; stir in the soup, spinach, 1 cup of the cheese and the black pepper. Pour mixture into the prepared baking dish.
3. Bake for 35 minutes or until the eggs are set in the center. Sprinkle with the remaining shredded cheese. Let stand 5-minutes or until the cheese is melted. Makes 8 servings.
Pot roast is always welcome at my dinner table and this recipe is one of my favorites. My slow cooker does all the work and I get all the credit for putting a delicious dinner on the table!
1 pound small red potatoes, halved
2 cups fresh baby carrots
1 (8 ounce) package sliced fresh mushrooms
1 medium onion, cut into 6 wedges
2 celery ribs, cut into 1-inch pieces
1 (3 pound) boneless beef chuck roast
1 (14-1/2 ounce) can beef broth
1 (10-1/2 ounce) can mushroom gravy
1 (1-1/2 ounce) package beef stew seasoning mix
1. Place the potatoes, carrots, mushrooms, onion and celery in a 5-quarty slow cooker. Cut the roast in half; place over the vegetables.
2. In a small bowl, combine the broth, gravy and seasoning mix; pour over the roast.
3. Cover and cook on Low for 8 to 9 hours or until the meat is tender. Makes 8 servings.
This savory, satisfying, all-in-one dinner from Betty Crocker is sure to bring smiles to your dinner table!
1 pound beef sirloin steak, fat trimmed, cut into 1-inch pieces
1 cup sliced onion
1 cup sliced carrots
1/2 teaspoon seasoned salt
1/8 teaspoon pepper
1-1/2 cups sliced mushrooms
1 (14 ounce) jar tomato pasta sauce (any variety)
1 pouch roasted garlic mashed potatoes (from 7.2 ounce box)
1 cup hot water
2/3 cup milk
2 tablespoon butter
2 tablespoons shredded fresh Parmesan cheese
1. Heat oven to 375 degrees F. Spray a 2-quart casserole or baking dish with cooking spray. Heat 12-inch nonstick skillet over medium-high heat. Add beef, onion and carrots to skillet; sprinkle with seasoned salt and pepper. Cook 3 to 5 minutes, stirring frequently, until beef is brown.
2. Stir in mushrooms and pasta sauce; heat to boiling. Cook over medium heat 5 minutes, stirring occasionally. Spread in casserole.
3. Make potatoes as directed on box for 4 servings, using 1 pouch potatoes and seasoning, hot water, milk and butter. Spoon into 8 mounds around edge of hot beef mixture. Sprinkle cheese over all.
4. Bake 25 to 30 minutes or until bubbly and potatoes are light golden brown. Makes 4 servings.
Tender bites of chicken in a hearty, thick, flavorful sauce served over hot cooked noodles or rice will make short work of satisfying your family’s dinnertime hunger. And it only takes a matter of minutes to have this taste tantalizing dinner ready for the table!
2 pounds boneless skinless chicken breast halves
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons olive oil
1/2 cup chopped onion
2 garlic cloves, minced
1/2 cup chopped green bell pepper
1 tablespoon butter
2 (14-1/2 ounce) cans diced tomatoes
1 (6.5 ounce) can mushroom stems & pieces
1 cup white cooking wine
1 teaspoon oregano
Hot cooked egg noodles or white rice
Grated Parmesan cheese (optional)
1. Cut the chicken into bite-sized pieces. Combine the flour, salt and pepper in a large resealable plastic bag; add the chicken a few pieces at a time and shake to coat.
2. In a large skillet over medium heat, brown the chicken in the oil in small batches; transfer to a Dutch oven.
3. In a small skillet, cook the onion, garlic and green bell pepper in the butter until vegetables are tender; add to the meat in Dutch oven. Stir in the diced tomatoes, mushrooms, white cooking wine and oregano; cover and simmer over medium-low heat for 30 to 40 minutes. Serve over hot cooked noodles or white rice; sprinkle with Parmesan cheese, if desired. Makes 6 to 8 servings.
Sometimes the simple things in life turn out to be the best. Such is the case with this simple easy-to-make dinner from Better Homes and Gardens.
1 (17 ounces) package refrigerated cooked beef tips with gravy
1/2 teaspoon dried basil, crushed
1/4 teaspoon ground black pepper
1 (10.75 ounces) can condensed golden mushroom soup
1/2 cup beef broth
1-1/2 cups sliced fresh mushrooms
1 cup peeled baby carrots, halved lengthwise
1 cup loose-pack frozen small whole onions
12 ounces dried wide egg noodles
1. In a large saucepan, combine beef tips with gravy, the basil and pepper. Stir in the soup and beef broth; bring to a boil. Add mushrooms, carrots and onions. Return to a boil; reduce heat to Low. Cover and simmer 20 to 25 minutes or until the vegetables are tender, stirring frequently.
2. Meanwhile, cook the noodles according to the package directions; drain. Spoon the meat mixture over the noodles to serve. Makes 6 servings.
With the onset of the colder weather season, I begin to think “comfort food” to warm the hearts and tummies of my family. This scrumptious recipe from Campbell’s fits the bill every time. And it’s so easy-to-make!
1 can (10-3/4 ounces) condensed golden mushroom soup
1 cup dry red wine,
2 cloves garlic, minced
1 teaspoon dried thyme leaves, crushed
2 cups small button mushrooms
2 cups fresh or frozen whole baby carrots
1 cup frozen small whole onions
1-1/2 pounds beef top round steak, 1-1/2-inches thick, cut into 1-inch pieces
1. Stir the soup, wine, garlic, thyme, mushrooms, carrots, onions and beef in a 3-1/2-quart slow cooker.
2. Cover and cook on Low for 8 to 9 hours or on High for 4 to 5 hours or until the beef is tender. Makes 6 servings.
There’s nothing quite like a comforting bowl of soup especially during the cool weather season. Whether you’re counting calories or not, this delicious recipe from Weight Watcher’s “Simply the Best” cookbook is sure to “hit the spot”.
3/4 cup pearl barley
1 tablespoon olive oil
4 onions, chopped
2 celery stalks, chopped
1-1/2 pounds mushrooms, sliced
4 cups low-sodium beef broth
3 carrots, sliced
2 tablespoons tomato paste (no salt added)
1/2 teaspoon salt
Freshly ground black pepper to taste
1. In a large saucepan, stir the barley and 4 cups water; bring to a boil. Reduce the heat and simmer, partially covered, until the barley is partially cooked, about 30 minutes.
2. Meanwhile, in a Dutch oven, heat the oil. Add the onions and celery; cook, stirring as needed, until softened, 6-8 minutes. Add the mushrooms and cook, stirring as needed, until the mushrooms begin to soften and release their liquid, about 5 minutes.
3. Add the broth, carrots, tomato paste and barley with it’s liquid; bring to a boil. Reduce the heat and simmer, partially covered, stirring as needed, until the barley and carrots are tender, about 30 minutes. Add the salt and pepper; serve, garnished with the parsley. Makes 6 servings.
Per Serving: 182 Calories, 3 grams Total Fat, 0 grams Saturated Fat, 0 mg. Cholesterol, 264 mg. Sodium, 32 grams Total Carbohydrate, 7 grams Dietary Fiber, 9 grams Protein, 42 mg. Calcium.
Serving Provides: 1 Bread, 3 Fruit/Vegetables, 1 Fat.
Points Per Serving: 2
It doesn’t matter if you are keeping track of your carbs or not, these chops are wonderful! At least, my hubby thinks so!
1-1/2 pounds boneless pork loin chops, sliced thin
4 tablespoons butter
1 small onion, sliced
1 clove garlic, crushed
8 ounces sliced mushrooms
1 can quartered artichoke hearts, drained
1/2 cup chicken broth
2 teaspoons Dijon mustard
1. Melt 2 tablespoons of the butter in a large, heavy skillet over medium heat. Brown the meat on both sides, about 4 minutes per side; transfer to a plate and keep warm.
2. Add the remaining butter to the skillet; add the onion, garlic and mushrooms. Sauté until the onion and mushrooms are limp. Add the artichokes, chicken broth and mustard; stir to dislodge the tasty brown bits on the bottom of the skillet. Return the pork chops to the skillet; cover and simmer for about 5 minutes. Serve the chops with the vegetables spooned over the top.
Makes 4 servings each with 6 grams of carbohydrates and 2 grams of fiber for a total of 4 usable carbs and 25 grams of protein.