One Skillet Spaghetti

1 pound extra lean ground beef 3-1/2 cups chopped onion
1(8-oz.)package spaghetti
1(28-oz.)can diced tomatoes;undrained
1(6-oz.)jar sliced mushrooms,drained
1 cup chopped green bell pepper
1/2 cup water
1 t. sugar
1 t. salt
1-1/2 t. dried oregano
1/2 t. chili powder
1/2 t. garlic powder
1/2 A cup fat-free shredded cheddar cheese
COOK meat and onion in Dutch oven over medium-high heat until meat is browned, stirring to crumble meat, and drain. Return meat mixture to pan. Break spaghetti in half; add spaghetti thru garlic powder to pan, stirring well.
Bring mixture to a boil. Cover, reduce heat and simmer 30 minutes or until spaghetti is tender, stirring occasionally. Remove from heat. sprinkle evenly with cheese; cover and let stand 3 minutes.
serves 6
5 POINTS each serving

This is delicious and EASY! I am making it this week, actually!

Good Morning Smoothie

6 oz. frozen concentrate orange juice (i use a little more) 1 C milk (i used 1% or 1/2%)
1 C water (i used a little less)
C sugar
1 t. vanilla
1 C ice (i use a little more to thicken)
Blend together.And of course you can always add your own special touches!!

This smoothie recipe is my mom's and it is wonderful!!!

Chicken and Stuffing Bake

CHICKEN & STUFFING BAKE
1 package cornbread stuffing mix (such as Stove Top) 1 pound skinless chicken breast, cooked
l can sliced mushrooms, drained
1 can 98% Fat-Free Cream of Chicken Soup
1/2cup fat-free sour cream
Prepare stuffing mix, using no fat or margarine; set aside. Cube chicken; mix soup and sour cream together. Layer the chicken, mushrooms and soup mixture in 9-x-13 baking dish. Tope with the prepared stuffing and bake, covered, for 30 minutes at 350.
Serves 6
5 POINTS each (weight watchers)

Baked Curry Glazed Chicken

MAKES 4 TO 6 SERVINGS
PREP: 10 MIN.; BAKE: 1 HR., 10 MIN.
1/2 cup honey
1/4 cup butter, melted
1/4 cup yellow mustard
1 tsp. salt
1 tsp. curry powder
1 (31/2- to 4-lb.) whole chicken, cut up*
1. Stir together first 5 ingredients in a shallow dish until blended. Dip chicken in honey mixture, 1 piece at a time, thor­oughly coating all sides. Arrange chicken, skin side up, in a single layer in a 15- x 10-inch jelly-roll pan; pour remaining honey mixture over chicken.
2. Bake at 375° for 1 hour to 1 hour and 10 minutes or until done.
*4 skinned and boned chicken breasts and 4 skinned and boned chicken thighs may be substituted for cut-up whole chicken. Proceed as directed, decreasing bake time to 40 to 45 minutes.

This chicken is very easy and quick!!

Black Bean Enchiladas

MAKES 8 SERVINGS
PREP: 15 MIN., BAKE: 35 MIN.
2 (15-oz.) cans black beans, rinsed,
drained, and divided 1 tsp. chili powder 1/2 tsp. ground cumin 1/2 tsp. onion powder '/z tsp. garlic powder
1 (16-oz.) jar medium salsa
1/2 cup TOSTITOS Monterey Jack Queso Dip
'/2 cup sour cream
8 (8-inch) flour tortillas
1. Mash 1 can of beans in a bowl; add remain­ing beans, chili powder, and next 3 ingredients, stirring until blended. Stir together salsa, queso dip, and sour cream in a medium bowl.
2. Spoon about '/2 cup black bean mixture down center of each tortilla. Top each with 2 Tbsp. salsa mixture. Roll tortillas up, and place, seam sides down, in a lightly greased 13- x 9-inch baking dish. Pour remaining salsa mixture evenly over tortillas.
3. Bake, covered, at 350° for 30 to 35 minutes or until thoroughly heated.

Easy Oven Lasagne

1 lb. ground beef
1- 26 oz jar spaghetti sauce (I use Ragu- tomato, garlic, and onion)
1- 8 oz can tomato sauce
1 3/4 cup ricotta cheese
1 egg
1/2 tsp each dried basil and oregano leaves
12 pieces oven ready lasagne, uncooked (This is made by skinner)
4 cups shredded mozzarella chees
1/4 cup parmesan cheese

Heat oven to 375 degrees. In large skillet, cook meat until browned, drain. Stir in spaghetti sauce and tomato sauce. Meanwhile, in small bowl, stir together ricotta cheese, egg, basil, and oregano. In 13 by 9 pan, spread 3/4 cup meat sauce. Place 3 pieces uncooked pasta crosswise over saucce. Spread about 2/3 cup ricotta mixture evenly over pasta. Spoon 3/4 cup meat sauce evenly over ricotta, covering pasta completely; sprinkle with 1 cup mozzarella cheese. Repeat layers twice, beginning and ending with pasta; top with remaining 3 pieces. Spread remaining meat sauce completely over pasta; sprinkle with remaining cheeses. Cover with foil. Bake 30 minutes; remove foil. Bake 10 minutes or until hot and bubbly.

This is so good and is great for company. It's one of our favorites!

Baked Apples

6 medium apples (I use Granny Smith)
3 Tbsp. Butter
6 Tbsp. Brown Sugar
1/2 tsp. Cinnamon (or more if you want)

Peel apples and slice. Place apples in 2 quart glass baking dish. Put in the rest of the ingredients. Microwave for 10-12 minutes on high or until tender.

These are so delicious!!! Probably one of our favorite side dishes.

Pumpkin Bread

3 cups sugar
3 1/2 cups flour
2 tsp. Baking Soda
1 tsp. Cinnamon
1 tsp. Nutmeg
1 tsp. Salt
4 eggs
1 can pumpkin
1 cup oil
2/3 cup water
1/2 cups pecans (optional)

Mix first six ingredients. Make a well in dry ingredients. Add eggs, pumpkin, oil, water, and pecans. Mix all together. Bake at 350 degrees for one hour or until well done. Bake in a greased bundt pan.

Pumpkin Dump Cake

1 - 29 ounce can Pure Pumpkin
1 - 12 ounce can Evaporated Milk
3 - Eggs
1 - Cup Sugar
1 - Teaspoon Salt
3 - Teaspoons Cinnamon
1 - Box Yellow Cake Mix
1 - Cup Chopped Pecans
3/4 Cup Melted Margarine or Butter

Preheat oven to 350 degrees. Mix first six ingredients until will blended. Pour batter into a 9 x 13 greased pan. Sprinkle cake mix on top. Cover with Pecans. Pour melted margarine or butter over top. Bake 50-60 minutes. Top with Whipped Cream or Cool Whip. Keep refrigerated. It is very good cold.

Fast, easy, and of course nutritious!!!

A Twist on Pizza

This recipe makes two 12 in. pizzas. If you don't want to eat both, 1/2 the ingredients.

1 lb. ground pork (or ground beef if you prefer)
1 pkg. taco seasoning mix
2/3 cup water
1/4 cup cilantro
1 can mexian-style corn, rinsed, drained
1 can Rotel (mild if you don't like it spicy)
1 1/2 cups (6 oz) shredded colby jack cheese
1 prebaked pizza crust (like pilsbury)
1 can refried beans
Toppings: green onions, lettuce, sour cream

Cook pork, drain. Wipe skillet with paper towel. Return pork to skillet; stir in taco seasoning mix and 2/3 cup of water; cook according to package directions on seasoning mix. Remove from heat, stir in cilantro and next 3 ingredients.

Place cooked pizza crusts on baking sheets. Spread 1/2 of beans over each crust, leaving 1/4-inch border on edges. Top beans evenly with pork mixture.

Bake 1 pizza at a time at 400 for 8 to 10 minutes or until cheese is melted. Remove from over, let stand for 5 minutes.

Chicken Tetrazzini - Fix and Freeze

16 oz. of angel hair pasta (use whole wheat, you can't tell the difference)
1/2 cup chicken broth
4 cups cooked chicken (I just buy a rotiserie chicken and peel it)
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery soup
8 oz. sour cream
1/2 cup shrredded Parmesean cheese
1 tsp. pepper
1/2 tsp. salt
2 cups cheddar shreddedcheese

Cook pasta according to package directions, drain. Return to pot and toss with chicken broth.
In a large bowl stir together chicken and next 7 ingredients; add pasta; toss well. Spoon into 2 lightly greased 11x7 baking dishes. Sprinkle with chedder cheese. Bake covered at 350 for 30 minutes, uncover and bake 5 more minutes. NOTE: Freeze unbaked casserole up to 1 month, if desired. Thaw casserole overnight in the fridge. Let stand 30 minutes at room temp. and bake same time and temp. as above.

This is our favorite recipe! It makes TONS and is great for company!

Taco Soup

2 lb. ground beef
1 large onion, chopped
1 pkg. taco seasoning
1 pkb. Hidden Valley Ranch dressing mix
2- (15 oz) cans stewed tomatoes
1- (15 oz) can whole kernel corn
1- (15 oz) can jalapeno pinto beans
1- (15 oz) can kidney beans
1- (10 3/4 oz) can Rotel

Brown meat with onions and seasonings. Add canned items, but do not drain any juices. Simmer 30 minutes and enjoy!

Fast, easy, and delicious!!!

Beef Enchiladas

1 can Rotel
1 large can Pet Milk
1 can Cream of Chicken Soup
1 lb. Velveeta Mexican cheese
1 lb. Ground Beef (cooked with taco seasoning)
1 can refried beans
1 package flour tortillas
Taco Seasoning

Combine the first four ingredients in a pot and melt over low heat. Meanwhile, fill tortillas with refried beans and taco meat. Roll up and place in a baking dish. When cheese mixture is melted, pour over enchiladas and bake at 350 for 20 minutes or until cheese bubbles. If cheese starts to brown, cover with foil.

Sausage & Rice Casserole

1 lb. hot bulk sausage
3 cups cooked rice
1- 10 3/4 oz. can cream of celery soup
1- 1 3/8 oz. package dry chicken noodle soup mix
1 onion chopped
1 1/2 cup water

Brown sausage in heavy skillet. Stir in rest of ingredients and simmer until vegetables are tender. Put in greased 2 quart casserole dish and bake at 350 for 20 minutes.

This sounds kind of weird, but this is one of our absolute favorites. It is fast and easy to prepare.

Mexican Fiesta

12 corn tortillas
1.5 lb. ground beef
1 onion chopped
1 tsp garlic salt
2 tsp chili powder
1 tsp pepper
1- 15 oz Ranch Style Beans
1 cup grated Cheddar Cheese
1 can Rotel tomatoes
1 can cream of chicken soup

Grease pan. Line bottom with 6 tortillas. Brown meat, seasoning, and then add beans and pour over tortillas. Cover with cheese and layer rest of tortillas. Mix rotel and soup and p our over casserole. Cover and bake for 1 hour at 300 degrees.

This is fast and so delicious!!!