Green Bean Casserole

For beans and sauce:

2 tablespoons plus 1 teaspoon kosher salt, divided
1 pound fresh green beans, rinsed, trimmed and halved
2 tablespoons unsalted butter
12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
1/4 teaspoon freshly ground nutmeg
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup half-and-half

Directions

Preheat the oven to 400 degrees F.

Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.

Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.

Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.

Doritos Pasta Salad

Ingredients

• 1 lb. Ground Beef, cooked with 1/2 a small onion
• 1 Pkg. Taco Seasoning
• 16 oz. pkg. Rotini
• 12 oz. pkg. Shredded Mexican Blend Cheese
• 2-3 cups Shredded Lettuce
• 1 pint Cherry Tomatoes, cut in halves
• 1-1 1/2 cups Creamy French Dressing
• 1 Bag Nacho Cheese Doritos (lightly crushed)

Instructions

1. Cook rotini noodles according to package directions. Drain and rinse with cold water.
2. In a large bowl, mix the noodles, cooked beef & onion mix, taco seasoning, lettuce, cheese, green pepper, tomatoes and dressing.
3. Add the crushed Dorito chips over the top.
4. Refrigerate until ready to serve then mix in the Doritos. (If not serving right away, this will allow the Doritos from getting soggy).

Chicken Parmesan Roll Up

·       8 cooked lasagna noodles

·       12 oz cooked shredded chicken (about 3 cups)

·       1¾ cup light tomato pasta sauce

·       ⅔ cup shredded light mozzarella

·       4 Tbsp grated parmesan cheese

·       2 Tbsp bread crumbs

·       Dried parsley

Instructions

1.     Boil and drain your lasagna noodles

2.     Preheat oven to 350F and spray a casserole dish (I used a 9x13)

3.     Mix your shredded chicken (I cook min in crock pot in a little broth on high for about 3 hours, it will shred nicely) with ¾ cups of pasta sauce.

4.     Lay out your noodles and place approx 4 Tbsp of chicken mixture on each noodle, using a knife spread out mixture, Then sprinkle 1 tsp of parmesan cheese on top of mixture and roll noodle up.

5.     Place in your casserole dish. Once all 8 rolls are made pour 1 cup of pasta sauce over rolls.

6.     Sprinkle your shredded mozzarella, remaining parmesan and bread crumbs on top of sauce, top with dried parsley.

7.     Bake in oven for approx 25 minutes.

8.     Makes 8 rolls at 5 smart points each or 5 points plus each.

9.     Nutritional info per roll.. Calories 200..Fat 4.5g...Saturated fat 2.2g...Carbs 25.7g...Fiber 1.1g..Sugar 1g...Protein 17.4g

Chicken and Cheese Casserole

2 cup macaroni, cooked

2 cup boneless, skinless chicken breast, chopped

2 cup cream of mushroom soup, undiluted

2 cup skim milk

8 oz low-fat cheddar cheese, shredded Preheat oven to 350 degrees F (175 degrees C). In a large casserole dish, combine macaroni, chicken breast, cream of mushroom soup, skim milk, and cheddar cheese, mixing well. Cover and bake for 35-45 minutes. Remove cover and bake for 10-15 minutes longer. Per serving: 5 SmartPoints; 5 PointsPlus; 5 POINTS (old) 1/8 of recipe

Cheese Beef and Noodle Casserole

2 teaspoons olive oil
1 onion chopped
2 galic cloves,minced
1/4 teaspoon red pepper flakes
3/4 pound ground lean beef (7% fat or less)
4 cups hot cooked whole wheat penne (I used whole wheat elbows)
2 cups marinara sauce (I used Prego New Light Smart Tomato Sauce)
1/4 cup chopped fresh parsley
3/4 cup shredded reduced-fat Monterey Jack cheese

Preheat oven to 375 degrees.

Heat oil in 2-quart flameproof casserole dish over medium heat. Add onion, garlic and pepper flakes; cook stirring, until, onion is softened, about 5 minutes. Add beef and cook, breaking it apart with spoon, until browned, about 10 minutes.

Stir pasta, marinara sauce, 1/2 cup Monterey Jack Cheese and the parsley into the beef mixture and spread evenly; sprinkle with remaining 1/4 cup cheese. Transfer casserole to oven and bake until cheese is melted and filling is bubbly around edge, about 20 minutes.

Serves 6. 8 Smart Points per 1 cup serving.  (298 calories, 8 grams of fat, 35 grams carbohydrates, 5 grams fiber and 22 grams protein.)

Skinny Creamy Mac and Cheese

• 10 oz of medium sized shells
• 2 cups of 1% milk plus ½ cup
• ¼ cup of flour
• 1 cup of sharp cheddar cheese/2% Velveeta
• salt and pepper to taste
• 6 tablespoons of panko bread crumbs if wanted
• parsley for garnish

1. In a medium sauce pan, boil the medium shells for 8-10 minutes until al dente.
2. While the noodles are cooking let the 2 cups of milk come to a simmer in a medium sauce pan. Whisk the remaining ½ cup of milk and ¼ cup of flour together in a bowl until the flour is combined. Add to the cups of milk that is simmering on the stove top. Let the milk and flour thicken for another 5 minutes. Add in salt and pepper for seasoning.
3. Stir in the cheese until melted and combine the cheese with the noodles.
4. Put the broiler on high and add noodles to some oven proof bowls such as ramekins. Sprinkle some panko over the top and let the panko brown in the oven.

Weight Watcher Points Plus: 9
SmartPoints: 9
Recipe adapted from Weight Watcher's magazine.

NUTRITION INFORMATION

Serving size: 8 Calories: 282 Fat: 9.34 Saturated fat: 4.86 Carbohydrates: 34.91 Fiber: 1.6Protein: 13.72

Spaghetti Pie

6 oz spaghetti
1 egg, lightly beaten
6 Tbsp Parmesan cheese, divided
1/2 pound Italian sausage
1 and 1/2 cups spaghetti sauce
1/2 teaspoon basil
1 cup cottage cheese
1 cup shredded mozzarella cheese, divided

Preheat oven to 350. Lightly spray a 9-inch pie plate with cooking spray. Set aside.

Cook the spaghetti according to package directions. Drain and place in a large bowl. Toss pasta with egg and 4 Tbsp Parmesan cheese. Press the spaghetti mixture on the bottom and up the sides of the pie plate.

Brown Italian sausage. Drain fat. Stir in spaghetti sauce and basil.

Combine cottage cheese and 1/4 cup mozzarella cheese. Spread over spaghetti. Top cottage cheese with meat sauce. Sprinkle remaining mozzarella and parmesan cheese on top.

Bake for 30 minutes or until heated through. Allow to stand for 10 minutes before serving. (It will be runny and fall apart if you serve it immediately)

6 Servings 10 points

8 Servings 7 points

Mexican Stuffed Shells

• Mexican Stuffed Shells
• 
  
• 1 pound ground beef
• ½ cup yellow onion, diced
• 2 TBS taco seasoning
• 4 oz cream cheese
• about 16 jumbo pasta shells 
• 10 oz enchilada sauce
• 1 cup salsa
• 1¼ cup cheddar cheese
• ½ cup mozzarella cheese

1. Bring a large pot of water to boil.
2. Boil your pasta shells for about 10 minutes until cooked al dente. Rinse shells when done cooking.
3. Preheat your oven to 350 degrees.
4. Meanwhile, cook up your ground beef and onions over medium high heat until cooked thoroughly.
5. Drain the excess grease from the pan.
6. Add in taco seasoning and stir to mix.
7. Add in cream cheese and cook over medium heat until cheese is mixed in and melty throughout. Set aside.
8. Combine your enchilada sauce and salsa in a small bowl.
9. Pour about half of your enchilada sauce salsa mixture into the bottom of a 9x13 pan and spread around.
10. Fill each jumbo shell with a heaping 1 TBS of meat mixture and place into pan with sauce.
11. Repeat until all shells or meat mixture is gone.
12. Pour the remaining enchilada sauce salsa mixture over the tops of the shells.
13. Wrap pan in aluminum foil.
14. Bake for 30 minutes.
15. Remove foil and top with cheeses.
16. Return to oven and bake for an additional 15 minutes until cheese is melted and bubbly.

Points Plus: 9

SmartPoints: 9

Serving size: 6 Calories: 323 Fat: 11.21g Saturated fat: 4.8 Carbohydrates: 32.27gSugar: 3.5 Fiber: 2.4g Protein: 23.36g

Ham and Cheese Sliders

Ingredients

• 24 white dinner rolls
• 24 pieces honey ham
• 24 small slices Swiss cheese
• ⅓ cup mayonnaise
• ⅓ cup miracle whip

Poppy seed sauce:

• 1 Tablespoon poppyseeds
• 1½ Tablespoons yellow mustard
• ½ cup butter, melted
• 1 Tablespoon minced onion
• ½ teaspoon Worcestershire sauce

Instructions

1. In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.
2. In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm. Note: Sandwiches can be assembled ahead of time. I don't like to do it more than a day ahead because they can get soggy from the mayo mixture.

Best Pull-Apart Cheeseburger Sliders

Ingredients

• 2 tbsp. extra-virgin olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 lb. ground beef
• 1 tsp. yellow mustard
• 1 tbsp. Worcestershire sauce
• kosher salt
• 1 tsp. Freshly ground black pepper
• 12 slider buns (or dinner rolls)
• 12 slices cheddar cheese
• 4 tbsp. butter, melted
• 1/4 tsp. garlic powder
• 1 tbsp. sesame seeds

Directions

• Preheat oven to 350 degrees F.
• Heat olive oil in a large skillet over medium heat. Sauté onions until soft. Add garlic and cook until fragrant, about 30 seconds. Add the ground beef and stir to break up meat. Sauté until cooked through. Stir in mustard and Worcestershire sauce. Season to taste with salt and pepper. Remove skillet from stovetop and drain excess fat.
• Coat a 9x13 baking dish with cooking spray. Place the bottom halves of the slider buns in the dish. Top with cooked beef mixture. Place a slice of cheese over each slider. Place the top halves of the buns on top.
• Brush the tops of the buns with the melted butter. Sprinkle garlic powder and sesame seeds on top.
• Bake at 350 until the cheese melts and everything is warmed through, 15-20 minutes.

Grilled Berry Cobbler

INGREDIENTS
2 cans biscuit dough
½ cup sugar
½ cup flour
½ tablespoon cinnamon
¼ teaspoon salt
1 ½ cups blueberries
1 ½ cups strawberries
1 ½ cups blackberries
1 ½ cups raspberries
½ cup sugar
3 tablespoons cornstarch
Ice cream, for topping

PREPARATION
1. Cut biscuits into small even pieces (about 9 per biscuit) and place in a bowl.
2. Sprinkle sugar, flour, cinnamon, and salt over the dough bites. Mix well.
3. On the grill, using a disposable foil pan or grill proof pan, combine blueberries, strawberries, blackberries, raspberries, sugar, and cornstarch. Stir well and let cook until fruit starts to release its juices.
4. Cover fruit with the cinnamon sugar-coated biscuit dough in as even a layer as possible.
5. Cover pan tightly with foil and close the grill. Keeping the temperature at 350˚F/175˚C, grill for 20 minutes.
6. Take the foil off pan and close grill again for 10 more minutes, or until dough is cooked through and golden brown. (Times and temperatures may vary based on grill).
7. Remove from the grill & serve with a scoop of ice cream.
8. Enjoy!

Bubble Up Enchilada Bake

Ingredients:

• 1 package Pillsbury Grands! biscuit dough
• 10 ounces enchilada sauce
• 1 pound ground beef
• 1 packet taco seasoning
• 4 ounce can diced green chiles
• 1 cup grated cheddar
• 1 cup grated pepper jack or monterey jack
• cilantro, for garnish
• avocado or guacamole, for serving

Directions:

1. Preheat oven to 350 degrees.
2. Open the biscuits and slice each biscuit into 8 small pieces. Add to a medium bowl and pour the enchilada sauce over the top. Stir to coat.
3. Brown the ground beef in a large skillet. Drain the grease and stir in the taco seasoning and 2 tablespoons of water. Stir in the green chiles.
4. Pour the biscuits and enchilada sauce into a 9x13 baking dish. Top with the ground beef. Sprinkle the cheese evenly over the top.
5. Bake for 30 minutes or until the biscuits are cooked through and the cheese is fully melted.
6. Top with cilantro, avocado, sour cream, hot sauce, etc.

Shortcut Bolognese

Ingredients
- 28-ounce canned tomatoes
-garlic
-olive oil
-ground beef
-red wine

Directions

Puree one 28-ounce can whole peeled tomatoes, 2 garlic cloves and 1/2 teaspoon each kosher salt and pepper; set aside. Cook 2 sliced garlic cloves in 2 tablespoons olive oil in a pot over medium-high heat, 1 minute. Add 1 pound ground beef; cook, breaking up the meat, until browned 5 minutes. Discard all but 1 tablespoon excess fat. Add 1/4 cup red wine and cook until dry, then stir in the tomato puree and reduce the heat. Simmer, stirring occasionally, until thickened, 20 minutes; season with salt and pepper. Toss with 12 ounces cooked rigatoni, adding up to 1/2 cup pasta-cooking water to loosen the sauce.

Meatball Parm Sandwiches

Ingredients

For the Meatballs:
3 large eggs
3/4 cup grated pecorino romano or parmesan cheese
1/2 cup fresh parsley, chopped
1 clove garlic, minced
Kosher salt and freshly cracked pepper
1 1/2 pounds ground beef chuck
1/2 pound ground pork
1/2 pound ground veal (if you don't like veal, just use more beef)
1/2 cup panko breadcrumbs
Olive oil, for frying
For the Sandwich Build:
6 ciabatta buns, split
1 16 -ounce jar marinara sauce, warmed
1 pound fresh mozzarella, sliced
1 cup hot giardiniera, drained and roughly chopped
1 12 -ounce jar roasted red peppers, drained and sliced into strips

Directions

Make the meatballs: Preheat the broiler. In a large mixing bowl, whisk together the eggs, pecorino, parsley, garlic and some salt and pepper until it is all incorporated. Add the ground meats and breadcrumbs and, using your God-given hands, get after it and mix away. Do not overwork the meat or it will turn meatloaf-y. You want it loose and supple.

Using your hands again, make 6 loose patties to match the size of your bread. Heat some oil in a large heavy-bottomed cast-iron pan (or use a griddle pan) over medium heat. In batches, fry the patties until golden brown, 4 to 5 minutes per side. Transfer to a baking sheet.

For the sandwich build: Toast the split buns under the broiler, about 3 minutes. Spoon 3 tablespoons of sauce on top of each patty and top with a few slices of mozzarella. Place the patties under the broiler until melted and golden, 3 to 5 minutes. Place the patties on the buns and top with giardiniera and roasted red peppers. Cut in half and serve with the remaining marinara sauce on the side.

Read more at: http://www.foodnetwork.com/recipes/jeff-mauro/meatball-parm-sandwiches.html?oc=linkback

Classic Tiramisu with Chocolate

Ingredients

3 large egg yolks
1/2 cup sugar
1/2 cup plus 1/3 cup dry Marsala wine
1 8 -ounce container mascarpone cheese (about 1 cup), at room temperature
3/4 cup cold heavy cream
1 teaspoon instant espresso powder
1/2 cup boiling water
1 7 -ounce package crisp ladyfingers (savoiardi)
2 ounces bittersweet chocolate, finely chopped
Cocoa powder, for dusting

Directions

Make the zabaglione: Whisk the egg yolks with 1/4 cup sugar in a medium heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Cook, whisking, until the sugar dissolves, about 5 minutes. With the bowl still over the simmering water, gradually whisk in 1/3 cup Marsala and cook, whisking constantly, until the zabaglione is light, foamy and the mixture registers 170 degrees F on an instant-read thermometer, about 10 minutes. Remove the bowl from the pan and let cool completely.

Put the mascarpone in a large bowl and fold in the zabaglione with a rubber spatula, then whisk until just smooth (do not overmix). Whisk the heavy cream in a medium bowl until stiff peaks form, then fold into the mascarpone mixture until well combined. Cover and refrigerate until ready to use.

Combine the remaining 1/4 cup sugar and the espresso powder in a shallow bowl; add the boiling water and stir until the sugar dissolves. Stir in the remaining 1/2 cup Marsala. One at a time, quickly dip half of the ladyfingers in the liquid, turning, until wet on both sides but not soggy (about 2 seconds per side); arrange in a single layer in a 9-inch square baking dish. Spread half of the mascarpone mixture over the ladyfingers and sprinkle with the chocolate. Repeat with the remaining ladyfingers and top with the remaining mascarpone mixture. Dust with cocoa powder. Cover with plastic wrap and refrigerate at least 4 hours or overnight.

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/classic-tiramisu-with-chocolate.html?oc=linkback

Sausage Wontons

Sausage Wontons

Brown 1 pound of sausage
Place wonton wrappers into greased cupcake tin. Bake for 5 minutes.
Mix 1 pound of sausage, 1 cup of ranch and 1 cup of shredded cheese together.
Put a spoonful of meat mixture into wonton wrappers.
Bake for 10-15 minutes at 350 degrees or until golden brown.