alexcat: (Default)
[personal profile] alexcat
I am posting this one in memory of my Aunt Ethel, who always made this for me. It's a bit old fashioned but it's very good!

Orange Gelatin Salad

Ingredients:
• 1 (11 ounce) can mandarin oranges, drained
• 1 (8 ounce) can crushed pineapple, drained
• 1 (6 ounce) package orange flavored Jell-O® mix
• 16 ounces cottage cheese
• 8 ounces frozen whipped topping, thawed
• Add all ingredients to list

Directions:
• Prep: 10 m
• Ready In: 40 m
1. In a mixing bowl, combine the oranges, pineapple and gelatin. Mix well and chill for 1/2 an hour.
2. Add cottage cheese to fruit; stir to mix.
3. Gently fold in whipped topping; chill and serve.
[identity profile] alexcat.livejournal.com
FISH CREOLE
Prep Time: 35 minutes
Ingredients:
1 lb. fish fillets
1 tablespoon margarine or butter
1/3 cup chopped onion
1/4 cup chopped celery
2 tablespoons finely chopped green bell pepper
Creole seasoning to taste.
Salt to taste
1 (8-oz.) can stewed tomatoes, undrained, cut up (I used the ones with green pepper, celery and spices added and used a standard size can instead of the small one.)

1. Heat oven to 350°F. Arrange fish fillets in ungreased 12x8-inch (2-quart) or 8-inch square baking dish.
2. Melt margarine in medium skillet over medium-high heat. Add onion, celery and bell pepper; cook and stir until tender. Stir in all remaining ingredients. Spoon mixture over fish.
3. Bake at 350°F. for 15 to 20 minutes or until fish flakes easily with fork.
[identity profile] larianelensar.livejournal.com
WW Cheese Soup

Ingredients:

2 cans of Fat Free chicken broth
2 cans of Rotel Tomatoes with chilis
10 oz Velveeta light cheese
10-12 oz of frozen mixed vegetables or cauliflower/broccoli


Directions:
Stir all the ingredients in a large pot over medium heat until the cheese is melted and the veggies are thawed.

Serving size is 1 cup, 1 point per cup
[identity profile] kenazfiction.livejournal.com
"That'll Do," also known as "Cupboard Dinner"-- or, when my husband makes it "P's 2-alarm-Mexican-Firehouse-Kitchen-Skillet-Thing." It gets a lot of play in our house because you can make it with stuff that you can generally find in your cupboard already. It's also EXTREMELY flexible and forgiving.


Required:
Rice
(I like the super-cheap-- and probably not very nutritious-- pre-seasoned yellow spanish rice bags. pre-packaged pilafs are fine. If you're more health-conscious, brown rice would also be fine.)
1 med. onion (color of your choice)
1 or 2 peppers (color of your choice)
Olive oil
1 sm. can of tomato sauce

Optional:
1 jalapeno or a couple of serranos if you like heat
2 Chicken breasts, if you like meat
1 can of chick peas/garbanzo beans if you want protein without meat.
1 zucchini or other squash cut into coins or bite-sized pieces if you want more veggies.

- Make your rice.

- Chop small to med. onion (color of your choice) and sautee in 1-2Tbls olive oil. Right before the onion reaches the tender stage, throw in some cut peppers (I usually just cut them into strips-- too lazy for more chopping). I like 1 red and 1 yellow, plus a jalapeno for heat. Feel free to mix and match whatever peppers you want.

- Just before the peppers get tender (1-2 minutes), add an 8oz. can of tomato sauce. cook over low-med. heat until everything is tender.

-Top the rice with the tomato/pepper/onion mix.

-If using chick peas, add them when you start cooking the peppers. Same thing for the squash.

-If using chicken, sear the breasts in the olive oil over high heat first thing before cooking the onions.


There's really no rules to this one-- You can add any veggies or beans you have on hand, alter the spices to your taste, use it for a side dish or main course. It tastes good cold the next night, too.
[identity profile] gwaelinn.livejournal.com
Hi all! Here is my first contribution. I created this one just after I got married...a long time ago. Tt is very health friendly and a big fave of my hubby and the kids. It is really easy, too!

4 skinless/boneless chix breast (or 1 per person)...pounded
1 sm. bottle zesty fat-free Italian dressing
1 zucchini slices very thin
1 tomato sliced thin
thin sliced provolone (1 to 1 1/2 slices per breast)

To prepare:
*Pound chicken flat (makes for faster and more even broiling) and place in a lg. zip lock bag.
*Add the small bottle (about 2 cups) Italian dressing and marinate at least 1 hour.
*Remove chicken and discard the dressing.
*Place chicken on broiler pan and broil, turning once.
*Once you turn it over and it is almost done cooking, top with a couple of zucchini slices (see hint), 1-2 tomato slices and cheese.
*Finish broiling (let the cheese begin to bubble and brown).

Hint: I micro the zucchini for about 2 minutes to pre-cook a bit before topping the chicken with it.

I usually serve it with rice for the rest of the family...I like it with a bit of wild rice since I started on the South Beach Diet.

Enjoy!
~G

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