This has become one our new “comfort food” dinners. We like it over rice and with english peas. I also make plenty so we have leftovers. As with many things it’s almost better the second day. It’s easy to make the first day and the next night it’s even easier. Now we have more than one comfort food!!
2lb Beef tenderloin tips, Stew Meat, Chuck Roast or Chuck Eye, cubed
1 – 10.5 oz can of cream of mushroom soup
1 – packet brown gravy mix
1 – packet lipton dry onion soup mix
1 – 4 oz. can mushrooms
1 – cup water or ginger ale soda
Add cubed meat to a 9 x 13 inch pan.
In a large bowl mix the remaining ingredients together and pour over the meat. Add mushrooms and stir to coat. Cover with foil and bake at 300 degrees for 3 hours.
Do not remove foil until done.
Serve over rice, mash potatoes or egg noodles. Prep time is about 5 minutes if you buy precut stew beef.
As you see there isn’t a picture of this recipe because it is not very photogenic. It tastes great but the pictures don’t do it justice so I left them off. Simple and delicious, what more could you ask for?
1/4 cup margarine
1 medium green bell pepper, chopped (about 1/2 cup)
1 medium yellow onion, chopped (about 1/2 cup)
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (10 3/4 oz) condensed cream of mushroom soup
1 can (10 oz) ROTEL Original diced tomatoes and green chilies, undrained
2 cups chopped, cooked chicken breast (smaller pieces for dip)
12 CORN tortillas (6 in.) torn into bite-size pieces
2 cups shredded cheddar cheese
Preheat oven to 350. Melt margarine in a large saucepan over medium heat. Add bell pepper and onion. Cook and stir about 5 minutes or until tender.
Stir in both soups, tomatoes with liquid and chicken, blend well.
Spray 13×9 baking dish with cooking spray. Layer 1/3 of tortillas, tomato mixture and cheese evenly in dish. Repeat layers twice more.
Bake uncovered for 40 minutes or until hot and bubbly.
This is great for a casserole but I found that if you cut the chicken up into small pieces it makes a great dip for scoops. Just make sure the pieces of tortillas are small too. Corn tortillas are important in mixture for flavor. Also reheats well for leftovers.
1 package (16 ounces) angel hair pasta (I used leftover pasta)
2 cups heavy whipping cream
1 tablespoon butter
2 cups (8 ounces) shredded Mexican cheese blend
1 bunch green onions, sliced
1 garlic clove, minced
5 tablespoons olive oil, divided
2 medium yellow summer squash, julienned
1 red pepper, julienned
5 to 10 stalks of asparagus
1 handful of fresh mushrooms, sliced
1-1/4 teaspoons salt, divided
1/8 teaspoon pepper
1 pound boneless skinless chicken breasts, sliced
Cook pasta according to package directions (or heat leftover pasta). Meanwhile, in a large saucepan, add cream and butter; cook until butter is melted. Add cheese; cook and stir until cheese is melted. Rinse and drain pasta; add to cheese mixture. Cover and keep warm.
In a large skillet, saute onion and garlic in 3 tablespoons oil until onion is tender. Add chicken and brown. 1/4 teaspoon salt. Remove chicken from pan.
Add squash and red pepper to skillet; cook until not quite tender, then add mushrooms and asparagus. Cook for just a few minutes (too long and asparagus will over cook). Add 1 teaspoon of salt and pepper. Add Chicken and stir.
Place pasta to pasta bowls; top with chicken and veggies and serve.
We all love our sweets, at least I do. So I’m always looking for low sugar treats I can make to replace the high sugar, high fat non-nutritious versions. My friend, Linda, gave me a recipe yesterday and as I was reading through it I saw that I had everything in my cupboard but I thought I could change it some to make it even better. I DID!!
1/2 cup butter (I used “I Can’t Believer It’s Not Butter” sticks)
1/4 cup SPLENDA Brown Sugar Blend, packed
1 cup whole wheat flour (called for regular flour)
1/4 cup flax seed (didn’t call for this but I try to add it to recipies where I can)
1/4 cup SPENDA Brown Sugar Blend, packed
1 teaspoon vanilla extract
2 tablespoons whole wheat flour
1/2 teaspoon baking powder
1 1/2 cups coconut
3/4 cup Hershey’s Sugar Free Chocolate Chips (my new best friend)
1 cup chopped pecans
Preheat oven to 350 degrees
Combine butter, 1/4 cup brown sugar and flour until dough forms. Press into a 13×9 baking pan.
Bake for 10 minutes
Blend the eggs, remaining 1/4 cup brown sugar, vanilla, flour and baking powder. Stir in the coconut, chocolate chips and pecans.
Spread the filling onto the partially baked crust.
Return to the oven for 20 minutes.
My husband and found this wonderful sauce at McDonalds that is for their chicken nuggets. One time we had an extra small container so I brought it home. We love it sooo much that one evening when I was making chicken wraps I decided to spread some of that dipping sauce on them. It was wonderful. After that I just had to find a way to make it because robbing McDonalds to get a bag of this dipping sauce just wasn’t possible. So internet searching I went.
The sauce is sweet and has some after spice that rounds out whatever you are eating. I haven’t been able to make it sugar free but I was able to alter the original recipe (original recipe was too sweet for us) so it was more to our liking and more diabetic friendly by decreasing the sugar and replacing what was still in there with Splenda and also decreasing the corn syrup. Enjoy!!
5 tablespoons plus 1 teaspoon white vinegar
1 tablespoons plus 1 teaspoon water
1 tablespoons plus 1 teaspoon cornstarch
1/4 cup light corn syrup
6 tablespoons Splenda
1 tablespoons plus 1 teaspoon chili sauce
1/2 teaspoon salt
1/2 teaspoon garlic powder
2 pinches ground cayenne pepper (or more depending on heat desired)
Combine vinegar and water in a small bowl. Whisk in cornstarch
Combine the cornstarch solution with the remaining ingredients in a small saucepan over medium heat. Stir often until mixture comes to a full boil, cook for 1 minute, then turn off the heat and let the sauce cool, uncovered. Sauce will thicken as it cools.
I found that when tasting before storing in refrigerator and with my finger it seemed very hot. I put it in frig to get cold and then put it on a warm chicken rollup and it was perfect. Wasn’t as hot as it was by itself.
Those peaches that you bought last week, that you need to eat now or they’ll be bad in a couple of days or you just want some good old fashion crisp but can’t eat the carbs or sugar? I just had to do something wonderful with those peaches that were in the frig and my hubby deserved something sweet that I could eat too. I don’t know what it did to my blood sugar yet but it shouldn’t be too bad and wow it’s wonderful. Never missed the white flour and the brown sugar Splenda is great substitute for white sugar.