Dinner Ideas for the week

[Kebamo]

Smoked Sausage Stuffed Pasta Shells

3/4 lb. smoked sausage chopped
30-36 jumbo macaroni shells
1 lb. ricotta cheese
1 egg beaten
6 oz. shredded Mozzarella
1/2 C. chopped parsley
1/4 C. Parmesan cheese
1/2 t. basil
1/2 t. oregano
1 jar spaghetti sauce
1/3 C. water

Prepare shells according to package directions. Preheat oven to 375. Combine ricotta cheese and egg. Add Mozzarella, parsley, Parmesan ch eese, basil and oregano. Stir in sausage. Combine spaghetti sauce and water in small bowl. Put 3/4 C. of the sauce in bottom of baking dish. Fill shells with sausage-cheese mixture and place in pan. Pour remaining sauce over top. Bake 35 minutes or until stuffed shells are heated through and cheese melts.
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Captain Crunch Chicken

2 1/2 C. Captain Crunch cereal
1 C. cornflakes
1 egg
1/2 C. milk
1/2 C. flour
1 t. onion powder
1 t. garlic powder
1/3 t. black pepper
2 lb. chicken breast, cut in 1 oz. tenders
Vegetable oil for frying
Honey-Mustard Sauce
1/2 C. mayonnaise
2 T. honey
1 T. mustard

Crush the cereals and set aside. Beat the egg with milk and set aside. Stir together the flour, onion and garlic powders and black pepper; set aside. Dip the chicken pieces in the seasoned flour and coat well; shake off the excess flour. Dip in the egg wash, coating well, then dip in the cereal mixture, coating well. Heat oil in skillet. Drop coated chicken tenders carefully in hot oil and cook until golden brown and fully cooked, 3-5 minutes depending on size. Drain and serve immediately with sauce.
For sauce, combine all ingredients and mix well.
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Old Fashioned Beef Stew

2 lb. stew meat, browned
1 onion
1 can carrots
4 potatoes, diced
2 stalks celery
2 can beef broth
1/4 C. flour
1 T. thyme
1 T. salt
1 t. pepper
1 garlic clove
1 t. paprika
1 T. Italian seasoning
1/2 t. onion powder
1/4 T. garlic powder
1 t. parsley
1/4 T. oregano
2 cans mushrooms
1/4 t. basil
2 cans cream of mushroom soup
1 T. brown sugar
1 T. Worcestershire sauce
2 cans tomato sauce

Combine all and cook in crockpot on low 8-10 hours.

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Monterey Spaghetti Bake

4 oz. spaghetti cooked and drained
1 egg, lightly beaten
1 C. sour cream
1/4 C. grated Parmesan cheese
1/4 t. garlic powder
1 block shredded Monterey Jack cheese
10 oz. frozen chopped spinach, thawed, drained
1 can French fried onions

Combine egg, sour cream, parmesan cheese and garlic powder. Add spaghetti, spinach and 1/2 can of the French fried onions; toss to combine. Pour mixture into baking dish. Cover; bake at 350 for 30 minutes. Top with remaining onions. Bake uncovered an additional 5 minutes or until onions are browned.
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All In One Spaghetti

1 lb ground beef
1 large onion, chpd
2 garlic cloves, minced (I used jarred)
1 /2 green pepper, chpd
1 - 8 oz can tomato sauce
1 - 6 oz can tomato paste
3 C tomato juice
1 C water
1 t salt
1 t sugar (optional)
2-3 t Italian seasoning
dash of pepper
1 T Mrs. Dash tomato, basil, garlic
1 - 7 oz pkg spaghetti, uncooked
Grated Parmesan if desired

Cook first 4 ingredients in a Dutch oven, stirring until beef is no longer pink. Drain. Return beef to pan. Stir in tomato sauce, paste, juice, water and
seasonings. Bring to a boil, reduce heat, cover and simmer 30 mins, stirring often. Add spaghetti, broken in pieces. Cover and simmer, stirring often, about 20
mns until spaghetti is tender. Serve with cheese.
Makes 6 servings.
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One Pan Chicken and Rice

3-4 boneless, skinless chicken breasts
1 can of cream of mushroom soup
1 can of cream of celery soup
1 can of cream of chicken soup
1 cup of rice (uncooked)
1/3 cup of milk
butter

Preheat your oven to 350 degrees.
Mix in a 1 1/2 or 2 qt glass dish the three soups, milk, and rice. Lightly butter the chicken breasts and lay them on top of the soup/rice mixture.
Bake in oven 30 minutes. Turn the chicken breasts and bake for 20-30 more minutes until the edges begin to brown.
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MUSHROOM SOUP CASSEROLE

1 lb. ground beef
1 can cream of mushroom soup
1/4 cup milk
1/2 cup mushrooms
1/2 cup onion, chopped
1 cup sour cream
4 oz. cooked noodles

Brown ground beef, drain. Return to pan. Stir in soup, milk, mushrooms, onion, sour cream and noodles; simmer, covered for 5-8 minutes.
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Nacho Chicken Bake

2 cups cooked, shredded chicken
1 8-oz. bag regular Doritos (yellow corn tortilla chips)
1 lb. cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
1 can cream of chicken soup
1 can Campbell's chicken broth
1 4-oz. can Ortega diced green chilies

Combine all ingredients in a mixing bowl Pour all into a 2 qt. casserole dish Bake uncovered at 375 deg. for 30 min. or until bubbly.
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CHEESE AND RICE STUFFED PEPPERS
I really like stuffed peppers andits nice to find one that I can make while on my diet.

Yield: Makes 4 Peppers (4 servings)
Source: The New Family Cookbook for People with Diabetes

- 4 medium green bell peppers
- 2 cups cooked rice
- 1 cup (4 ounces) shredded reduced-fat Cheddar cheese
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground pepper

Preheat the oven to 300 degrees F.
Slice off the tops of the peppers. Wash the peppers and remove the cores and seeds. Stand the pepper cups upright in a saucepan containing 1/2 cup boiling water. Cover tightly and allow steam 5 minutes. Remove and drain.
In a large bowl, mix together the rice, cheese parsley, salt, and ground pepper. Divide the mixture and stuff each pepper.
Stand the peppers in a loaf pan or cupcake tins. Bake for about 15 minutes, until the filling is hot and the cheese melts.
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Tuna Salad Casserole

2 7-oz. cans tuna -- drained and flaked
1 can condensed cream of celery soup
3 hard-cooked eggs -- chopped
1 1/2 cups diced celery
1/2 cup mayonnaise or salad dressing
1/4 teaspoon pepper
1 1/2 cups crushed potato chips

Combine all ingredients except 1/4 cup of the crushed potato chips; stir well. Pour into greased crock pot. Top with reserved potato chips. Cover and cook on Low
for 5 to 8 hours.
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Crockpot Squash Casserole

2 pounds yellow summer squash or zucchini, thinly sliced (about 6 cups)
1/2 medium onion, chopped
1 cup pared shredded carrot
1 can (10 1/4 ounces) condensed cream of chicken soup
1 cup sour cream
1/4 cup flour
1 package (8 ounces) seasoned stuffing crumbs
1/2 cup butter or margarine, melted

In large bowl, combine squash, onion, carrot and soup. Mix sour cream and flour, stir into vegetables. Toss stuffing crumbs with butter and place half in crockpot. Add vegetable mixture and top with remaining stuffing crumbs. Cover and cook on LOW for 6-8 hrs. Serves 4 to 6.
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Cowboy Casserole

1 onion, chopped
1 1/2 lbs ground chuck, browned and drained
6 medium potatoes. sliced
1 can red beans
1 can tomatoes mixed with 2 tbsp. flour or 1 can tomato soup
Salt
Pepper
Garlic

Put chopped onion in the bottom of the crockpot; layer with browned ground beef, sliced potatoes, and beans. Spread tomatoes or soup over all. Sprinkle with seasonings as desired. Cover and cook on low for 7 to 9 hours. Serves 4 to 6.
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Apple Raspberry Cookie Cobbler

2 (2l oz.) cans of apple pie filling
1 (l4 oz) pkg which is. (3 l/2 c.) frozen unsweetened
whole raspberries
1/4 cup sugar
1 (l8 oz) roll sugar cookie
1 cup. Quick-cooking rolled oats
2 tablespoons sugar

Heat oven to 350. In ugreased l3x9 (3 qt.) baking dish, combine pie filling, raspberries, and l/4 cup sugar. Mix well. Break up cookie dough into medium bowl. Add oats; mix well. Crumble mixture evenly over fruit mixture. Sprinkle 2 tablespoons of sugar over top. Bake at 350 for 50 to 60 minutes or until topping is golden brown. Cool About 45 minutes or until slightly cooled before serving.
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Ham and Grits Casserole - 5 points
6 (1 cup) servings

4 cups water
1/2 tsp. salt
1 cup uncooked quick-cooking grits
2 cups diced 96% fat-free ham
1 cp (4 oz.) reduced-fat shredded extra-sharp Cheddar cheese
3 tbsp. light butter
1 tsp. low-Sodium Worcestershire sauce
1 cup egg substitute
Cooking spray

Combine water and salt in a large saucepan; bring to a boil. Stir in grits; cover, reduce heat, and simmer 5 min. or until grits are thick, stirring occasionally. Remove from heat. Add ham and next 3 ingredients; stir until butter melts. Gradually add egg substitude, stirring well.
Spoon grits mixture into 11 x 7" baking dish coated with cooking spray. Cook immediately or cover and refrigerate up to 8 hrs. Preheat oven to 350. Bake, uncovered, at 350 for 45 min. Let stand 5 min. before serving.
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Italian Casserole

1 lb ground beef
1 lb Jimmy Deans hot pork sausage roll
Mix meat with
1/2 cup Italian bread crumbs
1/2 tsp crushed red peppers
1 Tbsp Italian seasoning
1 tsp garlic powder
1 tbsp fennel seeds
Make into 10 to 12 thin patties fry in frying pan until done

Sauce
1 or 2 large Prego sauce (27.5 oz jar)

Add
1 tsp crushed red pepper
1 Tbsp Italian seasoning
1 Tbsp garlic powder

Put Prego sauce in crock pot. Add patties and cook on low for about 5 hours. Serve on French bread as a sandwich with sauce over it or serveopen face with mozzarella cheese. I sometimes serve with spaghetti and buy the frozen garlic bread for the sandwich.

Karl

[Kebamo]

Smoked Sausage Stuffed Pasta Shells

3/4 lb. smoked sausage chopped
30-36 jumbo macaroni shells
1 lb. ricotta cheese
1 egg beaten
6 oz. shredded Mozzarella
1/2 C. chopped parsley
1/4 C. Parmesan cheese
1/2 t. basil
1/2 t. oregano
1 jar spaghetti sauce
1/3 C. water

Prepare shells according to package directions. Preheat oven to 375. Combine ricotta cheese and egg. Add Mozzarella, parsley, Parmesan ch eese, basil and oregano. Stir in sausage. Combine spaghetti sauce and water in small bowl. Put 3/4 C. of the sauce in bottom of baking dish. Fill shells with sausage-cheese mixture and place in pan. Pour remaining sauce over top. Bake 35 minutes or until stuffed shells are heated through and cheese melts.
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Captain Crunch Chicken

2 1/2 C. Captain Crunch cereal
1 C. cornflakes
1 egg
1/2 C. milk
1/2 C. flour
1 t. onion powder
1 t. garlic powder
1/3 t. black pepper
2 lb. chicken breast, cut in 1 oz. tenders
Vegetable oil for frying
Honey-Mustard Sauce
1/2 C. mayonnaise
2 T. honey
1 T. mustard

Crush the cereals and set aside. Beat the egg with milk and set aside. Stir together the flour, onion and garlic powders and black pepper; set aside. Dip the chicken pieces in the seasoned flour and coat well; shake off the excess flour. Dip in the egg wash, coating well, then dip in the cereal mixture, coating well. Heat oil in skillet. Drop coated chicken tenders carefully in hot oil and cook until golden brown and fully cooked, 3-5 minutes depending on size. Drain and serve immediately with sauce.
For sauce, combine all ingredients and mix well.
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Old Fashioned Beef Stew

2 lb. stew meat, browned
1 onion
1 can carrots
4 potatoes, diced
2 stalks celery
2 can beef broth
1/4 C. flour
1 T. thyme
1 T. salt
1 t. pepper
1 garlic clove
1 t. paprika
1 T. Italian seasoning
1/2 t. onion powder
1/4 T. garlic powder
1 t. parsley
1/4 T. oregano
2 cans mushrooms
1/4 t. basil
2 cans cream of mushroom soup
1 T. brown sugar
1 T. Worcestershire sauce
2 cans tomato sauce

Combine all and cook in crockpot on low 8-10 hours.

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Monterey Spaghetti Bake

4 oz. spaghetti cooked and drained
1 egg, lightly beaten
1 C. sour cream
1/4 C. grated Parmesan cheese
1/4 t. garlic powder
1 block shredded Monterey Jack cheese
10 oz. frozen chopped spinach, thawed, drained
1 can French fried onions

Combine egg, sour cream, parmesan cheese and garlic powder. Add spaghetti, spinach and 1/2 can of the French fried onions; toss to combine. Pour mixture into baking dish. Cover; bake at 350 for 30 minutes. Top with remaining onions. Bake uncovered an additional 5 minutes or until onions are browned.
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All In One Spaghetti

1 lb ground beef
1 large onion, chpd
2 garlic cloves, minced (I used jarred)
1 /2 green pepper, chpd
1 - 8 oz can tomato sauce
1 - 6 oz can tomato paste
3 C tomato juice
1 C water
1 t salt
1 t sugar (optional)
2-3 t Italian seasoning
dash of pepper
1 T Mrs. Dash tomato, basil, garlic
1 - 7 oz pkg spaghetti, uncooked
Grated Parmesan if desired

Cook first 4 ingredients in a Dutch oven, stirring until beef is no longer pink. Drain. Return beef to pan. Stir in tomato sauce, paste, juice, water and
seasonings. Bring to a boil, reduce heat, cover and simmer 30 mins, stirring often. Add spaghetti, broken in pieces. Cover and simmer, stirring often, about 20
mns until spaghetti is tender. Serve with cheese.
Makes 6 servings.
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One Pan Chicken and Rice

3-4 boneless, skinless chicken breasts
1 can of cream of mushroom soup
1 can of cream of celery soup
1 can of cream of chicken soup
1 cup of rice (uncooked)
1/3 cup of milk
butter

Preheat your oven to 350 degrees.
Mix in a 1 1/2 or 2 qt glass dish the three soups, milk, and rice. Lightly butter the chicken breasts and lay them on top of the soup/rice mixture.
Bake in oven 30 minutes. Turn the chicken breasts and bake for 20-30 more minutes until the edges begin to brown.
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MUSHROOM SOUP CASSEROLE

1 lb. ground beef
1 can cream of mushroom soup
1/4 cup milk
1/2 cup mushrooms
1/2 cup onion, chopped
1 cup sour cream
4 oz. cooked noodles

Brown ground beef, drain. Return to pan. Stir in soup, milk, mushrooms, onion, sour cream and noodles; simmer, covered for 5-8 minutes.
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Nacho Chicken Bake

2 cups cooked, shredded chicken
1 8-oz. bag regular Doritos (yellow corn tortilla chips)
1 lb. cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
1 can cream of chicken soup
1 can Campbell's chicken broth
1 4-oz. can Ortega diced green chilies

Combine all ingredients in a mixing bowl Pour all into a 2 qt. casserole dish Bake uncovered at 375 deg. for 30 min. or until bubbly.
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CHEESE AND RICE STUFFED PEPPERS
I really like stuffed peppers andits nice to find one that I can make while on my diet.

Yield: Makes 4 Peppers (4 servings)
Source: The New Family Cookbook for People with Diabetes

- 4 medium green bell peppers
- 2 cups cooked rice
- 1 cup (4 ounces) shredded reduced-fat Cheddar cheese
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground pepper

Preheat the oven to 300 degrees F.
Slice off the tops of the peppers. Wash the peppers and remove the cores and seeds. Stand the pepper cups upright in a saucepan containing 1/2 cup boiling water. Cover tightly and allow steam 5 minutes. Remove and drain.
In a large bowl, mix together the rice, cheese parsley, salt, and ground pepper. Divide the mixture and stuff each pepper.
Stand the peppers in a loaf pan or cupcake tins. Bake for about 15 minutes, until the filling is hot and the cheese melts.
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Tuna Salad Casserole

2 7-oz. cans tuna -- drained and flaked
1 can condensed cream of celery soup
3 hard-cooked eggs -- chopped
1 1/2 cups diced celery
1/2 cup mayonnaise or salad dressing
1/4 teaspoon pepper
1 1/2 cups crushed potato chips

Combine all ingredients except 1/4 cup of the crushed potato chips; stir well. Pour into greased crock pot. Top with reserved potato chips. Cover and cook on Low
for 5 to 8 hours.
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Crockpot Squash Casserole

2 pounds yellow summer squash or zucchini, thinly sliced (about 6 cups)
1/2 medium onion, chopped
1 cup pared shredded carrot
1 can (10 1/4 ounces) condensed cream of chicken soup
1 cup sour cream
1/4 cup flour
1 package (8 ounces) seasoned stuffing crumbs
1/2 cup butter or margarine, melted

In large bowl, combine squash, onion, carrot and soup. Mix sour cream and flour, stir into vegetables. Toss stuffing crumbs with butter and place half in crockpot. Add vegetable mixture and top with remaining stuffing crumbs. Cover and cook on LOW for 6-8 hrs. Serves 4 to 6.
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Cowboy Casserole

1 onion, chopped
1 1/2 lbs ground chuck, browned and drained
6 medium potatoes. sliced
1 can red beans
1 can tomatoes mixed with 2 tbsp. flour or 1 can tomato soup
Salt
Pepper
Garlic

Put chopped onion in the bottom of the crockpot; layer with browned ground beef, sliced potatoes, and beans. Spread tomatoes or soup over all. Sprinkle with seasonings as desired. Cover and cook on low for 7 to 9 hours. Serves 4 to 6.
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Apple Raspberry Cookie Cobbler

2 (2l oz.) cans of apple pie filling
1 (l4 oz) pkg which is. (3 l/2 c.) frozen unsweetened
whole raspberries
1/4 cup sugar
1 (l8 oz) roll sugar cookie
1 cup. Quick-cooking rolled oats
2 tablespoons sugar

Heat oven to 350. In ugreased l3x9 (3 qt.) baking dish, combine pie filling, raspberries, and l/4 cup sugar. Mix well. Break up cookie dough into medium bowl. Add oats; mix well. Crumble mixture evenly over fruit mixture. Sprinkle 2 tablespoons of sugar over top. Bake at 350 for 50 to 60 minutes or until topping is golden brown. Cool About 45 minutes or until slightly cooled before serving.
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Ham and Grits Casserole - 5 points
6 (1 cup) servings

4 cups water
1/2 tsp. salt
1 cup uncooked quick-cooking grits
2 cups diced 96% fat-free ham
1 cp (4 oz.) reduced-fat shredded extra-sharp Cheddar cheese
3 tbsp. light butter
1 tsp. low-Sodium Worcestershire sauce
1 cup egg substitute
Cooking spray

Combine water and salt in a large saucepan; bring to a boil. Stir in grits; cover, reduce heat, and simmer 5 min. or until grits are thick, stirring occasionally. Remove from heat. Add ham and next 3 ingredients; stir until butter melts. Gradually add egg substitude, stirring well.
Spoon grits mixture into 11 x 7" baking dish coated with cooking spray. Cook immediately or cover and refrigerate up to 8 hrs. Preheat oven to 350. Bake, uncovered, at 350 for 45 min. Let stand 5 min. before serving.
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Italian Casserole

1 lb ground beef
1 lb Jimmy Deans hot pork sausage roll
Mix meat with
1/2 cup Italian bread crumbs
1/2 tsp crushed red peppers
1 Tbsp Italian seasoning
1 tsp garlic powder
1 tbsp fennel seeds
Make into 10 to 12 thin patties fry in frying pan until done

Sauce
1 or 2 large Prego sauce (27.5 oz jar)

Add
1 tsp crushed red pepper
1 Tbsp Italian seasoning
1 Tbsp garlic powder

Put Prego sauce in crock pot. Add patties and cook on low for about 5 hours. Serve on French bread as a sandwich with sauce over it or serveopen face with mozzarella cheese. I sometimes serve with spaghetti and buy the frozen garlic bread for the sandwich.

Karl