Mini Cheddar Meatloaf

Supper Yummo!!

8 ServingsPrep: 15 min. Bake: 25 min.

Ingredients

• 2 egg whites, beaten
• 3/4 cup fat-free milk
• 1 cup (4 ounces) shredded reduced-fat cheddar cheese
• 3/4 cup quick-cooking oats
• 1 medium onion, chopped
• 1 medium carrot, shredded
• 1/2 teaspoon salt
• 3/4 pound lean ground beef (90% lean)
• 2/3 cup ketchup
• 2 tablespoons brown sugar
• 1-1/2 teaspoons prepared mustard

Directions

• In a large bowl, whisk egg whites and milk. Stir in the cheese, oats,
• onion, carrot and salt. Crumble beef over mixture and mix well.
• 
  
• Shape into eight loaves; place in a 13-in. x 9-in. baking dish coated
• with cooking spray. In a small bowl, combine the ketchup, brown
• sugar and mustard; spoon over loaves.
• 
  
• Bake, uncovered, at 350° for 25-30 minutes or until no pink
• remains and a meat thermometer reads 160°. Yield: 8 servings.
• 
  

Nutrition Facts: 1 meat loaf equals 187 calories,

Cinnamon Poached Apples

Ingredients

• 2 cups sugar
• 2 cups water
• 1/4 cup red-hot candies
• 6 small tart apples, cored and peeled

Directions

• In a large saucepan, bring the sugar, water and red-hots to a boil. Cook and stir until red-hots are dissolved, about 5 minutes. Reduce heat; carefully add apples. Cover and simmer for 15 minutes or just until apples are tender, turning once.
• With a slotted spoon, remove apples to a large bowl. Bring syrup to a boil; cook, uncovered, until reduced to about 1-1/2 cups. Cool. Pour syrup over apples; cover and refrigerate until serving. Yield: 6 servings.

Green Beans Amandine

From: Taste of Home

• 6 Servings
• Prep/Total Time: 20 min.

Ingredients

• 1 pound fresh or frozen green beans, cut into 2-inch pieces
• 1/2 cup water
• 1/4 cup slivered almonds
• 2 tablespoons butter
• 1 teaspoon lemon juice
• 1/4 teaspoon seasoned salt, optional

Directions

• Place beans in a large saucepan and cover with water. Bring to a boil. Cover and cook for 10-15 minutes or until crisp-tender; drain and set aside.
• In a large skillet, cook almonds in butter over low heat. Stir in lemon juice and seasoned salt if desired. Add beans and heat through. Yield: 6 servings.

Nutritional Analysis: One 1/2-cup serving (prepared with margarine and without seasoned salt) equals 92 calories, 7 g fat (0 saturated fat), 0 cholesterol, 50 mg sodium, 7 g carbohydrate, 0 fiber, 3 g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.

Green Beans Amandine published in Taste of Home August/September 1998, p35

Buttery Cornbread

From: Taste of Home

• 12-15 Servings
• Prep: 15 min. Bake: 25 min.

Ingredients

• 2/3 cup butter, softened
• 1 cup sugar
• 3 eggs
• 1-2/3 cups milk
• 2-1/3 cups all-purpose flour
• 1 cup cornmeal
• 4-1/2 teaspoons baking powder
• 1 teaspoon salt

Directions

• In a bowl, cream butter and sugar. Combine the eggs and milk. Combine flour, cornmeal, baking powder and salt; add to creamed mixture alternately with egg mixture.
• Pour into a greased 13-in. x 9-in. baking pan. Bake at 400° for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm. Yield: 12-15 servings.

Nutrition Facts: 1 serving (1 slice) equals 259 calories, 10 g fat (6 g saturated fat), 68 mg cholesterol, 386 mg sodium, 37 g carbohydrate, 1 g fiber, 5 g protein.

Buttery Corn Bread published in Taste of Home April/May 2001, p39

Slow-Cooked Chili

From: Taste of Home 10 Servings

• Prep: 15 min. Cook: 4 hours

Ingredients

• 2 pounds lean ground beef ((90% lean)
• 2 cans (16 ounces each) kidney beans, rinsed and drained
• 2 cans (14-1/2 ounces each) diced tomatoes, undrained
• 1 can (8 ounces) tomato sauce
• 2 medium onions, chopped
• 1 green pepper, chopped
• 2 garlic clove, minced
• 2 tablespoons chili powder
• 2 teaspoons salt, optional
• 1 teaspoon pepper
• Shredded cheddar cheese, optional

Directions

• In a large skillet, cook beef over medium heat until no longer pink; drain.
• Transfer to a 5-qt. slow cooker. Add the next nine ingredients. Cover and cook on low for 8-10 hours or on high for 4 hours. Garnish individual servings with cheese if desired. Yield: 10 servings.

Lighter version: Slow-Cooked Chili

Nutritional Analysis: One 1-cup serving (prepared without salt or cheese) equals 330 calories, 13 g fat (0 saturated fat), 60 mg cholesterol, 337 mg sodium, 29 g carbohydrate, 0 fiber, 26 g protein. Diabetic Exchanges: 3 meat, 1-1/2 starch, 1 vegetable.

Slow-Cooked Chili published in Taste of Home October/November 1996, p45

Chicken Pasta Primavera

From: Taste of Home

• 4 Servings
• Prep/Total Time: 30 min.

Ingredients

• 2 cups uncooked spiral pasta
• 1 pound boneless skinless chicken breasts, cubed
• 2 garlic cloves, minced
• 2 tablespoons butter
• 1 package (16 ounces) frozen broccoli-cauliflower blend, thawed
• 3/4 cup heavy whipping cream
• 3/4 cup grated Parmesan cheese
• 1 teaspoon salt
• 1/4 teaspoon pepper

Directions

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute chicken and garlic in butter until chicken is no longer pink. Add the vegetables and cream; cook until vegetables are tender. Drain pasta. Add the pasta, Parmesan cheese, salt and pepper to the skillet; cook and stir until heated through. Yield: 4 servings.

Nutrition Facts: 1 serving (1 cup) equals 580 calories, 30 g fat (18 g saturated fat), 151 mg cholesterol, 1,027 mg sodium, 39 g carbohydrate, 4 g fiber, 38 g protein.

Chicken Pasta Primavera published in Quick Cooking March/April 2002, p61

Baked Vegetable Medley

From: Taste of Home

• 12 Servings
• Prep: 35 min. + chilling Bake: 40 min.

Ingredients

• 1 medium head cauliflower, broken into florets
• 1 bunch broccoli, cut into florets
• 6 medium carrots, sliced
• 1 pound sliced fresh mushrooms
• 1 bunch green onions, sliced
• 1/4 cup butter, cubed
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1/2 cup milk
• 1/2 cup process cheese sauce

Directions

• Place the cauliflower, broccoli and carrots in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 7-9 minutes or until crisp-tender. Meanwhile, in a large skillet, saute mushrooms and onions in butter until tender.
• Drain vegetables. In a large bowl, combine the soup, milk and cheese sauce. Add vegetables and mushroom mixture; toss to coat. Transfer to a greased 2-qt. baking dish. Cover and refrigerate overnight.
• Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40-45 minutes or until bubbly. Yield: 12 servings.

Baked Vegetable Medley published in Taste of Home October/November 2007, p8

Moist Carrot Cake

From: Taste of Home

• 12-16 Servings
• Prep: 15 min. Bake: 45 min. + cooling

Ingredients

• 1/2 cup shortening
• 1 cup sugar
• 1 can (10-3/4 ounces) condensed tomato soup, undiluted
• 1 egg
• 2 cups all-purpose flour
• 1-1/2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• Dash salt
• 1 cup shredded carrots
• 1/2 cup chopped walnuts
• 1/2 cup raisins or dried currants, optional
• 
  FROSTING:
• 1 package (8 ounces) cream cheese, softened
• 3 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1 tablespoon milk
• Chopped walnuts, optional

Directions

• In a large bowl, cream shortening and sugar. Add soup and egg; mix well. Combine flour, baking soda, cinnamon and salt; beat into creamed mixture. Stir in the carrots, walnuts and raisins or currants if desired. Pour into a greased 10-in. fluted tube pan. Bake at 350° for 45-50 minutes or until cake tests done. Cool in pan 10 minutes before removing to a wire rack to cool completely.
• In another bowl, combine the first four frosting ingredients; beat until smooth. Frost cake; top with walnuts if desired. Yield: 12-16 servings.

Nutrition Facts: 1 serving (1 piece) equals 342 calories, 14 g fat (5 g saturated fat), 29 mg cholesterol, 289 mg sodium, 51 g carbohydrate, 1 g fiber, 4 g protein.

Moist Carrot Cake published in Taste of Home April/May 1995, p33

Almond-Orange Tossed Salad

From: Taste of Home

• 8 Servings
• Prep: 20 min. Cook: 15 min. + cooling

Ingredients

• 2 tablespoons sugar
• 1/2 cup sliced almonds
• 4 cups torn iceberg lettuce
• 4 cups torn romaine
• 1 can (11 ounces) mandarin oranges, drained
• 1 large ripe avocado, peeled and cubed
• 1/2 cup diced celery
• 2 green onions, sliced
• 
  DRESSING:
• 1/4 cup canola oil
• 2 tablespoons sugar
• 2 tablespoons cider vinegar
• 2 teaspoons minced fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Directions

• In a small skillet over medium-low heat, cook sugar, without stirring for 12-14 minutes or until melted. Add almonds; stir quickly to coat. Remove from the heat; pour onto waxed paper to cool.
• In a large serving bowl, combine the lettuce, romaine, oranges, avocado, celery, onions and almonds. In a small bowl, whisk the dressing ingredients. Pour over salad; toss gently to coat. Yield: 8 servings.

Almond-Orange Tossed Salad published in Taste of Home February/March 2005, p34

Brisket with Cranberry Gravy

From: Taste of Home

• 12 Servings
• Prep: 15 min. Cook: 5-1/2 hours

Ingredients

• 1 medium onion, sliced
• 1 fresh beef brisket (3 pounds), halved
• 1 can (14 ounces) jellied cranberry sauce
• 1/2 cup thawed cranberry juice concentrate
• 2 tablespoons cornstarch
• 1/4 cup water

Directions

• Place onion in a 5-qt. slow cooker; top with brisket. Combine the cranberry sauce and juice concentrate; pour over beef. Cover and cook on low for 5-1/2 to 6 hours or until meat is tender.
• Remove brisket and keep warm. Strain cooking juices, discarding onion; skim fat.
• In a small saucepan, combine cornstarch and water until smooth; stir in the cooking juices. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened. Thinly slice brisket across the grain; serve with gravy. Yield: 12 servings.

Nutrition Facts: 1 serving equals 225 calories, 5 g fat (2 g saturated fat), 48 mg cholesterol, 46 mg sodium, 21 g carbohydrate, 1 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 fat.

Brisket with Cranberry Gravy published in Light & Tasty October/November 2006, p21