HG's Cheesy Butternut Bake

Ingredients:
4 cups cubed butternut squash
2 wedges The Laughing Cow cheese, Light Original Swiss, room temperature
3/4 cup diced onions
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
1/2 tsp. salt
1/4 tsp. chili powder
1/8 tsp. pepper 

Directions: 
Preheat oven to 350 degrees.

Place squash in large microwave-safe bowl with 1/4 cup of water. Cover and microwave for 6 minutes. Once cool enough to handle, uncover and drain water. Set aside.

Place onions in a small microwave-safe dish with 2 tbsp. water. Cover and microwave for 3 minutes. Once cool enough to handle, uncover and drain any excess water. Set aside.

Place squash and all other ingredients except for the onions in a blender. (Make sure squash cubes are not still piping hot.) Pulse until thoroughly mixed (but not liquefied). Remove blender from the base, and then stir in the onions.

Transfer squash mixture to a small casserole dish sprayed with nonstick spray. Place in the oven, and bake for 35 - 40 minutes (until edges begin to brown). Then serve with a spoon as you would mashed potatoes!
Source: http://www.hungry-girl.com/newsletters/raw/993 

Please Cheese Me Mac & Cheese

Ingredients:
6 cups (about 24 oz.) frozen Green Giant Cauliflower & Cheese Sauce
2 cups uncooked Ronzoni Healthy Harvest Whole Wheat Blend Rotini Pasta(or another whole-wheat or whole-wheat-blend pasta)
3 wedges The Laughing Cow Light Original Swiss cheese
Optional: salt and black pepper, to taste
Directions:
Prepare pasta according to the instructions on the box, and then drain well and set aside. While pasta is cooking, place contents of the cauliflower & sauce package in a large microwave-safe bowl. Cover and microwave for 12 - 16 minutes, until sauce has melted and cauliflower is hot.
Once the bowl is cool enough to handle, remove it from the microwave and add cooked pasta. Set aside. Unwrap cheese wedges and place in a small microwave-safe dish. Microwave for 30 seconds. Stir until smooth, and then add to the bowl.
Mix thoroughly, ensuring that the Laughing Cow cheese is evenly distributed and the pasta and cauliflower are coated in cheese sauce. If you like, season to taste with salt and pepper. Enjoy!

http://www.hungry-girl.com/newsletters/raw/1298Source: 

Sugar Cookies

4 cups flour
1 cup butter
1 cup crisco
1 cup powdered sugar
1 cup white sugar
2 eggs
1 tsp. vanilla
1 tsp. soda
1 tsp. cream of tartar
1/2 tsp. salt

Mix all ingredients and chill dough. Roll in balls and bake at 350 degrees for 6-8 minutes on an ungreased baking sheet. Or, roll out and cut with cookie cutters.

From: Laura Jacobsen

Franks Red Hot Buffalo Chicken Dip

1 pkg (8oz) Cream Cheese
2 cans (9.75 oz) Canned Chicken breat meat- like for chicken salad
1/2 C Franks Red Hot Buffalo Sauce
1/2 C Ranch Dressing
1/2 C Monty Jack/ Colby Blend Shredded Cheese

1. Stir Cream Cheese in a baking dish until softened and smooth. Then add all remaining ingredients and mix well.
2. Bake at 350 for 20 min or until hot a bubbling. Stir and serve with crackers or Tostitos. I like the Scoops it picks up the dip good.

I bet you could heat it in a little crock pot too, I haven't tried it yet though.

From: Michelle Bash

Extra Easy Hummus

1 (15 oz) can garbanzo beans, drain and reserve liquid
1 clove garlic, crushed
2 teaspoons cumin
1/2 teaspoon salt
2 tablespoons olive oil (I probably use more)
2 tablespoons lemon juice

1. Blend all ingredients, gradually add bean liquid until desired consistency.
2. Best if you let sit in fridge prior to serving.

Chinese Beef Casserole

8 Servings

Prep: 15 min. Bake: 45 min.

Ingredients

2 pounds ground beef
1 cup chopped onion
1 cup chopped celery
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1 can (14 ounces) bean sprouts, undrained
1/4 cup soy sauce
1/2 teaspoon pepper
1 cup uncooked long grain rice
1 can (8 ounces) sliced water chestnuts, drained
2 cups frozen peas, thawed
1 can (5 ounces) chow mein noodles

Directions

In a large skillet, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Return to skillet. Stir in the soup, bean sprouts, soy sauce and pepper. Bring to a boil. Pour into a greased 3-qt. baking dish. Stir in rice and water chestnuts.
Cover and bake at 350° for 30 minutes. Uncover; stir in peas and sprinkle with noodles. Bake 15-20 minutes longer or until heated through. Yield: 8 servings.


Nutrition Facts: 1 cup equals 461 calories, 18 g fat (7 g saturated fat), 59 mg cholesterol, 1,233 mg sodium, 44 g carbohydrate, 5 g fiber, 28 g protein.

Tuna Casserole

1 pkg. noodles (10 oz.)
1 lrg. can of tuna
1 can cream of chicken soup

Cook pasta. Add drained tuna and soup and 1/2 cup milk. It would probably be yummy to add mushrooms or peas. Bake at 350 degrees for 1/2 hour.

Super easy, but very good and kid friendly.

Pumpkin Turkey Chili

INGREDIENTS (Nutrition)
1 tablespoon vegetable oil
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped yellow bell pepper
1 clove garlic, minced
1 pound ground turkey
1 (14.5 ounce) can diced tomatoes
2 cups pumpkin puree
1 1/2 tablespoons chili powder
1/2 teaspoon ground black pepper
1 dash salt
1/2 cup shredded Cheddar cheese
1/2 cup sour cream
*I added a can of chicken broth

DIRECTIONS
Heat the oil in a large skillet over medium heat, and saute the onion, green bell pepper, yellow bell pepper, and garlic until tender. Stir in the turkey, and cook until evenly brown. Drain, and mix in tomatoes and pumpkin (and chicken broth). Season with chili powder, pepper, and salt. Reduce heat to low, cover, and simmer 20 minutes. Serve topped with Cheddar cheese and sour cream.

Source: http://allrecipes.com/Recipe/Pumpkin-Turkey-Chili/Detail.aspx

Easy Chicken Cacciatore Bake

1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
2 cups quartered zucchini slices
4 boneless skinless chicken breast halves (1-1/4 lb.)
1/3 cup shake & bake chicken coating mix
2 Tbsp. grated parmesan cheese
1-1/2 cups penne pasta, cooked, drained

PREHEAT oven to 375°F. Toss tomatoes with zucchini in 13x9-inch baking dish.
MEASURE 1/3 cup coating mix; place in plastic bag. Coat chicken as directed on package. Place chicken over tomato mixture; sprinkle with Parmesan cheese.
BAKE 30 to 35 minutes or until chicken is cooked through. Serve over pasta.

Source: KraftFoods.com

Caramel Ice Cream Dessert

Hi Liv! Here it is, I usually make it the day before so it can freeze overnight. Enjoy!!

Caramel Ice Cream Dessert

2 C. flour
1/2 C. oatmeal
1/2 C. brown sugar
Combine above and add 1 C. chopped pecans and 2 sticks melted margarine.

Spread mixture on cookie sheet and bake @ 425 degrees for 10 minutes. When baked crumble while hot and let cool. (I use a metal spatula to break it into smaller pieces.)

Assemble by sprinkling half of cookie crumb mixture into 9"x13" pan.

Drizzle one jar caramel ice cream topping over crumbs.

Spread 1/2 gallon softened ice cream on top of crumbs. (I cut ice cream into slices and then spread it a little.)

Add rest of cookie crumb mixture.

Top with one jar caramel ice cream topping.

Freeze...


source: Peggy Krueger

Chicken Tetrazzini

3 cups diced chicken
1 1/2 lb. Velveeta cheese
1 sm. can mushrooms
1 sm. onion, diced
1 (12 oz.) pkg. spaghetti
4 c. chicken broth
1/2 c. flour
4 T. butter
1/3 c. dry sherry
2 chicken bouillon cubes

Saute onion and mushrooms in margarine. Add flour, broth and bouillon cubes and cook to make a white sauce. Add cheese and cook (stirring) until cheese melts. Add sherry. Cook spaghetti and drain. Add spaghetti and chicken to white sauce. Put in greased casserole dish. Bake 1 hour at 325 degrees.

Note: This freezes well, but allow extra time to cook. It should be bubbly and hot all the way through.

Easy Italian Chicken

4 boneless, skinless chicken breasts
2 cans Italian-style stewed tomatoes
1 env. Lipton onion soup mix
1 (15 oz.) can tomato sauce
1 c. Mozzarella cheese
Cooked angel hair pasta

Place chicken breasts in baking dish. Mix tomatoes, onion soup mix, and tomato sauce, and pour over chicken. Bake at 350 degrees for 45-50 minutes. Cover with Mozzarella cheese and bake 15 minutes more, or until cheese is melted. Serve with cooked angel hair pasta.

Variation: Mix tomatoes, soup mix and tomato sauce in crock-pot. Top with chicken and cook on low about 8 hours. Serve over cooked pasta.

Tender Beef Burgundy

2 lbs. cubed stew meat
1/2 cup burgundy wine
1 can cream of mushroom soup
1 (4 oz.) can mushrooms
1 pkg. dry onion soup mix

Combine all ingredients. Cover and bake at 275 degrees for 3 1/2 hours. Serve over rice or noodles. I usually put this in the crock pot on low for the day.

Party Chicken

4 chicken breasts, skinless and boneless
1 can cream of mushroom soup
4 slices bacon
1 can sour cream
1 (4 oz.) pkg. dried beef

Wrap each chicken breast in a strip of bacon. Cover bottom of flat greased baking dish with dried beef. Mix undiluted soup and sour cream together. Pour over chicken. Cover and refrigerate, about 3 1/4 hours, then bake uncovered for 3 hours at 275 degrees.

Meatballs & Sauces

2 lb. ground beef
1 pkg. (6 oz.) Stuffing Mix for Chicken
1-1/4 cups water
2 eggs

HEAT oven to 400ºF.
LINE 2 (15x10x1-inch) pans with foil; spray with cooking spray. Mix ingredients until blended; shape into 32 (1-1/2-inch) balls, using 1/4 cup for each.
PLACE 16 meatballs in each prepared pan. Bake 16 to 18 min. or until done (160ºF).
COMBINE half the meatballs with Tomato-Basil Cream Sauce or Creamy Brown Gravy. (See Tips.) Cool remaining meatballs; freeze for later use. (See Tips.)

TIPS:

Tomato-Basil Cream Sauce
Mix 1 jar (14 oz.) spaghetti sauce, 2 oz. cubed Cream Cheese and 2 Tbsp. chopped fresh basil in large skillet; cook on medium-low heat 3 min. or until heated through, stirring occasionally. Add 16 hot meatballs; stir to evenly coat. Sprinkle with 1/4 cup Grated Parmesan Cheese before serving. Makes 4 servings, 4 meatballs and 1/3 cup sauce each.

Creamy Brown Gravy
Mix 1 jar (12 oz.) beef gravy, 1/2 cup Sour Cream and 2 Tbsp. chopped fresh parsley in large skillet; cook on medium-low heat 3 min. or until heated through, stirring occasionally. Add 16 hot meatballs; stir to evenly coat. Makes 4 servings, 4 meatballs and 1/3 cup sauce each.

How to Freeze Meatballs
Loosely pack cooled meatballs in freezer-weight resealable plastic bags. Lay bags flat in freezer so meatballs freeze individually. Store up to 3 months. Thaw in refrigerator several hours or overnight before using as desired.

Source: kraftfoods.com

Hearty Hamburger Soup

INGREDIENTS (Nutrition)
3 pounds ground beef
2 onion, minced
8 carrots, minced
6 celery ribs, thinly sliced
1 cup barley
2 (28 ounce) cans diced tomatoes
4 cups water
6 (10 ounce) cans beef broth
2 (10.75 ounce) cans condensed tomato soup
2 bay leaf
2 tablespoons parsley
2 teaspoons minced garlic
1 teaspoon dried thyme
ground black pepper, to taste


DIRECTIONS
This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 10 servings.
Heat a large soup pot over medium-high heat, and crumble in the ground beef. Cook and stir until the beef is evenly browned and no longer pink. Drain, and discard any excess grease.
Stir in the onion, carrots, celery, and barley. Pour in diced tomatoes, water, broth, and tomato soup. Season with bay leaf, parsley, garlic, thyme, and pepper. Bring to a boil. Reduce heat, and cover; simmer for 2 hours, stirring frequently. Remove bay leaf before serving.

Source: http://allrecipes.com/Recipe/Hearty-Hamburger-Soup/Detail.aspx

Broccoli and Carrot Lasagna

INGREDIENTS (Nutrition)
4 cups chopped broccoli
2 cups chopped carrots
9 lasagna noodles
2 (10.75 ounce) cans condensed cream of mushroom soup
3/4 cup grated Parmesan cheese
3/4 cup cottage cheese
3 cups mozzarella cheese, shredded
1 teaspoon garlic powder
1 teaspoon dried rosemary, crushed
2 teaspoons paprika

DIRECTIONS
Steam broccoli and carrots till tender.
Boil lasagna noodles.
In a bowl combine cream of mushroom soup, 1/2 cup Parmesan, cottage cheese, and 2 cups Mozzarella. Mix well and set aside 1 1/4 cup of mixture.
To remaining sauce, add garlic powder, rosemary, and the cooked veggies. Set aside.
To assemble lasagna: In a 9x13-inch pan, lay 3 noodles, spread 1/2 of veggie mixture, 3 noodles, spread rest of veggie mixture, 3 noodles, the reserved 1 1/4 cup of cheese mixture. Sprinkle 1 cup Mozzarella on top. Mix together paprika and 1/4 cup Parmesan and sprinkle on top of Mozzarella.
Cover and bake at 375 degrees F (190 degrees C) for 1/2 hour, then remove cover and bake 10 more minutes! Enjoy, it's really wonderful!

Iowa Maid-rites

INGREDIENTS (Nutrition)
4 pounds ground beef
1 (1 ounce) envelope dry onion soup mix
1 1/2 (10.5 ounce) cans condensed French onion soup
16 hamburger buns, split


DIRECTIONS
Crumble the ground beef into a large skillet over medium-high heat. Cook and stir until evenly browned, crumbling even more as it cooks. Drain off the grease. Stir in the onion soup mix and French onion soup. Cover, and simmer over low heat for about 2 hours, or you may transfer to a slow cooker for this part.
To serve, spoon onto hamburger buns like a sloppy Joe.

source: http://allrecipes.com/Recipe/Iowa-Maid-Rites/Detail.aspx

Pulled Chicken-Peanut Salad

2 tablespoons frozen orange juice concentrate, thawed
1 tablespoon water
2 teaspoons toasted sesame oil
1/4 teaspoon salt
1/8 teaspoon coarsely ground black pepper
6 cups torn mixed salad greens
2 cups coarsely shredded cooked chicken
1 11 oz. can mandarin orange sections, drained
1/4 cup cocktail peanuts

1. For dressing, in a small bowl, stir together juice concentrate, water, oil, salt, and pepper. Set aside.
2. Arrange greens on salad plates. Top with chicken, oranges, and peanuts. Drizzle with dressing. Makes 4 servings.

Reuben Sandwich II

2 tablespoons butter
8 slices rye bread
8 slices deli sliced corned beef
8 slices Swiss cheese
1 cup sauerkraut, drained
1/2 cup Thousand Island dressing

Preheat a large skillet or griddle on medium heat.

Lightly butter one side of bread slices. Spread non-buttered sides with Thousand Island dressing. On 4 bread slices, layer 1 slice Swiss cheese, 2 slices corned beef, 1/4 cup sauerkraut and second slice of Swiss cheese. Top with remaining bread slices, buttered sides out.

Grill sandwiches until both sides are golden brown, about 15 minutes per side. Serve hot.