December 18th, 2005 by alice
Tags: Casserole, Pierogi, Tuna
INGREDIENTS
- 24 frozen potato and cheddarpierogi
- 2teaspoonscanola oil
- 2celery ribs, chopped
- 1mediumonion, chopped
- 2 (6 ounce)canstuna in water, drained
- 2 (10 3/4 ounce)canslow-fat cream of mushroom soup
- 1tablespoonreduced-fat mayonnaise
- 6sliceslow-fat cheddar cheese
DIRECTIONS
- Preheat oven to 350.
- With nonstick cooking spray, coat bottom of 9×13 casserole dish.
- In a large pot over high heat, thaw pierogies in boiling water for 5 minutes.
- Drain; place in prepared dish.
- In large skillet, over medium-high heat, heat oil.
- Add celery and onion; saute about 5 minutes, or until onions are softened.
- Remove from heat; add tuna, soup and mayonnaise, stir until well mixed.
- Spoon tuna mixture over pierogies in dish; place cheese on top.
- Bake uncovered 45 minutes, or until hot and bubbly and cheese is melted.
Posted in Recipes | No Comments »
December 18th, 2005 by alice
Tags: Fat, Low, Sauce, Tartar
INGREDIENTS
- 1/2cuplight sour cream
- 1/4cupfat-free mayonnaiseor light mayonnaise
- 1tablespoonsweet pickle relish, drained
- 2teaspoonsdried onion flakes
- 1teaspoondried parsley flakes
- 1teaspoonDijon mustard
- 2dropshot pepper sauce
DIRECTIONS
- In a small bowl, combine all ingredients.
- Cover and refrigerate until serving.
Posted in Recipes | No Comments »
December 18th, 2005 by alice
Tags: Best, Carb, Ever, Green, Low, Salad
INGREDIENTS
- 1cupvegetable oil
- 2/3cupSplenda sugar substitute
- 1/2teaspoondry mustard
- 3teaspoons mincedonions
- 1/2teaspoongarlic salt
- pepper
- 1/3cupvinegar
- 12cupsmixed salad greens
- 8slices crisp-cookedbacon
- 4ounces shreddedswiss cheese
- 2ouncestoasted sliced almonds
DIRECTIONS
- Combine oil, Splenda, mustard, onion, garlic salt, pepper and vinegar.
- Process until blended.
- Combine greens, bacon, cheese and almonds.
- Add 1/2 of the dressing; toss to coat.
- Add more dressing, if desired.
Posted in Recipes | No Comments »
December 18th, 2005 by alice
Tags: Beans, Garden, Green
INGREDIENTS
- 4cups cutfresh green beans(2-inch pieces)
- 1 1/2cups slicedfresh mushrooms
- 2tablespoons choppedonions
- 1clovegarlic, minced
- 2tablespoonsolive oilor vegetable oil
- 1/3cupsliced water chestnuts
- 1/2teaspoonitalian seasoning
- 1/4teaspoonsalt
- 1/8teaspoonpepper
- 2tablespoons shreddedparmesan cheese
DIRECTIONS
- Place beans in a saucepan and cover with water; bring to a boil.
- Reduce heat; cover and simmer until crisp-tender.
- Meanwhile, in a skillet, saute mushrooms, onion and garlic in oil until tender.
- Stir in water chestnuts and seasonings; heat through.
- Drain beans and stir into skillet.
- Sprinkle with parmesan cheese.
- Serve immediately.
Posted in Recipes | No Comments »
December 18th, 2005 by alice
Tags: Broccoli, Leek, Quiche
INGREDIENTS
- 1package knorrleek soup mix
- 1 (10 ounce)packagebroccoli, thawed drained and chopped
- 1 1/2cups shreddedcheddar cheese
- 1/2cup dicedham
- 1/4teaspoonpepper
- 1 unbaked9 inch pie shell
- 3eggs
- 1 1/2cupshalf-and-half
DIRECTIONS
- Preheat oven to 375 °F.
- In a large mixing bowl mix soup mix, broccoli, cheese, ham, and pepper.
- Place pie shell into 9 inch pie pan and spoon broccoli/cheese mixture into unbaked pie shell.
- In another mixing bowl mix eggs& half and half.
- Pour over broccoli/cheese mixture in pie shell.
- Bake 40-45 minutes until knife inserted 1 inch from edge comes out clean.
- Let stand 10 minutes before serving.
- *Ialways rinse my ham to remove the extra salty flavor.
- *Ihave substitued other similiar flavors of Knorr soup mix.
Posted in Recipes | No Comments »
