Sunday, December 30, 2012 Review Recipes

Most of the recipes below were provided to me in a subscription to in 2011. Click to see my review of this meal planning service.

8 medium Idaho potatoes
(Aluminum foil)
1 package bacon – cooked & crumbled, divided
1 bunch green onions, divided
2/3 cup butter
2/3 cup flour
1 teaspoon salt
1/2 teaspoon pepper
6 cups milk
2 cups shredded cheddar cheese, divided
8 ounces sour cream 
1 bag blueberry muffin mix
Wash and dry potatoes. Wrap in aluminum foil; place in 400-degree oven approximately 1 hour. Remove; let cool. Fry bacon until crisp; drain.
Crumble; set aside. Slice top part of clean onions into small pieces about half way down. Set side. Peel skins off cooled potatoes; smash with a fork, leaving some chunks. Set aside.
Melt butter in large soup pot. Gradually add flour, salt & pepper, stirring constantly. Cook about 1 min. Gradually add milk, stirring constantly until cream base thickens. Add more milk if a thinner soup is desired. Add potatoes, half of crumbled bacon, half of green onions & 1 cup shredded cheese. Mix well. Add sour cream. Serve in bowls; top each w/ remaining bacon, green onions & cheese.
Bake muffins according to package directions. Serve w/butter if desired.

Not an recipe but a Weight Watchers one similar to one suggested by Emeals
WW Points value 6
Servings 8
Prep time-15 minutes
Cooking time-120 minutes

2 sprays cooking spray
1 medium garlic clove, minced
1 medium onion, chopped
1 medium stalk celery, chopped
1 pound uncooked lean ground beef
2 Tablespoons all-purpose flour
3 cups canned chicken broth, divided
1 cup low-fat evaporated milk
8 ounces Kraft Velveeta light reduced fat cheese, cubed
1/2 teaspoon paprika
1/4 teaspoon table salt
1/8 teaspoon black pepper
24 baked low-fat tortilla chips, crumbled
Coat a large nonstick skillet with cooking spray and heat over medium-high heat for about 30 seconds. Add garlic, onion and celery to skillet; cook, stirring frequently, until vegetables are tender, about 5-10 minutes. Coat a 3-quart or larger slow cooker with cooking spray (I use a slow-cooker liner.) Spoon in vegetables.
Place same skillet over medium-high heat and brown beef, breaking up meat with a wooden spoon as it cools, about 5 to 6 minutes; pour off and liquid and add meat to slow cooker.
In a small cup, combine flour and 1/2 cup of broth; stir until lump-free. Pour flour mixture into same skillet; add remaining 2 1/2 cups if broth. Bring to a simmer, scraping up any browned bits in bottom of skillet with a wooden spoon, and then pour into slow cooker; stir in evaporated milk, cheese, paprika, salt & pepper.
Cover slow cooker and cook on low setting for 2 hours. Serve soup topped with crumbled chips. Yields about 3/4 cup soup and 3 tablespoons of chips per serving.

Garlic bread
3-4 pound roast (save 3 cups shredded beef for the next recipe)
8-ounce can tomato sauce
2 ½ cups water
1 teaspoon salt and pepper, 4 teaspoons Italian seasonings
Dash Worcestershire sauce and soy sauce
1 package Italian salad dressing mix
16-ounce bagged salad
1 tomato, chopped
1 cucumber, peeled and sliced
Italian dressing
Frozen garlic bread
Put roast in Crock-Pot sprayed with cooking spray. Combine remaining ingredients in saucepan; cook over medium-high heat until mixture comes to a full boil. Remove from heat; pour over roast in Crock-Pot. Cook on low 6-8 hours. About 1 ½ hours before serving, flake meat apart and continue cooking.
This would be a good time to combine lettuce with tomatoes and cucumber. Toss with Italian dressing. Chill before serving.
About a half hour or so before the beef finishes, bake garlic bread as directed.

Green beans
Hot sugared apples

3 cups shredded beef you saved from the previous recipe
2 cans (jars) beef gravy
Egg noodles
2-3 teaspoons butter
Fresh green beans
(1 tablespoon butter, garlic salt)
5 apples, peeled, sliced
(2 tablespoons sugar, 1 teaspoon cinnamon)

In skillet, re-heat meat. Add gravy, heat thoroughly. Cook noodles; drain. Add 2-3 teaspoons butter. Toss to melt. Serve meat and gravy over noodles.
Steam green beans to just crisp-tender. Drain; season with 1 Tablespoon butter and garlic salt to taste. Serve.
Toss apples with sugar and cinnamon. Cover; microwave 3-5 minutes.

This last recipe is not a recommendation, just another example of what you can expect from 

Scalloped Potatoes
½ bag frozen meatballs -16 oz
½ cup chopped onion
½ cup chopped green pepper
(¼ cup vinegar, ¼ cup water, 3 Tablespoons sugar)
(1½ teaspoons Worcestershire sauce)
(½ cup ketchup)
1 box scalloped potatoes (I made mine from scratch.)
1 bag frozen peas
Lay frozen meatballs in 2-quart baking dish. Combine all sauce
ingredients; pour over meatballs. Cover; bake at 350 degrees for 50
Prepare potatoes as directed.
Heat peas. Season to taste and serve. I substituted green beans because my husband won’t eat peas.

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