Beef Stroganoff

Ingredients:
- 1 lb. lean ground beef
- 1 (12-16 oz.) package egg noodles (we use Light 'N' Fluffy brand)
- 1 packet Lipton Beefy Onion Soup
- 1/4 - 1/2 cup water
- 1 (16 oz.) container of sour cream (we use light sour cream)

Directions:
1. Start water to boil for noodles. In medium skillet, brown beef over medium-high heat.

2. Once beef is brown, add soup packet with enough water to moisten it. Mix well until soup mix is combined with beef.

3. When water is boiling, add egg noodles and cook according to package instructions. Once done, drain. Return noodles to pot and put back on stove over low heat.

4. Add beef/soup mixture to noodles. Add sour cream until creamy (we usually end up using the whole container). Stir until well combined and heated through. Serve immediately.

Cheesy Italian Tortellini in the Crock Pot

Found this on D is for Dinner....sounds good!


INGREDIENTS


•1 pound ground beef
•1 container marinara sauce (15 ounces)
•1 cup sliced fresh mushrooms
•1 can diced tomatoes, undrained
•3/4 tbsp Italian seasoning
•1 tsp garlic powder
•1 package refrigerated cheese tortellini (9 ounces)
•1 cup shredded mozzarella or pizza style cheese
DIRECTIONS

1.Cook beef over medium heat until brown. Drain grease.
2.Spray inside of slow-cooker with cooking spray then add beef , marinara sauce, mushrooms and tomatoes.
3.Mix, then cover and cook on low 7 to 8 hours.
4.Stir in tortellini and sprinkle with cheese.
5.Cover and cook on low another15 minutes, until tortellini is tender.

King Ranch Chicken Spaghetti

Got this recipe from a friend of mine...can't wait to try it.


1 package of spaghetti noodles
1/2 of a large block of 2% Velveeta –cubed
1 1/2 cups chopped/shredded chicken
1 can of diced tomatoes (drained) or 1-2 cups of fresh chopped tomatoes
1 can of diced chiles... See More
1 can of cream of mushroom soup
1 cup of shredded sharp cheddar, packed
Pre-heat oven to 350o. Boil noodles with some bouillon or salt. Turn off heat, drain noodles, put back into the pot. Add all ingredients to noodles, stir until mixed. Pour into 13X9 casserole dish, sprinkle with cheddar, bake for 20 minutes. I like to add some “Slap Ya Mama” seasoning (which is like Tony’s—just better).

Jalapeno Garlic Tilapia

2 1/2 cups Penne Pasta
1/3 cup margarine, melted
3 cloves garlic, minced
4 (4 oz) tilapia filets
1/3 c flour
2 tbspn olive oil
1/4 c heavy cream
2 1/2 tbspn lemon juice
2 jalapeno peppers, minced
1 tsp salt
1/2 tsp black pepper
1/2 tsp cayanne pepper
1/2 tsp paprika
1/2 tsp garlic powder
1 (5 oz) package baby spinach leaves
1 roma tomato, chopped

boil pasta in salted water and drain well in colander in sink.

While pasta cooks, combine the melted margarine and garlic in shallow dish. Place the flour in another shallow dish. Dip the fish in the garlic butter and dredge in the flour. Heat olive oil in large skillet over med-high heat cook the fish int he oil until golden brown turning once about 5 mins total.

pour the cream, lemon juice and remaining garlic butter into the skillet. stir in jalapenos, salt, black pepper, cayenne pepper, papricka and garlic powder. bring to a simmer and allow to cook until sauce has reduced slightly and fish flakes easily with fork. about 2-3 minutes. stir in baby spinach and cook until wilted. toss in tomato and pasta.

Broccoli Parmagiano

Found this recipe on Obesity Help website, on the Lap Band message board. Think I may try it out soon!


Ingredients:

2 pounds broccoli rabe or broccoli, cut into florets, stems peeled and cut into 1/2 pieces
1 tablespoons olive oil
2 garlic cloves, pushed through a press
1/4 teaspoon crushed red-pepper flakes
1/4 cup water
2 tablespoons fresh lemon juice
2 teaspoons grated lemon zest
Salt
Freshly ground black pepper
1/2 cup grated Parmesan cheese
Directions:

In a large, deep skillet, heat oil over medium-high heat. Add garlic and pepper flakes; saute 30 seconds.
Add broccoli rabe, water, lemon juice and lemon zest; mix well.Cover skillet and cook over medium heat 8 minutes, until broccoli rabe is crisp-tender.
Season to taste with salt and pepper.
Transfer broccoli to a serving dish and sprinkle with Freshly Grated Parmesan.




Nutrition Facts
Serving Size 179 g

Amount Per Serving
Calories 95 Calories from Fat 42
% Daily Value*
Total Fat 4.6g 7%
Saturated Fat 1.8g 9%
Cholesterol 7mg 2%
Sodium 191mg 8%
Total Carbohydrates 4.6g 1%
Protein 6.8g

Taco Cresent Bake

I found this on another blog and we had it tonight for dinner. It was really good! I didnt make any big changes, just made it as low in fat and calories I could. I used low fat/reduced fat and light anything I could. I don't know the calories on this, but it couldnt have been much.

1 tube (8 ounces) refrigerated crescent rolls (Reduced Fat)
1 cup crushed corn chips, divided (baked tostitos)
1 pounds ground beef (lean ground beef)
2 cups fresh spinach leaves, shredded
1/2 jar tomato sauce
3/4 envelope taco seasoning
1/2 cup (8 ounces) sour cream (light)
1 cup (4 ounces) shredded cheddar cheese (I used WW mexican shredded)
DIRECTIONS

Unroll crescent dough into a rectangle and press onto the bottom and 1 in. up the sides of a greased 9-in. x 9-in. baking dish.

Sprinkle with 1/2 cup of chips.
In a large skillet, cook beef over medium heat until no longer pink; drain.
Stir in tomato sauce and taco seasoning; then bring to a boil.

Add shredded spinach, reduce heat; simmer, uncovered, for 5 minutes.

Spoon over chips and top with sour cream, cheese and remaining chips.
Bake, uncovered, at 350° for 25-30 minutes or until crust is lightly browned.

Gravy Baked Pork Chops

4 pork loin chops
salt and pepper to taste
garlic powder to taste
butter
1 can of cream of mushroom soup
3/4 cup milk
1/4 cup water
DIRECTIONS

Preheat oven to 350.
In a skillet, melt butter and brown pork on both sides for 5 minutes.
Add salt, pepper and garlic as meat is browning.
In a bowl, mix soup, milk and water.
Spray olive oil into a baking dish and put in the pork chops.
Pour soup/gravy mixture over meat.
Bake for 45 minutes or until meat is cooked through.