4 cups uncooked medium elbow macaroni
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon black pepper
2 1/4 cups fat-free milk
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1/2 teaspoon bottled minced garlic
1 1/4 cups (5 ounces) shredded reduced-fat cheddar cheese
Cook pasta according to package directions. Drain and set aside.
While pasta cooks, place flour, salt, and pepper in a large saucepan. Add milk, stirring with a whisk until well blended. Drop cream cheese by teaspoonfuls into milk mixture; bring to a boil over medium-high heat, stirring constantly. Reduce heat; simmer 2 minutes or until thick and cream cheese melts, stirring occasionally. Stir in mustard, Worcestershire, and garlic; simmer 1 minute. Remove from heat. Add cheddar cheese, stirring until cheese melts. Combine pasta and cheese sauce in a large bowl; toss well.
4 cups instant non-fat dry milk
1 1/2 cups cornstarch
1/2 cup chicken bouillon granules
1/3 cup dry minced onions
2 teaspoons Italian seasoning
1 teaspoon garlic powder
1/2 teaspoon red pepper
1/2 teaspoon black pepper
To reconstitute (equal to one 10.5-ounce can of condensed cream soup), combine 1/3 cup mix and 1 1/4 cups water in a small saucepan on the stove heat and stir till mixture thickens.
8 large red potatoes
3 tablespoons butter
1 onion, chopped
2 cloves garlic, chopped
1 can condensed cream of broccoli soup
1 can condensed cream of celery soup
1 cup milk
salt and pepper to taste
4 cups shredded Cheddar cheese
Preheat an oven to 350 degrees F
Butter a large baking dish.
Wash and peel the potatoes so that only some of the peel remains on the potatoes; cut into 1/8 inch slices. Put the potatoes in the prepared dish.
Melt the butter in a large pot over medium-high heat. Cook the onion and garlic in the melted butter until soft and translucent, 7 to 10 minutes; stir in the broccoli soup, celery soup, milk, salt, pepper, and about half of the Cheddar cheese; cook until the cheese has melted. Pour the mixture over the potatoes; top with the remaining Cheddar cheese. Cover with aluminum foil or lid.
Bake in the preheated oven for 45 minutes. Remove the cover and cook until the cheese begins to brown, about 10 minutes more.
PAM Original No-Stick Cooking Spray
6 saltine crackers, finely crushed
2 tablespoons grated Parmesan cheese
2 cups frozen broccoli florets
1/2 cup frozen whole kernel corn
3/4 cup shredded reduced fat Cheddar cheese
1 carton (16 oz) Egg Beaters
Preheat oven to 350°F. Generously spray 12 regular muffin cups with cooking spray; set aside.
Mix together cracker crumbs and Parmesan cheese in small bowl; set aside.
Place broccoli in medium microwave-safe bowl with 1 tablespoon water; cover. Microwave on HIGH 2 minutes; drain well. Chop into smaller pieces.
Spoon broccoli evenly into muffin cups; top evenly with corn, crumb mixture and Cheddar cheese. Pour Egg Beaters evenly over filled cups.
Bake 18 to 22 minutes or until puffed and knife inserted in centers comes out clean. Let stand 2 minutes; run table knife around edges to loosen.
1 whole frying chicken, rinsed,giblets removed
8 large carrots, peeled and cut into 2 inch pieces
6 potatoes, peeled
1 package dry onion soup mix
1 teaspoon basil
1 cup white wine
Place chicken, carrots and potatoes in slow cooker.
Combine remaining ingredients in a bowl and pour over chicken.
Cover and cook on high about 5 hours or on low for about 9 hours, until chicken leg and thigh come off easily when pulled.
8 boneless skinless chicken thighs
1 (16 ounce) jar salsa
1/2 cup peanut butter (creamy)
2 teaspoons ginger
2 tablespoons soy sauce
2 teaspoons lime juice
Put all ingredients in crock pot on low for 6-8 hours.
Garnish with cilantro, scallions, and peanuts.
2 tablespoons olive oil
1/2 teaspoon dried red pepper flakes
4 garlic cloves, minced
1/2 cup chicken broth
2 lbs broccoli
Cut broccoli into bite sized pieces.
Boil in salted water for about 5 to 7 minutes (broccoli should just start to soften).
Rinse under COLD water (to stop the cooking).
Dry to remove any excess water.
In a large skillet, heat the oil until hot.
Add the garlic and pepper flakes.
Sauté for 1 minute.
Add the broccoli and “some” of the broth as needed to keep the bottom of the pan wet
Cook for 2 to 4 minutes (depending on the way you like your broccoli, tender or crisp) stirring the entire time