Saturday, September 26, 2009

Campbell's Beef Taco Skillet

Campbell's Beef Taco Skillet
1 lb ground beef (I use extra lean ground turkey because I don't eat a lot of meat)
1 can Campbell's Tomato Soup (I use reduced sodium)
1/2 cup salsa (I use generic brand jarred salsa)
1/2 cup water
6 flour tortillas (6" size) - cut into 1" pieces
1/2 cup cheese (I don't use this much, instead I just sprinkle a little on top after I've dished it up)

Cook beef (or turkey) in a large skillet until well browned, stirring to break up meat. Pour off fat. Stir in soup, salsa, water, and tortillas. Heat to a boil. Reduce heat to low and cook for 5 minutes. Top with cheese

Grilled Shrimp Lettuce Wraps

Grilled Shrimp Lettuce Wraps


1/4 cup reduced-sodium soy sauce
2 tablespoons orange juice
1-1/2 teaspoons sesame oil
1-1/2 teaspoons honey
1/8 teaspoon ground ginger
1/8 teaspoon ground cinnamon
1/2 pound uncooked large shrimp, peeled and deveined
1/2 medium mango, peeled and chopped
2 tablespoons chopped onion
2 tablespoons chopped sweet red pepper
2 tablespoons chopped green pepper
1 teaspoon chopped jalapeno pepper
1 to 2 teaspoons minced fresh cilantro
2 tablespoons lime juice
4 large lettuce leaves
In a large resealable plastic bag, combine the first six ingredients; add shrimp. Seal bag and turn to coat; cover
and refrigerate for 20 minutes.

For salsa, in a small bowl, combine the mango, onion, peppers, cilantro and lime juice.
Cover and refrigerate until serving.
Coat grill rack with cooking spray before starting the grill.
Drain and discard marinade.
Thread shrimp on two metal or soaked wooden skewers. Grill, uncovered, over medium heat for 2-3 minutes on
each side or until shrimp turn pink. Place shrimp on lettuce leaves; top with salsa and roll up.

Cream of Wild Rice Soup

Cream of Wild Rice Soup
• 1 large chopped onion
• 1 large chopped carrot
• 1 celery rib, chopped
• 1/4 cup butter or margarine
• 1/2 cup all-purpose flour
• 8 cups chicken broth
• 3 cups cooked wild rice (2 cups uncooked)
• 1 cup cubed cooked chicken breast
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup milk
• 1/4 cup snipped chives
1 In a large saucepan, saute the onion, carrot and celery in butter until tender.
2 Stir in flour slowly and blend.
3 Gradually add broth.
4 Next, stir in chicken, rice, salt and pepper.
5 Bring to a boil over med. heat; cook and stir for 2 minutes or until thickened.
6 Lastly, blend in milk and cook for 3 to 5 minutes longer.
7 Garnish with fresh diced chives.

Barbecued Flank Steak

Barbecued Flank Steak= 6pts for 1 person
1/2 cup soy sauce 2tbsp =0pts
1 lemon, juiced 0 pts
1/4 cup vegetable oil 2tsp= 2pts
1/2 tablespoon garlic powder 0pts
1-1/2 pounds flank steak = 4oz= 5pts
Cooking Instructions
1. Mix soy sauce, lemon juice and oil together in a large resealable plastic bag. Rub garlic power into meat, place in bag, and seal. Marinate in the refrigerator for at least 4 hours; turn bag after 2 hours.
2. Preheat grill for medium heat.
3. Oil grate lightly, then preheat grill. Remove meat from marinade. Discard marinade. Cook steak for 5 to 7 minutes per side, or to desired doneness

Grilled Peaches, With a Balsamic Orange Glaze

Grilled Peaches, With a Balsamic Orange Glaze
• 4 peaches or nectarines
• 1/4 cup balsamic vinegar
• 1/2 cup orange juice
• 1 sprig fresh rosemary
• 2 tablespoons sugar
• 1 tablespoon cinnamon schnapps (optional)
Preheat your grill to high.
Cut the peaches or nectarines in half, and remove the pit.
in a small saucepan, combine the vinegar, orange juice, rosemary, sugar, and schnapps.
Bring to a boil, and then turn the heat down and simmer for about 10 minutes.
Place the peaches or nectarines, cut side down on the grill.
Cook the peaches or nectarines for 5 minutes.
Turn them over, and brush the cut side with the vinegar and orange juice.
Cook for another 5 minutes.
Remove from the grill.
If you are using peaches, slip the skins off.
Drizzle the peaches or nectarines with the remaining glaze, and serve hot.

Balsamic Vinegar Glaze

Balsamic Vinegar Glaze
1 cup balsamic vinegar
2 tablespoons brown sugar
Combine Vinegar and sugar in a small saucepan. Cook, stirring, over low heat for 4 minutes or until sugar has dissolved. Bring to a boil. Reduce heat to medium. Simmer for 8 minutes or until reduced by one-third and slightly thick.

Bruschetta 'n Cheese-Stuffed Chicken Breasts

Bruschetta 'n Cheese-Stuffed Chicken Breasts

1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1/4 cup chopped fresh basil
1 pkg. STOVE TOP Stuffing Mix for Chicken
8 small boneless skinless chicken breast halves (2 lb.)
1/3 cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing

HEAT oven to 350ºF.

MIX tomatoes, 1/2 cup cheese and basil in medium bowl. Add stuffing mix; stir just until moistened.

PLACE 2 chicken breasts in large freezer-weight resealable plastic bag. Pound with meat mallet or side of heavy can until chicken is 1/4 inch thick. Remove from bag; place, top-sides down, on cutting board. Repeat with remaining chicken. Spread chicken with stuffing mixture. Starting at 1 narrow end, tightly roll up each breast. Place, seam-sides down, in 13x9-inch baking dish. Drizzle with dressing.

BAKE 40 min. or until chicken is done (165°F). Sprinkle with remaining cheese; bake 5 min. or until melted.


1/2 - 3/4 of jar of apricot preserves
1 envelope onion soup mix
1 small bottle of Russian dressing
meat of your choice (chicken or pork)
Preheat oven to 350°F.
In medium saucepan combine ingredients and warm until preserves melt. Place meat into baking dish and pour glaze over meat.
Bake until chicken or pork is cooked through, basting frequently.