Parmesan Meatballs

Parmesan Meatballs

 Meat mixture:
1 pound ground beef
1 egg
1/2 cup milk
1/2 cup grated parmesan cheese
1/2 cup bread crumbs
2 tablespoons dehydrated onions

Gravy:
2 tablespoons butter
1/4 cup flour
1/2 cup milk
2 cup beef stock

Mix all ingredients for the meat mixture and form into balls.
In a large skillet melt 2 tablespoons on butter and then brown the meatballs on all sides.
Remove meatballs from the skillet and set aside. Add 2 more tablespoons of butter to start your gravy. Once melted, whisk in the flour and whisk continuously until your rue is formed.
Slowly whisk in the milk and beef stock until your gravy is smooth. Add salt and pepper to taste.
Replace meatballs in the gravy and bring to a boil. Lower heat, cover skillet, and simmer for 20 minutes. Serve over hot mashed potatoes or rice.

Chicken Crescent Rolls

Chicken Crescent Rolls

2 cans of low fat refrigerator crescents
1 can of healthy low sodium cream of chicken soup(26oz)
1 cup fat free cheddar cheese
2 boneless skinless chicken breast

I boil my chicken breast then shred, roll out each individual crescent, place about a Tbsp of shredded chicken in center and roll it up.

Bake on 350 for about 5 minutes until just starting to turn golden. Pour Cream of chicken over the top bake an additional 10 min top with cheddar cheese and bake for 10 more minutes.

Crispy Cheddar Chicken

You may never fry chicken again after tasting this baked crispy cheddar chicken.

Crispy Cheddar Chicken

2 lbs chicken tenders or 4 large chicken breasts
2 sleeves Ritz crackers
1/4 teaspoons salt
1/8 teaspoon pepper
1/2 cup whole milk
3 cups cheddar cheese, grated
1 teaspoon dried parsley
Sauce:
1 10 ounce can cream of chicken soup
2 tablespoon sour cream
2 tablespoon butter
Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in.
Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.
In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.

Slow cooker Shepherd's Pie

Slow cooker Shepherd's Pie

 

Fall is the perfect time of year to dust off your Crock-Pot or slow cooker and make some hearty stews and soups.
Crock-Pot and Rival are two major brands that sell slow cookers and most models come with a recipe book.
The great thing about your slow cooker is that all you really need to do is add your ingredients, set your heat level and the slow cooker does all of the work.
Try making this classic recipe, reinvented for cooking in a slow cooker:
Slow Cooker Shepherd's Pie

• 1 pound sausage roll
• 1 24-ounce package refrigerated mashed potatoes
• 2 cups frozen peas and carrots
• 1 12-ounce jar beef gravy

In medium skillet over medium heat, crumble and cook sausage until brown. Place in slow cooker. Add peas and carrots. Top with mashed potatoes. Pour gravy on top of potatoes. Cover and cook on low 4 to 6 hours.
Cooking notes: Prep time: 10 minutes; Cook time: 4 to 6 hours; Makes 6 servings.

Crock Pot EASY Lasagna

Crock Pot EASY Lasagna

• 1 - 1/2 lb. ground beef, lean
• 1 onion, chopped
• 2 garlic cloves, crushed
• 28 oz. tomato sauce, canned
• 6 oz. tomato paste, canned
• 1 1/2 teaspoons salt
• 1 tsp. dried oregano
• Optional: 7 oz. mushrooms, stems and pieces (layered per instructions)
• 12 oz. cottage cheese (small curd)
• 1/2 c. grated parmesan cheese or 1/2 cup asiago cheese
• 12 oz. lasagna noodles, uncooked
• 16 oz. shredded mozzarella cheese

 You will create a very delicious meal for you family in a very short time with Crock Pot EASY Lasagna!

1. In a skillet, brown ground beef, onion and garlic.
2. Add tomato sauce, tomato paste, salt and oregano.
3. Cook long enough to get it warm.
4. Spoon a layer of meat sauce onto the bottom of the crock pot, (Optional: Mushrooms).
5. Add a double layer of uncooked lasagna noodles (break to fit) and top with cheeses.
6 Repeat with sauce, noodles and cheeses until all are used up, ending with cheese.
7. Cover. Cook on Low for 4 to 5 hours.

Serve with hot bread and a salad and meal is ready!

Slow Cooker Beef Tips With Gravy

Slow Cooker Beef Tips With Gravy

Great for those cool days coming soon!

slow cooker beef tips with gravy
1 1/2 lb beef tips or cubed beef stew meat
1 package of dry onion soup mix
1 can of cream of mushroom soup
1 can of beef broth
add beef to slow cooker
in a bowl combine dry onion soup mix and cream of mushroom soup and beef broth stir to combine and pour over beef in slow cooker
stir all ingredients together
cook on low for at least 6 to 8 hours give everything a good stir before serving serve on top of mashed potatoes or egg noodles"

Cannolli Cheesecake

Cannolli Cheesecake

 

Crust
1 1/2 cups (325 mL) graham cracker crumbs
2 tbsp (30 mL) granulated sugar
1/4 cup (60 mL) butter, melted

Filling
3 tubs (475 g/each) Tre Stelle® Extra Smooth Ricotta Cheese
1 1/2 cups (325 mL) granulated sugar
1/2 cup (125 mL) all purpose flour
1 tbsp (15 mL) vanilla extract
2 tsp (10 mL) freshly grated orange peel
7 eggs, lightly beaten
1/3 cup (75 mL) miniature chocolate chips
candied orange slices or shelled pistachios for garnish if desired
Preheat oven to 350ºF (175ºC).

Wrap all sides and bottom of a 9” spring form pan securely with a double layer thickness of aluminum foil. Combine all of the crust ingredients together and press evenly across the bottom and 1/2” up the sides of the pan. Bake for 10 minutes; allow to cool before filling.

In a large bowl beat Ricotta Cheese and granulated sugar until smooth. Beat in flour, vanilla and orange peel. Add beaten eggs one at a time and blend on low speed only until incorporated (do not over mix). Carefully pour into prepared pan and sprinkle with chocolate chips. Place in a large baking pan and add 1” of hot water to the pan.

Bake for 75 minutes or until centre is almost set. Carefully remove pan from oven and lift out spring form pan and place on a wire rack to cool for 10 minutes. Remove aluminum foil; run a sharp knife around edge of pan to loosen; allow to cool an additional hour and remove side of pan. Refrigerate until ready to serve. Garnish with candied oranges or pistachios if desired.

Makes 12 servings.