Mushroom Soup Meatloaf

I've tried really hard to remember where I got this recipe, but for the life of me I cannot remember. Normally I make a note with the recipe of where it came from but this one didn't have one! This was my very first time making this recipe and it was deliscious!! If your looking for cheap and simple with good taste... do make this :)

MUSHROOM SOUP MEATLOAF

1 can cream of mushroom soup
2 lbs ground beef
1 pkg dry onion soup mix
1/2 cup dry bread crumbs
1 egg beaten
1/4 cup water

In a large bowl mix 1/2 cup of mushroom soup, ground beef, onion soup mix, bread crumbs and egg.

Shape mixture into a 4x8" loaf and place into a greased8x12" loaf pan (I shaped mine and put it into a 9x13 glass dish) bake at 350°F for 1 hr 15 min or until done.

Spoon off drippings, reserve. In saucepan,beat remaining soup, water and drippings at med. heat until boiling. Stir occasionally. Thin sauce w/additional water if desired. Spoon over meat loafservings. DELICIOUS!!

Parmesan Crusted Chicken

Parmesan Crusted Chicken

so easy, so delicious

From Melissa on RC

4 chicken breast fillets

2 egg whites, lightly beaten

2 cups finely grated Parmesan cheese

Cracked black pepper

Preheat the oven to 390 degrees F. Line a baking tray with baking paper. Dip the chicken breasts into the egg whites, then toss in the combined Parmesan and pepper to coat. Place in the baking tray and cook for 15 minutes or until the chicken is golden and cooked through. Serve with a simple rocket and tomato salad. Note: You must use good quality Parmesan for a crunchy crust.

Shar's Chili Dog Casserole

Chili Dog Casserole

I got this recipe a few years ago from a very good Canadian friend of mine. This is a family favorite, My Husband asks for this one a lot! so yummy!!!

2, 15oz Cans of Chili with Beans

2 package of Frankfurters

6 large flour Tortillas (cut in half )

1 cup or so of Shredded Cheese............

1. Preheat oven to 425*2. Spread 1 can of the chili in the bottom of a 9X13 inch baking dish.

2. Roll up franks intside tortillas and place in baking dish, seam side down, on top of chili. Top with remaining can of chili and sprinkle with Cheese.

3. Cover dish with aluminum foil, and bake at 425* for 30 minutes.

My BBQ Pizza

My BBQ Pizza

from : MeMakes 2 Pizzas

1 lb of cooked Chicken (I diced mine and
cooked in 2 tsp of Olive Oil & then tossed the
chicken in a little BBQ sauce to coat)

1 Bell Pepper

1 Onion

1 pkg Fresh Mushrooms

Your Choice of BBQ Sauce (I always buy KC
Masterpiece)

2 premade Pizza crust

Mozzerella Cheese

saute' Onions, Bell Pepper and Mushrooms in
Olive oil (I did this after cooking the
chicken)

Spread BBQ Sauce liberally over both pizza
crust, layer veggies, then cheese, then
chicken and bake until to your liking :)

WW's Zesty Beef Chili

I didn't Take a Photo of this one because well, it looked like Chili, it was delicious and spicy & I only used half of the chili powder that it called for so I would reccomend cutting it down even more if you don't like it too spicy.

From: Marey on Recipe Challenge
1 teaspoon Olive Oil
1 large Onion, chopped
3 garlic cloves, chopped
1 4 1/2 oz. can chopped mild green chilies, drained
2 tablespoons Cajun seasoning
1 lb. ground lean beef (5% or less fat)
1 28-oz. can Italian peeled tomatoes, chopped
1 cup fat-free salsa
1/2 cup water
1/4 cup chili powder
2 15-oz. cans red kidney beans, rinsed & drained

1. Heat the oil in a large nonstick saucepan over medium heat. Add the onion & cook, stirring occasionally until translucent, 6-8 minutes. Add the garlic, chilies & Cajun seasoning; cook, stirring constantly, until fragrant, about 1 minute. Add the ground beef & cook, breaking up the beef with a wooden spoon, until browned, about 8 minutes.

2. Add the tomatoes with their liquid, the salsa, water & chili powder. Bring to a boil, then reduce the heat and summer, covered, until the flavors are blended and the chili thickens slightly, about 1 hour. Stir the beans and cook until heated through.

Yields: 6 servingsServing size: 1 1/2
CupsPoints per serving: 5

* Top the chili with minced red onion and cilantro, and for an extra 1/2 points value per serving, 2 tablespoons of shredded fat-free cheddar cheese.

Kraft Grilled Bruschetta Chicken

Kraft Grilled Bruschetta Chicken

OMG this was SOOOO good!!!

from Kraft Food & Family Summer 2007 Issue

1/4 cup Kraft Sundried Tomato Viniagrette dressing, divided

1 lb of Boneless Skinless Chicken Breast

1 Tomato, finely chopped

1/2 cup shredded Mozzerella Cheese

1/4 Cup chopped fresh basil or 1 tsp. dried

Cover 1/2 of grill with Heavy Duty foil. Preheat grill to medium heat. Pour 2 tblsp of dressing over chicken in ziplock bag and marinate 10 minutes. Remove chicken from Marinade & Grill on uncovered side of grill 6 minutes.

Meanwhile combine tomatoes, cheese, basil & remaining 2 tbsp of dressing.
Turn chicken over and placed cooked side on foil sheet. Top with mixture close lid and grill until chicken is cooked thru

WW Chicken Goulash

Weight Watchers Chicken Goulash

This was tasty! Very enjoyable :)

Makes 4 servings

Ingredients

3/4 lb boneless skinless chicken breasts

2 bell peppers

2 garlic cloves

1/2 white onion

2 plum tomatoes

15 baby carrots

1/2 cup tomato sauce

1 1/2 cups beef stock

1 teaspoon paprika

1 teaspoon olive oil

1 tablespoon cornstarch

cooking spray

2 tablespoons water

salt (to taste)

pepper (to taste)

Preparation

1. Cut the onion into strips, mince the garlic.

2. In a large pot over a medium flame, heat the oil and add the onion and garlic.

3. Cook, stirring, until the onions are translucent (be careful not to brown them!).

4. Cut the peppers into strips, carrots into slices and add to the onions.

5. Add about a cup of the beef stock and bring to a boil.

6. Reduce the heat all the way to low, cover the pot and let everything simmer for about an hour (or until very soft).

7. Cut the chicken breasts into cubes and season according to taste.

8. In a separate pot, cook the chicken on cooking spray.

9. Add the chicken to the vegetable stew (add the rest of the stock if it seems dry).

10. Cut up the tomatoes into cubes, add along with the tomato sauce into the chicken/vegetable mixture.

11. Season with paprika, salt and pepper to taste.

12. Let everything simmer for another 30 minutes or so.

13. Mix the cornstarch with the water and add to the mixture, let it come to a boil.

14. Serve hot.

WW POINTS per serving: 3Nutritional information per serving: 167 calories, 2.8g fat, 3g fiber