8 slices bread, cubed 3/4 lb. cheddar cheese, shredded 1 - 1/2 lbs. pork sausage or Italian sausage 4 eggs 2 1/2 cups milk 1 Tbsp. mustard 1 can cream of mushroom soup, undiluted 1/4 cup chicken broth Place bread cubes in a greased 13 in. x9 in. x 2 in. baking dish. Sprinkle with cheese; set aside. In a skillet, brown sausage over medium heat; drain fat. Crumble sausage over cheese and bread. Beat eggs, milk, mustard, soup and…
1 lemon, thinly sliced 4 sprigs fresh rosemary 2 salmon fillets, bones and skin removed coarse salt to taste 1 tablespoon olive oil, or as needed Preheat oven to 400 degrees F (200 degrees C). Arrange half the lemon slices in a single layer in a baking dish. Layer with 2 sprigs rosemary, and top with salmon fillets. Sprinkle salmon with salt, layer with remaining rosemary sprigs, and top with remaining lemon slices. Drizzle with olive oil.
3 ripe bananas 2 cups rolled oats 1 cup dates, pitted and chopped 1/3 cup vegetable oil 1 teaspoon vanilla extract Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mash the bananas. Stir in oats, dates, oil, and vanilla. Mix well, and allow to sit for 15 minutes. Drop by teaspoonfuls onto an ungreased cookie sheet. Bake for 20 minutes in the preheated oven, or until lightly brown.
1/2 (8 ounce) package spaghetti 2 tablespoons peanut butter 1 tablespoon honey 2 tablespoons tamari 1 teaspoon Thai chili sauce 1 teaspoon sesame oil 1 teaspoon ground ginger 1 clove garlic, minced 1 green onion, chopped 2 teaspoons sesame seeds Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta…
3/4 cup sliced celery 1/3 cup dried sweet cherries 1/3 cup frozen green peas, thawed 3 tablespoons chopped fresh parsley 1 tablespoon chopped pecans, toasted 1 1/2 tablespoons fat-free mayonnaise 1 1/2 tablespoons plain low-fat yogurt 1 1/2 teaspoons fresh lemon juice 1/8 teaspoon salt 1/8 teaspoon ground black pepper In a medium bowl, combine the celery, cherries, peas, parsley and pecans. Stir in the mayonnaise, yogurt and lemon juice. Season with salt and pepper. Chill before serving.
1 tbsp butter 1 onion, chopped 1 (10.75 ounce) can condensed cream of mushroom soup 1 (10.75 ounce) can condensed cream of chicken soup 1 (14 ounce) can coconut milk 1 packet dry onion soup mix (such as Knorr® French Onion Soup Mix) 3 tablespoons curry powder, or to tast 1/2 teaspoon salt 1/2 teaspoon ground black pepper 2 teaspoons ground cayenne pepper, or to taste 3 large skinless, boneless chicken breast halves -- trimmed and cut into 1-inch pieces…
4 large portobello mushroom caps, stems and gills removed 1 tablespoon reduced-fat Italian salad dressing 1 egg 1 clove garlic, minced salt and ground black pepper to taste 1 (10 ounce) bag fresh spinach, chopped 1/4 cup chopped pepperoni 1/4 cup grated Parmesan cheese 1/4 cup shredded mozzarella cheese, divided 3 tablespoons seasoned bread crumbs, divided Preheat oven to 350 degrees F (175 degrees C). Brush both sides of each portobello mushroom cap with Italian dressing. Arrange mushroom on a…
1 tablespoon olive oil 12 ounces sweet bulk Italian sausage 1 stalk celery, diced 1/2 yellow onion, chopped 3/4 cup dry elbow macaroni 1/4 cup tomato paste 3 cups chicken broth, or more as needed, divided alt and pepper to taste 1/4 teaspoon crushed red pepper flakes, or to taste 1/4 teaspoon dried oregano 3 cups chopped Swiss chard 1 (15 ounce) can cannellini (white kidney) beans, drained 1/4 cup grated Parmigiano-Reggiano cheese, plus additional for serving, or to taste…
2 tablespoons vegetable oil, divided 8 ounces skinless, boneless chicken breast, cut into strips 1/2 red bell pepper, chopped 1/2 cup green onion, chopped 4 cloves garlic, minced 3 cups cooked brown rice 2 tablespoons light soy sauce 1 tablespoon rice vinegar 1 cup frozen peas, thawed Heat 1 tablespoon of vegetable oil in a large skillet set over medium heat. Add the chicken, bell pepper, green onion and garlic. Cook and stir until the chicken is cooked through, about…
1 (16 ounce) jar green salsa (salsa verde) 1 (16 ounce) can diced tomatoes with green chile peppers 2 (15 ounce) cans white beans, drained 1 (14.5 ounce) can chicken broth 1 (14 ounce) can corn, drained 1 onion, chopped 1/2 teaspoon dried oregano 1/4 teaspoon ground cumin salt and ground black pepper to taste 3 skinless, boneless chicken breasts Mix green salsa, diced tomatoes with green chile peppers, white beans, chicken broth, corn, onion, oregano, cumin, salt, and black…