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August 23, 2015  | Everyday Recipes
Easy and delicious printable easy recipes from our recipe family.  Recipes are made with ingredients found in most pantries.   

Everyday Recipes from Our Recipe Family.

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Weight Watcher Corner - Meat Loaf Recipe | Baked Custard Recipe | Chicken Stir-Fry Recipe | Almond Chicken Recipe | Baked Tomato Halves Recipe | Hawaiian Fruit Salad Recipe | Barbecued Chicken Recipe

Today's Recipes - Hawaiian Fruit Salad Recipe | Creamy Coleslaw Recipe |
Baked Zucchini with Spaghetti Sauce Recipe | Easy Crockpot Spaghetti Sauce | Southwestern Mac and Cheese Recipe | Easy Crock Pot Roast and Vegetables Recipe | Loaded Brownies Recipe | Bisquick Clone Recipe

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Weight Watcher Corner

Meat Loaf Recipe

1 can no salt added tomato paste
1 cup water
1 teaspoon minced garlic
1/2 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1/4 teaspoon salt
3/4 pound lean ground beef
3/4 pound ground turkey roast
2 slices whole wheat bread (bread crumbs)
1/2 cup shredded zucchini
2 egg whites

Pre heat oven to 350 degrees. Cimbine tomato paste, water, garlic, basil, oregano and salt in small saucepan, Bring to boil and reduce heat to low. Simmer uncovered for 15 minutes.

Combine remaining ingredients and 1/2 of tomato mixture in a large bowl. Mix well and shape into loaf. Place into a 9 by 5 by 3 inch loaf pan. Bake for 45 minutes. Drain any drippings and discard. Pour the remaining 1/2 tomato mixture on top of loaf. Bake 15 minutes. Place on serving platter an let set 10 minutes.
Makes 8 servings

144 calories, Fat 2g, Cholesterol 41mg, Sodium 171mg, Protein 19g, Carbohydrate 7g, Fiber 1g
Weight Watcher Plus Points = 3 Points
Click here to Print this Recipe

Baked Custard Recipe

1 quart skim milk
6 eggs
21 packets Equal
2 teaspoons vanilla
1/4 teaspoon salt
ground nutmeg

In medium saucepan heat milk to boiling. Let cool 5 minutes.
In a large bowl beat eggs, Equal, vanilla, and salt until smooth. Gradually add hot milk.

Pour into 10 custard cups. Sprinkle top with nutmeg. Place custard cups in roasting pan. Add 1 inch hot water in bottom of roasting pan.

Bake in pre heated 350 degree oven for 45 to 60 minutes or until sharp knife inserted in center comes out clean. Remove custard cups to a wire rack to cool. When cooled place in refrigerator until ready to serve.
Makes 10 servings

Calories 90, Fat 3g, Cholesterol 129mg, Sodium 142mg, Protein 7g, Carbohydrate 8g, Fiber 0g
Weight Watcher Plus Points = 2 points
Click Here to Print his Recipe

Chicken Stir-Fry Recipe

4 chicken breast halves
2 tablespoons vegetable oil
2 tablespoons orange juice
2 tablespoons lite soy sauce
1 tablespoon corn starch
1 bag frozen broccoli, carrots, and water chestnuts

Cut chicken into 1/2 inch strips. In a large skillet or wok, heat oil to medium-high heat. Add chicken and cook 5 minutes.

In small bowl mix orange juice, soy sauce and cornstarch. Mix well.

Add vegetables to chicken and cook 5 minutes or until chicken is no longer pink. Stir in orange juice mixture and cook 1 minute or more until everything is heated.
Makes 4 Servings

Calories 299, Fat 11g, Cholesterol 96mg, Sodium 422mg, Protein 38g, Carbohydrate 11g, Fiber 4g

Weight Watcher Plus Points = 7 points
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Almond Chicken Recipe

1 tsp Margarine, 80% fat, unsalted, tub
0 1/4 cup sliced almonds
2 tsp curry powder
1 cup chopped apples
0 1/2 cup fresh chopped onion
0 1/2 cup fresh mushroom slices
1 tbsp white all purpose flour
1 tsp chicken bouillon
1 cup cold water
0 1/2 cup fat free milk
1 tbsp fresh lemon juice
1 cup cooked chicken breast, diced

In a large skillet, melt margarine over medium heat. Add
almonds and cook for about 10 minutes, or until they are golden brown. Stir often.

Sprinkle with 1 teaspoon of the curry powder, and then toss
them lightly to coat. Then, drain the almonds on paper towels.

Sauté the apple, onion, and mushrooms in the same skillet for 5 minutes. Stir in the remaining 1 teaspoon of curry powder and the flour. Stirring frequently, cook over low heat for 2 minutes.

After dissolving the bouillon granules in the boiling water, add the broth to the skillet with the milk and lemon juice.

Constantly stirring, continue to cook over low heat until the
mixture has become smooth and thickened, roughly 5 minutes.
Add the chicken, and then continue to cook over low heat until it has heated thoroughly.
Make 5 Servings

Calories 116, Total Carbs 10g, Fiber 2g, Sugars 4g, Fat 4g, Fat 1g, Potassium 153mg, Protein 10g, Sodium 106mg
Weight Watchers Plus Points = 3 Points
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Baked Tomato Halves Recipe

4 each fresh tomatoes
2 tbsp margarine
1 tsp garlic salt
1 pinch black pepper
4 tsp grated Parmesan cheese
2 tsp dried parsley

Preheat oven to 350 degrees F.
Wash tomatoes, remove stems, and cut in half crosswise. Place the halves on a rimmed cookie sheet that has been sprayed with cooking spray.

Brush margarine onto the tomato halves using a pastry brush.
Sprinkle garlic salt, pepper, Parmesan cheese, and parsley flakes on the tops of the tomatoes. Use 1/2 teaspoon of cheese for each tomato half.
Bake for 35 to 45 minutes.
Serve 2 halves per serving.

Makes 4 servings
Calories 96, Carbs 7g, Fiber 1g, Sugars 4g, Fat 7g, Potassium 6mg, Protein 2g, Sodium 341mg
Weight Watcher Plus Points = 3 Points
Click Here to Print this Recipe   

Barbecued Chicken Recipe

2 each whole chicken breast, raw
4 oz Tomato Sauce, chunky, canned
3 tbsp brown sugar
1 tbsp cider vinegar
1 each small onions

Preheat oven to 350 degrees F. Wash chicken and place in casserole dish. Mix remaining ingredients in a small bowl, then pour over chicken. Bake for 30 minutes or until tender and serve.

Makes 4 Servings
Calories 175, Carbs 12g, Fiber 1g, Sugars 11g, Fat 7g
Potassium 185mg, Protein 16g, Sodium 116mg
Weight Watcher Plus Points = 4 Points
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Weekly Specials from The Prepared Pantry 

Hawaiian Fruit Salad Recipe

2 cups fresh pineapple chunks
1 cup fresh cantaloupe chunks
1 cup fresh honeydew melon chunks
2 bananas, cut into 1/4 inch slices
1 lb. red seedless grapes, halved
1 pint strawberries, halved
1 cup mini marshmallows
Freshly grated zest and juice of 1 lime
1 t. honey
1 cup plain low fat yogurt
1 cup whipped topping, such as Cool whip
1/2 cup sweetened coconut flakes
2 t. vanilla extract
Fresh mint leaves for garnish, optional

In large bowl, toss together pineapple, cantaloupe, honeydew, bananas, grapes, strawberries and marshmallows. Add zest and lime juice. Drizzle honey over fruit and gently toss. Cover and refrigerate for 2 hours. In medium bowl, mix together yogurt, whipped topping, coconut and vanilla. Cover and refrigerate for 2 hours. when ready to serve, pour yogurt mixture over fruit. Fold mixtures til well blended. Garnish with mint leaves if desired.
Serves 8, everybody will have a scoop of this one.
Sherry (in Indiana)
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Baked Zucchini with Spaghetti Sauce Recipe

1 lb. Mozzarella cheese
2 to 3 medium zucchini
16 oz. spaghetti sauce
vegetable oil

Brown zucchini slices (1/4-inch thick) in a fry pan with a small amount of oil. Place one layer of zucchini in a casserole dish. Spread some sauce over zucchini. Cover with a layer of Mozzarella cheese. Repeat layers until finished. Bake, uncovered, for 1 hour at 350°.
Makes 4 Servings
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Easy Crockpot Spaghetti Sauce

1 lb. ground beef
1 onion, chopped
1 (32 oz.) jar Ragu extra thick and zesty meat sauce
1 bell pepper, chopped

Brown meat; saute onion and bell pepper. Add all ingredients to crock-pot and cook on low all day while you are at work. Serve over hot cooked spaghetti.
Makes 4-6 Servings
Lisa TX
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Easy Crock Pot Roast and Vegetables Recipe

3-1/2 to 4 lb. beef round or chuck pot roast
1 can cream of mushroom soup
1 pouch onion dry soup mix
6 potatoes, quartered
6 carrots, cut into 2-inch slices

Combine all ingredients in crock-pot. Slow cook for 6 hours on high.
Makes 6 servings
Lisa TX
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Bread Mixes from The Prepared Pantry

Southwestern Mac and Cheese Recipe

2 cups uncooked macaroni
1 jar (16 ounce) PACE Picante con Queso Dip

In large saucepan cook macaroni according to package directions. In same pan mix queso dip and macaroni. Over low heat heat through, stirring occassionaly.
Serves 4
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This is for Dianne in Wisconsin reference the amount of avocado in the Turkey Cobb Salad. Don't know what happened, Dianne, but sorry. It should say 1 ripe avocado, pitted, peeled, and diced into bite-size pieces. Doesn't say what size avocado though.
Sherry (in Indiana)

Loaded Brownies Recipe

1 cup sugar
1/2 cup butter, room temperature, 4 oz
3 large eggs, lightly beaten
1 cup flour
3/4 cup chocolate syrup
1/3 cup chopped walnuts
1/3 cup shredded sweetened coconut
1/3 cup mini chocolate chips
1 t. vanilla extract

Preheat oven to 350. Grease and lightly flour a 9 inch square pan. In large bowl, beat together sugar, butter and eggs til well blended. Stir in flour, chocolate syrup, walnuts, coconut, chocolate chips and vanilla. Mix thoroughly. Turn batter into greased baking pan. Bake for 40 minutes or til center is firm. Cool on wire rack. Cut into 16 squares.
Sherry (in Indiana)
Click Here to Print this Recipe

For Carol on coast, I no longer buy Bisquick, but make this quick and easy recipe when I need it. I rarely need more than one cup, but you can double it as many times as needed.

Bisquick Clone Recipe

1 cup flour
1-1/2 tsp. baking powder
1/2 tsp. salt
1 tbsp. shortening

Mix and use in your recipe.

I also want to tell Judy (in Alaska) that today for lunch we had your Round Steak with Mushroom Gravy recipe, and also the Easy Coconut Cream pie was dessert. Both were delicious. I couldn't find sugar-free coconut cream pudding mix for the pie, so subbed French Vanilla and added a teaspoon or two of coconut flavoring. I also had some French Vanilla Cool Whip, and used it in the filling, too. Really good, and I might make it like that again on purpose! I will be making both recipes again soon .
Click Here to Print this Recipe

Creamy Coleslaw Recipe

2 cups mayonnaise

1/4 cup cane syrup
1/4 cup powdered ranch dressing mix
1 t. celery seed

One 1 lb. package shredded cole slaw mix
3/4 cup dried pineapple, cut into small pieces

In large bowl, mix together dressing ingredients. Add slaw mix and pineapple. Toss to coat. Let rest for 5 minutes and toss again. Refrigerate for at least 4 hours and preferably overnight before serving.
Source: NFL Gameday cookbook
Sherry (in Indiana)
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