20 Just Plain Recipes: and some freezer recipes

[Dee]

1. Freezer Chuck Roast with Mushroom Gravy

 

 

2 2-lb chuck roasts

2 cans cream of mushroom soup

2 soup cans water with beef boullion added

chopped onion

Place chuck roasts in large covered roaster or crockpot. Mix soup, water with boullion, and onion; pour over roasts. In oven, bake at 350* for a couple of hours or until nice and tender. In crockpot, cook on low until same. Cool and divide into freezer bags or containers.

 

To serve: Thaw and place in covered baking dish. Heat in oven or microwave until hot and bubbling.

 

 

2. Hillbilly Roast

 

 

First brown a 3 to 4 pound chuck roast on both sides, to lock in the juices.

Place foil on the bottom of a roasting pan.

Put chopped onions and bell pepper on the bottom of the pan.

Place the browned roast in the pan.

Season with thyme,pepper, can of rotel, diced, and 1/4 cup of water.

Cover with foil, tightly.

Cook on 275 for 4 hours.

Now add in vegetables, potatoes, quartered, and carrots, chopped in 1 inch pieces cover and cook until veggies are tender.

 

 

3. Weight Watchers Garden Vegetable Soup

 

 

2/3 cup sliced carrot

1/2 cup diced onion

2 garlic cloves

3 cup broth (beef, chicken, or vegetable)

1 1/2 cup diced green cabbage

1/2 cup green beans

1 Tbsp. tomato paste

1/2 tsp. dried basil

1/4 tsp. dried oregano

1/4 tsp. salt

1/2 cup diced zucchini

1. In a large saucepan, sprayed with nonstick cooking spray, saute carrot, onion, and garlic over low heat until softened, about 5 minutes.

 

2. Add broth, cabbage, beans, tomato paste, basil, oregano, and salt; bring to a boil. Lower heat and simmer, covered about 15 minutes or until beans are tender.

 

3. Stir in zucchini and heat 3-4 minutes. Serve hot.

 

**Each serving provides: 0 POINTS!!**

 

 

4. Tater Tot Casserole

 

1 lb. ground meat (preferably very lean)

1 can cream of mushroom soup

1 can cheddar cheese soup (optional)

1 bag of frozen tater tots

grated cheddar cheese

 

Preheat oven 350.

Pat hamburger into bottom of a 13x9 pan and salt and pepper.

Add soup, both or just one. Smooth over meat.

Place tater tots in rows on top of meat and soup.

Bake for 1 hr. and last few minutes sprinkle with cheddar cheese, leave in just until melted.

 

 

5. Chuck Wagon Salisbury Steak

 

 

2 cup Corn flakes

1 1/2 tsp Salt

1/2 tsp Black pepper

1 Egg

1/2 cup Barbecue sauce

1 lb Ground beef

Measure corn flakes,then crush to 1 cup. Place crushed flakes in a mixing bowl. Add egg, 1/3 of the barbecue sauce, salt and black pepper; beat until thoroughly combined. Add ground beef; mix well. Shape into 4 oval patties, about 3/4" thick. Place in a shallow baking dish in single layer. Brush patties with the remaining barbecue sauce. Bake @ 375 degrees about 25 minutes for medium doneness.

 

 

6. Freezer Pork Chops & Rice

 

(makes 2)

2 cans cream of mushroom soup

2 cans cream of chicken soup

4 soup cans water (mix in a little beef boullion for great flavor)

12 porkchops

3 cups rice, uncooked

Mix all except for rice. Divide evenly and pour over porkchops in freezer bag.

 

To serve: Thaw, remove and place porkchops in single layer in greased 13x9 inch baking dish. Mix 1 1/2 cups uncooked rice with soup mixture and pour over chops. Sprinkle with salt and pepper. Cover and bake at 350* for about 1 hour or until rice is done. If soup mixture seems to thick, add a bit of water before baking. You can also add a slice of onion to the top of each porkchop before baking.

 

 

7. Freezer Smothered Chicken

 

(makes 2)

6 boneless chicken breasts

2 cans cream of mushroom soup

2 cans cream of chicken soup

2 cans french onion soup (or dry mix equivilant)

Mix all in crockpot and cook on low 4 or 5 hours, or until chicken is done. Cool and divide into freezer bags. OR, as I did this time, mix soups and pour over raw chicken breasts in freezer bags.

 

To serve: Cooked chicken- thaw and heat in oven or microwave until hot and bubbling. Raw chicken - thaw and place in crockpot and cook as directed above. Serve over rice or noodles.

 

 

8. Freezer Chicken Dumplings

 

(makes 2)

4 cups cooked and shredded chicken

broth from cooking

2 cans cream of chicken soup

6 tubes biscuits (or dumplins of your choice)

Divide chicken and broth into 2 quart sized freezer containers.

 

To serve: Thaw chicken and broth and bring to a simmering boil. Pinch off pieces of canned biscuits (3 cans) and drop into broth. I shake mine in a plastic bag with a small amount of flour first because it helps thicken the broth a bit. Cover and simmer several minutes or until done as desired (we like ours chewy). Remove from heat and stir in 1 can cream of chicken soup until well blended through.

 

Freezer Chicken Broccoli Casserole

 

(makes 2)

4 cups cooked and shredded chicken

2 boxes chopped broccoli, cooked

2 cans cream of broccoli soup

2 cans cream of chicken soup

fresh bread crumbs

Mix all except bread crumbs and pour into freezer bags. Store bread crumbs in separate bag.

 

To serve: Thaw casserole, pour into baking dish and top with bread crumbs. Bake at 350* until hot and bubbling.

 

 

9. Un Fried Chicken

 

 

9 pieces of skinless chicken

3 1/2 cups ice water

1 cup plain no fat yogurt

 

 

1 cup italian bread crumbs

1 cup flour

1 tablespoon Old Bay seasoning

1/2 teaspoon garlic powder

1/2 teaspoon creole seasoning

black pepper to taste

1/2 teaspoon thyme

1/2 teaspoon basil

1/2 teaspoon oregano

Preheat oven to 400 F

spray cookie sheet with no stick spray

 

place chicken in ice water.

while it sits there mix ALL dry ingredients

place the dry stuff into a plastic bag

dip the chicken in the yogurt (2 pieces at a time) then shake in the bag of coating

spray no stick spray LIGHTLY over chicken

bake on bottom rack of oven for about 1 hour.

turn the chicken every 20 minutes for even browning

 

2.2 grams fat per piece of breast meat

4.2 grams fat per piece of drumstick or dark meat

 

185 calories per piece of white/breast meat

195 calories per piece of dark/leg meat

 

Freezer Salsa Chicken with Cheese

 

(makes 2)

6 boneless chicken breasts

1 large jar salsa

1 1/2 cups monterey jack cheese, shredded

Divide chicken breasts in freezer bags and pour on salsa. Freeze cheese in separate bags.

 

To serve: Thaw and place in covered casserole dish. Microwave about 20 mins, or until chicken is done. Uncover and top each breast with cheese; microwave just long enough for the cheese to melt. Serve over cooked rice.

 

Crab Casserole

 

 

1 1/2 to 2 pounds crabmeat - the recipe came from my aunt in Baltimore who used fresh crab. I use canned, frozen, or in a pinch, sea sticks. Occasionally, I substitute shrimp for part of the crab. If you use canned or frozen, you can put it together within 30 minutes on very short notice!

1/2 bag thinnest noodles UNCOOKED (or equal amt. spaghetti)

1 can cream of shrimp soup

1 Soup can evaporated milk

11/2 - 2 cups shredded swiss cheese

1 can french's french fried onion rings

 

Combine everything but onion rings and 1/2 c. cheese and bake covered in a 375 degree preheated oven for 20 - 25 min or until noodles are soft. Uncover and top with remaining cheese and f.f. onion rings and return to oven until cheese browns (about 5 min.)

 

Use any leftovers by the next day. I serve it with coleslaw and a bread basket and a shamefully wicked dessert.

 

 

12. Skinny Soup

 

Put some water in soup kettle. Then slice some carrots in. Then slice some celery into pot. Add chopped cabbage, chopped onions and diced potatoes . Maybe some green beans and corn. You could put in leftover vegetables of any kind you want. Don't forget the chopped onions and maybe peppers. Just don't use anything with fat in it. Season to taste. I even put juice from black olives in one time and it was really good. Then tomatoes to suit your taste. I like a lot. You can eat as much of this soup as you want

 

get a large container or one big enough to fit in your freezer and anytime you have left over veggies throw them in it and when your ready to make this soup there you go all your veggies no wasted money

 

Tomato Basil Bisque

 

Begin the night before.

 

1 bunch leeks (2-3), finely chopped into the green

3 cloves garlic, minced

2 T. olive oil

1 29oz can Italian Plum Tomatoes (Progresso or Hunts)

12 fresh Basil Leaves

1 14 1/2oz can Chicken Broth

1/4 teas. salt

1/4 teas. white pepper

1 Cup whipping cream

 

Heat the oil, cook leeks and garlic, stirring constantly for 12 minutes, DO NOT BROWN. Chop the tomatoes with the liquid, add to the leeks. Add basil leaves, simmer 10 minutes. Add chicken broth, salt and pepper. Simmer 1 hour uncovered.

 

Chill at least 2 hours or over night. Puree. Chill 1 more hour. Add whipping cream and reheat gently before serving.

 

This soup feeds 10, you can double or triple the recipe as needed.

 

Weight Watchers Best Cabbage Soup

 

 

2 cup shredded cabbage

1 cup chopped leeks

1/2 cup diced carrots

1/2 cup diced celery

2 tsp margarine

2 cloves garlic, crushed

4 cup water

salt and pepper to taste

2 packets Herb OX vegetable bouillon

Saute cabbage, leeks, carrots, celery and garlic in margarine until vegetables are tender. Add water and Herb Ox and simmer.

Makes 4 servings

 

****On the old program, circa 1988/1989, each 1 1/2 cup serving was equal to 2 vegetables, 1/2 fat, 5 optional calories. As a variation, I would also add onions, and sometimes 6 oz of cubed potato (equal to 1/2 bread)

 

 

15. Weight Watchers Favorite Vegetable Soup

 

Makes 2 servings 2 3/4V 10C

1/4 Cup diced onion

2 pkg instant chicken broth

2 garlic cloves, minced

1 1/2 Cups thinly sliced zucchini

1/2 Cup each thinly sliced carrot & chopped seeded tomato

1 tsp chopped fresh parsley

1/4 tsp basil

1/8 tsp pepper

In 1 1/2 qt nonstick saucepan combine onion, broth mix & garlic; cook, stirring occasionally until onion is translucent. Add remaining ingredients, stir to combine; cover & cook over low heat, stirring occasionally, for about 10 mins. Add 2 Cups water & bring to a boil. Reduce heat to medium, cover & cook until vegetables are soft, about 20 mins, Using a slotted spoon remove about 1/2 Cups vegetables from saucepan & set aside. In blender container, puree remaining soup, return to saucepan, add reserved vegetables & heat.

 

 

16. Honey Nut Squash

 

 

2 acorn squash (about 6 ounces each)

1/4 cup honey

2 tablespoons butter or margarine, melted

2 tablespoons chopped walnuts

2 tablespoons raisins

2 teaspoons Worcestershire sauce

Cut acorn squash lengthwise into halves; do not remove seeds. Place cut side up in baking pan or on baking sheet. Bake at 400 degrees F 30 to 45 minutes or until soft. Remove seeds and fibers.

 

Combine honey, butter, walnuts, raisins and Worcestershire sauce; spoon into squash. Bake 5 to 10 minutes more or until lightly glazed.

 

 

 

17. Tofu and Spinach Lasagna

 

 

1 - 16 oz. pkg. low-fat ricotta cheese

1 lb. frozen spinach - cooked and drained

16 oz. soft tofu

1 tsp. nutmeg

1/2 tsp. salt

2 Tbsp. butter

2 Tbsp. flour

1 cup soy milk

2 lb. cooked lasagna noodles

Sauce:

2 Tbsp. olive oil

2 finely chopped carrots

2 finely chopped celery stalks

1 minced yellow onion

1 - 28 oz. can tomato sauce

In a large bowl, combine the ricotta cheese, spinach, tofu, nutmeg, and salt. In a small sauce pot, melt the butter. Add the flour and cook for 2 minutes to create a roux. Slowly add the soy milk and whisk until thickened. Add the thickened mixture to the spinach mixture and combine well. To assemble, spray a 9 x 13 glass casserole dish with non-stick spray. Place 2 cooked noodles on the bottom of the pan, then spread spinach mixture on top. Continue layering until the pan is full. Bake at 350 degrees, covered with foil, for 40 minutes or until hot. To make the sauce, heat the olive oil in a sauce pan. Add the carrots, celery, and onion. Saute until tender. Add the tomato sauce and simmer for 20-30 minutes. Spread sauce over the top of the lasagna

 

 

18. Tofu Enchiladas

 

**be sure to read note at end

1-lb blocks firm tofu/drained & pressed 45 min.

2 cups chunky salsa

1 tsp cumin

1 1/4 cup low-fat Kraft cheese & mozzarella mixed

2 cups sour cream -divided (I use no-fat or cottage-cheese sour cream)

6 inch flour tortillas

It works better to first freeze tofu after draining and placing flat to drain with a weight places on top for 45 min.

You can then either slice or crumble the tofu after thawing.

I crumble for this and cut the slices into strips for stir-fry.

 

Mix tofu, 1 to 1 1/2 cup salsa, cumin, 1 cup sour cream, 1/2 cup cheese, salt & pepper to taste.

 

Place 1/4 cup on each tortilla and roll up. Place in 13 x 9 1/2 inch pan seam-side down. Cover with 1 cup salsa.

 

Bake 30 min at 350 degrees covered.

 

Remove cover and top with 1/2 cup cheese.

 

Bake until melted. Serve with shredded lettuce, sour cream, diced tomatoes and green onions.ENJOY!

 

** for sour cream made from cottage cheese:

 

place as much cottage cheese as you need for sour cream in blender. Add 1 TBLS. lemon juice. Blend and add milk by tablespoons until creamy. Will be a little bit grainy if not enough milk added. However, it works the same. Add salt to taste. If you want to use this recipe as a topping on fruit or desserts: omit salt, add vanilla and sugar or sweet and low/equal to taste. Great on jello.

 

 

19. Low Cal Macaroni Bake

 

 

2 cup Macaroni, cooked

2 tbsp Margarine

2 cup Skimmed milk

2 tsp Parsley

1/2 tsp Pepper

1/3 cup Bread crumbs

1 Onion, chopped

1/4 cup Flour

2 tsp Dill weed

1/8 tsp Garlic powder

2 cup Low fat cottage cheese

1 pinch Paprika

Preheat oven 350F.

Saute onions in margarine, add flour.

Stir in milk, little at a time until thick.

Add spices.

Add cheese.

Add macaroni.

Pour into shallow pan.

Top with crumbs and paprika.

Bake 45 minutes.

 

Yield: 5 servings

 

 

Low-Fat Potato Salad

 

 

1-1/2 pounds small salad potatoes

3/4 cup plain fat-free yogurt

3 tablespoons white wine vinegar

1 tablespoon minced fresh dill

1 tablespoon minced fresh parsley

2 teaspoons minced fresh tarragon

1/2 medium onion, chopped

1 celery rib, chopped

1 small carrot, coarsely shredded

Cook potatoes until tender but firm; cool and slice.

In a large bowl, combine remaining ingredients.

Add potatoes and stir until well coated.

Chill for several hours.

 

Yield: 8 servings.

Exchanges: 1 starch

Nutritional Information:

Serving Size: 1/8 recipe

Calories: 78

Sodium: 19 mg

Cholesterol: trace

Carbohydrate: 17 gm

Protein: 3 gm

Fat: trace

 

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