Ingredients
1 tablespoon butter
1 tablespoon flour
1 cup milk
1-1/2 cup cubed Velveeta
1/8 teaspoon salt
1/2 teaspoon sugar
Dash of pepper
Dash of paprika

1. Melt butter in pan. Remove from heat.

2. Stir in flour until smooth. Gradually add milk. Return to low heat, stirring constantly, until it begins to boil.

3. Add cheese and stir until melted. Remove from heat. Add sugar, salt and pepper.

4. Pour over veggies. Sprinkle with paprika

(Submitted by Tiffany)

“This is much tastier than it sounds! My husband and I do not like cottage cheese but we love this sauce. Try adding a clove of garlic – instead of garlic salt – to the sauce mixture before pureeing if you like a more garlicky flavor.”

Ingredients
1 cup low-fat cottage cheese
1/4 cup Parmesan cheese, preferably freshly grated
1/4 teaspoon garlic salt
1/4 – 1/3 cup skim evaporated milk OR fresh milk
2 dashes nutmeg
1 cup frozen peas, thawed or slightly cooked – optional
4 cups cooked pasta

1. Puree all ingredients except pasta and peas in food processor or blender.

2. Pour into microwave-safe container and cook on medium-high for 2 minutes, or on stovetop on low until warm.

3. Toss pasta with peas. Pour sauce over pasta, garnish with more Parmesan cheese.

(Submitted by Tiffany)

“A great make-ahead freezer meal! When I made this I didn’t have bay leaves, I skipped the celery, I used dry noodles (cooked and drained) and used a can each of chicken and turkey.”

Ingredients
1 tablespoon butter
1 large carrot, chopped
2 stalks celery, chopped
1 bay leaf
1/4 teaspoon dried thyme
3 chicken bouillon cubes
1-1/2 cup frozen egg noodles
1-1/2 cup diced chicken breast

1. In a medium pot, melt butter. Added carrots and celery; sauté until cooked but not browned. Add 5 cups water, bay leaf, thyme and chicken bouillon cubes to pot. Bring to a boil and let simmer for about 10 minutes. Add noodles and simmer for an additional 20 minutes. Add chicken and return to a boil.

If freezing: Transfer cooled soup to a freezer bag and lay flat in freezer.
To prepare frozen soup, thaw before heating. Use a double-boiler on stovetop to reheat.

(Submitted by Tiffany)

This is a delicious and healthier version of tuna salad.

Ingredients
One 6-ounce can tuna packed in water, drained and flaked
2 tablespoons fat-free mayo
2 tablespoons salsa
2 tablespoons chopped red bell pepper
2 tablespoons chopped green bell pepper
1 tablespoon chopped onion
1 tablespoon taco sauce
3/4 teaspoon dry taco seasoning mix
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper

1. In a medium cowl, combine mayo, salsa, taco sauce, taco seasoning, chili powder and cayenne pepper until mixed.

2. Add tuna, peppers and onion into sauce mixture and stir. Refrigerate for 30 minutes before serving.

I wasn’t sure I would like this recipe because I’m don’t typically eat pasta without sauce. I tried it, though, and loved it! This one is going in my favorites, for sure   It’s even great cold!

Shown with penne.

Ingredients
12 ounces dry rotini pasta
Salt
4 slice(s) bacon, cut crosswise into 1/2-inch strips
1 to 2 lemons
1 pound(s) large shelled and deveined shrimp
1/2 cup(s) loosely packed fresh basil leaves, thinly sliced, plus additional leaves for garnish

1. Heat large covered saucepot of salted water to boiling on high. Add pasta and cook as label directs. Reserve 1/3 cup pasta cooking water; drain pasta and return to saucepot.

2. Meanwhile, in 12-inch nonstick skillet, cook bacon on medium 9 to 10 minutes or until crisp and golden. With slotted spoon, transfer bacon to paper-towel-lined plate to drain. Remove all but 1 tablespoon bacon fat from skillet.

3. While bacon cooks, from lemon(s), grate 1/2 teaspoon peel and squeeze 1/4 cup juice; set aside.

4.To fat in skillet, add shrimp; cook on medium 4 minutes, stirring often. Stir in reserved pasta water and heat to boiling on medium.

5. Cook 1 to 2 minutes or until shrimp are opaque throughout. Remove from heat; stir in basil, lemon peel and juice, and reserved bacon. Add shrimp mixture to pasta and toss to coat. Transfer to bowls and garnish with basil.

(Submitted by Tiffany)

“I made this for only two servings and omitted the pine nuts. I didn’t think I liked Brussels sprouts but I loved this recipe! It was even tastier on top of sloppy joes (Yes, I have weird food combinations)”

Ingredients
1/2 pound sliced bacon
1/4 cup butter
2/3 cup pine nuts
2 pounds Brussels sprouts, cored and shredded
3 green onions, minced
1/2 teaspoon seasoning salt
pepper to taste

1. Place bacon in a large, deep skillet. Cook over medium-high heat until crisp. Drain, reserving 2 tablespoons grease, crumble and set aside.

2. In the same skillet, melt butter in with reserved bacon grease over medium heat. Add pine nuts, and cook, stirring until browned. Add Brussels sprouts and green onions to the pan, and season with seasoning salt and pepper. Cook over medium heat until sprouts are wilted and tender, 10 to 15 minutes. Stir in crumbled bacon just before serving.

“Delicious take on an Olive Garden dish. (Actual recipe?) If you like a bit more apricot topping, double the preserves and chicken stock. I made only two chicken breasts and had the perfect amount of topping.”

Ingredients
4 (6 to 7 ounces each) chicken breast halves, boneless and skinless
1/2 cup chicken stock or broth
1/2 cup apricot preserves
Salt and pepper to taste
Chopped parsley for garnish

1. For sauce, in a sauce pan over medium-high heat, add chicken stock and apricot preserves. Add salt and pepper to taste. Bring just to a boil and remove from heat; set aside.

2. Preheat barbecue grill (spray grill with vegetable-oil cooking spray). Place chicken onto hot grill. Cover barbecue with lid, open any vents, and cook 20 to 30 minutes or until a meat thermometer registers an internal temperature of 165 degrees F (juices will run clear when cut with the tip of a knife); turning once. Remove from grill and place on a large serving platter or individual serving plates.

3. Top chicken breasts with Apricot Sauce and garnish with chopped parsley.

I found this recipe and then just threw everything together without measuring much of anything. All I had was a can of petite diced tomatoes (which I ran through the Chopper to make smooth) and half a cup of tomato sauce, but came out really good! It’s just too bad my husband doesn’t like cabbage.

(Ignore my ugly pan)

Ingredients
1 pound ground beef
1/2 cup chopped onion
1/2 cup cabbage, chopped, 1/2 head
1 cup long-grained raw rice
15 ounce can tomato sauce
6 ounce can tomato paste
2 cups water
1 1/2 teaspoons salt
1/2 teaspoon thyme
1 bay leaf

Brown ground beef in a skillet; drain. Add onion, cabbage and rice. Stir in tomato sauce, tomato paste, water and seasonings. Heat to boiling; reduce heat to a simmer. Cover and simmer for 25 minutes until rice is tender, stirring occasionally and adding more water if necessary.

(Submitted by Tiffany)

“I usually keep a container of crushed peppermint candy canes on hand for this.  This is a nice warm-up during the chilly holiday season.”

Ingredients
One packet of your favorite hot chocolate mix
Crushed peppermint candy

1. Scoop about a teaspoon (or to taste) of candy into cup.  Prepare hot chocolate in cup as directed.  Serve with candy cane or wrapper peppermint candies or effect.

(Submitted by Tiffany)

“A great, quick homemade sloppy joe for those busy nights. (Even better when you have precooked ground beef in the freezer)”

Ingredients
1-1/2 pounds ground beef
1 medium green pepper, chopped
1 small onion, chopped
2 teaspoons sugar
1-1/2 teaspoon all-purpose flour
1-1/2 teaspoons Italian seasoning
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1 can (8 ounces) tomato sauce
1-1/2 Worcestershire sauce
8 hamburger buns, split

1. In a large skillet, cook the beef, green peppers and onion over medium heat until meat is no longer pink; drain.

2. Stir in sugar, flour, seasonings, tomato sauce and Worcestershire sauce. Cover and simmer for 10-15 minutes, stirring occassionally. Spoon 1/2 cup onto each bun.

(Submitted by Tiffany)