Ingredients
7oz uncooked macaroni
2lb ground beef
1 large onion, chopped
1 T. minced garlic
28oz diced tomatoes in juice
6oz tomato paste
4oz can chopped chilis, drained
1 t. salt
1 T. chili powder
1/2 t. ground cumin
2c. shredded monteray-jack cheese

1. Cooked macaroni according to package directions; drain.

2. Brown beef, drain. Add onions and garlic; saute until onions are tender. Add tomatoes with juice, tomato paste, chilies, salt, chili powder and ground cumin. Bring to a boil and simmer for 10-15 minutes; stir in cooked macaroni.

3. Transfer to a greased 2-1/2qt baking dish (or two smaller dishes). Top with monterey jack cheese.

–If freezing, freeze now. Thaw in refrigerator before baking–

4. Preheat oven to 375°. Cover and bake 35 minutes. Remove cover and bake additional 10 minutes.
(Submitted by Tiffany)

“I bought Italian style ground turkey for the meatballs and left out the green onions. It’s easy to make the meatballs ahead of time and freeze (thaw before using) or even use store-bought. This recipe came with freezing instructions, I’ve included those at the bottom.”

Ingredients
1/3 c. chopped green onions
1/4 c. seasoned bread crumbs
3 T. grated Parmesan cheese
1 lb ground beef
1 loaf Italian bread, cut into 1″ slices
1 package (8oz) cream cheese, softened
1/2 cup mayo
1 t. Italian seasoning
1/4 t. pepper
2 cups (8oz) shredded mozzarella cheese
1 jar (28oz) spaghetti sauce
1 cup water
2 garlic cloves, minced

1. In a bowl, combine onions, crumbs and Parmesan cheese. Add the beef and mix well. Shape into 1-in balls; place on greased rack in a shallow baking pan. Bake at 400°F for 15-20 minutes or until no longer pink.

2. Meanwhile, arrange bread in a single layer in an ungreased 9×13 baking dish (all of the bread might not be used.)

3. Combine the cream cheese, mayo, Italian seasoning and pepper; spread over bread. Sprinkle with 1/2c. mozzarella.

4. Combine sauce, water and garlic; add meatballs. Pour over cheese mixture; sprinkle with remaining cheese. Bake, uncovered at 350°F for 30 minutes or until heated through.

* To prepare for freezing, after spreading on cream cheese mixture, top with store-bought meatballs and 1/2c cheese, then freeze. Thaw in fridge before baking. Pour jar of sauce over (leave out water and garlic), sprinkle with 1-1/2c. mozzarella cheese and bake as directed.

(Submitted by Tiffany)

“Yum! I made these twice in one week I made a lot more than 14 rings with this recipe. I also put the batter and rings in a zipper bag instead of a bowl.”

Ingredients
3 cups buttermilk
1 cup all-purpose flour, plus about 3/4c for dredging
1 large white onion
4 cups vegetable oil for frying
Salt, freshly ground pepper

1. In a medium-shallow bowl, whisk together buttermilk and flour.

2. Slice onion crosswise into slices about 1/2-inch thick. Carefully separate into rings

3. Place 14 of the largest rings in the bown (save remaining for another use) and turn to coat evenly with buttermilk mixture. Cover and refrigerate at least 2 hours or up to 12.

4. Pour oil into heavy, deep pot and heat over medium-high until it registers 350 degrees (F)

5. Spread 3/4 c. flour on a splate; season with salt and pepper. Lift rings from buttermilk and let excess drain back into the bowl. Dip rings one at a time in the flour and turn to coat evenly. Fry rings 2 or 3 at a time, turning once, for 2-3 minutes, or until lightly golden brown. Lift from oil with tongs and drain on paper towels. Season with salt and serve immediately.

(Submitted by Tiffany)

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)

“Delicious on pancakes, waffles and ice cream! Try this with black raspberries – yum!”

Ingredients
1 10-ounce package frozen unsweetened raspberries, or 1-1/2 cups fresh berries
3 tablespoons sugar
1 tablespoon cornstarch
1 teaspoon vanilla
1/3 cup any juice (orange, apple or cranberry)

1. Strain thawed berries, reserving berries. Heat juice in saucepan until it simmers.

2. Dissolve cornstarch in cold juice. Add with sugar to simmering raspberry juice. Stir occassionally to prevent sticking.

3. Cook until slightly thick and clear. Add vanilla and berries.

4. Serve warm over pancakes. Store leftovers in the fridge.

(Submitted by Tiffany)

It’s hard to believe, but the fruit will overpower the taste of the spinach. If my husband likes these, anybody will! Use measurements as a guideline and add as much as as little as you like. You really can do anything with a green smoothie! (Taste the spinach? Add more fruit )

Ingredients
1 c. frozen mixed berries (raspberries, blueberries, blackberries, etc.)
1 c. skim milk
1/2 c. fresh spinach

Optional additions:
A scoop of frozen – or prepared – juice concentrate for added sweetness and flavor.
Plain or flavored yogurt instead of or in addition to milk.
A scoop of protein powder if using as a meal replacement.
Other frozen or fresh fruit (bananas, strawberries, etc.)
Ice cubes.

Place all ingredients in blender and blender until smooth. Serve immediately.

(Submitted by Tiffany)

If you like thick, sticky-cheesy macaroni and cheese, this is the perfect recipe!

Ingredients
2 c. elbow macaroni, cooked and drained
2 T. butter
1-1/2 T. flour
1-1/2 c. milk
1/4 t. salt
1/4 t. pepper
1-1/2 c. shredded cheddar cheese
1 c. Velveeta cheese

1. Melt butter in a saucepan. Add flour, stirring constantly over low heat for one minute.

2. Gradually add milk, stirring constantly. Cook until thickened, stirring occasionally. (Stirring is important so you don’t burn the milk!) Stir in salt and pepper.

3. Remove from heat. Stir in cheddar and Velveeta cheese until melted. Add pasta and mix until well coated.

(Submitted by Tiffany)