Category: KITCHEN & COOKING TIPS

Diana at Forgetfulone requested this recipe and it ties in with Mere’s Scrumptious Sunday theme so here’s my bonus recipe of the week.

MACARONI SALAD
3 cups pasta of your choice
2 tablespoons salad oil of choice
4 tablespoons flavored vinegar of your choice
3 tablespoons lemon juice
1/2 teaspoon celery salt
1 bunch green onions, minced
3 sweet pickles, minced
1 medium carrot, minced
1/4 cup grated cheese of choice
3-5 tablespoons sour cream
sea salt and white pepper to taste

• Cook and drain pasta. Cool slightly.
• Whisk together oil, vinegar, salt, pepper and lemon juice.
• Toss together and chill.
• Meanwhile mince carrots, onions and pickles.
• Toss the vegetables, cheese and sour cream with the cooled pasta and chill again.
• Serve chilled!

I have also added small tidbits of ham or salami for a more filling salad. Hubby like it when I add chopped olives too.

STUFFED SHELLS

15 large shells, cooked and drained**
1 pound lean ground beef
1 1/2 teaspoon Pampered Chef Italian seasoning
1 medium onion, chopped
8 ounces tomato sauce
1/2 cup water
1 teaspoon beef bouillon granules
1 teaspoon minced garlic, jar
2 tablespoons Classico tomato pesto
1 cup shredded cheese

• Brown meat and onion, Drain.
• Whisk together tomato sauce, water, bouillon, garlic, pesto and seasoning.
• Stir 1/2 cup of tomato sauce mixture and 1/2 cup of cheese into beef mixture.
• Stuff shells with meat mixture.
• Pour 1/2 of remaining sauce on bottom of the baking dish.
• Put shells on top of sauce.
• Pour remaining sauce over shells.
• Top with remaining cheese.
• Bake at 350 degrees for 30 minutes.

**If you prefer the shells and beef mixture can be tossed and cooked as a casserole. When I do this I use the smaller shells, but same proportions.

Modified from weight watchers stuffed Mexican shells recipe
3 weight watchers points each shell or 1/2 cup of casserole

Scrumptious Sunday hosted by Meredith at Mercedes Rocks

FRUIT SALAD
1 medium cantaloupe, seeded, peeled and chopped
1 mango, pitted, peeled and chopped
1/2 pint raspberries
1 cup grapes, halved
1 medium orange, peeled and sectioned
1 teaspoon sugar
1 tablespoon lime juice

• Toss all together.
• Chill.

CHINESE CHICKEN SALAD
1 small head of cabbage, shredded
1 bunch green onions, sliced
1 package top ramen, cooked but toss away the seasoning packet that comes with it
1 tablespoon sesame seeds
1 tablespoon sesame oil
1 teaspoon minced garlic, jar
3 tablespoons rice wine vinegar
2 teaspoons soy sauce
1 teaspoon salt
1 teaspoon pepper
1/4 cup salad oil
4 tablespoons sugar
4 chicken breasts, cooked

• Toss together the cabbage, green onions and top ramen noodles.
• Top with sesame seeds.
• Chop chicken into thin slices and layer on top of seeds.
• Whisk together the oils, vinegar, sugar, soy sauce, garlic, salt & pepper.
• Pour over cabbage ingredients and toss.
• Chill.

ORANGE PINEAPPLE SALAD
1 large box Orange Jell-O
1 can mandarin oranges, drained
1 quart vanilla ice cream, softened
1 small can crushed pineapple

• Add 2 cups hot water to Jell-O to dissolve.
• Add softened ice cream and whip with a spoon until smooth.
• Add oranges to Jell-O mixture.
• Chill until set.

During the summer I use the slow cooker a lot to keep from
turning on the stove, but we still like our soups!

FIESTA CHICKEN TORTILLA SOUP
1 can refried beans
1 can chicken broth
2 cups water
1 can black beans, drained and rinsed
1 can whole kernel corn with liquid

1 jar PACE chunky salsa
4 chicken thighs, sliced into thin strips or chunks
1/2 cup shredded cheese
thin tortilla strips

• Put everything in the sow cooker except the cheese and tortilla strips.
• Cook on low 2-3 hours.
• Top with tortilla strips and cheese before serving.

MEATLOAF MUFFINS
1 pound lean hamburger
1 box onion and mushroom stove top
1 teaspoon minced garlic, Jar
2 eggs
1 cup water

• Mix all together and then divide amongst 12 muffin cups.
• Bake at 350 degrees 40 minutes.

2 weight watchers points each

I do the memes: Menu Plan Monday hosted by Laura at I’m an Organizing Junkie, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy, Freezer Food Friday hosted by MJ at mjpuzzlemom, Scrumptious Sunday hosted by Meredith at Mercedes Rocks and Slow Cooking Thursday hosted by Sandra at Diary of a Stay at Home Mom. Doing them all make great additions to help keeping me on track and finding so new recipes!

1 bag Oreida potato shreds hash browns
2 cups diced ham
1 medium onion, chopped or diced
1 can cream of celery soup
1 cup whole milk
6 eggs
4 tablespoons butter, cut into small chunks
2 cups grated cheddar cheese

• Preheat oven to 350 degrees
  
• Toss together the potatoes, onion and ham.
• Whisk together the soup, milk, eggs and 1/2 of the cheese.
• Coat a 9″ x 13″ baking dish.
• Spread mixture into dish.
• Top with butter chunks.
  
• Bake for 1 hour.
• Top with remaining cheese and bake until cheese starts to brown.