3 5-ounce water packed tuna cans (drained) 2 tsp. seeded minced jalapeno 1/2 cup diced celery 1 tsp. tabasco 1 tsp Old Bay seasoning 1/2 cup light mayo 4 slices bread 4 slices cheese basil Combine all ingredients except bread and cheese. Top bread with mixture then cheese and bake at 450° F for 7-8
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1/3 cup reduced-fat mayonnaise 2 Tbsp. sweet pickle relish 1 Tbsp. chopped green onion 1/4 tsp. hot pepper sauce (such as Tabasco) 1 pound peeled and deveined large shrimp 1 1/2 tsp. salt-free Cajun seasoning 2 tsp. olive oil 4 (2 1/2-ounce) hoagie rolls 1/2 cup shredded romaine lettuce 8 thin tomato slices 4 thin
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16 ounces picante sauce ½ cup sour cream 2 tsp. chili powder 2 cups cooked and cubed chicken ½ cup shredded cheddar cheese 6 flour tortillas Stir ¾ cup picante sauce, sour cream, and chili powder together. Add chicken and cheese. Spook about 1/3 cup of the mixture into the center of a tortilla and
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Ingredients 1 tablespoon olive oil 1 cup diced yellow onion 1 cup diagonally sliced carrot 1 tablespoon minced garlic 2 teaspoons unsalted tomato paste 4 cups unsalted chicken stock (such as Swanson) 1 cup water 5/8 teaspoon kosher salt 5 ounces uncooked alphabet or ditalini pasta (about 1 cup) 1 cup diagonally sliced sugar snap
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1 ½ cup skim milk ½ cup + 1 Tbsp. reduced-fat BisquickTM baking mix 3 eggs or equivalent in egg substitute ½ cup frozen peas 6 oz. (1 cup) diced ham ½ cup sliced mushrooms, drained ¼ cup onion, chopped ¼ tsp. lemon pepper ½ cup (2 ¼ oz.) reduced-fat cheddar cheese, shredded Preheat oven
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2 pounds ground beef 1 (10.5 ounce) can condensed French onion soup 1 packet McCormick mushroom gravy mix 1 packet McCormick onion gravy mix 1 Tbsp. flour 1/4 cup ketchup 1 Tbsp. Worcestershire sauce 1 egg 2 slices dried bread (crumbed) or equivalent bread crumbs 2.25 cups water 16 oz. mushrooms 1 medium onion diced
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30 ounces frozen hash brown potatoes 1 pound sausage (ground, browned and drained) 2 cups cheddar cheese, shredded 1/2 cup mozzarella cheese, shredded 1 onion (diced) 1 red peppers (diced) 12 eggs 1/2 cup milk 1/2 teaspoon salt 1/4 teaspoon black pepper Spray a 6 quart slow cooker with non-stick cooking spray (you cannot make
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Ingredients 1/2 pound multigrain spaghetti 1 1/2 cups unsalted chicken stock 2 tablespoons plus 2 teaspoons lower-sodium soy sauce 1 teaspoon cornstarch 1 teaspoon dark sesame oil 1/2 teaspoon sugar 1/2 teaspoon black pepper 2 teaspoons canola oil 2 cups small broccoli florets 3/4 cup thinly sliced carrot 3/4 cup thinly sliced red bell pepper
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1 (22oz) bag frozen Shredded Hash Browns 1 1/2 cups plain Greek Yogurt 1/2 cup fat free sour cream 1/2 cup fat free chicken broth 1/2 cup skim milk 1 tsp Garlic Powder 1 tsp Onion Powder 1 tsp Season All Salt 1/2 tsp Black Pepper 1 cup shredded cheddar cheese Preheat oven to 350
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4 boneless skinless chicken breasts 1 large onion, chopped (I use Vidalia) 1 (8 ounce) box Zatarain’s Yellow Rice Mix, cooked according to directions 1 cup cheddar cheese 1 (10.5 ounce) can cream of chicken soup (regular or fat free) 1 (15 ounce) can whole kernel corn, drained Place chicken in bottom of slow cooker.
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