Skillet Cornbread

3 Tbsp. butter
1 cup flour
1 cup fine yellow cornmeal
2 Tbsp. sugar
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 large egg, lightly beaten
2 cups buttermilk

Heat oven to 400*. Use a pat of the butter to grease a 10-inch cast iron skillet. Melt the remaining butter in a small saucepan. Remove the pan. Sift the flour, cornmeal, sugar, baking soda, baking powder, and salt into a large bowl. Separate bowl, whisk eggs and buttermilk. Pour the melted butter into buttermilk. Make a well in the dry ingredients and pour in the buttermilk mixture. Stir the batter just until evenly blended, Then pour into buttered skillet. Bake the cornbread until toothpick clean, about 25-30 minutes. Cool the bread in the pan for 10 minutes.

Naveen's Green Bean's

2 lbs. fresh green beans
1/2 cup diced onions
3 cloves garlic, minced
1/3 cup olive oil
1/2 tsp. dried basil
1/2 tsp. Italian seasoning
salt and pepper to taste

Wash and trim the beans, then snap them in half. Place the beans in a saucepan with enough water to cover them. Bring the water to a boil, then reduce the heat and simmer the beans until just barely tender, about 8 minutes. Drain the beans and immediately rinse them in cold water to stop cooking process. Saute onions, and garlic in olive oil for 5 minutes. Add basil, Italian seasoning, and salt and pepper. Stir in the green beans and cook the mixture for 3-4 minutes to heat it through.

Chicken Enchilada Casserole

1.5 lbs. Fresh boneless skinless chicken breasts
1 10.75 can cream of mushroom soup
1 10.75 can cream of chicken soup
1 7oz diced green chilies
8 oz. shredded cheddar cheese
1 medium onion finely diced
1 32 oz corn tortillas
1 16 oz sour cream

Place chicken in large saucepan and cover with water. Add oregano, garlic powder and 2 Tbsp. oregano, 1 Tbsp. garlic, and 1 tsp. salt. Boil about 20 minutes. Remove chicken from broth and shred. Mix soups, sour cream, and chilies in large pan. Simmer on LOW 15 minutes. Add shredded chicken and diced onion. In casserole dish, arrange 6 tortillas flat across bottom. Spoon in 1/2 the chicken and sauce, sprinkle 1/2 the cheese. Repeat with another layer of tortillas, sauce and cheese. Bake at 350* in the oven for 20 minutes.

Butternut Squash and Apple Casserole

This butternut squash casserole includes apples and is topped with a buttery spiced crumb topping with brown sugar. This is a tasty side dish for any fall meal, and it would be a perfect holiday dinner casserole.
Ingredients:

* 1 small butternut squash (about 2 to 2 1/2 lbs)
* 2 tart apples
* 1/2 cup brown sugar, firmly packed
* 4 tablespoons butter, cold
* 1 tablespoon flour
* 1 teaspoon salt
* 1/4 teaspoon cinnamon
* 1/4 teaspoon nutmeg

Preparation:
Butter a 2- to 2 1/2-quart baking dish. Heat oven to 350°. Peel, seed, and cut squash into small slices. Core the apples, peel, and cut into thin slices. Toss squash and apples together. Transfer squash and apple slices to the prepared baking dish.

Combine brown sugar, flour, salt, cinnamon, and nutmeg; cut in butter with fork or pastry cutter until crumbly. Sprinkle crumbs evenly over sliced squash and apples. Cover tightly with foil and bake at 350° for 50 to 60 minutes, or until squash is tender.

Deceptively Delicious Mac & Cheese

Ingredients

Ingredients:

* Winter Squash, 1/2 cup, cubes (puree)
* *Pasta, Barilla small shells(or any small pasta), 8 oz
* Cheddar or Colby Cheese, Low Fat, 1 cup, shredded
* Evaporated Milk, 5 oz
Water 3 oz
* Flour, whole grain, 1 TBSP
* Olive Oil, 1 tbsp
* Cauliflower, frozen, cooked, 1/2 cup (puree)
Breadcrumbs about 1/2 cup (optional )
Parmesan cheese 1 TBSP(optional)
Salt & Black pepper to taste . Paprika works well too.



Directions
Cook Pasta according to directions till al dente.
While cooking pasta, coat a pan with non stick spray. Add oil and flour stir until a thick paste ( roux)
Do not brown. about 1-2 minutes.
Add the milk cook stirring until mixture thickens about 3-4 minutes.
Add the veggie purees,cheese and seasonings and stir until the cheese is well melted and sauce is smooth. Stir in the macaroni .Pour into a pan and spread breadcrumbs &Parmesan cheese on top. Bake for 20 minutes.
Serves 6 ( or serves 8 as a side dish calories for 8 servings Cal: 194 Fat : 4 g {sat fat1.2g} Sodium: 247 Chol:4.1 Fiber: 2.5 Carbs:31 Protein:9.5)

Number of Servings: 6

Ham and Cheese Strata

A classic brunch dish, this strata is a snap to prepare, smells heavenly when cooking, and tastes equally divine. It’s a substantial dish, so don’t hesitate to make it for dinner, too!

Yield: 6 servings

1 tablespoon butter
8 slices low-carb white bread, crusts removed and saved, and square centers divided into 16 triangles, staled (cut up and leave out overnight, or toast briefly in a 250-degree oven)
6 ounces sliced deli ham, roughly chopped
8 ounces shredded Monterey Jack cheese, divided
2 tablespoons dried minced onions, divided
6 eggs
3-1/4 cups half-and-half cream (1/2 milk, 1/2 cream)
1/2 teaspoon kosher salt
3/4 teaspoon black pepper
1/4 teaspoon Tabasco sauce (about 2 shakes)

Grease the slow cooker crock with the butter (leave excess in the crock). Place 8 of the bread triangles into the bottom of the slow cooker; sprinkle in the trimmed-off crusts so that the bottom of the slow cooker is covered with bread.

Add the ham, sprinkling it over the bread to make a thick layer, then add all but 1/2 cup of the cheese. Sprinkle 1 tablespoon of the onions over the cheese; top with remaining 8 bread triangles and set aside.

In a large mixing bowl, combine the eggs, cream, salt, pepper and Tabasco sauce; whisk until blended. Pour the egg mixture over the bread triangles, then sprinkle with remaining onions. Let mixture sit 15 minutes, then sprinkle on reserved 1/2 cup of cheese.

Cover and cook on low for 3 hours. Remove the slow cooker lid and let the strata rest for 10 minutes before cutting and serving.

Approximate nutritional content:
Calories: 552, Protein: 34g, Net Carbs: 13g, Fat: 39g, Cholesterol: 316mg, Sodium: 914mg

Cook’s Tip: This recipe is easily adjusted to suit your tastes. Try using cooked chicken, smoked turkey, crabmeat, or salad shrimp instead of the ham. You could also include chopped vegetables such as a little blanched broccoli.

Low-Fat Scalloped Potatoes

Ingredients

* 2 tablespoons unsalted butter, plus more for the dish
* Kosher salt
* 3 pounds Yukon gold potatoes, peeled and thinly sliced
* 2 tablespoons all-purpose flour
* 1 cup low-fat milk (1%), at room temperature
* 1 cup whole milk, at room temperature
* Freshly ground pepper
* 1/4 teaspoon freshly grated nutmeg
* 1/4 cup grated gruyere cheese

Directions

Preheat the oven to 350 degrees F. Lightly butter a 3-quart baking dish. Bring a large pot of salted water to a boil; add the potatoes and cook until just tender, 8 to 10 minutes. Drain the potatoes and return to the pot.

Meanwhile, melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour with a wooden spoon to make a paste. Cook, stirring, until the paste puffs slightly, about 1 minute. Gradually whisk in both milks and simmer, whisking constantly, until thickened, about 3 minutes. Remove from the heat and whisk in 1/2 teaspoon pepper, 1 1/2 teaspoons salt and the nutmeg. Pour the sauce over the potatoes and gently toss to coat.

Transfer the potato mixture to the prepared baking dish and sprinkle with the gruyere. Bake until heated through, about 10 minutes. Switch the oven to the broiler setting and broil the potatoes until browned on top, about 5 minutes. Let rest 10 minutes before serving.

Per serving: Calories 290; Fat 7 g (Saturated 4 g); Cholesterol 22 mg; Sodium 546 mg; Carbohydrate 46 g; Fiber 3 g; Protein 10 g

Cauliflower-Potato Bake


1 medium yellow or white potato, peeled
and cut into bite-size pieces
1 medium red pepper, seeded and chopped
2 cups cauliflower florets, cut into bite-size pieces
1 Tbsp. extra virgin olive oil
1/2 tsp. garlic granules or powder
1/4 tsp. onion granules or powder
Salt and freshly ground black pepper, to taste
2 Tbsp. skim or reduced-fat (2%) milk
1/4 cup Parmesan cheese
2 Tbsp. minced fresh Italian parsley for garnish


Preheat oven to 400 degrees. Spray a 9-inch baking dish with canola or olive oil cooking spray and set aside. In medium bowl, toss potato, red pepper and cauliflower with oil and garlic and onion granules. Add salt and pepper to taste. Transfer vegetables to prepared baking dish. Drizzle milk evenly over top. Sprinkle with cheese. Cover tightly with foil and bake for 30-40 minutes, or until vegetables are tender.

If desired, brown cheese by placing dish under broiler for 30 seconds, watching carefully. Garnish with parsley and serve hot as side dish.

Makes 6 Servings. Per serving: 66 calories, 3 g total fat (<1 g saturated fat), 8 g carbohydrates, 3 g protein, 2 g dietary fiber, 64 mg sodium.

Brown Rice Pilaf with Sage, Walnuts and Dried Fruit

* 1 medium onion, chopped
* 1 medium stalk celery, ends trimmed and chopped
* 2 cups uncooked brown rice
* 2 1/2 cups water
* 2 cups fat-free, reduced-sodium chicken or vegetable broth
* 1/4 cup dark raisins
* 1/4 cup chopped dried apricots
* 1/4 cup chopped walnuts (optional)
* 1 tsp. dried sage
* 2 Tbsp. chopped fresh sage

Spray large skillet with canola oil cooking spray. Heat skillet over medium heat. Saute onion and celery until tender, about 5 minutes. Add brown rice, and saute for 5 minutes. Add water, broth, raisins and apricots; heat to boiling. Reduce heat to low, cover and simmer until rice is tender and liquid is absorbed, about 50 minutes. Stir in walnuts if desired, sage, salt and pepper. Transfer to serving dish. Garnish with fresh sage and serve immediately.

Makes 8 servings.

Per serving: 213 calories, 1 g total fat (<1 g saturated fat), 45 g carbohydrates, 5 g protein, 4 g dietary fiber, 150 mg sodium.

Superbowl Chili Mac

1 Tbsp. canola oil
1 large onion, chopped
1 green bell pepper, seeded and chopped
3 garlic cloves, chopped
3/4 lb. 93% lean ground sirloin
2 Tbsp. chili powder
1 Tbsp. ground cumin
1 Tbsp. dried oregano
Salt, to taste
1 can (28 oz.) tomatoes, drained
1 cup chopped cilantro
1 can (15 oz.) pink beans, rinsed and drained
4 cups cooked whole-wheat macaroni (4 oz.dry)
1 cup (2 oz.) shredded reduced-fat Cheddar cheese

Heat the oil in a large Dutch oven over medium-high heat. Sauté the onion, green pepper and garlic until the onion softens, about 5 minutes. Add the meat and, breaking up the meat with a wooden spoon, cook until it is browned, about 4 minutes.

Mix in the chili powder, cumin, oregano and salt. Add the tomatoes, breaking them up with the spoon. Mix in the cilantro. Simmer 20 minutes, until the chili is moist and the meat is soft. Mix in the beans.

Just before serving, mix in the pasta. Divide the Chili Mac among six deep bowls, sprinkle with the cheese and serve.

Makes 6 servings. Per serving: 365 calories, 10 g. total fat (4 g. saturated fat), 46 g. carbohydrate, 27 g. protein, 8 g. dietary fiber, 331 mg. sodium.

Lentil and Rice Stuffed Squash

1/2 cup brown basmati rice
1/3 cup French green lentils
2 cups fat-free vegetable broth
3 large summer squash (about 2-2 1/2 lb.), halved
1 Tbsp. extra virgin olive oil
2/3 cup finely chopped red onion
2 garlic cloves, finely chopped
3 whole scallions, chopped
3 cups escarole, rolled up and sliced thin
1-2 Tbsp. finely-chopped fresh dill (optional)
1/4 cup chopped flat-leaf parsley
1/8 tsp. red pepper flakes, optional
Salt and freshly-ground black pepper
6 Tbsp. crumbled feta cheese

Combine the rice, lentils and vegetable broth in a deep saucepan with 1/2 cup water. Cook, covered, until the rice and lentils are tender, about 45 minutes. Drain and transfer to a mixing bowl.

If using yellow squash, cut off the necks. Scoop out the seeds with a spoon. In a large pot of boiling water, cook the squash 4 minutes. Drain and transfer to a bowl of ice-cold water. When completely cooled, pat the squash dry and set aside.

Place a rack in the center of the oven. Preheat the oven to 350 degrees.

Heat the oil in a pan over medium-high heat until hot. Sauté the onion 3 minutes. Add the garlic and scallions. Cook until the onion is soft, about 5 minutes. Stir in the escarole and pepper flakes (if using). Cook until the escarole is wilted and bright green, about 5 minutes. Stir the vegetables into the rice mixture. Mix in the dill and parsley. Season to taste with salt and pepper.

In a baking dish just large enough to hold them, arrange the squash. Spoon in the filling, generously mounding it. Sprinkle on the feta. Pour 1/2 cup water into the baking dish.

Bake, uncovered, until the cheese is soft, about 20 minutes. Serve warm or at room temperature, or refrigerate, covered in foil, until ready to use. Reheat before serving.

Makes 6 servings, each of a halved zucchini. Per serving: 173 calories, 5 g. total fat (2 g. saturated fat), 27 g. carbohydrate, 7 g. protein, 5 g. dietary fiber, 240 mg. sodium.

Bean and Vegetable Enchilada Casserole


1 medium bell pepper, chopped
1 large onion, chopped
2 cloves garlic, minced
1 Tbsp. canola oil
1 can (14 oz.) black beans, drained and rinsed
1 can (14 oz.) pinto beans, drained and rinsed
1 package (16 oz.) frozen corn, thawed
1 can (28 oz.) pureed or crushed tomatoes
1 Tbsp. chili powder
1/2 tsp. ground cumin
Dash of hot sauce, to taste
Salt and freshly ground pepper, to taste
12 corn tortillas
1 cup grated reduced-fat Jack cheese


Preheat oven to 350 degrees. In large saucepan, heat oil over medium heat and saute bell pepper, onion and garlic for five minutes. Add beans, corn, tomatoes and seasonings, including salt and pepper, if desired. Reduce heat to low and simmer for 15 minutes.

Assemble casserole in 9 x 13-inch baking dish. Cover bottom with one-third of bean mixture. Layer six tortillas on top of beans. Repeat once more, ending with bean mixture on top. Sprinkle cheese on top and bake until hot and bubbly, about 30-40 minutes.

Makes 8 servings. Per serving: 320 calories, 7 g total fat (2 g saturated fat), 53 g carbohydrates, 15 g protein, 11 g dietary fiber, 677 mg sodium.

Broccoli Puff

20 oz. frozen broccoli
3/4 c. Bisquick
1 1/2 c. shredded cheese
1 1/2 c. milk
2 eggs
1/2 tsp. salt
1/2 tsp. pepper
1/2 c. butter or margarine, softened

Partially cook the broccoli. Whisk together milk, eggs, salt, pepper, and butter. Add Bisquick, then cheese, then broccoli. Pour mixture into a greased 9x13 pan. Bake at 350* for one hour, or in a crock pot on low for four hours or until set.

Cheesy Potatoes

1/2 c. butter or margarine, melted
1/4 tsp. pepper
1 tsp. salt
1/2 c. onion, chopped
2 lbs. frozen hash browns
1 can cream of chicken soup
2 c. sour cream
2 c. shredded cheese
2 c. corn flakes, crushed
1/4 c. butter or margarine, melted

Mix all ingredients together except for corn flakes and last amount of butter. Pour mixture into a 9x13 pan sprayed. Top with corn flakes and drizzle with the melted butter. Bake at 350* for one hour. You can also put the mixture in a crock pot for 4 hours or until heated through.

Overnight Casserole

2 cups cooked chicken OR ham
2 cups raw macaroni..the small shell kind
2 cans chicken broth
2 tablespoons instant dry minced onions
1 small can pimentos
1/2 cup slivered almonds
2 cans cream of chicken soup
1 can evaporated milk
1 5 ounce can water chestnuts
1/2 pound velveeta cheese...cubed

Mix everything altogether and put in a 9x13 inch pan. Cover and put in refrigerator overnight. Bake at 350* for 1 hour.

CRISPY MAC AND CHEESE CASSEROLE

1 can of cream of celery soup
1/2 cup of milk
dash of hot pepper
3 cups of cooked MACARONI
2 cups of grated cheese
1 cup of French Fried onions
1/2 tsp prepared mustard

In a 2 1/2 qrt dish blend milk, mustard and pepper until smooth. Stir in cooked macaroni and 1 1/2 cups cheese. Bake at 350 degs for 25 mins. Top w/onions and remaining cheese. Bake for 10 mins. more.

Healthy Meat Lover's Frittata

Ingredients:
1 cup shredded hash browns or frozen shredded hash browns (Simply Potatoes or similar)
1/4 cup green pepper, chopped
1/4 cup red pepper, chopped
1/4 cup yellow onion, chopped
6 turkey sausage patties, cooked until brown and crumbled (Jimmy Dean or similar)
6 turkey bacon strips, cooked and crumbled (Butterball or similar)
1 tsp. salt
1 tsp. plus 1/8 tsp. pepper
6 beaten eggs
1/3 cup skim or low fat milk
1/2 tsp. dried oregano, crushed
2 Tbsp. olive oil
1/2 cup sharp cheddar cheese
1/2 cup Asiago cheese
Green onions cut on a bias for garnish

Directions:

Heat the olive oil in a large, oven-safe, approximately 10-inch skillet over medium-high heat until hot. Place 1 cup of shredded hash browns into the hot oil. Add chopped onion, green and red peppers, salt, and 1 tsp. pepper. Sauté for 5 – 7 minutes, turn, and brown on the other side for an additional 5 – 7 minutes.

Turn heat down to medium. Scatter crumbed, precooked sausage and bacon over top of the hash browns. Beat eggs with milk, oregano, and 1/8 tsp. pepper and pour mixture into skillet. As eggs set, run a spatula around the skillet's edge, lifting the egg mixture to allow uncooked portions to flow underneath. Continue cooking and lifting edges until mixture is almost set (the surface will be moist). Total cooking time should be about 6 minutes.

Scatter top of frittata with Cheddar and Asiago cheeses and place in preheated 350°F oven. Bake approximately 10 – 15 minutes until no longer runny and golden brown on top.

Carefully remove skillet from oven and let cool. Loosen bottom of frittata and slide out onto a serving plate. Garnish with green onion slices. Cut frittata into wedges. Serve with a dollop of sour cream.

Christmas Breakfast Sausage Casserole presented by Stonewall Jackson Inn Bed & Breakfast


INGREDIENTS:
1 pound ground pork sausage
1 teaspoon mustard powder
1/2 teaspoon salt
4 eggs, beaten
2 cups milk
6 slices white bread, toasted and cut into cubes
8 ounces mild Cheddar cheese, shredded
PREPARATION:
Crumble sausage into a medium skillet. Cook over medium heat until evenly brown; drain.

In a medium bowl, mix together mustard powder, salt, eggs and milk. Add the sausage, bread cubes, and cheese, and stir to coat evenly. Pour into a greased 9x13 inch baking dish. Cover, and chill in the refrigerator for 8 hours, or overnight.

Preheat oven to 350 degrees F (175 degrees C).

Cover, and bake 45 to 60 minutes. Uncover, and reduce temperature to 325 degrees F (165 degrees C). Bake for an additional 30 minutes, or until set.

A Place In Time Egg Casserole presented by A Place in Time


10 eggs lightly beaten
1/3 cup All purpose flour
3/4 teaspoon Baking powder
10 oz Lean pork breakfast sausage, fried and crumbled
1/2 lb Monterey Jack cheese grated
1 1/2 cup Low fat cottage cheese
Preheat the oven to 375 F.
Mix the eggs, flour and baking powder together well.
Add the sausage, cheese, cottage cheese and mushrooms to the egg mixture and beat well.
Pour into a greased 13x9 glass baking dish.
Bake for 30-35 minutes. Yields 4-5 generous servings.

CloseCheesy Hash Brown Potato Casserole


Ingredients:

Casserole:

1 2-lb frozen hash brown potatoes
1/2 cup melted butter
1 Tbsp. salt
1/2 tsp. pepper
2 Tbsp. chopped onion
1 can cream of chicken (or celery) soup
1 cup sour cream
1 cup milk
4 slices cooked bacon, crumbled
1- 1/2 to 2 cups grated sharp cheese (Colby or cheddar)

Topping:

2 Tbsp. butter or margarine
1 cup breadcrumbs

Directions:

Mix all ingredients and put in a 9” x 13” pan, or similar large casserole dish. Set aside while you make the topping. Melt butter in a small skillet; add breadcrumbs and sauté until lightly browned. Remove from heat and sprinkle topping over potatoes. Bake at 350° for 45 minutes.