Nancy's Notes From Florida

Garlic Cheese Biscuits
September 18, 2015

Ingredients

2 cups biscuit mix
½ cup shredded cheddar cheese
2 cloves garlic, minced
2/3 cup low fat milk
2 Tbsp. butter or margarine, melted
1/4 tsp. garlic powder

Directions

Preheat oven to 450 degrees. Combine biscuit mix, shredded cheese, and minced garlic in a large bowl. Stir in milk until moistened. Drop by the tablespoon onto a greased cookie sheet. Bake for 10 minutes or until browned. Meanwhile, mix together melted butter and garlic powder. Brush over warm biscuits and serve. Makes 12 biscuits.


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Beefy Macaroni & Cheese
September 18, 2015

Ingredients

14.5 oz. package Kraft Macaroni & Cheese Dinner
4 Tbsp. unsalted butter
½ cup fat free milk
14.5 oz. can petite cut diced tomatoes no salt added
1-1/4 cups tomato basil spaghetti sauce
1 pound lean ground beef
½ tsp. minced garlic
1-2 cups shredded mozzarella cheese

Directions

Preheat oven to 350 degrees. Prepare macaroni and cheese dinner according to package directions for lighter prep using fat free milk and 4 Tbsp. butter as above. Set aside. Meanwhile, sauté beef and garlic in non-stick skillet until browned. Remove from pan. Mix together diced tomatoes with juice and spaghetti sauce to make 3 cups total.

In a greased 9-inch square baking dish, layer the macaroni mixture, sauce, meat, and mozzarella cheese. Bake until browned and heated through, about 20 minutes. Serves 6 to 8.


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Honey Barbecue Meatloaf
September 18, 2015

Ingredients

1½ pounds lean ground beef
½ cup plain bread crumbs
3/4 cup honey barbecue sauce
1 egg, beaten

Directions

Preheat oven to 400 degrees. In a large bowl, combine ground beef, ½ cup sauce, bread crumbs, and beaten egg. Put into greased loaf pan. Spread remaining sauce on top. Bake for 1 hour. Remove from heat, cool for 5 minutes, then slice and serve.


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Shepherd’s Pie
September 18, 2015

Ingredients

2 lb. prepared garlic mashed potatoes
8 oz. sliced mushrooms
2 Tbsp. olive oil
1 to 1-1/2 lb. lean ground beef
1 medium onion, chopped
1 Tbsp. chopped garlic
2 Tbsp. flour
12 oz. can Heinz fat-free beef gravy or any leftover gravy
1/4 cup chopped fresh parsley
½ tsp. dried marjoram
14-1/2 oz. can peas and carrots, drained
1 Tbsp. Worcestershire sauce
4 oz. shredded cheddar cheese

Directions

Preheat oven to 350 degrees. Microwave potatoes as directed but omit adding milk or butter. In heavy large skillet, sauté mushrooms in oil and remove when wilted. Add beef, onion, and garlic to same skillet and cook on medium high heat until beef is browned. Sprinkle flour over mixture and stir. Add mushrooms, gravy, parsley, marjoram, peas and carrots, and Worcestershire sauce.

Simmer until heated through. Transfer beef mixture into a greased 9-inch square baking dish. Spoon mashed potatoes over beef layer. Sprinkle with cheddar cheese. Bake for 15 minutes or until bubbly. Serves 4 to 6.


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Chicken Bean Stew
September 18, 2015

Ingredients

5 to 6 boneless skinless chicken breasts
1/3 cup all-purpose flour
3 Tbsp. olive oil
1 medium onion, cut into chunks
8 oz. fresh sliced carrots
1 tsp. chopped garlic
14.5 oz. can diced tomatoes with juice
14.5 oz. can low sodium chicken broth
1/4 cup dry red wine (or more if needed to moisturize)
15 oz. can cannelloni beans, drained and rinsed

Directions

Preheat oven to 350 degrees. Sprinkle flour on a plate and dredge chicken pieces to coat. Heat 2 Tbsp. oil in a Dutch oven and brown chicken on all sides. Remove from pot. Deglaze with a bit of broth and add 1 Tbsp. oil. Stir in onion and carrots and sauté until onions wilt. Add garlic and stir. Add diced tomatoes. Place chicken on top. Pour broth and red wine over chicken.

Bring to a boil. Turn off burner, cover pot, and cook in oven for 30 minutes. Add beans. Cook for 30 minutes more or until chicken is done. Serves 4 to 6.


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