Sausage Casserole, Hamburger Cabbage Casserole Pie, & Chicken (or Turkey) Stuffing Casserole

Old Fashion Casserole Recipes Like Grandma Used to Make!

With today's bad economy stretching around the world, now is the time to dig out the casserole recipes! One of the best and tastiest ways to stretch today's tight food budget is to feed your family more casseroles. These recipes will take you back in time to your mom or grandmother's kitchen. Such pleasant memories for me and I hope for you, too!

SAUSAGE CASSEROLE
This is a recipe from my Southern Indiana roots.
1 lb bulk sausage
1 cup diced celery
1 small yellow onion,diced
1/2 green pepper,* diced
1 can cream of chicken soup, undiluted
1 1/2 cups milk
3/4 cup minute rice
1/2 tsp poultry seasoning
dash of salt
1 cup bread crumbs
2 tbsp oleo
Brown sausage, onion, green pepper, and celery. Stir in rice, soup, milk, and seaonings. Pour the mixture into a 9-inch square baking dish that has been lightly greased. Bake at 350 degrees for 50 minutes. Melt the oleo in skillet and add the bread crumbs tossing until they are light brown. Top the casserole and bake another 10 minutes.

HAMBURGER CABBAGE CASSEROLE PIE
This is an old recipe I got from Nebraska.
2 lbs hamburger meat
2 onions, finely chopped
4 cups shredded cabbage
salt & pepper, to taste
2 tubes refrigerated crescent rolls
1 lb shredded mozzarella cheese
Brown the hamburger meat and onion in a large skillet; drain off the fat.
Put the cabbage atop the meat and onion mixture and let steam for a few minutes. Add your salt and pepper. Using 1 tube of the rolls, spread over the bottom of a 9 x 13-inch pan. Spread the hamburger-cabbbage mixture over top of the crescent rolls. Layer the mozzarella cheese over the hamburger mixture then top with the last can of the crescent rolls.
Bake this at 350 degrees 35 to 40 minutes, covering with foil the last 10 minutes to soften the crust.

CHICKEN (OR TURKEY) STUFFING CASSEROLE
1 cup low-fat milk
1 can (10 3/4-oz) low-sodium cream of chicken soup
1 pkg (6-oz) stuffing mix of your choice
2 cups cubed or shredded cooked chicken (or turkey)
2 cups frozen broccoli florets
2 ribs celery, chopped fine
1 carrot, chopped fine
1 1/2 cups shredded Jack cheese
In a large bowl combine the milk and soup stirring with a whisk until smooth. Add the stuffing mix with the seasoning package contents, chicken, broccoli, celery, carrot and 1 cup of the cheese. Pour the mixture into a 13 x 9 x2-inch baking dish that has been sprayed with nonstick cooking spray. Place in a 375 degree oven and bake for 20 minutes or until heated through. Sprinkle the remaining half-cup of cheese over the top and continue to bake another 5 minutes or until the cheese melts.
Yield: 8 to 10 servings.
NOTE: This is also a suitable recipe for diabetics as it has almost the same number of carbs and proteins per serving.

Enjoy!

About the Author Grandma Linda
Grandma Linda is a collector of vintage recipes. She enjoys sharing these old-time recipes with others on her blog at http://grandmasvintagerecipes.blogspot.com/ She also shares her diabetic recipes and information on her diabetic blog at http://diabeticenjoyingfood.blogspot.com

Article Source: http://www.articlesbase.com/main-course-articles/old-fashion-casserole-recipes-like-grandma-used-to-make-5303781.html

Puff Pastry Chicken Pot Pie & Peanut Pork Chops

Diabetics Do Have Choices - Puff Pastry Chicken Pot Pie or Peanut Pork Chops

Being diagnosed as diabetic does not have to be the end of a varied menu. You are not limited to a minimum number of dishes and can continue to enjoy yummy meals. This article contains a variety of recipes to choose from. If you enjoy poultry and 'comfort' food, the recipe for Puff Pastry Chicken Pot Pie is perfect for you. If your taste goes more to pork, you will enjoy the Peanut Pork Chops. The good thing about each of these recipes is that they are just as good for the non-diabetics and they are for diabetics.

PUFF PASTRY CHICKEN POT PIE
2 tbsp butter
1 small onion, minced
1 pkg (8-oz) fresh sliced mushroom
1/2 tsp salt
1 pkg (10-oz) frozen mixed vegetables, thawed and drained
3 cups chopped or shredded rotisserie chicken
1 can reduced-sodium cream of chicken soup
2/3 cup low-fat milk
1 tbsp lemon juice
1 sheet frozen puff pastry, thawed
Melt butter in a large skillet over medium heat. Add onion to the butter and cook, stirring occasionally, a few minutes until tender. Add the mushrooms and salt to the onions. Cook until the liquid evaporates and mushrooms are lightly browned. Add the vegetables, chicken, soup, milk, and lemon juice; stir to blend well.
Pour the mixture into a 10-inch deep dish pie plate that has been lightly sprayed with nonstick cooking spray. Place the sheet of puff pastry and trim off excess pastry. Bake at 375 degrees for 30 to 35 minutes or until the filling is bubbly and the crust is browned.
Yield: 6 servings
Note: The puff pastry makes this pot pie much better for a diabetic than a regular flour crust. The chicken and mushrooms give this dish a good amount of protein versus carbs.

PEANUT PORK CHOPS
1 cup herbed croutons
1/2 cup finely chopped peanuts
2 tbsp instant minced onion
2 tbsp snipped parsley
1 tsp crushed red chili pepper
1/3 cup butter, melted
1 tbsp water
3/4 tsp salt
8 loin pork chops, 1 1/4-inch thick cut with pockets
1 tsp salt
1/4 tsp black pepper
1 jar (10-oz) sugar-free apple jelly
2 tbsp lemon juice
In a medium bowl mix the croutons, peanuts, onion, parsley, and chili pepper. Stir together the melted butter, water, and 3/4 teaspoon salt; pour over the crouton mixture and toss to moist all.
Trim any excess fat from the pork chops; season with the 1 teaspoon salt, and the pepper. Stuff the pork chop pockets with the crouton mixture. Close the openings with skewers.
Heat the apple jelly and lemon juice just to boiling, stirring constantly.
Place the pork chops on grill 4-inches from heat on outdoor grill). Cook 1 hour or until done, turning every 15 minutes and basting with the jelly-lemon mixture during the last half of the grilling time.
Yield: 8 servings

Enjoy!

About the Author Linda Wilson
A grandmother with diabetes along with other autoimmune diseases, I enjoy sharing my recipes and information with others on my blog at http://diabeticenjoyingfood.blogspot.com/ I also share food/health information at http://grandmaskitchenmedicine.blogspot.com

Article Source: http://www.articlesbase.com/main-course-articles/diabetics-do-have-choices-puff-pastry-chicken-pot-pie-or-peanut-pork-chops-5324893.html

Kielbasa Skillet Dinner, Chicken with Broccoli and Cheese, & Tuna Spaghetti

Dinner Is Ready in Minutes With These Quick and Easy Recipes

Are you a busy cook with a busy family? I promise you really can prepare dinner in minutes with these quick and easy recipes for Kielbasa Skillet Dinner, Chicken with Broccoli and Cheese, or Tuna Spaghetti. All these recipes are so different you could use them all in the same week for 3 easy meals.

KIELBASA SKILLET DINNER
1 lb smoked kielbasa, cut into thick slices
1 can (10.5-oz) condensed French onion soup
1/4 cup water
2 cups frozen mixed vegetables
1 can (8-oz) diced tomatoes, do not drained
1/8 tsp black pepper
1 1/2 cups uncooked minute rice
fresh parsley for garnish, if desired
Lightly spray a 10-inch deep skillet with nonstick cooking spray. Over medium heat, cook the sausage until browned, stirring often. Spoon off any excess fat.
Add the undiluted onion soup, water, mixed vegetables, tomatoes, and pepper. Heat the mixture to boiling; reduce the heat to low and simmer for a couple of minutes. Stir in the rice and remove skillet from the heat. Cover and let stand for 5 minutes or until most of the liquid is absorbed. Using a fork, fluff the rice before serving. Garnish with parsley, if desired.
Yield: 4 servings

CHICKEN WITH BROCCOLI AND CHEESE
1 tbsp butter
4 skinless boneless chicken breast halves
1 can broccoli cheese soup
1/3 cup low-fat milk
1/8 tsp black pepper
2 cup small broccoli florets
In a nonstick skillet, over medium heat, brown the chicken in the butter. Brown on both sides, cooking about 10 minutes. Spoon off any excess fat. Stir in the soup, milk, and pepper. Heat mixture to boiling and add the broccoli florets. Reduce the heat to low, cover skillet and simmer for 10 to 15 minutes until the chicken is fork-tender and broccoli is tender. Stir occasionally during cooking.

TUNA SPAGHETTI
1 lb dry spaghetti
1 cup chicken broth or bouillon
3 medium carrots cut into thin strips
2 cups frozen green peas
1 tbsp minced garlic
2 cans (6-oz each) chunk light tuna
grated peel of 1 lemon
juice of 1 lemon
1/4 cup slivered red onion
Cook the spaghetti according to the package directions; drain well.
While the spaghetti cooks, place the chicken broth or bouillon, peas, carrots, and garlic in a medium saucepan and bring to a boil. Cover and simmer for 6 minutes or until the carrots strips are tender.
Place the well drained pasta into a large serving bowl or platter. Pour the vegetables and broth over the pasta. Add the tuna, lemon peel and juice; toss well. Top with the slivered red onion.

Enjoy!

About the Author Linda Wilson
You can find more of Linda's quick and easy recipes at http://grandmasquickfixrecipes.blogspot.com/
Her slowcooker/crockpot recipes are at http://grandmasslowcookerrecipes.blogspot.com

Article Source: http://www.articlesbase.com/main-course-articles/dinner-is-ready-in-minutes-with-these-quick-and-easy-recipes-5261965.html

Olive Surprise Rump Roast & Shrimp and Vegtable Kebabs

Diabetic Friendly Entrees the Whole Gang Will Enjoy - Olive Suprise Rump Roast and Shrimp Veg Kabobs

The recipes in this article are very diabetic friendly but they are not "diabetic" recipes. Anyone will enjoy this entrees. Try these delicious recipes the next time you entertain or just want to treat your family special. The Olive Surprise Rump Roast is great served cold making it a perfect "make ahead," picnic, or tailgating meat since it doesn't need to stay hot. The Shrimp and Vegetable Kabobs are great for a light meal.

OLIVE SURPRISE RUMP ROAST
Approximately 4 lb beef rump roast
1 jar (4-5 oz) pimiento-stuffed olives, drained
2 to 3 tablespoons canola oil
1 large yellow onion, thickly sliced
1 can (10 3/4-oz) condensed tomato soup
1 soup can of hot water
With the point of a sharp knife, make 4 or 5 crisscross gashes in a large circle as far in as the middle of each end of the roast. Using fingers or a spoon, open up the gashes and push 4 or 5 olives into each gash.
In a large Dutch oven, heat the canola oil over medium-high heat. Add the roast and brown completely on all sides (takes about 15 minutes), lower heat to medium if it gets too hot.
Lift meat and place onion slices under the roast. Stir the water and soup together and pour over the meat. Cover tightly and simmer on stove top or cook at 325 degrees in oven for 2 1/2 to 3 hours or until meat is tender. Cool. In fact, this is good served chilled so it makes a good picnic or tailgating meat.
Your guests will be surprised to see the olives cooked in the meat.
Note: The sugar in the soup is okay as it is balanced out by the protein in the roast.

SHRIMP AND VEGETABLE KEBABS
1 lb large peeled shrimp, peeled and deveined
1 bottle (16-oz) lowfat, sugar-free Italian salad dressing
1/3 cup low-sodium soy sauce
1 tbsp hot pepper sauce
1 tbsp lemon juice
3 small zucchini
8 small white onions, peeled
1 can (8-oz) pineapple chunks, drained
8 large fresh mushrooms
2 tomatoes, cut into wedges
Place the shrimp in a shallow dish. Combine the salad dressing, soy sauce, pepper sauce, and lemon juice in a medium bowl. Whisk together until well blended. Reserve half of the sauce; set aside. Pour the remaining sauce over the shrimp. Refrigerate and marinate for up to 2 hours.
Preheat broiler. Soak 8 wooden skewers. Cut the zucchini into 1 1/3 inch slices.
Drain the shrimp and discard the marinade.
Alternately thread the shrimp, zucchini, onions, pineapple, mushrooms, and the tomato wedges onto the presoaked skewers.
Broil the kebabs, turning several times and basting with the reserved sauce, for 6 minutes or until the shrimp turns pink. Serve immediately.

Enjoy!

About the Author Linda Wilson
A grandmother with diabetes along with other autoimmune diseases, I like to share what I've learned with others. Visit my diabetic blog at http://diabeticenjoyingfood.blogspot.com/ Also visit my other blog for my slowcooker and crockpot recipes at http://grandmasslowcookerrecipes.blogspot.com/

Article Source: http://www.articlesbase.com/main-course-articles/diabetic-friendly-entrees-the-whole-gang-will-enjoy-olive-suprise-rump-roast-and-shrimp-veg-kabobs-5249433.html

Moist Chicken Breasts, Apple and Turkey Pot Pie, & Lemony Chicken Soup

Delicious Poultry Recipes and They Are Diabetic Friendly, Too! Potpie, Soup, and Chicken Breasts

As most cooks know, chicken and turkey are easy replacements for each other in most recipes. If you happen to have one and not the other, use what you have on hand. These recipes make great family meals and they are healthy. While not listed as 'diabetic' recipes, they are very diabetic friendly so you can serve them even when diabetics are at your table. The Incredibly Moist Chicken Breasts is a 4-ingredient recipe that is ready is less than half an hour. The Apple and Turkey Potpie is a tasty comfort food. And speaking of comfort food, how about some Lemony Chicken Soup?

INCREDIBLY MOIST CHICKEN BREASTS
4 to 6 boneless skinless chicken breast halves
1 pkg (1.4-oz) French Onion Soup Mix
1 cup panko bread crumbs
1/3 cup mayonnaise
Preheat oven to 425 degrees.
But the soup mix and bread crumbs in a gallon size zip-top plastic bag. Mix together well.
Brush the chicken breasts with the mayonnaise on all sides. Place chicken in the zip-top bag, one piece at a time, and shake bag to coat well. Arrange the chicken pieces on a rack in a broiler pan. Bake at 425 degrees for 15 to 20 minutes until juices run clear and chicken is tender.

APPLE & TURKEY POTPIE
1/4 cup chopped yellow onion
1 tbsp butter
1 can (10 3/4-oz) condensed cream of chicken soup
1 can (10 3/4-oz) condensed cream of celery soup
3 cups cubed cooked turkey*
1 large Granny Smith apple, peeled & cubed
1/3 cup raisins, optional
1 tsp lemon juice
1/4 tsp ground nutmeg
Pastry for a single-crust pie
Preheat oven to 425 degrees.
In a large saucepan, melt butter over medium heat; add the onion and saute until tender. Add the soups, turkey, apple, raisins - if using, lemon juice, and nutmeg; mix together well. Spoon the mixture into an 11 x 7 x 2-inch baking dish.
On a floured surface, roll out the pastry dough to fit the baking dish. Cut slits or a design in the pastry. Place the pastry over the turkey mixture and flute the edges using the tines of a fork.
Bake the potpie at 425 degrees for about half an hour or until the crust is a golden brown and the filling is bubbly.
Yield: 6 servings
*Chicken works as well as turkey.

LEMONY CHICKEN SOUP
3 cans (13 to 14-oz each) condensed chicken broth
2 tbsp minced fresh parsley
1/2 tsp tarragon
1 tsp grated lemon peel
3 large eggs
1/3 cup lemon juice
2 cans (5-oz each) premium chunk white chicken, drained, shredded
1 cup cooked brown rice
In a medium saucepan, simmer the chicken broth with the parsley, tarragon, and lemon peel over medium heat for 15 minutes.
Meanwhile beat the eggs and lemon juice until light and frothy. Slowly beat in 1 cup of the hot broth then pour the mixture into the saucepan with remaining broth. Reduce the heat to low and add the chicken and rice. Stir constantly until the mixture thickens slightly, about 3 to 4 minutes. Do not boil the soup.
Yield: 4 servings

Enjoy!

About the Author Linda Wilson
A grandmother with diabetes along with other autoimmune diseases, I like to share what I've learned with others by writing a diabetic blog at http://diabeticenjoyingfood.blogspot.com You can also find her quick and easy recipes at http://grandmasquickfixrecipes.blogspot.com

Article Source: http://www.articlesbase.com/main-course-articles/delicious-poultry-recipes-and-they-are-diabetic-friendly-too-potpie-soup-and-chicken-breasts-5280074.html