Sophia's Summer Veggie Casserole with whole wheat rolls
Layer loosely in the pan...(enough to cover the layer below)
chopped zucchini (quartered lengthwise then sliced)
chopped carrots (quartered lengthwise, then sliced)
salt and pepper to taste
frozen corn or fresh corn cut off the cob
about 1/2 cup uncooked rice
finely chopped onion
browned hamburger (cooked with onions and peppers or how you like it...mine had garlic too)
salt and pepper again to taste
Pour tomato juice over the entire thing (don't make things float, but add enough that it will moisten everything in the pan). Cover with foil and bake for 2 hours at 350 degrees. Enjoy!
Tuesday
Navajo Tacos and Watermelon
Canned Turkey Chili (or leftovers)
Shredded Lettuce
Can of low fat Buiscuits
low fat cheese
low fat sour cream
sliced black olives
onions
Heat Chili on the stove and Cook busciuts and then layer ingredients and toppings. YUM!
Wednesday
Cowboy QuesadillasRecipe by Our Best Bites
1/2 C brown rice
1/3 C black beans
1 cup diced cooked chicken
1/3 C fresh frozen corn kernels (no need to thaw)
2/3 C diced tomato
3 Tbs sliced green onion
1 1/2 C shredded cheese (any type or combo you like)
1/4 C bbq sauce
6 small tortillas (fajita size, about 6″)
Dipping Sauce
equal parts bbq sauce and ranch dressing
Combine rice, beans, chicken, corn, tomato, green onion and shredded cheese. Add bbq sauce and stir to combine. Place about 1/3 C of mixture on half of each tortilla and fold over to close.
Heat a skillet to medium heat on the stove top. When hot, spray lightly with cooking spray, or drizzle with canola or olive oil. Place quesadillas in pan and cook for 2-4 minutes or until golden brown and slightly crisp. Flip and repeat on opposite side. Cool for a few minutes and then serve with BBQ-Ranch dipping sauce
Thursday
Friday
Ham & Veggie Pizza
1 prepared crust (or make your own)
3 T. ranch salad dressing
2 c. mozzarella cheese
1 c. Monterrey Jack cheese
3 medium Roma tomatoes
1 medium green bell pepper
1 small onion
4 or 5 fresh mushrooms, sliced
3/4 of a 8-oz package of John Morrell cubed ham, or the whole pkg :) (Don’t substitute lunch meat ham.)
1 tsp garlic salt
½ tsp basil
½ tsp oregano
½ tsp pepper
Spread ranch salad dressing over dough. Combine cheeses, reserving a few tablespoons of the mozzarella, and sprinkle over pizza. Evenly distribute tomatoes, green pepper, onion, mushrooms, and ham. Combine salt, basil, oregano, and pepper and sprinkle evenly over pizza. Sprinkle remaining mozzarella cheese over top. Bake at 400° for about 18-19 minutes on a preheated pizza stone sprinkled with cornmeal, or ~25 minutes in an oiled cookie sheet. Take out when the crust is golden around the edges.
1/2 C brown rice
1/3 C black beans
1 cup diced cooked chicken
1/3 C fresh frozen corn kernels (no need to thaw)
2/3 C diced tomato
3 Tbs sliced green onion
1 1/2 C shredded cheese (any type or combo you like)
1/4 C bbq sauce
6 small tortillas (fajita size, about 6″)
Dipping Sauce
equal parts bbq sauce and ranch dressing
Combine rice, beans, chicken, corn, tomato, green onion and shredded cheese. Add bbq sauce and stir to combine. Place about 1/3 C of mixture on half of each tortilla and fold over to close.
Heat a skillet to medium heat on the stove top. When hot, spray lightly with cooking spray, or drizzle with canola or olive oil. Place quesadillas in pan and cook for 2-4 minutes or until golden brown and slightly crisp. Flip and repeat on opposite side. Cool for a few minutes and then serve with BBQ-Ranch dipping sauce
Thursday
Black Bean Enchiladas
wheat tortillas
shredded low fat mexican blend cheese
Sauce:
1 cup low fat sour cream
1 can (10.5 oz) healthy request cream of chicken soup
1/2 cup shredded cheese (or more if desired...which I usually do!)juice from canned tomatoes and chilies
Mix in separate bowl:
1 can (14.5 oz) diced tomatoes and chilies, drained
1 can (15 oz) black beans, drained and rinsed
1 can corn rinsed and drainedSpread a spoonful of sauce onto a flour tortilla. Top with bean mixture and another spoonful or two of sauce. Roll up and line in 9x13 inch baking dish that has been lightly sprayed with cooking oil spray. Top enchiladas with rest of sauce and desired amount of cheese (I use about 1 1/2 cups). Bake at 350 degrees for 20 to 30 minutes.
Friday
Ham & Veggie Pizza
1 prepared crust (or make your own)
3 T. ranch salad dressing
2 c. mozzarella cheese
1 c. Monterrey Jack cheese
3 medium Roma tomatoes
1 medium green bell pepper
1 small onion
4 or 5 fresh mushrooms, sliced
3/4 of a 8-oz package of John Morrell cubed ham, or the whole pkg :) (Don’t substitute lunch meat ham.)
1 tsp garlic salt
½ tsp basil
½ tsp oregano
½ tsp pepper
Spread ranch salad dressing over dough. Combine cheeses, reserving a few tablespoons of the mozzarella, and sprinkle over pizza. Evenly distribute tomatoes, green pepper, onion, mushrooms, and ham. Combine salt, basil, oregano, and pepper and sprinkle evenly over pizza. Sprinkle remaining mozzarella cheese over top. Bake at 400° for about 18-19 minutes on a preheated pizza stone sprinkled with cornmeal, or ~25 minutes in an oiled cookie sheet. Take out when the crust is golden around the edges.
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