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Recipes
Stuffed Cabbage
By Moose
1. Preheat the oven to 350
- 6 Large Green Cabbage leaves
- 1 (5 1/4 ounce) package boil-in-the-bag brown rice
- 1 tablespoon extra-virgin olive oil
- 1 onion, finely chopped
- 4 garlic cloves, minced
- 1 1/2 teaspoons dried oregano
- 1 zucchini, finely diced
- 3/4 pound ground lean beef (5% or less fat)
- 1 large egg
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 (15 ounce) can tomato sauce
Tostitos Nachos
By Moose
Preheat oven to broil or use toaster oven on top brown setting
- Tostitos Crispy Rounds Tortilla Chips
- 1 can Fritos brand Bean Dip
- 1 cup shredded cheddar or monterey jack cheese
- 1 jar Tostitos brand All Natural Salsa
- sliced jalapenos
Swanson Mexican Chicken and Rise
By Moose
Calories 207 Fat 2g
- 1 can (14 1/2 oz) Swanson's Chicken Broth
- 1/2 tsp ground cumin
- 1/8 tsp black pepper
- 1 1/2 cups each chopped onion and green pepper
- 3/4 cup uncooked regular long-grain white rice
- 1 can (about 15 oz) kidney beans, rinsed and drained
- 2 cans (5 oz each) or 1 can (10 oz) Swanson Premium chunk White Chicken, drained
Porcupine Meatballs
By Moose
Mix beef, rice, egg, oregano, garlic powder and black pepper thoroughly and shape firmly into 25 meatballs
- 1 lb lean ground beef
- 2 cups cooked brown or regular long-grain white rice
- 1 egg
- 3/4 tsp dried oregano leaves, crushed
- 1/2 tsp garlic powder
- 1/4 tsp ground black pepper
- 1 jar (1 lb 10 ounces) Prego Traditional or Organic Tomato & Basil Pasta Sauce
Spaetzle Dumplings
By Moose
These tender homemade noodles take just minutes to make & are a natural accompaniment to chicken
- 2 cups all-purpose flour
- 4 eggs, lightly beaten
- 1/3 cup milk
- 2 tsp salt
- 2 quarts water
- 1 tbsp butter
Gourmet Chicken
By Moose
Preheat oven to 350. Place chicken breasts in 9"x13" baking dish
- 8 boneless, chicken breast halves
- 8 slices sharp cheddar cheese
- 2 cans cream of chicken soup
- 1/2 cup milk
- 2 tbls mayo
- 1 package stove top stuffing, with seasoning packet
- 1/2 to 1 cup margarine, melted
Pork Chops with Pineapple Salsa
By Moose
Pour 1/4 cup marinade over pork chops in sealable plastic bag
- 3/4 cup Lawry's Teriyaki Marinade with Pineapple Juice, divided
- 4 boneless pork loin chops, 3/4 inch thick
- 1 can (20 oz) Dole Pineapple Chunks, drained, diced
- 1/3 cup finely chopped red onion
- 1/2 small red bell pepper, finely chopped
- 2 tbsp chopped fresh cilantro
Ranch Mashed Potatoes
By Moose
In 3 quart saucepan, cover potatoes with water
- 4 medium all-purpose potatoes, peeled, if desired, and cut into chunks (about 2lbs)
- Water
- 1 envelope Lipton Recipe Secrets Ranch or Onion Soup Mix
- 1/2 cup sour cream
- 1/2 cup milk
- 2 tbsp margarine
- 2 slices bacon, crisp-cooked and crumbled or 2 tbsp bacon bits (optional)
Pasta Pizza Pie
By Moose
HEAT oil in large skillet over medium heat
- 1 tbsp vegetable oil
- 1 large onion, chopped (about 1 cup)
- 1 cup sliced mushrooms (about 3 ounces)
- Vegetable cooking spray
- 1 egg beaten
- 1/4 cup milk
- 3 1/2 cups cooked tri-color or plain corkcrew pasta
- 1 cup shredded part-skim mozzarella cheese (4 ounces)
- 1 1/2 cups Prego Traditional or Organic Tomato & Basil Pasta Sauce
Smokin' Succulent Grilled Pork
By Moose
In medium bowl, combine all ingredients except chops
- 1 cup Best Food Real Mayonnaise
- 2 tbsp lime juice
- 2 tbsp chopped fresh cilantro (optional)
- 2 cloves garlic, finely chopped
- 1 tsp ground chipotle chile pepper
- 8 pork chops