Page i Table of Contents Beef Sloppy Mushroom Ground Beef with Green Breads and Corn Italian "Red Lobster" Chedder Banana Friendly Fiber Cinnamon Bran Carrot Banana WW Bran Pumpkin-Bran Broccoli & Chicken Cabbage Roll Baked Cauliflower Chicken Cheesy Eggplant Easy Corn Mac N Layered Tortilla Pizza Quick Tuna Nacho Potato Reuben Spinach Vegetable Angel Food Cherry Apple Caramel-Apple Page ii Chocolate Peanut Butter Fluffy Pineapple Lemon-Raspberry Mounds Low Fat Chocolate Cream Creamy Chocolate Cheese Chocolate Zucchini Pumpkin Wildberry Pumpkin Strawberry Weight Watcher Chocolate, Chocolate Frozen Butterfinger Caramel-Apple Baked Watermelon Egg Breakfast WW Easy Garden Bake (Crustless Fish and Oven "Fried" Oven Baked Fish and Mexican Baked Vegetable Low-fat Layered Bean Cheese Mexican Steak Super-easy Chicken VeggiesLinguine and Pasta e fagioli (pasta and Homemade Fireworks Lite Muffin Page iii Chicken Cheesy Chicken Chicken Cordon Chicken Ginger Chicken and Mexican Chicken Mexican Chicken Ranch Chicken Stir Chicken & Vegetable Stir Chicken Meat Layered Chicken Stuffed Chicken Turkey Salsa Meat White Bean White Salads and Mexican Tuna Cranberry Creamy Potato Sauces, Dips and Alfredo Tomato-Herb Chewy Oatmeal-Apricot Peanut Butter Italian Slow Cooker Party Soups and Cauliflower Garden Vegetable Italian Wedding Low-Fat Broccoli Cheese and Broccoli Cheesy Broccoli New England Clam Light Lentil Mexican Vegetable Beef Mushroom Page iv Potato Taco Italian Seafood Vegetable Garlic 'N' Onion Mashed Spinach Onion Spaghetti Squash Freshly Broiled Two Potato Helpful Determining Portions in a 4 teaspoons olive oil
2 onions, finely chopped
1 celery stalk, finely chopped
1/2 carrot, finely chopped
1/2 green bell pepper, seeded and finely chopped
1/2 teaspoon dried oregano leaves
1/2 teaspon dried thyme leaves
1 pound lean ground beef
1 cup canned diced tomatoes
2 Tablespoons tomato paste
1 Tablespoon Worcestershire sauce
2 teaspoon red-wine vinegar
1/4 teaspoon hot red pepper sauce
Salt and pepper to taste
4 rolls or hamburger buns
4 unsweetened pickles (optional)
1.In a medium nonstick saucepan, heat the oil.Saut the onions, celery, carrot and bell pepper until the onions are translucent, 10-12 minutes.
Stir in the oregano and thyme, then add the beef and cook, breaking it apart with a wooden spoon, until no longer pink, 5-7 minutes.
2.In a small bowl, combine the tomatoes, tomato paste and 2 Tablespoons water, add to the beef mixture and 3.Cook 1 minute.Stir in the Worcestershire sauce, vinegar, pepper sauce, salt and pepper; bring to a boil.Reduce the heat and simmer, stirring occasionally, until the mixture thickens, about 10 minutes.Serve on the rolls with the pickles on the side.
Makes 4 servings, 9 points each Serve these wonderfully messy joes on hard rolls with plenty of napkins on hand.If you like, you can also serve the meat over plain white rice.
Mushroom Burgers 2 teaspoons olive oil
1/2 red or yellow bell pepper, seeded and finely chopped
1/2 onion, finely chopped
2 Tablespoons minced carrot
2 Tablespoons minced celery<.
Cookbook revisions 0607
DREAM DINNERS BOOK RECIPE REVISIONS/CLARIFICATIONS Baked Stuffed French Toast Beef Stir-Fry Chicken and Artichoke Casserole Cinnamon Apple Cake Grammys Chocolate Chip Cookies Kielbasa Bean Soup New England Pot Roast Penne with Rosemary Chicken Three Cheese Spinach Soup Grandma Rues Peanut Butter Fingers Cider-Braised Pork Chops Pork Medallions with Pears Fettuccine with Chicken and Asparagus Tried and True Lasagna Breakfast Eggs w/ Potato Crust Beef and Corn Enchiladas Baked Spaghetti Karlenes Cottage Cheese Pancakes Cheesy Chicken and Rice Casserole Margarita Slush Raspberry Margarita Slush Baked Shoestring Potatoes Baked Pasta and Lemon Chicken Baked Pesto Ravioli with Chicken Baked Stuffed French Toast
Pages 46-47 Pull this out of your freezer when you really want to WOW the people at your breakfast table!
Raspberry jam and cream cheese are stuffed into French bread pockets, then topped with an almond streusel crumble.
Bake as directed or pan-grill it just like French toast by heating a griddle to medium-high heat, spraying with nonstick cooking spray, and browning each piece of bread for 3 to 5 minutes per side
Spray one (three) 9 x 13-inch baking dish(es) with nonstick cooking spray.Putting the breakfast together Create a pocket in each slice of the bread by cutting a horizontal slit about halfway through each slice.
In a bowl, combine the spread, cream cheese, and jam and mix together.
Spoon 2 tablespoons of the jam mixture onto each slice of bread and lay it in the prepared baking dish(es).Set aside.
In a bowl, combine the egg substitute, milk, granulated sugar, and
of the cinnamon and stir to combine.
Pour over the bread, dividing the mixture evenly among the three dishes if you are preparing three batches.
In another bowl, combine the almonds, brown sugar, oats, flour, remaining cinnamon, and vanilla and blend together with your hands until the mixture forms crumbs.
Scatter the mixture over the bread, dividing it evenly among the three dishes if you are preparing a triple batch.
If you are making breakfast today wait to add the topping until the egg is soaked up.For breakfast today Preheat the oven to 325F.
Let the dish sit on the counter for 30 minutes, until one-quarter of the egg mixture has soaked into the bread.
Turn over and let the other side of the bread soak for 30 minutes.Bake, uncovered, for 1 hour or until the egg mixture is no longer liquid and the toast is brown.
To freeze Cover with heavy-duty aluminum foil.
Label, date, and freeze for up to 3 months.
Thaw at room temperature before baking as directed above.
Pages 144-145 This dish is the one that might just entice your children to eat their vegetables.The baby corn seems to intrigue them the most.Look for the leanest cut of beef you can find, and trim off any excess fat before slicing.
Freezing the meat for 30 minutes before you slice it makes it easy to cut into thin, even slices.Serve over linguine, rice noodles, or rice.Serves 6 For One
Ingredients sauce 1 tablespoon
minced ginger 1 teaspoon
black pepper butter 1 tablespoon
light brown sugar, packed 1 pound
beef bottom round, cut into 1/4
inch thick slices across the grain 4 12 celery stalks, cut into -inch
carrot(s), sliced 1
15-ounce can(s) baby corn, drained 1
onion(s), thinly sliced Putting the dinner together In a large bowl, combine the soy sauce, ginger, black pepper, red pepper flakes, peanut butter, and brown sugar and stir to incorporate.
Add the beef and toss to coat.Place the celery, carrot(s), corn, and onion(s) into a separate bag.For dinner tonight Heat a skillet over high heat.
Add the meat and marinade mixture and cook just until the edges of the steak are browned, about 2 minutes.
Add the vegetables and cook for 2 more minutes or until the vegetables are firm to the bite.Serve.
To freeze Divide the remaining meat marinade mixture equally between two resealable freezer bags and seal.Divide the remaining mixed vegetables equally between two additional resealable freezer bags.Place one bag containing the meat marinade mixture into each of the vegetable bags.
Label, date, and freeze for up to 3 months.Thaw in the refrigerator before cooking as directed above.
Chicken and Artichoke Casserole
Pages 200-201 A little curry powder lends a hint of warmth to this soothing casserole, a Dream Dinners favorite.
Use low-sodium cream of chicken soup if you are watching your sodium intake.Serves 6
Ingredientsnonstick cooking spray rice, see Cooking Rice in Large Quantities on page
marinated artichoke hearts, drained 3 9
scallions, chopped 2 cups
cooked chicken in 1-inch pieces 1
3 10-ounce can(s) cream of
chicken mayonnaise 1 tablespoon
lemon powder 2 cups
seasoned croutons 1 cup 3 cups
low-fat shredded cheese blend (see page 34) 1 tablespoon
dried parsley Spray one (three) 9 x 13-inch baking dish(es) with nonstick cooking spray.
Putting the dinner t
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