1. Preheat oven to 350 F. In skillet, brown meat over medium high heat until browned, stirring to crumble. Stir in onion powder, tomato sauce, basil, garlic and Italian seasoning.
2. Add quartered biscuits; stir gently until biscuits are covered with sauce. Spoon mixture into a 9x13 inch baking dish coated with cooking spray. Bake for 25 minutes. Sprinkle with cheese; bake an additional 10 minutes or until biscuits are done. Let stand 5 minutes before serving.
Notes: Each of 6 servings has 7.3 WW points. Each of 8 servings has 5.5 WW points.
Watch the kind of biscuit used - these are figured with two 7.5 oz packages of generic buttermilk biscuits (each serving of 2 biscuits has 100 calories and 1.5 gms. fat). I used three 4.5 oz packages of Pillsbury buttermilk biscuits (3 for 150 calories).
You can top each section as anyone desires, i.e., green pepper, mushrooms, onion, pepperoni, etc. Adjust points accordingly.
1 pound extra lean ...See MoreI copied these from one of the Weight Watchers message boards yesterday. I haven't tried either, but plan to try one-- probably the second one since my sister (we live together) and I dislike olives, but love green chilis. She isn't a fan of black beans, so I may replace them with pintos.
Bubble Up Enchiladas
1 pound extra lean ground beef 1 (10 ounce) can enchilada sauce 1 (8 ounce) can tomato sauce 1 (4 ounce) can sliced black olives, drained 1 can reduced fat refrigerator biscuits 1 ¼ cups shredded Weight Watchers Mexican Cheese
Preheat oven to 350 degrees. Brown ground beef and drain if needed. Mix in a can of enchilada sauce and a can of black olives. Cut the refrigerated biscuits into fourths and stir them in the meat mixture. Then you just dump it all in a greased casserole and bake for 25 minutes. Take out of oven and sprinkle cheese on top. Bake an additional 10 minutes. Let stand for 5 minutes before serving.
Serves 8
Bubble Up Enchiladas Servings: 6
1 lb. lean ground beef 4 oz canned green chili peppers 10 oz canned black beans 10 item(s) small lower-fat biscuit, prepared from refrigerated dough, cut into fourths 2 cup(s) Kraft 2% Shredded Colby and Monterey Jack Cheese 20 oz Old El Paso Mild Enchilada Sauce
Instructions
Brown ground beef. Drain. Cut biscuits into fourths and place in large bowl. Mix in a little bit of the enchilada sauce to keep them from sticking together. Add about 1/3 C. cheese. Mix meat, beans & green chilies and remaining enchilada sauce. Combine with biscuits. Top with remaining cheese. Pour into 9X13 and bake at 375 about 25 minutes or until done.
3 chicken breasts shredded (cook however you want to, boil, grill, etc.) 1 reg size can cream of chicken soup 3 BIG BIG tablespoons of sour cream (I use light) 1/2 can of Rotel (type) tomatoes cheddar cheese (it's up to you how much)
Mix all together and spoon (a little or a lot) into flour tortillas and roll up. Spray a pan then line the enchiladas in the pan. Bake at 350 til bubbly. I cover mine or the shells get brown b4 the insides get hot. Add more cheese and sliced black olives on top for the last few minutes if you want to. Sour cream on top after they are done is good too! :)
7 baking apples, such as, Rome, Granny Smith, or Cortland, peeled, cored, and sliced 1/2 inch thick 7 Bosc pears, peeled, cored, and sliced 1/2 inch thick 4 tablespoons all-purpose flour 1 1/3 cups sugar, plus more for sprinkling 1/2 teaspoon freshly ground nutmeg Juice and zest of 1 lemon 3 cups (12 ounces) fresh cranberries Pie dough 4 tablespoons unsalted butter, cut into small pieces 2 tablespoons heavy cream Sugar for sprinkling my sister in law tossed in a few raisins too
Preheat oven to 400 degrees. Line a baking sheet with a Silpat baking mat or parchment paper; set aside. Combine apples and pears in a large mixing bowl. Add, flour, sugar, nutmeg, lemon juice and zest, and mix. Add cranberries and toss gently. Set aside.
On a lightly floured surface, roll out dough to a rough 18- inch circle about 1/8 inch think. Line a 12-inch pie dish with the dough.
Transfer apple and pear mixture into pastry-lined pan. Dot the top with butter. Fold and overlap the pastry over the fruit. Brush pastry with cream. Sprinkle sugar lightly and evenly over the top of pie. Transfer to prepared baking sheet.
Bake for 20 minutes. Lower the oven temperature to 350 degrees. Continue to bake until juices are bubbling, about 1 1/2 hours more.
treetoadI thought the same thing when I read it but saw that it doesn't use a pie pan. I changed it and used a 9 inch deep dish pie pan and put the left over in a small casserole to bake. The next time I cut the apple/pear to 5 and it was perfect.
On 9/02/09, treetoad wrote: > warm with ice cream this is sooo good > > Autumn Harvest Pie > > 7 baking apples, such as, Rome, Granny Smith, or Cortland, > peeled, cored, and sliced 1/2 inch thick > 7 Bosc pears, peeled, cored, and sliced 1/2 inch thick > 4 tablespoons all-purpose flour > 1 1/3 cups sugar, plus more for sprinkling > 1/2 teaspoon freshly ground nutmeg > Juice and zest of 1 lemon > 3 cups (12 ounces) fresh cranberries > Pie dough > 4 tablespoons unsalted butter, cut into small pieces > 2 tablespoons heavy cream > Sugar for sprinkling > my sister in law tossed in a few raisins too > > Preheat oven to 400 degrees. Line a baking sheet with a > Silpat baking mat or parchment paper; set aside. Combine > apples and pears in a large mixing bowl. Add, flour, sugar, > nutmeg, lemon juice and zest, and mix. Add cranberries and > toss gently. Set aside. > > On a lightly floured surface, roll out dough to a rough 18- > inch circle about 1/8 inch think. Line a 12-inch pie dish > with the dough. > > Transfer apple and pear mixture into pastry-lined pan. Dot > the top with butter. Fold and overlap the pastry over the > fruit. Brush pastry with cream. Sprinkle sugar lightly and > evenly over the top of pie. Transfer to prepared baking > sheet. > > Bake for 20 minutes. Lower the oven temperature to 350 > degrees. Continue to bake until juices are bubbling, about > 1 1/2 hours more.
I need a recipe for either a chicken or pork dish that I can make a lot of at once...(two aluminum trays). I am not a very experienced cook so something easy would work best for me. Any ideas?
This is a great recipe. I have scaled this to as many as 100 servings and it has always been a smash.
Chicken Bouillbaise
Yield: 6 portions
Ingredients:
6 each Chicken legs and thighs-split(skinless preferred) 3 tbsp Olive oil 1 each onion,sliced 1 tsp dried thyme 1/3 tsp Turmeric 6. 2 4 inch Long orange peel strips 3/4 cup Dry White Wine 14 1/2 oz can diced tomatoes with juice 14 oz chicken broth 1 each French bread loaf sliced in 12 pieces 9. 1/2 cup mayonnaise 10. 1/3 tsp Garlic powder 2 tsp realemon juice 1/2 tsp Paprika 11. salt and pepper
Preheat Oven to 375 degrees
Salt and pepper the chicken pieces
Saute the onion slices in oil until golden(about 8 minutes)
Bring thyme,turmeric,orange peel ,and white wine to a gentle boil.
Add tomatoes in juice, and chicken broth to the mixture and return to a gentle boil. Remove from heat.
Place chicken pieces in a single layer in a roasting pan.
Cover chicken with sauce.Cover pan with foil and place in oven for about 45 minutes.
Brush bread slices with olive oil and toasted in oven for about 12 minutes.
MAKE ROUILLE AS FOLLOWS
Combine mayonnaise,garlic,lemon juice,paprika, and season with salt and pepper.Top each serving of chicken with a dollop(1 oz) rouille and 2 slices of bread.Serve in a 8 ounce bowl with some of the juice.
We used to mix equal parts of fresh grated ginger, fresh grated horseradish, and grated lemon peel, and save it in a jar in the fridge to serve with bbq fish, pork or chicken. Sounds weird, tasted great.
I've used this site to find school yeast rolls... in the gargantuan servings. There are many more recipes that he has gathered. Hope this is what you want.
1 tablespoon olive oil (I just sprayed pan with PAM) 1 small onion -- peel/chop fine 2 medium garlic clove -- peeled/chopped 1 medium red bell pepper -- chopped fine 2 15-oz. cans Great Northern beans 4 ounces green chilies -- canned/diced 1/2 teaspoon ground cumin 1 teaspoon chili powder 14 1/2 ounces chicken broth -- canned, low sodium 1/2 pound roasted chicken breast meat -- cut in 1/2 in. cubes 2 tablespoons lime juice 2 tablespoons cilantro – minced 6 tablespoons salsa – optional
HEAT the olive oil In a large pot over medium heat. ADD the onion, garlic, and red pepper. SAUTE 5 minutes. STIR the white beans, chilies, cumin, chili powder and broth. Bring to a boil, reduce the heat and simmer 10 minutes. Stir in the chicken and simmer 5 minutes. Stir in the lime juice and cilantro. A tablespoon of salsa can be used to garnish each serving of chili, if desired.
CherOn 9/07/09, Liz/KY wrote: > White Bean Chicken Chili > 6 serving > > 1 tablespoon olive oil (I just sprayed pan with PAM) > 1 small onion -- peel/chop fine > 2 medium garlic clove -- peeled/chopped > 1 medium red bell pepper -- chopped fine > 2 15-oz. cans Great Northern beans > 4 ounces green chilies -- canned/diced >...See MoreOn 9/07/09, Liz/KY wrote: > White Bean Chicken Chili > 6 serving > > 1 tablespoon olive oil (I just sprayed pan with PAM) > 1 small onion -- peel/chop fine > 2 medium garlic clove -- peeled/chopped > 1 medium red bell pepper -- chopped fine > 2 15-oz. cans Great Northern beans > 4 ounces green chilies -- canned/diced > 1/2 teaspoon ground cumin > 1 teaspoon chili powder > 14 1/2 ounces chicken broth -- canned, low sodium > 1/2 pound roasted chicken breast meat -- cut in 1/2 in. > cubes > 2 tablespoons lime juice > 2 tablespoons cilantro – minced > 6 tablespoons salsa – optional > > HEAT the olive oil In a large pot over medium heat. > ADD the onion, garlic, and red pepper. > SAUTE 5 minutes. > STIR the white beans, chilies, cumin, chili powder and > broth. Bring to a boil, reduce the heat and simmer 10 > minutes. Stir in the chicken and simmer 5 minutes. Stir in > the lime juice and cilantro. A tablespoon of salsa can be > used to garnish each serving of chili, if desired. > > (I also added a little salt.) > > Good served with corn muffins.
There is no doubt this recipe is absolutely delicious...but also time consuming. Let me share one that is fabulous and takes all of 15 minutes!
2 cans of Bush's navy beans 2 cans of chicken breast 1/2 package of Chili-O seasoning mix or the white chili seasoning mix (if you can find that) Dump everything in a pot and heat.
I promise, it's great. I cook it for folks at my school and get rave reviews every single time! Let me know how you like it!
Round steak, 1 or 2 lbs. Flour Salt Pepper Vegetable Oil Cooking spray Small onion, sliced crosswise and divided into rings 15 oz can stewed tomatoes 15 oz can chopped tomatoes
Put flour, salt, and pepper in plastic bag. Add steak, seal bag, and shake until coated. Pound steak to tenderize. Put steak back in bag of flour and shake again.
Spray skillet with cooking spray and add a 1 or 2 tbsp of oil. When hot, add steak and brown on both sides. Remove steak and set aside.
Add onion rings to skillet and cook till softened, stirring up all those little pieces of flour and juices left in the pan. Add steak and both cans of tomatoes. Bring to a boil, then cover and cook on low for about 1 hour. Remove lid and continue to cook until reduced.
Great served with mashed potatoes and seasoned green beans.
Got any more to try?????...See MoreLiz, This is fantastic!!!!!! I added a T. of dried basil and used two different brands of diced tomatoes instead of the ones you suggested. I figure that the two different brands would have different seasonings in their cans. I also added 1 T. powdered chicken bullion.
Wow!!! EASY!!!! Thanks!!!!! -Michelle
Got any more to try????????
On 9/07/09, Liz/KY wrote: > No real recipe for this, but here's how I make it. > > Round steak, 1 or 2 lbs. > Flour > Salt > Pepper > Vegetable Oil > Cooking spray > Small onion, sliced crosswise and divided into rings > 15 oz can stewed tomatoes > 15 oz can chopped tomatoes > > Put flour, salt, and pepper in plastic bag. Add steak, > seal bag, and shake until coated. Pound steak to > tenderize. Put steak back in bag of flour and shake again. > > Spray skillet with cooking spray and add a 1 or 2 tbsp of > oil. When hot, add steak and brown on both sides. Remove > steak and set aside. > > Add onion rings to skillet and cook till softened, stirring > up all those little pieces of flour and juices left in the > pan. Add steak and both cans of tomatoes. Bring to a > boil, then cover and cook on low for about 1 hour. Remove > lid and continue to cook until reduced. > > Great served with mashed potatoes and seasoned green beans.
Bubble Up Enchiladas
1 pound extra lean ...See More