Zucchini, Black Bean, & Rice Skillet (C = cup; T = Tablespoon; t = teaspoon)

1 T canola oil
1 1/2 C quartered, lengthwise sliced zucchini
1/2 C diced green pepper
1 can (15 1/2 oz ) Black Beans drained & rinsed
1 can ( 14.5 oz) Hunt's Fire Roasted diced tomatoes with Garlic undrained
3/4 C water
1 C instant white rice
1/2 C Shredded cheddar/ Jack cheese (optional)

1. Heat oil in large skillet over medium heat. add zucchini, 7 bell pepper. Cook about 5 minutes. Add beans, undrained tomatoes, & water. Increase heat & Bring to boil.

2. Add rice. Stir well. Cover. Remove from heat & let stand 7 minutes or until liquid is absorbed. Sprinkle with cheese

wwwReadySetEat.com

NDY

Low fat pumpkin cake...1 yellow cake mix, 1can of pumpkin (I add 1/4 cup water also)mix and bake as directed on box of mix. Also good with a spice cake mix and even makes a wonderful chocolate cake.

OM GOSH I LOVE THIS THREAD! This one is good and so very easy, trust me. The foil is to keep the chicken from sticking to the bottom and scorching.

Baked Slow Cooker Chicken

Ingredients
• 1 (2 to 3 pound) whole chicken
• salt and pepper to taste
• 1 teaspoon paprika
Directions
1. Coat the bottom with cooking spray then wad three pieces of aluminum foil into 3 to 4 inch balls, and place them in the bottom of the slow cooker.
2. Rinse the chicken, inside and out, under cold running water. Pat dry with paper towels. Season the chicken with the salt, pepper and paprika, and place in the slow cooker on top of the crumbled aluminum foil.
3. Set the slow cooker to High for 1 hour, then turn down to Low for about 8 to 10 hours, or until the chicken is no longer pink and the juices run clear. I add some carrots, onion, and Potatoes about 3 hours before its done to have a complete meal. The chicken is soooo moist and tender, it will literally fall off of the bone! This one is very FOOT friendly for folks with bad feet or legs.

What a great bunch of recipes. Gonna be trying several.

wag952 posted a slow cooker recipe. I love slow cooker meals and how juicy and tender meats of all types turn out. I have a 6 quart one that I can cook a week's worth of suppers in while I'm at work (keep in mind I'm only feeding me).

This one, though, I have to do on the weekend. I cook the roast overnight, then make the sauce in the morning. By early afternoon I have my first meal.

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CROCK POT BARBECUE – PORK OR BEEF

3 – 4 lb. pork or beef roast
1 ½ small or medium onions
2 bay leaves
3 or 4 whole cloves
barbecue sauce from recipe below

Put quartered onion with pork roast in crock pot with 1 cup water.
Add bay leaves and cloves around meat.
Cook on low overnight or for 10 to 12 hours.
Pour off excess liquid.
Let meat cool, then pull roast apart and put it back in crock pot.
Chop 1 onion fine and add with barbecue sauce to pork.
Cook on low for 4 to 5 hours, stirring once each hour.



BARBECUE SAUCE RECIPE
(easily scaled to match meat quantity)

1 c. catsup
1/4 to 1/3 c. firmly packed brown sugar
1/4 c. vinegar
1/4 c. Worcestershire sauce
2 tbsp. lemon juice or juice from one large lemon
2 tsp. prepared mustard
1 tsp. salt
1 tsp. pepper

Combine ingredients in a large bowl and mix well.
Add to meat as directed above.

I am getting hungry just reading all these lovely recipes, I going to have to think of a recipe to post

Me too Dezna0-am hungry reading these, GEE who is serving tonight, I am ready with my utensils. Plate

I joined that Bisquick site Gene, yummy recipes on there

Lasagna-

http://mylasagnarecipe.com/

1 pound (450 g) of sweet Italian sausage
1 pound (450 g) of ground beef
1/2 cup (120 mL) of chopped onions
2 cloves of garlic chopped

The flavor of the Italian sausage varies from brand to brand. You may need to try a different brand the first couple of times you cook this dish. Find the flavor you like the best.

Brown the ground beef, Italian sausage, onions and garlic in a pot until they start to cook. It takes about 6 to 9 minutes to brown the meat. I like to use a Dutch oven to cook this portion of the recipe. I use a medium low temperature to brown the meat. It is optional to remove the grease from the meat once it is finished browning, your choice.


Add the following:

1 (28 ounce) (784 g) can of crushed tomatoes
2 (8 ounce) (230 g) cans of tomato sauce
2 (6 ounce) (168 g) cans of tomato paste
1/2 (120 mL) cup of water

Gently stir this into the cooking meat.


2 tablespoons (30 mL) white sugar
1 teaspoon (5 mL) fennel seed
2 teaspoons (10 mL) fresh Basil leaves chopped
2 tablespoons (30 mL) fresh Italian parsley chopped
1 teaspoon (5 mL) salt
1 teaspoon (5 mL) Italian Seasoning
1/2 teaspoon (2.5 mL) ground pepper

Gently stir these seasoning into the sauce.

Cover the pot and let the meat sauce simmer. Simmer on low heat for 1 hour and 30 minutes This is the ideal simmer time but not mandatory. If you don’t have time it will still be great after one hour of simmering.

I will sometimes make this sauce and refrigerate it after it finishes simmering. I will use the meat sauce the next day to put the rest of this recipe together. For some reason Italian meat sauce taste even better the next day. But that’s up to you.

Soak 12 lasagna noodles.

The lasagna noodles need to be soaked in hot tap water for 15 minutes.

While the noodles are soaking you can make the cheese filling.


Put the following in a mixing bowl:

23 ounces (644 g) of ricotta cheese. (My mom uses Cottage cheese! It is good too)
1/2 teaspoon (2.5 mL) fresh grated nutmeg

Grate fresh nutmeg over the Ricotta cheese.

Add the following:

1 egg
2 tablespoons (30 mL) fresh Italian parsley chopped

Mix these ingredients together with a spoon


Now we start building the lasagna layers.

Use a 9×13 inch baking pan.
Spread 2 Cups (480 mL) of meat sauce on the bottom of the pan.


Remove your lasagna noodles out of the water bath. Shake water off wet noodles.

Lay 6 noodles across the layer of sauce.


Spread half of the ricotta cheese mixture over the layer of noodles.

Spread 1/2 of the mozzarella cheese over the ricotta layer.
Sprinkle half of the Parmesan cheese over the mozzarella layer

Spread 2 cups (480 mL) of meat sauce over the cheese layer
Lay down the next layer of noodles
Spread the remaining ricotta mixture over noodles
Spread the mozzarella and Parmesan cheeses saving some cheese for the top of the lasagna
Put the last layer of meat sauce on the cheeses
Sprinkle the remaining cheese on top.

Cover with foil
Bake in preheated oven at 350 F (177 C) for 25 minutes
Remove foil and bake uncovered for another 25 minutes.

Remove from oven and allow to cool for approximately 15 minutes.

You CAN leave the sugar out-or substitute

AND I added the cottage cheese on my own, my mom always uses that instead of Ricotta

Ok Dezna - Do your thing!! Lol


NDY