Natali's This And That Casserole

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 cups uncooked rice
• 1 medium onion (chopped)
• 1 (10 ounce) can cheddar cheese soup
• 1 (10 ounce) can broccoli cheese soup
• 1 (10 ounce) can milk (msy want to add more if necessary after 45 minutes of cook time)
• 1 (16 ounce) can stewed tomatoes (sliced)
• 1 lb chicken breast (cut up)
• salt and pepper (to taste)

Recipe

• 1 mix soups, tomatoes, and milk together.
• 2 chop onion and chicken and add to mixture.
• 3 salt and pepper to taste.
• 4 add rice.
• 5 stir together in a 13x9 greased pan and bake at 375 for 45 minutes heck and if needed add a little more milk to aid in hydration of rice.
• 6 bake an extra 15 minutes and enjoy!

Margherita Pasta

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 16 ounces angel hair pasta
• 2 tablespoons olive oil
• 1 garlic clove, minced
• 5 cups diced tomatoes
• 1/2 teaspoon basil
• salt and pepper
• 3/4 cup chicken broth
• 5 tablespoons grated parmesan cheese

Recipe

• 1 cook pasta according to package directions.
• 2 heat oil in a large skillet over medium heat; add garlic, cook and stir 1 minute.
• 3 add tomatoes, basil, salt and pepper; cook and stir another 3 minutes.
• 4 add pasta to skillet and toss well.
• 5 add chicken broth and stir. toss with parmesan cheese.

Low-fat Pineapple Chicken Stir Fry

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1/4 cup light soy sauce
• 2 tablespoons sugar
• 1 tablespoon cider vinegar
• 1 tablespoon ketchup
• 1/2 teaspoon ground ginger
• 2 cloves garlic, minced
• 1 lb boneless skinless chicken breast, cut in strips
• 2 tablespoons vegetable oil
• 1 (16 ounce) package frozen stir fry vegetables
• 1 (16 ounce) can unsweetened pineapple chunks, drained (serve over hot cooked rice)

Recipe

• 1 in a small bowl combine the first 6 ingredients, set aside.
• 2 in a large skillet or wok, stir fry chicken in oil for 5 to 6 minutes until juices run clear.
• 3 add vegetables& stir fry 3-4 minutes till crisp-tender.
• 4 stir in pineapple and soy sauce mix.
• 5 heat through.

Pesto Lasagna Pie

Total Time: 1 hr 35 mins Preparation Time: 35 mins Cook Time: 1 hr

Ingredients

• 12 dried whole wheat lasagna noodles
• 1 slightly beaten egg
• 1 (15 ounce) carton light ricotta cheese
• 1 (8 ounce) package shredded lowfat mozzarella cheese
• nonstick cooking spray
• 2 cups chopped fresh spinach
• 1 cup purchased pesto sauce
• 1 1/2 cups thinly sliced mushrooms
• 1 (28 ounce) can diced tomatoes, drained

Recipe

• 1 preheat oven to 375°f cook lasagna noodles according to package directions. drain lasagna noodles; rinse with cold water and drain well. lay lasagna noodles in a single layer on a sheet of foil.
• 2 in a medium bowl, combine egg, ricotta cheese, 1 cup of the mozzarella, 1/4 teaspoon salt and 1/4 teaspoon black pepper; set aside.
• 3 to assemble pie, lightly coat a 9-inch sprinform pan with nonstick cooking spray. arrange four of the lasagna noodles in the bottom of the pan, trimming and overlapping as necessary to cover bottom of pan with one layer of noodles. top with spinach. spoon half of the ricotta cheese mixture over spinach, spreading evenly. spoon one-third of the pesto over ricotta layer, spreading evenly. top with another layer of lasagna noodles, trimming to fit. top with mushrooms. spread remaining ricotta cheese mixture over mushrooms. spread half of the remaining pesto over ricotta layer. top with another layer of lasagna noodles and remaining pesto. top with tomatoes.
• 4 place sprinform pan in a foil-lined shallow baking pan. bake, covered, for 45 minutes. uncover and sprinkle with remaining 1 cup of cheese. bake, uncovered, for about 15 minutes more or until cheese is melted and lasagna is heated through. cover and let stand on a wire rack for 20 minutes before serving. carefully remove side of springform pan.

Low-fat Mushroom With Spinach And Feta Lasagna

Total Time: 2 hrs 10 mins Preparation Time: 40 mins Cook Time: 1 hr 30 mins

Ingredients

• 9 -10 lasagna noodles, uncooked
• 1 (14 ounce) can diced tomatoes with juice, undrained
• 1 (8 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 1 tablespoon fat-free balsamic vinegar
• 1 tablespoon dried basil
• 1 teaspoon dried oregano
• 1/2-1 teaspoon garlic powder
• salt and pepper
• 2 cups fat free mozzarella cheese, shredded and divided
• 1 cup fat free feta cheese, crumbled
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 1 egg, slightly beaten
• 1/2-1 lb portabella mushroom, cut into 1/4 inch thick slices

Recipe

• 1 preheat oven to 350 degrees f.
• 2 spray a 9-inch by 13-inch pan with non-stick coating.
• 3 mix ricotta cheese, cottage cheese, parsley, and garlic.
• 4 pour 1 cup of sauce in bottom of pan.
• 5 arrange 1/3 of the noodles in the pan so that they touch but do not overlap.
• 6 spread 1/2 of the cheese mixture over the noodles.
• 7 top with 1/2 of the fat free mozzarella cheese.
• 8 top this with 1 cup of sauce, 1/3 of the noodles, the remainder of the cheese mixture and the rest of the fat free mozzarella cheese.
• 9 add another cup of sauce, another layer of noodles, and the remainder of the sauce.
• 10 sprinkle with fat free parmesan cheese (optional).
• 11 bake, covered tightly with aluminum foil for one hour.
• 12 (this can be put together ahead of time and refrigerated. increase the baking time by 15 minutes if it has been refrigerated.).

Oh So Tasty Rice

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• Servings: 1
• 1 tablespoon olive oil
• 1/2 onion
• 3 slices streaky bacon
• 8 mushrooms
• 125 g fresh spinach
• 1 cup cooked rice
• garlic powder, to taste
• 50 g freshly grated parmesan cheese

Recipe

• 1 heat oil and fry onions until translucent, add chopped bacon and fry until well done, add mushrooms until golden around the edges.
• 2 throw in the spinach, stir.
• 3 add thecooked rice and stir.
• 4 shake in enough garlic powder to taste.
• 5 stir well.
• 6 finally, sprinkle with parmesan.

Moroccan Bean And Rice Stew (pressure Cooker)

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 2 1/2 cups water
• 1 1/2 cups dried garbanzo beans, soaked and drained
• 5 1/2 cups chicken broth
• 1 1/2 cups canned italian plum tomatoes, drained and chopped
• 1 cup lentils
• 1 cup fresh italian parsley, stemmed and chopped
• 1/2 cup brown rice
• 2 medium yellow onions, finely chopped
• 1 tablespoon tomato paste
• 1 teaspoon coarse-ground black pepper
• 1/2 teaspoon crumbled saffron thread
• salt, pepper to taste

Recipe

• 1 put soaked chick peas and the water into the pressure cooker, bring to high pressure, cook 10 minutes. reduce pressure quickly under cold water, add remaining ingredients, return to high pressure, and cook for 30 more minutes. let pressure fall on its own. can be made in advance and kept 3 days in refrigerator.