Cabbage Hotdish

A friend at work asked for a cabbage recipe, and this is the first one that came to mind. It is from my mother-in-law. The problem with Cabbage Hotdish is that I could quite literally eat myself sick on it. (Yes, it's that good.) All you need for side dishes are toast and an assortment of pickles because there are gobs of veggies already in it. I try to use up whatever is in my produce drawer with this one, so I might be inclined to add more or less of the veggies accordingly. Trent would cover his portion with American cheese slices or shredded cheddar cheese; however, adding cheese will change the listed caloric value.

Cabbage Hotdish

1 lb. lean ground beef*

1 medium onion, chopped

1 small head cabbage, chopped

2-3 stalks celery, chopped

1-2 carrots, shredded (optional)

1/2 c. white rice (uncooked)

2-3 cans tomato soup

Brown beef and onion; drain off any excess fat. Set it aside. Spray a medium roasting pan with Pam. Layer cabbage, celery, and carrot (optional) in the bottom. Sprinkle rice over all. Spread browned beef/onion mixture over all. Top with two cans of tomato soup to start. Cover and bake at 350 degrees for one hour. Stir half way through; add more tomato soup if appears too dry.

Yield: 6 (scant 2 c.) servings (5)

*I use ground venison instead of (in combination with) the beef when it's on hand.

Diet Coke Chicken

A friend just called me to double check this recipe. It's fool proof! (And it is what's for supper, I'll bet.)

Diet Coke Chicken

1 c. ketchup

1 can Diet Coke

4-8 boneless, skinless chicken breast halves*

Whisk ketchup and Diet Coke together until combined. Place chicken breasts in large skillet. Pour sauce over top. Simmer covered on medium/medium-high heat for 20-25 minutes. Remove chicken and keep warm. Increase heat and allow sauce to reduce, whisking frequently. Pass sauce with chicken.

Yield: one breast half per serving (3)

*Some people choose to brown the chicken slightly in the pan before adding the sauce. Others confess to grilling them a few minutes before transferring to the skillet. It's just a matter of time and taste. Also, the original recipe calls for only four breast halves, but there is certainly enough sauce to accommodate eight if the need be. Breast halves should be 3-5 oz. portions; any larger than that and the caloric value should increase as well.

Swiss Steak & Key Lime Pie

After overeating at last night's anniversary/Valentine celebration, I thought that I would never again be interested in eating. But that thought dissolved quickly as I scrolled through my ever-growing WW recipe builder repertoire. I couldn't decide between these two recipes for today, so make them both! The swiss steak recipe is my mother-in-law's... my mouth is already watering.

Swiss Steak

1 3/4 lb. beef round steak, trimmed and cut into serving size portions

salt and pepper to taste

2 t. olive oil

1 package sliced fresh mushrooms (button or baby portabello)

1 medium onion, halved and sliced thin

1 can tomato soup

1 c. frozen peas (optional)

Season steak with salt and pepper to taste. In a large skillet, brown steak in 1 t. oil (2 batches), about 3 minutes per side. In a small roasting pan, layer half of steak portions topped with half of mushrooms and half of onions. Repeat layers with remaining ingredients. Top with tomato soup. Bake in a 350 degree oven for 1 1/2 to 2 hours or until meat is tender. Option: Add frozen peas the last 20 minutes of baking.

Yield: 6 servings (7)

Key Lime Pie

1/4 c. boiling water

1 small package sugar free lime Jell-O

1 (8 oz.) container Cool Whip Free

2 (6 0z.) Weight Watchers Key Lime Pie yogurt

1 reduced fat ready pie crust

In a medium bowl, dissolve Jell-O in boiling water. Whisk in yogurt. Fold in Cool Whip. Pour into pie crust. Refrigerate at least four hours; overnight is best.

Note: Feel free to substitute flavors as long as the Jell-O and yogurt match.

Yield: 8 servings (3)

Taco Soup & Cornmeal Muffins

Sounded quick and yummy. Perfect for a "chili" evening. =)

Taco Soup

1 lb. ground beef

1 medium onion, chopped

3 (15 oz.) cans chili beans

1 (15 oz.) can corn, drained

1 (15 oz.) can diced tomatoes

1 (4 oz.) can diced green chilies

1 1/2 c. water

1 packet taco seasoning

1 packet dry ranch dressing

Brown the beef and onions; skim off excess fat. Add the rest of the ingredients; simmer on low for 20 minutes. If desired, serve with tortilla chips, shredded cheddar cheese, and sour cream. (Garnishes not included in caloric value.)

Yield: 10 (1 c.) servings (3)

Corn Muffins

1 1/4 c. flour

3/4 c. corn meal

1/4 c. sugar

2 t. baking powder

1/2 t. salt

1 c. skim milk

1 egg, beaten

1/4 c. canola oil

In a large bowl, combine dry ingredients with a fork. Add wet ingredients and mix until combined. Spoon into 12-count, paper lined muffin tin. Bake at 400 degrees for 18-23 minutes (or until toothpick comes out clean).

Yield: 12 muffins (3)

Chicken Fettucini with Creamy Tomato Sauce

• This is another special request recipe. I originally found it on the label of a Hunt's spaghetti sauce can. As far as the chicken is concerned, feel free to substitute whatever method of preparation works best for you. The recipe I found calls for pan frying the chicken and then slicing it diagonally before lying it across a bed of pasta. I don't have time for that, so I just chop up whatever cooked chicken I have on hand and mix it all together. I listed the alternative portion/serving information for the "all-mixed-together" version I make, as well.

Chicken Fettucini with Creamy Tomato Sauce

1 1/4 lb. chicken breast

1 (26 oz.) can spaghetti sauce (with mushrooms)

1 (4 oz.) can sliced mushrooms, drained

1 (14 oz.) can diced tomatoes

1 (9 oz.) package refrigerated fettucini pasta

1/4 c. heavy cream

2 T. grated parmesan cheese

Spray a large skillet with cooking spray. Cook chicken breasts until browned on both sides and no longer pink, about 8-10 minutes. Remove from skillet; keep warm.

Combine spaghetti sauce, tomatoes, and mushrooms in the skillet. Add pasta. Bring the mixture to a boil. Reduce heat and simmer over low for 10 minutes or until pasta is tender. Add cream and stir until blended.

To serve, portion pasta onto individual plates, slice chicken breast into strips, and place on top of pasta. Sprinkle with parmesan cheese.

Yield: 4 servings (as indicated above) (7)

Yield: 6 servings (mixed together; generous 1 c. portions) (5)