Porkchops and Rice-Candace

2 cans beef consume soup-cambell's

1 can water

2 cups white rice

Lean cut porkchops without bone

Brown porkchops in a skillet on each side, set aside. Put rice on the bottom of a cassarole dish.

Place browned porkchops on top. Pour soup and water over the rice and porkchops, making

sure the rice is submerged. Bake at 350 for 45 mins or until the liquid is absorbed into the rice.

Laura-Peach crumble

Ingredients

• 1/2 cup flour
• 1/2 cup brown sugar
• 1/2 tsp. nutmeg
• 1 tsp. cinnamon

• Pinch of salt
• 4 tbsp. butter
• 5 peaches, or 2 16-oz. cans of peach halves, drained and sliced

Instructions

1. First, make the topping by combining flour, brown sugar, nutmeg, cinnamon and salt in a bowl. Cut in the butter and mix with your fingers until crumbly. Set aside.

2. Peel and slice peaches. Arrange the slices in a buttered 1-quart baking dish. Cover with the crumble topping and bake at 450 degrees for 20 minutes. Serve warm with ice cream or whipped cream. Makes 4 servings.

Quick Chicken Soup-Candace

Full of down-home flavor, this classic chicken noodle soup can be on your table in 20 minutes or less.

Total: 20 minutes

Yield: 6 servings (serving size: about 1 cup)

Ingredients

2 cups water

1 (32-ounce) carton fat-free, less-sodium chicken broth

1 tablespoon olive oil

1/2 cup prechopped onion

1/2 cup prechopped celery

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 medium carrot, chopped

6 ounces fusilli pasta

2 1/2 cups shredded skinless, boneless rotisserie chicken breast

2 tablespoons chopped fresh flat-leaf parsley

Preparation

1. Combine 2 cups water and chicken broth in a microwave-safe dish, and microwave at HIGH for 5 minutes.

2. While broth mixture heats, heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add onion, celery, salt, pepper, and carrot; sauté 3 minutes or until almost tender, stirring frequently. Add hot broth mixture and pasta; bring to a boil. Cook 7 minutes or until pasta is almost al dente. Stir in chicken; cook 1 minute or until thoroughly heated. Stir in parsley.

Kitchen Notes

Heat the broth mixture in the microwave to jump-start the cooking. Meanwhile, sauté the aromatic ingredients in your soup pot to get this dish under way. Though we like the shape of fusilli, you can also make this soup with wide egg noodles, rotini, or even orzo. *I used Ramen noodles and the chicken flavor packet that came with it, one half of the packet for each package of ramen noodles that you use.

Nutritional Information

Calories:

237

Fat:

4.8g (sat 1g,mono 2.4g,poly 0.9g)

Protein:

22.9g

Carbohydrate:

23.9g

Fiber:

1.7g

Cholesterol:

50mg

Iron:

1.8mg

Sodium:

589mg

Calcium:

28mg

Firehouse Meatloaf-Candace

1 egg, beaten

1 cup soft bread crumbs

1/2 cup bottled pasta sauce with vegetables and/or herbs

1 to 2 cloves garlic, minced

1/2 teaspoon dried rosemary, crushed

8 ounces Italian sausage, pork sausage links, or ground beef

1 pound ground beef-*I used ground chicken, turkey would be fine too.

2 ounces provolone or mozzarella cheese, cubed-I just used finely shredded mozzerella*

2 tablespoons bottled pasta sauce with vegetables and/or herbs

2 tablespoons shredded provolone or mozzarella cheese

directions

In a large bowl combine egg, bread crumbs, the 1/2 cup pasta sauce, garlic, and rosemary. Remove casings from sausage, if using. Add ground beef and sausage; mix well. Press two-thirds of the mixture evenly in the bottom of an 8x4x2-inch loaf pan.

Make a 1/2-inch indentation down the center of the meat mixture. Place the cheese cubes in indentation. Pat remaining meat mixture evenly over top.

Bake, uncovered, in a 350 degree F oven for 55 to 60 minutes until no pink remains and until a thermometer inserted in the thickest part of the loaf registers 170 degree F. Let stand for 10 minutes.

To serve, transfer meat loaf to a platter. Drizzle top with the 2 tablespoons pasta sauce Sprinkle with the 2 tablespoons shredded cheese. If desired, garnish with fresh rosemary sprigs. Makes 6 servings.

To Make Ahead: Prepare meat loaf as directed, except do not bake. Cover and chill for up to 24 hours. To serve, bake meat loaf, uncovered, about 1 hour or until no pink remains and a thermometer inserted into the thickest part of the meat loaf registers 170 degree F.

Panko Breadcrumb Chicken-Candace

1 egg

3/4 cup panko bread crumbs

chicken breast-4 pieces

parsley

paprika

tomato basil garlic mrs. dash

pepper

(seasonings to taste)

Wisk egg in a small bowl

Toss together the seasonings with the bread crumbs

Dip chicken in egg and then into bread crumb mixture

Cook chicken in skillet sprayed with cooking spray for 4-5 mins on each side until chicken is cooked all the way through. Serve with onion soup mix potatoes and veggies. =)

Bean Soup

1 lb beans, soaked overnight

1 lb ground turkey sausage

1 onion diced

1 green bell pepper diced

1 red bell pepper diced

4 minced garlic cloves

1 12oz can diced tomato

1 6oz can tomato sauce

1/4 teaspoon hot pepper flakes

2 bay leaves

1/4 teaspoon black pepper

2 tablespoons olive oil

8 cups water or chicken stock

-------------------------------------------

in a stock pot saute onion and sausage in olive oil untill browned.

ass garlic, green and red peppers. Saute an additional 2 minutes. add remaining ingrediants, bring to a boil then simmer on low, covered, for 2-3 hours.

Broccoli and Cheese Smashed Potatoes

Broccoli and Cheese Smashed Potatoes

Serves 4

Tags: sides vegetables potatoes 30 Minute Meals boil simmer

Submitted by

Rachael Ray

*Note* I used regular potatoes so they need to boil a little longer and be cut up in quarters. I also used regular 1 percent milk.*

INGREDIENTS

1 1/2 pounds small Yukon Gold potatoes

1 small head broccoli

1 cup whole milk

2 tablespoons butter

1 1/2 cups shredded sharp cheddar cheese

Salt and freshly ground black pepper

PREPARATION

Halve the potatoes and add to a large pot. Cover with water and bring to a boil over high heat. Reduce the heat to medium-low and cook the potatoes for 10 minutes while you trim and chop the broccoli into 1/2-inch dice.

Add the broccoli to the potatoes and cook for 5 minutes more. Drain and return to the hot pot to dry. Stir in the milk, butter and cheese and mash until the cheese melts into potatoes and broccoli. Season with salt and pepper, to taste, and transfer to a serving bowl to serve.