- lean ground beef
- diced tomatoes
- tomato juice
- uncooked rice
- chili powder
- salt
- pepper
- bread
- bacon
- small tomato
- large jar diced pimientos
- tuna
- frozen chopped spinach
- egg noodles
- onion
- manicotti
- 8oz chive and onion cream cheese
- shredded romano or parmesan cheese
- butter
- cream cheese cubed
- whole kernel corn drained
- cream style corn
- corn muffin mix
- eggs lightly beaten
- shredded cheddar
- deluxe mac n cheese dinner
- frozen peas thawed drained
- 1c chopped smoked ham
- milk
- shredded mild cheddar
I also tripled the amounts of garlic and black pepper that went into it. Add a chicken boullion cube to your cream sauce. Spray baking dish with cooking spray instead of butter. Double recipe for 9 × 13 pan. Added 1tsp each:thyme nutmeg and crushed red pepper. Doubled garlic. Minced mushrooms (So the kids wouldn’t know!!) Put a splash of white wine in with the veggies as the sauteed. Omitted peas (don’t like them). Added 1/4 cup of parmesan ,1/4 package of cream cheese and half the cheddar cheese to the sauce.Added 1/2cup of quartered cherry tomatoes. Topped with remaining cheese then topped with corn flakes instead of bread crumb mixture.
- all-purpose flour
- milk
- salt and pepper to taste
- bread crumbs
- shredded Cheddar cheese
- pck egg noodles
- pck frozen peas thawed
- butter
- 6oz can tuna drained
- milk
- shredded cheddar cheese
Per Serving: Calories 199, Protein 10 g; Fat 9 g; NET Carbs 14 g; Fiber 2 g; Sugar 1 g; Sodium 297 mg
*NOTE FOR GLUTEN FREE…Progresso makes a Creamy Mushroom Soup that is gluten free…or I have a recipe for a Cream of Anything Soup in the comments below. Haven’t tried it, but it’s been a big hit on a Celiac/Gluten Free forum.
- cooked broccoli
- .
- freshly grated nutmeg
- black pepper
- Splenda/sugar
- milk
- reduced-fat mayonnaise
- Feshly grated Parmesan cheese
- .
- cook quinoa:
- quinoa
- water
- salt
- baking mix
- eggs
- milk
- chopped onion
- cheddar cheese