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QUICK RECIPES

Source of Recipe

what's cookin
Cauliflower Casserole
I frozen bag of each
Broccoli florets
Cauliflower florets
Carrot slices
Brussels sprouts, optional
1 can cream of mushroom soup
1 can cream of celery soup
1 c. Cheddar cheese, grated

Cook the vegetables in separate pans, until crisp, not well done. Drain well and place in well greased casserole dish. Heat and stir the two soups together. Pour over the vegetables. Sprinkle the cheese on top. Bake 325 degrees, 45 minutes, or until cheese is meilted.

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Cranberry Pork Chops
Serves 4
Weight Watcher Points: 4

3/4 tsp. unsalted butter
3/4 tsp. oil
4 boneless pork loin chops, 1/2 inch thick
2/3 cup onion, chopped
1 Tbs. plus 1 tsp. sugar
1 Tbs. plus 1 tsp. red wine vinegar
1/3 cup cranberries
3/4 cup plus 1 Tbs. chicken stock

Heat butter and oil in a heavy nonstick skillet over medium high heat. Brown chops 1 minute per side. Set aside. Sauté onions and carrots 5-7 minutes until brown and tender. Return chops to pan and add stock. Cover, reduce heat to low and simmer 10-12 minutes, until pork is cooked throughout.

Remove chops and keep warm. Add remaining ingredients. Cook 4-5 minutes until cranberries pop. Return chops to skillet and cook until pork is heated throughout. Serve sauce over chops.

One 1-chop serving equals:
Calories 170, Fat 6.1g, (33% calories from fat), Cholesterol 54mg, Protein 19.7g, Carbohydrates 8.3g, Fiber 0.9g, Sodium 218mg,

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Goulash
Makes 8 servings
WW Points 6 Points

2 pounds lean beef stew meat
1 large onion, chopped
1 (11-1/2 ounce) can V-8 vegetable juice
1/2 teaspoon pepper
1/2 teaspoon salt

Brown meat and add V-8 juice and rest of ingredients. Simmer for an
hour and a half.

Calories 277 Fat 9g Sodium 209mg Protein 38g Carbohydrate
3g Cholesterol 115mg Fiber 0g

*Calculated using a Weight Watcher calculator.

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Cream Corn Casserole
3 crookneck squash
1 can cream style corn
1/2 cup chopped onion
1 small can green chiles
1 cup grated Velveeta cheese
1/2 stick butter
salt and pepper to taste
1 egg, beaten
1 cup crushed corn flakes

Slice and cook squash in medium sized sauce pan over medium high heat until slightly tender; about 10 minutes. Drain the liquid from the pan and add the cream corn, green chiles, 1/2 of the cheese, 1/2 of corn flakes and 2 tablespoons of butter. Stir. Pour into greased casserole dish and top with remaining cheese, corn flakes and drizzle with butter. Bake at 350F for 30 to 45 minutes.
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