beautiful photo by of Nutdanai Apikhomboonwaroot

                     
* Exported from MasterCook *

                                Roast Beef

Recipe By: Jeanie Beasley
Serving Size: 8   
Categories:  Dinner Ideas

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4            pounds  beef chuck roast -- boneless
14 1/2      ounces  Cream of Mushroom Soup 98% FF
14 1/2      ounces  stewed tomatoes -- low sodium
  1            envelope  onion soup mix
1/4           cup  cornstarch
1/2           cup  water

1. Cut roast in half
2. Transfer to a 5 quart roaster.
3. In a small bowl, combine the tomatoes, soup and soup mix; pour over meat.
4. Cover and cook on low for  6-8 hours or until meat is tender.
5. Remove meat to a serving platter; keep warm.
6. Skim fat from cooking juices; transfer to a large saucepan.
7. Bring liquid to a boil
8. Combine cornstarch and water until smooth; gradually stir into the pan.
9. Bring to a boil; cook and stir for 2 mintues or until thickened.
10. Serve with roast.

Source:
  "Taste of Home Simple & Delicious Magazine"
Copyright:
  "April/May 2011"
Yield:
  "8 "
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 517 Calories; 36g Fat (63.3% calories from fat); 37g Protein; 10g Carbohydrate; 1g Dietary Fiber; 131mg Cholesterol; 567mg Sodium.  Exchanges: 1/2 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 4 Fat.

NOTES : 

• The original recipe calls for beefy onion soup mix but I simply used onion soup mix.
• I used my stick blender to cut up the tomatoes a bit.
• Excellent with green beans, rolls, tossed salad, boiled or baked potatoes.

The soup, butter, milk, parsley, and egg.

* Exported from MasterCook *

                      Ground Beef Macaroni Casserole

Recipe By: Taste of Home Simple & Delicious
Serving Size  : 10   
Categories: Dinner Ideas

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  7                ounces  elbow macaroni
  1                pound  ground beef, extra lean
  1                medium  onion -- chopped
  15              ounces  Italian tomato sauce
  1                 large  egg
  10 3/4         ounces  cream of chicken 98% Fat Free Condensed Soup
  1 1/2           cups  milk, 2% low fat
  2                 tablespoons  butter -- melted
  1                 tablespoon  parsley -- fresh, minced
  4                 ounces  cheddar cheese -- shredded

• Cook macaroni according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
• Stir in tomato sauce; heat through.
• Drain macaroni; transfer to a greased 13x9 inch baking dish. In a small bowl, combine the egg, soup, milk, butter and parsley; pour over macaroni.
• Spoon beef mixture over top; sprinkle with cheese.
• Bake uncovered, at 250 for 25-30 minutes or until bubbly. Let stand for 10 minutes before serving.

Source:
  "Taste of Home Simple & Delicious Magazine"
Copyright:
  "Feb/March 2011"
Yield:
  "10 "
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 296 Calories; 16g Fat (49.2% calories from fat); 17g Protein; 20g Carbohydrate; 1g Dietary Fiber; 77mg Cholesterol; 344mg Sodium.  Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 Fat.

                     
* Exported from MasterCook *

                            Colorful Kielbasa

Serving Size  : 6   
Preparation Time :0:15
Categories: Main Meal

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                can  cream of celery soup -- undiluted
  1 1/2           cups  water
  1                Tbl  butter
  1              pound  kielbasa -- smoked - cut into 1/2 inch round pieces
 3/4           cup  long grain rice
  10            ounces  frozen peas
  4 1/2         ounces  sliced mushroom -- drained
  4             ounces  shredded cheddar cheese

• In a large skillet, combine the soup, water and butter; bring to a boil.
• Add kielbasa and rice.
• Reduce heat; cover and simmer for 18 minutes or until rice is almost tender.
• Stir in peas and mushrooms.
• Cover and simmer for 15 minutes or until rice is tender and peas are heated through.
• Sprinkle with cheese; cover and let stand until melted.

Source:
  "Taste of Home"
Copyright:
  "ToH 2010"
Yield:
  "6 servings"
Start to Finish Time:
  "0:30"
                                    - - - - - - - - - - - - - - - - - - -

NOTES : Huge hit with the family!

I also like to add in about 1/2 a cup of peas.

 
 Not the best picture but trust me these are tasty little breakfast muffins.
They are light, airy and have a wonderful taste. I only made half a batch to try out  the recipe and I have to admit that I was quite sad when they were all gone.
This recipe made a great quick breakfast that went so well with a cup of tea - I'm sure coffee would be good too. :)
I subbed in walnuts because I was too lazy to go to the freezer and get out the pecans. (Yeah, I admit it)
Quick and easy to make and sure to please all. 

Happy Baking!



                   





* Exported from MasterCook *

                          Yogurt Streusel Muffin

Serving Size  : 12   
Categories    : Breakfast

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     2/3           cup  walnuts -- chopped
     1/3           cup  light brown sugar -- packed
     1/2      Teaspoon  cinnamon
       2        tablespoons  unsalted butter -- melted
           
           
  2               cups  all purpose flour
  1           teaspoon  baking powder
  1           teaspoon  cinnamon
1/2      teaspoon  baking soda
1/2      teaspoon  salt
  4                tbl  unsalted butter -- melted and cooled
 2/3           cup  sugar
  2              large  eggs
  1           teaspoon  vanilla
  1                cup  plain low-fat yogurt

Make streusel: In a bowl, mix streusel ingredients and pinch together into large crumbs. Place bowl in freezer

Make Muffins: Preheat oven to 375 degrees.  Line cups of a muffin tin with paper liners. In a bowl, whisk flour, baking powder, baking soda, cinnamon and salt. In a large bowl, whisk butter, sugar, eggs, vanilla and yogurt. Stir flour mixture into yogurt mixture until just combined.

Divide batter among muffin cups. Scatter streusel topping over each cup and press lightly on crumbs to help them adhere to batter. Bake until tops are golden, 17 - 20 minutes.

Let Cool.

Source:
  "All You Magazine"
Copyright:
  "11/19/2010"
Yield:
  "12 "
                                    - - - - - - - - - - - - - - - - - - -
Serving Ideas :

• Cup of tea or coffee
• With a scrambled egg

NOTES :

* I used walnuts but pecans were called for in the original recipe. Using pecans will change the calories in the muffins.

Light & Tasty

So, here we are into April already.

Uh, how can that be?!

I have been incredibly busy with the boys and their school work, trying (but not doing so well) to keep the house & laundry somewhat done, going to home & away hockey games and yes, fumbling to get the yard ship shape since it is warming up here.

My poor blog has been left in the dust. *sniffle*

I had it all spiffed up and wham! everything just came to a head. I am learning that I need to schedule my time better than what I am currently doing so I can post. I miss posting. I miss writing and sharing. *sigh*

I did download an app that will allow me to post from my phone, thinking here that this will help me out a bit. :)

Be on the look out for a yummy yogurt muffin recipe that I tried two weeks ago (*gasp* seems just like yesterday)

Hope all is going well in  your neck of the woods and I shall be back soon with a lovely give away.