This is one of my family’s favorite recipes. We make it every few months not only because it’s easy but delicious as well. You have to try this one – no need for syrup as the caramel glaze is perfect on the top (once you invert the pieces after baking). Enjoy!
In a small saucepan, bring the brown sugar, butter and corn syrup to a boil over medium heat, stirring constantly. Remove from the heat. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Top with six slices of bread. Combine sugar and 1/2 teaspoon cinnamon; sprinkle half over the bread. Place remaining bread on top. Sprinkle with remaining cinnamon-sugar; set aside.
In a large bowl, beat the eggs, milk, vanilla and remaining cinnamon. Pour over bread. Cover and refrigerate for 8 hours or overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F for 30-35 minutes.
Prep time: 10 MinCook time: 1 H & 45 MTotal time: 1 H & 55 M
3 lbs. lean ground beef
4 cups binder (I use equal parts cornmeal and crushed crackers, but feel free to use what you like)
2 packages Lipton Onion Soup
1 small onion, diced
8 ozs. shredded cheddar cheese (I prefer sharp)
1 small bottle of bbq sauce (your favorite)
3 lbs baby red potatoes
1 small bag baby carrots
Combine the ground beef, binder, eggs, soup mix and onion until well mixed. Separate the mixture in half and form one half into an oval in the bottom of a roasting pan. Sprinkle the top of the oval with the shredded cheese and cover with the remaining meat mixture, sealing the edges to contain the cheese. Pour bbq sauce over the top of the meatloaf, just to cover.
Wash and cube the baby red potatoes and sprinkle around the meatloaf. All you need to do with the carrots is sprinkle them over the potatoes.
Bake covered at 350 degrees for 1 hour and 15 minutes. Uncover and bake for an additional 25-30 minutes. Let the meatloaf stand for about 10 minutes so that when you cut it it doesn’t separate. The bbq sauce gives the potatoes and carrots a nice glaze. Serve with a salad and dinner rolls.
① Bites/Points per piece if made with boneless/skinless chicken on iTrackBites Better Balance/WW Blue
This has been one of my family’s favorite recipes for quite some time. Let me say that I don’t eat the skin on the chicken and the meat has a nice mild flavor and stays very moist. Depending on how you place the garlic the skin can have a mild to moderate garlic flavor (according to my husband) but it is still delicious!
Prep time: 5 MinCook time: 8 HourTotal time: 8 H & 5 M
3-4 pounds cut up chicken
1 large onion, sliced
1 Tbsp. olive oil
2 tsp. kosher salt
2 tsp. paprika
1 tsp. pepper
20-40 garlic cloves, peeled but intact
Place the onion slices in the bottom of your crockpot (I use a 6 quart). In a large bowl blend the olive oil, kosher salt, paprika and pepper. When well blended, rub it onto each piece of chicken and place on top of the onions, trying to cover each one the best you can (I usually double the amount of oil, salt, paprika, and pepper to make sure I have enough). Place the garlic cloves around the chicken and cover. Cook on low 6-8 hours. Makes 6 servings.
You will need a fork for this one:) Hubby tried to eat a drumstick and as he picked it up the meat literally fell off of the bone, lol! The garlic (a few pieces of which you can see here) can also be spread on some nice dinner rolls, they are very soft and have a nice mild flavor. We have made this before and it is a keeper in our house!
⑤ Bites/Points per 2 Tbsp on iTrackBites Better Balance/WW Blue
This is a family favorite – we had it this week and my hubby told me this is something that he could eat once a week! It also freezes really well, so when I do make it I make sure to double or triple the batch. It is such a unique twist on traditional spaghetti, if you make it please leave me a comment and let me know what you think.
1 package (8 ounces) whole wheat spaghetti, cooked and drained
1 can (2-1/4 ounces) sliced ripe olives, optional
In a soup kettle or Dutch Oven, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes. Stir in cheese until melted. Add the spaghetti and olives if desired. Transfer to a greased 11-in. x 7-in. x 2-in. baking dish. Cover and bake the second casserole at 325° for 40 minutes. Uncover and bake 10 minutes longer.
Ok, I know what you might be thinking. What the heck is pickle dip and why would I eat it? Well, if you are a fan of pickles (any kind) this is one to try. Trust me. My entire family (immediate and extended) go crazy for it. I hope you enjoy it too!
1 jar pickles (whatever you prefer, one of our favorites if Famous Dave’s Devil’s Spit) – 0 Bites/Points
2 blocks of fat free cream cheese – 12 Bites/Point
Drain the pickles but reserve the juice (or some of it). Start with 1 block of cream cheese and 1/2 the pickles and put it in a food processor or blender and turn it on. Let it combine until the pickles are tiny. If you like your dips a little chunkier, you can either cut some pickles and fold them in by hand or just pulse a little less. Once blended, add the other block (or two) and the rest of the pickles with 1/4-1/2 cup of juice, or more as needed. Mix until combined.
Our favorite thing to serve this with is Ruffles plain chips but it would be good with cracker, veggies or even on sandwiches.
***I can’t really calculate how much this is per serving. It does make a lot but even with light cream cheese it isn’t the healthiest recipe. But, it sure is delicious.
This recipe has become a staple in our house and is frequently requested. It actually started out as two separate recipes, but my hubby had the genius idea of combining the two which is absolutely delicious. And, it is easy to make.
I know I am not the only one that grew up in a family that had to watch what they spent on everything, including food. I’m not embarrassed to say that it helped me realize how important it was to have easy recipes that didn’t break the bank. This has been a favorite in our family for years. I love a more ‘fancy’ lasagna too, but to be honest, this would be the one I would go to. I am not a big fan of meat, and neither is my oldest daughter so normally I make half of this with meat and half without.
Prep time: 20 MinCook time: 55 MinTotal time: 1 H & 15 M
The ingredients in this may not sound like much, but they really do taste good. When we were growing up we didn’t have a lot of money so my Mom couldn’t afford any fancy ingredients. Give this one a try and let me know what you think.
1 lb. hamburger
1 medium onion, chopped garlic salt/powder
2 cans tomato soup
2 cans cheddar cheese soup
1 large can tomato paste
12 ozs. mozzarella/cheddar cheese
Fry hamburger with onion and garlic salt/powder (a few shakes to taste).
Mix together the soups and the tomato paste.
Spray a 13×9 pan.
Layer noodles, hamburger, then sauce.
Repeat layers ending with sauce.
Top with cheese.
Bake at 350 degrees for 45 minutes.
Uncover and bake an additional 10 minutes.
I sprinkle cheese between the layers. I also usually double this recipe and DO NOT cook the noodles. I get the flat lasagna noodles and make two pans and freeze one. It always turns out well.
My kids LIVE for these, and they really couldn’t be easier. Give them a try, I guarantee you won’t be disappointed:)
Prep time: 5 MinCook time: 10 MinTotal time: 15 Min
2 1/2 cups sugar
1 cup vinegar
2 cups water
1 small onion, diced or cut into rings
1 quart of dill pickles (we usually get the baby dills)
Boil the sugar, vinegar and water for 1 minute. Let cool. Drain the quart of pickles. Cut the ends off of each pickle – I think this helps the flavor penetrate. Put them back into the jar, layering onions often.
Pour the liquid over the pickles, stick them in the fridge and let them sit for at least 24 hours. It may seem like a pain for pickles, but these are worth it.
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
13 ozs. turkey kielbasa, cut into 1/2″ slices
1 large onion, chopped
1 pkg. au gratin potatoes
2 1/2 cups hot water
4 medium carrots cut into matchsticks
1 pkg. (10 ozs) frozen chopped broccoli, thawed and drained
3 ozs reduced fat shredded cheddar cheese
Drizzle a large pan with a little oil and cook sausage and onion until onion is tender, about 5 minutes. Stir in potatoes, sauce mix, and water. Heat until boiling; reduce heat. Simmer 10 minutes stirring occasionally. Stir in carrots; cover and simmer until carrots are crisp-tender, about 10 minutes. Stir in broccoli and cheese; cook and cover until cheese is melted about 5-10 minutes.