{Nacho cheese beef bake}

Okay so this name is totally wrong for the dish. When I read this I think fatty, disgusting, Gonna have the runs when I'm done kind of meal. It's totally not that way. It was so yummy and healthier than it sounds.

Recipe and Image from Tasteofhome.com

2 cups uncooked egg noodles 
1 pound ground beef 
1 can (14-1/2 ounces) diced tomatoes, undrained 
1 can (10-3/4 ounces) condensed nacho cheese soup, undiluted 
1 jar (5-3/4 ounces) sliced pimiento-stuffed olives, drained (I don't like these. I did not add them.)
1 can (4 ounces) chopped green chilies 
1-1/2 cups (6 ounces) shredded cheddar cheese 
 2 cups crushed tortilla chips 
1/3 cup prepared ranch salad dressing 
Shredded lettuce, sour cream and/or salsa, optional


Cook noodles according to package directions; drain. Meanwhile, in a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the tomatoes, soup, olives and chilies. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in noodles.
Transfer to a greased 11-in. x 7-in. baking dish. Sprinkle with cheese. Bake at 350° for 15-20 minutes or until heated through. Top with tortilla chips; drizzle with salad dressing. Serve with lettuce, sour cream and/or salsa if desired. Yield: 4 servings.

We always put a ton of lettuce and fresh tomatoes on top. We served it with fruit. Can totally serve 6.
Nacho Cheese Beef Bake Recip

{candy bar apple salad}

Candy Bar Apple Salad ReciRecipe and photo from Tasteofhome.com

We cut this recipe in half for our family and it was perfect. So delicious. Fresh and sweet. And can be even lower calorie if you use what we did. 


1-1/2 cups cold 2% milk (we used skim)
1 package (3.4 ounces) instant vanilla pudding mix (we used regular, but you could use sugar-free)
1 carton (8 ounces) frozen whipped topping, thawed (we used light)
4 large apples, chopped (about 6 cups) 
4 Snickers candy bars (2.07 ounces each), cut into 1/2-inch pieces (can't leave these out... :))

In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Fold in apples and candy bars. Refrigerate until serving. Yield: 12 servings (3/4 cup each).

We ate this with spiral Stromboli

Nutrition Facts: 3/4 cup equals 218 calories, 9 g fat (6 g saturated fat), 6 mg cholesterol, 174 mg sodium, 31 g carbohydrate, 2 g fiber, 3 g protein.

{veggie salad pizza}

Veggie Salad Pizza
This is always a hit.  It is so fresh tasting and delicious!

1 multigrain pizza crust (see below)

2/3 c favorite Italian dressing +1 tsp (divided)

1/2 c Parmesan or Italian blend cheeses

1 t lemon pepper

1 garlic clove, minced

1  pkg reduced fat cream cheese (8 oz)

2 cups thinly sliced romaine

2 cups small broccoli florets

1 c diced peppers (red, yellow, orange, green, banana. . . etc.)

1 green onion, chopped

3 mushrooms, chopped

1 cucumber, chopped

2/3 c halved cherry or grape tomatoes

1 half avocado, diced

sliced olives (1/2 a small can, or to taste)

Combine dressing, parmesan, lemon pepper and garlic.

Combine cream cheese with 1/2 of dressing mixture until smooth.

Spread cream cheese mixture on crust. Combine romaine, broccoli, peppers, onion, mushrooms and cucumber with remaining dressing. Toss until coated. Place veggies on top of cream cheese. Toss avocado in 1 tsp dressing to preserve color. Top pizza with avocado, tomatoes and olives. Chill until ready to serve. Yields: 16 appetizer servings

This can also be made as a Chicken Salad Pizza—Cook 1 lb chicken with lemon pepper. Follow directions above, using for the vegetables: 5 c romaine, 1 diced red pepper, 3 mushrooms, 1 green onion, 1/2 cucumber, 2/3 c tomatoes. Then top pizza with chicken slices rolled in residual dressing.

 

Multigrain Pizza Crust

Combine in bowl:

1 c white flour

1 c wheat flour

1/2 quick oats

1 t sugar

1 t salt

1 T instant yeast

Mix. Add 1 c water and 2 T olive oil. Combine thoroughly. Turn onto lightly floured board and knead 6 minutes, adding white flour as needed to form soft dough. Let rest for 10 minutes, covered. Roll out to desired size. Place on baking stone sprinkled with cornmeal. Allow to rise while oven pre-heats to 425. Pierce crust with fork. Bake in 425 oven for 15 minutes. Cool on wire rack. 

{pasta salad}

24 servings

208 cals., 9 g. fat, 1 g. fiber

WW points: 4

24 oz. curly pasta
3 c. broccoli
1 lb. cheese, cubed
1 cucumber, cubed
1/2 onion, finely diced
1 bottle Light Italian dressing


Mix together and refrigerate. Tastes better after sitting at least a couple of hours.

{BLT salad}

6 servings

432 cals., 22 g. fat, 2 g. fiber

WW points: 10

from Taste of Home magazine.

I'm loving these dishes that they're doing that are easy and that only require a few ingredients. Nate LOVED this.

Cook 2 cups spiral pasta (I used the tri-color kind)
drain.
Cook and crumble 1/2 lb. bacon
Add 1 large chopped tomato
and 1/2 c. ranch salad dressing
Toss with pasta.
Combine with 3 cups torn romaine before serving

We added the ranch dressing last to help the salad hold up better, and to make sure we got how much we wanted. It was delicious!