Enjoy six recipes from Dawn Hall's Busy People's Super Simple 30-Minute Menus cookbook.
It is with great joy, excitement and anticipation that I deliver these Busy People Menus to you. This is a TOTALLY new CONCEPT in cooking. I incorporate all of the directions for each of the menus in to one set of easy to read directions.
NOTE: Each menu (complete meal) consists of 6 servings.
I have included 6 menus (complete meals):
Simply go to the top of your tool bar on the top of the computer and go to “Edit”, type in the menu name and the computer will easily find the menu for you. (Or you can scroll down.)
Dill-icious Tilapia with Shrimp Menu
This is absolutely fantastic! There’s no fishy after taste at all. This recipe is totally a God inspired thing...and I give Him full credit for it! The thought of using dill pickle juice to bake the fish and shrimp simply came to me. Before testing this idea I doubted it would be good, but I gave it a try anyway, because as the “cookbook lady” using ordinary ingredients in creative ways to create extraordinary recipes is a gift God uses through me. This is one of those inspired recipes that is so fantastic it literally shocked me at how fantastic it is!
If you are the least bit hesitant to try this, yet you like dill, then I want to encourage you to set aside your fears because without a shadow of a doubt I know 100% you are absolutely-positively going to like it for sure!
Dill-icious Tilapia with Shrimp
Asparagus and Portabella Mushroom Medley
Raspberry Pecan Salad with Cranberries
Dill-icious Tilapia with Shrimp
Calories 175 (15% fat); Total Fat: 3g; Cholesterol: 132mg; Carbohydrate: 0g; Dietary Fiber: 0g; Protein 36g; Sodium: 326mg
Diabetic Exchanges: 5 very lean meat
2 pounds Tilapia fish (frozen is fine, but thaw first)
1 cup dill pickle juice
18 raw, peeled & deveined shrimp (30 -40 per pound)
1 teaspoon Old Bay Seasoning
1/2 teaspoon dried dill weed
Yield 6 (5-ounces cooked fish)
Asparagus and Portabella Mushroom Medley
Calories 49 (0% fat); Total Fat: 0g; Cholesterol: 0mg; Carbohydrate: 10g; Dietary Fiber: 4g; Protein 4g; Sodium: 172mg
Diabetic Exchanges: 2 vegetable
1 (6-ounce) portabella mushroom, cut into thin slices vertically
2 pounds fresh asparagus, with ends trimmed off
1/2 of a large red onion, sliced into rings and separated
1 tablespoon imitation butter flavored sprinkles
1/2 teaspoon garlic salt
Yield 6(1/2-cup) servings
Raspberry Pecan Salad with Cranberries
Calories 93 (19% fat); Total Fat: 2g; Cholesterol: 3mg; Carbohydrate: 16g; Dietary Fiber: 3g; Protein 4g; Sodium: 480mg
Diabetic Exchanges: 1 other carbohydrate, 1/2 lean meat
2 (11-ounce) spring mix salad greens (10 cups)
3 tablespoons fat-free feta cheese crumbles, finely crumbled
1 1/2 tablespoons 30% less fat bacon pieces
1/4 cup dried cranberries
1 1/2 tablespoons pecans, finely chopped
3/4 cup fat-free Raspberry Pecan Salad dressing
1/2 cup fat-free Italian flavored croutons
Yield 6 (1 2/3-cups) servings
30 minutes before dinner, preheat oven to 450-degrees.
Spray a jelly-roll pan with non-fat cooking spray. Arrange 2-pounds Tilapia fish on prepared jelly-roll pan. Pour 1-cup dill pickle juice over fish. Arrange shrimp on top of fish. Sprinkle the fish and shrimp with 1-teaspoon Old Bay Seasoning and 1/2-teaspoon dried dill weed. Spray shrimp and fish with non-fat cooking spray cover with aluminum foil and bake on the middle rack in the preheated oven at 450-degrees for 25 minutes or until fish flakes easily with a fork.
20 minutes before dinner, start cooking the Asparagus and Portabella Mushroom Medley by placing in a large sauce pan with 1-inch of water in the bottom of the saucepan: 1 (6-ounce) portabella mushroom, cut into thin slices vertically; 2-pounds fresh asparagus, with ends trimmed off; and 1/2 of a large red onion, sliced into rings and separated. Bring the water to a boil. Cover and turn off the heat. Let the vegetables steam in the hot saucepan on the hot burner until dinner is ready.
10 minutes before dinner, start making Raspberry Pecan Salad with Cranberries by tossing together in a large salad bowl: 2 (11-ounce) spring mix salad greens (10 cups),
3-tablespoons fat-free feta cheese crumbles, finely crumbled; 1 1/2-tablespoons 30% less
fat bacon pieces, 1/4-cup dried cranberries, 1 1/2-tablespoons finely chopped pecans, and
3/4-cup fat-free Raspberry Pecan Salad dressing until well mixed. Sprinkle the top of the salad with 1/2-cup fat-free Italian flavored croutons and place the salad on the dinner table.
3 minutes before dinner, drain the water from the Asparagus and Portabella Mushroom Medley and sprinkle lightly with 1-tablespoon imitation butter flavored sprinkles and 1/2-teaspoon garlic salt, and then put on the dinner table.
1 minute before dinner, place fish and shrimp on serving platter and place on the dinner table.
Supplies List
Jelly-roll pan
Non-fat cooking spray
Aluminum foil
Large sauce pan
Large salad bowl
Serving platter
Grocery List
Fresh Fruits and Vegetables
1 (6-ounce) portabella mushroom
2 pounds fresh asparagus
1/2 of a large red onion
2 (11-ounce) spring mix salad greens (10 cups)
Staple Items
1/4 cup dried cranberries
Meats
2 pounds Tilapia fish
18 raw, peeled & deveined shrimp (30 -40 per pound)
Dairy
1 package fat-free feta cheese crumbles, finely crumbled (only 3-tablespoons needed)
Seasonings/Condiments
1 jar dill pickle juice (only 1-cup needed)
1 teaspoon Old Bay Seasoning
1/2 teaspoon dried dill weed
1 tablespoon imitation butter flavored sprinkles
1/2 teaspoon garlic salt
1 bottle fat-free Raspberry Pecan Salad dressing (only 3/4-cup needed)
Other
1 package 30% less fat bacon pieces (only 1 1/2-tablespoons needed)
1 1/2 tablespoons pecans, finely chopped
1 package fat-free Italian flavored croutons (only 1/2-cup needed)
Hawaiian Chicken Salad Sandwich Menu-30 minutes
The presentation of the colorful orange and green fruit kabobs along with the unique super sized sandwich is every bit as refreshing and delicious as it looks. The individual glasses of kiwi tea also visually very impressive to look at and round off this delightful meal nicely.
Hawaiian Chicken Salad Sandwich
Melon Medley Kabobs
Kiwi Tea
Kiwi Tea-Yield 8 (1 cup) servings
Calories 17 (0% fat); Total Fat: 0g; Cholesterol: 0mg; Carbohydrate: 4g; Dietary Fiber: 1g; Protein 0g; Sodium: 9mg
Diabetic Exchanges: Free
1 packet sugar-free instant tea (to make 2-quarts)
8 cups cold water
24 ice cubes
2 kiwis
Hawaiian Chicken Salad Sandwich-Yield 8( 1/8 of large sandwich) servings
Calories 307 (14% fat); Total Fat: 5g; Cholesterol: 47mg; Carbohydrate: 39g; Dietary Fiber: 1g; Protein 24g; Sodium: 1185mg
Diabetic Exchanges: 2 starch, 1/2 fruit, 3 lean meat
2 (13-ounce) cans chicken breast, in water, drained
1 (8-ounce) can sliced pineapple in pineapple juice, drained
2/3 cups Teriyaki Baste & Glaze (Kikkoman) in barbeque isle
1 (16-ounce) round loaf King’s Hawaiian Sweet Bread
2 thin slices red onion
6 leaves of red leaf lettuce
Melon Medley Kabobs -Yield 8
Calories 58 (0% fat); Total Fat: 0g; Cholesterol: 0mg; Carbohydrate: 14g; Dietary Fiber: 1g; Protein 1g; Sodium: 28mg
Diabetic Exchanges: 1 fruit
4 cups honeydew melon (about 1/2 of a large melon)
4 cups cantaloupe (about 3/4 of a medium melon)
12 kebob skewers
30 minutes before dinner, prepare instant tea by stirring 1 packet sugar-free instant tea (to make 2-quarts) with 8 cups cold water in a 2-quart pitcher until dissolved. It is very important that you do this recipe first because the tea needs to marinate.
Peal and cut each kiwi into 8 slices.*
Set out 8 drinking glasses (for best results use tall glasses.) In each glass alternate putting ice cubes and slices of kiwi, put 3-6 ice cubes and 2 slices of kiwi per glass.
Fill each glass with prepared tea and let the beverages marinate. The kiwi will flavor the tea as it sets. Pieces of ice and kiwi should be floating in the glasses. It is very pretty.
25 minutes before dinner, remove seeds and rind from melons. Cut melons into bite size chunks (about 1-inch pieces).
Alternate pieces of honeydew and cantaloupe chunks on the kabob skewers. Cut kabob skewers in half. Place kabobs on platter. Wrap in plastic wrap and put in refrigerator.
10 minutes before dinner, in a medium bowl shred the 2 (13-ounce) cans of drained chicken breast by pressing the chicken against the inside of the mixing bowl with the back of a large mixing spoon.
Drain and discard the juice from 1 (8-ounce) can sliced pineapple (in pineapple juice). With a sharp knife, cut the pineapple slices while they are still in the can into small pieces. Stir the pineapple and 2/3-cups Teriyaki Baste & Glaze (Kikkoman) in with the chicken until well mixed.
Cut 1 (16-ounce) round loaf King’s Hawaiian Sweet Bread in half horizontally.
With a spatula spread the chicken salad on the bottom layer of the bread and press it firmly with your hands to help secure it to the bread.
Separate 2 thin slices red onion into rings and arrange on top of chicken salad. Place lettuce on top of onion and place top layer of bread on sandwich.
1 minute before dinner, cut sandwich into 8 large, pie shaped pieces. Secure each wedge with a long toothpick. Get melon kebobs from refrigerator and place on table.
* A super easy way to peel kiwi is with a steak knife.
Supplies List
2-quart pitcher
8 drinking glasses
Plastic wrap
Medium bowl
Mixing bowl
Large mixing spoon
Steak knife
Grocery List
Fresh Fruits and Vegetables
2 kiwis
1 red onion
6 leaves of red leaf lettuce
1 large honeydew melon
1 medium cantaloupe
Staple Items
1 packet sugar-free instant tea (to make 2-quarts)
2 (13-ounce) cans chicken breast, in water
1 (8-ounce) can sliced pineapple in pineapple juice
1 can Teriyaki Baste & Glaze (Kikkoman) in barbeque isle (only 2/3-cups needed)
1 (16-ounce) round loaf King’s Hawaiian Sweet Bread
Other
12 kebob skewers
Steak Tips with Grilled Onions & Gravy Menu
Save yourself lots of time and money by preparing this specialty steak house menu at home. It is every bit as good as any fine steak house and with clean-up included, you’ll still be done with dinner sooner than if you had to drive and wait at a restaurant.
Loaded Smashed Potatoes
Buttered Broccoli and Mushrooms
Steak Tips with Grilled Onions & Gravy
Loaded Smashed Potatoes
Calories 75 (0% fat); Total Fat: 0g; Cholesterol: 3mg; Carbohydrate: 12g; Dietary Fiber: 1g; Protein 6g; Sodium: 496mg
Diabetic Exchanges: 1 starch, 1/2 very lean meat
1 tablespoon seasoned salt
6 medium red skin potatoes
4 tablespoons fat-free cream cheese
3 tablespoons imitation butter flavored sprinkles
3/4 cup fat-free Half & Half
4 teaspoons 30% less-fat real bacon pieces
1/2 cup fat-free shredded cheddar cheese
Yield 9 (1/2-cup) servings
Buttered Broccoli and Mushrooms
Calories 59 (8% fat); Total Fat: 1g; Cholesterol: 0mg; Carbohydrate: 11g; Dietary Fiber: 5g; Protein 6g; Sodium: 424mg
Diabetic Exchanges: 2 vegetable
1-(14-ounce) can 99% fat-free beef broth
2 (16-ounce) bags frozen broccoli cuts
1 (8-ounce) package pre sliced fresh mushrooms
1/4 cup imitation butter flavored sprinkles
Yield 6 (1-cup) servings
Steak Tips with Grilled Onions & Gravy
Calories 182 (23% fat); Total Fat: 5g; Cholesterol: 46mg; Carbohydrate: 8g; Dietary Fiber: 1g; Protein 26g; Sodium: 352mg
Diabetic Exchanges: 1 1/2 vegetable, 3 lean meat
1(12-ounce) jar fat-free beef gravy
1/2 tablespoon Worcestershire sauce
1/2 tablespoon minced garlic (from a jar is fine)
1 1/2-pounds sirloin steak
2-medium to large size sweet white onions
1/4 teaspoon ground black pepper
Yield 6 (3/4-cup) servings
30 minutes before dinner, start the water for the potatoes. Put 4-cups water into a 4 1/2-quart non-stick saucepan. Turn the burner on high and add 1-tablespoon seasoned salt to the water.
Wash off 6-medium sized red skin potatoes* and remove any dark spots from the potatoes. Cut potatoes into 1-inch chunks.
25 minutes before dinner, add the potato chunks to the boiling salt water. Make sure that all the potatoes are covered in water. Do not cover at this time!
24 minutes before dinner, start the broccoli, place 1 (14-ounce) can 99% fat-free beef broth and 2 (16-ounce) bags frozen broccoli cuts in a 12-inch non-stick saucepan. Cover and cook on high heat.
21 minutes before dinner, turn the heat off under the potatoes. Cover and let the potatoes sit on the hot burner.
20 minutes before dinner, plug in the indoor electric grill to preheat it.
Turn the oven to 350-degrees.
Spray a 2 1/2-quart oven safe casserole dish with non-fat cooking spray. Stir in 1 (12-ounce) can fat-free beef gravy, 1/2-tablespoon Worcestershire sauce and 1/2-tablespoon minced garlic until well mixed.
17 minutes before dinner, place the casserole dish with the gravy in the preheated oven.
16 minutes before dinner, remove all fat from 1 1/2-pounds sirloin steak and cut sirloin steak into 1 to 2-inch chunks. Set aside.
14 minutes before dinner, cut 2-medium to large sized sweet white onions into chunks. This is easiest to do by cutting each onion in half horizontally and popping out the small center core. Then cut the remaining onion into chunks. Separate the layers of the onion chunks.
11 minutes before dinner, spray the top and bottom of the pre-heated grill with non-fat cooking spray. Place the onions in a single layer on the prepared grill. Spray the onions generously with non-fat cooking spray, close the lid and cook.
9 minutes before dinner, turn the heat off to the broccoli. Put 1 (8-ounce) package pre-sliced fresh mushrooms on top of the broccoli, cover, and let sit on the warm burner.
8 minutes before dinner, start assembling the Loaded Smashed Potatoes. Drain and discard the liquid from the potatoes. Place the potatoes into a 2 1/2-quart mixing bowl. Using an electric mixer beat together the boiled red skin potatoes with 4-tablespoons fat-free cream cheese, 3-tablespoons imitation butter flavored sprinkles, 3/4-cup fat-free Half & Half, 4-teaspoons 30% less-fat real bacon pieces and 1/2-cup fat-free shredded cheddar cheese until creamy. (The small pieces of potato skins will remain lumpy, but they will be tender and add extra texture to the dish.)
5 minutes before dinner, remove the gravy from the oven and stir the grilled onion into the casserole dish with the gravy. **
4 minutes before dinner, put the sirloin steak chunks on the grill in a single layer, close the lid and cook.
3 minutes before dinner, if needed, continue making the Loaded Smashed Potatoes, and then place them on the dinner table.
2 minutes before dinner, drain the broccoli and mushrooms and put them in large serving bowl. Stir with 1/4-cup imitation butter flavored sprinkles, and place on the dinner table.
1 minute before dinner, remove the meat from the grill and stir it in with the gravy and onions along with 1/4-teaspoon ground black pepper until the steak is covered in onions and gravy. Place on the dinner table.
* Note: A medium sized red skin potato is about the size of a woman’s tightly clenched fist.
** Note: Using a pastry brush is the easiest way to remove small onion pieces from crevasses in grill that are stubborn to get out.
Supplies List
4 1/2-quart non-stick saucepan
12-inch non-stick saucepan
2 1/2-quart oven safe casserole dish
2 1/2-quart mixing bowl
Electric mixer
Large serving bowl
Non-fat cooking spray
Knife
Grocery List
Frozen Foods
2 (16-ounce) bags frozen broccoli cuts
Fresh Fruits and Vegetables
1 (8-ounce) package pre sliced fresh mushrooms
6 medium red skin potatoes
2-medium to large size sweet white onions
Staple Items
1-(14-ounce) can 99% fat-free beef broth
1(12-ounce) jar fat-free beef gravy
Meats
1 1/2-pounds sirloin steak
Dairy
1 box fat-free cream cheese (only 4-tablespoons needed)
1 carton fat-free Half & Half (only 3/4-cup needed)
1 package fat-free shredded cheddar cheese (only 1/2-cup needed)
Seasonings/Condiments
1 tablespoon seasoned salt
1/4 cup plus 3 tablespoons imitation butter flavored sprinkles
1 bottle Worcestershire sauce (only 1/2-tablespoon needed)
1/4 teaspoon ground black pepper
Other
1 jar minced garlic (only 1/2-tablespoon needed)
1 package 30% less-fat real bacon pieces (only 4-teaspoons needed)
Caesar Chicken Pasta Stove Top Casserole Menu
Special thanks for the Cheesy Stuffed Portabella recipe from Connie Ramey in Delta, Ohio. They go great in this menu and compliment the Caesar Chicken Pasta Stove Top Casserole nicely.
Cheesy Stuffed Portabella Mushrooms
Caesar Chicken Pasta Stove Top Casserole
Super Simple Caesar Salad with Bacon
Cheesy Stuffed Portabella Mushrooms Yield 6 (1-medium size portabella mushroom) servings
Calories 49 (34% fat); Total Fat: 2g; Cholesterol: 3mg; Carbohydrate: 4g; Dietary Fiber: 1g; Protein 4g; Sodium: 135mg
Diabetic Exchanges: 1 vegetable, 1/2 lean meat
2 (6-ounce) packages Portabella mushroom caps (3-per package) (reserve 1/2-cup Portabella mushroom stems, chopped)
1/4cup frozen chopped onion
1 tablespoon minced garlic (jar)
2 tablespoons lite mayonnaise
1/2 cup fat-free shredded cheddar cheese
Caesar Chicken Pasta Stove Top Casserole Yield 6 (1-cup) servings
Calories 353 (30% fat); Total Fat: 11g; Cholesterol: 69mg; Carbohydrate: 30g; Dietary Fiber: 2g; Protein 27g; Sodium: 1241mg
Diabetic Exchanges: 2 starch, 3 lean meat
2 3/4 cups chicken broth
1 1/4 cup lite Caesar salad dressing
4 cups no yolk noodles
2 (12-ounce) cans 98% fat-free chicken, drained
3 tablespoons reduced–fat grated Parmesan topping
Super Simple Caesar Salad with Bacon Yield 6 (11/2-cup) servings
Calories 53 (13% fat); Total Fat: 1g; Cholesterol: 3mg; Carbohydrate: 8g; Dietary Fiber: 2g; Protein 3g; Sodium: 560mg
Diabetic Exchanges: 1/2 other carbohydrate
9 cups pre-cut romaine lettuce
3/4 cup fat-free Caesar Salad dressing
2 tablespoon 30% less fat real bacon pieces
1/2 cup fat-free croutons
Menu Timeline Instructions
30 minutes before dinner, start the stuffed Portabella mushrooms. Spray a jellyroll pan with non-fat cooking spray. Set aside.
Using a paper towel, wipe off the 6-mushroom caps and remove the stems (do not throw stems away). Place the mushroom caps on the prepared jellyroll pan. Set aside.
Spray a 12-inch skillet with non-fat cooking spray. On medium heat, sauté 1/4-c frozen chopped onion and 1-T minced garlic.
25 minutes before dinner, chop the mushroom stems into small pieces and add to the skillet with the onion and garlic. Cover and cook for about 2-more minutes stirring frequently, and then turn the burner off under the skillet and let sit on the warm burner.
22 minutes before dinner, start the Caesar Chicken Pasta Stove Top Casserole. In a 12-inch, non-stick saucepan over high heat, bring 2 3/4-c chicken broth, and 1 1/4-c lite Caesar salad dressing to a full boil.
Preheat oven to 450-degrees.
20 minutes before dinner, place the sautéed onion, garlic and chopped mushroom stems in a small bowl; add 2-T lite mayonnaise and 1/2-c fat-free shredded cheddar cheese. Mix until well blended.
Place 1-T of the mixture into the center of each Portabella mushroom caps. Set aside.
17 minutes before dinner, once the liquid for the casserole is to a full boil stir in 4-c No Yolk noodles. Bring to a low boil again then reduce heat to medium (just enough heat to keep liquid at a low boil). Cover and cook for 10-minutes or until pasta is tender.
15 minutes before dinner, place the jellyroll pan with the Stuffed Portabella Mushroom Caps in the preheated oven and bake for 12-minutes.
11 minutes before dinner, begin making the Super Simple Caesar Salad with Bacon. In a large bowl, stir together until well mixed: 9-c pre-cut romaine lettuce with 3/4-c fat-free Caesar salad dressing. Sprinkle salad with 2-T 30% less fat real bacon pieces and top with 1/2-c fat-free croutons. Place the salad on the dinner table.
5 minutes before dinner, turn off heat to the pasta and stir in 2 (12-oz) cans drained 98% fat-free chicken.
Sprinkle 3-T reduced-fat Parmesan grated cheese topping over casserole. Cover and let sit for 4-minutes.
3 minutes before dinner, remove the Stuffed Portabella Mushroom Caps from the oven and place them on a serving platter on the dinner table.
1 minute before dinner, place Caesar Chicken Pasta Stove Top Casserole on a heat pad on the diner table.
Supplies
Jellyroll pan
12-inch skillet
12-inch, non-stick saucepan
Small bowl
Large bowl
Platter
Non-fat cooking spray
Paper towel
Heat pad
Grocery List
Frozen Foods
1 bag frozen chopped onion (only 1/4-cup needed)
Fresh Fruits and Vegetables
1 package pre-cut romaine lettuce (only 9-cups needed)
2 (6-ounce) packages Portabella mushroom caps (3-per package)
Staple Items
1 jar lite mayonnaise (only 2-tablespoons needed)
1 package chopped Portabella mushroom stems (only 1/2-cup needed)
1 can chicken broth (only 2 3/4-cups needed)
1 (12-ounce) bag no yolk noodles (only 4-cups needed)
2 (12-ounce) cans 98% fat-free chicken
1 container reduced–fat grated Parmesan topping (only 3-tablespoons needed)
1 package fat-free croutons (only 1/2-cup needed)
Dairy
1 (8-ounce) package fat-free shredded cheddar cheese (only 1/2-cup needed)
Seasonings/Condiments
1 jar minced garlic (only 1-tablespoon needed)
1 bottle lite Caesar salad dressing (only 1 1/4-cup needed)
1 bottle fat-free Caesar Salad dressing (only 3/4-cup needed)
Other
1 package 30% less fat real bacon pieces (only 2-tablespoons needed)
Beefy Ranch Stroganoff Menu
You are not going to believe how fabulous this is! It is a wonderful combination of ranch seasonings united with an old time comfort food favorite “Beef Stroganoff”. It tastes like I slaved on it all day and should be loaded with fats, but reality is: this wonderful menu that is done in 30-minutes and is very low fat!
Garlic Broccoli & Carrot Medley
Beefy Ranch Stroganoff
Pumpernickel Dinner Rolls-optional (store bought)
Garlic Broccoli & Carrot Medley Yield 7 (3/4-cup) servings
Calories 51 (8% fat); Total Fat: 1g; Cholesterol: 0mg; Carbohydrate: 10g; Dietary Fiber: 4g; Protein 4g; Sodium: 644mg
Diabetic Exchanges: 2 vegetable
2 (16-ounce) bags frozen broccoli cuts
1 tablespoon minced garlic (from a jar is fine)
1/4 cup imitation butter flavored sprinkles
1 teaspoon lite salt
1(8.25-ounce) can sliced carrots, drained
Beefy Ranch Stroganoff Yield 6 (1-cup) servings
Calories 301 (16% fat); Total Fat: 5g; Cholesterol: 65mg; Carbohydrate: 31g; Dietary Fiber: 2g; Protein 30g; Sodium: 773mg
Diabetic Exchanges: 2 starch, 3 1/2 very lean meat
2 cups water
1 tablespoon ranch salad dressing mix, dry (do not make as directed on package)
4 cups no yolk noodles
2 (12-ounce) cans 98 % fat-free roast beef with gravy (Hormel)
1(7-ounce) can sliced mushrooms, drained
1/4 cup fat-free Ranch salad dressing
Menu Timeline Instructions
25 minutes before dinner, start Garlic Broccoli & Carrot Medley. In a medium size microwavable bowl, put 2 (16-oz) bags frozen broccoli cuts. Cover with wax paper and cook for 8-minutes in the microwave.
22 minutes before dinner, start the Beefy Ranch Stroganoff. In a 12-inch, non-stick saucepan over high heat, bring 2-c water and 1-T ranch salad dressing mix to a full boil.
18 minutes before dinner, once liquid is to a full boil stir in 4-c No Yolk noodles. Bring to a low boil again, and then reduce heat to medium (just enough heat to keep liquid at a low boil). Cover and cook for 8-minutes or until pasta is tender.
16 minutes before dinner, stir the partially cooked broccoli. Cover with wax paper and cook for 6-minutes in the microwave.
14 minutes before dinner, if you want dinner rolls, now is the time to put them in a basket and place them on the dinner table along with light butter and jam.
10 minutes before dinner turn off heat to the pasta casserole and stir in 2 (12-oz) cans roast beef with gravy, 1 (7-oz) can drained sliced mushrooms, and 1/4-cc fat-free Ranch salad dressing. Cover and let set for 5-minutes to heat the roast beef and mushrooms.
8 minutes before dinner, stir into the pre-cooked broccoli: 1-T minced garlic (from a jar is fine), 1/4-c imitation butter flavored sprinkles, 1-teaspoon lite salt and 1 (8.25-oz) can drained sliced carrots. Stir until well mixed. Cook the broccoli 5-more minutes in the microwave, to heat the carrots.
5 minutes before dinner, spread 1/4-c of fat-free Ranch salad dressing over cooked pasta. Put lid back on casserole and continue letting it sit on the warm burner.
2 minutes before dinner, remove the Garlic Broccoli & Carrot Medley from the microwave. Stir and put on a heat pad on the dinner table.
1 minute before dinner, place the Beefy Ranch Stroganoff on a heat pad on the dinner table.
Supplies
Medium size microwavable bowl
Wax paper
12-inch, non-stick saucepan
Basket
Heat pad
Grocery List
Frozen Foods
2 (16-ounce) bags frozen broccoli cuts
Staple Items
1 (12-ounce) bag no yolk noodles (only 4-cups needed)
Seasonings/Condiments
1 jar minced garlic (only 1-tablespoon needed)
1/4 cup imitation butter flavored sprinkles
1 teaspoon lite salt
1 bottle fat-free Ranch salad dressing (only 1/4-cup needed)
1 package ranch salad dressing mix (only 1-tablespoon needed)
Other
1(8.25-ounce) can sliced carrots
2 (12-ounce) cans 98 % fat-free roast beef with gravy (Hormel)
1(7-ounce) can sliced mushrooms
Beans-R-Boss Chili with Corn Dog Dumplings Menu
This would be super for a tail gate party! It’s just like having your favorite corn dog (without the stick) on top of a hearty bowl of chili.
Beans-R-Boss Chili
Corn Dog Dumplings
Assorted Bell Pepper Sticks with Blue Cheese Dip
Beans-R-Boss Chili Yield 6 (1-cup) servings
Calories 166 (6% fat); Total Fat: 1g; Cholesterol: 0mg; Carbohydrate: 31g; Dietary Fiber: 9g; Protein 8g; Sodium: 1241mg
Diabetic Exchanges: 1 1/2 starch, 2 vegetable
1 (30-ounce) can chili beans
2 (14.5-ounce) cans chili ready diced tomatoes
1 teaspoon Splenda brown sugar granular
Corn Dog Dumplings Yield 6 (2-Dumplings per person) servings
Calories 180 (16% fat); Total Fat: 3g; Cholesterol: 10mg; Carbohydrate: 30g; Dietary Fiber: 1g; Protein 8g; Sodium: 707mg
Diabetic Exchanges: 2 starch, 1/2 very lean meat
1 (14-ounce) package fat-free hot dogs, sliced super thin (you will only use 4-hotdogs)
1 (8.5-ounce) box corn muffin mix
2 egg whites
1/3 cup water
Assorted Bell Pepper Sticks with Blue Cheese Dip Yield 6 (1/2-bell pepper and 1 1/2-tablespoons dressing) servings
Calories 42 (0% fat); Total Fat: 0g; Cholesterol: 1mg; Carbohydrate: 10g; Dietary Fiber: 2g; Protein 1g; Sodium: 184mg
Diabetic Exchanges: 1 vegetable, 1/2 other carbohydrate
1 large green bell pepper
1 large red bell pepper
1 large yellow bell pepper
1/2 cup fat-free blue cheese salad dressing
Menu Timeline Instructions
30 minutes before dinner, start making the Beans-R-Boss Chili. In a 12-inch non-stick skillet, on medium-high heat, bring to a low boil: 1 (30-oz) can chili beans, 2 (14.5-oz) cans chili ready diced tomatoes and 1-t Splenda brown sugar granular.
27 minutes before dinner, start making the Corn Dog Dumplings. On a cutting board, thinly slice 4-fat-free hot dogs, set aside.
In a medium bowl, make the dumpling batter; add 1 (8.5-oz) box corn muffin mix, 2-egg whites and 1/3-c water mix until well blended. Once you have the batter made stir in the thinly sliced 4-fat-free hot dogs.
20 minutes before dinner, add the Corn Dog Dumpling batter by heaping tablespoonfuls to the low-boiling chili. Reduce the heat to medium-low and cook covered for 15-minutes.
15 minutes before dinner, clean and cut into 1/2” wide bell pepper strips 1-large green bell pepper, 1-large red bell pepper and 1-large yellow bell pepper and arrange them on a plate around a small bowl filled with a 1/2-c fat-free blue cheese salad dressing to use as a dip. Place on the Assorted Bell Pepper Sticks with Blue Cheese Dip dinner table.
5 minutes before dinner, turn the heat off under the Beans-R-Boss Chili with Corn Dog Dumplings and let set until time for dinner.
1 minute before dinner, place the Beans-R-Boss Chili with Corn Dog Dumplings on a hot pad on the dinner table.
Supplies
12-inch non-stick skillet
Cutting board
Medium bowl
Hot pad
Tablespoon
Knife
Grocery List
Fresh Fruits and Vegetables
1 large green bell pepper
1 large red bell pepper
1 large yellow bell pepper
Staple Items
1 (30-ounce) can chili beans
2 (14.5-ounce) cans chili ready diced tomatoes
Meats
1 (14-ounce) package fat-free hot dogs (you will only use 4-hotdogs)
Dairy
2 egg whites
Baking Items
1 (8.5-ounce) box corn muffin mix
1 box Splenda brown sugar granular (only 1-teaspoon needed)
Seasonings/Condiments
1 bottle fat-free blue cheese salad dressing (only 1/2-cup needed)