Creamy Onion Beef Sandwiches

This recipe is a great way to use up leftover roast beef.

Prep: 5 minutes

Cook: 2-4 minutes

Yield: 4 sandwiches

1 tablespoon onion soup mix

3 tablespoons sour cream

1/2-1 teaspoons horseradish

4 medium sandwich rolls

12 slices roast beef

4 slices American cheese

Mix the first three ingredients in a small bowl. Remove tops of rolls and spread with mixture. On bottoms of rolls, arrange beef and cheese,

Broil 2-4 inches from the heat for 2-4 minutes, or until cheese is melted. Replace roll tops.

Tips and Tricks

If you don't like horseradish, use just a small amount to give the spread a little zip. The original recipe calls for deli roast beef, but I used leftovers from a roast I made myself. Use any type of cheese you have on hand.

Make It Healthier

Use light sour cream. Use non-process cheese. Serve on whole wheat rolls.

How Kids Can Help

Arrange meat and cheese on rolls. Spread onion mixture on rolls.

Suggested Sides

sliced melon

Fireworks Faves? 4th of July Recipe Sharefest

We are having our first Recipe Sharefest, and the theme is Traditional 4th of July Fare.

With Independence Day fast approaching now is the time to post your favorite recipes on your blog. Backlink here and leave us a comment so we know you are playing along!

All recipes posted for this meme will be added to this site under a special label! Don't miss out on this chance to share your family's favorites and maybe find a new one!

Tell your friends & join in the fun!

McDonalds Big Mac Sauce

This is a recipe for "special sauce." A great way to have yummy burgers at home without having to eat fast food.

Prep: 5 minutes

Yield: 3/4 cup

1/2 cup mayonnaise

2 tablespoons french dressing

4 teaspoons sweet pickle relish

1 tablespoon finely minced white onion

1 teaspoon white vinegar

1 teaspoon sugar

1/8 teaspoon salt

Combine all ingredients in a small bowl. Stir well. Refrigerate for several hours. Stir sauce before using on hamburgers.

Tips and Tricks

If you don't keep relish, you can substitute finely chopped pickle.

Make It Healthier

Omit salt. Use light mayonnaise.

How Kids Can Help

Measure ingredients, stir in bowl.

Three Bean Salad

This recipe is one of my mom's specialties and one of my husband's favorites!

Prep/Total Time: 10 minutes + chilling

1 can green beans (14 1/2 ounces), drained
1 can wax beans (14 1/2 ounces), drained
1 can lima beans (14 1/2 ounces), drained
1-2 cloves garlic, minced
1/3 cup chopped red onion
1/3 cup chopped green pepper
1/3 cup chopped roasted red pepper
3/4 cup olive oil
1/2 cup cider vinegar
1/4 cup sugar
salt and pepper to taste

Combine first seven ingredients. In a small bowl, combine olive oil, vinegar, sugar, salt and pepper. Pour over bean mixture. Refrigerate at least 3-4 hours.

Tips and Tricks
Use Pampered Chef chopper (see sidebar) to chop onion and pepper. In place of roasted red pepper, use a small amount of pimiento to taste.
Make It Healthier
Use low-sodium canned beans and omit the extra salt.
How Kids Can Help
Empty cans into bowl. Use food chopper to chop onions and peppers. Pour dressing over bean mixture.

Mashed Sweet Potatoes

Healthy Lifestyle-My family loves sweet potatoes and I've found that nearly anything you can do with white potatoes, you can do with sweet potatoes. The bonus? More flavor and a delicious texture! Plus you are loading up on fiber, complex carbs, and beta carotene. Here are some of the variations my family loves.

Tips & Tricks-Anything you can do with sweet potatoes, you can also do with banana, butternut, or acorn squash. All these variations are also delicious using squash, and the sweet breakfast varieties are yummy made with mashed pumpkin.

Prep: 20 minutes
Yield: 6 servings

Peel, cut, & boil 6 sweet potatoes or yams until tender. Mash with desired seasonings.


Dinner:
Garlic Mashed Sweet Potatoes- Mash with butter, 2 minced garlic cloves, salt & pepper to taste.

Mashed Sweet Potatoes & Gravy- Mash with 1/8 cup milk, serve with roast beef & gravy.

Lunch:
Cheesy Mashed Sweet Potatoes-Top mashed sweet potatoes with melted cottage cheese, salt & pepper to taste.

Twice Cooked Sweet Potatoes-Stir butter, chives, garlic & sour cream into mashed sweet potatoes. Put in baking dish & top with melted cheddar cheese, heat until cheese is melted & potatoes are heated through.

Sour Cream Mashed Sweet Potatoes-Mash with butter, chives, & sour cream.

Breakfast:
Cinnamon Mashed Sweet Potatoes- Mash with 1 Tbs brown sugar & 1 tsp cinnamon. Serve with eggs and/or pancakes.

Maple Mashed Sweet Potatoes-Mash with butter & maple syrup. Serve with pancakes.

Garlic Mashed Sweet Potatoes-Mash with butter, 2 minced garlic cloves, salt & pepper to taste. Serve with sausage and/or eggs.

Chili's Margarita Grilled Chicken Breasts

Yield: 4 servings
Prep: 2 hrs, including marinating

4 boneless, skinless chicken breasts
1 cup Margarita Mix liquid
1/4 cup lime juice
1Tbs sugar
1 Tbs Minced garlic
Freshly ground black pepper, to taste
Salt, to taste

Pour margarita mix, lime juice, sugar and garlic over chicken breast and let marinate for 2 hours in refrigerator. When ready to prepare drain and dust with black pepper to taste.Grilling works best, but you can also use an iron skillet and bring to medium high temperature.Spray an oil coating into pan and braise chicken breast until done on each side.

Tips & Tricks:
This is a recipe I modified for my lifestyle, since we don't use alcohol. The original recipe called for Tequila, which I substituted using lime juice.

How Kids Can Help:
Kids can pour the marinade mixture over the chicken & help spray pan with cooking spray.

Suggested Sides:
Mexican Rice, black beans & salsa.

Nilla Apple Crisp

This lighter version of a classic dessert tastes better than any boxed version I have ever had, and it's so simple to make!

Prep: 20 minutes
Bake: 30 minutes
Yield: 12 servings

8 cups thinly sliced peeled Granny Smith apples (about 4 large/2 lb)
1/2 cup firmly packed brown sugar, divided
2 teaspoon ground cinnamon, divided
1/3 cup old-fashioned or quick-cooking oats
1/4 cup cold margarine
25 reduced fat Nilla Wafers, crushed (about 1 cup crumbs)
1 1/2 cups thawed Cool Whip Lite

Preheat oven to 350. Toss apples with 1/4 cup of the brown sugar and 1 teaspoon of the cinnamon. Spoon into a square baking dish.

Combine oats, the remaining brown sugar and cinnamon in a bowl. Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs. Add wafer crumbs; mix well. Spread crumb mixture over apples.

Bake 30-35 minutes or until apples are tender. Serve warm or cooled. Top with whipped topping.

Tips and Tricks
Use an apple corer to slice apples, then peel wedges. Use Pampered Chef food chopper (see sidebar) to chop apples. Try different varieties of apples for a different flavor.
Make It Healthier
Use trans-fat free spread. Omit whipped topping.
How Kids Can Help
My apple corer is not sharp. My toddler just needs help applying enough pressure. Kids can measure dry ingredients and spread apple mixture in pan.

Nutrition Facts
1/2 cup equals 160 calories, 6 g fat (2 g saturated fat), 0 mg cholesterol, 80 mg sodium, 28 g carbohydrate, trace protein

Baked Triple Veggie Dip

This is a Kraft Foods "Best Of" recipe. It's easy and tasty!

Prep: 15 minutes
Bake: 35 minutes
Yield: 4 1/2 cups

1 1/2 cups grated Parmesan cheese, divided
1 can (1 pound 3 ounce) asparagus spears, drained and chopped
1 package (10 ounces) frozen chopped spinach, thawed and drained
1 can (8 1/2 ounces) artichoke hearts, drained and chopped
1 container (8 ounces) chive and onion cream cheese spread
1/2 cup mayonnaise

Preheat oven to 375. Reserve 1/4 cup of the Parmesan cheese. Mix remaining cheese and all remaining ingredients until blended.

Spoon into 2-qt baking dish. Sprinkle with reserved cheese.

Bake 35 minutes or until lightly browned. Serve hot with wheat crackers or cut-up vegetables.

Tips and Tricks
Place the thawed spinach in a colander to drain. Press the moisture out repeatedly. This is much easier than squeezing dry. Substitute other flavors cream cheese if chive and onion is not available. Buy prechopped artichokes to save time.
Make It Healthier
Use reduced-fat mayonnaise, cream cheese and Parmesan cheese. Serve with raw vegetables.
How Kids Can Help
Dump ingredients into bowl and mix. Sprinkle cheese on top.

Nutrition Facts
1 serving equals 70 calories, 6g fat (2.5 g saturated fat), 2 g carbohydrate, trace fiber, 3 g protein

Slow-Cooked Mac and Cheese

Prep: 25 minutes
Cook: 2 3/4 hours
Yield: 9 servings

2 cups uncooked elbow macaroni
1 can (12 ounces) reduced-fat evaporated milk
1 1/2 cups fat-free milk
1/3 cup egg substitute
1 tablespoon butter, melted
8 ounces reduced-fat process cheese (Velveeta), cubed
2 cups (8 ounces) shredded sharp cheddar cheese, divided

Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the evaporated milk, milk, egg substitute and butter. Stir in the process cheese, 1 1/2 cups sharp cheddar cheese and macaroni.

Transfer to a 3-qt slow cooker coated with nonstick cooking spray. Cover and cook on low for 2 3/4 to 3 hours or until center is set, stirring once. Sprinkle with remaining sharp cheddar cheese.

Tips and Tricks
Substitute any small pasta for the elbow macaroni. Small shells work great.
Make It Healthier
Use trans-fat free spread in place of butter. This recipe is a cut down version of a favorite comfort food. This light version has 137 calories less per serving, as well as 15 g of fat lighter and with half the cholesterol.
How Kids Can Help
Measure ingredients. Shred cheese. Push buttons on slow cooker.

Nutrition Facts
3/4 cup equals 300 calories, 12 g fat (9 g saturated fat), 45 mg cholesterol, 647 mg sodium, 29 g carbohydrate, 1 g fiber, 19 g protein
Diabetic Exchanges
2 lean meat, 1 fat

Hershey's Soft & Chewy Cookies

Yield: 3 1/2 dozen cookies

1 Cup real butter
3/4 cup packed light brown sugar
1/2 cup granulated sugar
1/4 cup light corn syrup
1 egg
2 teaspoons vanilla extract
2 1/2 cups all purpose flour
1 tsp baking soda
1/4 tsp salt
1 package any flavor baking chips (chocolate, white chocolate, butterscotch, carob..)

Heat oven to 350. Beat butter, brown sugar & sugar in a large bowl until light & fluffy. Add corn syrup, egg & vanilla; beat well. Stir together flour, baking soda & salt & gradually add to butter mixture, beating until well blended. Stir in chips. Drop by rounded teaspoons onto ungreased cookie sheet.

Bake 8 to 10 minutes or until lightly browned and almost set. Cool slightly before removing from cookie sheet to a wire rack. Cool completely. Cookies will be softer the second day.

Variation: For chocolate chocolate cookies, decrease flour to 2 1/4 cups and add 1/4 cup cocoa. Use chocolate baking chips.

Cheesy Crock Pot Chicken

Prep: 10 minutes
Bake or Crock Pot: 6-8 Hours
Yield: Serves 6

6 boneless, skinless chicken breasts
2 cans condensed cream of chicken soup
1 can cheddar cheese soup
salt & pepper to taste
Garlic Powder to taste

Rinse chicken and sprinkle with salt, pepper & garlic powder. Mix undiluted soup; pour over chicken in crock pot. Cook on LOW (200-250 degrees) all day (6-8 hours). Serve over egg noodles.

Tips & Tricks:
I never stock cheese soup in my kitchen so I substitute 1/2 cup non fat sour cream & 1 cup grated cheddar. I like to add 1 cup milk also, and in the last 1/2 hour of cooking throw in a couple handfuls of uncooked egg noodles. I usually use fresh garlic in all my cooking. Since the chicken is slow cooked, it will be falling apart into bite size chunks on its own.

How Kids Can Help:
Kids can blend the soups (or soup, sour cream, milk, & cheese) together.

Make it Healthier:
Use sodium reduced soups. Add veggies such as broccoli in the last half hour of cooking.

Crab-Topped Tilapia

Prep: 15 minutes
Bake: 25 minutes
Yield: 4 servings

4 tilapia fillets (5 ounces each)
1/4 teaspoon pepper
1/8 teaspoon salt
1/3 cup finely chopped celery
2 tablespoons finely chopped onion
1 garlic clove, minced
2 1/2 teaspoons butter, melted, divided
2 teaspoons all-purpose flour
1/8 teaspoon dried thyme
1/4 cup fat-free milk
1 1/2 teaspoons lemon juice
3/4 teaspoon Worcestershire sauce for chicken
dash hot pepper sauce
1/4 cup reduced-fat mayonnaise
1 pouch (6 ounces) premium crabmeat, drained
4 tablespoons seasoned bread crumbs, divided

Sprinkle tilapia with pepper and salt. Place in a baking dish coated with nonstick cooking spray; set aside.

In a small nonstick skillet coated with nonstick cooking spray, cook the celery, onion and garlic in two teaspoons butter until tender. Stir in flour and thyme until blended. Gradually whisk in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the lemon juice, Worcestershire sauce and hot pepper sauce.

Remove from the heat; stir in mayonnaise until blended. Stir in crab until and 3 tablespoons bread crumbs. Spoon onto fillets. Toss remaining bread crumbs and butter; sprinkle over crab mixture.

Cover and bake at 350 for 18 minutes. Uncover; bake 5-10 minutes longer or until fish flakes easily with a fork.

Tips and Tricks
I never have celery on hand, so I substitute a pinch of celery salt and omit the rest of the salt. Line baking pan with foil for easy clean up. If you don't have Worcestershire sauce for chicken, substitute regular Worcestershire sauce in the topping.
Make It Healthier
Use trans-fat free spread. Omit salt.
How Kids Can Help
Chop onion and celery with food chopper. Measure dry ingredients. Spoon crab topping over fish fillets.

Nutrition Facts
1 fillet equals 248 calories, 9 g fat (3 g saturated fat) 106 mg cholesterol, 618 mg sodium, 10 g carbohydrate, 1 g fiber, 32 g protein
Diabetic Exchanges
5 very lean meat, 1 fat, 1/2 starch

Blood Orange Berry Punch

Prep/Total Time: 15 minutes
Yield: 8 servings (2 quarts)

1 package (12 ounces) frozen unsweetened raspberries, thawed
1 3/4 cups blood orange juice (about 7 medium oranges)
2 cans (6 ounces each) unsweetened pineapple juice, chilled
4 cans (12 ounces each) diet ginger ale, chilled
1 medium blood orange, thinly sliced, optional

Mash raspberries; strain, reserving juice and discarding seeds. Just before serving, combine the raspberry juice, orange juice, and pineapple juice. Stir in ginger ale. Garnish with orange slices if desired.

Tips and Tricks
If you don't want to juice the oranges yourself, many stores carry blood orange juice in the bottle. Check on the aisle with non-refrigerated juices.
How Kids Can Help
Mash the raspberries, mix the juices.

Nutrition Facts
1 cup equals 69 calories, trace fat (trace saturated fat), 0 cholesterol, 24 mg sodium, 16 g carbohydrate, 1 g fiber, 1 g protein

Diabetic Exchanges

1 fruit

Lime Navy Bean Chili

Prep: 15 minutes + soaking
Cook: 5 hours
Yield: 6 servings

1 1/4 cup dried navy beans
3 cups water
2 bone-in chicken breast halves (7 ounces each), skin removed
1 cup frozen corn
1 medium onion, chopped
1 can (4 ounces) chopped green chilies
4 garlic cloves, minced
1 tablespoon chicken bouillon granules
1 teaspoon ground cumin
1/2 teaspoon chili powder
2 tablespoons lime juice

Place beans in a large saucepan; add water to cover by 2-in. Bring to a boil; boil for two minutes. Remove from the heat; cover and let stand for one hour. Drain and rinse beans, discarding liquid.

In a 3-qt slow cooker, combine the beans, water, chicken, corn, onion, chilies, garlic, bouillon, cumin and chili powder. Cover and cook on low for 5-6 hours or until beans are tender and chicken juices run clear.

Remove chicken breasts; remove meat from the bones and cut into bite-size pieces. Discard bones and return chicken to the chili. Stir in lime juice just before serving.

Tips and Tricks
Use boneless skinless chicken breasts to save time. Substitute canned beans to skip the boiling step. Rinse canned beans well to remove sodium. Use Pampered Chef chopper to chop onion.
Make It Healthier
Trim excess fat from chicken. Use low-sodium bouillon.
How Kids Can Help
Measure dry ingredients. Chop onions with food chopper. Press buttons on slow cooker.

Nutrition Facts
1 cup equals 250 calories, 2 g fat (1 g saturated fat), 30 mg cholesterol, 532 mg sodium, 37 g carbohydrate, 12 g fiber 22 g protein
Diabetic Exchanges
2 starch, 2 very lean meat, 1 vegetable

Best Roast Beef

Prep: 15 minutes
Cook: 45 minutes (or crockpot)
Yield: 4 servings

1 beef rump roast, about 2 pounds
2 tablespoons grainy dijon-style mustard
1 tsp pepper
1 pound new potatoes, scrubbed
1 pound butternut squash, peeled, deseeded and cut into chunks
2 tbsp oil
1/2 tsp salt
1 tablespoon cornstarch
1 can (14 ounce) low-sodium, fat-free beef broth, divided

Preheat oven to 425. Place the beef in a roasting pan. Mix the mustard and pepper in a small bowl; spread over the beef.

Toss the potatoes and squash with oil and salt; arrange in a single layer in a baking dish.

Place beef and vegetables in oven, roast for 10 minutes. Add 1/4 cup broth and 1/4 cup water to pan with beef. Reduce oven to 350. Roast the beef and vegetables 15 minutes longer.

Roast the beef and vegetables 20 minutes longer, tossing vegetables after ten minutes. In a small bowl, mix cornstarch with 2 tablespoons broth.

Remove beef from pan and cover lightly with foil; set aside. Place the pan over medium-high heat; stir remaining broth into pan juices and add cornstarch mixture. Bring to a boil, stirring until smooth and thickened to gravy consistency. Serve sliced beef with vegetables and gravy.

Tips and Tricks
This recipe can be made in the crockpot as well. Brown the roast on the stovetop if desired, then place in crockpot with beef broth and cook, covered, for 6-8 hours or until tender. Add the vegetables about halfway through the cooking time to keep them from overcooking. When making gravy, I prefer to strain the beef juices with a wire strainer. To reduce fat, let juices cool first, then skim fat off the top before thickening with cornstarch. If you don't like squash, this recipe works well with sweet potatoes.
Make It Healthier
Omit salt. Use prime cut of beef to minimize fat content. Use canola oil for roasting vegetables.
How Kids Can Help
Measure dry ingredients. Make cornstarch mixture. Older kids can help cut up vegetables.
Suggested Sides
fresh bread, green salad

Nutrition Facts
one serving equals 549 calories, 60 g protein, 33 g carbohydrate, 19 g fat (5 g saturated fat), 4 g fiber, 623 mg sodium