1 2/3 cups frozen mixed vegetables, thawed
1 cup cut-up cooked chicken
1 can (10 3/4oz) condensed cream of chicken soup
1 cup Bisquick Original baking mix
1/2 cup milk
1 egg

Heat oven to 400 degrees. Mix vegetables, chicken and soup into 9" ungreased pie plate. Stir remaining ingredients with fork until blended. Pour into pie plate. Bake 30 min or until golden brown.

6 servings



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2 cans favorite chili with beans
6 hot dogs, cut into pieces
1 box Jiffy cornbread mix
1 cup shredded Cheddar cheese
1 (4 ounce) can chopped green chiles
1 egg
1/3 cup milk

Combine chili and hot dogs. Put into casserole dish.

Combine remaining ingredients and blend well. Spoon batter over chili mixture. Bake at 400 degrees until topping is golden. Cut into wedges and top with a dollop of sour cream and chopped scallions.


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1 pound ground beef


1 large onion, finely chopped

2 cups dry macaroni

10 oz can condensed cream of tomato soup

14 to 16 oz can tomatoes

6 oz can tomato paste

1/2 teaspoon each salt and garlic powder

1/2 to 1 cup shredded cheese

Start the ground beef and onion to frying in a large skillet, breaking it up into small pieces with a fork. Meanwhile start the macaroni to cooking too. Use a fairly large pot (4 quart or bigger) to boil the macaroni,

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1 pound lean ground beef
1/4 teaspoon salt
1 jar (26 to 30 ounces) prepared spaghetti sauce
1 can (14 1/2 ounces) Italian-style diced tomatoes, undrained
1/4 teaspoon ground red pepper
1 carton (15 ounces) part-skim ricotta cheese
1 package (10 ounces) frozen chopped spinach, defrosted and well drained
1/4 cup freshly grated Parmesan cheese
1 large egg, beaten
10 no cook-style lasagna noodles
1 1/2 cups shredded part-skim mozzarella cheese


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1 lb. very lean hamburger
1 small chopped onion
4 slices crisp-cooked bacon, chopped in bits
3 eggs
1/2 cup mayonnaise
1/2 cup half-n-half
8 oz. shredded chedder or swiss cheese
garlic powder to taste (optional)
white pepper

Brown hamburger in skillet with onion. Remove and mix in bowl with bacon pieces, breaking up any larger clumps with a fork or pastry mixer until you have a fine mix. Drain well of any excess grease and press into the bottom of a deep-dish pie pan.

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3 medium yellow squash, cut into 1/2-inch half-moons
1 medium onion, chopped
2 garlic cloves, minced
1/2 cup chicken broth or canned low-sodium broth
1 1/2 cups reduced-fat sour cream
1 tsp. chopped fresh oregano
Salt and freshly ground black pepper
1 cup fresh breadcrumbs (make in the blender or food processor)
1 Tbsp. extra-virgin olive oil

Position a rack in the center of the oven and preheat to 350°F. Lightly oil an 8-inch square baking dish.



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1 C. Bisquick
salt and pepper to taste
1/3 C. water
1 C. salsa
1 can refried beans
1 C. shredded cheddar cheese
1 lb. ground beef

Mix Bisquick, water and refried beans together and put it in the bottom of a
greased pie plate. Brown and drain seasoned ground beef; put on top of
mixture in pie plate. Add salsa and then cheese. Bake, uncovered, for 30
minutes at 350 or till golden brown. Serve with extra salsa, sour cream and
mexican chips. Can be made the night before and refrigerated

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1/3 cup flour
1/2 tsp. baking powder
1/8 tsp. salt
dash pepper
1 1/2 cups milk
8 eggs
1 1/2 cup shredded cheddar or other cheese

Preheat oven to 350 degrees.

1. Mix the dry ingredients in a bowl. Add enough milk to make a paste and then add the remaining milk a little at time, stirring after each addition, until you have a smooth mixture. Add the eggs and cheese.
2. Grease a 9-inch pie pan with butter. Pour the omelet mixture into the pie pan and bake for 40-45 minutes

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2 (4 oz.) cans diced green chili peppers, drained
8 oz. low-fat cheddar cheese, shredded (2 c.)
2 c. skim milk
1 c. Bisquick
1 c. frozen egg substitute, thawed
4 slightly beaten eggs
1 c. low-fat cottage cheese
Salsa; optional

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1 package (16 ounces) elbow macaroni
3/4 pound lean ground turkey
1/2 cup finely chopped celery
1/2 cup shredded carrot
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (6 ounces) tomato paste
1/2 cup water
1 envelope sloppy joe mix
1 small onion, finely chopped
1 tablespoon butter
1/3 cup all-purpose flour
1 teaspoon ground mustard
3/4 teaspoon salt
1/4 teaspoon pepper
4 cups 2% milk
1 tablespoon Worcestershire sauce
8 ounces reduced-fat process cheese (Velveeta), cubed
2

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2 lb. bag hash browns
2 c. grated American cheese
1 can cream of celery soup
1 can cream of chicken soup
1 c. sour cream

Mix all except cheese and place in 10 x 13 inch baking dish and bake at 350 degrees for 45 minutes. Last 15 minutes sprinkle grated cheese. Suggestion: You can add 1 cup diced ham and serve as a main dish.

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