Runza's :)

My Hubby is from Nebraska, and one of the things he misses the most are Runza's (which is a restaurant I guess that is exclusive to Nebraska. Anyhow we found the recipe online and have made out own. Our version we just use 2 packages of crescent rolls one for the top layer and one for the bottom. You can try adding other items too, sometimes I put pineapple in with the mix but haven't been much for adventurous. Enjoy they are supper yummy !

Original Runza Recipe
2 pound ground beef1 large onion , chopped SaltPepper1 Medium Cabbage, chopped2 batches of bread dough
Saute onion in a bit of oil until just translucent. Add hamburger and saute until no longer pink. Season with salt and pepper. Drain away the grease, and return to the pan. Cover the mixture with the shredded cabbage and cook until the cabbage is done. Stir occasionally. This could take about 45 minutes or so.
Using an egg-dough recipe, roll small balls of dough thin to make a 5×5 square. Put about 1/2 cup of cabbage mixture in center of square and seal closed. Place seal side down on a parchment lined baking sheet (or a lightly greased sheet).
Bake 20-25 minutes at 350 or until lightly golden brown

Italian Macaroni & Cheese

This one is so easy, and it has few ingredients, but its a favorite around here. I like to triple this recipe and put the other two meals in freezer bags for another time.

1 lb. pasta, I use spiral
1 26 oz jar marinara sauce ( or home made)
1 C non-fat sour cream
salt and pepper to taste
4 ounces sliced provolone cheese, cut into pieces
1 C mozzarella cheese shredded

Cook past according to directions and drain. Spray a 9x13 with non-stick cooking spray.

In large bowl combine pasta, marinara sauce, sour cream, then spread half into pan. Sprinkle with mozzarella cheese and half of the provolone pieces. Add the rest of the pasta on top and cover with the rest of the provolone.

Cook in 350 oven for 20-25 minutes, until bubbly.

If you choose to freeze some, do not bake first, just combine ingredients and place in freezer bag. Attach bags with the cheeses. Can freeze for up to 3 months.

Zucchini Lasagna

Zucchini Lasanga

SERVES 4

2 1/2 cups zucchini, sliced 1/4 inch thick 1/2 lb lean ground beef (I use 1 lb.)
1/4 cup onion, chopped 2 small tomatoes, cut up
1 (6 ounce) can tomato paste 1 garlic clove, minced
1/2 teaspoon dried oregano 1/2 teaspoon dried basil
1/4 teaspoon dried thyme 1/4 cup water
1/8 teaspoon pepper 1 egg
3/4 cup low fat cottage cheese 1/2 cup mozzarella cheese, shredded
1 teaspoon flour

Cook zucchini until tender, drain and set aside. Fry meat and onions until meat is brown and onions are tender; drain fat. Add next 8 ingredients and bring to a boil.
Reduce heat; simmer, uncovered 10 minutes or until reduced to 2 cups.
In small bowl slightly beat egg.
Add cottage cheese, half of shredded cheese and flour.
In (1 1/2-qt.) baking-roasting pan arrange half of the meat mixture. Top with half of the zucchini and all the cottage cheese mixture. Top with remaining meat and zucchini.
Bake uncovered at 375 degrees F for 30 minutes.
Sprinkle with remaining cheese. Bake 10 minutes longer.
Let stand 10 minutes before serving.


This is one of our favorites!

Lite Italian Casserole

Italian Casserole

8 pts. per serving (Weight Watchers)

Serves: 6

INGREDIENTS:

1 lb. Ground turkey breast

1 small onion

16 oz. jar spaghetti sauce

8 oz. 2% shredded mozzarella

8 oz. FF sour cream

1 can reduced fat crescent rolls

FF butter spray

RF parmesan spray

DIRECTIONS:

· In large skillet, brown turkey & onion, drain.

· Add spaghetti sauce to meat and heat

· Spread mixture in 13x9

· Mix together cheese and sour cream, spread over meat.

· Lay crescent triangles on top to form crust.

· Spray with FF spray and sprinkle with parmesan.

· Bake uncovered @ 350° for 20 minutes

-Amy W.

Pop-over Pizza

Again from Miserly Meals

Popover Pizza- serves 4

• 1/2 lb. lean ground beef
• 1/2 onion, diced
• 1 cup spaghetti sauce
• 1/2 cup grated Monterrey Jack or mozzarella cheese

Crust:

• 2 egg whites
• 1/2 cup milk
• 1/2 cup flour
• 1/4 tsp. salt

In a large skillet, brown the ground beef and onion. Remove from the heat and drain the excess fat. Add the spaghetti sauce and cheese to the skillet. toss to mix evenly. Pour into 8X8 pan and distribute evenly.

Combine all crust ingredients in a mixing bowl. Mix well. Pour over the meat and spread around to over evenly.

Bake for 400 for 20 minutes or until the crust is light and golden brown.

Calories: 321 Fat: 16 Carbs: 23 Fiber: 3

Megan's notes: I added some pepperoni to make it more pizza like. My kids of course wouldn't eat it, but my husband liked it. :o)

Calzones

My favorite book: Miserly Meals- I have checked it out of the library four or five times, always renewing it a few times. I found this recipe:

Calzones- serves 6
Dough:

• 2 1/2 cups flour
• 1 cup water
• 1 T. oil
• 2 1/4 tsp(or 1 pkg.) dry yeast
• 1 tsp. sugar
• 1 tsp. salt

Filling:

• 8 oz. chicken breast, cooked and diced
• 2 T. water chestnuts, drained and diced
• 1 T. chopped onion
• 2 T. mayonnaise
• 2 T. sour cream
• 1/4 tsp. celery salt

Combine dough ingredients in a bread machine or by hand. Divide dough into 6 balls. Roll each into a 6-7 inch circle on a floured surface.

In a separate bowl, combine the filling ingredients. Place 1/6th of the filling in center of the dough circle, fold in half, and pinch edges shut. Repeat with other circles. Place the calzones on a baking sheet. Bake at 350 for 20-25 minutes or until golden brown.

Megans notes: I first made this with ham instead of chicken. Combine any meat, cheese, tofu, eggs and spices to make the filling. Keep the liquid to a minimum to avoid soggy dough.

Also, my kids weren't into this, of course, so I made up the dough into 6 individual pizza crusts and I had them top their own pizza, and they ate almost the whole thing. I think I could make two or three bigger crusts for bigger pizza's, but the individual size works real well for us. Very yummy dough. ;o)

Vienna Sausage

Hi everyone! Sorry I haven't ever posted a recipe. For the last couple of months we have been pretty much a hamburger helper family while we catch up on some financial obligations (ie tons, and tons of medical bills).

But I do have a question as I'm trying to clear out old food storage for new.

What recipes are there for Vienna Sausages? I have, like 7!, of these little cans from our 72 hour packs and I'm really in a "waste not, want not" dilemna over them.

Any suggestions?

Thanks,
Amy W.

p.s. I promise to start adding recipes, I really do think this is a great idea.