Philly Cheese and Ground Beef Casserole

Such a great recipe. I think the biscuits are really what makes this dish.

1	lb 93/7 lean ground beef
1	package (8 oz) sliced mushrooms
1	teaspoon salt
1/2	teaspoon pepper
8	slices (1 oz each) provolone cheese
2	tablespoons butter or margarine
1	large onions, halved and thinly sliced into wedges
1	medium red bell peppers, cut into strips
2	cloves garlic, finely chopped
1	can (16.3 oz) Pillsbury® Grands!® Homestyle original biscuits

	Heat oven to 350°F. Spray 11x7-inch baking dish with cooking spray.
	In 12-inch skillet, cook beef, mushrooms, salt and pepper over medium-high heat 7 to 9 minutes, stirring frequently, until beef is thoroughly cooked; drain. Place in baking dish. Arrange cheese over beef mixture, overlapping slices if needed. Meanwhile in a separate skillet, melt butter over medium-high heat. Add onions and bell peppers. Cook over medium-high heat 3 to 5 minutes, stirring frequently, until peppers are crisp-tender. Stir in garlic; cook 1 to 2 minutes longer. Spoon over cheese in baking dish.
	Separate dough into 8 biscuits. On lightly floured surface, pat biscuits into 5-inch circles. Arrange biscuits over vegetable mixture.
	Bake 20 minutes or until biscuits are golden brown on top. Makes 8 servings

Lemon-Strawberry Mousse Squares

I made this dessert for Easter this year and it was a huge hit. Very simple and easy also.

48 NILLA Wafers, divided

3/4 cup boiling water

1 pkg. (3 oz.) Sugar Free JELL-O Lemon Flavor Gelatin

1 cup ice cubes

1 pkg. (8 oz.) 1/3 less fat Cream Cheese, softened

1/4 cup sugar

1 tub (8 oz.) Fat Free COOL WHIP Whipped Topping, thawed, divided

1/3 cup strawberry preserves

1-1/2 cups fresh or frozen strawberries sprinkled with 2tsp sugar

STAND 16 wafers around edge of plastic wrap-lined 8-inch square pan. Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Stir in ice until melted.

BEAT next 3 ingredients in large bowl with mixer until blended. Gradually beat in gelatin. Whisk in 2 cups COOL WHIP.

POUR half the gelatin mixture into prepared pan; cover with 16 wafers. Microwave preserves on HIGH 15 sec. or until melted; brush onto wafers. Top with remaining gelatin mixture and wafers.

REFRIGERATE 4 hours or until firm. Invert dessert onto plate; top with remaining COOL WHIP and fruit.

Makes 16 Servings

Seafood Enchiladas

I was looking for new recipes for lent and came across this dish. These are phenomenal. I love them so much and they are actually easier than they look to make.

Original Recipe: http://www.bettycrocker.com/recipes/seafood-enchiladas/52ca4d1f-45df-41aa-b050-c37717e997a4

2	tablespoons butter or margarine
1	medium onion, chopped (1/2 cup)
2	cloves garlic, finely chopped
3	tablespoons Gold Medal® all-purpose flour
1 3/4	cups chicken broth (from 32-oz carton)
1	container (8 oz) fat free sour cream
2	cups reduced fat shredded Mexican cheese blend (8 oz)
1	can (4.5 oz) chopped green chiles, undrained
2	cans (6 oz each) crabmeat, drained, rinsed
1	package (8 oz) frozen cooked peeled shrimp, thawed
1	package flour tortillas for burritos (8 tortillas)

	Heat oven to 350°F. In 2-quart saucepan, melt butter over medium-high heat. Cook onion and garlic in butter 3 to 4 minutes, stirring frequently, until softened. Stir in flour until all flour is blended with butter. Stir in broth and sour cream until smooth. Heat to boiling; cook about 2 minutes, stirring constantly, until sauce is thickened. Remove from heat. Stir in cheese until melted. Stir in chiles.
	In medium bowl, mix 1 cup of cheese sauce, the crabmeat and shrimp. In 13x9-inch (3-quart) glass baking dish, spoon 1 cup of the cheese sauce over bottom. Spoon about 1/2 cup seafood mixture onto each tortilla. Roll up tortillas; place seam sides down on sauce in dish. Pour remaining sauce over enchiladas.
	Cover and bake for 30-35 minutes until hot and bubbly. Makes 8 servings.

Slow Cooker Balsamic Beef Sandwiches

This has quickly become one of my most favorite recipes and it's so incredibly easy.

2-3lb chuck roast
1 onion sliced into rings
3/4 cup balsamic and red wine vinaigrette dressing (I prefer the Eat Smart Brand)
italian seasoning
salt
pepper

1. Spray the inside of the crock pot with cooking spray.
2. Layer the rings of onion on the bottom.
3. Coast the roast with salt, pepper, and italian seasoning and place on top of onions.
4. Add the balsamic dressing.
5. Cook on low for 8-10 hours.
6. Shred and serve on buns.

Sausage and Peppers with Pasta

I'm not a huge fan of peppers, but I love love love this dish. Great flavor and makes a ton. Top with grated parm if so desired.

3 large bell peppers (1 red, orange, and yellow)
1 package Johnsonville Sweet Italian Sausage (5 links)
5 servings Smart Taste Rotini
1 can italian style diced tomatoes
1 1/2 cups shredded mozzarella cheese

1. Remove sausages from casings.
2. Coarsely dice the peppers.
3. Cook the pasta according to package directions.
4. While the pasta is cooking, cook the sausage and peppers in a large skillet.
5. Add the tomatoes and cook for 2 minutes more until heated through.
6. Add the pasta and mozzarella cheese and mix thoroughly.

Makes 8 Servings

Nutritional Info per Serving:
Calories: 371
Fat: 19.82
Fiber: 5.2

Fiesta Tater Tot Casserole

This is a new twist on tater tot casserole. It's very delicious.

1 lb lean ground turkey or beef (93/7)
1 packet reduced sodium taco seasoning
1 can black beans (drained and rinsed)
1 cup frozen corn, thawed
1 cup mild salsa
8oz cheese whiz
44 Crispy Crown potatoes (Ore Ida, about 4 servings or 1/2 the bag)

1. Pre-heat oven to 425.
2. Brown turkey in skillet and drain.
3. Add beans, corn, salsa, and cheese whiz and cook until cheese is melted.
4. Pour into a greased 9x13 glass baking dish.
5. Top with frozen Crispy Crown potatoes.
6. Bake 20-25 minutes or until potatoes are done and casserole is heated through.

Makes 8 servings

Nutritional Info per Serving:
Calories: 304
Fat: 12.66
Fiber: 5.6

Pizza Spirals

I made these for an appetizer for Thanksgiving this year and they were so wonderful. I couldn't get enough of these.

1 can reduced fat crescent rolls (Pillsbury)
8oz reduced fat cream cheese
48 slices pepperoni
1.5 cups mozzarella cheese
1/2 packet Boboli pizza sauce

1. Pre-heat oven to 375.
2. Unroll crescent rolls and separate into 4 rectangles
3. Mix together the cream cheese and pizza sauce.
4. Spread an equal amount of cream cheese on each crescent roll rectangle.
5. Top each rectangle with 12 slices of pepperoni.
6. Starting with the short side, roll the rectangle up.
7. Wrap in saran wrap and chill until firm (makes cutting easier).
8. Cut each roll into 6 equal pieces.
9. Bake for 16-18 minutes or until golden brown.

Makes 24 servings

Nutritional Info per Serving:
Calories: 88
Fat: 5.79
Fiber: 0