Cracker Barrel's Hashbrown Casserole

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INGREDIENTS

Nutritionhttp://southern.food.com/recipe/cracker-barrels-hashbrowns-casserole-copycat-15242

DIRECTIONS

1. Preheat oven to 350°F and spray an 11 x 14 baking dish with cooking spray.
2. Mix the above ingredients together, place in prepared pan and bake for 45 minutes or until brown on top.

SERVINGS 10-12UNITS US

• 2lbs frozen hash browns
• 1⁄2cup margarine or 1⁄2 cup butter, melted
• 1(10 1/4 ounce) can cream of chicken soup
• 1pint sour cream
• 1⁄2cup onion, peeled and chopped
• 2cups cheddar cheese, grated
• 1teaspoon salt
• 1⁄4teaspoon pepper

Bacon & Egg Casserole

TOTAL TIME: Prep: 20 min. Bake: 40 min.

MAKES: 8-10 servings

Ingredients

• 4 bacon strips

• 18 eggs

• 1 cup milk

• 1 cup (4 ounces) shredded cheddar cheese

• 1 cup (8 ounces) sour cream

• 1/4 cup sliced green onions

• 1 to 1-1/2 teaspoons salt

• 1/2 teaspoon pepper

  Savings in Memphis, TN 38111  Change Zip

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Nutritional Facts

1 serving (1 each) equals 289 calories, 22 g fat (10 g saturated fat), 420 mg cholesterol, 508 mg sodium, 4 g carbohydrate, trace fiber, 16 g protein.

Directions

1. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towel to drain.
2. In a large bowl, beat eggs. Add milk, cheese, sour cream, onions, salt and pepper.
3. Pour into a greased 13-in. x 9-in. baking dish. Crumble bacon and sprinkle on top. Bake, uncovered, at 325° for 40-45 minutes or until knife inserted near the center comes out clean. Let stand for 5 minutes. Yield: 8-10 servings.

Read more: http://www.tasteofhome.com/recipes/bacon-and-eggs-casserole#ixzz3RPLMv2yS

Healthier Chicken & Dumplings (Chicken Pot Pie Soup)

http://allrecipes.com/recipe/healthier-slow-cooker-chicken-and-dumplings/

I added fresh parsley, green bell pepper, & celery

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Ingredients Edit and Save

Original recipe makes 8 servingsChange Servings

• 4 skinless, boneless chicken breast halves
• 2 tablespoons butter
• 2 cups natural cream of chicken soup
• 1 onion, finely diced

• 3 carrots, sliced
• 10 ounces refrigerated reduced-fat biscuit dough, torn into pieces
• 1 cup frozen peas

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• PREP
  10 mins
• COOK
  5 hrs 35 mins
• READY IN
  5 hrs 45 mins

Directions

1. Place chicken, butter, cream of chicken soup, and onion in a slow cooker. Cover and cook on High for 5 to 6 hours. Stir in carrots after 5 hours of cooking.
2. Place torn biscuit dough in slow cooker 30 minutes before serving. Cook until dough is no longer raw in the center, about 25 minutes. Lift edges of biscuits and stir in peas. Let stand until warm, about 10 minutes, before serving.

Biggest Loser South of the Border Sweet Potato

When it comes to topping the potato with salsa, start out with 1/3 cup of fresh salsa and drain the liquid from it. It will likely only be about 1/4 cup (maybe a bit more) in the end. Note that the toppings won't fit inside the potato - they will spill out over the top, making it even more decadent to eat!

1 (8-ounce) sweet potato
4 ounces extra-lean ground turkey
3/4 teaspoon all-natural salt-free fajita or Southwest seasoning
Olive oil spray (propellant free)
1/3 cup fresh salsa, drained (from the refrigerated section)
2 tablespoons jarred all-natural roasted green salsa
2 tablespoons fat-free Greek yogurt

Using a fork, poke the potato 5 times on all sides and place it in a microwave-safe bowl or dish. Cover the dish loosely with a paper towel. Microwave it on high for 3 minutes. Carefully flip the potato (it will be very hot) and continue microwaving for 2 to 4 minutes longer, or until cooked and tender.

Meanwhile, in a small bowl, mix the turkey and seasoning.

Place a small nonstick skillet over medium-high heat. When hot, lightly mist it with the olive oil spray. Cook the turkey for 3 to 4 minutes, or until no longer pink, breaking it into bite-size chunks as you do.

Cut an opening in the potato that stretches 1 inch from each end of the potato and deep enough to open the potato completely without cutting it in half. Put it in a medium shallow bowl. Stuff the potato with the fresh salsa, then the turkey, then the green salsa. Top it with the yogurt. Serve immediately.

Makes 1 serving.

Per serving: 342 calories, 35 g protein, 47 g carbohydrates (13 g sugar), 2 g fat, trace saturated fat, 45 mg cholesterol, 8 g fiber, 304 mg sodium.

http://www.biggestloser.com/lifestyle/recipes/south-border-loaded-sweet-potato

20 Minute Shrimp & couscous with Yogurt-Hummus Sauce

Ingredients
1 cup whole wheat couscous
1/4 cup dried apricots, chopped (or golden raisins)
2 tablespoons olive oil
1/2 cup 2-percent plain Greek yogurt
1 tablespoon prepared hummus
2 tablespoons chopped fresh mint or dill
Kosher salt
1 1/4 pounds medium shrimp, peeled and deveined, tails removed
1 cup cherry tomatoes, halved
1/4 to 1/2 teaspoon hot paprika
Juice of 1/2 lemon
Copyright 2012 Television Food Network, G.P. All rights reserved.
Directions
Preheat the broiler to high. Combine the couscous, apricots and 1 tablespoon of the olive oil in a bowl. Add 1 1/4 cups very hot water, cover with plastic wrap and let sit until all of the water is absorbed and the couscous is tender, about 5 minutes.

Stir together the yogurt, hummus, mint and 1 to 2 tablespoons water in another bowl. Season with salt and set aside.

Toss the shrimp, tomatoes, the remaining 1 tablespoon olive oil and paprika together. Spread out on a baking sheet and broil until the shrimp is opaque and cooked through, about 4 minutes. Drizzle with the lemon juice.

Fluff the couscous with a fork. Divide the shrimp and couscous among 4 plates. Scrape any of the drippings from the baking sheet into the yogurt-hummus sauce. Serve the shrimp and couscous with the sauce.

Recipe courtesy Food Network Kitchens

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/20-minute-shrimp-and-couscous-with-yogurt-hummus-sauce-recipe.html?oc=linkback

Greek Shrimp & Couscous

Ingredients
1 cup whole-wheat couscous
2 tablespoons extra-virgin olive oil
1 pound medium shrimp, peeled and deveined
Pinch of red pepper flakes
2 medium plum tomatoes, diced
1 small bulb fennel, halved, cored and sliced
2 cloves garlic, finely chopped
1/3 cup dry white wine
1 15 -ounce can no-salt-added chickpeas, drained and rinsed
2 scallions, sliced
2 tablespoons chopped fresh dill
1/2 cup crumbled feta cheese (about 2 ounces)
Directions
Prepare the couscous as the label directs. Cover and keep warm until ready to serve.

Meanwhile, heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the shrimp and red pepper flakes and cook, stirring occasionally, until the shrimp are pink, about 3 minutes. Transfer to a plate using a slotted spoon.

Preheat the broiler. Heat the remaining 1 tablespoon olive oil in the skillet. Add the tomatoes, fennel and garlic and cook, stirring occasionally, until the vegetables are tender, about 4 minutes. Add the wine and bring to a simmer, then add the chickpeas and 1/3 cup water; cook, stirring occasionally, until the chickpeas are slightly softened, about 3 minutes. Return the shrimp to the skillet and add the scallions and 1 tablespoon dill. Top with the feta, transfer to the broiler and broil until golden, about 2 minutes. Sprinkle with the remaining 1 tablespoon dill. Fluff the couscous with a fork and serve with the shrimp mixture.

Per serving: Calories 481; Fat 14 g (Saturated 3 g); Cholesterol185 mg; Sodium 392 mg; Carbohydrate 51 g; Fiber 10 g; Protein 36 g

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/greek-shrimp-and-couscous-recipe.html?oc=linkback