I really found this to be tasty. First the original recipe that prompted me to try it. One-Pot Spaghetti From Better Homes & Gardens 8 ounces ground beef or bulk pork sausage 1 cup sliced fresh mushrooms or one 6-ounce jar sliced mushrooms, drained 1/2 cup chopped onion (1 medium) 1 clove garlic, minced 1 14 ounce can chicken broth or beef broth 1 3/4 cups water 1 6 ounce can tomato paste 1 teaspoon dried Italian seasoning 1/4 teaspoon black pepper 6 ounces dried spaghetti, broken 1/4 cup grated Parmesan cheese 1. In a large saucepan cook the ground beef, fresh mushrooms (if using), onion, and garlic until meat is brown and onion is tender. Drain. 2. Stir in the canned mushrooms (if using), broth, water, tomato paste, Italian seasoning, and pepper. Bring to boiling. Add the broken spaghetti, a little at a time, stirring constantly. Return to boiling; reduce heat. Boil gently, uncovered, for 17 to 20 minutes or until spaghetti is tender and sauce is desired consistency, stirring frequently. Serve with Parmesan cheese. Makes 4 servings. Nutrition Facts (One-Pot Spaghetti) Servings Per Recipe 4, Calories 394, Protein (gm) 22, Carbohydrate (gm) 44, Fat, total (gm) 15, Cholesterol (mg) 39, Saturated fat (gm) 6, Monosaturated fat (gm) 6, Polyunsaturated fat (gm) 1, Dietary Fiber, total (gm) 4, Sugar, total (gm) 3, Vitamin A (IU) 1118, Vitamin C (mg) 19, Thiamin (mg) 0, Riboflavin (mg) 1, Niacin (mg) 8, Pyridoxine (Vit. B6) (mg) 0, Folate (õg) 24, Cobalamin (Vit. B12) (õg) 1, Sodium (mg) 926, Potassium (mg) 704, Calcium (DV %) 131, Iron (DV %) 4, Vegetables () 1, Starch () 3, Medium-Fat Meat () 2, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet Here's my variation of it: I made a few changes and really liked it. First, I mixed a half pound of sausage (Jimmy Dean Hot breakfast style) with half pound of lean ground beef but could easily have sufficed with less meat, but I like a lot of meat in a dish. I fried off some bacon, then cooked the meats in the bacon fat. Added some pepperoni, lemon pepper, crumbled bacon, just a tiny squirt of BBQ sauce, some green pepper and some celery seed. Naturally I omitted the mushrooms! Leftovers reheated well for several days, but I did add a touch of water to it when reheating. Served it with a salad and garlic bread. It's not going to replace my conventional spaghetti dinner but occasionally, it's quite tasty, very easy, and not much cleanup since I put the leftovers in the frig in the pan.

Okay, okay. You shamed me into it. Particularly since I'm on a diet and my every day meals are going to be pretty boring for a long while. I will start with an appetizer today. Tomorrow you will get a main dish and on friday, a dessert. I love to share recipes but I'm too lazy to get up and get my books out and type them up. This one is real easy. Both to make and to type. Good, too. Artichoke Ham bites. One jar of artichoke hearts. You can buy the marinated ones but I think they're too oily so I buy just plain artichokes, quartered and marinate them in Good Seasons Italian dressing. Wrap each artichoke piece with a thinly sliced piece of ham folded and wrapped like a pig in a blanket, secure with toothpick and place on foil-lined baking sheet. Just before serving, broil a few minutes until hot. Not too high in calories very tasty, and so so easy!

This is comfort food for me! CHICKEN NOODLE CASSEROLE (KitchenLink) 1/2 c plus 2 T butter, divided 1/2 c all-purpose flour 3 c rich chicken stock 2 c sour cream 1/2 c white wine dash nutmeg salt and freshly ground black pepper, to taste 1 lb egg noodles, cooked 6 to 7 minutes 4 1/2 c cooked chicken, cut into pieces 1 lb mushroom, sliced and cooked 1 c soft bread crumbs 1/2 c Parmesan cheese, freshly grated Preheat oven to 350 degrees F. Clean and slice the mushrooms and saut� in a 2 tablespoons butter until soft and slightly browned, about 7 minutes. Remove crusts from 2 or 3 slices of fresh bread and with steel blade in food processor, process bread until soft crumbs form. Melt 1/2 cup butter in a saucepan, over medium heat, and whisk in the flour. Cook 1 minute. Gradually add stock, sour cream and wine. Cook until thickened, stirring constantly. Add nutmeg, salt and pepper to taste and blend well. Arrange the noodles in an ovenproof casserole. Layer chicken, mushrooms then sauce to cover. Melt remaining 2 tablespoons butter and mix with the bread crumbs. Top the casserole with the buttered crumbs and sprinkle with Parmesan. Bake for 30 minutes, or until heated through and bubbly.

I've made coffee creamer several times the past month. I like it much better then the ones I have bought. Not as much chemical,preservatives and artificial crud.This Vanilla one I've been stuck on, made 3 times now. I want to try the Pumpkin next. Homemade Coffee Creamer, Version 1 1 14 oz. can sweetened condensed milk (can use the lowfat version too) 1 1/2 cups skim (no fat milk)milk (you can also use soy or rice milk if you need to avoid excessive lactose) For vanilla flavored creamer use 1 tablespoon vanilla. Mix the two ingredients together very well, either by whisking or by shaking in a tightly-lidded container. This mixture will keep in the refrigerator for up to two weeks. It does need to be shook/stirred well before using, the condensed milk will settle to the bottom. Pumpkin Spice 1 cup whole milk 1 cup heavy cream 3 tablespoons pureed pumpkin 1 teaspoon pumpkin spice 4 tablespoons maple syrup 1 teaspoon vanilla extract Whisk together milk, cream, pumpkin, pumpkin spice, and maple syrup in a medium saucepan over medium heat. When mixture begins to steam, remove from the heat and stir in the vanilla extract. Strain through a fine mesh sieve, pour into a glass bottle and store in the refrigerator.