This was delicious!
Cinnamon Roll Monkey Bread
2 cans Pillsbury Pumpkin Spice Rolls
2 TB chopped pecans
1/4 c. caramel sauce
Heat oven to 350*. Spray Bundt pan with cooking spray. Cut one can of rolls into quarters and place in Bundt pan. Top with pecans and caramel sauce. Cut remaining can of rolls in quarters and place in pan. Bake 35-40 minutes or until lightly browned and done in the center.
I made a Cheeseburger Soup this week. It needs some work. Oh! Meant to put diced, cooked bacon in here and forgot!
12 oz cooked ground beef
1 can stewed tomatoes
1 c. sliced celery
14.5 oz can fat free beef broth
2 c. shredded potatoes
1/4 c. sliced leeks
12 oz can fat free evaporated milk
1/2 c. reduced fat shredded cheese
Combine beef, tomatoes, broth, potatoes and leeks in 3 quart slow cooker. Cook on high 3 hours. Add evaporated milk and cheese and cook 1 more hour or so.
Yield: 5 servings. Per serving=356 Calories; 5g Fat (17.3% calories from fat); 21g Protein; 30g Carbohydrate; 2g Dietary Fiber; 29mg Cholesterol; 388mg Sodium.
This was ok.
Butternut Squash Au Gratin
1 c. chicken broth
12 oz diced butternut squash
2 slices cooked bacon, diced
1/3 c. shredded reduced fat cheese
Preheat oven to 425*. In small casserole dish, bring broth to a boil and add squash, bacon and salt. Cook until squash is just tender. Drain half the liquid and top with cheese. Bake 15 minutes or until cheese is melted.
Yield: 4 servings. Per serving= 87 Calories; 4g Fat (38.7% calories from fat); 5g Protein; 9g Carbohydrate; 1g Dietary Fiber; 9mg Cholesterol; 377mg Sodium