Breakfast Pizza

1 lb. sausage (or your favorite breakfast meat)
1 pkg. refrigerated crescent rolls (8)
1c. frozen hash brown potatoes, thawed
1c. grated cheese
5 eggs
1/4c. milk
1/2t. salt
1/8t. pepper
2T. shredded parmesan cheese

Cook sausage in a saucepan on medium to high heat until browned; drain the fat.  Separate crescent dough into 8 triangles.  Place on an ungreased 12-inch pizza pan, with points toward the center.  Press dough over the bottom and up the sides of the pan to form a crust.  Spoon cooked sausage over the crust.  Sprinkle with the potatoes.  Top with grated cheese.  In a bowl, beat together the eggs, milk, salt, and pepper.  Pour over the cheese.  Sprinkle parmesan cheese over all.  Bake at 375℉ for 25-30 min.

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Touchdown Casserole

1 lb. hamburger
1 lb. hot dogs, sliced (optional)
16 oz. can pork and beans
8 oz. can tomato sauce
8 servings mashed potatoes
3/4c. shredded cheese

Brown hamburger in a large skillet on medium to high heat, stirring to crumble.  Pour off excess fat.  Stir in hot dogs,  beans, and tomato sauce.  Bring to a boil.  Place into a 9x13-inch pan.  Spread potatoes over the meat mixture.  Sprinkle cheese on top.  Bake at 400℉ for 25-30 min. or until light golden brown.  Makes 8 servings.

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Potato Hamburger Roll

1 med. onion, chopped
1 sm. clove garlic, crushed
1 lb. hamburger
1 egg, lightly beaten
bread crumbs
1/4t. oregano
2c. mashed potatoes

Saute onion and garlic in a small saucepan on medium heat for a few minutes.  In a large mixing bowl, combine raw hamburger, onion, garlic, oregano, and egg.  Sprinkle with bread crumbs.  Mix thoroughly.  Sprinkle more bread crumbs on a piece of wax paper.  Press meat out on crumbs to form a rectangle about 1/2-inch thick.  Spread potatoes on top of meat.  Using wax paper as an initial aid, roll meat and potatoes like a jelly roll, removing wax paper as you roll, and place in a loaf pan, seam side down.  Bake at 350℉ for about 1 hour and serve with brown, mushroom, tomato, or some other sauce,  Makes 5-6 servings.

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Chili

From  BH&G's Family Favorites Made Lighter

8 oz. 90% lean ground beef or turkey

1c. chopped onion (1 large onion)

1c. chopped celery (2 stalks)

1/2c. chopped green pepper

2 cloves garlic, minced

15&1/2 oz. can lower-sodium red kidney beans, drained

14&1/2 oz. can lower-sodium tomatoes, cut up

8 oz. can lower-sodium tomato sauce

1/4c. water

2-3t. chili powder

1/2t. salt

1/2t. crushed dried basil

1/4t. pepper

In a large saucepan, cook ground beef, onion, celery, green pepper, and garlic till meat is brown.  Drain off fat.  Stir in the kidney beans, the undrained tomatoes, the tomato sauce, water, chili powder, salt, basil, and pepper.  Bring to boiling; reduce heat.  Cover and simmer for 25-30 min. or till the vegetables are tender.  Makes 4 servings.

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Chocolate Cherry Cream Pie

Crumb Crust:

1 Serv-Pak Sunshine Honey Graham Crackers (approx. 20-22 squares)
2T. sugar
6T. butter or margarine, melted

Crush crackers with rolling pin on wax paper.  Combine with remaining ingredientrs in mixing bowl, stirring to blend well.  Press mixture firmly in a 9-inch pie plate.  Bake at 350℉ for 8 min.  Cool before filling.

Filling:

1 pkg. (4 serving size) chocolate instant pudding & pie filling
1 envelope whipped topping mix
1 can cherry pie filling (or your favorite fruit pie filling that goes with chocolate)

Prepare pie mix as directed on package for preparing pie.  Pour into prepared crust; chill 30 min.  Prepare whipped topping--mix as directed on package; carefully spread over chilled chocolate filling.  Spoon cherry pie filling on top.  Chill 2 hours.  Makes 6 servings.

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Spicy Spaghetti Sauce

1&1/2 lb. hamburger
1 lb. Italian sausage
1 lg. can Italian tomatoes
2 cans tomato paste
3 cloves garlic
1 chopped onion
1t. coarse black pepper
1 basil leaf (optional)
2t. salt

Brown hamburger and sausage in a large frying pan or saucepan on medium to high heat.  Drain the fat.  Mash the tomatoes and add them to the meat.  Stir in tomato paste, a large can of water, minced garlic, onion, basil, salt, and pepper.  Bring to a boil, then reduce heat to low to medium heat to simmer for 4-5 hours. 

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Macaroni Skillet Supper

1T. butter (optional--for lowfat alternative)
1 lb. ground beef
3/4c. chopped onion
1/2c. chopped celery (optional)
1/4c. chopped green pepper (optional)
1 lb. 12 oz. can tomatoes
1t. salt
1/4t. pepper
1c. uncooked elbow macaroni
1/2c. grated parmesan cheese
3/4c. shredded cheddar cheese
chopped parsley

In  a large skillet with cover, melt butter on low heat.  Stir in beef, onion, celery, and green pepper.  Cook until meat is brown (medium heat).  Drain the fat.  Stir in tomatoes, salt, and pepper; bring to a boil (medium to high heat).  Add macaroni; cover and cook over low heat, stirring occasionally until macaroni is tender.  Stir in parmesan cheese.  Sprinkle with cheddar cheese.  Cover and let stand for 5 min.  Sprinkle with parsley.  Serves 4-6.

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