LaNette's Recipes

• Stuffed Peppers (This is a recipe I got from Jerry's mom)
• Nacho Chicken Divan (This is one of my favorite dishes to make ahead or to share with a family who needs an easy meal.)
• Grandma Brauer's Chocolate Chip Oatmeal Cookies
• Reduced Fat Carrot Cake
  

Stuffed Peppers

• 1 pound ground beef
• ½ cup uncooked instant rice
• 1 egg, slightly beaten
• ½ tsp. Dried oregano
• ½ tsp. Salt
• ¼ tsp. Pepper
• ¼ cup ketchup or tomato sauce
• 1 Clove fresh garlic minced or 1/8 tsp. garlic powder
• 1 can tomato soup
• 4 medium green peppers

Mix first six ingedients and ½ of the can of soup to make stuffing. Remove stem and seeds from peppers. Put some small drainage holes in the bottom of the peppers. Fill with stuffing. Microwave 20 minutes (depends on microwave power). Top with remaining ½ can of soup. Microwave an additional 2-4 minutes (more if necessary).

Nacho Chicken Divan

• 2 (or 3) cups cubed cooked chicken (or turkey)
• 6 (or 9) cups cooked rice
• frozen broccoli
• 1 can Campbell's Nacho Cheese Soup
• 1 can reduced fat Cream of Chicken Soup or Cream of Mushroom soup (if making large recipe I use one of each)
• 1 soup can skim milk
• chopped onions (if desired)
• salt & pepper to taste
1. Prepare meat. (If making from uncooked chicken, I first boil the chicken & retain the stock and use it for cooking the rice. However, this is also a great way to use up left-over holiday turkey.)
2. Prepare rice. (see note from previous step)
3. Mix soups (2 cans if making small recipe, 3 cans if making large recipe), milk, spices, & onion in a saucepan over low heat until well mixed.
4. Stir all ingredients together and put in pan(s) coated with non-stick cooking spray (small recipe will fill a 9x13 pan or two square casserole dishes; large recipe will fill a 9x13 pan AND a square casserole).
5. At this point, the casserole can be frozen for future use or baked.
6. Baking can be done at 325-350 for approximately 1 hour or at 250-275 for approximately 2-2½ hours (may need to adjust if frozen or depending upon your oven).

Grandma Brauer's Chocolate Chip Oatmeal Cookies

• 2 ½ cups brown sugar
• 1 cup (2 sticks) margarine or butter, softened
• 2 eggs
• 1 teaspoon vanilla
• 3 ½ cups quick oats
• 1 ½ cups flour
• 1 teaspoon baking soda
• 1 cup chocolate chips

1. Cream together the softened butter or margarine and the brown sugar.
2. Add the eggs and vanilla and beat until fluffy.
3. Add in the quick oats, the flour, the baking soda and the chocolate chips and stir until thoroughly mixed.

Although my Grandma always made these as drop cookies, I have always done them as a bar cookie. Place the mixture in an un-greased 9" x 13" pan and bake until they look done. (If using a glass pan I bake at 325, if using a metal pan at 350 and usually check the first time after about ½ an hour.

Reduced Fat Carrot Cake

• 1½ cups natural (No sugar added) applesauce
• 2 cups sugar
• 1 Tablespoon cinnamon
• 1 Tablespoon vanilla extract
• 1 teaspoon salt
• 4 eggs
• 1½ - 1¾ cups flour
• ¾ - 1 cup quick oats
• 2 teaspoons baking soda
• ~ 8 oz. Crushed pineapple (I used 4 rings finely chopped)
• ~ 1 cup shredded coconut
• ~ 2 cups shredded carrots
• ~ ½ cup chopped nuts (I used walnuts)

1. Prepare pan(s) by spraying with non-stick cooking spray. (I used two square cake pans and have frozen one of the cakes as my hubby is not a carrot cake fan.)
2. Combine first five ingredients and blend well.
3. Add eggs and beat well.
4. Add flour, quick oats and baking soda and mix well.
5. Add fruit and nuts and blend well at low speed
6. Pour into prepared pan(s) and bake at 350 degrees for approximately 45 minutes to an hour. Baking time will vary based upon your oven and the type of pans used. After 45 minutes I turned my oven off and left the cakes in to "coast."
7. Allow to cool until pans are cool enough to handle and then remove from baking pans if desired.
8. Frost if you wish.