Super easy



1 lb. hot dogs

2 medium onions, chopped

2 Tbsp. margarine or oil

1 Tbsp. chopped parsley

2 tsp. chopped basil

1/2 tsp. powdered garlic

1 (15 oz.) can tomatoes,

drained or 2 tomatoes,chopped

2 cans condensed cream of mushroom soup

1 lb. elbow macaroni, cooked and drained

Slice hot dogs diagonally in 1/4-inch slices. Sauté hot dogs with onions untily slightly browned in margarine. Add basil, garlic and parsley; cook two more minutes. Add tomatoes and soup. Cook until bubbly; add drained macaroni and serve.




2 lbs. boneless, skinless  chicken breasts

2 Tbsp. canola oil

2 large yellow onions, chopped

2 large red or green bell peppers, seeded and coarsely chopped

2 large garlic cloves, thinly sliced

1 Tbsp. chili powder

2 tsp. paprika

1 tsp. ground cumin

1/2 tsp. freshly ground black pepper

1/4 tsp. salt

1 (14 oz.) can chopped tomatoes with juice, no salt added

1/2 tsp. sugar

1(15 oz.) can pinto beans

8 (6”) soft corn tortillas


2 large tomatoes, dice 1”

2 radishes, sliced

2 c. shredded iceberg lettuce

4 pickled jalapeno chiles, coarsely chopped

1 c. shredded reduced-fat Cheddar cheese

1/2 c. low-fat sour cream

Bottled chunky tomato salsa

In large saucepan place chicken breasts; add enough cold water to cover. Bring to boil over high heat, then reduce heat to medium-low, simmer, uncovered, for 20 minutes. Using slotted spoon transfer chicken to rack to cool. Shred meat and set aside. Heat 1 tablespoon of oil in large skillet over medium-high heat. Add peppers, onions and garlic. Saute until softened, about eight minutes. Stir in chili powder, paprika,  cumin, pepper and salt; cook two minutes. Stir in tomatoes with juice and sugar. Simmer, uncovered, until sauce thickens, about eight minutes. Remove from heat and keep warm. Meanwhile, in small pan, heat beans over medium heat in their liquid; drain well. In heavy skillet heat remaining oil and toast tortillas, one at a time over high heat, until slightly crisp and lightly browned, about one minute on each side. Keep hot in foil. To assemble each of the tostadas divide tomato sauce, beans, chicken, diced tomato and lettuce among the eight tostadas. Sprinkle with a few jalapenos. Top with 1 tablespoon. each of Cheddar cheese and sour cream, plus radish slice and some salsa, if desired. Serves eight.




3 lbs. country-style pork ribs,  in 1 1/2” pieces

3 Tbsp. all-purpose flour

1 c. diced celery

1 c. chopped green bell pepper

1 medium size onion,  chopped

1/4 c. vinegar

1 c. diced celery

1/2 c. maple syrup

1 (20 oz) can pineapple chuncks (do not drain)

1/3 c. soy sauce


Preheat oven to 400°. Place ribs in large baking pan and bake for 30 minutes, stirring occasionally. Reduce oven temperature to 350°. Remove ribs from pan with slotted spoon. Pour off drippings, leaving about 1/4 cup in pan. Blend flour into the remaining drippings until mixture is smooth. Return meat to pan slong with remaining ingredients. Bake for 1 1/2 hours, basting every 20 minutes. Serve ribs over rice for sopping up the extra sauce. Makes six servings.




1 yellow cake mix

4 eggs

1 c. oil

1 c. water

1 can Creamy Deluxe

1/2 c. pecans

Coconut Pecan frosting

Mix cake ingredients well with mixer. Add frosting and mix well. Stir in pecans. Spray large bundt pan with nonstick cooking spray. (A 9-inch by 13-inch baking pan will also work.) Pour in mixture and bake on top rack of oven at 350° for 45-60 minutes. Remove from pan while hot. (You can use any combination of cake mix and frosting that would complement each other, such as Swiss chocolate cake with coconut pecan icing, lemon cake with lemon frosting, white or strawberry cake with strawberry icing or chocolate fudge cake with chocolate fudge frosting.)



1 (12 oz) pkg. Velveeta Shells and Cheese Dinner

1 lb. ground beef

1 green pepper, chopped

1 small onion, chopped

1 (8 oz) can pizza sauce

1/2 c. shredded low-moisture part-skim Mozzarella cheese

Prepare dinner as directed on pkg. While macaroni is cooking, brown meat with peppers and onions in large skillet; drain. Stir in pizza sauce. Spoon dinner into 8-inch square baking dish; top with meat mixture and cheese. Cover. Bake in preheated 375° oven 20 minutes or until heated through. Makes four servings. (Ground turkey can be substituted for the ground beef, if desired.)