1 (10 1/2 oz) can Campbell's condensed creamy onion soup
1 (10 1/2 oz) can Campbell's condensed tomato soup
1 cup water
1 (16 oz) can small white beans, rinsed and drained
3/4 lb kielbasa, cut into 1/2-inch slices4 small potatoes, peel and quartered
3 medium carrots, cut into 1/2-inch slices
1/2 tsp dried thyme leaves, crushed
1/8 tsp pepper
1 bay leaf
fresh thyme or parsley (for garnish)

Directions:

In 4 quart saucepan, combine soups and water.


Add beans, kielbasa, potatoes, carrots, thyme, pepper and bay leaf. Over medium heat, heat to boiling, stirring occasionally. Reduce heat to low.


Cover; cook 25 minutes or until vegetables are tender, stirring occasionally. Discard bay leaf.


Garnish with thyme, if desired.


Servings: 5


What is a cassoulet?
 
Per Wikipedia.com:
Cassoulet (kasuˈlet) is a rich, slow-cooked bean stew or casserole originating in the south of France, containing meat (typically pork sausages, pork, goose, duck and sometimes mutton), pork skin and white haricot beans.


The dish is named after its traditional cooking vessel, the cassole, a deep, round, earthenware pot with slanting sides.






In American restaurants, the term "cassoulet" is often applied to any hearty bean-based casserole, with innovations such as salmon cassoulet.

Source: campbellskitchen.com
Makes: 6 servings (1 enchilada each)
Prep: 15 minutes

Bake: 40 minutes


Ingredients
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup sour cream
1 cup Pace® Picante Sauce
1/2 cup black beans, optional
2 teaspoons chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese (about 2 ounces)
6 flour tortillas (6-inch), warmed
1 small tomato, chopped (about 1/2 cup)
1 green onion, sliced (about 2 tablespoons)


Directions
Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.


Stir 1 cup soup mixture, chicken and cheese in a large bowl.  Stir in 1/2 cup canned black beans, drained and rinsed, if using.
Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side up in a 2-quart shallow baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.


Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.


Nutrition per Serving

Calories: 323
Fat: 14g
Fiber: 4g
Protein: 20g
Sodium: 943mg

Review
Of course I used fat free sour cream, 98% fat free cream of chicken soup, and reduced fat monterey jack. I poached a package of fresh chicken to use. I made this twice, once for Sherry and once for the Deegan family. The second time I made it with the beans. I suggest using them because they do not change the taste, they make each serving more hearty, and they add fiber. Everyone involved loved this recipe! Highly recommended. I served it with a side of homemade "mexi-rice", which was brown jasmine rice mixed with salsa, corn, and salt and pepper to taste.

Source: tasteofhome.com/healthy
5 Servings
Prep: 25 min.
Cook: 1-1/2 hours


Ingredients
1 tablespoon canola oil
1 tablespoon sugar
1-1/2 pounds beef top sirloin steak, cut into 3/4-inch cubes
5 plum tomatoes, finely chopped
3 large carrots, cut into 1/2-inch slices
3 celery ribs, cut into 1/2-inch slices
4 green onions, chopped
3/4 cup reduced-sodium beef broth
1/4 cup barbecue sauce
1/4 cup reduced-sodium soy sauce
2 tablespoons steak sauce
1 tablespoon garlic powder
1 teaspoon dried thyme
1/4 teaspoon ground allspice
1/4 teaspoon pepper
1/8 teaspoon hot pepper sauce
1 tablespoon cornstarch
2 tablespoons cold water
Hot cooked rice or mashed potatoes, optional


Directions
In a Dutch oven, heat oil over medium-high heat. Add sugar; cook and stir for 1 minute or until lightly browned. Add beef and brown on all sides.


Stir in the vegetables, broth, barbecue sauce, soy sauce, steak sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/4 hours or until meat and vegetables are tender.


Combine cornstarch and water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice or potatoes if desired. Yield: 5 servings.


Nutrition Facts
1 cup (calculated without rice or potatoes) equals 282 calories, 10 g fat (3 g saturated fat), 77 mg cholesterol, 866 mg sodium, 19 g carbohydrate, 3 g fiber, 29 g protein.

Review
I used Heinz 57 sauce for the steak sauce in this one.  Sherry and I were both very impressed with this recipe.  I did simmer it for about an hour and the steak was awesome.  Tasted like it was straight out of the slow cooker.  There was alot of chopping involved, but by the time you serve it the kitchen is all cleaned up and you just have to throw the dishes in the dishwasher when you're done.  I served it over mashed potatoes, which were quite literally that--mashed potatoes, nothing else.  It even froze and defrosted nicely for later meals!  Highly recommended, will make again.  I've also decided top sirloin is my favorite steak cut from the grocery store; they are labeled "His & Hers" at Cub.

I finally got Devin Alexander's new cookbook I Can't Believe It's Not Fattening! from the library.  There were a few recipes/suggestions that I can easily summarize.

• “Wing Time” buffalo sauce is thick.
• Add 1 t. minced onion + Real Bacon bits to 1 lb. ground beef for burgers.
• Add vegetarian Hormel chili to hotdogs/hamburgers.
• 1 t. hot sauce + 1 T. mayo makes a buffalo burger topping.
• Pop 2 T. popcorn and shake with ½ T. butter and 1 ½ T. buffalo sauce
• Pizza rolls: put marinara or pizza sauce on a tortilla and wrap up a piece of string cheese. Bake at 400 for 15 minutes.
• French onion dip: 2 t. onion soup mix and 6 oz. greek yogurt.
• Mexican meatballs: 1 lb meat, 2 oz cheddar, 1 t. + 1 T. Mexican seasoning. Bake and toss in ¼ c. enchilada sauce.
• Toss green beans in 2 T. whole grain mustard and ¼ c. sour cream.
• Toss zucchini chunks in oil and fresh herbs, fry in pan.
• Put ¼ c. egg substitute or 2 egg whites in each space in a muffin pan and bake at 350 for 7-9 minutes.

Photo by: Taste of Home
Source:  http://www.tasteofhome.com/Recipes/Makeover-Ham--n--Potato-Bake
10 Servings
Prep: 20 min. Bake: 30 min.

Ingredients
2 pounds red potatoes, peeled and cubed
1 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1 tablespoon canola oil
1/3 cup all-purpose flour
1/4 teaspoon dried thyme
1/4 teaspoon pepper
2 cans (12 ounces each) fat-free evaporated milk
1 cup plus 2 tablespoons shredded reduced-fat cheddar cheese, divided
2 tablespoons Dijon mustard
1-1/2 pounds fully cooked lean ham slices, cut into strips
1 package (16 ounces) frozen sliced carrots, cooked and drained
1/4 cup minced fresh parsley

Directions
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. Meanwhile in a large nonstick skillet, saute onion and peppers in oil until tender. Stir in the flour, pepper and thyme until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add 1 cup cheese and mustard. Cook and stir until cheese is melted.
Fold in the potatoes, ham, carrots and parsley. Transfer to a 3-qt. baking dish coated with cooking spray. Cover and bake at 400° for 20 minutes. Uncover; bake 10 minutes longer. Sprinkle with remaining cheese.

Nutrition:
One serving (1-1/4 cups) equals 316 calories, 6 g fat (2 g saturated fat), 26 mg cholesterol, 1,046 mg sodium, 38 g carbohydrate, 4 g fiber, 27 g protein. Diabetic Exchanges: 2-1/2 lean meat, 2 starch, 1/2 fat.

Notes:
I don't cook with alot of ham, but I stole a bunch of leftovers from Easter ;-)  The recipe calls for 24 oz of ham...I had 13oz, so that is what I used.  I have a feeling this lowered that calories.  I could have used more ham taste though, but I think 24oz is excessive.  Probably a good round 16oz would have worked perfectly. 

I did like that this recipe forced me to use real red potatoes, instead of buying the frozen hashbrown chunks.  The real potato made it taste quite a bit different.  I didn't peel the potatoes; who peels red potatoes???

Please note that this casserole has a sweet flavor.  The frozen carrots and evaporated milk were the cause, I believe.  I wasn't expecting it to be sweet, but I enjoyed it! 

Source:  Taste of Home Healthy Cooking magazine
http://www.tasteofhome.com/recipes/Makeover-Blueberry-French-Toast
8 Servings
Prep: 30 min. + chilling Bake: 55 min.

Ingredients

6 whole wheat hamburger buns
1 package (8 ounces) reduced-fat cream cheese
1 cup fresh or frozen blueberries
6 eggs
1 cup egg substitute
2 cups fat-free milk
1/3 cup maple syrup or honey
SAUCE:
1/2 cup sugar
2 tablespoons cornstarch
1 cup grape juice
1 cup fresh or frozen blueberries


Directions


Cut buns into 1-in. cubes; place half in a 13-in. x 9-in. baking dish coated with cooking spray. Cut cream cheese into 1-in. cubes; place over buns. Top with blueberries and remaining bun cubes.
In a large bowl, beat eggs and egg substitute. Add milk and syrup; mix well. Pour over bun mixture. Cover and refrigerate for 8 hours or overnight.
Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 30 minutes. Uncover; bake 25-30 minutes longer or until golden brown and center is set.
Meanwhile, in a small saucepan, combine sugar and cornstarch; stir in juice until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes. Stir in blueberries. Reduce heat; simmer, uncovered, for 8-10 minutes or until berries burst, stirring occasionally. Serve with French toast. Yield: 8 servings (1-1/2 cups sauce).

Nutrition:
1 slice with 3 tablespoons sauce equals 375 calories, 11 g fat (6 g saturated fat), 180 mg cholesterol, 418 mg sodium, 54 g carbohydrate, 3 g fiber, 16 g protein.


Notes:  I lessened the calories on this one even more than this makeover.  I used 1) Light bread hamburger buns instead of whole wheat, 2) all egg substitute instead of eggs, 3) light vanilla soymilk for milk, 4) sugar free maple syrup, and 5) in the sauce, I used 1/4 cup sugar and 1/4 cup Splenda. 

I poured the sauce over the casserole and refridgerated it just like that.  It got a little congealed at the end of the week, but it was still worth it to not have to warm up the sauce seperately every morning.  If you are serving this at a brunch all at once, you will have no problem. 

Really, an excellent casserole.  The sauce was amazing, especially coupled with the creaminess of the cream cheese. 

Source:  Taste of Home Healthy Cooking magazine
http://www.tasteofhome.com/recipes/Broccoli-Turkey-Brunch-Casserole
6 Servings
Prep: 20 min. Bake: 45 min.

Ingredients

1-1/2 cups fat-free milk
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1 carton (8 ounces) egg substitute
1/4 cup reduced-fat sour cream
1/2 teaspoon pepper
1/4 teaspoon poultry seasoning
1/8 teaspoon salt
2-1/2 cups cubed cooked turkey breast
1 package (16 ounces) frozen chopped broccoli, thawed and drained
2 cups seasoned stuffing cubes
1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided


Directions
In a large bowl, combine the milk, soup, egg substitute, sour cream, pepper, poultry seasoning and salt. Stir in the turkey, broccoli, stuffing cubes and 3/4 cup cheese. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.
Bake, uncovered, at 350° for 40 minutes. Sprinkle with remaining cheese. Bake 5-10 minutes longer or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving. Yield: 6 servings.


Nutrition:
1 serving equals 303 calories, 7 g fat (4 g saturated fat), 72 mg cholesterol, 762 mg sodium, 26 g carbohydrate, 3 g fiber, 33 g protein. Diabetic Exchanges: 3 very lean meat, 1-1/2 starch, 1 vegetable, 1 fat


Notes:
This is an excellent brunch casserole.  You can add more broccoli if you wish--if your pan is big enough, you could do two bags of frozen broccoli.  The turkey you should get is near the hams; it is in the same shape.  The only problem is that they come bigger than what you need, so you will have a little to freeze.  Or, if you're game for the extra cals, chop it up and throw it in.