Macaroni Scramble

This is another recipe I found from Taste of Home - Healthy Cooking (formerly known as "Light & Tasty").

Macaroni Scramble

1 c uncooked corkscrew pasta or elbow macaroni
1/2 # lean ground beef (I'll be using venison)
1 small onion, chopped
1 celery rib, chopped
1 small green pepper, chopped
1 garlic clove, minced
10 3/4 oz can condensed tomato soup, undiluted
1 T minced fresh parsley OR 1 t dried parsley flakes
1 t dried oregano
1/4 t salt
1/t t pepper
1/2 c shredded reduced-fat cheddar cheese

Cook past according to package directions. Meanwhile, in a large skillet, cook the beef, onion, celery, green pepper and garlic over medium heat until meat is no longer pink and vegetables are tender; drain.

Drain pasta; add to the beef mixture. Stir in the soup, parsley, oregano, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through. Sprinkle with cheese.

Yield: 3 servings at 9 PointsPlus each.

I also got this next recipe from Taste of Home - Healthy Cooking.

Cheesy Quick Bread

1 1/2 c reduced-fat Bisquick
1 egg, lightly beaten
1/2 c skim milk
1 c shredded reduced-fat cheddar cheese, divided
1 T butter or stick margarine, melted

Place Bisquick in a bowl. Combine egg and milk; mix well. Stir into the Bisquick just until moistened. Sit in 1/2 c cheese.

Transfer to a loaf pan sprayed with Pam. Sprinkle with remaining cheese. Drizzle with butter. Bake at 400 for 20-25 minutes or until a toothpick inserted near the center comes out clean and loaf is golden brown. Cool for 10 minutes before removing from pan to wire rack. Store leftover in the refrigerator.

Yield: 12 slices at 3 PointsPlus each.

Last night, the salmon patties were very good, but I was not a fan of the beans (won't be making them again). The bread pudding was probably the best I've ever had. Definitely adding it to my favorites.