Funny you should say this; as I was reading the recipe out loud to my husband to see if he would like it, I was already mentally making a grocery list:
Fat free half and half
Fat free milk
Fat free cheddar cheese
Fat free sour cream
Not too bad! I’ll have to do without the bacon, or replace it with veggie bacon.
I might not be getting the full flavour effect, but hey - I’m controlled by my gallstone. It still sounds mighty good.
Oh, I should add a recipe…
Off the top of my head (I’ll get my trusty homemade recipe book out tomorrow), something quick and simple:
Deli style smoked honey ham, thin slices
Deli sliced swiss cheese, cut in half legthwise
French buns or 6" sub buns
Gash bun along the side, put slices of swiss cheese on either side, shove about 6-7 slices of ham in between, wrap in tin foil, bake at 400 for ten minutes. Serve with a nice, thick chowder, such as chicken corn chowder.
Don’t add, don’t subtract. Simplicity at it’s very best. Good god damn, that’s a good sandwich.
I’ll add something with a little more substance tomorrow. But if you just want a good sandwich - easy peasy.
Here’s one I’ve posted before which is simple and yummy:
Scones
Ingredients:
3 cups of self-raising flour
1 cup of cream
1 cup of lemonade (In US speak that’s the fizzy stuff like Sprite)
pinch of salt
Mix all of the ingredients together. The mixture may be a little sticky, so just sprinkle some extra flour over it. Knead the dough lightly until it is smooth and then roll it out to a height of about 2-3cm. Cut the dough into scone shapes by using an upturned drinking glass. Place the scone shapes onto a greased tray and bake in a hot oven (around 210C) for 12-15 minutes, or until they’re just turning brown. Remove the scones and place them on a cooling rack. Or, better still, eat them immediately, hot and fluffy, with lashings of butter, jam and whipped cream.
Ummmm… 
I didn’t believe it either, but it exists. And it’s good.
Thanks for the clarification. I changed one of the ingredients, so I think I’m in the clear.
Ana, let me know how it turns out. Can you make a roux with fat-free stuff?
I’ll have to give that a try. I doubt it’s great as a thickening agent, but… well, I manage to make a roux with fat free milk and flour, so maybe…
I’ve just used the fat free half and half on cereal and in my coffee so far. I only heard about it’s existence about a week ago - and I didn’t believe it. Fairy tales, I thought. Then that very day, I went to the grocery store, and the lady in line in front of me had only two items: lettuce, and a quart of fat free half and half. Well, I’ll be damned. So I bought some.
I’ll give that roux a try today or tomorrow. (gotta go out tonight, might not have to make dinner, so probably tomorrow.)
Are you not able to eat any fat at all? Can you still use the butter and flour to make the roux? I’m worried you may not get the creamy goodness that is this soup.
Can’t have butter, no. I’ve learned to live without the creamy goodness of most things. 
I sometimes add a couple tablespoons of that butter spray, though (like “I Can’t Believe It’s Not Butter” spray). That might help… it’s kind of thick and creamy.
I’ve made a nice chicken corn chowder that turned out pretty creamy. Maybe not smooth, but it was thick and tasty. Cornstarch, mostly. I might still be missing something, but I’m so used to coping with lower-fat meals, that maybe it was just pretty good and not fantastic. 
Potato Gratin:
You’ll need:
Enough potatoes to fill your chosen baking dish (when sliced).
A 500g packet of bacon.
About 3 tablespoons of flour.
The same again of butter.
Milk.
Cheese. Good cheese, like a tasty sharp cheddar. Or maybe a nice parmesan mixed with some mozzarella for stretch.
Garlic.
Salt & Pepper.
Chicken stock cube (optional).
Slice your potatoes all thinly-like, and toss in some water with or without your optional stock cube. Boil for 10 minutes or so, until tender.
While the potatoes are boiling, melt your butter gently in a pan. Sautee your garlic lightly, then toss in the flour and mix to make a roux. Cook for a few minutes to get rid of that awful taste of flour.
Mix in enough milk to make the amount of sauce you want (seriously, I don’t measure this. But I usually half-to-two thirds fill a medium saucepan. So about a litre of milk, IIRC). Whisk while you’re adding the milk. It may look a bit lumpy at first, but eventually the lumps will smooth out. Grate up your cheese and add it a bit at a time, tasting as you go. When it tastes cheesy enough and is a little thinner than cake batter remove from the heat and season to taste.
If you’ve got enough hands, while you’re doing this you should also be grilling/frying the bacon until crumbly. Otherwise, do it in a minute, while you’re draining the tatties.
Once your three ingredients (cheese sauce, taters and bacon) are done, layer in your dish. Generally I put down a bit of cheese sauce, then bacon, then potatoes and repeat until the dish is full. Top with some more grated cheese, and maybe some breadcrumbs if you like. Toss it in the oven on medium-high heat (approx 180-200 deg C) until cheese/crumb topping is golden and crunchy. Serve with roast lamb or beef. Or ribs. Or eat it on its own, out of the baking dish in front of the TV.
That recipe alone would have made this thread worth bookmarking if I had not done so already.
I believe this a traditional Tex-Mex dish. One of the staples of my mom’s cooking. I saw a variation once in an old Sunset Cookbook, but I call my version a curry since that is how I cook it… As soon as zukes come in season, I make a batch.
Zucchini and Corn Curry - Mild Version (The way mom made it.)
Corn oil
1 pound zucchini
1 pound sweet yellow corn
2 cloves garlic, minced
1 pound ground beef or diced chicken breast
1 tbs chili powder
1 tbs ground cumin
1 can tomato sauce
3 cups water or stock
1 can stewed tomatoes
1 bunch cilantro, chopped
Dozen tortillas
Slice zucchini in half lengthwise, then slice into 1/4" pieces. Heat corn oil in a large skillet over medium heat. Saute garlic. Add chili powder and cumin, stirring constantly, then add the meat. Cook until meat is mostly done, then add the zucchini and cook for about 2-5 minutes until they start to soften. Add the tomato sauce and one cup of water. Mix well and cook until water is absorbed. Add stewed tomatoes, corn and two more cups of water. Simmer over low heat until most of the liquid is absorbed. Remove from heat and mix in cilantro.
Serve with heated tortillas.
Enjoy!!!
I also make a vegetarian version with small shell pasta instead of meat.
It makes about 6 servings. A good one-dish meal.
OMG… Before I forget to comment on this… It is AMBROSIA !! I made it on Friday, passed out the recipe to anyone that would listen, and just finished up the last of the leftovers today. It is wonnerful stuff ! 
Crap in a Frying Pan I:
Couple of pounds of stew beef. Or ground beef. Whichever.
A packet of Beef Stew seasoning from the Spices and Seasoning aisle in the grocery store.
Couple of cups of sliced carrots. Or a bag of frozen carrots.
Diced red pepper. Or diced green pepper. Or not.
Half an onion, diced. Or a tbsp or so of dried minced onion.
Half a bag of egg noodles.
Brown the beef. Add the seasoning and carrots and pepper and onion and about 4 cups of water, enough to cook the egg noodles in later on. Simmer until the carrots are done. Add the noodles and cook them until they’re done.
Crap in a Frying Pan II:
Couple of pounds of hamburger.
Can of diced tomatoes, or couple of cans of tomato sauce, or a can of tomato paste along with a can of diced tomatoes or a can of tomato sauce, or use whole tomatoes and put them through the blender…Just put something tomatoey in the mix.
Shredded parmesan.
Chopped onion. Or minced onion. Or not.
Couple of tbsp of Italian seasoning. Or fresh herbs if you’re more organized than me.
OR use a jar of spaghetti sauce.
Half a bag of elbow macaroni, or rotini, or penne, or whatever.
Brown the beef. Add the tomatoes and seasonings, or spaghetti sauce. Stir in the shredded parmesan. Reserve some for garnish. If you’re the type that likes fungus (blah) you can add mushrooms to the mix, or peppers, or whatever.
Crap in a Frying Pan III:
Boneless skinless chicken breasts cut into chunks, or stew beef.
Soy sauce.
Garlic powder.
Powdered ginger.
Sliced carrots.
Broccoli.
Pea pods (optional)
Water chestnuts (optional)
Red or green peppers (optional)
Diced onion. Or minced onion.
Rice.
Brown the meat (sensing a pattern here?). Add the carrots, broccoli, whatever other vegetables you’ve got hanging around, cook until crisp tender. Add about 1/2 cup of soy sauce, cup or so of water, tsp or so of garlic powder, 1/4 tsp or so of ginger, and simmer for a few minutes. Serve over rice.
I can’t do casseroles worth a darn, but give me a frying pan and various cans in the pantry and I’ll come up with something for dinner.
Slowly walks to the forum for the first time …
hesitant about posting the first post, even after a number of months of reading
I “invented” this recipe on a morning of “nothing else to cook for breakfast” fridge:
Ingredients
1 can Campbells Southwest-style Chicken Vegetable soup
1 deep dish frozen pie crust
5-6 eggs
TONS of grated cheese
dash of milk
Mix eggs and milk
Mix rest of ingredients w/ eggs and milk.
Bake in oven for about 45 min or until done (use the knive in cake technique).
Excellent first post! Welcome to the SDMB. And thanks for the tip.
That sounds like quite the quiche! Do you defrost the piecrust first?
Welcome,** Mafalda**!
I got a recipe for Moroccan Vegetable Stew from a recent issue of Good Housekeeping, and modified it slightly. I don’t know how “Moroccan” it really is, but it’s quite tasty, quick, easy, and looks pretty when you serve it.
Here’s my version:
1 TBSP olive oil
1 onion, cut into 1/2" pieces
1 lb boneless skinless chicken, cut into 1/2" cubes
1 TSP ground cumin
1 TSP curry powder
2-3 cloves garlic
1 can (14 oz) chicken broth
1 can (14-19 oz) garbanzo beans (chickpeas), drained and rinsed
2 carrots, cut into 1/2" slices (I used a diagonal)
1 can (14 oz) stewed tomatoes
1 medium zucchini (cut into quarters lengthwise and then into 1/2" chunks)
1/2 cup golden raisins
2 TBSP fresh chopped cilantro
prepared couscous
Heat olive oil in a pan over medium-high heat. Sautee chicken and onion for 5 minutes, or until onions are slightly golden brown. Add cumin, curry, and garlic and stir continuously for one minute. Add broth, beans, and carrots and bring to a boil, then turn down to medium and cover, simmering for 5 minutes. Add tomatoes, zucchini, and raisins and simmer for 5 minutes. Serve over couscous and garnish with fresh cilantro. Easily serves 4 adults.
The recipe originally did not call for chicken, but I wanted more protein that just the garbanzos (I’m pregnant). It could be made into a vegan dish very easily.
[QUOTE=jellyblue]
That sounds like quite the quiche! Do you defrost the piecrust first?
No need to defrost…it takes enough time to cook (30-45 min) to have to add the defrosting time. Once is done you are hungy enough to eat half of the Quiche without questions.
You signed up in November 2005 and this was your first post?
Look, I know the Pit and GD can be scary places, but yeesh…this is a recipe thread! Jump in! Share more! Hell, tell about a kitchen disaster!
Welcome to the boards…and I’m so glad I pulled you out of lurkdom. I think that’s the first time I ever did that! (I don’t have to do anything with the goat or the squid, do I?)