5 cups broccoli florets
3 T. Lemon Juice
1/4 cup Butter
1/2 of a medium sized onion (finely chopped)
2 cloves garlic (minced)
2 stalk celery (chopped )
1 cup mushrooms (coarsely chopped)
2 cans evaporated milk (fat free works great)
2 T. Flour
salt and pepper (to taste)
3 1/2 cups shredded cheese (such as cheddar/jack blend)
1 rotisserie chicken
2 1/2 cups cooked rice
Steam broccoli until slightly tender (don’t overcook!) Can use a microwavable steamer bowl for about 4 min. Drain broccoli and mix with lemon juice.
In a large skillet saute onion, garlic, celery and mushrooms in butter until softened.
Whisk flour and milk together in a small bowl. Pour milk mixture slowly over onion mixture. Cook until thickened (about 4 minutes) stirring constantly. Add salt, pepper, and cheese and continue to cook over medium heat.
Remove chicken from the bones and shred or chop. Combine broccoli, cheese sauce, chicken and rice in a 9×13 in. casserole dish. If too thick, add milk 1 T. at a time until you reach desired consistency. Top with additional cheese (optional).
Bake at 350F degrees for approx. 25 minutes or until heated through.
2 pounds ground beef, browned
1 jar 48 oz of your favorite spaghetti sauce
16 oz bag medium egg noodles
1/2 cup butter
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 cup grated parmesan cheese
12oz shredded mozzarella cheese
Preheat oven to 350F
Brown meat and drain fat. Then put the meat back in the skillet.
Add spaghetti sauce to meat; simmer for 20 minutes.
Cook noodles as directed on the package (cook to al dente); then drain and toss the noodles with butter, seasonings and parmesan cheese. Spray two 9×13 pans with non-stick spray.
In each pan layer one quarter of the sauce, half of the noodles, then split the remaining sauce between the two. Top each with half of the mozzarella cheese. Cover with foil; bake 45 minutes.
* You can also add some sauteed green bell peppers, onions and mushrooms to the sauce.
4 cups shredded cooked boneless, skinless chicken breast
2 cans Condensed Cream of Chicken Soup
1 cup light sour cream
1 can (10 ounces) diced tomatoes with green chilies, undrained
1 can (about 15 ounces) black beans, rinsed and drained
1 envelope (about 1 ounce) taco seasoning mix
15 ounces tortilla chips, crushed (about 5 cups crushed)
2 cups shredded Cheddar cheese(about 8 ounces)
1 small tomato, chopped
1 green onion, sliced (about 2 tablespoons)
1 tablespoon chopped cilantro(optional)
Set the oven to 350°F. Lightly grease a 13x9x2-inch baking dish. Stir the chicken, soup, sour cream, tomatoes and green chiles, beans and seasoning mix in a large bowl.
Layer half the chicken mixture, 3 cups tortilla chips and half the cheese in the baking dish. Layer with the remaining chicken mixture and tortilla chips. Cover the baking dish.
Bake for 30 minutes. Uncover the baking dish. Sprinkle with the remaining cheese.
Bake, uncovered, for 10 minutes or until hot and bubbling and the cheese is melted.
Sprinkle with the chopped tomato, green onion and cilantro before serving, if desired.
2 cans Pillsbury Cinnamon Rolls
1/2 cup milk
1 teaspoon cinnamon
1/4 cup pure maple syrup
Grease a 9×13 pan with Pam.
Cut up the rolls into small pieces and lay in the pan.
In a bowl, whisk eggs, milk and cinnamon.
Pour over rolls making sure they are all well coated.
Drizzle on the maple syrup.
Bake at 350 for approx 35 minutes or until puffed up and golden.
Microwave the icing that came with the 2 cinnamon roll packs in a microwave safe bowl.
Pour on top and serve warm.
1/2 lb. spaghetti, uncooked
1 lb. boneless skinless chicken breasts, cut into bite-size pieces Substitute 1-1/2 cups chopped leftover cooked turkey for the chicken, adding it to the cooked spaghetti along with the vegetables
1 red pepper, chopped
2 cups sliced fresh mushrooms
4 oz. (1/2 of 8-oz. pkg.) Neufchatel Cheese, cubed
1/4 cup flour
1 can (14.5 oz.) fat-free reduced-sodium chicken broth
3 Tbsp. Grated Parmesan Cheese, divided
1/2 cup 2% Milk Shredded Mozzarella Cheese
Heat oven to 350F.
Cook spaghetti in large saucepan as directed on package, omitting salt. Meanwhile, cook chicken and vegetables in large nonstick skillet 5 min. or until chicken is no longer pink. Remove from skillet; cover to keep warm.
Bring Neufchatel, flour and broth to boil in same skillet, whisking constantly; simmer on medium-low heat 5 min., stirring frequently.
Drain spaghetti; return to saucepan. Add Neufchatel sauce, chicken mixture and 2 Tbsp. Parmesan; mix well. Spoon into 2-qt. casserole sprayed with cooking spray; cover.
Bake 25 min. Top with mozzarella and remaining Parmesan; bake, uncovered, 2 min. or until mozzarella is melted.
2 lbs. ground beef
salt and freshly-ground black pepper, to taste
1 10 oz. can cream of mushroom soup
1 cup sour cream
2 cups shredded cheddar cheese, divided
1 32 oz. package frozen tater tots
Preheat oven to 350 degrees F. Spray a 9 x 13 pan with cooking spray.
Brown ground beef. Season with salt and pepper. Drain.
Spread ground beef into the prepared baking dish. Stir together soup and sour cream. Spread over ground beef in an even layer.
Sprinkle one cup of cheddar cheese over the soup layer.
Top with tater tots.
Bake 30 minutes. Sprinkle remaining cheese on top. Bake another 5-10 minutes until cheese is melted.
Ingredients to serve 4
2 large chicken breasts
1 medium Vidalia onion (Sweet)
5 slices bacon
2 large potatoes
1/2 cup canned mushroom (1 Cup Fresh)
1 (10 3/4 ounce) cream of chicken soup
3/4 cup chicken broth
1 tablespoon melted butter
Preheat oven to 425 degrees.
Cook the bacon; crumble and set aside; reserve bacon grease.
Peel and cube the potatoes; fry potatoes in bacon grease.
Dice the onion; season with salt, pepper and garlic powder and fry in the bacon grease.
Fry the mushrooms in the bacon grease.
Coat the chicken breasts with melted butter and season with salt and pepper and grill (I used the George Foreman grill).
After the chicken is cooked, cut into cubes.
Take Cream of Chicken soup and mix with 3/4 cup broth and season with pepper to make a sauce.
In an 8×8 glass dish combine chicken, mushrooms, onions and potatoes. Top with sauce and mix it all up so everything is coated in the sauce.
Bake for 30 minutes covered with foil.
Remove foil, top with crumbled bacon and bake an additional 10 mins