Ham and Swiss Cheese Spaghetti Casserole

Ham and Swiss Cheese Spaghetti Casserole Adapted from Healthy Cooking

8 oz. whole wheat spaghetti
1 can cream of mushroom soup
1 cup fat free sour cream
2 cups diced cooked ham
1/2 onion, finely chopped
1/2 green pepper, finely chopped
2 cups shredded Swiss cheese

Boil pasta until al dente.  In a bowl, combine the other ingredients, except 1/2 cup of shredded cheese.  Drain the pasta and add to the bowl and mix well.  Pour mixture into a greased casserole dish.  Sprinkle the remaining cheese on top.  Cover with foil and bake on 350 degrees for 35-45 minutes.  Uncover and broil for 5 minutes until slightly brown on top. 

by April

"HEALTHY""Chicken vegetable Soup – YUMMY!!!!!"

- 6 cups of Chicken Broth Base (see recipe)

- 3 100 grams of cooked chopped chicken
- 3 stalks of chopped celery
- 1 whole sweet onion chopped
- 2 handfuls of chopped cabbage
- 2 medium sized chopped tomatoes (optional)

• combine and bring to a boil. Turn heat to low and simmer for 30 minutes or until vegetable are tender adding cabbage for 10  mins

By Angie

Shrimp Alfredo

Things needed

your choice of pasta, I like to use linguini or fetticini (probably spelled wrong).

cream of mushroom soup

grated parmesan cheese, (fresh, not dried).

I use peeled, cooked, deveined, tail off frozen shrimp. The choice is yours, use salad shrimp if you want.

Last, but definately not least, frozen brocoli florets.

cook pasta and brocoli according to package directions, thaw or cook shrimp and drain well.

put soup, brocoli, shrimp in pan add parm cheese then the pasta, heat through. IT is ready to dive in as soon as it is hot and cheese is melted.

I did not include measurements, because for me it is all 1.

1 pkg or large can.

By Emily

Crockpot Brown Sugar Chicken

Crockpot Brown Sugar Chicken

12 boneless, skinless chicken thighs, or 6 boneless, skinless breast halves

1 cup brown sugar

1/4 cup lemon-lime soda

2/3 cup vinegar

3 cloves smashed and chopped garlic

2 T soy sauce (La Choy and Tamari wheat free are GF)

1 tsp ground black pepper

Directions.Use a 5-6 quart crockpot for this recipe. Plop the chicken into your crockpot. Cover with the brown sugar, pepper, chopped garlic, and soy sauce. Add the vinegar, and pour in the soda. It will bubble!Cover and cook on low for 6-9 hours, or on high for 4-5. The chicken is done when it is cooked through and has reached desired consistency. The longer you cook it, the more tender it will be.Serve over a bowl of white rice with a ladle full of the broth

 

by April

Puppy Love

 

 

Ingredients

• hot-dog
• piece of uncooked linguini

• cheese

Instructions

1. Cut the ends from a hot-dog at a diagonal and place the cut edges together as shown.
2. Spear the heart with a length of uncooked linguini.
3. Add pieces of cheese trimmed to resemble the ends of an arrow.

by April

Low Fat Mac and Cheese

Low Fat Mac and Cheese

Ingredients

12 ounces pasta

1 1/2 cups low-fat cheese

2 cups nonfat milk

1 1/2 tablespoons plain flour

2 teaspoons Dijon mustard

1/4 teaspoon black pepper

Directions

1COOK pasta and DRAIN; keep warm.

2In same saucepan, ADD milk and flour and WHISK until smooth; heat to BOIL stirring all the time to make sure does not stick.

3ADD mustard and black pepper.

4Once at a boil, allow to simmer about 3 minutes til thickened slightly.

5ADD cheese stirring until total melted.

6ADD pasta back into saucepan; stir until well coated.

7ENJOY!


submited by April

CHICKEN QUESADILLA

6 soft flour tortillas
2 lbs. chicken breast cut into cubes
1 large red pepper
1 medium onion, chopped
2 teaspoons Adobo seasoning (or any of your favorite seasonings)
one package of grated mexican cheese mix
oil
butter
sour cream

In a hot skillet, heat some oil. Add the chopped chicken, onions, peppers, and seasoning to the skillet. Fry, stirring frequently, until chicken is cooked. Remove from heat.

Assemble quesadilla:

Place flour tortillas on a flat surface. On each tortilla, cover one half of the area with the fried chicken mixture. Sprinkle with Mexican cheese mix. Fold each tortilla in half. Preheat oven to 400F. Place assembled quesadillas in a non-stick cookie sheet (I usually line the cookie sheet with either wax paper or aluminum foil to avoid the clean up afterward). Place quesadillas in oven for about 10 minutes. Once the tortillas are out of the oven, slice each quesadilla in half (making 12), and serve immediately with sour cream, guacamole, or any of your other favorite dips.
This makes a great appetizer or snack for a get together.
Enjoy!
By Angie

Creamy Chicken Enchiladas

2-1/2 cups chopped cooked chicken
1 can (10-3/4 oz.) condensed cream of chicken soup
1 pkg. (8 oz.) KRAFT Shredded Colby & Monterey Jack Cheese, divided
1 cup BREAKSTONE'S Sour Cream, divided
1/4 cup chopped cilantro, divided
12 flour tortillas (8 inch)
1-1/2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
Make It!
HEAT oven to 350°F.
MIX chicken, soup, 1 cup cheese, 1/2 cup sour cream and 3 Tbsp. cilantro until well blended. Spoon down centers of tortillas, adding about 1/4 cup to each; roll up.
PLACE, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray; top with salsa and remaining cheese.
BAKE 25 min. or until heated through. Top with remaining cilantro and sour cream.

submited by April

Chicken Pot Pie

Chicken Broth:

• 1 whole chicken, 3 pounds
• 1 gallon cool water
• 2 carrots, cut in 2-inch pieces
• 2 celery stalks, cut in 2-inch pieces
• 1 onion, halved
• 1 head garlic, halved horizontally
• 2 turnips, halved
• 4 fresh thyme sprigs
• 2 fresh rosemary sprigs
• 1 bay leaf

Pot Pie:

• 1/4 pound (1 stick) unsalted butter
• 1/2 cup all-purpose flour
• Sea salt and freshly ground black pepper
• 3 carrots, cut in 1/2-inch circles
• 1 bag frozen or fresh pearl onions, see note
• 1 box frozen or fresh peas, see note
• Leaves from 4 fresh parsley sprigs
• 2 frozen puff pastry sheets, thawed
• 1 egg mixed with 3 tablespoons water
• 1/4 cup shredded Parmigiano-Reggiano

Directions

Put the chicken in a large stockpot and cover with 1 gallon of cool water. Add the vegetables and herbs and bring the pot up to a boil over medium-high heat. Skim well; then simmer, uncovered, for 45 minutes, skimming frequently as the oil rises to the surface. What we're doing here is not only cooking the chicken but also creating the base sauce for the pot pie. Remove the chicken to a platter to cool. Continue to cook down the chicken broth for another 15 minutes to condense the flavor; you should have about 8 cups when you're finished. Using a colander, strain the chicken broth into another pot and discard the solids. When the chicken is cool enough to handle, shred the meat and discard the skin and bones.
Wipe out the stockpot and put it back on the stovetop over medium heat. Melt the butter and then whisk in the flour to form a paste. This is a roux, which will act as a thickener. Now, gradually pour in 8 cups of the chicken broth, whisking the entire time to prevent lumps. Whisk and simmer for 10 minutes to cook out the starchy taste of the flour and thicken the broth; it should look like cream of chicken soup. Season with salt and pepper. Fold in the shredded chicken, carrots, pearl onions, peas, and parsley. Stir to combine and turn off the heat.
Preheat the oven to 350 degrees F. Lay the thawed puff pastry sheets on a lightly floured, cool surface. Invert individual crocks on the pastry sheet and, using a sharp knife, cut circles around the outside of the bowls, slightly larger than the bowl itself. Fill the crocks 3/4 of the way with the chicken mixture, making sure each serving has a nice amount of chicken, vegetables, and broth. Carefully cap each crock with a pastry circle, pressing the dough around the rim to form a seal. Lightly beat the egg with 3 tablespoons of water to make an egg wash and brush some on the pastry. Sprinkle the pastry with the Parmigiano. Set the crocks on a cookie sheet and transfer to the oven. Bake for 20 minutes, until puffed and golden.

Notes: If using fresh pearl onions, blanch for 2 minutes in salted boiling water; then pinch the skins off -- if using frozen, run under cool water for 2 minutes to thaw.

If using fresh peas, blanch for 2 minutes in salted boiling water--if using frozen, run under cool water for 2 minutes to thaw.

By angie

CHICKEN-GRAPE SALAD SANDWICH MMMM....DELISH

6 3/4 oz. chicken, cubed
1 c. seedless grapes
1/3 c. chopped celery
2 tbsp. slivered almond
1/4 c. mayonnaise
2 tbsp. sour cream
1 tsp. lemon juice
1/4 tsp. salt
Pepper to taste

Combine chicken with grapes, celery, and almonds. Mix mayonnaise, sour cream, lemon juice, salt and pepper. Just before serving, toss dressing with chicken mixture. Mound chicken salad on lettuce leaves. Add tomato wedges. Serves 4.

By Angie

TATER TOTS CASSEROLE

1 lb. ground beef
1/2 cup chopped onion
4 cups frozen tater tots
1 can Cream of Celery soup
1/4 tsp. garlic powder
Brown ground beef and onion; drain. If beef is very lean, add 1 tsp. olive oil for best browning results.
Transfer meat mixture into a shallow 2 quart baking dish. Cover meat with undiluted soup. Top with a single layer of tater tots.
Bake at 375°F for 45 minutes.


by Angie

Cupcake Poppers

I saw this idea on Betty Crocker's website and had to post them



•1 box Betty Crocker Super Moist White Cake (or your favorite brand/recipe)
•Neon food coloring, liquid or gel
•Vanilla Frosting
1.Make the cake according to directions, then separate into 4 different bowls, about 1 1/4 cups batter in each.

2.Add 5-6 drops of food coloring to each bowl and mix well.

3. Spoon batter into mini cupcake tins and bake @ 350° for 8-10 minutes or until they pass the toothpick test.

4. While the cupcakes are baking, separate frosting into 4 small bowls, and add 5-6 drops of food coloring to each and mix well.

5. Once the cupcakes are cool, cut off tops with a serrated knife and shamelessly eat the bottoms.

6. Pipe or spread a little color coordinated frosting onto the underside of one of the tops and then sandwich another top of the same color on top of the frosting.

submited by April

My Favorite Meatloaf

Ingredients
■Meatloaf:
■1 cup Whole Milk
■6 slices White Bread
■2 pounds Ground Beef
■1 cup (heaping) Freshly Grated Parmesan Cheese
■¼ teaspoons Seasoned Salt
■¾ teaspoons Salt
■Freshly Ground Black Pepper
■⅓ cups Minced Flat-leaf Parsley
■4 whole Eggs Beaten
■10 slices Thin/regular Bacon
■Sauce:
■1-½ cup Ketchup
■⅓ cups Brown Sugar
■1 teaspoon Dry Mustard
■Tabasco To Taste

Preparation Instructions
Preheat oven to 350 degrees. Pour milk over the bread slices. Allow it to soak in for several minutes.

Place the ground beef, milk-soaked bread, Parmesan, seasoned salt, salt, black pepper, and parsley in a large mixing bowl. Pour in beaten eggs.

With clean hands, mix the ingredients until well combined. Form the mixture into a loaf shape on a broiler pan, which will allow the fat to drain. (Line the bottom of the pan with foil to avoid a big mess!)

Lay bacon slices over the top, tucking them underneath the meatloaf.

Make the sauce: add ketchup, brown sugar, mustard, and hot sauce in a mixing bowl. Stir together. Pour 1/3 of the mixture over the top of the bacon. Spread with a spoon.

Bake for 45 minutes, then pour another 1/3 of the sauce over the top. Bake for another 15 minutes. Slice and serve with remaining sauce.

Serve with mashed potatoes. Yummy!

submited by April

Herb Baked Chicken

 

Chicken is baked with a coating of bread crumbs, Parmesan cheese, oregano, thyme, and other seasonings.

Cook Time: 1 hour

Total Time: 1 hour

Ingredients:

• 3 pounds chicken parts or bone-in breast halves
• 1/2 cup fine dry bread crumbs
• 1/2 cup Parmesan cheese
• 2 teaspoons parsley flakes
• 1 teaspoon salt
• 1/2 teaspoon dried leaf oregano, crumbled
• 1/2 teaspoon dried leaf thyme, crumbled
• 1/4 teaspoon pepper
• 1/4 cup melted butter
• 1 tablespoon cold butter, cut in small pieces 

Preparation:

Remove skin from the chicken.or just by skinless its so much easier. Combine bread crumbs, Parmesan cheese, parsley flakes, salt, oregano, thyme, and pepper. Dip chicken in melted butter then coat with crumb mixture. Arrange chicken in a single layer, not touching, in a greased shallow baking dish. Dot with butter. Bake at 350° for about 1 hour, until chicken is tender.

serve with a veggie of your choice and maybe some baked potatoes mmm yumm

Chicken and Barley Bake caserole

Ingredients

1 cup  chopped onion

3/4 cup  chopped carrots

3/4 cup  water

1/2 cup  pearl barley

1-1/2 teaspoons  instant chicken bouillon granules

1/2 teaspoon  poultry seasoning

1 clove  garlic, minced

4   chicken thighs, skinned (1-1/2 pounds total)

2 tablespoons  fresh snipped parsley

Directions

1. In a medium saucepan combine onion, carrots, water, barley, bouillon granules, poultry seasoning, and garlic. Heat mixture to boiling.

2. Pour hot mixture into a 1-1/2-quart casserole. Arrange chicken thighs atop mixture.

3. Bake, covered, in a 350 degree F. oven for 1 hour or until barley and chicken are tender. Sprinkle with parsley. Makes 4 servings.

Stir fried sesame vegi and rice

Ingredients

• 1 1/2 cups vegetable broth
• 3/4 cup uncooked long-grain white rice
• 1 tablespoon margarine
• 1 tablespoon sesame seeds
• 2 tablespoons peanut oil
• 1/2 pound fresh asparagus, trimmed and cut into 1 inch pieces
• 1 large red bell pepper, cut into 1 inch pieces
• 1 large yellow onion, sliced
• 2 cups sliced mushrooms
• 2 teaspoons minced fresh ginger root
• 1 teaspoon minced garlic
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil

• Directions

  1. Preheat oven to 350 degrees F (175 degrees C). In a saucepan combine broth, rice and margarine. Cover and bring to a boil over high heat. Reduce heat to low and simmer for 15 minutes, or until all liquid is absorbed.
  2. Place sesame seeds on a small baking sheet and bake in preheated oven for 5 to 6 minutes, or until golden brown; set aside. Meanwhile, heat peanut oil in a large skillet or wok over medium-high heat until very hot. Add asparagus, bell pepper, onion, mushrooms, ginger and garlic and stir-fry for 4 to 5 minutes, or until vegetables are tender but crisp. Stir in soy-sauce and cook for 30 seconds. Remove from heat and stir in sesame oil and toasted sesame seeds. Serve over rice.

By Angie

Ham & Cheddar in a Loaf

What You Need

1 lb. frozen bread dough, thawed
1 pkg. (9 oz.) OSCAR MAYER Deli Fresh Shaved Smoked Ham
1 cup KRAFT Shredded Cheddar Cheese
1/4 cup MIRACLE WHIP Dressing
1 egg, beaten
1 Tbsp. KRAFT Grated Parmesan Cheese

Make It
HEAT oven to 350°F.

FLATTEN dough on lightly floured surface. Roll into 12x8-inch rectangle with rolling pin. Top with ham to within 1/2 inch of edges. Mix Cheddar and dressing; spread over ham.

MOISTEN edges of dough with water. Fold lengthwise into thirds; pinch seams together to seal. Place, seam-side down, on lightly greased baking sheet. Cut several slits in top. Brush with egg; sprinkle with Parmesan.

BAKE 35 to 40 min. or until golden brown. Cool 10 min. before slicing.

Submited by April