ITALIAN CHICKEN

4 INGREDIENT CROCK POT CHICKEN

4-6 Chicken breasts
1stick of butter
1pkg. Italian dressing mix
1pkg cream cheese
1can cream of chicken soup

Cooked rice.

Place chicken in the crock pot  add butter and dressing mix on chicken. Cook on low 4-6 hours. About 30-40 minutes before it's finished add the can of soup and the cream cheese.  When melted, stir and shred the chicken. Can be served over noodles, rice or mashed potatoes.

CHICKEN CORDON BLEU CASSEROLE

Chicken Cordon Bleu Casserole Recipe:

Ingredients:

1 (6 oz) pkg. chicken flavored stuffing mix
1 (10 3/4 oz) can condensed cream of chicken soup
1 tablespoon prepared, Dijon mustard
3-4 boneless, skinless chicken breasts, cooked and cut into bite-size pieces (I boiled mine)
3 cups fresh broccoli florets
2 cups cooked, chopped ham
6 slices of extra thin Swiss cheese

Directions:
Preheat oven to 375ºF.  Prepare stuffing as directed on package.  Mix soup and mustard in medium bowl; stir in chicken, broccoli and ham. Spoon into 2-qt. casserole dish sprayed with cooking spray; top with cheese slices and stuffing.  Bake 35 to 40 minutes or until heated through.

Michelle' baked ravioli

baked Ravioli

by Amy Lynn on January 27, 2010 in Main Courses, Pasta

See post on Amy Lynn’s site!

prep: 10 mins

Cook: 45 mins

Level: Easy

Serves: 

Description

This baked ravioli is simply to die for. The great thing about this is, if you don’t like meat, you can use cheese-stuffed ravioli pockets! With 3 ingredients and a only 45 minutes to bake, how can you go wrong with this recipe? Oh, that’s right, you can’t. 

Ingredients

• 1 bag (25 Oz. Bag) Frozen Ravioli
• 1 jar (26 Oz. Jar) Marinara Sauce
• 2 cups Shredded Mozzarella Cheese
• Parmesan Cheese, For Sprinkling

Preparation

Heat oven to 400°F. Spray bottom and sides of a 9×13 rectangular baking dish with cooking spray.
Spread 3/4 cup of the pasta sauce in baking dish. Arrange half of the frozen ravioli in a single layer over the sauce; top with half of the remaining pasta sauce and half of the mozzarella cheese. Repeat layers once, starting with ravioli. Sprinkle with Parmesan cheese.
Cover with aluminum foil and bake for 30 minutes. Remove foil; bake uncovered for 10 to 15 minutes longer or until bubbly and hot in the center. Let stand for 10 minutes before serving.

STOVE TOP STUFFING MEATLOAF

1 EGG
1 LB HAMBURGER
1 CUP WATER
1 BOX STOVE TOP STUFFING

MIX TOGETHER, PUT IN LOAF PAN.

BAKE 350 DEGREES 45 MINUTES.

EASY PEASY MEATLOAF AND IT TASTES GREAT!

Cheesy Chicken and Vegetable Soup

A hearty, veggie-packed version of classic broccoli cheddar soup. Add chicken and make it a meal

Ingredients

• 1-2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 cup carrots, peeled and sliced
• 3 medium potatoes, washed and cubed
• 3 cups broccoli florets, in bite sized pieces
• 4 cups chicken broth
• 3 tablespoons butter
• 1/3 cup flour
• 2 cups Milk
• 2 cups shredded cheese sharp cheddar or colby jack are our favorites here
• 2 cups chicken, cooked and cubed rotisserie chicken works great here!
•  salt and pepper, to taste
• 2 cloves garlic, minced

Servings  5

INSTRUCTIONS

Saute onion in olive oil over medium-high heat until soft and translucent, about 5 minutes. Add carrots and saute for 2 minutes. Add potatoes, broccoli, and chicken broth. Bring to a boil and let simmer until veggies are tender, about 10-15 minutes depending on how soft you like them. Add in cooked chicken, if desired.

While veggies are simmering, in a medium-sized saucepan, make a roux by melting the butter over medium heat. Add flour and cook for 1 minute. While stirring, gradually add milk. Allow it to come to a boil and thicken. Remove from heat and stir in shredded cheese. Season with salt and pepper, to taste. Stir the cheesy roux into your simmering veggies. Season to taste and serve immediately.

TURKEY SAUSAGE & ARUGULA PASTA

http://www.eatingwell.com/recipes/turkey_sausage_arugula_pasta.html
From EatingWell:  December 2005/January 2006, EatingWell Serves TwoThe cheese in this dish is the key to the balance of flavors. For the biggest impact, make sure to use imported Italian cheese.
6 servings, generous 1 1/2 cups each | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

• 12 ounces whole-wheat short pasta, such as shells or twists
• 8 ounces hot Italian turkey sausage links, removed from casings
• 3 cloves garlic, chopped
• 8 cups arugula, or baby spinach
• 2 cups halved cherry tomatoes
• 1/2 cup finely shredded Pecorino Romano, or Parmesan cheese, plus more to taste
• 1 teaspoon freshly ground pepper
• 1/4 teaspoon salt
• 1 tablespoon extra-virgin olive oil

Preparation

1. Bring a large pot of water to a boil. Cook pasta until just tender, 9 to 11 minutes, or according to package directions.
2. Meanwhile, cook sausage in a large nonstick skillet over medium-high heat, breaking it up into small pieces with a wooden spoon, until cooked through, about 5 minutes. Stir in garlic, arugula (or spinach) and tomatoes. Cook, stirring often, until the greens wilt and the tomatoes begin to break down, about 3 minutes. Remove from heat; cover and keep warm.
3. Combine 1/2 cup cheese, pepper and salt in a large bowl. Measure out 1/2 cup of the cooking liquid; drain the pasta. Whisk the cooking liquid and oil into the cheese mixture; add the pasta and toss to combine. Serve the pasta topped with the sausage mixture and an extra sprinkle of cheese, if desired.

Nutrition

Per serving : 352 Calories; 9 g Fat; 3 g Sat; 2 g Mono; 26 mg Cholesterol; 47 g Carbohydrates; 18 g Protein; 6 g Fiber; 382 mg Sodium; 379 mg Potassium
2 1/2 Carbohydrate Serving
Exchanges: 2.5 starch, 2 vegetable, 2 medium-fat meat

POLYNESIAN TURKEY SALAD

DIRECTIONS;

Cook until done:

           8 oz (2 1/2 cups) uncooked tube shaped pasta

Rinse with cold water

Combine in large bowl:

           Pasta

           2 Cups cooked turkey

           3/4 cup sliced celery chopped

           3/4 cup walnuts

          1/4 cup thinly sliced green onions

          11- oz can mandarine oranges

          8 oz can of pineapple tidbits in its own juice, drained

(reserving 2 Tblsp. juice for dressing)

Prepare dressing by combining and blending well:

1/2 cup reduced calorie mayonnaise

1/3 cup lowat dair sour cream

2 Tblsp reserved pineapple juice

1/2 tsp. salt

Pour dressing over salad and toss gently

Crock-pot Enchiladas

1 Lb Ground beef or ground turkey
10 (6 inch) corn tortillas
1 (1 ounce) package taco seasoning mix
1 1/4 Cups Water
1 (12 Ounce) jar of chunky salsa
1 can cream of mushroom soup
1 can cream of chicken soup
4 cups shredded Mexican cheese

Crumble ground beef into a skillet over medium-high heat. cook and stir until evenly browned. Add taco seasoning and water ; simmer for 15 minutes over low heat

In a bowl stir together salsa, cream of mushroom soup and cream of chicken soup. Mix in most of the cheese, reserving 3/4 cup for later

Place a layer of tortillas covering the bottom of a crock-pot. scoop a layer of the ground been over that, and then spoon a layer of the cheese mixture. Repeat the layers until you run out of ingredients. End with tortillas on top sprinkled with remaining cheese.

Cover and cook on High for 2 hours. Enjoy!

MICHELLE'S EASY STUFFED PEPPERS

4 GREEN PEPPERS
1 LB GROUND TURKEY
3/4 -1  JAR SALSA
1 BAG  90 SECOND SPANISH RICE COOKED ACCORDING TO PKG. 
SHREDDED QUESO CHEESE
STEAM PEPPERS 5 MINUTES.  COOK TURKEY ADD SALSA, RICE AND CHEESE.  STUFF PEPPERS, SPRINKLE TOP WITH QUESO CHEESE, BAKE IN PAN WITH A LITTLE WATER IN THE BOTTOM  FOR 15-20 MINUTES AT 350 DEGREES.

SPINACH, MUSHROOM AND FETA CRUSTLESS QUICHE

I love quiche, there is nothing easier and tastier than quiche.  One of the best things about quiche is that you can put just about anything that sounds good to you in it.  I have mixed different kinds of veggies and always try to use what is in season.  I made this quiche with fresh red peppers in it and it was yummy.  I considered zuchinni but there is quite a bit of spinach in this that I decided to  make use that another time.

Ingredients

• 8 oz. fresh mushrooms
• ½ tsp minced garlic 
• as needed non-stick spray 
• 1 (10 oz.) box frozen spinach 
• 4 large eggs 
• 1 cup milk 
• 2 oz. feta cheese 
• ¼ cup grated parmesan 
• ½ cup shredded mozzarella 
• to taste salt  & pepper 

Instructions

1. Preheat your oven to 350 degrees. If your frozen spinach is not already thawed, thaw it in the microwave. Empty the box into a colander and let it drain while you begin to prepare the rest.
2. Quickly rinse the mushrooms and slice them thinly. Place the sliced mushrooms in a skillet coated with non-stick spray, add the minced garlic, and sprinkle a little salt and pepper. Turn the heat on to medium-high and saute the mushrooms until they release all of their moisture and no more water remains on the bottom of the skillet (5-7 minutes).
3. Spray a pie dish with non-stick spray. Squeeze the rest of the water out of the spinach and spread it out on the bottom of the pie dish. Next add the cooked mushrooms and crumbled feta.
4. In a medium bowl whisk together the eggs until fairly smooth. Add the milk, parmesan, and another small sprinkle of pepper. Whisk to combine. (This step can be completed while the mushrooms are cooking) Pour this mixture into the pie dish over the spinach, mushrooms, and feta.
5. Sprinkle the shredded mozzarella cheese over top. Place the pie dish on a baking sheet for easy transfer into the oven. Place the quiche into the preheated oven and bake until it is golden brown on top and the center is solid. Every oven is different but this should take between 45 minutes and an hour. Slice and serve.

Thanks to Pinterest, another yummy recipe.

http://www.budgetbytes.com/2011/11/spinach-mushroom-feta-crustless-quiche/