Cheddar Stuffed Mushrooms *

 16 oz fresh whole baby portabella mushrooms, cleaned

3/4 cup herb stuffing mix

2 oz shredded cheddar cheese

1/4 cup butter, melted

1 tsp onion powder

Heat oven to 350.  Remove stems from mushrooms; reserve caps.  Finely chop half of the stems.  In a small bowl, combine chopped mushroom stems, stuffing mix, cheese, butter, and onion.  Mix well.  Spoon about 1 tsp mushroom mixture into each mushroom cap (can add more to mushrooms if they can hold it and stay upright on tray).  Place on ungreased cookie sheet.  Bake at 350 for 9-11 minutes or until thoroughly heated.  Serve warm.

Makes 20-30 appetizers

Chicken Soup Provencal *

 2 tsp olive oil

1/2 pound uncooked chicken breast, sliced into thin strips

3/4 cup sliced leeks

1 can diced tomatoes with italian herbs, undrained

2 cups chicken broth

2 oz uncooked orzo pasta (or other small pasta)

Shredded parmesan cheese

In large saucepan, heat oil until hot.  Add chicken and leeks; cook 5 minutes, stirring frequently.  Stir in tomatoes and broth.  Heat to boiling.  Reduce heat; simmer for 10 minutes.  Add pasta; simmer 5-7 minutes or until pasta is tender (adjust cooking time to package directions for type of pasta used) and chicken is no longer pink in center.  Serve with cheese.

Serves 2

Provolone Smothered Chicken *

 4 boneless skinless chicken breasts (about 1 1/2 pounds)

1/2 cup zesty italian dressing

1/2 tsp garlic pepper blend

1 tsp basil

8 thin slices tomato

8 slices provolone cheese

Place chicken in ziploc bag.  Pour in dressing.  Refrigerate at least 30 minutes.  Preheat oven to 350.  Remove chicken from bag, reserving marinade, and place in 13x9 dish.  Brush with marinade and discard any left over.  Sprinkle with garlic pepper and basil.  Bake for 30-45 minutes or until juices run clear.  Top each breast with 2 pieces of provolone and 2 slices of tomato.  Bake another 3-5 minutes or until cheese is melted.

Serves 4

Hawaiian Meatballs *

 1 1/2 pounds ground beef

1 pkg (6 oz) stuffing mix for chicken

2/3 cup water

2 cans (8 oz each) crushed pineapple, drained

1 bottle (18 oz) barbecue sauce

1/4 cup brown sugar

Heat oven to 425.  Mix meat, stuffing mix and water.  Shape into 1 inch balls.  Place in 13x9 dish.  Bake 20 minutes or until cooked through.  In bowl, combine pineapple, bbq sauce and sugar.  Pour over meatballs.  Bake 10 more minutes or until sauce is heated through and slightly bubbling on edges.

Makes 48 meatballs

Calico Chicken and Potatoes Skillet *

 3 slices bacon, chopped

20 oz bag frozen potatoes with pepper and onions

1 tsp season salt 

2 cups chopped rotisserie chicken

1 cup shredded cheddar cheese

2 green onions, chopped

In skillet, cook bacon until crisp.  Remove bacon, reserving drippings in skillet.  Add potatoes and season salt to skillet and stir.  Cover; cook over medium heat 12-14 minutes, stirring occasionally, until potatoes are golden brown.  Stir in chicken.  Cover and cook 2-3 minutes or until hot.  Top with cheese, bacon, and onions.  Cover and cook 1-2 minutes more or until cheese is melted.

Serves 4

Slow Cooker Italian Chicken Lentil Soup *

 1 pound boneless skinless chicken thighs

1 onion, chopped

1 zucchini, chopped

4 carrots, sliced

1 cup dried lentils (8 oz)

5 cups chicken broth

1/2 tsp salt

1/4 tsp pepper

8 oz fresh sliced mushrooms

1 can (28 oz) diced tomatoes, undrained

1 Tbsp dried basil

Shredded parmesan cheese

In slow cooker, mix onion, zucchini, carrots, lentils, broth, salt and pepper.  Add chicken.  Cover; cook on low heat for 6 hours.  Shred chicken.  Stir in mushrooms and tomatoes.  Cover; cook on low heat 15-30 minutes or until heated through.  Sprinkle with basil.  Serve with parmesan cheese.

Serves 6