Cheesy Chicken and Ham Chowder

2 cans (18.5 oz each) Progresso potato with broccoli and cheese chowder
1 cup cubed cooked chicken breast
1 cup diced cooked ham
1 cup shredded cheddar cheese

In pot, heat soup, chicken and ham for 5 minutes. Stir in cheese. Cook about 2 minutes, or until melted.

Serves 4

Cheesy Stuffing Cups

1/4 cup butter
3/4 cup chopped celery
1 1/2 cup water
1 pkg (6 oz) stuffing mix for chicken
1/3 cup dried cranberries
1/4 cup walnut pieces
1 1/2 cups shredded cheddar cheese
1 egg, lightly beaten

Preheat oven to 350. Melt butter in skillet. Add celery; cook and stir 5 minutes. Stir in water. Bring to boil. Remove from heat. Stir in stuffing mix, cranberries and walnuts. Add 1 cup of the cheese and the egg; mix lightly. Spoon stuffing mixture evenly into 8 greased muffin cups, mounding mixture as necessary to use all the stuffing mixture. Sprinkle with remaining 1/2 cup cheese. Bake 10 minutes or until stuffing cups are heated through and cheese is melted.

Serves 8

Roasted Garlic Twice Baked Potatoes

1 head of garlic
1 tsp oil
4 large baking potatoes (about 2 1/2 pounds)
1 cup sour cream
8 oz Velveeta, cut up
1/4 cup grated parmesan cheese
4 slices bacon, crisply cooked and crumbled

Preheat oven to 400. Cut thin slice off top of garlic heat to expose cloves; discard top. Place garlic head on square sheet of foil; drizzle with oil. Wrap garlic loosely with foil. Prick potatoes in several places with fork. Bake potatoes and garlic 1 hour. Reduce oven temperature to 350. Cut small slice off both ends of each potato. Cut potatoes crosswise in half. Scoop out centers, leaving 1/8 inch thick shells. Place potato flesh in bowl; mash. Squeeze garlic out of papery shell into bowl with potatoes. Add sour cream, 3/4 of the velveeta and parmesan cheese; beat until fluffy. Spoon evenly into shells, mounding filling as necessary to use all the filling; place in shallow baking dish. Bake 30 minutes; top with remaining velveeta. Bake an additional 5 minutes or until cheese is melted. Sprinkle with bacon.

Serves 8

Layered Meatball Bake

1 pkg Stuffing mix for chicken
1 can cream of mushroom soup
1/4 cup milk
1 pound frozen meatballs
2 cups frozen peas
1 cup shredded cheddar cheese

Preheat oven to 400. Prepare stuffing mix as directed on package; set aside. Combine soup and milk in 13x9 pan. Stir in meatballs and peas; sprinkle with cheese. Top with prepared stuffing. Bake 25-30 minutes or until heated though.

Serves 6

Crack Soup

John says this soup is as addictive as Crack...hence the name.

1 cup chopped carrots
1 cup chopped celery
1 cup chopped onion
1 1/2 cups chopped potatoes
3-4 chicken breasts, chopped, boiled and reserve 4 cups broth
1/3 cup butter
1/3 cup flour
3 cups milk
1 pound velveeta, cubed

Pour reserved 4 cups of chicken broth into stewpot. Add vegetables and boil, covered, for 15 minutes. In saucepan, melt 1/3 cup butter, add 1/3 cup flour to for 1 minute. Then add slowly, 3 cups milk. Stir constantly over medium heat until thick and bubbly. Add to vegetables. Add velveeta. Stir till melted. Add chicken.

Strawberry Margarita Squares

1 1/4 cups crushed pretzels
1/4 cup butter, melted
1 can (14 oz) sweetened condensed milk
1 cup pureed strawberries
1/2 cup lime juice
8 oz cool whip
1 cup sliced strawberries

Mix pretzel crumbs and butter in 13x9 pan; press firmly onto bottom of pan. Refrigerate until ready to use. Combine condensed milk, strawberries and lime juice in large bowl. Gently stir in cool whip. Pour over crust. Freeze at least 6 hours. Remove from freezer 15 minutes prior to serving and let stand at room temp to slightly soften. Top evenly with strawberries.

Chicken in Creamy Pan Sauce

4 boneless, skinless chicken breasts (1 pound), cut into strips
2 Tbsp flour
1 Tbsp oil
3/4 cup chicken broth
4 oz cream cheese, cubed
1 Tbsp parsley

Coat chicken with flour. Heat oil in skillet. Add chicken. Cook 8-10 minutes or until cooked through. Remove chicken from skillet, reserving drippings in skillet. Add broth to skillet; stir to scrape up browned bits from bottom of skillet. Add cream cheese; cook 2-3 minutes or until cream cheese is melted and sauce begins to thicken, stir constantly. Return chicken to skillet and toss in sauce to coat. Cook 2-4 minutes or until chicken is heated through. Sprinkle with parsley.

Serves 4

Parmesan Chicken and Broccoli Pasta

4 oz whole wheat spaghetti, uncooked
1/4 cup italian dressing
2 cloves garlic, minced
1/2 to 1 pound boneless skinless chicken breasts, cut into strips
2 cups broccoli florets
1/2 cup chopped tomatoes
1/2 cup shredded mozzarella cheese
4 tsp grated parmesan cheese

Cook pasta. Meanwhile, heat dressing and garlic in skillet. Add chicken and broccoli; cook and stir 5-7 minutes or until chicken is cooked through. Stir in tomatoes and half of the mozzarella cheese; cook 1-2 minutes or until heated through. Drain spaghetti. Place pasta on serving plates and top with chicken mixture. Top with remaining mozzarella and the parmesan cheese.

Lemon Seafood with Pasta

1 pound uncooked medium shrimp, tailed and deveined
1 pound bay scallops
1 zucchini, cut into slices
1 yellow summer squash, sliced
1 green bell pepper, cut into strips
1 cup chicken broth
1/4 cup lemon juice
2 Tbsp cornstarch
1 tsp dill
1/4 tsp salt
2 cups hot cooked rotini pasta
Grated parmesan cheese

Mix shrimp, scallops, zucchini, squash, and bell pepper in microwaveable dish. Cover tightly and microwave 8-10 minutes, stirring every 3 minutes, until shrimp are pink and firm. Drain; let stand, covered, for 5 minutes. Mix broth, lemon juice, cornstarch, dill, and sat in microwaveable bowl until smooth. Microwave, uncovered, 3-4 minutes, stirring every minute, until mixture thickens and boils. Stir into seafood mixture. Serve seafood mixture over pasta. Top with parmesan cheese.