Chicken, Spinach & Mushroom Lasagna

3 cups unsalted chicken stock
1 1/2 pounds boneless skinless chicken breasts
2 1/2 Tbsp olive oil
2 Tbsp butter
1 1/2 cups chopped onion
3 Tbsp minced garlic
1 1/2 tsp salt
1/2 tsp chopped fresh thyme
1/2 tsp crushed red pepper
10 oz sliced mushrooms
16 oz fresh spinach
1 1/2 cups milk
1/2 cup all purpose flour
1/4 tsp ground nutmeg
2 oz grated parmesan
12 no boil lasagna noodles
5 oz shredded mozzarella cheese

Bring stock to a boil.  Add chicken; reduce heat and simmer 18-20 minutes or until chicken is done.  Remove chicken from pan; reserve stock.  When cool enough to handle, shred with 2 forks.  Heat a large skillet over over medium high heat.  Add oil and 1 Tbsp butter; swirl to coat.  Add chopped onion, garlic, 1/2 tsp salt, thyme, pepper and mushrooms; saute 8 minutes.  Stir in spinach, a little at a time, allowing time for each addition to wilt before adding more.  Remove pan from heat; stir in chicken.  Preheat oven to 375.  Coat 13x9 pan with non stick cooking spray.  Combine milk, flour and nutmeg, stirring with a whisk until smooth.  Bring reserved stock to a boil over medium high heat.  Add 1 Tbsp butter to stock.  Gradually add milk mixture to stock, stirring constantly with a whisk.  Stir in remaining 1 tsp salt.  Cook 5 minutes or until thickened, stirring occasionally.  Remove pan from heat; stir in Parmesan cheese.  Pour 3/4 cup sauce into bottom of baking pan.  Top with 4 noodles, 1 1/2 cups chicken mixture, 1 1/2 cups sauce, and 2 oz Mozzarella making sure noodles are covered with sauce.  Repeat layers, ending with noodles, sauce and mozzarella.  Cover loosely with foil.  Bake at 375 for 30 minutes.  Uncover and bake at 375 for 15 minutes or until browned and bubbly.  Let stand 5 minutes before serving. 

Serves 12

Oatmeal Raisin Bars

1 cup sugar
2 Tbsp plus 1 1/2 tsp cornstarch
1 tsp cinnamon
3 eggs, beaten
1 1/2 cups sour cream
2 cups raisins

Crumb Mix:
1 3/4 cup all purpose flour
1 3/4 cup quick cooking oats
1 cup brown sugar
1 tsp baking soda
1/2 tsp salt
1 cup cold butter

In saucepan, combine sugar, cornstarch and cinnamon.  Stir in eggs, sour cream and raisins.  Cook and stir for 8-10 minutes.  Set aside to cool slightly.  In bowl, combine flour, oats, brown sugar, baking soda and salt.  Cut in butter until crumbly.  Firmly press 3 1/2 cups of crumb mixture into a greased 13x9.  Spread with warm raisin filling.  Sprinkle with rest of crumb mix.  Bake at 350 for 25-30 minutes.

Serves 24

Chicken and Vegetable Stir Fry

1 1/2 pounds chicken, cut into cubes
3 Tbsp Italian dressing
12 oz broccoli florets
1 red bell pepper, cut into chunks
1 yellow squash, cut into thin slices
6 oz Velveeta, cubed
2 Tbsp milk

In skillet, cook chicken in dressing.  Once fully cooked, add vegetables.  Stir and reduce heat.  Cover and simmer 5 minutes or until vegetables are tender.  Mix Velveeta and milk in another bowl.  Microwave 1-3 minutes, or until fully melted.  Top chicken mix with Velveeta sauce.

Serves 4

Cowboy Salad

8 oz  fully cooked ham, cubed
3 ripe tomatoes, chunked
1 small can corn kernels, drained
4 oz pepper jack cheese, cut into small cubes
1/3 cup thin red onion wedges
1/2 cup light ranch dressing
3 Tbsp dried parsley
1 small head boston lettuce, chopped
2/3 cup smoked almonds

Toss ham, tomatoes, corn, cheese, onion, ranch and parsley in a large bowl.  Mix to coat.  Separate lettuce onto places and top with ham mixture.  Sprinkle with almonds.

Serves 5