Mediterranean Chicken Bake *

 1 pound boneless skinless chicken breasts, cubed

1 onion, chopped

2 zucchini, cut into 1/8 inch slices

1/2 cup uncooked orzo pasta

1/2 cup water

2 roma tomatoes, chopped

1 jar (26 oz) roasted tomato and garlic pasta sauce

2 cups shredded mozzarella cheese

1 tsp italian seasoning

1 can flaky crescent rolls (could also use frozen phyllo pastry sheets)

Heat oven to 400.  Spray 3 quart casserole dish with nonstick cooking spray.  In large skillet, cook chicken 8-10 minutes over medium heat, until no longer pink.  Stir in onion, zucchini, pasta and water.  cook 5 minutes, stirring occasionally, until veggies are crisp tender.  Stir in tomatoes, pasta sauce, cheese and italian seasoning.  Spoon mixture into casserole dish.  Place crescent rolls in one flat sheet on top of chicken mixture.  (If using phyllo dough, use about 6 sheets, brushing each sheet with melted butter)  Bake uncovered 15-20 minutes or until crescent (or phyllo) is golden brown.

Baked Ziti with Fire Roasted Tomatoes *

 8 oz uncooked ziti pasta

1 pound ground beef

1 sweet yellow onion, chopped

2 cloves garlic, minced

1 zucchini, cut in half lengthwise and sliced 1/4" thick

15 oz tomato sauce

1 (14.5 oz) can fire roasted diced tomatoes, drained

1 tsp oregano

1/4 tsp coarse sea salt

1/4 tsp pepper

3/4 cup shredded mozzarella cheese

Heat oven to 375.  Cook and drain pasta as directed on box.  Meanwhile, Spray 2 quart baking dish with nonstick spray.  In skillet, cook beef, onion and garlic over medium heat, stirring frequently, until beef is thoroughly cooked.  Drain beef and return to skillet.  Stir zucchini into beef mixture; cook 2 minutes.  Stir in tomato sauce, tomatoes, oregano, salt and pepper.  Heat to boiling.  Add drained pasta; toss to coat.  Spread in baking dish.  Cover dish tightly with foil; bake 20 minutes.  Remove foil; sprinkle with cheese.  Bake uncovered for 5 minutes or until cheese is melted.

Serves 6

Parmesan Crescent Topped Chicken A La King *

 2 Tbsp butter

1 1/2 pound boneless skinless chicken breast, cut into bite size pieces

1 1/2 cups matchstick carrot strips

1 1/2 cups frozen cut green beans

1 red bell pepper, cut into thin strips

1/2 cup sliced green onions

1/2 cup AP flour

1/2 tsp italian seasoning

1/4 tsp salt

1/8 tsp pepper

1 3/4 cup chicken broth

3/4 cup milk

1/4 cup grated parmesan cheese

1 (8 oz) can refrigerated crescent dinner rolls

1 egg white, beaten

2 Tbsp grated parmesan cheese

Heat oven to 375.  In large skillet, melt 2 Tbsp butter over medium high heat.  Add chicken; cook and stir 3 minutes.  Add carrots, green beans, bell pepper and onions; cover and cook until chicken is no longer pink and vegetables are crisp tender, stirring occasionally.  Add flour, italian seasoning, salt and pepper to skillet.  Stir in broth and milk.  Bring to a boil, stirring constantly.  Stir in 1/4 cup parmesan cheese.  Spoon into ungreased 13x9 baking dish.  Separate dough into 8 triangles.  Starting at short side of triangle, roll each triangle up halfway.  Arrange around edges of chicken mixture with tips toward center.  Do not overlap.  Brush crescent rolls with egg white; sprinkle with 2 Tbsp parmesan cheese.  Bake at 375 for 15-20 minutes or until crescent rolls are golden brown.

Apple Raspberry Pandowdy *

 2 (21 oz each) cans apple fruit pie filling

1 1/2 cups raspberries

1/4 tsp cinnamon

1 (12 oz) can Grands refrigerated biscuits

1 Tbsp butter, melted

2 tsp sugar 

1/3 cup finely chopped walnuts

Heat oven to 400.  In 2 quart glass baking dish, combine pie filling, raspberries and cinnamon.  Bake at 400 for 12 minutes or until fruit is hot.  Remove dish from oven.  Sprinkle half of walnuts over fruit.  Separate biscuit dough into 10 biscuits.  Arrange biscuits over hot fruit.  Brush with melted butter; sprinkle with sugar and remaining walnuts.  Return to oven; bake an additional 15-20 minutes or until biscuits are golden brown and cooked through.

Makes 10 servings

Pecan Parmesan Fish Fillets *

 1/2 cup chopped pecans, toasted

1/3 cup grated parmesan cheese

1/4 cup chopped fresh parsley

3 Tbsp lemon juice 

1 Tbsp olive oil

1 pound cod fillets

1 cup instant brown rice, uncooked

14 oz chicken broth

1 cup broccoli florets

Preheat oven to 375.  Combine pecans, cheese, parsley, 2 Tbsp of lemon juice and oil.  Place fish in single layer in shallow baking dish; spread with pecan mixture.  Drizzle with remaining 1 Tbsp lemon juice.  Bake 10-12 minutes or until fish flakes easily with fork.  Meanwhile, cook rice as directed on package, substituting broth for the water and adding broccoli to the boiling broth along with the rice.  Serve fish with rice mixture.

Serves 3

Pico de Gallo Black Bean Soup *

4 cans black beans, rinsed and drained

2 cups vegetable broth

2 cups pico de gallo

1/2 cup water

2 tsp ground cumin

Additional toppings:  chopped fresh cilantro, pico de gallo, sour cream, guacamole, shredded cheddar cheese, etc.

Combine all ingredients except additional toppings.  Bring to a boil over medium heat; stirring occasionally.  Reduce heat; simmer, uncovered, 5-7 minutes or until vegetables in pico de gallo are softened, stirring mixture occasionally.  Puree if desired in blender.  Serve with toppings as desired.

Serves 4