Cheesy Chicken and Broccoli Bake

1 2/3 cup hot water
1 pkg stove top savory herbs stuffing mix
1 1/2 pounds chicken breast, cut into one inch pieces
1 pkg (10 oz) frozen broccoli, thawed and drained
1 can cream of chicken soup
3/4 cup cheese whiz cheese sauce

Add hot water to stuffing mix; stir just until moistened. Set aside. Place chicken and broccoli in 13x9 dish. Mix soup and cheese whiz; pour over chicken mixture. Top with prepared stuffing. Bake at 400 for 30 minutes or until heated through and chicken is no longer pink.

Serves 6

Spicy Crusted Salmon Over Spinach

1 Tbsp chili powder
1 Tbsp cumin
1 Tbsp paprika
1 tsp oregano
1 tsp sugar
1 1/2 pounds salmon fillet, cut into 4 pieces
1 Tbsp olive oil
1 bunch spinach, steamed

Preheat oven to 350. Combine chili powder, cumin, paprika, oregano, and sugar. Rub salmon with spices and place in 13x9 pan. Drizzle with oil. Bake for 20 minutes or until flakes easily with fork. Serve with spinach.

Chicken Rice Casserole

1 can cream of mushroom soup
1 can cream of celery soup
1 cup water
1 cup uncooked white rice
1 can mushrooms, drained
1 pinch garlic powder
Pepper to taste
1 package dry onion soup mix
8 chicken breasts



Preheat oven to 325. In bowl, combine soups, water, rice, mushrooms, and seasonings. Pour into 13x9. Lay chicken on top and sprinkle dry onion soup mix. Cover tightly with foil and bake 1 1/2 to 2 hours.



Serves 8

Veggie Spaghetti

16 oz angel hair pasta
2 Tbsp butter
1/2 red onion, chopped
1 tsp garlic
3 zucchini, diced
1 pound mushrooms, quartered
1/2 cup red wine or beef broth
1 (26 oz) jar of favorite pasta sauce
1 can whole kernel corn, drained

Cook pasta as directed on package. Saute onion in butter for 2 minutes. Stir in garlic and zucchini and cook 3 minutes more. Add mushrooms and cook 5 minutes. Pour in red wine and pasta sauce. Reduce heat and simmer 5-10 minutes. Add corn. Heat through. Serve over cooked pasta.

Serves 8

Crispy Herb Fish with Parmesan Potatoes

1 envelope shake and bake for chicken
1 1/2 tsp basil
1 1/2 pounds tilapia fillets
1 1/2 pounds red potatoes, unpeeled and cut into 1" chunks
1/2 cup milk
1/4 cup grated parmesan
1/4 cup roasted garlic cream cheese spread
1 tsp rosemary

Line 15x10 pan with foil and spray with nonstick spray. Mix shake and bake and 1 tsp basil in ziploc bag. Add fish, one piece at a time; shake to coat. Place in pan. Bake at 400 for 20 minutes or until fish flakes easily with fork. Cook potatoes in boiling water for 15-20 minutes, until tender; drain. Add milk, parmesan, cream cheese, rosemary and 1/2 tsp basil. Mash. Serve with fish.

Serves 4

Chicken Creole

1 Tbsp olive oil
1 clove garlic, minced
1 onion, thinly sliced
1 stalk celery, thinly sliced
1 green bell pepper, minced
2 (16 oz each) cans diced tomatoes
1 bay leaf
1/2 tsp salt
1/8 tsp cayenne pepper
4 chicken breasts

Preheat oven to 350. In skillet, heat oil. Add garlic, onion, celery and bell pepper. Cook, stirring occasionally, about 4 minutes. Add tomatoes, bay leaf, salt and cayenne pepper. Cook 3 minutes. Arrange chicken in 13x9 dish and pour sauce over. Bake 15-20 minutes or until chicken is done.

Serves 4

Bran Apple Muffins

1 1/2 cups wheat flour
1 Tbsp baking powder
1 tsp cinnamon
1/2 tsp salt
2 1/2 cups bran flakes
1 cup milk
3/4 cup butter
1/2 cup sugar
1 egg, lightly beaten
1 cup chopped apple

Preheat oven to 400. Mix flour, baking powder, cinnamon and salt till well blended. In another bowl, mix cereal and milk. Let stand 5 minutes. Beat butter and sugar until light and fluffy. Add cereal mix and egg. Mix well. Add flour mix; stir just till moistened. Stir in apple. Spoon evenly into greased muffin cups. Bake 18-23 minutes.

Makes 18

Potatoes and Chicken Fiesta

1 package boxed scalloped potatoes
2 1/4 cups boiling water
3/4 cup milk
1/3 cup shredded Monterrey jack cheese
1/3 cup shredded cheddar
1/3 cup salsa
10 oz cubed cooked chicken

Heat oven to 400. Stir together potatoes, sauce mix and boiling water in ungreased 2 quart dish. Stir in rest. Bake, uncovered 50-55 minutes or until potatoes are tender.

Baked Turkey, Cheddar and Bacon Sandwich

2 cups bisquick
1 cup milk
1 egg
4 oz deli sliced turkey
1 1/2 cups shredded cheddar
5 slices precooked bacon

Heat to 400. Grease 8x8 pan. Stir bisquick, milk and egg in bowl. Spread 1/2 of the batter in dish. Top with turkey, one cup of cheese and bacon. Spread remaining batter over bacon. Bake uncovered 20-30 minutes. Sprinkle with remaining cheese. Bake 3-5 minutes more.

Redneck Shepherds Pie

1 1/2 pounds ground beef
8 green onions, sliced
1 cup BBQ sauce
1 can mexicorn, drained
1 can (4 oz) chopped green chiles, undrained
1 pouch cheddar and bacon mashed potatoes
1 1/2 cups hot water
1/3 cup milk
2 Tbsp butter
1/2 cups shredded cheddar cheese
1 cup corn chips

Cook ground beef and 1/4 cup of the onions in skillet, until beef is brown; Drain well. Stir in BBQ sauce, 3/4 cup corn and the chiles. Heat to boiling; reduce heat to low to keep warm. Meanwhile, cook potatoes as directed on package using hot water, milk and butter. Stir in remaining onions and corn to the potatoes; let stand 5 minutes. Spoon potatoes over beef mixture, leaven a 2 inch rim around edge of skillet; sprinkle cheese over potatoes and beef mixture. Cover and let stand about 5 minutes or until cheese is melted. Sprinkle corn chips around edge of skillet.

Serves 6