Chicken and Broccoli Casserole

This is a recipe from:

6 servings

1 3/4 cups stuffing mix
5 tablespoons reduced calorie margarine, melted
cooking spray
1 can (10 3/4 ounce) low fat cream of chicken soup
2 cups finely chopped cooked chicken breast
4 ounces non-fat milk
2 cups frozen broccoli thawed
1 tablespoon minced onion
1/8 teaspoon black pepper

1. Pre-heat oven to 425 degrees. Place stuffing mix and melted margarine ina mixing bowl and combine completely. Spread and pat all but 3/4 cup of the stuffong mixture in to the bottom of a 2 quart casserole dish coated with cooking spray.

2. In a seperate bowl, combine remaining ingrediants. Pour chicken mixture over stuffing mixture layer. Top with remaining stuffing mixture. Bake 20 to 25 minutes or until golden brown and bubbly. Lest stand 5 minute before serving.

PER SERVING
Calories: 257; % calories from fat: 31; Fat (gm): 9; saturated fat (gm): 2; Cholesterol (mg) 45; Sodium (mg): 795; Protein (mg) 18; Carbohydrates (gm): 26

Spicy Beef and Broccoli Stir-fry

This recipe was taken from a Weight Watchers cookbook.

~Makes 4 servings

2 Tablespoons dry sherry
2 Tablespoons Soy sauce
1 Tablespoon Grated peeled ginger root
5-6 garlic cloves, minced
1 Teaspoon Asian sesame oil
1/4 teaspoon crushed red pepper flakes, or to taste*
1/2 pound beef tenderloin, cut into strips
1 teaspoon cornstarch
1 tablespoon vegetable oil
4 cups chopped broccoli
3 scallions, thinly sliced

* I used 1/8 to cut down on the heat.

1. To prepare the marinade, in a gallon-size ziploc bag, combine the sherry, soy sauce, ginger root, garlic, sesame oil and pepper flakes; add beef. Seal the bag, squeezing out the air, turn to coat the beef. Refrigerate, turning the bag occasionally, about an hour.

2. Drain the marinade into a measuring cup; add enough water to make 1/3 cup liquid. Add the cornstarch and stir until it dissolves.

3. Heat in a large non-stick skillet or wok with lid over high heat. Add the vegetable oil and beef; stir fry until the beef loses it's red color, about 1 minute. With a slotted spoon, transfer to a plate. Reduce heat slightly and add the broccoli; stir-fry 3 minutes, then cover and steam 1 minute. Return beef to the skillet and add the marinade; increase the heat to high and stir-fry till sauce thickens, 2-3 minutes. Serve sprinkled with the scallions.

Per serving: 207 calories, 11 g total fat, 3 g saturated fat, 44 mg cholesterol, 573 mg sodium, 8 g total carbohydrates, 3 g dietary fiber, 18 g protein, 57 mg calcium.

POINTS per serving 4

TIP
If you ususally discard broccoli stems because they're tough, peel them-you'll find they're actually quite tender.

Hearty Bacon Potato Chowder

8 slices bacon, cut into 1 inch peices
2c. cubed 1/2 inch potatoes
1c. chopped onions
1c. (8oz) sour cream
1 1/4c milk
10.5oz can condensed cream of chicken soup
2c. whole kernel corn
1/4 tsp pepper
1/4 tsp thyme leaves

Cook bacon over medium heat of 5 minutes; add potatoes and onions. Continue cooking stirring occationally, until potatoes are tender, about 15 to 20 minutes. Add remaining ingredients. Continue cooking and stirring until heated through, 10 to 12 mintues.

This was an instant classic at our house and SOOOO easy to make.

BBQ Chicken

Chicken breasts
BBQ sauce

Wash and dry chicken, place in freezer bag. Add BBQ sauce. Lay flat to freeze.

After thawin in fridge, cook as you normally would. Bake in oven @ 350 degrees for 20 to 40 minutes. Also try it on the barbequer.

Itallian Casserole

My husband doesn't eat leftovers so I have to get inventive with them for dinners. Here's a great recipe that my husband now wants me to put into the regular menu. You'll have to forgive me...I relly don't have measurements for the recipe...it just depends on how much leftovers you have.

Noodle s of your choice
Leftover spaghetti sauce
Shredded cheese
Leftover garlic bread

Cut bread into bite-sized pieces. Make noodles according to directions, drain(do not rinse) and place back into pot. Stir in sauce and some cheese. Place casserole into a greased(I hate that word) baking dish. Top with bread and more cheese. Bake at 350 degrees for 15-25 minutes. depending on how crunchy you want the bread. ENJOY!

Refreshing Greek Bean Salad

This is a recipe I adapted from a traditional Greek salad.

Vinaigrette:
2 Tablespoons LIME juice
2 Tablespoons Olive Oil
1/2 Teaspoon dried oregano
1/2 Teaspoon Salt
1 clove pressed garlic

Salad Body:
1 Cucumber peeled
1 Tomato
1/2 Red Onion
2 cups green beans
1/4 cup feta cheese

Combine vinaigrette ingredients in a salad bowl. Mix well. Cut veggies into bite sized pieces and toss in vinaigrette. ENJOY!!!

TIP: To keep veggies crisp(including lettuce), place salad bowl or plates in the freezer for at least 15 minutes.

Itallian Creamy Sauce with Meat and Veggies

You may have seen this on my main blog. But this is one of our family favorites.

1 stick butter (you can also try the equivalent in Olive Oil)
1 packet Italian Dressing packet
2 cloves garlic minced or pressed
2 or 3 chicken breasts cubed OR any type of seafood
8oz cream cheese
1 can cream of chicken soupbroccoli (frozen or fresh)

In a separate bowl, blend cream cheese and soup. Cook broccoli. Over medium heat, melt butter in seperate pan. Add dressing and garlic. Stir till blended well. Add meat. When meat is fully cooked, add soup mixture. Heat. Serve Hot.

Best if served over veggies and pasta.