Chicken Cordon Bleu

1 chicken breast per person
1 slice of provolone or swiss cheese
1 can Cream of Mushroom Soup
1 medium sized container of sour cream
Deli slices of ham

Preheat oven to 350 degrees. Put chicken breasts into a greased casserole dish. Layer deli ham on top of chicken breasts. Layer cheese on top of ham. Mix the soup and sour cream together and pour over the top. Bake 35-45 minutes or until chicken is cooked. Good served with rice.

Weight Watchers Turkey Recipe

Cooking Spray
1 cup purple onion sliced
Turkey (a small one that feeds 6-8 people)
1/8 tsp. table salt
1/8 tsp. pepper
1/2 cup Hoisin sauce (found near Asian Sauces at the grocery store)

Preheat oven to 400 degrees. Coat shallow pan with cooking spray. Arrange onion slices in bottom of pan. Season turkey with salt and pepper and put in pan. Spread Hoisin sauce over top. Bake for however long the package says to bake your size of turkey.

Sweet Pork Fiesta Wraps (Costa Vida)

1-2 lbs. pork shoulder or tenderloin
1 cup brown sugar
2 cups salsa
Flour tortillas
Shredded cheddar cheese

Mix brown sugar and salsa, pour over pork. Cook in crock pot on low for 8 hours. When done, shred with 2 forks and return to juice in crockpot. When ready to eat, fill tortillas with mixture and some shredded cheese. Put in a casserole dish and bake @ 350 degrees for 15 minutes. Serve with fiesta dressing:

Fiesta Dressing:
3 fresh tomatoes
1 cup fresh cilantro
1/4 tsp. cayenne pepper
2 cloves garlic, minced
Juice from 1 lime
1 cup pre-made buttermilk ranch salad dressing

Combine (food processor or blender) all ingredients and blend well. Chill until ready to serve.

Tator Tot Casserole

3/4 cup Cornflakes cereal
1 lb. tator tots
1 lb. ground beef, cooked
1 (16 oz.) sour cream
2 cups shredded cheddar cheese
1/2 cup melted butter
1 can Cream of Chicken soup
1/2 tsp. seasoning salt
Dash of garlic powder
1/3 cup chopped onion

Mix everything together except for cornflakes, melted butter, and 1 cup of cheese. Pour this mixture into a greased casserole dish. Mix the cornflakes with the melted butter and pour over the top of everything and top with 1 cup of cheese. Bake at 350 degrees for 25 minutes.

Breaded Parmesan Garlic Chicken Breasts and Honey-Garlic Angel Hair Noodles

3/4 cups bread crumbs
1/2 cup grated parmesan cheese
3/4 tsp. salt
1/4 tsp. pepper
4 1/2 teaspoons minced fresh parsley
1/3 cup butter melted
3 TBSP. lemon juice
2 garlic cloves, minced
6 boneless skinless chicken

In a bowl, combine bread crumbs, parmesan cheese, parsley, salt, and pepper. In another bowl, combine butter, lemon juice, and garlic. Dip chicken in butter mixture, then roll in crumbs. Place in greased baking dish. Drizzle with remaining butter mixture and sprinkle with paprika. Bake uncovered at 350 degrees for 45-50 minutes or until chicken is done. Serve with honey-garlic angel hair noodles, recipe follows:

1 pkg. (16 oz) angel hair noodles
2 garlic cloves, minced
1/2 cup butter
1/4 cup honey
1 tsp. dried basil
1 tsp. dried thyme
1/4 cup grated parmesan

Cook pasta. Meanwhile, in a skillet, saute the garlic in butter. Stir in honey, basil, and thyme. Drain pasta; add to garlic mixture and toss to coat. Sprinkle with parmesan cheese.

Polynesian Chicken

3 lbs. chicken breasts
1 cup soy sauce
5 oz. crushed pineapple with
3 TBSP. corn starch
1 1/2 cup sugar
1/2 cup apple cider vinegar
1/2 tsp. ginger
Rice

Preheat oven to 300 degrees.
Place defrosted chicken in a casserole dish. Combine all ingredients in medium bowl and pour over chicken. Cover with tin foil and bake for 2 hours @ 300 degrees. Serve with rice.

Favorite Potatoes

1 pkg. frozen hashbrowns
1 can Cream of Chicken Soup
1 cup sour cream
2 cups grated cheddar cheese
1/2 cup chopped onions
1/4 cube melted butter
1 cup crushed cornflakes

Preheat oven to 375 degrees. Mix everything together exept the cornflakes, butter, and 1 cup of cheese. Make at 375 degrees for 1/2 hour. Pull out of oven and top with remaining ingredients and bake for 20 more minutes.

The Quick Magical Breakfast Blaster

4 servings, 136 calories per serving

Recipe Courtesy of Dr. Oz

This is really yummy and it's very healthy for you too! Once you have the items bought, they last a long time for multiple morning's breakfasts.

2 scoops (2/3 cup) Soy Protein (like Nature's Plus Spiru-Tein)
1 TBSP flaxseed oil
1/2 cup frozen blueberries
1 large ripe banana (or other fruit of your choice)
1 TBSP honey or apple juice concentrate
2 tsps. Psyillium seed husks

Peel banana; break into chunks. Put all ingredients in a blender. Add 12 ounces of water and ice, as well as powdered vitamins. Cover, blend until fairly smooth.

Poppy Seed Chicken

4 cups cooked and shredded chicken
3 cups sour cream
1 lb. box Ritz crackers
2 cups Cream of Chicken Soup
1/2 lb. butter, melted
2 TBSP. poppy seeds

Preheat oven to 350 degrees.

Combine chicken, soup, and sour cream in a bowl and mix well. Combine crackers with melted butter and poppy seeds. Mix 3/4 of the cracker mixture with chicken mixture and pour into greased 9x13 pan. Sprinkle rest of cracker mixture on top. Bake for 15-25 minutes until warmed through.

Chicken Chimichangas with Chipotle Salsa

Recipe courtesy of foodnetwork.com

2 TBSP. vegetable oil
1/2 cup white diced onion
1 1/2 tsp. minced garlic
1 TBSP. chili powder
1/4 tsp. ground oregano
1/2 tsp. ground cumin
1 1/2 lbs. cooked shredded chicken
1 (4.5 oz.) can green chopped chiles
1 cup shredded Monterey Jack Cheese
1/2 tsp. black pepper
8 flour tortillas, warmed
Wooden toothpicks
Chipotle Salsa, see below
Sour cream
Guacamole
1 tsp. salt

Heat 2 TBSP. vegetable oil in large saute pan over medium-high heat. Add onions and saute until slightly softened, about 2 minutes. Add garlic, chili powder, oregano, and cumin and cook, stirring, about 1 minute. Add shredded chicken. Season with salt and pepper. Stir in green chiles. Cook mixture until heated through. Set aside and cool slightly.

One at a time, place tortillas on a work surface (I use a large cutting board). Spread 1/2 cup of chicken mixture in a rectangle in the center of the tortilla. Sprinkle 2 TBSP. of cheese on top. Fold bottom of the tortilla over the filling and then fold the sides over. Fold the top of the tortilla over the folded sides and secure the sides with the wooden toothpicks.

Place folded side down and repeat with all the tortillas until the chicken mixture is gone. Heat the remaining vegetable oil in a deep fryer set to 360 degrees (or oil in a large skillet on your stovetop). Using tongs, lower the chimichangas folded side down, into the hot oil. Cook until golden brown on all sides, about 3 minutes. Drain on a paper towel-covered plate and continue with remaining chimichangas.

Remove toothpicks from chimichangas and serve with Chipotle Salsa, sour cream, and/or guacamole.

Chipotle Salsa:
3 1/2 cups chopped ripe tomatoes
1/3 cup diced sweet onions
1 tsp. chopped garlic
2 TBSPS plus 1 tsp lime juice
1 TBSP chopped chipotle peppers in adobe (this is sold in a can)
1/4 cup chopped fresh cilantro leaves
1/2 tsp. salt

Combine all ingredients in medium bowl. Season with salt. Cover and chill until ready to serve.

Olive Garden Chicken Alfredo

1 pint Heavy Whipping Cream
1 stick of butter
2 TBSP. cream cheese
3/4 cup parmesan cheese
1 tsp. garlic powder
Alfredo noodles
Cooked shredded or chopped chicken

In a sauce pan, combine the butter, heavy cream, and cream cheese. Simmer this until all is melted and mixed well. Add Parmesan cheese and garlic powder. Simmer for about 15-20 minutes. While this is simmering, you can cook your chicken and boil your noodles. Once the 15-20 minutes is passed, add the chicken to the sauce and season with salt and pepper. Serve sauce over noodles.

Aussie Chicken

One chicken breast per person
2 tsps. seasoning salt
6 slices of bacon, cut in half
1/2 cup mustard
1/2 cup honey
1/4 cup light corn syrup
1/4 cup mayo
1 TBSP dried onion flakes
1 cup fresh mushroom slices
2 cups shredded colby-monterey jack cheese

Rub chicken with seasoning salt, cover, and refrigerate for 30 minutes. Preheat oven to 350 degrees. Cook bacon and set aside. In bowl, combine mustard, honey, corn syrup, mayo, and dried onions. Remove 1/2 sauce, cover and refrigerate. Heat oil in skillet and saute chicken breasts on each side. Place in casserole dish. Apply honey-mustard sauce, then layer mushrooms and bacon on. Sprinkle top with cheese. Bake until done. Serve with remaining sauce.

Pasta with 4 cheeses

Recipe courtesy of Deborah Mele: www.italianfoodforever.com

Serves 4 to 6

1 Pound Dried Pasta (Penne, Rigatoni, or Fusilli Are Good Choices)

2 Tablespoons Butter
1 1/2 Cups Heavy Cream
1/3 Cup Grated Parmesan Cheese
4 oz. Fontina Cheese, Grated
3 oz. Gorgonzola Cheese, Crumbled
3 oz. Marscapone Cheese
Ground Black Pepper
Chopped Italian Parsley For Garnish

Cook the pasta in boiling salted water until it is al dente. Meanwhile, heat butter and cream in a heavy, medium-sized saucepan and stir, over low heat, until butter has melted. Stir in the cheeses, and continue stirring until completely melted. Season with pepper. Drain the pasta, and return to the pot with the prepared sauce. Cook over medium heat for a minute or two stirring constantly to allow the sauce to coat the pasta. Serve piping hot, sprinkled with chopped parsley. Serve with additional grated parmesan cheese if you wish.

Sad Casserole

Recipe courtesy of Sarah V. kingdomtwindom.blogspot.com

As with most of my casseroles, I don't know the exact measurements. It's better not to know, because then you can make it without running to the store. Just use what you can:

Spaghetti (cooked)
Chicken (cooked)
Thawed frozen spinach
Cream of Mushroom Soup
Sour Cream
Cheddar Cheese (grated)
Parmesan Cheese (grated)
Salt & Pepper

Stir together and bake at 375 degrees until the cheese has melted through. You'll love it, and if you're sad, it's definitely worth sacrificing the diet.

Zucchini Soup

Recipe Courtesy of Lion House Classic cookbook

Ingredients:
3 cups (about 1 lb.) sliced zucchini
½ cup water
1 tablespoon fresh or instant minced onion
1 teaspoon seasoned salt
½ teaspoon parsley flakes, or 2 tablespoons chopped fresh parsley
2 teaspoons chicken soup base, or 2 bouillon cubes
2 tablespoons butter or margarine
2 tablespoons flour
1/8 teaspoon white pepper
1 cup milk
½ cup light cream
Paprika
Sour Cream

Combine zucchini, water, onion, seasoned salt, parsley, and 1 teaspoon soup base. Cook until zucchini is tender and most of water has evaporated. Mash or puree zucchini and set aside. In saucepan melt butter; blend in flour and rest of soup base and pepper. Add milk and cream, and simmer until thickened. Stir in pureed vegetables; thin with milk, if desired. Garnish with paprika and sour cream. Adjust seasonings to taste. Makes 4 to 6 servings.

Chicken Alabam

Recipe Courtesy of Lion House Classic cookbook

8 pieces chicken
1/3 cup flour
½ teaspoon paprika
½ teaspoon salt
Dash of pepper
Dash of thyme
5 TBSPS butter
¼ cup onion chopped
1 cup chicken stock, or 2 chicken bouillon cubes
½ cup light cream
¼ teaspoon lemon juice

1) Dredge chicken pieces with mixture of flour, paprika, salt, pepper, and thyme. Brush chicken with 3 TBSPS melted butter and brown in oven, or shake off excess flour and saute chicken in about 3 TBSPS cooking oil.
2) Saute onion lightly in 2 TBSP butter for 5 minutes. Stir in excess flour from dredging chicken. Add soup stock; cook and stir until thickened. Add light cream; cook until smooth and thick. Add lemon juice, blend well. Pour sauce over chicken in 2-3 quart casserole dish, cover and bake @ 325 degrees for 1 ¼ hours, or until chicken is fork tender. Serve over cooked rice.

Cream Sauce with Chicken and Peas

Recipe Courtesy of Lion House Classic cookbook

[Makes enough to sauce 1/2 pound of pasta, Double the recipe for 1 lb. of pasta]

1 pound chicken, cooked and shredded
1 TBSP olive oil
½ medium onion, chopped fine
1 garlic clove, minced
½ teaspoon red pepper flakes
1/3 cup white wine
¾ cup low-sodium chicken broth
1 cup plus 2 TBSP heavy cream
2 cups fresh or frozen peas
½ cup finely grated parmesan cheese
Salt and pepper

1) Add oil to skillet over medium heat. Add onion and cook until softened, about 3 to 5 minutes. Add garlic and pepper flakes and cook until fragrant, about 30 seconds. Add wine and simmer until almost evaporated, 1 to 3 minutes. Add broth and 1 cup cream; simmer until sauce reaches consistency of light cream, 6 to 9 minutes. Stir in peas and chicken and cook until flavors meld, about 2 minutes. Remove from heat, stir in cheese, and season with salt and pepper.
2) Put remaining 2 TBSP of cream in mixture and stir… serve over pasta and sprinkle with parmesan cheese.

Bobby's Goulash

Recipe courtesy of Paula Deen

2 pounds lean ground beef
1 pound ground turkey (or double the beef if you don't have ground turkey or vice versa)
2 large onions, chopped
3 cups water
1 (29-ounce) can tomato sauce
2 (15-ounce) cans diced tomatoes
3 cloves garlic, minced
2 tablespoons Italian seasoning
3 bay leaves
3 tablespoons soy sauce
1 tablespoon House Seasoning, recipe follows
1 tablespoon seasoned salt
2 cups dried elbow macaroni

In a Dutch oven or skillet, saute the ground beef and ground turkey over medium-high heat, until no pink remains. Break up meat while sauteing; spoon off any grease. Add the onions to the pot and saute until they are tender about 5 minutes. Add 3 cups water, along with the tomato sauce, tomatoes, garlic, Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt. Stir well. Place a lid on the pot and allow this to cook for 20 to 25 minutes.
Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 20 minutes. Turn off the heat, remove the bay leaves and allow the mixture to sit about 30 minutes more before serving.
House Seasoning: 1 cup salt 1/4 cup black pepper 1/4 cup garlic powder