Chicken Cordon Bleu Casserole

Chicken Cordon Bleu Casserole
Source: Adapted from Sandra Lee Semi-Homemade: Comfort Food (LINK)
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Prep Time: 15 minutes
Bake Time: 45 minutes
Makes: 4 servings

Ingredients:
Nonstick cooking spray
1 cup converted white rice
1 can (10.75 oz) condensed cream of chicken
3/4 cup chicken broth
1/4 cup white wine
1 1/2 tsp dried oregano
1 tsp minced dry onions
1/2 tsp minced garlic
2 cups pre-cooked chicken or turkey, cut into bite size pieces (I used my leftovers from Thanksgiving)
1/2 pound ham steak, cubed
1 1/2 cups grated Swiss cheese
1/2 box (5.5 oz) seasoned coating mix for chicken
2 tbs butter, melted.

Instructions:
1. Preheat oven to 375 degrees. Spray a 2 1/2 quart casserole dish with cooking spray and set aside.
2. In a medium bowl, stir together rice, cream of chicken soup, chicken broth, white wind, and oregano until well mixed. Spoon into the prepared casserole dish and set aside.
3. In a separate bowl, mix ham, chicken/turkey, minced onions, and garlic. Place mixture on top of rice in casserole dish and sprinkle with salt and pepper. Sprinkle the cheese on top.
4. In a separate bowl, mix coating mix with melted butter and sprinkle on top to finish the casserole. Place the lid on the dish or cover tightly with foil. Bake for 35 minutes. Remove foil/lid and bake for another 10 minutes. Serve hot.

Chicken Cordon Bleu Casserole

Fresh Corn and Tomato Fettuccine

Fresh Corn and Tomato Fettuccine
Source: Adapted from Taste of Home (LINK)
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Total Time: 30 min
Makes: 4 servings
Calories: 422 calories (per 2 cups)

Ingredients:
8 ounces uncooked whole wheat fettuccine
2 medium ears sweet corn, husks removed
2 tbs plus 2 tsp olive oil, divided
1/2 cup chopped sweet red pepper
2 green onions, chopped
2 medium tomatoes, chopped
1/2 tsp salt
1/2 tsp pepper
1/2 tsp lemon juice
1 cup crumbled feta cheese
2 tbs minced fresh parsley

Instructions:
1. In a Dutch oven, cook fettuccine according to package directions, adding corn during the last 8 minutes of cooking.
2. Meanwhile, in a small skillet, heat 2 tbs oil over medium high heat. Add red pepper and green onions; cook and stir until tender.
3. Drain pasta and corn. Cool corn slightly; cut corn form cob and add to skillet with pepper mixture. Add tomatoes, salt, pepper, lemon juice, and remaining oil to pepper mixture and cook for 5 minutes.
4. Toss pasta in with mixture to combine. Sprinkle with cheese and parsley. Enjoy!

Fresh Corn and Tomato Fettuccine

Greek Potato Salad

Greek Potato Salad
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Total Time: 1 hour and 15 minutes
Makes: 8 (1 cup) servings
Calories: 148 per serving

Ingredients:
3 medium potatoes, peeled if desired (about 1 pound)
4 cups water
4 large tomatoes cut into chunks
1/4 cup medium red or sweet white onion, diced
1/2 cup pitted and chopped Kalamata olives
1-1/2 tablespoons capers, rinsed and drained
1-1/2 tablespoons extra-virgin olive oil
1-1/2 tablespoons red-wine vinegar
1-1/2 tablespoons dried oregano
1/2 teaspoons lemon pepper
crumbled feta cheese

Instructions:
1. Place potatoes in water in large pot. Cover and bring to a boil over medium-high heat. Reduce heat to medium and simmer until tender but firm, about 25 minutes. Drain and let cool.
2. Cut potatoes into equal-sized chunks and place them in a large bowl with tomatoes, onions, olives, and capers. Toss together gently.
3. Drizzle with olive oil and vinegar and sprinkle with oregano and lemon pepper. Toss to combine well and top with feta cheese. Serve at room temperature or chilled.

Kiwi Pineapple Banana Bread

This stuff is amazing. 

Kiwi Pineapple Banana Bread
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Total Time: 1 hour and 15 minutes
Makes: 2 loaves

Ingredients:
3 cups flour
2 cups sugar
1 tsp baking soda
1 tsp cinnamon
1 tsp salt
1 tsp vanilla
3 cups mashed fruit (bananas, pineapple, kiwi)
3/4 cup oil
4 eggs

Instructions:
1. Preheat oven to 350 degrees. Grease and flour 2 loaf pans. Combine dry ingredients in a bowl; set aside. 
2. Beat together eggs, oil, and sugar until light and creamy. Gradually mix in dry ingredients and mashed fruit. Do not overbeat.
3. Pour the batter into pans and bake for 50 minutes to 1 hour or until done.

Baked Cherry Oatmeal

Baked Cherry Oatmeal
Source: The Bistro Bar & Grille
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Total Time: 45 minutes
Makes: 8 servings

Ingredients:
5 cups regular oatmeal
1 cup brown sugar
2 tsp cinnamon
1 tsp salt
4 tsp baking powder
4 beaten eggs
1/2 cup safflower oil
2 cups skim or 2-percent milk
2 cups cherries, fresh or canned

Instructions:
1. Preheat oven to 325 degrees. In one bowl, mix together oatmeal, brown sugar, cinnamon, salt, and baking powder. In another bowl, mix together eggs, safflower oil, and milk. Mix ingredients from both bowls together.
2. Oil a 9X13 inch pyrex baking dish. Place a 1/2 inch layer of cherries on the bottom of the dish. Pour the other ingredients over the top of the fruit.
3. Bake at 325 degrees for 27 minutes or until firm. Serve warm.