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.

Baked Parmesan Tomatoes

Baked Parmesan Tomatoes
Source: Eating Well (LINK)
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Total Time: 20 minutes
Makes: 4 servings

Ingredients:
4 tomatoes, cut in half horizontally
1/4 cup freshly grated parmesan cheese
1 tsp fresh chopped oregano
1/4 tsp salt
freshly ground pepper, to taste
4 tsp olive oil

Instructions:
1. Preheat oven to 450 degrees. 
2. Place tomatoes cut side up on a baking sheet. Sprinkle each with Parmesan, oregano, salt, and pepper.
3. Drizzle with oil and bake until tomatoes are tender, about 15 minutes.

Baked Parmesan Tomatoes

Barley and Marinated Tomatoes

A super simple, fresh, healthy, and summery side dish!
Barley and Marinated Tomatoes
Source: Adapted form Kate Sherwood's recipe in the Nutrition Action Healthletter (July/Aug '13)
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Total Time: 30 minutes
Makes: 6 servings
Calories: 170 calories per 1 cup serving

Ingredients:
1 cup peral barley
1 lb tomatoes, chopped
1 tsp dried basil
2 tbs extra-virgin olive oil
2 tbs rice vinegar
1 tsp lemon juice
1 tsp lemon pepper
1 small clove garlic, finely minced
1/2 tsp kosher salt

Instructions:
1. In a large pot of water, boil barley until tender, about 20 minutes. Drain and rinse under cold water.
2. While the barley is cooking, toss the tomatoes with the remaining ingredients and set aside.
3. When the barley is done, mix with the marinated tomatoes.

Barley and Marinated Tomatoes

Corn-Red Pepper Risotto

Corn-Red Pepper Risotto
Source: 365 Easy Vegetarian Recipes by Sally Hunt
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Total Time: 30 minutes
Makes: 6-8 servings
Calories: 115 calories per 3/4 cup serving

Ingredients:
2 1/3 cups vegetable broth, divided
1 cup arborio rice
2 garlic cloves, minced
1/4 tsp ground cumin
2 cups frozen whole kernel corn
2 tbs roasted red pepper, diced
1 tbs chopped cilantro

Instructions:
1. Bring 2 cups broth to a boil in large, heavy pan and stir in rice. Reduce heat to low and cook covered for 20 to 25 minutes or until rice absorbs liquid. Remove from heat, fluff with fork and set aside.
2. Pour 1/3 cup broth in non-stick 10-inch skillet. Cook over medium-high heat and bring to a boil. Add garlic, cook and stir 1 minute. Add cumin and frozen corn; cook and stir until corn is tender.
3. Gently stir corn mixture, red pepper and cilantro into cooked rice.

Corn-Red Pepper Risotto

Rainbow Layered Fruit Salad

Rainbow Layered Fruit Salad
Source: Lori Bakes Gluten Free Cookbook for Kids (LINK)
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Total Time: 15 minutes
Makes: 8 servings

Ingredients:
Salad:
1 1/2 cup seedless purple grapes, cut in half
1 pint blueberries
3 kiwis, peeled and sliced
1 1/2 cup green grapes, cut in half
1 (20 ounce) can pineapple chunks, drained
2 medium bananas, sliced
1 (24 ounce) jar mandarin oranges, drained
1 pint strawberries, washed and sliced
Dressing:
1/2 cup orange juice
1/4 cup pineapple juice
2 tbs brown sugar
2 tbs honey
1 tbs cornstarch

Instructions:
1. In a small saucepan, combine the dressing ingredients except the cornstarch and bring to a boil. Reduce heat; add cornstarch and stir until smooth and slightly thickened. Allow to cool completely.
2. Meanwhile layer fruit in a deep glass bowl in the order listed to create rainbow effect. Pour dressing over fruit. Cover and chill for several hours.

Rainbow Layered Fruit Salad

Apple Peanut Butter French Toast

Apple Peanut Butter French Toast
Source: Parade Magazine (April 2014)
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Total Time: 35 minutes
Makes: 4-6 servings

Ingredients:
1 apple, peeled and divided: 1/2 diced, and 1/2 thinly sliced
2/3 cup maple syrup
1 cup 1% milk
3 large eggs, beaten
1 tbs apple cider
1/2 tsp cinnamon
1/2 tsp vanilla
8 slices whole wheat bread (I used cinnamon swirl bread I wanted to use up)
8 tbsp peanut butter, divided
1 tbsp butter

Instructions:
1. Make apple syrup: Combine diced apple, maple syrup, and a pinch of salt in a saucepan over medium-high heat. Bring to a simmer; lower heat so syrup bubbles gently and cook 10 minutes. Remove from heat.
2. Meanwhile, beat milk with eggs, apple cider, cinnamon, vanilla, ground finer, and a big pinch of salt in a measuring cup. Pour into a shallow bowl or pie plate.
3. Spread 4 slices of bread with 2 tbs of peanut butter each. Top each with thinly sliced apple; drizzle apple with honey if desired and sprinkle with cinnamon. Sandwich with remaining 4 slices of bread and press together.
4. Melt butter in a large skillet over medium heat. Working 2 sandwiches at a time, soak sandwiches in milk mixture on each side, letting excess drip off. Cook in skillet for about 6 minutes for each side, until browned and warmed through. Cut into halves. Serve with apple syrup.

Apple Peanut Butter French Toast

Beef and Pineapple Chop Suey

Beef and Pineapple Chop Suey
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Prep Time: 20 minutes
Cook Time: 40 minutes
Makes: 4 servings

Ingredients:
4 tbs all-purpose flour, divided
1 tsp ground ginger
1 tsp salt
1/4 tsp pepper
1 pound lean beef
2 tbs vegetable oil
1/4 cup sugar
1/4 cup cider vinegar
1/4 cup soy sauce
1 tbs worcestershire sauce
1 tbs chili sauce
1 (20 ounce) can pineapple
1 (28 ounce) can chop suey vegetables, drained
1 (15 ounce) can baby corn
1/4 cup matchstick cut carrots
1 cup broccoli

Instructions:
1. In a large resealable plastic bag, combine 2 tablespoons flour, ginger, salt and pepper. Cut the beef into 1/4 inch thick strips. Add the beef to the dry mixture; shake to coat.
2. In a large skillet over medium-high heat, stir-fry beef in oil for 5-7 minutes.
3. Drain pineapple, reserving juice; set pineapple aside. Place the remaining flour in a bowl; stir in reserved juice until smooth. Add sugar, vinegar, soy sauce, Worcestershire sauce and chili sauce. Stir into pork.
3. Add pineapple, chop suey vegetables, baby corn, carrots, and broccoli. You may add any additional vegetables that you'd like. Bring to a boil; cook and stir for 2 minutes. Serve over rice.

Beef and Pineapple Chop Suey

Greek Green Beans

Fasolakia (Greek Green Beans)
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Total Time: 45 minutes
Makes: 4 servings

Ingredients:
2 lbs green beans, trimmed
1/3 cup olive oil
1 large onion, chopped
2 cloves garlic, chopped
2 small potatoes, peeled and chopped into small cubes
8 ounce tomato sauce OR 1 14 ounce can of chopped plum tomatoes, undrained
2 tbs tomato paste
2/3 cup hot water
salt and pepper to taste
2 tsp dired oregano
1 tsp dried parsley

Instructions:
1. If beans are very long, cut in half then drop them into a bowl of cold water so that they are completely submerged. Leave them to absorb the water for a few minutes. 
2. Meanwhile heat the oil in a large pan; add the onion and garlic and sauté until translucent and aromatic. Stir in the potatoes and sauté for a few minutes. 
3. Drain green beans and add to the pan along with the tomato sauce, paste, hot water and seasonings. 
4. Cover and simmer for at least 30 minutes or until beans and potatoes are tender. Add a little more water if the mixture appears dry. 
Serve hot with slices of feta cheese. 

Crunchy Salmon Cakes

Crunchy Salmon Cakes
Source: Adapted from Taste of Home
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Prep Time: 10 minutes
Bake Time: 16-18 minutes
Total Time: 30 minutes
Makes: 4 servings

Ingredients:
2 (5 oz each) skinless, boneless pink salmon, drained
1/8 tsp pepper
1-1/2 tbs green onions, chopped
1 tbs dried parsley
1-1/2 cups panko (Japanese) bread crumbs, divided
1/2 cup mayonnaise
1 tbs lemon juice
1/4 tsp salt
1 tsp hot pepper sauce
cooking spray

Instructions:
1. Preheat oven to 425 degrees. In a large bowl, combine 1/2 cup bread crumbs, mayonnaise, lemon juice, salt, pepper, and onion. Flake salmon; add to bread crumb mixture, mixing lightly. Shape into 4 patties
2. Place remaining bread crumbs in separate shallow bowls. Dip salmon patties in crumbs to coat. Place on a baking sheet lined with parchment paper. Spritz tops with cooking spray. Bake, uncovered, at 425 degrees for 16-18 minutes or until golden brown.

Crunchy Salmon Cakes

Barley Risotto with Beans and Greens

Barley Risotto with Beans and Greens
Source: Adapted from Food and Wine
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Total Time: 45 minutes
Makes: 4 servings

Ingredients:
5 cups low-sodium vegetable or chicken stock
2 tbs extra-virgin olive oil
1 medium onion, cut into 1/4-inch dice
1/4 tsp thyme
1/2 cup white wine (optional)
1 cup pearled barley (7 ounces)
1 cup white beans, canned or precooked
2 cups frozen spinach
1/2 cup freshly grated parmigiano-reggiano cheese, plus more for serving
2 tablespoons unsalted butter, softened
salt and freshly ground pepper

Instructions:
1. In a medium saucepan, bring the chicken stock to a simmer over moderately high heat. Reduce the heat to low and keep warm.
2. In a large, deep skillet, heat the olive oil. Add the onion and thyme and cook over moderate heat, stirring occasionally, until the onion is softened, about 6 minutes.
3. Add the barley and cook, stirring, for 2 minutes. Add the wine if using and cook, stirring until absorbed, about one minute. Add the 1 cup of the warm stock and cook, stirring, until nearly absorbed. Continue adding the stock 1/2 cup at a time in six additions, stirring until it is nearly absorbed between additions. You'll have a cup of stock left in the pot
4. Stir it the last 1/2 cup of stock until the risotto is on the loose side, then add the beans and let them cook for a minute.
5. Add the spinach and cook for an additional minute. Stir in the 1/2 cup of parmigiano-reggiano and the butter and season with salt and pepper.
6. Garnish with extra cheese and serve at once.

Forgotten Jambalaya

I love crockpot recipes because I can put everything together in the morning, go to class, come home and have a warm meal ready for me and my family. This recipe could not have been easier and was the perfect dish to warm our stomachs after all the freezing weather we've been having this winter!

Forgotten Jambalaya
Source: Taste of Home Magazine (February and March 2008)
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Prep Time: 30 minutes
Total Time: 5 hours
Makes: 11 servings

Ingredients:
1 can (14.5 oz) diced tomatoes, undrained
1 can (14.5 oz) beef or chicken broth
1 can (6 oz) tomato paste
2 medium green peppers, chopped
1 medium onion, chopped
3 celery ribs, chopped
5 garlic cloves, minced
3 tsp dried parsley flakes
2 tsp dried basil
1 1/2 tsp dried oregano
1 1/4 tsp salt
1/2 tsp cayenne pepper
1/2 tsp hot pepper sauce
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
1 pound smoked sausage, halved and cut into 1/4-inch slices
1/2 pound uncooked medium shrimp, peeled and deveined
Hot cooked rice

Instructions:
1. In a 5-qt. slow cooker, combine the tomatoes, broth, and tomato paste. Stir in green peppers, onion, celery, garlic and seasonings. Stir in chicken and sausage.
2. Cover and cook on low for 4 hours or until chicken is tender. Stir in shrimp. Cover and cook 15-30 minutes longer or until shrimp turn pink. Serve with rice.

Forgotten Jambalaya

Chocolate Chip Cookie Dough Dip

My sorority decided on a "dip night" for the first night of recruitment. Since everyone else was bringing savory dips, I decided to bring a dessert dip to add some variety. It didn't last long with the group of girls!

Chocolate Chip Cookie Dough Dip
Source: Slow Roasted Italian (LINK)
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Total Time: 15 minutes

Ingredients:
1/2 cup unsalted butter (1 stick)
1/4 cup light brown sugar, packed
8 ounces cream cheese, room temperature
1 tsp vanilla
1 cup powdered sugar
1 1/2 cups mini semi-sweet chocolate chips, divided
pinch salt

Instructions:
1. Melt butter in a small pot over medium heat. Add brown sugar and stir until sugar dissolves and mixture starts to bubble. Set aside to cool, and whisk in vanilla.
2. In the bowl of a stand mixer, cream together cream cheese and powdered sugar for 60 seconds. With mixer on low speed, add in salt, brown sugar and butter mixture. Mix until combined.
3. All 1 cup chocolate hips, continue to mix until combined.
4. Garnish with remaining chocolate chips. Serve with animal crackers and sliced fruit.

Chocolate Chip Cookie Dough Dip

Spinach-Stuffed Manicotti & Vodka Blush Sauce

Spinach-Stuffed Manicotti & Vodka Blush Sauce
Source: Betty Crocker Ultimate Holiday Cookbook 
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Makes: 7 servings
Prep Time: 25 minutes
Total Time: 1 hour
Calories per serving: 420 calories

Ingredients:
1 box (8 oz) manicotti pasta shells (14 shells)
2 jars (25.5 oz each) organic garden vegetable pasta sauce
1/4 cup vodka
1/2 cup whipping cream
2 cups shredded Italian cheese blend (8 oz)
1/2 cup sun-dried tomatoes in oil, drained, chopped
1 container (15 oz) ricotta cheese
1 box (9 oz) frozen chopped spinach thawed, squeezed to drain
2 tbs thinly sliced fresh basil leaves

Instructions:
1. Heat oven to 375 degrees. Cook pasta shells as directed on box. Rinse with cold water to cool; drain.
2. Meanwhile, in 2-quart nonreactive saucepan, heat 1 jar of pasta sauce and the vodka to boiling. Reduce heat; simmer 3 minutes, stirring occasionally. Remove from heat; stir in whipping cream. Set aside.
3. In medium bowl, mix 1 cup of the cheese blend, the sun-dried tomatoes, ricotta cheese and spinach.
4. In ungreased 13X9 (3-quart) glass baking dish, spread 1 cup of pasta sauce from second jar (reserve remaining sauce for another use). Fill each pasta shell with about 3 tablespoons ricotta mixture; place over sauce in dish. Pour vodka sauce over filled shells.
5. Cover tightly with foil; bake 30 minutes or until sauce is bubbly. Uncover; sprinkle with remaining 1 cup cheese blend. Bake 5 minutes longer or until cheese is melted. Sprinkle with basil.

Spinach Manicotti with Vodka Blush Sauce

Pretzel-Toffee Blondies

Pretzel-Toffee Blondies
Source: Betty Crocker Ultimate Holiday Cookbook 
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Makes: 16 servings
Prep Time: 15 minutes
Total Time: 1 hour 45 minutes

Ingredients:
1/2 cup butter or margarine, melted
1 cup packed brown sugar
1 teaspoon vanilla
1/4 tsp salt
1 egg
1 cup all-purpose flour
22 small pretzel twists, chopped (1/2 cup)
12 chocolate-covered small pretzel twists, chopped (1/2 cup)
4 bars (1/4 oz each) chocolate-covered English toffee candy, unwrapped, chopped

Instructions:
1. Heat oven to 350 degrees. Spray a 8-inch square pan with cooking spray. In a medium bowl, stir butter and brown sugar with spoon until blended. Add vanilla, salt and egg; stir with wire whisk until blended. Stir in flour until blended. Stir in both pretzels and toffee candy. Pour into pan and spread to fill.
2. Bake 24-26 minutes or until set and toothpick inserted in center comes out almost clean. Cool completely in pan on cooling rack, about 1 hour.  Cut into 4 rows by 4 rows. Store loosely covered.

Pretzel-Toffee Blondies

Supreme Pizza Chili

Supreme Pizza Chili
Source: Lori Bakes Gluten & Casein Free For Kids (LINK)
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Makes: 8 servings

Ingredients:
1 lb ground beef
1/2 lb bulk mild sausage, optional
1 (15 oz) can kidney beans, rinsed and drained
1/2 cup prepared pizza sauce
1 (14.5 oz) can diced tomatoes seasoned with Italian seasonings (garlic, basil, oregano)
1 (15 oz) can tomato sauce
1 cup water
3/4 cup sliced pepperoni
1 (4 oz) can sliced mushrooms, drained
1/3 cup sliced black olives
1/2 cup chopped green pepper
1/4 cup chopped onion
1 clove garlic, minced
1 tsp salt
1 tsp Itailian seasoning
1/8 tsp pepper
grated mozzarella cheese

Instructions:
1. In a large saucepan, cook beef, sausage, green pepper, onion, and garlic over medium heat until meat is no longer pink and vegetables are tender; drain. 
2. Stir in beans, pizza sauce, tomato sauce, diced tomatoes, water, pepperoni, mushrooms, olives, Italian seasoning, salt, and pepper. 
3. Bring to a boil. Reduce heat; simmer, uncovered for 30 minutes or until chili reaches desired thickness. Garnish with cheese if desired.

Supreme Pizza Chili