Baked Chicken with Spinach Surprise

4 thin, boneless chicken breast
2-3 good handfuls of fresh baby spinach
1 T. butter
1/4 tsp. my house seasoning (equal parts onion powder, garlic powder and black pepper, store in an airtight container)
4 slices deli ham
shredded Italian blend cheese
1/2 C. Italian bread crumbs
1 T. grated parmesan cheese

Combine the bread crumbs and parmesan cheese on a plate, set aside. Melt the butter in a pan over med. high heat. Add in the spinach and house seasoning and cook until the spinach has wilted. Remove from heat and set aside. Take the chicken, one breast at a time and place in a Ziploc bag and using a mallet, pound out just a bit...not too thin. Remove to a plate and repeat with remaining chicken. Top each breast with a slice of ham, then a little of the spinach and the add a little bit of the cheese. Roll up (I did not use toothpicks, mine held together pretty well, use toothpicks to secure if you desire) and dredge through the breadcrumbs to coat. Place in a tin foil lined baking dish, lightly sprayed with cooking spray. Repeat with remaining chicken. Bake in a 450 degree oven for 25 minutes, remove and top with a little more cheese and return to the oven for 5 minutes.
Janet's Appalachian Kitchen 

Vegetable and Garlic Calzone

Serves 4

Ingredients

1. 3 asparagus stalks, cut into 1-inch pieces
2. 1/2 cup chopped spinach
3. 1/2 cup chopped broccoli
4. 1/2 cup sliced mushrooms
5. 2 tablespoons minced garlic
6. 2 teaspoons olive oil, divided
7. 1/2 pound frozen whole-wheat bread dough loaf, thawed
8. 1 medium tomato, sliced
9. 1/2 cup shredded part-skim mozzarella
10. 2/3 cup pizza sauce

Directions

Heat the oven to 400 F. Lightly coat a baking sheet with cooking spray.

In a medium bowl, add the asparagus, spinach, broccoli, mushrooms and garlic. Drizzle 1 teaspoon of the olive oil over the vegetables and toss to mix well.

Heat a large, nonstick frying pan over medium-high heat. Add the vegetables and saute for 4 to 5 minutes, stirring frequently. Remove from heat and set aside to cool.

On a floured surface, cut the bread dough into quarters. Press each piece into a circle. Using a rolling pin, roll the dough into a thin oval. On half of the oval, add 1/4 of the sauteed vegetables, 1/4 of the tomato slices and 2 tablespoons cheese. Wet your finger and rub the edge of the dough that has the filling on it. Fold the dough over the filling, pressing the edges together. Roll the edges and then press them down with a fork. Place the calzone on the prepared baking sheet. Repeat to make the other calzones.

Brush the calzones with the remaining 1 teaspoon olive oil. Bake until golden brown, about 10 minutes.

Heat the pizza sauce in the microwave or on the stove top. Place each calzone on a plate. Serve with 2 1/2 tablespoons pizza sauce on the side or pour the sauce over the calzones.

Easy Breakfast Casserole

"This is a tasty and easy breakfast casserole. Serve with a bowl of fresh fruit. Wonderful!"

Ingredients

• 2 cups dry chicken stove top stuffing mix ( from the canister)
• 2 cups milk
• 1 1/2 cups cubed ham ( or use Bob Evans Sausage, cooked, drained well, and crumbled)
• 6 eggs, beaten
• 1 cup cheddar cheese, shredded
• 1/2 teaspoon salt

Directions

1. Preheat oven to 350 degrees Fahrenheit.
2. Lightly grease a 9 x 12 baking dish.
3. Mix all the ingredients together.
4. Pour into prepared baking dish.
5. Bake for about 45 to 50 minutes or until set.

Parmesan Crusted Chicken

What You'll Need:

• 1 cup Russian dressing (see Options)
  
  
• 2 1/2 cups crispy rice cereal, coarsely crushed
• 1 cup grated Parmesan cheese
• 6 boneless, skinless chicken breast halves (1-1/2 to 2 pounds total)
• 2 tablespoons butter, melted

What To Do:

1. Preheat oven to 350 degree F. Coat a baking sheet with nonstick cooking spray.
    
2. Place the Russian dressing in a shallow dish. In another shallow dish, combine the crushed cereal and Parmesan cheese; mix well.
    
3. Dip the chicken in the dressing then in the cereal mixture, coating completely. Place on the baking sheet. Drizzle the butter over the chicken and bake 20 to 25 minutes, or until no pink remains in the chicken.

Bacon Buffalo Mac and Cheese

What You'll Need:

• 1/2 pound medium shells
• 4 strips of bacon, chopped
• 1/2 red bell pepper, finely diced
• 2 cloves garlic, minced
• 8 ounces cream cheese
• 1 cup wing sauce
• 1 cup ranch dressing
• 2 cups shredded Cheddar/Monterrey jack cheese
• 1 cup panko bread crumbs

 

 

What To Do:

1. Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with cooking spray. In a small skillet, cook bacon until crisp. Remove from skillet, drain on a paper towel lined plate. Meanwhile, cook pasta to al dente, then drain.
2. In a food processor combine cream cheese, garlic, wing sauce and ranch dressing until smooth. In a large bowl mix together cooked pasta, shredded cheese, red pepper, bacon and cream cheese sauce. Toss to combine. Pour into dish. Sprinkle with panko bread crumbs. Bake for 40 minutes until crispy and bubbly.

Unforgettable Chicken Casserole

What You'll Need:

• 3 cups chopped cooked chicken
• 2 cups finely chopped celery
• 1 cup (4 ounces) shredded Cheddar cheese
• 1 cup sour cream
• 1 cup mayonnaise
• 1 (4-ounce) can water chestnuts, drained and chopped
• 1 (10-3/4-ounce) can cream of chicken soup
• 1/2 cup slivered almonds
• 1 (6-ounce) can French-fried onion rings

What To Do:

1. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
    
2. In a large bowl, stir together chicken, celery, cheese, sour cream, mayonnaise, water chestnut,
   
3. soup, and almonds. Spoon into prepared baking dish.
    
4. Bake, uncovered, for 30 minutes. Sprinkle onion rings evenly over top and bake 5 more minutes, or until bubbly around edges. Let stand 5 to 10 minutes before serving.

Grandma's Best Casserole

What You'll Need:

• 1 pound spaghetti
• 4 tablespoons butter
• 1 onion, chopped
• 1 red bell pepper, cut into 1/2-inch chunks
• 1 (8-ounce) package fresh mushrooms, sliced
• 2 cups chicken broth
• 2 (10-3/4-ounce) cans condensed cheese soup
• 8 ounces bacon, cooked and crumbled

What To Do:

1. Preheat oven to 350 degrees F.  Coat a 9- x 13-inch casserole dish with cooking spray.
    
2. Cook spaghetti according to package directions; drain, return to pot, and set aside.
    
3. Meanwhile, in a large skillet over medium-high heat, melt butter; sauté onion, bell pepper, and mushrooms 6 to 7 minutes, or until tender. Add  vegetable mixture and remaining ingredients to spaghetti; mix well.
    
4. Place mixture in prepared casserole dish, cover, and cook 25 to 30 minutes, or until heated through.  

Beef Enchilada Dip

Ingredients:
1½ - 2 pounds ground beef
½ medium onion, diced
2 cloves garlic, minced
2 cups enchilada sauce
2 cups grated Monterrey Jack or cheddar cheese
Sour Cream (optional)
Tortilla Chips (optional)

Instructions:
Brown ground beef in a large skillet. Drain. Add in onion and garlic and cook until tender, about 3 minutes. Stir in enchilada sauce and top with grated cheese. Cover and allow cheese to melt, about 3 more minutes.
Top with sour cream and serve with tortilla chips.

Hamburger Potato Cheese Casserole

Ingredients

• 5 large russet potatoes, peeled and sliced about 1/4-1/2 inch thick
• 2 -3 tablespoons chopped onions
• 1 lb ground beef ( really lean is preferable)
• salt and pepper

Cheese sauce

• 2 cups milk ( I use skim)
• 3 tablespoons butter
• 3 tablespoons flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 8 ounces shredded sharp cheddar cheese
• ketchup ( optional condiment)

Directions

1. I use a 2 1/2 quart covered casserole dish for this. This will stick unless you have a great non-stick baking dish - I never grease the pan though because of all the fat that's already in this.
2. Preheat oven to 350.
3. Brown hamburger and onion.
4. Place a layer of sliced potatoes in casserole dish, top with half of hamburger/onion mixture. Salt and pepper to taste (kind of depends on how salty your cheese sauce is - you can always salt it later if it needs it).
5. Repeat layering of potato slices and hamburger mixture (and salt and pepper if desired).
6. Make Cheese sauce:.
7. Melt 3 T butter in saucepan over med-high heat.
8. Add 3 T flour, and the salt and pepper. Stir quickly to blend.
9. Add 2 cups milk; stir with whisk to incorporate butter/flour mixture.
10. Reduce heat, stir till thickened and bubbly.
11. Remove from heat and add shredded cheddar. Stir until cheese melts.
12. Pour cheese sauce over hamburger and potatoes in baking dish. Push potatoes around to let cheese sauce into all of the crevices so it's well coated.
13. Cover and place in oven. Bake for about 1 1/2 hours, till potatoes are tender and top is browned. I like to take off the lid for the last 20 minutes or so to brown the top a bit.
14. Even with the leanest ground beef, this can get little pools of grease on top - I just spoon these off. It doesn't mean the whole thing is greasy - just cheesy.

Courtesy of food.com

Bacon Cheeseburger Roll-Up

What You Need

1 lb.  lean ground beef

4 slices   Bacon, chopped

1 small  onion, chopped

1/2 lb.  (8 oz.) VELVEETA®, cut into 1/2-inch cubes

1 pkg.  (13.8 oz.) refrigerated pizza crust

Make It

HEAT oven to 400°F.
BROWN ground beef with bacon and onions in large skillet on medium-high heat; drain. Return meat mixture to skillet. Add VELVEETA; cook 5 min. or until melted, stirring frequently. Cool 10 min.
UNROLL dough onto baking sheet sprayed with cooking spray. Press into 15x8-inch rectangle; top with meat mixture. Roll up, starting at one long side. Rearrange if necessary so roll is seam-side down.
BAKE 20 to 25 min. or until golden brown. 

Adapted from Kraft.com 

Chicken-Alfredo Baked Penne

Ingredients

24

oz uncooked penne pasta (1 1/2 boxes)

2

tablespoons olive oil

2

lb uncooked chicken tenders (not breaded), cut into chunks

Salt and pepper to taste

1

bag (12 oz) frozen broccoli cuts, thawed

2

jars (16 oz each) Alfredo sauce

2

cups shredded mozzarella cheese (8 oz)

Directions

1. In large pot of water, cook 24 oz uncooked penne pasta until al dente as directed on box. Drain; return pasta to pot.
2. Meanwhile, heat oven to 350°F. In 10- to 12-inch nonstick sauté pan or skillet, heat 2 tablespoons olive oil over medium heat. Add 2 lb uncooked chicken tenders (not breaded), cut into chunks; season with salt and pepper to taste. Cook 5 to 7 minutes or until chicken is no longer pink in center.
3. Add chicken to drained pasta. Add 1 bag (12 oz) thawed Green Giant™ Valley Fresh Steamers™ frozen broccoli cuts; toss until all ingredients are evenly distributed. Pour 2 jars (16 oz each) Alfredo sauce over top; stir.
4. Pour mixture into ungreased 13x9-inch (3-quart) ceramic or glass baking dish; spread evenly. Sprinkle 2 cups shredded mozzarella cheese (8 oz) evenly over top.
5. Bake 18 to 20 minutes or until cheese is melted and mixture is bubbly.

Jalapeno-Corn Casserole

Ingredients

• 1 cup long-grain rice, uncooked
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 medium green bell pepper, chopped ( may substitute red bell pepper)
• 1 cup celery, chopped
• 1/2 cup butter, melted
• 1 -3 jalapeno pepper, seeded and chopped ( based on your heat tolerance)
• 2 (16 1/2 ounce) cans cream-style corn
• 1 cup mild cheddar cheese, shredded
• 1/2 cup monterey jack cheese, shredded
• 1 tablespoon sugar

Garnishes

• green pepper rings, cherry tomatoes, fresh chopped parsley or cilantro

Directions

1. Cook the rice according to the package directions; set the rice aside.
2. Saute onion, garlic, bell pepper, and celery in the melted butter in a large skillet until the vegetables are tender.
3. Combine the reserved rice and sauteed vegetables in a large bowl. Add the jalapeno peppers, corn, cheese, and sugar. Stir well.
4. Spoon the corn mixture into a lightly greased, shallow 2 quart casserole. Bake at 350 degrees for 40 to 45 minutes or until thoroughly heated. Garnish, if desired.

Creamy Scalloped Potatoes

2 Tbsp dried minced onion
1 medium clove garlic, minced
1 tsp salt
8-10 medium potatoes, sliced, or 30 oz bag frozen hash browns divided
8 oz package low-fat cream cheese, cubed, divided
½ c shredded cheddar cheese, optional

1. SPRAY slow cooker with nonstick cooking spray.
2. IN a small bowl, combine onion, garlic and salt.
3. LAYER about one-fourth of potatoes in slow cooker.
4. SPRINKLE one-fourth of onion-garlic mixture over potatoes.
5. SPOON about one-third of cream cheese cubes over top.
6. REPEAT layers, ending with seasoning.
7. IF using fresh potatoes, cook on high 3-4 hours, or until potatoes are tender. If using frozen hash browns, cook on high 2 hours, or on low 4-5 hours, or until potatoes are tender and cooked through.
8. STIR potatoes to spread out cream cheese. If you wish, you can mash potatoes at this point.
9. IF you like, sprinkle shredded cheese over top of sliced or mashed potatoes.
10. COVER and cook an additional 10 minutes, or until cheese is melted.

Ham and Scalloped Potato Pie

Ingredients

1 bag (20 oz) refrigerated home-style potato slices

3 tablespoons butter

3 tablespoons all-purpose flour

2 cups milk

1 cup shredded Swiss cheese (4 oz)

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

1 1/2 cups cubed cooked ham

1  frozen deep dish pie crust (9 inch)

1/2 cup  panko crispy bread crumbs

1/2 cup grated Parmesan cheese

1 tablespoon finely chopped fresh parsley

Directions

1. Heat oven to 350°F. Cook potatoes in microwave as directed on package until tender.
2. Meanwhile, in 3-quart saucepan, melt 2 tablespoons of the butter over medium-high heat. Add flour; cook 1 minute, stirring constantly. Slowly add milk, stirring constantly. Heat to boiling; cook and stir until mixture thickens. Add Swiss cheese, salt and pepper; stir until cheese is melted. Stir in ham and cooked potatoes. Spoon mixture into frozen pie crust. Place in 9 1/2-inch deep dish pie plate or on cookie sheet. Bake 20 minutes.
3. In medium microwavable bowl, microwave remaining 1 tablespoon butter until melted. Stir in bread crumbs, Parmesan cheese and parsley. Sprinkle over pie.
4. Bake 25 minutes longer or until topping is lightly browned and filling is bubbly. Let stand 15 minutes before serving.

Chicken Crescent Rolls

Chicken Crescent Rolls

2 cans of low fat refrigerator crescents
1 can of healthy low sodium cream of chicken soup(26oz)
1 cup fat free cheddar cheese
2 boneless skinless chicken breast

I boil my chicken breast then shred, roll out each individual crescent, place about a Tbsp of shredded chicken in center and roll it up.

Bake on 350 for about 5 minutes until just starting to turn golden. Pour Cream of chicken over the top bake an additional 10 min top with cheddar cheese and bake for 10 more minutes.

Cheesy Potato Slow-Cooker Soup

Ingredients

1 carton (32 oz)  chicken broth (4 cups)

1 1/2 cups chopped onions

5 cups diced peeled russet potatoes (about 5 medium)

3 tablespoons cornstarch

2 cups shredded American cheese (8 oz)

4 medium green onions, sliced (1/4 cup)

Directions

1. Spray 3 1/2- to 4-quart slow cooker with cooking spray. Reserve 1/4 cup broth in small bowl; cover and refrigerate. In cooker, mix onions, potatoes and remaining broth.
2. Cover; cook on Low heat setting 8 hours.
3. Increase heat setting to High. In small bowl, beat cornstarch and reserved broth until smooth. Add to cooker; stir. Cover; heat to simmering, and cook 10 to 15 minutes longer or until thickened.
4. Stir in cheese until well melted. Sprinkle servings of soup with green onions.

Chicken Cordon Bleu Casserole

Ingredients

• 2 lbs skinless chicken breasts, cut into bite-size chunks
• dry breadcrumbs
• 1/2 cup milk
• 1 egg, mixed with the milk
• 8 ounces swiss cheese, cubed
• 8 ounces ham, diced
• 1 (10 3/4 ounce) cans cream of chicken soup
• 1 cup milk

Directions

1. Dip chicken in egg and milk mixture, then toss with bread crumbs, coating well.
2. Brown in a little oil until golden.
3. Place chicken in a baking dish, add cheese and ham.
4. Mix soup with 1 cup of milk and pour over all.
5. Bake at 350°F for 30-35 minutes, or until tender and bubbly.

Buffalo Chicken Crescent Ring

Ingredients

4    oz cream cheese (half of 8-oz package), softened

1/4 cup hot sauce or red pepper sauce

2 1/2 cups chopped cooked chicken (1/2-inch pieces)

1 cup shredded Monterey Jack cheese (4 oz)

2 cans (8 oz each)  refrigerated crescent dinner rolls

1/3 cup crumbled blue cheese 

 

Directions

1. Heat oven to 375°F. In small bowl, mix cream cheese and hot sauce until smooth. Mix in chicken and shredded cheese just until combined.
2. Unroll both cans of dough; separate into 8 triangles. On ungreased large cookie sheet, arrange triangles in ring so short sides of triangles form a 5-inch circle in center. (Dough will overlap; half of each triangle will hang over edges of cookie sheet. Dough ring should look like a sun.)
3. Spoon cream cheese mixture on the half of each triangle closest to center of ring. Top with blue cheese crumbles.
4. Bring each dough triangle hanging over side of pan up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little).
5. Gently separate dough perforations on top until filling peeks through. Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices.

 

Chicken a La King

Ingredients

• 3 tablespoons butter
• 6 -8 fresh mushrooms, sliced
• 1 -2 tablespoon minced fresh garlic ( or to taste)
• 2 1/2 tablespoons flour ( use 3 tablespoons for a thicker sauce)
• 1 pinch cayenne pepper (optional)
• 1 cup canned low sodium chicken broth
• 2 teaspoons chicken bouillon powder ( I use 1 small package)
• 1/2 cup whipping cream, unwhipped
• 2 cups cooked chopped chicken
• 3/4-1 cup canned corn kernels, well drained or 3/4-1 cup use frozen peas, thawed
• 1/4-1/2 cup parmesan cheese ( or to taste)
• 3 tablespoons chopped pimiento ( or use as much as desired)
• 1 teaspoon fresh grated black pepper ( or to taste)
• salt ( optional or to taste)

Directions

1. Heat butter in a large skillet over medium heat; add in mushrooms; cook until the mushrooms are tender (about 6 minutes).
2. Add in garlic and cook for about 2-3 minutes.
3. Add in flour and cayenne (if using) and stir for 1 minute.
4. Slowly add in broth and bouillon powder; cook stirring until thickened.
5. Add in whipping cream,  chicken and corn or peas; simmer stirring for 5-6 minutes.
6. Mix in grated Parmesan cheese and pimento, then season with black pepper and a small amount of salt if desired to taste.
7. Delicious!

Loaded Baked Potatoes Casserole

Ingredients

• 2 1/2 cups cooked cauliflower ( I use frozen, cooked until tender, in the microwave)
• 1 cup sour cream 
• 3/4 cup shredded cheddar cheese 
• 3 green onions, finely chopped
• 3 -6 slices crumpled cooked bacon or 3 -6 slices turkey bacon
• salt and pepper

Directions

1. Pre-heat oven to 350.
2. Chop cooked cauliflower into very small pieces.
3. Mix sour cream, 1/2 of the green onions, 1/2 of the cheese, 1/2 of the bacon, and salt and pepper to taste in medium bowl.
4. Stir in the cauliflower.
5. Place in medium baking dish and sprinkle remaining cheese and bacon on top.
6. Bake for 20 minutes.
7. Sprinkle the remaining green onions on top just before serving.