Chicken and Broccoli Casserole

6 cups bite-size broccoli florets and stems, peeled and cut into small pieces 1-1/2 cups (6 oz) hot cooked boneless, skinless chicken breasts, cut into bite-size chunks 1/4 cup diced, drained jarred roasted red pepper, patted dry 5 tablespoons butter, divided into 3 tablespoons and 2 tablespoons 3 tablespoons all-purpose flour 1-1/2 cups 2% reduced-fatContinue reading “Chicken and Broccoli Casserole”

Balsamic Chicken

4 4-5 oz boneless, skinless chicken breasts 1 tablespoon olive oil 1 tablespoon paprika 1/2 teaspoon fresh rosemary or 1/4 teaspoon dry rosemary 2 garlic cloves, minced (roughly 1 tablespoon) 1/4 teaspoon black pepper 1/4 cup dry red wine or water or broth 3 tablespoons balsamic vinegar Directions: Mix together oil, paprika, rosemary, garlic, andContinue reading “Balsamic Chicken”

Deviled Crab Casserole

1 lb crab meat 2 eggs, well beaten 1 cup mayonnaise 2 cups bread crumbs 2 teaspoons grated onion Dash of hot pepper sauce 1 tablespoon Worcestershire sauce 2 tablespoons melted butter or margarine Directions: Preheat oven to 350F. Combine the bread crumbs and butter. Set aside. Combine the beaten eggs, mayonnaise, Worcestershire sauce, gratedContinue reading “Deviled Crab Casserole”

Cranberry Pork Tenderloin

1 small bottle (assumed 16 oz) Catalina dressing 1 package dry onion soup mix 1 can jellied cranberry sauce 1 small pork tenderloin Directions: Preheat oven to 325F. Mix dressing, soup mix, and cranberry sauce together with a wire whisk. Place pork in well-greased baking dish and top with dressing mix. Cover with foil andContinue reading “Cranberry Pork Tenderloin”

Chicken or Turkey Spaghetti Casserole

2 cups chopped cooked chicken breast or shredded leftover turkey 2 oz spaghetti, broken the cooked according to package directions 1 cup soft bread cubes 1 cup grated cheddar cheese 1/4 cup diced green bell pepper 1-1/2 cups reduced-sodium chicken broth 3 eggs, slightly beaten 2 oz pimientos, drained 1 tablespoon parsley, fresh or driedContinue reading “Chicken or Turkey Spaghetti Casserole”

Shrimp Pasta Salad

16 ounces Garden Rotini 24 ounces (pre-cooked weight) Shrimp (small or medium), cooked 12 ounces Sweet Mixed Pickles 8 ounces Green Olives, with or without pimentos 1 Medium Onion (sweet or Vidalia), chopped 4 stalks of Celery 2 cans Mushrooms (pieces and stems) 6 hard-boiled eggs, chopped 1 lb Hillshire smoked sausage, thinly sliced &Continue reading “Shrimp Pasta Salad”

Chicken Veggie Calzone

2 Chicken Breasts (1.5 lbs) 12 oz Fresh Broccoli Florets 8 oz Spinach 8 oz Shredded Mozzarella 8 oz Feta Cheese (block or crumble) 1-2 eggs Olive or Vegetable Oil Salt, Pepper, Garlic/Onion Powder, Red Pepper Flakes Pizza Dough (or pre-made) Pizza Sauce or Marinara Directions: Cook chicken breasts using preferred method. Can be grilled,Continue reading “Chicken Veggie Calzone”