Squash Casserole

2 lbs yellow squash sliced 1/4 in
1 cup chopped onion
1 red/green bell pepper
1/2 stick butter
2/3 cup mayo
1 egg beaten
2 tbsp sugar
salt/pepper to taste
cheese

cook squash in salted water until tender
sautee onion and pepper until tender
combine squash and rest of ingredients
bake at 350 until bubbly
add extra cheese on top if desired.

Bran Muffin Mix

6 c. All-Bran


3 c sugar

1 c. Crisco

3 c. ground raisins (I put them in whole)

1 qt. buttermilk

4 eggs, beaten

5 c. sifted flour

1 tsp. salt

5 tsp. soda



Pour 2 cups boiling water over 2 cups All-Bran; set aside. Cream sugar, Crisco, raisins, buttermillk and eggs together. Fold flour, salt, soda and remaining All-Bran into creamed mixture. Add All-Bran mixture; mix only until dry ingredients are moistened. Store in refrigerator. Do NOT stir when ready to use. Spoon into greased muffin tins, filling cups 2/3 full. Bake at 400 degrees for 20 minutes or until done. Will keep in refrigerator for 4 to 6 weeks.

Crock Pot meat and potato casserole

1 lb ground meat


1 can (10 3/4 oz) condensed cream of mushroom soup

1/2 cup milk

1/4 teaspoon pepper

1 can (2.8 oz) French-fried onions

4 cups frozen country-style shredded hash brown potatoes

2 cups frozen cut green beans

1. In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until brown; drain. Stir in soup, milk, pepper and half of the onions.

2. Spray 3 1/2- to 4-quart slow cooker with cooking spray. Layer potatoes and green beans in cooker. Top with beef mixture; spread evenly.

3. Cover; cook on Low heat setting 6 to 7 hours. Top with remaining onions before serving.

Chicken and Broccoli Pasta

2 teaspoons olive oil


3 cups sliced fresh mushrooms (8 oz)

1/2 cup dry white wine or reduced-sodium chicken broth
1 can (10.75 oz) condensed golden mushroom soup

4 oz reduced-fat cream cheese with chives and onion

1 cup fat-free (skim) milk

2 teaspoons Dijon mustard

6 boneless skinless chicken breasts

1 teaspoon dried Italian seasoning

1/2 teaspoon pepper

1/4 teaspoon salt

8 oz uncooked angel hair (capellini) pasta

4 cups  frozen broccoli florets
1. Heat oven to 325°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

2. In 12-inch nonstick skillet, heat oil over medium-high heat. Add mushrooms; cook 3 to 4 minutes, stirring occasionally, until tender. Reduce heat to medium low. Stir in wine and soup until blended and smooth. Add cream cheese; cook, stirring constantly, until cheese is melted and mixture is smooth. Stir in milk and mustard; cook just until thoroughly heated.

3. Place chicken breasts in baking dish; sprinkle with Italian seasoning, pepper and salt. Pour sauce over chicken. Bake uncovered 35 to 45 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).

4. Meanwhile, in 5- or 6-quart saucepan, heat 3 quarts water to boiling. Add pasta; stir in broccoli. Return to boiling. Cook 2 to 4 minutes or until pasta is tender; drain. Serve chicken and sauce with pasta mixture.

Quesadilla Pie

1 lb ground meat w/ taco seasoning to taste

1 can (4.5 oz) chopped green chiles


1 can (15 oz) black beans, drained, rinsed

1/3 cup chopped green onions

1 medium tomato, chopped

1 can (10 oz) green chile enchilada sauce

1 1/2 cups shredded pepper Jack cheese (6 oz)

1 1/2 cups shredded Cheddar cheese (4 oz)

4 flour tortillas (8 inch)
Heat oven to 400°F.
Spray 9-inch glass pie plate with cooking spray.
In medium bowl, mix meat, chiles, beans, onions, tomato, 1/2 cup of the enchilada sauce, the pepper Jack cheese, and 1/2 cup of the Cheddar cheese; set aside.

2. Spoon 1/4 cup enchilada sauce into pie plate. Top with 1 tortilla and 1/3 of the bean mixture. Repeat twice to make 3 layers. Top with remaining tortilla. Cover loosely with foil.

3. Bake 30 minutes. Uncover; sprinkle with remaining Cheddar cheese. Bake 5 to 7 minutes longer or until cheese is melted. Serve with salsa if desired.

Mexican Chicken Wraps

1 1/2 cups chopped cooked chicken


1/2 cup salsa

1 can black beans, rinsed and drained

8 oz of whole kernel corn, drained

6  tortillas (8 to 10 inches in diameter)

1/3 cup sour cream

Additional salsa, if desired
In medium bowl, mix chicken, 1/2 cup salsa, the beans and corn.
Divide chicken mixture among tortillas, spreading to within 2 inches of bottom of each tortilla.
Top each with sour cream.
Roll one end of the tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down.
Serve with additional salsa.

Chicken and Spinach Manicotti

Ingredients


1-1/2 cups finely chopped cooked chicken breasts
2 cloves garlic, minced
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 container (16 oz.) 2% Milkfat Low Fat Cottage Cheese
2 egg whites
1 cup Shredded Mozzarella Cheese, divided
10 manicotti shells, cooked, drained
1-1/2 cups spaghetti sauce
1/4 cup chopped fresh basil

How to make it

HEAT oven to 350°F.

COMBINE chicken and garlic in large bowl. Add spinach, cottage cheese, egg whites and 1/4 cup mozzarella; spoon into manicotti shells.

PLACE in 13x9-inch baking dish sprayed with cooking spray. Cover with spaghetti sauce.

BAKE 25 to 30 min. or until heated through. Top with remaining mozzarella; bake 5 min. or until melted. Sprinkle with basil.