EASY CHICKEN CORDON BLEU CASSEROLE-STYLE

This recipe is from my old fashion/vintage recipe collection.

Do you remember how exciting it was when we were able to buy stuffing mix?  The possibilities for its use were many and using it as toppings became a popular one.  It really adds a tasty crunch to this chicken casserole.

1 pkg (6-oz) stuffing mix for chicken, prepared as package directs
1 can cream of chicken soup
1 tbsp Dijon or spicy brown mustard (Your taste preference)
1 lb boneless skinless chicken breasts, cut into bite-size chuncks
3 cups small broccoli florets
12 slices very thin smoked ham, chopped
6 thin slices Swiss cheese

Preheat oven to 375 degrees.
Spray a 2-quart casserole dish with nonstick cooking spray and set aside.

Mix the cream of chicken soup and mustard together in a medium mixing bowl until smooth.  Add the chicken pieces to the soup mixture.  Stir in the broccoli and ham.  Spoon into the prepared casserole dish and top with the slices of cheese.  Spread the prepared stuffing over the top of the casserole. 

Bake at 375 degrees around 35 minutes or until casserole is bubbly, heated through and chicken is fully cooked.

Yield: 6 servings

file photo

Yield: 6 servings

TASTY SMOOTHIES

These smoothies are great for a quick breakfast or anytime you want a milkshake but realize you should do something healthier.

1 cup fat-free milk
1/4 cup orange juice
2 tbsp vanilla yogurt
1 tbsp honey
1 small banana, sliced and frozen
2/3 cup frozen blueberries
1/2 cup chopped peeled mango, frozen
1/4 cup frozen unsweetened peach slices

In a blender container, combine all the ingredients, cover and process until smooth. Pour into chilled glasses and serve immediately.

Yield: 4 servings of 3/4 cup each = 107 calories, 24 g carbs, 3 g protein OR 2 servings of 1 1/2 cups each = 214 calories, 48 g carbs, 6 g protein

CHEESE-BEAN CHOWDER

 

3 (15-oz each) cans navy beans*, drained

2 cups water
1 med onion, chopped
1 stalk celery, chopped
2 tsp instant beef bouillon granules
1/2 tsp dried basil, crushed
1 bay leaf
2 cups milk
1 jar (8-oz) pasteurized process cheese spread
minced fresh parsley and/or shredded cheddar cheese for garnish, optional

In a large saucepan or a Dutch oven, combine drained beans, water, onion, celery, bouillon granules, basil and bay leaf. Bring to boiling. Reduce heat and simmer, covered, for 20 minutes. Discard bay leaf. Mash beans slightly with a fork. Stir in milk and process cheese spread. Cook and stir until process cheese spread melts and the soup is heated through. Ladle into soup bowls and garnish with the parsley, if desired.

*Pinto beans work just as well--your preference.

clipart for reference

HOMEMADE INTERNATIONAL COFFEE

 1/3 cup instant cocoa mix

1/4 cup instant coffee powder or granules
4 cups boiling water
whipped cream for topping

In a heatproof container, mix the instant cocoa mix and the instant coffee until combined well. Pour the boiling water over the cocoa-coffee mix; stir until dissolved. Pour into 4 to 6 coffee cups, depending on size. Top each coffee with some whipped cream. Lightly dust with unsweetened cocoa, if desired.

clipart

BANANA AND ALMOND BUTTER TOAST

This recipe makes a simple and quick breakfast. And would you believe it has 5.6 grams of RS (resistant starch) the carb that can actually help you lose belly fat?

1 tbsp almond butter
1 slice rye bread (no substitutions to get the RS benefits)
1 not very ripe (that's important) banana, sliced

Toast the rye bread and spread with the almond butter. Top with the banana slices.

Note: This is a file photo

EASY CRANBERRY STRAWBERRY SHORTCAKE

 

1 can (8-oz) whole berry cranberry sauce
1 pkg (10-oz) frozen strawberries in syrup, thawed
1/2 tsp lemon juice
6 purchased shortcakes
Whipped cream for garnish

In a bowl using a fork, break up the cranberry sauce; stir in the strawberries and lemon juice. To serve spoon the berry mixture onto the shortcakes. Top with whipped cream.

file photo

GREEN BEAN-BELL PEPPER SAUTE

 

1 lb fresh or frozen green beans, cooked until tender OR 2 cans green beans, drained

1/2 medium red bell pepper, cut into strips
1/2 medium yellow bell pepper, cut into strips
1/2 small red onion, cut into thin slices
2 garlic cloves, minced
2 tbsp butter
salt to taste
1/4 tsp freshly ground black pepper

Melt the butter in a large nonstick skillet; add the green beans, pepper strips, onion, and garlic.  Saute the vegetables, stirring frequently for 6 to 8 minutes or until tender.  Season with salt to taste and sprinkle with the black pepper.

Serves: 8
Per serving: Approximately 45 calories, 2 g pro, 6 g carbs, 2 g fat, 25 mg sodium

Note:  This is a great side dish for diabetics.

Note: File Photo

FROZEN HOT CHOCOLATE

• 1 cup warmed milk (2% or higher)
• 2 hot chocolate packets
• 1/2 cup cold milk (2% or higher)
• 1/2 cup half & half cream
• 1/3 cup chocolate syrup
• 4 cups chopped ice

1. Mix the two hot chocolate packets into the warmed milk.*
2. Pour the chocolate milk, white milk, half & half, chocolate syrup and chopped ice into a blender.
3. Blend on high speed for 20-30 seconds, or until the ice is completely blended and smooth.
4. Pour into four glasses.
5. Top with whipped cream and chocolate syrup.
6. Serve immediately.
   
   *I often do this step ahead of time, then place the chocolate milk into the refrigerator to cool. This helps keep the frozen hot chocolate as cold as possible. If you do this step, stir the chocolate milk before you add it to the blender because some chocolate will settle at the bottom of the cup.
   
   Yield: 4 1-cup servings
   
   

   

   Recipe and photo are by tastesof lizzyt

ROQUEFORT CHEESE BALLS

This is another of the very old recipes from my late mother's collection.  I found this on a very old newspaper clipping.

1/4 cup crumbled Roquefort cheese
1 tbs. salad dressing
1 3-oz. pkg. cream cheese, softened
paprika

Combine the Roquefort cheese, salad dressing, and cream cheese until well combined.  Shape the mixture into 24 appetizer-size balls and roll in the paprika.  Refrigerate until serving time.

To serve, remove from refrigerator and insert a thin pretzel stick into each cheese ball.

The following is a file photo for reference.

 

 

APPLE AND CARROT SIDE DISH

1 1/2 cups (about 6 medium) diced carrots

2 cups water
1 tbsp butter
1/4 cup packed brown sugar
1 tbsp lemon juice
1/8 tsp ground cinnamon
1 cup diced peeled Granny Smith apple
1 tbsp cornstarch
2 tbsp cold water

In a medium saucepan, cook the diced carrots in the water until crisp tender; drain. Add the butter, brown sugar, lemon juice, and cinnamon; mix well. Stir in the apple; cover and simmer 10 minutes, stirring occasionally. Stir the cornstarch into the cold water until smooth and then stir into the carrot-apple mixture. Bring to a boil, cook while stirring for 1 minute or until thickened. Simmer, uncovered, for 2 minutes or until glazed while stirring constantly.

Yield: 4 servings

 

 Note: I've had this recipe and photo for many years. I think I got them from TOH.