Crock Pot Stronganoff by Ashley

2 Chicken Breasts, cubed
1/8c. Smart Balance Light w/Flax Oil
7oz. Package Dry Italian Style Salad Dressing Mix
8oz. Fat Free Cream Cheese
10.75oz Can Fat Free/Low Sodium Condensed Cream of Chicken Soup
12oz box Noodles or rice of your choice (preferable whole wheat)

Put chicken, smart balance, and dressing mix in crock pot. Mix together and cook on low 4-6 hours. Add cream cheese and soup. Mix together and cook 30 minutes. Serve over noodles or rice and favorite veggies on the side.

Lasagna by Ashley

1lb. lean ground beef or turkey
2 1/2c. shredded mozzarella cheese, divided
1c. grated Parmesan cheese, divided
15oz. container fat free cottage cheese
1T. dried parsley or 1/4 c. chopped fresh
2 egg whites
26oz jar spaghetti sauce
1c water
12 whole wheat lasagna noodles, uncooked
1 large handful of spinach & 1 small zucchini, pureed

Brown meat in a skillet, drain grease and rinse with hot water then return to skillet. Stir in spaghetti sauce. Add the 1c water to empty jar, shake well, then add to meat & sauce. In a medium bowl mix 1/4c. mozzarella, cottage cheese, 1/2 of the parmesan, parsley, egg whites, & the pureed spinach/zucchini.

Spread one cup of the sauce on the bottom of 9x13" baking dish, top with 3 lasagna noodles, 1/3 cottage cheese mixture, and 1c. of sauce. Repeat layers twice. Top with remaining 3 noodles then remaining sauce. Sprinkle with remaining mozzarella & parmesan. Cover with greased foil. Bake 1 hour on 350, remove foil, then bake 15 more minutes. Let stand 15 minutes.

Chicken Enchiladas by Ashley

1t. Olive Oil
2 Chicken Breasts boiled & shredded
1/2c. Chopped Onion
7oz. Can Diced Green Chilies
Taco Seasoning
1/2c. Sour Cream
2c. Cottage Cheese
Pinch of Pepper
Tortillas
2c. Monterey Jack Cheese
10oz. Can Enchilada Sauce

Meat Mixture: Heat oil in a skillet. Add shredded chicken, onion, and green chilies. Saute until brown. Add taco seasoning and prepare according to package directions.
Cheese Mixture: Mix sour cream with cottage cheese and season with pepper (I also use a cap-full of Mrs. Dash); stir until well blended.
Assembly: Heat tortillas until soft. Place a spoonful of meat mixture, a spoonful of cheese mixture, and a bit of monterey jack cheese. Roll tortillas and place in a 9x13" baking dish (pour just enough enchilada sauce in bottom of baking dish to lightly cover bottom). Top with any remaining ingredients. Bake 30 minutes on 350.

Cheesey Vegetable Soup by Ashley

4-5c. Cubed Potatoes
2c. Sliced carrots
1-2c. Chopped celery
1 Broccoli floret
1c. Chopped onion
2T Salt
2 1/2c. Water
1/4c. Margarine
1/2c. Flour
1/2t. Mustard
6 Chicken bouillon cubes dissolved in 2c water
2c. Grated cheese

In a large pot steam & simmer potatoes, carrots, celery, onions, and salt in the 2 1/2c. water. Add broccoli & simmer a few more minutes. In a medium pot melt 1/4c. margarine. Add 1/2c. flour and 1/2t. mustard. Stir until well blended then add bouillon mixture. Allow to thicken again then add grated cheese. Add to steamed vegetables. Let soup simmer until vegetables are at the desired tenderness.

Chicken Enchiladas by Alyssa

8-10 flour tortillas
1 can cream of mushroom
1 ½ sour cream
Green onions chopped
1 pound grated cheddar cheese
1 can chicken

Mix together 1st 4 ingredients. Set aside for topping
Mix chicken in with the rest. Add 1 c. cheese.
Fill tortillas with chicken mixture. Put sauce and cheese on top. Cook for 30-40 minutes at 350 degrees.

Cheesy Potatoes by Heidi

Boil 7-8 medium potatoes (peeled). (Angela says you can use 2 bags 26 oz. shred hash browns from the freezer section)

Let cool, and shred with cheese grater.

Mix items below and cover potatoes with:

1 cup sour cream
1 can cream of chicken soup
2 cups cheese (recipe calls for cheddar, we usually use Colby Jack)
1-2 Tbsp Onion flakes (if desired, I add them about half the time)

Bake at 350 for 45 covered, then uncover and bake for 15 minutes.

Enjoy!

Heidi

Bread crumbs by Mom

If you cut the ends off bread for the kid's sandwiches, or you have just a couple of pieces left in the loaf and they are a little dry or you don't eat the ends of the loan, whirl them into your food processor to make bread crumbs and stick them into a ziplock in the freezer. Then when you make meatloaf or want to top a casserole, you have the bread crumbs. No more buying cans of bread crumbs.