You can find a gazillion chicken casserole recipes on the web.  Mine is taken from one of them and tweaked.

2 chicken breasts, cubed
1 small onion, diced
2-4 tablespoons olive oil
garlic powder to taste
black pepper to taste

Heat olive oil over high heat in a large skillet.  Add cubed chicken and onions.  Add seasoning and saute until chicken is lightly browned.

1 large package of frozen broccoli spears, boiled just until very slightly tender

Mix together:

1/2 cup Mayonaisse (Kraft Olive Oil based mayo)
1/2- 1 cup shredded cheddar cheese (low-fat)
1 can Cream of mushroom soup (Kraft fat-free)
2 beaten eggs

Add the chicken and onions and mix well.

In casserole dish well sprayed with pan spray, arrange partially cooked broccoli in a single layer.  Top with chicken/cheese mixture.

Mix:

1 sleeve of butter crackers (Ritz, TownHouse, etc…)
3-4 tablespoons of melted margarine (Light “Spread”)

Sprinkle on top of casserole.

Bake 15 minutes uncovered at 400*.

Here was what was left after supper. 

1 pound salmon fillets, fresh or thawed if frozen
1/2 teaspoon garlic powder
1/3 cup soy sauce
1/3 cup water
1/2 teaspoon of Lemon Pepper (I prefer closer to 1 teaspoon)
salt to taste
1/2 cup light brown sugar
1/4 olive oil

Stir together all ingredients except salmon until sugar and spices are dissolved.

In small bowl or resealable baggy, add fish and marinade.  Refrigerate one hour.  Preheat grill for medium heat, spray square of foil with cooking spray.  Place fish on foil on grill, cooking 6-8 minutes per side depending on thickness.  Discard marinade.

Fish will be cooked correctly when it flakes easily with a fork.

Cream cheese danish is one of my favorite danishes.  I started to buy one cooked in the local grocery’s deli the other day, but the $6 price tag for 6 danishes stopped me.  The following recipe will cost about $6 too, but you get more than 6 servings from it.

2 large cans of refrigerated cresent roll dough
1 8-oz. block of cream cheese
1 1/2 teaspoons lemon juice
2/3 cup powdered sugar
1 teaspoon vanilla flavoring
1 egg, separated

Mix cream cheese, lemon juice, vanilla flavoring, sugar and egg yolk in electric mixer until well creamed.
Press one can of dough evenly into a 9×13 baking dish being sure to seal the seams and perforated areas.

Spread cream cheese mixture over this and top with other can of dough.

Brush with egg white for a prettier crust.

Bake at 350* for 20-25 minutes.

Allow to cool for 5 minutes before adding icing-

Icing:
6 tablespoons powdered sugar
1/2 teaspoon vanilla extract
3 tablespoons milk

Whisk together- if too stiff, add more milk.

Tried this at a cafeteria last week and loved it.  It’s too sweet to eat on it’s on, or so I was told, but it’s a fantastic side dish.  I googled it, then changed it to suit my taste.

1 head of broccoli, chopped (if you have a hard time chewing raw broccoli, chop it smaller!)

1 3-ounce package of Real Bacon Bits (I prefer Oscar Mayer, but imagine Hormel would be good as well)

1 cup of Miracle Whip or other brand “Salad Dressing”

2 tablespoons white vinegar

4 tablespoons white sugar (use a little less if you don’t want it quite so sweet)

Mix last 3 ingredients and refrigerate one hour.  Add chopped broccoli and bacon bits, mix well to coat and refrigerate until ready to serve.

(It tastes far better if refrigerated overnight!)

Enjoy!

I was going to do this Saturday, but decided to go on and do it now (because otherwise, I was likely to forget).

1 egg, beaten
1 half  onion, chopped (Use more or less, depending on how much you like onion)
1 tablespoon sugar
11/2-2 cups Cornmeal (I prefer White Lily’s Buttermilk Cornmeal MIX, but regular self-rising cornmeal works too)
Buttermilk
Oil (I like Canola- just be sure whatever kind you get is a good quality)

Beat egg, add sugar, cornmeal and onions.  Add enough buttermilk to make it just good and wet.  You do not want it where you can pour it out of the bowl.

Heat oil in skillet, dutch oven, or deep fryer (whichever you prefer) to 350* or over medium high if frying on the stove.  Drop dough by the rounded teaspoon 5-8 at the time in oil, frying until golden brown, rolling them over half way through cooking.  Drain on paper towels.

These go great with Vegetable Beef soup as well as fried fish.

Use the alfredo recipe from here…

But instead of using cooked chicken, use shrimp. 1-2 pounds of fresh, peeled, deveined shrimp sauteed in olive oil until just pinkish-orange gives you another simple, yet tasty dish.

I didn’t create this one, but came across it and found it to be not only tasty, but super easy.  Anything this easy that tastes this good is worth sharing.

Soften 1 8-ounce block of cream cheese.  Spread it in a medium layer on serving dish.

Top with caramel sauce (I used caramel apple dipping sauce).

Sprinkle to taste Heath Toffee Brickle.

Slice and core apples, arrange to be dredged through cream cheese/caramel mixture.

(I alternated Red Delicious and Granny Smith apples in a circle around the dip.  Looked somewhat like a nice Christmas wreath)

See?  Is that easy or what?  Tastes good, looks good and takes maybe 5 minutes if you have an apple slicer.

Enjoy!

4 slices bacon
1/2 cup Italian dressing
1 onion, halved and sliced
garlic powder to taste
1 pepper- mild jalapeno, bell pepper, hot cayenne- your choice
15 ounces of tomato sauce
1 tablespoon chili powder
1 pound peeled, deveined shrimp
4 cups hot cooked white rice

Cook bacon.  Remove and drain slices on a paper towel.  Add the dressing, onion, pepper and garlic powder.  Cook an additional 5 minutes, stirring frequently.   Add tomato sauce and chili powder and cook an additional 5 minutes, stirring often.

Add shrimp and cook 5-8 minutes until pink.  Crumbled cooked bacon.

Serve over rice and sprinkle with bacon bits.

Omelets.  Messy, messy.  Must watch them closely, or they’ll burn.  No fun trying to make them for breakfast, because if you screw them up, you’ve screwed up your day.  Also, it’s never a good idea to try to let your kids fix their own.  Skip the mess, skip the hassle, enjoy your morning and have an omelet.  Let each family member fix their own!

2 eggs per omelet
Shredded cheese
Your choice of fillings- onions, peppers, chopped cooked sausage, bacon, ham, etc…

Give each person a quart freezer bag and have them write their name on it.  Into each bag, add 2 scrambled eggs and whatever fillings they like.  Seal the bag (pressing as much air out as possible), shake for 2 minutes.

Place all the baggies into a large pot of water at a full boil and boil for 11 minutes for 6 omelets.  Enjoy!  (And remember, no omelet pan to scour afterwards!)

Chow Chow is a southern relish of sorts.  It’s great on a variety of vegetables like peas and greens, but it works well as a hotdog relish too.  Sometimes it’s good enough to make a sandwich out of.

10 green (unripe) tomatoes
8 red (ripe) tomatoes
6 large bell peppers
3-6 jalapeno peppers (Pick the level of hotness you prefer.  I like mild.)
6 medium onions
2 cups sugar
1.5 Tablespoons dry mustard
1 Tablespoon celery seed
1/2 quart white vinegar
salt and pepper to taste

Grind tomatoes and drain.  Grind onion and peppers and mix with drained tomatoes.  Add balance of ingredients and cook 45 minutes over medium heat, stirring occasionally.  Pour into clean HOT jars and seal immediately.