Relief Sociey Potatoes

Every year for my Birthday, my mom would make my favorite dinner. That included ham, Relief Society Potatoes, corn, hot rolls, olives, and Better than Sex Cake. Since my parents moved, I decided last week that I would make my own. It wasn't as good as my mom's, it never is. But, it was still a hit! I know there are lots of recipes out there for Relief Society Potatoes, but I will claim this is the BEST one!

2 Lb. bag frozen CUBED hash browns

1 cup margarine or butter, melted

1/2 cup chopped green onions (I love green onions, so I add a little more than that)

1 cup shredded Cheddar cheese

1/4 tsp. pepper

1/2 tsp. salt

2 cans cream of chicken soup

1 pint sour cream

corn flakes, crushed up (lots and lots)

Set out your hashbrowns to defrost.

Add soup, melted butter, sour cream, onions, cheese, salt and pepper. Pour into greased 13x9 pan. Crush cornflakes and sprinkle on top. Bake 40-60 min's on 350 degrees. If your potatoes are still a little frozen, it's more like 90 min's for baking.

Note: To make a lighter casserole, use only 1 cube of butter, fat free sour cream and 98% fat free cream of chicken soup. But for Birthday parties and special holidays....use the real stuff and enjoy!

Garden Chicken and Stuffing

We had this for dinner last night, and Chris loved it! It's a perfect recipe to get excited for Thanksgiving!! We served it with toast and honey on the side. Yum!


1/4 cup margarine or butter
1 cup chopped celery
1 cup chopped onion
1 cup chopped carrots
(Hint: if you chop these up pretty fine, your kids don't even know they are there, it looks like part of the stuffing)
1 clove garlic (This was not in the recipe, but I LOVE garlic so I added some, and it was yummy)
1/4 cup all purpose flour
1 can (10.5 oz.) Campbell's condensed chicken broth (or your favorite broth)
1 cup milk
1 pkg. herb seasoned cubed stuffing (like Stove Top)-1 box
2 cups cubed cooked chicken or turkey
1 cup shredded cheese (4 oz.)

In saucepan over med. heat, in hot margarine, cook celery, onion, carrot, garlic until tender. Add flour, cook 1 min more, stirring constantly. Gradually stir in broth and milk. Cook until mixture boils and thickens, stirring constantly.

Add stuffing and chicken; toss to coat. Spoon into casserole dish (13x9). Bake 350 for 35 minutes. Sprinkle with cheese and bake 5 min more.

Recipe taken from Campbell's Delicious Easy Recipes Cookbook.

Chicken Veggie Casserole

I can 98% Fat Free Condensed Cream of Chicken Soup
1/2 cup Fat Free (skim) milk
1/4 tsp. dried thyme
1/4 tsp. salt
1/4 tsp. pepper
2 large boneless chicken breasts, cooked and diced
1 can (16oz.) whole kernal corn, drained (but I used a can of creamed corn-undrained and I really liked it)
2 cups frozen cut green beens
2 cups sliced cooked potatoes
small amount of cheese

I boil my chicken so it's cooked though and easy to shred.
In a large bowl combine the soup, milk, thyme, salt and pepper. Stir in chicken, corn, beans, and potatoes. Pour mixture into a greased 1-1/2 qt. baking dish. I topped it with a very small amount of cheese, just enough to barely cover the top (but you can leave this out if you want to make it more healthy). Bake, uncovered at 400 degrees for 15 minutes or until heated through. Makes 6 servins.

Recipe from: Taste of Home's/Budget Suppers

Creamy Chicken Enchiladas

This one is a favorite at my house, we have to cook this at least twice a month.



I love this recipe because I make 2 different recipes with the same ingredients, you can make enchiladas or casserole, here is the recipe for both:

Ingredients (same for both)
3-4 Boneless Chicken Breasts (boiled and cooked through)
1/2 pint Sour Cream
2 cans 98% Fat Free Cream of Chicken Soup
4 oz. can of chopped green chillies
grated cheese (as much or as little as you would like)
Tortillas

Boil your chicken, then I run the chicken through my grater food processor to make it thin. Mix the chicken in with the Sour Cream and Chicken Soup, add green chillies and about a cup of cheese.

For the Enchiladas:
Add as much as you would like to the center of a tortilla, save some remaining chicken mixture to pour over the top of all the enchiladas. fold and put seam side down on greased 13x9 pan. pour remaining chicken mixture on top and add a little more cheese. Cook 350 for 25-30 min's or until cheese is melted and center is warm.

For the Casserols.
Layer 1: Rip apart tortillas into pieces and layer on the bottom of greased 13x9 pan. Follow same instructions for the enchiladas and pour 1/3 of mixture on top of tortillas.
Layer 2:Rip up more tortillas and follow previous steps
Layer 3:Same as above, but top with more cheese.
Bake 350 for 30 min's or until cheese is melted.

Once baked, you can add more sour cream and add salsa before serving.

I like to serve Mexican Style Rice-a-Roni with this meal

Tator Tot Casserole

If you grew up in the 80's, I am guessing this was a weekly recipe your mom would use. I have to whip it out now and then, it just reminds me of my childhood!



1 Lb. hamburger (I use lean meat)
1 can cream of chicken AND cream of mushroom soup (or 2 cans of cream of chicken) depeding on your likeings!! I use 2 cans of the 98% fat free cream of chicken
1 soup can full of milk (you can use skim milk to make it healthier)
shredded cheese
1 bag tator tots

Brown hamburger. Mix hamburger, soups, and can of milk. Pour mixture into bottom of pan. Sprinkle Cheese. Line the tator tots on top of the casserole. Bake at 375 for 30 minutes or until tots are brown and crisp.

Chicken Enchilada Casserole

I have been a slacker for a couple weeks, but I have been on vacation, and who cooks while they are on vacation? I am back and this is what we had for supper last night. It was delic, and healthy!!

Ingredients
1 tablespoon canola oil
1 cup prechopped fresh onion
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
1/4 teaspoon garlic salt
Dash of ground red pepper
2 (15.5-ounce) cans Great Northern beans, rinsed and drained
2 cups shredded skinless, boneless rotisserie chicken
1 cup thinly sliced green onions, divided
1/2 cup sliced ripe olives, divided
18 (6-inch) corn tortillas, divided
Cooking spray
2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese, divided
1 cup 1% low-fat milk
1/2 cup chopped fresh cilantro
1 (16-ounce) jar green salsa
10 tablespoon reduced-fat sour cream
Cilantro sprigs (optional)


Preparation
Heat oil in a large nonstick skillet over medium heat. Add prechopped onion; cook 3 minutes or until tender, stirring frequently. Stir in cumin, chili powder, garlic salt, and pepper; cook 1 minute. Stir in beans; cook 2 minutes. Remove from heat. Add chicken, 1/2 cup green onions, and 7 tablespoons ripe olives; stir well.
Preheat oven to 350°.

Layer 6 tortillas on bottom of a 13 x 9-inch baking dish coated with cooking spray. Spread 2 cups chicken mixture over tortillas; sprinkle with 3/4 cup cheese. Repeat layers once. Top with remaining 6 tortillas.

Combine milk, chopped cilantro, and salsa in a blender, and process until smooth. Pour over top of tortillas. Cover and bake at 350° for 35 minutes. Uncover, sprinkle with remaining 1/2 cup cheese, remaining 1/2 cup green onions, and remaining 1 tablespoon olives. Bake for 5 minutes or until cheese melts. Serve with sour cream. Garnish with cilantro sprigs, if desired.

Yield
10 servings (serving size: 1 casserole slice and 1 tablespoon sour cream)

Nutritional Information
CALORIES 353(30% from fat); FAT 11.8g (sat 4.2g,mono 4.2g,poly 1.8g); IRON 2.5mg; CHOLESTEROL 45mg; CALCIUM 396mg; CARBOHYDRATE 45.8g; SODIUM 734mg; PROTEIN 23.5g; FIBER 7.9g

Maureen Callahan , Cooking Light, MARCH 2006

Bruschetta Chicken Bake

We had Chris's brother over for dinner tonight, and this was a big hit. It was quick and easy, but looks like you have been cooking all day. I also served Long Green Beans that were sauted in olive oil and italian seasoning, as a side dish. I had 5 blend Italian Cheese to top the beans with, it was delish!



Prep Time: 10 min
Total Time: 40 min
Makes: 6 servings, 1 cup each


1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2 cup water
2 cloves garlic, minced
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese


PREHEAT oven to 400°F. Place tomatoes in medium bowl. Add stuffing mix, water and garlic; stir just until stuffing mix is moistened. Set aside.
PLACE chicken in 13x9-inch baking dish; sprinkle with the basil and cheese. Top with stuffing mixture.
BAKE 30 min. or until chicken is cooked through.


Serving Suggestion
Serve with cooked green beans and a bagged salad tossed with your favorite KRAFT Light Reduced Fat Dressing.

Substitute
Prepare as directed, omitting the garlic and using STOVE TOP Stuffing Mix Italian Style with Roasted Garlic.

Diet Exchange:
1-1/2 Starch,4 Meat (VL),1 Fat

Nutrition (per serving)
Calories 310
Total fat 7g
Saturated fat 3g
Cholesterol 80mg
Sodium 710mg
Carbohydrate 25g
Dietary fiber 2g
Sugars 4g
Protein 33g
Vitamin A 10%DV
Vitamin C 15%DV
Iron 15%DV