Turkey caserolle

1 can (10 3/4 oz.) Cream of Broccoli Soup
1 cup milk
1/2 cup shredded mozzarella cheese
1/4 tsp. garlic powder
1/8 tsp. ground black pepper
2 cups hot cooked elbow pasta
2 cups cubed turkey or can use chicken
1 pkg. (10 oz.) frozen peas and carrots, cooked and drained
1/2 cup Herb Seasoned Stuffing, crushed
2 tbsp. grated Parmesan cheese
2 tbsp. butter OR margarine, melted

PREHEAT oven to 400°F.
MIX soup, milk, mozzarella cheese, garlic powder and black pepper in 2-qt. baking dish.
Stir in pasta, chicken and peas and carrots.
BAKE 20 min.
Stir. MIX stuffing, Parmesan cheese and butter.
Sprinkle on top.
Bake 5 min. or until hot.

Moist oven fried chicken

8 oz sour cream
2 T lemon juice
2 t worcestershire sauce
1 T celery salt
1 T paprika
1/2 t salt
pepper to taste
8 chciken breast halves
1 1/2 c herb stuffing mix, crushed
1/4 c butter melted

Combine the sour crea, lemonjuice, worcestershire sauce, celery salt, paprika, slat, and peper. Mix well
Dip chicken breast into mixture and coat with stuffing mix.
Place into greased 9 x 13 baking dish.
Pour the butter over the chicken
Bake uncovered 350 for 1 hour

Chicken and dressing casserole

6 c water
1 T salt
2 t onion salt
1 t celery salt
6 chicken breast halves
1/2 c butter
8 oz pkg cornbread dressing
1 onion, chopped
10 3/4 oz can cream of mushroom soup
1 c sour cream

Bring water to a boil, add salt, onion salt, celery salt, and chicken breasts.
Simmer covered until chicken is fort tender.
Remove chicken
Reserve 1 1/2 c broth
Allow chicken to cool
Cut into bite sized pieces

In large saucepan melt butter
Stir in onions and dressing mix
Spread 1/2 of this mixture in a buttered 9 x 13 baking dish
Spread chicken evenlyon top
Pour broth over chicken
Mix together soup and sour cream
Spread over chicken
Cover with remaining dressing mix
Bake 350 for 30 min

Crock pot lasagna

Ingredients
1 lb. lean ground beef
1 26-28 oz. jar tomato pasta sauce
1 8 oz. can no-salt-added tomato sauce
1/2 9 oz. pkg. (about 8) no-boil lasagna noodles
1 1 lb. jar Alfredo pasta sauce
12 oz. (3 C.) shredded mozzarella cheese
1/4 C. grated Parmesan cheese
Directions
Brown ground beef in large skillet over medium-high heat until thoroughly cooked, stirring frequently.
Drain.
Spray 4-5-quart slow cooker with nonstick cooking spray.
Spread 3/4 C. of the tomato pasta sauce in bottom of sprayed slow cooker.
Stir remaining tomato pasta sauce and tomato sauce into ground beef.
Layer 3 lasagna noodles over sauce in slow cooker, breaking noodles as necessary.
Top with 1/3 of the Alfredo pasta sauce, spreading evenly.
Sprinkle with 1 C. of the mozzarella cheese.
Top with 1/3 of the ground beef mixture, spreading evenly.
Repeat layering twice, using 2 lasagna noodles in last layer.
Sprinkle Parmesan cheese over top.
Cover; Low setting for 3 1/2-4 1/2 hours.
If desired, cut into wedges

Turkey crockpot lasagna

1 lb. of lean ground turkey
1 onion chopped
1/8 tsp. garlic powder
2 (15oz.) cans tomato sauce
1 (6 oz.) can tomato paste
1-1/2 tsp. salt 1 tsp. oregano
1 (12 oz.) carton of fat-free cottage cheese
1/2 C. grated parmesan cheese
12 oz. lasagna noodles - uncooked
12 oz. shredded non-fat mozzarella cheese
Directions
Brown ground turkey and onions in a skillet.
Add garlic powder, tomato sauce, tomato paste, salt and oregano.
Cook long enough to get it warm.
In a bowl mix the cottage cheese, parmesan and mozzarella cheese.
Spoon a layer of meat sauce in the bottom of the crockpot.
Add a double layer of uncooked lasagna noodle (break to fit) and top with cheese mixture (you may have to use a knife to spread it).
Repeat layers two more times.
Cover and cook on low for 6-8 hours.

Baked Oatmeal Squares

1 egg, slightly beaten
1 1/2 cups quick-cooking oats
1/2 cup sugar
1/2 cup milk
1/2 cup veg oil
1/4 cup chopped nuts
1/4 cup raisins
1 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon

Combine all ingredients in a bowl.
Pour into a greased 8-inch square baking dish
Bake at 350 for 25 minutes.
Cut into squares.

Colcannon

8 ounces thick-sliced bacon, chopped
1 large sweet onion, chopped
6 cups finely shredded cabbage
2 tsp. Lawry's® Seasoned Salt, divided
2 lbs. all-purpose potatoes, peeled and cubed
3/4 cup heavy or light cream
1 tsp. Lawry's® Garlic Salt
2 Tbsp. Shedd's Spread Country Crock® Spread

Directions
1.In 12-inch nonstick skillet, cook bacon until crisp. Remove bacon and set aside. Reserve 2 tablespoons drippings.
2.In same skillet, heat reserved drippings over medium-high heat and cook onion, stirring occasionally, 2 minutes or until tender. Add cabbage and cook covered, over medium heat, stirring occasionally, 10 minutes or until cabbage is very tender. Stir in 1 teaspoon Lawry's® Seasoned Salt.
3.Meanwhile, in 3-quart saucepan, cover potatoes with water and bring to a boil over high heat. Reduce heat to low and simmer 10 minutes or until potatoes are tender; drain. Return potatoes to saucepan and add cream, Garlic Salt and remaining Seasoned Salt; mash. Stir cabbage mixture and bacon into mashed potatoes, then turn into serving bowl. Form small well in center and add Spread.

Cheesy chicken

2 cans - mix or match Cream of mushroom, Cream of celery, cream of chicken soups
1 can- chedder cheese soup
6 boneless skinless chicken breast

Place all in crock pot on low or med heat for 6-8 hours.

Serve with rice or noodles

Almond Cake

1 cup butter or margarine, softened
21/4 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
3 eggs
1/2 teaspoon salt
1 can Solo or 1 jar Baker Almond filling
1/4 cup milk

Almond Glaze
1 cup confectioners sugar
1/4 teaspoon almond extract
2 tablespoons light cream

Preheat oven to 350° F.
Grease and flour 10-inch tube pan or 12-cup Bundt pan and set aside.
Beat butter and granulated sugar in large bowl with electric mixer until light and fluffy.
Add eggs, 1 at a time, beating well after each addition.
Beat in almond filling until blended.
Stir flour, baking powder, and salt until mixed.
Add to almond mixture alternately with milk, beginning and ending with dry ingredients.
Beat until blended.
Spread batter evenly in prepared pan.
Bake 50 to 55 minutes or until cake tester inserted in center comes out clean.
Cool in pan on wire rack 10 minutes.
Remove from pan and cool completely on rack.
To make glaze, combine confectioners sugar, cream and almond extract in small bowl, and stir until blended and smooth. Spoon or drizzle over top of cake. Let stand until glaze is set.
Or top with fresh fruit and whipped cream!