• 12 Chicken Breast – Browned
• 3 pounds of fresh spinach
• 3 sticks butter
• 1 cup flour
• 2 chicken bouillons
• 2 pounds shredded swiss cheese
• 32 + table cream (1/2 & 1/2)
• 4 cups plain bread crumbs
• Bake 350
• Heat small amt. of oil in frying pan
• Ex-large baking disk

1. Dredge chicken in flour with salt, pepper & paprika
2. Brown on high quickly (3-4 minutes/side)- drain on paper towel
3. Cook spinach with salt, pepper, garlic powder – drain well
4. Melt 8oz. butter- add- 8oz. flour -stir-till browned- add- 4 cups milk & bouillon-stir-till
   thicken – mix in
5. spinach – transfer into 15 x 17 ex-large baking pan sprayed with Pam
6. Place chicken on top of spinach
7. Melt swiss cheese with cream – pour over chicken
8. Melt 2 sticks of butter – add bread crumbs – sprinkle over cheese sauce
9. Bake 350 30-40 minutes – until heated through
10. Can place under broiled to get bread crumbs to brown

From: BIGG MOMMA

• 6 boneless chix breast
• 2- 3 boxes frozen cream spinach – cooked according to directions
• sprinkle of garlic powder
• 1/4 teaspoon cayenne pepper
• 1/4 cup + 2 T flour (6 tablespoons total)
• black pepper
• salt
• enough oil to cover bottom of pan
• TOPPING
• 16 oz. light cream (fat free 1/2 & 1/2)
• 16 oz. shredded swiss chesse
• 1/4 cup melted butter (1stick)
• 1 cup butter (2 sticks)
• 1/2 to 1 cup plain bread crumbs

1. Preheat oven 350
2. Heat small of oil in frying pan
3. Spray 9 x 13 pan with baking spray
4. Dredge chicken in 1/4 cup flour, salt & pepper
5. Brown in oil (3-4 minutes/side) Drain on paper towel
6. Place cooked spinach on bottom of baking pan – sprinkel with a touch of garlic powder
7. Place browned chicken on top
8. TOPPING:
9. Melt 1 stick of butter in a sauce pan add four to brown – add cream & cayenne pepper
10. stir till thicken – add cheese – stir till melted – pour on tip of chicken
11. Melt 2 sticks of butter – add- bread crumbs to (desired consistency) brown – sprinkle
    on top of sauce
12. Bake for 25-35 minutes – till bubbly & sauce is light brown

From: Giant

• 2 large sweet potatoes (1-1/2 pounds)
• 1 teaspoon ground ginger
• 1 teaspoon papirka
• 1/4 cup pinapple
• 1 tablesppon olive oil
• 1/2 teaspoon rum or vanilla extract

1. 2 qrt pot of boiling water
2. Cut unpeeled potatoes into 1/2 inch thick strips diagonally.
3. boil until tender (soft enough to pierce with a fork) 5-7 minutes
4. Drain Well
5. Combine all ingredients in a large bowl – potatoes can be marinated
6. Cook over medium heat 10-15 minutes – until soft in center- continue to brush with marinade
7. 9g sugar, 3.5g fat, 37g carbohydrates, 3g protein

From: Elisa

• 3 – .3oz boxs sugar free orange jello
• 20 oz. crush pineapple in light syrup (Dole is chunkier)
• 15 oz. mandarin orange segments light syrup drained(2 small cans work)
• TOPPING
• 1 – 1oz box instant vanilla sugar free/fat free pudding
• 1 cup skim milk
• 8 oz. cool whip free

1. 11 x 13 pan
2. Mix: oranges segments and pineapple(undrain) in pan
3. Boil: 3 cups of water
4. Add: orange jello and stir to melt
5. Pour over fruit and refrigerate till hard.
6. Topping
7. BEAT: milk with pudding
8. ADD: cool whip
9. SPREAD: over jello
10. Serve

From: SAH

• 1 tablespoon olive oil
• 1 tablespoon Mrs. Dash Garlic & Herb seasoning blend
• 1 tablespoon Mrs. Dash Tomato Basil Garlic blend
• 2 tablespoon no salt tomato paste
• 1 15oz can chopped tomatoes (no salt plum)
• 6 cups low sodium chicken broth
• 1 28oz can cannelloni beans, drained & rinsed
• 1 cup small elbow pasta, uncooked
• 1/4 cup parmesan cheese grated (garnish)

1. In a heavy sauce pan heat olive oil over medium heat
2. Add:
3. blends, (I will saute these for a min or 2) then add: tomatoes, paste, chicken
   broth & beans – bring to a boil, reduce heat and cook for 10 minutes
4. Add: pasta and cook for another 10-15 minutes
5. serve garnished with cheese (I prefer the shredded parm)

From: Mems Church

• 6 boneless chicken breast (cut in half/thirds)
• 6 slices swiss cheese
• 1 can cream of chicken soup
• 1 can cream of celery soup
• 1 cup chicken broth (or 2 bouillon cubes dissolved)
• 1 pkg Pepperidge Farm herb stufffing
• 1 stick butter

1. Bake 350 1-1 1/2 hour ( IF DOUBLED/TRIPLED, allow 2-3 hours)
2. Arrange chicken in greased pan
3. layer cheese over chicken
4. blend soups – pour over cheese
5. Can be covered and refrigerated (over night or 1 day)
6. Spread stuffing over chicken:
7. Melt butter and drizzle over stuffing
8. Bake

From: Sandy

• 2 – 10oz chop. Broccoli cooked, make in baking dish
• 1 can cream of mushroom soup
• 1 cup sour cream
• 2 eggs
• ½ med minced onion
• ¾ cup grated cheese

1. 350°F : 1 hour
2. Bake in oven until knife comes out of center clean.

From: 350 35-40 minutes

• 1 3/4 cups flour
• 2 cups sugar
• 3/4 cup cocoa
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspon salt
• 2 eggs
• 1 cup milk
• 1/2 cup veg. oil
• 2 teaspoon vanilla
• 1 cup boiling water

1. Pre heat over 350F
2. Grease & flour (baking spray) 9 x 13 pan
3. combine all dry ingredienats in large bowl
4. add: eggs, milk, oil & vanilla
5. beat 2 minutes
6. stir in boiling water – batter will be thin
7. pour into pan
8. bake 35-40 minutes until cake tester comes out clean
9. Frost

• 12 cups dry unseasoned bread crumbs (2-3 bags)
• 2 sticks butter
• 1 cup chopped onion
• 2 cups chopped celery
• 4 cups chicken broth
• 1/2 teaspoon black pepper
• 2 eggs beaten/ bag
• 1 pound Savory sausage browned and drained

1. meflt butter in frying pan
2. cook onion & celery for 5 minutes
3. Large bowl: mix eggs, sausage, celery, onions and bread crumbs
4. Add chicken broth till moisten
5. cook 375 for 30 minutes poultry seasoning
6. Can add: 1 1/2 teaspoon poultry seasoning & 2 teaspoons thyme

• 8 oz. cream cheese
• 1/2 cup butter
• 16 oz. 10x sugar
• 1 cup cool whip

1. beat: cheese & butter
2. add: 10 x sugar
3. Whisk: cool whip