Cheesy Chicken and Potato Casserole

SUBMITTED BY: Trish

"This spud's for you! It is a cheese, potato and chicken delight! You can make the same dish with pork chops - it's great."

SERVINGS & SCALING Original recipe yield: 8 servings

INGREDIENTS

• 3 teaspoons vegetable oil
• 3 skinless, boneless chicken breasts
• 1 (5.5 ounce) package scalloped potato mix
• 4 potatoes, thinly sliced
• 2 cups shredded Cheddar cheese

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat oil in a medium skillet over medium high heat. Add chicken breasts and saute until tender. Meanwhile, prepare potatoes according to package directions, adding 1 cup (instead of 2/3 cup) of milk and sliced potatoes. When chicken is tender, remove from heat, let cool and shred. Add shredded chicken to potato mixture.
3. Fold chicken/potato mixture into a 9x13 inch baking dish. Cover and bake in the preheated oven for 25 to 35 minutes. Add cheese and bake for another 10 minutes.

Asian Beef with Snow Peas

SUBMITTED BY: Holly

"Stir-fried beef in a light gingery sauce. Serve over steamed rice or hot egg noodles."

PREP TIME	5 Min
COOK TIME	10 Min
READY IN	15 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

INGREDIENTS

• 3 tablespoons soy sauce
• 2 tablespoons rice wine
• 1 tablespoon brown sugar
• 1/2 teaspoon cornstarch
• 1 tablespoon vegetable oil
• 1 tablespoon minced fresh ginger root
• 1 tablespoon minced garlic
• 1 pound beef round steak, cut into thin strips
• 8 ounces snow peas

DIRECTIONS

1. In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside.
2. Heat oil in a wok or skillet over medium high heat. Stir-fry ginger and garlic for 30 seconds. Add the steak and stir-fry for 2 minutes or until evenly browned. Add the snow peas and stir-fry for an additional 3 minutes. Add the soy sauce mixture, bring to a boil, stirring constantly. Lower heat and simmer until the sauce is thick and smooth. Serve immediately.

Gypsy Soup

SUBMITTED BY: BINGADING
"This is a savory vegetable soup that permeates a wonderful aroma. Perfect for those brisk fall days. Serve with crusty bread. For a vegetarian soup, substitute vegetable broth for the chicken broth."

Original recipe yield:
10 servings

PREP TIME	30 Min
COOK TIME	30 Min
READY IN	1 Hr

INGREDIENTS

• 4 tablespoons olive oil
• 2 cups chopped onion
• 1/2 cup chopped celery
• 2 cloves garlic, crushed
• 2 cups diced peeled sweet potatoes
• 2 teaspoons paprika
• 1 teaspoon ground turmeric
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1 pinch ground cinnamon
• 1 pinch cayenne pepper
• 1 bay leaf
• 3 cups chicken stock
• 1 tablespoon tamari
• 1 cup chopped fresh tomato
• 1 1/2 cups cooked garbanzo beans
• 3/4 cup chopped green bell pepper

DIRECTIONS

1. Heat olive oil in a stock pot over medium-high heat. Saute onion, garlic, celery and sweet potatoes for about 5 minutes, or until onion is soft. Season with paprika, turmeric, basil, salt, cinnamon, cayenne, and bay leaf. Stir to blend, then stir in chicken stock and tamari. Cover, and simmer over low heat for 15 minutes.
2. Add tomatoes, garbanzo beans and green pepper to the soup, and simmer for another 10 minutes, or until all of the vegetables are tender. Adjust salt and pepper to taste.

NUTRITION INFORMATION

Servings Per Recipe: 10

Amount Per Serving

Calories: 143

• Total Fat: 6.3g
• Cholesterol: <>
• Sodium: 658mg
• Total Carbs: 19.5g
• Dietary Fiber: 3.6g
• Protein: 3.3g