Chicken Tetrazzini

1 package (7 ounces) spaghetti, broken in to 2 inch pieces
2 cups cooked chicken breast, cubed
1 cup shredded cheddar cheese
1 can cream of mushroom soup
1 med onion, chopped
1 can (4 ounces) sliced mushrooms, drained
1/3 cup skim milk
1/4 cup chopped green pepper
1/8 tsp peper
Additional shredded cheese

Cook spaghetti according to package directions, drain. Transfer to a large bowl. Add the next nine ingredients and mix well. Spoon in to a 2 1/2 quart casserole dish coated with cooking spray. Sprinkle top with cheese. Bake, uncovered, at 375 degrees for 40-45 minutes or until heated through.

(If you want a little larger casserole you can use 12 oz of spaghetti and 2 cans cream of mushroom soup.)

My Mom's Meatloaf

1 - 1 1/2 lbs ground beef
3 slices soft bread
1 cup milk
1 egg
1/4 cup minced onion
1/4 tsp salt
1/4 tsp pepper
1/4 tsp mustard
1/4 tsp sage
1/4 tsp celery salt
1/4 tsp garlic
1 Tbsp Worcestershire sauce

Heat oven to 350 degrees. Tear bread into a large bowl, add milk and egg and mix. Next add meat and seasonings. Mix thoroughly. Put meat mixture in bread pan or 8X8 pan. Bake 1 hour total. After 30 minutes, drain the fat and top with ketchup sauce and then put back in the oven to finish baking.

Ketchup sauce

3 Tbsp brown sugar
1/4 cup ketchup
]1 tsp mustard
1/8 tsp nutmeg

Sour Cream Banana Bars

I LOVE these! This recipe is my mom's, and they are the greatest!! They freeze really well too, and I also love them right out of the freezer.

1 1/2 cups sugar
1 cup sour cream
1/2 cup butter or margarine, softened
2 eggs
1 1/2 cups mashed bananas (about 3 large)
2 tsp vanilla
2 cups flour
1 tsp baking soda
3/4 tsp salt
1/2 cup chopped nuts

Heat oven to 375 degrees. Grease and flour jelly roll pan (15 1/2 X 10 1/2). Mix sugar, sour cream, butter, and eggs in a large bowl on low speed for 1 minute. Beat in bananas and vanilla on low speed for 30 seconds. Beat in flour, baking soda and salt on medium speed for 1 minute. Stir in nuts. Spread in pan. Bake until light brown, 20 to 25 minutes. Cool. Frost with browned butter frosting. Makes 48 bars.

Browned Butter Frosting

Heat 1/4 cup butter or margarine over medium heat until delicate brown; remove from heat. Mix in 2 cups powdered sugar. Beat in 1 tsp vanilla and 3 Tbsp milk until smooth and spreading consistency.

Chicken Lo Mein

Recipe courtesy Kraft Magazine

1/2 lb spaghetti, uncooked
1/4 cup Asian Toasted Sesame Dressing - I used the low fat dressing and it was still really good
1 lb boneless, skinless chicken breast, cut into strips
2 cloves garlic, minced
1 pkg frozen bell pepper and onion strips, thawed, drained - I used a fresh green pepper and onion. I think it made it a lot better
1/2 cup fat free reduced sodium chicken broth
1 Tbsp peanut butter
1/4 cup lite soy sauce
2 Tbsp chopped cilantro
2 Tbsp chopped Peanuts

Cook spaghetti in large saucepan as directed on package.
If using fresh vegetables - slice the onion and green pepper. Saute with a little bit of oil until onion is soft. Pour on a plate and set aside.
Heat dressing in a large nonstick skillet on medium-high heat. Add chicken and garlic; stir-fry 3 minutes or until chicken is no longer pink. Add vegetables, broth and peanut butter; stir-fry an additional 3 to 4 min or until meat is cooked through.
Drain spaghetti; return to pan. Add chicken mixture and soy sauce; mix well. Spoon onto serving platter; sprinkle with cilantro and peanuts.

Easy Shepherds Pie

1 lb ground beef
1/2 cup chopped onion
1/2 tsp salt
1/4 tsp pepper
1 can cut green beans, drained
1 can tomato soup
6 potatoes, peeled, boiled, and mashed
1/2 cup milk
1 tsp salt
2 cups grated cheddar cheese

Preheat oven to 350 degrees. Brown ground beef in a saute pan. Add onion, salt, and pepper. Saute until onion is tender. Put meat mixture into the bottom of a greased 9X13 pan. I use a smaller pan so the layers are a little thicker. Pour the green beans on top of the meat mixture and then spread the tomato soup over the beans. Combine the mashed potatoes with milk and salt. Mix well. Spread the potatoes on top of the tomato soup. Top with grated cheese. Bake for 30 minutes.

Eclair Cake

This is my all time favorite dessert. Growing up this is always the dessert that I would choose for my birthday cake. It is fabulous!

1 box graham crackers
2 small packages vanilla instant pudding
1 8 oz container cool whip
3 1/2 cups milk

Spray a 13X9 pan with nonstick cooking spray. Layer the bottom of the pan with graham crackers.

Mix pudding with milk. Fold in cool whip. Pour half of the pudding mixture on top of the graham crackers. Add another layer of graham crackers.


Pour the rest of the pudding mixture on top of the graham crackers, and then add another layer of graham crackers. Top with chocolate frosting. Refrigerate until ready to serve. This recipe is best the longer it sets. So I always make it the night before. You could probably make it the morning of, but I would at least let it refrigerate for 6-8 hours before serving. When serving you can put a dollop of whip cream on the top also.

Chocolate Frosting
3 T cocoa
3 T butter, at room temperature
3 T warm milk
vanilla
1 1/2 cups powdered sugar


This is not the greatest picture, but it lets you see the layers.

Pasta with Ham, Peas, and Cream

Brad and I love the TV show Top Chef. On one of the recent episodes the contestants had to re-create some famous Chef's choices for their last meals. So I asked Brad what his last meal that I cook would be. I thought that I knew the answer, chicken casserole, but I was completely surprised when he chose this recipe. I really do like this recipe. It is so quick and easy that I usually just throw it together whenever I have nothing else to make, not realizing it is one of Brad's favorite.



1 cup green peas, fresh or frozen (If frozen I put in the microwave for about 1 minute)
2 Tbsp unsalted butter (I use salted butter and leave out the 1/4 tsp salt)
1 cup sliced mushrooms (I leave these out)
1 cup ham, chopped
1/2 cup heavy cream
1/4 tsp salt
1/4 tsp ground pepper
1 lb linguine, fettucine or other long pasta (I actually use the bow tie pasta)
1/2 cup grated Parmesan cheese or more to taste (I always add more)

Bring large pot of water to a boil and cook pasta according to package directions. While that cooks melt butter in a medium skillet over medium heat; add mushrooms and cook 3 to 4 minutes, until lightly browned. Add ham and cook 1 minute. Stir in peas, cream, salt, and pepper. Turn heat to low; keep warm, stirring occasionally, while pasta is cooking. Drain pasta, reserving about 1 cup of cooking water.
Toss pasta with butter mixture (if it seems too dry, add a little of the reserved cooking water - I have never had to do this). Add Parmesan and toss. Serve immediately.