Americanized Wontons

Cooked white rice
browned and drained Hamburger
frozen veggies of choice (peas and Carrots are both good)
Cream of mushroom soup (opt)

MIX together in bowl

Scoop on to Wonton wrappers (found in the produce section)

brush outside of wrapper with whipped egg whites and press edges together diagonally.
fry in hot oil.

Voila!  Serve with soy or duck sauce

Tuna Noodle Casserole

My mom would make this one regularly as my sisters and I were growing up. Now, I make it regularly! It is super easy and delicious as well. Simple substitutions make it more healthy for you and there really isn't much of a taste discrepancy.

Ingredients
2 cans Cream of Mushroom Soup (I use the 98% fat free kind)
2 cans of tuna
1 bag of egg noodles (I use the whole wheat kind)

Directions
Cook pasta; drain and return to pot
Add both cans of soup (NO WATER) and both cans of tuna; stir it up, baby!
Plop it all into an oven-safe bowl and bake at 350 for 20 minutes or so.
Sprinkle cheese (any kind...probably not parmesan, though) on top and let melt
before serving.

Serves 4...healthy, adult-sized portions.

Chicken and Rice with Garlic and Mushroom Asparagus

The Chicken and Rice is actually a Campbell's recipe. You can get it HERE.



The Asparagus was a concoction of stuff I had around the kitchen. I hate mushy green vegetables, so I normally bring the asparagus just to a boil on Med heat in a bit of water. Today I added mushrooms and minced garlic with some Smartbalance butter.

Oh! and for those few who are as asparagus ignorant as I used to be: You need to break off the thick end of the spear. My rule of thumb is to hold the thick end with one hand and the base of the leafy part and bend. it breaks where it should.

Chicken & Broccoli Alfredo

I got this recipe out of the Campbell's Casserole & One-Dish Favorites magazine. I served it with Mozzarella Bread.

1/2 of a 1-pound package of linguine
1 cup of fresh or frozen broccoli flowerets
2 tbsp butter
1 lb skinless, boneless chicken breast, cut into 1-2 inch pieces
1 can Cream of Mushroom soup
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 tsp ground black pepper

1) Cook the linguine per the package directions in a 3-quart sauce pan. Add the broccoli during the last 4 mins of cooking. Drain mixture well in a colander.
2) Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until its well browned, stirring frequently.
3) Stir in the soup, milk, cheese, pepper, and linguine/broccoli mixture. Cook until the mixture is hot and bubbly. Serve with additional Parmesan cheese.

Note: I didn't have any linguine noodles in my pantry, so used fettuccine noodles instead. Also instead of fresh Parmesan I used Kraft'd grated Parmesan and Romano cheese (in the plastic bottle with green label) that people put on pizza. It came out really good.

Cheesy Chicken & Rice Casserole

I got this recipe out of the Campbell's Casseroles & One-Dish Favorites.

Prep is about 15 mins
Mkes about 4 servings

1 can Cream of Chicken soup
1 1/3 cups water
3/4 cup uncooked regukar long-grain white rice
1/2 tsp onion powder
1/4 tsp ground black pepper
2 cups frozen mixed vegetables
4 skinless, boneless chicken breast halves
1/2 cup shredded Cheddar cheese.

1) Heat oven to 375 degrees. Stir in soup, water, rice, onion powder, black pepper, and vegetables in a 2-quart shallow baking dish.
2) Top with the chicken, season are desired. Cover and bake for 50 mins or until chicken is cooked all the way through and rice is tender.
3) Sprinkle with cheese and let stand for 10 mins or until the cheese is melted. Stir rice and serve.

The magazine also has a few variations for a different flavor:
Mexican: In place of the onion powder and pepper use 1 tsp chili powder. Substitute Mexican cheese blend for Cheddar cheese.
Italian: In place of onion powder and pepper use 1tsp italian seasoning. Substitute 1/3 cup shredded Parmesan for Cheddar.
Alfredo: Substitute broccoli flowerets (I found these in the frozen veggie section at the grocery) and 1/4 cup Parmesan for Cheddar. Add 2 tbsp Parmesan with the soup and sprinkle the rest of the Parmesan on the chicken at the end.

I found this super easy and liked that you use only one dish to make. This also reheated wonderfully for leftovers.

Beef & Mozzarella Bake

I also found this recipe in the Campbell's Cassaroles & One-Dish Favorites magazine.

Makes about 6 servings
Takes about 45 mins to make

1 lb ground beef
1 tsp basil
1/4 tsp black pepper
1/8 tsp garlic powder or 1 clove garlic, minced
1 1/4 cup Prego Traditional Italian Sauce
1 can Campbell's Cream of Mushroom Soup
1 1/4 cups water
1 1/2 cups mozzarella cheese, shredded
3 cups cooked shell pasta

1) Cook the beef, basil, pepper, and garlic in a large skilletover medium-high heat until well browned. Pour off any fat.
2) Stir in Italian sauce, soup, water and 1 cup of the cheese. Then stir in the pasta to coat it with the sauce. Pour into a medium size (about 2 quart) shallow baking dish. Sprinkle with the rest of the cheese.
3) Bake at 400 degrees F for 25 mins or until hot and bubbling.

Note: I used about 4 cups of cooked pasta and added a little extra cheese to the top. I liked how it came out, but think I'm going to use my spagetti sauce instead of the Prego next time. Perfect for leftovers too.

Chicken and Rice

I got this recipe from my best-friends dad. I forgot to take a picture when I made it so this is in the tuperware before I warmed some up for my hubby for lunch yesterday. Boneless-Skinless Chicken breast
Cream of mushroom soup
Rice
water
S&P to taste


For every chicken breast use one can of crean of mushroom soup and half a can of water. Take your chicken, cream of mushroom soup, and water put in a casserole dish. Bake in the oven at 350 degrees for an hour. (the time may take longer depending on how big your pieces are and whether they are frozen or not). Make rice, they amount depends on how muchyou need.

Once the chicken is down place a piece of chicken and some of the cream of mushroom sauce over the top of the rice.

Note: This can also be done in the crockpot, if needed to start in advance.