• 2 cups Chicken, cubed and boiled.
• 1 cup Mayonnaise
• 2 cups celery, chopped.
• 1/4 cup bell pepper, chopped.
• 1/2 cup slivered almonds
• 1/4 cup pimento
• 1 tablespoon grated onion
• 2 tablespoons lemon juice
• 1 1/2 cup croutons, coarsely smashed
• 1/2 cup grated cheese

Directions:

1. Mix all ingredients together except for croutons and cheese in a casserole dish.
2. Sprinkle croutons and cheese on top.
3. Bake at 250 degrees F for 30 minutes or until cheese melts.

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Ingredients:

• 1 butternut squash – 2 lbs
• 4 teaspoons olive oil, divided
• 1 small onion
• 1/4 teaspoon pepper
• 1/2 cup  chicken or turkey broth
• 1/4 cup Parmesan cheese

Directions:

1. Peel and de-seed squash
2. cut squash into 1 inch chunks
3. toss squash with 2 teaspoons olive oil and spread evenly in a casserole dish.
4. Bake for 20 minutes in a 425 degree F oven
5. Remove from oven
6. Cut onion into 1 inch chunks.
7. Add onions, pepper and the rest of the olive oil into the casserole dish. Toss together.
8. Bake in 425 degree F oven for another 20 minutes or until squash is tender.
9. Remove from oven.
10. Drizzle with broth.
11. Sprinkle with parmesan cheese.
12. Toss to coat.

Source: Adapted from Kraft Foods What’s Cooking magazine

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Ingredients:

• 2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/4 cup butter
• 3/4 cup milk
• 3 eggs
• 1 -  8 ounce package of cream cheese
• 2 teaspoons  seasoning salt
• 1 tablespoon flour
• 2 cups of rinsed, chopped spinach
• 1/2 cup of chopped mushrooms
• 1/2 cup grated cheddar cheese

Directions:

1. Spray a medium casserole dish with cooking spray or grease lightly with cooking oil.
2. Sift 2 cups of flour, baking powder and salt together into a mixing bowl.
3. Cut in butter with a pastry cutter or knife until you have a coarse mixture.
4. Stir in milk.
5. Knead the dough until you have a soft, smooth dough. About 8-10 minutes.
6. Roll dough out on a lightly floured surface. About 1/2 inch thick.
7. Line bottom and sides of casserole dish with dough. (There might be some leftover dough.)
8. Beat eggs, cream cheese, seasoning salt and flour together.
9. Stir in spinach, mushroom and cheddar cheese.
10. Pour egg mixture into dough lined casserole dish and cover with foil.
11. Bake in a 325 F oven for 30 minutes. Remove foil and bake for another 20 minutes or until toothpick inserted in the middle comes out clean.

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Ingredients:

• 1 head broccoli, chopped
• 1/2 onion, finely chopped
• 4 medium mushrooms, chopped
• 2 tablespoons butter
• 1 cup milk
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 chicken breast, thawed and cut into cubes

Directions:

1. Steam or boil broccoli
2. Place cubed chicken and broccoli into a greased casserole dish.
3. Saute onions, mushrooms and butter in a sauce pan over medium heat.
4. Add milk  to the saucepan.
5. Mix cornstarch and water together in a small container.
6. Before milk begins to boil turn heat down to a low setting and add  the cornstarch mixture.
7. Whisk sauce together until sauce is thick and smooth.
8. Pour sauce over the chicken and broccoli.
9. Bake in a 350 F oven for 1 hour or until chicken is fully cooked.

We like this served over rice.

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Ingredients:

• 1/2 cup warm water
• 1 small onion sliced into rings
• 2 tablespoons butter
• 3 medium mushrooms chopped
• 2 cups milk
• 3 tablespoons corn flour
• seasonings: Salt, pepper, garlic, parsley and oregano
• 3 cups green beans
• 1/4 cup flour
• 2 tbs cooking oil

Directions:

1. Soak onion rings in warm water, set aside.
2. In a sauce pan over medium heat melt the butter, add mushrooms.
3. Saute mushrooms until soft.
4. Add milk, bring to boil then move heat setting to low.
5. Add flour and whisk until you have a creamy consistency.
6. While whisking add your desired amount of seasonings.
7. In a casserole dish add your green beans then the mushroom sauce. Mix together.
8. Dip onions into corn flour, coat and fry in a little cooking oil.
9. In a 350 degree Ferinheit oven bake casserole for 30 minutes.
10. Add onions to the casserole during the last 10 minutes of baking.

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• 1 large onion sliced into thin rings
• 1/2 cup plus 1/4 cup milk
• 1/2 cup flour
• 2 tbs oil
• 2 cups green beans
• 1 can cream of mushroom soup

Directions:

1. Soak onions in 1/2 cup of milk for 5 minutes.
2. Coat onions with flour a few at a time.
3. Heat oil over high heat and add onions, fry until browned.
4. Combine beans, cream of mushroom soup, french fried onions and 1/4 cup milk into a greased casserole dish.
5. Bake at 350 deggrees F for 20-30 minutes

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• 1/4 cup water, nonfat chicken broth or vegetable broth
• 1 cup chopped onion
• 1 clove garlic, minced
• 2 cups chopped fresh or low-sodium canned tomatoes
• 1/2 tsp dried rosemary leaves
• 1 tsp dried mint leaves
• 1/4 cup chopped fresh parsley
• 1 tsp honey
• 1/4 tsp black pepper
• 1 cup low-sodium tomato sauce
• 2 cups nonfat cottage cheese
• 2 egg whites, lightly beaten
• 2 large zucchini, sliced 1/2 inch thick
• 1/2 cup nonfat grated Parmesan cheese

Directions:

1. Heat water or broth in a heavy saucepan over medium heat. Add onion and garlic. Cook and stir over medium heat for 5 minutes or until vegetables are lightly browned. Add more liquid during this process if necessary.
2. Add tomatoes, rosemary, mint, parsley, honey, black pepper and tomato sauce. Cover and simmer for 15 minutes.
3. In a bowl combine cottage cheese and egg white. Chill until ready to assemble casserole.
4. Broil zucchini on both sides until lightly browned.
5. Preheat oven to 375 degrees F.
6. To assemble, place half of the sauce in the bottom of a 9-by-13 inch baking dish. Sprinkle with half of the Parmesan cheese. Place a layer of zucchini on top of the sauce and Parmesan, and top with the cottage cheese-egg mixture. Layer with the remaining zucchini slices andn top with the rest of the tomato sauce and Parmesan cheese.
7. Bake for 45 minutes and let stand for 10 minutes before cutting.

Source: 500 Fat Free Recipes

Servings: 6

Nutrion info:

• Calories: 74
• cholesterol: 1 mg
• Fat: 0.4g
• Protein: 6g
• Carbs: 12.8g

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• 3 crushed fresh or low sodium canned tomatoes
• 1/2 cup chopped mushrooms
• 1/2 cup chopped bell pepper
• 1/2 cup chopped carrot
• 1/2 cup chopped onion
• 1/2 cup red grape juice
• 2 clove garlic minced
• 2 tbs honey
• 1/2 tsp dried basil leaves
• 1/2 tsp dried Rosemary leaves
• 1/2 tsp dried Oregano leaves
• 1/2 tsp dried thyme leaves
• 1/4 tsp black pepper
• 4 egg whites, lightly beaten
• 1 1/2 cups nonfat ricotta cheese or cottage cheese
• 8 ounces lasagna noodles, cooked, drain well
• 1 pound fresh spinach, wash, drain and chop
• 4 ounces nonfat mozzarella cheese, grated

Directions:

1. Place tomatoes, mushrooms, red peppers, carrot, onion, grape juice, garlic, honey, basil, rosemary, oregano, thyme and black pepper in a large, heavy sauce pan. Simmer for 20 minutes.
2. Preheat oven to 350 degrees F
3. Mix together the egg whites and the ricotta or cottage cheese. Set aside.
4. Assemble – Place a layer of tomato sauce in the bottom of a 9 x 1 3 inch casserole dish. Cover the sauce with a layer of cooked lasagna noodles. Spread ricotta-egg mixture over noodles and top with layer of spinach. Add another layer of noodles, another layer of sauce and finish with grated mozzarella.
5. Bake for 35 minutes. Let stand 15 minutes before cutting.

Source: 500 Fat Free Recipes

Servings: 6

Nutrition Info:

• Calories: 227
• Fat: 1 g
• Protein: 15 g
• cholesterol: 3.8 mg
• Carbs: 36 g

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Ingredients:

• 1 Can Cream of Mushroom Soup
• 1 Can Green Beans
• 1/4 Cup Milk
• 2 medium potatoes chopped and boiled

Directions:

1. Combine ingredients and place in 350 degree oven for 30 minutes.

4 servings

Calories: 172
Fat: 5g
Carbohydrates: 29g

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