Amanda's Stuffing Casserole

1 - 12 oz pkg seasoned bread stuffing
2 tbsp melted margarine
2 cups chicken broth (divided)
3 cups chicken/turkey, chopped
1/2 cup celery
1/2 cup onions
1/4 cup minced chives
1/2 cup light mayo
3/4 tsp salt
2 eggs
1 can mushroom soup
1-1/2 cups milk
1/2 cup grated cheddar cheese

Mix stuffing, margarine and 1-1/4 cup chicken broth in a bowl.  Mix chicken, 3/4 cup chicken broth, celery, onions, chives, salt and mayo in a separate bowl.  Layer half of the stuffing, chicken mixture, then the rest of the stuffing in a 9x13 pan.

Whisk eggs, soup and milk together and pour over top.

Bake uncovered at 325 for 30 minutes.  Uncover, add cheese and bake for 10 more minutes.

Good for freezing.

Gerald's Pineapple Cake

1 pkg angel food cake mix
1 can crushed pineapple with juice
1 (12 oz) container frozen whipped topping, thawed

Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch pan with vegetable oil spray. 

In a large bowl, combine cake mix and pineapple (with juice). Mix until well blended. 

Pour batter into prepared 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 25 minutes or until golden brown. Let cool. 

Serve with whipped topping.

Crock Pot Honey Sesame Chicken

2.5 lbs boneless, skinless chicken breasts (thighs would be fine too)
Salt and pepper
1 cup honey
1/2 cup soy sauce
4 tablespoons diced onion
4 tablespoons ketchup
2 tablespoon canola oil
2 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional)
4 teaspoons cornstarch dissolved in 6 Tablespoons water
Sesame seeds

Season both sides of chicken with lightly with salt and pepper; put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken.

Cook on low for 3-4 hours or on high 1-1/2 to 2-1/2 hours, or just until chicken is cooked through.  Remove chicken from crock pot; leave sauce.

Dissolve 4 tsp of cornstarch in 6 tbsp of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened.

Cut chicken into bite size pieces, then return to pot and toss with sauce before serving.

Sprinkle with sesame seeds and serve over rice or noodles.

Recipe and picture from Chef-In-Training.

Baked Cream Cheese Spaghetti Casserole

12 oz spaghetti

1 jar prepared spaghetti sauce

1 lb lean ground beef

1 tsp Italian seasoning

1 clove garlic, minced

8 oz cream cheese

1/2 cup parmesan cheese, grated

Preheat oven to 350 F degrees.

In a skillet, brown the ground beef until cooked through; drain fat and stir in spaghetti sauce.  Set aside.

Cook spaghetti according to directions on packet.  Drain and place cooked spaghetti in bowl.  Add cream cheese, Italian Seasoning and minced garlic.  Stir until cream cheese is melted and the spaghetti is thoroughly coated.

Lightly grease a 9x13" pan.  Spread a small amount of meat sauce in the bottom of the dish.  Put spaghetti on top of sauce and top with remaining meat sauce.  Sprinkle parmesan cheese on top.

Bake for 30 minutes, until bubbly.

Recipe from Plain Chicken.

Chicken Alfredo Roll-ups

10-11 lasagna noodles (provides 1-2 extra noodles in case of breakage)
2 1/2 cups alfredo sauce
2 cups cooked, shredded chicken
oregano
garlic salt
3 cups shredded Mozzarella, or cheese of your choice

Spray an 8x8 pan with non-stick spray and pour 1/2 cup alfredo sauce, or just enough to cover the bottom of the pan. Boil 8-10 cups water in a large pan, cook lasagne noodles until al dente. 

Drain and rinse the noodles with cold water to prevent them from sticking to each other. Then, lay out each noodle individually and blot dry with a paper towel.

Spread about 2 tbsp alfredo sauce over each noodle. (if there is too much sauce you will have a big mess on your hands!) Sprinkle oregano and garlic salt on top of sauce. Take 1/9 of the shredded chicken and spread it out evenly over each noodle. Add approx. 3 Tbs. cheese. To roll up, start at one end and roll the noodle over the toppings. You will need to lift the noodle a little to prevent squishing out the inside ingredients while rolling.

Place the roll-ups in the pan, one by one, seam-side down so they don't come undone. Once they are all in the pan, pour the remaining alfredo sauce over the top. Top with remaining cheese. Bake at 350 degrees for about 30 minutes, or until the cheese is completely melted on top.

Serves 3, 3 roll-ups each

(Old School Parenting Recipes - Facebook)

Weight Watcher's Sex in a Pan

1 3/4 cup graham wafer crumbs (approximately 32 wafers)
1/3 cup margarine (not tub-type), melted
1 pkg instant chocolate pudding, prepared
1 pkg instant vanilla pudding, prepared
2 cups cool whip

Mix graham wafer crumbs and margarine together. Press into 9x13 pan.

Bake at 350 for 10 - 12 minutes until golden brown. Watch carefully!

Let cool completely. Prepare pudding and cool whip according to package directions. Place a layer of vanilla pudding, chocolate pudding and top with cool whip.

Chill in freezer 10 minutes between adding layers.

Optional: Sprinkle with cinnamon on top.

Makes 16 servings.