Chicken and Spinach Lasagna

Chicken and Spinach Lasagna

1 10oz package frozen spinach, thawed and drained

2 cups cooked chicken, shredded

2 cups grated chedder cheese

1/3 cup chopped onion

1 Tbsp cornstarch

1/2 tsp salt

1/4 tsp pepper

1 Tbsp soy sauce

1 10oz can cream of mushroom

1 cup sour cream

1 41/2 oz jar of sliced mushrooms, drained

1/3 cup mayonnaise

6-8 lasagna noodles, I used the no boil noodles

1 cup grated parmesan cheese

1 cup chopped pecans

Preheat oven to 350 F. In a large bowl, combine spinach, chicken, chedder cheese, onion, cornstarch, salt, pepper, soy sauce, cream of mushroom soup, mushrooms and mayonnaise. Put a layer of noodles in a greased 9x13 pan. Be sure to overlap the noodles. Spread half of mixture over noodles. Place another layer noodles on top and cover with the remaining mixture. Sprinkle with parmesan cheese, then top with pecans. Bake for 1 hour.

Kid Friendly foods

Overwhelmed with Joy is hosting a kid friendly day today....so here are my picks

Cinnamon Toast....

Toast
Cinnamon and Sugar Mixture.....now I know this sounds simple...but I make my mixture up and leave it in a shaker and it is always ready to go.
Butter

layer bread with butter...sprinkle cinnamon mixture and toast in over on 400 for 10 minutes.


We also do lil smokies and big smokies

hot dogs for big and lil smokies for small
crescent rolls
cheese if desired

For the big ones roll cheese and big hot dog up in roll and bake.....for little ones cut crescents in half and roll up lil smokies....they are always a huge hit at the house....you bake according to crescent roll package...

Southern Peach Cobbler

INGREDIENTS

• 8 fresh peaches - peeled, pitted and sliced into thin wedges
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 teaspoon fresh lemon juice
• 2 teaspoons cornstarch
• 1 cup all-purpose flour
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter, chilled and cut into small pieces
• 1/4 cup boiling water
• MIX TOGETHER:
• 3 tablespoons white sugar
• 1 teaspoon ground cinnamon

DIRECTIONS

1. Preheat oven to 425 degrees F (220 degrees C).
2. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
3. Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
4. Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.

Grape Salad

For more great recipes go on over to see Overwhelmed with Joy it's the Salad Edition....I love salads.

GRAPE SALAD

1 block of cream cheese
1/2 bag of powder sugar ( or more if needed to get smoother texture )
1 capful of vanilla extract
3 tablespoons of cool whip

Beat all of the above ingredients together and spread over red seedless
grapes in the serving dish
Sprinkle brown sugar over the top of mixture and then sprinkle chopped
pecans
over the very top

The Pampered Chef Creamy One Pot Pasta

I had a Pampered Chef show not too long ago and I love their stuff....I'm posting the recipe we made that night...it was really good...enjoy!

The Pampered Chef Creamy One Pot Pasta

4 large garlic cloves, peeled
1 jar (7 oz) sun-dried tomatoes in oil, undrained
3 cans (14.5 oz each) chicken broth (5 1/4 cups)
1 lb uncooked penne pasta
1 head broccoli (2 cups small florets)
2 medium carrots, peeled
4 oz reduced-fat cream cheese (Neufchâtel)
1/4 tsp salt
1/2 tsp coarsely ground black pepper
Grated fresh Parmesan cheese and snipped fresh basil (optional)

Thinly slice garlic using Color Coated Paring Knife. Place garlic and 1 tbsp oil from sun-dried tomatoes into (8-qt.) Stockpot.

Cook garlic over medium heat 2-3 minutes or until garlic is golden brown, stirring occasionally.

Remove from heat; add broth. Return to burner; increase heat to high.

Cover and bring to a boil. Stir in pasta; cover and simmer vigorously 8-10 minutes or until pasta is almost cooked but still firm, stirring occasionally using Mega Scraper.

Meanwhile, cut broccoli into small florets; place into Classic Batter Bowl. Cut carrots in half lengthwise; thinly slice crosswise on a bias using Santoku Knife.

Drain sun-dried tomatoes; pat dry with a paper towel. Slice tomatoes into thin strips. Add carrots and tomatoes to batter bowl.

Cut cream cheese into cubes. Add vegetables, cream cheese, salt and black pepper to Stockpot.

Stir until cream cheese is melted and fully incorporated. Reduce heat to medium; cover and cook an additional 2-4 minutes or until vegetables are tender.

Serve immediately in Simple Additions Dots Large Round Bowl.

If desired, top with grated fresh Parmesan cheese and snipped fresh basil.

Yield: 6 servings


Nutrients per serving: Light: Calories 410, Total Fat 11 g, Saturated Fat 4 g, Cholesterol 15 mg, Carbohydrate 65 g, Protein 15 g, Sodium 1000 mg, Fiber 5 g


Cook's Tip: For an interesting flavor twist, omit salt, black pepper, Parmesan cheese and basil.

Swiss Chicken Casserole

INGREDIENTS
• 6 skinless, boneless chicken breast halves
• 6 slices Swiss cheese
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1/4 cup milk
• 1 (8 ounce) package dry bread stuffing mix
• 1/2 cup melted butter


DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. Arrange chicken breasts in the baking dish. Place one slice of Swiss cheese on top of each chicken breast. Combine cream of chicken soup and milk in a medium bowl, and pour over chicken breasts. Sprinkle with stuffing mix. Pour melted butter over top, and cover with foil.
3. Bake 50 minutes, or until chicken is no longer pink and juices run clear.

Sweet Potato Casserole

• 5 sweet potatoes
• 1/4 teaspoon salt
• 1/4 cup butter
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/2 cup white sugar
• 2 tablespoons heavy cream
• 1/4 cup butter, softened
• 3 tablespoons all-purpose flour
• 3/4 cup packed light brown sugar
• 1/2 cup chopped pecans

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. Bake sweet potatoes 35 minutes in the preheated oven, or until they begin to soften. Cool slightly, peel, and mash.
3. In a large bowl, mix the mashed sweet potatoes, salt, 1/4 cup butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream. Transfer to the prepared baking dish.
4. In a medium bowl, combine 1/4 cup butter, flour, brown sugar, and chopped pecans. Mix with a pastry blender or your fingers to the consistency of course meal. Sprinkle over the sweet potato mixture.
5. Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned.