Chicken Florentine

I saw Paula Deen make this one on T.V. and so we decided to give it a go. It is really tasty, my hubby agreed. I have only made it once so I have yet to make any changes. If I do, I will let you know.

2 (10-ounce) packages frozen chopped spinach
6 chicken breast halves (about 4 pounds), cooked, boned, and shredded
2 (10 3/4-ounce) cans condensed cream of mushroom soup
1 cup mayonnaise
1 cup sour cream
2 cup grated sharp Cheddar
2 tablespoons fresh lemon juice
1 teaspoon curry powder
Salt and freshly ground black pepper
1/2 cup dry white wine
1/2 cup freshly grated Parmesan
1/2 cup soft bread crumbs
2 tablespoons butter

Remove the outer wrappers from the box of spinach. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the spinach and put into a large bowl. Add the shredded chicken.

In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the spinach and chicken. Mix well with a spatula.

Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan and bread crumbs and sprinkle over the top. Dot with the butter.

Wrap the uncooked casserole securely with plastic wrap, then with aluminum foil. Place each pan into a plastic freezer bag and seal. Place into freezer.
Allow casserole to thaw 24 hours in refrigerator. When ready to bake, remove the plastic wrap and foil. Bake uncovered at 350 degrees F for about 30 minutes until bubbly.


**I roasted my chicken in the oven.

One Pot Beefy Dinner

I got this one out of the Kraft magazine that comes in the mail. My husband and 3 year old can be pretty picky, so let me assure you that if it is a hit at our house, it is probably pretty standard fare. We all liked this one and it would be so easy to change it up a bit

1 lb. lean ground beef
1 cup chopped onions
1 cup thinly sliced carrots
1 cup finely chopped potatoes
1 cup water
1 can (14 oz.) baked beans
1/2 cup KRAFT Original Barbecue Sauce
1 cup KRAFT Shredded Cheddar Cheese

BROWN meat in large nonstick skillet on medium-high heat; drain. Add vegetables; cook 5 min., stirring occasionally.

STIR in water. Reduce heat to medium-low; cover and simmer 10 min. or until vegetables are tender.

ADD beans and barbecue sauce; stir. Cook 5 min. or until heated through. Sprinkle with cheese.

serves 4.

Spinach Tomato Tortellini

Thank you Jannda! This one is sure to be a winner!

1 (16 oz) pkg. cheese tortellini
1 (14.5 oz) can diced tomates w/ garlic and onion
1 C. chopped fresh spinach
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 tsp. dried basil
1 tsp. minced garlic
2 Tbsp. all-purpose flour
3/4 C. milk
3/4 C. heavy cream
1/4 C. grated Parmesan cheese
1. Cook tortellini according to package directions. Drain but do not rinse and set aside.
2. Meanwhile, in a large saucepan over medium heat, combine tomatoes, spinach, salt, pepper, and basil. Cook and stir until the mixture begins to bubble.
3. In a medium bowl, whisk together the flour, milk, and heavy cream. Add to saucepan along with the parmesan cheese. Heat through, reduce to low, and simmer until thick, about 2 mins.
4. Combine tortellini and sauce, stir to coat, and serve.

**Jannda says that there is plenty of sauce for a 20 ounce package of pasta.