Chicken macaroni casserole

Chicken Macaroni Casserole
2 cups cubed cooked chicken
2 cups elbow macaroni
1 (10 3/4 ounce) can cream of celery soup
1 (10 3/4 ounce) can cream of mushroom soup
1/2 pound process cheese, diced
1/4 green pepper, diced
1 (2 ounce) jar diced pimientos
1 (4 ounce) can mushroom pieces, undrained
1 (5 ounce) can sliced water chestnuts, undrained
2 cups milk
1 teaspoon salt
In a large bowl, combine all ingredients; cover and refrigerate overnight. Preheat oven to 350 degrees. Pour mixture into a 9 by 13 by 2 inch glass casserole dish. Bake, uncovered, for 1 1/2 hours.
Variation:
Substitute tuna, shrimp or crab for the chicken.
Makes 6 servings.

Recipe of the day. Cheesy chicken and macaroni

Cheesy Chicken And Macaroni
4 small boneless, skinless chicken breast halves
1 (7 1/4 ounce) package macaroni and cheese dinner, uncooked
1 cup shredded Cheddar cheese
2 cups water
2 cups frozen vegetable blend, thawed
1/2 cup water, optional
Place chicken in 3 to 4 quart slow cooker. Sprinkle contents of cheese sauce packet over chicken. Pour dry macaroni on top. Sprinkle with Cheddar cheese. Pour water over all, being careful not to wash off the Cheddar cheese. Cover; cook on low for 4 hours, or on high for 2 hours. Stir in thawed vegetables, mixing them in thoroughly. Add 1/2 cup water, if needed, to keep the dish from cooking dry. Cover; cook on low for another 2 to 3 hours, or on high for another hour, or until vegetables are tender but pasta is not mushy or dry.
Makes 4 to 6 servings.

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healthy recipe. Leannes romaine chicken rap with strawberries

Leannes Romaine Chicken Wrap with Strawberries

· SERVINGS1

· COURSELunch

· CUISINEClassic

INGREDIENTS

· 1 tablespoon dried cranberries

· 1 tablespoon chopped celery

· 1 tablespoon low fat mayonnaise

· 1 tablespoon low fat plain yogurt

· 2 ounces cooked boneless skinless chicken breast meat, leftovers are good here

· 1 Romaine lettuce leaf

· 1 cup sliced strawberries

INSTRUCTIONS

Combine 1 tablespoon each dried cranberries, chopped celery, low fat mayonnaise, low fat plain yogurt and 2 ounces cooked boneless skinless chicken breast meat. Pile into a Romaine lettuce leaf and enjoy with 1 cup sliced strawberries.

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Recipe of the day. Baked chicken and ravioli

Baked Chicken and Ravioli
Ingredients
1 (9 oz.) pkg. refrigerated cheese ravioli
2 tablespoons olive oil
1 onion, chopped
1 lb. cubed chicken tenders
1 (26 oz.) jar spaghetti sauce
1 (9 oz.) pkg. frozen chopped spinach, thawed and drained
1 cup shredded Muenster cheese
1/4 cup grated Parmesan cheese

cooking Instructions

Preheat oven to 350 degrees F.
In large pot of boiling water, cook ravioli until tender.
Meanwhile, heat olive oil in large skillet over medium heat. Add onion; cook for 2-3 minutes. Then add chicken; cook, stirring frequently, until chicken is done and onion is tender. Add spaghetti sauce and well drained spinach and mix well.
Drain ravioli when cooked and spread into 9″ glass baking dish. Spoon chicken mixture over ravioli. Cover with foil and bake at 350 degrees F for 20-25 minutes until bubbly. Uncover and sprinkle with cheeses. Bake 5-10 minutes longer until cheese melts.

Serves 4

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Recipe of the day. Grilled balsamic chicken cobb salad

Grilled balsamic chicken Cobb salad<?XML:NAMESPACE PREFIX = “O” />

INGREDIENTS

2 boneless skinless chicken breasts

2 tablespoons extra virgin olive oil

1 tablespoon fresh chopped thyme

1 tablespoon fresh chopped oregano

1 tablespoon fresh chopped dill

2 teaspoons smoked paprika

1 tablespoon lemon zest and juice

Kosher salt and pepper

6 cups fresh greens, such as romaine

1 cup cherry tomatoes, halved if large

4 ounces gorgonzola cheese, crumbled

1 avocado, sliced

6 strips crispy bacon, crumbled

4 hardboiled eggs, sliced

BALSAMIC VINAIGRETTE

1/4 cup extra virgin olive oil

1/4 cup balsamic vinegar

2 tablespoons fresh chopped basil

2 teaspoons Dijon mustard

Kosher salt and pepper

1 pinch crushed red pepper flakes

INSTRUCTIONS

Add the chicken to a bowl and toss with the olive oil, thyme, oregano, dill, paprika, lemon zest and juice, and a pinch each of salt and pepper. Preheat your grill, grill pan or cast iron skillet to medium high and brush the grates with oil. Grill the chicken for 5-8 minutes per side or until the chicken is cooked through. Remove from the grill and let rest 5-10 minutes. Thinly slice the chicken. In a large salad bowl, combine the greens, tomatoes, and gorgonzola. Top the salad with avocado, chicken, bacon, and eggs. Serve the salad alongside the balsamic vinaigrette (below).

BALSAMIC VINAIGRETTE: In a glass jar, combine all ingredients and whisk or shake until combined. Taste, and adjust seasonings to your liking. Serve alongside the salad.

Recipe of the day. Avocado strawberry chicken salad

Avocado Strawberry Chicken Salad
Servings 4

Ingredients
Strawberry Avocado Chicken Salad
1 lb. boneless skinless chicken breast
2 tbsp. olive or avocado oil
2 tsp cracked black pepper
1 tsp sea or kosher salt
5 oz. baby spinach
1 c fresh basil leaves
1 lb. strawberries hulled and sliced
1/2 English cucumber diced
8 oz. bocconcini or fresh mozzarella pearls halved
2 avocados pitted and diced

Creamy Balsamic Dressing
1/4 c balsamic vinegar
1 tsp Italian seasoning
3 tbsp. plain Greek yogurt
1 tbsp. honey
1/2 tsp sea or kosher salt
1/2 tsp cracked black pepper
1/2 c extra virgin olive oil

Instructions
Light a grill or grill pan over high heat. Lightly brush each chicken
breast with oil, then season generously with salt and pepper. Set the
chicken aside and prepare the salad base. Place the baby spinach,
fresh basil leaves, strawberries, English cucumber, and fresh
mozzarella into a salad bowl and toss. Set aside. Place the chicken on
the grill, then cover and grill 7-8 minutes. Tip: if using a grill
pan, cover with an inverted cast iron skillet as a “lid”. Flip the
chicken breasts using tongs, then grill on other side 7-8 more minutes
until fully cooked through, and the temperature of the chicken reaches
160* using an instant read thermometer. Remove the chicken from the
grill and set aside on a cutting board to rest. While the chicken is
resting, prepare the dressing. In a mason jar, combine the balsamic
vinegar, Italian seasoning, yogurt, honey, salt, pepper, and olive
oil. Place the lid on the jar and then shake vigorously for 1 minute
until the dressing is emulsified. Slice the chicken against the grain.
Top each salad with half a diced avocado and one quarter of the
chicken breast slices. Drizzle with 2 tablespoons (or more or less to
taste) of creamy balsamic vinaigrette and serve immediately.

Recipe of the day. chicken manicotti

Chicken Manicotti
Yield: 4 servings

3/4 c tomato juice
1/4 teaspoon garlic powder
1/4 ts Salt
1 ds pepper
1/2 8 oz container of cottage cheese
2 whole large chicken breasts; skinned, boned & halved
2 oz mozzarella cheese
1 ea italian seasonings

About 1 1/4 hrs prior to serving in a 1 quart saucepan over medium heat
heat tomato juice, garlic, salt, pepper, & 1/2 teaspoon italian seasoning, bring to boil
reduce heat & simmer for 10 mins stirring occasionally.
On cutting board, with mallet or dull edge of french knife, pound chicken pieces to about 1/4 inch thickness, set aside.
In a small bowl combine cottage cheese & 1/8 tsp of italian seasoning.
Spoon cheese mixture on to centers of breasts, leaving 1/2 inch edge all around From a narrow end roll each, jelly roll fashion; secure with tooth picks.
In the bottom of 10 x 6 inch pan spoon 1/2 of tomato juice mixture
then arrange chicken seam side down,
spoon remaining tomato juice mixture over chicken rolls, top with mozzarella.
Bake at 350°F for 45 minutes or until chicken is tender.
To serve
remove tooth picks, spoon pan juices over chicken