• Broccoli
  • 1 can Cream of Mushroom Soup
  • Shredded Cheese
  • Bread Crumbs mixed with melted butter
  • Sliced Almonds

Boil Broccoli to “al dente”, drain and place in casserole dish.  Mix Cream of Mushroom Soup with 1/4 cup of water and pour over Broccoli.  Sprinkle with cheese and then bread crumb mixture.  Top with Sliced Almonds.  Bake at 350°F for 30 minutes.


Bow Tie Pasta

  • 1 package Bowtie pasta
  • 2 tablespoons olive oil
  • 1 pound sweet Italian sausage, casings removed and crumbled
  • 3 cloves garlic, minced
  • ½ cup diced onion
  • 1 (28 oz) can Italian-style plum tomatoes, drained and coarsely chopped
  • 1½ cups heavy cream
  • ½ teaspoon salt
  • 3 tablespoons minced fresh basil

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain and set aside. Heat oil in a large, skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic, cook until onion is tender. Add tomatoes, cream, and salt. Simmer until sauce thickens, about 10 minutes. Stir cooked pasta into sauce, and heat through. Sprinkle with basil and serve

Mexican Lasagna


  • 1  pound  ground beef
  • 1  (16-ounce) can whole kernel corn, drained
  • 1  (15-ounce) can tomato sauce
  • 1  cup  salsa
  • 1  tablespoon  chili powder

  • 1½  teaspoons  ground cumin
  • ¾ cup low-fat small-curd cottage cheese
  • 2  large eggs
  • ¼  cup  grated Parmesan cheese
  • 1  teaspoon  dried oregano
  • ½ teaspoon  garlic salt
  • 12  (5-inch) corn tortillas
  • 1  cup  (4 ounces) shredded Cheddar cheese


Brown ground beef in a large skillet over medium heat, stirring until it crumbles and is no longer pink; drain. Stir in corn and next 4 ingredients; bring to a boil. Reduce heat, and simmer, stirring often, 5 minutes. Remove from heat, and set aside.

Stir together cottage cheese and next 4 ingredients.

Arrange 6 tortillas on bottom and 1 1/2 inches up sides of a lightly greased 13- x 9-inch baking dish. Spoon half of meat mixture over tortillas; top with cottage cheese mixture. Arrange remaining tortillas over cheese mixture; top with remaining meat mixture.

Bake at 375° for 30 minutes or until thoroughly heated. Remove from oven, and sprinkle with Cheddar cheese. Let stand 10 minutes before serving.

Yield: 8 – 10 servings

Peanut Chicken Stir-Fry

Simple & Delicious

It takes just 30 minutes to put this delicious peanut-buttery stir-fry on the table. Kids will love the flavor, and adults will like how quickly it comes together. For a spicier dish, add a pinch of red pepper flakes.


  • 2 teaspoons cornstarch
  • 3/4 cup chicken broth
  • 1/4 cup creamy peanut butter
  • 3 tablespoons soy sauce
  • 1 teaspoon ground ginger
  • 1/4 teaspoon pepper
  • 1-1/4 pounds boneless skinless chicken breasts, cut into strips
  • 3 teaspoons olive oil, divided
  • 1 cup chopped onion
  • 1 cup thinly sliced green pepper
  • 1 cup thinly sliced sweet red pepper
  • 1-1/2 cups sliced fresh mushrooms
  • 1 teaspoon minced garlic
  • Hot cooked rice


In a small bowl, combine the first six ingredients until smooth; set aside.
In a large skillet or wok, stir-fry chicken in 1-1/2 teaspoons oil for 3-4 minutes or until no longer pink. Remove with a slotted spoon and keep warm.
Stir-fry onion and peppers in remaining oil for 3 minutes. Add mushrooms and garlic; stir-fry 3-4 minutes longer or until vegetables are crisp-tender.
Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice. Yield: 4 servings.


I love this coleslaw and have used this recipe many times.  It is similar to the KFC Coleslaw.  I also add some celery seed to it at the end.  The flavors blend and intensify with time, so if possible, make this the day before you plan on eating it..

  • 1 head green cabbage, shredded*
  • 1 small carrot, peeled and shredded*
  • 2/3 cup mayonnaise
  • 1/4 cup sugar
  • 2 tbsp. milk
  • 2 tbsp. vinegar
  • 1/2 tsp. salt
  • 1/4 tsp. pepper.

1. Toss cabbage and carrot in a medium bowl. Combine remaining ingredients and pour over cabbage mixture; toss to coat. Cover and refrigerate several hours or overnight to allow flavors to blend. Yield: 6 to 8 servings.


*Useful Tip:  For extra convenience, use one package (16 ounces) refrigerated cole slaw mix (cabbage and carrots).

Spinach Dip

PREP TIME: 10 Minute(s)
CHILL TIME: 2 Hour(s)
1 package (10 oz.) baby spinach, chopped  or 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 container (16 oz.) sour cream
1 cup Hellmann’s® or Best Foods® Real Mayonnaise
1 package Knorr® Vegetable recipe mix
1 can (8 oz.) water chestnuts, drained and chopped (optional)
3 green onions, chopped (optional)


Combine all ingredients and chill about 2 hours. Serve with your favorite dippers to your favorite people.

MAKES 4 cups dip

Seven Layer Dip

  • Refried Beans (I mix it with Mexican Seasoning or Taco Mix)
  • Guacamole
  • Sour Cream
  • Salsa
  • Grated Cheddar Cheese (or Mexican Cheese Blend)
  • Chopped Tomatoes
  • Chopped Green Onions

Go ahead and layer everything in order in a shallow serving dish.  Traditionally people use Black Olives as a layer too but I can’t stand them so I use tomatoes instead or just omit the tomatoes and have a six layer dip instead!