Notes from our test kitchen; you will need a large baking dish for this if you use a 13 x 9-inch pan it may overflow, the amount of mushrooms may be increase, you may use as many chicken pieces that will fit in one layer in your casserole/baking pan, if desired a green bell pepper may also be added into the onion and garlic while frying

Servings 4-6

2 tablespoons butter

2 tablespoons oil (or as needed)

salt and fresh ground black pepper

8 chicken thighs or 6 large boneless chicken breasts (or use amount that will fit into your baking pan)

1/2 pound fresh sliced mushrooms (can use more)

1 medium onion, chopped

6 garlic cloves, finely chopped (do not finely mince or the garlic will burn while frying with the onion, garlic lover’s can use more!)

1 (10.75-ounce) can condensed cream of chicken soup

1 (10.75-ounce) can condensed cream of mushroom soup

2 cups sour cream

1/3 cup dry white wine

1/8 teaspoon cayenne pepper (or to taste)

2/3 cup grated Parmesan cheese, divided (can use more)

Instructions:

Preheat oven to 350 degrees F.

Grease a large casserole/baking pan.

In a medium skillet melt the butter with the oil over medium-high heat.

Season the chicken with salt and pepper then brown on both sides (about 3 minutes per side) remove to a plate.

Add in mushrooms, onion and garlic; cook stirring for about 3-4 minutes; transfer to a large bowl; add in both soups, sour cream wine, 1/3 to 1/2 cup Parmesan cheese, cayenne pepper and  1/2 teaspoon fresh ground black pepper (you may season with salt also if desired) pour into the casserole dish.

Place the browned chicken on top of the sauce, then sprinkle with 1/3 cup Parmesan cheese over the top.

Bake uncovered for about 1 hour or until the chicken is cooked through.

If you are a lover of intense flavors and Greek food this this is one you are  sure to enjoy, if you are not a lover of olives then you may omit, serve lemon wedges and olive oil to drizzle on top of the rice at the table if desired

Servings 4

Ingredients:

4 tablespoons olive oil (or use enough to cover the bottom of your saucepan)

1 to 2 teaspoons dried oregano (rubbed between fingers to release the flavor)

1 small onion, chopped

4 large garlic cloves, finely chopped (do not finely mince or the garlic will burn while frying with the onion, garlic lover’s use more!)

1 teaspoon fresh ground black pepper (or as desired)

1 cup uncooked long grain white rice (washed over with cold water to remove the starch)

3/4 cup water

3/4 cup chicken broth (or use 1-1/2 cups all water or broth)

juice of 1/2 lemon ( can use the whole lemon for more intense lemon flavor)

4 ounces crumbled feta cheese

1/4 to 1/3 cup sliced kalamata olives

lemon wedges

Instructions:————————————-

In a medium saucepan heat olive oil over medium-high heat.

Add in oregano, onion, garlic and black pepper; saute until the onions are soft (about 3 minutes).

Add in rice and stir for about 3 minutes.

Slowly pour in the water, broth and lemon juice; bring to a simmer stirring.

Reduce heat to low, cover and simmer for about 22-25 minutes or until the rice is tender and all liquid is absorbed).

Remove from heat mix in the feta cheese and olives.

Season with salt and more black pepper if desired.

Transfer to a serving bowl/s.

Serve with lemon wedges and more olive oil to drizzle on top of the rice at the table  if desired.

Posted on www.recipezazz.com

Notes from our test kitchen; this will also work well using pork, if using chicken do not marinade for more the 6 hours or the vinegar will “cook” the chicken

If you want to kick up the heat add in some Louisiana hot sauce

YIELD 1-1/3 cups

INGREDIENTS:

1 cup olive oil (can use 1/2 cup each olive oil and vegetable or Canola oil)

1/4 cup red wine vinegar or cider vinegar

2 tablespoons water

6 large garlic cloves, chopped

1 tablespoon dried oregano (rubbed between fingers to release the flavor)

1-2 teaspoons Dijon mustard

1 teaspoon fresh ground black pepper or lemon pepper

2 teaspoons honey (do not substitute sugar for the honey)

INSTRUCTIONS:—————————————–

Mix all ingredients together.

Use to marinade chicken breasts or pieces for up to 6 hours.

Posted on www.recipezazz.com

One of my favorite Mexican casseroles, this makes a great potluck dish!

Notes from our test kitchen; lighten up by using ground turkey and low-fat cheese, the amounts listed serve a small family you may double into a 13 x 9-inch baking pan, make this as spicy as you like by using your choice of mild to spicy salsa, you may also add in crushed chili flakes to the beef mixture

For a low fat alternative use ground turkey and low-fat cheese

Servings 4-6

Ingredients:

2 cups coarsely crushed corn chips

1 pound ground beef

1 medium onion, chopped

4 large garlic cloves, minced

1/2 teaspoon crushed chili flakes (optional or adjust to heat level)

1  (1-1/4-ounce) packages taco seasoning mix (I use my taco seasoning mix)

1/4 cup water

salt and fresh ground black pepper

1 (14 or 15-ounce) can refried beans

2 cups shredded Mexi-blend or cheddar cheese, divided

1-1/4 cups salsa (mild, medium or spicy)

1/2 cup sliced black olives (can use more)

2 green onion, chopped

1 tomato chopped

Instructions:

Preheat oven to 350 degrees F.

Grease an 8 x 8-inch baking dish.

Sprinkle the crushed corn chips into the bottom of the baking dish.

Heat the refried beans on top of the stove until hot, then mix in 1 cup shredded cheese and 1-1/4 cups salsa; pour evenly over the corn chips.

In a skillet cook the beef with onion and garlic until no longer pink; drain fat then continue to cook until lightly browned.

Add in taco seasoning and water; simmer for about 8 minutes over low heat, then season with salt and pepper; sprinkle the mixture on top of the beans.

Sprinkle the remaining 1 cup shredded cheese on top then the green onions and olives.

Bake for about 20-22 minutes or until just heated through.

Sprinkle the chopped tomatoes on top.

Allow to stand for 10 minutes before serving.

Servings 6

INGREDIENTS:

1-1/2 cups dry orzo pasta

2 tablespoons olive oil

2 tablespoons fresh lemon juice (can use more)

1/2 to 1 teaspoon dried oregano

2 (6-ounce) cans marinated artichoke hearts (do not discard the marinade in the jars)

8 cherry tomatoes, halved

1 small red onion, chopped

1/2 cup kalamata olives

1 cucumber (peeled, sliced in half lengthtwise, seeded then diced)

3/4 to 1 cup finely chopped feta cheese or coarsely crumbled

3-4 tablespoons fresh chopped parsley

1/2 pound small cooked shrimp (can use more)

salt and fresh ground black pepper

reserved marinade from the artichokes (to be added in just before serving)

INSTRUCTIONS:———————————————————

Cook the orzo in boiling water until just tender (about 8 minutes, do not cook until really soft) drain and rinse under cold water, then transfer to a bowl and toss with 2 tablespoons olive oil, lemon juice and dried oregano (can can use more olive oil if desired).

Drain both cans of artichoke hearts then reserve the juice in the refrigerator.

To the bowl with the orzo pasta add in artichoke hearts, tomatoes, onion, olives, cucumber, feta cheese, fresh parsley and cooked shrimp; toss to combine thoroughly.

Season with salt and pepper.

Cover and refrigerate for 2 or more hours.

Just before serving drizzle the reserved marinade over the salad and toss to coat

I have received many requests for tried and true fat-free and low-fat dessert recipes, here is one of many I had tucked away in my  “Easy Favorites”  folder you may of course go the full-fat route, not only is this delicious it’s a  snap to make! although I have only made this using cherry you may want to try this using blueberry pie filling

Servings 12

Nutritional analysis per serving  (12 servings total) Calories 205/fat 0.4 g /Carbohydrates 47 g/ Cholesterol 4 g

Ingredients:

1 (21-ounce) can cherry pie filling

1 (14-ounce) can fat-free sweetened condensed milk

1 (8-ounce) container fat-free Cool Whip frozen topping, thawed

1 (20-ounce) can unsweetened pineapple chunks, drained

1 cup mini marshmallows (can use more)

Instructions:

In a bowl combine the pie filling with condensed milk and Cool Whip toppong; mix until well blended.

Mix in pineapple chunks and marshmallows.

Spoon into serving glasses or into a decroative serving bowl.

A cheese lover’s dream casserole!

Notes from our test kitchen; make sure you pat the peas lightly with paper towel before adding,  cooked turkey also will work well,  you may omit the garlic since I have an extreme addiction to garlic I add it into just about everything, really it does work well in this recipe

For some heat add in cayenne pepper, I most always do!

Servings 4-6

Ingredients:

1-3/4 cups dry macaroni pasta

1/3 cup butter

1 small onion, chopped

1-1/2 teaspoons onion powder

1 teaspoon dry mustard powder

4-6 garlic cloves (garlic lover’s use six cloves)

3 tablespoons all-purpose flour

3 cups milk (or use half each milk and light cream)

1-1/2 cups shredded cheddar cheese

1 (450-gram) package Kraft Velveeta cheese (cut into cubes, use the small box of Velveeta)

salt and freshly ground black pepper

2 cup chopped cooked chicken (can use more)

1/2 to 3/4 cups frozen peas, thawed

1/2 cup freshly grated Parmesan cheese

Instructions:

Grease a medium casserole dish.

Cook the macaroni in a pot of boiling water until just over halfway cooked do not cook completely as it will soften and cook more in the oven; drain but do not rinse, transfer to a large bowl then toss with about 2 tablespoons butter or oil to prevent sticking; set aside.

In a pot melt 1/3 cup butter over medium-high heat.

Add in onion, onion powder and mustard powder; cook for about 3 minutes.

Add in garlic; cook stirring for 2 minutes.

Add in flour; stir for 1 minute.

Slowly add in milk whisking constantly; bring to a boil over medium heat, then reduce heat to low and continue cooking until thickened.

Mix in shredded cheddar and Velveeta cheese until smooth and blended.

Season with salt and pepper.

Pour over pasta in the bowl and toss to combine

Mix in the cooked chicken and peas.

Transfer to casserole dish, then sprinkle top with Parmesan cheese.

Bake uncovered in a preheated 350 degree F oven for about 22-25 minutes