Chicken Broccoli Casserole

3 c. chicken, cooked and diced
2 cans cream of chicken soup
1 c. mayonnaise
1 c. chicken stock
1 Tbsp. lemon juice
1 tsp. curry powder
2 pkg. frozen broccoli, cooked (I actually don't cook it first, just thaw and then up your baking time by 5 or 10 minutes)

Grease large shallow baking dish. (I use 9 x 13) Place layer of broccoli, then chicken. Mix remaining ingredients; pour over broccoli and chicken. Top with 1 cup grated cheese and 1 c. bread crumbs. Bake 25 min. at 325 degrees.

Sweet and Sour Meatloaf

1 1/2 lbs. ground chuck (or very lean ground beef) I actually use ground turkey, of course!
3/4 c. bread crumbs soaked in 1 c. milk (can use evaporated milk)
2 beaten eggs
1/4 c. chopped onions
1 t. sage
1 t. salt

Sauce:
1/2 c. catsup
6 Tbsp. brown sugar
1/4 t. nutmeg
1 t. mustard

Blend carefully and roll into loaf pan and top with sweet and sour sauce. Cut sauce in by pre-slicing meat loaf and running knife around edges. Bake at 400 degrees for about 1 hour.

(this is Connie Watts' recipe from the ward cookbook)

New Mexico Cornbread

1 c. cornmeal
1 T. baking powder
3/4 t. salt
1 c. cream style corn
1 c. sour cream
2/3 c. butter, melted
2 eggs
1 c. shredded cheddar cheese
1 (4 oz.) can diced green chilies

In a bowl, combine cornmeal, baking powder and salt. Combine remaining ingredients. Add to dry ingredients and stir until blended. Pour into a greased 9 inch square pan. Bake at 350 for 1 hour or until bread tests done.

I like to double this recipe and make it in a 9 x 13. It is one of my all time favorites, but B. doesn't really like it, so I don't make it much. I got it, along with lots of my other faves, from a sweet lady named Jean from Mississippi that I used to work with at the IRS. She brought in baked goods for us almost every day! Remember her, Ta?

Mexican Lasagna

1 T. vegetable oil
1 lb. ground turkey
1 c. chopped onion
1 1/2 c. chopped green and/or red bell peppers
1 (4 oz.) can diced green chilis
1 pkg. taco seasoning mix
2 c. smooth taco sauce, divided
8 soft taco size flour tortillas, divided
2 c. mexican blend shredded cheese, divided

Preheat oven to 375. Grease 13 x 9 baking dish.
Heat vegetable oil in large skillet over medium heat. Add ground turkey or chicken; cook, stirring occasionally, for 3 to 4 minutes or until vegetables are slightly tender.
Spread 1/2 c. taco sauce over bottom of prepared baking dish. Cover with 4 tortillas. Spread with half of meat mixture and 1/2 c. taco sauce. Sprinkle with 1 c. cheese. Repeat with remaining ingredients.
Bake for 15 to 20 minutes or until heated through and cheese is melted.

I have to confess to leaving out the peppers and onion when I made this today. I forgot to get them at the store, and wasn't about to go back! Sorry, but I think it still turned out ok. Just not quite as healthy!

Ham, Cheese, and Spinach Strata

3 or 4 large day-old croissants
2 tablespoons butter
1 c. finely chopped onion
8 oz. fresh baby spinach leaves, chopped
2 c. grated sharp Cheddar
1/4 c. diced ham
6 eggs
2 1/4 c. half-and-half
2 t. Dijon mustard
1/4 t. salt
1/4 t. pepper
1 t. dried basil

1. Butter a 9x13 casserole. Using a serrated knife, cut the croissants int0 3/4 to 1-inch cubes (you will need 6 cups) and scatter half of them in the casserole. Set the remaining cubes aside.
2. Melt the butter in a large saute pan. Add the onion and saute over med.-low heat for 5 min. stirring often. Stir in the spinach (you may have to do this in batches) and cover the pan. Let the spinach cook until tender, 4 to 5 minutes, stirring occasionally.
3. Spoon the spinach over the croissant cubes in the casserole. Then sprinkle on half of the cheese and all of the ham. Next, add the remaining croissant pieces and the rest of the cheese.
4. In a mixing bowl, whisk the eggs, half-and-half, mustard, salt, pepper, and basil just until blended. Ladle the liquid evenly over the layers in the casserole. Press the croissant down gently with a fork to dampen all of it. Cover the casserole with plastic wrap and refrigerate it for at least 2 hours or overnight.
5. Heat the oven to 350. Remove plastic wrap and bake the strata in the center of the oven until it is puffed and golden brown, about 45-55 minutes. Transfer the casserole to a wire rack and allow it to cool for at least 10 minutes before serving. Makes 12 servings.

I got both of the recipes this week from Family Fun Magazine. I made this on Easter morning and my kids absolutely loved it!

Bubbly Berries and Grapefruit

2 red grapefruits, halved, seeded, and sectioned
1 pint fresh strawberries, rinsed and halved or quartered
1 (25 oz.) bottle sparkling cider
fresh mint sprigs for garnish

1. Alternately spoon the grapefruit sections and the sliced strawberries into 6 goblet glasses until you have enough fruit in each to make a nice serving.
2. Slowly pour enough sparkling cider over the fruit to almost cover it. Add a sprig of mint to each goblet, and your treat is ready to eat! Makes 6 servings.

• for best results, chill all ingredients.

• of course for dinner group I just mixed the fruit and had them pour the cider over it themselves.
• I love this recipe, because my kids don't usually eat grapefruit without a TON of sugar, and even then, not often. And I'm not a fruit eater myself, but this is really yummy! simple, I know, but a tasty, refreshing side to a breakfast casserole!