Chicken Casserole

1 whole chicken
8 oz sour cream
1 can cream of chicken soup
1 can cream of celery soup
1 sleeve Ritz crackers, crumbled
4 Tbsp butter, melted
Celery salt, to taste
Salt and pepper, to taste

1. Preheat oven to 350 degrees.
2. Boil chicken until done.
3. Pull meat off the bone and shred.
4. Mix meat with both cans of soup; add celery salt, regular salt and pepper to taste.
5. Place in a 9x13 dish; top with crumbled crackers; drizzle top with melted butter and bake for 20-30 minutes or until bubbly.

Free Form Strawberry Cheesecake

2 cups fresh strawberries, sliced
4 Tbsp powdered sugar, divided
1 1/2 cups ready-to-eat cheesecake filling*
1 tsp lime zest
1 Tbsp lime juice
6 crisp gourmet cookies, crumbled**

1. Stir together strawberries and 2 Tbsp powdered sugar.
2. Stir together cheesecake filling, lime zest, lime juice and remaining 2 Tbsp powdered sugar.
3. Spoon cheesecake mixture into 6 (6-oz) glasses or ramekins. Sprinkle with crumbled cookies. Top with strawberries. Garnish, if desired. Serve immediately.

*Found locally at Star Market
**Used Biscoff cookies

Yield: 6

Tuscan Pasta with Tomato-Basil Cream

1 (20 oz) package refrigerated four-cheese ravioli*
1 (16 oz) jar sun-dried tomato Alfredo sauce
2 Tbsp white wine
2 medium-sized fresh tomatoes, chopped**
1/2 cup chopped fresh basil
1/3 cup grated Parmesan cheese
Garnish: fresh basil strips (optional)

1. Prepare pasta according to package directions.
2. Meanwhile, pour Alfredo sauce into a medium saucepan. Pour wine into sauce jar; cover tightly, and shake well. Stir wine mixture into saucepan. Stir in chopped tomatoes and 1/2 cup chopped basil, and cook over medium-low heat 5 minutes or until thoroughly heated. Toss with pasta, and top evenly with 1/3 cup grated Parmesan cheese. Garnish, if desired.

*1 (13 oz) package three-cheese tortellini may be substituted
**1 (14.5 oz) can petite diced tomatoes, fully drained, may be substituted.

Note: Made with Buitoni Four Cheese Ravioli and Classico Sun-Dried Tomato Alfredo Pasta Sauce.

Yield: 4-6

Spicy Honey-Roasted Carrots

1 tablespoon honey
1 tablespoon orange juice
1/4 teaspoon hot sauce
1/4 cup raisins
1 (16 oz) package fresh baby carrots
Olive oil flavored cooking spray
1/2 teaspoon salt


1. Preheat oven to 475 degrees. 
2. Combine first 4 ingredients in a small bowl. 
3. Place carrots in a single layer on a jelly-roll pan; coat carrots with cooking spray, and sprinkle with salt. Bake at 475 for 13 minutes, stirring occasionally. Add honey mixture; toss to coat. Bake an additional minute or until lightly browned and crisp-tender. 


Yield: 4 servings

Orange -Glazed Turkey with Cranberry Rice

1 (8.8 oz) pouch microwaveable cooked brown rice
1/2 cup orange-flavored dried sweetened cranberries
2 tablespoons chopped pecans, toasted
1/8 teaspoon salt
1 1/2 pounds turkey cutlets (about 12 cutlets)
1/4 teaspoon salt, divided
butter-flavored cooking spray
1/3 cup low-sugar orange marmalade


1. Prepare rice in the microwave according to package directions. Place cranberries in a medium bowl. Pour hot rice over cranberries; let stand 1 minute. Stir pecans and 1/8 teaspoon salt into cranberries; cover and keep warm. 
2. Sprinkle turkey cutlets evenly with 1/8 teaspoon salt. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. 
3. Add cutlets to pan, salted side down. Cook 1 minute; coat cutlets with cooking spray, and sprinkle with remaining 1/8 teaspoon salt. Turn cutlets; cook 1 minute. Transfer turkey to a platter. Turn off heat; add marmalade to hot skillet, and stir 30 seconds. Return turkey and accumulated juices to skillet, turning to coat cutlets. 
4. Spoon rice mixture onto serving plates. Top rice with turkey cutlets; spoon sauce over cutlets. 


Yield: 4 servings

Fig and Balsamic Chicken

4 (6 oz) skinless, boneless chicken breast halves
1/2 teaspoon salt, divided
cooking spray
1/2 cup prechopped red onion
1/4 cup water
2 tablespoons balsamic vinegar
1/3 cup fig preserves
1/4 teaspoon dried Italian seasoning
1/4 teaspoon freshly ground black pepper


1. Place chicken breast halves between 2 sheets of heavy-duty plastic wrap; pound to 1/2 inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken with 1/4 teaspoon salt. 
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion; saute' 3 minutes. Add chicken to pan; cook 7 minutes on each side or until done. Remove chicken from pan; keep warm. 
3. Combine water and vinegar; add to pan, scraping pan to loosen browned bits. Reduce heat to medium; add preserves, next 2 ingredients, and remaining 1/4 teaspoon salt. Cook 1 minute or until preserves melt, stirring constantly. Spoon fig sauce over chicken and serve immediately. 


Yield: 4 servings

Hamburger Steak with Caramelized Onions

1 pound ground sirloin (or venison)
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried Italian seasoning
cooking spray
1 medium onion, thinly sliced
1/2 cup beef consomme'
1/4 cup balsamic vinegar
3 Idaho potatoes
1 package baby carrots


1. Combine first 4 ingredients in a small bowl. Shape into 4 (1/2 in thick) patties. 
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add potatoes, carrots and patties; cook patties 3 or 4 minutes on each side or until browned. Transfer patties to a platter, and keep warm. 
3. Add onion to pan; coat onion with cooking spray. Saute' over medium-high heat 4 minutes. Return patties to pan. Combine consomme' and vinegar; pour over onion and patties. Bring mixture to a boil; cover, reduce heat, and simmer 5 to 6 minutes or until meat is done. 


Yield: 4 servings