Back to School Chicken Veggie Casserole
1 (10 ounce) can low-fat condensed cheddar cheese soup
1 c. low fat milk
2 Tbsp. instant minced onion
1 (10 ounce) frozen mixed vegetables (thawed and drained)
1 1/2 c. cut up cooked chicken
2 c. Bisquick reduced fat baking mix
2 tsp. light mayonnaise
1 egg
Preheat ovean to 400*. Heat soup, milk and instant minced onion to boiling in 3 quart sauce pan, stirring constantly. Stir in vegetables and chicken. Pour into ungreased rectangle 11 x 7 x 1/2" baking dish. Mix remaining ingredients until crumbly and sprinkle over top.(Source: http://www.recipezaar.com/)
5 Ingredients Or Less recipes
Anytime Quiche
5 eggs
1 c. milk
1 tsp. salt
1 frozen pie crust
1 1/2 c. shredded cheddar cheesePreheat oven to 375 degrees. In a medium mixing bowl, beat eggs with a whisk. Add in the milk and salt, mixing well. In the bottom of the frozen pie crust, sprinkle cheese. Pour the egg mixture over the cheese. Bake for 35-45 minutes or until a knife inserted in the center comes out clean.
(Source: www.recipezaar.com/)
Summer's Here
Summer Chicken
6 boneless skinless chicken breast halves
2 c. summer squash
2 c. zucchini
2 red bell peppers (for color)
2 medium tomatoes
1 Tbsp. olive oil
1 1/2 tsp. fresh basil
1 tsp. seasoning salt
1/4 tsp. pepper or 1/8 tsp. cayenne pepper
1/3 c. shredded parmesan cheese
May use a wok to make this, but a cast-iron skillet works just as well. Prepare everything as follows:- cut chicken into 1/2" cubes- slice or cube squash, zucchini, and the peppers- slice each tomato into 8 wedges Pour oil into wok and stirfry veggies just until tender (about 10 minutes), set aside. Stirfry chicken until thoroughly cooked (15-20 minutes). Add vegetables and seasoning, stirfry for another 5 minutes. For regular chicken use black pepper, to kick it up a notch use the cayenne pepper. Spoon onto serving dishes and sprinkle with freshly shredded parmesean cheese.
(Source: http://www.recipezaar.com)
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