Recipes

Here are the recipes a few people requested!! ENJOY!

Poppyseed Chicken:
2 lb uncooked boneless, skinless chicken breast
1 can of 98% fat free Cream of Chicken Soup
1 c. fat free sour cream
2 c. crushed Reduced Fat Ritz Crackers
1 tbsp poppy seeds
1 stick of light butter

Grease 9x13 casserole dish. Cook chicken, shred it and put it in the bottom of the pan. Mix cream of chicken soup and sour cream together until smooth. Pour over chicken. Melt the butter; add crushed crackers and poppyseed. Mix well and pour over soup mixture. Bake in preheated oven at 350 for 30 minutes or until bubbly. Makes 8 servings.

Oven-"Fried" Chicken
1 c. fat free buttermilk
1/4 tsp. hot pepper sauce, or to taste
4 (1/2lb) chicken breast halves
2/3 c all purpose flour
1/2 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp salt
1 c. cornflake crumbs

Preheat oven 400. Line baking sheet with foil and spray
Combine buttermilk and pepper sauce in a large bowl; add the chicken and turn to coat. With a fork, combine the flour, paprika, garlic powder, and salt on a sheet of wax paper. Spread the cornflake crumbs on another piece of wax paper. Take 1 piece of chicken from buttermilk, dip both sides into the flour, shake off excess flour. Dip the same piece of chicken in the buttermilk again and then in the cornflake crumbs to coat. Place on baking sheet. Repeat with the remaining pieces of chicken.
Spray the chicken with nonstick spray and bake until golden and cooked through, about 40 minutes.

Spinach Stuffed Pasta Shells
1 jar if light (fat free) spaghetti sauce
vegetable cooking spray
1 (10oz) package of frozen chopped spinach, thawed and drained
1 c lite ricotta cheese
1/2 tsp ground pepper
1/2 tsp ground nutmeg
1/2 c. Parmesan Cheese
12 jumbo past shells cooked

Spoon half of the spaghetti sauce into a 11x7 baking dish coated with cooking spray. Set aside.
Combine spinach, ricotta cheese, 1/4 c. Parmesan Cheese, pepper and nutmeg, stir well.
Spoon Spinach mixture evenly into past shells. Arrange shells over sauce in baking dish. Spoon remaining half of spaghetti sauce over shells. Cover and bake @ 400 for 35 minutes or until bubbly. Sprinkle with remaining 1/4 c Parmesan cheese.