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Creamy Vegetable Medley

DSCN2169-1A super easy recipe to dress up ordinary vegetables!

1 (10-3/4 ounce) can condensed cream of celery soup
1/2 cup milk
2 cups broccoli florets
1 cup sliced carrots
1 cup cauliflower florets

In a 3-quart saucepan combine all the ingredients. Bring to a boil over medium-high heat. Reduce the heat to low; cover and cook until the vegetables are tender, about 15 minutes. Makes 6 servings.

Emily

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Ginger Shrimp Stir-Fry

DSCN2082Bring the definite taste of Asia into your kitchen with this bright shrimp stir-fry dish from Weight Watcher’s.

1 teaspoon olive oil
1-1/4 pounds medium shrimp, peeled and deveined
2 carrots, julienned
2 tablespoons minced, peeled gingerroot
3 garlic cloves, minced
2 cups trimmed snow peas
1/2 cup low-sodium chicken broth
2 teaspoons reduced-sodium soy sauce
1 teaspoon Asian sesame oil
4 cups hot cooked brown rice
2 tablespoons sesame seeds, toasted*

1. In a large nonstick skillet, heat the olive oil. Add the shrimp; cook, stirring as needed, until pink, about 3 minutes. Transfer to a plate and keep warm.

2. Add the carrots to the skillet; cook, stirring as needed, until tender-crisp, 4 to 5 minutes. Add the ginger and garlic; cook, stirring constantly, until the garlic is lightly browned, about 1 minute. Reduce the heat and simmer, covered, until heated through, about 1 minute longer.

3. Add the shrimp, snow peas, broth, soy sauce and sesame oil; bring to a boil, stirring as needed. Reduce the heat and simmer, covered, until heated through, about 1 minute longer. Serve the rice, topped with the shrimp mixture; sprinkle with the sesame seeds. Makes 4 servings.

Per Serving: 446 Calories, 9 g Total Fat, 1 g Saturated Fat, 175 mg Cholesterol, 315 mg Sodium, 59 g Total Carbohydrate, 7 g Dietary Fiber, 32 g Protein, 175 mg Calcium.

* To toast the sesame seeds, place a small nonstick skillet over medium heat. Add the sesame seeds and cook, stirring constantly, until lightly browned, 2 to 3 minutes.

Emily

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Chicken-Rice-Broccoli Casserole

Chicken-Rice-Broccoli CasseroleI was in a hurry to put together something for dinner last night and after looking through my pantry and refrigerator, this is what I came up with. It was even better than I expected!

1 (14 ounces) bag frozen broccoli, thawed
4 cups (cubed or chopped) cooked chicken
4 cups cooked rice*
1 (10.5 ounces) can cream of chicken soup
1 (10-3/4 ounces) can cheddar cheese soup
1/2 cup mayonnaise
1 (8 ounces) container sour cream
1 cup shredded sharp cheddar cheese
1 small jar chopped pimentos
1 (6 ounces) package French fried onions

1. Place broccoli in bottom of a 9×13-inch baking dish; top with the chicken.

2. In a large bowl, combine all the remaining ingredients except the French fried; pour over the chicken. Sprinkle the onions over the top.

3. Bake at 350 degrees F. for 30 minutes or until hot and bubbly and the onions are lightly browned. Makes 8 servings.

* I used minute rice prepared according to the package directions.

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Herb Broccoli Casserole

DSCN21701 (10-3/4 ounces) can condensed cream of chicken with herbs soup
1/2 cup milk
1 tablespoon lemon juice
1 (16 ounces) bag frozen broccoli cuts, thawed
1-1/3 cups French fried onions

1. Combine the soup, milk, lemon juice, broccoli and 2/3 cup of the onions in a 1-1/2-quart casserole; stir and cover.

2. Bake at 350 degrees for 25 minutes or until the broccoli is tender; stir.

3. Sprinkle the remaining onions over the broccoli mixture; bake 5 more minutes or until the onions are golden brown. Makes 6 servings.

Emily

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Simple Pie

Simple PieYou won’t believe how easy-to-make this delightful pie is!

2 cups milk
3/4 cup sugar
1/2 cup all-purpose baking mix (Bisquick)
4 eggs
1/4 cup butter
2 teaspoons vanilla extract
1-1/2 cups flaked coconut

1. In an electric blender, combine all the ingredients except the coconut. Blend on low setting for 3 minutes. Stir in the coconut; pour into a greased 9-inch pie pan; let stand 5 minutes.

2. Bake at 350 degrees F. for 40 minutes; Allow to cool at room temperature until set. Makes 6 to 8 servings. Store leftovers in the refrigerator.

Emily

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Chicken and Noodle Dinner

Chicken and Noodle DinnerFor a delicious comfort food dinner, you can’t go wrong with this flavorful, yummy recipe. Simply “marvelous”!

12 ounces uncooked wide egg noodles
1 (10-1/2 ounce) can cream of chicken soup
1 (10-1/2 ounce) can cream of mushroom soup
1 cup sour cream
1/3 cup milk
2 cups cubed cooked chicken
8 ounces Velveeta, cubed
1 medium onion, chopped
3/4 cup roasted red bell peppers (from jar)
1 (2.25 ounce) can sliced ripe olives
1 (6 ounce) package French fried onions

1. Cook the noodles according to the package directions; drain. In a very large bowl, combine the soups, sour cream and milk. Stir in the noodles, chicken, cheese, onion, red bell peppers and olives.

2. Pour into a greased 3-quart baking dish.* Sprinkle with the French fried onions. Bake at 350 degrees F. for 30 to 35 minutes or until hot and bubbly. Makes 8 servings.

* This recipe makes a lot so I divide it between two 8×8-inch baking dishes. I serve one and freeze the other for later use.

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