4 cups boiling water
2 (5.7 ounces each) boxes sun-dried tomato Florentine long grain & wild rice mix*
4 large boneless skinless chicken breasts
8 slices thick-sliced fully cooked deli ham
1/4 cup diced red bell pepper
4 (1 ounce each) slices Swiss cheese, cut in half

1. Heat the oven to 350 degrees F. Spray a 13×9-inch baking dish with nonstick cooking spray.

2. Stir together the boiling water, rice and rice seasoning mixes in the baking dish.

3. Cut the chicken breasts in half lengthwise; wrap a ham slice around each chicken piece. Add the bell pepper to the rice mixture; place the wrapped chicken pieces over the rice. Cover with foil and bake for 40 to 45 minutes. Uncover and bake an additional 10 minutes or until the liquid is absorbed and chicken juices run clear when thickest part is cut.

4. Top each chicken breast with cheese. Bake, uncovered, 3 to 4 minutes or until cheese is melted. Makes 8 servings.**

* You may substitute other varieties of rice mixtures, such as mushroom or chicken.

**This recipe is easily divided in half if you only need 4 servings.

Emily

2 cups uncooked mafalda noodles
3 tablespoons olive oil
1 cup chopped onion
1 cup sliced carrots
1 cup sliced celery
1 medium green bell pepper, chopped
1 medium zucchini or summer squash, quartered lengthwise and sliced
2 cloves garlic, chopped
2 (15 ounce each) cans red kidney beans, rinsed and drained
1 (15 ounce) can diced tomatoes with Italian herbs, undrained
1/2 cup finely shredded Parmesan cheese
1 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup refrigerated basil pesto

1. Heat the oven to 350 degrees F. Cook and drain the noodles as directed on the package using the minimum cook time.

2. Heat the oil in a 10-inch skillet over medium heat. Add the onion, carrots, celery and bell pepper; cover and cook 5 to 8 minutes, stirring occasionally, until the carrots are just tender. Uncover and stir in the zucchini and garlic; cook and stir 1 minute longer.

3. Place the noodles in an ungreased 2-1/2-quart casserole. Stir in the carrot mixture, beans, tomatoes, 1/4 cup of the cheese, the salt, pepper and pesto. Cover and bake for 40 to 50 minutes or until hot in the center. Top each serving with the remaining cheese. Makes 6 servings.

Emily

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.

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

1 medium head of cabbage, core removed and cut into wedges
1large onion, peeled and cut into wedges
1/2 cup melted butter
1/4 cup all-purpose flour
1 cup crushed saltine crackers
2 cups shredded cheddar cheese
2 cups milk

1. Place the cabbage and onion wedges in a large pot; cover with water. Bring to a boil over medium-high heat. Cook until tender; drain.

2. Add the remaining ingredients to the drained cooked cabbage; stir to blend. Pour into a buttered 13×9-inch casserole. Bake at 350 degrees F. for 25 to 30 minutes or until lightly browned on top and sauce is thickened. Makes 8 servings.

Emily

6 pork chops*
2 tablespoons cooking oil
6 medium potatoes, peeled & thinly sliced
1 large onion, sliced
Salt & Pepper (to taste)
1 cup milk
1 teaspoon Worcestershire sauce
1 (10.5 ounce) can cream of mushroom soup

1. In a large skillet over medium-high heat, brown the chops in the oil; set aside. In bottom of a buttered 13×9-inch casserole arrange the potato slices; top with the onion slices. Season with the salt and pepper.

2. In a small bowl, combine the milk, Worcestershire sauce and soup. Pour 1/2 the milk mixture over the potatoes and onions; top with the pork chops and pour remaining milk mixture over the chops. Cover casserole with aluminum foil; bake at 350 degrees F. for 1 hour or until the chops and potatoes are tender. Makes 6 servings.

* You may use either bone-in or boneless pork chops. I used bone-in chops but I cut out the bones and removed the excess fat before using.

Emily

2 cups radiatore (or other small) pasta
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 tablespoon butter
2 (10-3/4 ounce) cans cream of chicken soup
1 (16 ounce) package processed cheese spread (Velveeta), cubed
1 (10 ounce) can diced tomatoes and green chilies
1 (4 ounce) can chopped green chilies
1 (2.25 ounce) can sliced ripe olives, drained
3 cups cubed cooked chicken

1. Cook the pasta according to the package directions using minimum cook time; drain. Meanwhile, in a small skillet over medium heat, cook the onion and green pepper in the butter until tender (about 4 minutes).

2. In a large bowl, combine all the ingredients stirring to blend well. Pour into a greased 13×9-inch baking dish . Cover with aluminum foil and bake at 350 degrees F. for 30 to 35 minutes. Makes 8 to 10 servings.

Emily

1 (30 ounce) package frozen extra-spicy and crispy potato wedges
2 cups chopped fully cooked ham
8 slices bacon, cooked crisp and crumbled
1/2 cup chopped red bell pepper
1 cup chopped green onions
1 (15 ounce) jar cheese dip
1/2 cup sour cream

1. Heat the oven to 375 degrees F. Spray a 13×9-inch baking dish with nonstick cooking spray.

2. Arrange the potato wedges in the baking dish; bake for 10 to 15 minutes or until thawed and beginning to brown. Top with half each of the ham, bacon, bell pepper and green onions. Spread cheese dip on top; sprinkle with the remaining ham, bacon and bell pepper.

3. Bake for 20 to 30 minutes or until the cheese dip is melted and the potatoes are tender. Top with dollops of sour cream and the remaining green onions. Makes 8 servings.

Emily

2 cups uncooked fusilli pasta
1 (16 ounce) jar Alfredo pasta sauce
1/2 cup chicken broth
1 teaspoon Italian seasoning
1 teaspoon grated lemon peel
2 (5 ounces each) solid white albacore tuna in water, drained
1 (9 ounce) box frozen sugar snap peas, thawed, drained
1 (4.5 ounce) jar whole mushrooms, drained
1/2 cup dry plain bread crumbs
2 tablespoons butter, melted

1. Heat the oven to 375 degrees F. Spray a 2-quart baking dish with nonstick cooking spray.

2. Cook the pasta according to the package directions using minimum cooking time: drain. In a large bowl, combine the Alfredo sauce, chicken broth, Italian seasoning, lemon peel, tuna, peas, mushrooms and pasta; spoon into the baking dish.

3. In a small bowl, blend the bread crumbs and melted butter; sprinkle over the pasta mixture.

4. Bake for 25 to 30 minutes or until hot and bubbly and the topping is golden brown. Makes 6 servings.

Emily

1/4 cup chopped celery
1/4 cup chopped onion
4 tablespoons butter
4 cups herb seasoned stuffing
1 (14 ounce) can chicken broth
2 cups cooked broccoli cuts
2 cups cubed cooked turkey or chicken
1 (10-3/4 ounce) can cream of chicken soup
1/2 cup milk
1 cup shredded cheddar cheese
French fried onions (optional)*

1. In a small skillet over medium heat, sauté the celery and onion in the butter until tender, about 4 minutes; add to the stuffing. Stir in the chicken broth; spoon mixture into bottom of a 12x8x2-inch shallow baking dish. Arrange the broccoli and cubed turkey over the stuffing mixture.

2. In a small bowl, combine the soup, milk and 1/2 cup of the cheese; pour over the turkey mixture. Sprinkle top with the remaining cheese. Top with French fried onions, if using.

3. Bake at 350 degrees F. for 30 minutes or until hot. Makes 6 servings.

*I topped mine with French fried onions because my family enjoys the extra flavor and crunch they give. But this casserole is equally delicious without them.

Emily