A delicious way to enjoy the healthy benefits of spinach and it is so easy-to-make!
Vegetable cooking spray
1 (10-3/4 ounces) can condensed Cream of Mushroom soup
1 (10 ounce) package frozen chopped spinach, thawed and well drained
1-1/2 cups shredded Swiss cheese
1/2 teaspoon ground black pepper
1. Heat the oven to 375 degrees F. Spray a 12x8x2-inch baking dish with cooking spray and set aside.
2. With a wire whisk, beat the eggs in a large bowl; stir in the soup, spinach, 1 cup of the cheese and the black pepper. Pour mixture into the prepared baking dish.
3. Bake for 35 minutes or until the eggs are set in the center. Sprinkle with the remaining shredded cheese. Let stand 5-minutes or until the cheese is melted. Makes 8 servings.
Tender golden potatoes, flaky bites of smoked salmon in a rich creamy cheese sauce. Yummy!
8 cups Yukon Gold potatoes, peeled & thinly sliced
2 tablespoons butter
1 cup thinly sliced onion
2 tablespoons all-purpose flour
3 cups half-and-half
1 cup Swiss cheese
2 tablespoons chopped fresh dill weed
1/2 teaspoon salt
1/4 teaspoon pepper
12 ounces smoked salmon, flaked into 1/2-inch pieces
1 cup plain bread crumbs
3 tablespoons butter, melted
1. Fill a 4-quart saucepan 2/3 full with water; heat to boiling over high heat. Add the potatoes and cook for 6 to 9 minutes or until almost tender; drain and return to the saucepan.
2. Heat oven to 350 degrees F. Spray a 3-quart baking dish with cooking spray.
3. In a 12-inch nonstick skillet over medium heat, melt the 2 tablespoons butter; add onions and cook and stir until softened, about 4 minutes. Stir in the flour. Gradually add the half-and-half and heat to a boil. Remove from the heat; stir in the cheese, dill, salt and pepper until the cheese is melted.
4. Pour sauce mixture over the potatoes in saucepan; spoon 1/2 the potato mixture into baking dish. Top with 1/2 the salmon; repeat the layers.
5. Stir together the bread crumbs and 3 tablespoons melted butter; sprinkle over the salmon. Bake uncovered 30 to 40 minutes or until the potatoes are tender and the topping is browned. Makes 8 servings.
Chicken, ham and Swiss cheese are a winning combination in this tasty all-in-one casserole.
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.
A delightful combination of steamed cauliflower, creamy Swiss cheese and spicy pork sausage! This makes a great main dish or you can serve it as a side with your favorite meat.
1 (16 ounces) package frozen cauliflower
1 (8 ounces) package cream cheese, softened
1/2 pound bulk pork sausage, cooked, drained and crumbled*
Salt & Pepper (to taste)
4 ounces Swiss cheese, thinly sliced
4-5 slices bacon, cooked crisp and crumbled
1. Preheat oven to 350 degrees F. Microwave or steam the cauliflower until tender; mash with a potato masher until smooth. Add the cream cheese, sausage, and salt and pepper to taste.
2. Spread 1/2 the cauliflower mixture into bottom of a 2-quart casserole; top with 1/2 the cheese. Add the remaining cauliflower mixture and top with the remaining cheese; sprinkle top with the crumbled bacon. Bake 30 minutes or until hot and bubbly.
Makes 6 servings, each containing 5 grams of carbohydrates and 2 grams of fiber for a total of 3 grams of usable carbohydrate and 13 grams of protein.
* If your family is not fond of sausage, you may substitute lean ground beef for the sausage.
A cheesy, delicious, all-in-one meal. Serve with cut up fresh fruit for a tasty breakfast or brunch!
1 (1 pound) loaf French bread, cut into 1/2-inch slices
2 tablespoons Dijon mustard
8 ounces thinly sliced cooked ham
8 ounces sliced Swiss cheese
4 large eggs
2 cups milk
1/3 cup grated Parmesan cheese
1/3 cup plain bread crumbs
2-1/2 tablespoons chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
4 tablespoons butter or margarine, melted
1. Arrange 1/2 the bread slices in bottom of an ungreased 13×9-inch baking dish, overlapping as needed. Brush with mustard; top evenly with ham and Swiss cheese, overlapping as needed. Arrange remaining bread slices over the first layer to make sandwiches.
2. In a medium bowl, beat eggs and milk with a wire whisk until well blended. Carefully pour over the sandwiches. Cover and refrigerate at least 1 hour but no more than 12 hours.
3. In a small bowl, combine Parmesan cheese, bread crumbs, parsley, salt, pepper and melted butter or margarine. Uncover casserole; sprinkle with crumb topping.
4. Bake at 375 degrees F for 30 to 35 minutes or until sandwiches are golden brown and puffed. Makes 10 servings.