Creamy Broccoli-Stuffed Chicken

Easy breezy for a busy night. Double if serving many...and double the sauce anyway...or at least add about another 1/2 of ingredients. Why? Well - cause I like sauces, and I think everybody else does, too.

Don't you?

I served this with those rolls you pop out of a can, and a basic green salad...because I was in A HURRY...

Creamy Broccoli-Stuffed Chicken

1 pkg. stuffing mix (pick your poison)
1 cup water
6 small boneless skinless chicken breast halves
1 pkg frozen CHOPPED broccoli, thawed, drained
1 can cream of chicken soup
1/2 cup milk
1 tsp paprika
2 TBS grated Parmesan cheese

1. Heat oven to 400.

2. Combine stuffing mix and water in a large bowl. Let stand 5 minutes. Meanwhile, pound chicken to 1/4-inch thickness. Add broccoli to stuffing; mix lightly. Spread onto chicken within a 1/2 inch of edges; roll up starting at one short end of each.

3. Place, seam sides down, in a 13x9 inch casserole dish. Mix soup and milk, pour over chicken. Top with paprika and cheese.

4. Bake 30 minutes or until chicken is done.

courtesy Kraft foods

Cheesy Chicken Simmer

Alas!! Another sad food post with no pictures!! *Sigh*

This SUPER EASY RECIPE bailed me out Wednesday night, and will do the same for you on any busy night you have !! I altered it by substituting chicken tenderloins for chicken breasts, and used the rest of a jar of Cheez Whiz (about half a jar's worth) instead of Velveeta.

Worked Great!!

Cheesy Chicken Simmer

2 tsp oil
4 small boneless skinless chicken breast halves (or an equivalent amount of chicken tenderloins)
2 cups frozen broccoli florets
1 can cream of chicken soup
1/4 lb. (4 oz.) Velveeta cheese, cut into 1/2 inch cubes (or about 1/2 a jar of Cheez Whiz)
3 cups hot cooked white rice

1. Heat oil in a large nonstick skillet on medium-high heat. Add chicken; cook about 7 minutes, turning after 4 minutes.

2. Add broccoli, soup, and cheese product; mix well. Simmer on medium heat 7 minutes or until chicken is cooked through.

3. Serve over rice.

courtesy Kraftfoods.com

Beef and Broccoli Lo Mein

It's tough economic times out there. People are cutting back on little luxuries...like going out to eat on a Friday night after a long week at work.

But that's okay - 'cause you can make faux restaurant take-out at home. Like this yummy Chinese Take-Out knock-off...

Double if feeding a big family...otherwise, serves 4.



Beef and Broccoli Lo Mein

8 ounces thin spaghetti, broken in half
1 tsp dark sesame oil
1 tsp vegetable oil
3 cups chopped broccoli
1-1/2 cups thinly sliced onion
1 TBS peeled and minced fresh ginger
4 garlic cloves, minced
12 ounces sirloin tips, cut crosswise into thin strips
3 TBS beef broth
3 TBS soy sauce
2 TBS brown sugar
1 TBS oyster sauce

1. Stir spaghetti into a pot of lightly salted boiling water according to package directions. drain noodles well, then return to pot and toss with sesame oil.

2. Heat vegetable oil in wok/ large non-stick skillet over medium-high heat. Add the broccoli and onion and cook, stirring often, for 3 minutes.



Add the ginger and garlic and continue stirring while mixture cooks for another 30 seconds. Add the sirloin and cook, stirring often, for 5 minutes until no longer pink.



3. In a small bowl, mix the broth, soy sauce, brown sugar, and oyster sauce. Add the soy sauce mixture and the pasta to the wok/ skillet and continue cooking, stirring often, for 1-2 minutes, or until everything is heated through. Serve Lo Mein HOT!

courtesy Family Fun magazine

Cheesy Ham & Broccoli Bake

Ever had those nights when you had to feed five kids before 5:30pm because you had stuff to do?

And you're trying to cook, and prepare your activity that is taking up your night (in my case, Girl Scouts), and help with homework, and answer the phone, and fold the laundry all at the same time?

And four of those kids are saying (in between asking what fractions are, and fighting over whose turn it is to use the computer, and begging if they can puh-lease stop doing spelling definitions and play Wii): "I'm hungry...what's for dinner?", all while one kid is peeking over the stove at what you're making and saying in a worried, whiny kind of voice: "Uhh..I don't think I like that..."

Have you ever had one of those nights?

Have you ever had one of those nights when two of those kids are sick with the stomach flu?

That is tonight.

I spent all last night and all day today cleaning sheets, and Febreez-ing pillows, and Lysol-ing every surface in the house, on top of all the things I normally do during the day.

I'm tired.

I'm cranky.

And I have to go to Girl Scouts and play with 8 hyper-active 3rd grade girls.

Welcome to my life.

And since you're here...why don't you stay for dinner?

Cheesy Ham & Broccoli Bake

1-2/3 cups hot water

1 pkg. Stove Top Cornbread Stuffing Mix

3 cups chopped ham

1 pkg. (10 oz.) frozen broccoli florets, thawed, drained

1 can condensed cream of mushroom soup

3/4 cup Cheez Whiz

- Heat oven to 375 F. Add water to stuffing mix; stir until just moistened. Set aside.

- Combine ham and broccoli in 2 qt. casserole. Mix soup and Cheez Whiz; pour over ham mixture. Top with stuffing

-Bake 30 minutes or until heated through.

(Note: I bake it closer to 45 minutes...but I watch so the top gets crunchy but not burned)

courtesy Kraft foods