Smashed Potato-and-Broccoli Casserole

2 pounds baking potatoes, halved
1 cup chopped broccoli
1/2 cup diced onion
1/2 cup part-skim ricotta cheese
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried dill
1/2 teaspoon salt
1/8 teaspoon ground red pepper
1 (8-ounce) container fat-free sour cream
Cooking spray
3/4 cup (3 ounces) shredded reduced-fat sharp cheddar cheese

Preheat oven to 375°.

Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 20 minutes or until tender. Drain potatoes in a colander over a bowl, reserving 1 cup cooking liquid. Return potatoes and liquid to pan; mash with a potato masher until slightly chunky.

Add chopped broccoli and next 6 ingredients (broccoli through sour cream) to pan, and stir well. Spoon potato mixture into an 11- x 7-inch baking dish coated with cooking spray; bake at 375° for 35 minutes. Sprinkle with cheddar cheese; bake an additional 5 minutes or until cheese melts.

Roast Chicken

4 teaspoons salt
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 large roasting chicken
2 large onions, peeled and quartered

(Day 1)
Blend all spices together and set aside.
Remove neck and giblets from chicken cavity, rinse well inside and out, and pat dry with paper towels.
Rub with spice mixture, both inside and out, then stuff cavity with onions.
Wrap in a resealable"food grade" plastic bag (I just use a new, unscented, white kitchen can liner.), tie closed, and refrigerate overnight.

(Day 2)
Remove from plastic bag and place in a shallow baking pan.
Roast uncovered in a 250 F oven 5 hours.
Baste every 30 minutes after the 1st hour!

Garlic Lime Chicken

1 teaspoon salt
3/4 teaspoon pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon thyme
6 boneless skinless chicken breast halves
2 tablespoons butter
2 tablespoons olive oil
1/2 cup chicken broth
4 tablespoons lime juice

On a dinner plate, mix together first 7 ingredients. Sprinkle mixture on both sides of chicken breasts (or double the spice mixture if you like it a little spicier).

In a skillet heat butter and olive oil together over medium high heat.

Saute chicken until golden brown on each side, about 5 minutes on either side. Remove chicken and add lime juice and chicken broth to the pan,whisking up the browned bits off the bottom of the pan. Keep cooking until sauce has reduced slightly. Add chicken back to the pan to thoroughly coat and serve.

Serves 6

Garlic Chicken Casserole

2 lbs chicken breast cubed
1 box rotini
1 1lb package california blend veggies
1-2 tablespoons garlic
1/2 onion minced
approx. 1/2 cup olive oil
garlic salt to taste
pepper to taste

in a large pan cook chicken, garlic and onion in olive oil
cook rotini according to package
when those are done, add rotini and veggies to the chicken
add garlic salt and pepper to taste
cook on low until veggies are done

Crock Pot Roast

2-3 lb roast
1 package Au Jus mix
1 package Brown Gravy
2 1/2 cups water
1 cup red or white wine
Garlic powder
Onion powder
Italian seasoning
Oregano
Generous spoonful of minced garlic

Put all the ingredients except roast in crock pot and mix together. Add roast.
Cook on high for 3 hours, turn to low for 3-4 hours.
The juice the meat cooked in makes and awesome gravy.

Chicken and Spinach Bake

In this easy chicken and spinach bake, chicken breasts are simply baked on a bed of spinach with a tomato and green onion topping. Add Cajun or Creole seasonings to the chicken breasts, or use your own favorite seasoning blend.
INGREDIENTS:
• 8 to 12 ounces fresh chopped or baby spinach, cleaned
• salt and pepper
• 1/4 cup chicken broth
• 4 chicken breast halves, boneless, pounded slightly to even thickness
• Creole or Cajun seasoning blend or other blend
• salt and pepper
• 1 large tomato, diced
• 4 green onions, with green, sliced
PREPARATION:Heat oven to 350°. Lightly grease a 9x13-inch baking dish or spray with cooking spray. Put spinach in the baking dish, sprinkle with salt and pepper. Add chicken broth. Sprinkle chicken with seasoning blend, salt, and pepper; arrange over the spinach.Sprinkle with the diced tomato and green onion. Cover the baking dish with foil. Bake for 25 minutes. Uncover and bake for 10 to 15 minutes longer, or until chicken is cooked through.Serves 4.

Baked Zucchini Chips

2 medium zucchini, cut into 1/4-inch slices
1/2 cup seasoned dry bread crumbs
1/8 teaspoon ground black pepper
2 tablespoons grated Parmesan cheese
2 egg whites

Preheat the oven to 475 degrees F (245 degrees C).

In one small bowl, stir together the bread crumbs, pepper and Parmesan cheese. Place the egg whites in a separate bowl. Dip zucchini slices into the egg whites, then coat the breadcrumb mixture. Place on a greased baking sheet.

Bake for 5 minutes in the preheated oven, then turn over and bake for another 5 to 10 minutes, until browned and crispy.