Baked Seafood Lasagna

3 tbsp butter
3 tbsp flour
3 c milk
1/2 c parmesan cheese
1 pkg frozen chopped spinach, thawed and drained
1 c cottage cheese
1 c mozzarella cheese, shredded
1/8 tsp ground nutmeg
9 lasagna noodles, cooked
1/2 lb medium shrimp, cooked
2 cans crabmeat, drained and flaked

Preheat oven to 350.
Melt butter in a large saucepan.
Add flour and stir until well blended.
Add milk.
Bring to boil on med heat.
Simmer for 3-5 minutes.
Remove from heat and stir in parmesan cheese and set aside.
Combine spinach, cottage cheese, 2/3 c of mazzarella cheese and nutmeg.
Spread 1/4 of the cheese sauce onto the bottom of a 13x9 inch pan.
Cover with 3 lasagna noodles and layers of 1/2 each of the shrimp, crabmeat and spinach mixture; top with 1/4 of the cheese sauce.
Repeat layers starting with the noodles.
Top with remaining 3 lasagna noodles, remaing cheese sauce and mozzarella cheese.
Cover and bake for 25 minutes.
Uncover and bake for an additional 20 minutes.

Santa Fe Chicken

1 1/2 c instant whie rice, uncooked
1 can black beans, drained and rinsed
1 yellow pepper, chopped
1 can cream of chicken soup
1 soup can of water
1/4 c chopped cilantro
4 small chicken breasts
1/2 c salsa
2 c shredded cheddar cheese

Preheat oven to 400.
Mix rice, beans and peppers in a 13x9 baking dish.
Combine soup, water and cilantro.
Pour over rice mixture.
Top with chicken.
Spoon 2 tbsp of salsa over each breast.
Bake for 35 minutes.
Sprinkle with cheese and bake for another 10 minutes or until cheese is melted.

Chicken Cordon Bleu

1 pkg stuffing mix
2 small chicken breasts
4 slices deli ham
1 can cream of chicken soup
1 tbsp dijon mustard
1/2 c shredded swiss cheese

Preheat oven to 400.
Prepare stuffing mix as per package.
Place chicken in 13x9 baking dish, cover with ham.
Mix soup and mustard; spoon over chicken.
Top with prepared stuffing.
Bake for 25 minutes or until chicken is cooked trhough.
Sprinkle with cheese and bake for an additional 5 minutes.

Chili Chicken Mac and Cheese

1 pkg macaroni and cheese
3/4 lb boneless, skinless chicken breasts, cut into small pieces
1 tsp chili powder
1/4 c shredded cheddar cheese
1/4 c salsa

Prepare macaroni and cheese as per package directions.
Toss chicken with chili powder in large non-stick skillet; cook on medium heat for 5 minutes, or until chicken is cooked through.
Add prepared macaroni and cheese to chicken.
Serve topped with salsa and cheese.

Sweet and Spicy Chicken Stir Fry

1 lb boneless, skinless chicken breasts, cut into bite size pieces
1 tbsp oil
3 cups chopped mixed veggetables
1 clove garlic, minced
1/4 c Catalina salad dressing
2 tbsp hoisin sauce
1 tsp crushed red pepper

Cook chicken in oil and garlic until browned.
Add remaining ingredients and cook for 5 minutes until chicken is cooked and vegetables are crisp-tender.

Teriyaki Pork Kabobs

1 1/4 c Beef Broth
2 tbsp corn startch
2 tbsp soy sauce
1 tbsp packed brown sugar
1/4 garlic powder
1/4 tsp ground ginger
1 lb boneless pork loin, cut into cubes
12 mushrooms
1 large red onion, cut into 12 wedges
4 cheery tomatoes

Mix broth, corn startch, soy sauce, brown sugar, garlic and ginger.
Heat to a boil, reduceheat and simmer 5 minutes.
Thread prok, mushrooms and onion onto 4 skewers.
Grill kabobs, turning and basting often with broth mixture.

Chicken and Broccoli Alfredo

10 oz uncooked fettucine
3 c broccoli florets
2 tbsp margarine
1 lb boneless skinless chicken breasts, cubed
1 can cream of chicken soup
1/2 c milk
1/4 c parmesan cheese
1/4 tsp black pepper

Cook pasta according to package directions, adding broccoli for the last 4 minutes of cooking.
Drain and set aside.
Heat margarine in a large skillet.
Cook chicken until browned.
Add soup, milk, cheese, pepper and pasta mixture and heat through.

Tuna Penne Bake

2 c uncooked penne pasta
1 c frozen peas
1 can cream of mushroom soup
1/2 soup can of milk
2 cans tuna, drained and flaked
2 tbsp dijon mustard
1/2 c cheese, grated
1/2 c coarsley chopped onion
1/2 c chopped mushrooms

Prepare pasta according to package directions, omitting salt and adding peas for last 5 minutes of cooking.
Drain and set aside.
Combine in a baking didh soup, milk, tuna, mustard and half of cheese.
Gently stir in pasta, onions and mushrooms.
Top with remaining cheese.
Bake at 400 for 30 minutes.