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1 lb Spaghetti
2 C. cubed cooked chicken
2C. shredded cheddar cheese
1 can cream of chicken soup
1 C. milk
1 TBSP dried pimento (if you don't have it, don't put it in)
1/4 tsp. salt and pepper
Cook spaghetti. In a bowl, combine chicken, 1 cup cheese, soup, milk, pimento, salt, and pepper. Drain spaghetti. Add chicken mixture and toss to coat. Transfer to greased 13x9x2 pan. Sprinkle with remaining cheese. Bake uncovered at 350 for 20-25 min. or until heated through.
Combine both broth and flour in medium saucepan. Stir in cream cheese spread, cook 2 minutes, stirring constantly until mixture boils and thickens.
Toss pasta with sauce, 2 tbsp. of the parmesan cheese and nutmeg. Sprinkle with remaining parmesan cheese and parsely. Makes 4 servings.
Slow Cooker Sweet and Sour Chicken
1 each: onion, carrot and celery chopped
chicken cut into pieces
1/2 cup Catalina dressing
1/2 cup soy sauce
1/2 cup brown sugar
1 tsp. ginger (if fresh, grated)
4 tbsp. cornstarch or flour
1 can pineapple chunks in juice
1 each: green and red pepper, chopped
2 1/2 cups cooked rice
Place onion, carrot and celery in bottom of slow cooker, top with chicken.
Combine dressing, soy sauce, brown sugar, ginger and juice from pineaple chunks, reserve pineapple. Add mixture to slow cooker.
Cover and cook on low for 7-8 hours or on high for 4-6 hours. During last 30 minutes of cooking time, add peppers and pineapple as well as 4 tbsp. cornstarch to thicken sauce.
Serve over prepared rice.
Super easy, quick and nutritious Spinach salad when you do not feel like cooking.
Buy the prewashed kind & toss it in a big bowl with:
unsalted sunflower kernels
some bacon bits if you have some
toss and serve with raw baby carrots and some whole grain bread.
None of this has to be prepared, just grab some out of the bag. If you just eat the baby carrots as a side then you don't need to chop them.