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Chicken and Tortellini Casserole


1 pound skinless, boneless chicken breast
10 oz fresh cheese tortellini
1 bag sugar snap pea blend frozen vegetables (16 oz bag)
1 pint sliced, fresh mushrooms
2 Tbsp olive oil
1/3 cup chicken broth
2 tsp flour
1 ½ tsp dried oregano
¾ tsp garlic salt
½ tsp black pepper
1 cup milk
1 8-oz pkg cream cheese, cubed and softened
1 tsp lemon juice
1 cup quartered cherry tomatoes
2 Tbsp grated Parmesan cheese


Cut chicken into bite-size pieces; cook chicken and mushrooms in olive oil in a large skillet until chicken is no longer pink.
Remove from skillet, set aside.
Cook tortellini according to package directions, adding the frozen vegetables during the last full minute of cooking time. Drain and rinse in cold water.
Combine chicken broth, flour, oregano, garlic salt, and black pepper (this can be done in a screw-top jar, shake until smooth) add to skillet along with the milk.
Cook and stir until thick and bubbly; add cream cheese.
Cook and stir until cream cheese is melted and mixture is smooth.
Remove from heat, stir in lemon juice. Add pasta mixture, chicken mixture, and tomatoes.
Toss to combine.
Spoon into a 3-quart baking dish.
Bake covered, at 350° for about 30 minutes or until heated through. Stir and sprinkle with parmesan cheese.

This dish can be made 24 hours ahead. Increase baking time to 55-60 minutes.

Italian Sausage and Spinach Bake


¾ pound uncooked Italian sausage links, sliced
2-10-ounce packages frozen chopped spinach, thawed and well drained
1-19-ounce can white kidney beans (cannellini), rinsed and drained
1 small red onion, finely chopped
¾ cup evaporated fat-free milk
½ cup grated Romano or Parmesan cheese, divided
1 teaspoon finely shredded lemon peel
1 tablespoon lemon juice
¼ teaspoon ground nutmeg
1/8 teaspoon pepper
1/3 cup fine dry bread crumbs
2 cloves garlic, minced
4 teaspoons butter or margarine, melted


In a large skillet cook sausage over medium heat about 8 minutes or until brown, turning often. Drain on paper towels. Slice into bite-size pieces.

Grease a 2-quart oval or square baking dish; set aside. In a large bowl combine sausage, spinach, beans, onion, and evaporated milk, ¼ cup of the Romano or Parmesan cheese, the lemon peel, lemon juice, ground nutmeg, and pepper.

Spoon into prepared baking dish.

For topping, in a small bowl combine bread crumbs, remaining Romano or Parmesan cheese, garlic, and melted butter or margarine; sprinkle atop casserole.

Bake at 375°, about 35 minutes or until heated through.

Sweet Potato Casserole


2 large cans sweet potatoes, drained well
1 stick of butter, cut into slices
1 large can crushed pineapple
1 C maple syrup
Marshmallows (about half a bag)


Spray a 9 x 13 pan with non-stick cooking spray

1 can of potatoes
Slices of butter
1 can of potatoes
Slices of Butter

Hand-mash all ingredients in the pan with a potato masher.
Bake it at 325° uncovered for 45 minutes.
Top with marshmallows. Return to the oven for 5 minutes or until marshmallows are browned and puffy.