Stuffing-Crusted Creamy Chicken Casserole
Serves 6

1 package (6 oz.) Stove Top Stuffing Mix for chicken
6 small boneless, skinless chicken breast halves (about 1 and a half pounds)
1/2 t. garlic powder
1 bag (16 oz.) frozen stir-fry vegetables, thawed and drained
1 can (7 oz.) whole kernel corn, drained
1/4 c. Reduced Fat Ranch Dressing
1 1/2 c. hot water

• Preheat oven to 400. Sprinkle 1/2 c. of the stuffing mix evenly onto the bottom of a 9 x 13 baking dish; top with the chicken. Sprinkle evenly with the garlic powder. Cover with the stir-fry vegetables. Mix corn and dressing; spoon over vegetable layer. Set aside.
• Add hot water to remaining stuffing mix; stir until just moistened. Spoon evenly over corn mixture.
• Bake 30 minutes or until chicken is cooked through (17o degrees)

Variations:
Prepare as directed, substituting your favorite frozen vegetables for the stir-fry veggies.

Basic Pancakes
Serves 4

1 c. AP flour
2 T. sugar
2 t. baking powder
1/2 t. salt
1 c. milk
2 T. butter, melted, or vegetable oil
1 large egg

• Preheat oven to 200; have a baking sheet to keep cooked pancakes warm in the oven.
  
• In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside
• In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture, whisk until just moistened (do not overmix, a few lumps are fine)
• Heat a large skillet (nonstick or cast-iron) or griddle over medium heat. Grease skillet.
  
• For each pancake, spoon 2-3 T. of batter onto skillet.
• Cook until surface of pancakes have some bubbles and a few have burst; 1-2 minutes. Flip carefully and cook until underside is browned.
  
• Transfer to baking sheet, keep warm in the oven until the rest of the pancakes are finished.
• Serve warm, with desired toppings.

Pancake variations

• BUTTERMILK: Add 1/2 t. baking soda to dry mixture. Replace milk with low-fat buttermilk.
• YOGURT: Add 1/2 t. baking soda to dry mixture. Replace the milk with 2/3 c. plain (or vanilla) low-fat yogurt and 1/3 c. milk
• WHOLE-GRAIN WITH YOGURT: Replace the all-purpose flour with 1/2 c. whole-wheat flour, 1/4 c. each cornmeal and wheat germ, and 1/2 t. baking soda. Replace the milk with 2/3 c. plain (or vanilla) yogurt and 1/3 c. milk

To make and store extra mix:

Whisk together 3 c. flour, 6 T. sugar, 2 T. baking powder, and 1 1/2 t. salt. Store in an airtight container in a cool, dry place. This makes enough for 12 servings of 3-4 pancakes per person. For four servings: place 1 1/4 c. mix in a bowl. In a seperate bowl, whisk together 1 c. milk, 2 T. melted butter or oil, and 1 large egg, add to dry milk and whisk just until combined.


How to freeze pancakes:

Stack cooled pancakes between squares of waxed paper; place in a resealable plastic bag or airtight container. Freeze up to 3 months. Reheat on a baking sheet in a preheated oven at 350.

Chicken Gruyere Bisque

4T butter
1/2 c finely chopped onion
1 stalk finely chopped celery
2 carrots, peeled & grated
2 pints half-n-half
8oz cubed gruyere cheese
2 c cooked, minced chicken
dash of white wine
1 tsp dried tarragon

• In soup pot melt butter and saute veggies until soft, remove from heat.
• In saucepan heat 1 cup half-n-half and cheese,stirring constantly until chees is melted. Add remaining half-n-half and heat thoroughly. Add veggies and chicken, stir well. Add wine and tarragon

Serves 6

Mexican Pork and Black Beans

1 pound black beans, cooked
1 pound boneless pork sirloin -- cut in 1" cubes
1 tsp chili powder
1 tsp ground coriander
2 tsp salt
1 onion, chopped
1 garlic clove, minced
16 ounces stewed tomatoes, broken up
2 cups water
Freshly-ground black pepper to taste
Fresh cilantro leaves

• Put beans in crock pot. Toss pork with chili powder,coriander and salt.
• Lightly brown onion and garlic with pork in ungreased skillet.
• Mix tomatoes into crockpotwith their juice. Add meat, pepper and 2 cups water.
• Cover and cook 9 hours on LOW. Ladle over rice and garnish with cilantro.