Chicken Cordon Bleu Casserole

1 pkg (6oz) Stove Top Stuffing for Chicken
1 can (10.5oz) cream of chicken soup
1 tbsp Dijon mustard
1 lb boneless skinless chicken breasts, cut into bite-sized pieces
3 cups small fresh broccoli florets
12 slices thin-sliced deli ham, chopped
8 slices Swiss cheese

1. Preheat oven to 375.

2. Prepare stuffing according to package directions.

3. Mix soup and mustard in a small bowl. Spray a 3qt casserole dish with cooking spray. Mix chicken, broccoli, ham and soup mixture in casserole dish, stirring well. Spread out into an even layer; top with cheese and then stuffing.

4. Cover with foil. Bake 30 minutes. Remove foil. Return to oven an additional 5-10 minutes, until heated through and stuffing just begins to brown.

Serves 6.

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Stuffed Peppers

1 (3.5oz) bag boil-in-bag long-grain rice
4 medium red, yellow or orange bell peppers
3/4 lb ground sirloin or ground Italian sausage
1 cup chopped onion
1/2 cup chopped fresh parsley
1 tsp paprika
1/2 tsp salt
1/8 tsp ground allspice
2.5 cups bottled tomato-and-basil pasta sauce, divided
1/2 cup grated fresh Parmesan cheese
1/2 cup dry red wine
Cooking spray

1. Preheat oven to 450.

2. Cook rice according to package directions, omitting any salt and fat. Set aside.

3. While rice cooks, cut tops off bell peppers. Discard seeds and membranes. Place peppers, cut sides down, in an 8" square baking dish; cover with plastic wrap. Microwave at high 2 minutes or until peppers are crisp-tender. Set aside to cool.

4. Heat a large nonstick skillet over medium-high heat. Add meat and the next 5 ingredients (beef/sausage
through allspice); cook 4 minutes or until meat is lightly browned, stirring to crumble. Remove from heat.

5. Add rice, 1/2 cup pasta sauce, and cheese to meat mixture, stirring to combine.

6. While meat cooks, combine 2 cups pasta sauce and wine in a small saucepan; bring to a boil.

7. Spoon about 3/4 cup meat mixture into each pepper. Place peppers in a 2-quart baking dish coated with cooking spray; add wine mixture to pan. Cover with foil.

8. Bake for 20 minutes. Uncover; bake an additional 5 minutes or until lightly browned. Serve peppers with sauce.

Serves 4.

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Baked Summer Squash

1.5-2 lb summer squash (such as zucchini, pattypan squash, yellow crookneck squash)
1/4 cup olive oil
1/3 cup bread crumbs
1/3 cup grated Parmesan cheese
1/2 tsp salt
1/2 tsp pepper
1/4 cup chopped mixed fresh herbs such as basil, thyme, parsley and oregano

1. Preheat oven to 350. Remove stem ends and slice squash cross-wise in 1/4"-thick rounds. Toss with olive oil.

2. In a small bowl, combine bread crumbs, Parmesan, salt and pepper. Arrange half the squash rounds in bottom of a 9" by 12" rectangular baking dish, or similar. Sprinkle with half the bread crumb mixture. Arrange remaining squash on top and sprinkle remaining bread crumb mixture.

3. Cover baking dish with foil and bake in oven for 30 minutes. Remove foil and bake another five minutes.

4. Top with chopped herbs and serve.

Serves 6.

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