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Ingredients 1 boneless skinless chicken breast 2 tablespoons cream cheese 1 tablespoon green onion, Chopped 2 pieces bacon, Partially Cooked Directions Pound out Chicken breast so it is about 1/4" thick. Mix together cream cheese and green onions and spread cheese mixture over 1 side of chicken breast. Roll CHicken breast up to conseal cream cheese. Wrap partially cooked bacon around chicken breast and secure with toothpick. Place on baking sheet and back for about 30 minutes at 375. Broil for about 5 minute to crisp bacon.

Ingredients 6 bacon slices 1/4 cup regular mustard 1/3 cup honey 2 Tbsp. Mayonnaise 2 teaspoons dried onion flakes 1 cup sliced fresh mushroom (I omitted because my family does not like mushrooms) 2 cup shredded Colby/Jack cheese First, Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes. Directions While the chicken is in the refrigerator, cook bacon in a large skillet until crisp. Remove bacon and set aside. ***Do not discard grease.*** Saute chicken in the bacon grease for 3 to 5 minutes per side, or until browned. Place chicken in a 9" X 13" casserole dish or pan. To make the Honey Mustard: In a small bowl, mix the mustard, honey, mayonnaise and dried onion flakes. Spread some of the Honey Mustard over each piece of chicken, then layer with mushrooms, crumbled bacon, and shredded cheese. Bake in a 350 degrees oven for 30 minutes, or until cheese is melted and chicken is done. Serve with the left over Honey Mustard Sauce that you ...

INGREDIENTS Cream Cheese Pound Cake 1 (8 ounce) package cream cheese 1 1/2 cups butter 3 cups white sugar 6 eggs 3 cups all-purpose flour 1 teaspoon vanilla extract Directions First step :  Preheat oven to 325  F then grease and flour a 10 inch tube pan. (I spray mine with coconut oil spray!) Step 2: Now in a big bowl, cream butter and cream cheese till smooth. After add sugar gradually and beat till fluffy. Step 3 : After that add eggs two at a time, beating well with each addition. Then add the flour all at once and mix in. Add vanilla. Step 4 : Pour into a 10 inch tube pan. Bake at 325 F for approx 1 hour and 20 min (I baked mine 1 hour 20 mins and then loosely covered with foil for an additional 20 to be sure it was cooked through-this timing was perfect for me-any less and it would have been undercooked.  Judge yours as it bakes as oven can vary.) COOL COMPLETELY BEFORE CUTTING!

Ingredients 1/2 cup green pepper, chopped 1/2 cup onion, chopped 2 tablespoons butter or 2 tablespoons margarine 1 (10 ounce) can cream of chicken soup 1 1/2 cups milk 1 lb Velveeta cheese, cubed 1 (10 ounce) package frozen chopped broccoli Directions In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes. Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder. In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.

INGREDIENTS 2 (12 oz) cans evaporated milk (not fat-free) 1 (1 oz) pkg. dry Ranch dressing mix 3 C. cubed, cooked, chicken 1/8 tsp pepper 1 (16oz) lasagna noodles, cooked (I recommend reducing it to 8 oz to 12 oz) 1 1/2 to 2 C cheddar cheese, grated 1 1/2 to 2 C mozzarella cheese, grated Directions Cook the chicken and noodles first at the same time. Once noodles are done–rinse in cold water and set aside (it keeps them from sticking together). Combine evaporated milk (don’t use fat-free version) and Ranch dressing in a 3 quart heavy saucepan. Heat over low heat, stirring frequently until dry ingredients are dissolved. Stir in chicken and pepper. Simmer, uncovered, 25 minutes (don’t do any less), stirring frequently. Layer half of lasagna noodles, poultry sauce, and cheese in well-buttered 9×13 pan. Repeat layers again. Bake at 350 for 35-40 minutes or until hot and bubbly. Let rest 10 minutes before serving.

Ingredients 6 tablespoons unsalted butter 1 small onion, chopped 1/4 cup all purpose flour 2 cups half and half 3 cups low sodium chicken broth 2 bay leaves 1/4 teaspoon freshly grated nutmeg kosher salt and freshly ground pepper 4 cups broccoli florets (about 1 head) 2 cups (8 oz.) grated white cheddar cheese, plus more for garnish 1/2 cup (4 oz.) grated asiago cheese Directions Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and cook until tender, about 5 minutes.  Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half and half until smooth. Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.  Add the broccoli to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves. Puree the soup in batches in a blender until smooth. Return to the pot. (Or puree ...

 recipe Chicken Broccoli Casserole 1 Can Cream of Chicken Soup 1/2 Cup Mayo 1/2 Cup Milk (I add extra to make it more thinned out) 1 TBL. Lemon Juice 2 tsp. Curry Powder 2 Chicken Breasts – cooked & shredded (or chicken from a rotisserie chicken- this is what I use) lots of broccoli freshly steamed 1 cup grated cheese + more if you really like cheese Bake  350 for 20-30 minutes

Ingredients What do you need: 4-6 boneless, skinless chicken breasts 4 ounces softened cream cheese 1 tablespoon of chopped parsley 1 tablespoon of onion, minced 2 teaspoons of lemon juice 1/4 cup flour 1/2 teapoon garlic salt 1/8 teaspoon pepper 1 egg, beaten 1/2 cup corn flake crumbs Instructions Pre-heat oven to 350. Place chicken breasts between sheets of wax paper.  Use a rolling pin, flatten to around 1/4 inch thick.In a bowl, beat cream cheese, parsley, onion, garlic salt and pepper and lemon juice until blended. Spoon 2 tablespoons of the cream cheese mixture on each piece of chicken.  Roll chicken. Coat rolls with flour, dip in egg mixture, then roll in corn flakes. Drizzle some olive oil in a large skillet. Cook over medium heat. Make sure to brown on all sides. Place chicken rolls in a baking dish.  Bake for 30 minutes or until chicken is fork tender and juices run clear.

Ingredients &  Directions Just mash potatoes plain with butter or you can add yummy ingredients like cooked bacon, cheese, parsley, green onion, garlic, etc. Stuff in to a greased muffin tin, run a fork along the top and brush with melted butter or olive oil. Bake at 375 degrees or until tops are crispy and golden. Yes we still need carbs in our diet even when we are trying to lose weight so this is a great way to stick with portion control!!! Also remember there are varying sizes in muffin pans so you can choose the serving size!! Using mini muffin tins you can turn this into a healthy alternative to chips or wedges too. You still get the soft potato centre with the crunch on the outside without all the fat!!!!

Ingredients 1 box Lemon Cake Xix 1 Egg 2 cups Cool Whip, thawed ½ to 1 cup powdered sugar Directions In a large bowl, combine cake mix, egg, and Cool Whip.  The batter will be sticky! Form dough into tablespoonfuls and roll in powdered sugar. Bake for 8 to 10 minutes in hot 350 oven until the edges are golden.  Allow to cool 1 minute on baking sheet; then remove to wire rack to cool completely.

Ingredients -2 cans Pillsbury butter crescent rolls -2 (8oz) packages cream cheese (softened) -1 cup sugar -1 teaspoon vanilla -1/4 cup butter (melted) -Cinnamon & sugar (I used about 1/4 cup sugar and 1 tbs cinnamon) Instructions Unroll and spread 1 can crescent rolls on bottom of un-greased pan. Combine softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls.  Unroll and spread remaining crescent rolls over mixture. Spread melted butter over the top and sprinkle with cinnamon and sugar. Bake at 350 degrees for 20-30 minutes.

Ingredients 8oz pkg. cream cheese 8oz. Pepperjack cheese, shredded 1 1/2 Tbsp. taco seasoning 1 lb. cooked chicken, shredded 8 flour tortillas cooking spray shredded cheddar cheese green onions, for garnish sour cream salsa Preparation Stir together cream cheese, Pepperjack cheese and taco seasoning. Fold in chicken. Divide among flour tortillas. Tuck in sides, and roll up each tortilla. Lay seam side down in a sprayed 9x13" baking dish. Spray tops of tortillas with cooking spray. Bake at 350 for 15 minutes. Turn chimi's over, and bake an additional 15 minutes. Serve with cheddar cheese, green onions, sour cream, and salsa.

Ingredients 1 pound of boneless skinless chicken breast 1 Bottle of Franks Red Hot sauce (12 oz. or 1.5 cups) 8 oz container of cream cheese 1 cup Mexican cheese blend (or your favorite blue cheese or gorgonzola) 1 cup Ranch dressing. 1 bag tortilla chips and/or veggies for dipping Instructions Poach about 1 pound of boneless skinless chicken breast in chicken stock and water. Using 2 forks, gently thread chicken into small chunks. You can also shred your chicken in your (Kitchenaide) stand mixer using the flat, paddle beater. In a bowl, combine shredded chicken with Franks Red Hot sauce, to taste. My family likes it spicy, so I use lots! Let the chicken soak in the hot sauce until ready to use. Spread one 8 oz container of cream cheese into the bottom of an un-greased baking pan or casserole dish. Top with buffalo chicken... Sprinkle on some cheese. I like a mexican cheese blend, but you can also use blue cheese or gorgonzola. Finish it off by drizzling on some Ranch dressing. Bake at...

Ingredients 3 (12 oz) packages of refrigerated biscuit dough 1 cup of granulated sugar 2 teaspoons cinnamon 1 cup (2 sticks) butter 1 cup brown sugar 1/2 cup chopped walnuts (optional) 1/2 cup raisins (optional) Instructions Heat Oven to 350 degrees. Put foil liners into muffin tin (I figured foil would be better than paper) Mix sugar and cinnamon in a plastic bag. Cut biscuits into thirds, and then cut into smaller pieces. Shake biscuit pieces in plastic bag and add all pieces to 1 muffin cup. Continue until all biscuits are gone or muffin tins are full. In a small sauce pan, melt the butter and brown sugar over medium heat. Boil for 1 minute. Spoon 1 teaspoon of mixture over each muffin tin. Bake at 350 for 17 minutes. Cool and eat!  The muffins should just pull apart. These were so good for breakfast!  And I think next time I will make a cream cheese frosting to drizzle on the top and make them more like a cinnamon roll muffin!

INGREDIENTS 3/4 cup flour  1 cup of regular sugar 1/4 cup unsweetened cocoa powder, sifted 1 teaspoon baking powder 1/4 tsp salt 4 ounces butter, melted OR MARGERINE 2 large eggs, beaten  2 teaspoons vanilla 1/2 cup chopped toasted pecans  2 handfuls of mini marshmallows For the frosting: 2 ounces butter, melted (1/4 cup) 1 ounce cocoa powder, sifted (1/4 cup) 2 ounces evaporated milk (1/4 cup) 1 cup powdered sugar, sifted (8 ounces) Directions Preheat the oven to 350 degrees. Butter a 9 inch spring form pan set aside. Whisk together the flour, sugar, cocoa powder, baking powder and salt in a bowl. Beat together the butter, eggs and vanilla. Add to the dry ingredients and mix until smooth. Stir in the toasted nuts. Pour into the prepared pan.  Bake on a middle shelf of the oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Immediately sprinkle the marshmallows on top and return to the oven for a few minutes to melt the marshmallow...

Ingredients 6-9 pork chops (not too thick, you can use boneless pork loin) 2 eggs 4 Tbs water 2 cups flour 1 tsp. salt 1 tsp. black pepper 1 tsp. garlic powder Canola or vegetable oil for frying chops Glaze 1 1/2 cups honey 1/2 cup brown sugar (I added this) 1/2 tsp. ginger dash of cayenne pepper (to your taste) 1/2 cup soy sauce 1 Tbs chopped garlic 2 Tbs butter INSTRUCTIONS Whisk the eggs and 4 Tbs. water together in a shallow dish. Mix the flour, salt, pepper, and garlic powder in another shallow dish. Dip the chops in the flour, then over into the egg. Then back over into the flour mixture once again. This is what puts the extra crispy coating on the chops. Be sure to get plenty of flour on in this last coating, then shake them a little and place in a pan with about a half inch of oil. Be sure the oil is hot, but not too hot or the chops will cook too fast. You need to get it good and hot and then turn to about medium. Cook for about 6 minutes on each side. Try not to turn more tha...

Ingredients 1 lb lean ground beef 1 large onion (chopped) 1/2 teaspoon of seasoned salt 1/2 teaspoon of garlic powder a dash or worcester sauce 1 cup of shredded cheddar cheese (I used 3/4 cheddar and 1/4 mozzarella) 1 cup of milk 1/2 cup of Original Bisquick mix 2 eggs Directions 1 Heat oven to 400°F. 2 Spray a 9 inch pie plate with non-stick cooking spray 3 Cook beef and chopped onion in a skillet over medium about 10 minutes or until beef is brown. Drain excess fat. 4 Stir in salt, garlic powder and worcester sauce and then spread in pie plate 5 Next, sprinkle the shredded cheese on top of the beef 6 In a small bowl, whisk together the milk, eggs and Bisquick. Make sure you try to get as many lumps out as you can. Pour over meat mixture. 7 Bake in oven for 25 minutes or until a knife comes out clean

Easy and tasty is this casserole and encases all the flavors of what a good Mexican dish is suppose to have! Give this one a try.) Ingredients 1 lb extra lean ground beef 1 medium onion chopped 1 can kernel corn drained 1 can black beans rinsed and drained 1 pkg taco seasonings mix 8 to 12 corn tortillas 3/4 cup nonfat sour cream 1/3 cup Mexican blend or taco cheese shredded Sliced jalapeno peppers Directions Brown ground beef and onions together for about 10 to 12 minutes, drain. Add corn,beans,tomatoes and taco seasonings mix well and simmer for 5 minutes. Spray baking dish 2 quart 8x12 inches. Place half of tortillas in bottom. Spoon half of beef mixture on top, place sour cream over beef. Then layer last tortillas and then beef mixture. Place in heated 350 degree F. oven and bake for 25 minutes remove from oven and and sprinkle with cheese and add sliced jalapeno peppers on top. Cook for another 5 minutes or till cheese is melted. Let stand for 5 minutes and serve.

Ingredients 1 small onion, grated 1/2 cup fresh flat-leaf parsley, chopped 2/3 cup grated Parmesan Cheese 1/3 cup Italian bread crumbs 1 large egg 2 tablespoons marinara sauce (I use Victoria's) plus 1/3 cup 3 garlic cloves, minced 1 pinch of crushed red pepper flakes Salt and pepper to taste 1 package of ground beef (1.5-2lbs) 16 cubed pieces of smoked mozzarella cheese (1/2 inch cubes) Directions Position the oven rack in the lower 1/3 of the oven. Preheat the oven to 400 degrees. In a large bowl, combine the onion, parsley, parm cheese, bread crumbs, egg, marinara, garlic, red pepper flakes, salt and pepper. Once mixed, add in the beef, mixing with your hands.  Shape the meat mixture into 16 meatballs. Make a hole in the center of each meatball and place a cube of mozzarella inside. Reform the meatball so the cheese is completely concealed.  Spoon 1/3 cup extra marinara in the bottom of a baking dish. Place the meatballs inside and drizzle with a little extra virgin olive o...

Ingredients 4-5 boneless, skinless chicken breasts 6 strips of quality bacon – cooked and crumbled 2 cans cream of chicken soup 2 cups shredded Monterrey Jack cheese 1 box (16 ounces) dried spiral pasta 1 tablespoon garlic powder Salt and pepper to taste Instructions Cook and crumble bacon. While bacon is cooking, cut chicken into bite-sized chunks. Set cooked bacon aside for later use. In the same pan, cook chicken in bacon drippings. Add garlic powder and salt and pepper to taste. While chicken is cooking, prepare pasta according to directions. Spray a 9×13 baking pan with non-stick cooking spray. Preheat oven to 400. Drain pasta, return to pot. Add chicken, both cans of cream of chicken soup, 1 cup of Monterrey Jack cheese – stir to mix well. Pour into prepared baking dish. Top with crumbled bacon. Top with remaining cup of Monterrey Jack cheese. Bake at 400 for about 20 minutes, just until cheese is melted and beginning to brown on top