Bruschetta Chicken Bake

1 14.5 oz. can diced tomatoes, do not drain
1 pkg. chicken stuffing mix
1 tsp. dried basil
1 c. shredded mozzarella cheese
2 cloves garlic, minced
1 1/2 lb. boneless, skinless chicken breasts, cut into bite size pieces

Place tomatoes in a medium bowl. Add garlic, stuffing mix and 1/2 c. water. Stir just until stuffing mix is moistened. Set aside. Place the chicken in a 9 x 13 baking dish that has been sprayed with a non-stick cooking spray. Sprinkle with basil and cheese. Top with stuffing mixture. Bake in a 400 degree oven for 3o minutes, or until chicken is cooked through.

Foil Pack Chicken & Mushroom Dinner

1 pkg. chicken stuffing mix
6 small boneless, skinless chicken breasts
1 c. frozen peas
1 3/4 c. water, divided
1 c. sliced, fresh mushrooms
1 can Cream of Mushroom soup

Mix stuffing mix with 1 1/2 cups of the water. Dividing evenly, place stuffing in the center of 6 separate sheets of heavy-duty aluminum foil. Layer 1 chicken breast, mushrooms and peas on top of the stuffing. Dividing the mushroom and peas evenly between each of the 6 foil packs. Mix soup with the remaining 1/4 c. of water. Pour an equal amount over each pack. Bring up foil sides. Double fold top and ends to seal the pack, leaving room for heat circulation inside. Place the packs on a cookie sheet. Bake in a 400 degree oven for 30-35 minutes, or until chicken is cooked through. Remove from oven and allow to stand for 5 minutes. Place packs directly on dinner plates. As packs are hot, cut slits into foil using a knife in order to release steam before opening.

Crescent Roll Casserole

1 lb. ground beef
1 can crescent rolls
1/2 onion, chopped
1/2 tsp. cumin
1 can green beans, drained
1 14. 5 oz. can tomato sauce
1 egg, beaten
shredded cheddar cheese
salt & pepper to taste

Brown ground beef with the onion. Drain fat. Add cumin, salt & pepper, tomato sauce and green beans. Spread crescent rolls in a pie plate or baking dish that has been sprayed with non-stick cooking spray. Brush with the beaten egg and sprinkle with cheese. Add the meat mixture. Bake in a 350 degree oven for about 25 minutes. Remove from oven, sprinkle more cheese on top. Return to oven and bake for 5 more minutes, or until cheese is melted.

Chicken Enchilada Bake

5 boneless, skinless chicken breasts, cooked *Option - 2 12.5 oz. cans cooked chicken
1 4 oz. can green chilies
2 tbl. cumin
13 oz. bag tortilla chips
2 cans Cream of Chicken soup
1 large onion, chopped *Option - 4-5 green onions, chopped
1 c. grated cheddar cheese
1 c. grated Monterrey Jack cheese
8 oz. sour cream

Cut cooked chicken into cubes. If using canned, drain. Mix chicken will all ingredients, except corn chips. Crush 3/4 of the corn chips and mix in with the chicken mixture. Pour mixture into a 9 x 13 baking dish that has been generously sprayed with a non-stick cooking spray. Spread mixture into the baking dish. Crush remaining chips and sprinkle over the top. Cover with foil and bake in a 350 degree oven for 40 minutes.

Polynesian Meatballs

1 1/2 lb. ground beef
1 tsp. onion salt or 1/4 c. dried onions
1 tbl. soy sauce
1 egg
3/4 c. uncooked oatmeal
1/2 tsp. garlic, minced
dash of red pepper
1/2 c. milk

Combine all ingredients together, beat the egg separately first and then add, and mix well. Using about 2 tbl. of mixture, shape into meatballs. Heat a small amount of oil in a large, deep skillet. Cook on medium to medim high heat until cooked through. *Option: you can also bake them on a cookie sheet in a 375 degree oven for about 20 minutes, or until cooked through.* Remove from skillet or frying pan and set aside.

Sauce
1 8 1/2 oz can crushed pineapple
2 tbl. cornstarch
1/2 c. vinegar
1/3 c. green pepper, chopped
1 cup brown sugar, packed
1 c. beef broth
2 tsp. soy sauce

Drain and separate the juice from the pineapple. Set aside. In a large saucepan over medium heat, mix together the brown sugar and cornstarch. Add the pineapple juice, beef broth vinegar and soy sauce to the pan. Bring to a boil, stirring constantly until the sauce becomes thick and translucent. Boil for 1 minute. Add the pineapple and green pepper. Pour over meatballs. Serve with rice.