I went to back-to-back all-day crops at Busy Scrappin' at the end of the week. It's a scrapbook store here in Bellevue, NE. If you live local, you should go by and see what all they have. Their workspace is fantastic and they couldn't have found better people to work there. LOVE IT!
So, I left my family with a full refrigerator of leftovers for Friday and Saturday. This was what we had Thursday for dinner:
In a bag, mix 1/2 c Parmesan cheese, 1 Tbsp minced onion and 1 t Season-All Seasoned Salt. Toss 2-3 lbs chicken pieces, a few at a time. Bake 1 hour in 350 oven.
Yield: 4 servings at 7 PointsPlus each.
Note: I used 2 #s boneless, skinless chicken breast. Also, I used a 9x13 casserole dish sprayed with Pam. This recipe came from McCormick/Schilling.
Barbara Sue's Broccoli Casserole
Boil 32 oz pkg frozen broccoli and 1 medium onion (chopped). Drain. Mix with 1 cup sour cream and 1 can cream of chicken soup (can use cream of mushroom). Mix with 1/2 an 8 oz pkg Pepperidge Farm Stuffing Mix. Pour into 9x13 pan sprayed with Pam. Sprinkle the remaining stuffing on top then pour a melted stick of butter on top. Bake at 350 for 25 minutes.
Yield: 10 servings at 4 PointsPlus each.
Note: I use fat-free sour cream and reduced fat cream of chicken when I make this AND when I calculated the PointsPlus value. Also, I've been making this recipe over 20 years, but in the last year or so I have been unable to find an 8 oz pkg of Pepperidge Farm Stuffing Mix. I buy the larger pkg (I think it's 12 oz) and have a little leftover.
Last night we had tuna salad sandwiches and chips (I had fat-free Pringles). Nothing exciting, but I was tired.