Chicken Broccoli Casserole
1 pkg frozen chopped broccoli 2 cans (5 oz.) boned chicken 1 can cream of chicken soup, undiluted 1 tbsp, lemon jucie ¼ c salad dressing	1 can (8 oz) water chestnuts, slivered 2 hard cooked eggs, grated ½ c Cheddar cheese, shredded ½ c seasoned stuffing packaged
Place cooked broccoli in buttered casserole. Arrange chicken over the broccoli. Combine undiluted soup, salad dress in, lemon juice water chestnuts, eggs and cheese and pour over chicken, Spread stuffing crumbs over the top. Bake at 325 degrees for 45 minutes. Serves 8.

Easy Chicken Divan This recipes is from Victorian Sampkler Cookbook. Victorian Sampler Tea Room is a wonderful restaurant in Eureka Springs, Arkansas
2 (10 oz.) pkg chopped broccoli 2 whole chicken breasts cooked  1 (10 oz.) can cream of chicken soup  1 cup mayonnaise	2 tps. lemon juice  4 oz shredded sharp Cheddar cheese  1 cup crushed potato chips
Cook broccoli according to package directions. drain and place in bottom of 11 X 7 inch casserole. Cut chicken in large slivers and place on top of broccoli. combine soup, mayonnaise and lemon juice. Pour over chicken, top with shredded cheese and sprinkle with potato chips. Bake at 3500 for 35 to 40 minutes or until hot and bubbly. Serves 6.

Hamburger Pie This recipes is from Victorian Sampkler Cookbook. Victorian Sampler Tea Room is a wonderful restaurant in Eureka Springs, Arkansas
1 ib. hamburger, browned 1/4 cup chopped onion 1/4 cup chopped green pepper 1/2 cup bred crumbs 1/2 tsp. oregano 1 tsp. salt 1/4 tsp. pepper 1/2 cup tomato sauce 1 unbaked pie shell	Topping 1 egg beaten 1/4 cup milk 1/2 tsp salt 1/2 tsp. mustard 1/2 tsp. mustard 1/2 tsp. Worchestershire 8 oz. grated cheese
Mix browned hamburger with other ingredients and pour into pie shell. Mix topping ingredients and pour over first mixture. Bake at 4250 for 30 minutes,

Italian Noodle Casserole This recipes is from Victorian Sampkler Cookbook. Victorian Sampler Tea Room is a wonderful restaurant in Eureka Springs, Arkansas
1 (8 oz) pkg skinny egg noodles 1 clove garlic, minced 1 1/2 lb. ground beef 1 Tbs butter 3 (8 oz) cans tomato sauce Salt and pepper to taste 1 Tbs sugar	1 cup cottage cheese 1 (8 oz) pkg. cream cheese 1/4 cup sour cream 1 onion, chopped 1 cup Cheddar cheese, grated
Cook noodles according to package directions. Brown ground beef and garlic in butter. Add tomato sauce, salt and pepper, and sugar. Blend cheeses and add sour cream, onion and green pepper to cheese. In a greased 9 x 13 inch dish, put half of coked noodles, then a layer of cheese and then rest of noodles. Cover with ground beef mixture and top with Cheddar cheese. Bake at 3500 for 30 minutes. Serves 8

Low-Fat Chicken Enchiladas
1 teaspoon canola oil  1 cup chopped onion  2 large cloves garlic, minced  t teaspoon ground cumin, plus dash cumin  1 teaspoon chili powder  1 cup chopped cooked chicken 2 cups cooked red kidney beans or 1 can (15 oz,) red kidney beans, rinsed and drained  1 can (15 oz.) tomato sauce	1 can ( 4 oz) chopped green chills, drained 2 cups nonfat cottage cheese 1 egg white, lightly beaten 9 corn tortillas (6-inch size), cut in half 1 cup shredded reduced-fat Monterey jack cheese 1/2 cup plain nonfat yogurt 1 cup coarsely shredded lettuce 1 cup chopped ripe tomato Salsa
In a nonstick skillet over medium-high heat, warm the oil. Saute the onion and garlic until the onion is soft. Stir in the 1 teaspoon cumin, chili powder, chopped chicken, kidney beans, tomato sauce, and chills. Mix well and set aside. Measure the cottage cheese into a 4-cup measure and beat in egg white. Set aside. Arrange 6 tortilla halves in the bottom of a 3-quart casserole: spread with a third of the chicken mixture, then a third of the cottage mixture. Top with 1/3 cup shredded cheese. Repeat the layers twice, ending with the cheese. Bake at 350 degrees F until thoroughly heated (about 45 min). Let stand for 5 minutes. Stir the dash cumin into the yogurt. Serve the enchiladas topped with the lettuce, tomato and yogurt-cumin combination. Pass the salsa on the side.   Microwave Variation Instead of baking the casserole, cover it loosely with microwave plastic wrap and microwave on medium high (79%) until the center is thoroughly heated (about 10 min.).

Low-Fat Tamale Pie
3 cups skim milk 2 cups cornmeal 1 pound lean ground beef 1 large onion, chopped 1 clove garlic 1 can (28 oz.) whole tomatoes, chopped, with liquid	2 cups cooked corn kernels or can (16 oz.) whole kernel corn, drained 1 tablespoon chili powder 1/2 teaspoon ground cumin 1/2 teaspoon dried oregano 1 cup pitted ripe olives, drained 1 cup shredded reduced-fat Cheddar or Monterey jack cheese
In a large sauce pan with a lid, mix the milk with the cornmeal and cook over medium heat until thickened. Line the bottom and sides of a lightly oiled 3-quart casserole or 13- by 9-inch baking dish with the cornmeal mush. Set aside Wash out and dry the cooking pan. brown together the ground beef, onion , and garlic: drain off any excess fat. Stir in the tomatoes, corn, chili powder, cumin, and oregano. Cover and simmer for 15 min. Remove from heat and stir in the olives. Spoon the tomato mixture on top of the cornmeal and top with the shredded cheese. Bake, uncovered, at 350 degrees F until the pie is bubbling and cheese is browned (40 to 45 minutes). Serve hot.

Mexican Meal in One
1 lb. ground chuck 1 sm onion - diced 1 lb can kidney beans - drained ½ cup Draft Catalina Salad Dressing (Do not substitute) ½ cup water 1 tbsp. Chill powder	Salt and Pepper to taste 1 head lettuce- chopped 1 bunch green onions chopped 1 lb sharp cheddar cheese - grated 1 package Doritos Taco Sauce
Brown meant and drain. Add onions, beans, Catalina salad dressing. Water, chili powder, salt, and pepper. Simmer at least 15 minutes but do not let liquid boil. While sauce is simmering, chop lettuce and onions and toss together. Grate cheese and put in separate bowl. To serve, crumble Doritos on plate. Cover with lettuce mixture and top with meat and bean sauce. Sprinkle with grated cheese. Add Taco sauce to taste.

Southern Fried Chicken
3 frying chickens, cut into pieces. 3 tsp. salt 2 tsp. freshly ground black pepper 2 C all purpose flour	1 tsp. cayenne pepper 1/2 tsp. ground sage 1/4 tsp. garlic powder 1 C buttermilk
Combine dry ingredients in a plastic zip lock bag. Pour buttermilk in a shallow dish. Wash chicken and pat dry. Roll each piece in buttermilk and then drop into bag. Shake about 3 pieces at a time in the dry ingredients. In a skillet on top of stove or an electric skillet, heat 2 C Crisco to temperature of 365-370 degrees. Fry chicken 15 minutes on each side. Drain on paper towels and serve hot, at room temperature, or cold.

Takach Spanish Chicken Mike and Linda Takach bring this dish to many of our church dinners. It is very popular. When they decided to cut fat, they made this a low fat recipe. It is still delicious.
1 large chicken cooked 1 can low fat cream of mushroom soup 1 can low fat cream chicken soup 1 cup chicken broth	1 large bag low fat or fat free tortilla chips 1 medium onion 1 can Ro-tel tomatoes 3 cups low fat shredded cheddar cheese
Boil the chicken and let cool. Take the meat and fat off of the bones and cut up the chicken into bite size pieces. Let the broth stand and cool. Skim the fat off of the broth. Best if you cook the chicken the night before. It is easier to skim the fat off of the broth after it has been refrigerated for a few hours. Stir together all of the soups, the onion, the chicken, and the tomatoes. Spray a 13 x9 x2 pan with cooking spray. Line the bottom of the sprayed pan with 1 large bag low-fat or fat-free tortilla chips. Pour chicken and soup mixture over the chips. Top with the shredded cheddar cheese. Bake for 20-25 minutes at 350 degrees.

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