Chicken Divan

Ingredients:
1 Whole Chicken (If feeling lazy pick up one from the store already cooked for you)
3-4 heads of broccoli (2-3 lbs when weighed at the store) or two 10 oz frozen packs |
1 cup of mayo (Lite if you like or with Olive Oil)
1 cup of sour cream (I used fat free)
2 cans of cream of celery (low sodium if you can find it)
1 cup of cheddar cheese
1/2 cup of dry white wine
Salt and Pepper to taste
1/2 cup of grated Parmesan cheese
1/2 cup of bread crumbs
2 tablespoons of butter

Makes two 8x8's or one 7x11

Coat chicken with a mixture of lawry's seasoning salt, pepper, and garlic powder if you don't have a rotisserie you can just boil the chicken.

 Chop up the broccoli

 Now place broccoli in water and bring to boil and let boil for 5 minutes then drain. If using frozen cook for 2 minutes in microwave and drain.

 Now cover the casserole dish with broccoli

 In a large bowl mix soup, mayo, sour cream, wine, cheddar cheese, salt and pepper to taste and whisk.

 Now that the chicken is done we are going to let it cool then de-bone it and take the skin off.

 Now shred the chicken. Preheat oven to 350 degrees

 Now put chicken on top of broccoli

 Then top chicken and broccoli with the cheese mixture and stir with spatula

 Now mix melted butter, bread crumbs, and Parmesan cheese together and top casserole with it.

 Bake for 30-40 minutes depending on size of dish

 Scoop and Enjoy!

Egg Drop

Ingredients:
Small Onion
Small Tomato
2-3 oz of sliced or diced ham
1 oz of grated cheese
2 eggs
Salt and Pepper to taste
Parsley Flakes to garnish

Preheat oven to 350

Finely chop onion and dice tomato. If using sandwich ham then slice into bite size pieces use about 4 slices. I used diced ham.

 In a pan with olive oil saute the onions until translucent

 Add tomato and cook for two minutes

 Add ham and cook for one minute

 Now add half of the mixture into two ramekins 

 Top with cheese

 Now crack your eggs and place on top.

 Pop a few holes in the yoke

 Add salt pepper and parsley and place on a baking sheet and bake for 18-22 minutes until egg is completely set.

 ENJOY! I made some toast and dipping it into the yoke YUM!

Chicken Parmesan Sandwich

I started by cutting one large boneless skinless chicken breast into 4 smaller and thinner pieces. I then coated the chicken breasts in a flour, salt, pepper, and oregano mixture. Then sauteing the chicken in 1 tbsp of olive oil. Cook on both sides until cooked fully.

I first topped with a thin layer of the Classico Sun-Dried Tomato Pesto sauce I had leftover from the other night, then with a bit of sauteed spinach.

I then added another layer of marinara sauce.

Finally I topped with shredded cheese. I used a Colby Jack mixture because this is what I had, but obviously mozzarella would be more appropriate.

After topping put under the broiler until cheese is bubbling and lightly browned. Then place on bread and enjoy. I toasted my bread and added a thin layer of the marinara sauce.

Chicken and Rice

Ingredients:
4 quarts (16 cups) water approx. (enough to cover chicken)
1  4 lb. (approx.) whole chicken
3-4 stalks celery; rough chopped
1 large sweet onion; diced
1 teaspoon pepper – divided
1 teaspoon salt – divided
1/2 teaspoon oregano
1/2 teaspoon celery salt
1 1/2 teaspoons parsley – divided
3 cups long grain white rice

Last picture adapted from tastespotting
Directions:

- In a large stock pot bring water, chicken, celery, onion, 1/2 teaspoon pepper, 1/2 teaspoon salt, oregano, celery salt, 1 teaspoon parsley to boil, cover and reduce to a simmer for at least an hour (2-3 hours would be preferable).

- Once simmering is complete, remove chicken to cool in order to de-bone. Let broth continue to simmer and reduce.

- When cool enough to handle, de-bone chicken.

- Remove all broth from pot (or use another pot) and put approximately 6 cups broth back into pot along with the rice, chicken, remaining pepper, salt and parsley. Cover and simmer for 15 minutes.

- After 15 minutes stir in another cup of broth. Cover and simmer for 5 minutes.

- Continue to add broth, stir, cover and simmer for 5 minutes at a time until rice is done.

- Salt and pepper to taste.

Brownie stuffed White Chocolate Chip Cookies (That's a mouth full!)

Ingredients:
1/2 cup vegetable oil
1 cup white sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup all-purpose flour
1/3 cup unsweetened cocoa powder (I used 3 oz of melted semi-sweet chips and if you do that cut the sugar in half)
1/4 teaspoon baking powder
1/4 teaspoon salt
For the cookie dough recipe use Chocolate Chip Cookies and you can replace the white chocolate chips instead of regular. Also, make sure the dough is cold to make it easier to work with.

Preheat oven to 350

 Combine sugar, oil, and vanilla

 It will look like applesauce.

 Add eggs then flour, salt, and baking powder and combine.

  Now add cocoa powder or chocolate at this time.

 Mix until even in color.

 Now pour into a 8x8 greased pan and spread evenly

 Bake for 30 minutes

 Cut brownies and then place on a plate and let cool

 Now, I made these and they were HUGE so the tip is to smash down with hand to flatten cut into 4 pieces and follow the rest of the steps

 Top with cookie dough

And on the other side

 Now patty and Bake for 18-22 minutes at 350 degrees.