Creamy Broccoli-Stuffed Chicken Breasts

Creamy Broccoli-Stuffed Chicken Breasts

1 pkg. Stuffing
1 c. water
boneless chicken breast
frozen chopped broccoli
1 can cream of chicken soup
1/2 c. milk
1 tsp. paprika
2 TBS. Grated Parmesan Cheese

Preheat oven to 400 degrees. Combine stuffing and water in large bowl. Let stand for 5 min. Add broccoli to stuffing and mix. Spread stuffing evenly onto chicken breast. Roll up the chicken breast enclosing the stuffing mixture.

Place chicken, seam-sides down in baking dish. Mix soup and milk and pour over chicken. Sprinkle with paprika and Parmesan cheese.

Bake 30 min. of until chicken is cooked through

Baked Ziti

Baked Ziti

--------------------------------------------------------------------------------

1/2 pound ziti pasta
4 teaspoons olive oil
1/2 cup onion, diced
1 1/2 cloves garlic, crushed
2/3 pound lean ground turkey
salt to taste
freshly ground black pepper
2 cups tomato sauce
1/3 cup fresh, chopped basil
1 cup fat-free ricotta cheese
2/3 cup grated, fat-free mozzarella cheese
1/3 cup freshly grated Parmesan cheese
1. Preheat the oven to 350°F.

2. Bring 1/2 gallon of salted water to boil. Add the ziti and cook until
al dente, about 8 to 10 minutes. Drain and rinse with cold water.

3. Meanwhile, heat the olive oil in a large skillet over medium heat.
Add the onion and cook until soft and translucent, about 4 to 5 minutes.
Add the garlic and cook 30 seconds more. Add the ground turkey, season
with salt and pepper, and brown. Drain off the excess fat.

4. Add the tomato sauce and simmer for 5 minutes. Adjust the seasoning.

5. In a large mixing bowl, toss the ziti, meat sauce, basil and ricotta
cheese together. Transfer to a casserole dish and sprinkle with the
grated cheeses. (This can be made ahead and stored unbaked in the
refrigerator up to 2 days, or it can be frozen.)

6. Bake until the cheese is bubbly and brown and the dish is thoroughly
heated, about 15 to 20 minutes; bake longer if the dish has been
refrigerated.