Eggs Florentine Casserole the Johnson Family
1 Large Potato (about 10 oz) Diced
12 Eggs
1 Cup Reduced Fat Shredded Cheddar Cheese
1/2 Cup Grated Parmesan Cheese
1/2 Tsp Salt
1/2 Tsp Nutmeg
1/4 Tsp Black Pepper
2 Pkgs (10 oz each)Frozen Chopped Spincah, Thawed and Squeezed Out
4 oz Cubed Ham or Canadian Bacon
1) Place potato in a microwave safe dish. Add 1/2 cup water. Microwave on high 5 minutes. Drain and reserve.
2) Heat oven to 375 degrees. Coat 9x13 pan with cooking spray.
3) In a large bowl, whisk together eggs, cheeses, salt, nutmeg and pepper. Stir in spinach and potato.
4) Pour egg mixture into baking dish. Sprinkle the ham/bacon on the top. Bake at 375 for 40 minutes or until center is set. Cool slightly before serving.

Homemade Oatmeal Chewy Bars From the Simpson Family
2 Sticks margarine or butter, softened
1 1/2 Cups applesauce (sweetened works best)
2 Eggs
1 tsp Vanilla
1 1/2 Cups All-purpose flour
1 tsp Baking soda
1 tsp Cinnamon
1/2 tsp Salt (optional)
3 Cups Quaker Oats
Add whatever mixture you'd like of the following:
Molasses (use 1 c apple sauce with 1/2 c molasses and add 1 tsp nutmeg and 1/8 tsp cloves), Raisins, Craisins, Walnuts, Slivered Almonds, Mini Marshmallows, Mini Chocolate Chips, Mini M&M's, Coconut, Peanut Butter Chips, Add food coloring to create your child's favorite color cookie/bar (do not use if using molasses) Be Creative.
1) Heat oven to 350 degrees F.
2) Beat together margarine and applesauce until creamy.
3) Add eggs and vanilla; beat well.
4) Add combined flour, baking soda, cinnamon and salt; mix well.
5) Stir in oats and whatever other side ingredients that you decided on; mix well.
6) Drop by rounded tablespoonfuls onto ungreased cookie sheet or form into bar shapes if desired.
7) Bake 10-12 minutes (longer if bar shaped) or until golden brown.
Cool 1 minute on cookie sheet; remove to wire rack.
Add some drizzles of the following to enhance the taste to your creation if you'd like:
Honey, Melted Peanut Butter, or Melted Chocolate.
Bakes about 4 dozen cookies. Refrigerate after 3 days to keep longer. Freeze for up to 3 months.

Tortellini Alfredo Pomodora From the Johnson Family
1 Tbs Olive Oil
2 Sm. Onions Chopped
2 C. Water
16 Oz. Pkg. Frozen Multi-Colored Tortellini
10 Oz. Frozen Broccoli
1/4 Tsp. Salt
1 Jar Betolli (or Ragu) Reduced Fat Alfredo Sauce
14 Oz. Can Hunt's Diced Tomatoes With Basil
1/4 C. Fresh Shredded Parmesan
4-5 Slices of Bacon, Cooked to Crispy
Cook onions for three minutes in a large saucepan. Stir in water, tortellini and salt. Boil for 5 minutes. Add broccoli, about 1/2 jar of alfredo sauce and tomatoes and simmer for 8 minutes. Add parmesan and cooked bacon. Let it stand for 3 minutes before serving.

Swiss Chicken Strata
6 C. French Bread Cut Into 1/2" Cubes, Divided
1 1/2 C. Shredded Swiss Cheese (about 6 ounces), Divided
1 1/2 C. Chopped Cooked Chicken or Turkey
3/4 C. Chopped Red and/or Green Bell Pepper
4 Eggs, Beaten
2 C. Milk
1/4 C. Grey Poupon Dijon Mustard
In greased 2 quart oblong baking dish, layer 3 cups bread cubes, 1 cup cheese, the chicken or turkey and chopped bell pepper; top with remaining bread crumbs.
In a medium bowl, whisk together eggs, milk and mustard until combined. Pour mixture over bread layer, being careful to moisten all the bread. Sprinkle with remaining cheese. Cover; refrigerate for at least 2 hours (or overnight).
Bake at 325 for 45 minutes or until knife inserted come out clean. Let stand for 10 minutes before serving. Garnish as desired.

Snickers Candy Pie From the Johnson Family
Caramel sundae sauce
4 oz cream cheese, softened
1 tbsp milk
8 oz tub cool whip
2 king size snickers bar, chunked
1 c milk
1 pkg (6 servings size)instant chocolate pudding
1 graham cracker crust (but I used a chocolate one)
Pour caramel sauce on bottom layer of the pie crust to nicely coat it.
Whisk cream cheese and milk until smooth. Stir in half of the cool whip and all the candy bar pieces. Set aside.
In a medium bowl, combine 1 cup of milk and the pudding mix. Whisk for one minute and add the remaining cool whip. Stir until well combined. Spread HALF of this mix into the crust.
Then carefully spread cream cheese mixture and top with remaining pudding mixture.
Chill 4 hours, serve and enjoy!

Chicken and Mushroom Marsala From Amanda

4 Boneless chicken breasts (or as many as you need to feed your family)
Flour for dredging
8oz Baby portabello mushrooms also called creminis and baby bellas sliced
1/2 cup Marsala wine
1 cup Chicken broth or stock
2 Tbsps Chopped Italian parsley (optional)
Salt & Pepper
Directions: Season the chicken with the salt and pepper then dredge in the flour and set aside. Preheat your pan to medium heat until nice and hot. Spray with non stick cooking spray just before placing the chicken in the pan. Brown chicken on both sides (about 2 minutes per side) remove from the pan and cover with foil to keep warm. Add mushrooms to the pan and season with salt and pepper, stirring occasionally until tender. Now add the Marsala wine and simmer until the wine is nearly evaporated, stirring often. Add the chicken stock, return the chicken to the pan as well as any juices that have accumulated. Simmer until chicken is cooked through, about 10 minutes. Place the chicken on a serving platter and sprinkle with parsley. Simmer the sauce until its reduced by about half (approx. 5 minutes). You can either pour the sauce down over the chicken or serve it on the side.
I usually serve the chicken and sauce over rice and with a side of steamed broccoli.
*This meal contains wheat, if you have a wheat allergy in your family you can make this dish without dredging the chicken in flour, it is still delicious. You could thicken the sauce with arrowroot if you would like.
I hope you enjoy this as much as my family does.
Ships Ahoy Mac & Cheese From the Simpson Home
1 Box of Mac & Cheese (any style and brand)
1/2 cup of cheddar gold fish
# of hot dogs needed for your children
Cook the mac & cheese according to the box. Boil the hot dogs until cooked. Divide mac & cheese onto dishes. Cut hot dogs to look like octopus by holding one end about an inch into your hand. Slice 4 slits from the other end making 8 tenticles. Sit the octopus down onto the top of the mac & cheese and spread out the tenticles over the pasta. Add eyes to the octopus with mustard. Sprinkle with cheddar gold fish and enjoy.

SPINACH LASAGNA ROLL UPS From 2007-2008 Season
8 lasagna noodles
1 tbsp. olive oil
2 lg. garlic cloves, minced
1 (10 oz.) pkg. frozen chopped spinach, thawed and well drained
1 c. Ricotta cheese
1 tsp. salt
1 c. shredded Mozzarella cheese
1 (14 oz.) jar spaghetti sauce
Prepare lasagna noodles as per directions on package. Drain, lay flat until ready to use. Heat oil in 12 inch skillet over medium heat and saute garlic 2 minutes, stir frequently. In bowl, combine spinach, Ricotta, salt, garlic and the Mozzarella cheese. Spread each cooked lasagna noodle with a heaping 1/4 cup of spinach mixture. Roll up firmly. Place in baking dish, pour sauce over top. Cover with foil. Bake @ 350 degrees for 30 minutes. Remove foil and bake an additional 5 minutes. Sprinkle top with parmesan.
MEXI-MAC SKILLET
1 lb lean ground beef (or ground turkey)
1 large onion, chopped
1 can (14 1/2oz) diced tomatoes, undrained
1 can (8oz) tomato sauce
1 cup fresh or frozen corn
1/2 cup water
1 1/4 tsp chili powder
1 tsp dried oregano
1/2 tsp salt
2/3 cup uncooked elbow macaroni (I use whole wheat)
2/3 cup shredded reduced-fat cheddar cheese
In a large, nonstick skillet over med-high heat, cook meat and onion until meat is no longer pink; drain. Stir in the tomoatoes, tomato sauce, corn, water, chili powder, oregano and salt. Bring to a boil; stir in macaroni. Reduce heat; cover and simmer for 18-22 minutes or until macaroni is tender. Sprinkle with cheese. For the overachievers - serve with a side salad and fresh fruit :)
PUMPKIN CHOCOLATE MUFFINS
Open a devil's food cake mix package and pour it into a bowl. Simply add a can of 14oz pumpkin. Mix well and pour into greased muffin tins. Bake at 400 for 18-22 minutes. I've also done it with mini muffin tins reducing the cooking time to about 15 min.