6 ounces uncooked egg noodles

1 tablespoon olive oil

1/4 cup chopped onion

1/4 cup chopped red bell pepper

1 package (10 ounces) frozen spinach, thawed, drained

2 boneless, skinless chicken breasts, cooked, cut into 1 inch pieces

4 ounces fresh mushrooms, sliced

2 cups (8 ounce bag) Kraft Italian Five Blend shredded cheese (mozzarella, provolone, romano, asiago, and parmesan)

3/4 cup half & half (or evaporated milk)

2 eggs, lightly beaten

3/4 teaspoon each salt, pepper, garlic powder

1 tablespoon dried parsley

Preheat oven to 350*. Cook noodles until slightly underdone. Spray a 13×9 baking dish with non-stick cooking spray.

Saute onion and pepper in oil 2 minutes over medium-high heat. Add mushroom, cook 1 more minute. In large bowl, mix spinach, chicken and noodles. Add onion, pepper and mushroom mixture.

In a medium bowl, combine cheese, sour cream, half & half, eggs and seasonings.

Add cheese mixture to chicken mixture, stir to combine. Pour into baking dish. Bake uncovered 30 minutes.

Tips: You can use thigh or leg meat in this recipe. Use leftover grilled or baked chicken.

Make it a bit healthier by using whole grain pasta and 2% milk cheese.

Add or substitute vegetables: broccoli, zucchini, olives, cauliflower, green beans, carrot, etc.

Servings: 8

This easy Irish recipe utilizes leftover ham, and if you have them, leftover mashed potatoes. It’s great for post-holiday dinners when you’re pressed for time and money.

1-2 cups cubed, cooked ham

2-4 cups hot mashed potatoes

1-2 cups chopped cabbage

butter or margarine

salt and pepper

Put cabbage in a medium bowl, add 2 tablespoons water. Microwave on high for 10 minutes, stirring halfway through. Heat a medium skillet over medium-high heat. Add a teaspoon or two of butter to melt. Saute cabbage in butter until just beginning to turn golden. Add cubed ham and toss with cabbage. Continue to cook until ham is reheated. Season well with salt and pepper.

Combine cabbage and ham with mashed potatoes. Serve topped with pats of butter and more pepper, if desired.

Note: Range of ingredients is based on how many servings you are making.

This recipe is not exact because it doesn’t need to be. If you don’t like cabbage, you can saute broccoli, cauliflower, onion, mushroom, green beans, etc. If you don’t have ham, use roast beef, corned beef, chicken, turkey, etc.

2 pounds thin boneless pork chops, cutlets or cube steaks (4 pieces)

1 cup all purpose flour

1/2 teaspoon each salt, pepper, onion powder, garlic powder and paprika

2 eggs, beaten with a little water

2 cups panko breadcrumbs or coarse breadcrumbs, plain

oil for frying

salt and pepper

Set up a three bowl breading station – three shallow bowls wide enough to dip the meat. In one, mix flour and seasonings. In the second, beat egg and water. In the third, place panko or breadcrumbs.

In a large skillet, heat about an inch of oil over medium-high heat until you see slight ripples.  Dampen chops with water, if needed. Dip in flour, then egg, then panko. Fry chops in oil 3-4 minutes each side, until golden brown.

Remove chops to paper towel and sprinkle with salt and pepper, if desired. Serve immediately.

Tips: Panko is a coarse Japanese style bread crumb.

When dipping the pork into the breadcrumbs, do not press. Dip both sides and sprinkle any bare spots. This will ensure a light, crispy coating.

I served with rice pilaf and butternut squash. A side of potatoes and green beans would be nice, too.

You can substitute thinly pounded chicken breast for the pork

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