Cheesy Chicken & Mushroom Lasagna

2 boxes lasagna noodles
6 chicken breast cooked, cooled and cut into pieces
2 large onions
3 garlic cloves; minced
4 cups mushrooms, sliced
6 cups grated parmesan cheese (approx)
1 recipe béchamel sauce (below)
1 recipe tomato sauce (below)

1. Sauté onions, garlic, mushroom in a little bit of EVOO for about 5 minutes.
2. Place a small amount of tomato sauce on the bottom of the baking dish
3. Place lasagna noodles on top
4. Make layer as follows:
· béchamel sauce
· chicken
· onion mixture
· tomato sauce
· Parmesan cheese
· noodles

5. Repeat until you have about six layers or the pan is full. Leave enough room at the top to spread some tomato sauce. Sprinkle with Parmesan cheese and dot with butter.
6. Bake in a 400 degree oven covered with foil for about 20 minutes. Remove foil and bake another 10 minutes or until a crust has formed on top.

Béchamel Sauce
2 cups milk
4 TBSP butter
½ cup all purpose flour
Dash of salt
Dash of freshly grated nutmeg

In a heavy bottomed sauce pan, melt the butter and add the flour. Mix together until it pulls into a soft dough.
Add the milk and bring to boil until thickened—stirring constantly.
Add nutmeg. Add salt to taste.
Set aside ready to use.

Tomato Sauce
1 clove garlic
1 onion finely chopped
4 TBSP butter
10 Roma tomatoes (peeled and chopped)
1 tsp dried basil
1 tsp sugar
Salt and freshly cracked pepper
EVVO as needed

Sauté garlic, onion, and dried basil in the butter until the onion is transparent.
Add Roma tomatoes and sugar. Cook for approximately 20 minutes
Salt and pepper to taste

Shrimp and Angel Hair Pasta

Pair this with a spinach salad with craisins, mandarin oranges, and shaved Romano. Fantastic!

Ingredients
Cooking spray
2 pounds medium shrimp, peeled and deveined
2 cups chopped plum tomato (about 3/4 pound)
1 1/2 cups sliced green onions
1/2 cup sliced ripe olive
2 teaspoons dried dill
1 garlic clove, minced
4 cups hot cooked angel hair (about 8 ounces uncooked pasta)
1 cup (4 ounces) crumbled feta cheese

Preparation: Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add shrimp; cook 5 minutes, stirring frequently. Stir in tomato and next 4 ingredients (tomato through garlic); cook 4 minutes or until thoroughly heated. Combine shrimp mixture, pasta, and cheese in a large bowl; toss well.

Blueberry Souffle

1 French bread loaf -- cubed
1 8 oz package cream cheese
1 cup blueberries, frozen
10 eggs -- can use just 8
1/3 cup maple syrup
2 cups milk

Sauce:
1 cup water
1 cup sugar
2 tablespoons cornstarch
2 cups blueberries

Put half of the bread cubes in a 9x13 in glass dish coated with cooking spray. Cube the cream cheese (it's easier to cut when frozen) and place evenly on top of the bread. Sprinkle with blueberries. Put the rest of the bread on top. In a separate bowl, beat eggs, maple syrup and milk and pour evenly over bread casserole.

Spray underside of a piece of foil with cooking spray and place over pan. Refrigerate overnight. Preheat oven to 350 degrees. Bake, covered, for 30 minutes, then uncover and bake an additional 30 minutes.

For the Sauce:
Mix the cornstarch and most of the sugar together in a medium saucepan. Puree the blueberries with the rest of the sugar and a little bit of water (I don't puree them completely, just pulse it a little). Stir the pureed berries and the rest of the water into the sugar/cornstarch mix and cook until thick.

Saucy Steak Strips

3/4 lb. boneless beef sirloin steak, trimmed and cut into thin strips
1 tbsp. olive oil
1 onion, sliced
1 can (8 oz.) tomato sauce
1/2 c. beef broth
2 tbsp. chili sauce
2 tsp. sugar
1/4 tsp. salt
1/4 tsp. pepper
1 pkg. (10 oz.) frozen cut green beans, thawed
Hot cooked rice

In a large skillet, brown steak in oil over medium heat. Remove and set aside. In same skillet, saute onions in drippings until tender. Add the tomato sauce, broth, chili sauce, sugar, salt and pepper; cook and stir for a few minutes. Add the green beans and beef. Cook and stir over medium heat until meat and beans are tender and sauce is slightly thickened. Serve over rice.

Broccoli Salad

6 cups broccoli florets
2 cups grapes (Red grapes are prettier than green in this recipe, but I've used both)
About 6-7 slices of bacon, cooked crisp and crumbled
1/2 cup sweet onion, finely chopped (I have forgotten this and it's still great)
1/2 cup sharp cheddar cheese, grated
1/2 cup craisins
1/2 cup peanuts

(By the way, I didn’t measure any of this – just threw in handfuls of everything.)

Dressing:
1 cup mayo (or miracle whip)
1/4 cup sugar
2 T. apple cider vinegar

You could easily make this a main dish by adding a small pasta and some cooked, cubed chicken.