Chicken and Broccoli Alfredo

This is super easy to make! And can be done with a minimal amount of ingredients - which is always a plus!

Ingredients:
- 1/2 pkg. linguine (8 oz.)*
- 1 cup fresh OR frozen broccoli florets
- 2 tbsp. butter
- 1 lb. skinless, boneless chicken breast , cut into cubes
- 1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
- 1/2 cup milk
- 1/2 cup grated Parmesan cheese
- 1/4 tsp. ground black pepper

Cooking Instructions:
COOK linguine according to pkg. directions. Add broccoli for last 4 min. of cooking time. Drain.

HEAT butter in skillet. Cook chicken until browned, stirring often.

ADD soup, milk, cheese, black pepper and linguine mixture and heat through. Serve with additional Parmesan cheese.

TIP: *Or substitute spaghetti for linguine.

Caesar Pockets

Romaine Lettuce

6 oz Sliced turkey (lunch meat type), sliced again (now they're in strips)

3 Tbl Parmesan cheese

1/4 c Caesar dressing

1/4 c Roasted red peppers, drained

Pita bread 

Toss lettuce, turkey, parmesan cheese, dressing and red peppers.  Place in pita pockets.  Super easy, super yummy!

Note:  Especially good with homemade pita.  You can find a recipe from mom in the box.  It's easy to make!

Second note:  The measurements are from the original recipe.  I didn't follow them exactly and it still turned out great.  Be creative!

Cashew Cake

Beat for 2 minutes:
2 cups flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup hot milk
1 teaspoon vanilla

In a separate bowl, beat until soft peaks form:
7 egg whites
1/2 teaspoon cream of tartar

Fold beaten egg whites into batter.
Pour into a greased and floured 9x13 pan. Bake at 350 degrees for 40 minutes. Let cool for 10 minutes and then shake to remove cake from pan. (I usually put the cake on an inverted cookie sheet.) Cool completely. Frost on all sides and top of cake, drizzle and sprinkle. . .

Frosting:
1/4 cup butter
1 pound powdered sugar
1 teaspoon vanilla
5-6 Tablespoons milk

Melt together, and drizzle over frosted cake:
3 chocolate bars (the Hershey kind that you use for s'mores)
3 Tablespoons milk
1-1/2 Tablespoons butter

Sprinkle cashew halves and pieces over frosted, drizzled cake

Salsa Pizza

Prep Time:15 min
Start to Finish:45 min
Makes:8 servings

1 pound lean ground beef
1 1/4 cups Old El Paso® Thick 'n Chunky salsa
2 cups Original Bisquick® mix *
1/4 cup mild salsa-flavored or jalapeño-flavored processed cheese spread **
1/4 cup hot water
4 medium green onions, sliced (1/2 cup)
1 cup shredded Colby-Monterey Jack cheese (4 ounces)

1. Heat oven to 375ºF. Grease large cookie sheet.
2. Cook beef in 10-inch skillet over medium heat, stirring occasionally, until brown; drain. Stir in salsa; remove from heat.
3. Stir Bisquick, cheese spread and hot water until soft dough forms. Turn dough onto surface dusted with Bisquick; roll in Bisquick to coat. Shape into ball; knead 5 times. Roll into 14-inch circle; place on cookie sheet.
4. Spread beef mixture over crust to within 2 inches of edge. Sprinkle with onions. Fold edge over beef mixture. Sprinkle with cheese.
5. Bake 25 to 28 minutes or until crust is golden brown and cheese is melted.

Garnish the pizza with chopped tomato and shredded lettuce.
Substitution: Use the jalapeño-flavor process cheese spread if you prefer a spicier crust.

*We did bisquick from scratch that was half whole wheat flour. Yum!
*We didn't bother to buy cheese spread, we just used cheese, & some seasonings.

Note: If you think your salsa that you have is too spicy, I don't recommend using it in this recipe. It's just as spicy, if not more spicy. Yes, I am speaking from personal experience!