Cheesy Italian Spinach and Chicken Casserole

A very big meal even for four people (especially with a salad and garlic toast) so adjust accordingly if need be.

1(13.25oz) package of whole wheat pasta (shells, macaroni, etc)
1 tsp EVOO
3 cloves of garlic, chopped
1 (16oz) package of frozen spinach, defrosted and drained
1 lb cooked chicken breasts, cubed
1 (14.5oz) can of diced tomatoes
1/2 tsp salt
1/2 tsp black pepper
2 (8oz) packages of cream cheese, softened
2 tbsp chives
1 1/2 tbsp onion flakes
1 1/2 tsp red pepper flakes
3/4 to 1 c heavy cream, divided
2 c shredded mozzarella cheese
10 basil leaves, torn
1/2 c parmesan cheese
1 c panko
1 tbsp garlic powder

Preheat oven to 375 F.  Cook pasta according to al dente instructions, drain well.  In a small bowl, combine cream cheese, chives, onion flakes, and red pepper flakes.  Set aside.  In a mediumskillet, heat EVOO over medium heat.  Cook garlic and spinach 1-2 minutes, do not burn.  In a large bowl, combine pasta, chicken, tomatoes, garlic mixture, and cream cheese mixture.  Mix well and season with salt and pepper.  Stir in mozzarella cheese.  Stir in 1/2 c of heavy cream.  Grease a 13x9 pan and pour enough heavy cream to coat bottom of pan.  Pour pasta mixture into pan.   Bake 35-40 minutes until bubbly, covered.  In a small bowl, combine panko, parmesan cheese, basil leaves, and garlic powder.  When casserole is done, remove cover, top with panko mixture and continue to cook for additional 15 minutes.  Place under broiler to brown top of dish.

Berry Stuffed French Toast

One word: DELICIOUSNESS!!!  Definitely could be a dessert, too, with the addition of whipped cream and vanilla ice cream... which we also did, of course ;)

Berry Syrup/sauce:

2 c frozen or fresh berries (we used a mix of strawberries, blueberries anf raspberries)
3/4 c packed brown sugar
3 tbsp butter
1 tsp ground cinnamon
1 1/2 tsp vanilla extract

French toast:

1 8oz package cream cheese, softened
1/2 c sour cream
18 slices of Texas toast (thicker cut of bread)
1/2 c raspberry preserves (or another berry flavor)
6 eggs
1 tsp vanilla extract
1/2 c sugar
1/2 c milk
1 tsp cinnamon
confectioners sugar, whipped cream, vanilla ice cream (optional)

For syrup, combine all ingredients in a saucepan.  Bring to a boil and reduce heat; simmer, uncovered for 5-7 minutes or until it is desired consistencu.  Remove from heat, stir in vanilla and set aside.

In a bowl, beat cream cheese and sour cream.  Spread about 3 tbsp on 9 slices of toast.  Spread preserves on the other 9 slices of toast.  Make sandwiches with one piece of toast with cream cheese and one piece of toast with preserves.  In a medium bowl, beat eggs, vanilla, sugar, milk and cinnamon.  Dip whole sandwich in egg mixture and cook on a greased hot griddle, flipping once, until golden brown on both sides.  Cut toast in half and top with berry sauce.  Dust with confectioners sugar (and ice cream and whipped cream if desired).

Slow Cooker Beef Stew

No picture... sorry!

2 lbs beef chuck, 1 inch cubed pieces
5 carrots, diced
3 large potatoes, diced
5 celery stalks, diced
1 onion, diced
3 garlic cloves, diced
2 c vegetable brother
1 c beef broth
1/3 c flour
1 tbsp garlic powder
1/2 tsp salt
1/2 tsp pepper
2 bay leaves
1 tbsp EVOO

In a zip lock bag, combine flour and garlic powder.  Toss beef chuck in bag and shake to coat.  In a large skillet, heat EVOO over medium high heat and brown meat on all sides.  Add to slow cooker.  In same skillet, cook onion and garlic till tender and add to slow cooker.  Add all additional ingredients and heat 8-10 hours on low or 4-6 hours on high.  Serve with crusty bread.