Asian Cabbage Salad

1 head cabbage, shredded
1 (4 oz.) pkg. sunflower seeds
1 small pkg. sliced almonds
4 T sesame seeds
2 pkgs. Ramen noodles (any flavor, discard seasoning packets), broken

Keep cabbage separate from other ingredients until ready to serve. Add dressing, toss and serve immediately.

Dressing:
1/2 cup oil
3 T vinegar
3 T sugar
1/2 tsp. pepper
1 tsp. salt
2 tsp. Accent (optional)

I could eat buckets of this salad, seriously. You could add some roasted chicken to it to make more of a complete meal.

Southwestern Sausage Casserole

2 4oz. cans chopped green chiles
12 corn tortillas (torn in strips)
1 lb. bulk sausage
1/2 cup each of chopped green onions and green pepper
1/2 cup skim milk
2 cups shredded Monterrey Jack Cheese
4 eggs
1/2 cup egg substitute
1/2 tsp. each of garlic powder,cumin, and pepper

Fry sausage with onions and green pepper. Drain well. Combine eggs, milk and spices; mix well with whisk. Spray 13x9 pan with cooking spray. Line bottom half with tortilla pieces. sausage, chiles and Jack cheese. Repeat second layer ending with cheese. Pour egg mixture over top of casserole. Sprinkle with paprika if desired. Bake at 350 degrees for 45-50 minutes. Serves 10.

This is a great breakfast or brunch casserole which can be made the night before and baked in the morning. We had this at a church retreat many years ago and it's my go-to breakfast casserole of choice.

Amazing French Toast

1 cup corn syrup
1 cup brown sugar, packed
1 cup butter
12 slices raisin bread
6 eggs
2 cups milk
1 tsp. vanilla extract

Bring corn syrup, brown sugar and butter to a boil in a saucepan over medium heat; boil for 5 minutes. Pour into greased 13x9 baking pan. Layer half the bread slices on the mixture; top with remaining bread slices and set aside. Beat eggs, milk and vanilla together; pour over bread. Cover with aluminum foil; refrigerate overnight. Uncover; bake at 350 degrees for 45 minutes. Serve with remaining glaze as syrup. Makes 12 servings.

From Gooseberry Creek Jolly Holidays cookbook.

Creamy Chicken Stroganoff

4-6 frozen chicken breasts
1 can cream of chicken soup
1 cup white wine
1 pkg. Good Season's Italian dressing mix
1 package fresh mushrooms, sliced (optional)
8 oz. cream cheese, softened

Place chicken breasts in crock pot; combine all other ingredients EXCEPT cream cheese and pour over chicken. Cover and cook on low 8-10 hours. During last 30 minutes of cooking time, stir in cream cheese (remove chicken, shred and whisk sauce until smooth). Serve with cooked egg noodles or rice.

Pork Chops with Mushroom Sauce

4-6 boneless pork chops
1 can Cream of Mushroom soup
3/4 cup white wine
4 oz. can sliced mushrooms
2 T quick cooking tapioca
2 tsp. Worcestershire sauce
1 tsp. beef bouillon granules
1/4 tsp. minced garlic
3/4 tsp. dried thyme

Place pork chops in crock pot. Combine remaining ingredients and pour over pork chops. Cook on low 8-10 hours or high 4 1/2 - 5 hours. Serve over rice.

Shortcut Lasagna

1 1/2 lbs. lean ground beef
chopped onion (I like to use frozen chopped onion--fast!)
1 jar of your favorite spaghetti sauce
1/2 pkg. uncooked lasagna noodles
1 16 oz. carton cottage cheese
1 pkg. grated Italian style cheese

Brown beef with chopped onion; stir in spaghetti sauce; simmer 15 minutes. Pour a thin layer of sauce in bottom of 13x9 pan; layer with uncooked noodles, 1/2 cottage cheese, 1/2 grated cheese, 1/2 meat sauce. Repeat, ending with layer of meat sauce. Sprinkle remaining cheese if desired. Cover and bake at 350 degrees for 30 minutes; remove cover and continue baking 25-30 minutes.

Let sit 10-15 minutes before serving. Serve with a green salad and garlic bread.

No Fuss Chicken

8 oz. bottle Russian salad dressing
1/3 c. apricot preserves
1 pkg. dry onion soup mix
6-8 boneless chicken tenders or 4 breasts

Mix together dressing, preserves and soup mix. Place chicken in 13x9 baking dish, pour mixture over top. Bake, covered, at 350 degrees for 20-25 minutes, uncover baste with sauce. Cook an additional 20-25 minutes. Serve over cooked rice.

From Country Quick and Easy cookbook.