Recipes from "I Can't Believe It's So Easy!"

Cranberry Pork Tenderloin
(Meghan)

1 pork tenderloin, unseasoned
2 cans cranberry sauce or 20 oz fresh cranberry sauce
1 tsp nutmeg
1 tsp cinnamon
dash of ground clove
zest and juice from 1 1/2 oranges

Mix all above ingredients and pour over pork in a slow cooker.  Cook on low for 6 hours.

Apple Dumplings (CROWD PLEASER!!!)
(Virginia)

4 Granny Smith apples, peeled and cored
2 cans crescent rolls
1/2 cup butter
1 1/2 cup sugar
1 tsp cinnamon
12 oz Mountain Dew

Spray baking dish with cooking spray. Quarter each apple.  Wrap 1 crescent roll around each apple and place in baking dish.  Melt butter, then stir in sugar and cinnamon.  Crumble mixture over apples, then pour Mountain Dew over all of the apples.  Bake at 350 for 45 minutes.

Broccoli Cheddar Cheese Braid
(Lauren)

2 cans Pillsbury Original Crescent Rolls
2 cups chicken chunks, cooked
2 cups cheddar cheese
2 cups frozen broccoli, steamed and chopped
1/2 cup light mayonnaise
1 egg yolk
fresh rosemary

Preheat oven to 375.  On a cookie sheet lines with parchment paper, spread both cans of crescent rolls lengthwise to form a long rectangle.  Press each of the seams to form a single layer of dough.  In a large bowl, combine chicken, cheese, broccoli and mayonnaise.  Spread mixture over the center of the crescent dough evenly to create a log.  Using a sharp knife, cut horizontal strips 1 inch apart down each side of the crescent dough.  Fold the dough strips over the top of the chicken mixture, alternating left and right to create a braid.  Brush the top of the braid with a beaten egg yolk and sprinkle fresh rosemary on top.  Bake for 28-30 minutes until golden brown.

Lazy Day Lasagna
(Ashley)

1 (12-oz) container cottage cheese
2 cups mozzarella cheese, shredded
2 eggs
1/3 cup parsley, chopped (flat-leaf/Italian was used)
1 tsp onion powder
1/8 tsp pepper
1/2 tsp dried basil leaves
1 (32-oz) jar spaghetti sauce
3/4 lb ground beef, cooked and drained*
9 lasagna noodles, uncooked
1/4 cup water
Parmesan cheese

In a large bowl, mix first 7 ingredients until well-blended; set aside.  In a medium bowl, mix together spaghetti sauce and cooked meat.  In 12x8x2-inch baking dish (or a 9x13), alyer uncooked noodles then spread meat sauce.  Spread with half of the cottage cheese mixture and another layer of noodles.  Then spread remaining meat and then cottage cheese mixture.  Pour water around edges of casserole.  Cover tightly with foil.  Bake at 375 for 45 minutes.  Uncover, top with Parmesan cheese, and bake 15 more minutes, or until noodles are tender.  Let stand 10 minutes before serving.

Variation: Bake at 350 for 1 to 1 1/2 hours or until bubbly.

*Use 1 lb ground beef for a meatier lasagna.  Ground turkey can also be used.

Company Chicken
(Caron)

4-5 chicken breasts
1 can cream of chicken soup
1/4 cup white cooking wine
4-6 slices Swiss cheese
Pepperidge Farm Herb Seasoned Stuffing

Preheat oven to 350.  Mix cream of chicken soup and cooking wine together.  Place chicken breasts in a greased dish.  Place Swiss cheese slices over chicken and then pour cream of chicken mixture on top.  Cover with seasoned stuffing.  Bake 45 minutes to 1 hour.  Let stand before serving so sauce will thicken.

Quick Chicken and Dumplings - from Cooking Light 2005
(Liz)

1 tbsp butter
1/2 cup prechopped onion
2 cups roasted skinless, boneless chicken breasts, chopped
1 (10-oz) box frozen mixed vegetables, thawed
1 1/2 cups water
1 tbsp all-purpose flour
1 (14-oz) can fat-free, less-sodium chicken broth
1/4 tsp salt
1/4 tsp black pepper
1 bay leaf
8 (6-inch) flour tortillas, cut into 1/2-inch strips
1 tbsp fresh parsley, chopped

Melt butter in a large saucepan over medium-high heat.  Add onion; saute 5 minutes or until tender.  Stir in chicken and vegetables; cook 3 minutes or until thoroughly heated, stirring constantly.  While chicken mixture cooks, combine water, flour, and broth.  Gradually stir broth mixture into chicken mixture,  Stir in salt, pepper, and bay leaf; bring to a boil.  Reduce heat, and simmer 3 minutes.  Stir in tortilla strips, and cook 2 minutes or until tortilla strips soften.  Remove from heat; stir in parsley.  Discard bay leaf.  Serve immediately.

Easy Cheesy Zucchini Bake
(Melanie)

2 medium-sized zucchini, cut in slices or half-moon slices
2 medium-sized yellow squash, cut in slices or half-moon slices
2-4 tbsp fresh basil, chopped (depends on how much you like basil)
2 tbsp green onion, chopped
1/2 tsp dried thyme
3/4 tsp garlic powder
1 cup lowfat Italian-blended cheese, shredded and divided
1/2 cup coarsely grated Parmesan cheese
salt and fresh ground black pepper to taste

Preheat oven to 350.  Spray and 8x8 baking dish with olive oil or non-stick spray.  Combine all ingredients, reserving 1/2 cup of the Italian-blended cheese.  Stir together until the vegetables are coated with cheese and the herbs are well-distributed.  Season with salt and fresh ground black pepper.  Put the mixture in the baking dish and bake uncovered for about 25-30 minutes.  When the vegetables are nearly cooked through, take the casserole dish out of the oven and sprinkle over the remaining Italian-blended cheese.  Bake an additional 10-15 minutes or until the cheese is melted and nicely browned and the vegetables are fully cooked.  Serve hot.