No Fuss Chicken Cordon Bleu

Ingredients:


6-8 fresh chicken breasts cut in half lengthwise
2 cups sliced carrots
2 cans Cream of Chicken
1 cup Sour Cream
2 tsp lemon juice
2 tsps Paprika
1 1/4 cup of Swiss cheese
Ham slices cut into strips
1 Egg
1 cup of bread crumbs

Directions:

Put sliced carrots in bottom of 9x13 pan (or two 8 inch rounds).
Combine Cream of Chicken soup, sour cream, paprika and lemon juice in bowl.
Mix well and pour over the carrots.
Slice Chicken breasts into tender strips.
Crack an egg on a plate and beat well.
Place bread crumbs on additional plate and coat fresh chicken with egg and coat with bread crumbs. Arrange coated chicken breasts over the top of sauce in the pan.
Place ham strips over the top of the chicken.
Top with swiss cheese.

Baking:  Preheat oven on 375 and bake uncovered for 30-40 minutes until cheese is bubblely and chicken juices run clear. Serve over egg noodles.

Source: http://www.freezerfriendly.blogspot.com/

Submitted by:  Caroline G.
"We had this for dinner tonight and loved it.  I used light sour cream, cheese and soup and it was fabulous!  I made an 8 x 8 for our family of four for this evening and froze the other one".

I would not freeze this one...I found the sour cream doesn't have the same consistency/taste after freezing in this dish.

Yummy Bars!

Ingredients:

2 c. quick cooking oats
1/2 c. whole wheat pastry flour
1 t. baking powder
1/2 t. salt
1/4 c. raisins
1/4 c. chocolate chips
1/2 c. nut butter (I used peanut butter)
1/4 c. maple syrup
1/4 c. granular sweeter (I used NuNaturals Stevia Baking Blend)
2 T. ground flax seed + 6 T. water

Instructions:

Preheat oven to 375 degrees.
Combine flax and water. Set aside.
Combine all dry ingredients in mixing bowl.
Stir in raisins and chocolate chips.
In a separate bowl, combine syrup, sweetener and nut butter and mix until smooth. Combine nut butter mixture with flax/water mixture.

Add wet to dry ingredients and mix well.

Note: The mixture will be dry, but just keep stirring.
Press the mixture into an 8 x 8 pan sprayed with non-stick cooking spray. Bake for 15 minutes. Allow pan to cool slightly, then cut into bars and transfer to a cooling rack.

Submitted by:  Caroline G.

This recipe comes to me via Jenny T.  As we sat at the pool and she let me sample this homemade delight I knew I had to have the recipe.  They are moist and yuumy!