Stuffing and Chicken Cordon Bleu Casserole

2 c stuffing
4 boneless skinless chicken breasts
4 slices ham
1 can cream of chicken
1 T dijon mustard
1 c shredded swiss cheese

Preheat oven to 400. Prepare stuffing. Lay chicken in 9x13" pan. Cover with ham. Mix soup and dijon. Spoon over chicken. Top with stuffing. Bake for 25 minutes or till chicken is cooked through. Cover with cheese. Bake an additional 5 minutes.

Healthier Version: I don't use any butter when I make the stuffing and I only use 1/2 c grated swiss cheese.

Calico Beans

1/2 lb. ground beef
1/2 lb. bacon
1/2 C chopped onion
1/2 C catsup
1 t salt
1 t dry mustard
2 T brown sugar
1 can butter beans
1 can kidney beans
1 can pork-n-beans

Brown ground beef with chopped onions. Drain fat. Cook bacon till crunchy. Place on paper towel and pat dry. Crumble and add to beef and onions. Add catsup, salt, dry mustard, and brown sugar. Mix. Add all beans. Stir together and simmer for 1 hour. Stir occasionally.

***Healthier version: Use only 1/4 lb ground beef and 1/4 lb bacon. With substitutions, it makes 8 1/2 C servings at 232 calories each.

Stuffed Porkchops with Celery Sauce

6 6oz boneless porkchops
stuffing (prepared without butter)

Sauce:
1 can cream of celery soup
1/2 can milk
pepper
paprika


Preheat oven to 350. Cut any fat off chops. Put 1/2 C. water in 9x13 pan. Cook chops in pan for 45 minutes, uncovered. Remove chops then cut slit in each chop and stuff with 1/4 C. stuffing each. Drain excess water then put chops back in pan and cover each chop with 1/8 C. sauce. Sprinkle pepper and paprika over chops. Cook an additional 1/2 hr, covered. Makes 6 servings.

***About 389 calories per serving.