Sunday, March 13, 2011

Fruit Pizza & Broccoli Casserole

First things first, did you remember to change your clocks ahead? It's 7:10 pm, it's still sunny outside. Yea, I dig it.

Jon and I went to Mom & Dad's house last night for dinner. We had ham, potatoes, fresh tomatoes, super easy biscuits, and for dessert- fruit pizza. So delicious.

I told my coworkers I was bringing fruit pizza and got several puzzled looks. Apparently it's a Midwest food?

Well, here's my little work of art:

It's not the best for you, but it hits the spot :)

For tonight's dinner we had chicken & broccoli casserole with side salads. We really liked it. The casserole was creamy and cheesy, and filling. A definite keeper.

A side note to a sneaky individual - thanks for the tangerines! You're right, you can't ever have enough fruit around.

Here's to you and your culinary adventures, friends. Cheers!

Fruit Pizza
Serves 12

1 tube refrigerated sugar cookie dough
8 oz strawberry cream cheese, softened
1/3 cup sugar
2 tsp vanilla
assorted fruit (we used bananas, strawberries, grapes, kiwi, and canned Mandarin oranges- drained very well)

Roll out the sugar cookie dough into one large cookie. Bake until lightly browned. (I ended up flipping my cookie halfway through because the center didn't want to set up for me) Cool completely.

Mix the cream cheese, sugar, and vanilla together. Spread over the cooled cookie crust. Top with fruit.

Cut into 12 slices.

Optional- drizzle melted chocolate over the entire pizza.

Chicken & Broccoli Casserole
Serves 8
275 calories per

3 quarts water
1 (12 oz) package broccoli florets
24 oz skinless, boneless chicken breast
1 (12oz) can evaporated fat-free milk
1/4 cup flour (about 1 ounce)
1/4 tsp salt
1/4 tsp freshly ground black pepper
Dash of nutmeg
1 cup fat-free mayonnaise
1/2 cup fat-free sour cream
1/4 cup dry white wine
1 tsp Worcestershire sauce
1 (10.75-ounce) can healthy request cream of chicken soup
1 cup (4 ounces) grated fresh Parmesan cheese, divided
Cooking spray

Preheat oven to 400°.

Bring water to a boil in a large Dutch oven over medium-high heat. Add broccoli, and cook 3 minutes or until crisp-tender. Transfer broccoli to a large bowl with a slotted spoon. Add chicken to boiling water; reduce heat, and simmer 15 minutes or until done. Transfer chicken to a cutting board; cool slightly. Cut chicken into bite-sized pieces, and add chicken to bowl with broccoli.

Combine evaporated milk, flour, salt, pepper, and nutmeg in a saucepan, stirring with a whisk until smooth. Bring to a boil over medium-high heat; cook 1 minute, stirring constantly. Remove from heat. Add mayonnaise, next 4 ingredients (through soup), and 1/2 cup cheese, stirring until well combined. Add mayonnaise mixture to broccoli mixture; stir gently until combined.

Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake at 400° for 50 minutes or until mixture bubbles at the edges and cheese begins to brown. Remove from oven; let cool on a wire rack 5 minutes.

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