Cooking Lately

Trying some of the recipes I've pinned to pinterest is one of my goals, and this one was a double whammy! Two dishes, one meal! Talk about overachieving...P.S...a side note about weight loss...don't use the gigantic dinner plates when eating. Switch to a salad plate-your serving sizes will be smaller-but they're actually about the right serving size. The picture below is my dinner on a salad plate. Try it! SO simple, and you'll thank me later.

Chicken Cordon Bleu-from The Girl Who Ate Everything

Ingredients:

• 3 large, thick boneless, skinless chicken breasts, cut in half length-wise (to make two thinner chicken breast cutlets; you will have 6 total thin chicken breasts)
• 12 slices good quality deli ham
• 1 cup bread crumbs (preferably fresh)
• 2 tablespoons butter, melted
• 1/2 pound (8 ounces) thinly sliced Swiss cheese

Directions:

1. Lightly grease a 9X13-inch baking dish with cooking spray and preheat the oven to 350 degrees. In a bowl, combine the bread crumbs and melted butter. Set aside.
2. Lay the cut chicken breasts in a single layer in the 9X13-inch dish. Layer each chicken breast with two slices of ham and top with slices of Swiss cheese, layering across the chicken breast to make sure the entire chicken breast is covered with ham and cheese. Sprinkle the bread crumbs over the top of the chicken.
3. Bake the chicken for 30-35 minutes, until the chicken is cooked through completely, the cheese is bubbling and the bread crumbs are golden. 
4. Note: My cheese completely melted and oozed out the sides of the chicken and ham. I'm gonna have to figure out a way so that doesn't happen next time.

Broccoli Casserole-with no "cream of something soups"

Ingredients:

• 2 (10 ounce) packages frozen chopped broccoli
• 1/2 teaspoon garlic, jarred minced
• 1/4 cup butter, divided
• 2 tablespoons all-purpose flour
• 1 cup milk
• 1/4-1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 (3 ounce) package cream cheese, softened
• 1/2 cup cheddar cheese, shredded
• 1/2 cup breadcrumbs or 1/2 cup crushed Ritz cracker, fine and dry

Directions:

1.  Cook broccoli according to directions, or if using fresh broccoli, chop it and cook it. Drain well. Add minced garlic to the broccoli. Place broccoli in a lightly greased 1 quart casserole; set aside.
2. Melt 2 tbsp butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Add salt and pepper; stir well. Add cream cheese, stirring until smooth.
3. Pour cream cheese sauce over broccoli in casserole; stir gently to combine. Sprinkle with Cheddar cheese. Melt remaining 2 tablespoons butter in a small saucepan over low heat; remove from heat and stir in breadcrumbs or ritz crackers. Sprinkle breadcrumb or ritz cracker mixture evenly over casserole. 
4. Bake at 350 degrees for 40 minutes or until thoroughly heated.

These were both fantastic recipes, and I'll be cooking them again! Super easy too!