9 oz Pkg frozen broccoli

1 lb Macaroni and cheese, cooked

- from box, deli, or frozen 1/2 lb Polish sausage, cut in
1/2

- inch pieces 1 T Margarine or butter

1/4 c Buttery crackers, crushed

1.
Preheat oven to 350 degrees; if needed, prepare macaroni
and

cheese as directed on package.

2.
Cook broccoli as directed on package; drain.

3.
Combine broccoli, macaroni and cheese, and sausage in 1
1/2-quart

casserole.

4.
In small pot, melt margarine over low heat and stir in
crushed

crackers.

5.
Sprinkle cracker mixture over top of casserole; bake at
350

degrees for 20-30 minutes or until thoroughly heated.

Nutrition Information Per Serving: 410 Calories, 29 g Fat, 1160
mg Sodium

4 md Potatoes sliced 1/4″ thick

1 lb Chicken breasts 1/2″thick

2 tb Vegetable oil

1/4 c Honey-Dijon BBQ Sauce

1 t Dried tarragon

Microwave potatoes 8 - 10 minutes until tender.
While potatoes
cook, in large skillet toss and brown chicken in oil over high heat
5 minutes.
Add potatoes; saute and toss until potatoes are lightly
browned.
Add BBQ sauce and tarragon; toss until heated through.
Time: 20 minutes.

1 1/3 lb (4 medium) potatoes

– cut into 1/4-inch slices 1 lb Chicken breasts

– (boneless and skinless) — cut into 1/2-inch slices 2 tb Vegetable oil

1/4 c Honey-Dijon barbecue sauce

– (prepared) 1 ts Dried tarragon

Place potatoes in shallow 1 1/2- to 2-quart microwave-safe dish.
Cover with plastic wrap, venting one corner.
Microwave on HIGH 8 to 10 minutes until just tender.
While potatoes cook, in large nonstick

skillet over high heat, toss and brown chicken in oil 5 minutes.
Add potatoes; toss until potatoes are lightly browned.
Add barbecue sauce and tarragon; toss until heated through.
NOTE: Microwave cooking times are based on a 700-watt microwave.
Adjust cooking times to your own oven.
Menu: Tomato and Red Onion Salad, Cheesecake Nutritional Information Per Serving: 270 calories; 9 g fat; 45 mg cholesterol; 180 mg sodium; 27 g carbohydrate; 3 g fiber; 20 g protein.
Source: The Potato Board

1 1/3 lb (4 medium) potatoes

– cut into 1/4-inch slices 1 lb Chicken breasts

– (boned and skinned) — cut into 1/2-inch strips 2 Garlic cloves; minced

2 tb Olive oil

2 ts Dried rosemary, crumbled

Salt and pepper, to taste Place potatoes in shallow 1 1/2- to 2-quart microwave-safe dish.
Cover with plastic wrap, venting one corner.
Microwave on HIGH 8 to 10 minutes until just tender.
While potatoes cook, in large nonstick

skillet over high heat, toss and brown chicken and garlic in oil 5 minutes.
Add potatoes and rosemary; toss until potatoes are lightly browned.
Season with salt and pepper.
Menu: Steamed Broccoli or Asparagus, Brownies and Ice Cream Nutritional Information Per Serving: 260 calories; 9 g fat; 45 mg cholesterol; 50 mg sodium; 26 g carbohydrate; 2 g fiber; 20 g protein.
Source: The Potato Board

1 1/3 lb (4 medium) potatoes

– cut into 3/4-inch cubes 1 lb Chicken breasts

– (bonless and skinless) — cut into 3/4-inch cubes 2 tb Olive oil

1 c Prepared tomato salsa

1 cn Whole kernel corn; drained

– (8 3/4 ounces) Place potatoes in shallow 1 1/2- to 2-quart microwave-safe dish.
Cover with plastic wrap, venting one corner.
Microwave on HIGH 8 to 10 minutes until just tender.
While potatoes cook, in large nonstick

skillet over high heat toss and brown chicken in oil 5 minutes.
Add potatoes; toss until potatoes are lightly browned.
Add salsa and corn; toss until heated through.
NOTE: Microwave cooking times are based on a 700-watt microwave.
Adjust cooking times to your own oven.
Menu: Warm Corn Tortillas, Orange and Red Onion Salad, Pineapple Spears Nutritional Information Per Serving: 300 calories; 9 g fat; 50 mg cholesterol; 620 mg sodium; 34 g carbohydrate; 4 g fiber; 21 g protein.
Source: The Potato Board