~ Chicken Broccoli & Cheese Casserole ~

CHICKEN, BROCCOLI AND CHEESE CASSEROLE

2 lg. chicken breasts, cooked and cut up
10 oz. chopped broccoli, thawed
1 can cream of chicken soup
1/2 cup of skim milk
1/2 cup light mayonnaise
1/8 tsp. curry powder
8 oz. grated sharp cheddar cheese

Put broccoli on bottom of casserole dish; put cut up chicken over broccoli. Put next 4 ingredients plus 5 ounces of cheese in bowl; heat in microwave for 1-2 minutes. Pour over broccoli/chicken that is in the casserole dish. Sprinkle remaining cheese over casserole. Bake at 350 for approx. a 1/2 hour until nice and bubbly.

~*~ PORK TENDERLOIN CASSEROLE ~*~

This is a wonderful, moist way to make pork tenderloin. My family loves this recipe and I am able to eat it post RNY which is always a good thing! I serve it with Yukon Gold Mashed Potatoes and a wonderful salad that has dried cranberries and walnuts in it.

Ingredients:

Pork Tenderloin - I usually buy one that is about 1 1/2 to 2 pounds

Bread Crumbs

1 can Fat Free Cream of Mushroom Soup

1/2 Cup Skim Milk

2 Eggs

Extra Virgin Olive Oil

Start by cutting the pork tenderloin, starting at the end, slice pork into medallions about 1/2 inch thick. Then using a meat tenderizer pound the pork until it is about 1/8 of an inch thick. Set aside.

Prepare an egg wash in a small bowl, by beating 2 eggs and adding a spash of milk.

Place bread crumbs on a plate

Dip pork into the egg wash and then place onto bread crumb plate coating both sides

Get out a frying pan and put about 1-2 tbsp of EVOO and set on medium heat, once it is warmed up place your bread crumb coated pork tenderloin medallions in the frying pan and fry on both sides until they are golden brown. Remove pork from frying pan and place on a plate that has paper towel on it, to absorb some of the oil

In a bowl, mix together the Fat Free Cream of Mushroom Soup and a half a cup of milk(Cream of Celery is also excellent if you don't like mushrooms)

Using a 2 quart casserole dish, place some of the mushroom gravy into bottom of casserole dish and then a layer of the pork, then a layer of the gravy, repeat until you have used all of the pork, make sure the top of the meat is covered with gravy. Cover and bake at 350 degrees for one hour.

~ Happy Thursday ~

I have to say that since my RNY Gastric Bypass and continued weight loss I feel like a whole new person. I have so much more energy and have found more joy in my life. The joy was always there......I was just too tired to find it. We had a happy Thursday. Carl, Lily and I went "junking" and found some more treasures to sell on ebay. I also found Lily an adorable Halloween costume. We stopped at Gooseberries Market and I found some good foods that I can eat. I wish healthy food wasn't so expensive, but, I am worth it!

Carl, Lily and I all took a nap when we got home. When I woke I had a ton of energy and made my family a wonderful dinner. Breaded center cut pork chops, twice baked potatoes, and corn. I had crab stuffed baby portabella mushrooms ~ the recipe is a few spots below.

I thought I would post a few pictures of my beautiful family tonight. I am so blessed!