Ingredients:
1 cup (4 ounces) shredded cheddar cheese, divided
1 unbaked pastry shell (9 inch)
1 cup diced cooked chicken
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
¼ cup finely chopped onion
2 eggs
¾ cup milk
¾ cup mayonnaise*
¼ teaspoon salt
â…› teaspoon pepper

Instructions:
Sprinkle ¼ cup cheese into the pastry shell. In a bowl, combine the chicken, ½ cup spinach, onion, and remaining cheese (save remaining spinach for another use) Spoon into pastry shell. In a bowl, whisk the eggs, milk, mayonnaise, salt and pepper; pour over the chicken mixture. Bake at 3500 for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 15 minutes before cutting.

Notes: * Do not use reduced fat or fat free mayonnaise for this recipe.

SemiTough

Ingredients:
2 pounds pizza dough or 2 packages (12.7 ounces each) focaccia bread mix
1 cup honey-Dijon salad dressing
½ pound shredded pizza cheese blend
½ pound shredded cooked chicken
2 tablespoons grated Parmesan cheese
1 red onion, thinly sliced

Instructions:
Place oven rack in lowest position. Heat oven to 4500. Coat 14-inch pizza pan with cooking spray. Stretch and pat our pizza dough on prepared pan. Or prepare focaccia mix following package directions, omitting seasoning packet. Spread on pan; let rest as directed. Spread dressing over dough, leaving ½-inch border around edge. Sprinkle with half of pizza cheese. Scatter chicken over top. Sprinkle with remaining pizza cheese and the Parmesan. Top with onion rings. Bake on bottom rack in 4500 oven for 15 – 20 minutes or until top is bubbly and bottom is nicely browned. Let stand 10 minutes before slicing.

SemiTough

Ingredients:
1 tablespoon vegetable oil
¾ pound boneless, skinless chicken, cut into very thin strips
1 small onion, halved and thinly sliced
1 package (1 ounce) Lawry’s taco or chicken taco spices
½ cup water
10 flour tortillas (soft taco size)
2 cups shredded cheddar or Monterrey Jack cheese, divided

Instructions:
In a large skillet, heat oil. Add chicken and onion; cook over medium high heat for 7 minutes. Stir in taco spices and water; bring to boil. Reduce heat to low and cook, uncovered for 3 minutes. Spread 1 cup of mixture on five of the tortillas (spread out to edges) Divide cheese evenly and sprinkle over top of each meaty tortilla. Cover each with a second tortilla; brush lightly with water. Place on baking sheet; bake in 3500 oven for 5 minutes.

SemiTough

Ingredients:
2 cans (10 ounces each) Chunk White Chicken
1 cup Mahatma rice
½ cup sliced celery
½ cup each diced green onion, and green or red bell pepper
8 ounces fresh mushrooms, sliced
2 tablespoons vegetable oil
½ cup mayonnaise
1 can cream of chicken soup

Instructions:
Preheat oven to 3500. Prepare rice according to package directions. Set aside. Sauté celery, onions, peppers, and mushrooms in oil. Add remaining ingredients. Fold in rice. Pour into an oiled 1½-quart baking dish. Bake for 20 minutes. Serves 4.

SemiTough

Ingredients:
10 ounces tortilla chips
2 cups shredded, cooked chicken
1 can (28 ounces) tomatoes in juice, drained
2-3 tablespoons Tabasco Chipotle Pepper Sauce
1½ tablespoons vegetable or olive oil
1 small white onion, sliced ¼-inch thick
2 garlic cloves, finely chopped
1½ cups chicken or vegetable broth
Salt to taste, usually ½ teaspoon
¼ cup chopped fresh cilantro or parsley
1 cup shredded cheese, such as Monterey Jack

Instructions:
Preheat the oven to 4000 degrees. Arrange tortilla chips into 13X9-inch baking dish. Sprinkle with chicken. Coarsely puree tomatoes and Tabasco sauce in a food processor or blender. Heat oil in a large saucepan; add onion and garlic, cook 1 minute, then stir in broth, tomatoes, and salt. Heat to boil. Stir in cilantro. Pour the boiling sauce over the chips, coating them evenly with the sauce. Sprinkle with cheese and bake until lightly browned on top and bubbling, about 15 minutes. Serves 6.

SemiTough

Ingredients:
2 cups shredded cheddar cheese
2 cups cooked chicken
1 can (4 ounce) diced green chiles
½ cup whole kernel corn
¼ cup sliced green onions
10 6-inch flour tortillas
Salsa
Chopped fresh cilantro

Instructions:
Combine cheese, chicken, corn and green onions in medium bowl. Spread â…“ cup mixture onto one half of each tortilla. Spray large skillet with nonstick cooking spray. Place two quesadillas in skillet. Cook each side over medium-high heat until golden brown and cheese is melted. Repeat with remaining ingredients. Cut each quesadilla in half. Serve with salsa and cilantro.

SemiTough

Ingredients:
1 pound ground beef or Italian sausage
4 cups mostaccioli, cooked, drained
1 jar (28 ounces) spaghetti sauce
¾ cup grated Parmesan cheese, divided
2 cups Italian style cheese, shredded

Instructions:
Brown meat in large skillet; drain. Stir in mostaccioli, spaghetti sauce and ½ cup Parmesan cheese. Spoon into 13×9-inch baking dish. Top with shredded cheese and remaining ¼ cup Parmesan cheese. Bake at 375 for 20 minutes.

SemiTough