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 Today my recipes come from the back of the box, a soup can, etc. I don’t know about you but when I’m cooking and some ingredient comes from a box or a container, I always check to see if there is a recipe I might like to try. You would be surprised (maybe not) of the recipes I’ve accumulated. Because the recipes are printed on a sturdy container, I keep them in a pile with a rubber band around them in my “back of the box” file!

I’ll bet you can guess what kind of food was in this box. You don’t have to wonder what the word Florentine means. It’s another way of saying spinach in the ingredients.

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LAYERED SHELLS FLORENTINE
1-10 oz. pkg. frozen chopped spinach, thawed and squeezed dry.
1-3/4 c. low-fat 1% cottage cheese or part-skim ricotta cheese
1 egg, slightly beaten
1/4 c. grated Parmesan cheese
1 c. shredded part-skim mozzarella cheese, divided
1/3 c. chopped fresh parsley, stems removed
Salt and pepper to taste
2-1/2 c. shell pasta, uncooked
3 c. (about a 28 oz.) jar spaghetti sauce….your favorite, divided
Additional Parmesan cheese, optional

In a large bowl, stir together spinach, cottage cheese, egg, 1/4 c. Parmesan cheese, 2/3 c. mozzarella cheese, parsley, salt and pepper; set aside. Cook shells according to pkg. directions. In a bowl, toss hot shells with 2-1/2 c. spaghetti sauce. Arrange half of pasta mixture in bottom of a 9x13-inch baking dish. Layer spinach mixture evenly over shells; cover with rest of shells.  Spread rest of sauce over top; sprinkle with rest of mozzarella cheese and additional Parmesan cheese, if you wish. Bake at 350 degrees for 35-40 minutes or until bubbly. Makes 4 servings.

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CHICKEN AND 
BARLEY CHILI
1 – 14.5 oz. can diced tomatoes, undrained (can use seasoned tomatoes)
1 – 16 oz. jar Salsa or 1-15 oz. can tomato sauce
1 – 14.5 oz. can fat-free chicken broth (can be made using 2 chicken bouillon cubes mixed with 2 c. boiling water)
1 c. QUICK barley
3 c. water
1 T. chili powder
1 t. cumin
1-15 oz. can black beans, drained, rinsed
2 c. frozen corn, thawed or 1-15 oz. can whole kernel corn, undrained
1-1/2 lbs, chicken breast, cooked, cut into bite-size pieces (about 3 c.)
Shredded cheese
Sour cream

In a large saucepan, combine first 7 ingredients. Over high heat bring to a boil; cover and reduce heat to low. Simmer for 20 minutes, stirring occasionally. Add beans, corn and chicken; increase heat to high until chili comes to a boil. Cover and reduce heat to low. Simmer for another 5 minutes, or until barley is tender. At end of cooking time if the chili becomes too thick, add  more chicken broth or water until chili is the consistency you like.  If you wish, top with shredded cheese and sour cream or you can pass it.  Makes about 11 – 1 cup servings.

This recipe is similar to the Chinese-restaurant favorite, Moo Goo Gai Pan, which takes its name from a province in northern China.  Moo Goo means Mongolia. Gai Pan refers to rice and chicken.

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CHICKEN AND 
VEGETABLE STIR FRY
3/4 lb. boneless, skinless, uncooked chicken breasts, cut into 3/4 –inch cubes
1 T. minced fresh ginger or 2 t. powdered ginger
2 T. corn starch, divided
1/2 c. chicken broth (can be made using chicken bouillon)
2 T. soy sauce
2 t. dark sesame or extra virgin olive oil
2 T. canola or olive oil
1 c. fresh, sliced mushrooms
1 c. snow peas, halved
1 small sweet red pepper, cut in julienne strips-about 1/4-inch by 1-1/2-inches
4 green onions, cut into 3/4 –inch pieces
White rice cooked according to pkg. directions for 4 servings

In a very small dish, combine ginger and 1 T. cornstarch, mixing well. Transfer to medium bowl; add chicken and toss lightly to coat chicken; set aside. In a small bowl, combine rest of 1 tablespoon corn starch, chicken broth, soy sauce and sesame oil; set aside   In wok or large skillet  heat oil over medium-high heat. Add chicken and cook stirring quickly and frequently (stir fry) 3 minutes or until chicken is no longer pink. Add mushrooms, snow peas, pepper and green onions; stir fry 4-5 minutes or until pepper is tender crisp.  
                                                       
Stir soy sauce mixture until blended; pour over mixture in wok. Stirring constantly, bring to a boil and boil 1 minute. Serve with rice.

Thought for the Day: The joy you give to others is the joy that comes back to you.

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