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Chicken, Cauliflower and Potato Bake

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Ingredients 1 1/2 lb russet or Yukon gold potatoes (about 2 large), peeled and cut into 1/4-inch slices 1 small head cauliflower (about 2 lb), thick stalk discarded, cut into 1/4-inch slices 1 package (20 oz) boneless, skinless chicken thighs (about 6 thighs) 2 teaspoons salt 1/4 teaspoon ground red pepper (cayenne) 4 tablespoons butter 2 tablespoons Gold Medal� all-purpose flour 1 cup heavy whipping cream Grated rind and juice of 1 medium lemon 1 tablespoon Dijon mustard 1 tablespoon Worcestershire sauce 2 cups shredded Italian cheese blend (8 oz) 1/2 cup Progresso� plain panko crispy bread crumbs 2 tablespoons chopped fresh Italian (flat-leaf) parsley Steps 1 Heat oven to 375�F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread potatoes evenly in dish. Top with cauliflower. Rub chicken thighs with 1/2 teaspoon of the salt and the red pepper; place in single layer on top of cauliflower. 2 In large microwavable bowl, place 2 tablespoons of the butter. Microwave unc...
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Veggie Pinwheel Appetizers

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Ingredients 1 package (8 ounces) reduced-fat cream cheese 2 tablespoons Vidalia onion salad dressing 1/2 cup finely chopped fresh broccoli 1/4 cup grated carrot 1/4 cup finely chopped red onion 1/2 teaspoon dill weed 4 whole wheat tortillas (8 inches) Directions In a small bowl, beat cream cheese and salad dressing until blended. Stir in the broccoli, carrot, onion and dill weed. Spread over tortillas. Roll up tightly; wrap in plastic wrap. Refrigerate for at least 2 hours. Unwrap and cut each into eight slices.  Yield: 32
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Slow-Cooker Creamy Chicken Paprikash

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Ingredients 4 bone-in skin-on chicken thighs 4 chicken drumsticks 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 teaspoons olive oil 2 medium onions, halved and cut into 1/4-inch slices 2 cloves garlic, finely chopped 2 tablespoons sweet paprika 1/4 teaspoon ground red pepper (cayenne) 1 cup chicken broth (from 32-oz carton) 2 tablespoons cornstarch 2 tablespoons water 3/4 cup sour cream Buttered cooked egg noodles, if desired Steps 1 Spray 4-quart slow cooker with cooking spray. 2 Season chicken thighs and drumsticks with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. In 12-inch skillet, heat oil over medium-high heat. Place chicken skin-side down in skillet. Cook 8 to 10 minutes, turning once, until browned on both sides. Transfer chicken to slow cooker. 3 Pour all except 1 tablespoon fat from skillet. Decrease heat to medium; add onions to skillet and cook about 4 minutes, stirring frequently, until softened. Add garlic, paprika, red pepper, remaining 1/2 teasp...
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