Curried Chicken Divan

2 cups cooked, cubed chicken breast meat
1 pound fresh broccoli, cooked and chopped
1 cup mayonnaise
1 1/2 tablespoons curry powder
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic salt
salt and pepper to taste
2 1/2 cups shredded Cheddar cheese, divided
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (6 ounce) can French-fried onions

Preheat oven to 350 degrees F (175 degrees C).

Spread chicken in the bottom of a 9x13 inch baking dish, top with broccoli.

In a medium bowl, combine the mayonnaise, curry powder, cayenne pepper, garlic salt, salt and pepper and mix well.

Add 1 cup of Cheddar cheese, cream of chicken soup and cream of mushroom soup and mix again, then pour mixture over chicken and broccoli.

Sprinkle with remaining 1 1/2 cups of cheese and top with onions.

Bake at 350 degrees F (175 degrees C) for 30 minutes.

Serves 10

Gluten Free Skillet Lasagna

84 ounces canned whole peeled plum tomatoes (from three 28-ounce cans)

• 6 garlic cloves, finely chopped
• 6 tablespoons extra-virgin olive oil
• Coarse salt and ground pepper
• 2 large egg yolks
• 3 cups ricotta cheese, room temperature
• 2 boxes (12 ounces each) Tinkyada brown rice lasagna noodles
• 1 pound fresh mozzarella, shredded
• 1/2 cup grated Parmesan cheese (the fresh stuff, not the Kraft stuff)
• 
  
• Preheat oven to 400 degrees. In a food processor, pulse tomatoes until coarsely pureed. In a large Dutch oven, bring tomatoes, garlic, and oil to a boil. Season with salt and pepper. Reduce to a simmer and cook on medium until thickened, about 12 minutes (you should have 10 cups marinara sauce).
• Meanwhile, in a large bowl, mix together egg yolks, ricotta, and 1 teaspoon each salt and pepper.
• Carefully pour sauce 1 1/2 cup in casserole; spread sauce evenly. Add a single layer of noodles, breaking them up to fit, if needed. Top with half the ricotta mixture, spreading evenly. Follow with a second layer of noodles, then 3 cups marinara. Add a third layer of noodles, then remaining ricotta mixture. Follow with a final noodle layer, then remaining sauce. Sprinkle mozzarella and Parmesan over top.
• Bake lasagna until golden and bubbling, 30 to 35 minutes. Let stand 10 minutes before serving.

Farmer's Scramble

All ingredients "per person"

2 eggs
1 Tbsp half-and-half
1/2 c shredded cheese

Any combination of the following:
sauteed mushrooms
sauteed chopped onions
chopped red & green peppercooked & chopped bacon
cooked & chopped ham
salt & pepper to taste

fresh chopped tomatoes & fresh chopped parsley for garnish

Whip the eggs with half-and-half. Cook in a buttered skillet until it starts to set. Add any combination of the meat and veggies. Scramble eggs as usual, adding salt, pepper and cheese. Garnish with tomatoes & parsley.