Back in the routine with delicious recipes

We are back to school, back to work and trying to get back in a regular routine after a long holiday break. I have to get back in the habit of cooking normal suppers and some quick grab-and-go items as we go from this activity to that activity.

These recipes are pretty quick to fix, and some have been lightened up by the use of low-fat products. Give them a try and enjoy them with your family.

Bruschetta Chicken Bake

Make this flavorful chicken recipe tonight as part of an easy dinner. There is no need to add fat to the stuffing mix in this recipe.

1 (14 1/2-ounce) can diced tomatoes, undrained

1 (6-ounce) package Stove Top Stuffing mix for chicken

1/2 cup water

2 cloves garlic, minced

1 1/2 pounds boneless skinless chicken breasts, cut into bite-size pieces

1 teaspoon dried basil leaves

1 cup shredded low-moisture part-skim Mozzarella cheese

Preheat oven to 400 degrees. Place tomatoes in a medium bowl. Add stuffing mix, water and garlic; stir just until stuffing mix is moistened. Set aside. Place chicken in 13-by-9-inch baking dish; sprinkle with the basil and cheese. Top with stuffing mixture. Bake 30 minutes or until chicken is cooked through.

Cheesy Spaghetti Squash

Your family will enjoy trying this different kind of "spaghetti." As an added plus, it's low in fat.

1 large spaghetti squash (3 pounds)

2 tablespoons reduced-fat Parmesan style cheese, grated

Topping:

1/2 cup shredded reduced fat Mozzarella cheese

1 cup finely chopped plum tomatoes (about 2 medium)

1/4 cup chopped fresh parsley

Pierce squash several times with a fork or sharp knife to allow steam to escape. Microwave on high 10 minutes or just until soft, turning over after 5 minutes. Let stand 5 minutes. Cut squash in half; remove and discard seeds. Using a fork, scrape insides of squash to form strands; place in bowl. Add remaining ingredients; toss lightly with fork. Spoon into one of the squash shells; discard remaining squash shell. Microwave on high for two minutes or until heated through.

Angel Hair Shrimp Bake

Shrimp and pasta blend beautifully with the herbs, salsa and three kinds of cheese in this hearty layered casserole. The shrimp makes this dish special enough for guests, but your family is sure to enjoy it, too.

1 (9-ounce) package refrigerated angel-hair pasta

1 1/2 pounds uncooked medium shrimp, peeled and deveined

3/4 cup crumbled feta cheese

1/2 cup shredded Swiss cheese

1 (16-ounce) jar chunky salsa

1/2 cup shredded Monterey Jack cheese

3/4 cup minced fresh parsley

1 teaspoon dried basil

1 teaspoon dried oregano

2 eggs

1 cup half-and-half cream

1 cup (8 ounces) plain yogurt

In a greased 13-by-9-by-2-inch baking dish, layer half of the pasta, shrimp, feta cheese, Swiss cheese and salsa. Repeat layers. Sprinkle with Monterey Jack cheese, parsley, basil and oregano. In a small bowl, whisk eggs, cream and yogurt; pour over casserole. Bake, uncovered, at 350 degrees for 25 to 30 minutes or until shrimp turn pink and pasta is tender. Let stand for 5 minutes before serving.

Vanilla Wafer Apple Crisp

8 cups thinly sliced peeled Granny Smith apples (about 4 large or 2 pounds)

1/2 cup firmly packed brown sugar, divided

2 teaspoons ground cinnamon, divided

1/3 cup old-fashioned or quick-cooking oats

1/4 cup cold margarine

25 vanilla wafers, crushed (about 1 cup crumbs)

1 1/2 cups thawed frozen light whipped topping

Preheat oven to 350 degrees. Toss apples with 1/4 cup of the brown sugar and 1 teaspoon of the cinnamon. Spoon into 8- or 9-inch square baking dish. Combine oats, the remaining 1/4 cup brown sugar and 1 teaspoon cinnamon in medium bowl. Cut in margarine with pastry blender or two knives, until mixture resembles coarse crumbs. Add wafer crumbs; mix well. Spread crumb mixture evenly over apples. Bake 30 to 35 minutes or until apples are tender. Serve warm or cooled. Top with whipped topping.

Striped Delight

35 Oreo cookies

6 tablespoons (3/4-stick) butter, melted

1 (8-ounce) package cream cheese, softened

1/4 cup sugar

2 tablespoons cold milk

1 (12-ounce) tub whipped topping, thawed, divided

3 1/4 cups cold milk

2 packages (4-serving size each) chocolate flavor instant pudding and pie filling

Place cookies in food processor; cover. Process to form fine crumbs. Transfer to medium bowl. Add butter; mix well. Press firmly into bottom of 13-by-9-inch dish. Refrigerate 10 minutes.

Meanwhile, beat cream cheese, sugar and 2 tablespoons milk in separate bowl with wire whisk until well blended. Stir in 1 1/4 cups of the whipped topping. Spread over crust. Pour 3 1/4 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk two minutes or until well blended. Spoon mixture evenly over the cream cheese layer. Let stand five minutes or until thickened. Spread remaining whipped topping over pudding layer. Refrigerate at least four hours. Store any leftover dessert in refrigerator.

Jazz it up: Drizzle each plate with melted semisweet baking chocolate before topping with dessert square. Sprinkle with crushed candy canes or additional crushed Orea cookies.

To easily cut into squares: Place dessert in freezer about one hour before cutting into squares to serve.

I am out of room again -- that seems to happen all too fast. Have a great week and until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to smcclanahan@semissourian.com or by mail to P.O. Box 699, Cape Girardeau, Mo. 63701. Recipes have not been kitchen-tested.