Mexican Lasagna..

Ingredients:
1 lb. ground beef
2 eggs, beaten
1 (16 oz.) can tomatoes, cut up and drained
1 (6 oz.) can tomato paste
6 oz. lasagna noodles, cooked and drained
1 lb. Mexican Velveeta cheese spread, sliced
1/2 c. chopped onion
2 c. cottage cheese ( I don't use cottage cheese because I don't like It! I use a spicy cheese or mozzarella!)

Steps:

Brown meat; drain.
Add onions, cook until tender.
Stir in tomatoes and tomato paste.
Combine cottage cheese and eggs.
Put 1/2 of noodles in 12x8 inch dish plus meat mixture and slices of cheese.
Repeat layers of noodles, cottage cheese and meat mixtures. Bake at 350 degrees, 45 minutes. Top with remaining cheese spread and bake until cheese begins to melt.

YUMMY!

Stroganoff-Style Chicken

Prep Time: 15 min.
Cook Time: 25 min.

Ingredients:
2 tbsp. vegetable oil
4 skinless, boneless chicken breast halves (about 1 pound), cut into strips
2 cups sliced mushrooms (about 6 ounces)
1 medium onion, chopped (about 1/2 cup)
1 can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Cream of Chicken Soup
1/2 cup plain nonfat yogurt
1/4 cup water
4 cups medium egg noodles, cooked without salt and drained
Paprika

Instructions:
Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often. Remove the chicken from the skillet.

Heat the remaining oil in the skillet over medium heat. Add the mushrooms and onion and cook until they're tender.

Stir the soup, yogurt and water in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cook until the chicken is cooked through. Sprinkle with the paprika, if desired. Serve the chicken and sauce with the noodles.

Serves 4. ( I usually double this!)

*Tip* After adding the yogurt, try not to let the stroganoff come to a boil or the sauce will curdle. Its flavor will be fine--it just won't look as creamy.