Broccoli Casserole

1 bag frozen broccoli florettes (or equivalent of fresh)
1 cup mayo
1 cup shredded cheese (I use cheddar, but any would be good)
1/2 can (or more, like 3/4 cup or so) condensed cream of mushroom soup (don't add water)
1 small can mushrooms, drained, or 1/2 cup fresh sliced
2 eggs, beaten
Defrost broccoli (or cook the fresh stuff).
Mix eggs, mayo, soup and cheese.
Then add that to broccoli and mix well.
Put everything in a casserole dish.
Bake at 350 degrees for 30-40 min., until top is golden and casserole is bubbling.

Rainbow Sauteed Broccoli

1 10-ounce package frozen broccoli, thawed
1 red or yellow pepper, sliced into thin strips
1 4-ounce can sliced mushrooms, drained
1/2 cup butter
salt and pepper to taste

Melt the butter in a large skillet.
Saute the broccoli, pepper, and mushrooms in the melted butter until crisp tender.
Season to taste and serve warm.

Lime Chicken

4 skinless boneless chicken breasts
juice of 3 limes
2 tablespoons chopped garlic
2 cups fresh mushrooms, sliced

Slice chicken into thin strips.
Saute chicken and garlic in lime juice until chicken is tender.
Add mushrooms and continue to cook until chicken is lightly browned.
Serves 4 @ 6.05 carbs per serving

Chicken Breasts with Mushrooms

6 skinless, boneless chicken breasts
1 tablespoon basil
1/4 pouind fresh mushrooms, sliced
3 tablespoons white cooking wine

On stove top place chicken breasts in a nonstick skillet.
Over low-medium heat brown chicken for 1 to 2 minutes.
Add mushrooms, basil, and wine and continue to cook for 30 minutes or until thoroughly cooked. Spoon sauce over breasts while cooking.
Serves 6 @ .96 carbs per serving