It’s not uncommon for families to eat non-nutritious food these days. With everyone working and running around, who really has time to cook anymore? The way to keep healthy food in your family’s diet is to learn quick and easy ways to make delicious and nutritious one-dish meals that everyone can enjoy with little preparation needed.

Raspberry Chicken Salad

2 six-ounce cans chicken breast in water, drained 1/2 cup raspberry vinaigrette salad dressing 2 cups shredded lettuce 1/2 cup chopped celery 1/2 cup sliced cucumber 1/4 cup sunflower seeds 1/4 cup raspberries

Mix together the chicken and the salad dressing in a large mixing bowl. Add the lettuce, celery, and cucumber to the bowl and toss everything together to mix. Garnish with sunflower seeds and fresh raspberries. Serve and enjoy.

Makes 4 servings

Chef Salad 1 cup shredded iceberg lettuce 1 cup shredded Romaine lettuce 1/2 cup chopped cucumber 1/2 cup chopped red bell pepper 1/2 cup cubed lunch meat 1/2 cup shredded cheese 1/2 cup chopped celery 1/2 cup chopped green onion

Toss salad ingredients together in a large mixing bowl. Serve and enjoy.

Makes 6 servings

French Onion Chicken and Broccoli Casserole 2 large, boneless, skinless chicken breasts (Cubed, 12-16 oz) 2 cups broccoli florets (frozen or thawed) 1 can condensed French onion soup (10oz) 1/2 cup low-fat sour cream 1/2 tsp parsley 1/4 tsp ground black pepper

Preheat oven to 350 degrees.

Stir ingredients together in a large mixing bowl. Pour mixture into a nonstick, 8×8 inch baking dish. Place in oven and bake for 30-35 minutes, or until chicken is thoroughly cooked. Remove dish from oven and let cool for a few minutes. Serve and enjoy.

Makes 4 servings. Tuna and Cauliflower Casserole 2 cans tuna in water (6 oz. each, drained) 1 can condensed cream of celery soup (10oz) 2 cups cauliflower florets 1 cup broccoli florets 2/3 cup water 1/3 cup grated Parmesan cheese 2 cups cooked eggn oodles 1 tsp Italian seasoning

Pour ingredients into a large mixing bowl. Mix well and pour into a nonstick, 9×9 inch baking dish. Place dish in oven and bake for 20 minutes. Remove dish from oven and let cool for two minutes. Serve and enjoy.

Makes 6 servings.

Crockpot Orange Teriyaki Chicken and Rice 1 cup uncooked white rice 3 large, boneless, skinless chicken breasts (cubed) 1 can mandarin orange segments (6oz, undrained) 1 can sliced water chestnuts (6oz, drained) 1/4 cup teriyaki sauce 2 Tbsp rice vinegar 1 cup seasoned chicken broth 2 Tbsp sesame seeds

Place ingredients into a slow cooked at least 2 quarts big. Mix lightly and cover slow cooked with lid. Turn heat to low and let cook for 8 hours. Remove lid from cooker and serve.

Makes 6 servings

Crockpot Mushroom Chicken and Rice 1 cup uncooked white rice 2 large, boneless, skinless chicken breasts (Cubed) 1 can condensed cream of mushroom soup (10oz) 1/2 cup chopped celery 1/2 cup chopped onion 1 1/2 cups seasoned chicken broth 1/2 cup shredded mozzarella cheese

Place ingredients into a slow cooked at least 2 quarts big. Mix lightly and cover slow cooked with lid. Turn heat to low and let cook for 8 hours. Remove lid from cooker and serve.

Makes 6 servings