This combination of sauce and stewed veggies is easy and delicious! Makes a great side for any entrée under the sun!

Stewed Vegetables

2-3 onions
2-3 carrots
1 can tomato sauce
1 can chicken broth
1 bay leaf

1. Place contents of one can of chicken broth, one can of tomato sauce and one bay leaf in a medium-sized saucepan.

2. Add onions and carrots and bring to a boil. Turn heat off and let vegetables cook in residual heat for 45 minutes to one hour.

Here is a Chicken Cordon Bleu Casserole recipe from ivillage. link

Prep: 12 minutes
Cook time: Microwave about 3 minutes; bake about 50 minutes
Makes: 6 main-dish servings

Ingredients:

• 1 pound baby red potatoes, cut into 1-inch chunks
• 1 pound chicken-breast tenders
• 1 bag (12 ounces) broccoli florets
• 1 can (10 3/4 ounces) condensed cream of chicken soup
• 8 ounces cooked ham in 1 piece, cut into 1/2-inch chunks
• 1 cup shredded Swiss cheese
• 1/2 cup milk
• 2 tablespoons chopped fresh parsley leaves
• 1 garlic clove, finely chopped

Directions:

1. Preheat oven to 350 degrees F.

3. Add chicken and all remaining ingredients to potatoes and toss to mix well. Transfer mixture to 13" by 9" glass or ceramic baking dish. Bake casserole, uncovered, 50 to 55 minutes or until chicken loses its pink color throughout and cheese begins to brown.

Nutritional information for each serving: About 375 calories, 37 g protein, 24 g carbohydrate, 14 g total fat (7 g saturated), 3 g fiber, 93 mg cholesterol, 1,050 mg sodium.