Shrimp Casserole recipe

2 (10 ounce) packages frozen chopped broccoli
Boiling water
2 (10 3/4 ounce) cans cream of celery soup
1 1/2 teaspoons curry powder
1 cup Hellman's mayonnaise
Juice of 1 lemon
4 cups frozen whole shrimp, cooked, well drained
1/2 cup slivered almonds
1/4 cup chopped fresh parsley for garnish
Place frozen broccoli in a large strainer; pour boiling water over broccoli to separate. Do not cook; drain. Arrange broccoli in a buttered 7 x 11-inch casserole dish; set aside.
In a small bowl, combine all remaining ingredients except shrimp, almonds and parsley. Pour half of the sauce mixture over broccoli. Arrange cooked shrimp over broccoli. Add remaining sauce. Sprinkle with slivered almonds. Top with chopped parsley if desired. Cover and bake in a preheated 350 degree F oven for 25 minutes. Yields 6 to 8 servings.

Spinach and Cheese-Stuffed Chicken Breasts recipe

2 egg whites, lightly beaten
2 teaspoons cold water
1/4 cup plain dry bread crumbs
4 (5 ounce) skinless boneless chicken breasts
1 (10 ounce) package frozen chopped spinach,
thawed and squeezed dry
2 (1 ounce) slices reduced-fat Swiss cheese,
    each slice cut in half
2 ounces thinly sliced, ready-to-eat turkey pepperoni
    (about 16 slices)
Heat oven to 425 degrees. Spray a nonstick baking sheet with nonstick cooking spray.
Whisk together egg whites and water. Place bread crumbs in another small bowl.
Lightly pound chicken between 2 sheets of wax paper with a mallet or rolling pin to 1/4-inch thickness. Top each chicken breast with one quarter of the spinach, 1 half slice of cheese, and 4 slices of pepperoni. Roll up each chicken breast from a short side.
Dip chicken, one piece at a time, into egg white mixture, then into bread crumbs. Place the chicken, seam side down, on the baking sheet.
Spray tops of chicken lightly with nonstick spray. Bake until chicken is cooked through and crust is golden, about 25 minutes. Cut each roll into 4 or 5 slices.  Serves 4.