• Place the minced onions in the bottom of a slow cooker coated with non stick spray.
• Place the chicken breasts on top of the onions.
• Stir all three sauces and mushrooms together in a bowl.
• Cover the chicken with the soup and mushroom mixture.
• Cook on LOW for 5 hours. This dish will hold for up to 9 hours on LOW.
• One hour before you want to serve your Stroganoff Light, take out the chicken breasts and cool them for 10 minutes on a carving board. Then cut the chicken breasts into bite-size pieces. Place the chicken pieces back in the slow cooker.
• Add minced garlic, a cup of sour cream, cubed cream cheese, and salt and pepper to the slow cooker.
• Mix everything together, cover, and turn the slow cooker up to HIGH. Cook for another 30 minutes.
• Meanwhile, add noodles, 1 tsp oil, 2 chicken bouillon cubes, and water to a large pot.
• Cook the noodles according to the package directions then drain.
• Add 1 tbsp of butter and toss to coat.
• To plate: add warm noodles to a plate and top with a couple ladles of Stroganoff Light!

For the Crust:

• Preheat oven to 350 degrees.
• Add 2 cups of flour to a food processor.
• Cut each stick of butter into 8 pieces and add them to the flour.
• Next add 1/4 tsp orange zest.
• Sprinkle powdered sugar on top of the orange zest.
• Pulse in the food processor until the mixture looks like coarse cornmeal.
• Prepare a 9X13 baking dish by coating with cooking spray or line it with aluminum foil and then spray.
• Spread the crust mixture out in the prepared pan, patting down and smoothing it on top.
• Bake in the center of the oven for 15-20 minutes or until it is golden around the edges.

To make the Orange Filling:

• Combine the eggs with the sugar in a large bowl (or food processor).
• Add orange juice, orange zest, orange liqueur, orange extract, salt, and baking powder. Mix thoroughly.
• Add the flour and mix until everything is incorporated.
• Remove the hot crust from the oven (leave the oven on) and pour the orange filling on top of the crust.
• Let it sit for 5 minutes (on a cold burner). This helps the filling stick to the crust.
• After 5 minutes add the pan to the oven and bake for 30 minutes.
• Remove from oven and cool then sprinkle with powdered sugar.
• Cut into squares and serve to your delighted guests!

• Chop the salted cashews in a food processor. The pieces should be no larger than coarse grains of sand.
• Place the cashews in a glass pie plate or large baking dish sprayed with cooking spray.
• Whisk the eggs and heavy cream together in a small bowl until blended. Pour into a shallow dish or pie plate.
• Unwrap the Brie but leave the rind on. You need the rind intact so that the cheese will hold it's shape.
• Dip the bottom of the Brie into the egg mixture then pick it up by its sides and set it in the chopped cashews, making sure the nuts adhere to the egg mix.
• Lift the Brie and place it back in the egg mix on the sides of the Brie wheel this time. Tip the cheese on its side and roll in the egg mixture until coated.
• Carry the Brie to the dish with the finely chopped nuts and roll it around in there so that the nuts adhere to the sides. Use you hands to press the nuts on the sides if you need too.
• Position the Brie in the center of the pie plate with the cashews, the bottom side down and the top side up(without any nuts).
• Heat the raspberry jam for 5 to 10 seconds in the microwave on high until it's easily spreadable.
• Spoon it on top of the Brie, right in the middle. Using a rubber spatula, spread it out to the edges.
• Sprinkle some cashews on top of the jam but be sure to not cover all the jam.
• Leave the rest of the cashews on the pie plate around the Brie.
• Bake the Brie at 350 degrees in the center rack for 15-10 minutes or until the cheese is beginning to melt inside.
• Serve warm with crackers and sliced fruit for dipping.