Pizza Pasta Bake

What You Need

3 cups penne pasta, uncooked
1 each small green and red pepper, chopped (I usually skip this=picky eaters!)
2 cups spaghetti sauce
1-1/2 cups Pepperoni slices
1/4 cup grated Parmesan cheese
1/2 cup shredded Mozzarella cheese, divided
1/2 cup shredded Cheddar cheese, divided

Make It

Cook pasta in large saucepan as directed on package, omitting salt and adding peppers to the boiling water for the last 2 minutes; drain.  Return to pan.  Stir in spaghetti sauce, pepperoni, Parmesan and 1/4 cup of each shredded cheese.  Spoon into 8- or 9-inch square baking dish sprayed with cooking spray; top with remaining shredded cheese.

Heat oven to 375 degrees.  Cover pan with foil.  Bake 55 minutes or until heated through, uncovering after 45 minutes.

Slow Cooker Cream Cheese Chicken Taquitos

INGREDIENTS

• 2 boneless skinless chicken breasts
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• salt + pepper
• 8 ounces cream cheese
• ⅓ cup water
• ½ cup shredded colby or Mexican blend cheese
• 12 6 inch corn or flour tortillas
• optional: cilantro, salsa, sour cream, or other toppings as desired

 

INSTRUCTIONS

1. Add chicken, chili powder, garlic powder, cumin, salt and pepper to taste, cream cheese, and water to crock pot. Cover and cook on low 8 hours or on high 4 hours.
2. minutes before serving, remove chicken from crock pot, shred with two forks, and return to slow cooker. Give it a stir. Let it cook about 15 minutes longer.
3. Preheat oven to 400. Place about ¼ cup of the chicken mixture onto the middle of each tortilla. Top with 1-2 tablespoons shredded cheese. Roll tightly and place in a single layer on a greased baking sheet. Bake 10 minutes, until tortillas are slightly browned and shredded cheese is melted. Serve with desired toppings and sauces.

* * If you use corn tortillas, heat each tortilla on a skillet for about 15-20 seconds before trying to rolls them with the chicken mixture.  I found this prevents them from cracking and breaking open.  After you have them on the pan, spray the tops of the taquitos with cooking spray to make them nice and crispy!

* * We love them with guacamole!

Garlic Cheddar Chicken

Garlic Cheddar Chicken Recipe

Author: Six Sisters Stuff

Ingredients

• ½ cup butter
• 4 cloves garlic, minced
• ¾ cup dry bread crumbs
• ½ cup freshly grated Parmesan cheese
• 1½ cups shredded Cheddar cheese
• ¼ teaspoon dried parsley
• ¼ teaspoon dried oregano
• ¼ teaspoon ground black pepper
• ⅛ teaspoon salt
• 8 skinless, boneless chicken breast halves - pounded thin

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
3. In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.
4. Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9x13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.
5. Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

This was delicious and super easy to make

Pineapple Orange Chicken

Ingredients

- 1 Can Pineapple Chunks
- 2 Cups Brown Rice
- 4 Chicken Breasts (cut)
- 2 Tbsp Flour
- 1 Tbsp Vegetable Oil
- 1 Cup Red Bell Pepper
- 1 Cup Sugar Snap Peas
- 2/3 Cup Sweet & Sour Sauce
- 1/4 Cup Soy Sauce
- 1/2 Cup Orange Juice
- 1/4 Cup Chopped Cashews

Prepare Rice.  Coat chicken pieces with flour. 

Heat oil in large skillet over medium-high heat and cook chicken until edges are golden brown; about 5-7 minutes.  Add pineapple, bell peppers, and snap peas.  Cook until slightly softened; about 3 minutes.

Add sweet and sour sauce, soy sauce, and orange juice.  Stir and cook an additional 3 minutes or until sauce boils.  Serve over rice topped with cashews.

Hawaiian Haystacks

Ingredients

• ½ cup (1 stick) butter
• ½ cup flour
• 1 tsp salt
• ½ cup sour cream
• 4 cups chicken broth
• 2 tsp of dry Ranch Dressing seasoning packet
• ¼ teaspoon garlic salt
• 2 cups cooked and shredded chicken breast
• freshly ground black pepper to taste
• cooked rice
• desired topping, see list of ideas in post

Instructions

1. In a large saucepan, melt butter over medium heat.
2. Slowly whisk in flour and salt until smooth and thick.
3. Slowly add in chicken broth while whisking until smooth. Continue to cook while whisking until thick like gravy.
4. Add sour cream, Ranch seasoning, garlic salt, and cooked chicken breast. Stir and peper if desired.
5. Serve over cooked rice with desired toppings. Serves 6.

* * This made enough for two meals!!  Next time I will 1/2 the recipe.

Here are some topping ideas:

shredded cheddar cheese
pineapple tidbits
sliced olives
diced green onion
chopped celery
shredded coconut
slice almonds
diced fresh mushroom
Chow mein noodles
diced tomatoes
peas
mandarin oranges
raisins
diced green pepper
water chestnuts
cashews
soy sauce

Chicken Sausage, Peppers & Tomatoes with linguine

what you need

1/2

lb.  linguine, uncooked

1

pkg.  (12 oz.) chicken sausage links, cut diagonally into 1/2-inch-thick slices

3

 bell peppers (assorted colors), coarsely chopped

3

 tomatoes, chopped

1/4

cup  KRAFT Grated Parmesan Cheese, divided

make it

COOK pasta as directed on package, omitting salt.

MEANWHILE, cook sausage and peppers in large nonstick skillet on medium-high heat 4 to 6 min. or until sausage is heated through and peppers are crisp-tender, stirring occasionally. Stir in tomatoes; cover. Simmer on medium-low heat 5 to 6 min. or until tomatoes are softened, stirring occasionally.

DRAIN pasta. Add to skillet with 2 Tbsp. cheese; mix lightly. Sprinkle with remaining cheese.

SPECIAL EXTRA

Add 1/2 tsp. dried oregano leaves or Italian seasoning to the cooked sausage mixture along with the tomatoes

* * I used turkey sausage instead of chicken sausage.
.

Creamy Chicken and Chile Enchiladas

A fun twist on green chile enchiladas

Chicken (you can cook in a skillet or boil and use it shredded)
1 package (8 oz) cream cheese, cut into cubes
1 can (4.5 oz) chopped green chiles
1 package flour tortillas
2 cans (10 oz each) green chile enchilada sauce (I used Old El Paso)
3/4 cup shredded Cheddar cheese

1. HEAT oven to 400 degrees.  Spray 13x9 -inch glass baking dish with cooking spray

2. COOK chicken.  Stir in cream cheese and chiles; reduce heat to medium.  Cook and stir until blended and cream cheese is melted.

3. SPOON chicken filling onto tortillas; roll up and place seam sides down in baking dish.  Pour enchilada sauce over top; sprinkle with Cheddar cheese.  Bake 15 to 20 minutes or until hot and cheese is melted.

12 enchiladas

Easy Baked Parmesan Meatballs

What You Need!

1 lb. ground beef
1/2 cup KRAFT Grated Parmesan Cheese
1/4 cup chopped fresh parsley
1 egg
1 clove garlic, minced

Make It!

PREHEAT oven to 375 degrees.  Mix meat, cheese, parsley, egg, and garlic.  Shape into 12 meatballs.

PLACE in foil-lined 15x10x1-inch baking pan.

BAKE 25 min. or until cooked through.

* * Try serving with your favorite hot cooked pasta and sauce!

Pizza Roll Ups

Ingredients:

• 1 pizza dough
• Shredded cheese
• Pepperoni, or your favorite meat topping 
• Olive oil, for brushing 
• Garlic salt
• Oregano

Directions:

Preheat oven to 400 degrees.  

On a lightly floured surface, roll the pizza dough to 1/4-inch-thick rectangle.  Cut strips approximately 1 1/2 inches wide x 6 inches long.  Spread mozzarella cheese evenly over each strip.  Top with your favorite meat topping.  Tightly roll up the strips.  Place them seam side down on a lightly greased baking sheet.

Brush the top of each pizza roll up with olive oil.  Sprinkle garlic salt and oregano over all and top with some additional shredded cheese.

Bake in the oven for 12 to 16 minutes, or until golden brown.

Serve with a side of pizza sauce, marinara or ranch dressing.  Enjoy!

Saucy Baked Chops

4 bone-in pork chops
1/2 cup BBQ sauce
1 Tbsp. honey
1 tsp. ground ginger
1 tsp. garlic powder

Preheat oven to 400 degrees.  Place chops in 8-inch square baking dish.
Combine sauce, honey, ginger and garlic powder; spoon evenly over chops.
Bake 45 minutes or until chops are cooked through.

* Sometimes I like to use chicken thighs instead of pork chops.  I also like to lower the cooking temperature to 250 or 300 degrees and slow cook for a few hours.

Romano Chicken (aka Chicken Cordon Bleu)

INGREDIENTS
2 skinless, boneless chicken breasts (cut into halves) - pounded to 1/4 inch thickness
1/4 pound Swiss Cheese
1/4 pound Ham, sliced thin
2 tbsp. grated Parmesan cheese
1 1/2 tsp. paprika
1/2 tsp. garlic salt
1/2 tsp. dried tarragon
1/2 tsp. dried basil leaves
1/3 c. dry bread crumbs
2 tbsp. butter, melted


DIRECTIONS
1. Cut chicken breasts into halves and pound to approx. 1/4 inch thickness.
2. Place chicken breasts on a plate.  Place Swiss cheese and ham slices on top and roll up, securing with toothpicks if necessary.
3. In a small bowl, combine the Parmesan cheese, paprika, garlic salt, tarragon, basil, and bread crumbs.  Melt butter and add to mixture.
4. Dip rollups in mixture to coat.
5. Cooking can be done in two difference ways: in the microwave or in the oven.
- Microwave directions: Place chicken in microwave safe pan.  Cook on High in microwave for 4 minutes, or until chicken is cooked through and juices run clear.
- Oven directions:  Place chicken in oven safe pan.  Bake at 350 degrees for 35-45 minutes, until chicken is cooked through.

Classic Green Bean Casserole

2 can Condensed Cream of Mushroom Soup
1 cup Milk
4 cans Green Beans
2 bags French Fried Onions

Stir the Soup, Milk, Dash of Pepper, Beans, and 1 1/3 cup of Onions in Casserole Dish.

Bake at 350 degrees for 25 minutes; mixture will be hot and bubbling. Stir the mixture. Sprinkle with remaining Onions.

Bake for 5 minutes.

This should serve 12 people

Beef & Pasta

(1 lb.) Ground Beef
(1 3/4 cups) Vegetable Broth
(1 Tbsp.) Worchestershire Sauce
(1) 14.5 oz. Stewed Tomatoes
(1 1/2 cups) Rotini Pasta
(1/2 tsp.) Garlic Powder
(1/2 tsp.) Dried Oregano

Directions:
* Cook beef in skillet over medium-high heat until well browned. Drain off fat.
* Stir in vegetable broth, worchestershire sauce, dried oregano, garlic powder and stewed tomatoes in skillet and heat to a boil.
* Stir in uncooked rotini (corkscrew) pasta. Reduce heat to low.
* Cover and cook for 10 minutes, stirring often. Uncover.
* Cook for 5 minutes or until pasta is tender.

Serves 6.

Zesty Slow Cooker Chicken BBQ

(3 lbs.) Boneless Skinless Chicken Breast Halves
(1) 18 oz. Mesquite BBQ Sauce
(1/2 cup) Kraft Zesty Italian Dressing
(1/4 cup) Brown Sugar
(2 Tbs.) Worcestershire Sauce

Directions:
* Place chicken in crock pot.
* In a bowl, mix BBQ sauce, 1/2 cup Italian salad dressing, 1/4 cup brown sugar and 2 Tbs. Worcestershire sauce.
* Pour over chicken. Cover and cook 3-4 hours on high or 6-8 hours on low.
* Use 2 forks to shred the chicken. Serve on buns.
* Serves 6

Biscuits and Gravy (Part 2 of 2)

Sausage Gravy

Ingredients:
1 pound ground pork sausage
2 tablespoons margarine
1/4 cup all-purpose flour
4 cups milk
salt and pepper to taste

Directions: 

In a large skillet over medium high heat, saute the sausage for 10 minutes, or until browned. Stir in the margarine until well blended, then stir in the flour until mixture is thick and pasty. 

Reduce heat to medium low and slowly (very, very slowly) add the milk, stirring constantly, until mixture is thick and bubbly and to desired consistency. Season with salt and pepper to taste.

Serve over biscuits and enjoy!

Biscuits and Gravy (Part 1 of 2)

(A Southern Favorite)

Fluffy Biscuits

Ingredients:
2 cups all-purpose flour
4 teaspoons baking powder
3 teaspoons sugar
1/2 teaspoon salt
1/2 cup shortening
1 egg
2/3 cup milk

Directions:
In a small bowl, combine the flour, baking powder, sugar and salt. Cut in shortening until the mixture resembles coarse crumbs. Beat egg with milk; stir into dry ingredients just until moistened. 

Turn onto a well-floured surface; knead 20 times. Roll to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place on a lightly greased baking sheet.

Bake at 450 degrees F for 8-10 minutes or until golden brown. Serve warm.

Fiery Pepper Lime Pork Chops

Ingredients:
(6) 2 lb. Bone-In Pork Chops
(4 tsp.) McCormick Grill Mates Fiery Pepper Marinade
(2) Fresh Limes
1/4 cup water
1/4 cup oil

Directions:
* Mix 4 tsp. marinade mix, 1/4 cup oil, 1/4 cup water and 2 Tbs. fresh lime juice in a small bowl.
* Place pork chops in a large resealable bag. Add marinade mixture, turn to coat well.
* Refrigerate 15 min. or longer for extra flavor. Remove pork chops from marinade. Discard any remaining marinade.
* Grill over medium-high heat for 5-7 minutes per side or until done to your liking.
* Serves 6

BBQ Country Ribs

(From Aunt Karen!)

Rub the strips of Ribs with Shade L Chicken Seasoning.
Brown them on all 4 sides.
Put in Dutch oven and pour BBQ sauce over them.

Barbeque Sauce
1/2 medium onion, finely chopped and cooked until tender in 2 T. oil.
Add:
(1) 15 oz. can tomato sauce
1 1/2 cups ketchup
1 cup water
1/2 cup brown sugar
5 T. Worcestershire sauce

Combine and simmer an hour or two.

Chicken Teriyaki

1/4 cup KRAFT Light Zesty Italian Dressing
1 lb. boneless skinless chicken breasts, cut into strips
1-1/3 cups water
1/4 cup teriyaki sauce
1/2 tsp. garlic powder
2 cups frozen broccoli florets
1-1/2 cups instant white rice, uncooked

HEAT dressing in large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 to 7 min. or until cooked through.

ADD water, teriyaki sauce and garlic powder; stir. Bring to boil.

STIR in broccoli and rice; cover. Reduce heat to low; cook 5 min. Remove from heat. Let stand, covered, 5 min. Fluff with fork.

* * I don't have instant white rice, so I left the water out and added my own rice after it cooked in the rice cooker. ALSO, I used fresh broccoli. I steamed it in the microwave for about 3 minutes before adding it to the rice and teriyaki sauce.

Chicken Fajita Quesadillas

10 flour tortillas
1 pound boneless, skinless chicken breasts
1 packet fajita seasoning
1 tablespoon vegetable oil
1 green bell pepper, diced
1 red bell pepper, diced
1 yellow onion, diced
1 8-ounce package shredded Monterey Jack cheese
1 8-ounce package shredded cheddar cheese
1 8-ounce container sour cream

* Cut the chicken into small pieces. Combine with the fajita seasoning and mix thoroughly. Heat oil in a large skillet over medium heat. Add chicken and cook until no longer pink inside, approximately 5 minutes. Stir in green and red bell peppers and onion. Slowly cook for 10 minutes, or until the vegetables are tender. Layer half of each tortilla with cheddar cheese and chicken/vegetable mixture. Top with Monterey Jack cheese. Fold each tortilla in half to create a "half moon" and press lightly. Coat a skillet or griddle with cooking spray and warm to medium heat. Lightly brown each quesadilla for 2-3 minutes per side until cheese is melted. Cut each quesadilla into three wedges and serve with a dollop of sour cream. Servings: 10

* * You can skip the last part of this recipe, and just go for fajitas instead of fajita quesadillas, if you want. The quesadillas worked great for us, because melting the cheese and lightly browning the tortilla helped everything stay inside so the boys could eat it easier.