Tex-Mex Chicken and Rice Casserole Dinner

What we had for dinner tonight! We've had it one other time and it is yummy.

Tex-mex chicken and rice casserole dinner
from Better Homes and Gardens

Mueller's Classic Spaghetti and Meatballs

We had this for dinner tonight. Very good!

1 lb lean ground beef (I used ground turkey)
1/2 cup seasoned bread crumbs
1/2 cup grated Parmesan cheese
1/3 cup chopped onion
1/4 cup milk
2 eggs
2 gloves garlic, minced or 2 teaspoons garlic powder
1/2 teaspoon pepper
2 jars spaghetti sauce
Spaghetti

Preheat oven to 350. In large bowl combine first 8 ingredients. Shape into 20 (1-1/2 inch) meatballs. Place meatballs on baking sheet. Bake for 15-20 minutes or until well done. Cook spaghetti as directed on package. Heat spaghetti sauce in large saucepan. Add meatballs and simmer until heated through. Top spaghetti with meatballs and sauce. Sprinkle with Parmesan cheese.

Winger's Sticky Fingers

Very tasty

For Sauce
1/3 cup packed dark brown sugar
1/3 cup Worcestershire sauce
1/4 cup ketchup
1 tablespoon honey
2 teaspoons Tabasco sauce
2 teaspoons apple cider vinegar

One 12-16 ounce box frozen breaded chicken tenders
Nonstick cooking spray

Preheat oven to 350. In a small saucepan, combine all the sauce ingredients and simmer until warmed through. Bake chicken tenders according to the package directions. Spray a baking sheet with cooking spray. Toss the cooked chicken in the sauce, then remove each piece to the prepared baking sheet. Bake 5-8 minutes until sauce thickens and becomes sticky. Remove chicken from oven and let sit for a minute to allow sauce to firm up. Serve sticky fingers with remaining sauce for dipping.


From More of America's Most Wanted Recipes

Tostito Dip

This dip is awesome!:) Recipe is from my mother-in-law.

(1) 1 pound roll breakfast sausage
1 big box Velveeta cheese
1 jar salsa

Brown sausage in skillet and drain. Cube cheese in deep baking dish. Add sausage and salsa. Bake 30-40 minutes. Stirring occasionally. Serve with Tostitios.

Hot Corn

Yummy!

1 family size bag frozen corn
1 (8oz.) package cream cheese
1 stick butter
3 tbsp. water
3 slices American cheese
3 tbsp. milk
salt to taste

Mix all ingredients in crock pot and cook on high 2-3 hours or on low 4-6 hours. Recipe is from my mother-in-law.

Layered Pumpkin Loaf

This is delicious!

1 cup canned pumpkin
1 cup plus 2 Tbsp. granulated sugar, divided
1/2 cup firmly packed brown sugar
4 egg whites
1/2 cup fat free milk
1/4 cup canola oil
2 cups flour
2 1/2 Tsp. calumet baking powder
2 Tsp. pumpkin spice
1/4 tsp. salt
1 package (8oz.) Neufchatel cheese, softed

Preheat oven to 350. Grease a nonstick 9x5 loaf pan. Mix pumpkin, 1 cup granulated sugar, brown sugar, 3 of the egg whites, milk and oil in large bowl. Add flour, baking powder, pie spice and salt; stir until moistened. Beat Neufchatel cheese, remaining 2 tbsp. granulated sugar and the remaining egg white with wire whisk until well blended.

Spoon half of the pumpkin batter into prepared pan; spoon Neufchatel cheese mixture evenly over the batter. Cover with remaining pumpkin batter.

Bake 1 hour to 1 hour and 5 minutes or until wooden toothpick inserted in center comes out clean. Run knife or thin spatula around edges of pan to loosen bread. cool in pan on wire rack 10 minutes. Remove bread from pan to wire rack to cool completely.

Makes one loaf. Recipe from Kraftrecipes.com

Sausage Calzone

1 cup ricotta cheese
1 link cooked Italian sausage, diced
1/2 cup shredded mozzarella cheese
1 tube refrigerated pizza dough
1 cup marinara sauce, warmed

In medium bowl, stir together ricotta cheese, sausage, and mozzarella. Spray large cookie sheet with non-stick spray. Unroll pizza dough on center of cookie sheet. Cut dough to make 4 rectangles. Place 1/4 ricotta filling on 1/2 of 1 dough rectangle. Fold over 1/ 2 of dough over filling and pinch edges to seal. Repeat with remaining filling and dough. Bake 25 minutes or until brown. Serve with warm marinara sauce.

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Kraft Chicken Roller

1 small Boneless skinless chicken breast half (1/4 lb.)
1 KRAFT Singles
1 slice  Center Cut Bacon
1 Tbsp.  Balsamic Vinaigrette Dressing
Make It

Heat grill to medium heat.

Pound chicken to 1/4-inch thickness.

Top with Singles; roll up tightly. Wrap bacon around long sides of roll covering exposed Singles, stretching bacon as necessary to fit; secure with toothpicks.
Grill15 to 20 min. or until chicken is done (165ºF), turning frequently and brushing with dressing the last 5 min. Discard toothpicks before serving. Recipe from Kraftrecipes.com

 

Easy Bake Fish and Chips

Pretty good. I like to make some homemade Cole slaw with mine.


2 large baking potatoes (1-1/2 lb.), each cut into 8 wedges
1/4 cup Light Zesty Italian Dressing
1 pkt. SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix, divided
4 Haddock fillets (1 lb.)
1/4 cup  Mayo Light Dressing

Heat oven to 400°F.

Toss potatoes with Italian dressing, then 1/4 cup coating mix. Spread onto large baking sheet sprayed with cooking spray. Bake 20 min.  Spread remaining coating mix onto large plate. Spread fish with 2 Tbsp.

MIRACLE WHIP; press, dressing-sides down, into coating mix. Repeat to coat other sides of fish. Place on rack of broiler pan.
Add  fish to oven with potatoes. Bake 15 min. or until fish flakes easily with fork and potatoes are tender. From Kraftrecipes.com

 

Cheesy Chicken Roll-Ups

8 Flour tortillas (6 inch)
1/2 cup Thick 'N Chunky Salsa
2 cups shredded cooked chicken
1 cup  Shredded Colby & Monterey Jack Cheese
2 cups shredded lettuce
1 large Tomato, chopped

Heat oven to 350°F. Top tortillas with salsa and chicken. Fold in opposite sides of tortillas, then roll up burrito-style.

Place, seam-sides down, in 8-inch square baking dish. Top with cheese.

Bake 15 min. or until cheese is melted. Sprinkle with lettuce and tomatoes. Recipe from Kraftrecipes.com

 

Foil-Pack Chicken Fajita Dinner

1-1/2 cups Instant white rice, uncooked
1-1/2 cups hot water
1 Tbsp. Taco Seasoning Mix
4 small Boneless skinless chicken breast halves (1 lb.)
1 each green and red pepper, cut into strips
1/2 cup Thick 'N Chunky Salsa
1/2 cup Mexican Style Finely Shredded Taco Cheese
Make It

Heat oven to 400ºF.

Fold up all sides of each of 4 large sheets of heavy-duty foil to form 1-inch rim; spray with cooking spray. Combine rice, water and taco seasoning; spoon onto foil. Top with remaining ingredients.

Bring up foil sides. Double fold top and ends to seal each packet, leaving room for heat circulation inside. Place in 15x10x1-inch pan.

Bake 30 to 35 min. or until chicken is done (165ºF). Let stand 5 min. Cut slits in foil to release steam before opening packets. Recipe from Kraftfoods.com

 

Chicken Nacho Bake

4 small Boneless skinless chicken breast halves (1 lb.)
1/2 cup TThick 'N Chunky Salsa
1/4 cup  Sour Cream
1/2 cup crushed tortilla chips
1/2 cup  Mexican Style Finely Shredded Four Cheese
Make It

Preheat oven to 400ºF. Place chicken on foil-covered baking sheet. Slice three cuts on top of each chicken breast with sharp knife.

Top each chicken breast evenly with salsa, sour cream and tortilla chips.

Bake 20 min. Remove from oven; sprinkle with cheese. Bake an additional 10 min. or until chicken is cooked through. Recipe from Kraftrecipes.com

 

Creamy Chicken Pasta Toss

1 tsp. oil
1 lb. boneless skinless chicken breasts, cut into bite size pieces
2 cups milk
1/4 cup cream cheese
3 cups rotini, uncooked
2 cups frozen mixed vegetables
1 cup shredded cheddar cheese

Heat oil in large skillet on medium heat. Add chicken; cook until evenly browned. Add milk and cream cheese; mix well. Bring to boil stir in pasta; cover. Reduce heat to medium-low. Cook 10 minutes until pasta is tender and chicken is cooked through. Add vegetables. Cook 5 minutes or until heat through. Sprinkle with cheese. Recipe from Kraftfoods.com

 

Chicken Parmesan Italiano

2 Tbsp. Italian style bread crumbs
2 Tbsp. shredded Parmesan cheese
1/2 tsp. dried oregano leaves
1 tbsp. lemon juice
1 small garlic clove, minced
2 boneless skinless chicken breasts


Heat oven to 425. Line cookie sheet with foil and spray foil with non-stick cooking spray. In shallow dish combine bread crumbs, cheese and oregano mix well. In small cup or bowl, combine lemon juice and garlic. Brush both sides of chicken with lemon juice mixture; coat with bread crumb mixture. Place on sprayed foil lined cookie sheet. Cook until chicken is tender.

Chicken Cordon Bleu Casserole

My husband loves this.

1 pound baby red potatoes, cut into 1 inch chunks
1 pound chicken breast tenders
1 bag (12oz.) broccoli
1 can condensed cream of chicken soup
8 oz. cooked ham in 1/2 inch chunks
1 cup shredded Swiss cheese
1/2 cup milk
2 Tbsp. chopped fresh parsley leaves
1 garlic clove, finely chopped

Preheat oven to 350. In microwave safe bowl, place potatoes and 2 tbsp. water. Cover with waxed paper and microwave on high 3-4 minutes, until fork-tender. Add chicken and all remaining ingredients to potatoes and toss to mix well. Transfer mixture to 13 x 9 glass or ceramic baking dish. Bake casserole, uncovered 50-55 minutes or until cooked through out and cheese begins to brown. Recipe from Kraftfoods.com

Ragu No Frying Chicken Parmesan

4 boneless chicken breasts
1 egg, beaten
3/4 cup Italian seasoned dry bread crumbs
1 jar (10oz.) Spaghetti Sauce
1 cup shredded mozzarella cheese

Dip chicken in egg then bread crumbs. Arrange chicken in 13 x9 baking dish. Bake uncovered at 400 for 20 minutes. Pour Sauce over chicken; top with cheese. Bake an addition 10 minutes until chicken is thoroughly cooked.

Crispy Salsa Chicken

1 lb. boneless skinless chicken breasts
1 pouch shake 'n bake extra crispy seasoned coating mix
1/2 cup salsa
1/2 cup shredded Monterrey jack cheese

Heat oven to 400. Coat chicken with coating mix as directed. Place on baking sheet. Bake 20 minutes or until chicken is done. Top with salsa and cheese. Bake 5 minutes or until cheese is melted. Recipe from Kraftrecipes.com

 

 

 

Angel Chicken

4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, softened
1 can (10-3/4 oz.) reduced-sodium condensed cream of mushroom soup
1/4 cup Tuscan House Italian Dressing and Marinade
1/4 cup dry white wine
1-1/2 lb. boneless skinless chicken thighs, cut into bite-size pieces
1/2 lb. Angel hair pasta, uncooked
2 Tbsp. chopped fresh parsley
Make It

Beat  cream cheese, soup, dressing and wine with whisk until blended; pour over chicken in slow cooker. Cook on LOW 4 to 5 hours (or on HIGH 2 to 3 hours).

Cook  pasta as directed on package about 15 min. before chicken is done; drain. Serve topped with chicken mixture and parsley.  Recipe from Kraftrecipes.com

 

Slow cooker lasagna

1 lb. Ground beef
1 jar (26 oz.) spaghetti sauce
1 cup Water
1 container (15 oz.) Ricotta Cheese
1 pkg. (7 oz.) 2% Milk Shredded Mozzarella Cheese, divided
1/4 cup  Grated Parmesan Cheese, divided
1 Egg
2 Tbsp. chopped fresh parsley
6 Lasagna noodles, uncooked


Brown meat in large skillet; drain. Stir in spaghetti sauce and water. Mix ricotta, 1-1/2 cups mozzarella, 2 Tbsp. Parmesan, egg and parsley.

Spoon 1 cup meat sauce into slow cooker; top with layers of half each of the noodles, broken to fit; and cheese mixture. Cover with 2 cups meat sauce. Top with remaining noodles, broken to fit; cheese mixture and meat sauce. Cover with lid.

Cook on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted. Recipe is from Kraftrecipes.com

 

Cheeseburger Joes

My husband loves these. I usually make homemade fries, a vegetable or potato salad with it. We usually make our with ground turkey.

1 lb. lean ground beef
1/2 cup  Original Barbecue Sauce
1/4 cup Ketchup
4 Hamburger buns
4 American Cheese  Singles

Brown meat in large skillet; drain.

Add barbecue sauce and ketchup; mix well. Cook 5 min. or until heated through, stirring occasionally.

Spoon meat mixture onto bottom halves of buns; cover with Singles and tops of buns.

Taco Salad

4 Flour tortillas (8 inch)
1 Tbsp. Chili powder, divided
3/4 lb. extra-lean ground beef
1 cup matchlike carrot sticks
1/2 cup plus 2 Tbsp. Thick 'N Chunky Salsa, divided
2 Tbsp.  Light Mayo Reduced Fat Mayonnaise
4 cups torn salad greens
1 large Tomato, chopped
1/2 cup  Mexican Style 2% Milk Finely Shredded Four Cheese


Heat oven to 425°F.

Crumple 4 large sheets of foil to make 4 (3-inch) balls; place on baking sheet. Place 1 tortilla over each ball; spray with cooking spray. Sprinkle with 1/2 tsp. chili powder. Bake 6 to 8 min. or until tortillas are golden brown. (Tortillas will drape over balls as they bake.)

Meanwhile, brown meat with carrots and remaining chili powder in large nonstick skillet on medium-high heat, stirring occasionally. Add 1/2 cup salsa; cook 2 min. or until heated through, stirring occasionally.

Mix mayo and remaining salsa in large bowl. Add salad greens and tomatoes; toss to coat. Fill shells with greens mixture, meat mixture, cheese and cilantro.

From Kraftrecipes.com

Bacon Omelet roll with salsa

8 Eggs
1 cup Milk
1/3 cup Flour
1 Red pepper, finely chopped
8 slices  Bacon, cooked, crumbled
3 Green onions, finely chopped
1 tsp. Dried oregano leaves, crushed
1 cup  2% Milk Shredded Sharp Cheddar Cheese
1 cup  Thick 'N Chunky Salsa, warmed

Line 15x10x1-inch pan with parchment paper, with ends extending over shortest sides of pan. Spray with cooking spray.

Beat eggs, milk and flour in large bowl with whisk until well blended. Stir in next 4 ingredients. Pour into prepared pan. Bake 14 to 16 min. or until edges are almost set. Top with cheese; bake 2 min. or until melted.

Roll up omelet immediately, starting at one short end and peeling off paper as omelet is rolled. Place on platter; cut into slices. Serve with salsa.  Recipe is from http://www.kraftrecipes.com/recipes/bacon-omelet-roll-salsa-115324.aspx

 

Skillet Frittata

6 Eggs
1/2 cup (1/2 of 8-oz. tub)  Cream Cheese Spread
1/2 cup each: chopped red and green peppers
6 slices  Bacon, crisply cooked, drained and crumbled
1 cup  Mexican Style Finely Shredded Four Cheese, divided
3 Tbsp. chopped cilantro
Make It

Preheat oven to 400ºF. Beat eggs and cream cheese spread with wire whisk until well blended; set aside. Spray 10-inch ovenproof nonstick skillet with cooking spray. Add peppers to skillet; cook and stir 2 min. or until crisp-tender.

Add bacon to cream cheese mixture along with 3/4 cup of the shredded cheese and the cilantro; stir until well blended. Add to ingredients in skillet; stir. Cover skillet with lid. Reduce heat to low; cook 6 to 8 min. or until egg mixture is almost set in center. Remove lid. Place skillet in oven.

Bake 5 min. or until center is set. Remove from oven. Top with remaining 1/4 cup shredded cheese; cover with lid. Let stand 2 min. Loosen frittata from side of skillet with spatula; slide onto serving plate. Cut into wedges to serve.


Healthy Living
Save 50 calories, 6 g of fat and 3 g of saturated fat per serving by substituting 1-1/2 cups cholesterol-free egg product for the eggs and using PHILADELPHIA Neufchatel Cheese and KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese.

Substitute
Substitute 6 slices OSCAR MAYER Fully Cooked Bacon, chopped, for the bacon.
Variations
Omit peppers. Prepare as directed, using one of the following flavor options: Portobello Mushroom & Green: Substitute 3 sliced green onions for the cilantro and KRAFT Shredded Mozzarella Cheese for the Mexican Style Cheese. Slice and coarsely chop 1/4 lb. portobello mushrooms. Melt 1 Tbsp. butter in 10-inch ovenproof nonstick skillet. Add mushrooms and 3 minced cloves garlic; cook and stir until mushrooms are tender. Remove from skillet; set aside. Continue as directed, adding the mushrooms to cream cheese mixture along with the shredded cheese and green onion. Italian Sausage & Arugula: Substitute 6 oz. Italian sausage links for the bacon, and 1-1/2 cups torn arugula and 6 quartered cherry tomatoes for the cilantro. Remove sausage from its casing; cook in 10-inch nonstick ovenproof skillet until cooked through, stirring occasionally. Drain. Continue as directed, substituting KRAFT Shredded Mozzarella Cheese for the Mexican Style Cheese. Turkey & Sun-dried Tomatoes: Prepare as directed, substituting 4 slices OSCAR MAYER Oven Roasted Turkey for the cooked bacon, 1/2 cup chopped drained sundried tomatoes for the peppers, 1 cup torn baby spinach for the cilantro and KRAFT Shredded Cheddar Cheese for the Mexican Style Cheese. If necessary, increase the baking time to 10 min. or until center of frittata is set. Recipe is from Kraftrecipes.com

 

Quick Sausage Crescents

Quick Sausage Crescents

1 can crescent rolls
1 package breakfast sausage links, maple flavored

Preheat oven to 375. Separate dough into triangles. Place 1 breakfast sausage link at short end of triangle, roll up. Place on greased baking sheet. Bake 15 minutes. Serve with maple syrup. Recipe is from http://www.kraftrecipes.com/recipes/quick-sausage-crescents-60127.aspx

 

Blueberry-Stuffed French Toast

One 1 to 1 and one-fourth pound loaf white bread
One 1/4 cups milk
3 large eggs
1 TBSP sugar
1 TSP pure vanilla extract
Pinch salt

For filling:
1/4 pound cream cheese, softened
2 Tbsps sugar
1/4 TBSP almond extract, optional
One 1/2 cups blueberries mashed

unsalted butter
vegetable oil
confectioner's sugar

Heat griddle to 300. Butter a baking sheet. Mash cream cheese with 1 tbsp sugar and almond extract in medium bowl. Stir in blueberries and add sugar if too tart. Mixture should be thick and chunk. In shallow dish or bowl. whisk together milk, eggs, 1 tbsp sugar, vanilla, and salt. Cut a pocket in to side of each piece of bread. Spoon in mixture. Dunk stuffed bread in egg mixture. Warm 1 tbsp butter and oil together on griddle on medium heat. Cook toast until golden brown. Dust with confectioner's sugar and serve with maple syrup.

Italian sausage and tomato rotini

3 cups Rotini pasta, uncooked
1 lb. Italian sausage, casing removed
1 can (14-1/2 oz.) diced tomatoes, undrained
1 Yellow pepper, chopped
1 Onion, chopped
1/4 cup  Balsamic Vinaigrette Dressing
1 cup Finely Shredded Italian* Five Cheese Blend, divided

Cook pasta as directed on package.

Meanwhile, crumble sausage into large skillet. Cook on medium heat 10 min. or until done, stirring frequently; drain. Add next 4 ingredients; stir. Cook 5 min. or until peppers are crisp-tender, stirring occasionally.

Drain pasta. Add to sausage mixture with 1/2 cup cheese; stir. Top with remaining cheese.

 

Four-Cheese pasta Florentine

3 cups Mostaccioli, uncooked
1 pkg. (10 oz.) frozen chopped spinach
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 cup 2% Milkfat Low Fat Cottage Cheese
2 Eggs
1 pkg. (8 oz.) KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/4 cup KRAFT Grated Parmesan Cheese


Heat oven to 375ºF.

Cook pasta as directed on package. Meanwhile, cook spinach as directed on package; drain well. Place in large bowl. Add cream cheese; stir until melted. Stir in cottage cheese and eggs until well blended.

Drain pasta. Add to spinach mixture with mozzarella; mix lightly. Spoon into 8- or 9-inch square baking dish; top with Parmesan.

Bake 25 min. or until center is set. Recipe is from Kraftrecipes.com

 

Weeknight Ravioli Bake

Weeknight Ravioli Bake


1 jar (26 oz.) spaghetti sauce
1 can (14-1/2 oz.) diced tomatoes, undrained
1/2 cup Water
2 pkg. (1 lb. each) frozen cheese ravioli
1 pkg. (8 oz.) KRAFT 2% Milk Shredded Italian* Three Cheese Blend
2 Tbsp. KRAFT Grated Parmesan Cheese

Heat oven to 400ºF.

Mix spaghetti sauce, tomatoes and water; spoon 1 cup onto bottom of 13x9-inch baking dish.

Layer half the ravioli and 1 cup shredded cheese over sauce. Top with remaining ravioli and sauce mixture. Sprinkle with remaining shredded cheese; cover.

Bake 30 min.; uncover. Bake 15 min. or until ravioli is tender and heated through. Sprinkle with Parmesan. Let stand 10 min.  Recipe is from Kraftrecipes.com

Weeknight Lasagna Toss

Easy Lasagna recipe that tastes great!

1 lb. lean ground beef
2 Green peppers, chopped
3 cloves Garlic, minced
1 jar (24 oz.) spaghetti sauce
1-2/3 cups Water
1/4 cup KRAFT Zesty Italian Dressing
12 oven-ready lasagna noodles, broken into quarters
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
Make It

Brown meat in large saucepan; drain.

Add peppers, garlic, spaghetti sauce, water and dressing; bring to boil. Stir in noodles; cover.

Cook on medium-low heat 10 to 15 min. or until noodles are tender, stirring occasionally. Remove from heat. Sprinkle with cheese; cover. Let stand 5 min. or until cheese is melted.


Special Extra
Stir 1/2 cup BREAKSTONE'S or KNUDSEN Ricotta Cheese into noodle mixture before sprinkling with shredded cheese.

Shortcut
Traditional lasagna can take up to 2 hours to prepare. Our version only takes 40 minutes. You save almost 1-1/2 hours!
Substitute
Substitute 12 regular lasagna noodles, broken into small pieces, for the oven-ready noodles. Increase water to 2 cups and cook 30 min., stirring occasionally. 

Recipes is from Kraftrecipes.com

Lasagna

Good lasagna recipes


1 lb. Ground beef
2-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1 container (15 oz.) POLLY-O Natural Part Skim Ricotta Cheese
1/2 cup KRAFT Grated Parmesan Cheese, divided
1/4 cup chopped fresh parsley
1 Egg, beaten
1 jar (24 oz.) spaghetti sauce
1 cup Water
12 Lasagna noodles, uncooked
Make It

HEAT oven to 350°F.

BROWN meat in large skillet on medium-high heat. Meanwhile, mix 1-1/4 cups mozzarella, ricotta cheese, 1/4 cup Parmesan, parsley and egg until well blended; set aside.

DRAIN meat; return to skillet. Stir in spaghetti sauce. Add 1 cup water to empty sauce jar; cover with lid and shake well. Add to meat mixture; stir until well blended. Spread 1 cup meat sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup meat sauce. Repeat layers twice. Top with remaining noodles, meat sauce and cheeses. Cover with greased foil.

BAKE 1 hour or until heated through, removing foil after 45 min. Let stand 15 min. before cutting to serve.

Stuffed Manicotti

My mom's recipe. Yumm!

 
1 pkg. (8oz.) Mannicotti
2 jars (26 0oz.) spaghetti sauce
2 eggs
1 container (15oz.) low fat ricotta cheese
4 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
1/4 cup chopped fresh parsley

Cook manicotti as directed. Preheat oven to 350. Spray bottom of large glass baking dish with non-stick spray. In a large bowl, beat eggs; stir in ricotta, 3 cups of the Mozzarella, 3/4 cup of Parmesan and parsley. Spread 1 jar of sauce on bottom of dish. Fill each cooked manicotti with ricotta mixture. Arrange filled manicotti in dish. Top with a second jar of sauce and remaining cheeses. Bake, covered with foil, until bubbly, about 45 minutes, uncover and continue to cook until cheese is melted about 5 minutes.

3 Cheese Chicken Penne Pasta Bake

1 1/2 cups multi-grain pasta, uncooked
1 package (9oz.) fresh spinach leaves
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 jar (14-1/2oz.) spaghetti sauce
1 can (14-1/2oz.) diced tomatoes, diced
2 oz. (1/4 of 8oz. pkg.) neufchatel cheese, cubed
1 cup shredded Mozzarella cheese
2 Tbsp. Grated Parmesan Cheese

Heat oven to 375. Cook pasta as directed, adding spinach to the boiling water the last minute. Cook and stir chicken and basil in large nonstick skillet spray with cooking spray on medium-high heat 3 minutes. Stir in spaghetti sauce and tomatoes; bring to boil. Simmer on low heat 3 minutes or until chicken is done. Stir in Neufchatel. Drain pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup Mozzarella. Spoon into 2 qt. casserole or 8 inch square baking dish. Bake 20 minutes; top with remaining cheese. Bake 3 minutes or until Mozzarella is melted.

3 Cheese Baked Ziti

1 package ricotta cheese
2 beaten eggs
1/4 cup grated Parmesan cheese
1 package ziti cooked and drained
1 jar spaghetti sauce
1 cup shredded mozzarella cheese

Preheat over to 350. In large bowl, combine ricotta cheese, eggs, and Parmesan cheese. In another bowl, thoroughly combine hot pasta and spaghetti sauce. In 13 x 9 baking dish, spoon in 1/2 of pasta mixture; evenly top with cheese mixture with remaining pasta sprinkle with Mozzarella cheese. Bake 30 minutes or until heat through.

Hard Rock Cafe Twisted Mac & Cheese with Chicken

2 cups uncooked cavatappi or elbow macaroni
1/3 cup milk
1/2 cup shredded cheddar cheese
1/2 cup shredded monterey jack cheese
1/8 tsp. ground cayenne pepper
1/8 tsp. ground black pepper
1/4 cup diced roasted pepper
2 tsp. Italian seasoned breadcrumbs
2 tsp. grated parmesan cheese
1 lb. chicken, cooked

Cook and season chicken breast; cut into strips. Cook pasta as directed and drain. Combine milk, cheeses, cayenne pepper and black pepper in saucepan. Cook over low heat until cheese is melted and sauce is smooth. Add pasta and roasted pepper to pan. Toss to coast pasta. Sprinkle bread crumbs over pasta and top with chicken strips.

 

Three Cheese Lasagna Rolls

My mom's yummy recipe!

6 wide lasagna noodles
1 (15oz or 16oz) container ricotta cheese
1/2 (8oz.) package of shredded mozzarella cheese
1/4 cup grated parmesan cheese
1 egg
1/4 tsp. salt
1/4 tsp. pepper
1 (15oz.) jar pasta sauce

Preheat oven to 350. Cook lasagna noodles as directed. Cool and drain. Meanwhile in medium bowl thoroughly mix ricotta cheese and next five ingredients. Cut lasagna noodles in half crosswise. Press on each half evenly 1/4 cup cheese mixture. Roll each noodle jellyroll fashion. Place in 13 x9 baking dish 1 cup pasta sauce and spread over bottom of pan. Arrange the rolls on top of sauce and top with remaining sauce. Bake for 35 minutes then top with remaining cheese and bake for 10 minutes more until cheese is melted on top.

Beefy Cheesy Ravioli

No-Stick cooking spray
1 can (14.5oz.) diced tomatoes with basil, garlic and oregano
1 can (10.75oz.) cheddar cheese soup
2 tsp chopped garlic
1 bag (25 oz.) frozen beef ravioli, not thawed
1 cup grated parmesan cheese
1 cup shredded mozzarella cheese

Coat 5 quart slow cooker with cooking spray. In large bowl, stir together pasta sauce, tomatoes, cheese soup, and garlic. Spoon 1/3 of the sauce into slow cooker; top with 1/3 of ravioli. Sprinkle 1/3 cup each Parmesan and mozzarella cheeses over ravioli. Repeat layers 2 more times. Cover and cook on high heat setting for 3-4 hours.

Salsa Chicken Tostadas

1 lb. Boneless skinless chicken breasts, cut into 1/2-inch pieces
1/2 cup Water
1 pkg. (1-1/4 oz.)  Taco Seasoning Mix
1 cup  Refried Beans, warmed
4 Tostada shells (6 inch)
1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese
1 cup shredded lettuce
1/4 cup  Thick 'N Chunky Medium Salsa
1/4 cup Sour Cream


Cook and stir chicken in large nonstick skillet on medium-high heat 3 min. or until no longer pink.

Add water and seasoning mix; simmer on medium-low heat 5 min. or until chicken is done and sauce is thickened, stirring occasionally.

Spread beans onto tostada shells; top with layers of chicken mixture and remaining ingredients.

From Kraftrecipes.com

 

Mexican Enchiladas

1 1/2 lb. ground beef
1 tsp. salt
1/4 tsp. pepper
1 tsp. oregano
1-2 tbsp. chili powder
1/4 tsp. hot pepper sauce
1 clove garlic
3/8 cup onion
1 can tomatoes
2 cans (8oz.) tomato sauce
12 flour tortillas
1 lb. grated cheddar cheese
1/2 cup chopped onions.

Preheat oven to 350. Brown ground beef and pour off drippings. Add salt, pepper, oregano, chili powder, hot sauce, garlic, onion, tomatoes, and tomato sauce. Cover and simmer for 30 minutes. Make tortilla sauce:

6 tbsp. butter
3 tbsp. chili powder
3 tbsp. flour
3 cups water

Melt butter in pan. Add flour and chili powder and blend well until smooth. Add water and cook for 5 minutes.

Place each tortilla in sauce for about 1/4 min. to soften. Fill each tortilla with 2 tbsp. meat mixture, 1 tbsp. grated cheese and 1 tbsp. onion. Roll firmly and place in 13 x 9 baking dish. Sprinkle with remaining cheese and top with remaining meat and sauce. Bake uncovered for 30 minutes.

** I substitute ground turkey for the ground beef and corn tortillas for flour

Layered Enchilada Bake

Great and easy.

1 lb. Lean ground beef
1 large Onion, chopped
2 cups  Thick 'N Chunky Salsa
1 can (15 oz.) black beans, rinsed
1/4 cup  Zesty Italian Dressing
2 Tbsp.  Taco Seasoning Mix
6 Flour tortillas (8 inch)
1 cup B Sour Cream
1 pkg. (8 oz.)  Mexican Style Finely Shredded Four Cheese

Heat oven to 400ºF.

Brown meat with onions in large skillet on medium-high heat; drain. Stir in next 4 ingredients.

Arrange 3 tortillas in single layer on bottom of 13x9-inch baking dish. Cover with layers of half each meat mixture, sour cream and cheese. Repeat layers; cover.

Bake 40 min. or until casserole is heated through and cheese is melted, uncovering after 30 min. Let stand 5 min.

From Kraftrecipes.com

Tex-Mex Taco Dinner

1 lb. extra lean ground beef
1 Tbsp. Chili powder
1 cup Fat-free reduced-sodium chicken broth
1 cup Water
2 cups Instant white rice, uncooked
1/2 cup CHEEZ WHIZ Cheese Dip
2 cups shredded lettuce
1 large Tomato, chopped


Brown meat in large skillet.

Add chili powder, broth and water; stir. Bring to boil.

Stir in rice and Cheez Whiz; cover. Simmer on low heat 5 min., stirring occasionally. Serve topped with lettuce and tomatoes.

*I substitute velveta or block of cubed cheese instead of using cheez whiz*

 

Enchilada Casserole

1 lb. Ground beef
1/4 cup chopped onions
1 can (8 oz.) tomato sauce
1/2 cup Water
2 tsp. Chili powder
4 Corn tortillas
1 cup Shredded Cheddar Cheese
1/2 cup chopped tomatoes
1/4 cup Sour Cream


Microwave meat and onions in 2-qt. microwaveable dish on HIGH 4 to 6 min. or until meat is no longer pink, stirring every 2 min.; drain.

Stir in tomato sauce, water and chili powder. Microwave 5 to 9 min. or until slightly thickened, stirring every 4 min. Transfer to bowl.

Place 1 tortilla in same microwaveable dish; top with layers of 1/4 each meat sauce and cheese. Repeat layers 3 times. Microwave 2 to 5 min. or until heated through. Let stand 5 min. Top with tomatoes and sour cream. From Kraftrecipes.com

 

Taco Pizza

My own recipe. Really good!

1 lb. Lean ground beef or ground turkey
1 pkg. (10.75 oz.) TACO BELL® HOME ORIGINALS® Taco Dinner
1 ready-to-use baked ready-to-use baked pizza crust (12 inch)
1 cup Mexican Style Finely Shredded Four Cheese
1 cup shredded lettuce
1 large Tomato, chopped

Heat oven to 400°F.

Cook meat with Taco Seasoning Mix as directed on package. Spoon onto pizza crust; top with cheese. Place directly on oven rack.

Bake 8 to 10 min. or until crust is golden brown and cheese is melted.

Top with lettuce and tomatoes. Crush Taco Shells; sprinkle over pizza. Drizzle with Salsa.

Berry Smoothie Pops

 These look yummy. I'm going to have to make them sometime.

1/4 cup sugar
1 tablespoon corn syrup1 pound assorted California Giant strawberries, blueberries, blackberries, raspberries
8 teaspoons fresh lime juice
6 ounces plain yogurt
Directions

Bring the sugar, corn syrup, and 1/4 cup water to a boil in a small saucepan. Remove from heat and cool. In two batches puree the berries, cooled syrup and lime using a blender, until smooth. Stir the berrie puree and yogurt together in a large mixing bowl.

Pour the mixture into popsicle molds, leaving about 1/2 inch at the top because the mixture will expand when it freezes. Follow your popsicle mold manufacturer’s instructions and freeze until solid. Freezing usually takes approximately 4 hours.

 

Frosty Orange Cream Layered Dessert

Made this for my husband's birthday one year. Really tastes like a dreamsicle.

Frosty Orange creme layered dessert


2 cups orange sherbet or sorbet, softened
1 pkg. (8 oz.)  Cream Cheese, softened
1 can (14 oz.) sweetened condensed milk
1/2 cup Orange juice
1 tub (8 oz.)  Whipped Topping, thawed

Line 9x5-inch loaf pan with foil. Spread sherbet onto bottom of prepared pan to form even layer. Freeze 10 min.

Meanwhile, beat cream cheese in large bowl with mixer until creamy. Gradually add condensed milk and juice, beating until blended. Gently stir in whipped topping. Spread over sherbet in pan.
Freeze 3 hours. To unmold, invert pan onto plate; remove foil. Recipe from Kraftrecipes.com

 

Easy Ice Cream Sandwhiches

2 cups vanilla ice cream, slightly softened
1 cup chopped Cocktail Peanuts, divided
30 Chocolate Chip Cookies
Make It

Mix ice cream and 1/2 cup of the peanuts. Freeze 20 to 30 min. or until firm enough to hold its shape.

Spoon about 2 Tbsp. of the ice cream mixture onto bottom side of each of 15 of the cookies; cover with second cookie, top-side up, to make a total of 15 sandwiches.

Roll edges in remaining 1/2 cup peanuts. Freeze 1 to 2 hours or until firm. Recipe from Kraftrecipes.com

 

Buckeyes

1lb. powdered sugar
1 stick margarine
2 cups peanut butter
2 1/2 cups rice krispies
1 12 oz. package chocolate chips
1/2 bar parafin

Mix powered sugar, margarine and peanut butter together. Add rice krispies.
Form into balls and chill. Melt chocolate chips and parafin in double boiler. Dip balls into chocolate and chill.

My mother-in-law's recipe. Very tasty! A tradition to make every Christmas.

Wholefoods Flourless Chocolate Chewy Cookies

3 cups powdered sugar
1/2 cup plus 3 Tbsp unsweetened cocoa powder
1/4 tsp. salt
2 1/2 cups chocolate chips
4 egg whites
1 tbsp. vanilla extract

Heat oven to 350. Line 2 large baking sheets with parchment paper. Mix sugar, cocoa and salt in bowl. Stir in chocolate chips. Add egg whites and vanilla; beat with a fork or electric mixer on medium until batter is just moistened. ( Don't over beat batter or it will stiffen.) Drop batter by the teaspoonful onto baking sheets in evenly spaced mounds. Bake cookies until tops are lightly cracked and glossy about 15 minutes. Cool briefly then remove from parchment paper. Repeat with remaining batter.

Makes about 4 dozen cookies. Recipe from Louisville Courier-Journal

 

 

My homemade Sausage Gravy

Great for biscuits and gravy!!

1 Pkg. pork sausage
8 Heaping tbsp. flour
4 cups milk
1/4 tsp. salt
1 tsp. pepper

Crumble sausage and brown. Do not drain. In bowl gradually mix flour and milk adding the milk a couple teaspoons at a time to flour and stirring between additions. Add gravy to sausage in skillet on medium heat. Add salt and pepper. Stir constantly until it comes to a rolling boil. Turn down to simmer and continue stirring until desired thickness.

Cheesy Beef-Corn Skillet

1 lb. ground beef*
1 small onion, chopped
3/4 cup water
1 pkg. (1-1/4 oz.)  Taco Seasoning Mix
2 cups corn chips
1/4 lb. (4 oz.) Velveeta Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
2 cups shredded lettuce
2 tomatoes, chopped

Brown meat with onions in large skillet; drain. Add water and seasoning mix; cook as directed on package.

Cover meat mixture with chips and Velveeta; cover. Cook on low heat 5 min. or until Velveeta is melted.

TOP with lettuce and tomatoes.

Top each serving with a dollop of  sour cream

Substitute
*I used ground turkey instead of beef

 You can check out the video for the recipe at :http://www.kraftrecipes.com/recipes/cheesy-beef-corn-chip-skillet-55264.aspx