Cream Cheese & Swiss Lasagna

1.5lb lean ground beef
1lb bulk Italian sausage
1 med onion, finely chopped
3 garlic cloves, minced
2 cans (15oz ea)tomato sauce
1 can (14.5oz) Italian diced tomatoes, undrained
1 can (6oz) tomato paste
2tsp dried oregano
1tsp dried basil
1tsp Italian seasoning
1/2tsp sugar
1/2tsp salt
1/4tsp pepper
9 no cook lasagna noodles
12 oz cream cheese, softened
2 cups shredded mozzarella cheese
2 cups shredded Parmesan cheese
2 cups shredded Swiss cheese

Directions

1. Over med heat cook the beef, sausage, onion & garlic until meat is no longer pink; drain. Stir in the tomato sauce, tomatoes, tomato past, oregano, basil, Italian seasoning, sugar, salt & pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 30mins.

2. Spread 1 cup sauce in a greased 13x9 baking dish. Top with three noodles. Drop a third of the cream cheese by teaspoonfuls over the top. Sprinkle with 1/2 cup mozzarella & 2/3cup each of Parmesan & Swiss; spoon a third of the remaining sauce over the top. Repeat layers of noodles, cheeses & sauce twice (dish will be full). Place dish on a baking sheet.

3. Cover & bake at 350 for 45minutes. Sprinkle with remaining mozzarella cheese. Bake, uncovered, 10-15 mins longer or until bubbly & cheese is melted. Let stand for 15mins before cutting.

Tangy Pulled Pork Sandwiches

by Taste of Home




Ingredients

1 pork tenderloin (1 pound)
1 cup ketchup
2 tablespoons plus 1-1/2 teaspoons brown sugar
2 tablespoons plus 1-1/2 teaspoons cider vinegar
1 tablespoon plus 1-1/2 teaspoons Worcestershire sauce
1 tablespoon spicy brown mustard
1/4 teaspoon pepper
4 kaiser rolls, split

Directions

Cut the tenderloin in half; place in a 3-qt. slow cooker. Combine the ketchup, brown sugar, vinegar, Worcestershire sauce, mustard and pepper; pour over pork.

Cover and cook on low for 4-5 hours or until meat is tender. Remove meat; shred with two forks. Return to the slow cooker; heat through. Serve on rolls. Yield: 4 servings.

Easy Chicken Potpie

by Taste of Home




Dustin LOVES chicken potpie so I found an easy recipe that looks good! We will see!

Ingredients

1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
1/2 cup plus 2/3 cup fat-free milk, divided
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/8 teaspoon poultry seasoning
2 packages (16 ounces each) frozen mixed vegetables, thawed
1-1/2 cups cubed cooked chicken breast
1-1/2 cups reduced-fat biscuit/baking mix

Directions

In a large bowl, combine the soups, 1/2 cup milk, thyme, pepper and poultry seasoning. Stir in vegetables and chicken.

Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. In a small bowl, stir biscuit mix and remaining milk just until blended. Drop by 12 rounded tablespoonfuls onto chicken mixture.

Bake, uncovered, at 350° for 40-50 minutes or until filling is bubbly and biscuits are golden brown. Yield: 6 servings.

Crab Pasta Salad

by Taste of Home




This does not look good to me at all but Dustin really wants to try it so Ill give it a whirl!

Ingredients

2 cups uncooked tricolor spiral pasta
2 cups imitation crabmeat, chopped
1 cup (8 ounces) sour cream
1/2 cup mayonnaise
3/4 teaspoon celery seed
3/4 teaspoon garlic powder
1/4 teaspoon salt
Pepper to taste
1 cup fresh broccoli florets
1 cup fresh cauliflowerets

Directions:

Cook pasta according to package directions; drain and rinse in cold water. In a bowl, combine the crab, sour cream, mayonnaise, celery seed, garlic powder, salt and pepper. Stir in the pasta, broccoli and cauliflower. Cover and refrigerate for at least 2 hours before serving. Yield: 6-8 servings.

Spaghetti Casserole

by Taste of Home




Ingredients

1 package (16 ounces) angel hair pasta
1-1/2 pounds ground beef
1 jar (26 ounces) spaghetti sauce
2 cans (8 ounces each) tomato sauce
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup (8 ounces) sour cream
2 cups (8 ounces) shredded Colby-Monterey Jack cheese

Directions

Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in spaghetti sauce and tomato sauce. Remove from the heat.

Drain pasta. Combine soup and sour cream. In two 8-in. square baking dishes, layer half of the meat sauce, pasta, soup mixture and cheese. Repeat layers.

Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 55-65 minutes or until cheese is melted.

To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed. Yield: 2 casseroles (6 servings each).

Honey Orange Chicken

by Taste of Home



Ingredients

1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
3 tablespoons butter, divided
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon pepper
1 medium onion, sliced
1 tablespoon cornstarch
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup orange juice
1/4 cup honey
1/2 cup pitted ripe olives, halved
Hot cooked linguine

Directions

In a large skillet, saute chicken in 2 tablespoons butter until chicken is no longer pink. Sprinkle with the salt, paprika and pepper. Remove and keep warm. In the same pan, saute the onion in remaining butter until tender.

In a small bowl, combine the cornstarch, ginger, nutmeg, orange juice and honey; gradually pour over onion. Bring to a boil; cook and stir for 2 minutes or until thickened. Add olives and chicken. Simmer, uncovered, for 5 minutes or until chicken is heated through. Serve with linguine. Yield: 4 servings.

Menu Plan: 1st-7th

Monday: Taco Casserole



Tuesday: BLT's

Wednesday: Smothered Chicken or Sweet n Spicy Bacon Chicken

Thursday: Fend For Yourself night since Dustin plays basketball Thurs nights.

Friday: Pizza or Salsa Chicken

Saturday: Out to dinner w/ friends

Sunday: Appetizers for Superbowl

Sweet & Spicy Bacon Chicken

by http://fullbellies.blogspot.com

4 chicken breasts cut in thirds (12 pieces)

Ingredients

Bacon slices
salt and pepper to taste
garlic powder
chili powder
brown sugar

Directions

Cut each breast into 3 pieces, season all the chicken with the spices, then wrap a bacon slice around each piece, roll in brown sugar and place into an oven proof dish....make sure you have some olive oil in the dish too, like 2 or 3 tablespoons is fine.

Bake at 400 degrees for 30 to 40 minutes or until chicken is cooked through and bacon is nice and brown and crispy.

She served hers with mashed potatoes and spooned some of the gravy from the chicken on top.

Deconstructed Brocolli & Cheese Stuffed Chicken Breasts

by http://stolenmomentscooking.com

1 lb. boneless, skinless chicken breasts
Salt & pepper, to taste
2 T. butter or margarine
2 T. flour
1 1/4 c. milk
1 1/2 c. cheddar cheese, cubed or shredded
2 c. frozen broccoli
1/2 t. thyme
2 T. butter or margarine
1 c. breadcrumbs

1. Season chicken with salt and pepper. Place in small casserole dish (8×8 or 9×9).

2. In a small saucepan, melt 2 T. butter or margarine over medium heat. Stir in flour and cook for 2 minutes. Whisk in milk, bring to a boil and cook until thickened to gravy consistency. Remove from heat. Stir in cheese until melted. Add the broccoli. Season with salt, pepper and thyme. Pour over chicken.

3. Bake at 350 degrees for 30 minutes.

4. Melt 2 T. butter or margarine and combine with breadcrumbs. Sprinkle over chicken and return to the oven. Bake for 5-10 minutes, or until browned and chicken is fully cooked.

Buffalo Chicken Spaghetti

by http://stolenmomentscooking.com

1 lb. spaghetti, fully cooked and drained
1 – 1 1/2 lbs. boneless, skinless chicken breasts (or thighs)
salt & pepper, to taste
2 c. chicken stock
8 oz. cream cheese
1/4 c. hot sauce (more or less, depending on desired intensity. 1/4 c. will be mild to medium in flavor.)
1 c. Ranch or Bleu cheese dressing

1. Season chicken breasts with salt and pepper to taste. Place in a skillet with chicken stock, bring to a boil, cover and simmer for 15 – 20 minutes, or until the chicken is fully cooked. Remove chicken and reserve 1/2 c. cooking liquid.

2. In a saucepan, combine the cream cheese, hot sauce and reserved cooking liquid. Cook over medium-low heat until the cream cheese is completely melted. While the sauce is cooking, shred or cube the cooked chicken.

3. Add the dressing and chicken to the saucepan, stir to combine, and then toss with the cooked spaghetti.

I tasted this right after I made it and noticed that the heat increased a little after it had been sitting in the refrigerator for a few hours. So if you are making this ahead of time, you might want to keep that in mind.

Mexican Stuffed Shells

by Recipezaar

Ingredients
12-18 large pasta shells, cooked
1 lb ground beef
3 tablespoons taco seasoning, I use recipe # 4292
1/2 cup water
1 onion, chopped
1 1/2 cups salsa, divided
1 cup grated cheese, divided (jalapeno Monterey Jack is especially good, but cheddar will work well too.)
750 ml tomato sauce
chili powder, to taste
green onion, for garnish

Directions

1 Brown ground beef and drain.

2 Add seasoning, water, onion, and 1/2 cup of salsa and 1/4 cup cheese.

3 Mix together remaining salsa, tomato sauce,and chili powder.

4 Spread a thin layer of sauce on the bottom of a 9 x 12 baking pan.

5 Fill each shell with the ground beef mixture and place in pan.

6 Pour remaining sauce on top. Sprinkle on the rest of the cheese on top and garnish with green onion. Cover and freeze at this point.

7 Defrost overnight and bake at 350°F for 30 minutes. (Cook from frozen for 2 hours at 300°F).

8 If desired sprinkle additional cheese on top after baking and return to oven for 5 minutes longer or until cheese melts.

Layered Chicken Enchilada Casserole

1 Tbs vegetable oil
1 med onion, chopped
2 1/2 cups cooked chicken, shredded
1 can (7oz) green chilis
1 package taco seasoning (regular)
8 corn tortillas
1 can (15oz) kidney beans, drained
2 cups (8oz) shredded cheddar cheese, divided
1 jar (16oz) salsa

Preheat oven to 350 degrees

Grease 13x9 baking dish. Heat oil in skillet. Cook onion, stirring occasionally, until tender. Remove from heat. Stir in chicken, chilis & seasoning mix. Layer 1/2 of tortillas in prepared baking dish. Top with chicken mixture, beans & cheese. Layer with remaining tortillas. Top w/ salsa & remaining cheese.

Bake for 30-35 minutes or until heated through and cheese is melted.

Pot Roast

Recipe from my cousin Dawn

2-3 lb pot roast
2 tbsp oil
8 oz fresh mushrooms, sliced
2-3 potatoes, diced
1-2 onions, diced
3/4 pkg frozen sliced carrots
1 can cream of celery soup
1 packet lipton onion soup mix
1/4 cup A-1 sauce
1 cup beef broth

Heat oil in pan on stove. Salt and pepper roast on both sides. Add to pan and brown for 1-2 minutes on each side. Place all veggies in crockpot. Place roast on top of veggies. Mix together soup, soup mix, A-1, and broth and pour over roast. Cover crock pot and cook on low 8-10 hours, or until roast is 160 degrees.

Overnight Meatball Casserole

* 16 ounce jar spaghetti sauce
* 10-ounce can condensed Cheddar cheese soup
* 1-1/2 cups water
* 3 cups uncooked mafalda or farfalle pasta
* 16 ounce package frozen bell pepper and onion mixture
* 16 ounce package frozen precooked meatballs
* 2 cups shredded mozzarella cheese
* 1/4 cup grated Parmesan cheese

Preparation:
In 2 quart glass baking dish, mix spaghetti sauce, soup and water until blended. Add uncooked noodles, stir-fry mixture and meatballs and stir to coat. Make sure noodles are completely covered with sauce mixture. Cover tightly with foil and refrigerate at least 8 hours or overnight.

Preheat oven to 350 degrees. Bake casserole, covered, for 45 minutes. Uncover, sprinkle with cheese, and bake uncovered 5-10 minutes longer until casserole is bubbly, noodles are tender and cheese is melted. Serves 6 to 8

Stacked Chicken Enchiladas

Serving Size 6

1 T vegetable oil
1 onion, chopped fine
3 T chili powder
2 tsp ground cumin
2 (8 oz) cans tomato sauce
3/4 C low-sodium chicken broth
1/2 tsp salt
1 rotisserie chicken, skin discarded, meat shredded into bite-size pieces
1 1/2 C shredded Mexican cheese blend (or pepper jack for a spicier dish)
2 T finely chopped fresh cilantro
12 6-inch corn tortillas

1. Adjust oven rack to middle position and heat oven to 400 degrees. Heat oil in large saucepan over medium-high heat until shimmering. Cook onion until softened, about 5 minutes. Add chili powder and cumin and cook until fragrant, about 30 seconds. Stir in tomato sauce broth, and salt and simmer until slightly thickened, about 5 minutes. Cover and keep warm.

2. Toss chicken, 1/4 cup sauce, 1 cup cheese, and cilantro in bowl. Spread 1/2 cup sauce in 8-inch square baking dish. Stack tortillas on plate and microwave, covered, until pliable, about 1 minute. Place 4 tortillas over bottom of dish and cover with half of chicken mixture. Top with 4 tortillas and half of remaining sauce. Cover with remaining chicken mixture, tortillas sauce, and cheese.

3. Wrap with foil and bake until heated through, about 15 minutes. Remove foil and bake until cheese is lightly browned, about 5 minutes. Serve.