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.

Buffalo Chicken Jalapeño Poppers

by Rachael Ray

Serves 4 as a snack

Ingredients
16-20 jalapeño peppers
1/3 cup hot sauce, such as Frank’s Red Hot brand
2 tablespoons butter
2 cups rotisserie chicken, skin and bones removed, shredded
1 rib celery, finely chopped
1/3 cup shredded Monterey Jack cheese
1/2 cup blue cheese crumbles, divided

Directions
Pre-heat the oven to 425ºF.

Working lengthwise, slice off the top quarter of each jalapeño. Using a small spoon or paring knife, scrape the seeds and ribs out of each jalapeño.

Place a small saucepot over low heat. Add the hot sauce and whisk in the butter until melted. In a medium size bowl, combine the pulled chicken, celery, Monterey Jack cheese and half of the blue cheese.

Scoop some of the chicken mixture into each of the peppers, filling them all up. Lightly mound the chicken into each pepper. Place the peppers in a baking dish and top with the remaining blue cheese.

Bake the peppers until tender and heated through, about 15 minutes. Serve warm.

Three Cheese Chicken Penne Florentine

by Laura's Blog which she got from myrecipes.com

Yield: 8 servings (serving size: about 1 cup)

Ingredients
1 teaspoon olive oil
Cooking spray
3 cups thinly sliced mushrooms
1 cup chopped onion
1 cup chopped red bell pepper
3 cups chopped fresh spinach
1 tablespoon chopped fresh oregano
1/4 teaspoon freshly ground black pepper
1 (16-ounce) carton 2% low-fat cottage cheese
4 cups hot cooked penne (about 8 ounces uncooked tube-shaped pasta)
2 cups shredded roasted skinless, boneless chicken breast
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese, divided
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
1/2 cup 2% reduced-fat milk
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted

Preparation
Preheat oven to 425°.

Heat olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms, onion, and bell pepper; sauté 4 minutes or until tender. Add spinach, oregano, and black pepper; sauté 3 minutes or just until spinach wilts.

Place cottage cheese in a food processor; process until very smooth. Combine spinach mixture, cottage cheese, pasta, chicken, 3/4 cup cheddar cheese, 1/4 cup Parmesan cheese, milk, and soup in a large bowl. Spoon mixture into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup cheddar cheese and remaining 1/4 cup Parmesan cheese. Bake at 425° for 25 minutes or until lightly browned and bubbly.