Mexican Macaroni And Cheese

•  1 box Mostacolli
• 1 lb. bulk pork sausage
• 1/2 c. onion, chopped
• 1 16 oz. jar green salsa
• 2 8 oz pkgs Monterey Jack cheese

Lighly grease a 9x13 in. baking dish.  Cook pasta according to directions.  Drain and set aside. 

In a large skillet cook sausage and onion until meat is browned and onion is tender.  Stir in salsa.

In the baking dish, layer half of the cooked pasta, half of the sausage mixture and half of the cheese. Repeat layers.

Preheat oven to 350 degrees, bake uncovered or about 20-30 minutes or until bubbly.

Chicken Enchilada Pasta

• 1 12 oz. pkg. Jumbo Shell Macaroni
• 2 large Red Sweet Peppers, chopped
• 1 1/2 c. chopped Red Onion
• 2 T. Vegetable Oil
• 2 c. cooked, chopped chicken
• 1 16 oz can Refried Beans
• 3 T. Taco Seasoning Mix
• 2 10 oz. cans Enchilada Sauce
• 1 8 oz shredded Mexican-style four-cheese blend
• 2 c. Nacho cheese Doritos, crushed

Preheat oven to 350 degrees. Cook pasta according to package directions; drain, rinse and set aside.

In a large skillet, cook peppers, onion and 1/4 t. salt in hot oil over medium heat for 5 minutes or until tender. Stir in chicken, beans, taco seasoing mix, and 1/2 enchilada sauce. Cook and stir 5 minutes.  Stir in 1/2 c.  of the cheese. 

Divide filling among shells. Spread 1 cup of the remaining enchilada sauce in 9x13 inch baking dish.  Arrange shells atop sauce and drizzle with remaining enchilada sauce. 

Bake covered for 30 minutes.  Uncover, sprinkle with remaining cheese.  Bake 5 minutes more or until cheese is melted.  Sprinkle with chips.  Serve with avocado dip and/or sour cream.

Shortcut Chicken Manicotti

•  2 skinless, boneless chicken breast halves, cubed
• 1 egg, beaten
• 1 10 oz. package frozen chopped spinach, thawed and drained
• 1/2 c. cottage cheese
• 1/4 c. grated Parmesan cheese
• 10 Manicotti shells
• 1 10 oz can condensed cream of chicken soup
• 1 8 oz. container low fat sour cream
• 1 c. Milk
• 1 t. Italian Seasoning
• 1 c. boiling water
• 1 c. shredded Cheddar cheese
• 2 T. chopped fresh parsley

Preheat oven to 350 degrees.  In a medium skillet, over medium heat, cook chicken until opaque and juices run clear. 

In a medium bowl, combine cooked chicken, egg, spinach, cottage cheese and Parmesan.  Stuff uncooked manicotti shells with chicken mixture.  Arrange shells, not touching, in a 9x13 inch baking dish.

In a medium bowl, combine soup, sour cream, milk, and Italian seasoning and stir until smooth.  Pour over shells in dish and spread to cover completely.  Carefully pour boiling water around the edge of the dish.  Cover tightly with foil.

Bake in preheated oven for 60 minutes or until pasta is tender. Sprinkle with Cheddar and parsley.

Sour Cream Chili Bake

• 1 lb. Ground Beef
• 1 15 oz. can of Pinto Beans
• 1 10 oz. can of Enchilada sauce
• 1 c. Shredded Sharp American Cheese
• 1 T. instant minced Onion
• 16 oz. pkg. Corn Chips
• 1 c. Low Fat Sour Cream
• 1/2 c shredded cheese
• 1 small can Tomato Sauce

In a large skillet brown ground beef and drain.  Stir in drained kidney beans, enchilada sauce, tomato sauce, 1 c. of  sharp cheese, and onion.  Set aside 1 c. of corn chips; coarsely crush remaining chips.  Stir crushed chips into the meat mixtures. Put mixture into a 1 1/2 quart baking dish.  Bake covered at 375 degrees for 30 minutes.  Spoon sour cream atop casserole.  Sprinkle remaining 1/2 c. cheese on top.  Crush the 1 c. of chips that were set aside and sprinkle around the edges of the casserole.  Bake uncovered for 2-3 minutes until cheese is melted.

Chicken Alfredo Rice Casserole

•  10 ounces Light Alfredo pasta sauce
• 1/2 c. milk
• 2 1/2 c. cooked rice {white, brown, or wild rice}
• 2 c. cubed cooked chicken
• 1 c. frozen peas
• 1/4 c. slivered almonds, toasted
• 1 T. snipped fresh basil or 1/2 t. dried basil, crushed
• 1 c. soft bread crumbs
• 1 T. butter, melted
• Salt and Pepper to taste

 Preheat oven to 350 degrees F. In a large bowl combine pasta sauce and milk.  Stir in rice, chicken, peas, nuts, and basil. Transfer to a 1 1/2 quart baking dish.

Bake covered for 30 minutes. Uncover and stir. Combine bread crumbs and melted butter; sprinkle on top. Bake uncovered 20-25 minutes or until heated through and crumbs are golden brown.

Pizza Rolls

• 1 pkg. Crescent Rolls
• Pepperoni
• Mozzarella Cheese sticks

 In one triangle of a crescent roll place 2-4 pieces of pepperoni. On top of pepperoni, place 1/3 of a cheese stick. Roll up the crescent roll and place on baking sheet. Cook according to crescent roll package directions.

{We recently started a tradition of Friday Pizza Night. We don't have pizza every week but it is something pizza oriented. These pizza rolls were our most recent creation and they were quite tasty! They would be great for a finger food for parties!}

Taco Casserole

• 1 lb. Hamburger
• 1 small chopped onion
• 1/2 jar Taco sauce
• 1/2 c. Salsa
• 4 oz. Mozzarella cheese, grated
• 1 jar Nacho Cheese
• 1 small chopped Green Pepper
• 1 can Cream of Chicken Soup
• 1 can Cream of Mushroom Soup
• Tortilla chips

Preheat oven to 350 degrees.  Grease 9x13 inch pan.  Brown hamburger, pepper, and onions.  Add soups, taco sauce and salsa.   Heat until boiling.  Line bottom of baking pan with chips, crush slightly.  Add layer of meat mixture, nacho cheese, more chips, meat, cheese, etc until gone. Top with mozzarella cheese and bake for 15 minutes.