Sausage & Vodka Sauce

Submitted by Lisa

1. Brown a roll of ground sausage (like a Jimmy Dean - I use the hot one, although I used regular
   for the family because I didn't want it too spicy for the kids, but I did add a
   few red pepper flakes)
2. Combine browned sausage with a jar of any kind of red sauce and a jar of a white cheese sauce (like Classico 3 cheese) and place in a crock pot on low for 1/2 to a full day.
3. Add frozen peas near the end.
4. Serve over bow tie pasta.
   

Broccoli Turkey (or Chicken) Casserole

Submitted by Susan

¼ cups chopped onion
¼ cup chopped celery
¼ cup butter cubed
4 cups cubed cooked turkey breast
1 package (16 oz) frozen broccoli florets, thawed
1 can condensed cream of mushroom soup (undiluted)
1 can condensed cream of chicken soup (undiluted)
1 cup cooked rice
½ cup part-skim mozzarella cheese

In large skillet, sauté onion and celery in butter until tender. Stir in the turkey, broccoli,
soups and rice. Transfer to a greased shallow 2 ½ cup qt. baking dish. Bake uncovered at 350 for 25-30 minutes. Sprinkle with cheese. Bake 5 minutes longer.

To freeze, cover casserole before baking and freeze for up to 3 months. To use frozen casserole: thaw in refrigerator overnight. Remove from the frig 30 minutes before baking. Cover
and bake according to directions.

Chicken Club Casserole (makes 2 casseroles)

Submitted by Susan

4 cups uncooked spiral pasta
4 cups cubed cooked chicken
2 cans condensed cheese soup, undiluted
1 cup crumbled cooked bacon
2 cups fresh baby spinach chopped
1 cup low-fat milk
1 cup mayo
4 medium tomatoes, seeded and chopped
2 cups shredded Colby-Montery-Jack cheese

Cook pasta according to package directions. In a large bowl, combine the chicken, soup,
bacon, milk and mayo. Stir in tomatoes and spinach. Drain pasta, stir into chicken mixture. Transfer in to greased 8 inch square baking dishes. Sprinkle with cheese. Cover and freeze up to 3 months. Before cooking, thaw overnight. Remove from the refrigerator 30 minutes
before baking. Cover and bake at 375 for 60-70 minutes.

Hot Taco Pockets

Submitted by Susan

Ingredients:

1 lbs ground beef
1 large onion
2 c. (8oz) shredded cheddar cheese
1 c. salsa
1 can (4 oz) diced green chilies
1 tsp. garlic powder
1/2 tsp. hot pepper sauce
1/4 tsp. salt
1/4 tsp ground cumin
3 tubes refrigerated crescent rolls
Chives,sour cream, and pico de gallo : for garnishes.


Prep:

Pre heat oven at 350.
2 non greased baking sheets.
1/2 c. for meat mixture
(this is a precise measurements needed, if you slightly over fill the cup you
will not yield enough)

Step 1:

In a large skillet cook ground beef with large onion (I chopped the onion in dime size pieces to give something to chew.), over medium heat until meat is no longer pink; drain.

Step 2:

While meat and onion our cooking, get a medium / large bowl, mix:

2 c. shredded cheddar cheese.
1 c. salsa.
1 (4 ounces) can of diced green chilies.
1 tsp garlic powder.
1/2 tsp Hot Pepper sauce.
1/4 tsp. salt.
1/4 tsp. ground cumin.

When beef is drained pour into step two's bowl.

Step 3:

• Unroll crescent roll dough, and separate.
• Put two triangles together : take the two triangles long ends and line them
  side by side (It will make the shape of a cross, there will end up being 3
  short points and one long. Make sure they are put seamlessly together or it
  will not come right out.)
• Place the long tale star dough, on baking sheet, than take 1/2c of meat mixture (if you over
  fill the you will not make enough) put it closer to the shorter points, take all three corners and pinch them together, grab the long point and wrap around the point you are holding in your hand, it will look like a rose. than pinch to seal,to form a closed pocket.
  

Step 4:

Bake in oven at 350, for 25-30 min. or until golden. (for me it was 18-20 min).
when ready to serve put your garnishes on. Chives, sour cream, and or pico de
gallo and enjoy. Cool remaining. Freeze baked taco pockets for up to 5 months
in a heavy duty bag. When ready to use, bake frozen pockets on an ungreased
baking sheet at 350 for 20-25 minutes.

Serving Size: yields 8-12 servings

Taco-Filled Pasta Shells Recipe

Submitted by Susan

Ingredients:

2 pounds ground beef
2 envelopes taco seasoning
1 package (8 ounces) cream cheese, cubed
24 uncooked jumbo pasta shells
1/4 cup butter, melted

ADDITIONAL INGREDIENTS (for each casserole):
1 cup salsa
1 cup taco sauce
1 cup (4 ounces) shredded cheddar cheese
1 cup (4 ounces) shredded Monterey Jack cheese
1-1/2 cups crushed tortilla chips
1 cup (8 ounces) sour cream
3 green onions, chopped

Directions:

In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add
taco seasoning; prepare according to package directions. Add cream cheese;
cook and stir for 5-10 minutes or until melted. Transfer to a bowl; chill
for 1 hour.

Cook pasta according to package directions; drain. Gently toss with butter.
Fill each shell with about 3 tablespoons of meat mixture. Place 12 shells
in a freezer container. Cover and freeze for up to 3 months.

To prepare remaining shells, spoon salsa into a greased 9-in. square baking
dish. Top with stuffed shells and taco sauce. Cover and bake at 350° for
30 minutes. Uncover; sprinkle with cheeses and chips. Bake 15 minutes
longer or until heated through. Serve with sour cream and onions.

To use frozen shells: Thaw in the refrigerator for
24 hours (shells will be partially frozen). Spoon salsa into a greased
9-in. square baking dish; top with shells and taco sauce. Cover and bake
at 350° for 40 minutes. Uncover and continue as above.

Yield: 2 casseroles (6 servings each).

Chicken Florentine Bowtie Pasta

2 tablespoons extra virgin olive oil
1 cup finely chopped white onion
1 clove minced garlic
4 cups baby spinach leaves
2 cups cooked shredded chicken breast
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 Cups Philadelphia Cooking Creme
1 pound bowtie pasta or other small noodle
1 1/2 cups shredded mozzarella cheese

1. Preheat oven to 350 degrees F. and spray a 9×13 inch baking dish with non-stick cooking spray.

2. Place oil in Dutch oven or large pot over medium heat. Add onion and cook, stirring until tender, about 5 minutes. Add garlic and cook, stirring for 1 minute. Stir in spinach leaves, cook, stirring until wilted about 2 minutes. Add chicken, salt, and pepper, and cook until heated through, about 3 minutes. Add cooking cream, stirring to combine.

3. Cook pasta according to package directions, drain and run under cold water to stop cooking. Add pasta to chicken mixture stirring to combine. Transfer to prepared baking dish and top with cheese. Bake for 20 to 30 minutes, until cheese is melted.Makes 8 servings