Chicken Spinach Pasta

8 oz uncooked rigatoni

1 T olive oil

1 c chopped onion

1 (10 oz) pack frozen spinach, thawed

3 c cubed, cooked chicken breasts

1 (14 oz) can Italian-style diced tomatoes, undrained

1 (8 oz) container Philadelphia chive & onion cream cheese

½ t salt, ½ t pepper

1½ c shredded mozzarella cheese

Prepare rigatoni according to pkg directions. Spread oil on bottom of 11×7 in baking dish; add onion in a single layer. Bake at 375 for 15 minutes or just until tender. Transfer onion to large bowl, set aside.
Drain chopped spinach well, pressing between paper towels. Stir in rigatoni, spinach, chicken, & next 4 ingredients into onion in bowl. Spoon mixture into dish & sprinkle evenly with shredded mozzarella cheese. Bake covered at 375 for 30 minutes; uncover & bake 15 more minutes or until bubbly.

http://www.savingmoneylivinglife.com/2010/06/chicken-spinach-pasta-bake.html

SLow Cooker Jambalya

SLOW COOKER JAMBALAYA

1 lb skinless, boneless chicken breast, cut up into small pieces
1 lb andouille sausage, sliced
1 28oz can diced tomatoes with juice
1 large onion, chopped
1 large green bell pepper, chopped
1 c chopped celery
1 c chicken broth
2 tsp dried oregano
2 tsp dried parsley
2 tsp Cajun seasoning
1 tsp cayenne pepper
1/2 tsp dried thyme
1 c instant rice

1. Place all ingredients except rice in slow cooker. Cook on low for 7-8 hours, or on high for 3-4 hours.

2. Cook rice according to package instructions. Add rice, as desired, into each individual serving of jambalaya. Store rice separately from rest of stew.
http://catsandcasseroles.blogspot.com/2011/10/slow-cooker-jambalaya.html

Sausage Potato casserole

• 3 cups idaho potatoes, peeled, boiled and cut into cubes when cool, approx. 1 lb
• 4 tablespoons butter
• 4 tablespoons flour
• 2 cups milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 lb Velveeta cheese, diced
• 1/2 cup sharp cheddar cheese, shredded
• 1 lb skinless smoked sausage (Eckrich is my favorite brand)
• 1/8 teaspoon paprika

Directions:

1. 1
   Cut skinless smoked sausage in half, lengthwise, and then chop into 1/2 inch "half moon" cuts. Cook in a frying pan for about 15 minutes, turning frequently to SLIGHTLY brown.
2. 2
   Meanwhile, put cooked & diced potatoes in 2 quart casserole. Add cooked meat and give it a gentle toss.
3. 3
   Mix all remaining ingredients (except for shredded cheddar cheese & the paprika) in a saucepan over medium heat until warm, melted and smooth. (Use a whisk and stir constantly.).
4. 4
   Pour white/cheese sauce over potatoes and meat. Sprinkle shredded sharp cheddar cheese on top, and then sprinkle paprika evenly over the top.
5. 5
   Bake in preheated 350°F oven for 35-45 minutes (watch, until golden brown on top).

 

http://www.food.com/recipe/joleans-cheese-potato-smoked-sausage-casserole-126623

Southwestern Egg Rolls

Ingredients

• 2 tablespoons olive oil, plus extra for brushing
• 1 pound skinless, boneless chicken breasts – diced
• 1 medium-large onion, minced
• 1 cup frozen corn
• 1 (14.5)oz can black beans, rinsed & drained
• 2.5 cups fresh baby spinach
• 2 jalapenos, seeded & minced
• 1 tablespoon cumin
• 1 tablespoon chili powder
• 2 cups shredded pepper jack cheese
• salt & pepper to taste
• 10 taco sized flour tortillas

Instructions

Preheat the oven to 350 degrees.

In a large skillet, heat the olive oil on medium. Add in the chicken, season with salt & pepper to taste, & saute for 5 minutes. Stir in the diced onions & cook until the chicken is cooked through. Stir in the spices, jalapeno, black beans, corn, & baby spinach and cook until the spinach has wilted. Remove from the heat, and stir in the pepper jack cheese.

Spoon about 1/4 cup of filling into the center of each taco sized flour tortilla, and roll up like a burrito. Brush each side with a good coating of olive oil, and place in a baking dish. Bake for 20-25 minutes, flipping halfway through, until crispy.

Serve with Cilantro Cream Sauce, if desired.

http://www.mrshappyhomemaker.com/2012/09/southwestern-egg-rolls/

Mini BBQ meatloaf

Mini BBQ meatloaf

1 large sweet onion
1 Tablespoon butter
salt
1lb lean ground beef
1 egg, whisked
1 Tablespoon Worcestershire sauce
1/4 cup + 2 Tablespoons BBQ sauce, divided
1/4 cup panko bread crumbs
pepper
2oz low-fat cheddar cheese, cut into 1/4″ cubes

Directions:

1. Cut onion in half then each half into thin slices. Melt butter in a large skillet or pot over medium heat then add onion and a dash of salt. Cook, stirring every couple of minutes, until onions are golden brown and caramelized, about 20 minutes. Turn heat down if onions start to burn. Set aside to cool slightly.
2. Preheat oven to 425 degrees. In a large bowl combine ground beef, egg, Worcestershire sauce, 2 Tablespoons BBQ sauce, panko bread crumbs, dash of pepper, cheese cubes, and caramelized onions, then mix until just combined. Divide mixture into 4 equal-sized portions then form into loaves on a foil-lined, non-stick-sprayed baking sheet. Spread 1 Tablespoon BBQ sauce over each loaf then bake for 20 minutes, or until no longer pink in the center.

http://iowagirleats.com/2012/11/12/mini-bbq-cheddar-meatloaves/

Spicy Sausage Pasta

Spicy Sausage Pasta

1 tbsp olive oil
1 lb smoked sausage
1.5 cups diced onion
2 cloves garlic, minced
2 cups low-sodium chicken broth
1 (10 oz) can Ro-Tel tomatoes and green chiles, Mild
1/2 cup heavy cream
8 oz penne pasta
1/2 teaspoon salt and pepper, each
1 cup Monterey Jack cheese, shredded
1/3 cup thinly sliced scallions
1. Add olive oil to an oven-safe skillet over medium high heat until just smoking. Add sausage and onions and cook until lightly browned, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds.
2. Add broth, tomatoes, cream, pasta, salt and pepper and stir. Bring to a boil, cover skillet, and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes.
3. Remove skillet from heat and stir in 1/2 cup cheese. Top with remaining cheese and sprinkle with scallions. Broil until cheese is melted, spotty brown, and bubbly


Read more at http://www.kevinandamanda.com/recipes/dinner/spicy-sausage-pasta.html#ixzz2JBjHuM7Q

Bacon Cheeseburger Chicken

2 tbsp olive oil
2 tbsp butter
6 skinless, boneless chicken breasts, split
1/4 cup teriyaki sauce
1/2 cup Ranch dressing
1 cup shredded Cheddar cheese
1/2 lb bacon (or bacon bits)
Preheat oven to 350 degrees F (175 degrees C). In a large skillet, heat oil & butter over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned. Place browned chicken breasts in a 9×13 inch baking dish. Cover with teriyaki sauce and dressing. Sprinkle with cheese and top with bacon bits. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear.

 

If you are going to freeze then stop just before baking and freeze.  Then thaw and cook.