Buffalo Chicken Quesadillas

• ½ Cup Ranch
  
• ½ Cup Frank’s Red Hot Sauce 
•  8 ounce Cream Cheese
• 2 poached chicken breasts (just over 2 cups chopped
•  ½ cup Mexican or cheddar Shredded Cheese
• Shredded cheese for quesadillas
• Flour Tortillas

1. Poach Chicken and chop/shred.
2. Put cream cheese, ranch, and hot sauce into pot, heating until creamy.
3. Add chicken and ½ cup cheese.
4. Butter tortillas and place one on skillet. Add cheese, a layer of chicken mixture, and then more cheese. Place Final quesadilla on top.
5. Cook both sides until golden brown

Cherry Tomato Chicken Saute'

• 1 pound Chicken 
•  1 package cherry tomatoes
• 4 ounces fresh spinach
• ½ onion cut into large pieces
• basil pesto
• 2 tablespoons garlic
•  garlic salt
•  Extra Virgin Olive Oil
•  Salt
• Parmesan Reggiano

Saute chicken in olive oil, adding onion halfway through cooking. Add garlic, halved cherry tomatoes, and pesto.  Add Salt and garlic salt to taste. Add 2/3 of a 6 ounce bag of spinach. Cook until wilted. Add shredded parmesan.  Serve with bowtie pasta cooked in pesto, butter, and garlic salt.

Creamy Italian Pasta in the Crock

Photo by Food Explorer

Ingredients 

• 1 lb chicken breasts tenderloins
• 1 envelope dried Italian salad dressing mix
• 2 ounces water
• 8 ounces cream cheese, softened
• 1 (10 1/2 ounce) can cream of chicken soup
• 1 (4 ounce) can mushrooms drained
• hot cooked rice or pasta

Directions

1. Place the chicken breast halves in the crock pot.
2. Combine the Italian dressing mix and water until smooth; pour over top of chicken.
3. Cover and cook on low for 3 hours.
4. Combine the cream cheese and soup until smooth and blended.
5. Stir in mushroom pieces.
6. Pour soup mixture over chicken.
7. Cook 1 hour more or until chicken is cooked through.
8. Serve over hot cooked rice or pasta.

 

THE BOMB DOT COM!

Lean, Green Casserole

Ingredients 

• 12 ounces frozen artichoke hearts
• 12 ounces frozen broccoli
• 12 ounces frozen chopped spinach
• 1 pound lean ground turkey
• olive oil
• 8 ounces shredded light mozzarella

Directions

1. Sautee veggies in a splash of olive oil while also browing ground turkey in a separate pan, adding various seasonings of your choosing. (Rosemary, basil, garlic and onion powder, greek seasoning, salt pepper, etc.)
2. Mix turkey into veggies once they are soft.
3. Add half the mozzarella cheese.
4. Place in casserole dish, covering with remaining cheese.
5. Bake at 350 until cheese is melted.
6. Serve with a side of brown rice.... DELISH!

Creamy Chicken Noodle Soup

Ingredients 

• 2 chicken breasts
• 8 ounces of Wide Egg Noodles
• 8 cups of water
• 4 tablespoons of chicken broth base
• 1 can of cream of chicken soup
• 1(12 ounce) package of frozen vegetable soup mix 
• 2 tablespoons of flour (mixed into 1/4 cup of cold water)
• salt, pepper, and greek seasoning

Directions

1. Add 8 cups of water to large pot, bringing to a boil.
2. Boil Chicken until done.
3. Remove and shred chicken, setting aside.
4. Add egg noodles to water and cook according to package directions.
5. Add remaining ingredients to pot.
6. Simmer for 30 minutes, or until vegetables are soft.
7. Serve with ritz crackers.
   
   

Marvelous Macaroni and Cheese

Ingredients

• 1 pound elbow macaroni
• 6 tablespoons flour
• 6 tablespoons butter
• 2 cups of skim milk
• 4 ounces of sharp cheddar cheese
• 4 ounces of velveeta shredded cheese
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• shredded mozzarella cheese
• crushed ritz crackers

Directions

1. Preheat oven to 350.
2. Cook macaroni according to package directions. Drain, rinse, and set aside.
   
3. In the same pot, melt the butter.
4. Add flour, salt, and pepper and whisk into melted butter until smooth.
5. Bring to a boil and simmer until thickened. (There is no way to tell you how thick, except to say that it should be thicker than gravy but not as thick as pudding.)
6. Remove pot from heat.
7. Add cheeses and stir until melted.
8. Add macaroni and stir until coated.
9. Pour into a 9 x 13 or 2 quart casserole dish.  
10. Sprinkle mozzarella cheese and crushed ritz crackers.
11. Bake for 20-30 minutes or until bubbly hot!
    
    

Spicy Stuffed Green Peppers

Ingredients4 peppers 

• 1 lb ground beef 
• 1/2 cup onion, Chopped 
• 1 (16 ounce) can tomato sauce
• 1 cup long grain rice, cooked 
• 1 teaspoon salt 
• 1 cup cheddar cheese, Shredded 
• 1 can Rotel

Directions

1. Cut tops from green peppers; discard seeds and membranes. 
2. Chop enough of the tops to make 1/4 cup, set aside
3. Cook the whole green peppers, uncovered in boiling water for about 5 minutes; invert to drain well.
4. Sprinkle insides of peppers lightly with salt. 
5. In a skillet cook ground beef and onion. 
6. Drain off excess fat. 
7. Add undrained tomatoes, rice, water, salt, and a dash of pepper. 
8. Stuff peppers with meat mixture. 
9. Tope with Cheese.
10. Place in a baking dish and bake, uncovered in a 350 degree oven until cheese is melted.