Chicken & Bacon Pizza

I bought some Progresso Recipe Starters on sale and with coupons a while back and decided to try using one.  This pizza turned out to be a huge hit at my house!

• 1 large Boboli pizza crust
• Progresso Cheese Sauce
• 2 cups Mozzarella Cheese, shredded
• Chicken, cooked and diced (I used leftover chicken)
• 2 slices of bacon, cooked and crumbled

Preheat oven to 450 degrees.

Spread just enough sauce to cover pizza crust.  Sprinkle with mozzarella cheese.  Add chicken and bacon.  Bake 8-10 minutes. 

Ham and Cheese Pasta

I made this up one night using leftovers and my family loved it.  It reminds me of the homemade macaroni and cheese my Grandma use to make.

• 8 oz big shell pasta
• 1/4 cup butter
• 1 clove garlic, minced
• 1/8 cup flour
• 1/2 tsp salt
• 1/8 tsp pepper
• 1 cup milk
• 1 cup Progresso Cheese Starter cooking sauce (I added this because I had leftover)
• 2 1/2 cups shredded Colby Cheese
• 4 oz cooked ham, cubed (I used leftovers)
• 1 cup dried bread crumbs
• 1/4 cup grated parmesan cheese
• 2 TBS melted butter

Preheat oven to 350 degrees F.

Bring large pot of water to a boil.  Add pasta and cook 8-10 min. or until al dente; drain.

In a large sauce pan over medium heat, melt butter.  Sauté garlic 30 sec.  Whist in flour, salt and pepper.  Cook until smooth.  Pour in milk and cheese sauce, stir constantly.  Bring to a boil and boil for 1 minute.  Stir in cheese; cook until melted.  Remove from heat and stir in pasta and ham.  Pour into a 2 quart baking dish. 

In a small bowl, mix bread crumbs and parmesan cheese.  Pour butter over and mix well.  Sprinkle over pasta.

Bake 20-25 minutes, until bubbly and golden.

Chicken Tortilla Soup

The best tortilla soup!

• 1/2 cup diced onions
• 3 cloves garlic, minced
• 3/4 tsp ground cumin
• 3/4 tsp dried oregano
• 1/4 tsp chili powder
• 1/4 tsp pepper
• 1/4 tsp garlic salt
• 8 cups chicken broth
• 1 (14.5 oz) can diced tomatoes
• 1 (4oz) can diced green chilies
• 8-10 corn tortillas
• 2 cups diced or shredded cooked chicken
• 1 firm ripe avocado
• 1/2 cup shredded Cheddar cheese

In a large pot stir onion, garlic, cumin, oregano, chili powder, pepper, and garlic salt and cook over medium heat for 1 min.  Add chicken, broth, tomatoes, and green chilies.  Cover and bring to a boil over high heat.

Meanwhile, stack tortillas and cut into 1/4 in. wide strips.  Add to broth.  Reduce heat and simmer 15 minutes, stirring occasionally.

Add slices of avocado just before serving.  Garnish with cheese. 

 

(I boiled my chicken before hand and did extra for another meal.  You can also use any leftover chicken or turkey you may have in the freezer!)