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!)

Green Chili Stew

I love homemade green chili...well my husband does not.  So I came up with this to disguise my chili, ha ha ha. Same great taste, but a dinner we ALL can enjoy!

• 1 TBSP olive oil
• 2 lbs diced pork
• 1 onion, chopped
• 1 (10 oz) can diced tomatoes
• 4 cups chicken broth
• 2 cups diced green chilies (I buy a bag of roasted chili's.  Peel them and freeze them.  They make the best chili.  Or you can buy frozen bags of pueblo chili or containers at most grocery stores.)
• 2 cloves of garlic, minced
• 1 TBS garlic salt
• 1 tsp ground cumin
• 1/2 tsp pepper
• 3 large potatoes, peeled and cubed
• 1 cup quick barley

In a large skillet heat oil.  Add pork, onions, garlic and garlic salt. Cook over medium heat until meat is done. Place in a crock pot.  Add remaining ingredients.  Cook on low 4-6 hours.  Serve with warm tortillas.

Stuffed French Toast

This is my made up version of stuffed French toast.  We love French toast and I'm trying to find new ways to use all my yummy raspberries. I must say, it was a huge hit!

• 8 slices of favorite bread

BATTER:

• 2 eggs
• 1 cup milk
• 1 tsp ground cinnamon
• 1/2 tsp vanilla

Combine all ingredients in a bowl.  Heat a griddle or large skillet.  Dredge the bread in the batter and place on hot griddle. Cook until golden brown on both sides.  Remove from pan and place on a 9x13 in., sprayed with cooking spry, cookie sheet.

FILLING:

• 8 oz cream cheese, softened
• 1/8 cup orange juice
• 1/4 cup sugar
• 1/4 cup white chocolate chips
• 1/2 cup raspberries
• 1 tsp vanilla

Combine cream cheese, juice and sugar until smooth.  Fold in chips, raspberries and vanilla.
Divide between 4 pieces of bread.  Top with remaining 4 slices.  Transfer into a preheated 350 degree F. oven and bake 8-10 minutes.  Serve with maple syrup and fresh raspberries. 

Grape Salad

I got this recipe from a client, boy was I glad! It is so simple, yet so yummy!

• 3 lbs seedless grapes (red or black)
• 8 oz cream cheese
• 8 oz sour cream
• 1 tsp vanilla
• 1/2 cup white sugar
• 1 cup pecan or almond pieces
• 1/4-1/2 cup brown sugar

Wash grapes, drain, pick off and place in large bowl. In a bowl mix cream cheese, sour cream, vanilla and white sugar.  Pour over grapes.  Stir in nuts and sprinkle with brown sugar. 

"No Cook Noodle" Lasagna

This is a family favorite!  I make it in the morning, place it in the fridge and pop it in the oven for dinner.

• 2 lbs. ground beef
• 1 lg. onion, chopped
• 3 tsp garlic salt
• 2 tsp crushed oregano
• 1 tsp Italian herb seasoning
• 1/2 tsp pepper
• 1 can diced tomatoes
• 1 (48 oz) jar spaghetti sauce
• 2 eggs, beaten
• 3 cups cottage cheese
• 1/4 cup Parmesan cheese
• 4 cups Mozzarella cheese, grated
• 12-16 lasagna noodles, uncooked

Cook meat, garlic salt and onion until no pink is left in the meat, drain. Add tomatoes and spices and cook on low for 2 minutes.  Add spaghetti sauce + 1/3 cup water and cook 10 more  minutes, stirring occasionally.  In a separate bowl beat eggs.  Stir in cottage cheese, Parmesan cheese, and 2 cups mozzarella cheese.   Spray an 8x15 inch lasagna pan with cooking spray.  Spread enough sauce just to coat bottom of pan. Lay enough noodles to cover sauce.  Spread 1/3 of sauce over noodles; spread 1/2 cheese mixture over sauce.  Then layer noodles, meat sauce, cheese, noodles, & top with meat sauce. Cover with plastic wrap then foil and place in the fridge for at least 2 hours.  Take plastic wrap off; place foil back on tightly and bake at 350 degrees F. for 1 hour.  Uncover and sprinkle with remaining Mozzarella cheese and bake for another 10-15 min or until cheese is melted.  (If you don't make this ahead of time, you can pour a cup of hot water over your last meat layer. Cover with foil and bake.  That way you still don't have to cook the noodles!)