Meatballs

This recipe is a mix of Betty Crocker and the recipe on the side of the Kraft Parmesan Cheese. Yummy!! I need to start remembering to take photos of my creations!! I served this with spaghetti and garlic bread but they could also be used as meatball bombers.

1 lb Ground Beef
1/2 c bread crumbs
1/2 c parmesan cheese (I used Kraft)
1/2 c milk
2 cloves garlic minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon worcestershire sauce

1. Preheat oven to 375 degrees. Mix all ingredients in a large bowl.

2. Make into 1 1/2 inch balls and place on an ungreased 9x13 pan

3. Bake 20-25 minutes until the juice in no longer pink.

Stuffed Peppers

Great Meal!!! This came from Betty himself (I read somewhere that "Betty" was actually two men). I made mine with half a jar of Prego (I had it leftover in my fridge) and I skipped the cheese and it was great!! I will try the sauce it calls for next time but I did not have it available today!!

6 large green peppers
1 pound ground beef
2 tbs chopped onion
1 cup cooked rice
1 tsp salt
1/8 tsp garlic salt
1 15-ounce can tomato sauce
3/4 cup shredded mozzarella cheese (3 ounces)

1. Cut thin slice from stem end of each bell pepper. Remove seeds and membranes; rinse peppers.

2. Cook ground beef and onion in skillet, stirring occasionally, until beef is brown; drain. Stir in cooked rice, salt, garlic salt and 1 cup of tomato sauce; heat until hot.Heat oven to 350 degrees. Stuff peppers with beef mixture. Stand upright in square 8-inch by 8-inch pan. Pour remaining sauce over peppers.

3. Cover and bake 45 minutes. Uncover and bake 15 minutes longer. Sprinkle with cheese. (Can be frozen, just don't add the cheese until baking).

Campbell's® 15-Minute Chicken and Rice Dinner

I found this on allrecipes.com, the reviews call it kind of bland but I think I will be able to spice it up!!

INGREDIENTS:

1 tablespoon vegetable oil 4 skinless, boneless chicken breasts 1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup

1 1/2 cups water 1/4 teaspoon paprika 1/4 teaspoon ground black pepper 2 cups uncooked instant white rice* 2 cups fresh or frozen broccoli flowerets

DIRECTIONS:

1.	Heat oil in skillet. Cook chicken 10 minutes or until browned. Remove chicken.
2.	Add soup, water, paprika and pepper. Heat to a boil.
3.	Stir in rice and broccoli. Return chicken to pan. Sprinkle additional paprika and pepper over chicken. Cover and cook on low heat 5 minutes or until chicken is done.

My additions -

Garlic salt, minced onion and canned mushrooms. I initially cooked the chicken a lot longer then 10 minutes...it was almost done before I moved onto step 2. It was really yummy!!