Pioneer Woman's Mexican Lasagna

Here is what I am making for dinner tonight......it looks really yummy!!

http://thepioneerwoman.com/cooking/2008/08/cooking-with-pastor-ryan-delicious-mexican-lasagna/

Jesi's Slow Cooker Chicken Cacciatore

Ingredients
1 pound frozen chicken breasts
1 large jar of Marinara *your favorite, we use TS Everything Italian marinara*
2 onions cut into slices
2 green bell peppers sliced
and sliced fresh mushrooms if your husband allows it (mine doesn't)

Throw it all in your crockpot and cook on low for 8 hours. Then shred the chicken. I made noodles and rice to serve it over but you can also make mashed potatoes.

This came from my friend and fellow Tastefully Simple Consultant Jesi!

Thanks!

Tastefully Simple Stuffed Chicken Breast

2 large boneless skinless chicken breast, thawed
4 oz cream cheese
1 tablespoon of seasoning of choice
1/2 c mozzarella cheese

I soften 4 oz of cream cheese by microwaving it for 15 seconds and then beating it with a fork. I add a Tastefully Simple mix Dried Tomato and Garlic Pesto to the cream cheese but really any seasoning mix of your liking would work. Then I take two thawed boneless skinless chicken breast and slice them so I can stuff them with the cream cheese. Put the stuffed chicken in a 9X13 pan and bake on 350 uncovered for 45 minutes. During the last couple of minutes in the oven add some mozzerella cheese on top just to melt. Very very easy and very good! What I really like about it is that you can add any seasoning mix to change it up! I usually make rice or potatoes with it but you could also add some veggies to the pan for a side dish!

Egg Bake

This is Susan's recipe. I made it tonight for a brunch we are having tomorrow....if it turns out half as good as it looks I will be happy because it looks YUMMY!!

8 eggs - lightly beaten
1 tsp dry mustard
1 tsp salt
2 1/4 cup milk
8 slices of bread - broken up with crust cut off
1/2 lb shredded cheddar cheese

Variation #1
1 - 2 lbs pork breakfast sausage - fry similar to ground beef, drain, cool.

Variation #2
1 lb bacon - cooked and broken up

Variation #3
1 green pepper - diced
1 med onion - diced
1/2 container mushrooms

Directions

• Combine all ingredients
• Pour into a greased 9x13 pan and cover
• Refrigerate overnight
• Bake 1 hr at 325 degrees

Mac and Cheese w/Broccoli and Califlower!

I have a small daycare in my home so not only am I trying to prepare healthy meals for my family but also many other toddlers! My kids love Mac and Cheese, what kid doesn't! I started by putting pureed cauliflower in my Mac and Cheese, I think this idea originally came from watching Oprah a year or so ago, my kids loved it! I decided to take it a step further and added chunky broccoli to it as well. I add the broccoli before I even start boiling the noodles so it is extra soft and really takes in all the cheesy flavor! My pickiest eater even asked for seconds of this one!! His Mom and Dad said they tried at home to give him broccoli but it didn't work! I guess my Mac and Cheese has that special touch!

Do you have a recipe like this? Is there something you do to get your family to eat healthier and they don't even know it? My friend, Katie is having a contest on her blog and the price is "Deceptivly Delicious" by Jessica Seinfeld. If you have want to check out ideas for other contest entries or have an idea of your own to share then check out her blog http://busymomscookbook.blogspot.com/2008/10/my-first-give-away.html

Creamy Crock-Pot Chicken Noodle Soup

This looks interesting...adding it to my list to try!!

3¼ hours | 15 min prep

SERVES 4 -6

• 2 (10 3/4 ounce) cans cream of mushroom soup
• 1 (10 3/4 ounce) can cream of chicken soup
• 3 (5 ounce) cans cooked chicken
• 1 (9 ounce) package frozen mixed vegetables
• 1 teaspoon ground black pepper
• 1/2 teaspoon rosemary
• 1/2 teaspoon thyme
• 1/2 teaspoon celery salt
• 2 cups egg noodles
• 2 1/2 cups water

1. 1.) In your crockpot, pour all three cans of soup and water.
2. 2.) Whisk together until smooth.
3. 3.) Stir in chicken, frozen vegetables, thyme, rosemary, celery salt, and pepper.
4. 4.) Cover: cook on low setting for 6-8 hours or high setting for 3-4 hours.
5. 5.) After cook time, make sure the crock pot is set on high and add dried egg noodles.
6. 6.) Cook on high for 20-30 minutes or until noodles are tender.

© 2008 Recipezaar. All Rights Reserved. http://www.recipezaar.com

Mexican Stuffed Shells

I got this recipe from Katie on Mom's Corner...she started an idea where all the different moms made new recipes and then put reviews on the website instead of one mom having to make 20+ new dishes without knowing if they would be good or not. This one came from RecipeZarr and I would rate it a B+. It was a little time consuming to make (about equal to stuffed peppers) and it was very tasty. Personally I would make cheese stuffed shells next time as they are much cheaper and more traditional but this was a nice change.

50 min | 15 min prep

12 -18 shells

• 12-18 large pasta shells, cooked
• 1 lb ground beef
• 3 tablespoons taco seasoning, I use recipe # 4292
• 1/2 cup water
• 1 onion, chopped
• 1 1/2 cups salsa, divided
• 1 cup grated cheese, divided (jalapeno Monterey Jack is especially good, but cheddar will work well too.)
• 750 ml tomato sauce
• chili powder, to taste
• green onion, for garnish

1. Brown ground beef and drain.
2. Add seasoning, water, onion, and 1/2 cup of salsa and 1/4 cup cheese.
3. Mix together remaining salsa, tomato sauce,and chili powder.
4. Spread a thin layer of sauce on the bottom of a 9 x 12 baking pan.
5. Fill each shell with the ground beef mixture and place in pan.
6. Pour remaining sauce on top. Sprinkle on the rest of the cheese on top and garnish with green onion. Cover and freeze at this point.
7. Defrost overnight and bake at 350°F for 30 minutes. (Cook from frozen for 2 hours at 300°F).
8. If desired sprinkle additional cheese on top after baking and return to oven for 5 minutes longer or until cheese melts.

© 2008 Recipezaar. All Rights Reserved. http://www.recipezaar.com