Golden Mac & Cheese

1 (8-ounce) package elbow macaroni
2 cups milk (I use whole milk)
1/4 cup all-purpose flour
1 teaspoon onion salt
2 (10-ounce) blocks sharp Cheddar cheese, shredded and divided ( I use one block of Sharp Cheddar and one block of Extra-Sharp Cheddar cheese)
1 cup soft plain breadcrumbs ( The recipe suggest homemade breadcrumbs, but I use store bought - not Italian breadcrumbs, just plain)
1/4 cup butter or margarine, melted (I use butter)

COOK macaroni according to package directions; drain well. Set aside.

PLACE milk, flour, and onion salt in a quart jar; cover tightly, and shake vigorously 1 minute.
STIR together flour mixture, 3 1/2 cups cheese, and macaroni.
POUR macaroni mixture into a lightly greased 13x9 baking dish or 2 (11 inch) oval baking dishes.
Sprinkle evenly with breadcrumbs and remaining 1 cup cheese; drizzle evenly with melted butter.
BAKE at 350 degrees for 45 minutes or until golden brown.

Label: (24) Golden Mac & Cheese Thaw, place breadcrumbs on top. Melt butter and pour on top. Bake 350 for 45 mins or until brown.

Beef and Mozzarella Bake

Beef and Mozzarella Bake

1 lb. ground beef
1 tsp dried basil leaves, crushed
1/4 tsp black pepper
1/8 tsp garlic powder or 1 clove garlic, minced
1 can condensed Italian Tomato soup
1 can condensed Cream of Mushroom soup
1 1/4 cups water
1 1/2 cups shredded mozzarella cheese
4 cups cooked medium shell macaroni) about 3 cups dry

In 10-inch skillet over medium-high heat, cook beef, basil, black pepper and garlic powder until browned, stirring to separate meat. Spoon off fat.

Sir in soups, water and 1 cup mozzarella cheese; add macaroni. In 2-quart oblong baking dish, spoon mixture. Sprinkle with remaining 1/2 cup mozzarella cheese. Bake at 400 for 25 minutes or until hot and bubbling.

Label (24) Beef and Mozzarella Bake Thaw and bake uncovered @ 400 for 25 min 03/01/12

Canadian Bacon Stuffed French Bread

1 Loaf French Bread, split in half lengthwise
1 Stick low-fat spread or butter
1/2 C Low-Fat Cream Cheese
1/2 C Onion, diced
1 Tbsp Dried Parsley
1 Tbsp Poppy Seeds
1 C Precooked sausage
20 Slices Cooked Canadian bacon
9 Slices Swiss Cheese

In a large bowl, cream together the spread, cream cheese, onion, parsley and poppy seeds. Blend the sausage into the cream cheese mixture. Spread the mixture evenly on the bread halves. Layter the Canadian bacon on the bottomhalf of the loaf and top with the swiss cheese slices. Place the top half of the bread over the toppings and wrap tightly in foil.

Label(24):Canadian French Bread Preheat oven to 400 or grill to med. Bake the bread in the foil for 15-20 minutes. Unwrap & slice into 2" slices. 3/1/12

SOUTHWESTERN PORK BURRITOS

2 1/2 - pound well trimmed pork boneless shoulder roast
1 can (10oz)diced tomatoes and green chiles, undrained
3 Tbsp tomato paste
1 Tbsp honey
3 cloves garlic, finely chopped
1 Tbsp chili powder
1/4 tsp salt
12 flour tortillas
Assorted toppings (such as shredded cheese, sour cream, chopped cilantro, lettuce)

Label(12): Southwestern Pork Burritos Place pork in slow cooker. Pour mixtures over pork. Cover & cook on low heat setting 8-10 hours or until pork is tender.
Remove pork; place on large plate and shred. Stir shredded pork into sauce in slow cooker. 3/1/12

Pesto-Alfredo Cheese Tortellini W/ Grilled Chicken

4-6 chicken breasts
1 T Olive Oil
1 T Butter
1-8 oz Package of mushrooms
1 t minced garlic
1 small red bell pepper
1 20 oz package cheese-filled tortellini
1-2 jars of alfredo sauce
1/8-1/4 cup of pesto
1/2 cup olives
1 tomato chopped
Grated parmesan cheese for topping

Label (12): Thaw Pesto Tortellini. In sauté pan,melt butter with oil & cook veggie bag until tender. Cook tortellini til done,drain. Stir in sauces,chicken, tortellini,rest of veggies into mushroom mixture. Heat over low until heated through. Top w/parmesan cheese. 3/1/12

Slow-Cooker Sweet and Sour Chicken

Slow-Cooker Sweet and Sour Chicken

1 onion, sliced
1 carrot, sliced
1 stalk celery, sliced
1-1/2 lb. boneless skinless chicken thighs, cut into bite-size pieces
1/3 cup packed brown sugar
1/3 cup KRAFT CATALINA Dressing
1/4 cup soy sauce
1 tsp. grated gingerroot
1 Tbsp. cornstarch
1 can (8 oz.) pineapple chunks, drained, liquid reserved
1 each green and red pepper, cut into strips
3 cups hot cooked long-grain white rice

PLACE onions, carrots and celery in slow cooker; top with chicken.
MIX sugar, dressing, soy sauce and ginger; pour over chicken. Cover with lid.
COOK on LOW 4 to 5 hours, increasing heat to HIGH for the last 30 min.
STIR cornstarch into reserved pineapple liquid. Add to slow cooker with pineapple and peppers; stir. Cook, covered, 30 min. or until sauce is thickened. Serve over rice.

Label (24) Slow-Cooker S&S Chicken Cook low 4-5 hours,increase heat HIGH 4 last 30 min.STIR cornstarch into pineapple juice. Add to slow cooker; stir. Cook, covered, 30min.until sauce is thick.Serve over rice. 3/1/12

Ranch Chicken Tacos

3-4 Chicken breasts
1 Package Ranch dressing
1 Package Taco seasoning
1 can Chicken broth

Label(24):Ranch Chicken Tacos Place in crockpot & cook 3hrs high.Shred chicken. Wrap in tortilla.Top w/ fav toppings. (lettuce, cheese, sour cream, olives, avacado, ect.) 3/1/12

Zuppa Tascano

Recipe already on the blog.

Labels (12): Zuppa Tascano Add 3 cups water, kale and heat (without boiling) until desired temperature. 03/01/12