Bacon-Feta Chicken Rolls

4 boneless, skinless chicken breast halves

8 bacon strips, cooked and drained

1 cup crumbled feta cheese

2 red peppers cut into strips, sauteed

1/2 tsp. salt

1/4 tsp. pepper

1 Tblsp. olive oil

1/2 tsp. Italian seasoning

Flatten chicken to 1/4 inch thickness. Top each with two strips of bacon, 1/4 cup feta cheese, and some red pepper strips; sprinkle with salt and pepper. Roll up, starting with a short side, bringing the ends to meet. Tie at 1 and 1/2 inch intervals with kitchen string.

In a skillet over medium heat, brown chicken on all sides in oil. Transfer to an ungreased 8 in. square baking dish. Sprinkle with Italian seasoning. Bake, uncovered, at 350 degrees for 35-40 minutes or until chicken juices run clear.

I omitted the cheese, and also secured it all together with toothpicks since I didn't have any kitchen string. The toothpicks made it a little tricky when browning the chicken, but it was do-able. This tasted wonderful!

Beef Taco Bake

1 pound ground beef
1 can condensed tomato soup
1 cup salsa or picante sauce
1/2 cup milk
6 flour tortillas (8 in.), cut into 1 inch pieces
1 cup shredded cheddar cheese

Cook beef until browned. Pour off fat.

Add soup, salsa, milk, tortillas, and half the cheese. Spoon into 2 quart shallow baking dish. Cover.

Bake at 400 degrees for 25 - 30 minutes or until heated through. Sprinkle with remaining cheese.

Beef and Bean Chimichangas

1 pound lean ground beef

1/2 cup chopped onion

3/4 cup diced green bell pepper

1 and 1/2 cups whole kernal corn

2 cups taco sauce

2 tsp. chili powder

1 tsp. garlic salt

1 tsp. ground cumin

1 (16 oz.) can refried beans

8 (12 inch) flour tortillas

1 (16 oz.) pkg. shredded Monterey Jack cheese

1 Tblsp. butter, melted

shredded lettuce

1. Preheat oven to 350 degrees.

2. Brown the ground beef with onion and bell pepper. Add the corn and cook a few minutes longer. Stir in the taco sauce, and season with chili powder, garlic salt, and cumin, stirring until blended. Cook until heated through, then remove from heat, and set aside.

3. Spread a layer of beans onto each of the tortillas. Spoon the beef mixture down the center, and then top with as much shredded cheese as you like (I left the cheese off of some). Roll up the tortillas, and place them seam-side down onto a baking sheet. Brush the tortillas with melted butter.

4. Bake for 30 minutes, or until golden brown. Serve with lettuce, tomato, sour cream, etc.

This makes a lot! They can be put together, and then frozen. Take out of freezer as needed, and bake. Very tasty!

Cookies and Cream Pie

1 and 1/2 cups half and half cream (I used dairy free cream)
1 pkg. instant vanilla pudding
1 carton (8 oz.) frozen whipped topping, thawed
1 cup crushed oreos (about 11 cookies)
1 chocolate crumb crust

Combine the cream and pudding mix; beat on medium speed for 1 minute. Let stand for 5 minutes. Fold in whipped topping and cookies. Spoon into crust. Freeze until firm. May be frozen up to 3 months. Remove from freezer 10 minutes before serving.

Chili Cornbread Pie

1 pound ground turkey or lean ground beef
1 packet (1.4 oz) chili seasoning or taco seasoning mix (I made up a chili seasoning with some spices)
2 cans (8 oz each) no-salt added tomato sauce
1 can (15.25 oz) no-salt added whole-kernel corn, drained
1 can (15 oz) black beans, rinsed and drained (I soaked and cooked dry black beans)
1 can (12 fl. oz.) Evaporated milk, divided
1 can (4 oz) diced green chilies, drained (optional)
2 boxes (8.5 oz each) dry corn muffin mix
2 large eggs
Sliced avocado, salsa, and/or sour cream (optional)

Preheat oven to 400 degrees. Grease 9x13 baking dish.

Cook turkey or beef in large skillet over medium heat until no longer pink; drain. Stir in chili seasoning, tomato sauce, corn, beans, 3/4 cup evaporated milk, and chilies. Bring to a boil, reduce heat. Simmer for 5 minutes, stirring occasionally. Pour mixture into prepared baking dish.

Combine corn muffin mix, remaining 3/4 cup evaporated milk, and eggs in medium bowl; stir just until moistened. Spread mixture over meat filling.

Bake for 15-20 minutes or until lightly browned. Let stand for 10 minutes before serving.

Serving suggestion: serve with chopped avocado, sour cream, and salsa.


*This is a tasty dish! I don't think it would be healthy to serve this often, but it's a good potluck dish. I strongly recommend the avocado accompaniment, and next time I'd probably leave the chilies out. We might be eating this all week -- it makes 10-12 servings, and we're on night #2.

Lasagna Toss

Do you love lasagna but hate the time it takes to make it? Have you ever wanted to make lasagna but hate heating up your whole house (especially in the summer time)? Well then this recipe is for you!

1 lb hamburger

2 green peppers, chopped

3 cloves garlic, minced

1 jar spaghetti sauce (26 oz)

1 2/3 cups water

1/4 cup Zesty Italian Dressing

12 oven ready lasagna noodles, broken into pieces (consider who will be eating it to determine noodle size)

1 cup mozzarella cheese

Directions:

Brown meat in large saucepan (I needed my dutch oven to make this recipe); drain. Stir in peppers, garlic, spaghetti sauce, water, and dressing; bring to a boil. Add noodles; stir. Cover. Cook on medium-low heat 10 to 15 minutes or until noodles are tender, stirring occassionally. Remove from heat. Sprinkle with cheese; cover. Let stand 5 minutes or until cheese is melted.

This is great served with bread sticks and salad. My family really enjoyed this lasagna alternative. My notes: my box of noodles came with 16 but the recipe calls for 12 so throw in some extra water or spaghetti sauce. I like to use the chunky spaghetti sauce (it contains mushrooms, peppers, etc.--a little extra veggies has never hurt anyone!). A little extra water will not hurt. Also, this recipe would be great with cottage cheese or ricotta cheese mixed in but added before the mozzarella cheese. Again, this was AWESOME!! Dave does not care for lasagna but he really liked this.

Substitute: Substitute 12 regular lasagna noodles, broken into small pieces, for the oven ready noodles. Increase water to 2 cups and cook 30 minutes, stirring occassionally.

Dinner Rolls

1 1/4 cups warm water (100 to 110 degrees F)
2 envelopes Active Dry Yeast
1/2 cup warm milk (100 to 110 degrees F)
1/3 cup butter or margarine, softened
1/2 cup sugar
1 1/2 teaspoons salt
5 1/2 to 6 cups all-purpose flour
2 large eggs

Directions:
Place 1/2 cup warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining warm water, warm milk, butter, sugar, salt, and 2 cups flour. Beat 2 minutes at medium speed with electric mixer. Add eggs and 1/2 cup flour. Beat at high speed for 2 minutes. Stir in enough remaining flour to make soft dough. Turn out onto lightly floured surface. Knead until smooth and elastic, about 8 to 10 minutes. Cover with plastic wrap; let rest for 20 minutes.

Punch dough down. Shape into desired shapes for dinner rolls. Cover; let rise in warm, draft-free place until doubled in size, about 1 1/2 hours. Bake at 350 degrees F for 15 minutes or until done. Remove from baking sheets; cool on wire racks.

***To freeze: Punch down dough. Shape into desired shapes for dinner rolls. Place on greased baking sheets. Cover with plastic wrap and foil, sealing well. Freeze up to 1 week. When frozen, rolls may be placed in plastic freezer bags.***

Remove from freezer; place on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 1 1/2 hours. Bake at 350 degrees F for 15 minutes or until done. Remove from baking sheets; cool on wire racks.