Pesto Lasagna

1 lb ground Turkey (browned)
1 16 oz package lasagna noodles
1 16 oz package frozen spinach (thawed)

Pesto Sauce:
1 1/2 cups fresh basil leaves
2 cloves garlic (peeled and cut in half)
salt and pepper to taste
1/2 cup olive oil
2 tablespoons parmesan cheese
Blend in a blender or food processor until smooth.

In a 13x9 pan assemble lasagna noodles, 1/2 pesto sauce, 1/2 spinach, 1/2 ground turkey (you can mix them together first to make it easier) noodles, rest of pesto, rest of spinach, rest of turkey top with mozzerella cheese if you desire. Bake 350* for 30-45 minutes.

Laura's semi-adapted version of HVR Honey Pepper Drummettes

• 2 dozen chicken drummettes OR CHICKEN BREASTS!
  
• ½ cup honey
• 1 packet (1 ounce) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
• 2 tablespoons dijon mustard
• ¼–½ teaspoon ground black pepper
• ¼ teaspoon cayenne pepper

Instructions

Wash and dry the drummettes. Reserve in a Glad® Food Storage Bag.

In a small saucepan heat together the honey, dressing mix, mustard, black and cayenne peppers. When the honey is completely melted, cool slightly. Pour this mixture over the drummettes. Marinate 4–24 hours. Bake uncovered, in a 375°F oven for about 1 hour and 10 minutes, or until brown and glazed. Turn drummettes once after 40 minutes of baking.

Crockpot Chicken Tacos (With Leftovers for Tortilla Soup!)

• 1 envelope Taco Seasoning
• 6 pieces Boneless, Skinless Chicken Breasts
• 1 jar Salsa (16 0z)

Dump everything into a crock pot and give it a little stir to blend the seasoning with the salsa. Cook on high for 4 to 6 hours or on low for 6 to 8 hours. When done, the chicken should shred easily when stirred with a fork.

For tacos, serve the chicken with soft flour tortillas, lettuce, shredded cheese and sour cream. This is very versatile and can be used for enchiladas, nachos, tostadas, etc. Any leftover chicken can then be used for tortilla soup (make it the next day or freeze the chicken to use at a later time).

Here is my own version of our favorite soup at the now-defunct Tia’s Tex Mex.

Tortilla Soup Ingredients:

approximately 1 cup of leftover chicken taco meat
1 32. oz box of chicken broth
1 can of Milder Ro-Tel (tomatoes with chilies)
1 can of corn
2 tablespoons fresh chopped cilantro
1 tablespoon lime juice

Dump everything in a pot and simmer for about 30 minutes. Garnish with crumbled tortilla chips and shredded cheese (Mexican blend).

(from tastykitchen.com)

Melissa's White Bean Sausage Rigatoni

* 2 cups dried rigatoni (8 ounces)
* 1 15-ounce can white kidney (cannellini), Great Northern, or navy beans, rinsed and drained
* 1 14.5-ounce can Italian-style stewed tomatoes, undrained
* 8 ounces cooked smoked turkey sausage, halved lengthwise and cut into 1/2-inch slices
* 1/3 cup snipped fresh basil or 1 tablespoon dried basil, crushed
* 1/4 cup shredded Asiago or Parmesan cheese (1 ounce)

Directions

1. Cook pasta according to package directions. Drain; return pasta to saucepan.

2. Meanwhile, in a large saucepan combine beans, undrained tomatoes, sausage, and dried basil (if using). Cook and stir until heated through. Add bean mixture and fresh basil (if using) to pasta; stir gently to combine. To serve, sprinkle each serving with cheese. Makes 4 servings.

Nikky's Cheesy Potato Soup

Let me just say this is my recipe and has no real recipe LOL. I throw things together to make it taste awesome ;)

5-6 peeled and diced potatoes

fat free milk

2 bouillon cubes

corn starch

cooked and chopped bacon

Velveeta cheese

salt and pepper to taste

put diced potatoes in pot with enough water to cover and the two bouillon cubes.

When potatoes are soft, fill the rest of the pot with the fat free milk

Bring to a boil

mix a couple Tbs corn starch with cold water and add to soup to thicken

add Velveeta, bacon, salt and pepper to your tastes

Enjoy :)

Mexican Fondue

1 cup beer
1 tbsp. lemon juice
1 small can chilles
1/2 red bell pepper, diced
1 lb. Monterey Jack cheese, shredded
2 tbsp. flour
1/2 tsp. paprika
1/2 tsp. cumin
1 tsp. salt
tortilla chips for serving

In a heavy medium saucepan, heat beer over high heat until it foams. Add lemon juice, chilles, and bell pepper.
Reduce heat to medium. Toss cheese w/flour & spices & then add to the pan 1 handful at a time, stirring to melt each handful. Transfer to a warm fondue pot. Serve w/tortilla chips.

variation: add one medium tomato, peeled, seeded & chopped at the same time as the bell pepper.

Easy Green bean Side dish

1 lb green beans (steamed to desired crunch)
1/2 cup italian dressing
1/2-1 cup sliced almonds

Mix and serve. Super easy and most want more!

Saucy Parmesan Chicken

4 boneless, skinless chicken breast halves
1/4 cup Italian dressing
1/4 cup grated Parmesan cheese

Place all ingredients in a large resealable freezer-weight plastic bag; seal.
Turn bag to evenly coat chicken with remaining ingredients. Lay flat so chicken does not overlap.

To cook now: Refrigerate 30 min. to marinate. Preheat oven to 425F. Remove chicken from marinade. Arrange on foil-covered baking sheet. Bake 20 minutes or until cooked through.

To cook later: Freeze up to 3 months. Remove from bag & place on baking sheet (foil lined). Preheat oven to 350F. Bake 1 hour or until cooked through.

REALLY good when served w/buttered egg noodles...

Jambalaya Casserole

1 large onion, chopped
1 large green pepper, chopped
1 celery rib, chopped
4 garlic cloves, minced
1/3 cup butter
1 lb. smoked sausage (or any flavor you prefer) cut into 1/2" slices
1 tbsp. Worcestershire sauce
1 tbsp. hot sauce
1 tsp. ea. salt & pepper
3 cups chicken broth
2 cups uncooked long grain rice

ADD AFTER THAWED: 1 fresh tomato, 1/3 cup green onions, 1/2 cup fresh parsley

in a large skillet, saute onions, peppers, celery & garlic in butter til tender. Place in a very large bowl; stir in remaining ingredients.
transfer to a greased shallow baking dish. cover & freeze.
thaw in refrigerator. when ready to cook, stir in fresh ingredients then cover w/foil & bake at 375F for 40-50 minutes, or until rice is tender.

Freezer Alfredo Fettucine

8 oz. cream cheese, cut into bits
3/4 cup grated parmesan cheese
1/2 cup butter
1/2 cup milk
8 oz. fettucine
spices to taste

cook & drain pasta. in a large saucepan combine cream cheese, parmesan, butter & milk, stirring constantly until smooth. add any spices you choose. Toss pasta lightly w/sauce, coating well.
Freezes very well.