Hot Artichoke Dip

1/2 cup mayonnaise
1/2 cup grated Parmesan cheese
4 medium green onions, chopped
1 can artichoke hearts, cut into small pieces
Wheat Thins

In ungreased 1 quart microwaveable dish, mix all ingredients except crackers. Cover tightly; microwave for 3-4 minutes, stirring after 2, until hot. Serve warm with crackers.

Chicken, Squash, and Cornbread Casserole

6 cups thinly sliced yellow squash
1 cup shredded carrot
8 oz sliced baby bella mushrooms
1 onion, chopped
1 red bell pepper, chopped
3 cups chopped cooked chicken
3 cups crumbled cornbread
3 cups shredded Cheddar cheese
1 can chicken broth
1 can cream of chicken soup
1 (8 oz) container sour cream
1 cup crumbled biscuits
2 large eggs
2 tsp Cavender's seasoning
1 tsp thyme
1/2 tsp salt

In large pot, combine squash, carrot, mushrooms, onion, and bell pepper. Add water to cover; bring to a boil over high heat. Reduce heat and simmer 10-12 minutes or until tender. Drain well. Preheat oven to 350. Lightly grease a 3 quart casserole. In a large bowl, combine squash mixture, chicken, cornbread, 2 cups cheese, chicken broth, cream of chicken soup, sour cream, biscuits, eggs, cavender's, thyme, and salt. Spoon mixture into prepared casserole. Bake 45 minutes to one hour or until center is set. Sprinkle evenly with remaining cheese. Bake 10 minutes more or until cheese is melted. Serve immediately.

Serves 10

Spicy Skillet Chicken

1-2 tsp chili powder
1/2 tsp salt
1/4 tsp pepper
4 boneless skinless chicken breasts
1 Tbsp vegetable oil
1 can black beans, drained and rinsed
1 can mexicorn, undrained
1/3 cup Salsa
2 cups hot cooked rice

Mix chili powder, salt and pepper. Sprinkle evenly over both sides of chicken. In skillet, heat oil over medium heat. Add chicken; cook 8-10 minutes, turning once, until juice of chicken is clear. Stir in beans, corn and salsa. Heat to boiling. Reduce heat. Cover and simmer 3-5 minutes or until vegetables are hot. Serve over rice.

Serves 4

Beef, Blue Cheese and Spinach Quesadillas

1/3 cup cooked lean ground beef
3 Tbsp taco sauce
4 large burrito size wheat flour tortillas
4 oz blue cheese, crumbled (if this is too strong of a flavor, try mixing it with cotija crumbles)
10 oz chopped frozen spinach, thawed and squeezed dry
1/2 tsp red pepper flakes

Stir together beef and taco sauce in bowl. Lay 2 tortillas on a flat surface and divide beef mixture between them. Sprinkle each tortilla with half of the cheese, spinach and red pepper flakes; top each with a remaining tortilla. Place in oven on low broil until brown sports form on tortillas, about 3-5 minutes. 

Serves 8

Slow Cooker Meatball Stone Soup

1 bag (16 oz) frozen cooked italian style meatballs
2 cans beef broth
2 cans diced tomatoes with italian herbs, undrained
1 potato, chopped
1 onion, chopped
1/4 tsp garlic pepper blend
1 bag (16 oz) frozen mixed vegetables

In large slow cooker, mix frozen meatballs, broth, tomatoes, potato, onion, and garlic pepper blend. Cover; cook on low heat setting 9-11 hours or until vegetables are tender. Stir in frozen mixed vegetables. Cover; cook on high heat setting for one hour.

Serves 6

Beef Parmesan

4 frozen ground beef patties (1 pound)
2 large tomatoes, chopped
1 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
4 cups hot cooked pasta

Preheat broiler. Place patties in single layer on broiler pan. Broil 5 minutes. Turn patties over; top with remaining ingredients except pasta. Broil an additional 3-5 minutes or until burgers are cooked through and cheese is melted. Serve with pasta.

Serves 4