Cheesy Mexican Mushroom Skillet

 1 1/2 tsp olive oil
4 oz uncooked vermicelli, broken into 1 inch pieces (can use angel hair spaghetti too)
1 onion, sliced
8 oz sliced fresh mushrooms
1 can (14.5 oz) diced tomatoes, undrained
2 jalapenos, seeded and finely chopped
1/2 cup water
2 tsp ground cumin
1/2 tsp salt
1 cup monterey jack cheese (4 oz)

In large deep skillet, heat oil over med-high heat.  Add vermicelli, cook about 2 minutes, stirring frequently, until golden brown.  Reduce heat to medium-low.  Stir in onion and mushrooms.  Cook 3 minutes, stirring occasionally.  Stir in tomatoes, jalapenos, water, cumin and salt.  Cover and cook 10 minutes, stirring occasionally.  Remove from heat.  Sprinkle with cheese.  Cover and let stand for 2 minutes to melt cheese.

Serves 4

Chicken and Spinach Risotto

 1 Tbsp oil
1 pound boneless skinless chicken breasts, cut into bite size pieces
4 cups baby spinach leaves, washed and dried
1 1/2 cups instant white rice, uncooked
1 cup cherry tomatoes
1 can (10.5 oz) chicken broth
1/2 cup water
1/4 cup grated parmesan cheese

Heat oil in large deep skillet.  Add chicken; cook 10 minutes or until chicken is cooked through, stirring frequently.  Add spinach, rice, tomatoes, broth and water; mix well.  Bring to boil.  Reduce heat to low; cover.  Simmer 5 minutes, stirring occasionally.  Stir in parmesan cheese.

Serves 4

Chuckwagon Chili Mac

 1 (14 oz) box Kraft Macaroni and Cheese dinner
1 pound ground beef
1 Tbsp chili powder
1 tsp ground cumin
1 can (14 oz) stewed tomatoes, undrained
1 can (15 oz) light kidney beans, drained and rinsed
Topping ideas:  Sour cream, shredded cheddar cheese, jalapeno slices, cilantro

Boil pasta from mac and cheese dinner as directed on package.  Meanwhile, brown meat with chili powder and cumin in large skillet.  Once fully cooked, drain and return to skillet.  Add tomatoes with their liquid and the rinsed beans; simmer 3 minutes, stirring occasionally.  Stir in pasta and cheese sauce.  Cook 3-5 minutes or until heated through, stirring occasionally.  Top with desired toppings.

Makes 6 servings

Chicken Pasta Salad with Grapes and Poppy Seed Dressing

 1 box Suddenly Salad classic pasta salad mix
1/2 cup poppy seed dressing
1 1/2 cups cut up cooked (and chilled) chicken
3/4 cup halved red grapes
1/2 cup thinly sliced celery
1/4 cup slivered almonds, toasted if desired
3 oz cheddar cheese, cut into small cubes
1 cup grape tomatoes, halved

Empty pasta mix into saucepan of boiling water.  Gently boil for 12 minutes, stirring occasionally.  Drain pasta and rinse with cold water.  Shake to drain well.  Place pasta in large serving bowl and refrigerate for 30 minutes.  In small bowl, stir together seasoning mix and dressing.  Add dressing mix and all other ingredients to large bowl with pasta.  Toss to combine.  Keep refrigerated.

Serves 4

Fried Egg, Bacon and Brussels Sprouts Sandwiches

3 oz bacon, cooked and each slice cut into 3 pieces, drippings reserved
6 oz brussels sprouts, trimmed and thinly sliced lengthwise
Salt and freshly ground pepper
2 large eggs
Dijon mustard
2 ciabatta rolls, split and toasted

Cook bacon in skillet until desired crispiness.  Remove to plate and reserve drippings in skillet.  Add brussels sprouts to skillet, season with salt and pepper, and cook over medium heat until sprouts are crisp tender, about 4-5 minutes.  Transfer to a plate.  Crack eggs into skillet, season with salt and pepper, and fry until whites are set but yolks are still runny, 3-4 minutes.  Spread dijon mustard (to your desired taste) on each ciabatta roll.  Divide sprouts and bacon between bottom halves of rolls.  Top with eggs.

Serves 2

Balsamic Chicken and Vegetables

 1/4 cup + 2 Tbsp italian salad dressing
3 Tbsp balsamic vinegar
1 1/2 Tbsp honey
1/8 tsp crushed red pepper flakes
1 1/4 pounds chicken breast, sliced into thin pieces
2 Tbsp olive oil
Salt and black pepper
1 pound fresh asparagus, trimmed of tough ends, chopped into 2 inch pieces
1 1/2 cups matchstick carrots
1 cup grape tomatoes, halved

In bowl, whisk salad dressing, balsamic vinegar, honey and red pepper flakes, and set aside.  Heat oil in large skillet.  Season chicken with salt and pepper, then place chicken evenly in skillet.  Cook about 5-7 minutes, rotating once halfway through cooking, until chicken has cooked through.  Add half the dressing mixture to skillet and rotate chicken to evenly coat.  Remove chicken from skillet and leave sauce in skillet.  Add asparagus and carrots to skillet, season with salt and pepper, stirring frequently, until crisp tender, about 3-4 minutes.  Remove veggies from skillet while leaving sauce.  Add remaining dressing mixture to skillet and cook, stirring constantly, until thickened, about 1 minute.  Return chicken and veggies to pan.  Add tomatoes.  Toss to coat.  

Serves 3

Spiced Chocolate Chip Pecan Pie

 1 refrigerated pie crust, softened as directed on box
3/4 cup light corn syrup
1/2 cup sugar
3 Tbsp butter, melted
1 tsp cinnamon
1/4 tsp nutmeg
1 tsp vanilla
3 eggs
1 cup coarsely chopped pecans
1 cup semisweet chocolate chips
1 tsp shortening

Heat oven to 325.  Place pie crust in 9 inch glass pie plate.  In large bowl, beat corn syrup, sugar, butter, cinnamon, nutmeg, vanilla and eggs with wire whisk.  Stir in pecans and 3/4 cup of the chocolate chips.  Spread evenly in crust lined plate.  Cover crust edge with strips of foil to prevent excessive browning.  Bake 30 minutes.  Remove foil; bake 15-25 minutes longer or until pie is deep golden brown and filling is set.  Cool 15 minutes.  In small microwaveable bowl, microwave remaining 1/4 cup chocolate chips and the shortening uncovered for 1 minute; stir until smooth.  Drizzle chocolate over top of pie.  

Serves 8

Creamy Chicken and Pasta

 1 Tbsp olive oil
3/4 pound boneless, skinless chicken breast halves, cut into 1 inch pieces
2 garlic cloves, minced
2 tsp basil
2 tsp oregano
1 can (14 1/2 oz) diced tomatoes, drained
1 cup heavy whipping cream
1/2 tsp salt
1/2 tsp ground black pepper
1/4 tsp cayenne pepper
6 oz pasta
8 oz sliced mushrooms
6 oz frozen broccoli, thawed and well drained
4 oz frozen pepper and onion mix, thawed and well drained
Shredded parmesan cheese

Heat oil in deep skillet or dutch oven. Cook chicken, garlic, basil, and oregano in oil about 5 minutes, stirring frequently, until chicken is no longer pink in center.  Stir in tomatoes, whipping cream, salt, pepper, and cayenne.  Heat to boiling; reduce heat to low.  Simmer, uncovered, for 10 minutes or until slightly thickened.  Cook and drain pasta as directed on package, reserving 1/4 cup pasta water.  Stir pasta, pasta water, and vegetables into chicken mixture; cook until hot.  Top with shredded parmesan.

Serves 4

Sausage and Spinach Crescent Bake

 1/2 pound bulk pork sausage
1 cup sliced fresh mushrooms
1/2 onion, chopped
2 garlic cloves, minced
1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry
1/2 cup shredded mozzarella cheese
2 oz cream cheese, softened
1/2 cup half and half cream
1/2 tube refrigerated crescent rolls

Preheat oven to 350.  In a skillet, cook sausage, mushrooms, onion and garlic over medium heat until sausage is no longer pink, 6-8 minutes, breaking up meat into crumbles, drain.  Add spinach, mozzarella cheese, cream cheese and cream to sausage mixture; cook and stir until blended.  Transfer to greased 11x7 dish.  Unroll the crescent dough.  Take half of dough and press perforations together to form one sheet.  Place over sausage mixture.  Bake, covered, for 10 minutes.  Bake, uncovered, until golden brown and filling is bubbly, 12- 15 minutes longer.  Let casserole stand 5-10 minutes before cutting.

Serves 4

Pasta Fagioli al Forno

 1 1/2 cups uncooked penne pasta
1 can (14 oz) whole tomotoes
1 pound ground italian sausage
1/2 onion, chopped
1 carrot, chopped
1 celery rib, chopped
2 garlic cloves, minced
1 Tbsp tomato paste
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp dried basil
1/4 tsp crushed red pepper flakes
1/4 tsp pepper
1 can (15 oz) cannellini beans, rinsed and drained
1/3 cup grated parmesan cheese
2 Tbsp dried parsley
1 cup shredded provolone cheese

Preheat oven to 350.  Cook penne pasta according to package directions in salted water; drain.  Meanwhile, drain tomatoes, reserving juices; coarsely chop tomatoes.  In a 6 quart stockpot, cook and crumble sausage with onion, carrot, celery, and garlic over medium high heat until the sausage is no longer pink. Drain and return to stock pot.  Stir in the tomato paste, seasonings, chopped tomatoes and reserved juices; bring to a boil.  Reduce heat; simmer, uncovered, 10 minutes.  Stir in cannellini beans, parsley and 1/4 cup parmesan cheese.  Transfer to a greased 13x9 dish; sprinkle with provolone cheese and remaining parmesan cheese.  Bake, covered, 20 minutes.  Uncover; bake until cheese is melted, 10-15 minutes longer.  

Serves 6