Mediterranean Chicken Pasta Salad

 1 box Betty Crocker Suddenly Salad classic pasta salad mix
1/3 cup water
3 Tbsp olive oil
2 cups cut up cooked chicken
1 cup cherry tomatoes, halved
1 cup cucumber, coarsely chopped
4 oz crumbled feta cheese
1 can (2.25 oz) sliced ripe olives, drained
1 tsp basil

Cook pasta as directed on box.  Meanwhile, in large bowl, stir together seasoning mix, cold water and oil.  Add chicken; let stand while pasta is cooking.  Drain pasta; rinse with cold water.  Shake to drain well.  Stir drained pasta and remaining ingredients into chicken mixture.  Refrigerate at least 1 hour before serving.  Cover and refrigerate any remaining salad.  

Serves 6

Turtle Pumpkin Pie

 1/4 cup plus 2 Tbsp caramel ice cream topping
1 graham cracker pie crust
1/2 cup plus 2 Tbsp pecan pieces
1 cup cold milk
2 pkg (3.4 oz each) vanilla instant pudding mix
1 cup canned pumpkin
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tub (8 oz) cool whip topping, thawed
3 Tbsp chocolate chips

Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts.  Beat milk, dry pudding mixes, pumpkin and spices with whisk for 2 minutes.  Stir in 1 1/2 cups cool whip.  Spread into crust.  Refrigerate 1 hour.  Top with remaining cool whip, caramel topping, nuts and chocolate chips before serving.  

Serves 10

Chicken Vegetable Stew

 2 boneless skinless chicken breasts
1 (28-30 oz) jar spaghetti sauce
2 tomatoes, coarsely chopped
2 small zucchini, sliced
1 green bell pepper, cut into 1 inch pieces
1 onion, chopped
3 garlic cloves, minced
1 tsp basil
1 tsp oregano
8 oz fresh sliced mushrooms

In crockpot, combine all ingredients, except mushrooms.  Cover; cook on low setting for 8 hours.  Shred chicken with two forks.  Add mushrooms, cover and cook another 30 minutes. 

Serves 3

Chicken and Rice

 2 large chicken breasts, cut into bite size pieces
2 cups chicken broth
1 green bell pepper, chopped
1 small onion, chopped
1 clove garlic, minced
2 Tbsp butter
15 oz can whole tomatoes, undrained
1 tsp chili powder
1/2 tsp oregano
1 Tbsp cornstarch
1 cup water
Salt and pepper to taste
3-4 cups hot cooked rice

In large deep skillet, melt butter.  Cook bell pepper, onion, and garlic for 2 minutes.  Add chicken and saute for 4-5 minutes.  Add tomatoes, chili powder, oregano, chicken broth, salt and pepper.  Cook on medium heat for 20 minutes.  In small bowl, add water and cornstarch.  Stir well.  Slowly pour and stir into chicken mixture.  Cook and stir 2-3 minutes until thickened.  Pour chicken mixture over hot cooked rice. 

Pepper Jack Artichoke Dip

 2 cans (14 oz) quartered artichoke hearts, drained and chopped
1 cup mayo
10 oz pepper jack cheese
1/3 cup italian style bread crumbs
1/4 tsp crushed red pepper
1 Tbsp chopped parsley
Assorted veggies and/or crackers for dipping

Heat oven to 400.  In bowl, mix artichokes, mayo, and 2 cups cheese.  Spread mixture in ungreased 13x9 dish.  In small bowl, mix remaining 1/2 cup cheese and bread crumbs; sprinkle over artichoke mixture.  Bake 12 minutes or until thoroughly heated.  Sprinkle crushed red pepper and parsley on top.  Serve with veggies or crackers

Makes 32 servings

Italian Sloppy Joes

 1 pound ground beef
1 small onion, finely chopped
3 garlic cloves, minced
1/2 cup beef broth
1 can (14 oz) diced tomatoes, undrained
1/4 cup tomato paste
1/4 tsp salt
1/8 tsp pepper
1 pkg frozen garlic texas toast
8 slices mozzarella cheese

Preheat oven to 425.  In skillet cook and crumble beef, onion, and garlic until meat is no longer pink.  Drain and return to pan.  Add broth and bring to boil.  Cook until broth is reduced by half.  Stir in tomatoes, tomato paste, salt and pepper; return to boil.  Reduce the heat; simmer, uncovered, until the mixture is thickened, 2-3 minutes.  Meanwhile, place garlic texas toast on foil lined large baking sheet.  Bake until lightly browned, 8-10 minutes.  Spoon ground beef mixture onto toast; top with mozzarella cheese.  Bake until the cheese is melted, 3-4 minutes.  

Serves 8

Mexican Beef Stew

 1 pound beef stew meat
14 oz can diced tomatoes, undrained
1/2 cup diced onions
1/2 tsp chili powder
1 pkg taco seasoning mix
1 can black beans, drained and rinsed
1 can (11 oz) mexicorn, drained

In crockpot, mix beef, tomatoes, onions and chili powder.  Cover; cook on low for 9-11 hours.  Stir in taco seasoning mix, beans and corn.  Increase heat to high.  Cover and cook 15-30 minutes or until thickened.

Add toppings to your preference:  sour cream, cheese, tortilla strips, jalapenos, avocado, cilantro, etc.

Serves 3

Cashew Chicken

 2 Tbsp olive oil
1/2 cup chopped onion
2/3 cup chopped carrots
3 celery stalks, diced
2 banana peppers, diced
1 red bell pepper, chopped
2 garlic cloves, minced
1 1/2 pounds boneless skinless chicken breasts, cut into bite size chunks
1/2 tsp Ground black pepper
1/2 tsp ground ginger
1 cup chicken broth
1/4 cup soy sauce
2 Tbsp rice vinegar
2 Tbsp ketchup
1/2 - 1 tsp sriracha (adjust to your taste, can also use dried red pepper flakes)

1/2 cup cashews
Hot cooked rice

Heat oil in skillet.  Add onion, carrots, celery, red bell pepper and banana peppers and saute.  After 2 minutes, add chicken. Add black ground pepper and ginger.  Saute for 2 minutes then add garlic.  Continue to saute until chicken is cooked through.   In a small bowl, combine chicken broth, soy sauce, vinegar, ketchup and sriracha.  Whisk until smooth and pour over skillet ingredients.  Simmer for 4-5 minutes.  Serve over rice. Sprinkle with cashews.

Serves 4

Cheesy Chicken Casserole

 2 cups cut up cooked chicken
1 jar (16 oz) cheddar cheese pasta sauce
1 pound frozen broccoli, carrots, and cauliflower mix (california mix vegetables), thawed and drained
1 1/4 cups bisquick
1/4 cup grated parmesan
1/4 cup butter
1 egg, slightly beaten

Heat oven to 400.  In large bowl, mix chicken, pasta sauce and vegetables.  Pour into ungreased 11x9 baking dish.  In small bowl, mix bisquick, parmesan cheese and butter with fork or pastry blender until crumbly.  Stir in egg.  Sprinkle over chicken mixture.  Bake 20-22 minutes or until topping is light golden brown.

Serves 6

Beef and Pasta Casserole

 1 onion, peeled and quartered
2 large carrots, peeled and cut into 3 inch pieces
1 Tbsp olive oil
4 garlic cloves, minced
1 Tbsp dried italian seasoning
1/2 tsp crushed red pepper
1/2 tsp salt
1 pound ground beef
3 cups chicken stock
1 1/2 tsp dried basil
3 Tbsp tomato paste
1 Tbsp red wine vinegar
8 oz uncooked penne ( or other similar shaped pasta)
14 oz can crushed tomatoes
3 oz shredded mozzarella cheese
1/4 cup grated parmesan cheese

Place onions in food processor; pulse until finely chopped.  Add carrots; pulse until finely chopped.  Preheat oven to 350.  Heat large skillet over medium heat.  Add oil to pan.  Add onion mixture to pan and cook 4 minutes.  Add garlic, cook 2 minutes.  Add italian seasoning, red pepper, and 1/4 tsp salt.  Add beef; cook 5 minutes.  Stir in stock, 1 tsp basil, tomato paste, vinegar, pasta and tomatoes.  Bring mixture to a boil; cook 13 minutes or until pasta is almost done, stirring frequently.  Stir in remaining 1/4 tsp salt.  Pour contents of skillet into 11x7 dish.  Sprinkle mozzarella over pasta mix.  Sprinkle with parmesan.  Bake at 350 for 15 minutes or until pasta is done. Sprinkle with remaining basil.

Serves 4