BBQ Chicken Mac

Mac & cheese
bbq sauce
left over chicken shredded into chunks

Cook the pasta according to directions. When you put the pasta in the boiling water add the chicken. Drain when pasta is cooked. Mix in the cheese packet according to directions except for the butter. When mixed throughly add bbq sauce to taste. Enjoy!! Taste's great with corn on the cob.

Beef & Sausage Stew

3 lbs. beef stew meat, trimmed of fat and cut into 3/4 inch cubes
1/2 cup plus 2 Tbsp. all purpose flour, divided
1 (16 oz) can diced tomatoes in juice, undrained
1/2 package smoked sausage, sliced
3 potatoes, peeled and diced
1 cup each chopped leek and chopped onion
4 celery stalks, sliced
1/2 cup chicken broth
3 clove garlic, minced
3 Tbsp. water

Place 1/2 c. flour in a resealable food storage bag. Add beef, seal bag. Shake to coat beef cubes with flour evenly on all sides. Place in slow cooker. Add tomatoes with juice, sausage slices, diced potatoes, chopped leak, chopped onion, sliced celery, chicken broth and minced garlic: stir well.
Cover and cook on HIGH 4 to 6 hours or on LOW 8 to 12 hours. (One hour before serving, turn slow cooker to HIGH if on LOW setting.)
Combine remaining 2 Tbsp. flour and water in small bowl; stir until mixture becomes paste. Stir flour mixture into slow cooker; mix well. Cover and cook until thickened, about 10 to 15 minutes. Serve with buttermilk biscuits and butter or over rice or even buttered noodles.

Serves 8
Prep time: 25 mins.
Cooking Time: 4 to 6 hours (Slow Cooker)

Mexican Junk

1 1/2 cup chopped turkey or chicken
1 can mushroom soup
1 can cream of chicken
1 can enchilada sauce
1 larg bag Dorito chips
grated cheese

Mix and pour over Doritos. Cover with grated cheese and bake until cheese melts.

MEATLOAF

Makes 8 servings
Preparation time: 10 minutes
Cooking time: 1 hour; standing time: 5 minutes

2 pounds 95 percent lean ground beef
20 crumbled saltine or whole-grain crackers (I used whole-grain)
1 lightly beaten egg
1/4 cup ketchup
1 tablespoon prepared (yellow) mustard
1 teaspoon salt
1/2 teaspoon pepper
1 finely chopped medium onion

Heat oven to 350 degrees. In a large bowl, lightly mix beef, crackers, egg, ketchup, mustard, salt, pepper and onion. Divide evenly and shape into 2 loaves. Place loaves, side by side crosswise, in a 9-by-13-inch baking dish lined with nonstick foil. Bake one hour or until browned, or until internal temperature is 160 degrees. Remove from oven; transfer to a platter, tent with foil and let stand 5 minutes before slicing.

Per serving: 202 calories, 26 grams protein, 7 grams fat (32 percent calories from fat), 2.5 grams saturated fat, 9 grams carbohydrate, 89 milligrams cholesterol, 566 milligrams sodium, 1 gram fiber.

MUSTARD CHICKEN WITH GREENS

Makes 4 servings
Preparation time: 15 minutes
Cooking time: less than 20 minutes

4 (5- to 6-ounce) boneless, skinless chicken breasts
1/2 cup flour
3 teaspoons olive oil, divided
1 pint grape tomatoes
1/2 teaspoon minced garlic
3/4 cup fat-free chicken broth
3 tablespoons grainy Dijon mustard
3 tablespoons fat-free or reduced-fat sour cream
Snipped chives for garnish if desired
1 bunch watercress or 4 cups baby spinach leaves

Flatten chicken to an even thickness (about 1/2 inch). Put flour in a large plastic bag; add chicken and shake to coat, removing excess flour. Set aside. Heat 1 teaspoon oil in a large nonstick skillet on medium-high. Add tomatoes; cook 3 or 4 minutes or until some begin to soften. Add garlic; cook 30 seconds. Remove to bowl.
Meanwhile, heat remaining oil in the same skillet on medium. Cook chicken 5 to 6 minutes per side or until no longer pink (160 degrees). Remove to plate; cover. Add broth to skillet, stirring to dissolve browned bits. Whisk in mustard and sour cream. Simmer until slightly thickened; add chives. Place chicken on watercress or spinach leaves; spoon sauce over chicken. Serve with tomatoes.

Per serving: 279 calories, 37 grams protein, 7 grams fat (21 percent calories from fat), 1 gram saturated fat, 17 grams carbohydrate, 84 milligrams cholesterol, 421 milligrams sodium, 2 grams fiber.

Left over Turkey soup

Prep Time: 10 min

Total Time: 30 min

Makes: 6 servings, 1 cup each

1/2 cup chopped onion

1 medium carrot, sliced

1 stalk celery, sliced

1 Tbsp. oil

2 cans (14-1/2 oz. each) chicken broth

2 cups water

1 env. GOOD SEASONS Italian Salad Dressing & Recipe Mix

2 cups cubed cooked turkey

1/2 cup bite-sized pasta, uncooked

COOK onion, carrot and celery in hot oil in large saucepan 3 to 5 minutes or until crisp-tender, stirring occasionally.

STIR in chicken broth, water and dressing mix. Bring to boil.

ADD turkey and pasta; cover. Reduce heat to medium-low; simmer 10 to 12 minutes or until pasta is tender.

Skillet Chicken Enchilada

Prep Time:20 min
Total Time:20 min
Makes:5 servings, two enchiladas each

1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1-1/4 cups KRAFT Mexican Style Shredded Four Cheese, divided
3/4 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa, divided
10 TACO BELL® HOME ORIGINALS® Flour Tortillas, warmed
1 cup shredded lettuce
1 cup chopped tomatoes
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

SPRAY large skillet with cooking spray. Add chicken; cook and stir on medium-high heat 4 to 5 min. or until cooked through. Reduce heat to medium-low.
ADD 1 cup of the cheese and 1/2 cup of the salsa; cook until cheese is melted and mixture is heated through, stirring frequently.
SPOON 1/4 cup of the chicken mixture down center of each tortilla; roll up. Place, seam-sides down, on serving platter. Top with the remaining 1/4 cup cheese, the lettuce, tomatoes, sour cream and remaining 1/4 cup salsa.

Nutritional Information:
Calories 470 Total fat 19 g Saturated fat 10 g Cholesterol 95 mg Sodium 780 mg Carbohydrate 42 g Dietary fiber 3 g Sugars 4 g Protein 32 g Vitamin A 15 %DV Vitamin C 10 %DV Calcium 30 %DV Iron 15 %DV

Healthy Living Information:Good source of vitamin A or CGenerally Nutritious

**My girls actually loved it! I loved it because I wasn't in the kitchen forever making it. (Taken from http://www.kraftfoods.com/)**

Shortcut Chicken Manicotti

Prep Time:10 min
Total Time:1 hr
Makes:4 servings, three stuffed manicotti each

1 can (10-3/4 oz.) condensed cream of chicken soup
1-1/2 cups water
1/4 lb. (4 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up
2 cups frozen broccoli florets
12 manicotti pasta, uncooked
1 lb. boneless skinless chicken breasts, cut into 1/2-inch strips
1/4 cup KRAFT 100% Grated Parmesan Cheese

PREHEAT oven to 400ºF. Mix soup, water and VELVEETA in microwaveable bowl. Microwave on HIGH 3 min. or until VELVEETA is melted and mixture is well blended, stirring after 2 min. Pour one-third of the soup mixture onto bottom of 13x9-inch baking dish; set aside. Add broccoli to remaining soup mixture.
STUFF pasta with chicken strips; place in baking dish. Cover completely with remaining soup mixture. Sprinkle with Parmesan cheese. Cover with foil.
BAKE 45 to 50 min. or until pasta is tender and chicken is cooked through.

**Note: I found it pretty bland and ended up adding sauteed onions. The soup mixture doesn't quite cover all of the manicotti so I doubled it.**