Spinach & Cheese-stuffed Manicotti

2 medium carrots peeled and finely chopped
1 pkg (8oz) cream cheese, softened
1 pkg (10 oz) frozen spinach, thawed drained and squeezed dry
1 cup (4 oz) shredded mozzarella
1 tbsp Italian Seasoning
1 garlic clove, pressed
1 jar (24-28 oz) spaghetti sauce
1 can (14.5 oz) Italian - seasoned petite diced tomatoes, undrained
1/2 cup water
12 manicotti noodles
1 oz Parmesan cheese grated

Preheat oven to 350 degrees.  Cook manicotti noodles according to package directions, drain and cool.  In a bowl combine carrots, cream cheese, spinach, mozzarella cheese, Italian seasoning, and garlic, mix well.  Spoon cheese mixture into a ziplock bag and snip off one of the corners.

Combine spaghetti sauce, tomatoes and water in a bowl, stir.  Spread 1/4 cup of the sauce on the bottom of your pan.  Pipe cheese filling into manicotti noodles and arrange in pan.  Pour tomato sauce on top.  Sprinkle parmesan cheese on top.

Bake, covered, for 40-45 minutes or until internal temp is 165 degrees in the center and the sauce is bubbly.

From frozen:  defrost then bake as directed.

White Turkey Chili

Ingredients:

2 tbls. oil

1 cup chopped onions

2 stalks of celery, thinly sliced

4 cups chopped cooked turkey

2 (15.5 oz.) cans great northern beans, drained

2 (11 oz.) cans Green Giant White Shoepeg Corn, undrained

1 (4.5 oz.) can Old El Paso Chopped Green Chilies

2 tsp. cumin

1/4 tsp. hot pepper sauce, if desired (I did not use because of the children)

2 oz. (1/2 cup) shredded Monterey Jack Cheese

1 tbls. chopped fresh parsley (I didn't use)

Directions:

1. Heat oil in large saucepan over medium heat until hot. Add onion and celery; cook and stir 2 to 3 minutes or until vegetables are tender.

2. Stir in all remaining ingredients except cheese and parsley; blend well. Cover; cook 15 to 20 minutes or until thoroughly heated, stirring occasionally.

3. To serve, ladle chili into bowls. Sprinkle with cheese and parsley.

You will receive this meal fully cooked. Defrost in refrigerator the night before. Heat on stove till warm. Ladle into bowls and garnish with cheese. I have also provided bread to go with the meal and the cheese for the topping. I hope you enjoy it! Brooke

Crock Pot Chicken Cacciatore

Crock Pot Chicken Cacciatore

5 chicken breasts

1 jar Prego Chunky Garden Spaghetti Sauce (24 ounces)

1 zucchini, chopped

1 green bell pepper, chopped

1 sweet onion, chopped

Directions:

Place all ingredients in gallon freezer bag

Shake around to get everything evenly distributed

Pour into crock pot, turn on LOW for 6-8 hours

Serve over spaghetti noodles

DIVAS:

Thaw freezer baggie for 24 hours

Place contents in crock pot on LOW for 6-8 hours

Boil noodles 6-7 minutes (until al dente)

Serve :)

Shana's Pesto Chicken Penne Casserole

Ingredients

• 1 package (16 ounces) penne pasta
• 6 cups cubed cooked chicken
• 4 cups (16 ounces) shredded Italian cheese blend
• 3 cups fresh baby spinach
• 1 can (15 ounces) crushed tomatoes
• 1 jar (15 ounces) Alfredo sauce
• 1-1/2 cups 2% milk
• 1 jar (8.1 ounces) prepared pesto
• 1/2 cup seasoned bread crumbs
• 1/2 cup grated Parmesan cheese
• 1 tablespoon olive oil

Directions

• Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, cheese blend, spinach, tomatoes, Alfredo sauce, milk and pesto. Drain pasta and add to chicken mixture; toss to coat.
• Transfer to two greased 8-in. square baking dishes. In a small bowl, combine the bread crumbs, Parmesan cheese and oil; sprinkle over casseroles.
• Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 40-45 minutes or until bubbly.
• To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 50-60 minutes or until bubbly. Yield: 2 casseroles (6 servings each).

Puffed Pastry Wrapped Tenderloin

Preseasoned pork tenderloin, cut in half lengthwise
Cream cheese
Sheet of puff pastry
Foil, non-stick is best

Smear cream cheese between two halves of tenderloin.  Wrap in puff pastry.  Place on foil & bake at 350 for 30-40 minutes.

May wrap up in foil & freeze if desired prior to cooking.

DINNER DIVAS
Thaw 24-48 hours.  Unwrap foil (can use same piece to cook it on), place on baking pan & bake at 350 for 30-40 minutes.

Cheesy Potatoes with Smoked Sausage

Prep Time: 10 minutes

Cook Time: 45 minutes

Makes: about 6 servings

Ingredients:

• 1 pkg. Hillshire Farm Angus Italian Style Smoked Sausage
• 1 bag (20 ounces) refrigerated shredded hash brown potatoes
• 2 cups (8 ounces) shredded Cheddar cheese
• 1 cup sour cream
• 1 medium onion, chopped
• ¼ cup butter or margarine, melted
• ¼ teaspoon ground black pepper

Directions:

1. Preheat oven to 350°F.  Lightly spray a 13 x 9-inch baking pan with non-stick cooking spray.  Cut sausage into ½” cubes.  Combine all ingredients in a large bowl.
2. Spread mixture evenly in prepared pan.  Bake 40-45 minutes or until lightly browned.  Let stand 5 minutes before serving.

*I used turkey smoked sausage and low fat sour cream

Baked Teriyaki Chicken

This recipe got LOTS of good reviews on All Recipes, so I hope it's yummy!

Ingredients:

• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 1/2 cup white sugar
• 1/2 cup soy sauce
  
• 1/4 cup cider vinegar
  

• 1 clove garlic, minced
  
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground black pepper
  
• boneless skinless chicken thighs
    
  Directions: 
  1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
  2. Preheat oven to 425 degrees F (220 degrees C).
  3. Place chicken pieces in a lightly greased baking dish.
  4. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear.