Pizza Casserole

1 pound ground beef
1 - 15 ounce jar spaghetti sauce (I used Ragu)
1 egg
1 cup milk
1 cup bisquick
8 ounces mozzarella cheese (or whatever you have on hand)
1/3 cup parmesan cheese (ditto)
1/2 cup chopped pepperoni (mainly I chopped it because I have toddlers)

Brown ground beef and drain. Pour meat into casserole dish. Add pizza sauce and pepperoni, layer a bit of cheese on top. In a seperate bolw add egg, milk, oil and Bisquick. Mix well. Pour mixture over ground beef. Bake at 350 degrees for 25 to 30 minutes. Bisquick mix should be brown. Add cheeses on top and bake another 5 minutes or until cheese is melted.

Leftover Chicken Ranch Crescent Pizza

1 roll Pillsbury Crescent Rolls or a Sheet
2 cups cooked chicken, chopped (I use leftovers from a Rotisserie Chicken)
enough ranch dressing to coat the chicken to your liking
2 cups mozzerella cheese, shredded
1/4 teaspoon garlic powder
italian herbs
dried parsley

1. Spray a small cookie sheet with nonstick spray. Spread the dough evenly across the pan and up the sides. Bake in a 375 degree oven for about 10-12 minutes or until dough is just barely cooked through.
2. In a small bowl, mix the chicken with the ranch dressing and the garlic powder until evenly coated. Evenly distribute the chicken over the crust.
3. Sprinkle cheese over the chicken. Top with a sprinkle of Italian herbs and dried parsley.
4. Place back in the oven for an additional 5-7 minutes, or until the cheese is bubbly.

Parmesan Chicken

1 clove garlic, minced
1 stick unsalted butter (1/2 cup or 1/4 pound), melted (I used 1.5 sticks of margarine)
1 cup dried bread crumbs
1/3 cup grated Parmesan cheese (or 2/3 cup if you are using a Microplane zester) (I used 2/3 cup of the finely grated parmesan in the green can)
2 Tbsp chopped fresh parsley (I used dried)
1/4 teaspoon salt
1/4 teaspoon garlic salt
A large pinch of Italian seasoning (herb mix)
1/8 teaspoon ground black pepper
2 lbs of skinless, boneless, chicken meat, cut into pieces no larger than 2x2 inches

1 Preheat oven to 450°F.

2 In a bowl, combine the minced garlic with the melted butter. In another bowl mix together the bread crumbs, Parmesan, parsley, salt, garlic salt, Italian seasoning, and pepper. Dip chicken pieces into garlic butter, then into crumb mixture to coat.

3 Place coated chicken pieces on to a 9x13 baking dish. Try to leave a little room between each piece. Drizzle with remaining garlic butter and bake uncovered 15 minutes, or until chicken is cooked through and juices run clear. Note that the chicken will get much more browned on the bottom side than on the top.

Serves 4-6.

Took me all of 10 minutes to prepare, 15 to cook... It was so easy and good it was sinful, now go make, enjoy and thank me later ;)

Shortcut Chicken Manicotti

1 can (10-3/4 oz.) condensed cream of chicken soup
1-1/2 cups water
1/4 lb.(4 oz.) VELVEETA cut into 1/2-inch cubes
*2 cups frozen broccoli florets
12 manicotti shells, uncooked
1 lb. boneless skinless chicken breasts, cut into thin strips
1/4 cup KRAFT Grated Parmesan Cheese

HEAT oven to 400ºF. Microwave soup, water and VELVEETA in microwaveable bowl on HIGH 3 min. or until VELVEETA is melted and mixture is well blended, stirring after 2 min.; pour 1/3 into 13x9-inch baking dish. Set aside. Add broccoli to remaining soup mixture.

STUFF manicotti with chicken; place in baking dish. Top with remaining soup mixture and Parmesan; cover with foil.

BAKE 45 to 50 min. or until manicotti is tender and chicken is done.

This is a Kraft Foods Recipe.

*I don't use the broccoli since I'm married to someone who is anti-vegetable.

Easy Manicotti

Ground beef or Turkey 1lb
2 cans of Hunts Tomato Basil Spagetti Sauce (cans are large)
1 chopped onion
2 cups Parmesan and Mozzarella cheese blend divided
16 oz cottage cheese (I use fat free)
Box of Manicotti noodles
1 cup water

Brown meat and onion together, drain. Mix 1 cup cheese blend with the cottage cheese. Add meat to mixture. In a baking dishes (I use the long ones) coat w/ pam cooking spray. then pour a layer of spaghetti sauce. Stuff the manicotti with the cheese/meat mixture and place in baking pan... they should be side by side and touching if necessary. When pan is full (only do 1 layer) then pour more spaghetti sauce over the manicotti noodles. Pour 1 cup water over manicotti noodles and sauce then sprinkle 1 cup cheese on top and cover w/ tinfoil.

Bake at 375 for one hour or until manicotti shells are tender.

Teriyaki Chicken

Boneless Chicken Breasts or Tenders
Kikkoman Teriyaki Sauce
1 small can crushed/sliced Pineapple (doesn't matter)

Put the chicken into a ziploc bag, add pineapple, then add enough teriyaki sauce to keep chicken fully immersed. Let sit overnight in fridge (sometimes I'll even throw in the frozen chicken instead of thawing it out) and then bake w/ sauce in casserole dish at 375 for about 30 mins. Chicken is done when it runs clear. Serve over rice.

Easy Slow Cooker Chili

1 pound ground turkey
2 (10.75 ounce) cans low sodium tomato soup
2 (15 ounce) cans kidney beans, drained
1 (15 ounce) can black beans, drained
1/2 medium onion, chopped
2 tablespoons chili powder
1 teaspoon red pepper flakes
1/2 tablespoon garlic powder
1/2 tablespoon ground cumin
1 pinch ground black pepper
1 pinch ground allspice

Place turkey in the skillet, and cook until evenly brown; drain.
Coat the inside of a slow cooker with cooking spray, and mix in turkey, tomato soup, kidney beans, black beans and onion. Season with chili powder, red pepper flakes, garlic powder, cumin, black pepper, allspice and salt.
Cover, and cook 8 hours on Low or 4 hours on High.