Bubble Pizza Casserole

1 pound ground beef
1 (14 ounce) can pizza sauce
2 (12 ounce) packages refrigerated buttermilk biscuit dough
1 1/2 cups shredded mozzarella cheese
1 cup shredded Cheddar cheese

Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish. Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain excess fat. Stir in pizza sauce. Remove from heat, and set aside.
Cut biscuits into quarters, and place in the bottom of baking dish. Spread meat mixture evenly over the biscuits.
Bake uncovered in preheated oven for 20 to 25 minutes. Sprinkle top with mozzarella and Cheddar cheese. Bake an additional 5 to 10 minutes, until cheese is melted. Let stand 10 minutes before serving. Serve with salad.

Baked Tilapia and Potatoes

Tilapia Fillets
Small red potatoes
Olive Oil
Jane's Mix seasoning
Bread crumbs

Potatoes:
Cut into small pieces and put into ziplock bag with olive oil mixed with Jane's Mix to toss. Bake in a baking dish at 350 for about 1 hour.

Tilapia:
Thaw in fridge overnight. Place a sheet of tinfoil on a baking sheet. Lightly cover both sides of tilapia in crumbs and cook on a skillet at medium heat until desired texture.

Chocolate Chip Pumpkin Bars

3 eggs
1.5 cups granulated sugar
1 cup vegetable oil
15-ounce can pumpkin
1.5 cups sifted all purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 cup Guittard chocolate chips

Icing:
8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees.
Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy.
Stir together the flour, baking powder, cinnamon, salt and baking soda.
Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.
Spread the batter into a greased 13x10 inch baking pan. Sprinkle chocolate chips evenly over top. Bake for 30 minutes.
Let cool completely before frosting.

To make the icing:
Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again.
Spread on cooled pumpkin bars.

Crock Pot Lasagna

Prep Time: 25 minutes
Cook Time: 7 hours, 10 minutes
Total Time: 7 hours, 35 minutes

Ingredients:
1 pound lean ground beef
48-ounce jar chunky pasta sauce
14-ounce can diced tomatoes, undrained
3/4 cup water
Salt and pepper to taste
15-ounce container ricotta cheese
1/4 cup chopped parsley
1 egg, beaten
2½ cups shredded mozzarella cheese
1 box lasagna noodles
1/2 cup grated Parmesan cheese

Preparation:
In a large skillet, brown ground beef. Season with season salt and pepper to taste. Drain thoroughly. Add spaghetti sauce, diced tomatoes, and water. Simmer 10 - 15 minutes.

In a large bowl, combine ricotta cheese, parsley, and egg, and beat well. Add half of the mozzarella cheese. In 5-6 quart crockpot, pour 1 cup of the beef sauce. Then top with a layer of lasagna noodles (broken to fit). Top with mozzarella cheese, more ground beef sauce, then a layer of the cheese mixture. Repeat layers to fill crockpot 3/4 full. Cover crockpot and cook on low for 6-7 hours - DO NOT STIR. Top with Parmesan cheese and serve. Serves 6-8

Mango Chicken Tacos

2-3 chicken breasts
1 container Mango Chicken Salsa from Costco
1/3 cup brown sugar
Lemon Pepper
Tortillas
Shredded Cheese

Boil chicken, shred and season with lemon pepper. Mix with Mango Chicken Salsa and brown sugar. Serve on tortillas with shredded cheese.

Baked Camembert Pasta

1 x 8-ounce box of Camembert cheese
2 cloves of garlic
1 sprig of fresh rosemary
extra virgin olive oil
sea salt and freshly ground black pepper
1 pound dried rigatoni
6 cups (approx. 6 ounces) fresh spinach
4 ounces Parmesan Cheese

To prepare your pasta
Preheat your oven to 350 F. Open the box of cheese and unwrap it. Place it back in
the wooden container. Score a circle into the top of the skin, lift it off and discard.
Peel and finely slice the garlic. Pick the rosemary leaves off the woody stalk. Lay the
garlic slices on top of the cheese, sprinkle with some pepper and drizzle with a little
extra virgin olive oil. Scatter over the rosemary leaves and gently pat with your
fingers to coat them in the oil.

To cook your pasta
Place the box of cheese on a cookie sheet and put it into the preheated oven for 25
minutes, until golden and melted. Meanwhile, bring a large pan of salted water
to a boil. When your cheese has 10 minutes left to cook, add the rigatoni to the
pan and cook according to package instructions. When pasta is cooked, add the
spinach to the pan. Drain the pasta and spinach in a colander over a large bowl,
reserving some of the cooking water. Return the pasta and spinach to the pan and
let it wilt. Drizzle with a couple of good lugs of extra virgin olive oil and add the
grated parmesan. If the sauce is too thick for you, add a splash of the reserved
cooking water to thin it out a bit. Season with salt and pepper and give it a good stir.
Remove cheese from oven.

To serve your pasta
Divide the pasta between serving bowls. Drizzle the melted Camembert on top.
Serve with bread.

Jamie Oliver's Cracking Burger

serves 6

36 saltine crackers
8 sprigs of fresh parsley
2 heaped teaspoons Dijon mustard
1 pound quality ground beef
1 large egg, preferably free-range or organic
sea salt and freshly ground pepper
olive oil
1 romaine lettuce
tomatoes
6 burger buns

To make your burger
smash crackers until fine (I put them in a ziploc and crushed with a bowl) and put them in a large bowl. Finely chop the parsley, including the stalks. Add the parsley, mustard, and ground beef to the bowl. Crack in the egg and add a good pinch of salt and pepper. With clean hands scrunch and mix everything up well. Divide into 6 and pat and mold each piece into a roundish shape about 3/4 in. thick. Drizzle the burgers with oil, put on a plate, cover and place in refrigerator until needed (to help firm them up).

To cook your burger
Preheat a large grill pan or frying pan for about 4 minutes on high heat. Turn the heat down to medium. Place the burgers on the pan and use a turner to lightly press down on them. Cook them to your liking for 5-8 minutes on each side.

Baked Penne with Chicken and Sun- Dried Tomatoes

Courtesy of Martha Stewart

Ingredients
6 tablespoon(s) butter, plus more for baking dishes
Coarse salt
Ground pepper
1 pound(s) penne rigate
1 teaspoon(s) olive oil
2 (8 ounces each) boneless, skinless chicken breast halves
1/2 cup(s) all-purpose flour, spooned and leveled
2 tablespoon(s) all-purpose flour, spooned and leveled
4 clove(s) garlic, minced
6 cup(s) whole milk
1/2 cup(s) oil-packed sun-dried tomatoes, drained and thinly sliced
1 1/2 cup(s) (6 ounces) shredded mozzarella
1 cup(s) (4 ounces) finely grated Parmesan
Optional: 10 ounce(s) white mushrooms, trimmed and thinly sliced

Directions
1. Preheat oven to 400 degrees F. Butter 9x13 dish. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta, and return to pot.
2. In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Cut into pieces.
3. In a 5-quart Dutch oven or heavy pot, melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. Add tomatoes; cook 1 minute. Off heat, gradually stir in mozzarella and 1/2 cup Parmesan.
4. Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with cup Parmesan.
5. Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.
6. To make ahead, prepare through step 4; let cool. Cover tightly with foil, and freeze, up to 3 months. Preheat oven to 400 degrees F, and bake (still covered in foil) on a rimmed baking sheet until center is hot, about 1 1/2 hours. Remove foil; bake until golden, about 15 minutes more.

Crock Pot Creamy Chicken

4 boneless, skinless chicken breasts cubed
2 TBS butter
2 cans healthy request cream of mushroom soup
8 oz. sour cream
1 package ranch dressing mix
jasmine rice

Put chicken into crock pot with all other ingredients and stir. Cook on low 3-4 hours. Stir again and serve over jasmine rice.

Killer Chili

Prep Time: 15 minutes
Cook Time: 7 hours
Total Time: 7 hours, 15 minutes

Ingredients:
1 lb. ground beef
2 onions, chopped
4 cloves garlic, chopped
2 (14 oz.) cans diced tomatoes, undrained
15 oz. can tomato sauce
1 Tbsp. chili powder
1 tsp. ground cumin
1/2 tsp. salt
1/8 teaspoon pepper
1/4 teaspoon cayenne pepper
1 (15 oz.) can red kidney beans, rinsed and drained
1 (15 oz.) can black beans, rinsed and drained
1/4 cup water

This recipe is mild. If your ideal chili burns your tongue, add red pepper flakes, jalapeno and habanero chilies and, of course, more chili powder.

Preparation:
Cook ground beef in heavy skillet until brown and drain. Mix all ingredients except water in 3-4 quart slow cooker. Cover and cook on low heat for 6-7 hours until vegetables are tender. Turn heat to high. Add water to chili, stirring well. Uncover and cook for about 15 minutes, until slightly thickened.
8 servings

Italian Chicken and Panzanella Salad

Italian Chicken Marinade

Half a 16oz bottle Italian-style salad dressing
1 teaspoon garlic powder
1 teaspoon salt
4 skinless, boneless chicken breast halves

Directions

1. In a shallow baking dish, mix the salad dressing, garlic powder, and salt. Place the chicken in the bowl, and turn to coat. Marinate in the refrigerator at least 4 hours. (For best results, marinate overnight.)
2. Preheat the grill for high heat or preheat a skillet.
3. Lightly oil skillet or grate. Discard marinade, and grill/cook chicken 8 minutes on each side, or until juices run clear.


Panzanella Salad (bruschetta in a bowl)

1 loaf Italian bread, torn into bite-size pieces
1/3 cup olive oil
kosher salt and pepper to taste
3 cloves garlic, minced
1/4 cup olive oil
3 medium ripe tomatoes, cut into wedges
3-5 basil leaves, shredded
3-5 mint leaves, shredded
3 TBS red wine vinegar
¼ cup green onion diced
¼ cup olive oil
1 medium cucumber


Directions

1. Preheat oven to 400 degrees F
2. In a small bowl combine red wine vinegar and green onion
3. In a large bowl, toss bread with 1/3 cup olive oil, kosher salt, pepper, and garlic. Lay bread on a baking sheet, and toast in the preheated oven until golden, about 5 minutes; allow to cool slightly.
4. While the bread is in the oven, dice tomatoes and cucumber. Whisk 1/4 cup of olive oil into the red wine vinegar mixture.
5. Gently toss together the bread, tomatoes, cucumber, basil and mint. Toss with the red wine vinaigrette and let stand 5-10 minutes before serving.

BBQ Pork Burritos

3 lbs pork shoulder
1/4 tsp whole cloves
1/2 TBS mustard
1 tsp Jane's salt mix
1 cup Sweet Baby Ray's BBQ sauce
1 TBS white vinegar
1/3 cup chopped union

Cook pork shoulder in crock pot with cloves and two cups water on high for 6 hours. While cooking, combine remaining ingredients and set aside. Drain pork, remove cloves, shred with two forks, stir in sauce mix, and cook an additional hour on low. Serve on tortillas with shredded cheese and diced tomatoes.

Orange-Sesame Turkey Cutlets

Prep: 5min|Cook: 14min |Total: 1hr 19min

Ingredients:

1 cup orange juice
1 tablespoon reduced-sodium soy sauce
1 teaspoon minced garlic
1 teaspoon minced garlic
1 pound turkey cutlets
1 teaspoon cornstarch
3/4 cup frozen, de-fatted chicken stock, thawed
1 tablespoon minced, fresh cilantro

Directions

1. In a shallow nonmetal dish, combine the orange juice, soy sauce, oil, and garlic. Add the turkey. Turn to coat. Cover and refrigerate for 1 hour, turning frequently.

2. Coat a 10" no-stick skillet with no-stick spray and place over medium-high heat until hot. Add the turkey in a single layer; reserve the marinade. Cook the turkey for 2 minutes. Turn and cook for 2 minutes, or until golden brown. Place the turkey on a plate; cover to keep warm.

3. Place the cornstarch in a medium bowl. Add the stock and stir until smooth. Add the reserved marinade and mix well. Reduce the heat to medium. Pour into the skillet. Cook, stirring, for 3 minutes, or until the sauce thickens slightly. Add the turkey. Cook for 5 minutes, or until the turkey is no longer pink in the center. Check by inserting the tip of a sharp knife into the center of 1 cutlet. Serve sprinkled with the cilantro over quinoa rice.

(Recipe Notes: To freeze, pack the cooled cooked cutlets and sauce in a freezer-quality plastic container. To use, thaw overnight in the refrigerator. Cover and microwave on high power for 5 minutes, or until hot.)

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Quinoa cooking instructions:

In a medium saucepan, combine 1 cup quinoa with 2 cups water or broth, salt to taste. Bring to boil for 15 minutes or until liquid is absorbed. Turn heat off and cover with lid for 5 minutes. Fluff with fork and serve. Note: Quinoa is ready when the grain appears translucent and white germ is visible in a ring around the saucepan.

Rustic Pesto Chicken Pizza

Ingredients:

Rustic Crust pizza crust (cheesy herb)
2 breasts sautéed chicken cut into pieces and seasoned with lemon pepper
1 cup shredded mozzarella cheese
½ cup feta cheese
½ cup basil pesto with pine nuts
1-2 tomatoes sliced
1 red onion thinly sliced or slivered
virgin olive oil

Directions:

Preheat oven to 450°.

Baste crust edges with olive oil. Spread pesto over entire pizza crust. Layer half of the mozzarella cheese, all of the feta cheese, thinly sliced red onion, chicken, tomato slices and top with remaining mozzarella.

Reduce heat to 425° and bake for 8-12 minutes.

Chicken Lulu

1 green pepper, cut in strips
1 small onion
1 tsp curry powder
2 TBS butter
1 can cream of chicken
1 cup thickened broth (1/4 cup flour)
2 cups cubed, cooked chicken
1 cup pineapple chunks with juice
3 cups cooked rice

Saute green pepper, onion with curry powder and butter. Stir in soup, thickened chicken broth, chicken and pineapple. Place cooked rice in a casserole dish and pour mixture over rice. *optional: sprinkle with toasted almonds and paprika. Bake 20 minutes at 350 degrees.

Coconut Brownies

1 box brownie mix
sweetened flaked coconut
mini semi-sweet chocolate chips
1 can (14 oz) sweetened condensed milk
2/3 c. oil
3 eggs

Directions:
Preheat oven to 350 degrees. Spray pan with nonstick cooking spray. Prepare brownie mix according to package directions for cake-like brownies or just use 2/3 cup oil and 3 eggs. Spread evenly. Bake 16-18 minutes or until brownie is set.

Layer coconut and chocolate chunks over brownie base. Pour sweetened condensed milk evenly over coconut and chocolate chunks.

Bake 20-23 minutes or until edges of coconut are deep golden brown and almonds are lightly toasted. Cool completely on cooling rack. Cut into bars.

Crockpot Enchiladas

Makes 4-6 servings

1-1/2 lb. ground beef
1 medium onion, chopped
1-2 cloves of garlic, minced
1/2 tsp. salt
1/2 tsp. pepper
2 C. fresh or frozen corn (or 15-oz can, drained)
1 19-oz can enchilada sauce
2 C. (8 oz) shredded cheddar cheese
1 2-1/2 oz. can sliced ripe olives, drained (optional)
6 corn tortillas

Brown ground beef and drain. Add onion and garlic; cook over medium heat until tender and transparent. Add salt and pepper. Place 2 tortillas in bottom of crockpot. Place a third of the following in layers over the tortillas: meat, corn, sauce, and cheese. Repeat tortillas and other layers two times. Cover and cook on low 4-6 hours.

Old Fashioned Cheesy Chicken Spaghetti

5-6 boneless, skinless chicken breasts or 1 whole chicken fryer
1 - 12 oz package spaghetti noodles
1 - 16 oz (1 lb) package Velveeta cheese, cubed
1 - 10.5 oz can cream of chicken soup
1 - 14 oz can chicken broth or 2 cups reserved broth
1 - stick margarine (1/2 Cup)
1 - 8 oz package shredded mild or sharp cheddar cheese
1 - small onion, chopped
3-4 celery ribs, chopped
1/4 cup green bell pepper, chopped

Fill a big stock pot with water. Clean and rinse whole fryer or chicken pieces. Add chicken, I like to add a little seasoning salt, pepper and poultry seasoning while the chicken cooks. Wash hands after handling chicken. Let chicken come to a boil, then reduce heat and simmer chicken until done. Cook whole fryers about 2 hours and chicken breasts or pieces 45-50 minutes. Remove chicken from pot and place on a plate to cool. Drain the broth through a strainer and reserve. Cook the spaghetti per package directions. Instead of cooking the spaghetti in water, we are going to use the reserved chicken broth. Add spaghetti and bring to a boil, reduce heat and simmer noodles until al dente. While spaghetti noodles are cooking start deboning the chicken (make sure it is cool enough to handle) or break chicken breasts to smaller pieces. Chop up all the vegetables and set aside. Melt margarine in a small skillet and add the vegetables. Saute’ vegetables until they are tender and translucent in color. When noodles are done drain and set aside. If you are not using canned chicken broth, reserve 2 cups of the cooked broth. In a large bowl combine Velveeta cheese, chicken broth and cream of chicken soup. Place in microwave and cook on low for 5-7 minutes or until mixture is smooth and cheese is melted. (You can also use the defrost setting). To the cheese mixture add cooked vegetables with butter, spaghetti noodles and chicken pieces. Stir to combine. Spray a 9x 13 inch baking dish with cooking spray and add combined mixture. Top finished casserole with 8oz of shredded cheddar cheese. Place casserole in a preheated 350 degree oven and bake for about 45 minutes or until cheese is golden brown and casserole is bubbly. Remove from oven let cool and serve.

Time saver note: If a 9 x 13 inch dish is to big for your family you can prepare (2) 8 x 8 inch size. Serve one for dinner and freeze the second one for a quick meal another night. To freeze assemble casserole, then cover unbaked casserole with plastic wrap, and two layers of foil. Date and place in freezer. To cook, remove casserole from the freezer. Defrost and proceed with baking instructions. Or For a large family just double the recipe ingredients and prepare two 9 x 13 inch baking dishes.

Beef & Cheese Quesadillas

1 pound ground beef
½ cup chopped onion
¾ cup chunky salsa
2 cups shredded Colby jack cheese
10-12 flour tortillas

Brown ground beef with onion. Drain. Mix in salsa and cheese. Spoon ½ cup meat mixture on one half of tortilla. Fold tortilla in half to close. Arrange quesadillas on baking sheet. Lightly spray tops of tortillas with cooking spray. Bake at 450° for 8 minutes or until lightly browned.

Breakfast Casserole and Crepes

BREAKFAST CASSEROLE
6 eggs
2 C. milk
1 t. salt
1 t. dry mustard
1 lb. ground sausage
4 slices bread, cubed
1 C. Cheddar cheese, grated
Butter 9" x 12" baking dish and cover bottom with bread cubes. Cook sausage and sprinkle over the cubes. Add grated cheese. Beat eggs, milk, salt and mustard well. Pour over other ingredients. Refrigerate overnight. Bake at 350* for 35-40 minutes. Let stand 10 minutes and serve.

CREPES
2 cups milk
2 eggs
2 cups flour
1 tsp salt
1 tsp sugar

Blend all ingredients in a blender and pour onto a hot skillet - flip when bubbles appear in the center. Topping options: maple syrup, fruit, powdered sugar and lemon juice, or use as a dessert crepe with ice cream bananas and nutella.