Pepperoni Pizza Grilled Cheese Sandwiches

Just a twist on a classic

Ingredients:
Butter
Bread
Cheese slices (we like mozzarella and/or cheddar)
pizza sauce
mini pepperonis

Take 2 pieces of bread, butter the outer side of each.  On inside of sandwich spread bread with pizza sauce, then layer with cheese slice and mini pepperonis.  Cook until cheese is melted and outside of sandwich is golden brown.

This meal is quick, easy, and a kid favorite.

Pepperoni Pizza Puffs

Ingredients

Tip: You can freeze the baked puffs in a single layer on a baking sheet, then transfer to a freezer bag. To reheat, bake the frozen puffs on a baking sheet in a 350 degrees oven for 8 to 10 minutes.

• 3/4 cup flour
• 3/4 teaspoon baking powder
• 3/4 cup whole milk
• 1 egg, lightly beaten
• 4 ounces cheese, shredded (about 1 cup)
• 4 ounces pepperoni, cut into small cubes (about 1 cup)
• 1/2 cup store-bought pizza sauce
• 2 tablespoons finely chopped fresh basil
• 1 red bell pepper, sliced

Directions

1. Preheat the oven to 375 degrees . Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour and baking powder; whisk in the milk and egg. Stir in the mozzarella and pepperoni; let stand for 10 minutes.
2. Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.
3. Meanwhile, microwave the pizza sauce until warmed through, then stir in 1 tablespoon basil. Sprinkle the puffs with the remaining 1 tablespoon basil. Serve the puffs and red pepper slices with the pizza sauce for dipping.

Garlic Chicken

This chicken turns out really moist and yummy!

Prep:  20 minutes, Serves at least 6

6 chicken breasts
1 cup sour cream
2 Tbsp lemon juice
1/2 tsp salt
1 tsp season salt
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp garlic salt
1/2 cup butter (melted)
1 1/2 cups bread crumbs
1 1/2 garlic cloves, minced

Combine sour cream, lemon juice, salt, season salt, paprika, garlic salt and garlic powder.  In a separate bowl combine butter, bread crumbs, and garlic cloves (or already seasoned bread crumbs).

Roll chicken breast in sour cream mixture until completely covered.  Place one side of chicken breast into the bread mixture.  With breaded side down place into a 13x9 baking pain.  Continue with all chicken breasts.  After all chicken is in the pan, sprinkle remaining breading on top.  Cover with aluminum foil and bake for 1 hour at 325 degrees.  Remove foil and bake an additional 15-20 minutes.

Our favorite Turkey/Chicken pot pie from allrecipes

 2 cups frozen peas and carrots
2 cups frozen green beans

1 cup sliced celery

2/3 cup butter

2/3 cup chopped onion

2/3 cup all-purpose flour

1 teaspoon salt

1 teaspoon ground black pepper

1/2 teaspoon celery seed

1/2 teaspoon onion powder

1/2 teaspoon Italian seasoning

1 3/4 cups chicken broth

1 1/3 cups milk

4 cups cubed cooked chicken (or turkey)

4 (9 inch) unbaked pie crusts (or your own recipe)

Directions

1. Preheat an oven to 425 degrees F (220 degrees C).
2. Place the peas and carrots, green beans, and celery into a saucepan; cover with water, bring to a boil, and simmer over medium-low heat until the celery is tender, about 8 minutes. Drain the vegetables in a colander set in the sink, and set aside.
3. Melt the butter in a saucepan over medium heat, and cook the onion until translucent, about 5 minutes. Stir in 2/3 cup of flour, salt, black pepper, celery seed, onion powder, and Italian seasoning; slowly whisk in the chicken broth and milk until the mixture comes to a simmer and thickens. Remove from heat; stir the cooked vegetables and turkey meat into the filling until well combined.
4. Fit 2 pie crusts into the bottom of 2 9-inch pie dishes. Spoon half the filling into each pie crust, then top each pie with another crust. Pinch and roll the top and bottom crusts together at the edge of each pie to seal, and cut several small slits into the top of the pies with a sharp knife to release steam.
5. Bake in the preheated oven until the crusts are golden brown and the filling is bubbly, 30 to 35 minutes. If the crusts are browning too quickly, cover the pies with aluminum foil after about 15 minutes. Cool for 10 minutes before serving.               

***We often will change up the veggies, just make sure the total amount of veggies equals about 5 cups, and you will still have enough of the gravy.

Nutritional Information

Amount Per Serving Calories: 539 | Total Fat: 33.2g | Cholesterol: 65mgPowered by ESHA Nutrient Database

Our favorite Chicken Enchiladas

3 cans cream of chicken soup
1 large carton of sour cream
1 small can green chopped chilies (mild)
6 green onions, chopped
1 cup grated yellow colby or longhorn cheese
1 cup grated jack or mozzarella cheese
4 cups chicken breasts, in chunks
12 flour tortillas, medium

Mix all ingredients together. Place 2 tortillas at a time in the microwave for 15 seconds to soften. Place 2 rounded tablespoons of filling in each tortilla; wrap loosely. Place enchiladas in a greased 9x13 inch baking dish, seam side down. Spread the remaining sauce over the enchiladas. Cover with foil. Bake at 350 degrees for 30 minutes.

The best Sloppy Joe Mix

1 1/2 lbs hamburger
1/2 onion (or to taste) chopped
1 8 oz can tomatoe sauce
1 can chicken gumbo
1/2 cup catsup
1 1/2 tsp dry mustard
hamburger buns

Brown burger and onion. Drain. Add remaining ingredients. Simmer 30 minutes. Serve on hamburger buns.

Mexican stack-ups

1 pound hamburger
1 chopped onion
1 can enchilada sauce, mild 10 oz
1 40 oz can of Nalley's chili w/ beans
Catsup and sugar to taste
Frito corn chips
Shredded cheese
tomatoes
lettuce
ranch dressing and/or taco sauce

Directions: Cook hamburger with onion. Add enchilada sauce and chili with beans. Add catsup and sugar to your taste. Let simmer until warm.

How to serve:
stack in order: frito chips, meat sauce, cheese, tomatoes, lettuce, dressing.

My family loves this...even the kids. Its like a quick taco salad.

Paprika Chicken with Sour Cream Gravy

1/2 cup flour
2 tsp paprika
1 tsp garlic powder
1 tsp black pepper
4 skinless, boneless chicken breasts
1/4 cup butter or margarine
1 can 10 3/4 oz condensed cream of chicken soup
1/4 cup sliced green onions
1 container (8oz) sour cream

Mix flour, paprika, black pepper, red pepper in a bowl. Coat chicken.

Heat butter in skillet over medium heat. Cook chicken 10 minutes or until browned. Set chicken aside.

Add soup and green onions. Heat to a boil. Return chicken to pan. Cover and cook over low heat 10 min. or until chicken is done. Stir in sour cream.

Good served over rice.

Warning: This has a bit of a spicy kick...but its good.

Crescent chicken squares

1 pkg 3 0z cream cheese, softened
1 TBS butter softened
2 cups cubed chicken
1 TBS chopped fresh chives or onion
1/4 tsp salt
1/8 tsp pepper
2 TBS milk
1 TBS chopped pimientos (if desired)
1 can 8oz Pillsbury refrigerated crescent dinner rolls
1 TBS butter melted
3/4 cup seasoned croutons, crushed

Directions:
1. Heat oven to 350 degrees. In medium bowl, mix cream cheese, and 1 TBS softened butter; beat until smooth. Add chicken, chives (or onion), salt, pepper, milk and pimientos; mix well.
2. Separate or cut dough into 4 rectangles. If using crescent dough, firmly press perforations to seal. Spoon 1/2 cup chicken mixture onto center of each rectangle. Pull 4 corners of dough to center of chicken mixture; twist firmly. Pinch edges to seal. Place on ungreased cookie sheet. Brush tops of sandwiches with 1 TBS melted butter; sprinkle with crushed croutons.
3. Bake 25-30 minutes or until golden brown.

Munchie Rolls

2 lbs ground beef
1 tsp salt
1/2 tsp accent
dash of pepper
1 large onion chopped
2 cups grated cheese
1 can cream of mushroom soup
12 hoagie rolls

Brown meat and onion together. Add seasonings (salt, accent, pepper). Add cheese and soup. Split 12 large rolls and remove some of the bread from the center. Fill rolls with meat mixture. Wrap rolls in foil and heat in oven at 325 to 350 degrees until warmed through (20-30minutes).

Note: If meat mixture is warm, I sometimes skip the foil/oven step and they are still just as good. I make these for my husband when he goes camping/hunting and they just warm them up and he says they are still good even a few days later.

Baked Chicken

1 cup crushed soda crackers
 1 tsp paprika
1 tsp garlic salt
1 tsp accent
1/4 tsp salt
dash of pepper
butter
chicken, amount you need

Wash chicken and set on a paper towel to dry. Melt butter in a separate bowl; amount varies according to how much chicken pieces you cook--1/2-1 cube. Mix all the dry ingredients in another bowl. Dip chicken in melted butter, then in the cracker mixture. Place chicken in a foil lined pan. (Foil should extend several inches beyond the pan so that after the chicken is placed in the pan you can seal the foil over the top of the chicken) The foil keeps the chicken moist. Making sure the chicken is completely covered with foil, bake for 2 hours at 350 degrees. We love this!

Minestrone Tortellini

1 package (9 oz) refrigerated cheese-filled tortellini
1 tablespoon olive or vegetable oil
1 medium zucchini, cut lengthwise in half, then cut into 1/4-inch slices (1 1/2 cups)
1/2 cup coarsely chopped yellow bell pepper
1 can (15 oz) Progresso® dark red kidney beans, drained, rinsed
1 can (14.5 oz) Muir Glen® organic diced tomatoes with basil and garlic, undrained
2 tablespoons chili sauce
1/4 teaspoon salt
2 tablespoons chopped fresh parsley

1. Cook and drain tortellini as directed on package.
2. Meanwhile, heat oil in 12-inch nonstick skillet over medium-high heat. Add zucchini and bell pepper; cook 2 to 3 minutes, stirring frequently, until crisp-tender.
3. Stir in beans, tomatoes, chili sauce and salt. Cook 4 to 5 minutes over medium heat, stirring occasionally, until thoroughly heated. Stir in tortellini. Sprinkle with parsley.

Skillet Lasagna

1 pound ground beef
1 small onion, chopped
1 clove minced garlic
1 1/2 cups diced tomatoes, undrained
1 1/4 cups water
1 8-ounce can tomato sauce
1 tablespoon dried parsley flakes
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
1 teaspoon salt
2 1/2 cups bow tie pasta, uncooked
1 cup cottage cheese
1/4 cup grated Parmesan cheese
Dash basil, pepper

In large skillet, brown beef with onions and garlic; drain. Add tomatoes, water, tomato sauce, parsley, basil, oregano, and salt. Mix well. Stir in uncooked pasta. Bring to a boil, stirring occasionally. Reduce heat; cover, simmer for 20 minutes or until pasta is tender, stirring once. Stir in cottage cheese. Cover with and Parmesan cheese, and sprinkle in basil and pepper to taste if desired. Cover and cook for 5 minutes.

My Tips:
* I usually just use dried chopped onion and garlic. It is just easier for me.
* I strain the cottage cheese before adding it.
* I only add 1 tsp. dried parsley.

Taco Soup

1# hamburger
1/2 cup chopped onion
1 16 oz. diced tomatoes undrained
1 16 oz. can kidney beans undrained
1 17 oz. can corn undrained
1 8 oz. can tomatoe sauce
1/4 tsp garlic salt
1/4 tsp oregano
1 tsp chili powder (or more)
1 tsp sugar
1/2 tsp salt
1/4 tsp cumin
grated cheese, sour cream and tortilla chips to top

Directions: Brown meat & Onion; drain. Add all other ingredients (except cheese, sour cream, and chips) and bring to a boil. Reduce heat and simmer for 15 minutes or longer. Serve with grated cheese, sour cream and tortilla chips.