Pizza Casserole

*Note* I used cheddar cheese when I made this Monday. I didn't have Mozzarella and I didn't want to go to the store. It's better when you use mozzarella.

Pizza Casserole
1 package pasta
1 package pepperoni, chopped (I love the Turkey Pepperoni)
1 package mozzarella cheese
1 jar spaghetti sauce

Cook spaghetti according to directions. Mix all ingredients and bake at 350 for 30 minutes.

Greek Salad

Chop up 2 cucumbers, 3 tomatoes, and 1/2 of an onion into squares. Add a can of olives and a can of artichoke hearts. Add a package of feta cheese. Pour Greek salad dressing over the top. Stir and store in the fridge until time to eat. This is also good with avacado and Kalamata olives (if you like the strong olive flavor).

Lil’ Italy by Misty Wells

Ingredients:

1 pkg. (9 oz.) refrigerated three-cheese tortellini

1 pkg. (9 oz.) refrigerated spinach-cheese tortellini (usually found by the salsa)

1 lb. lean ground beef

Optional for you meat lovers like myself: ½ Italian Sausage

1 red or green pepper, chopped

½ red onion chopped

1 jar (24oz.) Tomato and Basil Sauce combined with diced black/green olives

4 cups of low moisture part-skim mozzarella shredded cheese

1 pkg. (3 ½ oz. sliced pepperoni

Directions:

1. Preheat oven to 350. Coat 3-quart rectangular baking dish with nonstick cooking spray. Set aside.

2. In large saucepan cook tortellini together according to package direction, rinse with cold water, drain and set.

3. Meanwhile, in large skillet cook beef, bell pepper, and onion until beef is brown. Drain fat.

4. In medium bowl, stir together sauce and olives, if using. Spread one-third of the sauce mixture in prepared dish. Top with drained tortellini. Sprinkle with 2 cups of the cheese. Layer pepperoni atop cheese. Top with beef mixture. Top with remaining sauce mixture. Sprinkle with remaining cheese. Bake, uncovered, for 30 minutes to 25 minutes or until heated through. Serves 10

ITALIAN CROCK POT CHICKEN

Italian Crock Pot Chicken

Submitted By: Britney Sorensen Prep Time: 20 Minutes Cook Time: 4-6 hours Ready In: 1 Hour 10 Minutes Servings: 8

Ingredients:

*4-6 boneless, skinless chicken breasts (I prefer using 12-15 chicken tenders) *1 (16 3/4 oz) can cream of chicken soup *1 (8 oz) package cream cheese, sotened *1 packet good seasons Italian Dressing mix

Directions:

1.	Combine soup, cream cheese and dressing mix. Pour over chicken in crock pot and cook @ 4-6 hrs. on low heat. Serve over rice or noodles.

CHICKEN POT PIE -recipe swap

Chicken Pot Pie IX

Rated: Submitted By: Robbie Rice Photo By: jolebeans Prep Time: 20 Minutes Cook Time: 50 Minutes Ready In: 1 Hour 10 Minutes Servings: 8

"A delicious chicken pie made from scratch with carrots, peas and celery. A delicious and heartwarming meal."

Ingredients:

1 pound skinless, boneless chicken breast halves - cubed 1 cup sliced carrots 1 cup frozen green peas 1/2 cup sliced celery 1/3 cup butter 1/3 cup chopped onion 1/3 cup all-purpose flour

1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon celery seed 1 3/4 cups chicken broth 2/3 cup milk 2 (9 inch) unbaked pie crusts

Directions:

1.	Preheat oven to 425 degrees F (220 degrees C.)
2.	In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3.	In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4.	Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5.	Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.