Enchilada Pasta

Ingredients

• 1 pound ground beef
• ½ teaspoon chili powder
• ¼ teaspoon cumin
• 5 ounces cream cheese
• ¼ cup light sour cream
• 10+ ounces enchilada sauce
• 1 cup shredded cheddar cheese, divided
• 1 cup shredded Monterrey jack cheese, divided
• 1 cup frozen corn kernels, thawed
• 16 ounces extra wide egg noodles
• Salt and pepper, to taste

Instructions

1. Cook the egg noodles - while the pasta is cooking - brown the beef - season the beef with salt and pepper
2. Once all the fat is drained add in cumin, chili powder and cream cheese - mix until melted
3. In a bowl - mix - enchilada sauce, corn, sour cream, Monterrey Jack Cheese, and chiles
4. Add in cooked pasta
5. Mix well - place into casserole dish - 9x13 should work fine
6. Top with cheddar cheese
7. Bake uncovered for 30 minutes
8. Enjoy

Stuffed French Bread

Ingredients

• 1 loaf french bread
• 1 pound lean ground beef
• 2 Tablespoons finely chopped onion
• 1/2 cup chopped celery
• 1 teaspoon minced garlic
• 1 can cream of mushroom soup
• 2 Tablespoons milk
• 2 teaspoons Worcestershire sauce
• salt and pepper, to taste
• 1 1/2 cups shredded cheddar cheese
• 1/2 Tablespoon chopped parsley (optional)

Instructions

• 1
  Preheat oven to 350° F. Slice the french bread in half, lengthwise, so you have two equal pieces. Scoop out the bread in the center of each piece. Place bread in a large bowl and tear into small chunks. Set the two halves of french bread onto a large baking sheet. Set aside.
• 2
  Brown the ground beef and onion in a large skillet, over medium-high heat. Drain any grease. Add the celery and garlic to skillet. Cook a few minutes until celery is tender. Next, add soup, milk and Worcestershire sauce. Season with salt and pepper. Stir and cook mixture until heated; another 5 minutes or so.
• 3
  Add the beef mixture to the bread in the large bowl. Stir to combine. Pour mixture into the center of one half of the french bread. Spread out evenly. Top the mixture with the shredded cheese. Top with the other half of bread.
• 4
  Bake for 10 to 15 minutes, or until cheese is melted. Remove from oven and let stand 5 minutes before slicing and serving. Enjoy!

Notes

• Yields: 6 servings

Chicken Parmesan

Ingredients

• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 cup dry bread crumbs
• 2/3 cup grated Parmesan cheese

• 1 teaspoon dried basil leaves
• 1/4 teaspoon ground black pepper
• 6 skinless, boneless chicken breast halves

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. In a bowl, blend the olive oil and garlic. In a separate bowl, mix the bread crumbs, Parmesan cheese, basil, and pepper. Dip each chicken breast in the oil mixture, then in the bread crumb mixture. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture.
3. Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Cheesy Volcano Meatballs

Ingredients

• 1 lb. lean ground beef
• 6 RITZ Crackers, finely crushed (about 1/4 cup)
• 1/4 cup grated Parmesan cheese
• 3/4 cup spaghetti sauce, divided
• 12 cheddar cheese cubes
• 4 hot dog buns
• 
  

• Instructions

  • HEAT  oven to 400ºF.
  • MIX  meat, cracker crumbs, Parmesan and 1/4 cup spaghetti sauce. Shape into 12 balls, using about 2 Tbsp. meat mixture for each.
  • PLACE,  2 inches apart, in shallow pan sprayed with cooking spray. Press 1 cheese cube deeply into center of each meatball.
  • BAKE  14 min. or until meatballs are done (160ºF). Meanwhile, microwave remaining sauce in microwaveable bowl on HIGH 30 sec. or until heated through; spoon into buns. Fill with meatballs.