Creamy Tortellini Alfredo

*From kraftfoods.com

1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth

1 cup water

2 pkg. (9 oz. each) refrigerated cheese tortellini

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

1 cup frozen peas

3/4 cup KRAFT Finely Shredded Italian* Five Cheese Blend

6 slices OSCAR MAYER Bacon, cooked, drained and crumbled

Pour broth and water into large saucepan; stir. Bring to boil on medium-high heat. Add tortellini. Reduce heat to medium-low; cover. Simmer 8 to 9 min. or until tortellini is tender. (Do not drain.)

Add cream cheese and peas; stir. Heat 2 to 3 min. or until cream cheese is completely melted, stirring occasionally.

Stir in shredded cheese and bacon.

Cheese Manicotti

8 manicotti shells (or 1 pkg jumbo shells)
2 eggs, beaten
1 1/2 c. ricotta cheese
2 c. shredded mozzarella, divided
1/2 c shredded parmesan cheese
1 garlic clove, minced or pressed
1/4 c. snipped parsley
1/2 tsp. dried oregano
1/4 tsp. salt
1 large bottle marinara sauce

Boil shells until al dente (just tender). Drain and rinse with cold water. Combine eggs, ricotta, 1 cup mozarella, parmesan, garlic, parsley, oregano, and salt. Spoon cheese mixture into shells.

Pour 1 cup of marinara sauce into bottom of pan (9x13). Place shells in pan and pour remaining sauce on top. Sprinkle 1 cup mozzarella over coated shells. cover and refrigerate at least 2 hours (up to 24). Bake at 350 for 25-40 minutes or until bubbly.

Chicken "Goop" - for Burritos

3-4 chicken breasts
1 jar mild salsa
1 can black beans - drained, not rinsed
1 can diced green chilies


Add all ingredients in crock pot and cook on low 4-6 hours. Take out chicken and shred with forks. Return to sauce and stir to combine. Eat in burritos or tacos with cheese, lettuce, tomato, and whatever else you love. ¡Que delicioso!

Sweet Pulled Pork Sandwich

3 lb. pork roast
1 jar mild salsa
1/2 cup brown sugar.


Combine salsa and brown sugar. Pour over pork roast and cook in crock pot on low for 4-6 hours. Shred and eat on rolls. Eat with coleslaw!

*You can hit it with some smoky or spicy flavor by adding a few squirts of your favorite bbq sauce at the end.

French Dip

3 lb rump roast
1/2 c. soy sauce
1 beef bouillon cube
1 bay leaf
1 tsp dried thyme
1 tsp dried rosemary
1 tsp garlic powder
3 peppercorns

Combine all ingredients in crock pot. Add enough water to almost cover the roast. Cover and cook on low 8-10 hours. Shred meat and serve on hearty french rolls with provolone cheese. Reserve sauce for dipping. So good.

Chicken Caesar Pizza

1 pkg refrigerated pizza dough (or make your own, you go-getter!)
1/2 cup Creamy Caesar Salad Dressing
2 chicken breasts, chopped and grilled
2 big handfuls of baby Spinach, chopped (chiffonade)
6 oz. Shredded Mozzarella cheese

Press pizza dough into lightly greased pan. Bake according to package directions. Spread Caesar dressing, and top with chicken, spinach, and cheese. Bake at 350 until cheese is melted.

*You'd better season the chicken with garlic or seasoned salt when you grill it. Just sayin...

Chicken Puffs

3-4 chicken breasts, cooked and shredded
1/2 bunch green onion, chopped
8 oz cream cheese, softened
1/4 cup chopped pecans (optional)
2 pkg refrigerated crescent rolls
1/2 pkg stove top stuffing mix
1/2 stick butter, melted

Combine cream cheese, green onion, and pecans. Add chicken and mix. Take a dollop or chicken mixture and place in the middle of crescent roll. Fold and pinch edges to seal. Dip "puff" into melted butter and roll in stuffing mix (works best if you pulse stuffing mix in food processor so that the crumbs are finer). Bake according to crescent roll directions.

Chicken Pot Pie

1/2 yellow onion, chopped
1 garlic clove, minced
1 can chicken broth/stock
1 can cream of chicken soup
2 chicken breasts, cooked and cubed/shredded
3/4 bag of frozen mixed veggies (peas, carrots, corn, green beans)
lots of salt and pepper
corn starch
milk
1-2 pie crust(s) (store bought or homemade - you choose)

1. Saute onions and garlic in a little olive oil until tender.
2. Add chicken broth and cream of chicken soup and stir until incorporated.
3. Add cooked chicken and frozen veggies
4. Mix a few tablespoons of corn starch with a few tablespoons of milk and slowly add to the pan. Make sure to use a wisk to stir it in to avoid lumps.
5. When desired thickness is achieved in your broth, add salt and pepper until it tastes awesome. Transfer mixture to pie plate. Cover with pie crust and seal edges with fork.
6. Bake at 400 for 25-30 minutes, or until pie crust is golden brown.

*Crust lover? Use a bottom crust, as well. Just make sure to seal edges with a fork.
**Time saver - place frozen chicken breasts in a crock pot with the chicken broth, onions and garlic. Cook on low for 4-6 hours then shred chicken. Tastes 100x better than boiling in water. Or buy a rotisserie chicken and shred that bad boy up.

Ritz Chicken

4 chicken breasts
2 cups crushed Ritz crackers
1/2 stick butter, melted
1/2 cup Shredded parmesan cheese
Garlic salt, pepper

Crush crackers in gallon sized ziploc bag. Coat each chicken breast in melted butter and toss with crackers in the bag (think shake n bake). Sprinkle with Parmesan cheese, garlic salt and pepper. Bake 30 minutes at 350.

Creamy Crock Pot Chicken

4 chicken breasts
1 can cream of chicken soup
8 oz. cream cheese
1 packet dry Italian salad dressing
4 servings cooked pasta

Place chicken breasts into a crock pot. Mix together, soup, cream cheese, and salad dressing and pour over chicken. Cook on low for 4-6 hours. Shred chicken with fork and serve over cooked pasta.