Melissa

Chicken Artichoke Bake

1 1/2 C. uncooked squiggly pasta

1 med. onion, minced

2 C. cooked, shredded/chopped chicken

1 can (14 oz.) Italian spiced, diced tomatoes - undrained

1 can (14 oz.) artichoke hearts, drained and chopped

1/2 can black olives, sliced

1 tsp. Italian seasoning

2 C. shredded mozzarella cheese

Cook pasta. Drain and set aside. Heat oil/butter in a LARGE frying pan. Sautee onion 1 min. Add chicken, tomatoes, pasta, artichokes, olives & italian seasoning. Mix until combined. Place 1/2 mixture in greased 9x13 pan, sprinkle with 1/2 the cheese. Repeat. Bake, covered, for 25 minutes at 350. Uncover and bake another 5-10 min. to brown cheese.

Enchiladas

3-4 boneless chicken breasts

10-12 small flour tortillas

1 can cream of chicken soup

1 pkg taco seasoning, or 3 Tbsp.

1 small can tomato sauce

1/2 C. water

1 C. sour cream

shredded cheddar cheese

Preheat oven to 350. Trim chicken breasts, cut in half the hot dog way. Lay in foil-lined baking pan, sprinkle with salt. Fold foil over to cover chicken all the way, bake for 30 minutes. Chop or shred cooked chicken, reserve juices. Mix cream of chicken soup, taco seasoning, tomato sauce, water, sour cream, and juice from chicken. Set aside 2/3 of sauce. Add chicken and any other fillings (sliced olives, sliced mushrooms, diced green chilies, etc.) to rest of sauce. Spoon into center of tortillas, wrap and place in baking dish. Pour remaining sauce over the top, sprinkle with cheddar cheese. Bake @ 350 for 20 min. covered, uncover and bake another 10 min. to brown cheese. Serve with rice.

Pork Chops with Mushroom Gravy

4-8 boneless pork chops

1/2 C. flour

1 tsp. paprika

1 1/2 tsp. salt

1/4 tsp. pepper

2 Tbsp. butter

1 med. onion, minced

4 oz. sliced mushrooms

4 Tbsp. butter

2 1/2 C. milk

2 Tbsp. lemon juice

In a large resealable bag, combine flour, paprika, salt & pepper. Add pork chops and toss to coat. Set remaining flour mixture aside. Heat a large skillet with 2 Tbsp. butter, and sear or brown the outsides of the chops. Place in a greased 9x13 baking pan. In the same skillet, lightly saute the onion and mushrooms in 4 Tbsp. butter. Add the remaining flour mixture. SLOWLY add the milk, stirring constantly as it bubbles. (A roux - it will get thicker, then gradually thinner to create a gravy.) Let bubble a few minutes, then remove from heat and add lemon juice. Pour over chops. Cover & bake 50-60 minutes @ 350.

Grape Salad

4-6 C. red grapes, halved

16 oz. cottage cheese

1/2 pkg. jello (1.5 oz.), any flavor (strawberry is a favorite)

8 oz. whipped cream or cool whip

Combine grapes, cottage cheese and jello. Fold in whipped cream. (Makes a lot.)

Pizza Roll

1 C. very warm water

1 Tbsp. yeast

1 tsp. sugar

1 tsp. salt

2 1/2 c. flour

6-8 thinly sliced ham

pepperoni

lots of mozzarella cheese

Opt. - sliced olives/mushrooms

Hunt's pasta sauce for dipping

Sprinkle yeast and sugar over warm water, let bloom 3-4 min. Let rise once. Roll out to 9x13 rectangle. Layer ham first, then pepperoni, then all other toppings. Layer generously with mozzarella cheese. NO sauce! It will keep the dough from rising in the oven. Roll up the hot dog way, and pinch the ends closed. Lay seam side down on a greased baking sheet, and bake @ 350 for 30 min., or until lightly browned and it sounds hollow when tapped with a fingernail. Slice & serve with dipping sauce. YUMMY!