Chicken Taco Pasta

8 oz dried penne pasta

1lb ground chicken uncooked

1 onion chopped

1 1/2 cups water

1 1.25 oz envelope taco seasoning mix

1 can whole kernel corn

2 cups shredded cheddar cheese

1 1/2 cups sliced pitted ripe olives

1 cup bottled salsa

1 can green chilies

shredded lettues

tomato sliced

Sour Cream(optional)

Tortilla Chips (optional)

Preheat oven to 350 degrees. Lightly grease square glass baking dish, set aside. Cook pasta, drain. Meanwhile, in a 12 inch skillet cook chicken and onion untill the chicken is brown, drain. Return to the skillet the chicken and add water and taco seasoning.Bring to boiling, reduce heat. Simmer uncovered for 2 mins, stirring occasionally. Stir in cooked pasta, drained corn, olives, half of the cheese, salsa and chili peppers. Transfer chicken mixture to baking dish. Bake for 45 mins uncovered or until heated through. Sprinkle with remaining cheese. Serve with lettuce , tomato and if desired tortilla chips and sour cream.

Dijon Chicken and Mushrooms

3 tablespoons butter or margarine

2 cups sliced fresh mushrooms (could substitute for squash or zucchini) or omit

boneless skinless chicken breast one per person

1 10.75 oz can condensed cream of chicken soup

1/4 cup dry white wine

1/4 cup water

2 tablespoons Dijon style mustard

1/2 teaspoon dried thyme or tarragon

2 cups hot cooked pasta(I used no yolks egg noodles)

1 In a large skillet melt 1 tablespoon of the butter over med-high heat. Add mushrooms;cook

for 3 to 4 mins or until tender. Remove mushrooms from skillet. In the same skillet melt the remaining 2 tablespoons butter. Add chicken; cook for 8 to 10 mins or until chicken is no longer pink, turning once. 2 Meanwhile, in a small bowl stir together soup, wine, water, mustard, and thyme. 3 Return mushrooms to skillet; add soup mixture. Bring to boiling; reduce heat. Simmer uncovered for 2 minutes. Serve chicken mixture over hot cooked pasta.

Creamy Ranch Chicken

6 Slices bacon

boneless skinless chicken breast, cut into bite sized pieces

2 tablespoons all purpose flour

2 tablespoons ranch dry salad dressing mix

1 1/4 cup milk

3 cups dried medium noodles

1 tablespoon shredded parmesan cheese

1 Cut bacon into narrow strips. In a large skillet cook bacon until crisp on med heat.

Remove bacon drain on paper towels, reserve 2 tablespoons drippings in skillet.

2 Add chicken to reserved drippings; cook chicken till it is no longer pink. Stir in flour and

salad dressing mix. Gradually stir in milk. Cook and stir until thickened and bubbly. Cook and

stir for one min more. Stir in bacon. 3 Meanwhile, cook noodles according to package directions; drain. Serve chicken mixture over hot noodles. Sprinkle with cheese.

Porkchops and Rice-Candace

2 cans beef consume soup-cambell's

1 can water

2 cups white rice

Lean cut porkchops without bone

Brown porkchops in a skillet on each side, set aside. Put rice on the bottom of a cassarole dish.

Place browned porkchops on top. Pour soup and water over the rice and porkchops, making

sure the rice is submerged. Bake at 350 for 45 mins or until the liquid is absorbed into the rice.

Laura-Peach crumble

Ingredients

• 1/2 cup flour
• 1/2 cup brown sugar
• 1/2 tsp. nutmeg
• 1 tsp. cinnamon

• Pinch of salt
• 4 tbsp. butter
• 5 peaches, or 2 16-oz. cans of peach halves, drained and sliced

Instructions

1. First, make the topping by combining flour, brown sugar, nutmeg, cinnamon and salt in a bowl. Cut in the butter and mix with your fingers until crumbly. Set aside.

2. Peel and slice peaches. Arrange the slices in a buttered 1-quart baking dish. Cover with the crumble topping and bake at 450 degrees for 20 minutes. Serve warm with ice cream or whipped cream. Makes 4 servings.

Quick Chicken Soup-Candace

Full of down-home flavor, this classic chicken noodle soup can be on your table in 20 minutes or less.

Total: 20 minutes

Yield: 6 servings (serving size: about 1 cup)

Ingredients

2 cups water

1 (32-ounce) carton fat-free, less-sodium chicken broth

1 tablespoon olive oil

1/2 cup prechopped onion

1/2 cup prechopped celery

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 medium carrot, chopped

6 ounces fusilli pasta

2 1/2 cups shredded skinless, boneless rotisserie chicken breast

2 tablespoons chopped fresh flat-leaf parsley

Preparation

1. Combine 2 cups water and chicken broth in a microwave-safe dish, and microwave at HIGH for 5 minutes.

2. While broth mixture heats, heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add onion, celery, salt, pepper, and carrot; sauté 3 minutes or until almost tender, stirring frequently. Add hot broth mixture and pasta; bring to a boil. Cook 7 minutes or until pasta is almost al dente. Stir in chicken; cook 1 minute or until thoroughly heated. Stir in parsley.

Kitchen Notes

Heat the broth mixture in the microwave to jump-start the cooking. Meanwhile, sauté the aromatic ingredients in your soup pot to get this dish under way. Though we like the shape of fusilli, you can also make this soup with wide egg noodles, rotini, or even orzo. *I used Ramen noodles and the chicken flavor packet that came with it, one half of the packet for each package of ramen noodles that you use.

Nutritional Information

Calories:

237

Fat:

4.8g (sat 1g,mono 2.4g,poly 0.9g)

Protein:

22.9g

Carbohydrate:

23.9g

Fiber:

1.7g

Cholesterol:

50mg

Iron:

1.8mg

Sodium:

589mg

Calcium:

28mg

Firehouse Meatloaf-Candace

1 egg, beaten

1 cup soft bread crumbs

1/2 cup bottled pasta sauce with vegetables and/or herbs

1 to 2 cloves garlic, minced

1/2 teaspoon dried rosemary, crushed

8 ounces Italian sausage, pork sausage links, or ground beef

1 pound ground beef-*I used ground chicken, turkey would be fine too.

2 ounces provolone or mozzarella cheese, cubed-I just used finely shredded mozzerella*

2 tablespoons bottled pasta sauce with vegetables and/or herbs

2 tablespoons shredded provolone or mozzarella cheese

directions

In a large bowl combine egg, bread crumbs, the 1/2 cup pasta sauce, garlic, and rosemary. Remove casings from sausage, if using. Add ground beef and sausage; mix well. Press two-thirds of the mixture evenly in the bottom of an 8x4x2-inch loaf pan.

Make a 1/2-inch indentation down the center of the meat mixture. Place the cheese cubes in indentation. Pat remaining meat mixture evenly over top.

Bake, uncovered, in a 350 degree F oven for 55 to 60 minutes until no pink remains and until a thermometer inserted in the thickest part of the loaf registers 170 degree F. Let stand for 10 minutes.

To serve, transfer meat loaf to a platter. Drizzle top with the 2 tablespoons pasta sauce Sprinkle with the 2 tablespoons shredded cheese. If desired, garnish with fresh rosemary sprigs. Makes 6 servings.

To Make Ahead: Prepare meat loaf as directed, except do not bake. Cover and chill for up to 24 hours. To serve, bake meat loaf, uncovered, about 1 hour or until no pink remains and a thermometer inserted into the thickest part of the meat loaf registers 170 degree F.