Cheesy Chicken and Veggie Mac

Cheesy Chicken & Veggie Mac




Prep Time:

15 min

Total Time:

25 min

Makes:

4 servings, 1-1/4 cups each

What You Need

1 pkg. Macaroni & Cheese Dinner

1 pkg. (10 oz.) frozen mixed vegetables

1/4 cup fat-free milk

2 tsp. butter

1/2 lb. boneless skinless chicken breasts, cooked, chopped (about 1 cup)

1/8 tsp. garlic powder

Make It

COOK Macaroni in large saucepan as directed on package, adding the vegetables to the boiling water along with the macaroni. Drain; return to pan.

ADD Cheese Sauce Mix and remaining ingredients; mix well. Reduce heat to low; cook 1 to 2 min. or until heated through, stirring occasionally.

Friday Night!!!! Skillet Lasagna

Skillet Lasagna


INGREDIENTS

1 lb lean (at least 80%) ground beef

1/2 lb bulk mild Italian sausage

1 jar (26 oz) tomato pasta sauce

1 cup water

5 uncooked lasagna noodles, broken into 2-inch pieces

1 container (12 oz) cottage cheese

1/2 cup grated Parmesan cheese

1 tablespoon dried parsley leaves

1 egg

2 cups shredded Italian cheese blend (8 oz)

DIRECTIONS

1. In 12-inch nonstick skillet, cook beef and sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in pasta sauce, water and uncooked noodles. Reduce heat to medium-low. Cover; cook 20 to 25 minutes, stirring occasionally, until pasta is almost tender.

2. Meanwhile, in small bowl, mix cottage cheese, Parmesan cheese, parsley and egg. Spread over partially cooked pasta mixture. Sprinkle with shredded cheese. Cover; cook 10 to 15 minutes longer or until cottage cheese mixture is set and pasta is tender.

Tuesday Oct 6th Quick Sausage Supper

Quick Sausage Supper


INGREDIENTS

3/4 lb bulk pork sausage

1/2 cup chopped onion (1 medium)

2 tablespoons all-purpose flour

1 can (14.5 oz) diced tomatoes, undrained

1 can (4 oz) mushroom pieces and stems, undrained

1 teaspoon dried oregano leaves

1/2 teaspoon dried basil leaves

1/4 teaspoon garlic powder

1/8 teaspoon pepper

1 can (12 oz) refrigerated buttermilk biscuits

1 cup shredded mozzarella cheese (4 oz)

DIRECTIONS

1. Heat oven to 375°F. In 10-inch ovenproof skillet with 2-inch-deep sides, cook sausage and onion over medium heat 5 to 7 minutes, stirring occasionally, until sausage is no longer pink.

2. Sprinkle flour over sausage mixture in skillet. Add tomatoes, mushrooms, oregano, basil, garlic powder and pepper; mix well. Cook until slightly thickened, stirring occasionally. Reduce heat; simmer uncovered while preparing biscuits.

3. Separate dough into 10 biscuits; cut each into quarters. Arrange biscuit pieces over hot sausage mixture. Sprinkle with cheese.

4. Bake uncovered 16 to 20 minutes or until biscuits are golden brown.