EASY Tuna Shells & Cheese Casserole

Introduction

Super EASY recipe - GREAT for the busy mom! Made with a few pantry staples.

Minutes to Prepare: 15

Minutes to Cook: 10

Number of Servings: 6

Ingredients

2 (5 oz.) Cans Chunk Light Tuna in Water, drained & flaked with fork
1 (16 oz.) Bag Frozen Peas & Carrots
20 HEB ITZ-A Crackers (Whole Wheat - Generic Ritz) - OPTIONAL
2 (12 oz.) Boxes Velveeta Light (2% Milk) Shells and Cheese

Tips

This is a very easy recipe to cut in half! Use one box of mac and cheese, one can of tuna, and half a bag of peas & carrots. Bake the casserole in an 8-inch square dish. Cooking instructions remain the same.

You can also add sliced green onions to the top - once the dish is pulled from the oven.

If you don't like peas & carrots, you can use ANY 16 oz. bag of frozen vegetables. However, the calories, fat, carbs; etc. will possibly change.

Directions

Preheat oven to 350F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.

Prepare both boxes of mac and cheese according to package instructions. Gently fold in tuna and frozen peas & carrots (do NOT thaw).

Pour mac and cheese mixture into prepared baking dish. Cover with foil and heat in the oven for about 10 minutes, or until completely heated through.

Remove foil and sprinkle with crumbled Crackers, if desired. Return to the oven (uncovered) for 5 more minutes, or until topping is golden brown.

Serving Size: Makes 6 Servings (1/6 of the casserole)

Nutritional Info

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 301.7

• Total Fat: 4.3 g
• Cholesterol: 27.5 mg
• Sodium: 809.2 mg
• Total Carbs: 44.0 g
• Dietary Fiber: 4.2 g
• Protein: 19.3 g

Easy Cheesy Tuna Noodle Casserole

Introduction

This is a quick and tasty tuna noodle casserole that is great for any weekday family meal, and is easy on the budget too!

Minutes to Prepare: 20

Minutes to Cook: 40

Number of Servings: 4 (1 Cup Servings) 

Ingredients

1 1/2 Cup Great Value Cream of Mushroom Condensed Cholesterol Free Low Fat Soup
1/2 Cup Great Value 2% Reduced Fat Milk
1 Can (5 oz. Drained) Great Value Chunk Light Tuna in Water
2 Cup Great Value Extra Wide Egg Noodles
1/2 Cup Progresso Italian Style Bread Crumbs
1 Cup Frozen Peas & Carrots
1 1/2 Cup Hill Country Fare Finely Shredded Mexican Blend Cheese

Directions

Pre-Heat oven to 350 degrees.

Bring 4 cups of water to a boil; add egg noodles and boil until done, about 6-8 minutes, stirring occasionally. Drain & rinse the noodles in cold water, then transfer the noodles to a casserole dish.

Add peas & carrots, soup, milk, 3/4 Cup of shredded cheese, and tuna to the noodles & combine until mixed evenly. Add salt, black pepper, and onion powder to taste. Stir again to mix the seasonings into the casserole. I will sometimes add another dash of spices to the top after mixing in the first part - this is optional.

Cover with foil & bake for 20 minutes at 350 degrees. After 20 minutes, remove foil, sprinkle remaining shredded cheese and bread crumbs on top and return to oven for another 10 minutes - uncovered.

Serving Size: Makes 4 (1 Cup) Servings

Nutritional Info

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 378.6

• Total Fat: 3.7 g
• Cholesterol: 72.9 mg
• Sodium: 946.7 mg
• Total Carbs: 35.4 g
• Dietary Fiber: 3.5 g
• Protein: 21.8 g

The Skinny Tuna Salad Recipe

Introduction

Great Low Calorie Recipe! This is GREAT on crackers, bread or by itself. This recipe was intended to be LOW Calorie (therefore it isn't as moist as most tuna salad). 

Minutes to Prepare: 15

Number of Servings: 8 (1/2 Cup Servings) 

Ingredients

4 (5oz) Can (Drained) Great Value Chunk Light Tuna in Water
3 TBSP Kraft Avocado Oil Mayo
2 tsp French's Yellow Mustard
1/2 cup, chopped/diced Onions (I like Red Onions)
8 Cherry Tomatoes - Diced or Chopped or cut into 4ths.
5 TBSP Heinz Dill Relish
2 Large Hard Boiled Eggs - Chopped
1 tsp Salt
1/2 tsp Black Pepper
1 - 2 TBSP Dill Pickle Juice

Directions

Open & Drain 4 Cans Great Value Chunk Light Tuna in Water & add to a large bowl.

Chop 1/2 C. Raw Onion, 8 Cherry Tomatoes and 2 Large Hard Boiled Eggs & add to the Tuna. Then add mustard, mayo, dill relish, pickle juice and salt & pepper. Stir, mixing well.

Refrigerate 2 hours - or until nice and cold. (Unless you like your tuna room temp.) Enjoy on crackers, wheat bread or by itself!

Serving Size: Makes 8 (1/2 Cup) Servings

Number of Servings: 8

Nutritional Info

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 92.1

• Total Fat: 3.5 g
• Cholesterol: 72.5 mg
• Sodium: 697.9 mg
• Total Carbs: 2.6 g
• Dietary Fiber: 0.4 g
• Protein: 12.3 g

Easy Stove-Top Velveeta Chicken Spaghetti (The Lighter Version of the Original Velveeta Chicken Spaghetti

Introduction

This is one of our favorites. It is so easy and is great to serve to company. Great with French bread and salad

Minutes to Prepare: 20                                         

Minutes to Cook: 30

Number of Servings: 10 (1 Cup Servings) 

Ingredients

1 tsp. Garlic Powder                                                1/4 tsp Onion powder
1/4 tsp Pepper, black
1 tsp Salt
1 medium Onions, chopped or diced (your preference)
6 serving Great Value Thin Spaghetti Enriched Noodles
12 oz Boneless Skinless Chicken Breast 
1 1/4 Cup Ro Tel Original Diced Tomatoes & Green Chilies
16 Oz. HEB Easy Melt Original
2 1/2 Cup Great Value Cream of Mushroom Condensed Cholesterol Free Low Fat Soup
10 Olives HEB Ode to Olives Jumbo Pitted Black Olives

Directions

1. Boil Chicken in a large pot of water. At the same time, in another small pan, Saute Onion (I use a few tablespoons of water in place of oil, but you can use cooking spray as well.) While Chicken is on to boil, cube the velveeta cheese and set aside. When chicken is done, remove from pot, keeping water/broth at a boil. Shred chicken and set aside. 

2. Put spaghetti in boiling chicken broth and cook for 8 to 10 minutes, until al dente. When done, drain broth.

3. While the Noodles are on to boil, add shredded chicken, soup, rotel and sauted onion to a bowl & mix well.

4.Once the Noodles are done and drained; Return pot with cooked spaghetti to stove, put over low heat. Add shredded chicken-soup mix & cubed Velveeta cheese. Season with salt, pepper, onion powder & garlic powder, stirring and mixing well. When the cheese is melted, dinner is ready!


Serving Size: Makes 10 (1 Cup) Servings

Nutritional Info

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 340.0

• Total Fat: 12.8 g
• Cholesterol: 40.5 mg
• Sodium: 1,413.0 mg
• Total Carbs: 35.1 g
• Dietary Fiber: 2.2 g
• Protein: 19.5 g

Queen Ranch Casserole (Version 2)

Introduction

The Lighter version of King Ranch Casserole with LOTS of Flavor!     

Minutes to Prepare: 15

Minutes to Cook: 30

Number of Servings: 8 (I Cup Servings)

Ingredients

3/4 cup Great Value Cream of Chicken Soup (Condensed) Low Cholesterol Low Fat
3/4 Cup RoTel MILD Diced Tomatoes & Green Chilies
3/4 Cup HEB Cream of Jalapeno Condensed Soup
16 oz Boneless Skinless Chicken Breast (uncooked)
2 1/2 Cup HCF (Hill Country Fare) Finely Shredded Mexican Blend Cheese
1/2 tbsp Dried Cilantro
1 tsp Cumin Seasoning
1 tsp Garlic powder
1 tsp Onion powder
1 tsp Salt
1/2 tsp Pepper, black
1 tsp Chili powder
8 Olives HEB Ode to Olives Jumbo Pitted Black Olives (Optional)
1/2 cup, chopped Onions, raw
10 HEB White Corn Tortillas

Tips

I like to serve this with re-fried beans and a side of avocado & sliced tomatoes.
If you aren't worried about calories, you can "Beef Up" the recipe by using the whole can of Cream of Chicken, Cream of Jalapeno & Rotel. And you can use as many corn tortillas as you desire. This recipe was created solely for my diet purposes and is low calorie, low fat & high protein (as it is written). 

Directions

1. Preheat Oven to 350 F. Spray Glass Baking Dish with cooking spray. And place your chicken breast on to boil. Once the breast are done boiling, shred the meat and set aside.

2. In a Large Bowl, combine shredded Chicken, Soups, Ro-Tel, diced onion and Dry Seasonings. Stir well until mixed.

3. Get you glass baking dish & Layer 1/2 of the tortilla pieces in the bottom of the baking dish. Top with 1/2 of the chicken mixture and cheese. Repeat Layers (for a second layer) - Ending with cheese on top. Then take your Olives and slice them (thin or thick - your preference) and scatter on the top.

4. Bake uncovered 30 minutes or until cheese is melted and bubbly.

Serving Size: Makes 8 Servings = 1 Cup Servings

Nutritional Info

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 283.7

• Total Fat: 3.3 g
• Cholesterol: 53.8 mg
• Sodium: 961.1 mg
• Total Carbs: 22.1 g
• Dietary Fiber: 2.2 g
• Protein: 18.0 g

Cajun Baked Swai Fillets

Ingredients

4 TBSP Blue Bonnet Margarine 
5 61/2 - 7 oz Fish, Swai Fillet 
1/2 tbsp Garlic powder 
3 Tbsp Seasoning, Tony Chachere's, The Original Creole Seasoning
1 tbsp Onion powder 
1/4 tsp Salt 
1/4 tsp Pepper, black 



Directions

Preheat oven to 425  degrees (if fish fillets are frozen). Preheat oven to 350 degrees (if fish fillets are thawed).

Mix All Seasonings (Creole Seasoning, Salt, Pepper, Garlic Powder & Onion Powder) in a bowl. Set aside.

Soften Margarine in the microwave.

Spray Cookie Sheet with Cooking Spray. Lay fillets on cookie sheet and drizzle 1/2 Blue Bonnet Margarine over each Fillet. Then Sprinkle 1/2 the Seasoning mix over each fillet.

Cover top of cookie sheet with foil - careful not to touch the fish.

Bake at 425 degrees for frozen fillets or 350 degrees if fillets are thawed, for 20 minutes. Take out of oven, flip fillets over & Repeat with butter & seasonings. Cover again with foil & bake another 25 minutes.


Serving Size: Makes 5 6 1/2 - 7oz. Fillets

Crock Pot Chicken Au Gratin Potatoes

Ingredients: 

2 Large Chicken Breast (Cut in Halves)
2 Boxes (10.8 oz). Au Gratin Potatoes
1 1/4 C. Milk
5 1/2 C. Water
1/2 tsp. Garlic Powder
1/4 tsp. Onion Powder
1/4 tsp. Poultry Seasonin
1/4 tsp. Basil
Salt & Pepper to Taste

Directions: 

1. Cut 2 Large Chicken Breasts in half - to make 4 Chicken Breast Pieces and place in bottom of crock pot. Sprinkle ALL seasonings on top of chicken (Reserving the Cheese Packets in the Boxed Potatoes for later).

2. Pour Boxed Potatoes over Chicken - spread out evenly. Then sprinkle Cheese Packets on top of Potatoes and Chicken. Add Milk and Water. Use large spoon to mix the liquid with the cheese so that there is no cheese lumps or powdered cheese visible.

3. Cook on Low for 6-7 hours or High for 3-4 hours.

Herb & Butter Crockpot Creamy Chicken & Rice

Ingredients: 

4 Boneless Skinless Chicken Breasts (or 2 if they are Large)

1 Can Cream of Chicken Soup
2 C. Chicken Broth
Garlic Powder & Onion Powder, to taste
1/8 tsp. Ground Pepper
1 Box Rice A Roni Herb & Butter
2 Tbsp. Butter or Margarine


Directions:

1. Place Chicken Breast in Bottom of Crockpot. Pour Cream of Chicken soup and Chicken Broth over the top. Season with Garlic Powder, Onion Powder and Pepper.

2. Set Crockpot on High and cook for 5 hours.

3. In a Large Skillet combine Rice A Roni (putting the seasoning packet aside), and butter or margarine. Saute over Medium heat until rice is golden brown.

4. Remove Rice from stove and add it to the Crockpot with the chicken and soup. Mix it in well, careful not to tear up the chicken as you are doing so. Then add the Rice A Roni seasoning packet, and mix well. Set Crockpot on Low and cook about 30 minutes; checking every 7-8 minutes to be sure rice isn't sticking to bottom or sides, stir as needed. Once the liquid has been absorbed, it is ready to serve.

Ramen Noodle Stir-Fry with Chicken & Vegetables

Ingredients:

11/2 C. Hot Water
1 Pkg. Oriental Flavored Ramen Noodles
2 tsp. Vegetable Oil (divided)
8 oz. Boneless, Skinless Chicken Breast, cut into 2" strips
2 C. Broccoli Florets
1 C. Sliced Yellow Onion Wedges
2-3 tsp. Minced Garlic
1 C. Fresh Bean Sprouts
1/2 C. Water
1/2 C. Sliced Water Chestnuts
1 tsp. Soy Sauce
1 tsp. Oyster Sauce
1/4 tsp. Sriracha

Directions:

1. Bring 1 1/2 Cups water to boil in small sauce pan. Add Ramen Noodles, reserve seasoning packet for later. Cook about 2 minutes, drain and set aside.

2. Heat 1 tsp. Oil in a large skillet over Medium heat. Cook and stir chicken in skillet until brown, about 5 minutes. Remove Chicken with slotted spoon, reserving drippings in the skillet. Set Chicken aside, but keep the chicken warm.

3. Increase cooking temp. to High heat. Cook and stir broccoli, onion and minced garlic until slightly tender (about 3-5 minutes). Mix in the Ramen Noodles, the seasoning packet, bean sprouts, 1/2 Cup water, water chestnuts, soy sauce, oyster sauce and Sriracha, stir and cook until hot (about 3-5 minutes). Serve with Chicken on Top ~OR~ Stir the chicken into the dish and serve immediately.

30 Minute Spanish Rice

Ingredients:

2 Tbsp. Vegetable Oil
1 C. Uncooked White Rice
1 Medium Onion, Chopped
1/2 Green Bell Pepper, Chopped
2 C. Chicken Broth
1 C. Rotel (Original, Mild or Hot)
2 tsp. Chili Powder
1/2 tsp. Ground Cumin
1 tsp. Salt

Directions:

1. Heat oil in skillet over Medium heat. Saute onion, and bell pepper; then add rice and continue to saute until rice is brown.

2. Stir in Chicken broth and Rotel. Season with chili powder, salt and ground cumin. Cover and simmer for 30 minutes, or until rice is cooked and liquid is absorbed. Garnish with parsley.

Spicy Garlic Lime Chicken

If you are looking for a really good flavorful meal that the whole family will enjoy, then this is it! The spice mixture is PERFECT! And the dish is so SIMPLE to make! 

Ingredients: 

4 Boneless, Skinless Chicken Breast Halves (I recommend you pound the chicken thin or cut the breasts in half lengthwise - BUT... you don't have to).

1 1/2 tsp. Salt

1/2 tsp. Black Pepper

1/2 tsp. Cayenne Pepper

1/4 tsp. Paprika

1/4 tsp. Garlic Powder

1/4 tsp. Onion Powder

1/2 tsp. Dried Thyme

1/2 tsp. Dried Parsley

2 Tbsp. Butter

1 Tbsp. Olive Oil

1/3 C. Chicken Broth

2 tsp. Garlic Powder

3 Tbsp. Lime Juice (I use a fresh lime - but I have also used the lime juice you can buy in the little containers too. I prefer the fresh lime juice, but both work fine.)

Directions: 

1. In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 tsp. garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breast. 

2. Heat butter and Olive Oil in a large skillet over Medium heat. Saute Chicken until golden brown, about 6-8 minutes on each side. Sprinkle with 2 tsp. garlic powder and Lime juice, add the chicken broth to the pan at this time. Cook 5 minutes more, stirring frequently to coat evenly with sauce.

*** Serve with Rice and your favorite Vegetable. Add fresh cilantro for added flavor! ***

King Ranch Chicken Casserole

Ingredients:

2 C. Chopped Cooked Chicken
1 (12oz.) Bag Frozen Onions, Celery, Bell Pepper and Parsley Seasoning Blend
1 (10 3/4oz) Can Condensed Cream of Chicken Soup
1 (10 3/4oz) Can Condensed Cream of Mushroom Soup
1 (10oz)Can Diced tomatoes with Green Chiles, Undrained
1 tsp. Chili Powder
1/2 tsp. Garlic Salt
1/2 tsp. Onion Powder
1/2 tsp. Mexican Oregano
Salt and Pepper to taste
12 Corn Tortillas - Cut into 4ths. (Each piece looks like a triangle)
2 C. Shredded Cheddar Cheese

Directions: 

1. Preheat Oven to 350 F. Spray 13x9 (3 qt.) Baking Dish with cooking spray.

2. In a Large Bowl, combine Chicken, Frozen Seasoning Blend, Soups, Tomatoes and Dry Seasonings. Stir well until mixed.

3. Layer 1/3 of the tortilla pieces in the bottom of the baking dish. Top with 1/3 of the chicken mixture and 2/3 cup of cheese. Repeat Layers twice.

4. Bake uncovered 30-35 minutes or until cheese is melted and bubbly.

Quick & Easy Baked Beans

Ingredients: 

2 (28oz) Cans Bush's Vegetarian Baked Beans
2/3 C. Firmly Packed Brown Sugar
1/2 C. Chopped Onion
1/2 C. Ketchup
1 tsp. Mustard
1 tsp. Worcestershire Sauce
1/2 tsp. Liquid Smoke


Directions:

1. In a Large bowl stir ALL ingredients together, mixing well. Then transfer to a baking dish.

2. Bake at 350 F. for 40-60 minutes, stirring about every 20 minutes.

*** For MICROWAVE METHOD: Make sure ingredients is mixed together well and in a microwave safe dish. Cover with wax paper and cook on High for approximately 10 minutes (microwave temperatures vary) - stir half way through cooking time. ***

Makes 8-12 Servings

Quick & Easy Sesame Beef and Broccoli

Ingredients: 

1/4 C. Asian Sesame Dressing
1 Tbsp.Soy Sauce
4 C. Fresh Broccoli Florets
1 Tbsp. Packed Brown Sugar
1/2 tsp. Salt
1 1/4 lb. Boneless Beef Sirloin Steak, Cut into 2" pieces
2 tsp. Sesame Seeds
Cooked White Rice (if desired)


Directions: 

1. Preheat Oven to 450 F. Spray large sheet pan with cooking spray.

2. In a large bowl, mix dressing and 1 tsp. of soy sauce; add broccoli and toss to coat. Pour broccoli mixture onto the pan spreading into a single layer. In the same bowl, mix brown sugar, sald and remaining 2 tsp. soy sauce. Add beef to the mixture; turn to coat. Add the beef to the pan with the broccoli. Roast 10-14 minutes or until beef is cooked to desired doneness and broccoli is tender. Sprinkle with Sesame seeds.

3. Serve with White Rice.

Easy Flavorful Baked Chicken Fajitas

Ingredients: 

1 lb. Boneless Skinless Chicken Breast, Cut into Thin Strips

1 Can Rotel, Drained
1 Medium Onion, Cut into Thin Strips
1 Each - Medium - Green & Red Bell Peppers, Cut into Thin Strips
2 Tbsp. Canola Oil (I use Olive Oil)
2 tsp. Chili Powder
2 tsp. Ground Cumin
1/4 tsp. Salt
1/2 pkg. of 1oz. Fajita Seasoning Mix (Generic is fine - or Old El Paso Brand is good too!)
12 Flour Tortillas

Top With:
Fresh Chopped Cilantro
1 Sliced Avacado
Sour Cream
Shredded Cheddar Cheese or Mexican Blend
Salsa

Directions:

1.Preheat Oven to 400 F. Coat a 13x9 baking pan with cooking spray. Combine the Chicken, Rotel, Onions & Peppers in a large Gallon Size Freezer bag. Drizzle Oil over Chicken mixture, and add all other seasonings (sprinkling across mix). Seal the bag and toss to coat all pieces evenly.

2. Pour Contents of bag into baking pan. Bake uncovered at 400 F. for 20-25 minutes or until chicken is no longer pink and vegetables are tender. Spoon on to flour tortillas and top with your favorite toppings or enjoy the way they are!

*** Squeeze some fresh lime juice over the baked chicken & vegetables for more flavor ***

Slow-Cooker/Crockpot Turkey Breast Roast

Ingredients:

1 5-6lb. Turkey Breast w/Gravy Packet

1 Small to Med. Onion, cut into wedges

2 C. Baby Carrots

4 C. Red Potatoes, Cut into 1" pieces (Leave skin on)


Directions: 

1. In 5 to 6 qt. crockpot, mix potatoes, carrots, onion and gravy from turkey breast. Place Turkey breast on top.

2. Cover, Cook on Low for 7-8 hours or until vegetables are tender. Thermometer inserted in center of turkey should read 170 F.

Super Easy Swedish Meatballs

Ingredients:

1 Small Onion Diced
1/4 C. Seasoned Bread Crumbs
2 Tbsp. Milk
1/2 tsp. Salt
1/8 tsp. Pepper
1 lb. Ground Beef
Hot Cooked Egg Noodles (I cook a whole package)

Sauce:

1 Can (10 3/4 oz) Condensed Cream of Mushroom Soup (Undiluted)
1/2 C. Sour Cream
1/4 C. Milk
1 Tbsp. Dried Parsley Flakes
1/4 tsp. Ground Nutmeg

Directions: 

1. In a large bowl, combine the Onion, Egg, Bread crumbs, Milk, Salt & Pepper. Crumble beef over mixture & mix well. Shape into 1" meatballs (should make about 24).

2. Place in a shallow 1 1/2qt. microwave safe dish. Cover & microwave on high for 7 1/2 minutes or until meat is no longer pink. Drain.

3. Combine the soup, sour cream, milk, parsley and nutmeg. Pour over meatballs. Cover and cook on high 5-6 minutes or until heated through. Serve over hot egg noodles!

Sausage or Bacon Tater Tot Breakfast Casserole

Ingredients: 

1 lb. Breakfast Sausage, Crumbled, Cooked and drained
12 Eggs
1/2 C. Milk
32 oz. Tater Tots
2 C. Shredded Cheddar Cheese
Salt & Pepper to taste
1/4 tsp. Onion Powder
1 Tbsp. Minced Onion Flakes
1/4 tsp. Garlic Powder


Directions: 

1. Preheat oven to 350 F. Place cooked sausage in bottom of  9x13 pan and sprinkle with the minced onion flakes.

2. Cover with Tater Tots. Sprinkle Salt & Pepper to taste, the Onion Powder and  Garlic Powder.

3. Top with Cheese

4. Bake at 350 F. for 1 hour.

***  I like to top this with Salsa or Chalula ***

*** You can also substitute 1 lb. of bacon or ham in place of the breakfast sausage. ***

Quick & Easy Cheesy Chicken Broccoli Crescent Ring

Ingredients: 

1 12 oz. Bag Frozen Chopped Broccoli

1 1/2 C. Boiled and Chopped Boneless Skinless Chicken Breast - cut into about 1/2 inch pieces. 

2 C. Shredded Monterrey Jack Cheese or Cheddar Cheese - whichever you prefer

2 8 oz. Cans Refrigerated Crescent Dinner Rolls
1 Tbsp. Melted Butter

1 Tbsp. Grated Parmesan Cheese

1 tsp. Garlic Powder

1 tsp. Onion Powder

Salt and Pepper to taste

Directions: 

1. Preheat Oven to 350 F. Microwave frozen broccoli as directed on bag. In a Medium Bowl, Mix Broccoli, Chicken, Monterrey or Cheddar Cheese and all seasonings - EXCEPT the Grated Parmesan Cheese .

2. Unroll both cans of dough; separate into 8 rectangles. On UNGREASED large cookie sheet, arrange rectangles in ring so short sides of rectangles form a circle center. The dough will overlap.

3.  Spoon the Chicken and Broccoli mixture onto the dough closest to the center of the ring. 

4.  Bring each dough rectangle up over the filling, tucking dough under the bottom layer of dough to secure it. Repeat around the ring until filling is entirely enclosed - some may show through and that is fine. 

5. Gently separate dough perforations on top until the filling peeks through. Brush the top of the dough with melted butter and sprinkle with Grated Parmesan Cheese and Garlic Powder. Bake 15 to 25 minutes or until top is golden brown and thoroughly baked. Let cool 5 to 10 minutes before cutting into serving slices.

*** This is GREAT served with either a Garden or Caesar Salad. My husband likes dipping his into melted Garlic Butter and my children like dipping into Ranch Dressing. It's also really GOOD without any dipping sauce! *** 

Cowboy Casserole

Ingredients:

2 Links Polish Smoked Sausage - cut into Circles & then Halved
1 Med. Onion Chopped
2 to 2 1/2 Cups Chopped Green Bell Peppers
1/3 Cup Canola Oil
4 Lrg. Russet Potatoes (Washed) & Quartered w/skin
Salt & Pepper to taste
1/2 Tsp. Garlic Powder
1 Cup Salsa or Picante Sauce
2 Cups Shredded Mild Cheddar Cheese

Directions

Heat oil in pan. Add chopped potatoes, sliced sausage, chopped onions & green bell peppers. Season with Salt, Pepper & Garlic Powder. Cook until potatoes are done, adding salsa or Picante Sauce to top. Turn off heat - add shredded cheese and cover. Serve when cheese is melted.

 

Serve in warmed Flour or Corn Tortillas!