Southwestern Shells with Chicken and Corn

Southwestern Shells with Chicken and Corn

I got this recipe from Suezanne Teel

(I had 2 boxes of Pasta Roni Shells and White Cheddar which I used instead of the shells, milk and cheese, and I served it with broccoli and rolls.~ KP)

12 oz. Pkg shells (small)

1 lb. Boneless skinless chicken breasts, cut into small pieces

1 1/2 C. Whole milk (not 2% or fat free)

2 C. Shredded Monterey jack or Mozzarella cheese

1 1/2 C. Frozen corn, thawed and drained

1 can diced tomatoes with green chiles

Heat oven to 350 degrees.

Cook and drain pasta according to pkg directions.

Heat 1 Tbsp. Olive oil in a large skillet over medium-high heat Cook chicken until lightly browned. Sprinkle with flour and stir while cooking for one more minute. (to create a kind of light breading on the chicken) Reduce the heat and slowly add the milk. Cook for about 5 min. Or until the milk starts to thicken. Remove from heat.

Add 1 cup of cheese, corn, tomatoes/chiles. Then stir in pasta.

Place in lightly greased baking dish. Sprinkle remaining cheese over the top and bake 20-25 minutes.

I also crushed some cool ranch Doritos over the top just to give it some texture. Overall, this was super easy to make and it was DELICIOUS!

~ Kimberly Pueblo

Macroni Tuna Salad

This is a good Summer dinner. I cook for a large family and always try to have left overs so the amount this makes might be a little big for some. In addition, the amounts for ingredients is an estimate since I usually just add what I feel like. Make adjustments according to your family's likes.

4 medium tomatoes diced
1 small red onion chopped
1 cup Cheddar Cheese cubed
1 cup Monterey Jack Cheese cubed
4 slices of Ham lunch meat cubed
(all of the above ingredients are done in small pieces)
3 small cans of tuna
1 can of peas
(I usually drain these over the cooked noodles)
6 to 8 cups macaroni noodles
mayonnaise

1) Cook macaroni noodles while chopping other ingredients.

2) Put tomatoes, onion, cheeses, ham, tuna, and peas in large bowl. Add a large spoonful of mayonnaise and mix thoroughly to moisten mixture.

3) Drain and cool noodles in cold water. Once noodles are cool add to the other ingredients. Add more mayonnaise if needed to keep salad moist.

We have had grilled cheese sandwiches with this meal. I enjoy having this for lunch on the following day.

Easy Manicotti

1 pkg manicotti noodles cooked as instructed on pkg
1 lb ground sausage cooked and drained
1 cup grated cheese
1 can italian stewed tomatoes (we use a hand blender to mush ours)
16 oz cottage cheese

Mix sausage, cheese, tomatoes and cottage cheese. Fill each manicotti noodle with mixture and place in baking dish. Warm in microwave for 7 minutes or cook at 350 for 25-30 minutes. I try to do it in the oven, I think it is a little better, but if I am in a hurry microwave works too.

You can use the same recipe for lasagna, just use lasagna noodles instead of manicotti and layer it with the sauce in a baking dish and top with cheese.

Calzone

Bread Ingredients:

1 cup warm water

1 Tbsp yeast

1Tbsp sugar

2 Tbsp olive oil

1 tsp salt

2-3 cups bread flour

Dissolve yeast and sugar in warm water. Add olive oil, salt and flour. Knead until smooth and elastic. Let rest for 10 minutes. Divide dough into 4 pieces. Roll out each piece into an oval. Spoon spaghetti sauce (you can make your own, but I just buy it) over half of each oval, leaving 1/2 inch border. Sprinkle cheese over sauce. Place desired toppings over cheese (we like to try different things, any pizza topping is good). Moisten edge of dough with water. Fold dough over filling to form a half oval. Pinch edges to seal. Cut several slits in the top of the dough. Place on greased baking sheet (sometimes it is easier to place it on the baking sheet just after rolling it out). Bake at 425 for 12-14 minutes or until golden brown.

If you don't want to do calzones, you can use the same bread for pizza, just roll it out flat and put your sauce, cheese and toppings on top.

Spicy Gooey Phyllo Bites

Ingredients:

1 pkg phyllo cups (in freezer section, usually near cool whip or frozen berries)

1/4 lb Turkey pastrami, thinly cut from deli, sliced and diced into little pieces

1/4 lb pepper jack cheese, thinly sliced and diced, Tillamook is my favorite

grey poupon mustard, to taste- about 1 tsp

2 heaping tablespoons green onions, thinly sliced

Directions:

Preheat oven to pkg directions- either 400 or 425 F

Place phyllo cups on foil lined baking sheet or pan

Mix sliced/diced turkey pastrami, pepper jack cheese and scallions with mustard until lightly coated throughout. Spoon into heaping mound for each phyllo cup.

Bake 6-10 minutes, or until heated and cheese is gooey and melted.

* yummy with cold, green salad.