Rigatoni

1 pkg rigatoni noodles
1 can italian stewed tomatoes
1 lb ground sausage
1 can tomato sauce (optional)

Cook noodles as instructed (usually about 14 minutes). Brown sausage, add tomato sauce and stewed tomatoes. (I usually use a hand blender to puree the stewed tomatoes first). Put cooked noodles on a platter and top with sauce.

This is one of the easiest recipes and it is both of my kids' favorites.

Crunchy Honey Mustard Chicken Fingers

I came across this recipe and I really liked that it was easy, kid friendly, and taste good as well.

1 lb - Chicken Tenders
1/4 C - honey, warmed
1/4 C - Dijon Mustard
1 C - Corn Flakes, crushed (I used more because I think it gives it more of a crunch)

Preheat oven to 425. Lightly grease a cookie sheet (For quicker clean up use tin foil)

In a small bowl, mix mustard and honey together. In another bowl, place the crushed corn flakes.

In assembly line fashion, dip the chicken tender in the mustard mixture, then roll in the corn flakes and place on the cookie sheet.

Bake for 15 minutes, or when cooked through.

Serves 4

BBQ Crock Pot Chicken

Ingredients:

6 chicken thighs
1 bottle BBQ sauce

Cook on low 6-8 hrs.

Can use for sandwiches, quesadillas, casseroles or yummy over rice or potatoes.

Posted by Lia Freeman

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.

Veggie and Chicken Rice Pilaf

Prep Time: 20-25 Minutes

Cook Time: 25 Minutes

Servings: Approx. 8 x 1-Cup

Ingredients:

1/2 C Butter (or olive oil would work, I have never tried).

1/4 C orzo (rice looking pasta in the dried pasta section) or broken spaghetti

1 1/4 C rice, uncooked (I use long grain white)

2 1/4 C chicken broth (I use Better Than Bouillon Reduced Sodium organic chicken base from Costco)

1 C brocolli florets, lightly steamed (if desired- depends on how crunchy or soft you like the finished dish)

2/3 C or 2 medium carrots, sliced and lightly steamed, if desired

1/2 red bell pepper, diced

1/2 C almond slices, raw (I use Trader Joe's)

1/2 tsp crushed garlic (I use Christopher Ranch, available @ winco)

1 tsp onion powder (or to taste, fresh diced ok- cook with rice)

1 chicken breast or 3 chicken tenders, grilled and cubed (I use the Montreal Seasoning from Costco or marinade in lime juice)

salt and pepper to taste

Directions:

1. Melt butter in medium sauce pan over medium-low heat. Increase heat to medium and stir in orzo/spaghetti, cooking until coated with melted butter and lightly browned about 2 minutes.

2. Add garlic (and onion if fresh), rice, bell peppers and stir until rice starts to brown lightly about 3-4 minutes.

3. Pour in broth, onion powder, pepper, and remainder veggies.

4. Bring to boil. Add lid and reduce heat to low. Cook for 20 minutes. Remove from heat but keep lid on for an extra 2-4 minutes.

5. Add cubed chicken, almond slices and gently stir and fold together.

* As an alternative, you can keep chicken grilled, whole and serve pilaf as a side dish. Veggies can be rotated with anything as long as you keep in mind it will be simmering for 20+ minutes.