Cheesy Chicken Pot Pie

(photo courtesy of kraftfoods.com)

3 cups chopped cooked chicken (you could also use turkey)

1 pkg. frozen vegetable blend

1/2 lb. Velveeta cheese, cut into small cubes

1 can cream of chicken soup

1 can refrigerated crescent rolls

HEAT oven to 375

COMBINE first 4 ingredients in 13x9-inch baking dish

UNROLL dough; place over chicken mixture.

BAKE 20-25 min. or until crust is golden brown.

Weeknight Ravioli Bake

(Photo courtesy of kraftfoods.com)

1 jar spaghetti sauce

1 can diced tomatoes, undrained

1 lb. frozen cheese ravioli

7 oz. Mozzarella cheese

2 Tbsp. grated Parmesan cheese

HEAT oven to 400

MIX spaghetti sauce and tomatoes; spoon 1 cup onto bottom of 13x9-inch baking dish.

LAYER half the ravioli and 1 cup shredded cheese over sauce mixture.  Top with remaining ravioli and sauce mixture.  Sprinkle with remaining shredded cheese; cover.

BAKE 30 min; uncover.  Bake 15 min. or until ravioli is tender and heated through.  Spring with Parmesan.  Let stand 10 min.  

Cheese-Lover's Pasta Roll-Ups

1 egg, beaten
1 container (15 oz) ricotta cheese
2 cups shredded Italian cheese (I used the pizza blend)
1 Tbsp. Italian seasoning
1 jar spaghetti sauce
16 lasagna noodles, cooked (I used 11 and then ran out of cheese mixture)
1/4 cup grated Parmesan cheese

HEAT oven to 375

MIX first 5 ingredients until well blended

SPREAD 1/2 cup spaghetti sauce onto bottom of 13x9-inch baking dish. Spread each noodle with 3 Tbsp. cheese mixture; roll up. Place, seam-sides down, in dish. Top with remaining sauce and Parmesan; cover.

BAKE 40 to 50 min. or until heated through, uncovering the last 10 min.

I actually made this last night, popped it out of the fridge today after work and cooked it! It was great!

Pumpkin Cream Cupcakes

It's been a while since I have blogged so I thought I would jump back into it with a good fall recipe!

1 pkg spice cake mix
1 pkg vanilla instant pudding
1 cup canned pumpkin
1 pkg cream cheese, softened
1/4 cup sugar
1 egg

HEAT oven to 350

PREPARE cake batter as directed on package. Add dry pudding mix and pumpkin; mix well. Spoon into 24 paper-lined muffing cups.

BEAT cream cheese with mixer until creamy. Blend in sugar and egg; spoon over batter. Swirl gently with small spoon.

BAKE 18-21 minutes or until toothpick inserted in centers comes out clean. Cool 5 minutes; remove to wire racks. Cool completely.

Up, up, and kind of away!

This weekend was Freedom Weekend Aloft and guess what!!! Landon got to get in a hot air balloon. He only went up about 15-20 feet, but still! I am so proud!
The balloon going up right down the street:
Another balloon going up right down the road:
Landon and Aunt Tammy starting to go up:
Getting brave and looking out:
This might actually be fun:

Crock Pot Lasagna

1 lb lean ground beef
1 26 oz jar spaghetti sauce
1 8 oz tomato sauce
1/2 a 9 oz package no boil lasagna noodles
1 jar Alfredo sauce
3 cups mozzarella cheese
1/4 cup grated Parmesan cheese

1. Brown ground beef until cooked, drain off fat.

2. Spray a crock pot with non-spray cooking spray (or use the Reynolds crock pot liners) spread 3/4 of the pasta sauce on the bottom. Stir in the remaining pasta sauce and the tomato sauce into ground beef.

3. Layer 3 lasagna noodles over sauce in slow cooker, break noodles if necessary. Top with 1/3 of the Alfredo sauce and spread evenly. Sprinkle 1 cup of cheese and then top with 1/3 of meat mixture.

4. Repeat layering twice, using 2 lasagna noodles for the last layer, sprinkle Parmesan cheese over top.

5. Cover; cook on low setting for 3.5 to 4.5 hours.

Serves 8
WW Points: 9

Deep Dish Pizza Casserole

1 pound ground beef
1 (15 ounce) can chunky Italian-style tomato sauce
Cooking spray
1 can refrigerated pizza crust dough
1 1/2 cup part-skim mozzarella cheese

Cook meat in a medium nonstick skillet over medium-high heat until browned, stirring until it crumbles. Drain, if necessary, and return to skillet. Add tomato sauce, and cook until heated.

While meat cooks, coat a 13 x 9 x 2-inch baking dish with cooking spray.

Unroll pizza crust dough, and press into bottom and halfway up sides of baking dish. Top with meat mixture. Bake, uncovered at 425 degrees F for 12 minutes.

Top with cheese, and bake 5 additional minutes or until crust is browned and cheese melts. Cool 5 minutes before serving.

Makes 6 servings
WW Points: 8

Cubed Steak and Wild Rice

(from www.allrecipes.com )

INGREDIENTS

• 2 tablespoons butter
• 1 pound cube steak, cut into bite size pieces
• 1 (4.5 ounce) package long grain and wild rice mix
• 2 cups water
• 5 fresh mushrooms, sliced
• 2 tablespoons Worcestershire sauce
• 2 tablespoons garlic powder
• 1 tablespoon onion powder

DIRECTIONS

1. In a skillet over medium heat, melt the butter, and saute the cube steak until evenly browned.
2. In a medium pot, mix the cooked steak and juices, rice, water, mushrooms, Worcestershire sauce, garlic powder, and onion powder. Bring to boil. Reduce heat to low, and simmer 25 minutes, or until all liquid has been absorbed.

Goodbye Old Friend!

We said goodbye to my very first car today, Zippy. It was a nice long 11 years, but time to trade her in and get a newer model. David is now the proud owner of a Honda Fit. Here's to hoping for another 11 good years with a Honda!

3-Step Jambalaya

1.) In large saucepan over high heat, saute for 5 minutes:
-2 Tbsp. butter or margarine
-Rice from 1 pkg. of Rice-A-Roni Spanish Rice
-1/2 cup chopped onion
-3/4 cup chopped bell pepper

2.) Mix in and bring to a boil:
-2 cups water
-1 (14.5 oz) can diced tomatoes (drained)
-Rice-A-Roni Spanish Rice special seasoning
-1 pkg. Hillshire Farm Smoked Sausage, cut into 1/4 inch slices

3.) Final Steps:
-Lower heat, cover and simmer for 20 minutes or until rice is cooked. Remove from heat and stir. Add hot sauce to taste.

Makes 4 Servings.