Fiesta Chicken

3 cups Stove Top Stuffing, Chicken Flavor
4 boneless, skinless, Chicken Breasts
1 cup salsa
1-2 cups Cheddar Cheese, shredded

Prepare 6 servings stuffing mix, as directed on package. Spoon stuffing into a 12x8 inch baking dish. Top with chicken. Pour salsa over chicken. Sprinkle generously with cheese. Bake at 375 degrees for 40 minutes.

Pulled BBQ Chicken Sandwiches

1 tablespoon canola oil
1 large onion, chopped
3 cloves garlic, minced
1 (14-ounce) can low-sodium tomato sauce
1/4 cup tomato paste
1/2 cup water
1/3 cup apple cider vinegar
5 tablespoons molasses
1/4 teaspoon ground black pepper
1/2 teaspoon liquid smoke
1 whole rotisserie chicken, skin removed, meat shredded into thin strips (about 4 to 4 1/2 cups) 6 whole-wheat hamburger rolls
6 large green lettuce leaves

Heat the oil in a large saute pan over a medium heat. Add the onions and cook until they are soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute more. Add tomato sauce, tomato paste, water, vinegar, molasses, pepper and liquid smoke and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes. Add chopped chicken, return to a simmer, and cook an additional 10 minutes.

Split rolls. Place a leaf of lettuce on each roll, then pile on 3/4 cup of the chicken mixture onto the roll.

Per Serving:
Calories 440; Total Fat 12 g; (Sat Fat 2.5 g, Mono Fat 5 g, Poly Fat 3.5 g) ; Protein 36 g; Carb 47 g; Fiber 5 g; Cholesterol 95 mg; Sodium 400 mg Excellent source of: Protein, Fiber, Niacin, Vitamin B6, Vitamin C, Copper, Iron, Magnesium, Manganese, Phosphorus, Potassium, Selenium, Zinc Good source of: Vitamin A, Thiamin, Riboflavin, Vitamin K, Pantothenic Acid, Calcium

Recipe from Healthy Appetite with Ellie Krieger, http://www.foodnetwork.com/

Orecchiette with Mini Chicken Meatballs

1 pound orecchiette pasta
1/4 cup plain bread crumbs
1/4 cup chopped fresh flat-leaf parsley
2 large eggs, lightly beaten
1 tablespoon whole milk
1 tablespoon ketchup
3/4 cup grated Romano
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 pound ground chicken
1/4 cup olive oil
1 1/2 cups low-sodium chicken stock, hot
4 cups cherry tomatoes, halved
1/2 cup freshly grated Parmesan
8 ounces bocconcini mozzarella, halved
1/2 cup chopped fresh basil leaves

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.

In a medium bowl, stir together the bread crumbs, parsley, eggs, milk, ketchup, Romano cheese, and the salt and pepper. Add the chicken and gently stir to combine. Using a melon baller (or a teaspoon measure), form the chicken mixture into 3/4-inch pieces. With damp hands, roll the chicken pieces into mini meatballs.

In a large (14-inch) skillet, heat the oil over medium-high heat. Working in batches, add the meatballs and cook without moving until brown on the bottom, about 2 minutes. Turn the meatballs over and brown the other side, about 2 minutes longer. Add the chicken stock and tomatoes. Bring to a boil. Using a wooden spoon, scrape up the brown bits that cling to the bottom of the pan. Reduce heat to low and simmer until tomatoes are soft and meatballs are cooked through, about 5 minutes. Drain the pasta, reserving about 1 cup of the pasta water. Transfer pasta to a large serving bowl and add the Parmesan. Toss to lightly coat orecchiette, adding reserved pasta water, if needed, to loosen the pasta. Add the meatball mixture, mozzarella cheese, and 1/2 cup of the basil. Gently toss to combine. Garnish with the chopped basil.

Recipe from Everyday Italian, http://www.foodnetwork.com/

Barbecued Meat Loaf

1 envelope LIPTON® RECIPE SECRETS® Onion Soup Mix
2 pounds ground beef
1-1/2 cups fresh bread crumbs
2 eggs
3/4 cup water
2/3 cup barbecue sauce, divided

1. Preheat oven to 350°F. In large bowl, combine all ingredients except 1/3 cup barbecue sauce.
2. In 13×9-inch baking or roasting pan, shape beef mixture into loaf. Top with reserved 1/3 cup barbecue sauce.
3. Bake uncovered, 1 hour or until done. Let stand 10 minutes before serving.

Recipe from Cooking with Kids, http://www.fnbr.com/

Venetian Rolled PIzza

Flour, for dusting
1 pound pizza dough
2 cups (8 ounces) shredded mozzarella cheese
7 ounces prosciutto, thinly sliced
1 cup (about 1 1/2 ounces) torn baby spinach
1 tablespoon olive oil
Kosher salt, for seasoning

Position an oven rack in the lower 1/3 of the oven and preheat to 425 degrees F.

On a lightly floured work surface, roll out the pizza dough to a 12 to 14-inch diameter circle, about 1/4-inch thick. Sprinkle 1/2 of the mozzarella over the dough. Arrange the prosciutto over the cheese in a single layer. Sprinkle with the spinach. Top with the remaining cheese. Take 1 end of the circle and roll the dough up into a thin cylinder, gently folding in the ends. Brush the dough with the olive oil and season with the salt. Place the dough, seam side down, on a parchment lined baking sheet and bake for 25 minutes until the top is golden brown. Allow the pizza to cool for 10 minutes. Using a serrated knife, cut the pizza into 3/4-inch pieces and serve.

Recipe from Everyday Italian, http://www.foodnetwork.com/

Note: I use canadian bacon and/or pepperoni instead of the proscuitto

Octo-Dogs and Shells

4 hot dogs

1 1/2 cups uncooked small shell pasta

1 1/2 cups frozen mixed vegetables

1 cup prepared Alfredo sauce

Prepared yellow mustard in squeeze bottle

Cheese-flavored fish-shaped crackers

Lay 1 hot dog on side with end facing you. Starting 1 inch from one end of hot dog, slice hot dog vertically in half. Roll hot dog 1/4 turn and slice in half vertically again, making 4 segments connected at the top. Slice each segment in half vertically, creating a total of 8 "legs." Repeat with remaining hot dogs.

Place hot dogs in medium saucepan; cover wtih water. Bring to a boil over medium-high heat. Remove from heat; set aside.

Prepare pasta according to package directions, stirring in vegetables during last 3 minutes of cooking time. Drain; return to pan. Stir in Alfredo sauce. Heat over low heat until heated through. Divide pasta mixture between four plates.

Drain octo-dogs. Arrange one octo-dog on top of pasta mixture on each plate. Draw faces on "heads" of octo-dogs with mustard. Sprinkle crackers of pasta mixture.

Recipe from Cooking with Kids, www.fnbr.com

Creamy Mashed Potato Bake

3 cups mashed potatoes

1 cup sour cream

1/4 cup milk

1/4 tsp. garlic powder

1 1/3 cups French Fried Onions, divided

1 cup (4 oz.) shredded cheddar cheese, divided

Preheat oven to 350 degrees. Conbine mashed potatoes, sour cream, milk and garlic powder. Spoon half of mixture into 2-quart casserole dish. Sprinkle with 2/3 cup french fried onions and 1/2 cup cheese. Top with remaining potato mixture. Bake 30 minutes or until hot. Top with remaining 2/3 cup french fried onions and 1/2 cup cheese. Bake 5 minutes more or until fried onions are golden.

Makes 6 servings.

prep time: 5 minutes

cook time: 35 minutes

Recipe from: Cooking for Kids, www.fbnr.com