Top Ten Tuesday

Mrs. Sinclair over at The RHOK is  participating in Top Ten Tuesday. 

She is asking for our top ten quick dinner ideas!

Just think if we all participated how many great dinner ideas we would have for a quick meal.

I'm in!

 So read my post, then go over and read Mrs. Sinclair's list, then post your list and then link up. Win-win. 

Don't forget to leave a comment if you are linking AND link to Oh Amanda and RHOK.

I have a few girlfriends and we get together once a month to swap recipes.
Some of my favorite recipes have come from these "parties".
Here is a link to a  "What a Crock!" themed get together.

Yum-Mee!!!

So here is recipe number one...

Meat Lovers Pizza Pasta1 lb. corkscrew pasta - cooked and drained (I use whole wheat)
1.5 lbs. lean ground beef - cooked and drained
1 lb. Italian sausage - cooked and drained. (I prefer ground)
2- 3oz pkgs sliced pepperoni
4- 14oz jars pizza sauce (don't have it? use pasta sauce)
2- 16oz shredded mozzarella
1/2 cup chopped green bell pepper
1/2 cup chopped onion
black olives, chopped
Season to taste with garlic, Italian seasonings, and pepper

In crockpot combine all ingredients. Mix well.
Cook on low 4-6 hours or on high 2 hours. Serves 6-8

Here's another link to our Sports Momma's Fast Fixin Meals

Recipe Number Two...

It may sound weird, but it is yummy and the kiddos love it!

So for recipes Three through Six check out the Sports Mommas link above or click on the pic below.

Great, easy recipes for those nights you don't have a lot of time!

Here are a few more recipes from me. 

Please note these are not the healthiest. They are my families version of "fast food" and I rationalilze they keep us out of the drive through?!

Number Seven...

Cheesy Chicken and Veggie Bake

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken, divided

1-1/2 lb.  boneless skinless chicken breasts, cut into bite-size pieces

1 cup hot water

1 can  (10-3/4 oz.) low-fat reduced-sodium condensed cream of chicken soup

1/3 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream

1-1/4 cups  KRAFT 2% Milk Shredded Mild Cheddar Cheese

1 pkg. (16 oz.) frozen broccoli, cauliflower and carrot blend, thawed, drained

HEAT oven to 400°F.

SPRINKLE 1/2 cup stuffing mix onto bottom of 13x9-inch baking dish; top with chicken. Add hot water to remaining stuffing mix; stir just until moistened.

MIX soup, sour cream, cheese and vegetables; spread over chicken. Top with prepared stuffing.

BAKE 30 to 40 min. or until chicken is done

Number Eight...

Creamy Chicken and Cheddar Rice

1 lb. boneless skinless chicken breasts, cut into strips

1 tsp.  garlic powder

1 can (10-3/4 oz.) condensed cream of mushroom soup

1   soup can milk

1-1/2 cups instant white rice, uncooked

2 cups  chopped fresh broccoli

1 cup KRAFT Shredded Cheddar Cheese

SPRAY nonstick skillet with cooking spray. Add chicken; cover. Cook 5 min. or until cooked through. Sprinkle with garlic powder.

ADD soup and milk. Bring to boil. Stir in rice and broccoli; cover. Reduce heat to low; simmer 5 min. or until rice is tender.

STIR in 1/2 cup of the cheese; sprinkle with remaining cheese.

SUBSTITUTE You can always substitute other fresh vegetables you have on hand for the broccoli, such as thinly sliced peppers or sugar snap peas.

If you're reheating leftovers the next day, stir in a little milk first to keep it creamy

Number Nine... Goodbye Turkey Tetrazzini

Have leftover Turkey from Christmas? This one is for you :)

3/4 cup egg noodles, uncooked

1 Tbsp.  butter

2 cups sliced fresh mushrooms

1/2 cup  (1/2 of 8-oz. tub) PHILADELPHIA 1/3 Less fat Cream Cheese

1 cup chicken broth

3 cups  chopped cooked turkey

1 cup frozen peas

SERVING SUGGESTIONCOOK noodles as directed on package.

MEANWHILE, melt butter in large skillet. Add mushrooms; cook and stir until tender. Stir in reduced-fat cream cheese and broth. Bring to boil; simmer on low heat 7 min. or until slightly thickened, stirring occasionally. Stir in turkey and peas; cook until heated through, stirring frequently.

DRAIN noodles. Serve topped with turkey mixture .Serve with a mixed green salad and fresh fruit.

SPECIAL EXTRA

For a change of pace, add 1 tsp. dried thyme leaves or 1 Tbsp. chopped fresh thyme to the sauce with the cream cheese and broth

And Number Ten...

Marvelous Mini Meatloaves

Take 1 lb. extra-lean ground beef, 1 pkg. (6 oz.) STOVE TOP Stuffing Mix and 1 cup water and mix & match your recipe from these options...

	seasoning options
	1 tsp. Italian seasoning spaghetti sauce shredded mozzarella cheese
	2 tsp. chili powder thick n chunky salsa mexican style shredded cheese
	1 tsp. garlic powder fav bbq sauce shredded cheddar cheese

then follow 3 simple steps:

HEAT oven to 375°F. Mix meat, stuffing mix, water and seasoning until well blended. Press into 12 muffin cups sprayed with cooking spray.

MAKE indentation in center of each with back of spoon; fill evenly with 3/4 cup add-ins.

BAKE 30 min. or until meatloaves are done (160°F). Top evenly with 3/4 cup cheese; bake 5 min. or until melted. Let stand 10 min.

SERVING SUGGESTION Serve with a hot baked potato and steamed seasonal fresh vegetables.

MAKE AHEAD Bake meatloaves as directed. Remove from muffin cups; cool completely. Place in single layer on baking sheet; freeze 1 hour. Transfer to airtight container. Store in freezer up to 1 month. Thaw in refrigerator, then reheat in 375°F oven 20 min. or until heated through.

SPECIAL EXTRA For a little kick, add 2 Tbsp. A.1. Original Steak Sauce to meat mixture before pressing into muffin cups as directed.

Looking forward to seeing everyone's Top Ten!