Italian Taco Stuffed Shells

1 box jumbo pasta shells
1 lb ground beef
1 packet Taco seasoning
1 can corn
1 can sliced olives
1 8oz pkg cream cheese
1 can enchilada sauce
cheese
salsa
To make:

layer the bottom of a 9×13 baking dish with salsa.

Brown ground beef and with taco seasoning.

Add cream cheese, stirring until melted.

Drain liquid from olives and corn, add olives and corn to beef and cream cheese mixture.

Boil shells until al dente.

Fill shells with meat mixture and arrange in 9×13.

When full, evenly pour enchilada sauce over the shells.

Top with cheese.

Bake 350* for about 30 minutes.

These were so good.  I found the recipe here.

Caribbean Salad

I found this recipe on Ourbestbites.com

Ingredients

1 large bunch of romaine lettuc
1 lb boneless chicken breast, grilled
8 oz can mandarin oranges, drained
1 red bell pepper, diced
4-5 green onions, sliced
1/3 cup chopped cilantro
6-8 Tbsp dried cherries or cranberries
Sesame Seeds
Diced Fresh Pineapple

Vinaigrette Dressing

1/4 cup orange juice
3 Tbsp white wine vinegar
1 1/2 tsp dry mustard
2 Tbsp sugar
1/4 tsp sesame oil
1/4 tsp salt
3/4 cup canola oil

Instructions

To prepare dressing, combine orange juice, vinegar, dry mustard, sugar, sesame oil, and salt  in the jar of a blender.  Blend until sugar is dissolved.  With blender running on low either remove stopper in lid, or crack the corner and slowly drizzle in oil, mixing until just combined.  Store dressing in fridge until ready to use.  You can prepare a day or two ahead of time.

To prepare salad, divide lettuce between 4 plates, top with chicken, oranges, bell pepper, green onion, and cranberries.  Drizzle with dressing and sprinkel with sesame seeds and pineapple.  Serves 4 main dish or 6-8 sides.

Lemon Chicken

1 1/2 tablespoons finely minced or pressed garlic
1 large or 2 small lemons, zested and juiced
1/3-1/2 cup minced fresh herbs, preferably a combo of basil, rosemary, and oregano
1 teaspoon kosher salt
1/4 teaspoon black pepper
4-6 tablespoons (or more) extra virgin olive oil
1 1/2-2 pounds boneless, skinless chicken breasts*
*also great on fish and grilled vegetables
Combine garlic, lemon zest, lemon juice, herbs, salt and pepper.  Add olive oil until mixture comes together like a thick sauce.  If you have a mini food processor, you can blend the mixture until it becomes the consistency of a chunky pesto.  Rub mixture over chicken and/or vegetables and let sit for 20-30 minutes.  When ready to cook, preheat outdoor grill or indoor grill pan.  Cook a few minutes on each side, turning only once, until done (Internal temp should be about 165 degrees). 

I found this recipe here.

Italian Crock Pot Chicken

3 lb	Boneless Chicken Breasts or Pork
8 oz	Cream Cheese Softened
1	Packet Zesty Italian Dressing Mix
1 can	Cream of Chicken Soup
½-¾ cup	Water

Directions:

Trim chicken and place in crockpot. Mix remaining ingredients in a blender and pour over chicken. Cook on low for 8-10 hours. Shred meat and serve over pasta or rice.

Vegetable Cheese Soup

I found this recipe here. 

• 2 (10 3/4 oz) can of chicken broth
• 2 tsp or 2 cubes chicken bouillon
• 1 onion, diced
• 1 cup diced carrots
• 1 cup diced celery
• 2 cups diced potatoes
• 1/4 cup butter
• 2 cups milk (I used skim)
• 1/2 cup flour
• dash of cayenne pepper
• 3 cups shredded cheddar cheese

Instructions

1. In a large pot, combine the chicken broth, bouillon, and onion. Bring to a boil and simmer for 5 minutes.
2. Add the celery, carrots, and butter. Simmer for another 5 minutes.
3. Add the potatoes and simmer until tender – about 20 minutes.
4. In a medium bowl, whisk the milk and flour together until smooth.
5. Gradually add the milk mixture to the vegetable mixture stirring constantly.
6. Add shredded cheese and cayenne. Blend until cheese in melted. Serves 6.

Nothing Bundt Cake Copycat

Pete's Birthday Cake

I found this recipe here and on pinterest.

1 pkg. devils food cake, German chocolate cake, or chocolate cake mix
1 pkg. instant chocolate pudding
1 c. sour cream
4 large eggs
1/2 c. water
1/2 c. oil
1 1/2 c. mini chocolate chips
2 (8 ounce) pkgs. cream cheese, softened
1/2 c. butter, softened
3-4 c. powdered sugar
2 tsp. vanilla extract
Mix first six ingredients together with a beater. Add chocolate chips. Pour into a greased bunt cake pan (cooking spray works best). Cook in oven at 350 degrees for 45-50 mins. Remove from oven. Let cool for 20 mins. Remove from pan. (I think it tastes best if you put it on a serving plate, wrap it well in Saran Wrap, and let it sit overnight in the fridge before frosting and serving..) In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the powdered sugar (start with 2 cups then keep adding more until it is nice and thick).

Tortellini-Alfredo Casserole

• 2 containers (10 ounces each) refrigerated Alfredo sauce
• 1/8 teaspoon black pepper
• 1 package (20 ounces) refrigerated green and white mixed cheese tortellini
• 1 package (10 ounces) frozen chopped broccoli, thawed, drained
• 1/2 cup garlic and herb-flavored or Parmesan-flavored bread crumbs
• 1 tablespoon olive oil

Directions

1. Heat oven to 375 degrees F.
2. In medium-size bowl, stir together Alfredo sauce, 2 cups water and pepper. Pour 1 cup sauce mixture into bottom of 2-1/2-quart shallow casserole. Arrange half the tortellini (uncooked) in a single layer over sauce; sprinkle with chopped broccoli. Pour 1-1/2 cups sauce over top. Repeat layering remaining tortellini and remaining sauce. Cover with foil.
3. Bake at 375 degrees F for 45 minutes. Remove from oven. Heat broiler.
4. In small bowl, stir together bread crumbs and olive oil until evenly coated. Sprinkle crumbs on top.
5. Place casserole under broiler about 4 inches from heat until crumbs are golden, 1 to 2 minutes. Let stand 10 minutes before serving. Makes 8 servings.

I found this recipe on pinterest.