Tropical Chicken Shish Kabobs

submitted by Michelle

Ingredients

1.5 lbs chicken large cubes

1 cup large pineapple chunks

1 cup strawberries

1 sliced bell pepper

Marinade

• 1 cup pineapple juice
• 1/3 cup soy sauce
• 1/3 cup honey
• 1/4 cup cider vinegar
• 2 cloves garlic, minced
• 1 teaspoon ginger powder
• 1/4 teaspoon powdered cloves

brown rice

Marinade chicken & veggies (in seperate containers) overnight.  Alternate on skewers and freeze.  Thaw and place on grill until cooked.

Spinach Chicken Enchiladas

Submitted by Carrie

• 1 onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 2 cups cooked chopped chicken
• 1 (10 ounce) jar four cheese alfredo sauce
• 1 (.5 ounce) envelope taco seasoning mix
• 2 cups frozen cut leaf spinach, thawed and well drained
• 8 (8 inch) flour tortillas
• 1 cup green taco sauce
• 1/2 cup light cream or evaporated milk
• 1-1/2 cups shredded Pepper Jack cheese

Preparation:

In heavy skillet, cook onion and garlic in olive oil over medium heat until crisp tender. Remove from heat and combine in medium bowl with chicken, Alfredo sauce, taco seasoning mix, and spinach. Mix well.

Divide chicken mixture among tortillas and roll up. In medium bowl combine taco sauce and cream and mix well. Place 1/2 cup of the taco sauce mixture in bottom of 13x9" glass baking dish. Arrange filled tortillas on top. Drizzle with remaining taco sauce mixture. If desired, cover with foil and chill in refrigerator for 8-24 hours. Or bake it right away

When ready to eat, preheat oven to 350 degrees F. Bake the casserole, covered, for 35-40 minutes until hot. Uncover and sprinkle with cheese. Return to oven and bake 5-10 minutes longer until cheese is melted. If you're baking it from the fridge, add an extra 10-15 minutes to the covered baking time.

Ravioli Casserole

submitted by: Jamie

2 tablespoons butter
1/4 cup all-purpose flour
2 cups milk
1/4 cup dry white wine
1/2 teaspoon salt
1/4 teaspoon (grated) nutmeg
1 1/2 pounds fresh or frozen ravioli
1 tablespoon olive or vegtable oil
2 eggs
1 1/4 cup (grated) Parmesan Cheese, divided
4 cups marinara or meat sauce
1/2 cup (chopped) fresh basil
12 ounces mozzarella, shredded

Melt butter in sauce pan. Stir in flour and cook over medium heat 2 minutes, stirring constantly. Whisk in milk, wine, salt, and nutmeg. Cook, stirring constantly, 5 to 10 minutes, until thick and creamy. Remove from heat and cool 10 minutes.

Meanwhile, bring a large pot of salted water to boil and cook ravioli according to package directions. Drain and toss with olive oil.

Whisk eggs, one at a time, into sauce, then stir in 1/2 cup Parmesan. Spread 1/2 cup marinara sauce in 4-quart casserole. Top with half the ravioli. Sprinkle with half the mozzarella cheese and 1/4 cup Parmesan. Spread 1 1/2 cups marinara sauce over cheese, drizzle with half the white sauce. Repeat layers with remaining ingredients, sprinkling top with remaining 1/4 cup Parmesan.

Thaw in the fridge. Bake covered at 350 for 1 hour.

El Paso Beef Enchiladas

submitted by: Kate

1 lb. Ground Chuck

1 pkg taco seasoning

6 tortillas

2 cans of Red Enchilda sauce (mild)

2 c. mexican shredded cheese

Brown Ground Beef in skillet. Add packet of seasoning, half of cheese, and 1 can of enchilada sauce. Stir. Spoon mixture into tortillas, fold, and place in greased casserole pan. Cover with other can of enchilada sauce. Sprinkle with remaining cheese. Bake 375 for 20min covered. Then an additional 5 minutes uncovered. Serve with Sour Cream and green onions or cilantro if desired!

Chicken Green Chile Casserole - WW

submitted by: Michelle

This dinner makes 6 generous helpings which can be added to frozen vegetables

Ingredients

1 1/2 lbs chicken breasts, cut into 1/2-inch cubes

1 tablespoon oil

1 (14 ounce) can black beans, rinsed and drained

1 (14 ounce) can diced tomatoes, drained

1 (10 ounce) can fat-free cream of chicken soup

2 (4 ounce) cans chopped green chilies, drained

3 cups cooked brown rice

3 tablespoons salsa

1 teaspoon cumin

1/2 cup shredded cheese (fat free for Core, 2% for Flex)

Directions

brown meat in oil until no pink remains. Drain.

Add beans, soup, tomatoes, chiles, rice, salsa and cumin.3

Cook and stir until bubbly.

Simmer 15 minutes, stirring often.

Pour into containers and sprinkle with cheese.

Chicken Tetrazzini

submitted by: Carrie

10 oz. dry spaghetti -- (10 to 12)
3 cups grated cheese - Jack or Cheddar
3 Tbsp. margarine
1 1/2 cups finely chopped onion
1 can cream of mushroom soup -- (10 3/4 oz)
1 can cream of chicken soup -- (10 3/4 oz)
1 (10 3/4 oz) soup can milk
3 cups cooked diced chicken
salt & pepper

To freeze: Cook spaghetti as directed until al dente; drain. Sauté onions in margarine. Mix onions and remaining ingredients with spaghetti in a large bowl. Put mixture in containers and freeze.
To serve: thaw tetrazzini and put in a baking dish. Bake uncovered in a preheated 350* oven until bubbly, about 30-40 minutes. For 2 people makes 5 casseroles.

Hawaiian Meatballs and Rice

submitted by: Timara

1/4 cup diced pineapple

Mix ingredients for the meatballs. Form meatballs (about golf ball size) and place in 9 x 13 pan. Mix sauce and pour over meatballs. Bake for 1 hour at 350. Serve over rice!

Meatballs:
1 1/2 lbs ground beef
3/4 cup rolled oats
2 eggs, beaten
1/2 c. finely chopped onion
1/2 cup milk
3/4 tsp salt
1/4 tsp pepper
1 tsp Worcestershire sauce

Sauce:
1 cup brown sugar
1/2 cup vinegar
2 tsp mustard
1/2 cup BBQ sauce
2 tsp Worcestershire sauce