Spinach Stuffed Manicotti - Tammy

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1 box manicotti pasta
1 small package frozen spinach
1 small tub low-fat ricotta cheese
1 cup mozzarella cheese
1 1/2 cups water
2/3 cup Shirley J white cheddar cream base
8 oz. jar of salsa

Cook pasta and drain. Cook spinach and drain. Mix ricotta cheese and spinach together. STuff pasta with ricotta cheese and spinach mixture. Whisk water and Shirley J base together until smooth, then microwave on high 5 minutes, stirring half-way through. Add salsa to Shirley J mix and whisk together. Put a little sauce on bottom of pan and then place stuffed pasta in pan. POur the rest of the Shirley J mix on top and spread the mozzarella cheese on top. Bake at 350 degrees for 40 minutes.

Sweet and Spicy Pork - Rachelle

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4 boneles pork chops
1 pkg. taco seasoning
1 jar apricot jam
1 cup salsa

Cut pork into bite-size pieces. Mix pork and taco seasoning in plastic bag and shake well. Brown meat in pan on stove. Add jam and salsa after browning and simmer fr 15 minutes. Serve over rice or great with tortillas.

Included:
1.pork w/ taco seasoning
2.sweet and spicy sauce - jam and salsa mixture
3.brown rice

Teriyaki Chicken Stir-Fry - Bernie

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1 1/2 lbs boneless, skinless chicken breasts
1/2 tsp. ginger
2 tsp. dry mustard
1/4 cup oil
1/2 cup soy saue
1 tsp. garlic
2 Tbsp. molasses
1 bag frozen stir-fry vegetables
cooked rice
chow mein noodles

Combine ginger, mustard, oil, soy sauce, garlic, and molasses. Pour over chicken and marinate. Cook chicken and marinade in large skillet until meat is cooked through and marinade boils for at least 5 minutes. (Or place in crockpot for 2-3 hours.) Add vegetables in skillet and stir constantly until done. Serve over cooked rice and top with chow mein noodles.

Included:
1.chicken with marinade
2.veggies
3.rice
4.chow mein noodles

Ravioli Casserolee - Alyson

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1 jar spaghetti sauce
1 pkg. (25 oz) frozen cheese ravioli, cooked and drained
2 cups small curd cottage cheese
4 cups shredded mozzarella cheese
1/4 cup shredded parmesan cheese

Spread 1/2 cup sauce on bottom of 9x13 pan. Layer with half the ravioli, 1 1/4 cups of sauce, 1 cup of cottage cheese, and 2 cups mozzarella cheese. Repeat layers. Sprinkle with the parmesan cheese. Bake uncovered at 350 for 30 to 40 minutes or until bubbly. Let stand 5 minutes before serving.

Greek Pork Medallions - Rachel

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1 cup chicken broth
1 tsp. grated lemon peel
1 tbsp. lemon juice
1/2 tsp. dried oregano
2 tsp. cornstarch
1 clove garlic, chopped
1 tbsp. capers (optional)
6 pieces pork loin or tenderloin
2 tsp. olive oil

Combine broth, lemon peel, lemon juice, oregano, cornstarch, garlic and capers in a bowl. Set aside. Cut pork into medium sized pieces. Season with salt and pepper. Heat oil in a skillet over medium-high heat. Cook pork for 1 to 2 minutes per side or until browned. Transfer to a plate. Reduce heat to medium. Stir broth mixture and add to skillet. Cook and stir for 1 minute or until bubbly. Return pork and accumulated juices to skillet. Cook for 2 to 3 minutes or until juices run clear, turning once. Spoon sauce over pork and serve.

Included:
1.meat
2.broth
3.rolls

Meatloaf - Sheena

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1 envelope onion recipe mix ingredients
2 lbs ground beef
1 cup dried bread crumbs
2 eggs
3/4 cup water
1/3 cup ketchup
1 can chopped tomatoes

Mix ingredients, except can of tomatoes. Shape into loaf. Place in casserole dish. Pour drained can of tomatoes over loaf. bake at 350 for 1 hour or until done.

Includes:
1. meatloaf
2. can of chopped tomatoes
3. bag of green peas

Southwestern Beef - Sheila

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1 (16 oz) frozen corn
1 can (15 oz) blackbeans, rinsed and drained
1 jar (16 oz) chunky salsa
1 cup shredded cheese
4 cups beef or chicken breast (whole or cut into strips)

Cook in crockpot 3-4 hours or until meat is tender or cook @ 350 in oven for 2 hours. Serve in tortillas and add other favorite toppings like olives, sour cream, onions, lettuce, etc. or serve over rice.

Includes:
1. Meat and corn
2. cheese