Meatballs

My Rating: 5 Stars

This recipe makes 5 batches of Meatballs. They freeze really well.

4 eggs
1/2 cup finely chopped onion
2 tsp Worchestershire sauce
2 cups dry bread crumbs
1 tbsp. salt
1/2 tsp. white pepper
4 pounds lean ground beef

In a large bowl, beat eggs. Add the next five ingredients. Add beef; mix well. Shape into 1 inch balls, about 12 dozen. Place in single layers on ungreased cookie sheets. Bake at 400 degrees for 10-15 minutes or until no longer pink, turning often; drain. cool. Place about 30 meatballs into freezer bags or containers. May be frozen for up to 3 months.

Chicken Turnovers

My Rating: 3 1/2 Stars

Crust:
3 sticks (1 1/2 cup) butter
3 cups flour
8-9 oz. cream cheese
~Mix these together. Chill. Roll thin and cut into rounds.
Filling:
2 cups cooked chicken chunks
1 can cream of chicken soup or cream of mushroom soup
1/2 cup chopped celery
1/4 cup finely chopped onions
~Mix ingredients. Put filling on each round. Top with another round and press together with a fork. Pril top of pastry with fork. Bake at 400 for 15 minutes. Serve hot with chicken gravy. Makes 16 tarts.

Spinach Chicken & Pasta

My Rating: 3 Stars

2 lb. chicken breast cut into chunks
2 quarts stewed tomatoes, drained
1 lb. frozen spinach, thawed
2 tbsp. Italian Salad Dressing

Stir fry chicken in skillet with small amount of cooking oil, seasoning it with garlic salt, onion salt, pepper and Italian seasoning. When chicken is completely cooked, add tomatoes. Thicken sauce with a little cornstarch if needed. Just before serving, add spinach and Italian dressing. Cook until heated through. Serve over spaghetti or angel hair pasta. Top with parmesan cheese.

Sweet & Sour Crockpot Chicken

My Rating: 5 Stars

Thanks to Amber for this recipe!

6 carrots, sliced
1/2 cup green pepper, chopped
1/2 cup onion, chopped
3 chicken breasts (Amber chopped them, and I really liked it that way)
1 tsp. salt
15 oz. pineapple tidbits, drained
1 cup sugar
3 tbsp. veg. oil
1 1/2 tsp. ginger
4 tbsp. soy sauce
7 tbsp. cornstartch
1 cup water
2/3 cup cider vinegar

Cook on low 7-8 hours or high 3-4 hours. Serve over rice

Manicotti

My Rating: 5 Stars

I love this recipe because you don't have to cook the noodles beforehand, making them easier to stuff:

1 1/2 lb. (approx.) Mozzarella or Jack cheese, grated
1/2 to 3/4 cup Parmeasan Cheese, grated
2 eggs, beaten
1/2 to 3/4 cup milk
Salt and Pepper to taste
14 manicottie shells (uncooked)
1 bottle spaghetti sauce

Mix together cheese, eggs, milk, salt and pepper until able to handle. Stuff mixture into uncooked shells. Pour part of spaghetti sauce in a 9x13 inch pan. Put shells in; cover with rest of sauce. Add extra water, about 1 cup. Bake at 350, covered, for 1 hour. If it starts to dry off, add more water.

Marinated Chicken

My Rating: 4 Stars

1 cup Sprite, 7-up, gingerale, or CREAM SODA
1/2 cup soy sauce
1/4 cup oil

Mix and pour over boneless chicken breasts. Refrigerate for several hours or overnight. Barbeque over medium heat on grill.

Becky's Chicken Roll-Up's

My Rating: 5 Stars

1-2 chicken breasts, cooked & chopped
2 packages uncooked cresent rolls
1 Tbsp. soft butter
1/2 stick (1/4 cup) melted butter
1 8 oz. package cream cheese, softened
1 can cream of chicken soup
Squirt of lemon juice
1-2 cups plain bread crumbs

Mix cream cheese, chicken, soft butter, and lemon juice. Roll up inside 2 cresent rolls each. Dip in melted butter, then bread crumbs. Bake at 350 for 20 minutes. Pour heated soup over it.

Angel Hair Pasta with Lemon and Chicken

My Rating: 3 Stars
1 package (9 ounces)Angel Hair Pasta
1 1/2 cups cooked diced chicken
1/3 cup butter, melted
2 tablespoons lemon juice
2 tablespoons chopped fresh parsley or 1 teaspoon dried parsley
1/4 teaspoon marjoram
1/4 teaspoon garlic powder
Refrigerated Angel Hair Pasta

PREPARE pasta according to package directions.

TOSS pasta with chicken, butter, lemon juice, parsley, marjoram and garlic powder. Season with salt and ground black pepper, if desired.

Poppyseed Chicken

My Rating: 5 Stars

1-2 cups chopped, cooked chicken
1 can cream of chicken soup
1 cup sour cream
2 squirts of lemon juice
2 rolls of Ritz Crackers, crushed

Mix ingredients, reserving 1 crushed roll of crackers. Put in an 8x8" baking dish. Top with remaining crackers. Sprinkle Poppyseeds on top. Drizzle with melted butter. Bake at 350 for 30 minutes.
Serve on top of rice.

Chicken Tortilla Casserole

My Rating: 5 Stars

This recipe is so easy and very delicious!

1-2 cups Chicken Tenders, cooked and cubed
1 can Cream of Chicken Soup
1+ cup Sour Cream
1 can Diced Green Chiles
grated Cheddar Cheese
4-6 flour Tortillas, torn into pieces

Mix ingredients together, except tortillas. In an 8x8 pan, layer tortilla pieces, chicken mixture, tortilla pices, chicken mixture. Bake at 350 for 30 minutes. Top with more cheese and bake 5 minutes.

Ravioli Casserole

My Rating: 4 Stars

I got this recipe from my sister, Melanie. It is one of Josh's favorites, and mine too.

1 jar (28 oz.) Spaghetti Sauce

1 package (25. oz.) frozen Cheese Ravioli, cooked & drained

2 cups Cottage Cheese

4 cups Mozzarella Cheese

1/4 cup grated Parmesean Cheese

Spread 1/2 cup sauce in an ungreased 9x13 dish. Layer with half of the ravioli, 1 1/4 cup of sauce, 1 cup Cottage Cheese and 2 cups Mozzarella Cheese. Repeat layers. Sprinkle with Parmesean. Bake at 350 for 30 minutes or until hot and bubbly.