Easy Parmesan Garlic Chicken by Jane Clifton

1/2 c grated Parmesan cheese
1 envelope Good Seasons Italian dressing mix
6 chicken breasts (about 2#)
1/2 tsp garlic powder

Mix cheese, garlic powder and salad dressing mix. Moisten chicken with water; coat with cheese mixture. Place in shallow baking dish and bake at 400 for 20-25 minutes or until chicken is cooked through.

**This recipe is from my sister. The Italian dressing really added a lot of flavor to the chicken.

Peanut Butter Pie

1/2 c creamy peanut butter
4 oz. cream cheese, softened
1/2 c milk
1/2 c sugar
8 oz Cool Whip
9 inch graham cracker crust
Garnishes: additional Cool Whip, baking cocoa, chopped peanuts (optional)

Beat peanut butter and cream cheese in a bowl until creamy. Gradually add sugar and milk, beating until smooth. Fold in whipped topping; pour into pie crust. Freeze about 30 minutes. Garnish as desired. Store in the refrigerator. Serves 6-8.

**Very simple recipe. I think it is even better with 3/4 to 1 c of peanut better.

Cheese, Mushroom 'n Bacon Pie

3 garlic cloves
4 bacon strips, cut into 1/2 inch pieces
1# sliced fresh mushrooms
1/4 c finely chopped sweet onion
3 eggs
8 oz cream cheese
1/2 tsp salt
1/4 tsp pepper
1 refrigerated pie crust
1/4 c shredded sharp cheddar
2 Tbsp Parmesan cheese
1/8 tsp paprika

In a large skillet, cook bacon until crisp. Remove and drain on paper towels reserving 2 tsp. drippings in skillet. Saute mushrooms, onion and garlic in drippings until tender. In a large bowl, beat eggs until foamy. Add softened cream cheese and beat well. Mix in salt, pepper and mushroom mixture. Unroll pie crust in 9" pie plate; trim and flute edge. Fill with cheddar cheese and bacon. Pour egg mixture over the top. Sprinkle with Parmesan cheese and paprika. Bake at 375 for 30-35 minutes until a knife inserted in the center comes out clean. Let rest for 15 minutes before serving.

**BEST quiche I have ever eaten! I used the pre-cooked bacon to save on the prep and cleanup. Absolutely delicious!

One-Skillet Pasta

2# ground turkey
1 medium onion, finely chopped
1 medium sweet red pepper, finely chopped
28 oz. diced tomatoes
1 can fire-roasted diced tomatoes
1 can beef broth
1 can sliced mushrooms
1 Tbsp brown sugar
1 Tbsp chili powder
8 oz spaghetti
1 c shredded cheddar

Brown turkey, onion and pepper in a large skillet. Add tomatoes, broth, mushrooms, brown sugar and chili powder. Bring to a boil. Reduce heat and simmer for 30 minutes. Add pasta; return to a boil. Reduce heat; cover and simmer for 30-35 minutes or until pasta is tender. Sprinkle with cheese. Cover and cook 2-3 minutes until cheese is melted.

**The fire-roasted tomatoes and brown sugar give this just the right sugar and spice. Using turkey makes it a leaner option.

Pizza Meat Loaf Cups

1 egg, beaten
1/2 cup pizza sauce
1/4 cup seasoned bread crumbs
1/2 tsp Italian seasoning
1 1/2# ground beef
1 1/2 c mozzarella cheese

In a large bowl, combine the beaten egg, pizza sauce, bread crumbs and Italian seasoning. Crumble beef over mixture and mix well. Divide between 12 greased muffin cups; press onto bottom and up the sides. Fill the center with cheese. Bake at 375 for 15-18 minutes or until meat is no longer pink. Serve immediately with additional pizza sauce if desired. Or cool, place in freezer bags and freeze for up to 3 months. To use frozen pizza cups, thaw in the refrigerator for 24 hours. Heat in microwave for 2-3 minutes.

**Could also be made into a meatloaf or meatballs. Very moist.

Tuna Mac and Cheese Bake

1 pkg macaroni and cheese dinner mix
1 can tuna, drained
1 can cream of mushroom soup
1 1/3 c milk
18 oz. frozen peas
1 can mushrooms, drained
1 can French-fried onions

Prepare mac and cheese according to package directions. Add the tuna, soup, milk, peas, mushrooms and half the fried onions. Place in a greased 9x13 baking dish. Bake uncovered at 325 for 25 minutes. Sprinkle with remaining fried onions; bake 5 minutes longer.

**Super easy and ingredients are usually on the shelf. The fried onions really gave it a little extra something special. Any veggies would work, but the peas were great.

Enchilada Casserole from Taste of Home magazine

1 1/2# hamburger
1 large onion, chopped
1 cup water
2-3T chili powder
1/4 tsp garlic powder
1 1/2 tsp salt
1/2 tsp pepper
2c salsa, divided
10 flour tortillas, cut into 3/4 inch strips, divided
8oz sour cream
2 cans corn
4c shredded mozzarella

Cook beef and onion; drain. Stir in water, chili powder, salt, pepper and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered for 10 minutes. Place 1/4 cup salsa each in two greased 8-inch square baking dishes. Layer each dish with a fourth of the tortillas and 1/4 cup salsa. Divide meat mixture, sour cream and corn between the two casseroles. Top with remaining tortillas, salsa and cheese.

Cover and freeze one casserole for up to 1 month. Cover and bake second casserole at 350 for 35 minutes. Uncover and bake 5-10 minutes.

To use frozen casserole: Thaw in the refrigerator for 24 hours. Remove from the refrigerator 30 minutes before baking. Bake as directed above.

**This is one of those great cook-once-eat-twice recipes. Extremely easy and very tasty. I left out the onion (used minced instead) and only used 1 can of corn and it worked out great. Joy really liked this one!