Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain and set aside. Heat oil in a large, skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic, cook until onion is tender. Add tomatoes, cream, and salt. Simmer until sauce thickens, about 10 minutes. Stir cooked pasta into sauce, and heat through. Sprinkle with basil and serve

• 1  pound  ground beef
• 1  (16-ounce) can whole kernel corn, drained
• 1  (15-ounce) can tomato sauce
• 1  cup  salsa

• 1  tablespoon  chili powder

• 1½  teaspoons  ground cumin
• ¾ cup low-fat small-curd cottage cheese
• 2  large eggs
• ¼  cup  grated Parmesan cheese
• 1  teaspoon  dried oregano
• ½ teaspoon  garlic salt
• 12  (5-inch) corn tortillas
• 1  cup  (4 ounces) shredded Cheddar cheese

Preparation

Brown ground beef in a large skillet over medium heat, stirring until it crumbles and is no longer pink; drain. Stir in corn and next 4 ingredients; bring to a boil. Reduce heat, and simmer, stirring often, 5 minutes. Remove from heat, and set aside.

Stir together cottage cheese and next 4 ingredients.

Arrange 6 tortillas on bottom and 1 1/2 inches up sides of a lightly greased 13- x 9-inch baking dish. Spoon half of meat mixture over tortillas; top with cottage cheese mixture. Arrange remaining tortillas over cheese mixture; top with remaining meat mixture.

Bake at 375° for 30 minutes or until thoroughly heated. Remove from oven, and sprinkle with Cheddar cheese. Let stand 10 minutes before serving.

Yield: 8 – 10 servings

Simple & Delicious

It takes just 30 minutes to put this delicious peanut-buttery stir-fry on the table. Kids will love the flavor, and adults will like how quickly it comes together. For a spicier dish, add a pinch of red pepper flakes.

Ingredients:

• 2 teaspoons cornstarch
• 3/4 cup chicken broth
• 1/4 cup creamy peanut butter
• 3 tablespoons soy sauce
• 1 teaspoon ground ginger
• 1/4 teaspoon pepper
• 1-1/4 pounds boneless skinless chicken breasts, cut into strips
• 3 teaspoons olive oil, divided
• 1 cup chopped onion
• 1 cup thinly sliced green pepper
• 1 cup thinly sliced sweet red pepper
• 1-1/2 cups sliced fresh mushrooms
• 1 teaspoon minced garlic
• Hot cooked rice

Directions:

In a small bowl, combine the first six ingredients until smooth; set aside.
In a large skillet or wok, stir-fry chicken in 1-1/2 teaspoons oil for 3-4 minutes or until no longer pink. Remove with a slotted spoon and keep warm.
Stir-fry onion and peppers in remaining oil for 3 minutes. Add mushrooms and garlic; stir-fry 3-4 minutes longer or until vegetables are crisp-tender.
Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice. Yield: 4 servings.

• 1 head green cabbage, shredded*
• 1 small carrot, peeled and shredded*
• 2/3 cup mayonnaise
• 1/4 cup sugar
• 2 tbsp. milk
• 2 tbsp. vinegar
• 1/2 tsp. salt
• 1/4 tsp. pepper.

1. Toss cabbage and carrot in a medium bowl. Combine remaining ingredients and pour over cabbage mixture; toss to coat. Cover and refrigerate several hours or overnight to allow flavors to blend. Yield: 6 to 8 servings.

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*Useful Tip:  For extra convenience, use one package (16 ounces) refrigerated cole slaw mix (cabbage and carrots).

Combine all ingredients and chill about 2 hours. Serve with your favorite dippers to your favorite people.

Go ahead and layer everything in order in a shallow serving dish.  Traditionally people use Black Olives as a layer too but I can’t stand them so I use tomatoes instead or just omit the tomatoes and have a six layer dip instead!

Marinade the chicken in the olive oil and some garlic for about an hour. Mix the ranch packet with some breadcrumbs and coat the chicken. Add to a baking dish coated with non stick spray. Bake for about 40 minutes until no longer pink. Add mushrooms on top of chicken then the mozzarella cheese and put back into the oven until the cheese melts.

You can use some ranch dressing for dipping.

• 4 chicken breasts
• 4 swiss cheese slices
• 1 box stuffing mix (stove top, etc.)
• 2 cans reduced-fat cream of chicken soup
• 1/2 C chicken broth or water
• 1/2 C parmesan cheese

Spray the crock with cooking spray, put breast on the bottom. Cover with Swiss cheese. In a separate bowl, mix a box of stuffing/and seasoning packet, cream of chicken soup and broth/water. Pour and spread over the chicken, and sprinkle on Parmesan cheese. Cook on High for 3 1/2 – 4 hours or low for 7 1/2 – 8 hrs.

Place beef roast in Crock-Pot.
Mix together the dried mixes in a bowl and sprinkle over roast.
Pour the water around the roast.
Cook on low for 7-9 hours.