Chicken Pesto Stuffed Shells

I love Pinterest. I have found so many great recipes there. This is one of my favorites.

12-16 jumbo pasta shells
4 oz cream cheese, softened
1 cup freshly grated Parmesan cheese
3 tbl Pesto
2 cups shredded cooked chicken
Garlic, Salt, & Pepper to taste

Cook pasta as directed on box, although don't cook until completely soft. They will finish when you bake them.
In a large bowl, combine all of the other ingredients. Fill the shells with the filling and place in a baking dish. Sprinkle some parmesan cheese over the top and bake at 350 for 30 minutes.

Also great for freezing.....

(original recipe found at http://joelens.blogspot.com)

Chicken Parmesan

I'm going to try this one tonight.....can't wait:

4 boneless chicken breasts, pounded to 1/2 inch thickness
1 egg
1/2 cup milk
seasoned bread crumbs
2 to 3 tablespoons olive oil
8 slices Fresh mozzarella cheese
1 jar (16 oz) spaghetti sauce
Parmesan cheese

Whisk together the egg and milk. Dip the chicken breasts in milk and egg mixture and then in bread crumbs. Heat olive oil in a large skillet over medium-high heat. Brown the chicken in the hot oil on both sides until golden, about 3 to 4 minutes on each side. Set chicken in a baking dish.

Slice 8 pieces of mozzarella cheese and put two on each chicken breast. Pour 1 jar of your favorite spaghetti sauce over all. Sprinkle with Parmesan cheese and a little more mozzarella and bake at 350° for about 25 to 30 minutes, or until bubbly.

Café Rio Pork

5-6 lb pork roast

1 12oz can of Coke

1 package of Taco Seasoning

1 tbl Cumin

1 tbl Chili Powder

1 cup of brown sugar

Place pork roast in crock pot and cover half way with water. Cook for 12 hours on low. Add remaining ingredients and cook for another 4-5 hours. Shred pork roast and simmer for another 2-3 hours. Serve in burritos, quesadillas, or salads

Chicken Tostada Pizza

Pizza Dough

1 can Rotel

1 c. shredded chicken

1 c. black beans

1 c. shredded cheese

Shredded lettuce

Cilantro

Green Onion

Ranch Dressing

Prepare the pizza dough as directed. Top with Rotel, chicken, black beans, and cheese. Bake at 500 for 8-10 minutes. Top with lettuce, cilantro, onion and drizzle with ranch dressing.

PW Pizza Dough

1 tsp instant yeast

1 ½ warm water

4 c. flour

1 tsp salt

1/3 c olive oil

Sprinkle yeast over warm water and let sit. Mix flour, salt, and olive oil in a mixer until olive oil blends in. Add the yeast and let mix until forms a ball. Cover and let rise for 1 hour, punch down, cover and let rise again.

To prepare pizza roll out dough (as thin as possible) and put on a greased pan. Drizzle with olive oil to prevent from going soggy. Top with your favorite toppings and bake at 500 degrees for 8-10 minutes.

Brandie Walker’s Chicken Stuffed Croissants

8 oz Cream cheese

1 box chicken stuffing prepared

1 cup chicken (boiled and shredded)

2 tubes croissants

6 servings rice

cream of chicken soup

milk

Mix prepared stuffing, cream cheese, and chicken until well distributed. Roll about 2 Tb. of mixture up in each croissant and place on baking sheet. Bake them as directed on croissant package.

Serve with rice and gravy made with cream of chicken soup and milk.

Gma Lynn’s Chicken Enchiladas

3 chicken breasts (boiled and shredded)

1 tub of sour cream

1 can of cream of chicken soup

1 can green chiles

2 cups of shredded cheddar cheese

12 flour tortillas

Mix all ingredients together except the chicken. Take out ¼ of the mixture and put in another bowl. Add chicken. Heat flour tortillas and add the chicken mixture, roll them up to a burrito. Place in a greased casserole dish. Top with the extra sauce and cheese. Bake at 350 for 30-40 minutes or until cheese is melted.

Grandma Lynn’s Potato Soup

2 tbl butter

½ Onion (Diced)

5 – 6 Medium Potatoes (peeled and cubed)

2 cans Chicken Broth

2 cups Water

1 can Cream of Chicken Soup

1 can CheesWhiz

Melt butter in a large soup pan. Add onion and potatoes and let sauté for 5-10 minutes. Add in chicken broth and water and boil for 20 minutes or until potatoes are soft. Add cream of chicken soup and thicken with corn starch. Add cheesewhiz and stir until melted.