Spinach Stuffed Shells

1 pkg jumbo pasta shells
1 jar favorite spaghetti sauce
1 pkg chopped spinach, thawed
2 cups mozzarella cheese, shredded
1/2 cup Parmesan cheese, shredded
1 lg carton cottage cheese
1 egg white

Thaw spinach and drain well. Cook shells according to package directions (I undercooked by 1-2 minutes)

In a large bowl mix together the cottage cheese, mozzarella, Parmesan, spinach, and egg white. Stuff mixture into shells and place in 9x13 baking dish that has been sprayed with cooking spray. Pour spaghetti sauce over shells and bake for 30-45 minutes.

When I made this I used 2 smaller baking dishes and froze half. If you freeze it, plan on adding an additional hour to your baking time.

Chicken Crescents

Two chicken breasts steamed and shredded or 8 ounces canned boned chicken shredded

1 three ounce package cream cheese softened

1 Tbs. melted butter

2 packages Crescent rolls

1 can Cream of Chicken Soup

3/4 cup milk

Mix the first three ingredients together and spread about one tablespoon of mixture on each crescent roll. Roll up. You may brush the top of the rolls with butter and sprinkle on bread crumbs. Bake and 350 degrees for 20 minutes. In a sauce pan, heat the Cream of Chicken Soup with the milk and drizzle the Chicken Crescents with the sauce.

Apricot Chicken

Ingredients:

* 6 frozen skinless, boneless chicken breasts or 8 chicken thighs (not thawed)
* 1 pkg. dry onion soup mix
* 1/2 cup Russian or French salad dressing
* 1 cup apricot preserves or jam
* 2 tablespoons apple cider vinegar
* 1 tsp. dried thyme or basil leaves
* 1/8 tsp. pepper
* 1/8 tsp. crushed red pepper (optional)

Preparation:
In 3-4 quart slow cooker, arrange chicken pieces. Mix remaining ingredients in a medium bowl and pour over chicken. Stir to coat. Cover crockpot and cook on low for 6-8 hours until chicken is thoroughly cooked and tender.

If you like, you can thicken the mixture before serving. Combine 2 tablespoons cornstarch with 3 tablespoons water or chicken stock and mix until smooth. Add to the crockpot; turn to high for 10-15 minutes until sauce is thickened. Serve with hot cooked rice or pasta. Serves 6

Yogurt Chicken Parmesan

2 cups crushed ritz cracker crumbs
3 Tbs Parmesan Cheese
1 tsp seasoned salt
1/4 tsp garlic powder
8 boneless chicken breasts
1 cup plain yogurt

Mix the first four ingredients together in a bowl. If yogurt is really thick add a little mik in another bowl. Coat each piece of chicken with the yogurt. Then place the chicken in the crumb mixture and coat both sides.  Arrange in greased 9X13in. baking dish.
Drizzle with 1/4 cup melted butter.
Bake at 350 for 45 mins.
Yum

Yummy Enchiladas

1 lb ground beef cooked
1 can mild old el paso enchilada sauce
1 can medium old el paso enchilada sauce
Rice (white or brown)
1 can black beans
1 cup cheese
Tortillas

Cook ground beef.  Add 1 can black beans, 1/2 can mild and 1/2 can medium enchilada sauce to ground beef.  Allow to simmer for 10 mins.  Put 1/3 cup rice in tortilla, add 1/2-3/4 cup of beef mixture and place rolled tortilla in greased baking pan.  Cover filled tortillas with remaining enchilada sauce and sprinkle cheese on top.
Bake on 350 for 30mins.