Quick Calzones

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 Rhodes Texas Rolls
Pizza Sauce
Your Favorite Pizza Toppings
Mozzarella Cheese

Thaw rolls until soft and risen. Roll each roll out into a 7 inch circle. Fill with sauce, cheese, and toppings. Fold over and seal edges. Make a few slits in the top. Place on a cookie sheet lined with cooking spray. Bake for 20 minutes at 350.

These are way good and my kids LOVE them!

Chicken and Spinach Stuffed Shells

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1 (12-ounce) box uncooked jumbo pasta shells (if all of yours survive the boil this is enough, to be safe you may want 1 1/2 boxes)

2 cups chopped cooked chicken

2 cups fresh chopped spinach

1 onion, chopped

2 cloves garlic, minced

1 (15oz) container ricotta cheese

2 (8oz) packages cream cheese, softened (I think you could get away with one package)

1 (5oz) package shredded Parmesan cheese (about 1 2/3 cups)
1 large egg, lightly beaten
1 Tablespoon dried parsley flakes
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups shredded mozzarella cheese, divided
1 (26oz) jar prepared spaghetti sauce (this was just enough. If you like it saucier use more)

1. Cook shells according to package directions. Be careful not to overcook them or they will tear easily when trying to fill them. Drain and set aside.

2. Preheat oven to 350°. Lightly grease two 9x13 baking dishes.

3. In a large bowl, combine chicken and all the rest of the ingredients except mozzarella and spaghetti sauce. Stir in 1 cup mozzarella. Spoon into shells. *Tip: For easier filling, fill a gallon ziplock baggie with the filling and snip a quarter size hole off the corner of the bag. Then you can just pipe the filling into the shells.

4. Spread half of spaghetti sauce into prepared baking dishes. Arrange shells over sauce; top with remaining sauce. Cover tightly with heavy-duty aluminum foil. If you are freezing one of the 9x13 prepared pans, freeze it after this step. Include a baggy of the remaining mozzarella for when you cook it.

5. Bake, covered, for 40 minutes. Uncover, sprinkle with remaining 1 cup mozzarella. Bake for 5 to 10 more minutes.

Asian Turkey Meatballs with Lime Sesame Dipping Sauce

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1/4 C. Panko crumbs
1 1/4 lbs. lean ground turkey
1 egg
1 tbsp. ginger, minced
1 clove garlic, minced
1/2 tsp. salt
1/4 C. chopped fresh cilantro
3 scallions, chopped (I used a small onion)
1 tbsp. low sodium soy sauce
2 tsp. sesame oil

Lime Dipping Sauce:
4 tbsp. low sodium soy sauce
1 tsp. sesame oil
2 tbsp. fresh lime juice
2 tbsp. water
1 chopped scallion

Preheat oven to 500 degrees.
Mix ground turkey, panko, egg, salt, scallions, ginger, cilantro, 1 tbsp. soy sauce, and 2 tsp oil and mix with your hands until combined well. Shape 1/4 C. meat mixture into a ball and transfer to a baking dish that has been sprayed with cooking spray. Repeat with remaining mixture. Bake until cooked through, about 15 minutes.

For the dipping sauce, mix together lime juice, water, soy sauce, and sesame oil in a bowl. Add scallions. Drizzle meatballs with 1 tbsp. sauce. Serve meatballs over rice. I used the remainder of the sauce to drizzle on the rice. 

Chicken Lime Tacos-Favorite Family Recipes

1 1/2 lbs. chicken, cubed
1/4 C. red wine vinegar
juice of 1 lime
2 tsp. sugar
1 tsp. salt
1 tsp. black pepper
4-5 green onions, chopped (I used a chopped yellow onion)
4 cloves minced garlic
4 Tbsp. fresh cilantro (or to taste)
Flour tortillas

Optional Toppings:
Pico de gallo
cheese
onions
tomatoes
guacamole
avocados
cilantro
sour cream

Saute chicken in a medium skillet in a little oil for a few minutes until chicken becomes white all around. Combine vinegar, lime juice, sugar, salt, pepper, onion, garlic and cilantro and stir. Add to chicken. Simmer for an extra 10-20 minutes until chicken is cooked through. Add chicken to tortillas and top with whatever toppings you like!

Pesto Pasta with Roasted Tomatoes (Our Best Bites)

1 pint cherry or grape tomatoes
8 oz. mushrooms, sliced
3-4 Tbsp. olive oil
salt
pepper
8 oz. bowtie pasta
1/4 C. pine nuts ( I left these out, they are expensive)
1/2 C. pesto sauce
1/3 C. shredded parmesan cheese

Preheat oven to 425. Place tomatoes and mushrooms on a foil-lined baking sheet and drizzle with olive oil. Toss with your fingers, making sure everything is coated with olive oil. Sprinkle lightly with salt and pepper. Cook for 12-15 minutes or until tomatoes look plump and some of the skins just start to split. While this is cooking, cook pasta as directed on box. While pasta is cooking, place pine nuts in a small skillet over medium heat. Stir frequently until the nuts turn golden brown and look slightly glossy, about 7-9 minutes. To assemble, toss the hot drained pasta with pesto and Parmesan cheese. Top with tomatoes and mushrooms and sprinkle with toasted pine nuts and additional parmesan cheese if desired.

Sweet and Sour Meatballs (Our Best Bites)

1 lb. ground beef
2 Tbsp. dehydrated onion
1/4 tsp. pepper
1 tsp. salt
1 egg, beaten
1/4 C. bread crumbs (I used Italian bread crumbs; you could just use Stove Top)

Sauce:
3/4 C. packed brown sugar
3 Tbsp. flour
1 1/2 C. water or pineapple juice
1/4 C. vinegar
3 Tbsp. soy sauce

In a bowl, combine meatball ingredients. Shape into 1 inch balls and place on a baking sheet lined with aluminum foil and sprayed with nonstick cooking spray. Place under the broiler in your oven for 5-7 minutes or until the meatballs begin to brown.

In a large saucepan, whisk together the sauce ingredients and bring to a boil. Add the meatballs and reduce heat, cover, and simmer for 20 minutes, stirring often. Serve over rice.

Cilantro-BBQ Grilled Pork Chops (Kraft Foods)

1/2 C. BBQ sauce
1/2 C. chopped fresh cilantro
1 jalapeno, seeded, and finely chopped
1/2 tsp. orange zest
2 Tbsp. orange juice
4 bone-in pork chops (I used boneless)

Heat grill to medium-high heat. Mix all ingredients except chops. Brush mixture onto chops. Grill chops 7 to 8 minutes on each side or until done, brushing occasionally with remaining sauce.

Pineapple-Shrimp Skewers (Kraft Foods)

6 Tbsp. Light Zesty Italian Dressing
4 Tbsp. chopped cilantro
4 tsp. brown sugar
2 clove garlic, minced
1 tsp. chili powder
1/2 tsp. crushed red pepper
24 frozen uncooked cleaned medium shrimp, thawed
fresh pineapple chunks

Heat broiler. Mix first 6 ingredients in bowl until well blended. Add shrimp and pineapple. Toss to coat. Thread shrimp and pineapple chunks onto skewers. Broil, 6 inches from heat, 4 to 5 minutes or until shrimp turn pink.

Baked Creamy Chicken Taquitos-From Our Best Bites

3 oz. cream cheese, softened
1/4 C. green salsa (I used green salsa verde)
1 Tbsp. fresh lime juice
1/2 tsp. cumin
1 tsp. chili powder
1/2 tsp. onion powder
1/4 tsp. granulated garlic
3 Tbsp. chopped cilantro
2 Tbsp. sliced green onions (I used half of a yellow onion)

2 C. shredded cooked chicken
1 C. grated pepperjack cheese

small corn or flour tortillas
salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Put cream cheese, green salsa, lime juice, cumin, chili powder, onion powder, & granulated garlic in bowl. Stir to combine well and then add cilantro and onions. Add chicken and cheese and combine well.

Place chicken mixture on tortilla and roll up as tight as you can. Place seam side down on baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray and sprinkle a little salt on top. (I skipped the salt)

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

These are delicious! My husband ate about 5.

Margarita Chicken

Black Beans (enough for your family)
1/4 tsp. cumin
Juice of 1 lime
salt and pepper to taste
Chicken breasts cut into strips
Salsa verde
Shredded Pepper Jack Cheese
Chopped fresh cilantro

Preheat oven to 450. Combine beans and cumin in a saucepan and heat all the way through. Squeeze lime juice into beans and add salt and pepper. Season chicken with salt and pepper and sear in pan until cooked. Move chicken to oven safe dish and spoon salsa over top. Top with cheese and place in oven. Bake 5-10 minutes. Serve chicken over beans and garnish with cilantro.

Baked Buffalo Chicken Salad

1 lb. chicken
1 bottle Frank's Buffalo Chicken sauce
lettuce
hard-boiled eggs (about 4, peeled and sliced)
avocado, pitted, peeled, and sliced
shredded cheese
blue cheese crumbles (optional)
sunflower seeds
ranch or blue cheese dressing

Heat oven to 375. Cover chicken in Buffalo sauce and place on a greased pan. Place in oven and bake about 25 minutes or until chicken is cooked through. Cut chicken into slices. Serve over lettuce with eggs, avocado, cheese, sunflower seeds, and dressing.

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New Orleans Style Stuffed Peppers

1 lb. ground turkey

1/2 C. thinly sliced celery

1 tsp. olive oil

1 14.5 oz. can Italian style diced tomatoes, undrained

1 1/3 C. cooked brown rice

1 jalapeno, seeded and finely chopped

1 tsp. cajun seasoning

1/8 tsp. salt

4 large red bell peppers (I used red, orange and yellow)

In a large skillet, cook turkey and celery in hot oil over medium heat until turkey is brown. Drain tomatoes, but keep liquid and set aside. Add half of the tomatoes, cooked brown rice, jalapeno, Cajun seasoning, and salt to turkey mixture. Remove tops, membranes, and seeds from bell peppers. Spoon turkey mixture into peppers. Pour reserved tomato liquid and the remaining tomatoes into the bottom of crock pot. Place peppers, filled sides up, on top of tomatoes in cooker. Cover and cook on low 6-7 hours or on high 3-3 1/2 hours. That's it! Way easy and HEALTHY and yummy! My husband loved these!! I got this off http://www.eatbetteramerica.com/

Stacked Enchilada Bake

4 C. cooked shredded chicken
2 small cans green enchilada sauce
1 C. frozen corn
2 large jalapenos, stemmed & chopped
shredded cheese
6 flour tortillas

Heat oven to 350 degrees. Combine first 4 ingredients (save 1/2 can enchilada sauce for later). Spray 13x9 inch pan with cooking spray. Put two tortillas on bottom of pan. Spoon chicken mixture over tortillas. Top with remaining 4 tortillas. Cover with remaining enchilada sauce. Sprinkle with cheese. Cover and bake 25 minutes.

This was very easy and yummy!

Pork Enchiladas with Green Sauce

These enchiladas are really easy and delicious. My sister in law shared this with me and now it's one of our favorites.

1 large can green chili enchilada sauce

1 small can green chili enchilada sauce

1 pork roast

1 package spanish rice (the great value brand in the green bag is really good)

2 cans of beans (either black or pinto, I've always used black)

Tortillas

Shredded cheese

Cook pork roast in crock pot for 8 hours on low until it shreds easily. I pour the small can of green chili enchilada sauce in with it. Prepare spanish rice and set aside. Open cans of beans, drain and set aside. When the pork is done, shred with fork. It should shred really easy. Pour a little enchilada sauce in 9x13 baking dish. Take tortilla and fill with pork, rice, beans and cheese. Roll up and stick in baking dish. Pour can of green chili enchilada sauce over the top of rolled tortillas and sprinkle with cheese. Cover with foil and bake at 350 degrees for 25-30 minutes. Serve topped with sour cream.

Pizza Crust for Calzones

1 package quick rise yeast

1 cup warm water (110-115 degrees)

1 spoon full sugar

2 1/2-3 cups flour

1/2 tsp. salt

2 TBS. oil

Mix yeast with water water and sugar. Pour into mixing bowl. Add salt. Mix and slowly add flour and oil. Depending on the temperature of your house etc you may not need a full 3 cups of flour. You don't want dry dough but not too moist. Roll on flour surface and shape into a circle. Place on baking sheet. On half of the circle add pizza sauce, cheese and toppings of your choice. Fold dough over toppings and press shut. Bake at 375 degree for 15-20 minutes. Cut and serve.

CANDACE: I tried this recipe out and it was easy peezy and delicious. I was able to put "kid" toppings on 1/2 of the crust and my kind of toppings on the other.

Shredded Beef Tacos with Coleslaw Topping

1 chuck roast (2-3 lbs.)
1 can black beans DO NOT DRAIN
1 16 oz. jar MEDIUM salsa

Pour beans and salsa over roast and cook in crockpot for at least 8 hours.
Remove roast and shred. Add 1 cup rice to crock pot, return roast to crockpot and cook for additional hour.

COLESLAW TOPPING
1 pkg. dry Italian dressing (prepare as pkg. directs EXPECT use lime juice instead of vinegar)
3 tomatoes-diced
3 avacados-diced
3 green onions-chopped
¼ bunch cilantro-chopped
1/2 -1 bag coleslaw

Mix and serve over top of taco meat!

Tequila- Lime Chicken

Ingredients:

• 3 Whole Limes, Juiced
• 5 cloves Garlic, Peeled
• 1 Whole Jalapeno, sliced
• 1 tsp. Salt
• 1/2 cup Cilantro
• 1/2 cup Tequila (optional)
• 5 Tablespoons Olive Oil
• 4 Whole Boneless, Skinless Chicken Breasts
• 1 cup Monterey Jack Cheese, Grated
• Pico De Gallo
• Refried Pinto or Black Beans
• Mexican Rice
• Sour Cream
• Avocado Slices
• Flour Tortillas

Preparation Instructions:

Combine lime juice, garlic cloves, sliced jalapeno, salt, cilantro, and tequila (optional) in a food processor or blender. Pulse until combined. Turn on the blender/food processor and drizzle in the olive oil until it's all combined.

Slightly flatten chicken breasts with a mallet or the bottom of a heavy skillet. Place in a plastic bag and pour in marinade. Seal bag and marinate for several hours or (preferably ) overnight.

When ready to cook, remove chicken from bag and place on the grill. Cook until completely done. Toward the end of cooking, top chicken breasts with grated Monterey Jack and allow to melt. (You can also top chicken with cheese and melt under the broiler.)

Serve topped with pico de gallo or salsa, alongside refried black beans, mexican rice, sour cream, avocado slices, flour tortillas.

Enjoy! This is absolutely delicious.

Bacon Wrapped Chicken

4 frozen chicken breasts
1 pkg. bacon
2 cans cream of mushroom soup
1 C. sour cream

Preheat oven to 325. Wrap frozen chicken with the bacon. Place in a 9x13 inch pan. Mix sour cream and soup. Pour over chicken. Salt and pepper top. Cook for 3 hours. Serve over rice.

Italian Breaded Pork Chops

3 eggs, lightly beaten

3 tablespoons milk

1 1/2 cups Italian seasoned bread crumbs

1/2 cup Parmesan Cheese

2 tablespoons dried parsley

2 tablespoons olive oil

4 cloves garlic, peeled and chopped

4-6 pork chops

*Preheat oven to 325 degress .

*In small bowl, beat together the eggs and milk. In separate bowl, mix the bread crumbs, Parmesan cheese, and parsley.

*Heat the olive oil in a large skillet, stir in the garlic and cook until lightly browned. Remove garlic.

*Dip each pork chop in the egg mixture, then into the bread crumb mixture, coating evenly. Place coated pork chops into skillet, and brown about 5 minutes on each side.

*Place pork chops in oven proof pan and cook 25 minutes.

Glazed Pineapple Porkchops

3/4 C. Bulls Eye Brown Sugar & Hickory BBQ sauce
1 can (8 oz.) crushed pineapple in juice, undrained
1/2 tsp. each ground cinnamon and dry mustard
4 bone-in pork chops

Heat grill to medium heat. Mix all ingredients except pork chops until well blended. Reserve 1/2 C sauce for later use. Grill chops 5 min. on each side, brushing sauce on while cooking. Turn occasionally until chops are done. Serve with reserved sauce.

I also grilled up some pineapple with this as a side dish. It was super good!