Quick and Cheesy Tater Tot Casserole

1lb. ground beef or turkey
1 bad tatertots
1 can cream of mushroom soup
2 cups shredded cheese, divided
1/4 cup milk
1/2 cup chopped onion

Brown and drain ground beef or turkey. Put all ingredients minus 1 cup cheese and mix well. Pour into a 9x13 baking dish. Bake for 30 minutes at 350 degrees. Put remaining cheese on top and bake an additional 10 minutes.

Ricotta Stuffed Shells

20 Jumbo Pasta Shells
15 oz Ricotta Cheese
2/3 cup Parmesan Cheese
1/2 - 1 cup Mozzarella Cheese
Directions
1 Tb. olive oil
20 jumbo pasta shells (half a 12 oz. box)
1 pinch of crushed pepper flakes
3 cups homemade marinara (or one large jar)
1 15 oz. container of ricotta cheese
2/3 cup parmesan cheese
1 egg
2 Tb. chopped Italian parsley
1 tsp. chopped fresh rosemary
¾ tsp. salt
½ tsp. pepper
½-1 cup mozzarella cheese

If making your own marinara, follow the instructions below. Add 1 pinch of crushed red pepper to the homemade or jarred sauce.
Lightly oil or spray a 9X13 pan and set aside. Preheat the oven to 350*. Bring a large pot of salted water to a boil. Partially cook pasta shells in water—4-6 minutes. Strain the shells and lay on the pan.
Mix the ricotta, parmesan, egg, parsley, rosemary, salt and pepper together in a medium bowl. Fill each shell with 1-2 Tb. of the cheese mixture.
Spoon the sauce on and around the shells. Top with mozzarella cheese. Bake until bubbly and golden—about 25 minutes. Serves 4-5.

*I like to make this marinara in double and triple batches. Then I freeze some and pull it out when I need it!
Basic Marinara

2 Tb. olive oil
1 medium onion, finely diced
3 cloves garlic, minced
1 Tb. fresh chopped thyme (2 tsp. dried)
½ carrot, finely grated
1 28 oz. can crushed or diced tomatoes
Salt and Pepper

In a medium sauce pan; heat olive oil over medium heat. Add the onions and carrots, saute for 8-10 minutes. Then add the garlic and thyme and cook another 5 minutes
Add the tomatoes and bring to a boil. Lower heat and cook another 20 minutes to thicken. Salt and pepper to taste. Makes 3 cups.
Stuffed shells are easy to freeze–make a double batch and wrap some up for next week!
Thanks for sharing this recipe Jada Love

Friendship Recipe

Colossians 3:12- Therefore, as God's chosen people, holy and dearly loved, clothe yourselves with compassion, kindness, humility, gentleness, and patience.

All of these are qualities you would want in a friend. Someone that will have compassion when you are in pain, someone that shows kindness when you are in need, someone that will lift you up when you are down in the dumps, someone that will be gentle when you disappoint them and patient enough to let you try again. If you have a friend that has these qualities, thank God for her or him...But, most important!!!!! Be this friend for someone in your life.

Easy Breakfast Bake

2 tubes bulk pork sausage
1 cup chopped bell pepper
1/2 cup chopped onion
3 cups frozen hash browns
2 cups shredded cheese
1 cup bisquick mix
2 cups milk
dash pepper
4 large eggs

Heat oven to 400 degrees. Spray a 13x9 glass baking dish with cooking spray. In skillet cook sausage, onion, and bell pepper for 8 to 10 minutes on medium heat. Cook until sausage is well done. Mix sausage, hash browns, and 1 1/s cup cheese in baking dish. In a bowl, stir bisquick, milk, pepper, and eggs with a wire whisk until blened. Pour in baking dish. Bake uncovered 45 minutes or until a knife inserted comes out clean. Sprinkle remaining cheese on top and bake 2 minutes longer.

Veggie Pizza Salad

1 pkg.crescent rolls
3/4 cup salad dressing
3tsp. onion
1 cup finely chopped celery
1/2 cup green and black olives
1 pkg. cream cheese
1 pkg ranch dressing mix
1 cup finely chopped broccoli
1 cup finely chopped cauliflower
1 cup shredded cheese

Preheat oven to 350 degrees. Unroll crescent rolls; spread on bottom of 9x13 inch pan and prick with fork. Bake for 15 minutes or until light brown. Mix together cream cheese, salad dressing, dressing mix and onion. Spread on cooled prepared crust. Toss together broccoli, cauliflower, celery, and olives; sprinkle over dressing. Sprinkle with cheese.

Great for a light dinner or as a party food.

Spinach Quiche

6 slices bacon
4 eggs, beaten
1 1/2 cup light cream
1/2 tsp. salt
1/2 tsp. pepper
2 cups spinach
2 cups mushrooms
1/2 cup onion
 1 cup shredded cheese
1 deep dish pie crust

Preheat oven to 400 degrees. Cook bacon; crumble and set aside. Whip together eggs, cream, and seasonings. Stir in bacon, spinach, mushrooms, onion, and 3/4 cheese. Pour into pie crust. Top with remaining cheese. Bake 35 minutes until light brown.

Chicken White Bean Chili

1 tbs. olive oil
chicken breast, diced
1 onion, diced
3 cloves garlic, grated
1 tsp. salt
1 tsp. cumin
1/8 tsp. cayenne pepper
 4 cans white kidney beans, drained and rinsed
28 oz. can low sodium chicken broth
2 cups frozen whole kernel corn or 2 cans corn, rinsed and drained
2- 4oz. can green chilies
1 lime
3/4 cup lowfat mozzarella cheese
lowfat sourcream

Heat oil in a heavy sauce pan over medium heat. Add chicken and onion. Cook until chicken is no longer pink in the middle. Add garlic and all other spices and cook for 1-2 minutes. Add beans and broth. Stir and simmer for 25 minutes. Add corn and chili peppers. Simmer for 5 minutes. Remove from heat and add lime. Serve with cheese.

Note: I use dry northern beans and will boil on low for 3 hrs or until tender and flavor with bacon...if I have the time.