Parmesan Noodle Skillet

2 cups dried medium noodles
12 oz lean ground beef
1 cup purchased light Alfredo sauce
1 14oz can Del Monte whole green beans, drained
1/4 cup red sweet pepper, chopped


Cook noodles according to package directions; drain.  Meanwhile, cook beef in large skillet until brown; drain. Stir in noodles, sauce and 2 tablespoons water. Heat through.  Stir in beans and sweet pepper; heat through. Sprinkle with grated Parmesan cheese, if desired.

*Has garlic and onion in the Alfredo sauce

Chicken Dorito Casserole

1 bag Doritos
1 can cream of chicken soup
1 can cream of mushroom soup
1 whole chicken, cooked, skinned, deboned and chopped
1 can Rotel tomatoes, drained
Salt and pepper
1 bag shredded cheddar cheese
1 bag shredded sharp cheddar cheese
Nonstick cooking spray

In a large mixing bowl, add chicken, soups, Rotel tomatoes, and a sprinkle of salt and pepper; stir to mix ingredients. Mix in cheddar cheese and HALF of the sharp cheese; crumble HALF of the Doritos and mix crumbs into mixture. Pour mixture into baking dish that has been sprayed with nonstick cooking spray. Put in a preheated oven at 375 degrees for 20-30 minutes or until hot. Sprinkle remainder of sharp cheese on top and take remaining Doritos and place on top of cheese. Place back in oven about 5 minutes. Make sure to watch as oven tempatures vary and you don't want to scorch your chips; bake until cheese slightly melts.

*Has garlic, onion, tomatoes

Meat and Potato Skillet

1 pound beef boneless sirloin
1 Tbs. vegetable oil
1 tsp. garlic powder
1 16 oz. package frozen green beans, potatoes, onions and red peppers
1 12 oz. jar beef gravy




Cut beef into thin strips (beef is easier to cut if partially frozen, about 1 1/2 hours). Heat oil and garlic pepper in 10-inch nonstick skillet over medium-high heat. Cook beef in oil, stirring occasionally, until brown.
Stir in vegetables and gravy; reduce heat to medium. Cover and simmer 7 to 9 minutes, stirring occasionally, until vegetables are tender.

*Has garlic and onions listed

Savory Spanish Torta

1  box (4.5-ounce) Seasoned Skillets potatoes, roasted-garlic and herb flavor
1/4  cup diced roasted red pepper
1  cup Colby-Jack cheese cubes
1  cup diced ham steak
8  large eggs, beaten
1/4  cup fat-free half-and-half


Prepare potatoes in a heavy 10-inch skillet, following package directions, using 3 tablespoons oil and 1-3/4 cup water. Meanwhile, in a large bowl, stir together remaining ingredients.  When potatoes are cooked and browned, add egg mixture to skillet. Stir occasionally, cooking until set, about 10 minutes. Heat broiler, and broil torta until top is golden brown. 

*Has celery seed seasoning, garlic and onion in boxed potatoes and in ham
**Can be altered by frying your own potatoes and finding a garlic and onion free ham

Broccoli Rice Casserole

• 
  • 
    
  • 2 (10 ounce) packages frozen chopped broccoli
  • 3 cups instant rice
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 1/4 cups water
  • 1 (16 ounce) package Velvetta cheese, cubed
  • 1 tablespoon butter
  • 1 large onion, chopped
  • salt and pepper to taste
  
  
• Cook broccoli and rice according to package directions. Preheat oven to 350 degrees.
• In a medium saucepan over low heat, mix cream of mushroom soup, cream of chicken soup, and 1 1/4 cups water. Gradually stir in cheese until melted. Be careful that the cheese doesn't burn.
• Melt butter in a large skillet over medium-high heat, and saute onion until soft.
• In a large mixing bowl, combine broccoli, rice, soup and cheese mixture, and onion. Season with salt and pepper. Pour mixture into a 9x13 inch baking dish.
• Bake in the preheated oven for 45 minutes, until bubbly and lightly brown.

*Has garlic and onion listed or in cream of mushroom and chicken soup

**Can be altered to not have garlic and onion by omitting and making your own cream of mushroom and chicken soups

Sweet Potatoes

3 15oz cans sweet potatoes, drained
1/4 cup butter, melted
1 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground nutmeg
3 cups Jet Puffed Miniature Marshmallows

Preheat oven to 350.  Beat sweet potatoes, butter and seasonings in a medium bowl with an electric mixer until well blended.  Spoon into a lightly greased baking dish; top with marshmallows.  Bake 15-20 minutes or until heated through.

~~This recipe is from the back of the Jet Puffed mallow bag.  I use this recipe and add a little bit of brown sugar too the sweet potato mixture.  This is some goooooood stuff!~~

Skillet Calzone

8 diagonally cut slices French bread, 1/2 in. thick
2 Tbs. grated Parmesan cheese
3/4 lb. beef sirloin or flank steak
1 Tbs. olive or vegetable oil
1 small green bell pepper, sliced
1 or 2 cloves garlic, finely chopped
1 14oz. can diced tomatoes w/Italian-style herbs, undrained
1 8oz. can pizza sauce
1 4.5oz. can sliced mushrooms, drained


Set oven control to broil. Place bread slices on ungreased cookie sheet. Spray bread with cooking spray; sprinkle with cheese. Broil with tops 4 to 6 inches from heat for 1 to 2 minutes or until light brown; set aside.
Cut beef into thin strips. Heat oil in 10-inch nonstick skillet over medium-high heat. Cook beef, bell pepper, and garlic in oil, stirring occasionally; until beef is brown. 
Stir in tomatoes, pizza sauce and mushrooms. Cook 2 to 4 minutes or until hot. Place 2 toasted bread slices on each plate; top with beef mixture, sprinkle with Parmesan. Serves 4

*Has tomatoes, garlic and onion listed or in canned tomatoes and pizza sauce; possibly in Parmesan ingredients

Easy Chicken Pot Pie

2 packages McCormick® Turkey Gravy Mix 
1 teaspoon McCormick® Poultry Seasoning 
1 1/2 cups milk 
1 cup water 
2 tablespoons butter 
3 cups cubed cooked chicken 
2 cups frozen mixed vegetables 
1 can (7.5 ounces) refrigerated biscuits 




Preheat oven to 375°F. Mix Gravy Mix, poultry seasoning, milk, water and butter in large skillet or saucepan. Bring to boil on medium heat, stirring frequently. Stir in turkey and vegetables. Return to boil. Reduce heat to low; simmer 5 minutes. 
Spoon into 2-quart baking dish. Top with biscuits. Bake 15 minutes or until biscuits are golden brown.

*Has garlic, onion, celery, "spices" and "natural flavoring" in the turkey gravy mix and canned mixed vegetables
**Can be altered not to have garlic and onion by making your own gravy and adding your own vegetables

Easy Cheesy Chicken Noodle Casserole

1 8oz. pkg egg noodles
2 5oz. cans Hormel Premium Chunk Breast of Chicken, drained
2 hard boiled eggs, chopped
1/2 cup frozen peas, thawed
1/2 cup finely chopped onion
1 2oz. jar diced pimientos, drained
1 cup shredded Colby and Monterey Jack cheese blend


1 10 3/4oz. can of cream of mushroom soup
1 cup milk
Salt and Pepper to taste
1 cup coarsely crushed potato chips


Prepare egg noodles as package directs. Lightly grease a 3-quart casserole dish. In a large bowl, combine first 7 ingredients. In a separate bowl, mix together soup, milk, salt and pepper. Pour soup mixture over noodles; stirring gently to combine. Spoon noodle mixture into the casserole dish. Sprinkle with chips. Bake uncovered, at 350 for 25-30 minutes or until it is golden brown and bubbly. Serves 8

*Has garlic and onion listed or in the canned chicken; plus check your egg noodle ingredients
**Can be altered not to have garlic and onion by omitting and using your own cooked chicken

Ham and Rice Bake

1 1/2 cups instant rice
1 1/2 cups diced ham
2 (14.5 oz) cans Del Monte Seasoned Green Beans
1 (10 3/4 oz) can cream of mushroom soup
1 cup milk
1/2 cup shredded swiss or cheddar

Coat a rectangular baking dish lightly with nonstick cooking spray.  Sprinkle rice evenly in dish.  Pour 1/2 cup of water over rice.  Top with ham and green beans.  Stir together soup, milk and cheese, pour evenly over green bean mixture.  Bake, covered, at 400F for 35 minutes or until rice is tender and casserole is heated through.

*Has garlic, onion and celery seed seasoning in ham, seasoned green beans and cream of mushroom soup
**Can be altered not to have garlic and onion by using chicken, plain green beans and by making your own cream of mushroom

Chicken Stuffing Casserole

4 boneless, skinless chicken breast
1 can cream of mushroom
Stovetop chicken stuffing
1 can mixed vegetables

Simmer chicken breasts in water until the chicken is thoroughly cooked.  Remove the chicken and save the chicken broth.  Make the stuffing as directed on the box using the chicken broth instead of the water.  Cut the chicken into bite sized pieces.  In a baking dish, layer the cream of mushroom soup, chicken, vegetables and stuffing.  Bake at 350 until the vegetables are heated through.

*Has garlic, onion and celery seed seasoning in cream of mushroom, stuffing and mixed vegetables
**Can be altered to not have garlic and onion; make your own cream of mushroom and stuffing; choose your own vegetables

Cheesy Mac-Topped Casserole

1 pkg. (14 oz.) KRAFT Deluxe Macaroni & Cheese Dinner Made With 2% Milk Cheese 
1 lb. extra lean ground beef 
3 cloves garlic, minced 
1-1/2 tsp. dried oregano leaves 
1 can (28 oz.) diced tomatoes, undrained (**I use a 14.5oz can)
1 pkg. (9 oz.) frozen green beans, thawed, drained 
1 cup KRAFT 2% Milk Shredded Reduced Fat Mild Cheddar Cheese 


Preheat oven to 375°F. Prepare Dinner as directed on package. Meanwhile, brown meat with garlic and oregano in large nonstick skillet; drain. Add tomatoes with their liquid and the green beans; mix well. 
SPOON meat mixture into 13x9-inch baking dish; top evenly with prepared mac.  Cover with foil. 
Bake 30 min. or until heated through. Remove from oven; uncover. Sprinkle with cheese. Let stand 5 min. or until cheese is melted. 


*Has tomatoes and garlic listed
**Can be altered to not have garlic