It's All in the Spice

Ingredients 1 lb uncooked rotini pasta  3 cups shredded or pulled deli rotisserie chicken 1 bottle (16 oz) ranch dressing 1 cup crisply cooked and crumbled bacon (9 to 11 slices) 2 cups shredded Italian cheese blend (8 oz) 1 Cook and drain pasta as directed on package. 2 In large microwavable bowl, mix pasta and remaining ingredients. 3 Microwave uncovered on High 1 to 2 minutes or until cheese is melted and mixture is hot and steaming. 4 To freeze: Spray 2 (8-inch) disposable foil cake pans with cooking spray. Cook and drain pasta as directed on package. In large bowl, mix pasta, chicken, dressing and bacon. Divide mixture between pans. Top with cheese. Spray pieces of foil large enough to cover pans with cooking spray. Cover pans with foil, sprayed side down. Place foil-covered pans in gallon-size resealable freezer plastic bags, or wrap in double layer of plastic wrap. Label and freeze. To bake: Thaw pan(s) overnight in refrigerator. Heat oven to 350°F. Remove from ...

Ingredients 4 bone-in pork loin chops (2 lb) 1 package (1 oz) ranch dressing and seasoning mix 1 can (18 oz)  creamy mushroom soup 2 tablespoons cornstarch 1 Spray 3 1/2- to 4-quart slow cooker with cooking spray. Sprinkle both sides of pork chops with ranch dressing mix. Place pork chops in slow cooker. Pour soup over pork chops. 2 Cover; cook on Low heat setting 5 to 6 hours or until fork-tender. Remove pork chops from slow cooker, and place on plate; cover to keep warm. 3 In small bowl, stir cornstarch and 2 tablespoons water until well blended; stir into mushroom sauce in slow cooker. Cook on Low heat setting 3 to 5 minutes or until thickened. Serve over pork chops.