Buffalo Chicken Biscuit Casserole

Ingredients

• PAM® Original No-Stick Cooking Spray
• 1 can (16 oz each) refrigerated jumbo flaky butter flavored biscuits (8 count), quartered
• 2-1/2 cups shredded rotisserie chicken
• 1 can (14.5 oz each) Hunt's® Diced Tomatoes, undrained
• 1 cup thinly sliced celery
• 1/2 cup cayenne pepper sauce
• 1-1/2 cups shredded part-skim mozzarella cheese, divided
• Ranch dressing, optional

Directions

1. Preheat oven to 375°F. Spray 13x9-inch glass baking dish with cooking spray; set aside. Combine biscuits, chicken, undrained tomatoes, celery, pepper sauce and 1/2 cup cheese in large bowl.
2. Place mixture in baking dish; bake 20 minutes. Top with remaining 1 cup cheese; bake 5 minutes more or until cheese melts and biscuits are golden brown. Drizzle with ranch dressing just before serving, if desired.

- See more at: http://www.readyseteat.com/recipes-Buffalo-Chicken-Biscuit-Casserole-7576.html#sthash.f2J6nWAY.dpuf

Ingredients

•  No-Stick Cooking Spray
• 1 can (16 oz each) refrigerated jumbo flaky butter flavored biscuits (8 count), quartered
• 2-1/2 cups shredded rotisserie chicken
• 1 can (14.5 oz each) Diced Tomatoes, undrained
• 1 cup thinly sliced celery
• 1/2 cup cayenne pepper sauce
• 1-1/2 cups shredded part-skim mozzarella cheese, divided
• Ranch dressing, optional

Directions

1. Preheat oven to 375°F. Spray 13x9-inch glass baking dish with cooking spray; set aside. Combine biscuits, chicken, undrained tomatoes, celery, pepper sauce and 1/2 cup cheese in large bowl.
2. Place mixture in baking dish; bake 20 minutes. Top with remaining 1 cup cheese; bake 5 minutes more or until cheese melts and biscuits are golden brown. Drizzle with ranch dressing just before serving, if desired.

Ingredients

• PAM® Original No-Stick Cooking Spray
• 1 can (16 oz each) refrigerated jumbo flaky butter flavored biscuits (8 count), quartered
• 2-1/2 cups shredded rotisserie chicken
• 1 can (14.5 oz each) Hunt's® Diced Tomatoes, undrained
• 1 cup thinly sliced celery
• 1/2 cup cayenne pepper sauce
• 1-1/2 cups shredded part-skim mozzarella cheese, divided
• Ranch dressing, optional

Directions

1. Preheat oven to 375°F. Spray 13x9-inch glass baking dish with cooking spray; set aside. Combine biscuits, chicken, undrained tomatoes, celery, pepper sauce and 1/2 cup cheese in large bowl.
2. Place mixture in baking dish; bake 20 minutes. Top with remaining 1 cup cheese; bake 5 minutes more or until cheese melts and biscuits are golden brown. Drizzle with ranch dressing just before serving, if desired.

- See more at: http://www.readyseteat.com/recipes-Buffalo-Chicken-Biscuit-Casserole-7576.html#sthash.f2J6nWAY.dpuf

Slow-Cooker Tex-Mex Chicken

What You Need

1 lb.  boneless skinless chicken breasts, cut into 1-inch-wide strips

2 Tbsp.  (about 1/2 of 1-oz. pkg.)  Taco Seasoning Mix

2 Tbsp.  flour

1  each green and red pepper, cut into 1-inch-wide strips

1 cup  frozen corn

1-1/2 cups  Thick & Chunky Salsa

2 cups  hot cooked long-grain white rice

1/2 cup  Mexican Style Finely Shredded Four Cheese

2  green onions, sliced

Make It

TOSS chicken with seasoning mix and flour in slow cooker. Add vegetables and salsa; mix well. Cover with lid.
COOK on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
STIR chicken mixture. Serve over rice topped with cheese and onions.

Creamy Seafood Casserole (Low Carb)

Ingredients

• 1 1/2 cups heavy cream
• 1/4 cup shredded cheddar cheese
• 1/2 cup shredded swiss cheese
• 3 teaspoons Worcestershire sauce
• 2 tablespoons parmesan cheese
• 1/8 teaspoon nutmeg
• 1/8 teaspoon paprika
• 1 lb fish, cut in bite size pieces
• 1 lb shrimp

Directions

1. Heat cream in a saucepan, but do not boil.
2. Add all other ingredients, except for fish and shrimp.
3. Melt thoroughly.
4. Put fish in a 9x13-inch baking dish and then shrimp.
5. Pour sauce over top and bake at 350°F for 30 minutes, or until done.

Courtesy of food.com

Stuffed Meatloaf Roll!!

Ingredients:
2 pounds lean ground beef
1 cup dry bread crumbs
2 eggs beaten
1 chopped onion
1 chopped bell pepper
1 cup chopped mushrooms
1 cup chopped black olives
3/4 teaspoon salt
1 teaspoon leaf oregano
1 8 oz can tomato sauce
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
2 cans crescent rolls

Directions:

In large bowl, combine beef, crumbs, egg, onion, salt and oregano. Stir in 1/2 tomato sauce; set aside. Cut 2 pieces of waxed paper 15 inches long. Unroll crescent roll dough and don't separate. Lay end to end on top of wax paper and place second piece of wax paper on top. Now take rolling pin and roll the dough out till it's half the thickness that it was originally .Place meat mixture in center and spread out over dough Sprinkle meat with cheese,bell pepper mushrooms and olives top with remaining tomato sauce. Roll up meat, jelly-roll fashion, starting at narrow end; use wax paper to help. Place seam side down . Place in non-stick 9-1/4-in. x 5-1/2 in. x 2-3/4-in. bread pan. Bake at 375 degrees F for 30 minutes. Drain off any fat that accumulates; return to oven for 30 minutes.

I also did it with pizza dough too and that one had a thicker crust and
I also experimented with saran wrap instead of wax paper and that seemed to work pretty good
 DO NOT LEAVE THE PLASTIC WRAP ON OR THE WAX PAPER !!

White Barbecue Chicken

What You Need

1/2 cup  mayonnaise

1/4 cup  cider vinegar

1 Tbsp.  lemon juice

1 tsp.  smoked paprika

3/4 tsp.  ground black pepper

1/2 tsp.  garlic powder

1  broiler-fryer chicken (3-1/2 lb.), cut up

Make It

MIX all ingredients except chicken. Reserve 1/3 cup mayo mixture; refrigerate until ready to use. Pour remaining mayo mixture over chicken in shallow dish; turn to evenly coat both sides of each piece. Refrigerate 2 hours to marinate.
HEAT grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 350ºF.
REMOVE chicken from marinade; discard marinade. Place chicken on grate over lit area; cover. Grill 8 to 10 min. or until chicken is evenly seared, turning after 5 min. Move chicken to grate over unlit area; grill 18 to 20 min. or until chicken is done (165ºF), occasionally brushing with reserved mayo mixture and monitoring for consistent grill temperature.

Chocolate Chip Cheesecake Bars

Ingredients

1 package (8 oz) cream cheese, softened

1/2 cup sugar

1 egg

1/2 cup coconut, if desired

1 roll (16.5 oz)  refrigerated chocolate chip cookies

Directions

1. Heat oven to 350°F. In small bowl, beat cream cheese, sugar and egg until smooth. Stir in coconut.
2. In ungreased, 9- or 8-inch square pan, break up half of cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Spread cream cheese mixture over dough. Crumble and sprinkle remaining half of dough over cream cheese mixture.
3. Bake 35 to 40 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate at least 2 hours or until chilled. For bars, cut into 4 rows by 4 rows. Store in refrigerator.

Hamburger Potato Cheese Casserole

Ingredients

• 5 large russet potatoes, peeled and sliced about 1/4-1/2 inch thick
• 2 -3 tablespoons chopped onions
• 1 lb ground beef ( really lean is preferable)
• salt and pepper

Cheese sauce

• 2 cups milk ( I use skim)
• 3 tablespoons butter
• 3 tablespoons flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 8 ounces shredded sharp cheddar cheese
• ketchup ( optional condiment)

Directions

1. I use a 2 1/2 quart covered casserole dish for this. This will stick unless you have a great non-stick baking dish - I never grease the pan though because of all the fat that's already in this.
2. Preheat oven to 350.
3. Brown hamburger and onion.
4. Place a layer of sliced potatoes in casserole dish, top with half of hamburger/onion mixture. Salt and pepper to taste (kind of depends on how salty your cheese sauce is - you can always salt it later if it needs it).
5. Repeat layering of potato slices and hamburger mixture (and salt and pepper if desired).
6. Make Cheese sauce:.
7. Melt 3 T butter in saucepan over med-high heat.
8. Add 3 T flour, and the salt and pepper. Stir quickly to blend.
9. Add 2 cups milk; stir with whisk to incorporate butter/flour mixture.
10. Reduce heat, stir till thickened and bubbly.
11. Remove from heat and add shredded cheddar. Stir until cheese melts.
12. Pour cheese sauce over hamburger and potatoes in baking dish. Push potatoes around to let cheese sauce into all of the crevices so it's well coated.
13. Cover and place in oven. Bake for about 1 1/2 hours, till potatoes are tender and top is browned. I like to take off the lid for the last 20 minutes or so to brown the top a bit.
14. Even with the leanest ground beef, this can get little pools of grease on top - I just spoon these off. It doesn't mean the whole thing is greasy - just cheesy.

Courtesy of food.com