Please Cheese Me Mac & Cheese

Ingredients:
6 cups (about 24 oz.) frozen Green Giant Cauliflower & Cheese Sauce
2 cups uncooked Ronzoni Healthy Harvest Whole Wheat Blend Rotini Pasta(or another whole-wheat or whole-wheat-blend pasta)
3 wedges The Laughing Cow Light Original Swiss cheese
Optional: salt and black pepper, to taste
Directions:
Prepare pasta according to the instructions on the box, and then drain well and set aside. While pasta is cooking, place contents of the cauliflower & sauce package in a large microwave-safe bowl. Cover and microwave for 12 - 16 minutes, until sauce has melted and cauliflower is hot.
Once the bowl is cool enough to handle, remove it from the microwave and add cooked pasta. Set aside. Unwrap cheese wedges and place in a small microwave-safe dish. Microwave for 30 seconds. Stir until smooth, and then add to the bowl.
Mix thoroughly, ensuring that the Laughing Cow cheese is evenly distributed and the pasta and cauliflower are coated in cheese sauce. If you like, season to taste with salt and pepper. Enjoy!

http://www.hungry-girl.com/newsletters/raw/1298Source: 

Tuna Casserole

1 pkg. noodles (10 oz.)
1 lrg. can of tuna
1 can cream of chicken soup

Cook pasta. Add drained tuna and soup and 1/2 cup milk. It would probably be yummy to add mushrooms or peas. Bake at 350 degrees for 1/2 hour.

Super easy, but very good and kid friendly.

Iowa Maid-rites

INGREDIENTS (Nutrition)
4 pounds ground beef
1 (1 ounce) envelope dry onion soup mix
1 1/2 (10.5 ounce) cans condensed French onion soup
16 hamburger buns, split


DIRECTIONS
Crumble the ground beef into a large skillet over medium-high heat. Cook and stir until evenly browned, crumbling even more as it cooks. Drain off the grease. Stir in the onion soup mix and French onion soup. Cover, and simmer over low heat for about 2 hours, or you may transfer to a slow cooker for this part.
To serve, spoon onto hamburger buns like a sloppy Joe.

source: http://allrecipes.com/Recipe/Iowa-Maid-Rites/Detail.aspx

Four Cheese Margherita Pizza

PREP TIME
15 Min
COOK TIME
10 Min
READY IN
40 Min
Original recipe yield 2 pizzas

INGREDIENTS (Nutrition)
1/4 cup olive oil
1 tablespoon minced garlic
1/2 teaspoon sea salt
8 Roma tomatoes, sliced
2 (12 inch) pre-baked pizza crusts
8 ounces shredded Mozzarella cheese
4 ounces shredded Fontina cheese
10 fresh basil leaves, washed, dried
1/2 cup freshly grated Parmesan cheese
1/2 cup crumbled feta cheese

DIRECTIONS
Stir together olive oil, garlic, and salt; toss with tomatoes, and allow to stand for 15 minutes. Preheat oven to 400 degrees F (200 degrees C).
Brush each pizza crust with some of the tomato marinade. Sprinkle the pizzas evenly with Mozzarella and Fontina cheeses. Arrange tomatoes overtop, then sprinkle with shredded basil, Parmesan, and feta cheese.
Bake in preheated oven until the cheese is bubbly and golden brown, about 10 minutes.

Empanadas

2 tablespoons olive oil
1 package refrigerated pizza dough (about 1 pound)
flour for the work surface
1 16-ounce can refried beans
1 1-pint container fresh salsa
1 8-ounce package shredded Cheddar
sour cream (optional)
Directions

1.Heat oven to 400° F. Spread 1 teaspoon of the oil on a baking sheet. Divide the dough into 6 equal portions. Roll each into an 8-inch round on a lightly floured surface.

2.On half of each round, spread some of the beans, then top with 1½ tablespoons of the salsa and 2 tablespoons of the cheese. Fold over the other half of each round, covering the filling, and press the curved edge with your thumb to seal. Lightly brush the tops of the empanadas with the remaining oil, then transfer to the baking sheet.

3.Bake for 12 to 15 minutes or until golden. Serve with a dollop of sour cream, if desired.

source: http://www.realsimple.com/food-recipes/browse-all-recipes/empanadas-10000001094662/

DQ Ice Cream Cake

The following recipe is just intended for guidelines to make your own ice cream cake.

Butter the cake pan of your choice, then press wax paper over the bottom of the pan.

If using Dairy Queen ice cream, spread it in the bottom of the pan. If you are using any other ice cream, allow it to soften, then spread on the bottom of pan until the pan is almost half full.

Sprinkle with crushed Oreo cookies, then spoon hot fudge sauce (at room temperature) over the top of this. Set in freezer until frozen.

Remove from freezer and add second layer of ice cream. Smooth it evenly with the top of the cake pan. Return to the freezer and freeze until very hard.

Remove from freezer and frost with a mixture of equal parts ice cream and thawed frozen whipped topping beaten together. Return to freezer until serving time.

Fuss-Free Ravioli and Cheese Bake

1 jar (16 oz.) spaghetti sauce
1 can (14-1/2 oz.) diced tomatoes, undrained
1 can (10 oz.) beef or vegetable broth
1/4 cup Zesty Italian Dressing
2 pkg. (9 oz. each) refrigerated cheese-filled ravioli
1 cup shredded Mozzarella Cheese

HEAT oven to 375°F. Combine spaghetti sauce, tomatoes, broth and dressing in 13x9-inch baking dish. Add ravioli; toss to coat. Cover with foil.

BAKE 50 min. or until ravioli is tender.

REMOVE foil; stir. Sprinkle with cheese; let stand 5 min. or until melted.

Substitute:

You can also use frozen ravioli - no need to thaw, just use like fresh.

Special Extra
For a delicious flavor twist, stir 1 Tbsp. pesto or 2 Tbsp. chopped fresh basil into the ravioli mixture just before sprinkling with the cheese.

Source: http://www.kraftfoods.com/kf/recipes/fuss-free-ravioli-cheese-bake-94526.aspx

Light Fettuccine Alfredo

1 T. butter
2 cloves garlic, minced
2 T. cream cheese
1 1/3 cup milk
1 T. flour
1 cup grated Parmesan cheese

Melt butter over medium heat. Add garlic and cook 1 min. Stir in flour. Gradually add milk, stirring with whisk until blended. Cook 7 minutes, or until thick and bubbly, stirring constantly. Stir in cream cheese and cool for 2 min. Add Parmesan, stirring until cheese melts. Toss with 4 c. cooked fettuccine. Serve immediately.

Tater Tot Casserole

1 lb. ground beef
1 onion, chopped
1 can cream of mushroom soup
1/4 cup milk
1 cup frozen mixed vegetables
1 cup shredded cheddar cheese
1 1b. tater tots

Heat oven to 375 degrees

Brown meat and onion. Mix soup and milk; pour over meat. Top with vegetables, cheese and tater tots.

Bake 45 min.

Baked Chicken Nuggets

INGREDIENTS
3 skinless, boneless chicken breasts
1 cup Italian seasoned bread crumbs
1/2 cup grated Parmesan cheese
1 teaspoon salt
1 teaspoon dried thyme
1 tablespoon dried basil
1/2 cup butter, melted*

DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
Cut chicken breasts into 1 1/2 inch size pieces. In a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. Mix well. Put melted butter/margarine in a bowl or dish for dipping.
Dip chicken pieces into the melted butter/margarine first, then coat with the breadcrumb mixture. Place well coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes.

*use an egg in place of butter to reduce calories

Paula Deen's Goulash

1 pound lean ground beef
1 large yellow onions, chopped
1 1/2 cloves garlic, chopped
1 1/2 cups water
1 (15-ounce) cans tomato sauce
1 (15-ounce) cans diced tomatoes
1 tablespoons Italian seasoning
2 bay leaves
1 1/2 tablespoons soy sauce
1/4 tsp. garlic powder
1/4 tsp. ground pepper
1/2 tbs. seasoned salt
1/2 tablespoon seasoned salt
1 cup elbow macaroni, uncooked

In a Dutch oven, saute the ground beef over medium-high heat until no pink remains. Break up the meat while sauteing. Spoon off any grease. Add the onions and garlic to the pot and saute until they are tender, about 5 minutes. Add 3 cups water, along with the tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, garlic powder, pepper, and seasoned salt. Stir well. Place a lid on the pot and allow this to cook for 15 to 20 minutes. Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 30 minutes. Turn off the heat, remove the bay leaves, and allow the mixture to sit about 30 minutes more before serving.