The 4-cheese blend has Parmesan cheese added, if you use only mozzarella cheese for the filling add in 1/2 cup freshly grated Parmesan cheese

The chicken mixture may be prepared up to 2 days ahead just warm in microwave slightly before placing into shells, also the shells may be stuffed and refrigerated earlier in the day to bake later add on sauce just before baking

These shells are not boiled they cook in the sauce so a fair amount of sauce is needed

Serving 8

INGREDIENTS:

1 (8 ounce) package dry manicotti shells

4 cups finely chopped cooked chicken

2 (8 ounce) containers chive-and-onion cream cheese

1 (10 ounce) package frozen chopped spinach, cooked according to package directions then hand-squeezed dry)

3 cups shredded Kraft 4-Cheese Italiano , divided (or can use mozzarella cheese)

1/2 cup Italian-seasoned breadcrumbs (see my recipe HERE)

1/2 teaspoon teaspoon garlic powder (garlic lovers can use more)

1/2 teaspoon seasoned salt, or to taste

1/2 teaspoon freshly ground pepper

1/2 teaspoon cayenne pepper (optional)

1-1/2 (24-ounce) jars  marinara sauce (use your favorite purchased or homemade, can use more)

INSTRUCTIONS:—————————————–

Servings 4

INGREDIENTS:

2 pounds chicken wings (drumettes and/or wingettes)

1 cup all-purpose flour

1 cup milk (can use buttermilk)

1 tablespoon Louisiana hot sauce (can use more)

2 cups dry breadcrumbs

3 tablespoons fresh grated Parmesan cheese

1 teaspoon dried Italian seasoning

1 tablespoon garlic powder

2 teaspoon onion powder

2 teaspoons fresh ground black pepper

1 teaspoon cayenne pepper (can use more)

2 teaspoons seasoned salt

INSTRUCTIONS:—————————————

Set oven rack to lowest position.

Line a 10 x 15-inch baking sheet with foil.

Fit a rack into the baking sheet, then spray with cooking spray.

Place the flour in a shallow bowl.

In another shallow bowl combine the milk with hot sauce.

In another shallow bowl combine the dry breadcrumbs with next 7 ingredients (you should have 3 separate bowls).

Roll the wings first in flour, then in the milk and last coat in the breadcrumb mixture.

Place the wings onto  the rack and allow to sit for 30 minutes.

If you have some breadcrumb mixture left over then coat the wings again just in the breadcrumb mixture just before baking.

Preheat oven to 350 degrees F.

Bake for about 40 minutes or until browned and crispy.

Salad amounts are only a guideline you can adjust as desired, plan ahead the dressing must chill for a few hours or more before using

Servings 6-8

INGREDIENTS:

Dressing:

3/4 cup sour cream

1/4 cup buttermilk

1 garlic clove, minced

1 tablespoon canned minced chipotle chile in adobo sauce

1 teaspoon ground cumin

1 teaspoon chili powder

1 tablespoon fresh lime juice

1/4 cup fresh minced cilantro

salt and fresh ground black pepper, to taste

Salad:

1 large romaine heart, chopped (or 1 small head lettuce, chopped)

2 grilled chicken breasts, chopped

1-1/2 cups grape OR cherry tomatoes, halved

1/2 avocado, peeled and diced

1 red onion, sliced

1 (15-ounce) can black beans, rinsed and drained

1  (8 ounce) can whole-kernel corn, rinsed and drained

INSTRUCTIONS:————————————————-

To prepare dressing; whisk all ingredients until combined; chill for 2 hours or more.

To prepare salad, combine lettuce and remaining ingredients in a large bowl; drizzle dressing over salad, then toss gently to coat.

Serve immediately.

Taken from my ‘Favorites” folder!

Servings — this makes about 5 cups

INGREDIENTS:

2 cups sour cream

1 (16 ounce) can refried beans

1 (4 ounce) chopped green chilies

1 large garlic clove, minced

1 envelope dry Hidden Valley Fiesta Ranch Dip Mix

2 cups shredded Mexican cheese blend divided (can use more)

hot sauce, to taste

toppings (use all or as desired) — sliced ripe olives, chopped, pickled jalapeno rings, chopped tomatoes, chopped green onions and shredded lettuce

tortilla chips

INSTRUCTIONS:——————————————–

In a shallow 1-1/2-quart microwave-safe dish combine the sour cream with beans, green chilies and dip mix.

Stir in 1 cup shredded cheese and hot sauce to taste.

Cover and microwave on high for 2 minutes; remove and stir until smooth.

Cover and microwave 1-1/2 minutes longer or until heated through; stir until blended.

Sprinkle with remaining cheddar cheese.

Top with desired toppings.

Serve with tortilla chips.

You will also find this recipe on www.recipezazz.com

Servings 10

INGREDIENTS:

Salad:

1 iceberg lettuce, chopped

1 small English cucumber, peeled, halved and sliced

3 medium tomatoes, chopped

2 medium ripe avocados, peeled and sliced

2 large green peppers, chopped

1 red onion, chopped (or can use 3-4 green onions, chopped)

2 cups crushed tortilla chips

1 cup canned sliced black olive, well drained

1-1/2 cups shredded cheddar cheese

Cooked chicken or ground beef may be added, serve this with Mexican rice

Amounts may be doubled

Servings 4

INGREDIENTS:

1-1/2 cups crushed nacho tortilla chips, divided

1 (15 ounce) can spicy chili with beans

1 (4 ounce) can chopped green chilies

1 cup sliced ripe olives, drained, divided (can use more)

3/4 cup sour cream

1/2 cup shredded cheddar cheese

1/2 cup shredded Monterey Jack cheese

1 (4-1/2 ounce) jar sliced mushrooms, well drained

4 green onions, chopped

shredded lettuce (use as much as you like)

Photo taken by me.. and my British Bulldog waiting patiently for a taste!

Taken from my “Favorites” folder!

I like extreme spice so I used spicy taco seasoning mix, and spicy salsa you can adjust the heat level as desired

Servings 6

INGREDIENTS:

1/2 pound uncooked bow tie pasta (use a little less than 1/2 pound)

1 pound ground spicy bulk Italian sausage meat (or can use ground beef)

1 medium onion, chopped

4 large garlic cloves, minced

1 jalapeno pepper, seeded and chopped

1 envelope taco seasoning mix

4 cups shredded cheddar cheese. divided

1 (16 ounce) jar salsa (mild or spicy)

1 (14-1/2 ounce)  can diced tomatoes, undrained

1 (4 ounce) can green chilies, undrained

seasoned salt and fresh ground black pepper, to taste

2 cups nacho tortilla chips, crushed (I used half a bag Tostitos Multi Grain Scoops that I hand-crushed and that worked very well)