Weeknight Lasagna Toss

This recipe was shared on The google Recipe Challenge group. It was tried by several different members and loved so I had to give it a try! It was easy and yummy!!

Weeknight Lasagna Toss

From: Shar's week on RecipeChallenge

1 lb. Lean ground beef
2 cups chopped green peppers
3 cloves garlic, finely chopped
1 jar (26 oz.) spaghetti sauce
1 2/3 cups water
1/4 cup Kraft zesty Italian dressing
12 oven-ready lasagna noodles, broken into quarters 1 cup shredded low-moisture part-skim Mozzarella cheese

Brown meat in large saucepan or deep skillet on medium heat; drain.
Add peppers, garlic, spaghetti sauce, water and dressing; bring to a boil. Stir in noodles; reduce heat to medium-low. Cover.
Cook, stirring occassionally, 10-15 minutes or until noodles are tender. Remove from heat. Sprinkle with cheese. Cover; let stand 5 minutes or until cheese is melted.

PW BBQ Meatballs

The meatballs were really really good! the sauce was a little too tart for our taste but next time I would eliminate that by not using as much vinegar I think :) These were really really good!

PW BBQ Meatballs - Comfort Food to the Max

From:
http://thepioneerwoman.com/cooking/2009/03/bbq-meatballs-comfort-food-to-the-max/

Meatballs
1 1/2 pounds ground beef
3/4 cup oats
1 cup milk
3 tablespoons very finely minced onion
1 1/2 teaspoon salt
plenty of ground black pepper

Sauce
1 cup ketchup
2 tablespoons sugar
3 tablespoons vinegar
2 tablespoons Worcestershire
4 to 6 tablespoons onion
Dash of Tabasco

Preheat oven to 350 degrees.

Combine all meatball ingredients. Roll into medium-small balls and place on a cookie sheet. Place sheet in freezer for five minutes.

Remove from freezer and immediately dredge in unseasoned flour.

Brown meatballs in canola oil until just brown. Place into a baking dish.

Combine all sauce ingredients. Pour over meatballs and bake at 350 degrees for 45 minutes. Serve with egg noodles, mashed potatoes, or crusty french bread.

Enjoy!

Chicken-and-Rice-Stuffed Peppers

I wish that I could remember where I got this recipe! I saved it a few years ago, before I started making notes of where the recipes were coming from. I've made this a lot over the years and it is delicious! If you have family in the house that are not fond of the bell peppers you can totally put the stuffing in a pan, top with Cheese and bake it alone because the filling is delicious!

Chicken-and-Rice-Stuffed Peppers

1 tablespoon margarine or butter
1/2 cup finely chopped celery
1 10 3/4 oz. c condensed cream of mushroom soup -- red. fat, red.
sodium
1 cup water or chicken broth
1 envelope single-serving-size instant onion soup mix -- about 1
tablespoon
4 cups cooked chicken -- cubed
3 cups hot cooked rice
5 large green sweet peppers -- 8 ounces each
1 teaspoon lemon-pepper seasoning
1 1/4 cups shredded cheddar cheese(5 ounces)

MELT margarine or butter in a large saucepan over medium heat. Add
celery and cook about 5 minutes or till tender. STIR in condensed
mushroom soup, water or broth, and onion soup mix. Heat till bubbly.
Stir in chicken; heat through. Stir in rice; remove from heat.

TO ASSEMBLE, halve peppers length-wise; remove stems, seeds, and
membranes. Place pepper halves, cut sides up, in a large shallow
baking or roasting pan. Divide chicken mixture among the pepper
halves. Sprinkle with lemon-pepper seasoning. Cover and refrigerate
up to 24 hours.

TO SERVE, bake peppers, loosely covered with foil, in a 350º oven
about 55 minutes or till heated through. Top with cheese and
pimiento. Bake, uncovered, about 5 minutes more or till cheese is
just melted.

Makes 10 servings.

Black Eyed Pea Salsa

I got this recipe about a year ago from a sweet lady Named Melinda that I met at a Scrapbook retreat, She'd made it for us and it was so yummy! I've made this several times now, taking it to friends houses and different events. Everyone always loves it!

Black eyed Pea Salsa

By Melinda Reeves

2 cans black-eyed peas or 1 can black-eyed peas with jalapenos and 1 can regular black-eyed peas
1 can black beans
1 can diced tomatoes (if you don’t like the spice of Rotel, omit the Rotel tomatoes and just use 2 cans of regular diced tomatoes instead)
1 can diced Rotel (tomatoes with green chilies)
1 can shoe peg corn
1 medium to large red onion
1 yellow bell pepper (if the yellow pepper is too expensive, it is OK to use 2 green bell peppers)
1 green bell pepper
1 - 8 oz. bottle of Kraft Zesty Italian – Fat Free Salad Dressing

In large colander, open and dump the black-eyed peas, black beans, diced tomatoes, Rotel and shoe peg corn. Allow vegetables to drain very well, shaking colander and stirring several times to help drain.

While veggies drain, dice the red onion and both bell peppers.

Combine the canned vegetables from colander and the fresh chopped vegetables in a large bowl. Add the entire 8 oz. bottle of Zesty Italian Salad Dressing and stir well. Cover bowl and allow salsa to marinate in refrigerator for at least 2 hours (over night is even better).

Before serving, dump everything back into the large colander and allow the salad dressing to drain.

Serve with Tostitos or Tostitos Scoops.