Meatball Sub Casserole by Krista

• 1 loaf italian bread



• 1/2 c. mayonaise



• 1 - 8oz pkg softened cream cheese



• Italian seasoning & pepper, to taste (I used 1 tsp of each)



• 32 oz. meatballs (I used some turkey meatballs and some beef in each one)



• 2 c. spaghetti sauce + 1 c. water



• 2 c. shredded mozzarella cheese

Slice bread into 1 inch slices and line bottom of pan. Mix mayo, cream cheese & seasonings. Spread on top of bread slices. Cover with 1/2 c. of the cheese. Layer meatballs, followed by the sauce. Cover with remaining 1 1/2 c. cheese. Freeze.

To Serve: Thaw completely in fridge. Bake for 45 minutes at 350 degrees or until heated through.

*you could also cube the bread instead of slicing - either works.

Teriyaki Chicken by Colette

1 bag of baby carrots

1 red onion cut into large chunks (can substitute 2 tsp onion powder)

1 can chunk pineapple (undrained)

2 whole boneless chicken breasts (about 3 pounds)

1 bottle teriyaki sauce (I used KC Masterpiece for meal swap.)

Crockpot cook on low for 6-8 hours.  Serve over rice.

Crock Pot Chicken by Kim

• 1 lb chicken breast


• 8 oz cream cheese


• 3 TB butter


• 1 TB dry onion


• 1 can cream of chicken soup


• 1 pkg dry Ialian dressing mix


• 1 cup milk


• 1 bag egg noodles, cooked

Place frozen chicken breasts and remaining ingredients, except milk, into crock pot and cook on low for 5-6 hours. Add milk 20-30 mins before ready to serve. Remove chicken, shred, return to crock pot and mix. Serve over noodles, or I add my cooked noodles right into the crockpot and stir. Enjoy!

Tater-Tot Casserole - Joni

• 1 lb lean ground beef
• 1/2 medium onion, chopped (modified with 1 Tablespoon onion powder)
• 1 (10 1/2 ounce) can condensed cream of chicken soup (undiluted)
• 2 16oz packages frozen tater tots
• 1 10oz package frozen mixed vegetables (corn, carrots, green beans)
• salt & pepper
• 1 cup shredded cheddar cheese

1. Preheat oven to 375 degrees.
2. Brown ground beef. season with salt & pepper.
3. Add chopped onion, cook until tender.
4. In a casserole dish, combine ground beef mixture, vegetables, tater-tots and cream soup.
5. Bake, uncovered, for 30-40 minutes till bubbly and Tots are golden brown.
6. Remove from oven & top with cheese, return to oven until melted.

Deep Dish Chicken Pot Pie by Suzanne

1 lb. boneless skinless chicken breasts, cut into bite-size pieces

1/4 cup KRAFT Light Zesty Italian Dressing

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed

2 Tbsp. flour

1/2 cup fat-free reduced-sodium chicken broth

3 cups frozen mixed vegetables (peas, carrots, corn, green beans), thawed, drained

1 ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.)

HEAT oven to 375°F.
COOK chicken in dressing in large skillet on medium heat 2 min. Add Neufchatel; cook and stir 3 to 5 min. or until melted. Stir in flour until well blended. Add broth and vegetables; stir. Simmer 5 min.
POUR into 10-inch deep-dish pie plate; cover with pie crust. Seal and flute edge. Cut slits in crust to permit steam to escape.
BAKE 30 min. or until golden brown.
From Frozen: Thaw completely. Bake at 375°F for 30 min.

Three cheese stuffed shells by Shawna

4 cups mozzarella cheese

1.5 cups cottage cheese

1/2 cup parmesan cheese

1 pkg jumbo pasta cheese (or manicotti)

2 eggs

recipe calls for:

1 pkg Schilling/McCormick spaghetti seasonings

1.5 cups water

16 oz can tomato sauce

(I substituted a jar of spaghetti sauce for the homemade sauce)

Prepare spaghetti seasoning water and tomato sauce. Simmer uncovered 12 min. Mix 2 cup mozz., cottage cheese, and parmesan. Add eggs mix lightly. stuff cooked shells. Pour 1/2 cup sauce in 9x13 pan and arrange shells on top one layer deep spoon rest of sauce on top. Sprinkle remaining mozz. over top. Bake uncovered at 350 degrees for 30-40 min or until cheese bubbles.