Stuffed Chicken Shells by Krista

• 1 box jumbo pasta shells
• 1 box Stove Top stuffing
• 1 stalk celery, chopped
• 2 cups cooked chicken
• 1 cup mayonnaise
• 2 cans cream of chicken soup
• 1 soup can water
• 1 cup parmesan cheese

Cook shells according to package directions. Prepare stuffing mix according to directions on box. Add celery, chicken and mayo to prepared stuffing mix. Mix well. Fill shells with the stuffing mix. Put stuffed shells into a 9x13 pan.

To make soup mixture, pour soup & water (or milk) into a bowl and mix with a whisk. Pour soup mix over stuffed shells. Top with parmesan cheese. Cover with foil and freeze.

To serve: Thaw completely. Bake covered at 350 degrees for 40-45 minutes.

Chicken Broccoli Casserole by Colette

1 can cream of chicken soup
1 cup chicken or turkey broth
1 8-oz package Velveeta cheese
1 package frozen broccoli (or 1 head broccoli)
2 cups cooked chicken or turkey (I used chicken for meal swap)
1 package stuffing mix

Combine soup, broth and Velveeta in saucepan, stirring occasionally, until cheese melts. Set aside.

Steam fresh broccoli or cook frozen broccoli until almost tender. Set aside.

Dice your cooked chicken (or turkey) into small pieces.  Set aside.

In saucepan, prepare stuffing as directed on the box.

Place in greased casserole dish as follows:  diced chicken, broccoli, cheese sauce. Top with stuffing. Bake in 350 degree oven for 20-30 minutes, until cheese bubbles and stuffing is lightly browned on top.

*For meal swap, I combined the chicken/broccoli/cheese into one bag and put the stuffing in another bag; you'll want to thaw them and then put the chicken mixture down first in your casserole dish, and then stuffing on top of the rest.

Low Fat Baked Pasta with Spinach by Dawn

Ingredients: 

• 12 oz uncooked pasta such as Ziti (I used Penne for swap)
• 28 oz crushed tomatoes
• 1 tsp olive oil
• 3 cloves garlic, minced
• 10 oz frozen spinach, thawed
• 1 tsp oregano
• 2 tbsp chopped fresh basil
• salt and fresh pepper to taste
• 8 oz fat-free ricotta (OR fat-free/low fat cottage cheese, which I used for swap 12 oz)
• 1/4 cup grated Parmesan cheese
• 2 cups (8 oz) shredded part skim mozzarella
• olive oil cooking spray

Directions:

Preheat oven to 375°F. Spray a 9x13-inch baking pan with oil spray.
In a large pot of salted water, cook pasta according to instructions until al dente.Drain and return to pot.
Meanwhile, in a medium saucepan, add olive oil and sauté garlic. Add chopped spinach, salt pepper and crushed tomatoes. Season with basil, oregano, salt and pepper. 
Add sauce to the pasta and combine the ziti. Add half of the mozzarella, Parmesan cheese and ricotta OR cottage cheese. Mix well then transfer to the baking pan.
Pour the pasta mixture into the prepared pan and spread evenly. Top with the remaining mozzarella.
Bake for 30 minutes, or until mozzarella is melted and the edges are lightly browned. Let it cool 5 minutes, then cut it into 8 equal portions.

Twice Baked Taco Potatoes by Dawn

• 4 potatoes
• 1/2 cup sour cream
• 2-4 tablespoons milk
• 1 1/4 cup grated cheddar cheese, or use colby jack (divided)
• 1/2 lb ground beef, cooked and seasoned with taco seasoning

1. Preheat oven to 375.
2. Scrub potatoes and pierce a few times with a fork or knife. Bake for 1 – 1 1/4 hours or until tender.
3. Let cool for about 10 minutes or until they are cool enough to handle.
4. Cut baked potatoes in half and remove potato from the skin. Be sure not to get to close to the skin or your potato skin will not be sturdy enough to hold the filling.
5. Mash the potato filling with the sour cream and milk ( add more milk if needed).
6. Stir in 1 cup cheese and seasoned taco meat.
7. Spoon filling into potato skins and sprinkle with remaining cheese.
8. Return to oven and bake for 20-25 minutes.
9. Serve and enjoy!

Macaroni and Beef with Cheese by Suzanne

Ingredients
1 large onion, diced (omitted, used onion powder)

salt to taste
optional seasonings: black pepper, oregano, cumin, coriander, chopped garlic, hot smoked paprika, chilli powder—whatever you’re in the mood for (I just used black pepper, garlic)
one 28-ounce can whole tomatoes, pureed
1 pound lean ground beef
1 box macaroni
1 cup each grated cheddar and mozzarella cheeses

Directions
Cook the beef, breaking it up as you do. Add three-fingered pinch of salt or two, along with any dry seasonings you want.  Add the tomatoes and any fresh seasonings you may be using, bring to a simmer, then reduce the heat to low and cook for an hour.

Cook the macaroni in boiling water till it’s half done.  Drain it and add it to the tomatoes.  Stir it into the sauce.  Taste it.  Add more salt and other seasonings as needed, and cover.  When it’s cooled and the pasta has absorbed the tomato juices, transfer it to a large baking dish and cover it with foil.  It can sit out for several hours like this, be refrigerated for up to two days, or frozen a few weeks.

Bake it in a 400 degree oven till it’s piping hot (about 45 minutes if it’s cold to room temperature).  Just before you’re ready to eat, remove the foil, cover macaroni with the cheese and broil till it looks beautiful.