Orange Chicken Rice Bowl

By: Kraft

1 lb chicken breast, cut into strips
1/4 c Asian toasted sesame dressing
1/4 c Orange juice
3 c frozen stir fry vegetables
3 c hot cooked rice
1/3 c chopped nuts

1. Add chicken to large skillet and cook for approximately 7 minutes until done.

2. Add dressing and juice to chicken and bring to boil.

3. Add veggies and cook 5-7 minutes until heated.

4. Sprinkle over rice and top with nuts.

7 Layer Mexican Dip

By: Cooks.com ((I haven't made this yet, but it sounds so good))

1 can refried beans
1 can Frito's beans dip
1 container deans guacamole dip
1 c sour cream
1/2 c mayo
1 package taco seasoning
shredded cheese
olives, tomatoes, green onion

1. Mix refried beans and Frito dip together and spread mixture in baking dish

2. Spread guacamole on top of bean mixture

3. Mix sour cream, mayo & taco seasoning and spread

4. Sprinkle with cheese and add toppings as desired

Weeknight Ravioli

By: Kraft food magazine

1 jar spaghetti sauce
1 can diced tomatoes
1/2 c water
2- 1lb packages frozen ravioli
1 pkg shredded Italian cheese
2 T Parmesan cheese

1. Mix sauce, tomatoes and water and spoon 1 cup of mixture in bottom of baking dish

2. Layer 1/2 ravioli and top with 1/2 cheese. Add remaining ravioli, remaining sauce and sprinkle with remaining cheese

3. Bake for 30 min at 400 covered, uncover and bake 15 more minutes. Let stand for 10 minutes covered before serving, sprinkle with Parmesan cheese

Broccoli and Chicken Alfredo

By: Kraft food magazine ((this recipe is so simple and it is so tasty!))

1/2-16 oz package of linguine
1 c broccoli
2 T butter
1 lb boneless, skinless chicken breast cut in small strips
1 can cream of mushroom soup
1/2 c milk
1/2 c Parmesan cheese
1/4 t pepper


1. Prepare/Boil noodles and add broccoli to cook the last 4 minutes. Drain and set aside.

2. Heat butter in skillet and cook chicken until done. Stir in soup, milk, cheese, and pepper.

3. Add pasta & broccoli to sauce mixture, cook on low until bubble.

ENJOY!

Pumpkin Bread

By: an internet recipe, forget where from

3 1/4 c flour
2 t baking soda
1 t nutmeg
2 c pumpkin
1 c veg oil
1 1/2 t salt
1 t cinnamon
3 c sugar
2/3 c water
4 eggs

1. Combine flour, soda, sugar, salt and spices in bowl.

2. Add pumpkin, water, oil, and eggs and beat until well combined.

3. Bake for 1 hour at 350

Pumpkin Cookies

By: My Mother-in-law

1 c shortening
1 c sugar
1 egg
1 c pumpkin
1 t vanilla
2 1/2 c flour
2 t baking powder
1 t soda
1/2 t salt

1. Cream sugar and shortening. Beat in egg, pumpkin & vanilla.

2. Add dry ingredients and mix well

3. Bake approximately 10 minutes at 375

4. Frost if desired, when cookies are cooled

Chicken Enchiladas

Chicken (Or Beef) Enchiladas

1-2 lbs cooked shredded chicken or beef (I buy the canned kind unless I have leftovers)
1 can refried beans
1 can (or fresh) diced tomatoes
2 T garlic powder
onion, chopped fine, as desired
green pepper, chopped fine, as desired
1/4 c salsa- as hot as you like
1 can enchilada sauce
shredded cheese as desired
10-12 flour tortilla shells

1. Grease 9 X 13 pan with cooking spray, and add some enchilada sauce to bottom of pan, enough to lightly coat it.

2. Combine all remaining ingredients except shells. Spoon generous mixture into flour tortilla shell and place seam side down in pan.

3. Bake 25-30 minutes until heated through. Serve with salsa, sour cream, lettuce and cheese