Philly Cheesesteak Stuffed Peppers

8 oz. Thinly Sliced Roast Beef 

8 Slices Provolone Cheese 

2 Large Green Bell Peppers 

1 Medium Sweet Onion 

6 oz. Baby Bella Mushrooms 

2 Tbs. Butter 

2 Tbs. Olive Oil 

1 Tbs. Garlic - Minced 

Salt and Pepper - to taste 

Preheat oven to 400 

Slice peppers in half lengthwise, remove ribs and seeds. 

Slice onions and mushrooms. Saute over medium heat with butter, olive oil, minced garlic and a little salt and pepper. Saute until onions and mushroom are nice and caramelized. About 25-30 minutes. 

Slice roast beef into thin strips and add to the onion/mushroom mixture. Allow to cook 5-10 minutes 

Line the inside of each pepper with a slice of provolone cheese. Fill each pepper with meat mixture until they are nearly overflowing. Top each pepper with another slice of provolone cheese. 

Bake for 15-20 minutes until the cheese on top is golden brown.

FRIED MOZZARELLA PEPPERONI EGG ROLLS

12 pieces of string cheese
12 egg roll wrappers
36 slices of pepperoni
Oil for deep-frying
Marinara or pizza sauce

On top of an egg roll wrapper, place three pieces of pepperoni as shown in the picture. Place a piece of string cheese on top. Fold corners over cheese. Fold bottom corner over cheese and pepperoni and keep rolling until cheese is tightly sealed. Moisten corners with water to seal. Repeat with the rest of wrappers, cheese and pepperoni.

In a skillet, heat oil to 375 degrees F. Fry sticks, a few at a time, for 30-60 seconds on each side until completely brown. Drain on paper towels. Serve with sauce.

CHICKEN ALFREDO LASAGNA ROLLS

9 lasagna noodles
2 ½ cups alfredo sauce
2 cups cooked, shredded chicken
oregano
garlic salt
3 cups shredded Mozzarella

Spray an 8x8 pan with non-stick spray and pour ½ cup Alfredo sauce, or just enough to cover the bottom of the pan. Boil 8-10 cups water in a large pan, cook lasagna noodles until al dente.
Drain and rinse the noodles with cold water to prevent them from sticking to each other. Then, lay out each noodle individually and blot dry with a paper towel.

Spread about 2 Tbs. Alfredo sauce over each noodle. Sprinkle oregano and garlic salt on top of sauce. Take 1/9 of the shredded chicken and spread it out evenly over each noodle. Add approx. 3 Tbs. cheese. To roll up, start at one end and roll the noodle over the toppings. You will need to lift the noodle a little to prevent squishing out the inside ingredients while rolling.

Place the roll-ups in the pan, one by one, seam-side down so they don't come undone. Once they are all in the pan, pour the remaining Alfredo sauce over the top. Top with remaining cheese. Bake at 350 degrees for about 30 minutes, or until the cheese is completely melted on top.

Baked Cheddar-Broccoli Rice Cups

1 - 10 – ounce thawed broccoli
1 cup chicken stock
1 cup white rice
1/4 cup Ranch Dressing
2 eggs, lightly beaten
3/4 cup grated cheese
1/2 tsp salt and pepper – to taste

Boil rice.
Move cooked rice to a bowl to cool for a minute.
Throw in all the ingredients, but only use 1/2 of the cheese.
Grease a 8 cup muffin tray and make balls accordingly, thereafter sprinkling the rest of cheese on top.
Put in the oven for 25 minutes and bake at 350 degrees – until golden and crisp.

Vegetable Tian

1 Tbsp. olive oil
1 medium yellow onion
1 tsp. minced garlic
1 medium zucchini
1 medium yellow squash
1 medium potato
1 medium tomato
1 tsp. dried thyme
salt & pepper to taste
1 cup shredded Italian cheese

Preheat the oven to 400 degrees Finely dice the onion and mince the garlic. Saute both in a skillet with olive oil until softened (about five minutes).

While the onion and garlic are sauteing, thinly slice the rest of the vegetables.

Spray the inside of an 8x8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and thyme.

Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown

Crescent Roll Taco Dinner

2 crescent roll tubes
1 LB ground beef (or ground turkey)
1 packet of taco seasoning
1 1/2 cups grated cheddar cheese
Shredded lettuce
1 or 2 diced tomatoes depending on size
1/2 small can sliced olives if desired
Sour cream optional
sliced avocado optional

Lay out the two tubes of crescent pastry, thick sides in. Use some of the left over crescent rolls to to make the center a bit thicker.
Brown beef and add taco seasoning.
Lay beef in a circle inside of the laid out crescent rolls
Add cheese to the top
Pull over crescent rolls and tuck in under meat and cheese.

Follow cook time on the pack of crescent rolls.

Add cheese, lettuce, tomato, black olives, sour cream or whatever you desire for your tacos, in the middle. 

Homemade Mozzarella Sticks

12 sticks of string cheese

1 egg

2 tbsp of flour

5 tbsp of bread crumbs

2 tbsp of parmesan cheese

Olive oil, or cooking spray

Preparation

Cut the cheese sticks in half, making 24 slices, then freeze the slices in the freezer until completely frozen

Beat the egg in a small bowl. Use a separate bowl to combine the bread crumbs and parmesan cheese

First dip the frozen cheese stick into the flour, then into the egg, then into the bread crumb mixture

Once all of the 24 sticks are coated, place them on a baking sheet covered with aluminum foil coated with a few drops of olive oil or sprayed with cooking spray

Bake in the oven at 400 degrees for about 4 minutes, or until crisp.

Loaded Potato and Chicken Casserole

2 pounds boneless chicken breasts, cubed (1")
8-10 medium potatoes, cut in 1/2" cubes
1/3 cup olive oil
1&1/2 tsp salt
1 Tbsp. black pepper
1 Tbsp. paprika
2 Tbsp. garlic powder
6 Tbsp. hot sauce

Topping:
2 cups fiesta blend cheese
1 cup crumbled bacon
1 cup diced green onion

Preheat oven to 500 degrees. Spray a 9X13" baking dish with cooking spray. In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside. While the potatoes are cooking, add the cubed chicken to the bowl with the left over olive oil/hot sauce mixture and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 degrees. Top the cooked potatoes with the raw marinated chicken. In a bowl ix together the cheese, bacon and green onion and top the raw chicken with the cheese mixture. Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and the topping is bubbly delicious.

Million Dollar Casserole

Cook l lb. elbow macaroni
Lay half in a 9x13 baking dish.

In a bowl make a mixture of:
1/4 c. sour cream
8oz. cottage cheese
4 oz. cream cheese
1/3 c. chopped onion
1/2 c. Parmesan cheese
1 t. garlic salt
1 t. pepper
28 oz. spaghetti sauce (preferably homemade - with or without meat)
any other veggies - mushrooms, green peppers, etc.

Spread the above mixture evenly over the macaroni
Layer on the rest of the pasta.
Pour on 28 oz. spaghetti sauce (preferably homemade - with or without meat).
Sprinkle on any other veggies - mushrooms, green peppers, etc.
Top with cheese.
Refrigerate overnight, then bake at 350 degrees for 45 minutes.