Goulash

1 pkg. macaroni
1 lb. ground beef
1 sm. onion, chopped
1 lg. can tomatoes
1 lg. can tomato sauce
1 (6 oz.) can tomato paste

Boil macaroni as directed on package and drain. Meanwhile, brown beef and onion until tender. Add the remaining ingredients. Mix with macaroni and serve.

Fiesta Skillet Spaghetti

• 1/2 tsp olive oil
• 1 lb ground chicken breast, skinless
• 1/2 c onions, chopped
• 1/2 c bell peppers, chopped
• 15 ozs tomato sauce
• 4 c water
• 1 env taco seasoning mix
• 8 ozs thin spaghetti, uncooked
• 1/2 c fat-free cheddar cheese, shredded

Directions:

1.Heat oil in a 12" skillet over medium heat. Add chicken, onions, and bell peppers. Cook until chicken is no longer pink and veggies are tender. Stir in water, tomato sauce and taco seasoning mix. Bring to a boil. Add the uncooked spaghetti. Reduced heat covered and simmer until spaghetti is tender, about 25 minutes. Sprinkle with cheese.

Prego® Easy Chicken Cacciatore

Ingredients:

1 tbsp. vegetable oil

1 lb. skinless, boneless chicken breast or thighs, cut into cubes

1 jar (1 pound 9.75 ounces) Prego® Chunky Garden Mushroom & Green Pepper Italian Sauce

8 oz. corkscrew-shaped pasta (rotini), cooked and drained

Directions:
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it’s well browned, stirring often.

Stir the sauce in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve the chicken mixture with the pasta.

Serving Suggestion: Serve with steamed whole green beans and yellow beans and soft wheat dinner rolls. For dessert serve mini-eclairs.

Pizza Stuffed Pockets

Ingredients

• 1/4 cup (50 mL) chopped pepperoni
• 1/4 cup (50 mL) shredded mozzarella cheese
• 2 tbsp. (30 mL) spaghetti sauce
• 1 6-inch (15-cm) pocket-type pita bread

Cooking Instructions

1. In a small bowl, stir together pepperoni, mozzarella cheese and spaghetti sauce. (You can, if you want, include chopped mushrooms, onions, peppers, olives or whatever ingredients you choose instead of all or part of the pepperoni in the recipe. Just try to keep the total amount of ingredients about the same.)
2. With a sharp knife, cut a slit around one side of the pita pocket wide enough to spoon in the filling. Spread apart the sides of the pocket and stuff with the cheese mixture. Press closed and wrap in a layer of foil.
3. Bake at 400 degrees F (200 degrees C) for about 15 minutes or until the cheese has melted and the filling is hot. Unwrap and eat while still gooey and warm or pack in a lunch bag to eat at room temperature.

Hash Brown Casserole

Preparation Time: 15 minutes 12 servings

Ingredients

2 cans shredded cheddar cheese (8 ounces)

6 large eggs,

12 oz NESTLÉ® CARNATION® Evaporated Milk (1 can)

1 tsp salt

1/2 tsp ground black pepper

26 oz frozen shredded hash brown potatoes (1 package)

1 onion, (1 medium)

1 green bell pepper, (small)

1 cup diced ham

Directions

PREHEAT oven to 350° F. Grease 13 x 9-inch baking dish.

COMBINE cheese, egg product, evaporated milk, salt and black pepper in large bowl. Add potatoes, onion, bell pepper and ham; mix well. Pour mixture into prepared baking dish.

BAKE for 60 to 65 minutes or until set.

Grilled Chicken Burrito

• 6 oz chicken
• 1/4 cup chopped tomato
  
• lettuce
• avocado
  
• low fat sour cream
• 1 whole wheat tortilla
  

Chicken Ceaser Salad

• 6 oz chicken
• romaine lettuce
• Cesar dressing
• Parmesan cheese
  

Grilled Chicken Burrito

• 6 oz chicken
• 1 whole wheat pita
• low fat cheese
• 1/4 cup tomato, diced
• mayo, mustard

1. Grill chicken, add contents to pita

Tuna Salad

• 6 oz tuna
• 1 slices whole wheat
• 2 cups salad greens
• 2 TBSP Fat Free dressing or Mayo
  

Stir Fry

• 6 oz Chicken
• 1 cup rice
• 1 cup veggies
• soy sauce to taste
  

Soft toco's

• 6 oz chicken
• 2 corn tortillas
• salsa