Creamy Chicken and Noodles

*(My boys cleaned their plates and were fighting over what little was left in the pan!)

1 (0.6-oz.) envelope Italian Dressing Mix
1 (12-oz.) package wide egg noodles
2 Tbsp. butter, softened
3 cups chopped cooked chicken (I bake 3 chicken breast, uncovered, until done and lightly brown)
2 cups whipping cream
1/2 cup freshly grated Parmesan cheese
2 Tbsp. chopped fresh or dried parsley

Cook noodles according to package directions; drain well, and return noodles to pan.

Stir in 2 Tbsp. butter, and toss to coat. Stir in chopped chicken, next 3 ingredients, and the packet of dressing mix. Cook mixture over medium-high heat, tossing to coat evenly, 5 minutes or until thoroughly heated. Serve immediately.

Baked Potato Soup

4 baking potatoes
2/3 cup flour
3 cups milk
3 cups chicken broth
1 cup shredded sharp cheddar cheese
salt & pepper
1 cup reduced-fat sour cream
3/4 cup chopped green onions, divided
6 slices bacon, cooked and crumbled
cracked black pepper

Preheat oven to 400 degrees. Wash and pierce potatoes with a fork. Bake on a greased baking sheet for 1 hour or until tender. Cool. Peel (I leave most of the peeling on mine) and coarsely mash.

In a large pot, add flour, milk, and chicken broth. Stir until blended. Cook over medium heat until thick and bubbly (about 8 - 10 minutes). Add mashed potatoes, 3/4 cup shredded cheese, salt and pepper. Stir until cheese melts. Remove from heat.

Stir in sour cream and 1/2 cup onions. Cover and cook over low heat 10 - 15 minutes or until thoroughly heated (do not boil). Ladle into bowls and sprinkle with shredded cheese, onions, and crumbled bacon. Garnish with cracked black pepper.

(To make a larger pot of soup for my boys, I use 6 potatoes , and add 2 cups water with the milk and broth.)

*This is so much yummier the second day. I topped each bowl with a slice of Kraft Velveeta cheese before reheating in the microwave.

Berry Cobbler

4 tbls. unsalted butter, melted
1 (12 oz.) package frozen blueberries, or raspberries
1 cup sugar, divided
1 1/2 cups self-rising flour
1 cup milk
1 1/2 tsp. vanilla extract
vanilla ice cream (optional)

Preheat oven to 350 degrees. Toss raspberries with 3/4 cup sugar in a bowl.
Stir together: flour, milk, vanilla extract, and remaining sugar.
Add hot melted butter to flour mixture and stir until blended. Pour into a lightly greased baking dish (I use a round 2 1/2 quart corning dish). Pour berry mixture into center of batter and evenly spread (gently).
Bake at 350 degrees for 45-50 minutes or until top is golden brown. Let stand 10 minutes. Serve with vanilla ice cream, if desired.

*You may substitute frozen mixed berries.

Catalina Pot Roast

1 boneless beef chuck roast
salt and pepper
1 bottle (8 oz.) Catalina Dressing
1 large onion, sliced
6 potatoes, peeled and cut in halves
8 large carrots, peeled and cut in halves
(You can use more or less potatoes and carrots depending on how much you like and the size of your slow cooker.)
chopped parsley

Add roast to slow cooker. Top with potatoes, carrots, onions, salt, pepper, and Catalina dressing. Add one cup water. Cook on low for 6-8 hours. (I always start mine off on high for the first hour or two and then turn it down on low.) You may have to add a little more water through out the day as it cooks.
When done, sprinkle with chopped parsley just before serving.

*This was very good! My family is not big fans of pot roast, but lapped this one up! The Catalina dressing gives it a very sweet and tangy flavor.

Touch Down Taco Dip

Ground beef, browned and drained
1 can refried beans
1/4 cup chopped onion
1-2 fresh tomatoes, diced
1 8 oz. package cream cheese, softened
1 can black olives, sliced
2 garlic cloves, pressed
1 package of taco seasoning
1 bag shredded taco cheese
sour cream
tortilla or corn chips

Preheat oven to 375 degrees. Layer beef, beans, cream cheese mixed with taco seasoning & garlic, tomatoes, olives, and onions in baking dish. Top with cheese. Bake 25-30 minutes. Serve with sour cream and chips.

Yummy Refreshment!

Add a couple of scoops of pineapple sherbet to a tall glass of cold orange cola. Add a straw and enjoy!