A full belly for a full fall schedule

By Susan McClanahan

As I look at our fall calendar I can't believe how full it is already. There are so many things we want to do I'm not sure we can work it all into the days we have in the next couple of months. With us going here and there, it is nice to have quick and easy recipes to use when we're in a hurry. It is also very nice to have a couple of main dishes already made so Scott and Lexie can warm food up as they come and go from home.

Whether you are crazy busy or just looking for a few quick and easy recipes, today's recipes will fill your need. Be sure to go online to read this entire column to enjoy all of the featured recipes.

Cranberry Orange Pork Medallions

• 1 to 1-1/2 pounds pork tenderloin, cut into 1-inch slices
• 1/2 teaspoon garlic powder
• 1/2 teaspoon coriander
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons olive oil
• 1 red onion, chopped
• 1/2 cup orange marmalade
• 1/4 cup orange juice
• 1/4 cup sweetened dried cranberries
• 2 tablespoons balsamic vinegar

Place pork slices between 2 pieces of wax paper. Using a rolling pin, flatten to 1/4-inch thickness. Combine seasonings; sprinkle over both sides of pork. In a large skillet, saute pork in oil for 3 minutes on each side, or until juices run clear. Remove and keep warm. In same skillet, saute onion in pan juices for 5 minutes, or until tender. Stir in remaining ingredients; bring to a boil. Reduce heat; return pork to skillet. Simmer, uncovered, for 5 minutes, or until sauce is thickened. Makes 4 servings.

Seafood Enchiladas

• 3 cups chicken broth
• 1/3 cup all-purpose flour
• 14-1/2 ounce can diced tomatoes
• 3 green chilies, chopped
• 1/2 cup onion, chopped
• 1/2 teaspoon garlic, minced
• 1 teaspoon sugar
• 1 teaspoon ground cumin
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 1 pound crabmeat
• 1/2 pound cooked shrimp
• 12-ounce package shredded Monterey Jack cheese
• 12 (10-inch) flour tortillas
• 3/4 cup sour cream

Combine broth with flour in a saucepan. Cook over medium heat until thickened, stirring constantly. Add tomatoes with juice, chilies, onion, garlic, sugar and seasonings. Bring to a simmer, stirring frequently. Remove from heat. Divide seafood and half of cheese evenly among tortillas; roll up and arrange seam-side down in a greased 15-x 10-inch baking pan. Blend sour cream into tomato mixture. Spoon tomato mixture over enchiladas; sprinkle with remaining cheese. Bake, uncovered, at 400 degrees for 15 minutes, or until cheese melts. Serves 12.

Simple and Delicious Beef Pot Roast

• 2 cups water
• 5 to 6-pounds beef pot roast
• 1-ounce package ranch salad dressing mix
• .7-ounce package Italian salad dressing mix
• .87-ounce package brown gravy mix
• 6 to 8 potatoes, peeled and cubed
• 8 to 10 carrots, peeled and thickly sliced

Pour water into a large oval slow cooker; add roast. Combine mixes and sprinkle over roast. Cover and cook on low setting for 6 to 7 hours; add potatoes and carrots during the last 2 hours of cooking. Serves 6 to 8.

Turkey Tetrazzini

• 8-ounce package thin spaghetti, uncooked
• 2 cubes chicken bouillon
• 2 to 3 tablespoons dried, minced onion
• 2 (10-3/4 ounce) cans cream of mushroom soup
• 8-ounce container sour cream
• 1/2 cup milk
• Salt and pepper, to taste
• 2 cups cooked turkey, cubed
• 8-ounce can sliced mushrooms, drained
• Optional: 1 cup frozen peas, thawed
• 8-ounce package shredded Cheddar cheese

Cook spaghetti according to package directions, adding bouillon and onion to cooking water. Drain and place in a large bowl. Stir together soup, sour cream, milk, salt and pepper in a medium bowl. Fold in turkey, mushrooms and peas, if using. Lightly stir mixture into spaghetti, coating well. Pour into a lightly greased 13-x 9-inch baking pan; top with cheese. Bake, covered, at 350 degrees for 30 to 40 minutes, until hot and bubbly. Makes 6 servings.

Cajun Tilapia

• 3 tablespoons paprika
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon celery salt
• 1/8 teaspoon garlic powder
• 2 teaspoons salt
• 2 teaspoons pepper
• 4 tilapia fillets
• 2 tablespoons oil
• Garnish: lemon wedges

Mix seasonings in a shallow bowl or on a plate. Press both sides of tilapia fillets into seasoning mixture; let stand for 10 minutes. Heat oil in a skillet over medium heat. Cook fillets for 4 to 6 minutes, turning once, until fish flakes easily with a fork. Remove fish to a serving plate and garnish with lemon wedges. Serves 4.

Beef and Corn Chip Crunch

• 2 pounds ground beef
• 1 tablespoon onion, minced
• 2 (10-3/4 ounce) cans tomato soup
• 1 teaspoon chili powder
• 4 cups corn chips, regular or chili cheese flavored
• 8-ounce package shredded Cheddar cheese

Brown ground beef and onion together in a large skillet over medium heat; drain. Stir in soup and chili powder. Spread in an ungreased 13-x9-inch baking pan; top with corn chips. Bake, uncovered, at 350 degrees for 20 to 25 minutes. Remove from oven; sprinkle with cheese. Bake for an additional 5 minutes, until cheese melts. Serves 6 to 8.

Kielbasa Mac-N-Cheese

• 7-ounce package macaroni and cheese mix
• 1 pound Kielbasa sausage, sliced
• 10-3/4 ounce can cream of chicken soup
• 1/3 cup milk
• 2 cups shredded Cheddar cheese, divided
• Optional: dried parsley or cayenne pepper, to taste

Prepare macaroni and cheese according to package directions. In a large bowl, combine sausage, prepared macaroni and cheese, soup, milk and one cup Cheddar cheese. Mix well; pour into a greased 1-1/2 quart casserole dish. Top with remaining cheese and sprinkle with parsley or cayenne pepper, if desired. Bake, uncovered, at 350 degrees for about 30 minutes, or until heated through. Serves 4 to 6.

Orange Chicken Italian

• 4 boneless, skinless chicken breasts
• 1 cup orange juice
• 1/2 cup white wine or chicken broth
• 1/2 tablespoon Italian seasoning, or to taste
• Paprika to taste
• 1 onion, chopped
• 1 tomato, chopped
• 1/4 pound sliced mushrooms
• 1 teaspoon olive oil

Place chicken in a lightly greased shallow casserole dish. Combine orange juice and wine or broth; drizzle over chicken. Sprinkle with seasonings. Bake, uncovered, at 350 degrees for 30 minutes. While chicken bakes, saute onion, tomato and mushrooms in oil until tender. Spoon vegetables over chicken; return to oven and bake, uncovered, for 30 additional minutes, or until chicken tests done. Serves 4.

Rosemary Roasted Chicken

• 4-pound roasting chicken
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 onion, quartered
• 8 cloves garlic, pressed
• 1/4 cup fresh rosemary, chopped
• 1/4 cup butter, melted

Place chicken in a greased large roasting pan; sprinkle with salt and pepper. Place onion, garlic and rosemary inside chicken; brush butter over chicken. Bake, uncovered, at 400 degrees for 1-1/2 hours, basting occasionally with pan juices, until golden and juices run clear when pierced. Let stand for several minutes before carving. Serves 4 to 6.

Wild Rice and Turkey Casserole

• 6-ounce package long-grain and wild rice, cooked
• 2 cups cooked turkey, diced
• 10-3/4 ounce can cream of mushroom soup
• 6-1/2 ounce can sliced mushrooms, drained
• 1 cup celery, thinly sliced
• 1 cup red pepper, chopped

Combine all ingredients in a large bowl. Spread in a lightly greased 11-x 7-inch baking pan. Bake, covered, at 350 degrees for 30 to 40 minutes. Serves 4 to 6.

Baked Cheesy Tortellini

• 10-ounce package refrigerated cheese tortellini
• 2 cups marinara sauce
• 1/3 cup mascarpone cheese or softened cream cheese
• 1/4 cup fresh Italian parsley, chopped
• 2 teaspoons fresh thyme, chopped
• 5 slices smoked mozzarella cheese
• 1/4 cup shredded Parmesan cheese

Prepare tortellini according to package directions; drain and set aside. Meanwhile, in a bowl, combine marinara sauce, mascarpone or cream cheese, parsley and thyme. Fold in tortellini. Transfer to a greased 9-x 9-inch baking pan. Top with mozzarella and Parmesan cheeses. Bake, covered, at 350 degrees for about 30 minutes, or until cheese is melted and sauce is bubbly. Serves 4 to 6.

Quick Chicken Pot Pie

• 2 (8-ounce) cans chicken, drained
• 2 (13-1/4 ounce) cans mixed vegetables, drained
• 2 (10-3/4 ounce) cans cream of chicken soup
• 1 cup milk
• Salt and pepper to taste
• 8-ounce package shredded Cheddar or Colby cheese, divided
• 12-ounce tube refrigerated biscuits

In a bowl, combine all ingredients except cheese and biscuits. Transfer to a greased 13-x 9inch baking pan; top with 3/4 of cheese. Separate biscuits and tear each into 4 to 5 pieces; place on top of cheese. Sprinkle with remaining cheese. Bake, uncovered, at 350 degrees for 45 minutes, or until biscuits are golden. Serves 4.

Baked Meatball Sub Casserole

• 1 loaf Italian bread, cut into 1-inch thick slices
• 8-ounce package cream cheese, softened
• 1/2 cup mayonnaise
• 1 teaspoon Italian seasoning
• 1/4 teaspoon pepper
• 2 cups shredded mozzarella cheese, divided
• 1-pound package frozen meatballs, thawed
• 28-ounce jar pasta sauce
• 1 cup water

Arrange bread slices in a single layer in an ungreased 13-x 9-inch baking pan; set aside. In a bowl, combine cream cheese, mayonnaise and seasonings; spread over bread slices. Sprinkle with 1/2 cup cheese; set aside. Gently mix together meatballs, spaghetti sauce and water; spoon over cheese. Sprinkle with remaining cheese. Bake, uncovered, at 350 degrees for 30 minutes. Serves 4.

Fiesta Chicken Tacos

• 8 boneless, skinless chicken breasts
• 16-ounce can black beans, drained and rinsed
• 10-3/4 ounce can cream of chicken soup
• 2 tablespoons taco seasoning mix
• 1/4 cup salsa
• 12 to 16 taco shells
• Garnish: diced tomatoes, sliced jalapeño peppers, sliced olives

Arrange chicken in a slow cooker. Combine remaining ingredients except taco shells; pour over chicken. Cover and cook on high setting for 3 hours. Remove chicken; shred and stir back into slow cooker. Spoon into taco shells; garnish as desired. Serves 8.

Ham and Vegetable Bake

• 1-1/2 cups rotini pasta, uncooked
• 16-ounce package frozen broccoli, carrots and cauliflower blend
• 1/2 cup sour cream
• 1/2 cup milk
• 1-1/2 cups shredded Cheddar cheese, divided
• 1-1/2 cups cooked ham, chopped
• 1/4 cup onion, chopped
• 1 clove garlic, minced
• 1/2 cup croutons, crushed

Cook pasta according to package directions; add frozen vegetables to cooking water just to thaw. Drain; place mixture in a 2-quart casserole dish that has been sprayed with non-stick vegetable spray. Mix sour cream, milk, one cup cheese, ham, onion and garlic; stir into pasta mixture in dish. Bake, uncovered, at 350 degrees for 30 minutes. Sprinkle with croutons and remaining cheese during last 5 minutes of baking. Serves 6.

Everyday Skillet Lasagna

• 1-1/2 tablespoons olive oil
• 1/2 green pepper, finely chopped
• 1 onion, finely chopped
• 1 clove garlic, minced
• 16-ounce jar spaghetti sauce
• 1 pound ground beef, browned and drained
• 6 lasagna noodles, cooked and cut in half
• 12-ounce container small-curd cottage cheese
• 4 slices mozzarella cheese
• 1/2 cup Parmesan cheese

Heat oil in a skillet over medium heat. Saute green pepper, onion and garlic until tender; drain. Transfer to a bowl; stir in spaghetti sauce and browned beef. In large skillet, layer 1/3 of sauce mixture, half the lasagna noodles, half the cottage cheese, 2 slices of mozzarella and half the Parmesan. Repeat layers. Top with remaining sauce, making sure to cover all noodles. Cover and simmer over medium-low heat for 10 to 15 minutes. Remove from heat and let stand for 10 minutes before uncovering and serving. Serves 4.

Parmesan Italian Baked Chicken

• 1/2 cup butter, melted
• 1 clove garlic, minced
• 1 cup Italian-flavored dry bread crumbs
• 1/3 cup grated Parmesan cheese
• 2 tablespoons fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• Pepper to taste
• Optional: 1/2 teaspoon Italian seasoning
• 4 to 6 boneless, skinless chicken breasts

In a bowl, combine butter and garlic. In another bowl, combine bread crumbs, Parmesan cheese and seasonings. Dip chicken in butter mixture to coat; dredge in bread crumb mixture. Place chicken into an ungreased 13 x 9-inch baking pan. Drizzle remaining butter mixture over chicken. Bake, uncovered, at 400 degrees for 20 to 25 minutes, until juices run clear when pierced. Makes 4 to 6 servings.

Ground Beef Steak and Vegetables Bake

• 6 fresh ground beef patties
• 4 potatoes, peeled and cubed
• 3 carrots, peeled and diced
• 1 onion, quartered or sliced
• 1 package beef and mushroom gravy mix
• Water, as called for on gravy mix package
• Salt and pepper, to taste

Place patties in a greased 13 x 9-inch baking pan. Evenly arrange vegetables over patties. Sprinkle with salt and pepper to taste. Mix gravy mix and water together and pour over all. Bake, covered, at 400 degrees for 45 to 50 minutes, or until beef is no longer pink and potatoes are tender. Serves 6.

Hearty Chicken Bake

• 8-ounce package elbow macaroni, uncooked
• 4 green onions, sliced
• 2 tablespoons butter, melted and divided
• 2 tablespoons all-purpose flour
• 1-1/2 cups milk
• 1/2 cup chicken broth
• 4 cups cooked chicken, cubed
• Salt to taste
• 1/4 teaspoon pepper
• 1/2 teaspoon dried thyme
• 1 cup shredded Cheddar cheese
• 1 cup frozen peas, thawed
• 8 slices bacon, crisply cooked and crumbled
• 1 cup dry bread crumbs

Cook macaroni according to package directions; drain. Meanwhile, in a skillet over medium-low heat, cook onions in one tablespoon melted butter for one minute. Stir in flour until smooth. Gradually stir in milk and broth, cooking and stirring until slightly thickened. Stir in chicken, seasonings, cheese, peas and bacon. Mix in macaroni. Spoon into a greased 3-quart casserole dish. Combine bread crumbs with remaining butter; sprinkle over top. Bake, uncovered, at 350 degrees for 25 to 30 minutes, until golden. Serves 6.

Mexican Meatloaf

• 1 pound ground pork
• 3/4 pound lean ground beef
• 1-1/4 cups shredded Monterey Jack cheese, divided
• 1 cup dry bread crumbs
• 1/2 cup taco sauce
• 2 eggs, beaten
• 1 tablespoon fresh parsley, chopped
• 2 teaspoon jalapeños, diced
• 1 teaspoon salt
• Garnish: chopped tomatoes and green onions

Combine pork, beef, one cup cheese, and remaining ingredients except garnish in a large bowl. Press into a lightly greased 9 x 5-inch loaf pan. Bake, uncovered, at 350 degrees for 55 to 60 minutes, until no longer pink in center. Top with remaining cheese and garnishes. Serves 6.

Roast Chicken with Apples

• 5 cups apples, peeled, cored and chopped
• 1 teaspoon fresh sage, chopped
• 1/4 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 4 cloves garlic, chopped
• 1/2 teaspoon salt, divided
• 8 skinless chicken thighs
• 1/4 teaspoon pepper

In a large bowl, combine first 5 ingredients with 1/4 teaspoon salt; toss well to coat. Spread on a 15-x 10-inch jelly-roll pan sprayed with non-stick vegetable spray. Season chicken with remaining salt and pepper; arrange on top of apple mixture. Bake, uncovered, at 475 degrees for 25 minutes, or until juices run clear when chicken is pierced with a fork. Makes 8 servings.

Sweet and Sour Pork

• 1 tablespoon oil
• 1 pound boneless pork loin, cut into 1/2-inch cubes
• 1 cup onion, chopped
• 1 cup green pepper, cut into 3/4-inch cubes
• 1 cup red pepper, cut into 3/4-inch cubes
• 1 teaspoon garlic, minced
• 8-ounce can pineapple chunks, drained
• 1 cup catsup
• 1 tablespoon brown sugar, packed
• 1 tablespoon white vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Cooked rice

Heat oil in a large skillet; brown pork on both sides. Add onion, peppers and garlic; cook and stir 5 minutes. Drain; add remaining ingredients except rice. Cover and simmer 10 minutes, or until pork is tender. Serve over hot rice. Serves 6 to 8.

Italian Sausage and Vegetable Soup

• 1/2 pound Italian ground pork sausage
• 1 onion, finely chopped
• 1 clove garlic, minced
• 3 (14-ounce) cans chicken broth
• 1/2 cup white wine or chicken broth
• 28-ounce can crushed tomatoes in tomato puree
• 2 zucchini, quartered lengthwise and sliced
• 2 carrots, peeled and diced
• 3 ribs celery, diced
• 1 green pepper, diced
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 cup orzo pasta, uncooked
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Brown sausage in a Dutch oven over medium heat. Drain, leaving a small amount of drippings in pan. Add onion and garlic; cook just until tender. Add broth, wine or broth, vegetables and herbs; bring to a boil. Add uncooked pasta; reduce heat and simmer for 20 minutes, until vegetables and pasta are tender. Add salt and pepper to taste. Makes 6 to 8 servings.

Scalloped Potato and Ham Bake

• 2 tablespoons chopped onion
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1/2 teaspoon dry mustard
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1-1/2 cups milk
• 2 cups shredded cheddar cheese, divided
• 6 cups potatoes, peeled, cooked and sliced
• 1/2 pound cooked ham, cubed

In a skillet over medium heat, saute onion in butter; blend in flour, mustard, salt and pepper. Gradually add milk, stirring constantly until thickened; mix in 1-1/2 cups cheese and stir until melted. Remove from heat; add potatoes and toss to coat. Spoon into a greased 13-x 9-inch baking pan; arrange ham and remaining cheese on top. Bake, uncovered, at 350 degrees for 30 minutes, until hot and bubbly. Serves 6

Baked Spaghetti Pie

• 8-ounce package spaghetti, cooked
• 2 teaspoon olive oil
• 1 cup favorite pasta sauce
• 1 cup sliced mushrooms
• 1/2 cup green pepper, chopped
• 1/2 cup black olives, chopped
• 1/4 pound mozzarella cheese, cubed
• 2 teaspoon garlic, minced
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon seasoning salt
• 1/4 teaspoon red pepper flakes
• 4 eggs
• 1/2 cup milk
• 3/4 cup sliced pepperoni
• 1/2 cup grated Parmesan cheese

Toss cooked spaghetti with oil in a large bowl; add sauce, vegetables, mozzarella, garlic and seasonings. Mix well; spread in a lightly greased 13-x 9-inch baking pan. Whisk together eggs and milk; pour over spaghetti mixture. Arrange pepperoni evenly on top; sprinkle with Parmesan. Bake, uncovered, at 375 degrees for 25 to 30 minutes, until bubbly and golden. Let stand for 5 minutes; cut into squares. Makes 6 to 8 servings

Roast Pork, Apples and Sauerkraut

• 3 to 4-pound boneless pork roast
• Salt and pepper to taste (take it easy on the salt)
• 1 tablespoon shortening
• 32-ounce package sauerkraut
• 2 apples, cored, peeled and quartered
• 1 cup apple juice or water
• 14-ounce package frozen pierogies

Sprinkle roast with salt and pepper. Heat shortening in a skillet over medium-high heat. Brown roast on all sides; place in a slow cooker. Add undrained sauerkraut, apples and juice or water; blend. Gently add pierogies so they are partly submerged in the sauerkraut (as the roast cooks, more liquid will cover the pierogies). Cover and cook on low setting for 8 to 9 hours. Serves 4 to 6.

Quick Chicken and Dressing Casserole

• 12-ounce package chicken stuffing mix
• 3 (10-3/4 ounce) cans cream of chicken soup, divided
• 1/2 cup milk
• 3 to 4 cups cooked chicken, cubed
• 12-ounce package shredded Cheddar cheese

Prepare stuffing mix according to package directions; place in a slow cooker. Stir in 2 cans soup. In a separate bowl, stir together remaining soup, milk and chicken. Add to slow cooker. Spread cheese over top. Cover and cook on low setting for 4 to 6 hours, or on high setting for 2 to 3 hours. Serves 6.

Fluffy Style Chicken and Dumplings

• 1 to 2 tablespoons oil
• 1 cup celery, chopped
• 1 cup carrots, peeled and sliced
• 1 tablespoon onion, chopped
• 49-ounce can chicken broth
• 10-3/4 ounce can cream of chicken soup
• 1/8 pepper
• 2 cups cooked chicken, cubed
• 1-2/3 cups biscuit baking mix
• 2/3 cup milk

Heat oil in a Dutch oven over medium-high heat. Saute celery, carrots and onion in oil for about 7 minutes, until crisp-tender. Add broth, soup and pepper; bring to a boil. Reduce heat to low; stir in chicken and bring to a simmer. In a separate bowl, stir together baking mix and milk. Drop batter by tablespoonfuls into simmering broth. Cover and cook over low heat for 15 minutes without lifting lid. Serves 6.

Maple Praline Chicken

• 6 boneless, skinless chicken breasts
• 2 tablespoons Cajun seasoning
• 1/4 cup butter, melted
• 1/2 cup maple syrup
• 2 tablespoons brown sugar, packed
• 1 cup chopped pecans
• 6 ounce package long-grain and wild rice, cooked

Sprinkle chicken with Cajun seasoning. In a skillet over medium-high heat, cook chicken in butter until golden. Arrange chicken in a slow cooker. In a bowl, mix together syrup, brown sugar and pecans, spoon over chicken. Cover and cook on low setting for 6 to 8 hours. Serve with cooked rice. Serves 6.

Roast Turkey and Cranberry Dressing

• 8 ounce package stuffing mix
• 1/2 cup hot water
• 2 tablespoons butter, softened
• 1 onion, chopped
• 1/2 cup celery, chopped
• 1/4 cup sweetened dried cranberries
• 3 pound boneless turkey breast
• 1/4 teaspoon dried basil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Place stuffing mix in a slow cooker. Add water, butter, onion, celery and cranberries, mix well. Sprinkle turkey with seasonings, place on top of stuffing mixture. Cover and cook on low setting for 6 to 7 hours. Remove turkey to a cutting board, stir stuffing until thoroughly mixed. Let turkey and stuffing stand for 5 minutes. Spoon stuffing onto a platter and top with sliced turkey. Serves 4 to 6.

Nacho Casserole

• 2 pounds ground beef
• 1 onion, chopped
• 2 (16 ounce) cans spicy chili beans
• 16 ounce package frozen corn, thawed
• 15 ounce can tomato sauce
• 1-1/4 ounce package taco seasoning mix
• 3 cups finely shredded cheddar jack cheese, divided
• 3 cups nacho-flavored tortilla chips, crushed and divided
• Garnish: chopped tomatoes and green onions

Cook beef and onion in a Dutch oven over medium-high heat, stirring until beef crumbles and is no longer pink; drain. Add beans, corn , tomato sauce and seasoning mix; stir until blended. Simmer over medium heat 10 minutes. Pour half of beef mixture into a lightly greased 13-x 9-inch baking pan. Top with 1-1/2 cups each of cheese and crushed chips, top with remaining beef mixture and remaining 1-1/2 cups each of cheese and chips. Bake uncovered at 350 degrees for 25 to 30 minutes, until bubbly and golden. Sprinkle with chopped tomatoes and green onion. Serves 8 to 10

Picnic in a Pan

• 4 potatoes, peeled and cubed
• 4 ears sweet corn, broken in half
• 4 tomatoes, sliced
• 4 green peppers, sliced
• 1/2 pound whole mushrooms, trimmed and halved
• 1 pound smoked pork sausage, quartered
• 1/2 cup butter, sliced
• 1/2 cup water
• 1/2 cup Worcestershire sauce
• Seasoned salt to taste

Layer vegetables and sausage on a 24-inch piece of heavy-duty aluminum foil. Dot with butter. Drizzle with water and Worcestershire sauce. Add seasoned salt to taste. Fold up sides of foil; seal into a packet. Grill over medium heat for about one hour, until vegetables are tender. Serves 4.

Pizza Tater Tot Casserole

• 1 pound ground beef
• 1/4 cup onion, chopped
• 10-3/4 ounce can cream of mushroom soup
• 8-ounce can pizza sauce
• 12 to 15 slices pepperoni
• 1/2 cup green pepper, chopped
• 1 cup shredded mozzarella cheese
• 16-ounce package frozen potato puffs

Brown beef and onion in a skillet over medium-high heat; drain. Stir in soup. Spoon beef mixture into a lightly greased 8-x 8-inch baking pan. Spoon pizza sauce evenly over beef mixture; arrange pepperoni and green pepper over sauce. Sprinkle with cheese; arrange potato puffs over top. Cover with aluminum foil; bake at 375 degrees for 30 minutes. Uncover; bake an additional 15 to 20 minutes, until heated through. Serves 4.

Thai Chicken and Rice

• 4 (6-ounce) boneless, skinless chicken breasts or thighs, cut into strips
• 1 red pepper, sliced
• 1 onion, coarsely chopped
• 1/2 cup low-sodium chicken broth
• 5 tablespoons low-sodium soy sauce, divided
• 3 cloves garlic, minced
• 1 tablespoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons cornstarch
• 1/2 cup creamy peanut butter
• 3 tablespoons lime juice
• 3 cups cooked brown rice
• Garnish: chopped fresh cilantro, chopped green onions, chopped peanuts

Arrange chicken, red pepper and onion in a slow cooker; set aside. In a bowl, combine broth and 4 tablespoons soy sauce; drizzle over chicken mixture. Add garlic and seasonings to slow cooker; stir to mix. Cover and cook on low setting for 4-1/2 to 5 hours, until chicken is no longer pink in the center. Remove 1/2 cup liquid from slow cooker; mix with cornstarch, peanut butter, lime juice and remaining soy sauce in a bowl. Stir mixture back into slow cooker; increase heat to high setting. Cover and cook for 30 minutes. Spoon over cooked rice to serve; garnish as desired. Makes 6 servings.

Poor Man's Cordon Bleu

• 16 slices deli turkey
• 8 slices deli ham
• 16 slices Swiss cheese
• 1/2 cup water
• 2 cup Italian-flavored dry bread crumbs, divided

For each turkey roll, lay out 2 turkey slices, over lapping ends by 2 to 3 inches. Add a ham slice, centered on turkey slices. Place 2 cheese slices on top, with ends barely touching. Roll up, starting on one short side. Repeat with remaining ingredients to make 8 rolls. Dip rolls into water to dampen and coat in breadcrumbs, reserving 1/4 cup bread crumbs for topping. Place rolls seam-side down in a greased 13-x 9-inch baking pan. Sprinkle reserve crumbs on top. Bake, uncovered, at 350 degrees for 15 to 20 minutes until lightly golden and cheese is melted. Serves 4.

Shrimp and Pasta Toss

• 12-ounce package penne pasta, divided
• 2 teaspoons olive oil
• 1 onion, chopped
• 28-ounce can diced tomatoes
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon dried oregano
• 1 pound uncooked medium shrimp, peeled and cleaned
• 1/4 cup fresh parsley, chopped
• 4-ounce package crumbled feta cheese, divided

Measure out half the package of pasta, reserving the rest for another recipe. Cook as package directs; drain. Meanwhile, in a large heavy skillet, heat oil over medium heat. Add onion; cook until tender and lightly golden. Stir in tomatoes and their juice, red pepper flakes and oregano; cook until boiling over high heat. Reduce heat to medium; cook sauce until slightly thickened, stirring occasionally. Stir in shrimp; cook for 2 to 4 minutes, until pink. Remove skillet from heat; stir in parsley and 1/2 cup feta cheese. Add cooked pasta to skillet mixture and toss to coat. Use remaining cheese to top each serving. Serves 4.

Have a great week, and until next time, happy cooking.