4-6 chicken breasts, cooked and chopped
1 can cream of mushroom soup
1 can chicken broth
1 can Ro-Tel tomatoes
1 lb Velveeta cheese, cubed
12 ounce spaghetti, cooked and drained
In a bowl mix together the soup, broth and Ro-tel tomatoes. In a 13×9 greased casserole dish layer as follows: spaghetti, chicken, soup mix, cheese. Bake in preheated oven at 350 degrees until heated through and cheese melts. About 30-45 minutes. As soon as you remove from the oven stir to mix well, adding salt and pepper to taste.
This recipe is from Food.com
2 cans (12 oz) Grands Jr. flaky biscuits
1 1/4 cup BBQ sauce
2 cups chopped, cooked chicken
1/3 cup chopped bacon
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
green onions to taste
Preheat oven to 350. Cut biscuits into quarters and place in medium bowl. Toss biscuits with BBQ sauce. Add chicken, bacon and half of the cheese. Toss until well blended. Spray a 9×13 pan with cooking spray. Pour biscuit mixture into pan and top with remaining cheese and green onions. Bake for 25-30 minutes, or until biscuits are done.
This recipe is from Plain Chicken.
Sam’s wife Erin made this and said the kids even ate it!
Juice from 1 lemon
1 1/2 tablespoons extra virgin olive oil
2 cloves, garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 tsp ground tumeric
15 oz can low-sodium black beans, rinsed and drained
3 cups cooked quinoa
1 cup fresh or frozen corn
1 small red bell pepper, chopped
1 cup fresh mango, chopped
1 small jalapeno, seeded and finely chopped
Whisk together lemon juice, olive oil, garlic, cumin, chili powder, and tumeric in a small bowl. Set aside. Combine remaining ingredients in a large bowl. Pour dressing over salad, stirring to combine. Serve immediately (at room temp) or refrigerate until serving.
Peanut Butter Roll-Ups
Peanut Butter or Nutella
Warm tortilla in microwave. Smear PB or Nutella on tortilla and roll-up. Serve with fruit or cheese cubes.
Warm tortilla in microwave. Serve with scrambled eggs and cheese inside and roll-up!
baked potato; diced
Warm tortilla in microwave. Cook chorizo and potato in pan.
Mini Biscuit Waffles
1 can (7.5 oz) refrigerated tender layer biscuits
1/3 cup maple syrup
Spray waffle maker with cooking spray. Heat waffle maker. Separate dough into 10 biscuits. Place up to 4 biscuits at a time on waffle maker. Close lid of waffle maker, cook 1 to 2 minutes or until light golden brown. Serve immediately with remaining ingredients.
This recipe is from Pillsbury.
Cinnamon Roll Waffles with Cream Cheese Glaze (ok so this one has 4 ingredients…)
1 can big refrigerated cinnamon rolls with cream cheese icing
1 cup powdered sugar
3 tablespoons milk
1 teaspoon vanilla
Heat waffle maker, spray with cooking spray. Remove cinnamon rolls from can, set icing aside. For each waffle, place 1 cinnamon roll in center of waffle maker; close. Bake 3 to 4 minutes or until waffle is thoroughly cooked and golden brown. Meanwhile, in a small bowl, stir together reserved icing, powdered sugar, milk and vanilla until glaze is smooth. Serve glaze over hot waffles.
This recipe is from Pillsbury.
7 bacon strips, diced
1 lb fresh asparagus, trimmed and cut into 1/2 inch pieces
1/3 cup white vinegar
1 tablespoon sugar
1/2 teaspoon ground mustard
1/4 teaspoon ground black pepper
4 cups torn salad greens
2 hard boiled eggs, sliced
1/2 cup sliced almonds (optional)
In skillet, cook bacon until crisp. Remove from pan to plate with paper towels. Reserve drippings. Saute asparagus in drippings until tender crisp. Add vinegar, sugar, mustard, pepper and bacon. Cook and stir for 2-3 minutes. In a bowl, combine greens and almonds. Add asparagus mixture and toss gently. Top with eggs and serve immediately.