Jumbo Meatballs

1 pkg – Stove top stuffing Mix for Chicken

½ C – Hot Water

1 – Egg

¼ C – Rancher Dressing

1 lb – lean ground beef

1 C – double cheddar shreds

1/3 C – Ketchup

Preheat:

Oven to 375 F combine stuffing mix, water, egg and dressing until moistened.  Add meat and cheese; mix well shape into 8 2-inch meatballs

Place:

On greased baking sheet, spread with ketchup

Bake:

30 min. or until cooked through

Mozzarella Chicken & Rice Skillet

1 TBSP – Vegetable Oil

4 – small boneless skinless chicken breast

1 Can – Condensed cream of chicken soup

1 – Soup can of Milk or water

2 C – fresh or frozen & thawed broccoli florets

1 ½ C – Instant rice, uncooked

¾ C – Mozzarella shreds

Heat:

Oil in large nonstick skillet on medium-high heat.  Add chicken; cook 5 min. on each side or until cooked through.  Remove chicken from skillet; cover to keep warm.

Add:

Soup and milk to skillet; mix well.  Bring to a boil.  Stir in broccoli and rice; top with chicken.  Cover reduce heat to low.

Cook:

5 min,; sprinkle with cheese.  Remove from heat.  Let stand, cover , 5 min. or until cheese is melted

Home Baked Macaroni & Cheese

1 pkg – Kraft Deluxe original cheddar pasta & sauce

½ C – Mozza Cheddar shred – divided

½ C – light sour cream

¼ tsp – cayenne pepper

6 – Ritz Crackers crushed – ¼ c

1 Tbsp – non-hydrogenated margarine, melted

2 C – frozen peas – cooked

Heat:

Ove to 375 F.  Preheat Dinner as directed on package.  Stir in ¼ C of the shredded cheese, the sour cream and pepper.

Spoon:

Into greased 1 ½ L casserole dish; sprinkle with remaining ¼ C shredded cheese and the combined cracker crumbs and margarine

Bake:

20 min. let stand 5 min. before serving.  Serve with peas


I made this dish for my Son's First Birthday - it was a HIT!!!