4 boneless skinless chicken breasts
2 – 28-oz cans of diced tomatoes
½ c dry red wine
1 red bell pepper-chopped
1 medium onion-chopped
2 cloves garlic-finely chopped
1t dried thyme
1t oregano
1t basil
1 14 oz can quartered artichoke hearts

Pour approx 1T of olive oil into a large skillet (enough to lightly coat bottom of pan).
Heat oil on high.
Sear outside of chicken breasts in oil for about 30 seconds on each side.
Add tomatoes, wine, onion, garlic, spices.
Bring to boil.
Reduce heat to medium, cover & let cook 15 minutes.
After 15 minutes, turn each piece of chicken over.
Add artichoke hearts and salt & pepper to taste.
Continue cooking on medium heat for 30 minutes or until chicken is done.
Serve with pasta or rice.

Easter is such a wonderful celebration and we love to have a special dinner to add to the other celebrations of the day… Easter Egg Hunts, Church Worship Service and a special family dinner with a Honey Baked Ham and all the fixings .

The flavor and the moistness of their hams is beyond comparison to any other brands we have tried. Their side dishes are always tasty when they have samples in the store when I pick up either our Easter ham or the Thanksgiving turkey.

Here is a special coupon for you from the Honey Baked Ham – enjoy and have a special Easter celebration!

1 can (14 oz.) artichoke hearts,  drained and chopped
1 cup mayonnaise
1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 cup grated Parmesan cheese (about 4 oz.)
6 boneless, skinless chicken breast halves (about 2 lbs.)
1 clove garlic, finely chopped or 1/4 tsp. Lawry’s® Garlic Powder With Parsley (optional)

1. Preheat oven to 375° F.

2. In medium bowl, combine all ingredients except chicken.

3. In 13 x 9-inch baking dish, arrange chicken. Evenly top with mayonnaise mixture. Bake uncovered 30 minutes or until chicken is thoroughly cooked and topping is golden brown.

INGREDIENTS:
•    4 boneless skinless chicken breast halves
•    1 envelope Italian salad dressing mix
•    1/3 cup water
•    1 package (8 ozs.) cream cheese, softened
•    1 can (10 3/4 ozs.) condensed cream of chicken soup, undiluted
•    1 can (4 ozs.) mushroom stems and pieces, drained
•    Hot cooked rice or noodles
PREPARATION:
Place the chicken breast halves in a slow cooker. Combine salad dressing mix and water; pour over chicken. Cover and cook on LOW for 3 hours. In a small mixing bowl, whisk together cream cheese and soup until blended. Stir in mushrooms. Pour cream cheese mixture over chicken. Cook 1 to 3 hours longer or until chicken juices run clear. Serve Italian chicken with rice or hot cooked noodles.
Serves 4.

INGREDIENTS:
• 2 pounds lean ground beef
• 1 small head cabbage, shredded
• 1/4 cup chopped onion
• 1 (16 oz.) can tomatoes
• 1/3 cup beef broth or tomato juice
• dash each salt, garlic powder, thyme, red pepper and oregano
PREPARATION:
Brown ground beef to remove excess fat. Shred cabbage and chop onion. Put broth or other liquid to cover bottom of slow cooker. Layer cabbage, onion, herbs and spices, meat, and garlic salt. Repeat layers ending with beef.
Top with tomatoes, undrained and a sprinkling of oregano. Cook on high for 1 hour. Stir all together. Cook on low heat until ready to eat, 8-10 hours.
Makes 6 to 8 servings.

1 pkg of 10 refrigerator biscuits
1 lb ground beef, browned and drained
1 (15 ½ oz) can chili beans with liquid
1/4 cup water
1 cup shredded cheddar cheese
Shredded lettuce
Chopped tomatoes
Sour cream
1 (15 ½ oz) can bold Manwich or equivalent spiced tomato base
1/2 can salsa
Roll or pat each biscuit into 3 ½ or 4 inch circles. Fit each bisuit over the back of the cups of a well-greased muffin pans-like you are making a little bowl. Bake at 400F for 9 to 10 minutes. Mix beef, manwich, salsa, chili beans, and water. Bring to a boil. Simmer 5 minutes. Fill cups with meat and cheese and top with lettuce, tomato, and sour cream.

1 lb ground beef
1 envelope taco seasoning
4 oz cream cheese
20 uncooked pasta shells
2 tablespoons butter
1 cup salsa
1 cup taco sauce
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack
1 ½ cups crushed tortilla chips
Sour cream
Chopped tomatoes
Chopped green onions
In a skillet, cook beef and drain. Add in taco seasoning and cook according to package directions. Add cream cheese; cover and simmer for 5-10 minutes or until melted. Transfer to a bowl; chill for 1 hour. Cook pasta according to package directions, drain. Gently toss with butter. Stuff each shell with about 3-4 T of meat mixture. Spoon salsa into a greased 9-inch square pan. Arrange shells on salsa and top with taco sauce. Cover and bake 30 minutes at 350 degrees. Uncover, sprinkle with cheese and chips. Bake 15 minutes longer or until heated through. Serve with sour cream, onions, and tomatoes. These can be frozen after stuffing with meat mixture for 3 months, thaw overnight and bake at 350 for 40 minutes, then follow the recipe