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

•    3 cloves garlic, finely chopped (or more to taste)
•    1/3 cup olive oil
•    2 (6 1/4 oz) cans chopped clams (drain and reserve liquid)
•    1 (14 oz) can tomatoes
•    1 (6 oz) can tomato paste
•    1 T dried parsley
•    1 1/2 – 2 tsp Italian seasoning
•    1/2 tsp crushed red pepper flakes
•    salt & pepper to taste
•    1 lb linguine or thin spaghetti, cooked
In a med. saucepan, cook garlic in olive oil until golden.  Add the liquid from the clams plus remaining ingredients except clams & pasta.  Simmer, uncovered, for 30 minutes, stirring occasionally to break up tomatoes.
Add clams and heat through.  Serve over pasta.

6-8 wide lasagna noodles — cooked
1 cup ricotta cheese, part skim milk
1 cup broccoli — chop finely; blanch (blanch is when you quickly cook vegetables in boiling water, and remove them when they’re still very crisp, to help preserve the color and nutrients.  So you drop them in, boil for like a minute and quickly remove them.)
1 cup spinach — minced
1 jar of your favorite red sauce

Shredded mozzarella cheese (however much or little you would like)
Preheat oven to 375 degrees F.
Pat the noodles dry, then lay them out on the counter.
In a medium bowl, fold together the ricotta, broccoli, spinach. Divide this mixture evenly between the noodles, spreading it out with the back of a spoon. Roll up the noodles as you would a jelly roll, then set them in a baking dish sprayed with vegetable cooking spray. Pour on the tomato sauce and sprinkle the mozzarella cheese over the top.
Bake until cooked through and the cheese has melted, about 25-30 minutes. Serve warm.

7 oz uncooked macaroni
2 cups chicken broth
2 T diced onion
1 (4 oz) can mushrooms, use juice
1 can cream of mushroom soup
4 cups diced chicken
¼ lb Velveeta cheese, cubed
Mix all ingredients, cover and refrigerate overnight in a 9×13 pan. Remove at least an hour before baking. Sprinkle with crushed potato chips if desired. Bake 1 hour at 350 degrees F.

•    6 (1/2 in thick) boneless pork loin chops
•    1/2 tsp salt
•    1/2 tsp pepper (I just shake these on to taste)
•    1/4 cu milk
•    2 Tbsp Dijon mustard
•    1 cu italian-seasoned breadcrumbs
•    1/4 cu butter or margarine, divided
•    1 1/2 tsp jarred minced garlic
•    3/4 cu whipping cream
•    1/3 cu white wine or chicken broth
•    1/2 cu grated parmesan cheese
Sprinkle the pork chops evenly with salt and pepper.  Stir together milk & mustard.  Dip pork chops in the milk mixture; dredge in breadcrumbs.  Place chops on a rack in a broiler pan.  Bake pork chops at 375 for 30 min or until done.  About 10 minutes before the pork chops are done, melt 1 Tbsp butter in a saucepan over med-hi heat; add garlic and saute 2-3 minutes.  Stir in cream, wine, and cheese; reduce heat and simmer 3 to 4 minutes (do not boil).  Whisk in remaining 3 Tbsp butter until melted.  Serve with the chops.

2-3 lb. pork roast
Fresh garlic cloves (I use 3 or 4)
Salt
Pepper
Thyme (about a teaspoon)
1/2 c. apple cider vinegar
Take the pork roast and cut several slits in it.  Slice up some garlic cloves and push them down into the slits in the roast.  Rub salt, pepper, and thyme all over the roast.  Put it in the crock pot, pour the apple cider vinegar over it, and cook on high for 4-5 hours.  It comes out so tender! I like to serve with green beans and rice.  You can also take the leftover roast, shred it and mix with your favorite barbecue sauce to make barbecue sandwiches.

2 (26 oz) jars spaghetti sauce
6 oz provolone cheese, sliced
6 oz mozzarella cheese, shredded
1 ½ cups sour cream
1 lb ground beef
6 cloves garlic, crushed
1 (4 oz) can of mushrooms, drained
1 red bell pepper, chopped
2 T Italian seasoning
Parmesan cheese
16 oz pkg ziti pasta, cooked
Brown beef with onion, bell pepper, Italian seasoning, and, garlic, then drain. Add spaghetti sauce and mushrooms and simmer for 15 min. Mix ½ of the ziti with 1 cup spaghetti sauce, then layer as follows in a buttered 9×13 baking dish: ½ of the Ziti with sauce, provolone cheese, sour cream, ½ spaghetti sauce, remaining ziti, mozzarella cheese and remaining sauce. Bake at 350 for 30 minutes or until cheese is melted. This can also be split into two 8×8 pans so that one can be frozen.
I usually bake mine with a cookie sheet under it-it usually bubbles over the sides a little.