Cheesy Bacon Mini Meatloaves

2

 eggs

3/4

cup  milk

1-1/2

lb.  lean ground beef

1

pkg.  (6 oz.) Herbed Stuffing Mix  

3/4

cup  Finely Shredded  Cheese

1/3

cup  Barbecue Sauce

3

 green onions, sliced

6

slices  Bacon

WHISK eggs and milk in large bowl until blended. Add all remaining ingredients except bacon; mix lightly. Shape into 6 (1-inch-thick) patties; wrap bacon slice around edge of each patty.

WRAP individually in plastic wrap; place in freezer-weight resealable plastic bag. Seal bag. Freeze up to 3 months.

HEAT oven to 375ºF. Unwrap frozen patties; place on rimmed baking sheet sprayed with cooking spray. Bake 40 to 45 min. or until done (160ºF).

Four Cheese Chicken Fettuccine

Ingredients

• 8 ounces uncooked fettuccine
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 package (8 ounces) cream cheese, cubed
• 1 jar (4-1/2 ounces) sliced mushrooms, drained
• 1 cup heavy whipping cream
• 1/2 cup butter
• 1/4 teaspoon garlic powder
• 3/4 cup grated Parmesan cheese
• 1/2 cup shredded part-skim mozzarella cheese
• 1/2 cup shredded Swiss cheese
• 2-1/2 cups cubed cooked chicken
• TOPPING:
• 1/3 cup seasoned bread crumbs
• 2 tablespoons butter, melted
• 1 to 2 tablespoons grated Parmesan cheese

Directions

• Cook fettuccine according to package directions
• Meanwhile, in a large pan, combine the soup, cream cheese, mushrooms, cream, butter and garlic powder.  Stir in cheeses; cook and stir until melted.  Add chicken; heat through.
• Transfer to a shallow greased 2 1/2 quart baking dish (a 9 x 9 inch pan is a 2 1/2 quart dish).  Combine topping ingredients; sprinkle over chicken mixture.  Cover and bake at 350 degrees for 25 - 30 minutes.  Uncover; bake 3 - 10 minutes longer or until bubbly and yummy.

Mexican Manicotti

Ingredients

• 1 pound lean ground beef
• 1 can (16 ounces) refried beans
• 2-1/2 teaspoons chili powder
• 1-1/2 teaspoons dried oregano
• 1/4 teaspoon garlic salt
• 1 package (8 ounces) uncooked manicotti shells
• 2-1/2 cups water
• 1 jar (16 ounces) picante sauce
• 2 cups (16 ounces) sour cream
• 1 cup (4 ounces) shredded Monterey Jack or Mexican cheese blend
• 1/4 cup sliced green onions
• Sliced ripe olives, optional

Directions

• In a large bowl, combine the uncooked beef, refried beans, chili powder, oregano, and garlic salt.  Spoon or pipe into uncooked manicotti shells; Put the filled shells into a greased 13 x 9 inch baking dish.  Combine picante sauce and water;  Pour over shells.  Cover and refrigerate overnight.
• Remove from the refrigerator 30 minutes before baking.  Cover and bake at 350 degrees for 1 hour.  Uncover; spoon sour cream over the top.  Sprinkle with cheese, onions and olives if desired.  Bake 5-10 minutes longer or until the cheese is melted.
• **Note:  I covered it with cheese, but served the sour cream, onions and olives at the table.