3 Envelope Roast

Ingredients:
3 pound beef roast such as chuck roast
1 envelope of dry Italian salad dressing mix
1 envelope of dry ranch salad dressing mix
1 envelope of dry brown gravy mix
2 cups water

Instructions :
Put the water in a measuring cup that is larger then the amount of water you are using. Now add and mix all three envelopes of dry salad dressings to the water. Mix until blended completely.
Brown the roast (if desired). Add the meat to your cooker. Pour the water, salad dressing mixture over the roast. In the slow cooker cook it on high for about 4 hours on low about 8 hours.

Stove Top Tamale Pie

1 1/2 pounds ground beef
2 packages McCormick® Taco Seasoning Mix
2 cans (8 ounces each) tomato sauce
1 can (16 ounces) kidney beans, undrained
1 package (8 ounces) Jiffy corn muffin mix
1 cup shredded Cheddar cheese
1/4 cup sliced green onions
1/2 cup water

Brown ground beef in large skillet on medium-high heat. Drain fat. Stir in Seasoning Mix, tomato sauce and beans. Bring to boil. Reduce heat to low; cover and simmer 10 minutes. Meanwhile, prepare corn muffin mix as directed on package. Drop small spoonfuls of batter over meat mixture. Cover.

Cook on medium-low heat 15 minutes or until corn bread is cooked through. Sprinkle with cheese and green onions. Cover. Cook on low heat until cheese is melted.

— with Marie Patrix.

Spaghetti squash with grilled chicken, sundried tomatoes, broccoli, and peas

Ingredients:
1 medium size spaghetti squash (about 2lb)
1/3 cup sundried tomatoes, chopped
4 cloves garlic, minced
1 cup frozen peas
1 broccoli crown, chopped
2 chicken breasts, grilled and sliced
2 tbsp extra virgin olive oil
1 cup chicken broth
grated parmesan cheese (about 1/4 cup)
salt/pepper, to taste

Instructions:
1. Preheat oven to 375 degrees F.
2. With a sharp knife, carefully cut the spaghetti squash in half lengthwise. Scrape/remove seeds with a spoon. Place squash halves cut side down on a baking sheet; bake for 45 minutes. Let squash cool.
3. Using a fork, scrape the inside of the squash to remove strands.
4. In a large, deep skillet, heat olive oil over medium-high heat. Add garlic. Saute one minute, then add spaghetti squash and saute an additional 2 minutes. Salt and pepper to taste.
5. Add 1/4 cup of chicken broth, sundried tomatoes, and broccoli. Saute 5 minutes.
6. Add peas, grilled chicken, and remaining 3/4 cup chicken broth. Shake about 1/4 cup parmesan cheese into mixture (just enough to thicken the chicken broth).
7. Reduce heat to medium-ow. Cover skillet and simmer for about 3 minutes.
8. Serve with fresh shaved parmesan cheese.

— with Ithaca Sunkissed Butts.

Salsa Chicken

1/2 Small box of spaghetti
1# chicken, skinned, & boned cut into bite size pieces
1 Medium Onion chopped
1 Pepper chopped (any color - red, green, yellow)
1 Teaspoon minced garlic
1-2 Tbs Olive oil
1 can diced tomatoes
Chopped Jalapeno peppers to taste. ( I put in about 2-3 tbs.)
1 Can cream of soup (I use cream of chicken)
1/3 part of Velveeta cheese block; cut into chunks.

Boil spaghetti as per box and drain. While boiling, place chicken in a large skillet or pot along with olive oil, chopped onions, peppers and garlic and saute on medium heat until chicken is done or if using cooked chicken until veggies are tender.
Add tomatoes, jalapeno peppers, soup, spaghetti, and cheese. Cook and stir until cheese melted and mixed.
Remove from heat. Spray/grease pan. Dump in Chicken mixture. Top with crushed taco chips. Bake at 350 for 20 mins. This can be frozen and cooked later)

Baked ziti

1lb Italian sausage
1 regular jar of Alfredo sauce (whichever brand you prefer)
1 medium jar spaghetti sauce (whichever brand you prefer)
1 box ziti noodle
1 (2 cup) bag of Italian cheese)
1 jar mushrooms (if desired)

Brown sausage and boil noodles then combine all other ingredients and 2/3 of the cheese.
Smooth into 9x13 pan cover with remaining cheese
Bake at 350° until warm through and cheese has melted (about 30 minutes)

1 REGULAR BAG OF cheese Doritos (CRUSHED IN THE BAG)
4 chicken breast OR 4-5 CHICKEN FILETS ( CAN ALSO USE A whole chicken). ALSO YOU CAN BROWN GROUND hamburger CHUCK FOR THIS RECIPE TO USE INSTEAD OF CHICKEN. WE PREFER CHICKEN.
1 bell pepper (DICED)
1 CUP OF green onions (DICED)
1 yellow onion (DICED)
seasoning (I USE NATURES seasoning)
parsley
3 chicken BULLION CUBES
1 CAN OF cream of mushroom soup
1 CAN OF cream of chicken soup
1 CAN OF Rotel tomatoes
1 CAN OF ENCHILDA SAUCE (REGULAR SIZE CAN) CAN USE MILD OR HOT
1-2 CANS OF ranch style beans
1-2 BAGS OF MEXICAN SHREDDED cheese OR SHREDDED cheese OF YOUR CHOICE
JALEPENOS (OPTIONAL)
How to make it

BOIL CHICKEN WITH ALL THE VEGETABLES, SEASONINGS, PARSLEY AND BULLION CUBES UNTIL DONE. SAVE BROTH
IN A DIFFERENT BOILER, MIX THE SOUPS, BEANS, ROTEL TOMATOES AND ENCHILDA SAUCE. REMOVE VEGETABLES FROM BROTH AND PLACE IN THIS MIXTURE ALSO. HEAT AND MAKE SURE ALL INGREDIENTS ARE MIXED WELL.IF MIXTURE IS TOO THICK ADD SMALL OF AMOUNTS OF BROTH.
PLACE YOUR CRUSHED DORITO CHIPS IN THE BOTTOM OF A DEEP CASSEROLE DISH, AFTER YOU HAVE SPRAYED THE DISH WITH PAM.
CUT CHICKEN INTO BITE SIZE PIECES AND PLACE ON TOP OF DORITOS. IF YOU ARE USING GROUND HAMBURGER CHUCK, SPREAD EVENLY OVER CHIPS
COVER DORITOS AND CHICKEN WITH MIXTURE
TOP WITH SHREDDED CHEESE AND JALEPENO'S (OPTIONAL)
BAKE AT 375 FOR 30 MINUTES OR UNTIL CHEESE HAS MELTED AND SIDE ARE BUBBLY.
YOU CAN TOP THIS WITH GREEN ONIONS , JALEPENOS AND SOUR CREAM IF YOU LIKE.
ALSO, LESS FAT, LESS SODIUM, OR LIGHT CAN BE USED WITH YOUR CAN GOODS, SOUR CREAM AND CHEESE