Bacon-wrapped Teriyaki Chicken Skewers

So, I got this from my Best Bites cookbook and went to type out the recipe, and realized, duh, it's online too. So here it is:
http://www.ourbestbites.com/2009/04/bacon-wrapped-teriyaki-chicken-skewers/

I used the "homemade" sauce that they recommend-there is a link on this recipe.

Baked Cheesy Chicken Penne from ourbestbites.com

Baked Cheesy Chicken Penne
slightly adapted from this recipe by Martha Stewart

• 6 tablespoons butter, plus more for baking dishes
• kosher salt and black pepper
• 1 pound penne rigate
• 1 teaspoon olive oil
• 2 boneless, skinless chicken breast halves (about 8 ounces each), halved horizontally
• 1/2 cup plus 2 tablespoons flour
• 6 garlic cloves, finely minced
• 6 cups whole milk
• 10 ounces white or cremini mushrooms, trimmed and thinly sliced
• 1 cup sliced oil-packed sun-dried tomatoes, drained
• 1 1/2 cups shredded provolone* (6 ounces) you could also make that 1/2 mozzarella
• 1 1/2 cup freshly grated Parmesan (about 6 ounces)

*Note on Cheese: 
Sometimes provolone cheese can be hard to find.  I don’t always encourage the use of pre-shredded bagged cheeses (because ‘ve found they usually contain additives and therefore don’t melt or taste as good), but in this recipe I’ve used a *good* quality one, like Sargento, and it’s turned out great.  Actually in this batch I used Sargento’s Provolone/Mozzarella mix.  You’ll find that with packaged cheese mixes, provolone is often mixed with other white cheeses and that’s totally fine.  Just try to find one that is mostly provolone, like a 50/50 mix.  The other easy option is to go to the deli department where you can buy sliced cheese.  Just ask for a 6 oz chunk and you can grate it yourself.

Directions

1. Preheat oven to 400. Butter two shallow 2-quart baking dishes. If you’re going to freeze one, use a disposable foil pan.  In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta and set aside.
2. While pasta is boiling, heat oil over medium-high heat in a large skillet. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.  While chicken pan is still hot, toss the mushrooms in and saute until golden brown (3-4 minutes).  Use a little extra olive oil if needed.
3. In a 5-quart Dutch oven or heavy pot (I just use the pot I cooked my pasta in), melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking constantly, gradually add milk; bring to a simmer.  Keep whisking frequently as sauce thickens, about 1 minute more. Add mushrooms and tomatoes; cook 1 minute. take the pan off the heat and and gradually stir in provolone and 1/2 cup Parmesan.
4. Add chicken and pasta to pot; season with salt and pepper to taste. Divide pasta mixture between baking dishes.  If freezing, place remaining parmesan cheese in a zip-top baggie.  If cooking, sprinkle on top.
5. Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

Freezer instructions:
To freeze, prepare through step 4 and then let pasta cool.  Cover pan well with plastic wrap.  Place extra cheese in baggie (for topping) on top and then cover entire pan well with foil.  Freeze for up to 3 months.  To bake, preheat oven to 400.  Remove foil and plastic from pan and set cheese baggie aside.  Place foil back on pan and bake for about 1 1/2 hours.  Remove foil, stir pasta, and top with cheese.  Return pan to oven and bake for an additional 15 minutes or until mixture is hot and bubbly throughout.

Alfredo Sauce

2 Cups low fat milk
1/3 Cup (3oz) low fat cream cheese
2 TBSP flour
1 Tsp kosher salt
1 TBSP butter
3 Garlic Cloves, minced
1 Cup freshly grated Parmesan cheese

1. In blender, blend milk, cream cheese, flour and salt until smooth and set aside.
2. In a large, non stick saucepan, melt butter on medium-high heat and add the garlic.  Keep stirring so butter doesn't burn.
3. Add the milk mixture to the pan.  Stir constantly for 3-4 minutes or until it comes to a simmer.  Keep stirring and let it cook for a few minutes more or until the  sauce thickens, about 6-7 minutes. 
4. Once the sauce has started to thicken, remove from heat.  Whisk the cheese into the sauce and immediately cover the pan.
5. Allow the sauce to stand for at least 10 min before using.  It will continue to thicken upon standing.
6. Serve immediately. If refrigerate leftovers, add a TBSP of milk one at a time until desired consistency is reached.
7. Serve over noodles.  Also can add grilled chicken.
If baking from frozen, thaw, bake 400 degrees for 45 min.
Yield 8 Servings

Red and White Tortellini

Easy Red and White Tortellini
**  note you can add a one pound bag of frozen fully cooked meatballs to the casserole; just bake as directed Or you could saute some onion, garlic, and bell peppers in a bit of olive oil before mixing with the tortellini and sauces **
Yield: Serves 8
Ingredients:
2 (10 oz.) pkgs. refrigerated or frozen cheese tortellini, uncooked
28 oz. jar spaghetti sauce
1 cup water
12 oz. jar Alfredo four cheese sauce
1-1/2 cups shredded mozzarella cheese
Preparation:
Preheat oven to 350 degrees F. In 3 quart glass baking dish, mix tortellini, spaghetti sauce, and water. Make sure all tortellini is coated with sauce. Drop Alfredo cheese sauce by spoonfuls over casserole. Sprinkle with mozzarella cheese. Cover tightly with foil and bake at 350 degrees for 1 hour. Uncover and bake 10 minutes longer, until tortellini is tender

Chipotle Chicken Taco

3 tablespoons unsalted butter
4 garlic cloves, minced
2 teaspoons minced canned chipotle chilies in adobo sauce
1/2 cup orange juice
1 tablespoon Worcestershire sauce
3/4 cup chopped fresh cilantro
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
1 teaspoon yellow mustard
salt and pepper
flour or corn tortillas

1. Poach Chicken.  Melt butter in large skillet over medium-high heat.  Add garlic and chipotle and cook until fragrant, about 30 seconds.  Stir in orange juice, Worcestershire, and 1/2 cup cilantro and bring to boil.  Add chicken and simmer, covered, over medium-low heat until cooked through, about 10-15 minutes, flipping chicken halfway through cooking.  Transfer to plate and tent with foil. 

2. Shred and Sauce.  Increase heat to medium-high and cook until liquid is reduced to 1/4 cup, about 5 minutes.  Off heat, whisk in mustard.  Using 2 forks, shred chicken into bite-size pieces and return to skillet.  Add remaining cilantro to skillet and toss until well combined.  Season with salt and pepper.  Serve with tortillas. 

FROM FROZEN:
Thaw.  Heat on stovetop until heated through.  Serve with tortillas and favorite taco toppings like cheese, shredded lettuce, grated cheese, diced avocado, diced tomatoes and sour cream.

Quesadilla Casserole

1 lb ground beef
1/2 cup chopped onion
1 can (15 oz) tomato sauce
1 can (15 oz) black beans, drained and rinsed
1 can (14 1/2 oz) whole kernel corn, undrained
1 can (4 oz) chopped green chilies, undrained
6-8 flour tortillas (8 inch)
1 1/2-2 cups shredded cheddar cheese (I use mild)
2 tsp chili powder
1 tsp ground cumin
1 tsp minced garlic
1/2 tsp oregano leaves
1/2 tsp crushed red pepper

1. Brown beef and onion in large skillet on medium-high heat; drain. Add tomato sauce, beans, corn, and green chilies; mix well. Stir in all of the spices except red pepper. Bring to a boil. Reduce heat to low; simmer 5 minutes. Add red pepper to taste, if desired.
2. Spread 1/2 cup of the beef mixture on bottom of 13X9 pan (or 1/4 cup if splitting into 2 8X8's) sprayed with non-stick cooking spray. Top with 3 of the tortillas (or 2 if doing 8X8 pan) overlapping or stacking as needed. Layer with 1/2 of remaining beef mixture, and 1/2 of the cheese. Repeat with remaining tortillas, beef mixture and cheese.
3. Bake in preheated 350 oven 15-20 min (if frozen and thawed 20-30 min) or until heated through. Let stand 5 min before serving.

Pirate Ships- Char copy cat

This isn't a specific amount recipe, so I apologize for that.  Each 8 X 8 pan has 12 shells in it.

Jumbo shells
Meatballs
Spaghetti sauce
Mozzarella

Cook shells according to package directions so they're flexible, but not all the way done.

Simmer meatballs in sauce until they're warmed through.

Put one meatball in each shell.  (That's the pirate in the ship, yo!)

Place in dish.  Dump the sauce left in the pan on top and top with cheese.

Freeze now or bake at 350 for 30 minutes.  If frozen, thaw and bake at 350 for 30 minutes.