Skillet Lasagna

• 1 (28 oz.) can petite diced tomatoes
• Water
• 1 (8 oz.) can tomato sauce
• 2 tablespoons sugar
• 1 tablespoon extra-virgin olive oil
• 5 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 1 pound ground beef
• Garlic salt and freshly ground black pepper
• 5 tablespoons chopped fresh Italian herbs (such as basil, oregano, thyme, parsley), divided
• 8 ounces bow-tie pasta (farfalle)
• 1 cup shredded mozzarella
• 1/2 cup plus 2 tablespoons grated Parmesan cheese
• 1 cup ricotta cheese

Pour can of diced tomatoes (with juices) into a 1-quart liquid measuring cup. Add water until the mixture measures 4 cups. Stir in tomato sauce and sugar; set aside.

Heat a large skillet over medium heat. Add olive oil; tilt pan to coat. Add garlic and red pepper flakes and stir for 30 seconds, or until fragrant. Add ground beef and cook until done. Drain grease, season meat with garlic salt and pepper, to taste, and stir in 3 tablespoons of fresh chopped herbs.

Scatter pasta over meat and pour tomato mixture over pasta without stirring. Cover and bring to a simmer. Reduce heat to medium-low and continue to simmer, covered, stirring every 5 minutes. Cook until pasta is tender, for about 20 to 25 minutes.

Remove skillet from heat and stir in mozzarella and 1/2 cup Parmesan. Taste and adjust seasonings, adding more garlic salt, pepper, and/or sugar, if necessary. Remove from heat and dollop heaping tablespoons of ricotta all over surface of pasta mixture. Cover and allow to rest for 5 minutes. Sprinkle with remaining fresh herbs and Parmesan.

Recipe from Five Heart Home

White Bean Chicken Chili

3–4 chicken breasts (frozen or thawed)
2 cans of Rotel
2–3 cans of white beans (liquid and all)
12 ounces of shredded cheddar cheese
1/2 cup of onion
Cumin to taste

Put everything in a Crock-Pot on low for 8 to 10 hours. Once the chicken is cooked, pull apart with a fork and shred. Serve with Fritos and sour cream or nacho style with tostada chips and shredded lettuce.

Recipe from RachelCruze.com

Chicken Pot Pie

Chicken:
1 lb skinless, boneless breast halves, cubed
1/3 cup oil (olive or vegetable)
1 tsp minced garlic
¼ tsp onion salt
¼ tsp black pepper

Filling:
1 cup sliced carrots
½ cup sliced celery
½ cup chopped onion
1 cup frozen peas or broccoli
1 can cream of chicken, condensed
½ tsp celery seed
1/8 tsp black pepper
1/8 tsp salt
1/8 tsp garlic powder
1 can (14oz) chicken broth

Crust:
Use frozen/refrigerated pie crust (top & bottom)

Preheat oven to 350◦ F

Chicken:
In a skillet, place oil, garlic, onion salt, black pepper and chicken. Cook on medium to high heat until cooked through. Drain and leave in strainer for future use.

Filling:
Using skillet from chicken add carrots, celery and onion, Pour in enough broth to cover the vegetables and set rest aside. Bring to a boil, reduce heat and simmer for 10-15 minutes.

Mix in chicken, peas or broccoli, soup and seasonings. Add left over broth until desired consistency is reached. Grease 9”x9” dish lay down bottom crust, fill and place crust on top. Brush with egg whites or butter, slit with knife and bake for 30-35 minutes or until crust is golden brown and filling is bubbly. Cool 10 minutes before serving.