This easy to make recipe is again from Prego. I made a few changes to it and made it my own. It also said to cook with a pizza pan. Unfortunately, pizza pan had holes in the bottom. I figured that wouldn’t work too well, so I talked to Elizabeth over at MomCooks, and she suggested a cookie sheet. That worked great. If you don’t have a pizza pan, definately use a cookie sheet instead. Like the last Prego recipe I did, this again will feed a family of 4 for under $20 (actually, I think the total for this recipe was $14.71). In this economy, we can all use recipes like this.

1 tbsp vegetable oil
1 large onion chopped
3 oz mushrooms, sliced
Vegetable cooking spray
1 egg, beaten
1/4 cup milk
3 1/2 cooked corkscrew pasta
1 1/2 cup shredded part skim mozzarella cheese
1 jar (26 oz) Prego Italian Traditional Sauce or Prego Tomato, Basil, and Garlic Italian Sauce.

Follow the directions on the pasta. While that is cooking, preheat your oven to 350 degrees.

Heat oil in a 12 inch skillet over medium heat. Add the onions and mushrooms and cook until the onions are tender. Remove the skillet from the heat.

Spray a 12 inch pizza pan (or small cookie sheet) with the cooking spray. Stir the egg, milk, pasta and 1/2 cup of cheese in a large bowl. Spread the pasta mixture in an even layer on the pizza pan. Bake for 20 minutes.

Spread the sauce on the pasta crust. Top with the onion mixture and then sprinkle with the remaining cheese. Bake for 15 more minutes or until the cheese is melted. Let stand for 5 minutes before serving.

This is an easy to make slow cooker recipe that you can make in the morning and have for dinner!

1 lb ground beef
1/2 lb Italian sausage
1 jar marinara or spaghetti sauce
1 can (14.5 oz) diced tomatoes undrained
1 (9 oz) package of refrigerated or fresh cheese tortellini (or whatever flavor you’d like)
2 cups mozzarella cheese

Brown the ground beef and Italian sausage and drain. Combine the ground meats, marinara sauce, and tomatoes in a slow cook. Cover and cook on LOW heat for 7-8 hours.

Stir in the tortellini and sprinkle the mozzarella cheese over the top. Cover and cook for 15 more minutes on low or until the tortellini is tender.

1 tbsp vegetable oil
1 lb boneless skinless chicken breast cut into 1 inch pieces
1 tsp salt
1 1/2 tsp dried thyme leaves
1/8 tsp pepper
2 cups sliced fresh carrots (its about 4 medium carrots)
2 cups frozen potatoes O’Brien
1 jar chicken gravy
1 can Pillsbury Golden Layers refrigerated buttermilk or original flaky biscuits
1/2 tsp garlic powder

In a skillet, heat oil. Add chicken, sprinkle with salt, 1/2 tsp thyme, and the pepper. Cook for 5 minutes stirring frequently until chicken is browned.

Move chicken to 1 side of the skillet. Add the carrots and potatoes; cook for 5 minutes. Stir in gravy and heat to boiling. Reduce heat to low. Cover and simmer 20-25 minutes stirring occasionally until chicken is no longer pink in the center and the vegetables are tender.

During the last 15 minutes of cooking, heat the over to 400 degrees. Separate dough into ten biscuits. Cut each into quarters and place in a large bowl. Sprinkle garlic powder and the remaining teaspoon on thyme over the dough. Toss to coat. Place on an ungreased cookie sheet and cook 8-10 minutes or until golden brown. Scatter over top of cooked chicken mixture before serving.