Jess’s Layered Pasta Bake

2 lb ground beef, browned and drained

1-1lb box of pasta….i used tricolored, but think penne would work better

1 jar Alfredo Sauce

1 jar Chunky Pasta Sauce

3-4 cups cheese, divided. ( used 2 c mozzarella, and 1 c sharp cheddar)

Pour 1/4 of Pasta Sauce in bottom of 9×13 pan. Sprinkle with about 1/4 of the ground beef. TOp with layer of noodles. Pour jar of alfredo sauce evenly over noodle layer. Sprinkle with 1/2 of ground beef. Sprinkle with 1/2 the cheese. Layer noodles over shredded cheese, pour spaghetti (pasta) sauce over noodles, sprinkle with remaining ground beef and cheese.

At this point you can either bake at 350 for approx 30 minutes, till cheese is melted and sauce is bubbly at edges. Or wrapy with saran wrap and foil and freeze. To cook from frozen, Defrost, then bake at 350 for about 30 minutes. To cook from frozen, bake at 350 for 1 – 1/2 hours. Covered until the last 30 minutes.

Pizza Pasta

Pizza Pasta

1 1/2 lbs ground beef

1 ½ cans Three Cheese pasta sauce (I use Del Monte)

1 Box spiral pasta

16 oz shredded cheese (I used ½ pizza blend and ½ Italian blend)

¼ cup Parmesan cheese

4 oz sliced pepperoni 

Cook pasta and drain.  Cook ground beef and drain.  Warm pasta sauce, pepperoni, cheese and beef in a large pan.  Pour sauce over cooked pasta and serve.  Or place in a 9X13 pan and cover.  Cook at 350 degrees for 30-40 minutes until bubbly. 

Chicken Enchilada Bake

Chicken Enchilada Bake

Ingredients:
2 lbs cooked chicken breast, shredded
Taco seasoning packet
1 can refried beans
corn tortillas (the soft kind)
Enchilada sauce (I use canned), save about a 1/4 of cup for top
shredded cheddar cheese

-  boil chicken and when cooked drain (shred at this point if desired) and add taco seasoning, more water, and let simmer, when you are ready to assemble then drain the juice and add enchilada sauce (just enough to cover meat making sure to leave at least 1/4 cup for last layer)
-  assemble the enchilada bake like a lasagna.  Begin by putting a thin layer of chicken and sauce on the bottom.  Next add the layer of corn tortillas.  Then Refried beans.  Next add the chicken.  Lastly, top with cheese.  Repeat twice.  On the last layer, top with enchilada sauce and sprinkle with cheese.
-   Bake at 375 if thawed for approx. 30 mins.  If frozen bake at 350 for about an hour (it might take a little longer depending on your oven and if you want it browned on top.

Suggested sides:  We usually eat this topped with sour cream, avocado, onions, and sometimes lettuce and it’s a meal in itself.   You can also eat with a salad, rice and beans, or any other favorite side.

Teriyaki Pork Chops

Teriyaki Pork Chops

1 ½ cup teriyaki sauce

3 Tbsp brown sugar

1 ½ tsp garlic, minced

1 tsp ginger

6 pork chops 

Spray inside of slow cooker with cooking spray.  Mix the teriyaki sauce, brown sugar, garlic and ginger in a small bowl.  Place pork chops in cooker; pour mixture over top.  Cover and cook on low heat 5-6 hours.  Serve the leftover sauce from the crock pot over noodles and meat.