Pizza Roll-Ups (Oamc)

A once a month recipe that is great for picnics or nights when the family has to eat in shifts. They can be eaten warm or cold.

24 Roll ups

1	loaf frozen French bread dough or italian bread dough or all purpose bread dough
1	lb lean ground beef or turkey
1	teaspoon salt
1/2	teaspoon pepper
2	cups grated part-skim mozzarella cheese
1	teaspoon Italian herb seasoning
1	tablespoon fresh parsley, chopped
4	cups italian tomato sauce

1. Thaw dough; roll it into 14 x 24-inch rectangle about 1/4 inch thick.
2. Brown ground beef or turkey; stir in remaining ingredients except Italian tomato xauce.
3. Spoon filling evenly onto dough, slightly pressing filling into dough.
4. Roll dough lengthwise like a jelly roll, and cut into 24 1-inch slices.
5. Treat 2 rimmed cookie sheets with nonstick spray; lay slices on sheets about 1 inch apart.
6. Preheat oven to 400°F.
7. Let roll-ups sit for 10 minutes.
8. Bake for 20-25 minutes or until golden.
9. Cool roll-ups and freeze in 4 1 gallon bags, 6 per bag.
10. Slip a 1 quart bag with 1 cup sauce into each bag of pizza roll ups.
11. To prepare, thaw roll-ups and warm them in a preheated 400°F oven for 10 minutes or put them frozen in the microwave; heat on high for about 2 minutes.
12. Serve with warmed Italian tomato sauce.

Reviews:
I also used pepperoni instead of ground beef and it turned out perfect! These turn out so well and are perfect for keeping in the frezzer for a quick supper or snack. I can see these becoming a family favorite around here. I think that you could substitute other favorite pizza toppings as well. Thanks for this recipe!
The day I saw this recipe and a few others, I went out and bought all the ingredients. This will make my days alot less frantic (with my sometimes busy schedule).I rated this high because of the ease of preparing and it's easy to take out of the freezer and cook quickly. I have a growing boy and he likes this. I just substituted the meat for Pepperoni..since that is his favorite type pizza. Thanks for sharing it.

Mexican Stuffed Shells (Oamc)

You can add jalapeños, hot sauce or green chilies to this to add a real kick!

12 -18 shells

12-18	large pasta shells, cooked
1	lb ground beef
3	tablespoons taco seasoning, I use recipe # 4292
1/2	cup water
1	onion, chopped
1 1/2	cups salsa, divided
1	cup grated cheese, divided (jalapeno Monterey Jack is especially good, but cheddar will work well too.)
750	ml tomato sauce
	chili powder, to taste
	green onions, for garnish

1. Brown ground beef and drain.
2. Add seasoning, water,onion, and 1/2 cup of salsa and 1/4 cup cheese.
3. Mix together remaining salsa, tomato sauce,and chili powder.
4. Spread a thin layer of sauce on the bottom of a 9 x 12 baking pan.
5. Fill each shell with the ground beef mixture and place in pan.
6. Pour remaining sauce on top. Sprinkle on the rest of the cheese on top and garnish with green onion. Cover and freeze at this point.
7. Defrost overnight and bake at 350°F for 30 minutes. (Cook from frozen for 2 hours at 300°F).
8. If desired sprinkle additional cheese on top after baking and return to oven for 5 minutes longer or until cheese melts.

Reviews:
I used a whole 250gr box of jumbo shells (al dente), 2 lbs ground beef, 3 tblsp of taco seasonning and 1 cup of water.Tomato sauce were 2 cans of 398ml, 1 tblsp of chilli powder. I used the Tex-Mex shredded cheese and put 1/2 cup into the beef mixutre. I had exactly enough filling to fill all the shells in the box. I sprinkled the rest of the cheese on top, before putting in in the oven, by error, but it turned out fine. Let stand, and then I topped them with green onion and chopped lettuce. These were so good, we kept "munching" on them the next day! Thanks, for a regular stapple at our house.

Pizza Spirals OAMC

These tasty little morsels are so easy and versatile. I serve them as an appetizer or after school snack, but especially as a school lunch. I just make them ahead, freeze them and pop them into my daughter's lunch box frozen, and by the time she is ready to eat lunch they are all thawed out. There are never any left over! Hope you enjoy!

20 rolls

1 (8	ounce) package refrigerated crescent dinner rolls
3/4	cup chopped low-fat pepperoni
8	teaspoons pizza sauce or spaghetti sauce
5	teaspoons warmed low-fat cream cheese
2	teaspoons oregano
1	teaspoon chopped garlic
1 1/2	cups shredded lowfat mozzarella cheese
any other fillings
	mushrooms or bell peppers or ground beef, etc, to taste

1. Preheat oven to 375°F.
2. Unroll dough into 4 long rectangles.
3. Press diagonal perforations firmly to seal.
4. Spread warmed cream cheese evenly on dough.
5. Spread pizza sauce evenly on top of cream cheese.
6. Add oregano and garlic spreading evenly over all.
7. Sprinkle chopped pepperoni over all.
8. Add any extra ingredients you would like.
9. Sprinkle with mozzarella cheese.
10. Roll up each rectangle starting at the shortest side, press and seal firmly.
11. Cut each of the 4 rolls into 5 slices to make 20 slices.
12. Spray cookie sheet or muffin tins with non-stick cooking spray.
13. Place cut side down on sprayed cookie sheet or muffin tins. Careful, they can be sticky!
14. Bake 15-20 minutes or until golden brown.
15. Remove from cookie sheet.
16. Can be served warm or cooled and placed in the freezer.

Tortilla Casserole (Oamc)

SERVES 6

6	soft tortillas
1	lb ground beef
1 (1 1/4	ounce) package taco seasoning mix
1	cup sour cream
1	cup chopped onions
1/2	cup water
2	cups grated cheddar cheese
2 (8	ounce) cans refried beans

1. Fry ground beef and onions until meat is cooked through.
2. Add taco seasoning and water and cook until thickened.
3. Line a buttered pan or casserole dish with 3 tortillas, then layer with 1/2 of the meat, 1/2 of the beans, 1/2 of the sour cream and 1/2 of the cheese.
4. Repeat.
5. If you like it spicy, then top it with some hot sauce or salsa.
6. Bake at 350 until bubbly (about an hour).
7. *OAMC directions: after baking, place in rigid container and seal with a lid (and plastic wrap if desired). Place in freezer. When ready to eat, thaw, place in baking dish, and reheat in 400 degree oven for 30 minutes.

Reviews:
Very good, I added 2 cups of cheese to mine and didn't use but half of the taco seasoning. Next time I will surely spray the bottom of my casarole dish with cooking spray. Excelent, this also feeds a good amountof people I would say 8-10 good sized servings, we are having it again for dinner tonight. Once again thank you!
This was fantastic! Better than plain old taco's. I found it hard to layer the sour cream so I just dolloped it on and mixed it in with the meat, worked fine. I served it with chopped lettuce and tomato and hot taco sauce on the side, DELICIOUS. This was one of the easiest and tastiest meals I've ever cooked and it will definitely make many more appearances on my dinner table.

Chicken Packets (Oamc)

SERVES 8 , 8 packets

2	cups chopped cooked chicken
1 (6-8	ounce) package cream cheese, softened
1	tablespoon chives, chopped
2	tablespoons milk
	salt
1/2	cup seasoned croutons, crushed to crumbs
2 (8	ounce) packages refrigerated crescent dinner rolls *see recipe*
1/4	cup melted margarine

1. Mix chicken, cream cheese, chives, milk, and salt in a medium bowl (mixing with hands works best) to make filling, and store in a 1 qt freezer bag.
2. Put crouton crumbs in another 1 qt bag, attach it to bag of chicken filling, and freeze.
3. Refrigerate crescent rolls.
4. To prepare for serving, thaw chicken mixture.
5. Preheat oven to 350°F.
6. Unroll crescent rolls.
7. Each tube will contain 4 rectangles of dough with a diagonal perforation.
8. Press dough along each perforation so the rectangle halves will not separate.
9. Place about 1/4 cup of the chicken mixture into the center of each rectangle.
10. Fold dough over the filling, and pinch the edges to seal tightly.
11. Dip each packet in melted margarine, and coat with crouton crumbs.
12. Place packets on a baking sheet.
13. Bake for 20 minutes or until golden brown.
14. Packets are good either hot or cold.

Taco Spaghetti (OAMC)

This recipe makes 2 casseroles. One to eat right away and 1 to freeze for future use. Of course, you can freeze both or eat both!

SERVES 12 , 2 casseroles

10	ounces dried spaghetti or linguine or fettuccine, broken
2	lbs ground beef or ground turkey
2	large onions, chopped
1 1/2	cups water
1 (1 1/4	ounce) envelope taco seasoning mix
2 (11	ounce) cans corn mixed with chopped peppers, drained
1 1/2	cups colby-monterey jack cheese or cheddar cheese, shredded
1	cup favorite salsa
2 (4 1/2	ounce) cans diced green chili peppers, drained
4	cups lettuce, shredded
1	medium tomato, chopped

1. Cook pasta according to pkg directions, drain.
2. Meanwhile, cook ground meat and onion until meat is brown, in a dutch oven.
3. Drain off fat.
4. Stir in water and taco seasoning mix.
5. Bring to boiling and reduce heat.
6. Simmer, uncovered for 2 minutes, stirring occasionally.
7. Stir in cooked pasta, corn, 1 cup of the shredded cheese, salsa and chili peppers Divide mix evenly between 2 lightly greased 2 qt casseroles.
8. Package up, lable and freeze up to 3 months.
9. To serve remaining casserole, cover and bake in a 350F oven for 20-25 minutes or until heated through.
10. Sprinkle with remaining cheese.
11. Top with lettuce and chopped tomato.
12. If desired, pass broken tortilla chips and dairy sour cream as additional toppings.
13. To serve the 2nd casserole, thaw in the refrigerator overnight.
14. Bake, covered in a 375F oven for 1 hour or until heated through, stirring once about halfway through baking time.
15. Sprinkle with 1/2 cup shredded cheese.
16. Serve with 4 cups shredded lettuce and 1 medum tomato, chopped.

Someone else's Review:
I loved this easy recipe, and it made a ton.Here's what I did.....I browned 2# of ground round and only added about 1 cup of water with the taco seasoning, cooked it till it was all reduced as I did not want it to be watery.Also added 2 pkg. of taco seasoning because I had 16oz. of fresh angel hair pasta that I needed to use up.1 12oz. jar of salsa was added and after mixing all the ingredients together I was able to get 2 huge servings, one for the freezer and one going in the oven.I baked the casserole as directed and after 20 minutes I added more cheese and some crushed tortillas to the top and back in the oven to crisp up for a few minutes.It was wonderful, and mine was not watery in the least, very thick and gooey.The fresh pasta gave it a fluffiness that was melt in your mouth good.Very good recipe, thanks.

Beef Taquitos (Oamc)

SERVES 48

5	lbs roast
	onion soup mix (optional)
2	cups cheddar cheese, grated
	garlic powder
	onion powder (optional)
1 1/2	cups picante sauce or salsa, undrained or 1 (14 ounce) can diced tomatoes, undrained
1/4	cup onions, finely chopped
48	corn tortillas
	cheese sauce (optional)
	salsa (optional)
	sour cream (optional)
	guacamole (optional)

1. Cook roast in roasting pan (or slow cooker), pouring onion soup mix, dissolved in 1 cup water, over it.
2. Cook at 325F for 34-38 minutes per pound.
3. Let cool thoroughly overnight in fridge.
4. Finely chop (or shred) roast beef and mix with cheddar cheese, garlic and onion powder, salt and pepper, picante sauce and onion in a large bowl.
5. Portion 1/4 cup mixture onto each corn tortilla in the lower 1/3 of the tortilla.
6. Roll up tortilla.
7. To soften tortillas, microwave between two damp paper towels for a few seconds.
8. To freeze for later, simply put seam side down on cookie sheets and freeze.
9. Flash freeze on wax papered covered cookie sheets.
10. When firm, transfer to ziplock freezer bags.
11. To Re-heat: Thaw, then lightly fry in hot oil until brown and crispy.
12. To eat them now, continue with directions for frying below.
13. Heat electric skillet to 300°F covering bottom with oil.
14. Fry taquitos with open edge down to seal.
15. Turn over fry other side.
16. Serve hot with condiments.

Someone's review of the recipe:
This is a great recipe! Although I did use a pork roast, since a beef one was the price of an arm, a leg and my first born. I did add about 1 T fresh cilantro to the mixture as well as about 1/2 cup green salsa. I also ran my tortilla through hot oil to soften them up, I didn't have any problems with the tortillas breaking apart. I went ahead and fried them up before I froze them, since I wanted my son to be able to microwave them when he needed a snack. I wasn't sure how well they would microwave, but I was surprized that they did not turn out soggy. I microwaved them on high for 1 minute 30 seconds wrapped in a paper towel. I also warmed another batch up in the oven. Turn out great also, not as crispy as freshly fried, but still pretty crisp. Heated 350 for about 10 minutes. I will never buy the ones from the grocery store again, I have now officially been spoiled. Thanks for the great recipe!!

Chicken Nuggets - OAMC

This is the way I make my chicken nuggets. My kids love these and I try to keep some on hand in the freezer for quick snacks and meals. The technique came from the 30 day gourmet cookbook. This is an estimate on the crumbs. I normally do a whole bunch of chicken at once and just kind of eyeball the amounts.

SERVES 4 -6

2	lbs boneless skinless chicken breasts
1/4	cup milk
1/4	cup ranch dressing (the bottled kind)
36	Ritz crackers (1 sleeve)
1/2	teaspoon paprika

1. Preheat oven to 375 degrees.
2. spray a baking sheet with cooking spray and set aside.
3. Cut chicken into slices and then into "nugget" sized pieces.
4. In a medium bowl, mix together the ranch dressing and the milk.
5. put chicken pieces into bowl with milk mixture.
6. Crush the ritz crackers into fine crumbs. I use my food processor.
7. Place cracker crumbs and paprika in a large zipper type baggie. Seal and shake to mix together.
8. Place a few of the chicken pieces into the bag of coating mix. Seal bag and shake to coat.
9. Place nuggets on prepared baking sheet.
10. Repeat until all chicken has been coated.
11. Bake for 15-20 minutes or until chicken is done.
12. Remove from oven and cool. I like to flash freeze before placing in a freezer bag and freezing.
13. To serve:.
14. Place frozen nuggets on a baking sheet and bake at 400 degrees for 5-10 minutes or until heated through. You can heat in the microwave, but they don't turn out as crispy.
15. Note: Flash freezing just means to place the items on a baking sheet, not touching, and put in the freezer until firm. This keeps them from sticking together in one big clump.