Ingredients

• 12 manicotti shells
• 1 (15-ounce) container part-skim ricotta cheese
• 1 (10-ounce) package frozen spinach, thawed and drained
• 1 1/2 cups shredded Parmesan or mozzarella cheese, divided use
• 1 (24-ounce) jar pasta sauce, divided use

Directions

Prepare manicotti shells according to package instructions until just al dente. Run under cool water and drain again.

Meanwhile, in a bowl combine ricotta, spinach and 1 cup cheese until well-blended.

In a microwave-safe baking pan, spread 1/2 cup sauce. Stuff shells with filling (it is easier to put a few tablespoons of the filling on one side and then the other instead of pushing it down the pasta tube). Layer the filled manicotti in the baking pan, stacking if necessary. Cover with remaining sauce and sprinkle with remaining 1/2 cup cheese.

Cover with microwavable plastic wrap and microwave on high for 10 to 15 minutes, turning twice if not on a carousel.

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1/4 plus 1/3 cup Caesar dressing, divided use
• 8-10 cups chopped romaine lettuce
• 1 cup seasoned croutons
• 1/4 cup shredded Parmesan cheese

Directions

Preheat the grill.
Combine chicken and 1/4 cup dressing. Set aside for 10-15 minutes while grill heats up.
Grill chicken, turning once until done, about 10 minutes. Let rest about 5 minutes and slice thinly.
Just before serving, in a serving bowl, combine lettuce with remaining 1/3 cup dressing, or to taste. Top with sliced chicken, croutons and cheese.

To make the meal: toasted pita bread

Ingredients

• 1 Bag or Box of Your Favorite Pasta
• 2 cans of Tuna in water
• 1 can of Sweet Corn
• 1 Can of Clam Chowder
• 1 Large Onion Chopped
• 16 Oz of Cheese Shredded
• 1 Medium Bag of Potato Chips

Directions

Boil the pasta and drain. In a large bowl mix the pasta and onion, corn, tuna, and chowder. Then put mixture into a casserole dish. Top it off with the potato chips and cheese then bake for 30 minutes at 325 degrees. Then enjoy!!!!

Source: WAFB – Baton Rouge, La

Ingredients

• 1 cup semisweet chocolate chips
• 1/3 cup sweetened condensed milk
• 1 tsp vanilla
• 1 cup golden raisins
• 1 cup dried cranberries (feel free to substitute any combination of dried fruits and/or nuts that your family enjoys)
• Baking tray
• Parchment paper or buttered wax paper

Directions

Line a baking tray with a sheet of parchment or buttered wax paper.

Melt the chocolate chips together with the condensed milk in a small saucepan over low heat. Remove from the heat and stir in the vanilla. Thenn add the dried fruits (and/or nuts) and stir until well coated.

Drop by teaspoons onto the baking sheet and refrigerate. Once firm, store them in an airtight container in the refrigerator.

Ingredients

• 1 tablespoon vegetable oil
• 1 tablespoon grated fresh ginger
• 2 garlic cloves, minced
• 1/4 to 1/2 teaspoon red-pepper flakes
• 1 pound carrots (6 to 8 medium), peeled, halved lengthwise and thinly sliced
• 1 (13 1/2-ounce) can coconut milk
• 1 tablespoon cornstarch
• 4 ounces angel-hair pasta
• 1 1/2 pounds large shrimp, peeled, deveined and tails removed
• 1/4 cup fresh lime juice
• Coarse salt
• 4 scallions, thinly sliced

Directions

Start to finish 30 minutes

Heat oil in a large (3-quart) saucepan over medium-low heat. Add ginger, garlic and pepper flakes; cook, stirring, until fragrant, about 1 minute. Add carrots, coconut milk and 3 cups water. In a small bowl, mix cornstarch and 2 tablespoons water until smooth; add to pot. Bring to a boil.

Break pasta in half; add to pot. Return to a boil, reduce heat to medium and simmer until pasta is al dente and carrots are just tender, 3 to 4 minutes.

Add shrimp; stir until opaque, about 1 minute. Remove pot from heat, and stir in lime juice; season with salt. Ladle into serving bowls, and garnish with scallions.

Makes 4 servings.