January Switch! part 1

Chicken Lasagne Rolls
submitted by: Chalene
Ingredients
2 cups Frigo part skim ricotta cheese
1¼ cup Frigo Mozzarella part skim cheese, shredded
¼ cup Frigo Parmesan cheese
1 egg
1 teaspoon garlic powder
¼ cup chopped fresh parsley
½ teaspoon salt
½ teaspoon black pepper
2 cups shredded bakedchicken breasts*
8 cooked lasagna noodles
1 ½ cup tomato sauce
* As a time-saver, use a rotisserie chicken from your grocer’s deli.

Directions1. Preheat oven to 375°.
2. Mix first eight ingredients, reserving ¼ cup of mozzarella for baking, set aside.
3. Lay a large piece of plastic wrap on countertop. Lay noodles flat atop plastic wrap, top each noodle with a layer of ricotta mixture and ¼ cup chicken.
4. Starting at one end, roll one noodle at a time.
5. Fill the bottom of a baking dish with ½ cup of tomato sauce.
6. Lay rolls seam-side down, cover with remaining tomato sauce, and sprinkle with ¼ cup mozzarella cheese. Bake at 375° for 20 minutes.
Prep Time: 25 minutesYield: 8 servings
Nutritional Info: Calories: 405 (34% from fat); Fat: 15.3 g (saturated fat: 8.4 g, mono. fat: 4.5 g, poly.: 1.2 g); Protein: 36.4 g; Carbohydrate: 29.1 g; Fiber: 2.0 g; Cholesterol: 116 mg; Iron: 2.7 mg; Sodium: 841 mg; Calcium: 458 mg

Breakfast Casserole
submitted by: Kimberly
**pour a bag of frozen hashbrowns on the bottom of 9x13 baking dish.
**Mix the following ingredients together and pour over the hashbrowns--
12 eggs
2 lbs sausage links - cooked and chopped
1 lb ham - cubed
1 (15oz) can cream of celery soup
1 can (use the empty cr of celery can) milk
**Sprinkle S & P (to taste) on top and
Bake @ 350 for 30 minutes or util set up.
**remove from oven and sprinkle mild cheddar cheese on top.

Mexican Fiesta!
submitted by: Bree
1 lb. lean ground beef
1 large onion, chopped
2 cups TACO BELL(R) HOME ORIGINALS(R) Thick 'N Chunky Salsa
1 can (15 oz.) black beans, drained, rinsed
1/4 cup KRAFT Zesty Italian Dressing
2 Tbsp. TACO BELL(R) HOME ORIGINALS(R) Taco Seasoning Mix
6 flour tortillas (8 inch)
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (8 oz.) KRAFT Mexican Style Finely Shredded Four Cheese
HEAT oven to 400ºF. Brown meat with onions in large skillet onmedium-high heat; drain. Add salsa, beans, dressing and seasoning mix;mix well.
ARRANGE 3 tortillas in single layer on bottom of 13x9-inch bakingdish; cover with layers of 1/2 each of the meat mixture, sour creamand cheese. Repeat all layers. Cover with foil.Line 13x9-inch baking dish with foil, with ends of foil extending oversides of dish. Assemble recipe in prepared dish as directed. Coverwith foil. Freeze up to 3 months. When ready to serve, heat oven to400ºF. Bake, covered, 1 hour. Remove foil. Bake an additional 15 to 20min. or until casserole is heated through and cheese is melted. Letstand 5 min. before cutting to serve. To decrease the baking time,thaw casserole in refrigerator overnight, then bake, uncovered, 45min. or until casserole is heated through and cheese is melted.
Serving Suggestion:Top with chopped tomatoes, shredded lettuce and cilantro.

Famous Chimichangas
submitted by: Denise
1 lb ground beef, browned
1 can refried beans
1 cup salsa
1 Tbsp taco seasoning
2 cups cheddar cheese, shredded
12 flour tortillas
1 gallon freezer zipper storage bag

Mix 1st 5 ingredients together in a large bowl. Fill each tortilla with an equal amount of filling. Roll up burrito style and put into freezer bag. Freeze.
When ready to eat:
Thaw. Brush each chimichanga with oil and bake at 350 for 20-25 minutes until golden brown. Serve with lettuce, tomatoes (or salsa) and sour cream. One of our favorites!