Poultry

1 container (15 oz) ricotta cheese
1 egg
1 cup grated Parmesan cheese
2 cups chopped cooked chicken
2 cans (10 oz each) Old El Paso® green enchilada sauce
2 cans (4 oz each) Old El Paso® chopped green chiles
1 package (8 oz) oven ready lasagna (12 noodles)
4 cups shredded mozzarella cheese (16 oz)

Heat oven to 350°F. In medium bowl, mix ricotta cheese, egg and 1/2 cup of the Parmesan cheese; set aside. In another medium bowl, mix chicken, enchilada sauce and green chiles.

4 boneless, skinless chicken breast halves

1/2 C Italian salad dressing

1 C chopped green bell peppers

1 C chopped onions

1 1/2 tsp chopped garlic

2 potatoes*, Peeled and cut in wedges

Combine all ingredients except the potatoes in a 1 gallon Ziploc Freezer bag.  Label and freeze.

To serve, thaw and pour the contents of the bag into slow cooker.  Cook on low for 7-8 hours.  **After 6 hours add the potato wedges.

6 oz of spaghetti or your favorite pasta

1 1/2 pounds diced cooked chicken

1/2 C chopped fresh parsley

2 garlic cloves, minced

2 tsp lemon zest

1 1/2 tsp dried marjoram

1 tsp salt

1/2 tsp black pepper

1/4 tsp crushed red pepper flakes

2/3 C white wine

1/2 C chicken broth

1/4 C olive oil

2 Tbsp lemon juice

Cook pasta according to package directions. Set aside

Prep Time: 20 minutes
Start to Finish: 1 Hour 15 Minutes
8 Servings

Ingredients:
1 can (10¾ oz) cream of chicken soup
1 can (4.5 oz) chopped green chiles
1 container (8 oz) sour cream
½ cup skim milk
2½ cups shredded cooked chicken breast
8 yellow corn tortillas (6 or 7 inch), torn into bite-size pieces
1 medium green bell pepper, chopped (1 cup)
1 large tomato, chopped (1 cup)
1½ cups shredded sharp Cheddar cheese or Mexican cheese blend (6 oz)