Italian Mac and Cheese

Ingredients:

1 can tomato soup

1/2 cup water

1 1/2 cups Monterey jack cheese, shredded

3 Tbsp Parmesan cheese

2 tsp oregano

1 tsp sweet basil

1 tsp garlic powder

1/2 tsp salt

1 tsp onion powder

2 cups cooked elbow macaroni



Directions:

Preheat oven to 400.

In a mixing bowl, stir all ingredients together until well blended.

Place in a greased baking dish and top with buttered Italian style bread crumbs and 3 green pepper

rings.

Bake for 25 - 30 minutes.

Quick Macaroni Casserole

Servings: 6



Ingredients:

1 8 oz. pkg. elbow macaroni

1 tablespoon vegetable oil

1 pound ground beef

2 cups spaghetti sauce

2 teaspoons salt

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon Italian seasoning

1/2 teaspoon black pepper



Directions:

Preheat oven to 350 degrees. Coat a 2-quart casserole dish with nonstick cooking spray.

Cook macaroni according to package directions. Drain and set aside in

a large bowl.

Meanwhile, in a large skillet, heat oil over medium-high heat.

Add beef and cook until no longer pink, stirring to break up; drain.

Reduce heat to low and add spaghetti sauce, salt, onion powder,

Italian seasoning, and black pepper; mix well.

Add the beef mixture to the macaroni and mix well.

Pour into the casserole dish and bake 1 hour, or until top is golden and crispy.

Barbecue Bacon Meatloaf

2 pounds ground turkey




12 slices turkey bacon, diced



1 cup quick-cooking oats, uncooked



1/2 cup barbecue sauce



2 large egg whites



1 tablespoon Worcestershire sauce







Mix all ingredients in a large bowl. Press mixture into

ungreased 9 x 5 loaf pan. Top with additional barbecue sauce, if

desired. Bake at 375f  for 1 hour 15 minutes. Allow to stand

10 minutes before serving.