Mexican Stuffed Shells

I didn't take any pictures of this one because I just posted the Italian version a few weeks ago. Surprise, they look exactly the same. =)

Ingredients:
12-18 Large Pasta Shells
1 lb ground beef
3 Tbs. Taco Seasonings (Or one packet)
1/2 cup of water
1/4 cup chopped onion
1 1/2 cups salsa, divided
1/2 cup pepper jack cheese
1/2 cup cheddar cheese
16 oz tomato sauce
few shakes of chili powder
few shakes of granulated garlic
freshly ground pepper to taste

Prepare:
Brown beef and drain.
Add taco seasoning, garlic, pepper, water, onion, 1/2 cup of salsa, and 1/4 cup of each cheese
In a separate bow, mix 1 cup salsa, tomato sauce, and chili powder.
Spread some sauce in the bottom of a 9 x 13 pan.
Fill each shell with the beef mixture and place them in rows in the dish.
Pour the rest of the sauce over the shells.
Sprinkle the rest of the cheeses on top.

Bake @ 350 for 20-30 minutes
This is great as a make-ahead meal. It freezes well.
Defrost overnight and bake as directed. If frozen, bake @ 300 for 2 hours.

Spaghetti and Turkey Sausage Meatballs

These are super easy meatballs and healthier than most.  Just three ingredients for this one.

Ingredients:
1 lb Turkey Italian Sausage
1 egg
The bread crumbs from one piece of whole wheat toast

Prepare: 

Mix the ingredients.

Form into 10 even balls. 

Place in a frying pan on high heat. 

Turn to brown the sides of the meatballs.

Then place them on a cookie sheet and place them in the oven.

Bake @ 400 for 20 minutes.

Chili Chicken

This delicious recipe comes from an old friend in Sacramento. She was actually my mom's friend and would make this for their bunco group years ago. It is fabulous! Thanks Sondra for putting your recipe in the Church Cookbook back in 1991!

Ingredients:
1 can reduced fat cream of mushroom soup
1 can reduced fat cream of chicken soup
1 can of chili con carne without beans (I used my left over chili from last night's dinner)
1 cup salsa
1/2 cup chicken broth or water
1/2 cup onion chopped
1 small can sliced olives
3 oz pepper jack cheese
3 oz cheddar cheese
3 large chicken breasts
1 pkg whole wheat tortillas torn into 1/4 pieces

Prepare:
Cube chicken and saute'. I sprinkled mine with granulated garlic and freshly ground pepper.

Combine soups, chili, salsa, broth/water, olives, and onions in a sauce pan; heat over medium heat. 
Layer ingredients in a 9x 13 dish as follows:
-1/3 Sauce
-Half of tortillas
-ALL of your chicken
-1/3 Sauce
-Half of tortillas
-1/3 Sauce
-ALL of your cheese

Bake @ 350 for 30 minutes

1/8 of the casserole = 8 weight watcher points