Spinach Chicken Alfredo Pockets

2-3 cups cooked chicken-shredded
1 (16oz) jar Alfredo sauce
1 (10 oz) bag fresh spinach
1 tsp. salt
1 (8 oz) bag shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 cup mushrooms (optional)
1/4 cup of sun dried tomatoes for more flavor, but it is completely optional
3 (13.8 oz) cans refrigerated pizza dough

Preheat oven to 375 Line a baking sheet with parchment paper and set aside.

Mix shredded chicken, alfredo sauce, spinach, salt, mozzarella cheese, Parmesan cheese, and mushrooms together in a large bowl.

Roll out the dough and cut to make rectangles for pockets. Place some of chicken mixture on one half of the rectangle dough leaving a 1 inch border. Fold the other half of dough over and press edges together until sealed.

After stuffing and folding each pocket, place on baking sheet. Whisk egg and 1 Tbsp. water together and brush over the top of each pocket. Bake at 375 for 15-18 minutes or until golden brown on top. Cool 10 minutes before serving.

Slow Cooked Pork Ribs -Emily

1 package thawed pork ribs
1 can cream of mushroom soup
1 package dry Italian dressing mix
1 package brown gravy mix

Put ribs in crock pot and season meat with garlic, onion, pepper and seasoned salt. Pour soup and mixes on top of ribs. Cook on high for 3 hours (great for Sunday). Serve excess gravy over rice or potatoes.

Roasted Ranch Potatoes and Carrots

1 small bag petite potatoes (yellow work best)
1 small bag baby carrots
1-2 dry ranch packet
Olive Oil

Preheat oven to 400. Cut up potatoes into bite size pieces. Place in large ziplock bag add a small amount of olive oil to bag. (a little goes a long way. Be super conservative with it or your potatoes will come out oily.) Shake. Add ranch packet. Shake. Poor onto cookie sheet. You can do the same with the carrots or if you don't want them to have the ranch seasoning on them just put them on the same cookie sheet, sprinkle with olive oil, and salt and pepper to taste. Cook for 25-30 minutes or until soft. I serve this with kielbasa and croissants.

Parmesan Chicken-Amy

This is a very yummy recipe. It's similar to the Italian Style Pork Chops but you have to try both. YUM! This recipe originally called to fry the chicken, but I think it's much easier to bake.

2 boneless, skinless chicken breast halves
1/2 cup seasoned bread crumbs
2 TBS grated parmesan cheese
1/4 tsp dried basil
1 egg
1 1/2 tsp butter or margarine
1 1/2 tsp vegetable oil

1) Flatten chicken to 1/4 inch thickness.
2) In a shallow bowl, combine bread crumbs, Parmesan cheese and basil. In another bowl, beat the egg. Dip chicken into egg, then coat with crumb mixture.
3) Bake at 375 degrees for about 20-30 minutes. Juices should run clear and coating should be lightly browned.

Over Night Shredded Beef -Emily

1 Beef roast(doesn't matter what type)
2 can beef broth
1 package au jus
1 package onion soup mix
Garlic powder
Seasoned salt
Pepper

I use this for a quick meal that feeds a lot. Place roast (can be frozen) in crock pot. Pour broth over roast. Add in au jus and soup mix. Season with garlic, seasoned salt, and pepper liberally 5 to 8 shakes of each. Turn crock pot on low and cook for about 8-10 hours. The roast should be falling apart at this point. Take two forks and pull meat apart by shredding it. Serve on rolls or buns for a sandwich. I serve this with my pasta salad and potato chips for an easy meal.

Italian Style Pork Chops-Amy

This recipe is a little bit messy but SOOOO good! I find it easier to get the cracker coating to stick if you kind of scoop the pork chop up, pressing it and some coating along the side of the bowl. I don't know if that made any sense, but you can press some coating onto the chop as well.

1 cup crushed saltine crackers
2/3 cup grated parmesan cheese
1 tsp italian-style seasoning
1/8 tsp garlic powder
1/3 cup butter, melted
2 pork chops

1) Preheat oven to 425 degrees.
2) In a medium bowl, combine crushed saltine crackers, parmesan cheese, italian-style seasoning and garlic powder. Mix together well.
3) Dip the chops in the melted butter and then dredge each chop in the cracker mixture, coating all sides throughly. Place chops in a baking dish.
4) Bake for 30-40 minutes. Coating should be browned.

Easy Pasta Salad -Emily

1 package spiral noodles (I use the multi-colored ones)
1 small package pepperoni
1 bottle Italin dressing
Cheddar cheese (shredded or cubed)
Parmesan cheese
Raw Veggies of your liking (olives, carrots, cucumber, cauliflower, and broccoli)

This is really easy! Cook pasta as directed. Cut up pepperoni and veggies to bite size. Add to pasta. Add in as much or as little cheddar cheese as you would like. Stir in dressing and Parmesan to taste. Chill before serving. Right before you serve it stir in just a little more dressing. (It seems to soak up while it is chilling and becomes a little dry.)