Tortilla Pizza

This recipe came from the YMCA cooking class and it is a new family favorite! How can you go wrong with everyone making their own pizza. Fun for the whole family to participate making dinner!

Preheat Oven to 400 Degrees

10 Flour Tortillas (# of tortillas = # of pizzas)
5 Cups Shredded Mozzarella Cheese
1 Jar Pizza Sauce
Your Favorite Toppings - Pepperoni, Olives, Sausage, Pineapple, Mushrooms, etc

1. Lay tortillas on large cookie sheet
2. Top with pizza sauce, 1/2 cup of mozzarella cheese (per tortilla)
3. Add your favorite toppings and some extra cheese if desired
4. Bake for 8 minutes, or until the cheese is melted
5. Let it cool and enjoy!

Variations: Add more to your pizza, add tomatoes, peppers, onions, spinach or different types of cheese. Try alfredo sauce. Be careful not to make your pizza too heavy where the tortilla breaks. 

Extra Cheesy Meat Ball Lasagna (Kristi Original)

Preheat the Oven to 375 Degrees

1 Jar Spaghetti Sauce
1 Jar Alfredo Sauce
1 8oz (or more) Package Shredded Mozzarella Cheese or Mozzarella and Swiss Cheese
1 Bag of Frozen Meat Balls (16oz?)
1 Package of Oven Ready Lasagna Noodles

Cook the meat balls and cut them in half.

Pour some Spaghetti Sauce and Alfredo Sauce in the bottom of your pan and smear around until the pan has a layer covering the full pan.

Layer the following items for as deep as your pan, 2-3 layers. Your final layer should be mozzarella cheese...
Noodles, Sauce (Spaghetti and Alfredo),  Meat Balls, Cheese

Cover your pan with foil and bake for 50 minutes or until the lasagna is fork tender. Remove the foil and bake an additional 10-15 minutes. Let the lasagna sit for 10 minutes before cutting and serving.

Sheri's Chicken and Wild Rice Soup

1 Packet Bear Creek Chicken Wild Rice Soup
9 Cups Water
1 Cup Instant Rice or 1 Serving of Instant Rice
1-2 Chicken Breasts, Boiled and Cubed (We used 1 can of chicken shredded)
5 Fresh Mushrooms Sliced
1-2 Tbs Garlic Season Tried (I used a little less than 1 Tbs of Tastefully Simple Garlic Garlic)
1-2 Tbs Minced Dried Onion (I used 1 Tbs of Tastefully Simple Onion Onion Seasoning)
Salt - to taste
Pepper - to taste
1 Cup Sour Cream
1 Cup Shredded Cheddar

Make the soup as directed, adding 1 more cup of water.
Add rice, chicken, mushrooms and seasoning. Simmer 5 minutes.
Add sour cream and cheese until melted.

Optional: When serving, top with French's Fried Onions

Note: Stir often

We served with Garlic Bread. My whole family loved this soup!

Ham and Cheese Pockets

This recipe is fun to make with your kids. We got this recipe from my 4 year old's YMCA cooking class. The whole family loved it. We doubled the recipe for a family of 4. Yum!!

Prep Time: 5 Minutes
Cook Time: 15 Minutes
Preheat Oven: 375 degrees

• 1 Package Refrigerated Crescent Rolls
• 8 oz Ham (I used cubed ham)
• 4 oz Shredded Swiss Cheese (I used mozzerella)
• Mustard
• Cooking Spray

1. Roll out dough. Instead of dividing into triangles, keep in rectangle form. (You will have 4 rectangles. Place on a cookie sheet that has been sprayed with cooking spray.)
2. Spread mustard on each rectangle of dough.
3. Add 2 oz of ham and 1 oz of cheese to each square (I just made a pile on each)
4. Fold dough over to form a square. Press down around the sides to form a seal. Repeat until you have 4 pockets.
5. Bake at 375 degree Fahrenheit for 13-15 Minutes until golden rown.
6. Can be served warm or cold

Variations: Peanut Butter and Jelly; cheddar cheese and broccoli; feta cheese, spinach and tomatoes; chocolate and peanut butter. Be creative!