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I discovered this site a few years ago. It has some intersting recipes and articles on it. The web site also has newsletters that you can sign up for. I am on the recipes list because, I always like to try different ways to cook chicken, fish, pork, and beef. Cooking the dishes the same way gets tiring week after week.

1 5.6 ounce package NEAR EAST Toasted Pine Nut Couscous mix

1/2 cup chopped sundried tomatoes, packed in oil, drained

3 cups packed chopped spinach

1/3 cup crumbled feta cheese

In large skillet, bring 1-1/4 cups water and contents of Spice Sack to a boil.Stir in couscous and tomatoes.

Remove from heat; cover and let stand 5 minutes.

Fluff couscous lightly with a fork. Add spinach, one handful at a time,

stirring well after each addition. Cover; let stand 2 minutes.

Toss with a fork and sprinkle with cheese before serving.

My dad made these for Christmas when we were visiting and they were quite tasty. I have had the recipe for a few years and just have not made them in awhile.
2 cups Bisquick
1 lb. sausage (hot & spicy)
1/2 cup water
Mix dough and roll out to 1/8 inch thick. Spread thin crumbled sausage. Roll as for jelly roll. Freeze or refrigerate. Slice thin and bake at 450 degrees for 12-15 minutes.
Notes: Leave sausage out at room temperature and spread it on the dough with a knife. Roll slices better if frozen slightly.

I originally found this over at Kraft. I have not made it in a while but, think I may try again soon.
Cheesy Chicken and Vegetable Bake
Prep Time: 10 min
Total Time: 40 min
Makes: 6 servings, about 1-1/3 cups each
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup hot water
1-1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1 can (10-3/4 oz.) low-fat reduced-sodium condensed cream of chicken soup
1/3 cup BREAKSTONE’S Reduced Fat or KNUDSEN Light Sour Cream
1-1/4 cups KRAFT 2% Milk Shredded Reduced Fat Mild Cheddar Cheese
1 bag (16 oz.) frozen mixed vegetables, thawed, drained

PREHEAT oven to 400°F. Sprinkle 1/2 cup of the dry stuffing mix evenly on bottom of 13×9-inch baking dish; set aside. Add hot water to remaining stuffing mix; stir just until moistened. Set aside.
PLACE chicken over dry stuffing mix in baking dish. Mix soup, sour cream, cheese and vegetables; spoon over chicken. Top with the prepared stuffing.
BAKE 30 min. or until chicken is cooked through.

I originally found this recipe at Kraftfoods.  I also combined it with another favorite salmon recipe of

ours by adding the spinach and mushrooms. It is quick and easy to make also.   3 Tbsp. KRAFT LIGHT DONE

RIGHT! Raspberry Vinaigrette Reduced Fat Dressing 
4 salmon fillets (4 oz. each)
 
1 pkg Spinach

1 pkg Mushrooms 
 

POUR dressing over salmon in resealable plastic bag; seal bag. Refrigerate 30 min. to marinate. 
PREHEAT oven to 375  Remove salmon from marinade; discard bag and marinade. 
Bake  salmon, 30-35 minutes. or until salmon flakes easily 
 
 

I originally found this recipe over at Near East. They have some pretty easy recipes.

1 tablespoon olive oil
12 ounces boneless, skinless chicken breast halves (about 3), cut into
1/2-inch pieces
1/2 cup chopped onion
1 clove garlic, minced
1-1/2 cups firmly packed chopped fresh spinach or one 10-ounce package
frozen chopped spinach, thawed and well-drained
1-1/4 cups water
1/2 cup sliced fresh mushrooms
2 tablespoons dry white wine or lemon juice
1 package (5.7 ounces) NEAR EAST Herbed Chicken Flavor Couscous Mix
Grated Parmesan cheese
In large skillet, heat olive oil over medium heat Add chicken, onion and
garlic; cook 3 to 4 minutes, stirring frequently, or until chicken is no
longer pink inside.
Stir in spinach, water, mushrooms, wine and contents of Spice Sack;
bring to a boil.
Stir in couscous; cover and remove from heat; Let stand 5 minutes; Fluff
couscous lightly with a fork; Sprinkle with cheese.

This recipe was from Wimberly House. Dad made it for dinner and it was quite tasty. In fact it was so tasty my hubby asked to have me make it for breakfast Sunday morning. You should bake your pie crust according to the package directions before you add the rest of the ingredients.

1 deep pie crust

4 tomatoes, peeled and sliced salt and pepper

8 pieces of bacon, cooked and crumbled

3 TBSP of fresh basil

3 TBSP of fresh parsley

1/2 cup of parmesan cheese

1/4 cup of mozzarella cheese, grated

3/4 cup mayonnaise

1 cup of Ritz crackers crushed

Line pie crust with fresh sliced tomatoes.

Add crumbled bacon. Add half of basil and parsley.

Repeat layers. Mix mayonnaise and cheeses together.

Coat top of pie with cheese mixture.

Top with Ritz crackers. Bake at 350 for 20-25 minutes.

Crockpot Chicken and Mushrooms
4 boneless skinless chicken breast
pepper
lemon pepper
paprika
1 cup sour cream
1 can cream of mushroom soup
1 small can of mushrooms or 8 oz. sliced fresh mushrooms
1/4 cup white wine or chicken brothAfter removing the skin, sprinkle the chicken breasts with salt, pepper, lemon pepper,
and paprika, then place in the crockpot.

Mix together the remaining ingredients and pour over the chicken pieces.

Cook on low 6-8 hours. Serve over rice or egg noodles.

I first heard of this recipe from my dad. It has since become a favorite of my husbands. It is time consuming but, well worth the time to make.
1lb of medium shrimp
2 tablespoons of lemon juice
¼ tsp salt
1/8 tsp ground red pepper
¼ cup finely chopped onion
1/3 cup finely chopped green bell pepper
3 tablespoons of bacon drippings
2 tablespoons of flour
¾ cup shrimp stock or chicken broth
Peel and devein the shrimp. Combine the shrimp, lemon juice salt and red pepper in a bowl and mix well. Cook the onion and bell pepper in the bacon drippings in a skillet over medium high heat for 10 min or until tender, stirring constantly. Sprinkle with the flour. Cook for 2 minutes or until the flour begins to brown, stirring constantly. Add the shrimp mixture and stock. Cook for 2 to 3 minutes or until the shrimp turns pink, stirring constantly. Add water or additional stock if sauce is to thick. Serve over creamy grits.
Creamy Grits

12 cups of chicken broth
4 cups of stone ground white grits
1 cup heavy cream
Salt to Taste

Bring 11 cups of broth to a boil in saucepan. Add the grits slowly, stirring constantly. Reduce the heat, stirring constantly. Cook for 20 minutes, stirring frequently. Stir in the cream. Cook for an additional 10 minutes. Add remaining broth as needed for consistency. Season with salt.

I got this recipe from my sister. We made it for christmas day dinner and it was very tasty

8 baking potatoes.
1 cup sour cream
8 oz package cream cheese, softened
4 tablespoons butter
1/3 cup chopped chives
Salt

Peel potatoes, quarter and boil until tender. Drain water, add butter, mash potatoes until smooth.
Blend in mixer, sour cream and cream cheese until smooth. Combine mixture with mashed potatoes. Add chopped chives. Add Salt and pepper to taste. Put in 2 quart casserole dish greased with butter. Sprinkle paprika on top. Bake at 350 degrees for 25 minutes.
Tip: once mixed together, check consistency. If too dry, add more sour cream until smooth and creamy.