Ricotta & Cheddar Noodle Bake

 Ricotta & Cheddar Noodle Bake

Ingredients:

2 lbs boneless, skinless chicken breasts

1 16 oz. bag of Extra Wide Egg Noodles

1 15 oz. of Ricotta Cheese

1 16 oz. of Sour Cream

1 8 oz. can of Hunts Tomato Sauce Basil, Garlic & Oregano

1 15 oz. can of Hunts Tomato Sauce original flavor

2 Cups of Shredded cheddar cheese


Directions:

Cook the chicken breasts and cube. Then add the sauce's and let simmer. Cook noodles as directed on package. Why noodles cook mix the sour cream and ricotta cheese in a bowl. Once noodles are done drain add to the cheese mixture and combine well. Take a 13 x 9 pan put some of the sauce on bottom layer noodles, the meat sauce and repeat. Top with shredded cheese. Bake in pre~heated oven at 375 for 25-30 mins. Remove let set 5 minutes.

Loaded Baked Potato Salad

Loaded Baked Potato Salad

Ingredients:

8 medium Russet Potatoes

1 cup sour cream

1/2 cup mayonnaise

1 package of bacon, cooked and crumbled

1 small onion, chopped

Chives, to taste

1 1/2 cups shredded cheddar cheese

Salt and Pepper to taste


Directions:

Wash and cut the potatoes into bite-sized pieces. Cover with water and boil until fork tender, about 20-25 mins. Drain and cool the potatoes. Once they're cool, mix the mayo and sour cream. Add the onions, chives, and cheese. Salt and pepper to taste. Top with extra shredded cheese and bacon and serve.