Chili Spaghetti with Hot Dogs

Ingredients

8 oz. uncooked spaghetti

1 pkg. (1lb) hot dogs, halved lengthwise & sliced

1/2 C. chopped onion

1/2 C. chopped celery

2 tbsp. canola oil

1 can (15oz) tomato sauce

1 tbsp. prepared mustard

1 tsp. chili powder

1/2 tsp. Worcestershire sauce

1/4 tsp. salt

1/4 tsp. pepper

1 C. (4oz) Shredded Cheddar Cheese

Directions

1) Cook spaghetti according to pkg. directions. Meanwhile, in a large skillet, saute the hot dogs, onion & celery in oil until tender. Stir in tomato sauce, mustard, chili powder, Worcestershire sauce, salt & pepper. Cook, uncovered, for 5-8 minutes or until heated through, stirring occasionally.

2) Drain spaghetti & toss with hot dog mixture.

3) Serve immediately, garnishing with cheese, or transfer to freezer containers & freeze for up to 3 months.

Prep: 15 minutes

Cook: 25 minutes

Makes: 6 servings

To use Frozen spaghetti : Thaw in the fridge overnight. Place in a saucepan & heat through. Garnish servings with cheese.

Chicken Parmesan Bubble Up

Ingredients

16oz frozen popcorn chicken

1 jar (24oz) spaghetti sauce

2 C. mozzarella cheese, divided

1/4 C. Parmesan cheese

1 can (12oz) refrigerated Pillsbury Grands Jr flaky biscuits

Directions

1) Preheat oven to 375 degrees. Lightly grease a 9 x 13 inch pan with cooking spray. Set aside.

2) Cut biscuits into quarters. Place in a medium bowl. Toss biscuits with spaghetti sauce, chicken and 1 cup of mozzarella cheese. Pour mixture into prepared 9 x13 inch pan. Top with remaining cheese.

3) Bake for 25-30 minutes or until biscuits are done.

Prep: 10 minutes

Cook: 30 minutes

Serves: 6-8

Sweet & Spicy Grilled Sticky Chicken

Ingredients

2-3 boneless, skinless chicken breasts

1/2 C. soy sauce

1/3 C. Brown Sugar

1/4 C. honey

2 tsp. garlic powder

2 tsp. ground ginger

2 tsp. onion powder

2 tbsp. hot sauce (any variety)

1/4 tsp. pepper

2 tsp. cornstarch

Directions

1) Cut chicken into 6-8 smaller pieces. Place chicken in an airtight container and set aside.

2) Combine remaining ingredients (except cornstarch!) in a 2 cup measuring cup and whisk until smooth. Microwave for 3 minutes. Sauce will boil and reduce slightly. Pour half into the container with the chicken. Let marinate for 2-4 hours.

3) Take 2 Tbsp of sauce from the measuring cup and combine with the cornstarch in a small bowl. Stir until smooth, then whisk back into the measuring cup with remaining  sauce. Microwave  an additional 2 minutes. Set aside until ready to grill.

4) Grill chicken over medium heat, coating  sauce on each side as you cook. Chicken will be done when the internal temp reaches 165 degrees. If you can reserve a small amount of sauce to brush on chicken right after it is taken off the grill for a nice glazed look.

Prep: 15 minutes

Cook: 15 minutes

Serves: 6