bbq cheddar chicken roll-ups

1 large green pepper, cut into strips
1 large red pepper, cut into strips
1 large onion, sliced
1 lb. chicken breast, but into strips
1/2 cup bbq sauce
4-6 tortillas, warmed
1 cup shredded cheddar cheese

warm a small amount of oil in a skillet pan. cook peppers for 3 min., add onion and cook for 3 min., add chicken and cook until no longer pink. stir in bbq sauce. you can add a small amount of flour if your sauce is too thin. cook until chicken is done.

spoon into tortillas, top with cheese, roll-up, and enjoy.

kraftfoods.com

Sheryl's Stuffed Shells

1 box large shells pasta
3 cups (24 oz.) cottage cheese, drained
12 oz. mozzarella cheese, grated
3/4 cup parmesan cheese, grated
3 eggs
1/2 tsp. salt
2 tsp. parsley
3/4 tsp. oregano
1/4 tsp. pepper
1 jar (28 oz.) prego sauce

Preheat oven to 350°. Cook shells about 15 minutes.
Mix drained cottage cheese, mozzarella, parmesan, eggs, salt, parsley, oregano, and pepper in large bowl. Spread a thin layer of sauce in the bottom of 1 9x13 inch baking pan and 1 8x8 inch baking pan. Stuff shells with mixture and place in baking pans. Pour sauce over stuffed shells, cover with aluminum foil and bake for 30-40 minutes, or until heated through. I usually remove the foil and allow the top to get a bit crispy before taking it out. Allow to set for a few minutes.

Recipe courtesy of my wonderful mother-in-law, Sheryl.

Pasta with Garlic, Oil and Toasted Bread Crumbs

Benjamin calls these Crumb Noodles and asks for them nearly every night.
Can be a simple entree with salad or vegetables, or a side dish with meat or chicken. Serves 8-10.
1 1/2 lb. linguine or spaghetti
2 t. salt for pasta + 1 t for sauce
3 T. butter
1 C. dry bread crumbs *
3 oz. Parmesan Cheese, grated (not Kraft!)
2 medium garlic cloves, minced (1 T.)
1/8 C. EVOO
2 T. butter
Dash Ground Red Pepper
1/3 C. Chicken Broth
1 t. Balsamic Vinegar
1 C. pasta cooking water
Prepare pasta according to directions, reserving 1 C. cooking water just before draining. Heat butter in large skillet over med-high heat until foaming; add 1/2 t. of the minced garlic, cook 1 min. Add breadcrumbs and cook until golden brown, toasted and fragrant; 2-3 minutes. Transfer to small bowl to cool slightly; when cool, toss with Parmesan cheese. Wipe out empty skillet with paper towels. Mix remaining garlic with 1 t. water. Heat olive oil, butter, garlic and red pepper in cleaned skillet over medium heat until fragrant, about 2 minutes. Add chicken broth, vinegar, pasta water, remaining 1 t. salt and pepper to taste; cook to blend flavors, about 1 minute longer. Toss pasta and sauce in warm serving bowl; sprinkle with breadcrumbs, toss and serve immediately. **
**If not serving immediately, wait to toss with breadcrumb/cheese mixture until right before or they become soggy and gummy.
*You can make your own breadcrumbs by pulsing 3-4 slices quality white bread in a food processor until fine crumb develops, then toast in the oven at 300 degrees until dry.  OR buy premade Panko bread crumbs.  
Published in Cooks Illustrated Magazine.