EASY, AFFORDABLE KID'S FAVORITE!

PIZZA PASTA CASSEROLE
16-20 ServingsPrep: 20 min. + freezing Bake: 25 min.
Ingredients
2 pounds ground beef
1 large onion, chopped
2 jars (28 ounces each) spaghetti sauce
1 package (16 ounces) spiral pasta, cooked and drained
4 cups (16 ounces) shredded part-skim mozzarella cheese
8 ounces sliced pepperoni
Directions
In a large skillet, cook beef and onion over medium heat until meat
is no longer pink; drain. Stir in spaghetti sauce and pasta.
Transfer to two greased 13-in. x 9-in. baking dishes. Sprinkle with
cheese. Arrange pepperoni over the top. Cover and freeze one
casserole for up to 3 months.
Bake the second casserole, uncovered, at 350° for 25-30 minutes
or until heated through.
To use frozen casserole: Thaw in the refrigerator overnight. Bake at
350° for 35-40 minutes or until heated through.

Yield: 2 casseroles (8-10 servings each).
Nutrition Facts: 1 serving (1 each) equals 301 calories, 15 g fat (6 g saturated fat), 46 mg cholesterol, 545 mg sodium, 22 g carbohydrate, 1 g fiber, 19 g protein.

CRESCENT-WRAPPED DRUMSTICKS

CRESCENT-WRAPPED DRUMSTICKS
4 ServingsPrep: 50 min. Bake: 15 min.
Ingredients
8 chicken drumsticks
1/4 cup butter
1/2 cup barbecue sauce
1 tube (8 ounces) refrigerated crescent rolls
1 egg, lightly beaten
2 teaspoons grated Parmesan cheese
2 teaspoons Italian seasoning
2 teaspoons sesame seeds, toasted
Directions
Remove and discard skin from drumsticks, In a large skillet, melt
butter over medium heat; stir in the barbecue sauce. Add drumsticks.
Bring to a boil. Reduce heat; cover and simmer for 30 minutes or
until a meat thermometer reads 170°, turning occasionally.
Remove chicken from pan; cool slightly.
Separate crescent dough into eight triangles; place in a lightly
greased 15-in. x 10-in. x 1-in. baking pan. Brush dough with some of
the beaten egg; sprinkle with Parmesan cheese and Italian seasoning.
Place meaty portion of each drumstick at the tip of each triangle ,
with bony portion extended beyond one long side of triangle. Wrap
drumstick in dough; place seam side down. Brush with remaining egg;
sprinkle with sesame seeds.
Bake at 375° for 13-15 minutes or until golden brown and a meat
thermometer reads 180°. Yield: 4 servings (2 drumsticks each).
SKINLESS THIGHS CAN ALSO BE USED FOR THIS RECIPE