Danita's Recipe Box

• 1 pound ground beef
• 1 tablespoon butter or margarine
• 1 bag (1 pound 4 ounces) refrigerated diced potatoes with onions
• 1 can (14 1/2 ounces) diced tomatoes with Italian herbs, undrained
• 1 tablespoon pizza seasoning or Italian seasoning
• 1 1/2 cups shredded pizza cheese blend (mozzarella and Cheddar cheeses) (6 ounces)
• 2 tablespoons chopped fresh parsley

1.  Cook beef in 12-inch nonstick skillet over medium-high heat about 5 minutes, stirring occasionally, until brown; drain.  Remove beef and drippings from skillet.

2.  Melt butter in same skillet.  Add potatoes.  Cover and cook over medium heat 8 to 10 minutes, stirring occasionally, until tender.  Stir in beef, tomatoes and pizza seasoning.  Cook, stirring occasionally, until thoroughly heated.

3.  Sprinkle with cheese and parsley.  Cover and heat until cheese is melted.

• 1/2 cup ranch dressing
• 1/2 cup teriyaki SAUCE (not marinade… should be thick like a BBQ sauce, not watery)
• 4 chicken breasts
• shredded cheddar jack cheese
• chopped green onions (optional)
• 4 strips bacon, cooked and crumbled

Mix the ranch and teriyaki together in a small bowl.  Place chicken breasts in a baking dish.  Pour ranch/teriyaki mixture over the chicken.  Sprinkle cheese, onions, and bacon over the top of this.  Bake, uncovered, at 350º for 40 minutes or until chicken is done.

• 4-6 pound pork roast OR 8 thick pork chops
• potatoes (enough to cover bottom of slow cooker)
• 1 (15 oz.) can of diced tomatoes with garlic, oregano & basil
• 1/4 cup vinegar
• 1/4 cup water

Place potatoes in bottom of slow cooker, then place roast/pork chops on top of potatoes.  Mix remaining ingredients and pour over roast/pork chops.  Can be marinated overnight.  Cook on low for 6-8 hours.